Central-Ohio restaurant Bel Lago had top chefs, premium waterfront location, beautiful interior, but was struggling to find their niche in the local community. I grew up in the restaurant industry, so I was allowed to flex my upbringing early in my career.
Having an upscale restaurant in an otherwise downscale city.
Investing in premium wine savers, allowing expensive wines to be had by the glass, heating patios for year-round dining, revising the menu to approachable familiarities with upscale twists, and of course, proper brand positioning and advertising.
Simplicity is timeless and classless. We rebranded them to have a clean aesthetic and coined the term “casual luxury” to make the location an anytime, any-person destination for the finer things without the stuffiness.
Well, as far as restaurants go, they had a great run until they ultimately decided to sell the property. What can ya’ do?
