What the heck is a permanent pop-up restaurant one might wonder? According the news release I just received it is a “restaurant, rotating up-and-coming chefs and design talent every quarter.” Like seasonal chefs.
Kitchen LTO, a concept created by Casie Caldwell founder and owner of Greenz Salads, will open sometime in May. Here’s a brief rundown on how it works:
Chefs and interior designer apply for its “permanent pop-up” restaurant. A screening committee will review applicants and post finalists each quarter. The public will have final vote via Kitchen LTO’s website and social media channels.
Chefs must have at least five years of kitchen experience and be highly organized, possess strong leadership skills, and have a solid grasp of food costing. Chef applicants must also be creative, able to handle pressure and ready for center stage. Culinary training is a must.
Up and coming designers, independent or with a design firm, that are detail oriented, energetic, professional. Must be able to apply design style to match a culinary concept. Design degree preferred, although current design students encouraged to apply.
“Essentially, it’s a limited time offer (“LTO”), where a new restaurant is born every quarter,” Caldwell says. “I designed the restaurant for food lovers like myself who are always exploring new trends and searching for the next best culinary adventure. I can’t think of a better way to do that while fostering the great culinary talent available on a local, regional and national level.”
Good luck, Casie. It sounds like a lot of work to me.
Full press release below.
Kitchen LTO
Trinity Groves Incubator Concept will be first of its kind
DALLAS, TX – February 4, 2013 – Kitchen LTO, tentatively scheduled to open May 2013 at Trinity Groves in West Dallas, is now accepting chef and interior designer applications for its “permanent pop-up” restaurant which will provide a rotating home to up-and-coming chefs and design talent.
Created by Casie Caldwell (Founder and Owner of Greenz Salads — a Dallas based fast-casual eatery), the innovative restaurant will dramatically change every three months as a new chef rotates in and introduces a new menu concept. Simultaneously, a new interior stylist re-designs the interior’s transformable elements.
“Essentially, it’s a limited time offer (“LTO”), where a new restaurant is born every quarter,“ says Caldwell. “I designed the restaurant for food lovers like myself who are always exploring new trends and searching for the next best culinary adventure. I can’t think of a better way to do that while fostering the great culinary talent available on a local, regional and national level.”
Kitchen LTO will be located at the incubator restaurant development at Trinity Groves, the brainchild of legendary restaurateur Phil Romano. Romano says that Kitchen LTO fits well with the overall personality of the project. Romano explains, “Just like Trinity Groves will act as an incubator for providing restaurateurs a lower cost venue for testing a concept’s viability, Kitchen LTO becomes an “incubator within the incubator” by providing a rotating home to new chef talent and their ideas.”
Caldwell thinks the timing is right given that restaurant quality food no longer needs to be confined to the traditional restaurant model. “Mobile food trucks and pop-up restaurants are two very non-traditional restaurant trends that are quickly becoming driving factors for our industry,” she says.
CHEFS:
Kitchen LTO is looking for chefs with at least five years of kitchen experience who are highly organized, possess strong leadership skills and have a solid grasp of food costing. Chef applicants must also be creative, able to handle pressure and ready for center stage. Culinary training is a must.
DESIGNERS:
Seeking up & coming designers, independent or with a design firm, that are detail oriented, energetic, professional. Must be able to apply design style to match a culinary concept. Design degree preferred, although current design students encouraged to apply.
Applications must be received by February 27, 2013 in order to be considered for the first quarter of operation (tentatively planned for May 2013). A screening committee will review the applications and announce finalists by mid-March. Final voting will start March 25th via the website and social media channels, as the public will be the ultimate judge in who will chef and design the restaurant each quarter.
Members of the screening committee include: Chris Zielke (Owner, Bolsa/Bolsa Mercado/Smoke/Chicken Scratch), Chris Jeffers (Owner, Bolsa/Bolsa Mercado/Smoke/Chicken Scratch), Michael Miller (Senior VP, UCR Urban), Chad Houser (Executive Director, Café Momentum), Jason Kosmas (Owner/Co-Founder, The 86 Co.), Sharon Van Meter (Chef/Owner, 3015 at Trinity Groves), Rebecca Wright (Special Events Coordinator, Trulucks) and Blythe Beck(Executive Chef, Movie Lounge), with Casie Caldwell leading the group.
To download an application, visit www.kitchenlto.com. Applications may be emailed to [email protected].
Kitchen LTO will be located at 3011 Gulden Street, Suite 108, Dallas, Texas 75212 and will be open for lunch and dinner. Facebook: www.
