Big Apple Crunch Aims to Set World Record

We wanted to leave you with a fun look towards fall as we head into Labor Day Weekend.  On October 24th at 12pm, when fall will be in full swing, New Yorkers will attempt to set a world record for the most bites taken out of an apple simultaneously in an event dubbed The Big Apple Crunch.  The 2013 goal is a staggering 1,000,000 bites, up significantly from 2012’s recorded 400,000 crunches.

The attempt is part of FOOD DAY, “a nationwide celebration and a movement for healthy, affordable, and sustainable food,” according to the organization’s website.  The Big Apple Crunch is sponsored in part by GrowNYC, NYC Food, FOOD DAY, and RecordSetter.

For more information about The Big Apple Crunch, click here.

Brooklyn’s Liddabit Sweets Opening in Chelsea Market

Brooklyn-based Liddabit Sweets will open their first Manhattan outpost in Chelsea Market next week.   The artisanal confectionery company will have a 270-square foot space on the concourse level.  “‘Expanding into Manhattan’s food community is a huge step for us and there is no better place we could have imagined opening our first retail location,” said Liddabit co-founder Liz Guttman. “’We are thrilled to join Chelsea Market and the roster of vendors that share our passion for local, artisanal foods.’”

Liddabit plans to offer caramels, lollipops, candy bars, caramel corn, and more at their new location.  They join a diverse group of seven new vendors to open in Chelsea Market in the last five months, including Hybird, Los Tacos No. 1, and Num Pang.

See the full story here.

Starbucks to Offer Evolution Fresh Juices and Snacks at Whole Foods

Starbucks announced this week that it plans to sell its line of Evolution Fresh cold-pressed juices at Whole Foods Markets nationwide.  Retail prices for the juices will be between $2.99 and $6.99 for a 15-ounce bottle.  Appearing on store shelves as early as this week, the initial offerings will include 12 popular blends, as well as two exclusive creations.

Starbucks will also introduce Evolution Harvest, a line of snacks including fruit snacks, trail mix, and nutrition bars, into Whole Foods Markets.   The Evolution Harvest line will also be available in Starbucks retail locations later this year.

Starbucks acquired Evolution Fresh in 2011 with the goal of offering its products in 8,000 retail and grocery outlets by the end of 2013.

For the full story, click here.

Roundup of 2013 MAD Symposium in Copenhagen

Eater has a thorough roundup of the third annual MAD Symposium, a gathering of chefs, writers, scientists, historians, and other key players in the food world which centers on a particular theme– this year, Guts.  The 2013 was organized by René Redzepi of Noma and co-curated by David Chang of Momofuku and food magazine Lucky Peach.  It was held in Copenhagen.

Highlights include a whole-pig butchering by famed Italian butcher Dario Checchini, pop-up coffee bars from roasters across Scandinavia and the United Kingdom, including Sweden’s Koppi Coffee, and a talk by world-renowned chef Alain Ducasse.

For the full story, click here.

 

Fast-Food Strikes Planned across U.S. on Thursday

More strikes by fast-food workers are planned Thursday across the South and West Coast, with the protests reaching as many as 35 cities, including Memphis, Raleigh, and Los Angeles.  As in prior strikes, workers are asking for a wage of at least $15 per hour and the right to unionize.  The current federal minimum wage is $7.25 per hour.  The strikes originally began in New York last November, when 200 fast-food workers walked off the job in a one-day protest.  Since then, strikes and protests have spread to many other cities, such as Detroit, Chicago, and Kansas City.

Experts agree the protests and strikes are likely to continue spreading, despite limited gains since the movement’s inception and the low likelihood that all the workers’ demands will be met. Workers say they will continue to push for change in the right direction, even if their full demands are not met.

For more on this ongoing story, click here.

Restaurants Adapt to Increased Demand for Specialty Coffee

While the popularity of specialty coffee has been on the rise for years, with coffee retailers from Starbucks to the corner cafe adapting to the trend, restaurants have been slower to offer specialty beans or advanced brewing methods.  Recently, however, restaurants are beginning to realize that many consumers will in fact seek out and pay more for these elevated brews.  Many restaurants are now even offering pour-over coffee, a specialty method favored by a number high-end roaster/retailers and coffee bars.

For the full story on how restaurants are adapting to this trend, click here.

Heritage Radio Network Interview with Vendy Award Managing Director

Heritage Radio Network recently sat down with Helena Tubis, Managing Director of The Vendy Awards.  She is joined by food writer Siobhan Wallace, author of New York a la Cart, and Christine Chebli of Toum Food Truck.  The program discusses the increasing amount of high-quality street food in New York, shares street food stories from Wallace’s book, and talks about the history of The Vendys and the Street Vendor Project.

For the full story, click here.

Maison Kayser Plans Two New Midtown Locations This Fall

French bakery concept Maison Kayser plans to open two new locations this fall, both in midtown.  One location, at 58th and Broadway, will open at the end of September.  A second will open on West 40th Street, near Bryant Park, by the end of the year.

Maison Kayser currently has two locations open in NYC, one on the Upper East Side at Third Avenue and E. 74th Street, and another in the Flatiron at Broadway and 21st Street.  There are dozens of other locations throughout the world, including the original Paris location which opened in 1996.

Founder Eric Kayser has become known for his breads and viennoiserie.  For the full story, click here.

Fast Casual Chain Adopts Rooftop Garden Model

Hyper local sourcing is a major trend for fine-dining restaurants, many of whom have started their own rooftop gardens.  But Northeast chain B. Good has shown how the model can work for the fast casual segment.   The chain reports it has actually saved money growing their own produce, compared to buying it from local farms, but insists the benefits are broader than financial success.  The brand’s identity centers on sustainability and healthy food, so growing produce on-site “‘…reinforces what our brand is supposed to be about. Our customers will get really crazy about it,'” said B. Good co-founder Jon Olinto.

For the full story, click here.

The Market Tour: Defining Your Concept in the Marketplace

Concept development is a critical phase in creating a new enterprise.  A strong, well-articulated concept defines who you are in the marketplace and will guide you in writing your business plan, seeking funding, and setting up your enterprise’s operations.  It will also aid you in making decisions about the look, feel, and experience in your enterprise, from design and décor to service style.  In this month’s retail spotlight, we highlighted Williamsburg bakery Bakeri, whose concept is both authentic and clear.  But while developing your concept is an exciting and necessary step, it can also be challenging.  Below, we discuss one of TaraPaige Group’s methods for developing new concepts with our clients—a market tour.

A market tour is the perfect first step to defining your concept.  After all, if you want to define yourself in the landscape of your market, you have to know what else is out there.   To build a great market tour, create a list of enterprises that are similar to the one you envision.  Then consider enterprises that differ in a specific way— perhaps they are in a different neighborhood, have a different service style, offer different products, or have a slightly different target market.  By creating a diverse list, you give yourself the broadest slice of your potential inspirations and competitors, allowing yourself to learn from their successes and their missteps.  You may find in the course of your tour that your concept changes and adapts from what you originally envisioned, or you may have your original ideas confirmed.  Either way, seeing a varied group of enterprises will give you guidance on the direction of your concept.

Furthermore, by seeing many different concepts and discussing them, you will also make sure that you and your business partners or team are thinking similarly about your concept.  What one partner means by “simple breakfast items” or “open layout” may differ from the rest of the team’s interpretation.  Seeing concrete examples of different spaces, products, and service styles will open a constructive dialogue amongst your team.

Most importantly, a market tour will allow you to determine the size and scope of the general market, including generating revenue estimates, determining traffic, discovering trends, and finding unmet demand in the marketplace around you.  Maybe, for example, there are very few coffee shops near a major university, or a lack of made-to-order sandwich enterprises near a large office building, or not enough authentic ethnic food enterprises in your city to meet the demand.

By discovering a need in the market, you begin to define the key descriptor of your enterprise—your mission statement.  Your mission statement answers three questions: why does your enterprise exist, for whom does it exist, and what need does it serve?  When you have discovered the answer to the final question, the other two will fall more easily into place.  Moreover, by addressing a clear and demonstrable market need, you give more weight to your business plan and show investors the market potential for your concept.  The additional data you can gather about market size will further serve to underscore the strength of your proposed enterprise.

Beginning your concept development with a market tour is a fun, effective, and productive way to kick off the important work of positioning yourself in the marketplace.

Happy touring…TaraPaige Group