How Our New Concept Brought In 30 Percent More Guests
A version of this post originally appeared on May 28, 2025, in Eater and Punch's newsletter Pre Shift , a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world.
This send is the second of a four-part series on restaurant growth, presented by Square . Organize all your orders — dine-in, online, and third-party — and fulfill them in a flash, right from your POS . Subscribe now for more stories like this. Sabine, according to operating partner Rich Fox
Where: Seattle
The growth: In March 2020, James Weimann and Deming Maclise of Yes Parade Restaurant Group closed their 11-year-old bistro, Bastille. In October, they converted the space into Sabine, a counter-service cafe and bakery. Its scope has since expanded with the addition of a bar and table-service dinner from Tuesday to Sunday. In March, the restaurant group announced a forthcoming second location. Here, Rich Fox, one of the operating partners of Sabine, explains why the pandemic was the right time to shift the business model.
Increase in daily guest count from 2019: 31 percent, with a similar increase in sales revenue On closing Bastille
When the pandemic hit, some [of our] restaurants lent to the [new operating conditions] much easier than others in terms of going takeout-only or outdoor-only. The feeling with Bastille was that the menu presentation and dynamic would have been harder to shift. Independent of the pandemic, there was also the feeling that Bastille had maybe run its course. The idea of shutting down and changing the concept during that time was easier than it would have been previously. On updating the concept
We had to take out a big portion of the seating to build the coffee counter. The inside space lost about 24 seats, but at the same time, we had a 'streetery' that added back all of those seats and more. We're replacing that with a street cafe, so when all is said and done, we'll probably net out at the same number of seats.
Bastille was a dinner house and very wine-forward; the check average was high. [At] Sabine, being more of a coffee counter, our check average is smaller but our volume is higher. We're actually open more hours. We're open from 8 in the morning until at least 10 at night, five days a week. On counter service
Initially during the pandemic, we didn't know from one minute to the next what the city or state was going to hand us. Having really limited counter-service staff was a huge asset in the beginning compared to the restaurants that were full-service. It makes hiring easier, first of all, and you can lean into the staff that you have and really work on those relationships. On expanding
It came earlier than expected. It was born from having a great relationship with the building owner and their willingness to work with us on a landlord-tenant deal that made sense for all of the worries we have right now. Part of what made us feel good is counter service: That model does make the overhead less. Between the work our chef has done, our coffee program, and our bar, we felt we had a unique concept that had not been replicated, at least locally. On flexibility
There are places [within the restaurant group] where we tried counter service, and for us, it didn't seem like an advantage based on the concept. We have only one other location that switched that's still doing counter service today and that's a place in Leavenworth, outside of Seattle. There are other restaurants where it felt better for us and for our style of service to go back to full service. It's very subjective, but for Sabine, it's been wonderful.
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Eater
28-05-2025
- Eater
How Our New Concept Brought In 30 Percent More Guests
A version of this post originally appeared on May 28, 2025, in Eater and Punch's newsletter Pre Shift , a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world. This send is the second of a four-part series on restaurant growth, presented by Square . Organize all your orders — dine-in, online, and third-party — and fulfill them in a flash, right from your POS . Subscribe now for more stories like this. Sabine, according to operating partner Rich Fox Where: Seattle The growth: In March 2020, James Weimann and Deming Maclise of Yes Parade Restaurant Group closed their 11-year-old bistro, Bastille. In October, they converted the space into Sabine, a counter-service cafe and bakery. Its scope has since expanded with the addition of a bar and table-service dinner from Tuesday to Sunday. In March, the restaurant group announced a forthcoming second location. Here, Rich Fox, one of the operating partners of Sabine, explains why the pandemic was the right time to shift the business model. Increase in daily guest count from 2019: 31 percent, with a similar increase in sales revenue On closing Bastille When the pandemic hit, some [of our] restaurants lent to the [new operating conditions] much easier than others in terms of going takeout-only or outdoor-only. The feeling with Bastille was that the menu presentation and dynamic would have been harder to shift. Independent of the pandemic, there was also the feeling that Bastille had maybe run its course. The idea of shutting down and changing the concept during that time was easier than it would have been previously. On updating the concept We had to take out a big portion of the seating to build the coffee counter. The inside space lost about 24 seats, but at the same time, we had a 'streetery' that added back all of those seats and more. We're replacing that with a street cafe, so when all is said and done, we'll probably net out at the same number of seats. Bastille was a dinner house and very wine-forward; the check average was high. [At] Sabine, being more of a coffee counter, our check average is smaller but our volume is higher. We're actually open more hours. We're open from 8 in the morning until at least 10 at night, five days a week. On counter service Initially during the pandemic, we didn't know from one minute to the next what the city or state was going to hand us. Having really limited counter-service staff was a huge asset in the beginning compared to the restaurants that were full-service. It makes hiring easier, first of all, and you can lean into the staff that you have and really work on those relationships. On expanding It came earlier than expected. It was born from having a great relationship with the building owner and their willingness to work with us on a landlord-tenant deal that made sense for all of the worries we have right now. Part of what made us feel good is counter service: That model does make the overhead less. Between the work our chef has done, our coffee program, and our bar, we felt we had a unique concept that had not been replicated, at least locally. On flexibility There are places [within the restaurant group] where we tried counter service, and for us, it didn't seem like an advantage based on the concept. We have only one other location that switched that's still doing counter service today and that's a place in Leavenworth, outside of Seattle. There are other restaurants where it felt better for us and for our style of service to go back to full service. It's very subjective, but for Sabine, it's been wonderful.
Associated Press
29-04-2025
- Associated Press
Pfeiffer Vacuum+Fab Solutions Launches the New HiCube Neo RGA
Pfeiffer Vacuum+Fab Solutions – a member of the global Busch Group – presents the HiCube Neo RGA, a compact solution for residual gas analysis (RGA). ASSLAR, GERMANY, April 29, 2025 / / -- The HiCube Neo RGA integrates a HiCube Neo vacuum pump unit and a PrismaPro mass spectrometer into a compact system designed for residual gas analysis. The turbomolecular vacuum pump within the unit generates the vacuum levels required for mass spectrometry, allowing the PrismaPro to detect and analyze specific mass ranges of gas molecules, thereby providing data for process monitoring or quality control. This system ensures precise identification and examination of residual gases. The HiCube Neo RGA operates across a broad pressure range, from atmospheric pressure to high vacuum. It can be used in various applications such as coating as well as a wide array of analytical tasks. A system with integrated safety features To ensure stable operation and protect system components, the HiCube Neo RGA includes several built-in safety mechanisms. The system also features a vacuum gauge that continuously monitors total pressure. If the pressure exceeds a pre-defined safety threshold, the system automatically shuts down the filament inside the mass spectrometer. This prevents filament damage caused by exposure to high pressure, which can extend service life and reduce the frequency of replacements. The system can also be equipped with an integrated shut-off valve. Various connectivity options for process monitoring The HiCube Neo RGA offers multiple connectivity options for integrating external sensors and monitoring equipment. It supports both digital and analog inputs and outputs, allowing data from additional sensors – such as further vacuum gauges – to be incorporated into the analysis. The built-in touch screen provides direct access to measured values and displays signals from connected components. The PV MassSpec software further enables quick and easy access to the measurements. The system can also be customized to suit various applications, from leak detection to vacuum furnaces. One such option is an integrated recipient heater, which helps release adsorbed gases. By evaporating these gases and removing them from the system, the heater reduces contamination and minimizes background signals that could interfere with measurement accuracy. Ready for immediate use Designed for plug&pump operation, the HiCube Neo RGA can be quickly set up. For applications that require gas analysis at multiple locations, the system can be mounted on a trolley for easy transport. This allows it to be moved between different workstations without the need for disassembly. Sabine Neubrand Pfeiffer Vacuum+Fab Solutions +4964418021223 ext. [email protected] Visit us on social media: LinkedIn Facebook YouTube Legal Disclaimer: EIN Presswire provides this news content 'as is' without warranty of any kind. We do not accept any responsibility or liability for the accuracy, content, images, videos, licenses, completeness, legality, or reliability of the information contained in this article. If you have any complaints or copyright issues related to this article, kindly contact the author above.
Yahoo
20-01-2025
- Yahoo
They quit their jobs 2 years ago and moved to Thailand to open a beach resort. Their new life is finally starting to slow down.
Johan and Sabine Bogaerts left the Netherlands and moved to Thailand to open a beach resort. The couple says they always dreamed of running their own business instead of working for someone else. While life now feels "slower, and definitely more fulfilling," Johan, 54, says it's not all play. In November 2022, Johan and Sabine Bogaerts packed up their lives and moved from the Netherlands to Koh Lanta, an island off the west coast of Thailand, with their two sons. They had traveled to Thailand countless times on vacation and loved everything about the country, but it was the pandemic that gave them the idea of moving there. "Life just happens really fast, and we wanted to do something else before it was too late, physically and also mentally," Sabine, 51, a former chef, told Business Insider. The couple always dreamed of managing something on their own instead of working for someone else. "We've agreed to change our life a little bit, get out of the rat race, and do something totally different in a beautiful country that we knew already," Johan, 54, a welding engineer, told BI. But the real decision was made after they saw some ads on Facebook about properties for lease in Thailand, Sabine said. "We found this piece of property online. We were interested, and we knew the area since we've been here a few times," Johan said. The property was located less than 200 feet away from Klong Khong beach, a popular tourist destination on Koh Lanta. Koh Lanta is part of the Krabi province and is about 45 miles from Krabi International Airport. Visitors can also reach Koh Lanta via a 1.5-hour ferry ride from Phuket. It was already built like a resort with freestanding rooms but looked dated, with minimal furniture and basic finishings. Due to the pandemic, the original resort had ceased operations, and the humid climate had left the property in a bad state. Despite that, the couple saw its potential and made their decision during a video call with their agent. Since foreigners can't own land in Thailand, the couple leased the property for 20 years instead. They declined to share specifics, but estimated that their total costs — inclusive of renovations — came up to about 200,000 euros, or about $206,000. The couple also said they managed to sell their house in Holland, which helped cover their costs. Thailand has long been a popular spot for tourists and expats alike, thanks to its rich culture and relatively low cost of living. In recent years, it's also been a popular destination for retirees: Thailand was ranked 10th on International Living's 2025 Annual Global Retirement Index. However, the couple says that they knew they weren't ready to retire and decided to start a business in Thailand. "I think retiring at 50 would be so boring for us," Sabine said. "You have to be really comfortable. We were doing OK, but we weren't ready financially to totally retire yet," Johan added. When they got the keys to the property, the first thing they did was start renovating and getting it up to their own standards. "We took out some walls, made them bigger, redid all the bathrooms, made new balconies, new paint — everything is brand new," Johan said. The resort has 16 guest bungalows, a pool, a restaurant and bar, and a laundry area. Their busiest season runs from the beginning of December until the end of March, since that's when the weather is sunny with less rain. Room rates during the low season are about one-third of the price of the high season, Sabine said. During the low season, the cheapest room is around 1,100 Thai baht, or about $32. During the high season, the same room can go for around 2,600 Thai baht, or about $75, Johan said. The couple also employs nine full-time staff, including a receptionist, housekeepers, kitchen staff, and gardeners. One of the biggest challenges they faced during the renovations was differing expectations of when things would be completed. "With us, a deal is a deal, and a time of finishing is the time of finishing, but that's a little bit different here. So, we really have to adapt to that," Johan said. One of the things they loved most about their lifestyle now compared to back in the Netherlands is that they no longer feel the need to keep up with the Joneses. "You decide yourself. For me, it's that you're not being driven by something that needs to be done. When we were living in Holland, everything had to be the way things were," Johan said. "You have a lot of possessions and you were only busy trying to maintain and to upkeep all the possessions that you have." Not only that, the couple gets to spend more time outdoors compared to before. "We have beautiful surroundings. We have many palm trees, and we hear the birds, and we can look at the ocean from here," Sabine said. However, there are times when they miss the Netherlands, too — especially the weather. Thailand has a humid tropical climate, and the weather is either "hot or really hot" or "raining or not raining," Johan said. "We do have to say that we miss a little bit of cold sometimes," he said. "We're seasonal people. We grew up in the four seasons, so that's something you tend to miss a little bit." Even the Christmas season doesn't feel the same anymore. "We, of course, never ever worn a jacket anymore or proper shoes or trousers," Sabine said, adding that her go-to outfits now are sleeveless tops and shorts. These days, the couple's routine starts by dropping off their youngest, 7, at school before heading to the resort to check in on things. Their other son, 21, returned to the Netherlands last March. They say their youngest son is adjusting well to life on the island. "It's a little more difficult for him to visit friends sometimes, like he did in The Netherlands, but he loves the beach life here," Sabine said. The rest of the couple's day is usually spent on miscellaneous tasks — such as fixing things around the property and getting groceries for the restaurant — to ensure the resort runs smoothly, While life now feels "slower, and definitely more fulfilling," Johan says it's not all play. The couple has been busy getting the resort up and running over the past years, and they've only just begun to somewhat settle down — considering that they also recently opened a restaurant nearby serving European and Thai cuisine. "People think, 'Ah, you must be so happy you can watch the sunset every evening.' We hardly do because we're always busy," Sabine said. "At the moment, everything is sort of done. Of course, in a resort, you are never truly done, but all the massive projects are done. So, I don't know, maybe life is going to be different now." Have you recently relocated to a new country and found or renovated your dream home? If you have a story to share, contact this reporter at agoh@ Read the original article on Business Insider
