Issue link: http://digital.copcomm.com/i/689634
s p r i n g / s u m m e r 2 0 1 6 | 6 5 ■cr mood strikes and it arrives when it's ready. You can pay by iPad, too, and choose the tip electronically. Servers keep tabs on everything via smart wrist devices, and they're available for advice. "The self-order approach is part of the spirit of openness and accessibility that we want to create here," Gregory explains. "There's no hostess stand. You walk in, are greeted and seated at a table, and start ordering." "We believe you should get to enjoy your food at the moment it's ready," Bearden adds. "That means you might get your hamburger and soup at different times. When your food is sitting under a heat lamp as we're finishing something else on that order, it's not getting better. So that was our goal: How can we provide you the best experience with each dish? I think foodies appreciate that." Gregory and Bearden think their bold concept is already a winner and the mid-afternoon bustle in their restaurant gives credence to their claim. "We are hitting or exceeding projections," Gregory says. "Word of mouth and social media are really starting to bring people in." "That first experience for the customer is key," Bearden adds. "If you love good food and drink but hate the formality of some high-end restaurants, we're the one for you. This is a place for people with a sense of adventure—people who sit down and are completely open about wherever their whims might take them." As long as their whims take them to Saint Marc, we have no doubt the food will be downright heavenly—and served with a side of bacon. Saint Marc's innovative ordering systems involves iPad's at each table that allow you to order for yourself sans server and have your food delivered when it's ready. Saint Marc's cheese boards coming in five themed varieties: Americano, California Dreamin', Wisconsin Cheesehead, The Froggy and European Union, or you can design your own through their eTouch Menu. ■cr