Santina Opening Tonight Beneath High Line

January 12, 2015 by Leave a Comment

The Torrisi team are at it again! Their new concept, Santina, evokes a very 1950’s Italian beach vibe as it is decorated with plenty of venetian glass chandeliers, palm trees and a vibrant neon signage. This past weekend the Torrisi team hosted a soft opening of sorts, for friends, family and members of the press. The opening of Santina to the public will be tonight and is already listed on OpenTable!

Santina will open at 820 Washington Street underneath the high line in the Meatpacking District. The restaurant will be serving a menu based on (but not bound to) traditional Italian coastal cuisine with an emphasis on seafood. According to Grubstreet, Rich Torrisi, Mario Carbone and Jeff Zalaznick’s menu will not include a lot of red meat (one dry-aged T-bone steak will be on the menu), and will also include, amongst other dishes, chickpea flour pancakes, turkey meatballs, agrodolce-glazed octopus spiedini, and a Guanciale e Pepe Stir Fried Rice (yum, see photo here). The restaurant will be open for dinner Monday-Saturday from 5PM to Midnight.

For more photos of the space and more info on the opening, click here.

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Bitten: A Food Conversation

January 12, 2015 by Leave a Comment

On February 6, 2015 a one-day conference will be held at the Scholastic Auditorium in SoHo that positions food as a pillar of pop culture because according to Bitten Food, “‘food influencer’ is a thing! And because food is instagrammed and sexy! And because today an executive chef is as hot as the lead singer of a band!); and features the most important disruptors, entrepreneurs and thought-leaders in the space, talking about the future of food as it pertains to sustainability + giving + feeding + design + delivery + trends + art + and much more…”

Below are a few of the featured topics of the conference:

  • What is the maker movement and what role did food play in making Brooklyn a brand?
  • Is the future of agriculture vertical?
  • What exactly is a food influencer?
  • From cultured meat to crickets, how will we consume protein in the future?
  • What are the most important food trends of 2015?
  • How did print become the new disruptor in food media?
  • How has our understanding and relationship to food changed?
  • What are the most important technologies changing the space?
  • Who are the notable startups to watch?

Tickets are for sale for $200 with a 20% discount for groups of 3 or more. For more information on the conference including a list of the speakers, or to register, click here

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Edible Brooklyn Presents: Sell It Like It Is!

January 9, 2015 by Leave a Comment

On Wednesday, February 4th between 8:00 and 10:00 p.m., Edible Brooklyn will be bringing together some of their favorite local entrepreneurs to answer attendees’  questions about how to run a business in the food and beverage world. A large panel of business-owners will attend the event, including Farm to People, From Scratch Pet Food, Astoria Distilling, Iron Smoke Whiskey and Good Eggs. These local entrepreneurs will be answering questions, sharing stories, and giving out useful advice at the event. Daniel C. Marotta, a trademark and business law attorney, will also be taking questions and giving out some great tips at the event at the Brooklyn Brewery.

Tickets are free for Edible Brooklyn subscribers, and otherwise only $5 (guests must be 21+ years with a valid form of identification). The Brooklyn Brewery is located at 79 N 11th Street, Brooklyn, New York. For more information on this great event or to purchase a ticket now, click here.

Filed Under: Events

ICE: How To Open A Specialty Food Shop

January 9, 2015 by Leave a Comment

Tomorrow, January 10th, TaraPaige’s founder and managing partner, Tara Berman,  will be leading a lesson at the Institute of Culinary Education on how to open a specialty food shop. Four years after earning her CPA, Tara attended ICE, and after graduation she started her tenure at the Thomas Keller Group. Tara is an expert on conceptual development, marketing analysis, financial planning, brand positioning, and strategic operations.

If you have an idea for a specialty food store, this course will help you to evaluate and develop your idea into a real business. From concept and niche marketing to controlling costs and making money, this lesson will teach you exactly how to navigate all the pitfalls of opening your own business, including:

– Developing an overall business plan
– Adding a café, catering, or party planning to an existing business
– Finding a location and understanding the lease
– Designing the business
– Figuring out money and budgeting: financial benchmarks
– Controlling revenue and inventory
– Looking for investors
– Hiring the best and training for service
– Advertising and promotion
– Selling psychology
– Knowing the cycle of service for repeat business

Seats are still available for the lesson Tara Berman is teaching tomorrow, so sign up now! For more information on the course or to reserve a seat, click here

For more

Filed Under: Events

3 Day Food + Enterprise Event in Brooklyn

January 8, 2015 by Leave a Comment

On February 27th-March 1st the exciting Food + Enterprise three day food event will take place in Industry City Brooklyn. Food + Enterprise was founded in 2013 as a social impact, mission driven platform dedicated to promoting understanding and collaboration amongst multiple stakeholders; be it farmers, entrepreneurs, consultants, funders or investors who aim to accelerate change in the local food system.

The event will consist of multiple speakers, workshops, and lastly a fun ‘shark-tank style’ pitch competition! The competition gives selected growth-stage food and farm enterprises an opportunity to present their business plans and launch crowdfunding programs on Barnraiser to an audience of investors, consultants, peers and consumers at the three-day summit dedicated to collaborating to finance for a better food system. The three day Food + Enterprise event will take place at Industry City in Brooklyn which is accessible from the D, N, or R trains to 36th Street. For more information on the event schedule and speakers or to register click here.

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Toklas Society Networking Event

January 8, 2015 by Leave a Comment

This Wednesday, January 14th, the Toklas Society is hosting an exciting event: MM.LaFleur will be inviting attendees to sneak a peak of their New York City showroom. Sarah LaFleur, Founder and Entrepreneur, will be sharing her story which can be applicable for all women looking to start their own businesses, regardless of which industry be it food or fashion. Sarah’s all female executive team, including designer Miyako Nakamura, will be joining her for the discussion.

Following the talk, cocktails designed by Lynnette Marrero will be available courtesy of Zacapa Rum. Attendees will also have the opportunity to shop MM.LaFleur’s great items with 10% of proceeds going to the Food Bank for New York City. The talk given by Sarah and her executive team will begin at 7PM and will take place at 611 Broadway, Suite 309 on the 3rd floor. The event will run until 9PM, so hurry and reserve a spot! RSVP is mandatory as there is a 50 person maximum capacity for this event. To RSVP, click here

 

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How NYC’s Chefs Shop For Produce

January 7, 2015 by Leave a Comment

With the ongoing vegetable craze and emphasis on local, organic produce, chefs have to get smart about their shopping methods. Dan Barber, the chef probably most associated with the emphasis of seasonal produce on menus, recalls his experience at the Greenmarket a decade ago compared to now, “Ten years ago, when we opened Blue Hill in New York City, if I wasn’t there till 10 a.m., it was no problem, now, when we go at 7 a.m., we’re in a panic to get what we need.”

Due to the vegetable-centric menu craze still going strong, chefs are challenged to get the produce they have their minds set on, and are finding ways to get an advantage over others to obtain it. Barber’s secret is to contact the growers during seed-buying time early on in the year: “You have them in for dinner in the cold of winter, with the seed catalogue, then you can get into their minds — hell, I’ll even buy them the seed.”

Amanda Cohen, chef and owner of what will soon be the new ‘veggie’ Dirt Candy, explains that kindness is key in getting your produce at the market, “You have to be really nice to make sure your produce is set aside; asking about their family, inviting them in for dinner — some chefs push to the front, like, ‘Hey do you have my order?’ That doesn’t work.” Chef José Ramírez-Ruiz, chef at the vegetable centric restaurant Semilla, has his own trick: he pays his growers as soon as possible to spare them the fuss with invoicing. “Cash is king. I don’t pay 15 days from now. I buy a product and I pay for it in that moment.”

To read about other chef’s methods of obtaining the exact produce they want and need, click here

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US Demand for Ethnic Flavors

January 7, 2015 by Leave a Comment

The US foodservice market is very attractive to international operators looking to expand globally. According to the National Restaurant Association, restaurant industry sales last year surpassed $680 billion, with the limited-service sector accounting for a third of the total. Due to the rise of importance of the millennial generation, ethnic flavors have become more in demand than they ever have before, which is causing international brands to be able to boom and grow their brands across the US.

As the popularity of the global fast casual concepts grows, chains from Brazil, Asia, Europe and South Africa are jumping into the US foodservice space to compete and expand their concepts. For example, London-based Pret A Manger is thriving by marketing their healthy and fresh products in urban areas with a high pedestrian traffic count. Lauren Hallow, associate editor of news and concept analysis for research firm Technomic states that Pret “really lets people know they use natural, preservative-free ingredients, so the fresh factor is still there. They do have a higher price point, and I think that’s why they’re sticking to these urban areas with affluent consumers.”

Le Pain Quotidian is another chain, from Belgium, that has grown exponentially in the US last year. Aside from the fresh, healthy menu items, what has made LPQ attractive in large urban areas which can at times feel lonely, is their store layout which always includes a large communal table. CEO Vincent Herbert was excited by the challenge of breaking into the US market and was confident they would succeed given their strong core values of enjoying the hospitality aspect and not just the service aspect. LPQ faced higher rent terms than accustomed to in Europe, so Herbert explains that the chain had to ensure that each location would yield high profits quickly, and that their success really came from the brand’s ability to not look like a chain.

Giraffas, a Brazilian steak and burger brand also chose to take on a challenge and enter the US market, but before doing so realized they needed a fast casual makeover to succeed. João Barbosa, CEO of Giraffes, says that the key to keeping the food costs low lays in the cut of the beef known in Brazil as a ‘piranha,’ which is relatively inexpensive in the US and has become popular in their first locations in Florida. The brand is looking to target more urban areas this year such as New York and Boston which will serve as a gateway to these expand westward and eventually franchise.

To read more about international concepts that aim to expand their brands in the US market due to an increased demand for global flavors, click here

 

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Restaurant Finance and Development Conference 2014

January 6, 2015 by 2 Comments

Every November, TaraPaige heads to Las Vegas to attend the annual Restaurant Finance and Development Conference. The conference is attended by restaurant CEO’s, owners, operators, and finance professionals from all over the country. Attendees have the opportunity to meet, mingle and learn from investment firms, real estate developers, and other financial firms to source financing, make deals, and locate new business opportunities. Each year brings a new set of hot topics regarding the current lending and investment environment for food enterprises.

As we begin 2015, we would like to share with you a few of TaraPaige’s key takeaways from this year’s conference.

  1. Markets Are Still Strong! Contrary to popular belief, recent markets conditions are still promising for the restaurant industry. It is understood that restaurant sales follow consumer discretionary income and with recent index highs, increased household income, and more diverse dining options than ever before, we can expect total restaurant sales to benefit. Even since 2009, the U.S. restaurant industry has returned to historical growth rates, with total sales rising about 3 percent a year, slightly ahead of inflation.
  1. Capital Raising – Know Your Audience: Raising capital for your enterprise is never an easy feat, but knowing the stage of growth for your business is key. First time owners and operators will typically source initial funding from friends, family or themselves as banks and institutional investors are often weary of new concepts without a proven business model. For institutional capital, lenders and investors like to see a clear path for growth, strong cash flow, and established operations. This is also geared towards later-stage growth companies looking for larger capital commitments. High net worth individuals may be another financing opportunity for those who have the right concept, created the connection, and are looking for a substantial investment and partnership.
  1. Casual Dining Revival: Perhaps the forsaken stepchild of recent years, casual dining is at an interesting turning point. After seeing a significant evolution from family dining, to the popularization of ethnic foods and a focus on healthy cuisine, owners and operators are looking to reset and restart growth in this category. Strong brand positioning, concept differentiation, target market knowledge, and end-to-end engagement across the organization will contribute to positive growth. After all, consumers will make their choice by brands and experiences, not based on industry dining segments.
  1. Future Food Trends: By the time you’ve nailed down the current food trends, it’s likely the industry has already moved on. However, there are a number of movements that have made their way across dining segments and different concepts across the country. Ever since the explosion of ethnic and fusion cuisine, flavor and more specifically, spice is here to stay. Consequently, menu differentiation and chef-driven concepts have soared in popularity. Seasonality and local-sourcing now play a large role in menu items while non-traditional menu structures such as small and shared plates are popping up everywhere.

The restaurant industry is constantly evolving, with new opportunities for growth and investment each year. The Restaurant Finance and Development Conference offers great networking opportunities, but also insight into practical operational and financial topics presented by the top experts in the industry. We thoroughly enjoyed our trip and will see you again next year!

 

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Potential New Hotel Restaurant in Nolita

January 5, 2015 by Leave a Comment

This past year certainly showed an increase in hotel restaurants in New York City. This phenomenon of restaurants with big name chefs appearing in hotels will surely continue into this year. Phil Suarez, a frequent partner of big name chef Jean-Georges Vongerichten, recently told the post that they have been toying with some ideas for a hotel project in Nolita. This would be Phil Suarez’s first hotel project.

According to the Post, Suarez stated, “Jean-Georges is the star. He is so prolific, he will come up with something new and exciting for that area…At the moment we are in the early stages of discussion.” Jean-Georges recently opened several spaces in the Edition hotel in Miami including a food hall, restaurant and bar. A representative has also confirmed that his latest project, ABC Home Grown, will also be opening this spring. For more information on the potential hotel restaurant project in Nolita, click here.

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