Priceline to Buy OpenTable

Priceline Group Inc. (PCLN), the largest US online travel agent, is buying OpenTable Inc. in a $2.6 billion deal. OpenTable is a company that helps restaurants manage and accept their reservations via mobile apps and online. Priceline is looking to add these restaurant reservations to their travel bookings online. The two companies stated that the deal is expected to go through in the third quarter.

Mark Mahanay, an analyst at RBC Capital Markets expressed that this will be a smart merger by stating, “We see this deal as likely part of Priceline’s move into offering a much broader range of local e-commerce services to what is a very attractive customer set.”

Priceline will be able to benefit tremendously from OpenTable’s mobile business. This acquisition will bring in over 15 million diners per month in over 31,000 restaurants. Priceline also has plans to expand beyond the US which will  good exposure for OpenTable to get demand in new markets.

To read more about the acquisition click here

Top North Fork and Hamptons Bakeshops

Hapmtons.com compiled a list of the top ten bakeshops to visit this year in the Hamptons and North Fork. From breads and pastries  to cookies and cakes, here are a few bakeries to visit in the area:

Ye Olde Bakeshop: This bakery is mostly known for their giant linzer tart cookies, but the cinnamon buns, cinnamon cookies and cherry turnovers are also worth the trip.

Simon’s Beach Bakery Cafe: This bakery has been around for nearly 25 years and recently underwent a renovation. They acquired a liquor license, have a larger selection of baked goods and are also serving kosher breakfast and lunch foods.

Levain Bakery: Levain Bakery’s famous chocolate chip cookie can now be found in Wainscott. Aside from their amazing six-ounce cookies they also offer an assortment of rustic breads. As a nice touch, the products that are not sold during the day are donated to the needy.

 

To see the full top ten list of bakeshops click here 

Modernist Cooking not Immune to Modern Real Estate

After 11 years Wylie Dufresne is forced to close his lower east side modernist restaurant, wd~50. November 30th will be the influential restaurant’s last night of service. Wd~50, named after the chef’s initials and the address, 50 Clinton St, is a fine-dining New American restaurant known for the chef’s experimental cooking methods and unique use and manipulation of ingredients. Wylie Dufresne had a vision and he admirably stuck to it for 11 years, never rethinking his concept or straying from his original idea.

Unfortunately, a developer has plans to build on the site which is forcing the restaurant to have to close. Wylie is looking for a new location in the city but has nowhere specific in mind at the moment. After Wylie announced that the restaurant would be shutting its doors, a number of disappointments with the situation were expressed by fellow chefs and thoughtful testaments flooded the twitter feed. David Chang, Korean chef/entrepreneur and founder of Momofuko added “This is unfortunately what’s probably going to happen to almost everybody, unless you can buy the building.”

To read more about the closing of wd~50 click here

 

Corporate Food Trucks?

The food truck scene originally was attractive to customers because they were able to taste new specialty food items at a reasonable price. Of course there are many different kinds of food trucks, not all selling artisanal homegrown products, but overall they were presenting the customer with unique food options.

This movement is not only a cheaper alternative to selling products, but it also gives the cooks a means of creating a fan base and establishing themselves in the competitive dining scene. Soon enough, however, large fast food chains and franchises began to launch their own food trucks. In the past couple months there has been a resurgence of larger corporations setting up their own trucks that clearly will not be selling handmade special products. This will certainly have implications for the smaller food trucks who will be competing with the giant corporate ones.

To read more about how this could impact the food truck movement, click here

 

Cherche Midi Restaurant to Open Tomorrow Night

Keith McNally will open his new French restaurant Cherche Midi in the same space that used to house his Italian restaurant, Pulino’s Bar and Pizzeria on Bowery. The space has been completely renovated in the past six months, and although the main structural aspects have not changed much, the space now has a completely different feel. The kitchen will be run by Shane McBride, former chef de cuisine at Balthazar and Schiller’s, and former sous chef of Minetta Tavern, Daniel Parilla.

The menu is classic French including dishes such as salad niçoise, steak tartare, frogs legs, and skate wing meunière. A special burger with roasted mushrooms, gruyere cheese and bacon marmalade will also be featured. The final menu will be revealed tomorrow at the opening!

To check out a few photos of the new space and to read more click here

 

 

San Francisco to Raise Hourly Pay

The mayor and board of supervisors in San Francisco have announced a proposal to raise the minimum wage from the current $10.74 per hour to $15. This measure will be put before voters in San Francisco this coming November. The proposal comes shortly after Seattle’s city council voted unanimously for a wage increase.

In Seattle however, there will be different length phase-in plans depending on the size of the business whereas in San Francisco there will be no differentiation.  In San Francisco, the suggested measure would raise the minimum wage gradually having different increases to be in place by certain dates with the final $15 per hour to be in effect by July 1, 2018.

This proposed measure would have different implications and impacts on smaller businesses. Pete Sittnick, chair of the Golden Gate Restaurant Association, argues that the wage hike would actually make a larger disparity between tipped workers and back-of-the-house employees. Rather than help solve income inequality issues, this measure would only worsen the situation.

Gwyneth  Borden, executive director of the GGRA also shares similar views on the measure, stating that, “It is extremely frustrating when those most impacted by these laws are not part of the decision; even more so, as labor has collective bargaining agreements, so the minimum wage really doesn’t apply to them — just our members toiling to make ends meet.”

 

To read more about the proposal and its implications, click here

New App Means New Competition for Fast Casual

In an effort to add more emphasis on speed and hospitality, BJ’s Restaurant and Brewhouse launched an app last Tuesday that allows diners to place their orders before arriving at the restaurant. BJ’s Chief Executive Gregory Trojan believes that being hospitable is the most important task for a waiter. The casual-dining restaurant chain’s goal in launching the app is to shift the wait staff’s duties to enable them to focus on being more conscientious of the customer.

The customer is placed on the wait list once they have ordered via the app, eliminating the need to wait at the host stand upon arriving at the restaurant. The kitchen fires the meal once the customer is seated to ensure the food is hot when it arrives at the table. The app also offers a mobile payment option at the end of the meal eliminating the need to wait for the check.Trojan assures that the app will not mean less waiters but simply that the waiters will be removed from the ordering process.

The increase in speed and service will be an added draw to the customer which will enable BJ’s to better compete with fast casual establishments. Panera Bread and McDonald’s have also been experimenting with different ways to include the customer to streamline the ordering process.

 

To read more about the app launch and what it means for the future click here

 

Breaking into the Breakfast Business

Breakfast is probably one of the more routinized aspects of our daily lives. According to CivicScience.Inc, 61% of consumers eat breakfast at home, but rather than attempting to convert this group, establishments should jump on the opportunity to offer breakfast-on-the-go. Starbucks and McDonald’s have mastered this area, especially given the convenience of the drive-thru which fast casual establishments simply do not have. Therefore, in order to be successful when launching into a breakfast venture, the consumer must feel it is worth spending a little extra time out of their morning in your establishment. A few ways to help achieve this is by introducing original menu items with new flavors and packaging, serving a great quality cup of coffee, ensuring a timely speed of service, and overall delivering on the consumer’s breakfast desires and expectations.

 

To read more about tips on how to tackle the breakfast opportunity, click here

 

Ice Cream Parlor Opens on LES

Nick Morgenstern is opening Morgenstern’s Finest Ice Cream parlor this Friday on the Lower East Side. Nick Morgenstern, a classically trained pastry chef, has worked in some of the best restaurant kitchens such as Daniel and Gramercy Tavern, and currently runs Goat Town and El Rey restaurants. His dream ever since he graduated culinary school fifteen years ago however, was to open an ice cream parlor. He has had this concept in the works for quite some time, and lucky for us the parlor is opening right in time for the summer months on Rivington St. near Bowery. One thing that stands out about Morgenstern’s Finest Ice Cream is that it has counter seats spread throughout the parlor where the customer can receive service, which is why it is referred to as an parlor as opposed to a shop. The menu includes many eccentric ice cream and sorbet flavors and unusual toppings. The parlor will also be offering a very special take on the classic ice cream sandwich..

 

To read more about the menu and to see pictures click here 

 

Intelligentsia Coffee now inside Urban Outfitters!

The new location of Chicago-based coffee company Intelligentsia can now be found inside the Urban Outfitters at Herald Square. The shop opened in a great space within the Urban Outfitters shop at the end of last week. The space has a full white marble counter top, large decorative coffee urns, a pour-over station and uses a La Marzocco espresso machine. Unlike its outpost in the High Line Hotel, in addition to sweets from Mah-Ze-Dar bakery this location also conveniently serves salads and sandwiches to go. The savory options on the menu are being managed by Urban Outfitter’s director of food service.

Next time you find yourself in Herald Square you can pop into Urban Outfitters for a delicious cup of Intelligentsia coffee!

Intelligentisa Coffee
1333 Broadway
New York, New York 10018

To view some pictures of the new space click here