The Operator of the Year for Best New Kitchen Concept is TGI Fridays for its 63rd+1st concept.
This award, sponsored by Falcon Foodservice Equipment and presented by managing director Peter McAllister, acknowledges the operators that have rolled out new ventures, foodservice concepts or kitchen initiatives.
Mark Evason, general manager at 63rd+1st, said: “What a great award and it’s great to all be back together and happy after what has been a tough 18 months. Coming through these unprecedented times in the industry, it is great to have a successful concept in place. We have just opened a new site in Glasgow, Scotland tonight with many more to come, so we are looking forward to the future.”
Inspired by the original Fridays, which was founded in 1965 on the corner of 63rd Street and 1st Avenue in Manhatten, 63rd+1st is a visible departure from the iconic restaurant brand but harks back to the same principles of classic cocktails, quality food and legendary atmosphere.
The kitchen has been designed to deliver a New York-influenced menu that includes a selection of sharing plates, salad bowls and entrees celebrating both surf and turf with a focus on quality and provenance. Brunch is served seven days a week.
The concept is seeking to appeal to a broad audience, including those who are mindful of ingredients and accustomed to members club and boutique hotel-style environments where they can work, rest and socialise.
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