Walnut Capital announced today that the Galley at Bakery Square will soon become “City Kitchen at Bakery Square''. Under a new management agreement with a local and minority operator, Shaka Restaurant Group (SRG), the four-kitchen and full bar food hall will soon evolve to exceed post-pandemic customer expectations and nurture its frontline culinary workers. The new model will consolidate food and beverage offerings under SRG to ensure economies of scale in food and supply sourcing, the highest customer service standards from plate to table, and more collaborative community programming on site.

SRG’s CEO, Hoa Le, who currently operates two of Galley - Bakery Square's kitchens, Somi and Elevate, says:

 

As a Viet-Namese immigrant with a passion for bold flavors and scratch cooking from local growers, I am overjoyed with this opportunity. We have bold plans to bring customers more fresh, local and innovative culinary options, while streamlining operations to make ordering easier, wait times shorter, and the overall experience more seamless and inviting.

Galley Group, which is owned by New York-based Feenix Venture Partners, operates in three cities, including Newport, Kentucky and Minneapolis, Minnesota. The group opened at Bakery Square in May of 2021 after Walnut Capital invested $20 million in the food hall space, open-air conservatory and adjacent public square to help rebuild community post pandemic. Community public art investments have added more vibrancy to the building that will soon be home to City Kitchen. Recent investments to the food hall’s outdoor dining space include a new turf and roof allowing for increased public programming. Walnut Capital's CEO, Gregg Perelman, says

We are thrilled to work with a local operator who will collaborate closely to ensure this public space is fully utilized to benefit the thousands of community and family members that choose Bakery Square as a top destination. We would like to thank the Galley Group for their time at Bakery Square and we wish them success with their new ventures.

While the core precept of Galley’s rotating kitchen model will continue, City Kitchen plans to introduce new restaurant concepts by way of an incentivized employee development program to be implemented in multiple phases. The plan will place emphasis on nurturing frontline food workers’ careers as a path to more advanced opportunities. Every employee will work with a career development mentor who will help to address social and economic barriers, provide cross-training opportunities, and create personalized career development plans. As chefs grow their leadership capacity, they will have the option to develop and pitch diverse new concepts for review. The best of the offerings will be showcased by City Kitchen on a rotating basis for the Bakery Square community to enjoy, and will enhance ongoing efforts to highlight the talent and heart of each employee’s respective journey.

"The real challenge with the restaurant industry is in building a dedicated and well trained workforce," said Li. "What we will have at City Kitchen is a culinary training and advancement program so that a dishwasher could spin off a career as a line chef or restaurant manager - and possibly a restauranteur."

In addition, they will dedicate one kitchen to rotate on a ‘pop-up’ schedule, the first of which includes Peruvian fusion. A new bar program will be rolled out to provide signature drinks aligned with restaurant menu items. In addition, City Kitchen will implement a new ordering system and loyalty program that encourages customer feedback. Themed late-night dining events and menu tastings, as well as “dueling diners with DJs” will elevate the overall guest experience at Bakery Square. The full transition is expected to conclude this fall.

During the transition period, which is expected to take 60 days, Galley at Bakery Square will maintain its regular hours of operation. All Galley Bakery Square employees will be offered employment at either City Kitchen or Federal Galley. SRG also operates a kitchen at Federal Galley and has offered that kitchen space to the owner of Revival, who recently opened at Bakery Galley.

SRG and Galley at Bakery Square will work closely with Galley and Bakery Square’s employees to ensure a seamless transition including employment opportunities and advancement.
 

So, what can restaurant-goers expect with this management change? 

There will be some changes happening over the next few months... here's what you can expect!

The restaurant to operate as usual during the transition

• Operating hours and kitchens will stay the same during the transition. Come and have a bite to eat and enjoy the patio! There are plans to eventually open on Mondays and to extend evening hours.

New Management Team and a new Restaurant Name

• The new restaurant will be named "City Kitchen" and will be managed by local operator, Hoa Le, who learned the ropes running food hall kitchens starting at Smallman Galley. 

An Elevated Food Hall Concept

• City Kitchen will still offer a food hall feel with multiple kitchens where guests can enjoy different cuisines at the same time but with enhanced hospitality and ease of ordering.

Two New Kitchens

• Somi and Elevate will continue operations and City Kitchen will add two new kitchen concepts, including an elevated burger concept with local, grass-fed beef options and Peruvian fusion. While the core concept of Galley’s rotating kitchen model will continue, City Kitchen will incentivize and nurture culinary employees to play a role in new kitchen ideas, in a progressive workforce model that highlights the talent and heart of each employee’s respective journey.

The Same Amazing Indoor and Outdoor Dining Spaces

• Walnut Capital created and owns the restaurant, the building and the outdoor space in the plaza. We also recently invested in City Kitchen’s outdoor space adding an all-season outdoor awning and upgrading our lawn to turf. City Kitchen will collaborate closely with Walnut Capital to coordinate more community events and connect programming on the lawn with drink and food specials.

The Same Bar Menu and Happy Hour. Plus, more Chef-Bartender Collabs

• Enjoy happy hour at Bakery Square? Drink specials will stay in place this summer for all to enjoy. Soon, City Kitchen’s bar program will develop drink specials that complement chef’s specials.

New Customer Loyalty Programs, Easier Ordering & Elevated Dining Experiences

• City Kitchen will implement a new ordering system and loyalty program that encourages customer feedback. Themed late-night dining events and menu tastings, as well as “dueling diners with DJs” will elevate the overall guest experience at Bakery Square.

A New Incubator Space for Culinary Talent

• Every City Kitchen employee will work with a career development mentor who will help to address social and economic barriers, provide cross-training opportunities, and create personalized career development plans. As chefs grow their leadership capacity, they will have the option to develop and pitch diverse new concepts for review.