Marlow & Sons: Retail Bakery, Bar & Restaurant

81 Broadway Brooklyn, between Berry and Wythe        Tel. 718.384.1441

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Their Success…Marlow & Sons has been attracting guests for pre-dinner cocktails and oyster tastings ever since it opened in Williamsburg in 2004. Recently however, guests have shifted towards making Marlow & Sons more of a one-stop destination rather than a mere stopover in their evening plans. Although the eclectic bistro-like dining room is ideal for a pre-dinner pit stop, the small but solid menu options have made guests want to settle down for a full meal.

The entrance space hosts a small retail shop serving coffee, baked goods, artisanal jams, homemade granola, dairy products, sundries, and even apparel. The market has a farmhouse feel where guests are greeted by name. The staff are genuinely pleased to be serving the guest, and make sure to create an enjoyable experience for them. This is very inviting to the guest and seems to ensure repeat patronage.

Upon first glance this country-like farmer’s market would not appear to hold such a hidden gem in the back. The entrance space segues into the bar/dining hall through a narrow wooden portal that brings the customer into a very modest setting filled with reclaimed wood, communal tables, a long rustic-looking bar top and mixed antique marble and mirrored décor. The menu is seasonal and focused on high quality ingredients. Main dishes change daily as well as recurring specials that are prepared in different ways.

Originally, Marlow & Sons became popular not only for their wide selection of oysters, but for their smaller dishes such as the house-made charcuterie and pâté, chicken liver mousse spread, assorted crostini, marinated olives and cheeses. As Marlow & Sons began to grow a loyal fan-base the menu also started to adopt some mainstay items such as the brick chicken and the Spanish tortilla. The key to this successful following lies in the simplicity of the menu. As a guest, it is exciting to walk into an establishment for a meal and feel that you can’t wait to glance over at the special’s board, ready to be enticed by the daily chef creations.

Marlow & Sons caters to an area where people truly care about their food and want to know that there is some integrity in what they eat; so the use of local fresh products to create simple dishes at an affordable price is what is attracting locals as well as out-of-towners. A condensed menu gives the customer the sense that they can’t go wrong with their choice and eliminates the ordering anxiety that happens all too frequently in restaurants around New York City.

Take Aways…Marlow & Sons wears many hats: bakery, coffee shop, market, bar and restaurant. They serve only quality, farm-to-table fare at breakfast, lunch and dinner in their casual and old style setting. The daily specials are the stars of the menu and promise to be seasonal, unpretentious and delicious. Guests immediately feel that at Marlow & Sons, they are a part of the community and that the staff strive to make you feel at home. Repeat clientele are impressed with the multi-faceted dynamic brought to them in a friendly and cost conscious matter and keep coming back for more.

Coffee Operators Driving Revenue Through Mobile Payments

There is a definite compatibility between specialist coffee shops and mobile payments due to the fact that their primary product is purchased at such a high frequency. Consumers purchase coffee daily (often multiple repeat purchases per day) and would benefit from a streamlined payment method and loyalty programs such as can be offered by mobile payment solutions. The consumer demographic is also most likely to participate in the mobile payment methods as it consists mostly of young students interested in technology and consumers who have easy access to mobile technologies.

While Starbucks was the first to launch its well-known loyalty program and mobile payment app years ago, third-party mobile payment technologies are now cropping up targeting independent coffee shops to help them drive revenue and better compete with larger chains such as Starbucks. CUPS is one example of a third-party mobile payment apps designed to engage consumers by providing incentives through loyalty programs that offer discounts and special offers based on their purchase history. BeansUP is another recently launched innovative app that allows consumers to set coffee pick-up times; this will allow for an enhanced consumer experience as the product is prepaid and the guest can avoid peak hour lines and pick up their coffee directly at the counter.

The increased demand for efficient, streamlined transactions will only continue to grow and these mobile technologies definitely help meet this need. In order for consumers to adopt mobile payment methods they must first be intrigued by the incentives and sign up for a subscription to their preferred coffee shop’s mobile app. As consumer engagement increases so too will the use of mobile payments and therefore help to drive traffic and revenues.

To read more about these two new innovative mobile payment technologies, click here

 

Rescue Plan for Crumbs Bakery

Marcus Lemonis, star of the CNBC show and CEO of Camping World and Good Sam Enterpries, decided to take action when Crumbs Bakery closed their doors last week. Lemonis is devising a plan to attempt to rescue the bakery by partnering with owners of ice cream brand Dippin’ Dots to not only loan money but also to outline a new strategy which involves incorporating more products into a larger sweets shop beyond just cupcakes.

For the moment Lemonis is financing the chain to get their doors back open but is still working on a plan to really bring the company back to life. The owners of Dippin’ Dots are already investors in Crumbs whose ultimate goal is to buy the company. Lemonis is seeking to involve the founders of Crumbs, Mia and Jason Bauer, throughout the process even if it is only at an advising capacity.

Lemonis, who hosts a reality show based on helping troubled companies return to turning a profit, stated,  “I don’t believe a single (product) cupcake business is viable in the long term,” Lemonis said. “It was originally envisioned as a bake shop.” Hopefully Lemonis’ plan will be successful and enable Crumbs Bakeshop to recover, stay open and do a complete turnaround.

To read more about Lemonis’ involvement in resuscitating the bakeshop, click here

 

New Amsterdam Market Comes To An End

The New Amsterdam Market has ended having hosted its last market on June 21st. The market will no longer be taking place on South Street in Lower Mahattan on the site of the Old Fulton Fish Market. Unfortunately, Robert LaValva, founder of New Amsterdam Market, informs the public that they did not manage to raise the funding necessary to ensure the survival of the organization. Sadly, more than one acre of the public space will soon be property of a suburban shopping mall developer.

The market had been growing in frequency ever since its opening seven years go. The market consisted of a community of businesses who prioritized fair trade and sustainable food production. The market created over 350 jobs and supported 500 food entrepreneurs during the 88 times the market was held. The New Amsterdam Market also hosted numerous events to celebrate regional fare and products.

To read more about the market’s fate, click here

Root & Bone: Southern Mecca in Alphabet City

Root & Bone, a traditional Southern food restaurant, opened last week in Alphabet City. After having worked together in Miami at the popular southern food restaurant Yardbird, Jeff McInnis and Janine Booth, both previous Top Chef contestants, partnered together to open their own restaurant in New York City. The menu is focused on a revival of rural and coastal American cooking that uses seasonal, locally-sourced ingredients of only the highest quality.

This concept has been long in the works and is finally open and creating a lot of buzz. Menu items include a fried chicken brined in sweet tea and served with tabasco honey, the classic southern shrimp and grits, a blue crab Waldorf salad and of course fried chicken and waffles. In case you weren’t salivating yet, Crystal Cullison, pastry chef at Root & Bone, is also offering delicious southern sweets such as Mississippi mud pie, coconut layer cake and a kitchen sink sundae!

The antique/farmhouse looking restaurant also has a takeout counter (The Little Root Market) which offers many options such as buckets of chicken, pie, sandwiches and soft serve from lunch through to late night. To take a look at the menu and some photos of the space, click here

 

Vacation-Inspired Flavors for Summer

Yogurtand discovered an interesting method to promote their line of summer products by creating ‘vacation-inspired’ flavors. The summer promotional items will be launched every two weeks starting this week through to Sept.14.  The flavors were inspired by different favorite types of vacation: exotic escapes, exciting outdoor adventures, big city getaways and relaxing spa retreats.

Charlotte Lucich, Director of Marketing for Yogurtland, said in a press release that the flavors “taste like the best vacation you’ve ever had, right in your cup.” We’ve certainly all found ourselves thinking that about Piña Coladas and Mai Tais, so check out a few of the Yogurtland creations:

Tropical Getaway flavors, complete with an ocean blue spoon

  • Mojito Sorbet combines real lime with a hint of mint.
  • Lava Flow Frozen Yogurt blends real pineapple, coconut water and strawberries.

Spa Retreat-inspired flavors will be served with a purple spoon

  • Mudslide frozen yogurt blends real cocoa, coffee beans and a chocolate cookie.
  • Mango Peach Tea sorbet includes real mango, peach and white tea.

Vegas Weekend-inspired flavors come with a glittery pink spoon

  • Strawberry Margarita Sorbet is made with real strawberries and real limes.
  • Dark Chocolate Sorbet blends cocoa for a rich sorbet.

To see more of Yogurtland’s summer flavors, click here

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