Los Angeles, CA
Co-owners Bryce Rademan and Robert Wickland, classmates from Occidental College, operate two restaurants with the third one in development. The named the restaurant Spitz to highlight the slow roasting of minced roast beef and lamb pressed together and cooked on a vertical spit and sliced off to order. This Mediterranean dish is more commonly called a Doner Kabob – Spitz serves this on fresh baked foccacia, lavash wrap or in salad form. In addition to the Classic Doner they have made many customers return for their inventive pita strips and Street Cart fries.
The Little Tokyo location currently has a beer and wine license – soon to become a full liquor license. Spitz is a modern and fresh take on the authentic dish found in the streets of many Mediterranean countries. Rademan first became familiar with the version served in Spain during post-graduation travels. Upon his return, he partnered with Wickland to start developing a business plan to get their Eagle Rock location up and running. “Our model is to de-ethnicized authentic doner kabobs and injects a healthier vibe,” Rademan said. “We took this street food and made it more Californian. The freshness of the ingredients is what bloggers love the most. We have come to terms with websites like Yelp” Rademan said. “We take them seriously. We are fortunate to have so many great reviews.”
In addition to the Mediterranean fare, they have added nice additions like LA Mill coffee and iced tea. Also, a refreshing finish is their Gelato which Time magazine called “the best ice cream in the Universe.” The décor at both locations is an “industrial experimental look” from reclaimed materials and furniture. Both locations have outdoor patio areas. Little Tokyo also has entertainment on weekends.
Rademan and Wickland have worked hard to put systems and protocols in place for both accounting and operations control. They are developing their own marketing plan and executing it with staff. They are also developing a bonus program based on budget targets for management and key employees.
They are currently looking at several different opportunities to expand in the greater Los Angeles Area. “When we were looking for our second location, we were looking for places that were cutting edge,” Rademan said. “Both our locations are in really fun neighborhood communities so that’s where we will be looking to expand.” Visit their website at www.eatatspitz.com
Spitz has been a KBKG client since 2009
371 E. 2nd Street
Los Angeles, CA 90012
2506 Colorado Blvd
Los Angeles, CA 90041
About the Author
Jean Hagan, Principal
Jean has owned, operated, and consulted in the restaurant industry for more than 30 years. During that time, she worked with a well-known national chain; owned a food and beverage company that operated multiple restaurants, bars, and event spaces in the Squaw Valley area; and became the president, CEO, CFO, and shareholder of one of the highest-grossing restaurants in California. Today, Jean is Principal and leads the Restaurant Operations Consulting practice at KROST. » Full Bio