Professional Documents
Culture Documents
Operational Oversight
In 2005, the St. Joe Company was faced with
disappointing restaurant performance in its Northern
Florida properties. As one of the largest developers in
Florida, with over 600,000 acres of land in and around
the panhandle, St. Joe Company needed to provide
quality dining that resonates with their homeowners
“ Chris’s
and guests. Rather than close or restructure from
expertise and passion within, the company approached Hastings Consulting
to retool their restaurants’ design and programming
for the regional cuisine will while working with the operations team to improve
bar and dining area will focus on small plates and Lands’ dream into a reality. Chef Chris Hastings
provide adults a place to relax and gather. Patios teamed with the SpringHouse general manager and
with working fireplaces flank the main dining room executive chef to craft a menu that would honor the
and upstairs bar. The private reservations-only land, a business model that would make the most of
dining room, the WellHouse, features a private its local resources, and a network of craftsmen and
garden for cocktails and receptions, a panoramic purveyors who could stock the restaurant with world-
vista of the gardens, meadows, and surrounding class products.
woodland.
Schoolyard-type program.
Operational Oversight
With EBSCO’s Standard Bistro project in Mt.
Laurel, Alabama, Hastings Consulting was not just
expected to increase the quality of the restaurant’s
cuisine, but to provide the community’s residents a
model for living well—the art of living. Chris and Idie
accomplished this by integrating the restaurant’s
supply chain into the town’s organic garden, holding
cooking classes, and starting one of the area’s first
“ We
elementary school farming programs (similar to the