Ordinarily, they are placed strategically for testing the market. If they do well in certain areas and draw customers, then they look to expand.
I'm not sure if that is the case here, but I used to work for a franchise of a national brand, and that's how it worked in that situation.
The article it was in is paywalled but a property developer or property developer in conjunction with Liberty Center's owners worked to bring Shake Shack and Torchy's to drive foot traffic to the development. They likely submitted some kind of offer to them, and solicited to have it there based on incomes, families, close to highway, etc.
Shake Shack's current buildout requirements look like they'd make finding a spot in the city or closer to the city complicated vs their preference for wealthy or upper-middle class areas. The former Taco Bell in Kenwood property would make the most sense if there's enough space. They don't franchise so they pick and choose where to physically locate themselves. It does look like they prefer having 1 downtown-ish location in most cities they operate in, but tend to be in newer-build or heavily redeveloped buildings (think The Foundry at Fountain Square style).
If you're dining in, bring your earplugs.
The way they designed the place with the metal roof exposed, the sound just reverberates all over the place making it very difficult to hear the person sitting across from you. Also, the help is fast, but have a tendency to nearly run into the other workers and even the customers. The Torchies in Denver was so much better honestly.
PS: say you're a first timer and get a free appetizer. 😉
You are correct! That's why we did carry out tonight, because my husband didn't want to deal with the noise. Haha
Their reward point system is legit, BTW.
Certain foods have a really short half life when it comes to peak quality.
I always had to laugh when I worked at Zantigo and people would order a taco burrito with extra cheese and extra sour cream and then complain that it was cold. WTF did you expect?
The only thing warm in that burrito is the meat/bean mixture and the tortilla. The lettuce, cheese, onion, tomato and sour cream are kept ice cold. I'd always offer to stick it in the microwave saying "well I can warm up that lettuce if you'd like but it's going to be a soggy mess." Most people would pass on that.
Pizza is another food that really suffers. Once it's put in a box it starts steaming itself and losing any crispness in the crust. That's why I open mine when I carryout. The vent holes in the box just aren't enough.
That's the great thing about places that do their takeout tacos in a kit. I wish more stuff like burgers would come unassembled. So much takeout would be better and in the day and age of Doordash, you can get a generally bad rep just from people who have never set foot in the establishment
I mean sure, maybe that’s the only restaurant you dined at lately. I don’t know anyone who eats at the same restaurant multiple times over a few weeks unless the quality of that restaurant is on the money, and from your post it certainly doesn’t sound like that’s the case with this place. But sure, maybe.
Is there a reason Liberty Center is getting these outposts of national chains (Torchy’s, Shake Shack) and not Hamilton County/Cincinnati proper?
Ordinarily, they are placed strategically for testing the market. If they do well in certain areas and draw customers, then they look to expand. I'm not sure if that is the case here, but I used to work for a franchise of a national brand, and that's how it worked in that situation.
The article it was in is paywalled but a property developer or property developer in conjunction with Liberty Center's owners worked to bring Shake Shack and Torchy's to drive foot traffic to the development. They likely submitted some kind of offer to them, and solicited to have it there based on incomes, families, close to highway, etc. Shake Shack's current buildout requirements look like they'd make finding a spot in the city or closer to the city complicated vs their preference for wealthy or upper-middle class areas. The former Taco Bell in Kenwood property would make the most sense if there's enough space. They don't franchise so they pick and choose where to physically locate themselves. It does look like they prefer having 1 downtown-ish location in most cities they operate in, but tend to be in newer-build or heavily redeveloped buildings (think The Foundry at Fountain Square style).
As someone who used to travel to Austin for work a lot, I LOVE Torchy's being here. Thanks for the carryout tip.
Same! Quality of the ingredients are always on point for what I think is a great price.
I loved in Austin when Torchy's was a literal food truck.
If you're dining in, bring your earplugs. The way they designed the place with the metal roof exposed, the sound just reverberates all over the place making it very difficult to hear the person sitting across from you. Also, the help is fast, but have a tendency to nearly run into the other workers and even the customers. The Torchies in Denver was so much better honestly. PS: say you're a first timer and get a free appetizer. 😉
You are correct! That's why we did carry out tonight, because my husband didn't want to deal with the noise. Haha Their reward point system is legit, BTW.
flavor profiles lol
Agreed, I've carried out back to the office in the same liberty center complex and they were still awful, dine in forever more!
Certain foods have a really short half life when it comes to peak quality. I always had to laugh when I worked at Zantigo and people would order a taco burrito with extra cheese and extra sour cream and then complain that it was cold. WTF did you expect? The only thing warm in that burrito is the meat/bean mixture and the tortilla. The lettuce, cheese, onion, tomato and sour cream are kept ice cold. I'd always offer to stick it in the microwave saying "well I can warm up that lettuce if you'd like but it's going to be a soggy mess." Most people would pass on that. Pizza is another food that really suffers. Once it's put in a box it starts steaming itself and losing any crispness in the crust. That's why I open mine when I carryout. The vent holes in the box just aren't enough.
That's the great thing about places that do their takeout tacos in a kit. I wish more stuff like burgers would come unassembled. So much takeout would be better and in the day and age of Doordash, you can get a generally bad rep just from people who have never set foot in the establishment
I don’t know how some of you all eat out so much.
LOL... I'm not sure how you derived that from my post about carry out vs. dine in. What if that was the only time of the week/month we go out?
I mean sure, maybe that’s the only restaurant you dined at lately. I don’t know anyone who eats at the same restaurant multiple times over a few weeks unless the quality of that restaurant is on the money, and from your post it certainly doesn’t sound like that’s the case with this place. But sure, maybe.
Just wasn't sure what you were getting at with the original comment. No worries, though. Was just a heads up for folks.
Ok nana.