2019 January

Benno, Proudly Out of Step With the Age

January 18, 2019 by TaraPaige Group Leave a Comment

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“Dated was the word one friend used after going to Benno, and if you’ve eaten there, too, you’ll know why. It’s as if the past 15 years in food never happened. The menu seems to be stuck in some time between 1994, when Thomas Keller bought the French Laundry, and 2004, when he opened Per Se with a young Jonathan Benno leading the kitchen.

The restaurant will probably be a tough sell to those diners who expect all restaurants to fall on a continuum between Noma and the Salt Bae place. But I prefer it to any number of newer, self-consciously modern restaurants, some of which are so determined to be of the moment that they might as well have a time stamp. Benno is not trying to be contemporary. It’s trying to be delicious. And it is, from start to finish, almost without exception.”

U.S. FDA Says It Will Try to Resume Some Food Inspections

January 17, 2019 by TaraPaige Group Leave a Comment

“The U.S. Food and Drug Administration will be restarting high-risk food inspections as early as Tuesday — a process many Americans may not have even known was halted.

FDA Commissioner Scott Gottlieb announced via Twitter the plan to resume high-risk probes on Monday afternoon, adding that “we started sampling high-risk imported produce in the northeast region today. We’ll expand our footprint as the week progresses. Our teams are working.”

The work is “being done by an inspectorate that’s largely going unpaid,” during the government shutdown, he added.”

See more here.

Filed Under: Cooking, Events, Global Market Buzz, Operations, Opportunities, Organic, Trending Now Tagged With: Administration, Commissioner, Expansion, FDA, Food and Drug Administration, high-risk, samplings

Restaurant Boasting New York City Flair Coming to the Castro

January 16, 2019 by TaraPaige Group Leave a Comment

“When it opens this spring, Gramercy Park will serve Californian cuisine in the evenings, New York City-style sandwiches in the afternoons, and all-American brunch on the weekends. Owner Mark White hopes to open the restaurant by mid-April at 216 Church Street, formerly Crepevine in the Castro.

White is fairly secretive about his background. He says he graduated from the Culinary Institute of America 20 years ago, and went on to own four restaurants in New York. But he sold off his stakes in those restaurants — which he did not name — and now has his eyes on San Francisco. He’s starting a new restaurant group, Madison Avenue Hospitality Group, and plans to open five restaurants within five years here. Gramercy Park is the first.”

“Gramercy Park will also occupy a smaller, 480-square-foot space next door — dubbed Gramercy Park To-Go — to serve commuters in the morning with coffee and grab-and-go items. It’ll also provide a streamlined area for delivery services like Caviar and Postmates to pick up orders without clogging up the main dining room. Between the two spaces, White hopes Gramercy Park will be the sort of neighborhood spot folks visit multiple times a month.”

Impact of Min Wage Increase / NYCHA Survey & Results

January 15, 2019 by TaraPaige Group Leave a Comment

See here NYCHA Survey and Results on Minimum Wage Increase

Filed Under: Closings, Cooking, Customer Trends, employees, Enterprise Insight, Events, Global Market Buzz, Heard on The Street, Local Market Buzz, Openings, Operations, Opportunities, Retail Spotlight, Shopbuzz, Trending Now Tagged With: Beverage, business, changes, content, Customer Service, development, Food, Food Service, ideas, increase, Marketing, Minimum Wage, recommendations, research, Restaurant, restaurants, Servers, survey, Technology, tipping

Emeril Lagasse opens NYC restaurant

January 14, 2019 by TaraPaige Group Leave a Comment

Emeril Lagasse in his new Greek restaurant, Rodos, at 39 W 24th street in Midtown

World renowned chef Emeril Lagasse has secretly opened his very first New York City restaurant — completely under the radar. For now, Rodos feels like your own private Greek island oasis, though it won’t stay that way for long.

Think healthy Greek fare with a splash of New Orleans decadence. The stealth chef launched Rodos in the lobby of Chelsea’s Hotel Henri with restaurateur Yiannis Chatiris on January 8.

“Yiannis and I have known each other professionally for years and became friends,” Lagasse said. “I’ve had more than 75 offers to open in New York but nothing was right until now.”

NYC’s Most Anticipated Openings of Winter 2019

January 11, 2019 by TaraPaige Group Leave a Comment

“To be sure, increased costs is having its impact. Some of the city’s most exciting restaurateurs are focusing their efforts on smaller spaces. The Franks of Italian favorite Frankies 457 are now working with one of Long Island’s most legendary pizzamakers, Umberto Corteo, but it will be for a slice shop. All-day dining — a format that, for some, is a way to help maximize sales — continues to flourish, like at Gertie, Pilar Cuban Bakery, and Bourke Street Bakery.

Money, after all, still runs things. The biggest change to the dining scene will be the debut of all the restaurants at Hudson Yards, the behemoth Manhattan far west side development from Related Companies that has cost $20 billion. Most of the chefs in it needed to have at least $2 million in upfront capital. It arguably isn’t great for the future of NYC dining.”

Fresh Marketing Ideas For A New Year

January 10, 2019 by TaraPaige Group Leave a Comment

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“Get charitable.
Retailers can bring in new customers by hosting charity nights. Work with local charities and offer them a percentage of sales for every customer who walks through the door. That should encourage the nonprofit to market to their staff, friends, and family, thereby bringing in new shoppers.

For a service business, you can increase your exposure by allowing a nonprofit to give away a free service from your company as a prize. Many charities have auctions, dinners with prizes, or other events where this type of offer would be appreciated.”

Word-Of-Mouth Recommendations Still Effective Among Diners

January 9, 2019 by TaraPaige Group Leave a Comment

“When it comes to choosing a restaurant, it seems good old-fashioned word of mouth is not dead, according to a recent survey by reservation platform SevenRooms.

More than half of American diners (54 percent) turn to friends and family for restaurant recommendations. About 30 percent consult review sites like Yelp, and 25 percent were influenced by something they saw on TV, according to the survey, conducted with research firm YouGov.”

Webster Hall Team Opens New Seneca Avenue Restaurant

January 8, 2019 by TaraPaige Group Leave a Comment

“The family behind New York’s Webster Hall has opened a new organic American eatery on Seneca Avenue. The Seneca combines a coffee shop, restaurant and bar inside the new digs that opened last summer at 582 Seneca Ave., owners said.

The eatery features a full coffee menu, kombucha on tap, a full menu of beers, natural wines and cocktails, and a short menu of elevated bar food. A breakfast sandwich comes with house-made sausage and hot sauce, the chicken club comes on pullman bread and the tacos come with either chorizo, avocado or mushrooms.

The Seneca is open from Monday through Sunday from 10 a.m. to 2 a.m., the kitchen stays open until midnight and happy hour is from 1 p.m. to 7 p.m. every day, according to the eatery’s website.”

See more here.

Filed Under: Baking, Cooking, Events, Global Market Buzz, Heard on The Street, Local Market Buzz, Organic, Trending Now, Uncategorized Tagged With: all natural, American, bar food, Beer, Breakfast, Cocktails, Coffee, development, eatery, Food, hot sauce, kitchen, menu, Openings, Organic, Restaurant, restaurants, wines

Different Types Of Restaurant Menus

January 2, 2019 by TaraPaige Group Leave a Comment

“Menu is essential for all restaurants and it plays an important role in promoting the business. A menu not only provides information about the food articles available at the restaurant along with prices, but also tempt the customer to order the food. Menu should be attractive and informative as in not long but it should be able to provide the necessary information.

Different restaurants have different approaches on serving the food and fixing prices for each item. Similarly different restaurants follow different menu styles. Here we are going to talk about the most commonly used five different types of restaurant menus.

Static Menu

This is the most common type of menu which has been accepted widely. Different food items will be categorized into different groups and subgroups such as appetizers, entrees, salads, soups, desserts etc. This type of menu will be kept laminated for easy cleaning and will contain several pages. Most of the fast food restaurants use this type of menu.

A’la Carte Menu

When different food items are sold individually, this type of menu will be the best. For example, when you order a steak, it will not accompany salads and potatoes. You will have to order them separately. In such restaurants, the prices of each item should be shown individually.

Table d’hote Menu

In some restaurants where food items are sold as multi course meals. Here the choices will be less and the charges will be for the meal not for individual items. Customer will not have a choice to order individual items. In such restaurants “Table d’hote” type of menu will be the best choice. This is also known as “Prix Fixe Menu”.

Restaurant Boasting New York City Flair Coming to the Castro

Fresh Marketing Ideas For A New Year

Different Types Of Restaurant Menus

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