A brand new hospitality-honoring concept called Industry Standard is preparing to debut in downtown Phoenix, located at 128 E. Roosevelt St.
The new restaurant is set to move into the home of Carly’s Bistro, which will have its last day on May 3 after 19 years of serving the community, according to Phoenix New Times. Carly’s Bistro owners have decided to pass the keys of the building to three well-known industry veterans, including Mike Cheathem, an operating partner of Old Town Scottsdale spot Scapegoat Beer & Wine, DashTrack founder Jordan Hudgens, and longtime hospitality professional Michael Bodow.
“Our mission is to set the benchmark for excellence in food, beverage, service, and ambiance and to inspire and enable others in the industry to meet and exceed our standards,” according to the company’s website. “We strive to elevate the dining and hospitality experience to its highest potential while maintaining our unique personality, creating memorable moments for our guests, and leaving a lasting impact on our industry.”
The three new owners plan to open Industry Standard, a nod to the hospitality industry as a whole, sometime in Fall 2024. Customers can expect a full kitchen and bar where the Cheathem plans to offer more food and drinks than he did at Scapegoat. The new concept will not only be a welcoming environment to whoever enters but will also focus on supporting fellow hospitality professionals, offering discounts to those in the industry, and occasional special events. While the menu is still being developed, the restaurant will provide a progressive menu of shareable small plates.
“We plan to offer a diverse menu with modern American and Asian fusion highlights,” according to the company’s website. “A fully stocked back bar will allow for all classic cocktails and variations, but our focus will be on pre-batched craft cocktails curated by local award-winning bartenders and mixologists. These batched beverages will be much faster for service, allowing fewer bartenders to service more guests and provide them extra time to connect, which is what patrons are really looking for.”
