Oct 1, 2020 Comments Off on 100 Acres: Delivering its farm-to-customer promise in new ways
Picnic meals can be enjoyed on the Richardson Olmsted grounds.
ICECREAM AND PICNIC PHOTOS BY EASE FOR EYES, NICOLE A. BUNDY
Located in Hotel Henry Urban Resort Conference Center
444 Forest Ave., Buffalo
Since spring, restaurants have continually adapted to new models. When 100 Acres morphed to provide curbside pick-up and delivery, Hotel Henry owner/partner Diana Principe says that, “It was more an organic occurrence, an immediate visceral reaction to the surreal news that our industry would have to close to in-person dining.” It was also a way to maintain jobs for at least a few employees. For the owners, as well as 100 Acres chef Mike Thill and kitchen manager Eric Granville, it became an opportunity to create new and attractive options. Several years ago, South Side Pick Up was a part of the plan for 100 Acres, but fundamentally designed as a gift card sales program. The restaurant’s marketing team repurposed that into a fully functional e-commerce platform for orders and launched a touchless curbside pickup model.