Cafetiny opens up in the old Caestta space in the West Village
The new coffee spot, with baked goods sourced from Sarivole Organic Bakery, is located on 11 W 8th Street between Macdougal Street/5th Avenue.
Be sure to stock up on the baklava and spiced turkish coffee that they have on site
https://paigepapers.com/2011/12/30/cafetiny_nowopeninwestvillage/
Small events will jump from $2,600 to $3,100, medium events from $6,500 to $11,000 and large events will no longer have a flat fee of $38,500– pricing will range from $25,000 to $66,000.
Community Board leaders are voicing the strong opposition to this since it will cut the funds they allocate every year to maintain and run the office
https://paigepapers.com/2011/12/30/newyorkcity_proposesto_cutstreetfairpermits/
Proposed meeting and site tour will be held on Wednesday, February 1st, 2012 at 10am. The RFP is due on Friday, March 30th, 2012 at 3pm.
Find out more information on The New York City Department of Parks & Recreation website (Concessions Opportunities at Parks)
https://paigepapers.com/2011/12/30/tavernonthegreen_rfp_due_march30/
China opens Hello Kitty-themed restaurant that is turning out to be a crowd favorite
It’s not just the little ones that enjoy this vibrant and colorful space, adults are also having fun tapping into their child-like spirit.
Although the success of the restaurant’s grand opening on December 23rd, the owner doesn’t plan on expanding anytime soon
Xe Máy is now open in the East Village
Creative and innovative banh mi, a Vietnamese term for bread, sandwiches is served here with interesting names such as “The Sidecar” (Grilled Beefsteak, Pineapple Chutney) or “The Lam’bretta” (Coconut Curry Lamb).
The new sandwich shop is located on 96 St. Marks Place at the corner of 1st Avenue. Take a look at the menu here
https://paigepapers.com/2011/12/28/xemay_nowopenineastvillage/
Learning cooking techniques and food preparation like the big boys is now easier and more interactive– giving people a little more than what they see on the television.
From downloadable recipes to progress trackers, where do you see this new way to grabbing consumers and at-home chefs going?
https://paigepapers.com/2011/12/28/topchef_university_trainingonline/
Enterprise Insight: Goodbye 2011 Hello 2012
As the year comes to a close and we say goodbye to 2011, it’s a great time to think about those business resolutions for the coming year. We have spoken with many enterprises and a few resolutions we want to share with you.
* Clearly align your guests perception of your business with your vision. Take a moment and look at your 4 products: service, menu, design and flair. Check to make sure they are all clearly singing the same tune, remember the flair is what guests connect with emotionally.
* Take time to step “outside of the business” while looking in. This will allow you to look at the big picture and the strategic steps you want to take for the coming year.
* Spend more time with staff: getting to know them and how they personally can make an impact on your business
* Spend at least 10 minutes a day reviewing your financial numbers. Start with the top selling products, lowest selling products, check average, number of transactions / day and overall trends. Reviewing the management reports will give you the edge you need to move your business in the direction you seek.
* Listen more to your guests feedback, while not changing your concept. Connect with guests and build that relationship. They are the end user and when asked (or not), they will be very candid with you.
* Recipe cost all menu items and re-check all products for portion sizes. More often than not, the portion sizes are causing menu items to carry too high of a food cost. * Dedicate one day for a management retreat. A day in the park would allow everyone to interact in a new way and discover new things about one another and the business.
* Deep-clean your enterprise at least once a week. What does that mean? Choose one day of the week, typically the slowest and clean out all of the refrigerators, dry storage areas and check those hard to get to corners… Oh yes, remember the dust that builds on top of all shelves, cabinets and refrigerators.
* Take moments throughout the coming year and celebrate the goodness that comes your way.
We wish you a wonderful, joyous New Year and look forward to continued sharing.
Happy 2011… TaraPaige Group
HAMPTON CHUTNEY: A SANDWICH MADE-TO-ORDER ENTERPRISE
68 Prince Street, New York, NY 10010 (Soho) • 212.228.9996
Hampton Chutney Soho
Their Success… Bringing an ethnic delight to American culture. Hampton Chutney, a family-owned enterprise that opened in 1997 upstate, serves up a traditional Indian delight called dosas in an innovative way. [Read more…]
https://paigepapers.com/2011/12/27/hamptonshutneyretailspotlight/
La Churreria opens in Nolita this Thursday, December 29th
La Churreria. Photo by Evan Sung/The New York Times
https://paigepapers.com/2011/12/27/lachurreria_opens_in_nolita/
The Food in Year 2012: Think pistachios & more Asian-inspired dishes going mainstream!
Bret Thorn, Senior Food Editor of National Restaurant News, highlights his ideas on the 2012 culinary trends
Local food is also noted as restaurateurs expect to make their operation even more “local”.
(Hint: We expect to see rooftop gardens growing even more)
https://paigepapers.com/2011/12/23/bretthorn_2012_culinary_trends/
paigepapers.com 