Food & Drink International - Winter 2017, Volume 2 - 98
DineAmic Group's chefs create dishes that inspire customer loyalty
and social media buzz. By Jim Harris
Ken McGarrie, director of operations: "We create things that make
people go on Instagram, show us a
photo and say, 'I want this.'"
>> DineAmic focuses on creating menu items that customers can get excited about, like its Cake Shakes at Public House.
t is not uncommon to see a long
line of people outside of BomboBar in Chicago's West Loop. The
streetside walkup coffee, doughnut and gelato counter attracts people
who often wait 45 minutes or longer
for its specialty: the bomboloni.
The bombolonis - Italian holeless
doughnuts available in flavors including salted caramel, maple cream,
Nutella cream or peanut butter fudge
- have inspired a following since the
counter opened in 2015.
Drawing in curious diners with
signature items is one of the main
goals of BomboBar's owner and op-
food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com
erator, Chicago-based DineAmic
Group. "We focus on creating cravers
- items on our menu that people can
get excited about," Director of Operations Ken McGarrie says. "People
will come based specifically on these
items that people absolutely have to
come in and try."
All of the company's seven restaurant concepts include a signature
menu item or beverage that generates
a buzz driven in part by social media.
"We create things that make people
go on Instagram, show us a photo and
say, 'I want this,'" he adds.
"cravers" include the Vanilla Stout
Cake Shake at Public House, the
company's upscale pub in Chicago's River North neighborhood. The
shake - a mix of ice cream, craft
beer, sprinkles, icing and a piece of
cake - has brought in scores of people including local luminaries such
as Anthony Rizzo and Dexter Fowler
of the Chicago Cubs.
"There are the things that will make
people come in time and time again,"
McGarrie says. "Whenever we open
a new location, we focus on creating