Two simple ingredients: Avocado’s & Toast. This phenomenon has made it way through countless food blogs, menu items, Instagram accounts, even T-shirts.
How did it start? Where did it come from? Why did it get so viral? One can only fathom the possibilities. One thing is for sure though, it’s nearly impossible to escape the power of the internet these days. Jayne Orenstein from The Washington Post explains here
From McDonald’s to Wendy’s our countries fast food giants have their eyes set on…Columbus, Ohio?
Sure, demographics play a huge role – age, socioeconomic status, education, etc.
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After many delays, FICO Eataly World is set to soon open in Bologna, Italy. In total, the space is a whopping 20-acres. It will have workshops, livestock, around 100,000 square feet of markets, restaurants and bars. Perhaps because the space is so large and you could never fit it all into one day, there will even be a Hotel on the premises. It is expected that about 6 million people will visit the space annually. Overall, this is quite the ambitious endeavor, and only time will tell if it is a sensible one.
You can read more about this Italian food theme park at Bloomberg.
Wagamama, a popular British-headquartered Asian noodle restaurant chain, opened up it first location at West 26th street, 5th Ave, NYC, with obsessive following. Although there are many Japanese style noodle restaurant such as Tabata, Ippudo and Ajisen already out there in New York City, with successful experience over decade at Boston, Wagamama could bring more flavor choice to NYC Roman fans.
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Photo Credit: Bryan Thomas
Michelin made an early release of their 2017 restaurant rankings for New York yesterday. The top six remain the same with Chef’s Table at Brooklyn fare, Eleven Madison Park, Jean-Georges, La Bernardin, Masa, and Per Se. An addition of Aska in Williamsburg, Brooklyn has been made to the list. Unfortunately, with the addition of several newly ranked restaurants, some must be taken off. Brushstroke and Bouey, M.Wells Steakhouse, Pok Pok NY, Somtum Der, Spotted Pig, and Sushi Azabu are a handful that have lost their one-star rating. Be sure to pick up your Michelin guide this week when it goes on sale. Read more here.
The New York Times reports that Newman’s Own – the company founded by Paul Newman and known primarily for their salad dressings – is rebranding their packaging in order to reach more millennial consumers. The company, which donates all of its profits to charity, is looking to make that fact more apparent on their products. A recent study conducted by the Narrative Content Group found that only 12% of millennials were aware of the charitable aspect of the company. Since 1982, the company has donated over $485 million to various charitable organizations. While philanthropic efforts have become more apparent in marketing in recent years, this story raises questions about the best ways to both carry out these charitable missions and how to share that information with consumers.
You can read more about Newman’s Own decision over at The New York Times.
Vietnamese noodle soup, which is known as pho, is a traditional dish of Vietnam. It includes noodles made from rice, beef or chicken, and is often served with fresh mint, basil, lime, and bean sprouts. Consumer can also order raw beef fillet with their soup. Pho is usually eaten at lunch or dinner. Northern and Southern of vietnamese noodle soup flavor is different. In the north, people use wider noodles and more onion. Southern vietnamese tend to use slimmer noodles and soup tastes more sweet. In recent years, the Pho becomes more and more popular in America, usually a bowl of noodles cost $5-$7.
If you want to know best places to have Pho, please click here.
Today, operation of a restaurant business two things must be coherent, one is food and another one is service, these two things are inextricably interrelated. In the past, delicious food probably is good enough to attract customers to enter a restaurant to spend their money. But now, if the restaurant only has delicious food but bad service, which would not take customers’ attention anymore. In a restaurant, excellent communication and customer care skills are universal attributes of the outstanding practitioner. Food service personal will work as part of a team and with other teams in the restaurant. So in order to increase profitability of a restaurant, the owner and practitioner should give emphasize on up selling and customers attraction and satisfaction. There should not be any gap between customers’ expectations and delivered service and food. Specially, for all restaurant practitioners need to know, food is not only key factor to impact profit of operation restaurant business, the diversity of skills associated with restaurant service is therefore likely to keep expanding.
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Sugarfish opened this month on East 20th St. in the Flatiron District. The wildly popular business from the West Coast has imported their particular brand of sushi and sashimi to Manhattan. Offering a service fee included, multiple option prix fixe option for Manhattan lunchers, Sugarfish is already making noise in food circles. This week people were observed lining up as early as 11:30 for a chance to eat at the restaurant. Last Friday, an over 4 hour wait was quote for guests seeking to dine in the restaurant. The combination of relatively cheap prices and good quality fish seem to be driving the desire to eat at Sugarfish. Only time will tell for how long the hype lasts.
You can read more about Sugarfish here.
Shake Shack released quarterly earnings on Wednesday. The company’s $3.8 million net income represents a 153 percent increase from last year’s 1.5 million. Likewise, revenue increased from $53 million in 2015 to almost $75 million. Shake Shack currently operates 105 locations worldwide, and plans to open 19 new domestic stores this year. 3 new international locations are also possibly in the works.
You can read more about this here.
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