Urban Flats

Best New Layouts :: Wine Glass MySpace LayoutsAs the culmination of the dreams and determination of the concept creator and CEO, Suzanne Bonham, Urban Flats caters to the lifestyles of those who place importance on a menu that is fresh, seasonal and healthful when making a dining decision.
Educated in experience, Suzanne has spent the majority of her adult life in the restaurant industry. As a self-described “hospitality die-hard”, Suzanne has played a major role in the operations of such top-notch Central Florida restaurants as the Ohana Restaurant in the Polynesian Resort, Jiko at Disney’s Animal Kingdom Lodge and Primo by Melissa Kelly at the JW Marriot, Grande Lakes Resort. She’s implemented training systems and guest satisfaction measures for numerous restaurants, working her way through the ranks, but she’s never been able to quiet the entrepreneurial voice in the back of her mind telling her to venture out and try it on her own.
In late 2003, while she was sitting in a restaurant in which she was considering a franchise option, it hit her like a ton of bread. Flatbreads were experiencing success in their infancy, and Suzanne made it her mission to bring the flatbread phenomenon to the next level.
“In the few restaurants that I’ve been to that actually have flatbreads, they seem to be one of the most popular items on the menu,” says Suzanne. “I couldn’t help but realize that this trendy starter option could artfully transform into a complete dining concept.”
In March 2004, Suzanne’s dream of opening a flatbread restaurant concept became a reality, and Urban Flats was born.
“All of the hard work and dedication that has gone into opening this restaurant has combined to produce a successful concept,” says Suzanne. “The Urban Flats model is simple—we produce a high-quality product in a virtually untapped market that’s positioned to experience tremendous growth.”
With an array of menu items that range from fresh salads and crave able flatbreads to mouth-watering desserts and tastefully selected wines, Urban Flats is focused on creating an updateable menu that can be adapted both regionally and seasonally in order to integrate an aggressive growth strategy.
In addition, the interior design of each Urban Flats will add a unique twist to the individual restaurants. Building on the definition of “flat” as an open-air apartment, each restaurant will be adorned by black and white photographs of local urban landmarks. Diners can feel at home looking out the “windows” to see popular handouts, local landmarks and undiscovered treasures.
But one thing Urban Flats does not include anywhere in the restaurant is pizza. Don’t even think about trying to make the comparison. Whereas a typical pizza is sauce-based with a thicker crust, Urban Flats’ flatbreads will focus almost entirely on fresh ingredients that lay atop the secret-recipe thin crust. And the differences don’t stop there. The ingredients that Urban Flats incorporates into their menu would never be found at a traditional pizza parlor. Salmon, pears, gorgonzola cheese and artichokes are just a few regional and seasonal ingredients that will be featured on the menu. Not to mention the fact that flatbreads are, by definition, lower in carbohydrates and fat content than typical pizzas.
“It doesn’t matter what diet you’re on if you want to eat pizza. I traditional pizza is not good for you no matter how you try to alter is,” says Suzanne. “People want an excuse to eat pizza, and Urban Flats doesn’t offer pizza, but we do offer an excuse to eat a healthier, better-tasting alternative.”
Urban Flats is a hip, friendly and affordable concept that originally opened in Winter Park, FL. in late 2004. With plans to expand into other markets following soon thereafter, Urban Flats enters the scene as America’s Premiere Flatbread and Wine Company.
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