A medley of female companions, Meryl Natow, Rose Wang and Laura D’Asaro, have teamed up with the original mission to create healthy, delicious and sustainable food made from insects. Introducing Six Foods; because “six legs are better than four.” According to the insect advocates, “Eating insects is good. Insects taste good, are good for us, and are good for the planet. What’s not to like?”
Meet-Up: How Tech is Transforming Restaurants
January 23, 2014 by Leave a Comment
Network with industry members over wine and snacks while learning more about the influence of technology in restaurants on Thursday, Jan. 30th from 7-10pm at Grind Broadway (1412 Broadway, 22nd Floor). Find out more about the dozens of tech startups that are passionate about optimizing customer experience and restaurant operations. Local food artisans will have the opportunity to exhibit their products; email nina(at)foodtechconnect(dot)com if interested.
Confirmed presenters include:
Mark Egerman or Andrew Cove – co-founders, Cover – An OATV and Lerer Ventures backed payment processing app that lets customers seamlessly pay for their meals and saves restaurants money on credit card fees. @coverpay / [masked]
Alice Cheng – founder & CEO, Culinary Agents – A RRE Ventures and Correlation Ventures backed professional network that offers job matching and networking for culinary professionals in the food, beverage and hospitality industry. @CulinaryAgents / [masked]
Darren Wan – CEO & co-founder, Easy Pairings – An online marketplace for the hospitality industry that allows restaurants to lower recruitment costs and find great staff quickly and easily. @easypairings / [masked]
Eric Poley – VP of Sales, Objective Logistics – A Google Ventures and Atlas Venture backed retail/restaurant-focused software company that provides an artificially-intelligent, web-accessible labor performance management platform (MUSE). @OBJL / [masked]
Matt Oley – VP of Sales, Swipely – An Index Ventures and Shasta Ventures backed service that processes credit card payments for local merchants, then uses payment data to help businesses market and develop customer loyalty programs. @Swipely / [masked]
The Art of Alabama Food in Chelsea Market
January 23, 2014 by Leave a Comment
From Monday 1/27 – Sunday 2/2, 11am to 7pm, Southern food enthusiasts will have the opportunity to immerse themselves in Alabama culture at Chelsea Market’s “The Art of Alabama Food” exhibit. The art gallery-esque pop-up will be making its debut in New York City as it documents the signature, cherished cuisine of Alabama. Attendees can observe 36 inspiring images that cover “100 Dishes to Eat in Alabama Before You Die”. Learn more here.
Peels Closed Today
January 22, 2014 by Leave a Comment
As of 11am this morning, the bustling Bowery diner, Peels, has officially closed. Owners Taavo Somer and William Tigertt have agreed to turn the restaurant over after discussions with the real-estate-investment group that purchased the building last summer. An applicant, most likely the new operator for 325 Bowery, is disclosed in the agenda for January’s CB3 SLA & DCA Licensing Committee meeting.
Swipely’s: Consumer Intelligence for Restaurant Operators
January 22, 2014 by Leave a Comment
Swipely’s new release, “Winter ’14“, now includes menu and server performer intelligence to help restaurants “make smarter decisions about their key drivers— food, staff, and marketing,” according to CEO Angus Davis. The Swipely system is compatible with several major POS systems, and it stores data each time customers pay using credit or debit cards, which is roughly 75% of the time. Additionally, Swipely reduces the cost of accessing credit and debit card payments for restaurant operators. Operators can apply the information the insights about their servers to aid in training and decision making. Similarly, by evaluating which dishes are best-sellers, operators can more easily make sound marketing decisions.
Blue Hill’s Savory Yogurt Success
January 21, 2014 by Leave a Comment
In a market abundant with Greek and fruit-themed yogurt, Blue Hill went in a completely different and potentially risky direction— savory yogurts. To say that the risk paid off is an understatement; Blue Hill savory yogurt has expanded to three Whole Foods regions: Northeast, North Atlantic and Mid Atlantic, in addition to several other retailers. Because of the natural sweetness from vegetables, Blue Hill savory yogurt has significantly less added sugar than the leading yogurt brand, which is just another great differentiation point. The rise of health-conscious consumers makes vegetable-based yogurt an inventive, delicious trend-setting treat to complement any snack or meal.
New York’s First Customizable Sushi Enterprise
January 20, 2014 by Leave a Comment
“Customizable” and “made-to-order” food are two of the biggest consumer trends for 2014. 22-year-old entrepreneur Jesse Tang saw potential to apply these trends to a major untapped market— sushi. “Pink Nori,” Tang’s sushi venture in Astoria, will be the first sushi concept to truly grant customers limitless freedom to customize their rolls. “The millennial generation likes to try new stuff,” Tang reasons. The menu will feature atypical sushi condiments such as guacamole, jalapeños and potato chips. Tang recently graduated from Stony Brook University and will use his $10,000 prize he earned from the Long Island Young Entrepreneur Challenge to market Pink Nori. Jesse’s father, restaurateur Danny Tang, will offer a hand in business operations. Astoria’s burgeoning dining scene and proliferation of young professionals with disposable incomes inspired Tang’s enterprise location decision.
Jessica Biel to Open “Soho House for Kids”
January 17, 2014 by 1 Comment
Actress Jessica Biel is in the planning stages of opening an exclusive eatery in Santa Monica called Au Fudge, which will welcome celebrity children and spawn of A-listers. Considered the “Soho House for kids,” the elite and their offspring will engage in dining and cooking activities in an atmosphere suitable for their VIP tastes.
Restaurant Sales to Reach $683 Billion in 2014
January 17, 2014 by Leave a Comment
The National Restaurant Association predicts industry sales will increase 3.9% to $683 billion in 2014 from $659 billion last year. Approximately 990,000 restaurants will open this year according to reports from the “Restaurant Industry 2014” forecast. Hudson Riehle, the NRA’s senior vice president for research and knowledge, said that technology will help encourage consumers into restaurants. “Technology will have substantial implications going forward in terms of how restaurants boost their loyalty.”
paigepapers.com 