California Centers

SEP 2017

California Centers Magazine serves retailers, developers, shopping center owners, investment sales brokers and tenant representation firms throughout the state of California.

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6 California Centers Magazine | September 2017 C C L una Grill has the distinction of being repeatedly recognized as one of the country's hottest restaurant concepts by noted me- dia and industry sources. Recent- ly this included being placed on a list of companies identified as "the next big thing," by QSR magazine in April 2017. In May, Luna Grill was ranked fifth among the top 100 Casu- al Concepts in the country at the 2017 "Movers and Shakers" Awards din- ner hosted by FastCasual magazine at the National Restaurant Show (after having been ranked in 55th place last year). In 2016, Luna Grill grew by 46 per- cent and reported a 19 percent in- crease in same store sales. The com- pany was co-founded in 2004 by CEO Sean Pourteymour and Chief Cuisine Officer Maria Trakas Pourteymour. Maria is the creative mind behind de- velopment of the original Luna Grill restaurant in 2004. Having worked in her own family's restaurant for over a decade, she learned that qual- ity cuisine and the enjoyment of a tasty, nutritious meal in the company of family and friends is one of life's precious delights. As a self-trained chef, her entrepreneurial dream is to develop her culinary concept of fresh, healthier food to its fullest potential. At Luna Grill, she oversees the im- plementation of this mission and cor- porate purpose: to inspire others to feel good by eating real food, crafted with care. She also handles culinary research and recipe development, the establishment of ingredient quality standards, and cooking processes, to ensure consistent full-freshness and outstanding taste. Per his executive team member bio on the website for Luna Grill, "Rock On!" describes how Sean Pourtey- mour masterminds the company's vi- sion. He oversees strategic operations and planning, develops and executes capital raising strategies, and manag- es investor relations. His background (a valuable company strength) is in commercial real estate development, with experience in the build out of numerous retail centers. He is an en- trepreneur, lease contract expert and skillful developer of strategic retail partnerships. On the philanthropic front, he supports several local char- ities and foundations, with partic- ular emphasis on those that benefit youths throughout the communities in which the company does business. Luna Grill offers authentic Mediter- ranean cuisine, such as signature ka- bob plates, gourmet salads, appetiz- ers (including hummus and falafel), wraps, desserts, craft beer and wine. All foods, marinades and sauces are crafted with care, daily, from scratch. Meals are made fresh to order and brought to the table with genuine cutlery and tableware. Orders and payment can also placed online, for convenient pick up at whatever time the customer designates. The compa- ny prides itself on having achieved REAL (Responsible, Epicurean, Ag- ricultural Leadership) certification, which is a notification to customers that the restaurant serves healthful food (avoiding additives and preser- vatives whenever possible) and uses sustainable sources (typically local farming and harvesting businesses). It also uses non-GMO verified oils, free of trans-fat and soy, in the prepa- ration; and the salmon, lamb, rice and grass fed beef are also non-GMO. The beef, poultry and lamb is all natural and free of added antibiotics and hor- mones. The restaurants, ranging in size from 1,500 to 2,600 square feet, report- edly do an equal volume of lunch and dinner business. A cross between a fast-casual and full-service sit-down format, Luna Grill combines the best of both worlds, describing itself as "Luxe Casual." In the words of Sean Pourteymour, "We pride ourselves on giving full service beyond the register Luna Grill restaurants range between 1,500 to 2,600 square feet. LUNA GRILL Serves Up Fresh, Healthy Mediterranean Cuisine. Luna Grill avoids additives and uses sustainable sources for its ingredients to create the healthiest cuisine possible.

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