5/8/2023 0 Comments Garbanzo mediterranean freshSeating options include a wooden banquette bench paired with hardwood tables and metal-framed chairs with wooden bottoms, high-top tables, patio seating and upholstered patterned booths.Ĭompared to the previous design, this new prototype is much more open, as well. The restaurant’s wall decor tends toward the minimalistic, grouping together just a few pieces of food photography with brand messages like Simple Tastes Better. And wood panels cover the ordering counter. These design elements include custom-made shelving, more textured materials, wood tones and multiple shades of blue reminiscent of the Mediterranean.Ĭompared to its previous look, Garbanzo went with a more sophisticated design in its new interior to reflect the quality and care that it puts into its food, says CEO James Park.Ī wood-style tile serves as the floor. “A lot of the things you’re going to see, although they may not be an exact match, are very good representations of the elements you’re going to see in the Middle East,” says Park. The new design takes its inspiration from the food the restaurant serves. It also was much more “staccato” with little mixing of colors and sections of the dining area that felt cut off from the rest of the operation. Inspired by the FoodĪccording to Park, the old Garbanzo prototype had an orange and dark green color scheme that typically wasn’t found in the foodservice world. The design allows guests to enjoy their meal in a more sophisticated environment and better showcases the quality of Garbanzo’s food and all that goes into making it. With that in mind, the chain introduced a new prototype last fall in Clayton, Mo. There’s the lightheartedness of the Garbanzo name of course, but also the restaurant’s design, which, Park says, has traditionally been “tongue-in-cheek” and “plastic-ey.” Nothing about the look and feel communicated the quality of the food or the effort that went into producing it. Historically, none of this has been communicated by the brand. The healthful nature of Garbanzo’s food combined with the care the chain puts into making it, says Park, inspire its two mantras: Love in Every Pita, and Feel Brighter on the Inside. Finally, staff hand-cut all meats and vegetables in-house. Garbanzo’s uses antibiotic-free beef and chicken, marinating the proteins in the restaurant for 24 hours. Each restaurant, for example, makes all its sauces from scratch and bakes its pitas fresh in-house using only five ingredients: flour, water, salt, yeast and sugar. The chain fully embraces the seriousness, and the simplicity, of this food. What’s more, he adds, it’s generally healthy food that accommodates several different diets, including low-carb, paleo, vegetarian and vegan. It’s ancient food, Biblical food, if you will, that a lot of people are just now discovering,” Park says. “I always say that if I were a betting man, this was the food that was served to ancient Roman and Middle Eastern soldiers. Garbanzo Mediterranean Fresh, though, serves serious food: hummus, falafel and pita grilled steak and chicken rice, tabbouleh and baba ganoush. The word garbanzo is lighthearted, maybe even a bit silly. If CEO James Park had his way, Garbanzo Mediterranean Fresh would probably have a different name. With an open kitchen and more sophisticated look, this fast-casual concept’s design matches its food.
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