9-Year-Old Makes Great Strides to Raise Money for Special Needs Art Program in Queens

To end this week on an uplifting note, we leave you with this heartwarming story about 9-year-old Max Moore, an amazing kid and son of our good friend John Moore.

DNAinfo recently profiled Max as he prepares to run the Achilles International Hope and Possibility 5-mile race this Sunday to increase awareness of and raise money for the ArtAccess Autism Initiatives program at the Queens Museum.

Max has found great joy in both the Achilles Kids running program and the ArtAccess program, which aims to engage children with special needs through art, say his parents.

This year, he decided to run to support ArtAccess alongside his dad, who says Max’s inspiration will keep him going during the 5-mile course.

Read the full article and learn more here.

Maximizing Sales through Great Product Presentation

Creating a visually appealing, beautifully designed retail store can benefit your enterprise in a number of ways. Product presentation is one key design factor that has the potential to significantly improve sales. If your product is presented well and is easy for guests to see and pick up, they are more likely to purchase it, increasing your average check and your top-line performance. Below we discuss some key points to optimize product presentation in your retail enterprise.

Most importantly, make the product easily accessible to your guests. This means, first, that the products must be visible and physically accessible to guests when they walk through the service flow of your enterprise. Place beverage cases, pastry cases, packaged products, and merchandise where guests will naturally see them as they order, pay, and receive their food. For example, place beverage cases to the right (where many people naturally look) of the line to place an order, and small merchandise to the (guest’s) right of the register.

Accessibility also means creating as few barriers as possible between guests and the products. Place branded merchandise, non-food items, and grab-and-go food where guests can pick them up and look at them—on an open shelf or in an open cold case, for example. For pastry and other unwrapped food in cases, use glass or clear plastic cases that are well-lit, so that guests can see and be enticed by the items as they wait to order.

Cases also should be consistent in orientation and clearly labeled. While guests may not notice that each pastry is facing exactly the same way, they will notice the overall impression of care and attention that went into creating the presentation. The clean, tidy look of the case will also make them more likely to see individual items and be excited by them. Legible labels prevent staff from having to answer questions about each item. And a well-worded description can pique a guest’s interest and make them more likely to order the item described.

Your products are not only what will make you financially successful, but they are also the stars of your enterprise—so make sure they shine!

Happy Presenting…TaraPaige Group

When Moving Up Means Moving On: How to Help Employees Explore New Career Paths

Talent Management addresses how to help employees seeking what it takes to be successful and build their careers, and how to handle the transition when that answer may not lie within your own company.

Chipotle’s Serving Local Produce, Chooses Transparency for GMOs

Fast Casual reports Chipotle Mexican Grill plans to serve more than 15 million pounds of locally grown produce in its restaurants this year, up from its 2012 goal of 10 million pounds, according to a company press release.

At the same time, they are also reporting that Chipolte is one of the few companies that has chosen to be transparent about GMOs, which they are trying to get away from. The website  states that the company is trying to eliminate the use of GMOs, but that finding reliable sources of corn and soybeans that don’t have them is nearly impossible.

“We are changing the way people think about and eat fast food,” said Steve Ells, founder, chairman and co-CEO of Chipotle. “That means pushing ourselves to find the best quality ingredients — ingredients that have traditionally been available only in high end restaurants and specialty food markets – and making them available in way that is accessible and affordable.”

 

Union Square Greenmarket is Turning 37: Celebration on July 17th, 4-8 PM

On Wednesday, July 17th, the Union Square Greenmarket turns 37 years old, and to celebrate they will have farmers selling their farm fresh produce, meats, and cheeses, while sharing a space with a curated roster of restaurants serving prepared foods.

Along with food served that evening, there will be programming for families, live music by The Blue Vipers of Brooklyn, and Greenmarket Beer served in the pavilion.

All Wednesday Greenmarket farmers will be in attendance, along with many restaurants selling individual dishes, desserts and beverages:

Back Forty/Back Forty West
Brooklyn Brewery serving Greenmarket Wheat Beer
Chop’t Salad
Craft/Craftbar
Hearth/Terroir
Monument Lane
P&H Soda
Rouge Tomate
Telepan
Tocqueville Restaurant
Union Square Cafe
‘Wichcraft

If you register with your name and email address and receive a FREE Union Square Night Market Pass that will give you $1 off each dish. Print and bring the pass with you on July 17th and present to individual restaurants for $1 off each dish. There are a limited number of passes so register early.

This event is free and open to the public and held in collaboration with the Union Square Partnership.

Brooklyn EATS: Borough’s First F & B Trade Show to Take Place June 26

Brooklyn EATS, Brooklyn’s first food & beverage trade show, supporting  food manufacturing businesses and creating a borough- wide community of food producers, will take place Wednesday, June 26, 2013 at 630 Flushing Avenue in South Williamsburg.They welcome vendor participation from all Brooklyn-based food manufacturers and businesses that are involved in packaging and distributing at least one made-in-Brooklyn product.

Brooklyn EATS welcomes buyers, distributors, representatives from hospitality companies and interested consumers to join them in experiencing tastes of Brooklyn, meet the makers, and enjoy a variety of programming over the course of the day, culminating in an after-show loft celebration.

SPREADS: SANDWICH MADE-TO-ORDER ENTERPRISE

441 Park Avenue South at 30th Street (NoMad) • 212.758.5555

Spreads

Spreads

Their Success…Spreads capitalizes on optimizing their in-store layout for simple operations and an enjoyable guest experience, which ultimately maximizes guest throughput and check average. The owners of Spreads are veterans of the New York lunch scene, having run prepared foods market Dishes for years. Their experience shows in this latest venture, which opened in NoMad a few months ago.

Spreads stands out in the highly competitive New York lunch market for a number of reasons, but its overwhelming success is that its owners understand what guests want— to take a break from their busy days and feel good about their experience in the enterprise. Many lunch-goers are eating out in the middle of a packed schedule, with many things on their mind. They want their lunch to be easy and served by a friendly face.

Spreads accomplishes just that with a streamlined, intuitive service flow. When guests enter, the line formation is clear, a menu board legibly displays menu options, and the beverage case and add-on items are visible and easily accessible. Guests order from and receive food from their cashier. From entry to exit, guests know how each part of the ordering process works.

The simple, clear service flow at Spreads also makes managing service easier for staff, from the cashiers handling a lunch crowd to the line cooks crafting sandwiches. This means they are able to focus on interacting with guests on a one-to-one level, creating the personal experience that makes guests more likely to return.

Take Aways…A great design and strong aesthetics create the ambience of the enterprise, yet a functional layout completes the puzzle that optimizes your business model. An intuitive operational service flow allows for guests to enjoy your enterprise while maximizing the guest check average.

Forty Hours is Full Time Act of 2013 Gains Support

NRN reports on the U.S. Senate bill seeking to change the definition of a full-time worker as it applies to the federal health-care reform law.

The Forty Hours is Full Time Act of 2013 would redefine a full-time employee as one who works 40 hours a week or 174 hours a month based on a 52-week year.

Currently the Affordable Care Act states that businesses with more than 50 full-time workers must provide health insurance for full-time employees who work either 30 hours per week or 130 hours per month.

Read the full article here.

Restaurant at Pier 26 RFP: Hudson River Park

It’s a week full of opportunities for operators looking in NYC.

Hudson River Park Trust is looking for a restaurateur to run a new waterfront venue on TriBeCa’s Pier 26th.

The 3,335-square-foot restaurant will feature a roof deck and outdoor dining, according to a request for proposals released Monday.

The Trust is looking for a restaurateur to create a “high-quality, yet casual, waterfront destination restaurant… that will attract both neighborhood residents and area visitors.”

Proposals for the year-round restaurant are due by Aug. 23.

Specialty Food Market RFP: Worth Square, Manhattan

The New York City Department of Parks and Recreation is issuing a Request for Proposals for the installation, operation, and management of a specialty food market at Worth Square, Manhattan.

All proposals submitted in response to this RFP must be submitted no later than Tuesday, July 23, 2013 at 3:00 p.m. There will be a recommended proposer meeting and site tour on Tuesday, July 9, 2013 at 11:00 a.m.  We will be meeting at the proposed concession site, which is located at the intersection of Broadway, Fifth Avenue, West 24th Street, and West 25th Street.  We will be meeting in front of the Worth Monument. If you are considering responding to this RFP, they suggest attending this recommended meeting and site tour.

Hard copies of the RFP can be obtained, at no cost, commencing on Tuesday, June 18, 2013 through Tuesday, July 23, 2013, between the hours of 9:00 a.m. and 5:00 p.m., excluding weekends and holidays, at the Revenue Division of the New York City Department of Parks and Recreation, which is located at 830 Fifth Avenue, Room 407, New York, NY 10065.

The RFP is also available for download, commencing Tuesday, June 18, 2013, through Tuesday, July 23, 2013, on Parks’ website.  To download the RFP, visit http://www.nyc.gov/parks/businessopportunities and click on the “Concessions Opportunities at Parks” link. Once you have logged in, click on the “download” link that appears adjacent to the RFP’s description.

For more information or to request to receive a copy of the RFP by mail, prospective proposers may contact the Revenue Division’s Project Manager, Kathryn Winder, at (212) 360-3483 or at kathryn.winder@parks.nyc.gov.