Post #808089 by Prikli Pear on Thu, Feb 23, 2023 2:08 PM

That advisory board strikes me as custom-tailored specifically to address the skepticism I and others have voiced with regard to 23 Restaurants' ability to do tiki correctly. If nothing else, it shows they are listening and care about public perception. Reading the tea leaves of those involved, I can offer the following baseless speculation with confidence:

Marie King: Well-known tiki cocktail veteran that gives them ties to the most recent incarnation of Donn's on the mainland.

Sven Kirsten: Big Bro Tiki knows all the history, has all the receipts. From his involvement I would hazard that this new Donn's incarnation would harken back the original, pre-tiki concept with more of a flotsam & jetsam beachcomber aesthetic, as opposed to the more tiki-centric decor of Stephen Crane's Kon-Tiki or Trader Vic's.

John Mulder: We know who has the contract to produce their bespoke mugs.

Tim Glazner: His forthcoming Donn Beach bio will be available in the gift shop and online. Sweet deal for Swanky!

Tiki Diablo: Likely on retainer. Will most probably oversee the design and decor. Danny's distinctive carvings will represent the bulk of actual tikis on display.

Martin Cate: The new Donn the Beachcomber's will have a rum selection second to none, with a well-reasoned but utterly confusing classification system.

Orlando seems an inevitable choice for the first location. Were I a betting man, I'd say they'll try to thread the needle and come up with a concept that finds a sweet spot between the tiki restaurants of yesteryear--the original Donn's, Trader Vic's, Kon-Tiki (ie big with expensive overhead)--and the many popular bars of the tiki renaissance (ie tiny, low overhead but 21+ only). That indicates something with a footprint akin to fast casual places such as Chili's or Applebee's, that balance a bar program with integrated food service. I don't think the look or vibe will resemble Chili's or Applebee's, only that the business model and location size may track along similar parameters. Broadly speaking, more than 50% of revenue needs to come from food service to avoid 21+ restrictions (rules may vary state to state). The other potential model they could pursue is the Rainforest Cafe approach, but I don't see anything in the 23 Restaurants background that indicates this is where they would go.

The Orlando location would be used to refine the business model and work out the kinks. Once they're satisfied with stable revenue, Tampa, Jacksonville and/or Miami would be obvious expansion candidates. Those are within 23 Restaurants' geographic footprint so would make logistical sense in working out expansion plans. After that, anything's possible. They could expand radially, setting up shop in Atlanta, New Orleans, Charlotte, Nashville, Memphis. They could hopscotch to population centers under-served by tiki. They might try to duplicate Orlando and stick to cities with major tourism. Or they could swing for the bleachers and go into New York, LA and Chicago. It depends on what they think gives them the best chance for continued financial success. Of course, if their first restaurants are a hit, franchising could be a way to rapidly expand.

Absolutely nothing I've written here is based on any insight or private knowledge. it's purely speculative on my part. But I'm quite curious to see how much I may have guessed right on, and how much I have gotten wildly wrong...

[ Edited by Prikli Pear on 2023-02-23 14:09:45 ]

[ Edited by Prikli Pear on 2023-02-23 14:10:07 ]