Wine snobs, you’ve warned


“A sommelier presented the unopened bottle for approval, so he could affirm it was the wine he had ordered. She then took it away for opening.

At restaurants where wine is not a particular point of pride, she might have opened it tableside, while carrying on the usual banter with diners. But at restaurants that take wine seriously, like Italienne, the sommelier will open the bottle in a private corner of the dining room. She will then take a small taste to make sure that the wine is not corked or flawed in some other way.”

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Coney Island RFP Now Open


Coney Island is now accepting application for new vendors. Interested businesses can range from “amusements, games and/or ancillary entertainment attractions”, according to the RFP.  The New York City Economic Development Corporation (NYCEDC) says,”sites are comprised of multiple city-owned properties located between Surf Avenue and the Coney Island Boardwalk, within the Coney Island amusement district”.

To sign up or apply click Here

If you would like to skip the sign up process, you’ve already done the leg work for you. Here is a PDF of the RFP: coney_island_east_rfp_final_6698-2-2


Restaurant Wine in 2017


According to the report results of SVB surveys hundreds of U.S. wine producers, it forecasts 2017 wine sales will be flat. However, it doesn’t mean alcoholic beverage revenue will suffer. As we know beverage sell is big profit for a restaurant, so how to choose a good and papular wine to sell becomes a very important thing. But something needs to change for 2017 restaurant’s wine’s list. According to SVB report, more baby boomers are retiring and living on fixed incomes, and that influences their restaurant beverage choices as well. Because of that, consumers probably only order a beer or cocktail and having a glass of wine with dinner. And people will tend to choose more general and ordinary wine instead of fine wine. Also SVB suggests gives the youngest possible bottle, like light, easy-drinking styles in general should appeal for their refreshing.

If you need more information for 2017’s wine tend, please click here.

NYC Now Sells the Most Expensive Cup of Coffee in the USA


Extraction Lab in Industry City, Brooklyn is now selling the most expensive cup of coffee in the United States. For $18, you can have a cup of coffee produced from Alpha Dominche’s Steampunk machines, which cost $13,900 for a pair. Extraction Lab has eight lined up in their shop, ready to brew you a specialized cup of coffee, if you are willing to pay the steep price. Extraction Lab also sells tea and pastries.


You can read more reporting from the Times here.

Beer Lovers Don’t Mind Waiting in Line


Yesterday the New York Times ran a story highlighting the culture surrounding limited edition beer releases. The author highlights the practices followed by multiple breweries when releasing limited edition beers. Of particular note is the focus on Other Half Brewery located in Gowanus, Brooklyn. The brewery, which is known for its limited edition can release parties, can see people lining up overnight for up to 11 hours just for the chance to buy some beer. Craft beer may be old hat to some at this point, with some arguing that it is a bubble ready to burst, but these breweries show they have a dedicated, loyal fan base willing to wait for simply a taste of their product.


You can read the full article here.

The Economics of Valentines Day


Valentines day has become a massive revenue stream for restaurants, candy makers, flower shops, cards shops, etc. If you are a restauranteur or small business owner are you capitalizing on the importance of consumer driven holidays?

For restaurants, do you have a meal for two or set menu on the night of?

For QSR, do you run a promotion to bring people in your doors or offer a special catering menu for offices?

For small business owners in the CPG or Food Industry, do you entice customers with gift ideas or  special holiday packages?

People are always looking try new things and experience new flavors.  With a little marketing effort you would be surprised what February 14th could do for your business.

Click here to see just how big this market is.

Boulder, CO Is Becoming Bolder In The Food Start-up Scene


Boulder is perhaps best known for craft beer and bicycles — there’s almost one for every person living here — and for being home to Mork and Mindy. But among foodies, it is also known as the place where new companies are challenging the old guard in the food business.

Up-and-coming food companies like Purely Elizabeth, Made in Nature and Good Karma Foods have relocated to Boulder to take advantage of the city’s deep bench of food executives, a food retail environment that prizes innovation and experimentation, and a growing pool of money for investments in food companies, among other things.

The money flowing to food start-ups here still trails New York and Silicon Valley. Food and beverage start-ups in Boulder, which has just over 100,000 residents, attracted $76 million from September 2012 to September 2016, according to CB Insights, a research firm, compared with $315 million in New York and $616 million in Silicon Valley.

But the vast majority of the money in New York and Northern California has gone to just a few companies. In Boulder, the money is more widely spread among dozens of companies that make everything from gluten-free cereals to probiotic drinks.

Continue reading here