Save time, save money: Run your small business from your smartphone.

August 23, 2018 by Leave a Comment

“In the last few years, there has been an explosion of cloud-based, mobile apps (or mobile versions of desktop software applications) that make it easy to stay on top of most of your business operations right from your mobile phone. And that’s great for today’s small-business owner, because you’re more likely than ever to be on the go: meeting customers, traveling to trade shows, balancing work life with family needs.”

Useful apps:

• Money management and accounting. Send out invoices, track time, pay bills, run payroll, track mileage and more: QuickBooks, Xero, FreshBooks, Intuit Online Payroll, Harvest, Wave, Bill.com, Shoeboxed, Everlance

• Payments: Receive payments instantly from customers. Square, PayPal Here, QuickBooks GoPayment

• Make sales: Turn your phone into your storefront and make sales directly to customers. Shopify, Etsy, Facebook, Instagram

• Scheduling: The apps take bookings and appointments, accept upfront payments, send clients reminders and more. Square Appointments, HouseCall Pro, Acuity Scheduling, Timely, Eventbrite Organizer

•Document storage and sharing: Store, share and access your files from any device. Google Drive, Zoho Docs, Dropbox, Box, Hightail Spaces

• Communications: Communicate with customers and manage your team back home. Skype, Google Hangouts, WhatsApp, Join.Me, Webex

•Newsletters: Manage and monitor newsletter campaigns you’ve created in advance on your desktop. MailChimp, Constant Contact, Emma, Aweber

(…)

View more useful apps to run you business here.

Filed Under: Global Market Buzz, Local Market Buzz, Operations, Opportunities

Popular Middle Eastern Restaurant Gazala’s Is Back on the UWS

August 23, 2018 by Leave a Comment

Gazala’s is once again open on the Upper West Side. The popular Druze restaurant with its signature thin, springy pitas closed in the neighborhood in 2015, and is now back at 447 Amsterdam Ave. between 81st and 82nd streets.

Chef-owner Gazala Halabi has an expanded menu and a full liquor license here. New dishes in addition to her classic spreads, salads, fish, and kebabs include shrimp hummus, a cauliflower tahini salad, and shawarma. The bar in the 100-seat space focuses on Israeli wine and cocktails with arak, an anise liquor.

The UWS location was busy before it closed. Halabi has been looking to return to the neighborhood since, but two leases prior to this fell through. She was 27 when she opened the original location of Gazala’s in Hell’s Kitchen. Now 39, she says the differences in this new location come with that age.

View more here.

Filed Under: Events, Heard on The Street, Openings
August 22, 2018 by Leave a Comment

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See more here.

https://paigepapers.com/2018/08/22/17031/

Filed Under: Events, Heard on The Street, Opportunities

Why Employment Branding Doesn’t Work

August 21, 2018 by Leave a Comment

“The U.S. unemployment rate is at an 18-year low. There are more job openings than there are eligible workers to fill them. Employers face rising labor costs amid stagnant productivity. It’s no wonder that many companies have prioritized employment branding as a critical talent strategy.

Employment or employer branding – efforts to promote a company as desirable employer – has grown as a means for attracting employees and competing in the current war for talent that rages in many sectors. Many companies have developed elaborate positioning strategies and communications campaigns to recruit prospective employees. But many employers also struggle to determine the most effective employment branding approaches, and many of their efforts fail to attract the type and quantity of candidates they seek.”

View more here.

Filed Under: Global Market Buzz, Operations

Queens’ Best Thai Restaurant Will Expand to Manhattan

August 21, 2018 by Leave a Comment

“If you were to draw up a map of the city’s essential restaurants, you’d have to include Ayada. The Elmhurst spot is, some argue, New York’s best place for Thai food, and an anchor of a local community that’s blossomed around it. A decade after opening, the food remains invigoratingly great and the space unquestionably charming. Owner Duangjai “Kitty” Thammasat remains totally committed to the restaurant; when she travels, such as to visit Thailand, her sisters help run it. It’s a bit of a surprise, then, that Thammasat will expand out of Queens and into the Chelsea Market this fall.”

“The second Ayada will be in the location of the old Chelsea Thai, a 1,300-square-foot space with seating for 45. The designer is the same one behind the original restaurant, Thammasat’s longtime friend Francisco Diaz. “We’re trying to save as much of the essence we have here already,” says her daughter Ayada Thammasat. (She did compromise with the Market’s operators on an open kitchen, something she’s meeting them halfway on.) “She likes how the restaurant is now and she wants people to, I guess, incorporate themselves into her culture, as well, instead of her changing too much of it.”

Read more here.

Filed Under: Events, Heard on The Street, Meet The Owner(s), Openings

A Strategy To Deal With Repetitive Questions

August 20, 2018 by Leave a Comment

Filtering Questions To Get Team Members To Think
Create your list of filtering questions by keeping a journal next to your desk or using the note-taking app in your smartphone. Simply record the questions you get asked or the questions you ask yourself, says Denn. Some people will have just a few filtering questions, while others may have many more.

See more here.

Filed Under: Operations

Black Seed Nomad opened a fourth location for the bagel shop

August 20, 2018 by Leave a Comment

Black Seed Bagels NoMad - bagels

The menu balances traditional offerings with more adventurous combinations, from smoked salmon with cream cheese to buffalo cauliflower and beet-cured lox. Other must-try options include the Miami Vice (turkey melt with Swiss cheese and dijon mustard), Milk & Honey (ricotta, apple and honey), and The Combo (loaded with meats and pepperoncini peppers). Did we mention the pizza bagels, served open-faced with melted mozzarella and  pepperoni?”

View more here.

Filed Under: Enterprise Insight, Events, Heard on The Street, Openings, Retail Spotlight

Spending at Restaurants in the U.S. Sets a New Record

August 17, 2018 by Leave a Comment

“Spending at U.S. restaurants surged over the past three months by the most on record, making it both a bright spot for the economy and a risk if appetites for eating out return to normal.

Sales at food-service and drinking establishments rose 1.3 percent in July to $61.6 billion, the Commerce Department reported on Wednesday. That brought the three-month annualized gain to 25.3 percent, the fastest pace in figures going back to 1992.”

View more here.

Filed Under: Enterprise Insight, Heard on The Street, Trending Now

Food Halls Are the New Food Truck

August 17, 2018 by Leave a Comment

In 2013, on a windy stretch of 11th Avenue in Manhattan the Gotham Organization, an NYC developer, built a new residential high rise. Rather than installing a Duane Reade or Citibank as its first floor commercial tenant, it built something it thought might draw people westward: a 10,000-square-foot urban food bazaar, serving everything from tacos to pizza to ramen.

In modern metropolises, where rent is high and space is tight, mixed-use spaces can be community hubs as well as viable business operations. LA’s Grand Central Market, which opened in 1917, is one of the oldest still-thriving food halls; New York City’s Chelsea Market erected its retail spaces, which also rent to full-service restaurant operators, in the late 1990s; and San Francisco’s Ferry Building started renting food counter stalls to local purveyors in 2002. When Gotham West Market opened five years ago, it was following in the footsteps of these earlier markets, but added modern conveniences and targeted marketing that helped ignite a new trend.

Read more here.

Filed Under: Events, Global Market Buzz, Local Market Buzz

How To Establish Your Restaurant Mission Statement

August 16, 2018 by Leave a Comment

“As you think about your mission statement, it’s important to differentiate between your mission and vision statements. For example, mission statements of restaurants typically discuss your objectives and overall approach to those objectives.

Alternatively, a vision statement outlines your long-term plan for the future. Both of these statements together pack a powerful punch for explaining who you are and why you do what you do.”

Read more here.

Filed Under: Operations
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