Burtons Grill & Bar Grows Restaurant Grows Concept - Food & Beverage Magazine

Burtons Grill & Bar Grows Restaurant Grows Concept

Redefining the Meaning of the Modern-Day Restaurant

Burtons Grill & Bar Grows Restaurant Concept with Innovative New 360°Lifestyle Approach

The common accepted belief is that restaurants as we know them today evolved from the vacuum created in post-revolutionary France when chefs employed by the aristocracy found themselves unemployed and a new egalitarian eating experience was born. But the true roots of the “restaurant,” or at least the restaurant experience dates much further back. It is safe to assume that the communal eating and drinking experience, with someone providing and others receiving for barter or otherwise, can be construed as a restaurant minus a host stand and formalized menu. The basic need of the communal eating is at the heart of the primal human experience. If we accept this definition, then we need to look at what else was provided in these first restaurants. Beyond sustenance, they included the sharing of news, the celebration of achievements, the mourning of losses and the sharing of new ideas for the betterment of the group. For the modern-day restaurant to take on these responsibilities for the good of the community would be too much to ask. Or would it?

One restaurant group is kicking off a 2017 initiative to do just that. Burtons Grill & Bar which owns and operates 12 restaurants up and down the East Coast from New Hampshire to Florida is reimagining what the modern-day restaurant can be with a new 360° lifestyle approach that addresses six distinct pillars that were created as an opportunity to become even more engaged with its customers. These pillars include: Culture, Community, Family, Culinary, Education and Health & Fitness. Each pillar represents what Burtons defines as a lifestyle brand.

“We’ve always seen ourselves as a lifestyle brand. We are embedded into the fabric of a community, support local sports teams and evolve based on the needs of our customers in any given marketplace. That all being said, this is taking it to the next level. We believe a restaurant can be more than a place to dine. We can educate, entertain and be the gateway to other experiences,” said Denise Herrera, Vice President of Operations at Burtons Grill & Bar.

As part of Burtons new and innovative approach, guests of the restaurants can look forward to health and wellness classes and exclusive tastings and other experiences. This shouldn’t be seen as a stretch from a restaurant that already has one of the most innovative and longstanding approaches to the restaurant experience when it comes to menu accommodations providing gluten free, vegetarian and even paleo menus, as well as employing a “call a head steak cutting program” allotting their customers to customize any one of their marbled cuts of Black Angus beef to their liking.

Kevin Harron, Chief Executive Officer of Burtons Grill Restaurant Group LLC which owns and operates Burtons Grill & Bar and Red Heat Tavern has more than 30 years in the restaurant industry. “I don’t think we have a utopian vision as a business that we can be everything to everyone, but as a restaurant we can become the gateway to so many things for our customers. Why wouldn’t you ask your sommelier where to visit in wine country? What if she or he could help facilitate? Why not learn about the newest food trend in Europe at your neighborhood restaurant, or learn about nutrition and how to compliment your fitness goals in a familiar space? Many of these theoretical propositions will be put into play in 2017. The idea being the restaurant is the modern-day town hall in each community and that comes with distinct responsibilities. To me, seeing these as responsibilities and not just amenities, is where we are innovative in our approach,” said Harron.

From the theoretical, to practice whatever Burtons Grill & Bar is doing, it’s working. The restaurant group continues to grow aggressively with a projected 58% growth in the next two years and numerous partnerships with several brands and organizations to move this innovative vision forward.

For more information on Burtons Grill & Bar, please visit www.burtonsgrill.com.

More about Burtons Grill & Bar:

Since opening our doors in 2005, Burtons Grill & Bar has had a simple goal in a complex and highly competitive business, “delight every guest.” Consistency, integrity and passion guide us. Whether it’s the traditional fare that their patrons love, or their chef-driven, innovative local preparations, they promise to keep guests coming back for more. With their legendary from scratch kitchen, they are able to customize their menu offerings to meet specific dietary requests. Their business is about balance, providing guests with an array of high quality food and beverages, served by friendly, knowledgeable staff. Burtons Grill & Bar’s mission never varies and excellence is our choice. They appreciate customer loyalty and know it must be earned every visit.

Burtons Grill & Bar also proudly supports and serves locally grown and wild caught product when available.

Sourcing partnerships include Vermont Creamery, Narragansett Creamery, Maplebrook Farms Wholly Cow, Murray’s Farm, Heritage Farm, North Country Smokehouse, Charleston Nut Company, Joyce Farm, Christoforo Farms, Ward’s Berry Farm Lookout Farm, Backyard Farms, Clara Valley Farm,. Kirby Farm, Old Maid Farm, Lanni Orchards, Wilson Farms, Young Family Farm, Eva’s Garden,.Hill Farm Forrest Green Farm, Critzer Family Farm, Shady Lane Family Farm, Shepherd’s Hill Farm, Hartland Farm, and New Frontier Bison.