Operator Profile: Pullman Market
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Most grocers add a dining room to an existing store. Emmer & Rye Hospitality Group did the opposite and built a supermarket around its restaurants. In this Retail Plate Operator Profile, Phil Lempert talks with Chef Kevin Fink about Pullman Market, the 40,000-square-foot market in San Antonio's Pearl district, where a whole-animal butcher, a sourdough bakery, five quick-service counters and four sit-down restaurants all run on one supply chain stocked by more than 150 Texas suppliers.
Fink explains how restaurant margins help carry the grocery side, why he posts the ranch name at the burger station every day, and why he's focused on more products before more stores. The issue also includes a map-guided photo tour of the market and its restaurants. |
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