Daily Archives: July 23, 2012

You don’t say

“Getting pretty crazy.”

– How Jeniffer Kang describes the last-minute activity before the early August debut of her Juni’s Cafe, a Korean restaurant opening in Comotara Center

Freebirds World Burrito franchisee to begin search for Wichita sites

WICHITA — A franchisee is looking to bring as many as three Freebirds World Burritos to Wichita.

Overland Park-based FB Midwest Development is the first franchisee of the chain, which is based in Texas and California. The franchise group has the rights to develop Freebirds locations in Missouri, Kansas and Nebraska.

“We’re signed up initially for 27, and hopefully we can get more territories,” says Bryce Katz, COO and partner.

He says the restaurant is similar to Chipotle Mexican Grill, with a big focus on organic items such as grass-fed beef and hormone-free chicken.

Freebirds has what Katz calls “very, very fresh” burritos, burrito bowls, nachos, quesadillas, salad and seven kinds of salsa.

The group’s first restaurant opened recently in Mission, which makes the 77th Freebirds site nationally.

Katz says his group hopes to open in Wichita in 2013.

“We’re going to start looking now.”

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Grace Hill Winery expands with new production building

Jeff Sollo standing on the site of Grace Hill Winery's future production building.

UPDATED — Grace Hill Winery is expanding with a new 6,000-square-foot production building that will allow for more wine, more room for wine tastings and possibly give owners David and Natalie Sollo their garage back, too.

“We’ve kind of run out of room,” says Jeff Sollo, who manages the business for his parents.

Currently the winery, which is in Whitewater, has a production building that has a tasting room and a cellar and a separate events center with a patio and observation deck.

Jeff Sollo says “there’s a fair amount of equipment it takes” to make wine, such as tanks and barrels and presses, and that’s what will be moved into the new production building when it’s ready this fall.

“It’s going to kind of be a gradual move over to the new building,” he says.

When all the production equipment is out of the current building, Sollo says they’d “like to expand our tasting room as well to undo that bottleneck.”

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