Influential Thai Restaurant Pok Pok Brooklyn Is Closing

“Pok Pok opened in 2012 to much acclaim, scoring two stars from Eater’s Ryan Sutton and another two in the Times for its unabashedly spicy and funky Northern Thai flavors, especially in its popular fish sauce wings. It was instantly so busy that Ricker opened a bar nearby to handle the waiting crowds. He also moved his smaller noodle and wing shop to the street. But like Ricker said, the Columbia Street Waterfront has indeed failed to catch on, and he eventually closed the smaller shop and gave the bar space to celebrity chef Carla Hall — who also eventually closed there”.

Read more here.

Which type of social marketing is best for your industry?

“Understanding how your content and campaigns are performing against the competition will help you to stay competitive and ahead of current and evolving social media trends and consumer behavior.

Although pictures remain to be the most popular with the highest engagement rates on Facebook, video performs increasingly well and should remain part of the equation. Reposting and sharing photos of consumers who use your product is a great way to generate more photo content while connecting to people who already support and endorse your brand.”

See full article here.

Two Rooftop Bars Open in Manhattan

“Nomad: The Marmara Park Avenue hotel opened a new rooftop lounge serving Mediterranean food called the Blue Rooftop. There are mezzes and cocktails, including frosé topped with Turkish delight. 114 East 32nd St., between Park and Lexington avenues

Garment District: New rooftop spot Elsie Rooftop has small dishes by David Burke like a grilled cheese with caviar, lobster rolls, and lamb sliders. It overlooks Times Square and the rising Hudson Yards development, and cocktails are $18.”

To see more Bar Openings click here.


Restaurants need a new recipe for wages and menu prices

“If tips don’t bring a worker’s hourly pay up to $13—not uncommon at cheap eateries, nail salons and car washes—the employer must make up the difference. But enforcement is difficult; low-wage workers are afraid to file complaints. A single, more easily enforced base wage is a better way to level the playing field so that law-abiding businesses are not undercut by competitors who shortchange staff. Some dishonest or marginally profitable places would close, creating opportunities for establishments that offer decent pay and working conditions. But the tipped wage must be phased out slowly to give owners and customers time to adjust.”

Read full article here.

Pastrami Queen is opening a Times Square location

More than 60-year-old Jewish deli Pastrami Queen is making its way to Times Square. The popular Kosher deli known for a thick-cut, crumbly version of pastrami — and for being a go-to for the late Anthony Bourdain — will soon have an outpost at 230 West 49th St., between Broadway and Eighth Avenue.

It’s the second location for the restaurant, which had a dramatic move to Upper East Side from its longtime Queens home in 1998; a name swap to Pastrami Queen from Pastrami King accompanied the relocation.

Read more here.

The Biggest Business Credit Card Mistakes to Avoid

credit card machine

“Few experiences in business are universal, but here’s one that is: running a company isn’t cheap. In fact, it requires a lot of capital—often, up front, even when you’re not generating any revenue to speak of. Thankfully, business credit cards make it easy for owners and employees to make purchases without having to worry about their daily checking account balance getting out of whack. Charging purchases on a business credit card does more than just free up cash: it also allows you to take advantage of special perks, membership bonuses, and even low- or no-APR rates.

But for all of the perks of a small business credit card, there are also a number of pitfalls. Some come in the form of missed opportunities, such as picking a card that doesn’t offer you perks and points in categories that match your purchases. Other mistakes—such as paying for long-term investments with a credit card—can be much more costly. Here are a few of the biggest business credit card mistakes to avoid.”

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Calorie Counts on Menus Slow Down Some Diners

Better data leads to better decision-making — except when it comes to dessert.

Calorie counts printed on restaurant menus prompt diners to consume less. Cornell University’s John Cawley and his co-authors collected detailed data from two restaurants, taking down numbers on everything from individual food orders to whether patrons shared a plate over the course of thousands of visits. They found that printed calorie information reduced calories ordered by 3 percent (or 45 calories a meal, roughly equivalent to a large plum or an Oreo cookie). That decrease came from entrees and appetizers, not from drinks or desserts.

See more here.