Then Jonathan Kaplan sold his business view HD video camera with Cisco Systems in 2009 for $ 590 million, he became obsessed with something different: the perfect grilled cheese sandwich.
In particular, he is keen to perfect sandwich every time, using premium materials such as sharp cheddar, brie or Gruyère, and fresh baked bread, garlic or people with wheat bread. In the melt, a famous chain of his soup and sandwich shop in San Francisco, Kaplan not only achieved that goal, but it has revolutionized the fast-casual dining scene by technology.
The melt Customers choose to prepay online or via smartphone QR code received. When they ran into each location, they can skip the lines and scan their order in a kiosk near the cash register. As soon as the scan is processed, the chef started work using a proprietary, press panini-style sandwich of Electrolux grills use infrared heat radiation. According to CMO Paul Coletta, melt pressing the "balance two specific tasks:. Bake bread and melted cheese "and they do it perfect, from time to time, in less than 60 seconds.
The first store was opened at Kaplan Financial District town last September, on February 2012, two close and one in Palo Alto. All told, Coletta 21 stores expected end of this year. It is an ambitious plan, but thanks to private investment in the concept of Kaplan and undisclosed funding from Sequoia Capital, reportedly enough money to open 20 stores at a cost of $ 500,000 to $ 1 million each. Kaplan expects 500 stores nationwide by 2015.
Judging from the statistics surrounding the fast-casual restaurant, this ambitious plan is not a fantasy. This segment has grown nearly 10 percent faster than any other restaurant during a recession, a report from industry tracker Networld Alliance estimates that total revenue for the fast casual dining at over $ 23 billion in 2010 . Last summer, when asked why Sequoia, a technology VC heavyweight, invest in a sandwich shop, Kaplan noted the appeal of Chipotle market capitalization ($ 12.9 billion as of press time).
Coletta rejected any talk about technology licensing melt or take it to another type of food. "We have perfected the art of grilled cheese," he said. "Now we want to focus on building the brand as best we can."
More Food and Drink brilliance
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in.gredients: Crowdfunded on IndieGoGo, this Austin, Texas, microgrocery creating zero waste packaging or by encouraging customers to bring the container to fill with local, organic goods.
Kitchit: "bespoke dining" at 99 percent. Taking an elite chef to plan and cook multicourse menu for a dinner party, at a cost of $ 40 to $ 75 per guest.
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In particular, he is keen to perfect sandwich every time, using premium materials such as sharp cheddar, brie or Gruyère, and fresh baked bread, garlic or people with wheat bread. In the melt, a famous chain of his soup and sandwich shop in San Francisco, Kaplan not only achieved that goal, but it has revolutionized the fast-casual dining scene by technology.
The melt Customers choose to prepay online or via smartphone QR code received. When they ran into each location, they can skip the lines and scan their order in a kiosk near the cash register. As soon as the scan is processed, the chef started work using a proprietary, press panini-style sandwich of Electrolux grills use infrared heat radiation. According to CMO Paul Coletta, melt pressing the "balance two specific tasks:. Bake bread and melted cheese "and they do it perfect, from time to time, in less than 60 seconds.
The first store was opened at Kaplan Financial District town last September, on February 2012, two close and one in Palo Alto. All told, Coletta 21 stores expected end of this year. It is an ambitious plan, but thanks to private investment in the concept of Kaplan and undisclosed funding from Sequoia Capital, reportedly enough money to open 20 stores at a cost of $ 500,000 to $ 1 million each. Kaplan expects 500 stores nationwide by 2015.
Judging from the statistics surrounding the fast-casual restaurant, this ambitious plan is not a fantasy. This segment has grown nearly 10 percent faster than any other restaurant during a recession, a report from industry tracker Networld Alliance estimates that total revenue for the fast casual dining at over $ 23 billion in 2010 . Last summer, when asked why Sequoia, a technology VC heavyweight, invest in a sandwich shop, Kaplan noted the appeal of Chipotle market capitalization ($ 12.9 billion as of press time).
Coletta rejected any talk about technology licensing melt or take it to another type of food. "We have perfected the art of grilled cheese," he said. "Now we want to focus on building the brand as best we can."
More Food and Drink brilliance
Ordr.in: Makes any website, application or device on a way to order food. Owners of Restaurants get a one-stop shop for managing their online menu and access to a network of customers hungry.
Coffee Joulies: Thermodynamics "stone" keep coffee at the right temperature for many hours.
Old Milk Chocolate: Adult Beverages Company is to mix vodka and chocolate and cream flavors. Drunken "adult" limeade was launched in May, fruit punch and strawberry milk later.
Chef Agile: Patent-pending application combines instruction from some of the recipes, conflict lethargic and displays, in real time, the most efficient preparation.
in.gredients: Crowdfunded on IndieGoGo, this Austin, Texas, microgrocery creating zero waste packaging or by encouraging customers to bring the container to fill with local, organic goods.
Kitchit: "bespoke dining" at 99 percent. Taking an elite chef to plan and cook multicourse menu for a dinner party, at a cost of $ 40 to $ 75 per guest.
Foodpairing: A research firm that rely on scientific analysis of sensation to help chefs and bartenders finding unique combinations of materials.
E la Carte: 7-inch "easy" tableside tablet used by customers of the restaurant in order, play and pay checks.
Gojee: Offering good photography "food porn", this website is a collection of recipes from food bloggers, personalized for the user tastes.100 Brilliant Companies at Home '»
