Articles on companies that have grown by building an impressive portfolio of restaurant concepts.
Expansion through collaboration
September 24, 2018
The 2018 class of Restaurant Hospitality's annual RH 25 looks at bold moves made by multiconcept operators — the companies that are crossing segments, shifting operations, building big or pivoting in some way. There is no ranking. These are companies to watch. See all concepts >>
HQ: San Francisco
Leadership: Elisabeth Prueitt and Chad Robertson, co-owners
Systemwide sales FY2017: Not disclosed
Concepts: Tartine Bakery (2), Tartine Manufactory, The Manufactory (coming soon) and The Manufactory Food Hall (in development)
Tartine Manufactory interior
Chad Robertson and his wife and business partner Elisabeth Prueitt are known for their meticulous Tartine Bakery concept and Tartine Manufactory in San Francisco. They are expanding their company with the more-collaborative Manufactory, for which they have built partnerships with other culinary leaders.
The Manufactory is coming to Los Angeles in the spring, for example, as a partnership with Phoenix-based pizza restaurateur Chris Bianco. The trio is developing an all-day café called Tartine|Bianco, a dinner-only restaurant called Alameda Supper Club, a bakery, and an ice cream and coffee counter. The Manufactory Food Hall coming to San Francisco will be a collaboration with Thai chef Pim Techamuanvivit of Kin Khao and Gabriela Camara of Cala, both in San Francisco, and chefs from Bangkok and Mexico City.
The new venture will further Tartine’s mission to build a sustainable supply chain through collaboration with farmers, grain millers and other chefs, said Robertson.
“We are trying to build our own sustainable supply chain system that will serve as a model, and cause a shift to make higher quality, more nutritious food available to more people,” he said.
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