Eight draft handles dispense, not beer, but cold-brewed coffee. For a second, the bar and stools might make you think you’re in a bar, but the rich coffee smell that wafts through the location quickly reminds you that is not the case.
Pies, a long-time staple of diners and Marie Callender’s everywhere, have seen a resurgence fueled by millennial nostalgia and pop culture.
[et_pb_section bb_built=”1″][et_pb_row][et_pb_column type=”4_4″][et_pb_text admin_label=”article – text” _builder_version=”3.11″ saved_tabs=”all” custom_margin=”-50px|||”] Many restaurants and service providers have been scrambling in the last few years to reposition themselves for millennials. But in the process, some businesses have been passing over older diners, who have more disposable income (and eat out more frequently).
Restaurants are enjoying a renaissance, service offerings are more unique (thanks in part to millennials) and more health and environmentally concise customers are driving not only change but innovation in the industry.
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