The RESTAURATEUR, produced and directed by Roger Sherman, is an intimate, cinema verité film about Danny Meyer, one of America’s preeminent restaurant owners. The one-hour film asks: How does Danny Meyer do it?
The film, which has won several awards, aired last night, and will air again on 12/30 and Friday 1/4. Check the website for details.
The Marrow, a European-influenced restaurant, will open tonight in the West Village. This is the third restaurant for Harold Dieterle and Alicia Nosenzo, of Perilla and Kin Shop. The Marrow is located at 99 Bank St. 212-428-6000.
The NYC Mayor’s Office reached out to Eater to remind readers and restaurant owners that there are new programs in place that could help accelerate the reopening process.
Bien Cuit, the popular Smith Street bakery, has expanded to open a location at 35 Christopher Street, in the West Village. The New York Times made a tasting visit to confirm the opening.
Loyal customers have a powerful impact. Restaurants that deliver a customer experience that drives engagement and generates strong recommendation behavior on all levels will get a higher return. Steve Baxter of QSR delves deep into this crucial subject.
Susan Povich wants fries with her rebuilt Lobster Pound. The New York Times speaks with her and her husband, Ralph Gorham, as they take on the task of post-hurricane build out, and the question of whether or not fries make business sense for them, in terms of time and money.
Forbes has released its 30 Under 30 lists, and the food and wine selections are rife with internet and sandwich mavens. The well edited list is chosen by a panel that includes Danny Meyer.
Fairway Market is opening its newest Manhattan location on Friday. A bit behind schedule due to Hurricane Sandy, the community has been eagerly anticipating the opening. DNA info has the full report.
No press is bad press, the saying goes. But great press, in the form of a review, still helps even more. Gurav Anand talks to NRN about Moti Mahal’s 2-star review in The New York Times.
Reuters reports: A new group of food-focused startups are applying tricks learned from the technology industry to grow a new wave of businesses to cash in on the growing food movement across the U.S. Like tech entrepreneurs starting out in a Starbucks, foodies who find themselves needing space to prepare boutique treats are turning to shared programs called incubators and accelerators that help them launch by offering communal business spaces and logistical assistance.
Learn more about Successful Food Incubators
paigepapers.com