With elements of fast casual, casual dining and fine dining, Corridor has something for every guest who walks in the door. Having counter ordering helps the San Francisco concept—launched in June by Hi Neighbor Hospitality Group—stretch its staff in the face of a shallow labor pool. But high-end fare, table service and reservation seating in part of the space cater to those who want a full-service experience. Just blocks from City Hall and the opera house, Corridor also gives professionals and theater-goers an upscale place to dine on the fly.
The ordering process may say fast casual, but Corridor’s service is anything but. Once seated, customers are waited on by a server, who delivers food, refills drinks and takes additional orders. Tables are set with silverware, cloth napkins and wine and water glasse
Time and labor saver
At Hi Neighbor’s full-service restaurants, partner Ryan Cole says most of a server’s time is spent explaining the menu, but Corridor’s counter setup lets the staff “handle a lot more people … because they don’t have to spend 15 minutes tied to one table at a time.” This allows Corridor to do more with fewer staff—a necessity amid San Francisco’s labor shortage—than a standard FSR.
Cole says the savings Corridor sees on labor costs allow it to offer fine dining-style meals at lower prices. Starters such as calamari and spicy meatballs are priced between $6 and $13, and entrees range from a $15 risotto with black truffle butter to a $22 meatloaf Wellington.