Joe, the 13-year-old NYC café chain, has received what is speculated to be a large investment from Danny Meyer’s Union Square Hospitality Group. Joe was an early advocate of the third-wave coffee movement and has been roasting their own coffee in Red Hook since 2013. Keep an eye out for Joe to begin expanding to new locations shortly.
You can read more about the investment here.
Starting October 1st Starbucks employees will be offered six weeks maternity leave at 100% pay. New mothers will also be given the option of up to 12 weeks of unpaid leave if they so choose. Starbucks was already offered six weeks of maternity leave, but only at 67% of pay. Additionally, Starbucks is offering 12 weeks unpaid leave to “non-birth parents.” This move comes amidst much discussion on the impact of rising labor costs in the hospitality industry. Only time will tell what kind of competitive advantage this increase in benefits might give to Starbucks.
You can read more about the decision here.
Yet another social media challenge?
Every January, home cooks around the world give themselves a challenge: cook three meals a day, every day, for the entire month. It’s not always easy, but with these recipes, journals, meal plans, and tips, it’s never really that hard. Continue reading here
I spread these elixirs across homemade pizza dough, a recipe I learned from another pizza guru, Anthony Falco, until recently the pizza czar at Roberta’s in Bushwick. But you could use them on store-bought dough and still have a good pizza. Or on slices of sourdough bread, or an old running shoe. Just work slowly as you make it, being present in the moment of creation. Cooking is a practice, a kind of devotion, a form of mindfulness. Practice. Continue reading here
Dean of the Culinary Management Program at the Institute of Culinary Education, Stephen Zagor and founder of the TaraPaige Group, Tara Berman, will be holding a class tomorrow (January 21, 2017) at the Institute of Culinary Education. Class will begin at 9a.m. Stephen and Tara will be teaching Opening a Fast Casual or Retail Food Business. The course will involve developing an overall business plan, understanding the self-serve/fast casual model, finding a location and understanding the lease, designing the business, and all financial aspects of operating a business, advertising and promotion, selling psychology, and knowing the cycle of service for repeat business. Stephen Zagor and Tara Berman both have years of experience and expertise in the industry. Zagor holds a master’s degree from the Cornell School of Hotel Administration, was manager of hospitality consulting services for the hospitality group of Laventhol & Horwath, and later for Coopers & Lybrand. Tara Berman is the founder and managing partner of TaraPaige Group, a full-service management hospitality firm that specializes in operational strategy, and acts as an outsourced CFO for early-stage and expanding enterprises. Tara has a CPA license, earned an MBA from NYU Stern business school, is a graduate of ICE, and started her tenure in the hospitality industry with the Thomas Keller Restaurant Group at The French Laundry. If interested in signing up please click here.
On first look, Mr. Donahue’s is an absurd idea for a restaurant.It’s a tiny throwback diner counter that seats nine people total, and serves a “meat and three” concept involving a main course, a sauce, and two sides. And the restaurant atmosphere is unique,the lighting has a diffuse, analog softness. The music light, slow and nostalgic. But the food happens to be very good across the board,like roast beef or a nearly filler-free meatloaf of dry-aged beef, both are good main course choice when you come to this restaurant. Mr. Donahue’s probably is not good place for party or celebration something, but if you have wistful moon on that day,I can’t think of a more congenial place to eat well in New York City downtown.
Need more informations about Mr. Donahue’s restaurant, please click here.
Photo: Grub Street
The team from Pig Beach is set to open their new BBQ themed brick-and mortar restaurant in Greenwich Village tonight, Pig Bleecker. The team – Rob Shawger, along with Ed McFarland, Shane McBride, and Matt Abdoo – creators of Pig Beach Burger on Union Street are now starting this new venture. Matt Abdoo, who formerly worked at Del Posto will head the kitchen at Pig Bleecker, which combines Pig Beach’s populist leanings with a more refined Manhattan-restaurant fare. To read more about what Pig Bleecker has to offer and a look at some of their menu offerings, click here.
Photo: New York Times
Many people find the idea of eating alone a bit strange. However, this Japanese ramen chain, Ichiran, in Brooklyn is taking eating alone to a whole new level. When dining at Ichiran you have the option to sit at a booth or a table. The tables are arranged just like any other restaurant you walk into. However, the booths are where it becomes interesting. The booths are two long rows separated by a long alley where the wait staff work. They are then separated from this backstage area by bamboo shades. According to Ichiran these are “flavor concentration booths.” There is even a sign over the booth that reads, “Flavor Concentration in progress — please be quiet and silence your phones.” That may be hard to do for most people. To read more about the Ichiran experience click here.
This year when your local Girl Scouts troop is out selling cookies there will be an additional variety for purchase. In what seems like a long time coming, the classic summertime treat S’mores has been unveiled as the newest flavor offered in cookie form. Because the expected demand for this new flavor is around two million boxes of cookies, the Girl Scouts enlisted two manufacturers to meet demand. The two varieties are similar, yet slightly different; one is described as “crispy,” while the other is “crunchy.” While the cookies are mostly the same, which variety you can purchase will depend on your location. Regional Girl Scouts councils have existing contracts with manufacturers and this decides which variety will be available to you.
You can read more about the new flavor and Girl Scouts cookies in general at The New York Times.
The roast chicken is one of his two signature dishes at Belon. The other is the infamous—his word—chicken wing, which comes stuffed with rice, smoked eel, foie gras and costs thirty dollars. On the occasions it includes matsutake mushrooms, it’s a forty-five dollar chicken wing.
On the menu a month after Belon’s opening, the wing was immediately revered for its taste and reviled for its elitism. An August review in the South China Morning Post (“Belon in SoHo – home of the HK$358 chicken wing”) created such an Internet frenzy that Calvert has no choice, really, but continue to make it.
Read more from Lucky Peach here
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