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Case Study: Which Customers Should This Restaurant Listen To?

• Sandeep Puri,
• Kirti Khanzode,
• Alison Beard

Half want something new, but half don’t want it to change.

Rohit was juggling eggs. Smooth, brown ovals—in one hand or the other for a split second, and then up, up, up in the air. First there were three, then four, then five— Where are they coming from? he wondered—but he kept his arms moving and the loops going, and the crowd in front of him cheered. Where am I? Who are these people? He wanted to look around but knew he couldn’t take his eyes off the eggs. Then, suddenly, they changed into different things: a chicken leg, a courgette, a tomato, a potato, and a bag of lentils. He tried to keep juggling, but his fingers slipped on the slick chicken skin, he tossed the lentils too low and the potato too high, and everything came crashing to the ground. He looked down, but the mess wasn’t what he expected. All around him were broken eggs—dozens of them—whites and yolks oozing out through splintered shells.

• SP Sandeep Puri is an associate professor at the Asian Institute of Management, in the Philippines.
• Kirti Khanzode is an associate professor at the Institute of Management Technology in Dubai.
• Alison Beard is an executive editor at Harvard Business Review and previously worked as a reporter and editor at the Financial Times. A mom of two, she tries—and sometimes succeeds—to apply management best practices to her household. alisonwbeard

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Case study: Remaking a restaurant chain

One US restaurant chain found itself in a bind when the minimum wage increased in many states, increasing its direct labor expenses at a time when revenues across its entire market segment were declining. Leaders were determined to achieve lower costs without compromising customer experience.

They set the goal of building a model restaurant in 30 days that would, without any additional technology spending, reduce direct labor costs 40% (enough to improve profit even in the tougher environment) while maintaining—or improving—customer experience.

This meant finding ways to make the restaurant staff 40% more efficient. Corporate leaders assembled a team of frontline servers, kitchen staff, managers, and home office workers including marketing and IT to tackle the challenge.

Going out of bounds to find an answer

At the beginning of discussions, the corporate leaders made it clear that the menu was untouchable. However, the cross-functional team quickly identified the menu as the main problem. It was huge—several pages long—and many of its items were off theme for the chain and only rarely ordered. (These items had been added to address a tactical challenge in this market segment: the possibility of a whole group of people not going to the restaurant because one person didn’t like the menu.)

What the cross-functional team could see, for the first time, was that when central, corporate decision makers added items to the menu, it created mass inefficiencies for workers in the kitchen and the servers—and the front line had never before had a way to make that known to the corporate leaders. For example, all the ingredients for all the dishes did not fit on the cooks’ line, so ingredients were split between the kitchen and back-room storage areas. This meant that when some items were ordered, a cook had to leave the line and go to the back room to get ingredients, losing time. Another issue was increased cost from wasted ingredients when items weren’t ordered before their ingredients were out of date.

So, with these issues in mind, the team reviewed the menu item by item and created a new, simpler menu that was held to a few other key standards: each menu item should be something each location could execute well, at no significant incremental cost; consistent with the brand; and something that customers valued (as shown by purchasing data).

Beyond the core mind-set shift of shrinking the menu, trying a new menu in a one-off way required another mind-set shift for this team: typically, new menu items had to go through a rigorous process of product development, marketing, and other central functions, which took at least 60 days, but the new menu was finalized and in testing within a week.

Because all the ingredients for the new menu fit on the kitchen line, nobody had to make extra trips to storage, and this change alone markedly increased kitchen efficiency.

But the team didn’t stop in the kitchen. They also sought ways to increase the value-added activities performed by servers, busboys, and other front-of-the-house staff while reducing non-value-added activities, again without having a negative effect on customer experience.

Recognizing that reducing labor costs would also involve cutting some services, the team focused on involving the customer in activities previously executed by the front of the house. The team knew, based on customer surveys, that customers had an expectation of high-touch service when they came into the restaurant, so in order to make these changes acceptable to customers, the team focused on self-service activities that would also enhance the customer experience. The team added a do-it-yourself milkshake station, which allowed customers to design and make their own milkshakes. Recognizing that customers liked to try many different sauces with their meals, the team made the full menu of sauces available at a self-service sauce bar. The team also added beverage stations, where customers could create their own beer flight or soft drink mix. Finally, the team piloted having no host on duty during off-peak times, allowing customers to choose their own seating. While customers were initially surprised by the changes, their feedback on most of these new options was positive, allowing the company to explore how these could be scaled to reduce overall labor costs.

The pilot was a complete success: kitchen labor expenses were reduced by 40%, and front-of-the-house labor by 35%. The pilot store posted the highest hourly sales in the restaurant’s history.

From pilot to national rollout

Based on the pilot’s success, the restaurant chain’s leaders decided on a national rollout. However, recognizing that the changes were significant and could create a lot of disruption to the brand, especially in the age of social media, the company took a targeted rollout approach, to gain the most leverage from each change. For self-service food and drink options, the focus in the first phase of the rollout was on stores whose design footprint best supported the increase in restaurant foot traffic of customers going to and from shake and beverage stations and sauce bars. The self-seating model during off-peak times was used only in stores that truly had periods of lower traffic. Larger restaurants attached to malls, for example, had a more consistent customer flow and thus this change was less likely to be successful in those locations. The menu changes were rolled out one region at a time, so that the company could effectively manage the internal disruption created by new purchasing processes, kitchen setups, and preparation procedures. Taking a targeted rollout approach also helped produce some early wins, which helped build goodwill and buy-in for the changes among restaurant managers and staff.

During the rollout, the company used metrics on how fully these new processes were being implemented as its most important assessment of success, rather than using the more usual output measures of customer satisfaction or table turnover.

Widespread mind-set changes, particularly among restaurant managers, were also crucial to the success of the national rollout. Restaurant managers needed to trust that the corporate leaders were making sound decisions and not risking their jobs, just as the corporate leaders needed to trust that restaurant managers were implementing the changes as designed. So corporate leaders clearly communicated to restaurant managers the reasoning behind and initial successes created by the changes and the expected results for the chain as a whole. Corporate leaders also committed themselves to the changes.

Many restaurant managers were still hesitant to trust that the changes would be more beneficial than disruptive. One specific widespread concern was each restaurant’s net promoter score, which measures customer feedback and helps managers evaluate and improve their customer loyalty. Managers typically looked at these on a daily basis and made day-to-day management decisions based on them. And those scores took a bit of a hit as customers got used to the changes. Some managers thought they knew better.

However, the chain’s leaders had created time and space for leaders to experiment with the changes, including the metric change noted earlier. The leaders reinforced their focus on that implementation metric, which helped managers through the transition.

Finally, although retraining was not necessary for the restaurant workers, in this case the company’s senior leaders found themselves challenged to work and think in different ways. The chain’s leaders learned how to blend processes and skills to develop and rapidly test new solutions.

Accelerating performance though mind-set shifts

A chain restaurant might seem like just the kind of organization where, if mind-sets were a barrier to strategic change, the problem would be in a front line that is huge, compared with the corporate staff size. But even here, the corporate leaders needed to shift their own mind-sets first. Once they did that, they were able to devise a strategy and build confidence in it that supported the rest of the company in creating a step change in operational efficiency and financial results.

To learn more about how leaders can accelerate performance with a focus on mind-set shifts, see the report “ Successfully shifting mind-sets to accelerate performance .”

About the author

Brian Klapper ( [email protected] ) is a partner in Heidrick & Struggles’ New York office and a member of Heidrick Consulting.

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Case Studies

Case Study: Managing Large Restaurant Venues

Our latest case study takes a look at La Cuadra de Salvador , an exclusive American-style steakhouse restaurant, that recently opened a new location in the San Isidro district, located on Calle Santa Luisa con Tradiciones. The restaurant is well-known for using very high-quality meat imported from the United States as its main ingredient, attracting visitors from around the world.

We spoke to the General Manager, Pedro Pablo Pazos to find out more about the restaurant's success, their transition from pen and paper as well as their upcoming expansion with a third location in Lima, Peru. 

Introduction

Up until today, the restaurant managed to attract international and local visitors alike due to their incredible imported meat and unforgettable dining experience. “What makes our location unique is, first of all, the quality of the meat we import is the highest quality possible. The second quality is that we have very big locations . For example, one of our locations is about 1000 meters, so approximately 10,000 square feet,” the general manager, Pedro says. “The second location is almost the same because we have such big locations. We probably have 200 seats now in each one,” he adds. 

So, with much larger locations, how do Pedro and his team manage to streamline their operations, turn tables faster and provide an easy booking experience for their guests? Let’s take a look at the challenges they face as a steakhouse restaurant and how they managed to overcome them using a table management system like Eat App.

The problem

Before using a system like Eat App, organizing tables and planning for the night ahead was a very manual process. “What we did before was we did all the reservations on Monday. So basically, if you want to make a reservation you will have to call us. And there was a person writing your name, the time, the number of guests. And at a certain point we would just make notes,” he says.

To improve the reservation process Pedro then realized they needed to make a shift from pen and paper to help streamline their operations more effectively. And most importantly, help their staff save time. “We saw that there were a lot of reservations and we said, OK, let's close it. But we didn't know if there was a space or if we counted more people,” Pedro explains. “We didn't have the data. And we did it all manually. For example, it was a Saturday evening around 4 p.m. and you had the people that take the reservation calls, the people that were in charge of closing the website at 4 p.m. and sometimes that person didn't answer the phone. So we would have an internal crash because more people would come in than we were in a position to take in,” he says. 

So how did Pedro and his team overcome this obstacle?

The solution 

To help them improve their reservation process and work more sufficiently, they needed a table management system. “When we started using Eat App, we solved these problems because we were able to select the table and the day (available for reservations) and we were able to put the duration that we wanted each reservation to last. So, for example, we saw on our soft days, we don't have much of the public coming in. We have a certain type of reservation for the tables that work,” Pedro says. 

What's next for La Cuadra de Salvador?

Today, the popular steakhouse has seen massive improvements when it comes to its booking process and of course, an increase in revenue. This has led to staff members having a lot more time to rather focus on the guest experience, as well as the restaurant's future expansion to yet another location. “We have two [locations], and one more location coming in the next month,” Pedro says. “I think with the third one, we're going to stop, because Lima, where we are based, is a very small city, and not as big as other places. So maybe we are looking to expand the brand and go out to other continents to expand,” the General Manager of La Cuadra de Salvador says.

Why they recommend Eat to other restaurants

Collecting valuable information about their restaurant and guests has become extremely important for Pedro and the team. Luckily, with Eat App restaurant operators can easily view and digest the data to make informed business decisions. “What I like the most is the visualization and how easy it is to understand the data and the graphs of customers,” he says. “What I liked the most is how Eat App shows the information to you. I mean, it's super easy, super simple. It’s user-friendly and not hard to understand,” Pedro adds. Eat App also offers restaurant owners the opportunity to customize the system to suit their internal needs.

“And another thing is also the automation processes that you have are super easy to create and they are really easy to use. And also obviously all the support you get from the [support] team. Although they are not locally based, the support team is always available to assist via email regardless of the time, someone will always respond to you. This also helps me a lot,” he says.

Another benefit - Eat’s advanced CRM system

To help increase guest loyalty and get VIP visitors to come back, Pedro and his team have set up automated emails by using Eat App’s advanced built-in CRM system. “The email messaging is working very well. And we find it very useful because we send all types of information [to our guests],” Pedro says. “And it also helps us, for example, when you made a reservation three months ago and you haven't come back, then we send you another one just to let you know that we're still open and we want you to come back to your restaurant. And we have like maybe four or five types of automation messages and they're working very well,” he adds. 

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Elana Kroon used to work in restaurants before becoming a journalist and expert restaurant industry content creator at Eat App.

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How to write a case study — examples, templates, and tools

It’s a marketer’s job to communicate the effectiveness of a product or service to potential and current customers to convince them to buy and keep business moving. One of the best methods for doing this is to share success stories that are relatable to prospects and customers based on their pain points, experiences, and overall needs.

That’s where case studies come in. Case studies are an essential part of a content marketing plan. These in-depth stories of customer experiences are some of the most effective at demonstrating the value of a product or service. Yet many marketers don’t use them, whether because of their regimented formats or the process of customer involvement and approval.

A case study is a powerful tool for showcasing your hard work and the success your customer achieved. But writing a great case study can be difficult if you’ve never done it before or if it’s been a while. This guide will show you how to write an effective case study and provide real-world examples and templates that will keep readers engaged and support your business.

In this article, you’ll learn:

What is a case study?

How to write a case study, case study templates, case study examples, case study tools.

A case study is the detailed story of a customer’s experience with a product or service that demonstrates their success and often includes measurable outcomes. Case studies are used in a range of fields and for various reasons, from business to academic research. They’re especially impactful in marketing as brands work to convince and convert consumers with relatable, real-world stories of actual customer experiences.

The best case studies tell the story of a customer’s success, including the steps they took, the results they achieved, and the support they received from a brand along the way. To write a great case study, you need to:

• Celebrate the customer and make them — not a product or service — the star of the story.
• Craft the story with specific audiences or target segments in mind so that the story of one customer will be viewed as relatable and actionable for another customer.
• Write copy that is easy to read and engaging so that readers will gain the insights and messages intended.
• Follow a standardized format that includes all of the essentials a potential customer would find interesting and useful.
• Support all of the claims for success made in the story with data in the forms of hard numbers and customer statements.

Case studies are a type of review but more in depth, aiming to show — rather than just tell — the positive experiences that customers have with a brand. Notably, 89% of consumers read reviews before deciding to buy, and 79% view case study content as part of their purchasing process. When it comes to B2B sales, 52% of buyers rank case studies as an important part of their evaluation process.

Telling a brand story through the experience of a tried-and-true customer matters. The story is relatable to potential new customers as they imagine themselves in the shoes of the company or individual featured in the case study. Showcasing previous customers can help new ones see themselves engaging with your brand in the ways that are most meaningful to them.

Besides sharing the perspective of another customer, case studies stand out from other content marketing forms because they are based on evidence. Whether pulling from client testimonials or data-driven results, case studies tend to have more impact on new business because the story contains information that is both objective (data) and subjective (customer experience) — and the brand doesn’t sound too self-promotional.

Case studies are unique in that there’s a fairly standardized format for telling a customer’s story. But that doesn’t mean there isn’t room for creativity. It’s all about making sure that teams are clear on the goals for the case study — along with strategies for supporting content and channels — and understanding how the story fits within the framework of the company’s overall marketing goals.

Here are the basic steps to writing a good case study.

1. Identify your goal

Start by defining exactly who your case study will be designed to help. Case studies are about specific instances where a company works with a customer to achieve a goal. Identify which customers are likely to have these goals, as well as other needs the story should cover to appeal to them.

The answer is often found in one of the buyer personas that have been constructed as part of your larger marketing strategy. This can include anything from new leads generated by the marketing team to long-term customers that are being pressed for cross-sell opportunities. In all of these cases, demonstrating value through a relatable customer success story can be part of the solution to conversion.

2. Choose your client or subject

Who you highlight matters. Case studies tie brands together that might otherwise not cross paths. A writer will want to ensure that the highlighted customer aligns with their own company’s brand identity and offerings. Look for a customer with positive name recognition who has had great success with a product or service and is willing to be an advocate.

The client should also match up with the identified target audience. Whichever company or individual is selected should be a reflection of other potential customers who can see themselves in similar circumstances, having the same problems and possible solutions.

Some of the most compelling case studies feature customers who:

• Switch from one product or service to another while naming competitors that missed the mark.
• Experience measurable results that are relatable to others in a specific industry.
• Represent well-known brands and recognizable names that are likely to compel action.
• Advocate for a product or service as a champion and are well-versed in its advantages.

Whoever or whatever customer is selected, marketers must ensure they have the permission of the company involved before getting started. Some brands have strict review and approval procedures for any official marketing or promotional materials that include their name. Acquiring those approvals in advance will prevent any miscommunication or wasted effort if there is an issue with their legal or compliance teams.

3. Conduct research and compile data

Substantiating the claims made in a case study — either by the marketing team or customers themselves — adds validity to the story. To do this, include data and feedback from the client that defines what success looks like. This can be anything from demonstrating return on investment (ROI) to a specific metric the customer was striving to improve. Case studies should prove how an outcome was achieved and show tangible results that indicate to the customer that your solution is the right one.

This step could also include customer interviews. Make sure that the people being interviewed are key stakeholders in the purchase decision or deployment and use of the product or service that is being highlighted. Content writers should work off a set list of questions prepared in advance. It can be helpful to share these with the interviewees beforehand so they have time to consider and craft their responses. One of the best interview tactics to keep in mind is to ask questions where yes and no are not natural answers. This way, your subject will provide more open-ended responses that produce more meaningful content.

4. Choose the right format

There are a number of different ways to format a case study. Depending on what you hope to achieve, one style will be better than another. However, there are some common elements to include, such as:

• An engaging headline
• A subject and customer introduction
• The unique challenge or challenges the customer faced
• The solution the customer used to solve the problem
• The results achieved
• Data and statistics to back up claims of success
• A strong call to action (CTA) to engage with the vendor

It’s also important to note that while case studies are traditionally written as stories, they don’t have to be in a written format. Some companies choose to get more creative with their case studies and produce multimedia content, depending on their audience and objectives. Case study formats can include traditional print stories, interactive web or social content, data-heavy infographics, professionally shot videos, podcasts, and more.

5. Write your case study

We’ll go into more detail later about how exactly to write a case study, including templates and examples. Generally speaking, though, there are a few things to keep in mind when writing your case study.

• Be clear and concise. Readers want to get to the point of the story quickly and easily, and they’ll be looking to see themselves reflected in the story right from the start.
• Provide a big picture. Always make sure to explain who the client is, their goals, and how they achieved success in a short introduction to engage the reader.
• Construct a clear narrative. Stick to the story from the perspective of the customer and what they needed to solve instead of just listing product features or benefits.
• Leverage graphics. Incorporating infographics, charts, and sidebars can be a more engaging and eye-catching way to share key statistics and data in readable ways.
• Offer the right amount of detail. Most case studies are one or two pages with clear sections that a reader can skim to find the information most important to them.
• Include data to support claims. Show real results — both facts and figures and customer quotes — to demonstrate credibility and prove the solution works.

6. Promote your story

Marketers have a number of options for distribution of a freshly minted case study. Many brands choose to publish case studies on their website and post them on social media. This can help support SEO and organic content strategies while also boosting company credibility and trust as visitors see that other businesses have used the product or service.

Marketers are always looking for quality content they can use for lead generation. Consider offering a case study as gated content behind a form on a landing page or as an offer in an email message. One great way to do this is to summarize the content and tease the full story available for download after the user takes an action.

Sales teams can also leverage case studies, so be sure they are aware that the assets exist once they’re published. Especially when it comes to larger B2B sales, companies often ask for examples of similar customer challenges that have been solved.

Now that you’ve learned a bit about case studies and what they should include, you may be wondering how to start creating great customer story content. Here are a couple of templates you can use to structure your case study.

Template 1 — Challenge-solution-result format

• Start with an engaging title. This should be fewer than 70 characters long for SEO best practices. One of the best ways to approach the title is to include the customer’s name and a hint at the challenge they overcame in the end.
• Create an introduction. Lead with an explanation as to who the customer is, the need they had, and the opportunity they found with a specific product or solution. Writers can also suggest the success the customer experienced with the solution they chose.
• Present the challenge. This should be several paragraphs long and explain the problem the customer faced and the issues they were trying to solve. Details should tie into the company’s products and services naturally. This section needs to be the most relatable to the reader so they can picture themselves in a similar situation.
• Share the solution. Explain which product or service offered was the ideal fit for the customer and why. Feel free to delve into their experience setting up, purchasing, and onboarding the solution.
• Explain the results. Demonstrate the impact of the solution they chose by backing up their positive experience with data. Fill in with customer quotes and tangible, measurable results that show the effect of their choice.
• Ask for action. Include a CTA at the end of the case study that invites readers to reach out for more information, try a demo, or learn more — to nurture them further in the marketing pipeline. What you ask of the reader should tie directly into the goals that were established for the case study in the first place.

Template 2 — Data-driven format

• Start with an engaging title. Be sure to include a statistic or data point in the first 70 characters. Again, it’s best to include the customer’s name as part of the title.
• Create an overview. Share the customer’s background and a short version of the challenge they faced. Present the reason a particular product or service was chosen, and feel free to include quotes from the customer about their selection process.
• Present data point 1. Isolate the first metric that the customer used to define success and explain how the product or solution helped to achieve this goal. Provide data points and quotes to substantiate the claim that success was achieved.
• Present data point 2. Isolate the second metric that the customer used to define success and explain what the product or solution did to achieve this goal. Provide data points and quotes to substantiate the claim that success was achieved.
• Present data point 3. Isolate the final metric that the customer used to define success and explain what the product or solution did to achieve this goal. Provide data points and quotes to substantiate the claim that success was achieved.
• Summarize the results. Reiterate the fact that the customer was able to achieve success thanks to a specific product or service. Include quotes and statements that reflect customer satisfaction and suggest they plan to continue using the solution.
• Ask for action. Include a CTA at the end of the case study that asks readers to reach out for more information, try a demo, or learn more — to further nurture them in the marketing pipeline. Again, remember that this is where marketers can look to convert their content into action with the customer.

While templates are helpful, seeing a case study in action can also be a great way to learn. Here are some examples of how Adobe customers have experienced success.

Juniper Networks

One example is the Adobe and Juniper Networks case study , which puts the reader in the customer’s shoes. The beginning of the story quickly orients the reader so that they know exactly who the article is about and what they were trying to achieve. Solutions are outlined in a way that shows Adobe Experience Manager is the best choice and a natural fit for the customer. Along the way, quotes from the client are incorporated to help add validity to the statements. The results in the case study are conveyed with clear evidence of scale and volume using tangible data.

The story of Lenovo’s journey with Adobe is one that spans years of planning, implementation, and rollout. The Lenovo case study does a great job of consolidating all of this into a relatable journey that other enterprise organizations can see themselves taking, despite the project size. This case study also features descriptive headers and compelling visual elements that engage the reader and strengthen the content.

Tata Consulting

When it comes to using data to show customer results, this case study does an excellent job of conveying details and numbers in an easy-to-digest manner. Bullet points at the start break up the content while also helping the reader understand exactly what the case study will be about. Tata Consulting used Adobe to deliver elevated, engaging content experiences for a large telecommunications client of its own — an objective that’s relatable for a lot of companies.

Case studies are a vital tool for any marketing team as they enable you to demonstrate the value of your company’s products and services to others. They help marketers do their job and add credibility to a brand trying to promote its solutions by using the experiences and stories of real customers.

When you’re ready to get started with a case study:

• Think about a few goals you’d like to accomplish with your content.
• Make a list of successful clients that would be strong candidates for a case study.
• Reach out to the client to get their approval and conduct an interview.
• Gather the data to present an engaging and effective customer story.

Adobe can help

There are several Adobe products that can help you craft compelling case studies. Adobe Experience Platform helps you collect data and deliver great customer experiences across every channel. Once you’ve created your case studies, Experience Platform will help you deliver the right information to the right customer at the right time for maximum impact.

To learn more, watch the Adobe Experience Platform story .

Keep in mind that the best case studies are backed by data. That’s where Adobe Real-Time Customer Data Platform and Adobe Analytics come into play. With Real-Time CDP, you can gather the data you need to build a great case study and target specific customers to deliver the content to the right audience at the perfect moment.

Watch the Real-Time CDP overview video to learn more.

Finally, Adobe Analytics turns real-time data into real-time insights. It helps your business collect and synthesize data from multiple platforms to make more informed decisions and create the best case study possible.

Request a demo to learn more about Adobe Analytics.

https://business.adobe.com/blog/perspectives/b2b-ecommerce-10-case-studies-inspire-you

https://business.adobe.com/blog/basics/business-case

https://business.adobe.com/blog/basics/what-is-real-time-analytics

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9 Moscow restaurants that won over the Michelin experts

White Rabbit restaurant.

Two Michelin stars: Chef’s Table (1st floor); recommendation: Fireplace Hall (2nd floor)

Artest is located in a two-story 19th-century mansion in central Moscow. On the ground floor is the Chef’s Table (where guests sit at the same table and are personally served dishes from the chef); on the second is a hall with a fireplace. The restaurant, opened only at the beginning of this year by experienced Russian restaurateur Arkady Novikov, takes its name from the first three letters of the given and last names of Artem Estafiev, a young chef from St. Petersburg. Estafiev already has experience of several large restaurants in Russia’s two capitals under his belt, plus internships in Spain and France. Artem uses farm products and creates his own innovations in the restaurant’s “laboratory”, where he makes vinegars from vegetables and berries (carrots, chokeberries, etc.), experiments with Japanese  koji  mushrooms, and keeps products at high temperatures. The exquisite cuisine is complemented by wines (more than 400 on the wine list) and unusual cocktails based on  kombucha  and fermented products.

"Vremya" set: potato, tomato.

What to order: “Vremya” set, blackened vegetables and fruits. Average check: 15,000 – 20,000 rubles (Chef's Table) / 2,800 – 9,000 rubles (Fireplace Hall) Address: 15/2, Trubnikovskiy Pereulok street Website:   artest.rest

2. Twins Garden

Two Michelin Stars, Green Michelin Star, Best Service Award

Since 2017, brothers Ivan and Sergey Berezutsky have been serving creative and hi-tech dishes to guests at their Twins Garden restaurant. In their own laboratory, the chefs combine gastronomy with science: they ferment products, print food with a 3D printer and use freeze drying. Also installed here is a “kinetic farm” with products hanging in the air – symbolizing the 100-hectare farm in the Yaroslavl region from where most of the products are supplied. Part of the farm is located in the forest, so the restaurant always has seasonal berries, herbs and mushrooms at its disposal. The farm also rears goats, cows and poultry, and produces cheeses.

Far Eastern shrimp dumplings with strawberries, asparagus and trout caviar.

In addition to the main menu, you can order the “Rediscover Russia” set with local products from different regions of the country. The second set meal with the telling name “Vegetables” gives you a taste from the tops to roots. The picture is completed by 14 varieties of wines made from vegetables, mushrooms and herbs (how do you like wine made from tomatoes or boletus?!). The restaurant is famed for its extensive wine list, which is more like a book, featuring over 1,000 labels from all over the world.

What to order: “Rediscover Russia” set; Far Eastern shrimp dumplings with strawberries, asparagus and trout caviar.

Average check: 2,500 – 15,000 rubles

Address: 7th/8th floor, 8A, Na Strastnom Shopping Center, Strastnoy Bulvar street

Website:   twinsgarden.ru/en/

3. White Rabbit

One Michelin star

The restaurant is located under a glass dome on the 16th floor of the Smolensky Passage mall and offers a stunning panoramic view of Moscow. The restaurant’s brand chef, Vladimir Mukhin, is ranked the ninth best in the world, according to the Best Chef Awards. He experiments with alternative sources of protein and new technologies, including sensory food design (where color, shape and sound affect how the dish is perceived). Each signature set that Vladimir presents at the chef’s table is an audacious gastronomic performance.

Okroshka with brine and white milk mushrooms in an ice dish.

What to order: “Black Swan” set;  okroshka  soup with brine and white milk mushrooms in an ice dish; Borodino bread with coconut lard; apricot with black caviar.

Average check: 2,500 – 12,500 rubles.

Address: 16th floor, 3 Smolensky Passage Shopping Center, Smolenskaya Ploschad square

Website:   whiterabbitmoscow.ru/en/

Another establishment from the White Rabbit Family alliance offering modern, original fare. Here, chef Anatoly Kazakov riffs on Russian themes, using French techniques. The dishes speak for themselves: Sakhalin scallop with morels and cauliflower; turnip, rutabaga and turnips with honey and feijoa; Pozharsky cutlet with cucumber ketchup and mashed potato with black truffle.

Pigeon with Jerusalem artichoke and soaked cowberries.

What to order:  Pigeon with Jerusalem artichoke and soaked cowberries; crab, millet, Poshekhonsky cheese and sweet Abkhaz lemon jelly in celery root.

Average check: 2,500 – 7,000 rubles.

Address: 2nd floor, 31 VEB.RF Retail and Business Center, Novinsky Bulvar street

Website:   selfiemoscow.ru/en/  

5. Sakhalin

Sakhalin serves a mix of Mediterranean and Asian cuisine, built around fish, shells and other seafood from the Russian Far East. As desired, guests can select them from the icebox or aquarium in the center of the restaurant, which, inter alia, amazes diners with its 360-degree panoramic views of Moscow from the 22nd and 23rd floors. The head chef is Aleksei Kogai, who has worked in the pan-Asian style for the White Rabbit Family alliance since 2011.

“Goldfish” rolls; Tiramisu in the form of a can of black caviar.

What to order: “Goldfish” rolls; Sakhalin salad; Tiramisu in the form of a can of black caviar.

Average check: 3,000 – 11,000 rubles

Address: 22nd floor, Azimut Hotel, 8 Smolenskaya Ulitsa street

Website:   sakhalin-moscow.ru/en/  

This restaurant is located on the second floor of the luxurious National Hotel overlooking the Kremlin. Beluga is described as a restaurant of Russian delicacies: its menu boasts more than 20 types of caviar and one of the world’s longest vodka lists. The head of the kitchen is Evgeny Vikentiev, an avant-garde chef from St Petersburg, who effortlessly combines pike-and-foie gras  pelmeni  with hay-and-mushroom broth, cheesecake with crispy reindeer lichen, and grape snails with buckwheat.

Octopus with coconut kefir and eggplant; Grape snails with buckwheat.

What to order: “Theory of New Delicacies” set.

Average check: 2,500 – 12,000 rubles.

Address: 2nd floor, National Hotel, 15/1 Mokhovaya Ulitsa street

Website:  belugamoscow.ru/en

Located in the historic building of the Metropol Hotel, a stone’s throw from the Bolshoi Theater and the Kremlin. The menu contains four main “stories” from chef Andrei Shmakov: “Healthy Lifestyle”, “Dacha”, “Farm” and “Russia”, each consisting of four dishes. For example, the “Russia” set tempts diners with duck-and-cherry borsch and muksun with warm potatoes. There is a separate menu section with six types of caviar (served with buckwheat fritters, potatoes, pickled cucumbers or smetana), plus more traditional offerings, including desserts. Andrei Shmakov, who created the menu, joined the Metropol kitchen in 2013, after previous stints in Estonia and St Petersburg, having trained at the legendary Noma in Copenhagen and Chez Dominique in Helsinki.

Beef jerky and smoked beetroot with parmesan and mustard ice cream.

What to order:  Beef jerky and smoked beetroot with parmesan and mustard ice cream; salmon, cod and halibut pie with asparagus and herb and caviar sauce; pie with pine nuts, chocolate, chanterelles and pine-flavored ice cream.

Average check: 2,500 – 6,000 rubles

Address: Metropol Hotel, 2 Teatralny Proezd street

Website:   savvarest.ru/en/  

8. Grand Cru

This wine restaurant in a prestigious area of ​​Moscow near Patriarch’s Ponds is run by French chef David Hemmerle, who has experience of working at exclusive restaurants in France and the UAE under his belt. Hemmerle’s menu at Grand Cru is rich in seasonal, local produce combined with expertly prepared sauces.  Très français .

Stuffed farm chicken breast with chanterelles.

What to order:  Stuffed farm chicken breast with chanterelles; young carrots and ginger sauce; tart with Kamchatka crab mousse and pike caviar.

Average check: 3,000 – 7,000 rubles

Address: 22/2 Malaya Bronnaya street.

Website:   grandcru.ru/en/

9. Biologie

One Michelin star, Green Michelin star

Opened about a year ago, the Biologie gastrobar with its laconic menu is located in a wooden building in a Moscow suburb; the dining area is decorated in a chalet style. Chef Ekaterina Alekhina adheres to the tenets of conscious consumption, respect for nature and minimal food waste in the kitchen.

Grilled scallop with beurre noisette and cream based on spent coffee grounds and pears.

What to order:  Grilled scallop with  beurre   noisette  and cream based on spent coffee grounds and pears.

Average check: 2,100 – 4,000 rubles

Address: 30/2 Lenin street, Ilyinskoe village

Website:   biologie.ru/en/ Average-check information comes from the Michelin Guide.

READ MORE: How French cuisine conquered Russia (unlike the French army)

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Federation Tower / Tchoban Voss Architekten + SPEECH + SCHWEGER ARCHITEKTEN

• Curated by María Francisca González
• Architects: SCHWEGER ARCHITEKTEN , SPEECH , Tchoban Voss Architekten
• Area Area of this architecture project Area:  442915 m²
• Year Completion year of this architecture project Year:  2017
• Photographs Photographs: Dmitry Chistoprudov
• Manufacturers Brands with products used in this architecture project Manufacturers:   Atlas Schindler , Boon Edam , Cox , GEZE , RDK , Yuanda , thyssenkrupp
• Lead Architects: Peter P. Schweger, Sergei Tchoban
• General Contractor : Renaissance Construction
• Interiors : SPEECH
• Construction Management : Turner Construction
• Project Documentation:  Tchoban Voss Architekten, SPEECH
• Structural Engineering:  Thornton Tomasetti
• Owner/Developer:  ZAO Bashnya Federatsiya
• City:  Moskva
• Country:  Russia
• Did you collaborate on this project?

Text description provided by the architects. Federation Tower is a complex consisting of two skyscrapers – the 63-storey Tower West and the 97-storey Tower East – on lot 13 of the Moscow International Business Centre in Moscow. The two towers stand on the same mixed-use plinth. The most recognizable high-rise landmark in Moscow, Federation Tower has a memorable silhouette in the form of two glass sails which face one another.

The Federation Tower complex ascends to 374 meters (in 2017 the Council on Tall Buildings and Urban Habitat – CTBUH – recognized it as the tallest skyscraper in Europe). The design is based on the concept of the vertical city, which was realized here for the first time in the history of modern Russia. Each of the towers has a combination of office and residential floors, interspersed with sports and entertainment functions. The six-storey plinth likewise has offices and a shopping gallery. There are more public facilities on the upper floors of the both towers: a restaurant, an observation deck and a multifunctional public space for events.

The basis of the foundations of the Federation Tower complex is a massive concrete slab. Both buildings rely for their stability on a mighty concrete core whose walls are 1.4 meters thick at its base, as well as on 25 perimeter columns extending all the way through the towers from the foundations to the top storeys. Each column has a base measuring 2 x 1.4 meters. Every 25-30 storeys there are outrigger storeys made from high-strength steel structures. The façades have been glazed using the very latest glazing systems: the surface of the glass reflects the sun’s rays while preserving the optimum temperature in the building. In terms of density, the glass comes close to the thermal performance of a brick wall. At the time when use of the latter technology began at Federation Tower, it was being used in no other skyscraper in the world.

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• Sustainability

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Civil engineer breaks down traffic study results for opposed chick-fil-a in oceanway.

Ariel Schiller , Reporter , Jacksonville

JACKSONVILLE, Fla. – A civil engineer spoke with News4JAX about the recent traffic study results over a proposed Chick-fil-A restaurant trying to come to an Oceanway neighborhood.

Ramin Shabanpour is an Assistant Professor of Civil Engineering at the University of North Florida. He researches transportation engineering. He reviewed the traffic study -- including the updated version -- and agreed with the assessment that called for a traffic signal to be added and the removal of a line that said turn lanes on Lady Lake and Duval Station roads weren’t feasible.

RELATED: Results of the revised traffic study show a recommendation for a traffic signal in Oceanway community

“I won’t see any kind of major issue in terms of traffic operation. That being said, we have also a high school pretty close to this project location. And that can cause some safety concerns,” Shabanpour said.

Despite Shabanpour’s opinion that there would be minimal traffic impact in the area, neighbors were still unconvinced that was true.

Robin Hood is one of the dozens of North Creek residents continuing their fight against the proposed Chick-fil-A that would be built on Bradley Cove Road and Duval Station Road at the front of the North Creek subdivision.

The rezoning vote was deferred a second time by the Land Use and Zoning Committee last week after it was learned a revised traffic study had come in that morning. Even with a revised traffic study, Hood’s concerns about putting a Chick-fil-A in the front of his neighborhood remain the same.

“This traffic study, they said 95% of the time, the traffic would be held on the property. Okay. That means that 5% of the time, it’s going to spill out onto the street. 5% of 16 hours is 48 minutes. That means for darn near an hour, every day, traffic is going to be spilling out onto the street right behind you,” Hood said.

Roberta Smith is another North Creek resident fighting the rezoning.

“I’ve watched school buses come through here trying to get to the school. We have trucks. What are you gonna do with the delivery truck? Are you gonna put a turning lane? I mean, there’s just so many unanswered questions,” Roberta Smith said.

Shabanpour said traffic studies focus on traffic performance and efficiency, but safety is also high on the priority list. He thinks it’s good that the revised traffic study recommends a traffic signal but more safety features can be added.

“We have different types of warning systems like flashing lights or enhanced lighting in the area. For kids, especially in early mornings, or late afternoon, pavement, marking roadside signs, reduce the speed limits,” he said.

Smith hopes the LUZ board will take the time to listen when it’s time for the final vote in June.

“Like, really put themselves in our situation. What if you lived here, and this was your neighborhood? And better yet, you’re pretty much setting precedents for the entire city that Chick-fil-A can just find a piece of property, and not just Chick-fil-A, any restaurant can just find a piece of property no matter where it’s located and stick it wherever they want to,” Smith said.

The vote was deferred until June 4.

The City of Jacksonville shared this statement when asked about neighbors’ concerns.

We share some of the community’s concerns. We are reviewing the current version of the study and will have more to say soon. Melissa Ross

Copyright 2024 by WJXT News4JAX - All rights reserved.

About the Author

Ariel schiller.

Ariel Schiller joined the News4Jax team as an evening reporter in September of 2023. She comes to Jacksonville from Tallahassee where she worked at ABC27 as a Weekend Anchor/Reporter for 10 months.

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