RFB: Food Trucks at Central Park and Washington Square Park

A Request for Bids (RFB) has been released for Mobile Food Units at Central Park and Washington Square Park in Manhattan. These locations offer an opportunity for mobile food businesses to cater to a wide variety of customers at these popular NYC destinations. All bids in response to this RFB must be submitted no later than Friday, April 11, 2014 at 11 am.  

Hard copies of the RFB can be obtained through Friday, April 11, on weekdays only, between 9:00 a.m. and 5:00 p.m at this location:

Revenue Division of the New York City Department of Parks and Recreation
830 Fifth Avenue, Room 407, New York, NY 10065.

To download the RFB, visit http://www.nyc.gov/parks/businessopportunities and click on the “Concessions Opportunities at Parks” link. Once you have logged in, click on the “download” link that appears adjacent to the RFB’s description.

 

TERROIR: WINE BAR ENTERPRISE

284 5th Avenue at First Street (Park Slope) • 718.823.9463

Terroir

Terroir

Their Success…Terroir may dub themselves “the elitist wine bar for everyone,” but their amiable service and budget-friendly menu paint a different picture. Terroir, the sister outpost to the East Village’s Hearth, currently has locations in the East Village, Tribeca, Murray Hill, Park Slope, and on the High Line. A large majority of wine bars have a reputation for being too wine-centric and not paying mind to the food, often providing only limited snack options. Contrarily, Terroir’s food impresses its guest just as much as its wine. Moreover, Terroir’s food and wine options cater to guests at all price points.

Terroir’s humble interior, reflected through rustic aesthetics and communal tables, is deceiving at first glance. Most guests would assume that a wine bar with such a casual vibe would not be capable of serving rare, exquisite grape varietals and a full-fledged Northern-Italian inspired menu comprised of small plates, main courses, and everything in between. Terroir has proven that incredible cuisine and wine can coexist at a wine bar.

Another way Terroir is thinking outside of the wine bar box is through their varied price points. Traditionally speaking, wine bars offer a handful of crowd-pleasing snacks and tapas. Instead, Terroir has designed an extensive menu that appeals to all appetites, group sizes, and spending preferences. Terroir’s flexible wine menu includes 3oz pours, traditional 6oz. pours, half bottles and full bottles. Their Happy Hour makes headlines given the low price point and high calibre of cuisine and wine. On the low end, sherry pours before 7pm are $2.50 and vins doux naturel range from $3.50 to $4.50. Each location’s menu features slight modifications in design and content, but the one common factor is the boundless possibilities of dining and “wining” experiences.

Lastly, Terroir caters to their guests’ experiences with their target demographic’s location in mind. We were excited to discover Terroir Park Slope offers a kid’s menu and brunch upon visiting. Since families comprise a large segment of Park Slope’s demographic, and Park Slope residents’ favorite weekend pastime is having brunch, this is fitting. Terroir Tribeca’s menu highlights “salads” in large font in the center where it’s impossible to miss, which is appropriate considering Tribeca’s health-conscious demographic. Terroir takes their customized menu model to another level through differentiating the font, design, layout and food categories at each location. Quirky and playful menu categories like “cool stuff you must eat” and “sugar gives you energy” position Terroir in a delightfully unexpected light.

Take Aways…Terroir is the premiere wine bar for everyone. The food consistently complements the wine in calibre. Likewise, the price point and ambiance create an environment suitable to an all-inclusive demographic.

A New Take on Blue Bottle Iced Coffee

Recently VC-funded Blue Bottle Coffee released its newest product this week at EXPO West, a natural-foods conference in Anaheim: a ready-to-drink, packaged version of its New Orleans Iced Coffee. Blue Bottle partnered with Clover Organic Farms to offer this all-organic product with the same ingredients you’d find at a Blue Bottle shop – coffee, roasted chicory, cane sugar, and Clover milk. Except now, it is packaged in a 10.66-ounce milk carton and scheduled to hit shelves at every Whole Foods in Northern California by mid-March. Future roll-out will include Blue Bottle’s shops (Bay Area, L.A., and NYC), west coast Whole Foods stores, followed by a launch in the NYC area in mid-to-late May.

15 Under 35: Food Entrepreneurs Making Waves

Specialtyfood.com released their list of 15 Under 35: Food Entrepreneurs Making Waves. The 15 featured entrepreneurs are from all over the country and run the gamut from a specialty tea company, an inventive wine retailer, to an online job search engine catered to the food industry. These innovative business owners might be young, but each has proven a new model for success and are redefining how we view and consume specialty foods.

 

NYC Hospitality Alliance Food Protection Course – March

NYC Hospitality Alliance is offering a NYC Food Protection Course including an exam for certification. Employers have the opportunity to get their staff certified at a member rate of $145 per person. NYC health code requires that at least one certified supervisor is on-site during all food prep and times of operation.

Cost: Member Rate = $145            Non-member Rate = $170

Day 1: Wednesday, March 19th, 2014 – 8:00am to 4:00pm

The Stumble Inn | 1454 Second Avenue | Manhattan

Day 2: Thursday, March 20th, 2014 – 8:00am to 4:00p

The Stumble Inn | 1454 Second Avenue | Manhattan

Day 3: Friday, March 21st, 2014 – 9:00am [EXAM]

NYC Health Academy, 413 East 120th Street, 2nd Floor, Manhattan 

Register here for this course.

Food and Tech Entrepreneurs: Branding 101

Join other aspiring food and technology entrepreneurs for a four part course of Food Startup Branding 101. You can join either in person or online. Food and Tech

In-N-Out Opens Replica of Their First Ever Burger Stand To Celebrate 66th Anniversary

In Baldwin Park, CA, a 100-square foot replica of the first In-N-Out burger stand opened. The interior is donned with original amenities including an antique Coldspot refrigerator, vintage fryers and two-way speakers in the drive-through lane. Unfortunately, there’s no food at this location as it is intended as a showpiece only. 

Follow

Get every new post delivered to your Inbox.

Join 196 other followers