Crockett's Public House Case Study
Puyallup and Maple Valley, WA
About the Project
Initially the owner intended to open a small tavern serving pre-made bar snacks. After engaging with the Gilkey Restaurant Consulting Group and surveying the proposed location and target market, the Gilkey team suggested a bar-centric restaurant, as it would have better performance potential in that location.
Open a 4,500 square foot restaurant that captures the imagination of the local clientele in their demographic group.
The Gilkey team and owner created a brand that would perform well in a gritty, industrial designed space. Working in tandem with the designer and architect, the team selected finishes, materials and equipment that would present as urban industrial within the owner’s projected budget.
The Gilkey Restaurant Consulting services included interior design, kitchen design, menu development, recipe development, development and implementation of all culinary operating systems, owner and management team training, supervision and coordination of pre-opening team member training and concept launch.
Since Crockett’s grand opening, the Gilkey team has provided on-going operations consulting, management training, menu evolution and seasonal recipe development. Crockett’s Public House has been featured on the Food Network and is consistently voted best burger in by the Tacoma News Tribune. Crockett’s Public House now enjoys the success associated with being a featured restaurant brand on the Food Network.
Most recently the owner asked the Gilkey Restaurant team to assist in opening a second Crockett's Public House in Maple Valley, WA. The Gilkey team assumed the role of project manager, recruited the team and lead throughout the restaurant’s opening. Crockett's Maple Valley is now the busiest restaurant in Maple Valley.