Indy operators discover Columbus: economy spurs restaurant growth

Nation's Restaurant News, Feb 23, 1998 by Carolyn Walkup

Hired to run day-to-day operations are Randy Doty, director of restaurant operations, and Roland Fellows, executive chef, both experienced local restaurant veterans. "We have fine dining quality with an upscale, casual atmosphere," Doty explained.

Dinner checks average $20, and lunch checks $12. The all-day menu includes spicy tortilla soup, warm-grilled chicken salad, woodburning brick oven pizzas, seafood lasagna, prime rib, mesquite-grilled salmon, cinnamon-grilled pork chop and a Cuban cigar dessert of espresso mousse in a chocolate pizelle with seasonal berries.

While a very favorable review in the Columbus Dispatch boosted initial business, Doty said he needs to get an increase in the marketing budget "to let more people know we are here." Repeat business has been strong, he added.

Because Chapin was known for donating more than half of his concert proceeds to charities, the restaurant's owners have pledged to continue that legacy by donating 10 percent of profits to causes through either cash or food. Doty would not divulge sales estimates.

Chapin's and other new restaurants are targeting Columbus' growing upscale casual market.

Several major full-service restaurant chains will debut .in the market, beginning late this year, as part of Easton Town Center, a huge $1.5 billion planned community development that will include a retail component that will be almost as large as Minnesota's Mall of America. Chains that have signed on so far are Planet Hollywood, The Official All-Star Cafe and GameWorks.