A Rooftop Pool and Bar With a Skyline View Opens in Williamsburg Next Week

July 6, 2018 by Leave a Comment

Screen Shot 2018-07-06 at 12.33.53 PM.png

“The collection of rooftop bars in Williamsburg gets a new player next week at the Williamsburg Hotel, which has a pool along with its full bar and Manhattan skyline views. The hotel rooftop, located at 96 Wythe Ave., will serve food from the downstairs restaurant Harvey, including farro salad and lobster rolls. Frozen drinks, cocktails, beer, and wine are available, too. A day pass for 11 a.m. to 6 p.m. costs $65 Monday through Thursday and $100 Friday through Sunday; the rooftop bar stays open until midnight Sunday through Wednesday and until 2 a.m. Thursday through Saturday. It opens next Friday, July 13th.”

Read more here.

Filed Under: Events, Operations

How Can Grocers Drive Alcohol Sales in an Ecommerce World?

July 5, 2018 by Leave a Comment

“Something strange is happening when consumers move their grocery spending online: They don’t buy alcohol. In a brick-and-mortar supermarket, around 5 percent of consumer spending goes to alcohol, according to data from Progressive Grocer.When a consumer shops for groceries online, however, only 0.7 percent of every dollar goes to the alcohol aisle.”

“In other words, alcohol’s share of grocery spending is 85 percent lower online than in brick-and-mortar stores.”

“If alcohol sales continue to underperform online and if online grocery sales grow as fast as analysts expect, then supermarkets could lose $3.9 billion in annual alcohol sales per year by 2022. That’s an astounding turnaround, considering that between 2011 and 2016, alcohol was the fastest-growing category in grocery.”

Read more here.

Filed Under: Operations, Opportunities

Inspired Indoor-Outdoor Bar in Williamsburg

July 5, 2018 by Leave a Comment

“The Woods Team Expands With ’80s Surfer-Inspired Indoor-Outdoor Bar in Williamsburg. Right under the BQE at 307 Meeker Ave. at Frost Street, the Breakers fills 2,500 square feet with neon signs, saturated colors, and skateboards and surfboards. The style pulls from ’80s surfing and skateboarding looks, with a little dose of disco in the mix, Rosen says. An elaborate mural on the floor, for instance, is inspired by skateboard design.

For drinks, the Breakers goes hard on tiki-inspired draft cocktails. The bar stocks 15 of them, including a zombie, rum punch, and ginger mai tai. All cost $10, with the exception of a Sex on the Beach, which will always be $5.”

To read more go here.

Filed Under: Heard on The Street, Local Market Buzz, Openings, Trending Now, Uncategorized

How To Design A Restaurant Menu

July 3, 2018 by Leave a Comment

“Everyone has been to a restaurant where the menu has really stood out from the crowd. But everyone has also been to plenty of restaurants where the menu looks exactly the same as dozens of other menus, just filled with different information.”

“Handling your own restaurant menu design can sound like a daunting task if you don’t have a design background or the funding to bring in the pros, but rest assured that it isn’t anything the average restaurateur can’t handle with a little bit of the right information.”

To read more click here.

Filed Under: Enterprise Insight, Openings, Opportunities, Uncategorized

Restaurant Owners And Servers Battle Over Proposal To Raise Minimum Wage

July 3, 2018 by Leave a Comment

“A proposal to raise the minimum wage for restaurant servers could reduce sexual harassment in the industry and improve the living standards of workers, or force small, struggling New York restaurants to close their doors—depending on who you ask. Yesterday morning, the Department of Labor held their last hearing on whether or not to raise the tipped minimum wage on par with state minimum wage, and eliminate the tip credit, which allows restaurants to pay a lower minimum wage as long as tips make up the difference.”

“Food Service workers in New York City have a minimum wage of either $8.00 or $8.65, depending on the size of the restaurant (outside the city, the minimum wage drops to $7.50), compared to $15.00 for the rest of New York City workers ($13.50 for small employers).”

To read more click here.

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

Restaurants can now lease kitchen equipment from Welbilt

July 2, 2018 by Leave a Comment

“Restaurateurs have a new way to access kitchen equipment. Welbilt, a global provider of commercial foodservice equipment, has launched a leasing program to provide all of the hot, cold and beverage equipment needed to run a professional kitchen. The program is available to customers in the United States, Hubertus Muehlhaeuser, Welbilt president and CEO, said in a company press release.

Leasing allows them to change products, implement new technologies, create better efficiencies, get new warranties, update kitchen layouts, and even develop new menu concepts with little to no extra costs.”

Read more here.

Filed Under: Enterprise Insight, Global Market Buzz, Opportunities

How to Survive Year 1: A Reflection With 2018 JBF Best Chef Nominee

June 28, 2018 by Leave a Comment

38113Zoe_Bio_Pic

“What advice would you give other chefs looking to open their own restaurant?
Can I say “don’t do it”? Is that allowed? In Chicago, and across the country, every day there are new restaurants opening. Whether you are a chef or ops/FOH person, you better make sure you have a strong partner doing it with you. I would never recommend doing it without that. And be really f**king sure there is nothing else on this planet that you could do with your time. You should only open a restaurant if there is nothing else that is going to make you happy. It’s so hard and it’s so uniquely challenging and the competition is fiercer every day for guests and also for team members. The craziest thing is when you see somebody open a restaurant that does not have a chef partner and then you watch chefs go in and out; anyone without a strong partner is probably doomed for failure.”

Read the full interview here.

Filed Under: Cooking, Global Market Buzz, Meet The Owner(s), Operations

Anthony Bourdain’s Biography Will Be Released in 2019

June 28, 2018 by Leave a Comment

Anthony Bourdain was a man who was often at work: on Parts Unknown, on a business venture, or on a manuscript for a new book. So while it may not seem much of a surprise that Bourdain’s story will continue, today there’s news of a forthcoming biography that sounds like it will follow a nontraditional format, and one that’s particularly suited to the late writer and television personality’s unpredictable life.

To read more click here.

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

Tulum’s Gitano Opens Tropical Outdoor Soho Restaurant

June 27, 2018 by Leave a Comment

Screen Shot 2018-06-27 at 9.09.05 AM.png

“The 24,000-square-foot seasonal restaurant from co-owners James Gardner and Melissa Perlman opens to the public at 76 Varick St., at Canal Street.A representative tells Eater that the menu of Mexican fare, cooked on open fire, will be limited until mid-July. At a preview on Thursday night, dishes included grilled avocado with almonds, ceviche verde with lychees, and chicken tinga on sopes, according to a statement.”

“It’s a massive enterprise, packed with some 400 seats and bar area, including lots of wooden furniture, loungey seating, and tons and tons of plants to make the space mimic the jungle of the original outpost. An urban farm, a clothing boutique, a meditation area, and a coffee bar are also on the grounds.”

Read more here.

Filed Under: Events, Openings, Opportunities, Trending Now

Millennial dining habits could spell trouble for food companies

June 27, 2018 by Leave a Comment

As food delivery apps and online ordering proliferate, the trend may eventually lead to significantly fewer people cooking at home. According to a UBS report cited by Business Insider, online food delivery may eventually comprise 10% of the total food services market, which would mean a jump from $35 billion in market share today to $365 billion by 2030.

Millennials are three times more likely to order food for consumption at home than their parents due to the convenience factor, the report noted, especially as more restaurants have the option of delivering food. But, as costs drop, especially if delivery drones and robots are used, ordering in may become so cheap that nobody will be making their own meals

To read more click here.

Filed Under: Enterprise Insight, Global Market Buzz, Heard on The Street, Operations, Opportunities
«Previous Page
Next Page»