Spinnerie relies on rotisserie to run speedy operation

A new spin on chicken

spinnerie chickens main

When Chef Niko Koros and business partner Nick Bovis opened Spinnerie in January 2015, it wasn’t enough to serve healthful food. “Our goal is to help folks change their diets and eating habits at a reasonable price,” says Koros. The partners took a surprising approach to that of-the-moment issue: a fast-casual rotisserie concept, inspired by the Koros family’s produce markets throughout the Bay Area, which offered in-house-rotisserie-roasted meats. “I like the healthiness of it and the way it keeps the meat moist,” he says.

The challenge was to adapt an inherently slow cooking method to a high-volume, quick-service environment, a problem the partners solved through a combination of efficient prep methods and two near-constantly-turning rotisserie ovens. 

Location: One, but Koros and Bovis are considering expanding to other San Francisco neighborhoods.
Footprint: 1,800 square feet with 65 seats, plus sidewalk seating. (Spinnerie also features a rooftop herb garden).
Check average: $10-$11

More From FoodService Director

Industry News & Opinion

The School District of Philadelphia and Baltimore City Public Schools are the latest districts in the Urban School Food Alliance to switch to compostable plates.

The move to the eco-friendlier products will save 19 million polystyrene products from landfills, according to a news release .

Schools often use polystyrene products due to their low cost. Polystyrene trays cost on average around 4 cents apiece, while compostable plates cost an average of 12 cents each. The Urban School Food Alliance’s collective buying power enabled them to create a compostable plate that costs...

Managing Your Business
allergies

Guy Procopio got a taste of the future when Michigan State University hosted a Boy Scout event in 2015. Out of 10,000 participants at the East Lansing, Mich., campus, Procopio, the director of dining services, received 1,400 requests to meet special dietary needs, including a wide spectrum of allergies, gluten intolerance or insensitivity, and other new or unusual hyper-specialized diets.

This dining trend isn’t letting up, at least in America: Food allergies in children increased approximately 50% from 1997 to 2011. They now affect one in 13 children in the United States,...

Industry News & Opinion

Students of Broward County Public Schools in Florida were treated to a special meal by celebrity chef Aria Kagan during lunch last week.

The chef and former contestant on “The Next Food Network Star” prepared her farm-fresh pesto panini in front of students at McNicol Middle School in Hollywood, Fla.

Her visit was part of the district’s Chefs Move to Broward initiative, through which a chef from nonprofit Wellness in the Schools visits district cafeterias each month to prepare a healthy meal. The chef then teaches cafeteria staff how to make the dish so it can be...

Managing Your Business
woman alone in kitchen

In a post-Harvey Weinstein world, there’s an awful anticipation over which star’s worst-kept secret will be outed next. The outpouring of claims of sexual harassment and abuse helped popularize the #MeToo social media campaign, encouraging women to share their stories and spurring allegations against upwards of 60 high-profile men. In October, the movement’s momentum hit the foodservice industry. Since, behemoths such as Mario Batali, John Besh and Todd English were forced to confront accusations of alleged sexual harassment or misconduct.

For many women, the scope of the industry’...

FSD Resources