Industry News | June 19, 2002

Boston Market Completes Largest Local Makeover to Date

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Golden, Colo—June 19, 2002—Boston Market Corporation, the fast-casual restaurant chain known for its home-style meals, has refreshed eighty-six of its New York City tri-state Area restaurants in an effort to establish the restaurant chain more strongly in the fast-casual dining segment with a new interior look and menu items.

Boston Market restaurants in Queens, the Bronx, Staten Island, Brooklyn, New York City, New Jersey, and Connecticut all feature the new interior design. The eighty-six stores in the New York/New Jersey area represent nearly 13 percent of the total restaurants Boston Market has nationwide.

"The changes to our current Boston Market restaurants are great for our customers and our employees," said Bill Sambuca, NY/NJ vice president of operations for Boston Market Corporation. "In my nine years with the company, this is by far the most exciting, energizing initiative to take place. We think our customers will appreciate and enjoy the menu additions of grilled chicken and the new warmer dining atmosphere."

Highlights of the new dining room include:

—New booth seating and padded chairs with matching tables

—Attractive wedged partition walls with decorative plants to create intimate spaces for private conversation

— Warmer colors throughout the dining room, such as butter yellows, olive greens and marine blues

—Softer lighting with modern light fixtures

"Our customers told us that there was a disconnect between our wonderful, wholesome food and our dining room. The redesign of our dining rooms helps to close that gap, and the end result is a more comfortable and warmer dining environment for our customers who wish to enjoy their meals away from home," said Bob Gerard, New York regional manager at Boston Market Corporation. "Dining in at Boston Market is now a much more welcomed option."

Boston Market restaurants are also introducing an expanded menu of grilled chicken entrees, salads and sandwiches featuring boneless, white meat chicken. These nine new menu items, such as Grilled Teriyaki Chicken, Oriental Grilled Chicken Salad, and Grilled BBQ Chicken Sandwich were developed based on developmental research, consumer taste tests and focus groups—howing a demand for more chicken items. Chicken remains the number one protein choice among Boston Market customers. This is especially true for stores in the New York tri-state area, which sell an average of 600,000 chickens per week.