Global Market Buzz

November 15, 2019 by TaraPaige Group Leave a Comment

Join top hospitality and culinary leaders featured on Shari Bayer’s popular Heritage Radio Network podcast, All in the Industry, for an all-day, interactive and educational conference for, and about, the dynamic hospitality industry. Our inaugural summit, taking place Monday, January 27, 2020 at The William Vale in Williamsburg, Brooklyn, will feature informative panels, one-on-one interviews, and inspiring speakers — creating a forum for the exchange of ideas, innovation and networking opportunities. Attendees will enjoy outstanding food and drink throughout the day – including an energizing closing reception!

Please click here to see more.

https://paigepapers.com/2019/11/15/17643/

Filed Under: Baking, Coffee, Cooking, Customer Trends, employees, Events, Global Market Buzz, Heard on The Street, Local Market Buzz, Meet The Owner(s), Openings, Operations, Opportunities, Retail Spotlight, Trending Now, Your Restaurant Tagged With: business, changes, content, Food, food industry, Hospitality, HOST, innovation, inspiration, learning, Marketing, media, recommendations, Technology

The Culinary Institute of America Is Starting a Scholarship in Anthony Bourdain’s Name

June 26, 2019 by TaraPaige Group Leave a Comment

“The Culinary Institute of America announced it will start a scholarship in the late Anthony Bourdain’s name. It will go to one or two students a year, helping pay — fittingly — for their studies abroad. The late author and television personality graduated from the school in 1978, and worked in restaurants for decades after, a life he documented in Kitchen Confidential.

As the New York Times reports, the C.I.A. was approached about doing the scholarship by Eric Ripert, Bourdain’s close friend. He came up with the scholarship — “I thought it should be a celebration of Anthony Bourdain,” he tells the Times — after discussing ways to honor Bourdain with José Andrés, another friend of Bourdain’s, and Bourdain’s estate. After discussing the idea with the institute’s president, Dr. L. Timothy Ryan, they created the Anthony Bourdain Legacy Scholarship. How much money the scholarship will provide has not yet been determined, as the fundraising has only just begun. Ryan tells the paper of record that he hopes there will be enough money for the scholarship to be an endowment fund.”

How He Got 200,000 People To Buy Ugly Fruits and Vegetables

June 24, 2019 by TaraPaige Group Leave a Comment

Imperfect Produce is a subscription home delivery service for "ugly" fruits and vegetables that are perfectly fine to eat.

“Four years later, Simon cofounded Imperfect Produce, a subscription-based home-delivery service for discounted “ugly” fruits and vegetables that are perfectly good on the inside, but otherwise rejected from the food supply chain for their looks.

“About 70 billion pounds of food is wasted annually in the United States. It’s from homes, cafeterias, farms, restaurants, grocery store and stadiums. Almost all of it is good food,” said Simon. “We wanted to think bigger about how to fight this food waste and create a more sustainable food system that was scalable.”

Simon partnered with his friend Ben Chesler, who shared his passion for social good, and the two homed in on farms as the starting point of their food recovery and delivery service. Up to 20% of the fruits and vegetables grown on farms in America is discarded because the produce doesn’t meet grocery stores’ aesthetic standards, said Simon.

“It’s often for discoloration, scarring on the surface caused by the fruit rubbing against a tree limb or an atypical shape,” he said. “Sometimes it’s the size. We see a glut of small avocados that go to waste because consumers tend to prefer larger avocados for guacamole.”

Chelsea Market Lands a Promising New Pop-Up Vendor

June 4, 2019 by TaraPaige Group Leave a Comment

Image result for gorsha food

“A new pop-up space in Chelsea Market will highlight Ethiopian fast casual this summer. The NYC-based culinary training nonprofit Hot Bread Kitchen has a new pop-up space in Chelsea Market that will feature rotating menus from members and alums of its culinary incubator, which is based in East Harlem. First up is Gorsha, a fast-casual Ethiopian restaurant from Hiyaw Gebreyohannes. There is another location in DC’s Union Market, but here, the restaurant will have specials specific to Chelsea Market. There will be build-your-own bowls for around $13 with proteins like berbere chicken and braised lamb. It’s open now from 11 a.m. to 8 p.m. and will run until October 31.”

Chicago’s Sputnik Coffee Boldly Grows in Ways No Roaster Has Grown Before

June 3, 2019 by TaraPaige Group Leave a Comment

Sputnik Coffee Roaster Chicago

Since lifting off its launchpad roastery in the Back of the Yards neighborhood of Chicago in 2017, startup Sputnik Coffee Roasters has rapidly carved out a niche for itself with a concise product line and personable service.

In response to rocketing demand, Sputnik has now tripled its capacity with a new 15-kilo, IMF roaster and upgraded its packaging from hand-stamped craft bags to printed bags.

Starting with smaller and lower-priced retail bags of its one core blend, Sputnik’s growth also depends on the sales work of co-founder Vova Kagan. And with the recent shift from hand-stamped craft bags to printed bags, the company also adjusted its labeling to provide info in multiple different languages, reaching directly out to more people in the communities it serves.

May 31, 2019 by TaraPaige Group Leave a Comment

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/

Filed Under: Coffee, Customer Trends, Enterprise Insight, Events, Global Market Buzz, Local Market Buzz, Openings, Operations, Opportunities, Organic, Proposals, Trending Now, Wine, Your Restaurant Tagged With: Beverage, beverages, Cafe, DOT, Food, food industry, Fordham Plaza, Kiosk, kiosks, manager, merchandise, project, Proposals, request, restaurants

Starbucks begins mobile ordering rollout in Beijing and Shanghai

May 30, 2019 by TaraPaige Group Leave a Comment

Image result for starbucks beijing

“Starbucks said it has begun rolling out its Starbucks Now mobile ordering platform to 300 select stores in Beijing and Shanghai and will expand the service throughout China over the next year.

Starbucks Now, available for Starbucks Rewards members through the company’s mobile app in China, allows customers to order their food and beverages ahead of time and pick them up in store.

“Starbucks Now represents a significant opportunity for Starbucks China to drive new, innovative customer experiences,” Belinda Wong, chief executive officer of Starbucks China said in a company release. “This builds on the latest of several digital initiatives in China, including Starbucks Delivers and locally relevant gifting and e-commerce experiences.”

Customers can use Starbucks Now to find a local store based on the mobile app’s GPS location, order food and customized beverages and make payment, with the order ready to pick up when they arrive at the location.”

See more here.

Filed Under: Coffee, Customer Trends, Events, Global Market Buzz, Heard on The Street, Openings, Operations, Opportunities, Organic, Shopbuzz, Trending Now Tagged With: Asia, beverages, casual dining, CEO, China, Coffee, coffee consumption, Coffee Machine, Coffee Roasters, Delivery, Expansion, F & B, Fast Casual, Food, mobile app, restaurants, Starbucks, Wong

Innovative Filipino Dishes Come to the Lower East Side

May 29, 2019 by TaraPaige Group Leave a Comment

“The flavors of the Philippines are interpreted inventively in the hands of Jappy Afzelius, a Filipino executive chef who worked at high-end kitchens in France, Italy and New York. Starters, called pica pica, include pinsit fritos or pork dumplings, fried vegetable spring rolls called lumpia, and kale laing sautéed with shrimp paste and replacing taro leaves with kale. Mr. Afzelius adds Filipino ingredients to a Caesar salad; uses French-cut chicken breasts in his chicken adobo with turmeric soy sauce; includes salmon in sinigang, a typical tamarind soup; and serves traditional Filipino milkfish belly called bangus, fried with chayote and quinoa. His halo-halo dessert uses coconut sorbet in place of shaved ice. Not only does the menu expand your Filipino vocabulary, but you may also note that the name of the restaurant is a play on the Spanish word chisme, or gossip. The intimate room has a tropical feel, a copper bar and a chef’s table with eight seats facing the open kitchen. Philippe Segura, the beverage director, selected the wines and sakes. The owners, Stephen Young and Reggie Aguinaldo, have Filipino roots.”

See more opening here.

Filed Under: Cooking, Customer Trends, Events, Global Market Buzz, Heard on The Street, Local Market Buzz, Operations, Opportunities, Organic, Proposals, sales, Trending Now, Wine, Your Restaurant Tagged With: casual dining, desserts, dining, dumplings, Food, Jappy Afzelius, kitchen, Lifestyle, NYC, Openings, Philippines, Reggie, Restaurant, Restaurant Service, restaurants, sorbet, Young

McDonald’s Spent $50 Million on TV Advertising in April

May 27, 2019 by TaraPaige Group Leave a Comment

Image result for McDonaldâs Spent $50 Million on TV Advertising in April

“McDonald’s easily led all companies in TV ad spend last month for the second time in 2019, spending $50 million to promote its new any size $1 soft drink limited time offer, and mix and match 2 for $5 deal to customers.

The Illinois-based chain last topped the list in February when it introduced bacon as a new topping on its signature burgers. McDonald’s was pressed by analysts last week on its first quarter earnings call about when it would also delve into the growing plant-based food trend, which rival Burger King has tapped into with Impossible Foods. CEO Steve Easterbrook said McDonald’s is currently weighing additional complexities of launching its own product, while also assessing the sustainability of the consumer trend.

“Our menu teams are clearly paying close attention to it,” said Easterbrook. “They are discussing this amongst each other and with some of the options that are out there. So maybe more to come, but nothing much to say about it in the moment.”

Burgers still America’s favorite sandwich, chicken gaining ground

May 21, 2019 by TaraPaige Group Leave a Comment

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.”

See more here.

Filed Under: Coffee, Customer Trends, Enterprise Insight, Events, Global Market Buzz, Heard on The Street, Local Market Buzz, Operations, Opportunities, Retail Spotlight, Trending Now, Your Restaurant Tagged With: 2019, American, Burgers, Chicken, Food, food industry, inspiration, news, numbers, NYC, order, research, Restaurant, restaurants, sales, sandwiches, USA

How He Got 200,000 People To Buy Ugly Fruits and Vegetables

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