The Boston Licensing Board decides tomorrow whether to approve what could be the first of ritzy new restaurants to go along with the fancy new apartments being built in Allston.
Michael Chapman needs board approval to spend $50,000 to buy the liquor license of Positano Boston in the Charlestown Navy Yard. At a hearing this morning, Chapman and his lawyers described an ambitious project, already underway, to turn a rat-infested, collapsing old building at 87 Glenville Ave. into the Glenville Stops.
Chapman wants to turn "a pretty notoriously run-down commercial property" into "the highest-end restaurant ever in Allston," one of his lawyers, Joshua Krefetz, told the board.
Chapman said that when he's done, he will have spent $900,000 replacing brick walls that had begun collapsing onto the street and a leaking roof and dealing with other issues, including "a major problem with rats" that apparently were still feasting on the remains of an old convenience store on the site when not roaming the neighborhood in search of food.
Food prices won't be cheap, and that's on purpose, his other lawyer, David McCool, said.
"A lot of establishments (in Allston) cater to a younger crowd," but the construction of the new apartments means folks with more established sources of income are looking for a different atmosphere when they go out to eat, not "the reckless atmosphere" so typical in other eateries in Allston.
Even the Allston Civic Association is on board. President Paul Berkeley noted the association hasn't had much luck holding back the tide of late-night liquor licenses, so "maybe if we can shoot for quality, we can improve the area."
If the board approves the license transfer, Chapman said he hopes to open by late August or early September.
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Comments
You forgot a step.
By BlackKat
Fri, 06/28/2013 - 3:11pm
5. Come back to no car because CVS tows cars from their lot if the people are not in CVS. Much like the lot off Brighton Ave for that plazza, tow trucks perform frequent sweeps.
A little help
By Kaz
Wed, 06/26/2013 - 4:37pm
I can't seem to discover what other forays into restaurant ownership Mr. Chapman has done in the past. Anyone able to fill me in?
Nothing local
By adamg
Wed, 06/26/2013 - 4:43pm
He's from England, where he was involved in similar restaurants there, but has been working in the service industry here, he said today.
Local restuarant success
By Mytwocents (not verified)
Thu, 06/27/2013 - 9:16pm
I live in Charlestown and remember when Olives opened circa 1988. Many people thought they were nuts.
however they succeeded! Clearly it was because the Boston foodie crowd embraced them as Todd English was well known and had established a reputation in working at several other well respected Boston establishments. And with all the buzz the many in the neighborhood that appreciate good food patronized them as we'll. it has been said that Olives helped put Charlestown on the map.
I think there are three basic paths to success for a new independent restaurant in Boston
If the food quality is not there there is no chance of success for a new restaurant, somehow older sub quality restaurants linger but there costs are lower and they may be losing money that they made years ago. A new restaurant with an expensive build out and high rent doesn't have time to wait for the business to grow.
1. Great location with high foot traffic and visibility to wealthy tourists and business people. A chef owner with excellent reputation and following, excellent food and service. Prices should be in line with other premium location restuarants.
2. Sub par location, chef / owner with excellent reputation and following, excellent food and service, prices must reflect the fact that the rent is lower. Establishment must have the ability to attract a new local customer base in addition to citywide destination diners.
3. Value restuarants that deliver excellent food and service and are either ethnic, gastro pub style or specialize in seafood, barbeque, vegetarian, organic etc (something that distinguishes them from the crowd). A well known chef may not be needed in this category but if the quality and service is not there the business will fail.
If the chef is not well known in the foodie circle you will run out of money before you establish yourself and build a following of repeat customers. Adverstising alone will not do it. Execution is critical, if the first set of diners that try the place out trash it on yelp you might as well call it quits.
Opening a new restuarant is more likely to succeed if the chef/owner avoids an expensive build out. If the restaurant succeeds then you do a remodel or expansion.
Having a execllent working relationship with the community and the landlord is paramount as well as a sensible lease. So many moderately busy restaurants end up calling it quits because the rent croaks them. Many new establishments have much higher operating cost than older ones that have lease established years ago and build outs that have already been paid for. If you open and can't create a quick following with repeat clientele those cost will eat you alive.
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