This month, we look at some ways in which you can build an F&B offer into your glamping business. John Griffiths from Outbound Kitchen explains that it doesn’t have to be difficult or prohibitively expensive.
WHAT WE DO
SERVICESCreating bespoke culinary and hospitality solutions
Ignite the Potential of Your Team
A luxury resort wanted a new culinary program that better-catered to the active lifestyle of their guests. Outbound Kitchen designed vegetable-forward, protein-optimized menus that wove in local culinary traditions. Given their locale's challenge of finding an experienced leader, we worked with the existing staff to up-level team members with training and a custom-created playbook to mobilize the menus.
Like many urban restaurants in the post-covid era, an iconic San Francisco institution wanted to re-concept their operation. Outbound Kitchen took their single unit operation and created a distinct multi-channel revenue model to better serve the new dining patterns of patrons in this era. We then developed a positive workplace culture program, stemming the high-turnover amongst kitchen staff.
A high-volume, multi-unit concept was in need of seasonal rejuvenation in their product line-up. Outbound Kitchen started by crafting an innovative menu of items and a strategic roadmap for seasonal roll-outs to 13 locations. We then revamped the production schedules, and created a sourcing model to get peak season, and price optimized ingredients into production and out the door.
On-Demand Culinary Partner When and Where You Need
WHO WE ARE
Crafting culinary authenticity at the nexus of food and adventure
A native of Detroit, John Griffiths has spent more than 20 years in culinary leadership roles for restaurant and hospitality platforms across the country. John started his career with James Beard Award-winning chef Takashi Yaghashi. Eventually, John partnered with Chef Larry Forgione, the founder of the farm-to-table movement, to launch the iconic An American Place brand beyond NYC. He went on to helm fine dining kitchens in NYC, Detroit, St. Louis, Sacramento, and San Francisco. To expand his portfolio, John served as Culinary Director for RH Hospitality, a $30M platform with 12 North American locations. His culinary achievements have led to articles in 37 publications—including the front-page of the Food Section in The New York Times; an invitation to the James Beard House in New York; and three stars in The San Francisco Chronicle.
As an avid outdoor athlete, John realized there were more people like him looking for those rare and incomparable experiences at the nexus of food and adventure. With the 2017 launch of Outbound Kitchen, John creates bespoke culinary and hospitality solutions that deliver authentic experiences. Whether targeting the adventure traveler, or the urban denizen, Outbound Kitchen helps you craft culinary concepts that connect to where you are.
NOURISHING THE SPIRIT OF THE ACTIVE TRAVELER
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7x7 Magazine, Alive Magazine, Diablo Magazine, East Bay Express, Eater, EaterSF, Feast Magazine, Food Arts, Food Network Kitchen, Gourmet Magazine, Haute Living Magazine, JamesBeard.org, JBF News and Notes, Michigan Club Monthly, Oakland Magazine, Plate Magazine, Restaurants & Institutions Magazine, Sacramento Magazine, Sactown Magazine, Sauce Magazine, St. Louis Homes & Lifestyles Magazine, STL Magazine, The Detroit Free Press, The Detroit Observer, The Nation’s Restaurant News, The Riverfront Times The Sacramento Bee, The Sacramento Business Journal, The St. Louis Post-Dispatch, The Zagat Guide: Top Tables of America