Reuters reports: A new group of food-focused startups are applying tricks learned from the technology industry to grow a new wave of businesses to cash in on the growing food movement across the U.S. Like tech entrepreneurs starting out in a Starbucks, foodies who find themselves needing space to prepare boutique treats are turning to shared programs called incubators and accelerators that help them launch by offering communal business spaces and logistical assistance.
Learn more about Successful Food Incubators
Food Incubators are taking cues from Tech Incubators
December 14, 2012 by 1 Comment
Lauryn Chun Event This Sunday December 17th
December 14, 2012 by Leave a Comment
Lauryn Chun, founder of Mother-in-Law’s Kimchi and author of The Kimchi Cookbook, will teach traditional methods of making Korean kimchi in a hands-on communal workshop mimicking Kimjang at The New Amsterdam Public Market this Sunday. Kimjang is the traditional annual fall harvest where ladies in the neighborhood gather together and make enough kimchi to last all winter. It’s the Korean version of “putting up” your cabbage for the winter months. Poggi kimchi, which refers to the stuffed cabbage halves, is made during kimjang. Brined cabbage halves are stuffed with a chile paste filling and placed in earthenware onggi jars and buried in the ground allowing for fermentation during the winter months until spring. Note: You’ll have to bring your own quart-sized wide-mouth jar. Read more at the New Amsterdam Public Market website.
Buy tickets here.
Brooklyn Flea Winter Opens Tomorrow
December 14, 2012 by Leave a Comment
The Brooklyn Flea at Skylight One Hanson kicks off the winter season tomorrow. Over 100 vendors will be present.
Through March 2013, the Flea’s home is the former Williamsburg Savings Bank, worth a visit just to see the landmark interior. Note: the Flea is closed Dec. 29+30.
Researchers Reveal Pros and Cons of Daily Deals
December 13, 2012 by Leave a Comment
A study from Cornell University and Rice University explores the operator experience with daily deals.
The Art of Tipping
December 13, 2012 by Leave a Comment
How do you tip?
Zagat surveys its readers for some interesting results. From the stingy to the extreme, the how and why are covered. ‘Tis the season to tip, and many question “how much?”
Packaging is Essential to Communicate Your Brand
December 12, 2012 by Leave a Comment
Confectionery News speaks with Mark Salisbury of Solid Block, the successful UK design firm, about packaging design of premium chocolate products.
Tax Credits and Deductions for Restaurateurs and Small Business Owners
December 12, 2012 by Leave a Comment
There are business tax credits and deductions restaurateurs and other small business owners can take advantage of before the end of the year, the U.S. Small Business Administration reported.
Tax benefits are available on equipment purchases made before the end of the year, under the American Recovery and Reinvestment Act.
Cardfree Launches New Mobile Merchant Solution
December 11, 2012 by Leave a Comment
Cardfree, a mobile merchant platform which combines a full range of merchant solutions, including offers, promotions, mobile payments, loyalty, order-ahead, social-media engagement, and reporting, has announced its launch.
NRA Forecast is Bright
December 11, 2012 by Leave a Comment
The National Restaurant Association will report today that the U.S. foodservice industry is expected to post its fourth consecutive year of sales growth in 2013. There will be an estimated 3.8-percent increase in sales to $660.5 billion, according to the National Restaurant Association’s 2013 Restaurant Industry Forecast.
Start Ups for Liquor Get Quicker
December 10, 2012 by Leave a Comment
Grub Street reports on the growing ease and commonplace of opening up a local distillery. If producers source their raw materials primarily from New York State, they can apply for a farm-distiller’s license, reducing the annual fee, and as of next April, this will allow them to sell their wares at farmers’ markets.
paigepapers.com 