Nick Gavrilides is all about good food. He's also all about ensuring the best experience for his guests.
Those two factors, Gavrilides says, are behind the recent expansion of the
Soup Spoon Cafe at 1419 E. Michigan Ave. on Lansing's East Side.
"That and we could always use a little more storage space," says the owner and chef of the seven-year-old restaurant. "It can get a little cramped in here sometimes."
In late March, Gavrilides started reconstructing an adjoining space that used to house Bancroft Flowers. With expected completion by mid- May, the Soup Spoon addition will accommodate up to 30 guests, bringing the restaurant's total capacity to 100 diners for breakfast, lunch or dinner. Gavrilides says that while connected to the original footprint, the new space is ideal for private receptions and parties, as well as for accommodating larger groups.
While his primary motive is to offer more seating and cut down on wait times, Gavrilides says the expansion will also foster growth on the catering side—something the Soup Spoon has not done except on a small scale.
"I'm just excited to be able to serve more people, and to feel confident that they can get in, have a good lunch, and get back to work on time," says Gavrilides. "I'm also excited about expanding our catering offerings and to get the show on the road."
Since opening in the early 2000s, the Soup Spoon has built a healthy following through a menu that features six soups, world cuisine, craft beers, and locally roasted coffee. All items are reasonably priced, with per plate costs ranging from $5 to $29.
Gavrilides says he will be adding two new staff immediately and possibly up to five depending on public reception.
"If our catering needs go wild, we'll be in a position to offer more opportunity," he says.
Source: Nick Gavrilides, Owner and Chef, The Soup Spoon Cafe
Writer: Ann Kammerer, Development News Editor
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