Friday, February 23, 2024

Homegrown Faucet & Dough rising from native joint to pizza empire | 1-on-1 with Pizza Management


Homegrown Faucet & Dough has three places with one other two on the way in which. The Colorado-based model focuses on its meals high quality and customer support to make sure it is not only a standout within the pizzaverse however the restaurant business as a complete.

| by Mandy Wolf Detwiler — Managing Editor, Networld Media Group

Colorado-based Homegrown Faucet & Dough was designed to succeed from the beginning. With the Gastamo Group, a restaurant firm with a number of ideas, behind the model, Homegrown Faucet & Dough was certain to win.

The Gastamo Group was based in 2014, although its flagship model, Park Burger, had been round since 2009. Homegrown Faucet & Dough turned the restaurant group’s fifth restaurant. The pizza firm took place when Gastamo Group founder Jean-Philippe Failyau and associate, Peter Newlin, who each lived within the Washington Park space of Denver, discovered an excellent spot on a busy nook. The spot had been a pizza restaurant however was too near Park Burger to be one other burger joint.

“What we discovered was {that a} pizza place was wanted,” Failyau mentioned in a Zoom interview. The model has since grown to 3 places with two extra in improvement.

“Gastamo Group, to us, is how can we create manufacturers primarily based on the 99%, not the 1%,” Newlin added within the Zoom interview. “It actually begins with the core imaginative and prescient that we had with the primary Park Burger which was to create this neighbor burger joint everybody can dine at. That is the place I fell in love with hospitality.”

Newlin mentioned the group additionally focuses on the meals that is been served for generations and cuisines with the best demand available on the market — burgers, pizza, and so forth. The group was based on the idea that constructing group by distinctive meals and repair will make eating places stand out amongst the competitors.

“We’re actually making an attempt to create eating places which have a narrative,” Newlin mentioned, including “and so the story of Homegrown is absolutely an Italian restaurant with pizza as the primary dish but additionally exhibiting a number of Colorado historical past and Colorado aptitude.”

As an illustration, one location highlights World Conflict II GIs returning to Colorado from service. One other has a ski motif. An upcoming location appears to be like at what Vail was like within the Nineteen Seventies.

“We’re actually centered not simply on the meals, however how can we spotlight each element throughout the idea,” Newlin mentioned. Every location has a hidden arcade for youths, guaranteeing that Homegrown Faucet & Dough is a household affair.

Failyau mentioned you will need to perceive a location’s demographics earlier than they construct a restaurant.

Homegrown Tap & Dough is the brainchild of Jean-Phillipe Failyau and Peter Newlin. Provided by Homegrown Tap & Dough
Homegrown Faucet & Dough is the brainchild of Jean-Phillipe Failyau and Peter Newlin. Supplied by Homegrown Faucet & Dough

On the Menu

Nonetheless, the model’s meals, particularly its pizza, is a crucial a part of idea. The pizza is constructed upon a dough just like a New York pizza, “however with slightly extra puff and slightly extra taste,” Failyau, a classically-trained chef, defined. “We needed to verify we had a superb hybrid dough that additionally traveled properly. Neapolitan pizzas are unbelievable after they come out of the oven, however everyone knows they do not journey so properly.”

The highest promoting pizza is the Funguy with roasted garlic sauce, prosciutto, shaved parmesan, fontina, roasted mushrooms, arugula and truffle oil. The Pigs & Pears is one other favourite with a roasted garlic base, mozzarella, parmesan, goat cheese, butternut squash, candied pear, bacon, arugula and a Balsamic drizzle. People additionally admire the Pete Za with crimson sauce, mozzarella, candied bacon, ham, pineapple and jalapeños.

Newlin credit Failyau for the model’s success.

“The one motive a restaurant works is as a result of the meals’s spectacular,” he mentioned, including that his personal focus has been on designing the eating places. “These aren’t being stamped out. Sure, we’re constructing extra, however each is completely distinctive. We’re taking both the traits of the neighborhood, the traits of the constructing (or) the traits of the group and constructing them a novel Homegrown.

“We’re partnering with a number of the finest architects and inside designers on the planet and simply constructing issues which might be particular.”

Pizza accounts for roughly 70% of meals gross sales. The model makes use of conveyor ovens that function with stone slats that also impart the texture of a standard oven. The conveyor ovens assist with consistency and the sheer quantity Homegrown places out.

“We make as a lot as we are able to in home,” Failyau mentioned, “from the dough to the pasta sauce to the meatballs to all the dressings and the candied bacon. I might say 90% of the menu is made in home and from scratch.

“We discover that we are able to get the most effective and the freshest high quality could be made in home.”

Newlin and Failyau not too long ago employed a meals and beverage director, Travis Everhart, to assist make sure the consistency of the meals and its operations as Homegrown expands.

And because the model evolves, its management takes the time to verify Homegrowns might have distinctive interiors however the meals is constant regardless of at which unit a buyer is eating. That feeling ought to carry by to the menu and web site as properly.

“Simply because it has a special inside doesn’t suggest you do not immediately really feel such as you’re inside a Homegrown,” Newlin mentioned.

The idea additionally known as for a classy beer program with as much as 45 drafts on faucet.

“Now that we’re as much as 4 and 5 (models), the intention will likely be how can we improve the standard and spreads the consistency,” Newlin mentioned.

Operations

Coaching has turn into an necessary a part of the model’s operations. “We ensure that we actually rent individuals which might be aligned with our values, and I believe it goes again to not overworking the wheel,” Failyau mentioned. “It is good meals with nice service in a pleasant surroundings. Offering a worth is at all times going to win.”

Newlin mentioned standardizing programs will proceed because the model grows. “Programs do not take the place of the unbelievable individuals who truly serve the meals and the way can we create a tradition that retains them stoked each day,” he defined.

Like most eating places, the model struggles with recruitment and retention. Hiring individuals who wish to work for the model as a result of they consider within the model’s core values is crucial to Homegrown’s success.

Failyau mentioned combating rising meals prices can also be a problem many eating places face.

“The one factor that is in keeping with the way forward for eating places is that you will need to continually pivot,” Newlin mentioned, including that regardless that Homegrown has seen success, it is not completed. They’re at all times enhancing on the standard of the meals and drinks and the interiors.

“Now we have a perception that each new restaurant must be higher than the final, and we have now to take these classes again by the unique teams,” he added. “If you happen to go in Homegrown now, it appears to be like like nothing like Homegrown when it first opened.”

For fledgling operators trying to develop their very own pizza companies Newlin suggests constructing a group round them. “What I really like concerning the hospitality business is for the primary couple years, our heads had been down within the enterprise, after which we regarded round and (realized) there’s a whole bunch of individuals supporting you. They’re there that can assist you.”

Failyau mentioned to be keen about what you are doing and perceive the group by which you are constructing your pizzeria.

“I’ve seen a number of operators that do it as a pastime after which they turn into operators, nevertheless it’s only a completely different ballgame,” he cautioned. “They actually have to grasp what the group needs. What are the demographics? Do not put a fine-dining restaurant in a soccer field-filled suburb.”

Supplied by Homegrown Faucet & Dough

Mandy Wolf Detwiler is the managing editor at Networld Media Group and the positioning editor for PizzaMarketplace.com and QSRweb.com. She has greater than 20 years’ expertise protecting meals, individuals and locations.
 
An award-winning print journalist, Mandy brings greater than 20 years’ expertise to Networld Media Group. She has spent almost 20 years protecting the pizza business, from impartial pizzerias to multi-unit chains and each dimension enterprise in between. Mandy has been featured on the Meals Community and has gained quite a few awards for her protection of the restaurant business. She has an insatiable urge for food for studying, and may let you know the place to seek out the most effective slices within the nation after spending 15 years touring and consuming pizza for a dwelling. 

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