Food service company relocating to new Uptown tower — and opening a French brasserie and coffee shop, too

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Food service company Elior North America will be relocating its headquarters Uptown.

They’ll be taking 13,000 square feet on the fourth floor of the soon-to-be-completed 300 South Tryon office building, double the space they currently have in an office near the airport.

Elior owns food service companies around the country that serve schools, hospitals, museums and businesses. Clients include Charlotte Country Day School.

“The changing Charlotte Uptown landscape is really moving forward,” Elior North America CEO Brian Poplin said. “It made sense for us to really start thinking differently in how we attract the best talent.”

Elior North America CEO Brian Poplin

But most Charlotteans will be more excited about the French restaurant and coffee shop they’re bringing.

Corporate relocations and economic development are good and all but consumer-facing businesses are just sexier. Elior will be operating two businesses on the ground level of 300 South Tryon.

The first is a French brasserie. Elior’s parent company is based in Paris, so they come by it honestly. Poplin said this will strive to recreate an authentic experience. The restaurant will be a unique brand that Elior creates.

The coffee shop will be under the same brand Elior has launched in high-end locations in the Northeast, Poplin said.

The coffee shop will have a large floorplan and a walk-up window that integrates with the linear park planned to link Romare Bearden Park and Tryon Street.

300-s-tryon-linear-park

Courtesy of The Spectrum Companies

There will be lots of space for people to meet or work. Poplin also said the shop will contribute to the city’s coffee culture — and startup culture.

“We think the quality of the coffee is going to really really strong,” he said. “We’ll really try to bring a little bit of Silicon Valley mentality to Uptown Charlotte.”

Look for the coffee shop to open this fall and the French brasserie in spring 2018.

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Andrew Dunn
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