Flhip.com has released its latest restaurant openings report, providing restaurant vendors with a sampling of fresh sales and marketing leads that can be found on their website.
Flhip provides regularly updated lead lists, allowing vendors to check for updates at any time. To see leads in your sales area click here.
Berlin, MA – 110 Grill
The 110 Grills are contemporary dining restaurants. This new location will be the third for this chain. It will be located in the Highland Commons shopping center off Interstate 495 and will be opening in early 2016.
Austin, TX – Backbeat
Owners Michael and Jessica Sanders will be opening the second bar called Backbeat on South Lamar next to Ramen Tatsu-Ya. This two-story building will have different drink options available throughout the space including cocktails beer and more wine. No opening date has been announced as it is currently under construction.
Phoenix, AZ – Barrio Café
The second Barrio Café will be located at the historic Bragg’s Pie Factory building in the former Bragg’s Factory Diner which the owner said was hard to attract customers to. This new location is expected to open sometime in early 2016.
Ft Myers, FL – Beefstro’s
Construction is under way at Gulf Coast Town Center on a new location for this Naples-based chain. Beefstro’s specializes in hot and cold sandwiches including the Chicago-style Italian beef sandwich. No date for an opening could be found but it should be a while due to construction.
San Francisco, CA – Bellota
This will be a Spanish project featuring an 8 ft. wood-burning oven and hearth from the Absinthe Group. The food will be traditional Spanish. At upcoming Feastly pop-ups to preview the food, dishes include mussel escabeche, bacon-wrapped dates stuffed with chorizo and fabada bean stew. Opening is anticipated for the end of 2015 or early 2016.
Atlanta, GA – Beetlecat
Ford Fry opens his newest restaurant, Beetlecat in November in the Inman Quarter development and is named after the small wooden sailboats popular in New England. Beetlecat will be more casual than the Optimist, with a focus on small, sharable plates that will highlight “big, bright flavors.” Fry says to expect a long menu that departs from the traditional appetizer, salad, entrée, and dessert sections.
For more information or to view the leads in your area, please visit www.flhip.com.
Contact:
Ken Roberts
772-231-5826
ken@flhip.com
