Where to Eat and Drink on the Water in NYC

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“New York City is made up of five boroughs and about forty islands, give or take a few. While there’s not a lot of fun stuff happening on, say, Rat Island, or the Chimney Sweeps, the city’s tangle of rivers and bays ensures we’ll always have plenty of waterfront.

Although it’s still too cold to swim in the water off our many shores, it’s certainly warm enough to enjoy some of their sea breezes. And anyways, isn’t it more pleasant to sip a $14 cocktail than to fight off a landfill-fattened Coney Island shark? Whether you’re a Brooklynite, a Manhattanite, a Hog Islander, or just visiting, these are the ten best places in the city to eat and drink while taking in some of our most spectacular waterfront views.”

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Why Teriyaki Madness CEO is confident about 500-unit growth strategy

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“Claiming to double your restaurant unit count in one year may seem pretty gutsy, but Teriyaki Madness CEO Michael Haith isn’t afraid to say it aloud.

Founded in 2003, the Las Vegas-based concept now based in Denver started 2019, with about 40 units but will end it with more than 80. The growth plan doesn’t stop there, however, as the chain will hit 500 by 2026. And that’s a “minimum,” said Haith, who purchased the brand in 2016, from the founding brothers, who still own five locations.

“500 is not our goal as much as it is a conservative forecast for the next five to seven years,” he said in an interview with FastCasual. “It is the number we will be at as a benchmark towards our 10-year goal.”

Since taking over, Haith — who came to Teriyaki Madness from Maui Wowi and Doc Popcorn — and his team have implemented processes and systems to focus on growth. And that team includes several industry veterans:

  • VP of Marketing Jodi Boyce, who worked for Quiznos and Smashburger.
  • CFO John Miller, Chipotle’s former CFO.
  • VP of Operations Janice Branam, whose tenure includes Smashbuiger and Quiznos.
  • Joe Gordon, who worked for Noodles and Co., is VP of Supply Chain.
  • COO Erin Hicks, formerly of Maui Wow.
  • VP of Real Estate Peter Harding, who came from Einstein Bros.
  • VP of Real Estate Hank Janik of Schlotzsky’s. (…)”

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Peru’s Efforts to Boost Coffee Sector Stifled by High Costs, Low Prices

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“Coffee farmers throughout Peru are weighing the relatively high costs of replanting old or diseased trees against low international prices. Such market forces are threatening the country’s already economically delicate coffee sector, according to the latest annual report from the United States Department of Agriculture’s Foreign Agriculture Service(FAS).

Peru remains the world’s leading exporter of organic Arabica coffee, with an estimated 90,000 certified hectares in addition to non-certified farms, which in many cases are following organic practices out of necessity due to lack of access to chemical fertilizers, pesticides and fungicides.

According to the FAS report, many smallholder coffee farms throughout Peru have not fully recovered financially from the leaf rust outbreak that peaked in the country in the market year 2013/14, affecting as much as 50% of the country’s total crop production.

While Peru’s Ministry of Agriculture has led an ambitious rust recovery and replanting program in the years since, and the federal government has initiated a sweeping marketing initiative for coffee, total coffee-farmed land in the country is estimated to be 390,000 hectares in 2019, a negligible increase compared to last year. The report further estimates that countrywide production volumes and export volumes will see slight increases over last year’s levels.”

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

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“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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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.”

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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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Starbucks Launches Summer LTOs

“It’s already summer at Starbucks as the chain brought back three of its limited-time Frappuccino flavors this week and also created a few other LTOs. The Frappuccino optons include the:

  • S’mores Frappuccino, which combines marshmallow whipped cream and milk chocolate sauce along with a blend of coffee, milk and ice. It’s finished off with more whipped cream and a graham cracker crumble.
  • Mocha Cookie Crumble Frappuccino, made with mocha sauce and Frappuccino chips blended with coffee, milk and ice layered on top of whipped cream and chocolate cookie crumble and finished off with whipped cream and chocolate cookie crumbles.
  • Caramel Ribbon Crunch Frappuccino, a dark caramel sauce blended with coffee, milk and ice on top of whipped cream and dark caramel sauce then topped with another layer of dark caramel sauce, whipped cream, caramel drizzle  and crunchy caramel sugar topping.”

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