Food and Drink International - Winter 2016 Volume 2 - 111

Eddie Merlot's

has already made a number of environmental improvements inside its restaurants. The next big green effort will be
something customers can take home
with them. The company is phasing
out its current supply of to-go boxes
and will replace them with biodegradable containers. Humphries expects the
switch will go into effect after the holiday season.
The company's efforts to go green
will have a larger impact as the Eddie Merlot's brand expands across the
country. "We're taking a new look at
how we're developing restaurants right
now," Humphries says. "We basically
started in the Midwest. We're really in
neighborhood locations. That's how we
started the business."

Like the design of the restaurants, the
neighborhood model is changing in response to customer and market trends.
The company only has two restaurants
in metropolitan downtowns but its
Pittsburgh location was named one of
OpenTable's Best Steakhouses in America. Humphries believes there is opportunity to build off that recognition.
The company has a wish list of future sites that includes restaurants in
the heart of Chicago, Washington,
D.C., Boston and Nashville, all highgrowth areas with reputations for tremendous foodie cultures. "We're taking that model in downtown Pittsburgh
and saying we need to take our chain
to some high-profile downtown locations," Humphries says.

Learning from market research that 65 percent of women make the decision on where to eat, Eddie Merlot's aims to <<
appeal directly to female consumers with extensive wine lists, robust dessert menus and more seafood options.

food & drink international * winter 2016 volume 2 * www.fooddrink-magazine.com

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Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 2

Contents
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