FK Restaurants achieved what National Park Service head John Jarvis called, “The most sustainable operation in the Park system.”
Tasked with a start-to-finish project by the client, we redesigned from scratch the interior of an 80 year old historic property to create a sustainable foodservice operation and a retail portion of the building. FK Restaurants managed the entire budget and controlled the concept, development, and staffing through the grand opening. Key elements of the project involved: working with local food vendors to create an amazing menu from ingredients sourced within 100 miles of the park, increasing the landfill diversion rate from 27% to 93%, and lowering utility usage by nearly 45%.
Sales at Muir Woods Trading Co. increased 40% in the first year of operations and profitability increased nearly 55%. Our menu was also featured on The Food Network’s “Best Thing I Ever Ate” segment with celebrity chef Tyler Florence.