CHOBANI SOHO: RETAIL YOGURT ENTERPRISE

150 Prince Street between Thompson Street and West Broadway (SoHo) • 646.998.3800

Chobani

Chobani SoHo

Their Success…Chobani SoHo, currently the only Chobani outpost in the world, transforms a notoriously healthy yet mundane food (yogurt) into something delicious and accessible. Chobani SoHo’s philosophy, “yogurt was meant to be simple— just milk and cultures,” speaks volumes. This “simplicity” is present in the store’s design, menu format and food selection. Genuinely friendly and knowledgable staff operates Chobani, guiding customers through the menu and helping them select their ideal “creation.” Chobani employees take customer service one step further by having foresight and using customers’ questions as an opportunity to make optimal yogurt recommendations. Half portions cost $4 and full portions $5.50. Although yogurt and water are the only food and beverage items sold, Chobani is far from prosaic. The nine sweet and savory creations cater to customers of all preferences, whether they’re coming from the gym, work or school. Each “creation” features three-five additions which will satisfy almost anyone’s cravings. Limiting the number of choices a customer has to make creates a more welcoming environment.

Simplicity not only embodies Chobani’s food and philosophy, but also the ordering process. The staff to customer ratio is ideal, a clear assembly line leads to seamless and efficient order-placement, and the iPad POS Ambur results in quick and efficient payment transactions.

Take Aways…Any food, no matter how it’s currently perceived by the public, can be turned into something exciting. A few additions go a long way, in Chobani’s case.

RFP: Brooklyn Culinary Incubator

The NYCEDC is seeking proposals for an incubator space in the Brooklyn neighborhoods of Bedford Stuyvesant, Brownsville, East New York or Crown Heights. A food-use related incubator program, such as food manufacturing, storage, or shared commercial kitchen space is preferred; however proposals for other incubator uses will also be considered.

The submission deadline is December 4, 2013 at 4pm, and you can download the RFP here.

Cash-Only Businesses at Risk

In a world where technology is progressing constantly and is almost inescapable, several small businesses continue to operate as cash-only. These businesses are suffering tremendous losses by failing to acquiesce to modern operating standards. Accepting credit cards leads to long-term benefits such as earning and retaining new customers and increasing sales. According to Intuit, the Silicon Valley software firm that develops financial and tax prep solutions by not accepting cards, fifteen-million businesses are missing out on $100 billion in sales annually—about $7,000 per company annually in either new sales or sales that go to competitors that do accept cards.

According to a study by Javelin Strategy & Research, 27 percent of all in-person POS purchases were made with cash in 2011, whereas credit card payments made up 66 percent, a figure that’s expected to rise.

“I don’t understand the small businesses that don’t take cards,” said Jason Richelson, a former grocery and wine store owner in Brooklyn and founder ShopKeep POS, a cloud-based point-of-sale software, in 2008. “In my opinion, as a grocery and a wine store owner, if you don’t take credit cards, you suffer—you could be increasing your sales 20 percent and you’re going to make your customers happier.” Another perk to accepting credit cards is that customers end up spending more money. The average spend per transaction is 120 percent higher when customers pay with credit card compared to cash, just considering ShopKeep’s 7,000 merchants alone.

For almost a decade Joe Coffee in New York accepted only cash. Not only was it more profitable since they could avoid credit card fees, but it coincided with the company’s Mom-and-Pop philosophy. After reading dozens of negative reviews on yelp about Joe’s not accepting credit cards, they realized losing current and future potential customers would ultimately lead to a loss of sales. Joe’s progression to accepting credit cards proved so successful that now ten locations take plastic.

Bhaskar Chakravorti, senior associate dean for international business and finance at Tufts’ Fletcher School points out, “as everyone becomes a lot more familiar with doing things on their phones, if the next store over offering the same set of products accepts electronic payments, then you’ll be losing business.”

The takeaway here is, keeping up with technology is crucial if you want to stay in business and be profitable, even for mom-and-pop shops. Customers thrive off convenience, and that usually comes in the form of a plastic card.

10 World-Class Female Chefs

In response to Time’s controversial “Gods of Food” story that almost completely disregarded female chefs, Grub Street payed homage to ten influential female chefs around the world. Time editor Howard Chua-Eoan didn’t manage to smooth things over with his sexist comment in response to why he chose to omit women, “because men still take care of themselves. The women really need someone — if not men, themselves actually — to sort of take care of each other.” Chua-Eon explained Time’s editors “did not want to fill a quota of a woman chef just because she’s a woman. We wanted to go with reputation and influence.”

Here’s Grub Street’s list of ten female chefs who do possess outstanding reputations and whose talents have influenced the restaurant industry:

Alice Waters: Chez Panisse, Berkeley

Elena Arzak: Arzak, San Sebastian, Spain; Ametsa, London

April Bloomfield: The Spotted Pig, The Breslin, The John Dory Oyster Bar, Salvation Taco, New York; Tosca Cafe, San Francisco

Anne Sophie-Pic: Maison Pic, Drôme, France; Restaurant Anne-Sophie Pic, Lausanne, Switzerland; La Dame de Pic, Paris, France

Dominique Crenn: Atelier Crenn, San Francisco

Christina Tosi: Momofuku Milk Bar, New York and Toronto

Judy Rodgers: Zuni Café, San Francisco

Clare Smyth: Restaurant Gordon Ramsay, London, England

Gabrielle Hamilton: Prune, New York

Suzanne Goin: The A.O.C., Lucques, Tavern, the Hungry Cat, the Larder, Los Angeles

Thanksgivukkah Doughnuts

Alphabet City’s Zucker Bakery announced plans to introduce a treat that embodies the best of both Hanukkah and Thanksgiving: the “Thanksgivukkah” doughnut. The four versions of this savory holiday hybrid snack range from $3.50 to $5. These are the fillings, each enveloped by spiced pumpkin dough and powdered sugar:

Sweet Potato with Toasted Marshmallow

Turkey Cranberry

Turkey Gravy

Cranberry

2013 Fair Minimum Wage Act

The New York Times reports that President Obama supports the increase in federal minimum wage to $10.10 an hour from the current $7.25 an hour. The 2013 Fair Minimum Wage Act supports raising the wage to “at least” $10.10.

Senator Charles Schumer advocates, “the combination of an increase to $10.10 and some breaks for small business on expensing unite virtually the whole Democratic caucus, and we are prepared to move forward shortly.”

President Obama also supports increasing the tipped minimum wage from $2.13 to seventy-percent of the regular minimum wage.

If the Act takes effect, millions of employees will benefit from increased economic security, and the poverty rate will decrease dramatically.

M. Wells Steakhouse Opens Tomorrow

Eater announces husband and wife chef-owners Hugue Dufour and Sarah Obraitis, of the original M. Wells and the current M. Wells Dinette, will welcome their third M. Wells sensation tomorrow. Dufour hopes to serve delicacies such as lion meat and rattlesnake at M. Wells Steakhouse in Long Island City, Queens. A wood-fired grill, dessert cart, live lobsters and sea urchins are not out of the question either.

M. Wells Steakhouse will be open nightly for dinner except for Tuesdays, not including tomorrow’s opening day.

 

Push-Button Pizza-Delivery Service

Washington, D.C-based iStrategyLabs is in the process of launching an innovative way of ordering pizza. The “Pie Pal” widget allows users to select the number of pizzas they want delivered. With the push of an LED button, their wish is Domino’s command in thirty minutes time.

Pie Pal is currently seeking Beta testers.

Bombay Sandwich Co. Opening First Store

Serious Eats reports the popular vegetarian Indian sandwich stand, a favorite at Smorgasburg, will open their first store on November 18th. Husband-wife owners Shiv Puri and Shikha Jain are in the final stages of revamping their Chelsea outpost on 48 west 27th Street.

Admirably, the first-time restaurant owners considered the opening process seamless, and they managed to stay within their budget.

In regards to the experience, Puri claims, “I’m thankful that it has, mostly, been really positive and empowering. Part of this is because I spent a lot of time making sure that I hired the right team.” Ten to fifteen architects and contractors presented Puri and wife Jain with widely varying proposals and budgets. He stressed the importance of presenting your best work at every stage of the opening process; at the end of the day, that’s all that matters.

Puri brings up a valid point; hiring the right team doesn’t end at kitchen and front of house staff in creating your “ideal” restaurant. Opening a restaurant is a two-way street; whether it’s your first time or twentieth, doing your homework in advance and coming prepared will bring your dreams one step closer to fruition.

Four Ways to Optimize Online Presence

FastCasual compiled a list of four ways to maximize your business’ online presence. These concepts are straightforward and include goals that every business, no matter how small, should aspire to. Gone are the days when the only visible online platform for a business was a company website. Aggregating information has never been faster or easier with the aid of online review guides and search engines. For this reason, it’s especially important to ensure your business’ information is accurate, prevalent and caters to your target market. These are the four ways to achieve an ideal online presence:

1) Be everywhere. Don’t just market yourself through your company website and social media platforms. Having a strong presence on third-party sites like Yelp will give your concept a sense of legitimacy and draw more businesses.

2) Centralize business listing updates. Services like Locu, recently acquired by GoDaddy, provide a simple solution to consolidating your business’ information, promoting consistency and accuracy, and sending this information to third-sites.

3) Improve your presence on third-party sites. Don’t just advertise the basics like hours of operation and location; it’s crucial to also feature menus, photos and promotions, to name a few. Branch out to social media platforms like Facebook and Twitter.

4) Search for your business online. A first priority is to make sure information is up-to-date and accurate. Accuracy and consistency leads to earning your customers’ trust.