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

Sponsored Content
Mushroom Council blended burgers

From The James Beard Foundation.

At the same time the James Beard Foundation announced the first annual Blended Burger Project™ Campus Edition, they concluded the third annual Blended Burger Project™ with a bang!

The Blended Burger Project™ contest concluded with 414 restaurants* in 45 states participating, and more than 400,000 consumer votes. Over the last nine weeks, the competition created a buzz on social media with more than 4,700 unique posts on Instagram and Twitter using the #BlendedBurgerProject hashtag.

“The Blended Burger Project™ is a phenomenal...

Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

FSD Resources