Tagged - ‘facebook’

Meet Christina Carmichael

Post on

DSCF9757_ChristinaCarmichael_webA restaurant veteran with an unbelievable work ethic and interest in good food! That is Christina Carmichael, our new general manager (GM) at the Glendale, Colo. location.

 

Christina has been with us since June 2014 and has held the assistant general manager and now general manager roles. She initially came to us for the food and has stayed for the people! Learn more about Christina below:

 

Q: How did you come to work at Modmarket? What initially interested you?

A: The food! I ate at Modmarket for the first time with my two sons and we all loved it. The food alone is enough to draw you into Modmarket, but now that I love the culture and people they are what keep me here.

 

Q: What about your new position are you most looking forward to?

A: I am excited to lead the next  “generation” of Modmarketeers. We have so many great people who love Modmarket and are interested in growing with our organization. The best part of my job as a GM is to help realize the potential of all these great people.

 

Q: What do you think makes Modmarket stand out among its competitors?

We really do care. There is a lot of talk about focusing on food – where it comes from and what it means to eat certain things. I am proud to be part of a company that has made that the No. 1 priority since the beginning.

 

Q: If another team member wanted to move up within the company, what advice would you give?

Keep doing what you’re doing. Hard work and personality are seen here. Leadership does a great job of recognizing staff that shares our ideals and puts their all into helping us share them with others.

 

Q: What is your favorite Modmarket meal?

Half 3-cheese pizza and a side of arugula salad. I believe that simple food done well is the best food there is, and this meal is a great example of that at Modmarket.

 

Q: What are your favorite off-duty activities?

Hiking and camping with my family. There is no point in being in Colorado if you’re not going to take advantage of what it has to offer.

 

Q: When you were little, what did you want to be when you grew up?

I wanted to be everything. So many things were new and exciting. However, a restaurateur was not one of them. I started working in restaurants in college – three jobs so I could pay tuition and bills. Something about restaurants – the pace and the people – made me want to stay. The work ethic is unmatched. When I graduated college, I stayed because I loved the industry.

Modmarket Hearts Yelp

Post on

For those of you who do not know the story, Yelp has been with us from the beginning. When first starting out, Anthony and Rob used Yelp as Modmarket’s litmus test, as our marketing tool and as our customer service rep. They gauged guests’ food opinions based off of Yelp reviews. They addressed and fixed issues based off of Yelp reviews. And they interacted with guests through Yelp reviews. It was a huge part of how they ran the business, and it still is today. Even now, Anthony tries to reply to each and every Yelp review, good or bad.

So when we receive reviews like the following from Rick B. in Flower Mound, Texas, our hearts sing. Rick picked up on what we are trying to accomplish with fresh, simple food and captured it beautifully in his review. Thank you, Rick, and all you other Yelpers out there. Without you, we would not be what we are today.

 

Screen Shot 2014-11-05 at 9.06.43 AM

Screen Shot 2014-11-05 at 9.06.56 AM

Plano: Home Sweet Home

Post on

Plano Now Open

 

Today was grand opening day at the newest Modmarket in Plano, Texas, but thanks to the hospitality we received last week during our soft opening, it felt like a homecoming.

More than 1,000 guests got a sneak peek at our farm fresh fare, and they liked what they tasted.

“We were very impressed. Delicious food, great service, happy tummies!” – Kim C.

Wow! Went to my first Modmarket in Plano this week and had a great dining experience. We enjoyed the fresh, well prepared, and healthy food. “ - Liz V.

“I visited the Plano location this week during the soft launch, and I have to say – I’m a big fan! The staff was friendly, the food was fantastic, and the atmosphere is just what this neighborhood needs.” – Kayla B.

We are overflowing with gratitude and pride just reading these comments!

And to top it off, we had a very successful fundraiser during the soft opening for North Texas Food Bank. Nearly $2,000 was raised, which means close to 6,000 meals will be provided to those in need. Thank you, Plano, for helping make this possible.

If you live in the Plano area, stop in for a visit. We would love to share the Modmarket experience with you!

 

 

 

 

 

Dallasites, join us for free food next week in Plano! Register now.

Post on

Trial Dining FloMo

 

Help us train our team at the new Modmarket in Plano, Texas!

We are organizing a series of training sessions Monday, Oct. 20 through Thursday, Oct. 23 and need your help providing “live fire” rehearsals for our new staff. The menu may be slightly limited, but the food and drink will be completely FREE!

Each session has a limited number of spaces, so sign up now.

CLICK HERE TO REGISTER

You can register for only one event, and all attendees will need their own unique reservation.

Our training sessions will also double as a fundraiser for North Texas Food Bank. A $5 donation at the register is suggested and 100 percent of the proceeds will benefit the organization.

We cannot wait to show you our beautiful new restaurant and share our delicious food!

CLICK HERE TO REGISTER

 

A new era in pizza dough

Post on

New-Pizza-Dough-(1)

After three months and 12 iterations of the same recipe, we have updated our pizza dough! The new dough is now being made and served in all locations.

“We had a very simple desire to offer an even better pizza,” explains Chef Nate Weir. “We wanted to serve pizza that could compete with any out there. And not just pizza from other fast casuals, but pizza from higher end pizzerias. All the right pieces were already in place: delicious recipes, high quality ingredients, made-in-house dough, excellent prep systems and talented team members who hand-stretch the dough. The only thing missing was a really top shelf dough that would take our pizzas to the next level in taste and visual appeal.”

In just over three months, Chef Nate developed a new dough that sticks with our simple ingredients rule. It is made from scratch using flour, water, sea salt, yeast, extra virgin olive oil and a dash of agave.  The dough uses an overnight preferment, which adds more flavor and strength to the finished dough.

“Visually, the dough gets beautiful color and char during cooking,” continues Chef Nate. “It has a much more pronounced cornicione, which is the puffy outer rim of a pizza. I liken it to a cross between a neapolitan and New York style dough: crispy and chewy when you first bite in, totally foldable, but very light and airy at the same time. The flavor is distinct and delicious, a little bready with a hint of sourdough, with an almost sweet, wheaty punch – and extra nutrition – from stone-ground whole wheat flour.”

The new pizza dough is now in all Modmarket locations.

Commitment to Community

Post on

 

IMG_3666

 

We are growing fast, and with each grand opening we incorporate a fundraising component during our soft opening week. No pressure to donate. No hard sell at the door. Just some basic information about our nonprofit partner, and the rest is left up to our guests.

We are always blown away by the generosity we see. In Flower Mound, Texas we raised funds for The Kitchen Community, a nonprofit organization that plants learning gardens in schools across the country. More than $3,500 was donated to help create outdoor learning environments and experiential play spaces for children. Exceptional!

As we continue to expand, we are looking forward to more community involvement, more community support and more dollars raised for great causes. We thank our generous guests who donated in the past and look forward to meeting and greeting those who will donate in the future.

Here’s to community! 

How Sweet It Isn’t

Post on

Sugar in the Raw

 

If someone told me an artificial food would make me healthier and keep me thinner, my first reaction would be to laugh. It is artificial. What health benefits can it possibly have?

What if I told you they were referring to aspartame, saccharin and other artificial sweeteners? Thousands of Americans consume these types of artificial “foods” in mass quantities believing they help lower blood sugar—or at least keep it static—and keep weight off. So how bad can they really be?

Well,a recent study found artificial sweeteners might actually have the opposite effect on the body as what has been believed for years.

“Saccharin and other artificial sweeteners may raise blood sugar levels—a condition the sugar substitutes aim to help prevent—by altering digestive bacteria,”states Dan Vergano for National Geographic.

The Nat Geo article goes on to explain that researchers “found links between artificial sweetener use, symptoms of obesity and elevated blood sugar, and the kinds of altered gut bacteria” found in mice they researched earlier. Yikes!

Additional investigation must be conducted to further prove these findings. But why wait to find out what we already know? If it is artificial, stay the heck away!!