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Apparel merchandiser enters agreement with Sarabeth
16 May '08
2 min read
Lord and Taylor announces it has entered into an agreement with Sarabeth's Kitchen to operate its restaurants. Over the next 24 months, all restaurants at Lord and Taylor stores will convert to "Sarabeth's" restaurants.
A grand opening is slated for Fall 2008 in the Fifth Avenue flagship with others scheduled to follow in Lord & Taylor branches.
Jane Elfers, Lord and Taylor's President and CEO says: "This partnership represents perfect synergy for our brand.
The high quality product and upscale service Sarabeth's offers, is a perfect complement to our commitment to enhancing Lord and Taylor's in-store services and amenities."
Lord and Taylor has created news in the fashion industry with an on-going branding campaign. Aimed to project the Lord and Taylor's unapologetically classic style revamped for the 21st century, the campaign showcases the results of the ambitious strategic initiatives established by Elfers to reposition the store. The partnership with Sarabeth's Kitchen is the latest step in this endeavor.
Sarabeth Levine, founder of Sarabeth's Kitchen, says: "We are delighted to have been selected to be part of the Lord and Taylor family of brands and we will do our utmost to provide a great dining experience for the stores' customers."
Sarabeth, who, in 1980, began making and selling her Orange-Apricot Marmalade from an old family recipe, opened her first retail shop and bakery in 1981.
The following year Sarabeth expanded her line of jams and preserves and baked products and began serving breakfast, lunch and dinner.
Currently, there are 4 "Sarabeth's" restaurants in New York City, including one at the Whitney Museum of American Art.
Sarabeth's Bakery and Café expanded its wholesale and retail operations by moving to the Chelsea Market in 1998. In 2005, the first Sarabeth's, outside of New York City, opened in Key West, Florida.
A grand opening is slated for Fall 2008 in the Fifth Avenue flagship with others scheduled to follow in Lord & Taylor branches.
Jane Elfers, Lord and Taylor's President and CEO says: "This partnership represents perfect synergy for our brand.
The high quality product and upscale service Sarabeth's offers, is a perfect complement to our commitment to enhancing Lord and Taylor's in-store services and amenities."
Lord and Taylor has created news in the fashion industry with an on-going branding campaign. Aimed to project the Lord and Taylor's unapologetically classic style revamped for the 21st century, the campaign showcases the results of the ambitious strategic initiatives established by Elfers to reposition the store. The partnership with Sarabeth's Kitchen is the latest step in this endeavor.
Sarabeth Levine, founder of Sarabeth's Kitchen, says: "We are delighted to have been selected to be part of the Lord and Taylor family of brands and we will do our utmost to provide a great dining experience for the stores' customers."
Sarabeth, who, in 1980, began making and selling her Orange-Apricot Marmalade from an old family recipe, opened her first retail shop and bakery in 1981.
The following year Sarabeth expanded her line of jams and preserves and baked products and began serving breakfast, lunch and dinner.
Currently, there are 4 "Sarabeth's" restaurants in New York City, including one at the Whitney Museum of American Art.
Sarabeth's Bakery and Café expanded its wholesale and retail operations by moving to the Chelsea Market in 1998. In 2005, the first Sarabeth's, outside of New York City, opened in Key West, Florida.
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