Tag Archives: Sam Fox

Montebello Apartments, ABI Multifamily

Montebello Apartments sell for $1.15M

ABI Multifamily, a multifamily brokerage and advisory services firm, announced the sale of the Montebello Apartments located in north central Phoenix for $1,150,000, which reflects a price of just over $67,600 per unit.

Constructed in 1964, the property is located just north of Phoenix’s Historic Districts along Central Avenue.  The low density, single story property consists of 17 block constructed, individually metered apartments with a mix of one, two and three bedroom units.  Common area amenities include a swimming pool, laundry facility and lush open areas with patio space for residences on just over an acre of land.  The Montebello was partially renovated with interior upgrades such as granite countertops, tiled floors, new cabinetry and washer/dryer hookups.

The buyer was attracted to the property’s location, which is surrounded by custom homes and within walking distance of a popular dining destination, The Yard, by renowned restauranteur Sam Fox, and a new mixed use project under development called The Colony.  “Because of its premier location, IPIRG views this asset as a potential long term hold within their growing portfolio. They plan to take over where the previous owner left off, continuing to transform the property into a beautiful oasis for young professionals.  The area has long been desirable throughout Phoenix’s history and continues to get better with time,” stated Eddie Chang, partner at ABI Multifamily.

The buyer in this transaction was IPIRG, LLC of San Diego, California and the Seller was LGP Phoenix 11, LLC based in Scottsdale.

The Phoenix based ABI Multifamily brokerage team of Chang, John Kobierowski, Alon Shnitzer, Rue Bax and Doug Lazovick represented both the buyer and seller in this transaction.

ABI Multifamily is a brokerage and advisory services firm that focuses exclusively on apartment investment transactions. The experienced advisors at ABI Multifamily have completed billions of dollars in sales and thousands of individual multifamily transactions. ABI Multifamily incorporates a global approach with regional real estate expertise to successfully complete any multifamily transaction, regardless of size and complexity.

Nachos from Culinary Dropout

The Yard brings ‘culture concentrate’ to Tempe

This has been the year of the Fox.

Sam Fox that is.

Fox Restaurant Concepts opened or expanded 15 restaurants in 2014, and the latest to open, Culinary Dropout at the Yard in Tempe, may just be the best yet.

The Coop at Culinary Dropout

The Coop at Culinary Dropout

Just like The Yard in Phoenix, the Tempe location is an infill project. It is, reportedly, the company’s most expensive opening to date at $11M. A refurbished warehouse building in the Farmer’s Arts District brings some life to an area that once only attracted fans from the, now closed, Sail Inn bar and music venue and not much else. This version of The Yard has a lot going for it — and if the Phoenix location can get packed on most nights of the week, the ease of location and nearby transportation, not to mention the demographics of the neighboring houses and apartment complexes are a recipe for success going into 2015.

The Yard in Tempe differs from the popular Phoenix location a few ways, the most noticeable from the get-go being the ample parking (though complimentary valet was also present). It’s also just a brief jaunt from a light rail stop — another plus for people who have fought to hard to find parking spaces near The Yard in Phoenix.

Wall of Fame at Culinary Dropout

Wall of Fame at Culinary Dropout

The Culinary Dropout space is noticeably larger than its Phoenix counterpart sand feature two rentable areas — the Coop (a private bar just beyond the corn hole courts and ping-pong tables) and the Showcase Room, which meant for larger receptions at 4,500SF and is a bit more private than the Coop, despite sharing windows with the restaurant Culinary Dropout.

Culinary Dropout’s neighbors in the warehouse include a soon-to-be-open Over Easy breakfast restaurant and the Madison, a spin and yoga studio.

The Culinary Dropout menu remains unchanged with the same checklist of antipasti meats, cheeses and snacks (we recommend the oil and vinegar ciabatta bread with spicy pimento spread and capicola). The locations are also known for their pretzel bites and fondue — it’s worth trying on a chillier night at The Yard.

Stage at Culinary Dropout

Stage at Culinary Dropout

While most of the weekday menu (the weekend menu features breakfast dishes) is a mashup of trendy food combos (the delicious and somewhat heavy-though-healthy sweet potato and kale salad) and familiar American pub fare (fish and chips), we suggest skipping the underwhelming grilled cheese sliders for the interesting clash of sweet pulled pork atop Frito-styled nacho chips. Another popular appetizer, according to a server named Jay, are the Thai chile hot wings. The entrees and some of the other items are probably double the price of most dinner plates you’ll see on the nearby Mill Avenue restaurant menus, The most expensive item on the menu is the $25 Korean style ribeye cap, which has limited availability, but is a few cross sections of tender Angus beef with a peppery bark served with bean sprouts, cilantro and a sesame oil sauce. It was the highlight of the menu and the meal.

As for the drinks, you can grab a Coors or Pabst Blue Ribbon for under $5, and most craft beers (some local with a modest smattering of other national craft breweries, including one of our favorites — Hess Brewing Company, out of San Diego) go for a dollar or two more.

The cocktails, listed on the “Vices” menu, like the overall fare are creative but still identifiable. The Between You and Me is light and easy — a vodka, grapefruit, cranberry and lemon juice concoction. The Velvet Death is a tart corpse reviver.

All in all, The Yard is a necessary pellet of “culture concentrate” in Tempe. It activates a previously vacant industrial building on the other side of the tracks of Mill Avenue. The only problem with a project like The Yard is that no matter how much delicious food we eat at Culinary Dropout, we already want more! More tastes of downtown Phoenix in Tempe, more adaptive reuse and more Fox Restaurant Concepts.

A Developing Leaders education event featured breakfast with Valley businessman Sam Fox at The Henry.

NAIOP Arizona announces developing leaders, mentors

Earlier this month, NAIOP Arizona announced its incoming class of Developing Leaders for 2014/2015 and the mentors. This is the chapter’s fourth year hosting the mentorship program.

The incoming class and mentors are:
>> Zach Barness, Tratt; Keaton Merrell, Legacy Capital
>> Patrick Boyle, CBRE; Jim Wentworth Jr., Wentworth Property
>> Derek Buescher, Irgens; Pat Devine, Cushman & Wakefield of Arizona
>> Katie Bush, Phoenix Design One; Alisa Timm, Lincoln Property Co.
>> Krystal Dill, Lincoln Property Co.; Jerry Roberts, CBRE
>> Russell Fine, Marcus & Millichap; Barry Gabel, CBRE
>> Traver Jones, Kimley & Horn; Rick Butler, Butler Design Group
>> Todd Kimling, ARCP; Pat Feeney, CBRE
>> Samantha Pinkal, The Weitz Company; David Calcaterra, Deutsch Architecture
>> John Scholl, CBRE; Pat Gallagher, Dermody Properties
>> Alex Wentis, CBRE; John DiVall, Liberty Property Trust
>> Sharon Whitney, MarWest Commercial; Keith Earnest, VanTrust Real Estate

“The selective and intimate format of the program is designed to create career- expanding and lifelong bonds between the one-on-one pairings,” said Jenna Borcherding of Jokake Construction, a member of NAIOP Arizona’s Developing Leaders. “As a tribute to the program’s success, this and previous year’s classes have had high profile mentors from among the commercial real estate community in Metro Phoenix.”

A new dynamic to the program for the 2014/2015 class consists of teams within the class preparing, pitching and competing against each other for the best industrial, office or retail development project.

“The Developing Leaders believe the teaming and educational process will give the protégés, and even mentors, a well-rounded and fundamental understanding of the commercial real estate industry that any employer or business partner will value,” Borcherding said.

All NAIOP members who are age 35 or under qualify to participate in the Developing Leaders program, whether they joined through the DL membership category or as part of a corporate membership.

Building relationships and philanthropy are big parts of the Developing Leaders role in NAIOP Arizona, said Robert Guerena, incoming Chair of the group’s steering committee.

“Our outreach includes the Dream Team (helping feed the homeless in Downtown Phoenix) and Habitat for Humanity,” said Guerena, who works at Seefried Properties. “For our group, it is all about giving back to the community.”

Annual events hosted by the Developing Leaders, such as Rookies and Rockstars held annually at the Sanctuary Resort, open the door for DL members to get to know their peers and industry leaders in a formal but welcoming setting.

zinburger scottsdale

Zinburger beefs up presence with Scottsdale Quarter location

Zinburger Wine & Burger Bar, an upbeat, contemporary gourmet burger eatery and wine bar from Fox Restaurant Concepts, opened its fourth Arizona location on April 22, 2014 at Scottsdale Quarter. This popular eatery has been featured on the Food Network and has won Scottsdale Culinary Festival’s Burger Battle each year since inception.

“We are confident that the fun and casual atmosphere of ZInburger will fit in perfectly with Scottsdale Quarter’s undeniable energy,” said founder Sam Fox. “The large patio overlooks the quad perfect for enjoying a meal with your family, people watching and enjoying the warm Arizona weather.”

Burger lovers will enjoy 17 signature burgers including the award-winning Zinburger made with certified Angus beef and topped with manchego cheese and Zinfandel braised onions, the Kobe Burger with cheddar and wild mushrooms, and Zinburger’s reinvention of the Breakfast Burger, which combines certified Angus beef with Neuske’s applewood smoked bacon, fried egg, avocado and American cheese, for a matchmade in heaven. Can’t find your perfect match? Build your own burger with topping varieties ranging from goat cheese and jalapeños to roasted peppers and fried egg, resulting in more than 4 million potential combinations of proteins, cheeses and toppings.

Zinburger caters to every appetite by offering non-carnivores several entrée-size salads and a lineup of beefless burgers including a Turkey Sloppy Joe, Seared Ahi Sandwich, veggie and turkey burgers and two chicken sandwiches. No experience is complete without a flavor-packed sharable side like Double Truffle Fries, sweet potato fries, onion rings or perfectly crisp zucchini fries. Newly added to the roster are the “Loaded” Fries topped with Applewood smoked bacon, gooey melted cheese, sour cream and chives, and the Spicy Green Chili Fries smothered in green chili cheddar cheese sauce, roasted jalapenos and Cotija cheese.

Zinburger’s beverage selections are as equally varied. According to Fox, “Burgers and wine make an excellent combination, which is why we’ve hand selected each wine to pair perfectly with every style of burger on the menu.” You’ll find light and refreshing white varieties like Tangent Pinot Grigio (Edna Valley, Calif.) and Crossings Sauvignon Blanc (Marlborough, New Zealand), and food-friendly reds including Manifesto Zinfandel from California, Terrazas de los Andes Malbec (Mendoza, Argentina), and Fox Restaurant Concepts’ own private label pinot noir, Fox Block 9 (Santa Barbara, Calif.). As an alternative, you’ll find an ample selection of beers and microbrews available on tap or by the bottle, and a well-crafted cocktail list, including the Bacon Bloody made with bacon-infused Smirnoff Vodka, Worcestershire, pepper and a bacon strip garnish.

Zinburger’s sweeter side features delectable hand-dipped milkshakes blended to perfection in flavors like salted caramel, Nutella Hazelnut Crunch, Butterfinger and strawberry; root beer and orange cream soda floats; and rich and delicious pies including chocolate cream and banana cream.

The restaurant itself is filled with bright and youthful energy. ZInburger’s décor is minimalistic, yet playful, featuring earth tones, light polished wood, steel fixtures and comfortable, stylish seating. A splash of color is added with the use of chartreuse accents. Much like the concept’s existing locations, Zinburger at Scottsdale Quarter has the familiar, lighthearted mural of cows grazing in a vibrant green pasture under the clear blue sky.

The original Zinburger opened in Tucson in the winter of 2007 followed by a second Tucson location in 2011. The contemporary burger spot was brought to Biltmore Fashion Park in Phoenix in the spring of 2010. The new location at Scottsdale Quarter joins existing Fox Restaurant Concepts, True Food Kitchen and Juby True, at the center.

Zinburger serves lunch and dinner daily, along with happy hour specials from 4-6 p.m. on weekdays. The new location is at 15257 N. Scottsdale Road, #F150, Scottsdale. For a current menu, hours of operation and more information, visit www.zinburgeraz.com.

juice

Fox Enters Juice Market with Launch of Juby True

Fox Restaurant Concepts has expanded its presence in the thriving health-conscious restaurant market with the opening of Juby True, which stands for “Juice by True,” a juice bar poised to become a multi-unit concept by the end of 2014.

FRC, which has 40 restaurants under 13 brands in six states, opened Juby True in October as an extension to the restaurant group’s Scottsdale, Ariz. location of True Food Kitchen. The globally influenced restaurant debuted in Phoenix in 2008 and was developed in partnership with world-renowned leader in integrative medicine and best-selling author, Dr. Andrew Weil. It has since expanded into California, Colorado and Texas and has plans to open locations in Georgia, Virginia and Massachusetts.  New units of Juby True will be both stand alone locations and extensions of True Food Kitchen locations.

The launch of the walk-up juice bar is in response to the increasing demand for more healthful food options, said Sam Fox, CEO and founder of Fox Restaurant Concepts, based in Phoenix.

“When we first opened True Food Kitchen, we recognized the need for restaurants that offer nutritious food that also tastes good,” Fox said. “We instilled the same philosophy in Juby True, but this time in a portable, convenient cup.”

National Restaurant Association studies confirm the increasing interest in health and nutrition among today’s restaurant guests. In fact, 71 percent of adults said they are trying to eat healthier at restaurants than they did two years ago.

Juby True serves cold-pressed juices for $9, made in house and bottled for on-the-go convenience. The menu also features protein blends and smoothies for $8, water-based “hydrators” for $7, “juice boosts” for $4, coffees and teas ranging from $2-$6, and a variety of gluten-free, vegan and paleo-friendly snacks priced between $3 and $4. Additionally Juby True offers one- and two-day cleanse packages for $50 and $99, respectively.

Fruits and vegetables are sourced from local and regional organic farms in relation to “The Dirty Dozen” list. The foundation of Juby True was built with strong influences from True Food Kitchen’s anti-inflammatory philosophy.

park-at-biltmore

Ling & Louie’s Kitchen closes at Biltmore Fashion Park

Ling & Louie’s Kitchen, an upscale urban brand extension of the successful Ling & Louie’s Asian Bar and Grill, today announced its Biltmore Fashion Park location has closed.

Ling & Louie’s Kitchen debuted in December 2012 and the Camelback corridor location was established to test the new menu and concept. It was the only Ling & Louie’s Kitchen location.

Ling & Louie’s Asian Bar and Grill continues to be a successful and popular restaurant with locations in Chandler and Scottsdale as well as Anchorage, Boise, Denver, and Dallas with a new location opening soon in Minneapolis.

Michael McDermott, CEO of Ling & Louie’s Restaurants, LLC, said veteran restaurateur, Sam Fox will open a Fox Restaurant Concept in the Biltmore location late this year. Ling & Louie’s Kitchen closed Monday, July 1. Previously issued gift cards will be honored at Ling & Louie’s Asian Bar and Grill locations.

For additional information on Ling & Louie’s Asian Bar and Grill, visit www.lingandlouies.com.

park-at-biltmore

Ling & Louie’s Kitchen closes at Biltmore Fashion Park

Ling & Louie’s Kitchen, an upscale urban brand extension of the successful Ling & Louie’s Asian Bar and Grill, today announced its Biltmore Fashion Park location has closed.

Ling & Louie’s Kitchen debuted in December 2012 and the Camelback corridor location was established to test the new menu and concept. It was the only Ling & Louie’s Kitchen location.

Ling & Louie’s Asian Bar and Grill continues to be a successful and popular restaurant with locations in Chandler and Scottsdale as well as Anchorage, Boise, Denver, and Dallas with a new location opening soon in Minneapolis.

Michael McDermott, CEO of Ling & Louie’s Restaurants, LLC, said veteran restaurateur, Sam Fox will open a Fox Restaurant Concept in the Biltmore location late this year. Ling & Louie’s Kitchen closed Monday, July 1. Previously issued gift cards will be honored at Ling & Louie’s Asian Bar and Grill locations.

For additional information on Ling & Louie’s Asian Bar and Grill, visit www.lingandlouies.com.

culinary-dropout-sign1

Culinary Dropout comes Central Phoenix

Start revving your engines what’s been called Sam Fox’s most ambitious project yet, the 53,000-urban-square foot spaced dubbed “The Yard” featuring the rebel-child, Culinary Dropout, opens its garage doors to the public at 11:00 a.m. on February 11th, 2013 on 7th Street just south of Montebello.

Fox Restaurant Concepts and WDP Partners have transformed the old Ducati and Kawasaki garage and dealership on 7th Street. The new space will give neighbors and the community a new urban hangout with their favorite modernized gastro-pub food made fresh every day, massive patio with a beer garden atmosphere, ample parking and live music featured every weekend.

“We believe Culinary Dropout is the perfect fit for this cool, eclectic 7th street neighborhood, right in the middle of North Central Phoenix,” said Sam Fox, Fox Restaurant Concepts’ Founder.  “We hope our new neighbors enjoy the pub style appetizers, favorite dishes like our fried chicken, draft beer and cocktails, with family and friends every day of the week.”

Fox’s soulful Culinary Dropout will open first at “The Yard” on February 11th followed by Little Cleo’s Seafood Legend, a new seafood and oyster bar concept scheduled to open in mid-March.  Plans are also in the works to later add future merchants at the urban center.

Those looking for a way to work up an appetite can join in one of several entertaining lawn games like Ping Pong, Cornhole and Tetherball on “The Yard’s” 1,400-square-foot turf.

“We want ‘The Yard’ to eventually be the place in North Central Phoenix you come early in the morning to enjoy your coffee outside in our yard, meet for a business lunch, return for happy hour on the patio, stay for dinner at one of the restaurants and then enjoy lawn games as the night winds down,” said Fox.

Long time Fox Restaurant Chef Andrew Ashmore will serve as the Culinary Dropout’s Chef.  With the guidance of Culinary Dropout Partner, Clint Woods, Ashmore will be the driving force behind the development of the menus and recipes.

“This will be an adventure and undoubtedly the biggest challenge of my career,” said Ashmore.  “I’m excited to start assembling my team and really give some other upcoming chefs a start in the business.”

Fox Restaurant Concepts hired 75 new team members during a job fair held in Mid-January. A series of neighborhood, local business and school/PTO parties will be held for various charities leading up to opening.

The Yard is located at 5632 N. 7th street (Just South of Bethany Home) in Phoenix, Arizona 85014. Phone number: 602-680-4040.

For more information visit http://www.foxrc.com/.

The Yard

Culinary Dropout coming to Central Phoenix

Start revving your engines what’s been called Sam Fox’s most ambitious project yet, the 53,000-urban-square foot spaced dubbed “The Yard” featuring the rebel-child, Culinary Dropout, opens its garage doors to the public at 11:00 a.m. on February 11th, 2013 on 7th Street just south of Montebello.

Fox Restaurant Concepts and WDP Partners have transformed the old Ducati and Kawasaki garage and dealership on 7th Street. The new space will give neighbors and the community a new urban hangout with their favorite modernized gastro-pub food made fresh every day, massive patio with a beer garden atmosphere, ample parking and live music featured every weekend.

“We believe Culinary Dropout is the perfect fit for this cool, eclectic 7th street neighborhood, right in the middle of North Central Phoenix,” said Sam Fox, Fox Restaurant Concepts’ Founder.  “We hope our new neighbors enjoy the pub style appetizers, favorite dishes like our fried chicken, draft beer and cocktails, with family and friends every day of the week.”

Fox’s soulful Culinary Dropout will open first at “The Yard” on February 11th followed by Little Cleo’s Seafood Legend, a new seafood and oyster bar concept scheduled to open in mid-March.  Plans are also in the works to later add future merchants at the urban center.

Those looking for a way to work up an appetite can join in one of several entertaining lawn games like Ping Pong, Cornhole and Tetherball on “The Yard’s” 1,400-square-foot turf.

“We want ‘The Yard’ to eventually be the place in North Central Phoenix you come early in the morning to enjoy your coffee outside in our yard, meet for a business lunch, return for happy hour on the patio, stay for dinner at one of the restaurants and then enjoy lawn games as the night winds down,” said Fox.

Long time Fox Restaurant Chef Andrew Ashmore will serve as the Culinary Dropout’s Chef.  With the guidance of Culinary Dropout Partner, Clint Woods, Ashmore will be the driving force behind the development of the menus and recipes.

“This will be an adventure and undoubtedly the biggest challenge of my career,” said Ashmore.  “I’m excited to start assembling my team and really give some other upcoming chefs a start in the business.”

Fox Restaurant Concepts hired 75 new team members during a job fair held in Mid-January. A series of neighborhood, local business and school/PTO parties will be held for various charities leading up to opening.

The Yard is located at 5632 N. 7th street (Just South of Bethany Home) in Phoenix, Arizona 85014. Phone number: 602-680-4040.

For more information visit http://www.foxrc.com/.

Fox Restaurant Concepts' "The Yard" coming soon to Phoenix.

Sam Fox's Newest Project Invites All To Drink, Eat And Play At “The Yard”

Sam Fox, owner of Fox Restaurant Concepts, is at it again. In early 2013, be on the lookout for Fox’s newest project, “The Yard.”

In conjuction with WDP Partners, Fox is redeveloping a section of 7th Street south of Montebello in Phoenix. The Yard, a neighborhood-inspired project, will occupy what once was the Ducati and Kawasaki motorcycle garage and dealership in the North Central "Coming Soon" sign at The Yard.Phoenix area. The authentic look of the motorcycle garage will be preserved while also presenting a unique and energetic atmosphere in the outdoor yard. In fact, a “Coming Soon” sign has just been unveiled at the old garage.

“This is going to be the neighborhood place you come at seven in the morning to enjoy your coffee outside in our enormous yard, meet for a business lunch meeting, return for happy hour on the patio, stay for dinner at one of the restaurants, and then enjoy lawn games as the night winds down,” Fox says.

The Yard will include Culinary Dropout, a gastro-pub in the Scottsdale area; Fish House and Oyster Bar, which is on track to open soon after the opening of The Yard and Culinary Dropout early 2013; and more merchants scheduled to open later in the year.

“We believe our neighborhood yard concept will appeal to all ages and really be a place that transforms from morning to night,” Fox says.

Fox and WDP Partners may also be on the front lines of a possible redevelopment boom on 7th Street.

The Yard will be located at 5632 N. 7th street in Phoenix. For more information about The Yard and Fox Restaurant Concepts, visit foxrc.com.

Phoenix Sky Harbor, Photo: Flickr, flavouz

HMSHost Transforms Dining at Sky Harbor’s Terminal 4

HMSHost, a world leader in travel-venue food, beverage and retail experiences, is currently in the process of updating and renovating Phoenix Sky Harbor International Airport’s Terminal 4 — bringing more than 20 new restaurants to the terminal.

The transformation will include the addition of several popular local restaurants, including NYPD Pizza, Press Coffee, Modern Burger, Blanco Tacos + Tequila and four La Grande Orange brand restaurants.

“This is a busy and exciting time of year for vacations and summer travel, and we are very happy to be able to begin providing a new experience at Sky Harbor Airport that will truly showcase an authentic taste of Phoenix,” says Stephen Douglas, vice president of business development for HMSHost. “Terminal 4 is the busiest spot in one of America’s busiest airports, and we’re bringing out the best-of-the-best to showcase the great dining in the city of Phoenix.”

HMSHost was awarded its current 10-year food and beverage agreement after a 2011 competitive bidding process. The company is thrilled to continue its relationship with Sky Harbor and the City of Phoenix.

“HMSHost has had a presence at Sky Harbor International Airport for more than 40 years,” Douglas says. “We have watched with admiration the growth of the city of Phoenix, and we’ve shared in the expansion and development of Sky Harbor. Continuing our commitment to serve the city and Phoenix travelers was an easy decision, and we are thrilled to have been awarded the opportunity to continue a tradition of excellence at what has been recognized as the world’s friendliest airport.”

HMSHost carefully selected the chosen restaurants in order to best reflect the local flavor of Phoenix.

“We want to show everyone who travels through Terminal 4 the very best of Phoenix, so it’s our privilege to partner with some of the very best chefs and restaurateurs in the city,” Douglas says. “With local restaurants such as Barrio Café and Chelsea’s Kitchen, travelers will now experience a truly authentic taste of Phoenix.”

The Terminal 4 project offers a unique opportunity for the local businesses to offer travelers excellent dining options, increase brand visibility and act as representatives for the community.

“It’s our belief that just because you are traveling, doesn’t mean you shouldn’t be able to enjoy a great meal,” says Sam Fox, CEO and founder of Fox Restaurant Concepts. “We hope that locals will recognize their favorites, and travelers will enjoy a new experience comparable to as if they had stepped into one of our restaurants across the Valley.”

La Grande Orange Hospitality Partner and CFO, Jennifer E. Cole, says La Grande Orange is excited to continue investing in the Phoenix area.

“The airport venture lets us bring local flavors to customers that know us and to customers new to the Valley,” Cole says. “With [HMSHost], we will be able to take the quality of food and service to higher levels.”

NYPD Pizza CEO, Richard Stark, adds that being in such a high-traffic location will have a positive effect on the businesses’ locations outside the airport.

“We are very excited about the Sky Harbor restaurant’s opening as it will introduce the NYPD brand to Valley residents and visitors alike,” Stark says. “We foresee this location serving as a powerful ‘brand builder’ and reaffirming our standing as the Valley’s best, authentic New York pizzeria.”

Press Coffee Roasters’ owner/operator, Steve Kraus, sees the Terminal 4 project as an opportunity to spread his passion for great coffee.

“We are thrilled to be at Sky Harbor Airport, especially in Terminal 4,” Kraus says. “Being at Sky Harbor Airport gives us an opportunity to not only expand and share our love for coffee, but also showcase to the world how great coffee can taste. We are extremely proud of our product and to be representing the best coffee the Valley has to offer.”

Included in the renovations are certain technological advances to improve service, including a mobile app, which can be used to have food delivered to your gate, as well as a tabletop ordering device currently being tested.

Douglas adds that, when the project is completed in early October, Sky Harbor will feature more local restaurants in one terminal than any other airport in the country.

“When travelers come to visit Phoenix or pass through our airport, I want them to know what Phoenix is all about, and soon they’ll be able to taste it,” says Phoenix Mayor Greg Stanton. “They’ll know that our city and our airport support our local businesses, and that Phoenix is an epicenter of high-quality, modern and authentic dining.”

For more information about HMSHost and/or Sky Harbor’s Terminal 4 transformation, including when the local restaurants are expected to open, visit hmshost.com or skyharbor.com, respectively.