We’ve been telling you for weeks and months that restaurants in Savannah are struggling. Clearly, they all have their own set of issues and challenges they are dealing with on a seemingly daily basis. But it would be harder to imagine the challenges being more difficult than what Daniel Reed Hospitality has had to go through in 2020.
DRH, owners of several restaurants in Savannah (Local11Ten, SOHO South Cafe, Public Kitchen and Bar, Artillery Cocktail Bar) and Public Kitchen and Bar in Atlanta, had plans for expansion in 2020. Franklin’s is a new casual eats breakfast spot set to open soon on Liberty Street near Bull in Downtown Savannah. Everything was moving along. Then 2020 happened.
A quick Q&A with Managing Partner Jamie Durrence on their plans, their vision and the timetable to bring the corner of Liberty and Bull back on-line.
JESSE: What has this year been like for you guys? The most challenging of your career?
JD: We were all looking forward to a better 2020, remember that? First Covid-19, then the fire that crippled Public, Artillery and Franklin’s, then our Atlanta restaurant at Phipps Plaza was looted during the riots in Buckhead, then Artillery was broken into after the fire, then Local11ten was vandalized. To be honest, I’m beginning, at this point, to grow numb for 2020. There is no question that this year has challenged every aspect of our industry. I am finding myself more and more emotionally drained but determined to find solutions that will get us back on our feet. Once we find our way out of this mess, though, the company will be lean and mean so if there’s anything COVID has brought about it’s operational changes to minimize losses and maximize profitability over the long-term.
JESSE: Were you were planning a remodel of the Public Kitchen and Bar space anyway? Were you planning to close at some point this year to execute that? Or did the fire throw any plans you had for the year into the trash?
JD: We did NOT have any plans to remodel Public. We were coordinating a short period where the kitchen would be joined to Franklin’s and a passage between Franklin’s front of house and Public’s downstairs dining room would be completed. While everyone was closed in the beginning of the pandemic we were planning on utilizing that time to accomplish this phase and then the fire happened. That caused us to go back to the drawing board completely!
JESSE: Is Public Kitchen and Bar getting a makeover? Or will it be the same?
If it’s not broken DON’T FIX IT! That has long been our two cents on Public. Of course, in a restaurant there are ALWAYS things that need done that one can never get to. When the severity of destruction became more apparent we realized that almost everything would have to go. Since it has been 8 years now (crazy!), Robby is at it again making some new selections for finishes and using this opportunity to change some of the finishes. The concept and menu will largely remain the same although we have taken the opportunity to expand our tiny kitchen so naturally our menu might grow a little – or not. Franklin’s was always meant to afford Public a little more room to breathe and that added space hopefully allows us to offer some additions to the menu.
JESSE: Finally, tell us about Franklin’s? How long as this type of concept been in the planning stages? Was there a long term vision for it?
JD: Franklin’s has been in the pipeline for about 4 years, I’m thinking. It existed mostly as a mood board pinned up on Robby’s wall in his office for years – just bits and pieces at first, then slowly becoming a more cohesive concept. The St. Patrick’s Day Parade office had been in the adjacent space for probably 30+ years so we had to be very patient and knew that we wanted this concept to work in tandem with what we have going on with Public and Artillery – the synergy between the three will be very exciting. A lot of research always goes into Robby’s concept development for a new DRH location. That is when we discovered Franklin D. Roosevelt’s story about coffee rationing during WWII and we start everything off with a story and grow the vision and concept from there.
It is our hope to round out the corner and give the community what, we hope, they will want to patronize. Breakfast, lunch, dinner & cocktails!
JESSE: Will there be seating? All grab and go? Hot food and cold? Some hot some cold?
JD: There are fixed counter stools at the indoor windows that look out onto Liberty Street perfect for people watching with a latte! There will also be European style sidewalk cafe tables and chairs. For the most part it is grab and go. We have reach-in refrigeration with prepared food and beverages. There will be an all day brunch style menu with offerings made-to-order both hot and cold. There will also be a beautiful bakery display case overflowing with fresh baked pastries. In addition to food and beverage offerings Franklin’s will also offer a well curated selection of regional products and merchandise; snacks like pickled vegetables and preserves, luxurious picnic blankets and accoutrement!
Franklin’s will be finished ahead of Public and we will utilize that time to hire and train staff. Our goal is to reopen both concepts together at the same time! But then again, how can we plan anything in 2020?
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