Sean Murphy Reveals “Spoke-and-Wheel” Growth Plans for Eat Here
Sarasota, FL – Sean Murphy’s Eat Here Restaurants were recently featured in Nation’s Restaurant News, a premier national publication that highlights changes and growth trends in the restaurant industry. In its Feb. 11, 2013 issue, NRN published Growth Trends: Eat Here.
“I began to develop enthusiasm for a second restaurant concept that was more casual – probably a little less focused on being elegant and a little more focused on being joyful.” Sean Murphy told NRN when discussing the difference between the Beach Bistro and Eat Here restaurants. “I wanted to offer something at a more accessible price point.”
While the sauces, dressings and butters are the same at Eat Here and Beach Bistro, Eat Here protein offerings are very different. For example, at the Beach Bistro, it’s herb-rubbed rack of lamb with a port and rosemary demi-glace. Eat Here’s version is a port-braised pot roast. At the Beach Bistro it’s bouillabaisse. At Eat Here, it’s seafood stew. Eat Here also offers casual fare, such as pizzas, tacos and a “killer” grilled cheese.
As NRN states, Murphy’s “target customer is anyone who’s looking for upscale food at a lower price point.”
There are currently three Eat Here locations (Sarasota, Anna Maria Island and Siesta Key), and Sean Murphy and current partners, Burton Sack and Siggy Levy are planning a new Eat Here restaurant, scheduled to open in 2013. Burton Sack told NRN that they plan on expanding in a “spoke-and-wheel” pace. “I’m always leery of people who come up with big projections,” Sack said. “We’re not looking to have 1,000 locations. Our goal is to expand it on a very pragmatic basis.”
For more information about this article and other Eat Here business news and reviews, visit the Press pages located on each Eat Here website.
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