All intellectual property of sbe shall remain the sole property of sbe. Other than solely and exclusively for the purpose of this Brand Book, the use of (i) the name and/or logo of sbe, its management company, the venue or any of their respective affiliates; and (ii) the names, images, likenesses, biographical information or other references to any principals of sbe, its management company or their respective affiliates is strictly prohibited without prior written permission from sbe. Any and all unauthorized uses of any intellectual property of sbe and any of its affiliates is subject to requests from sbe to cease such usage.
VIBRANT BRANDS PROVEN TRACK RECORD ICONIC STYLE
THIS IS
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Disruptive Group is the leading restaurant and nightlife company devoted to the development of visionary concepts and award-winning culinary experiences. Disruptive Group incubates & operates globally renowned culinary brands including critically-acclaimed restaurants, lounges and nightclubs with a gross annual revenue of
over $115 million in 2019.
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MARTIN HEIERLING
MASAHARU MORIMOTO
DANI GARCIA
Martin leads sbe’s culinary strategy across its current brand portfolio, overseeing collaboration with sbe’s concept chefs and more than 112 venues globally.
Iron Chef “Top 100 Restaurants in the World”, San Pellegrino “Best U.S. Restaurant Openings,” Food & Wine
3 Stars - Michelin Guide Andalusia Award for Gastronomy
DAMIEN BRASSEL
DARIO CECCHINI
KATSUYA UECHI
Damian leads Citizens’ culinary strategy.
“The Meat Whisperer” - Bon Appetit “The King Of Bistecca Alla Fiorentina” - Food & Wine
“Chef Of The Year” - Angeleno Magazine Best New Restaurants - Travel & Leisure
C H I E F C U LI N A RY O FF I C E R , sb e
C H I E F C U LI N A RY D I R ECTO R , C ITI Z E N S
NICOLE BRISON
SA’ M OTO
DA R I O D O C
S PA N I S H - B B U LL
KR I S PY R I C E
C U LI N A RY D I R ECTO R , DA R I O D O C
DAVID LAFORCE
C U LI N A RY D I R ECTO R , PL A NT N ATI O N
ROMAIN FOURNEL
Nicole leads the Dario DOC culinary strategy in collaboration with Dario Cecchini.
David leads the Plant Nation culinary strategy in collaboration with Martin Heierling.
As corporate pastry chef, Romain leads culinary strategy across the portfolio with a focus on EllaMia.
C O R PO R ATE PASTRY C H E F
CULINARY COLLABORATORS We have assembled a roster of culinary talent that is unmatched. What unites them is a continued commitment to innovation.
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CULINARY COLL ABOR ATORS
MARTIN HEIERLING CHIEF CULINARY OFFICER , sbe
Martin Heierling is sbe’s first ever Chief Culinary Officer. Martin leads sbe and subsidiary company Disruptive Group’s culinary strategy across its current brand portfolio, overseeing collaboration with sbe’s concept chefs and more than 120 venues globally. Prior to joining sbe, Martin served as Culinary Director for STARR Restaurant Organization based in Philadelphia where he was part of the leadership team, growing the company from 24 restaurants to 32 within three years as well as managing the rapid growth of SRO’s Catering Culinary division, STARR Restaurants Catering Group, with annual sales of over $40 million. His accomplishments with STARR also include openings of Washington D.C.’s Le Diplomate as well as New York’s Carnegie Hall and The Botanical Gardens in The Bronx.
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CULINARY COLL ABOR ATORS
MASHARU MORIMOTO SA’ MOTO BY MORIMOTO
Chef Masaharu Morimoto has created a bridge between the culinary traditions of his native Japan and the American palate, bringing intense excitement, exquisite technique, and perfectly balanced flavors to thousands of diners throughout the world. He has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients and has effectively created a signature style that positions him as one of today’s foremost chefs. After a shoulder injury ended a promising career as a baseball catcher in Japan, Morimoto began studying sushi in his hometown of Hiroshima. He quickly grasped the technique of this exacting food art, and at age 24, opened his first restaurant. Five years later, he moved to America to expand his culinary repertoire and explore the opportunities and possibilities he saw for a cuisine that would combine the best of both cultures. In 1994, Morimoto was recruited to join the original Nobu restaurant and soon promoted to Executive Chef. From there, he opened his first eponymous restaurant in Philadelphia in 2001. Next was the debut of Wasabi by Morimoto at the Taj Mahal Hotel in Mumbai in 2004, followed by a second Wasabi at the Taj Mahal Hotel in New Delhi in 2008. The much anticipated flagship restaurant, Morimoto New York, opened in 2006. IRON CHEF “TOP 100 RESTAURANTS IN THE WORLD”, SAN PELLEGRINO “BEST U.S. RESTAURANT OPENINGS,” FOOD & WINE
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CULINARY COLL ABOR ATORS
DANI GARCÍA SPANISH TAPAS
With three Michelin stars, chef Dani García is positioned as one of the Andalusian chefs with the greatest international projection to this day. Dani defines himself as an ‘artisan of flavor’ who manages to combine the products of his land together with the techniques and ingredients of the most international cuisine. The story began to be written in 1998 to 2004, achieving the first Michelin star in the family project Tragabuches, where he develops a kitchen full of intention, youth and color. It will be in Calima from 2005 to 2013 where he reaches maturity as a chef, masters the technique and becomes the first two star chef in Andalusia. A stage that supposes a great evolution and learning since it develops a kitchen full of imagination, where the technique is at the service of the flavor. It is in November 2018 when he receives his third Michelin star at Dani García Restaurant and, with almost 20 years of experience in the kitchen, the story continues to be written. 3 STARS - MICHELIN GUIDE ANDALUSIA AWARD FOR GASTRONOMY MEDAL OF ANDALUSIA DELIVERED BY THE GOVERNMENT COUNCIL OF THE JUNTA DE ANDALUCÍA NATIONAL AWARD OF GASTRONOMY BY THE ROYAL SPANISH ACADEMY. CHEF L`AVENIR (CHEF OF THE FUTURE) AWARD GRANTED BY THE INTERNATIONAL ACADEMY OF GASTRONOMY.
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CULINARY COLL ABOR ATORS
DARIO CECCHINI CÍCCÍ DI CARNE
Cecchini was born in 1955 in the Tuscan village of Panzano where his father was the butcher, the eighth generation of Cecchini butchers. He studied veterinary science at the university in Pisa but in 1976, three years into his six-year course, had to take over the family business from his dying father. Dario Cecchini has been dubbed by The New York Times “the world’s best butcher”. He is collaborating with sbe on a concept that will be renowned for its spectacular steaks, and super-prime beef. “THE MEAT WHISPERER” - BON APPETIT “THE KING OF BISTECCA ALLA FIORENTINA” - FOOD & WINE
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CULINARY COLL ABOR ATORS
NICOLE BRISSON CÍCCÍ DI CARNE
Raised in Upstate New York, Nicole was introduced to the culinary industry early at her grandfather’s restaurant in Saratoga. After graduating from Johnson & Wales University, Nicole studied and learned with food writers Molly O’Neill and Faith Willinger, who helped Nicole to develop a love for local produce and cured meats of both the United States and Italy. Under Chefs Steven Kalt and Paul Bartolotta, Nicole opened Wynn Las Vegas. She then served as Chef di Cucina at OTTO for three years before she was appointed Executive Chef at Carnevino. In 2016, Nicole was appointed Culinary Director of B&B Hospitality Group’s Las Vegas operations.
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CULINARY COLL ABOR ATORS
KATSUYA UECHI K ATSUYA
Known for his inventive style and expert execution of traditional Japanese sushi, Uechi is a trendsetter in the contemporary sushi world. Katsuya, his collaboration with sbe, has become a touchstone for hip dining in Southern California, Miami and the Middle East. Katsuya was named one of the Best New Restaurants of 2007 by Travel + Leisure Magazine and heralded as “one of the most exciting restaurants to open in Los Angeles in years” by Food & Wine Magazine the same year. With new locations in Miami, Las Vegas, Nassau and Dubai, Katsuya’s expert cuisine has become known internationally. Chef Uechi brings over three decades of culinary and restaurantoperation expertise to his role at sbe. In addition to Katsuya, Uechi currently operates Katsu-ya, Izaka-ya and Kiwami restaurant concepts. “CHEF OF THE YEAR” - ANGELENO MAGAZINE BEST NEW RESTAURANTS - TRAVEL & LEISURE
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CULINARY COLL ABOR ATORS
DAVID LAFORCE PL ANT NATION
A dedicated veteran with more than 25 years in the industry, David LaForce landed his first restaurant job as a dishwasher in his hometown of Fort Smith, Arkansas. He began climbing the kitchen hierarchy and hasn’t left the kitchen since. After criss-crossing the country finding cooking opportunities everywhere from Steamboat Springs, Colorado to Montana’s Glacier National Park, he went on to obtain a formal culinary education at Johnson & Wales. The experience culminated in an externship at the Fairmont Scottsdale Princess, a AAA Five-Diamond resort in Arizona, where his love of Latin cuisine was first sparked. LaForce took a position under James Beard Award-winner Janos Wilder at his eponymous Tucson restaurant, Janos, in 2001. The restaurant’s emphasis on interpreting regional Mexican and Southwestern ingredients with refined French execution marks one of the most formative and inspiring periods of LaForce’s kitchen journey. Soon after arriving in Philadelphia, LaForce made an immediate impact on the STARR Restaurants fold, working as the executive chef of Center City hotspots like Continental Mid-town and Alma de Cuba. In 2009, he was tapped as the executive chef of El Vez, where he designed the lively Mexican-inspired menu with both traditional and innovative touches. His success made him the ideal fit to oversee the New York branch of El Vez, in Battery Park City —larger in physical scale than its Philly sibling, but identical in its fun-loving and energetic spirit.
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CULINARY COLLABORATORS
DAMIEN BRASSEL
CHIEF CULINARY DIRECTOR, CITIZENS
Known for his unique and modern European style, Damien Brassel is a well-travelled chef with a wealth of international experience. He has been cooking for more than nineteen years and has sound kitchen management experience. He has owned and operated his own restaurant in New York City, called Knife and Fork, which won him the Time Out New York award for Best New Tasting Menu. Brassel has also held roles at Michelin-starred establishments including; The Fat Duck under Heston Blumenthal, The Marco Pierre White Restaurant and Ferme de Montagne in the French Alps. Now in Sydney, Brassel has stepped into the role of Executive Corporate Chef at Ananas Bar & Brasserie. He oversees a team of talented young chefs, leading the popular French restaurant into a new era, allowing the bar to retain its core premium French focus with a modern twist.
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CULINARY COLLABORATORS
ROMAIN FOURNEL CORPORATE PASTRY CHEF
Romain started in an apprenticeship at pastry school at the age of 16. After 5 years of school and receiving 3 diplomas in Pastry and Bakery, he moved to the South West of France, Biarritz, to become a Pastry Chef for the company Henriet. Having always wanted to travel, so after 3 years he decided to pursue opportunities that would take me abroad. he moved to Las Vegas, NV in the United States in December 2009 to work for Jean Phillippe Patisserie as a Training Manager. He worked 8 years there, eventually working his way up to Assistant Executive Pastry Chef. In May 2018 he was presented the opportunity to move to Nashville, TN to take on the role as Executive Pastry Chef for the JW Marriott Nashville, which would be the 1st Luxury Hotel in the state of Tennessee. At the JW Marriott Nashville, he had a team of 17 employees, oversees the pastry production for the employee cafĂŠ, banquet functions, a steak house, a restaurant serving all 3-meals each day, and a Pastry/Coffee Shop. As corporate pastry chef, Romain leads culinary strategy across the portfolio with a focus on EllaMia.
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OUR BRANDS
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HYDE SUNSET, 2020
SHELTER, 2003
WHERE IT ALL BEGAN... In 2003, when Sam Nazarian opened Shelter, he not only transformed the Sunset Strip; he transformed the world of nightlife. Shelter, which was soon rebranded to Hyde Sunset, was more than a buzzy, exclusive and intimate lounge; it was a cultural touchstone. It not only responded to but also created a powerful cultural moment, lodging itself firmly into the collective consciousness of a generation of young, stylish tastemakers, and establishing itself as one of the first truly iconic hospitality brands of the 21st century. 37
S BAR BRENTWOOD
KATSUYA BRENTWOOD
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A MESSAGE FROM OUR FOUNDER
after almost 20 years in the hospitality business, i’ve operated, built, created and grown hundreds of restaurants and bars around the world... At Disruptive Restaurant Group, we have a reputation for being pioneers in the hospitality industry. The following pages are a celebration of the people, places and services that provide the framework for our continued commitment to innovation, service and standards of excellence. These values, along with Disruptive’s signature style, have paved the way to where we are today. This disruptive appraoch is is what sets us apart from everyone else. I take great pride in what we have built, and it goes without saying that we could not have achieved it without the support of our partners, colleagues and clients.
SAM NAZARIAN FOUNDER & CEO
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30+ BRANDS BUILT IN THE DISRUPTIVE INNOVATION LAB
G L O B A L R E S TA U R A N T B R A N D S
O R I G I N A L R E S TA U R A N T B R A N D S
N I G H T L I F E & D AY C L U B S
MIXOLOGY & LOUNGES
æ°—
C 3 D E L I V E R Y O N LY
C 3 Q U I C K S E R V I C E R E S TA U R A N T S
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OUR APPROACH IS DISRUPTIVE
BUILD LOYALTY
FOOD HALLS GHOST KITCHENS
TECHNOLOGY
FULL-CIRCLE SOLUTION FOR PROGRAMMING RESORTS, CAMPUSES & HOTELS
RESTAURANTS BARS LOUNGES BEACH CLUBS DAYCLUBS NIGHTCLUBS
OPERATIONAL INFRASTRUCTURE
CULINARY INNOVATION
GLOBAL DATABASE 45
c 3 is a cutting edge food and beverage platform consisting of an array of limited service culinary brands C3 is focused on disrupting the food & beverage industry by capitalizing on rapidly evolving customer preferences such as food halls, ghost kitchens and mobile delivery All of C3’s concepts are inspired by either existing established sbe full service brands or created by C3’s award winning chef partners C3 wholly owns Umami Restaurant Group which consists of 24 leased and licensed locations globally.
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GHOST KITCHENS
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The combination of Master Sushi Chef Katsuya Uechi’s unique cuisine and a commitment to high-end design makes Katsuya a feast for the senses. The superb talent and exacting precision of Katsuya has changed the face of Japanese cuisine. With specialty cocktails, unique rolls, and spectacular sushi and sashimi platters, Chef Uechi skillfully translates Japanese flavors into unexpected combinations that surprise and delight. Katsuya’s Japanese kanji symbol “katsu” means “victory,” and we follow this guiding principle in everything we do, forging a path of victory through our dedication to craft, artistry, and dining excellence.
Japanese cuisine. Unexpected flavors. International appeal. Master Chef Katsuya Uechi modernizes classic Japanese food for discerning 21st century palates. At any time of day or night, we deliver an extraordinary, authentic experience that resonates with visitors of all ages, at locations around the globe. Whimsical and unexpected, Katsuya merges traditional Japanese cuisine with modern techniques and flavors to deliver an experience that’s consistently surprising, always delicious, and wholly original.
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“Chef of the Year” Angeleno
Selected as one of the best new restaurants Travel & Leisure
“One of the most exciting restaurants to open in Los Angeles in years.” Food + Wine
“Best Sushi Restaurant” Los Angeles Times
“[Chef Uechi’s] signature dishes will give you a taste forwhy this chef became so world-renowned and why everyone in The Bahamas will want to visit this new hotspot.” Condé Nast Traveler
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KATSUYA BRENTWOOD
KATSUYA HOLLYWOOD
KATSUYA GLENDALE
KATSUYA SOUTH BEACH
KATSUYA ARABELLA
KATSUYA THE AVENUES BAHRAIN
KATSUYA L.A. LIVE
KATSUYA BAHA MAR
KATSUYA MADINAT JUMEIRAH
KATSUYA YAS MALL
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KATSUYA VILLAGGIO
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KUMI LAS VEGAS M A N D A L AY B AY
Kumi features world famous cuisine - a modern Japanese menu with a Korean American twist. Guests are welcomed by an extraordinary ambiance of raw natural woods, hammered steel accents and touches of red lacquer to compliment the dining experience. Sumptuous cuisine is complemented by a wide array of specialty cocktails created by master mixologists. Kumi is the principal culinary destination for Japanese cuisine in Las Vegas. Kumi’s menu features a variety of shared plates including their signature Bigeye Tuna Pizza and Rock Shrimp Tempura. Traditional sushi and sashimi, along with creative specialty rolls complement a variety of steak, fresh fish, and innovative side dishes.
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S BAR HOLLYWOOD, 2007
S BAR AT SLS LUX BRICKELL
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S BAR BRENTWOOD
S Bar is home to the craft cocktail mixology experience in a lush ambience. Drawing from the energy and vibe of each locale, S Bar’s laid back and welcoming atmosphere will reflect the character and edginess of each location and the creatives who inhabit them. A Hollywood classic originally conceived by Philippe Starck, S Bar was imagined as an intimate neighborhood bar, striking the perfect balance between cultured sophistication and raw elegance, evoking the spirit of an artist’s gallery. S Bar emboides casual elegance, sensuality, a sense of belonging, openness & freedom to be.
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D O H E N Y R O O M W E S T H O L LY W O O D
S Bar is home to the craft cocktail mixology experience in a lush ambience. Drawing from the energy and vibe of each locale, S Bar’s laid back and welcoming atmosphere will reflect the character and edginess of each location and the creatives who inhabit them. A Hollywood classic originally conceived by Philippe Starck, S Bar was imagined as an intimate neighborhood bar, striking the perfect balance between cultured sophistication and raw elegance, evoking the spirit of an artist’s gallery. S Bar emboides casual elegance, sensuality, a sense of belonging, openness & freedom to be.
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GREYSTONE MANOR, NOW HOME TO NIGHTINGALE
DRAKE HANDLES DJ DUTIES AT T H E G R E Y S T O N E M A N O R ON GRAMMY NIGHT IN 2014
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Nightingale is the next step in elite Hollywood nightlife where refined elegance meets tastefully crafted technology. A newly refreshed offerings from hospitality giant sbe, this 6,000 square-foot design offer a creative, savvy nightlife experience complete with four distinct environments: A High Energy Main Room, Two Interior Lounges, with full bars and a garden oasis where guests can lounge, dine and dance.
2017 GOLD KEY AWARD FOR EXCELLENCE IN HOSPITALITY DESIGN
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MARSHMeLLO NIGHTINGALE LOS ANGELES
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the chainsmokers NIGHTINGALE LOS ANGELES
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paris hilton NIGHTINGALE LOS ANGELES
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summer sessions #XIVMadeMeDoIt Famous for its sensory overload of neon, confetti, CO2, electrifying music, beautiful people, and coining the phrase “save water, spray champagne,” XIV has become a Sunday ritual for the elite partier. Dubbed America’s most “exclusive” day club by the LA Times, the brand has transformed into a national phenomenon that includes the original XIV Summer Sessions in Los Angeles beginning every May, to seasonal Fall and Winter parties in Las Vegas and Miami. When you experience it, you understand why.
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X I V YA C H T C L U B 20 15
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AV I C I I
AV I C I I AT T E N D S A F R O J A C K XIV SUMMER SESSIONS H O S T E D AT C O L O N Y I N 2012
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Representing the evolution of the definitive sbe Nightlife experience, The Colony captures the exclusive and celebrated Hamptons lifestyle— right in the heart of Hollywood. Entering The Colony, guests are ushered into a world of East Coastinspired luxury, evoking the energy of a destination that has been home to an elite group of pleasure seekers and power brokers.
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TA S T E O F sbe M I A M I
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An annual ticketed event inviting guests to experience all of sbe’s restaurants with a carefully curated selection of bites and sips. 2019’s events in Los Angeles and Miami featured very special performances from Common and John Legend.
TA S T E O F sb e G R A N D D I N N E R
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C O M M O N P E R F O R M A N C E AT TA S T E O F s b e L O S A N G E L E S
COMMON, SAM & EMINA NAZARIAN
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JOHN LEGEND PERFORMANCE AT TA S T E O F sbe MIA MI
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JOHN LEGEND, SAM & EMINA NAZARIAN
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With industry-leading expertise and cutting edge design partners, Dakota Development has successfully master planned and developed a range of internationally acclaimed properties. MASTER PLANNING DESIGN DEVELOPMENT MANAGEMENT FF&E MANAGEMENT OS&E MANAGEMENT PROJECT MANAGEMENT CONSTRUCTION MANAGEMENT VALUE-DRIVEN ENGINEERING UNIQUE “IN-HOUSE” CAPITAL MARKETS DIVISION INSTITUTIONAL CONSTRUCTION ACCOUNTING PLATFORM PROJECT BUDGETING & CASH FLOW MANAGEMENT
THE PROCESS DREAM > BE INSPIRED > THINK BIG > MASTER PLAN > SKETCH > RENDER > PERMIT > BUILD > INSTALL > STYLE
5,000+ KEYS DEVELOPED OR REPOSITIONED
$4B
COMPLETED PROJECTS
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RESTAURANT PROJECTS
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NIGHTLIFE PROJECTS
150+
YEARS COMBINED EXPERIENCE
20+
UNIQUE BRANDS
KATSUYA HOLLYWOOD 1 07
PHILIPPE STARCK Clift, Delano South Beach, Hudson, Mondrian Los Angeles, Royalton, Sanderson, SLS Atlanta, SLS Beverly Hills, SLS Brickell, SLS South Beach, St Martins Lane
YABU PUSHELBERG SLS LUX Brickell
DAVID ROCKWELL Doheny Room Hyde Hotel & Residences Nightingale Plaza
DESIGN COLLABORATORS
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CASE STUDY: PROGRAMMING A PROPERTY LE MÉRIDIEN 57TH STREET NEW YORK CITY
Le MĂŠridien New York approached sbe and Disruptive to take over all food and beverage operations within their iconic property that sits adjacent to Central Park in New York City. WIth its breadth of expertise sbe was able to deliver three unique concepts that position the property as a true destination for locals and travelers alike.
RES TAU RAN T
RO O F T O P BAR
C O F F EE S H O P
Rockwell Group was brought on to reimagine the spaces.
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SAM NAZARIAN
TEAM
FOUNDER & CEO
MARTIN HEIRLING Chief Culinary Officer, sbe
BRAD REYNOLDS Chief Operating Officer, C3
DAN O’DONNEL VP Operations, C3
ROMAIN FOURNEL Corporate Pastry Chef
JOEY SIMONS VP of Operations, West Coast
DAMIEN BRASSE Chief Culinary Director, Citizens
VINCENZO ROSSI Director of Operations, Ghost Kitchens
DALE AMLER Sr. Director of Digital Marketing
DAVID LAFORCE Culinary Director, Plant Nation NICOLE BRISSON Culinary Director, Cíccí di Carne
ADAM RINELLA Director of Design & Construction JAYSON PORTMAN Special Projects Manager
KALI CAMPBELL Sr. Digital Marketing Manager LAUREN GREEN Marketing Manager
SHARED SERVICES WITHIN
JOE FAUST President, Dakota Development
JIM GREELEY Chief Legal Officer, sbe
LEGAL DEVELOPMENT PAYROLL MARKETING IT HR
CAMERON SCHMITT VP Design & Construction
JAY PATEL Chief Financial Officer, Disruptive Group
MICHELE CANIATO Chief Brand Officer, sbe
PHIL ZRIHEN Chief Business Officer, sbe
ALEX MENDEZ​ Finance & Operations Manager
RO ANAND VP Global Partnerships
ADAM SAVAGLIO VP Strategy
MICHAEL GROSSBARD Director of Procurement
LAUREN FARRELL Director of Brand Operations
RACHEL ROSEN Corporate Strategy Associate
ADRIAN LUNGU Director of Finance
TIFFANY MIKAIL Director of Brand Strategy RACHEL KAPLAN Sr Director of Digital Marketing
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GLOBAL PARTNERS DATABASE SHARING MARKE TING SUPPORT ACTIVATIONS
MAJOR PARTNERS
FURNISHINGS
FOOD & BEVERAGE
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ACCESS TO BEST-IN-CLASS DESIGNERS, SPONSORS & INFLUENCERS COLLABORATION IS AT THE HEART OF EVERYTHING SBE DOES – OUR NETWORK OF TOP TIER DESIGNERS, SPONSORS AND INFLUENCERS ENABLES US TO CREATE ONE-OF-A-KIND HOTEL, RESTAURANT AND NIGHTLIFE CONCEPTS AND VENUES
DESIGNERS SPONSORS
sbe collaborates with visionary designers to bring their brands to life in any space
sbe collaborates with brands across all industries. Sponsorships are formed and benefits include access to vendor databases and events partnerships
INFLUENCERS
Access to shared services, including a centralized platform providing marketing, social media, influencers
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RESPONDING TO COVID-19 OUR #1 PRIORITY: KEEPING EVERYONE SAFE AS WE WELCOME OUR LOYAL GUESTS BACK , WE ARE TAKING GREAT CARE TO ENSURE THAT WE ARE KEEPING EVERYONE SAFE BY IMPLEMENTING THE FOLLOWING CHANGES: - Conducting health and safet y training for all employees - Providing branded PPE for all staf f - Disinfecting & cleaning regularly with EPA-registered chemicals - Maximum occupancy standards to facilitate social distancing - Adjusting dining seating to allow for social distancing - Menus are accessible on guests’ smar tphones via QR codes - Increased focus on deliver y with precautions like safet y seals
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A U G U S T 2020