Cosme Restaurant Chef Daniela Soto-Innes on Being a Young Boss in the Kitchen

June 20, 2018 by Leave a Comment
Screen Shot 2018-06-20 at 10.26.06 AM.pngCosme, 35 E 21st St, New York, NY 10010

“Chef Daniela Soto-Innes got her start in kitchens by lying about her age. She started working at restaurants at the age of 14, never revealing how young she really was. At age 23 she moved to New York City to open Cosme. Within two years of the restaurant’s opening, she was named the James Beard Rising Chef of the Year, and Cosme landed on the World’s 50 Best Restaurants list. She is now a partner at the restaurant, as well as at the team’s latest space, Atla. Here, she shares how she gets it all done.

I wake up around 7 or 8 a.m., and I do some kind of workout, whether running or cycling or yoga. After that, I go to work, and I kiss everyone on the cheek right when I come in to both of the restaurants. At Cosme I’m like the psychologist. Everybody wants to talk to me and tell me what happened while I was away, tell me which ovens broke. I always do service at Cosme at night. But that’s it, that’s all I do. It passes by very fast. I wish there were five more hours between 9 a.m. and 10 a.m.”

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Filed Under: Enterprise Insight, Heard on The Street, Local Market Buzz, Operations, Trending Now

Fresh foods continue to drive in-store sales, report notes

June 20, 2018 by Leave a Comment

“Fresh foods are driving 49% of dollar growth across fast-moving consumer goods categories at retail, according to a report from Nielsen. In all, fresh and perishable foods account for $177 billion in sales.

Although e-commerce sales continue to grow, Nielsen says companies looking for immediate growth opportunities shouldn’t ignore the perimeter of their stores, noting fresh and perishable foods generated sales nearly 14 times as high as all online food and beverage sales this year. The report suggests supermarkets looking to grow their fresh sales should look beyond a category-specific approach and take a more holistic view that leverages opportunities across the produce, bakery, deli and meat departments.”

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Filed Under: Global Market Buzz, Heard on The Street, Operations, Opportunities, Trending Now

Spanish Food Hall Will Be Open Next Spring

June 18, 2018 by Leave a Comment

Image result for spanish food

“Mercado Little Spain in his first New York project and a collaboration with Spain’s most famous culinary siblings Ferran and Albert Adria.

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Filed Under: Cooking, Local Market Buzz, Openings, Opportunities

Nestle planting seeds in new frozen food brands

June 18, 2018 by Leave a Comment

“Nestle S.A. will invest in Outsiders Pizza Co. and Wildscape while giving them time to make their mark in the frozen food category. The two brands are examples of new innovation models called “internal incubators” by Nestle.

“What we try to do there is to reproduce what start-up companies would do but benefitting from the scale and the strength of Nestle,” said Laurent Freixe, executive vice-president of Nestle S.A., on June 13 at the Deutsche Bank’s dbAccess Global Consumer Conference in Paris.”

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Filed Under: Global Market Buzz, Heard on The Street, Opportunities

New York Restaurants Open Kitchens to Refugee Chefs

June 15, 2018 by Leave a Comment

refugee food festival

“As many people in the restaurant industry grow increasingly vocal about immigrant and refugee rights, an NYC festival shows how chefs are making a tangible impact—and how diners can, too.”

“The Refugee Food Festival, which launches in New York City on June 14 and runs until the 17th, is a significant act of solidarity; three restaurants are opening their kitchens to two refugee chefs. Chef Nasrin, of Iran, and Diaa Alhanou, of Syria, will be hosting three unique dining experiences in the city, serving cuisine from their home countries.”

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Filed Under: Local Market Buzz, Openings, Opportunities, Shopbuzz

Low price growth signals tight financial times for grocery

June 14, 2018 by Leave a Comment

“As prices fall or stay the same for many grocery items, consumers will rejoice — or they may not notice. But grocers notice in a big way. Already low margins have shrunk even further, and there is less room to cut costs in order to stay competitive. Last month’s prices only increased in one sector. They decreased 1.3% for nonalcoholic beverages, 0.6% for dairy, 0.4% for produce, and 0.2% for bakery products, according to BLS statistics. The increase in meat, poultry, fish and egg prices just barely pulls grocery stores into having net higher prices.”

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Filed Under: Enterprise Insight, Global Market Buzz, Operations, Uncategorized

Employee touching hair then preparing food leads to failed inspection.

June 13, 2018 by Leave a Comment

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“SAN ANTONIO – A sushi restaurant in the Blue Star complex failed a city health inspection last month after an employee was seen touching their hair then continuing food preparation work. The inspector also noted that the restaurant needed, “an overall cleaning and organizing of personal and establishment food and dish wares.”

“Metropolitan Health Department records confirm that Sukeban had corrected all of its violations.”

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Filed Under: Enterprise Insight, Global Market Buzz, Uncategorized

How Restaurants Are Winning Over The Youngest Diners

June 13, 2018 by Leave a Comment

“Kids menus—particularly at chain restaurants—have taken a beating for being unhealthy, uninteresting and unevolved. But while parents have pushed for the elimination of sugary soft drinks and the addition of fruit and veggies, it’s not just healthier menu choices that make a restaurant kid-friendly. Service, ambiance and the dining experience as a whole matter to parents and their children—especially the largest group of parents: millennials.”

Read more here.

Filed Under: Events, Global Market Buzz, Operations, Opportunities, Uncategorized

NYC Has a Ban on Black Foods with Activated Charcoal

June 8, 2018 by Leave a Comment

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“The DOH has forced at least Morgenstern’s and Round K to stop selling their popular black-colored edibles.”

“Scientists are generally skeptical of the purported health benefits of activated charcoal, like getting rid of bad chemicals in the body, but in small quantities, activated charcoal is not going to hurt you, either. It’s become super trendy for cafes and restaurants with a healthy bent across the country to serve, both in beverages and in foods. Cocktails, burger buns, bagels, and juices have all been sold with the stuff lately.”

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Filed Under: Closings, Local Market Buzz

Starbucks Raises Its Coffee Prices

June 8, 2018 by Leave a Comment

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“Evaluating prices periodically allows us to balance the need to run our business profitably while continuing to provide value to our loyal customers and attract new customers – the spokesperson said.”

Read full article here.

Filed Under: Global Market Buzz, Operations, Trending Now, Uncategorized
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