The April 2015 issue of Foodservice News features the second in the series of Dennis Monroe’s monthly review columns in which he evaluates new Twin Cities restaurants on the basis of their business proposition (for additional information and the criteria used by Dennis, see related article). This time Dennis looks at the prolific local restaurateur Kim Bartmann’s new creation, Third Bird.
Dennis’s reviews focus not on the cuisine but on the quality of the restaurant’s management, decor and investment, potential revenue, menu and pricing, back-of-the-house labor, service and labor costs, and food costs. Will the new restaurant benefit from “the Kim Bartmann Factor” to achieve long-term success? Read the full review to find out.
