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

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