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DOT is also seeking proposals for food, beverage and/or merchandise concession in the Café Building at Fordham Plaza. The Request for Proposals for the Café Building is found here: https://a856-cityrecord.nyc.gov/RequestDetail/20190402014. Prospective proposers are encouraged to consider applying to as many of these RFPs as they are interested in.

TERM

In each Kiosk RFP, DOT is seeking a kiosk concessionaire for one (1) five-year term with three (3) five-year renewal options, exercisable at DOT’s sole discretion. No longer term will be considered. This concession will be operated pursuant to a license agreement issued by DOT; no leasehold or other proprietary right is offered.

SITE VISIT

There will be a strongly recommended on-site proposer meeting and tour of Fordham Plaza. The tour will take place on May 15, 2019 and will include a tour of the Café Building starting at 10AM and a tour of the kiosks at 11AM. We will be meeting at Fordham Plaza under the canopy at the Café Building doors in the northeast corner of the plaza near the corner of Fordham Road and Third Avenue. If you are considering responding to this RFP, please make every effort to attend this meeting and site tour. DOT will view favorably proposers that attended the site visit.

PROJECT MANAGER

The Project Manager for this concession is Brandon Budelman. All RFP questions and/or inquiries should be directed to him. He may be reached at:

Phone: (212) 839-9625

Email: concessions@dot.nyc.gov

You are receiving this email because you are on the New York City Department of Transportation (DOT) mailing list for Food and Beverage or Merchandise solicitations.

https://paigepapers.com/2019/05/31/17621/

Burgers still America’s favorite sandwich, chicken gaining ground

Image result for Burgers still America's favorite sandwich, chicken gaining ground“Burgers have been a top item ordered at U.S. restaurants for decades, but chicken sandwiches have come on strong over the last several years, according to The NPD Group receipt-harvesting service, Checkout, which tracks the same buyers’ purchasing behaviors over time. It found that although chicken sandwiches were still behind burgers in the sandwich pecking order, they were gaining ground. Over the 12 months ending February 2019, chicken sandwich orders were up 4% at 4 billion serving, but burger orders were flat at 8.6 billion ordered.

By the numbers, the average number of times a customer purchased a burger at a restaurant over the same period was 14.7 times, and the customer purchase frequency of chicken sandwiches was 8.7. Burgers also have the upper hand when it comes to menu importance or the percentage of all restaurant orders that include one. Burgers were included in 14.1% of all restaurant orders and chicken sandwiches were included in 6.5% of orders.”

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New York Restaurant To Host Nine Michelin-Star Chefs In A Special Dinner Series

Chefs Club

“For those looking for a unique and intimate dining experience, there’s now a special dinner series to consider.

Between May 13 and June 18, Val Cantu (Californios), Carrie and Rupert Blease (Lord Stanley), Erik Anderson (Coi) and five other chefs of Michelin-starred restaurants in the San Francisco and Bay Area will take over Chefs Club in Soho—celebrating the key ingredients, cooking and cultural influences Northern California has to offer.

This is the first New York 4×4 dinner series hosted by the Michelin Guide and Chefs Club—a restaurant group that has hosted nearly 200 world-acclaimed chefs on a rotation basis at their Manhattan, Aspen and St. Regis locations since 2012. Running four times each year, each dinner series will see renowned chefs bringing a combined rating of four stars to every table. (…)”

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Climate change tax for dining out? California restaurants add 1% fee to the bill

Hundreds of new restaurants open in the U.S. each year. These are the best of 2018

“Eating out is already getting more expensive, as restaurants nationwide raise prices to cover rising rents and employee costs.

Now, some California diners will get hit with a climate change tax.

Spurred by a Bay Area restaurateur, eateries across the state will have the option this fall of joining the Restore California Renewable Restaurant program, which adds 1% to the bill. The program is optional for restaurants and consumers alike. Funds from the initiative go to help farmers make changes in their fields that would help capture carbon dioxide. CO2 is considered among the chief contributors to climate change.”

“The new initiative comes against a backdrop of rising dining prices. In January, full-service restaurant prices were up 2.7 percent from a year earlier, well above the 1.6 percent annual rise for inflation overall, according to the consumer price index.”

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This New York Restaurant Sets the Standard for American Fine Dining

“Their questions might start near where coats are collected, or in the bar. (“Your first time with us?” “Where are you from?”) And their eavesdropping determines whether you might be the sort of diner to welcome lamb chops or lamb brain. Unbeknownst to diners, the intel makes its way back to the kitchen, where an assembly of cooks and servers use it to create one-of-a-kind meals for people who might have booked months ahead for one of 75 seats.

You don’t get a menu when you sit down, in other words. You’re asked to trust chef Dan Barber and associates with your appetite. Barber, 49, opened the dining destination — a 35-minute express train ride from Manhattan, home to the original Blue Hill — with family members 15 years ago, on land donated by the late David Rockefeller Sr. Almost from the start, the one-time dairy barn and its environs, located within the nonprofit Stone Barns Center for Food & Agriculture, have redefined American fine dining.”

Read more here.

KFC Is Ready For Nationwide Delivery Launch

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“KFC, which plans to launch nationwide delivery later this year, contributed to strong sales growth at parent company Yum Brands Inc., which reported global same-store sales growth of 4% for the first quarter.

Yum CEO Greg Creed said KFC’s strong numbers were driven by strong results in international markets, including double-digit same-store gains in Japan and Indonesia.

“This global powerhouse saw widespread strength, coupled with standout performances in some of our larger markets,” Creed told investors during a Wednesday morning conference call.

In the U.S., Creed said KFC delivery is now available in 2,200 restaurants through Grubhub. He said most orders are coming at dinner, where larger family packs are popular. He called the KFC classic bucket an “incredible delivery device” as food shows up piping hot.”

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McDonald’s Redefines Health In Terms Of Sustainability

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“McDonald’s is moving toward a menu free of artificial colors, flavors and preservatives, but every product has a unique challenge, said Amy Wilcox, director of quality systems and supply chain management for McDonald’s USA. She and her colleague, Cynthia Goody, chief nutritionist for McDonald’s, explained how “clean” ingredients are a key part of the chain’s sustainability initiative during the “Sustainable Approach to the Menu” panel at Restaurant Leadership Conference.

But “we can’t use the clean label description, because everyone has a different definition,” said Wilcox. “We had to create our own definition for suppliers, operators and customers. And that involved a lot of outreach to make sure all our suppliers were on the same page.”

The chain, in fact, announced this past September that is was removing artificial preservatives from its “classic” burger lineup in the U.S. “We have a great group of suppliers,” said Chris Kempczinski, president of McDonald’s U.S., at the time. And now, the chain announced that a third of its eggs are cage-free—and it expects to source 726 million cage-free eggs this year. Right now, chicken nuggets fit the sustainability criteria, as do American cheese and burgers. As far as McDonald’s burger goes, “the pickle presented a problem,” said Wilcox. “We couldn’t find one that fit our definition, so we went forward with what we had and put an asterisk next to it on the menu. Being truthful and transparent is important to us.”

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