Alessi and Scavolini presents Italy Comes Alive: A very special series of culinary events centering around Italian style

Italy Comes Alive

Italy Comes Alive

The next event will take place on Saturday, March 31st from 11 am – 1 pm in the Scavolini Soho Gallery and will include a tea and coffee demonstration from Tarallucci & Vino. RSVP by
Wednesday, March 28th.
Scavolini Soho Gallery is located at 29 W. Broadway (between Prince and Spring). Email RSVP confirmations to italycomesalive@bdeonline.biz

DIG INN SEASONAL MARKET: FAST CASUAL MADE-TO-ORDER ENTERPRISE

17 E 17th St, New York, NY 10003 (Flatiron) • 212.253.7676

Dig Inn Seasonal Market

Dig Inn Seasonal Market

Their Success… “Making it easier for people to eat well”. Their mission statement to food and healthy living can also be translated into the systematic marketing and operations that flows through the Dig Inn space. The display board at the entrance shows how meals are organized for a first time guest– by Choice of Proteins, Grains or Greens, and Fresh Sides. Meals can be ordered as a small plate, a big plate, or a picnic pint. This upfront information makes it a little easier for the curious heart to know what’s in store. The juicing that is prepped and bottled at the juice bar with a buffet of food at the Marketplace adds to their success by providing guests with a feeling of transparency. In addition to the keen operations and clean signage, the subtle marketing messages adds a soft-upsell approach and compliments the quick line service for ordering. Dig Inn Seasonal Market is making easy a bit easier all around.

What We Learned… It’s all about the “in-your-face” approach. Keeping your operations simple, easy and transparent can mark the grounds for success of a dynamic food business.

Take Aways… How are you making it easy for your guests to know who you are? What are ways you can make your operation more simplified and transparent?

McDonald’s gets into international urban farming

Plans for Ireland and England to get funding from McDonald’s Farm Forward project which will educate the young population on the environment and improve living conditions for animals.
McDonald’s will also test a carbon calculator with more than 200 farmers

Friends of the High Line RFO seeks a restaurateur for year-round operation due Friday, March 30th at 3pm

The timeline of this project states that the restaurant is proposed to open June 2013 which will coincide with the opening of the High Line Headquarters at the south end of the High Line (between Gansevoort & Washington St).
Get more information about this opportunity and apply. Download the PDF now

Getting Comfortable with the Uncomfortable

I have been having many stimulating conversations with many of my good colleagues about the notion of remaining in the uncomfortable state. We say, the uncomfortable state is where great things happen and where you as an individual continue to grow and learn. If you are not uncomfortable and you remain status quo, as a business owner how can you continue to learn and grow?

For myself, I felt it was time once more to dip my toe even deeper back into the uncomfortable. I recently went back to school to earn my executive MBA from Stern NYU. Talk about uncomfortable. I am in a class with 57 wonderful professionals with such diverse and interesting backgrounds. It is the collaborative nature of business school and the collective ideas we each bring to the table that has my senses piqued at all times. The knowledge I have learned has already benefited my business and in turn my clients. Yes, it is the tactical knowledge, but more than that, it is the development of the relationships and how each one of us behaves in various situations.

In the hospitality business, as an operator it is so easy to put your head down and zero in on the many details without seeing the big picture. Of course the details get us all, it is where the guest experience happens. I urge you to take a look at your overall business strategy and find yourself in situations with your colleagues, your staff, your vendors to ask the tough questions, do the uncomfortable, learn something new and lead by example even if unpopular.

The real learning comes when we find we are uncomfortable… Let us all get comfortable with this.

Happy Comfort…TaraPaige Group