110 Grill Expanding with Boosted Sales, 'Scratch-Kitchen' Approach
As many restaurants struggle to turn a profit in the midst of an uncertain restaurant industry, 110 Grill is expanding, and at an exponential rate. With eight existing locations including six in Massachusetts and two in New Hampshire, 110 Grill looks to bring at least four additional locations by the end of 2017 and six in 2018. This accelerated growth is a testament to its “scratch kitchen” approach, upscale-casual concept and integration within communities.
In September 2014, developer, Robert Walker, and restaurateur, Ryan Dion, partnered to create the 110 Grill restaurant group and together took over the first location in Chelmsford, Massachusetts. In April 2015, extensive renovations were completed in Chelmsford creating a modern, trendier ambiance. Starting with Nashua in December 2014, Walker and Dion opened seven more full service restaurant locations in Massachusetts and New Hampshire, and to date the company-wide sales have grown an astounding 1,000 percent while averaging $3-4.5 million annually per location, a triumph in today’s struggling market.
Dion attributes their involvement within each location’s community as the catalyst for 110’s success, saying, “We’ve found that 110 Grill has become more than just a restaurant, but a destination for experiences and memories. We always love to get involved with local, non-profit organizations, as well as the surrounding communities, whether by hosting events at our locations or by branching outside of the four walls and helping wherever they may need our support.”
In addition to the recently opened Braintree, MA location, the 110 Grill team is projected to open six new locations between now and 2018, with the five in Massachusetts including Haverhill, Marlboro, Fall River, Worcester, Athol and Wrentham, as well as one additional restaurant in Stratham, NH. 110 Grill’s involvements on the local level allows them to know what guests are looking for and cater to their specific needs. Thanks to the expertise of Culinary Director, Elliot Williams, the core lunch and dinner menu is available gluten free in all markets, something that has gained their concepts great praise in the communities. With an emphasis on individualized experience and consistent quality, it’s no surprise that 110 Grill is growing at its current rate.
Beyond the next two years, the team plans to use the same strategy and move further into uncharted territories, with plans to expand into additional New England markets, yet no specific plans for any locations beyond the Northeast have been confirmed.
With the rapid and continued expansion of this upscale casual concept, the central focus remains the same: offer excellent service, quality food and an ideal experience at each and every new location, for each and every guest.