In Baldwin Park, CA, a 100-square foot replica of the first In-N-Out burger stand opened. The interior is donned with original amenities including an antique Coldspot refrigerator, vintage fryers and two-way speakers in the drive-through lane. Unfortunately, there’s no food at this location as it is intended as a showpiece only.
In-N-Out Opens Replica of Their First Ever Burger Stand To Celebrate 66th Anniversary
February 28, 2014 by Leave a Comment
Five Ways to Embrace Sustainable Packaging
February 28, 2014 by Leave a Comment
Guests have grown increasingly conscious of sustainable packaging at restaurants. Sustainable packaging reflects a brand’s philosophy, cant guests do not want to patron or have association with an enterprise that appears to not care about the environment, reports Fast Casual. Here are some ways restaurant operators can instill sustainable packaging:
1) Trace the sourcing of your packaging materials
Sustainable traceability has both environmental and ethical roots. Guests want the comfort of knowing that the packaging they’re using is from a legal, acceptable and sustainably managed source.
2) Source from neutral, non-profit organizations that conduct certification auditing
The following NGOs confirm whether sustainability certifications are being upheld:
- FSC: The Forestry Stewardship Council, considered the most stringent certification standard, was created by environmental and community leaders in the 1990s;
- PEFC: The Program for the Endorsement of Forestry Certification, the world’s largest forestry certification program, is an umbrella group working with national and large forestry certification programs to create a global certification program; and
- SFI: The Sustainable Forestry Initiative, a U.S. forestry certification program, is under the PEFC umbrella.
3) Consider renewable resources for packaging needs
Guests place an emphasis on whether products have been sourced from renewable resources that have been recycled or plantation-grown, for example.
4) Examine opportunities to employ reusable packaging
Guests appreciate that “greener” value in the containers that store their food, which is why reusable packaging for to-go products is essential. Consider implementing multi-use to-go containers that have several functions and can be used in many ways.
5) Take measures to reduce food waste
This includes composting leftovers, switching to packaging that promotes long-lasting freshness for food, and making the removal of all food from to-go containers simple for guests.
Chipotle to Add Tofu “Sofritas” to Permanent Menu
February 27, 2014 by Leave a Comment
After a successful test run for Chipotle’s vegan protein option, tofu sofritas, in the West Coast last year, the soybean-based staple will be making its way to Chipotle’s permanent menu in New York and Boston locations beginning March 3, announces Grub Street. Chipotle describes sofritas as “organic shredded tofu braised with chipotle chilies, roasted poblano peppers, and a blend of aromatic spices. Hodo Soy Beanery in Oakland supplies Chipotle with GMO-free tofu.
Food & Design: New York’s Nouveau Food Halls, Culintro Event
February 27, 2014 by Leave a Comment
Culintro recently posted their upcoming panel event for April:
“Until recently, New York City food aficionados used to have to buy a plane ticket to experience the incomparable delicacies and endless options that exist at classic international food halls. Now food halls seem to be popping up as frequently as food trucks, on a much grander scale, leaving us diners hungry for more.
The popularity of the Food Hall is not solely based on the food but also on the aesthetic and design. Top designers from across the country have targeted this gourmand culture and have built and created these Food Halls to entice and inspire. The Design Firm, AvroKO will speak about their recent development of Gotham West along with a few other under-the-radar projects in development; Renowned designer, Jeffrey Beers, will speak about his work at thePlaza Food Hall. The conversation will be moderated by Stacy Rauen, Editor, HD Magazine.”
Location: NYIT Auditorium on Broadway, 1871 Broadway
Date: Monday, April 28
Time: 6-8pm
Tickets: $40 for non-members, $25 for members
José Andres to Break Into Fast Food Scene
February 26, 2014 by Leave a Comment
José Andres revealed to Vanity Fair about his plans to enter the fast-food industry in the coming year and a half.
“Maybe I shouldn’t tell you . . . I’m not going to tell you why, but, I’ve been saying for a while that more and more chefs, we need to be [better at] influencing how to feed the many. We only feed the few. I don’t mean only on hunger issues, which I love to see the food community very involved in, solving the hunger and obesity issues in America and overseas, but I believe there’s an opportunity for chefs to have more of a say in how we’re going to feed the vast majority of this planet. You achieve that through the fast-food restaurants. I guarantee you that in the next 10 to 20 years we are going to see more and more fast-food restaurants lead by chefs.”
In response to the interviewer confirming Andres’ interest in exploring the fast food industry, Andres reasoned, “It would be right. Let me ask you: Who do you prefer, a clown organizing your menu—with all due respect to Mr. McDonald—or a chef? I do believe it’s a very simple answer.”
Real Estate Selection Process
February 25, 2014 by Leave a Comment
You’ve developed a business plan and secured the investors— you are now ready for the real estate hunt. This essential component is the final step that will ensure your enterprise dream comes into fruition. Both emerging and existing retail enterprise operators should have a clear idea of requisites to consider before the search begins, and they should know the right questions to ask during the process.
Before viewing spaces with a realtor, or by yourself, it’s important to do as much research as possible. This way, you can come extra prepared with questions and can more easily form accurate judgments. Be sure to line up a qualified real estate agent who understands your needs and preferences. Consider securing an architect and contractor to view the space once you’ve decided you are interested. When one hears the term “research,” a slew of intimidating and exhausting thoughts arise. This research, however, only need be informal; it should involve some online investigation of the following:
- will this location attract your target market?
- what is the traffic flow across the street compared to the that of the street where the enterprise is located?
- what is the size of the retail location?
- is outdoor seating crucial to your enterprise, and will it be possible to make happen?
- is the space located on a corner of the street or in-line (meaning there are other enterprises on either side)?
It would also be wise to perambulate the block of the prospective retail location at different points in the day and week to gauge foot traffic and guest demographic of the vicinity.
Once you’ve completed this preliminary, informal research, the next step is to actually view the space in person. You’ll want to bring a camera to capture specific amenities in order to further analyze later, and you should be prepared to take scrupulous notes. Typical specs worth gaining more insight on include:
- good guy clause
- asking price
- lease terms
- short-term lease options
- liquor license terms, if a liquor license is required
- will you need a basement?
- whether the building is up-to-code (e.g. a ramp to guarantee wheelchair accessibility)
- demolition clause terms
- hood ventilation system access
- why did the space close, or why will it close?
- what is the background of the previous tenants?
- what are the neighboring enterprises (especially competitors)?
- what is the proximity to subways and other common methods of transportation?
Never hesitate to clarify anything that may seem confusing with your agent during the site visit— it can be easy to overlook crucial details during this momentous step. The more photos you take, questions you ask, and amenities you examine will only ease your decision making process later. Keep in mind that once you make an offer and receive the lease, a lawyer must review. As long as you do your part in performing preliminary research and proactively seek spaces that meet your requirements, your ideal enterprise location will become apparent.
Happy Hunting…TaraPaige Group.
Celebrate International Women’s Day at Dylan’s Candy Bar March 8th
February 24, 2014 by Leave a Comment
To celebrate International Women’s Day March 8th, Dylan’s Candy Bar and the Women’s Initiative invite you to spend the afternoon with creative and entrepreneurial women.
Culintro’s Industry Night at Grace Bar 3/10
February 24, 2014 by Leave a Comment
Culintro’s first industry networking event of March will take place at Gramercy’s newest hotspot, where attendees can enjoy favorites from a special food and drink menu.
Date: Monday, March 10th – Tuesday, March 11th
Time: 9pm – 1am
Location: Grace Bar 365 3rd Avenue
Register for this free event.
Parm Opening Upper West Side Location
February 24, 2014 by Leave a Comment
The team behind Parm, Jeff Zalaznick, Mario Carbone and Rich Torrisi, plan to expand their popular Italian casual dining concept to the former Lansky’s Old World Deli space on Columbus Avenue this summer. This is not the only new location in the pipeline for the Italian restaurateurs; Parm will likely come to Williamsburg and Brookfield Place.
Chef Driven Market May Open in Union Square Park
February 21, 2014 by Leave a Comment
As of yesterday, the New York State Court of Appeals ended a six-year-long battle which would determine whether a “Chef Driven Market” could open in Union Square Pavilion; they ultimately acquiesced to allowing it. It’s probable that restaurateur Simon Oren will open his planned full-service establishment with 200 seats; however, the Parks Department has the final say in authorizing the proposed menus along with other operational logistics.
paigepapers.com 