DinnerBell, Slate, Fustini’s Fresh Take Opening In TC

A new restaurant delivery service is launching in Traverse City and two new dining options and an event venue are opening in downtown in The Ticker’s latest look at local retail and restaurant news.

DinnerBell
Following the fall closure of food and restaurant delivery service Chompler, a new delivery company is coming to the market.

DinnerBell Delivery & Catering officially launched in Traverse City February 12, billing itself as a “platform that connects people to food.” The company charges a flat delivery fee depending on range – $4 for 0-2 miles, $8 for 2-6 miles, and $12 for 6-11 miles – and a 15 percent surcharge on food orders. The delivery fee goes toward paying drivers, while the surcharge provides the company’s revenue. Restaurants can choose to either add the 15 percent surcharge to the customer’s price or provide a discount to keep prices the same (or split the difference). There is no charge to restaurants to participate outside of the menu surcharge.

DinnerBell is offering delivery from three local eateries to start – Thai Kitchen, Little Bohemia, and Harvey’s Donut & Deli – and catering services from A. Papano’s Pizza,
with the goal of eventually expanding to between 10 and 30 restaurants. Long-time Traverse City resident Arek Hawkins says and he and team of local investors partnered up to launch the service. Hawkins has a lengthy track record in the sharing economy industry – an umbrella that includes services like Uber and Lyft – and is using his experience to contract with local drivers who work for those companies and others like Shipt to form a delivery pool.

While Hawkins acknowledges other delivery models have struggled in the Traverse City market, he says DinnerBell “wants to do things differently.” That includes working “only with local restaurants” – no fast-food or fast-casual chains – and maintaining a small-town focus, with no plans to expand outside that market. “We’re really going for a certain kind of customer that wants to support the local community,” he says.

DinnerBell is open Monday-Saturday from 11am to 8:30pm; orders can be placed online or by phone at 231-465-5288.

Downtown Changes
Two new dining options and an event venue are coming to downtown Traverse City this spring.

After previously confirming to The Ticker he’d be opening a new restaurant in the four-story building under construction next to Chase Bank on Front Street (pictured), restaurateur John McGee is sharing exclusive details on the concept that will launch in late April or early May.

McGee and his partner Glenn Harrington – who jointly own Sorellina, Harrington’s by the Bay, McGee’s No. 72, and McGee’s No. 31 – are planning to open Slate, an upscale steak and seafood restaurant. The intimate dining room will offer 55-60 seats including the bar and will focus on a small menu of staple dishes and rotating seasonal entrees. “The constant comments we receive from our customers is wanting a really good steak, as well as fresh flown-in seafood,” says McGee. “We’ll offer that in a great atmosphere sitting right on Front Street.”

McGee and Harrington also plan to relocate Sorellina from its Park Street location to the ground-floor space adjacent to Slate in the new development.  Sorellina will remain open on Park Street until its move, going offline for a few days and then reopening on Front Street. “We’ll probably open Sorellina first and get acclimated to the space and then shortly thereafter implement Slate,” McGee says.

The partners, who own the Park Street Sorellina building, plan to convert the space into a new downtown event venue. “It will be available for rental for any private functions, whether it’s gatherings or wedding receptions or dinners,” McGee says, adding the company will be able to offer catering and bar services for the space. “Northern Michigan is a destination for all kinds of events, so there’s a high demand (for event venues).” The as-yet-unnamed space will open this summer, according to McGee.

Also coming to downtown Traverse City this spring is Fustini’s Fresh Take, a new lunch spot opening within Fustini’s Oils & Vinegars on Front Street. Construction is underway now on a remodel of the commercial kitchen area of the store, currently used to host cooking classes. “We’ll continue to offer cooking classes, but only at night,” says Store Manager Liz Lancashire. “In the day, we’ll be offering grab-and-go fresh salads and sandwiches featuring Fustini’s products.”

Corporate chef Sam Brickman will oversee the lunch operations, offering both made-to-order and pre-made options with a focus on local ingredients. “We’re going to be fresh as much as possible, which will be great with the farmers market right out the back door,” says Lancashire. “This stemmed out of all of us who work downtown, where if you’re in a hurry or on a budget, it’d be nice to have more options.”

Fustini’s Fresh Take is expected to open in May, coinciding with the company’s 10-year anniversary.