Sleek Dumpling Options Popping Up Downtown

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For years cheap dumplings have been a staple of NYC’s Chinatown. Prosperity Dumpling – which recently relocated from Eldridge St. to Bensonhurst in Brooklyn – long offered 5 for $1 dumplings to hungry patrons with little money to spare. Vanessa’s Dumpling House, which has two locations in Manhattan and one in Brooklyn, likewise offers 4 dumplings for $1.50. Recently though more expensive options have been popping up. Nom Wah Tea Parlor offers Dim Sum offerings at its tiny walkup counter on Kenmare St. for those who wish to spend a bit more. Additionally, Mimi Cheng’s opened a location on Broome St. which offers composed Bento boxes for hungry lunchers looking for tasty dumplings. Seemingly the market will support both kinds of establishments serving different types of dumpling seekers.

You can read more about these two recent openings here.

Food Delivery Option is Now on Facebook

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Have you ever giving out “thumbs” for delicious food photography on social networking sites? Don’t you want to actually taste those delicious food? Now, a powerful data analysis social media, Facebook, has added food delivery option on its social networking site. Aiming to fill out the gap between social and utilitarian, utilizing the advanced target advertising strategy in food delivery market could be a huge step forward in the restaurant industry. Business can now market its brand image on social media and bring the food to the right foodie.

You can read more about this topic here.

Cornell Research Shows Restaurants are Profiting from Tabletop Ordering Technology

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Tabletop ordering technology is becoming more and more familiar to restaurant patrons nowadays. When considering the implementation of this technology, restaurant owners must consider the cost of equipment installation and its effect on future profits. According to a new study from the Center for Hospitality Research at Cornell University, the benefits of tabletop ordering technology significantly outweigh the cost. In the long run, tabletop ordering technology reduced servers’ labor time when meeting customers’ needs and ensured quality service. In other words, profits increased and labor costs fell.

You can read more about this topic here.

Orange Juice Shortage on the Horizon

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Florida is facing its worst orange harvest in a century according to reporting from The Guardian. Effected by disease and recent hurricanes, orange harvests are projected to be down as much as 14% from 2015. Orange juice futures are already trading at nearly double the price from last year as market analysts react to reports from the USDA. Many farmers in Florida are worried about their futures as they face a very bleak harvest this year, but the Florida Citrus Mutual cooperative offered a statement to reporters indicating that some farmers were holding onto a rosier outlook. Approximately 62,000 people are employed in one way or another through orange harvesting in Florida, so only time will tell what the wide-reaching impacts of this will be.

You can read more about this topic here.

SlowMoney NYC’s Good Food Spotlight is next week

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The Good Food Spotlight is a monthly event for food business owners, investors, and advisors. Referred to as a “pitchfest” by SlowMoney NYC, this event has something for everyone interested in NYC food businesses. Expect business challenges to be presented to a panel of experts and an interactive crowd. Go for the information or simply to network, perhaps you will be inspired by something you hear or someone you talk to.
The event is this upcoming Monday the 24th at 6:30 PM in Brooklyn.

Presented in partnership with Brooklyn Food Works, this should be a great learning and networking event.

You can register and find more information here.

Fany Gerson opens La Newyorkina on Sullivan St.

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Dough’s chef and co-owner, Fany Gerson, has opened the first brick-and-mortar location for her paleta (Mexican ice pop) concept La Newyorkina. The new store on Sullivan Street will offer new and old flavors of the homemade paletas. While Gerson’s pops were already being sold to over 30 restaurants, stores, and pop-ups around New York, they can now be purchased at a dedicated storefront near Washington Square Park. The store also offers homemade cookies and ice cream.

 

You can visit La Newyorkina’s website here.

Kirin acquires 25% stake in Brooklyn Brewery

Crain’s reported on Wednesday that Kirin, the second largest brewery in Japan, has acquired a 25% stake in New York’s Brooklyn Brewery. The two companies said that they plan to roll out the Brooklyn brand in Japan starting January 2017 and that additional expansion into Brazil would follow. The craft beer industry produced 24.5 million barrels of beer and boasted $22.3 billion in retail sales last year, but the taste for these products is just now reaching certain foreign markets. Kirin stated that part of the impetus for the investment was a growing desire for these products within Japan. Keep an eye out for similar investments from abroad; Asahi, Suntory, and Sapporo are reportedly looking for similar investment opportunities.

 

You can read more about Kirin’s investment into Brooklyn Brewery here.

Dos Toros Opens its 12th Location in Bryant Park

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Dos Toros, the NYC taqueria mini-chain owned by two Bay Area brothers, opened its 12th location on October 5th. The newest storefront is located in Bryant Park and celebrated its first day with $1 burritos, chips, and salsa. Leo and Oliver Kremer, who opened the first location in 2009, said in 2015 that they plan to open 15-20 locations over the next 3 years. The brothers have said it is difficult to scout new neighborhoods that do not already have a Chipotle. But they also feel that their product is sufficiently different from the burrito mega-chain, which currently operates over 2,000 locations globally.

You can read more about the recent opening here.

David Chang’s Ando Now Open in Midtown East

David Chang's Momofuku and Christina Tosi's Milk Bar open in CityCenter soon

If you follow this website religiously, you will know that we previously reported on David Chang’s delivery-only restaurant concept. Ando is now open and delivering its nominally Asian-inspired offerings within the borders of Midtown East. Chang spoke about the restaurant on Friday at The New Yorker Tech Festival, offering a bit of insight into the origins of the idea. The entire menu, including the fried chicken and cheesesteak sandwich, was specifically engineered for delivery service. The one item he indicated would never be available from Ando? Ramen noodles. Chang stated that other Asian noodles travel better, but are still a while away from being offered on Ando’s menu.

You can read more about Ando here. To find our previous reporting, click here.

Orwashers to open Second UWS Location 100 Years after First

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Orwashers Bakery, a century-old mainstay on the UWS, will open their second location TODAY at 440 Amsterdam Ave at 81st Street.

The bakery known for its “quintessential Upper West Side” breads such as Pumpernickel and New York Rye was opened by The Orwashers – a Hungerian immigrant family – in 1916  looking to serve decades of family recipes to the Upper East Side’s local immigrant community

In 2008, the Orwasher family sold the bakery to its current owner Keith Cohen, who expanded the company’s wholesale business. Today, Orwashers provides bread to over 100 businesses, including salad mini chains Chop’t and Fresh & Co, as well as markets like Gourmet Garage.

As well as an expanded menu, Orwashers will be serving  Nobletree Coffee.