Downtown Credo, the name-your-price coffee shop with locations in Health Village and North Quarter, will take over the cafe space in the Downtown YMCA that was long held by Tropical Smoothie.
Tropical Smoothie always seemed to do a good business with Y members – and even people who would stop in just to visit – selling not only smoothies but sandwiches and other foods. A lot of members would stop in after a workout to get something to eat.
Downtown Credo isn’t known for its food. It serves pastries, which isn’t exactly a post-workout meal. Perhaps this will be the first one to venture into more prepared foods? No one at DC or Y could be reached, but a whiteboard on an easel in front of the cafe space announced the new tenant would be offering Americanos, lattes, cappuccinos, tea, pastries “and more.” We’ll just have to wait to see what the and more entails.
Publix is adding a feature called Publix Pours to select supermarkets. Essentially bars, the Pours will feature coffee, kombucha on tap, açai bowls, smoothies and beer and wine. Limited locations currently, including Ecco Plaza in SoDo; Clermont Town Center; and Publix at Halifax in Ormond Beach. And yes, you can stroll through the grocery aisles with your beer or wine if you like.
Publix, Where Getting Sloshed is a Pleasure.
Is there anyone left in Red Lobster’s corporate suite? Joel Chick, who was RL’s chief operating officer and executive vice president, has been hired as the new president of the 4R Restaurant Division.
In a letter to investors, 4Rivers founder John Rivers wrote: “Since joining the team, Joel has spent time learning the business, asking questions, and building working relationships with the Senior Leadership Team. As he continues to get acclimated, I will continue transitioning day-to-day responsibilities of running the Restaurants to focus on overall brand growth, exit strategies, and Foundation work.”
Someone from Red Lobster should know a lot about exit strategies. Kim Lopdrup retired as the Orlando-based seafooder’s CEO and his replacement, Kelli Valade, left after only eight months.
I recently received an invitation to attend an upcoming popup dinner from a representative of the organizer. I was unfamiliar with the event, so I Googled it and found its website. Under the FAQs was “What must guests bring?” It listed: A square folding table and two chairs; a picnic basket or bag with a gourmet meal for two; a tablecloth and cloth napkins; cutlery; dishes; glassware; and a garbage bag. It even specified the color of the items (except for the garbage bag). And people were still expected to pay a fee to attend.
I declined the invitation.
