Request for Proposals for Renovation, Operation and Maintenance

In accordance with Section 1-13 of the Concessions Rules of the City of New York, the New York City Department of Parks and Recreation, is issuing a request for proposals for the renovation, operations and maintenance of three snack bars and the operation of up to fifteen mobile food units at Orchard Beach, Pelham Bay Park, Bronx. Proposals must be submitted no later than Thursday, November 5, 2015 at 3 PM. There is a recommended meeting and site visit on Friday, October 2, 2015 at 11 AM.

More information on the RFP can be obtained on Thursday, September 17th through Thursday November 5 between the hours of 9 AM- 5 PM excluding weekends and holidays at the Revenue Division of the New York City Department of Parks and Recreation located at 830 Fifth Ave, Room 407, New York, NY 10065.Or visit this site to download the RFP.

For more information contact Zoe Piccolo, Project Manager at (212) 360-3495 or at zoe.piccolo@parks.nyc.gov

Financials and Food- Tara Berman

Tuesday July 28th 2015. 4 PM- 5:30 PM

“We are unified in the idea that with greater access to knowledge and resources, together we can make a larger impact on the future of our industry and our own careers.” Journee is community of restaurant professionals with events and classes that can provide insights into better performance of the industry.

Tara Berman, Founder and Managing Partner of TaraPaige Group, will be sharing her insights into the hospitality enterprises and her success in becoming the face of the industry. This lecture will ultimately allow professionals to better manage and strategize department operations and develop financial understandings of the hospitality food business. Managers, Chefs, Human Resources, Marketing and Owners will understand daily decisions impacting profitability, learn key financial terminologies to better communicate, identify company trends, and learn why and how to prepare budgetary processes.

To learn more about this event, click here

Restaurant Tech: From Sourcing to Reservations

Technology is a major factor in growing businesses now, and is especially transforming the restaurant industry. Many start-ups are developing applications and resources to improve restaurant operations and optimize dining experiences. On July 22nd presenters of these start-up companies will share what makes their technologies and business models unique and their lessons learned from growing their companies.

There will be a networking event, wine from Taste Wine Company, catering from Ox Verte, Salsa Pistolero, Digg In and Wandering Bear Coffee Co. Presenters include Krystle Mobayeni, Co-founder of Bento Box, Konstantin Zvereff, Co-founder & CEO of Improvonia, Greg Hong, CEO & Co-founder & Board Director of Reserve, and Adam Eskin, Founder of Digg Inn.

The event is from 7 PM- 9:30 PM at LMHQ (150 Broadway, 20th Floor, Manhattan, NY). Price is $20.00 per person.

To learn more about the event, click here 

Opportunities: CohnReznick Presents 2015 Hospitality Webinar Series

8c1d533d77cb811b09c0b47c64360fa9

CohnReznick LLP, one of the top accounting, tax, and advisory firms in the United States, will hold the second session in their Hospitality Webinar Series on May 21st titled The Technology Landscape: Understanding What You Need and What Works. This webinar will cover the past, present and future of hospitality industry technology and identify the best platforms based on a company’s technological need. The webinar will be moderated by Christopher Mahon, Partner at CohenReznick and will feature James McGhee, Partner at Results Thru Strategy. Screen Shot 2015-04-28 at 12.39.44 PM

The series goal is to present webinars focused on the financial and operational issues that face hospitality companies. Other upcoming topics for the series include Public Relations and Social Media Strategies, The ABCs of Lending: The Finance Market for Restaurants, Both Big and Small and Legal Issues for the Hospitality Industry.

CohnReznick, headquartered in New York, offers specialized services for middle market, Fortune 1000 companies, private equity and financial services firms, government contractors, government agencies, and not-for-profit organizations. Founded in 1919, they have over 300 partners, 2700 plus employees and bring in an annual revenue of more than $500 million dollars.

To register for this webinar, please click here

Big Gains for Organic Food

In 2014, US sales of organic food increased by 11%, to reach a total of $35.9 billion.  The Organic Trade Association, which released the survey, also noted that organic foods accounted for 5% of total foods sales.  Produce, which accounts for 36% of organic food sales rose $13 billion–a 12% increase over 2013.

Regionally, the rise was unilateral;  while the West Coast and Northeast purchase nearly 90% of their groceries from organic sources, the increase in sales was seen everywhere.  “We really moved beyond… the old assumptions about organic being niche and having sort of a cultural blanket over it,” said chief executive of the OTA, Laura Batcha.  “O.T.A.’s consumer survey has… found that organic doesn’t have any demographic… regional or partisan boundaries.”

Batcha noted also that the growth was “striking” because of major shortages in supply–less than 1% of farm acreage in the US is devoted to organic agriculture.  What was once the domain of specialty retailers like Whole Foods, organic foods have now gone mainstream: Walmart started offering organic products in 2013, and eight of ten parents claim to buy organic products.

In New York City, the rise is most apparent with the expansion of concepts such as Organic Avenue and Digg Inn.  Organic Avenue raised almost $10 million in 2012, and closed another round in 2013 for an undisclosed amount.

To read more, click here.

Guest Post: Establishment of U.S. Hospitality Businesses Is a Win-Win for Foreign National Investors and the U.S. Economy and Culture

By Steve Maggi, Esq., SMA Law Firm

In the most international city in the U.S., New York City is full of ethnic businesses, especially in the restaurant industry, where every nationality’s cuisines has representative places to eat. Fueling the growth of foreign fare restaurants is the E-2 investor visa.

Immigrants with a reasonable amount of capital and a solid business plan to start a new company, or buy a business or franchise, can apply for the E-2 visa depending on their nationality(ies) and whether the U.S. has an investor treaty with their country(ies). The decision of whether to grant the visa is based on the probability of success of that business. This determination takes into account both how detailed and innovative the business plan is as well as the demand for the business’ products and/or services, as well as the amount of funding required to get a business up and running until it begins to generate revenue sufficient to lead to its growth and success. Here are some things to keep in mind about this particular visa:

  • The E-2 visa gives the applicant 5 years to form a successful business in the U.S.: The continuation of the individual’s legal stay in the U.S. is based upon the success of the business. So if the business fails, the visa is terminated and the holder must return to his or her country of origin or apply for a change of status to another visa or for a green card based on another venture, job offer or direct family relationship with a U.S. citizen or resident. The good news is that as long as the business remains successful, the visa holder can continue to live in the U.S. indefinitely. The visa can be continually renewed every five years as long as the business remains viable.
  • Only an individual with experience and/or interest in running a small business should apply: While the visa may accomplish an important goal of family reunification, it should not be used by someone who is not serious about running a business or lacks an entrepreneurial mindset. There are other potential means available for someone just looking to invest money and come here to stay with relatives, such as the EB-5 visa. The E-2 is best used by a person who wants to work hard and do what it takes to maintain a profitable business. If they lack experience sometimes a franchise model is the best one, as they are instructed and guided by the corporate entity which controls the brand, which of course maximizes the probability of success.
  • The application process is relatively simple: Many visa applications have a mandatory two-part process, ie. the petition must first be reviewed in the U.S. by immigration officials here and then, if approved, an applicant must apply for the visa itself at his or her corresponding U.S. embassy. In contrast, the E-2 visa can be applied for directly in U.S. embassies vis-a-vis consular processing, a process which is a quicker and less expensive application process, and can reduce the chance of denials (one chance of denial versus two). The application can also be done if the applicant is already in the U.S. through a change of status.
  • E-2 applicants are only be eligible if they come from certain nations: E-2 investor visas are only available to citizens from countries that have bilateral investor treaties with the U.S. Notably, citizens of the BRIICS countries (Brazil, Russia, India, Indonesia, China and South Africa) are not currently eligible for the E-2 visa. In those cases, the alternative may be EB-5 or other categories. However, it is important to point out that if someone possesses dual or multiple nationalities, that they can qualify based on just one nationality which has an existing treaty. For example, Israelis, Portuguese and Greeks (to name just a few) don’t qualify, but if they have any other treaty country nationality as well, they do.

In many situations, the E-2 visa can be a win-win situation for all involved. It leads to more businesses, which not only add to the cultural fabric of the nation in general, but also creates tangible jobs and improves the U.S. economy. Nowhere is that more abundantly clear than in the Big Apple and the its vibrant restaurant scene.

If you want more information please feel free to contact us at info@smalawyers.com.

© 2015 SMA LAW FIRM

Venture Capital Is Hungry for the Food Business

The food business is “ripe for disruption,” according to Steve Case, who cofounded America Online 30 years ago.  Case, who recently started his Washington-based venture capital firm Revolution, has made several high-profile bests on food: Sweetgreen, OrderUp, and Revolution Foods, a school-lunch company serving 1.5 million student meals per week.

“There are opportunities to improve the way things are done at every level: How food is produced, exported, processed, consumed,” Case said in an interview this week. “Our focus … is on investing in people and ideas that can change the world, and it’s harder to imagine anything that changes the world as much as food.”  To Case, the opportunity is, like in tech, in scalability: “It’s one thing to create one product in one particular restaurant,” Case said. “It’s another thing to roll it out to 5,000 restaurants, where the chefs are 16-year-old kids who have worked there for a few hours.”

Case thinks that the low barriers to entry and potentially high profit margins are partially why so many successful food companies have rested on their laurels, and this is where tech will come in to disrupt–especially given that eaters are embracing dining out more often and using apps for payment.  Sweetgreen, one of Case’s investments, is a salad shop that receives more than 20% of its orders through the chain’s mobile app.

“We’re in the first days, the early innings of this food revolution,” he said. “Nothing’s more important than what you put in your mouth three, four, five times a day.”

To read more, click here.

Growing Interest in Specialty Bread

With the rise of gluten free dining and carb-eschewing diets like Paleo, bread has been getting beaten up lately.  Now that bread is seen more as an indulgence, consumers are treating the sandwich staple with more revere, and expecting better options.  Jana Mann, senior director of menu research firm Datassential, noted that consumers are drawn to breads that evoke freshness, speciality or ethnicity, or seem in some way to be premium products.

Baking bread in house in nothing new, but larger chains are getting into the swing of things by product smaller, easier breads like pretzels and focaccia in house.  “Pretzel” was the fastest growing bread descriptor on menus in 2014 and for good reason.  Ms. Mann notes that pretzels have an approachable but also ethnic heritage, and can work in both sweet and savory applications.  Wendy’s recently launched a Pretzel Bacon Cheeseburger as a limited-time offer, but it was so popular that the brand returned the item to the menu permanently.

Datassential’s Mann notes that like pretzels, other ethnic breads such as bao buns, Indian naan, and Mexican telera rolls can be used to add a slightly exotic feel to familiar foods.  “Consumers can’t eat two things they don’t know, but pairing something unfamiliar with something familiar grounds it,” she said.  It’s not much different from adding unfamiliar or unconventional toppings to pizza, she added.

To read more, click here.

Russ and Daughters to Open Café in Jewish Museum on UES

Russ and Daughters, the quintessential appetizing store on Manhattan’s Lower East Side, will open a new outpost this spring in the Jewish Museum. The collaboration will bring a second outpost of the Russ and Daughters Café to the Warburg mansion, with 75 seats of sit-down, full-service dining as well as a take-out retail counter in a Solomonoff Architecture Studio-designed space.

The Jewish Museum was founded in 1900 and moved into the Warburg mansion in 1944. The Museum has been an ever-growing and evolving collection of art reflecting global Jewish identity since then. Works of modern and contemporary art are regularly presented in exhibitions that represent an unparalleled window into the Jewish culture for current and future generations to enjoy.

Russ and Daughters, which was established in 1914, will serve its signature selection of cured fish, bagels, knishes, salads, and egg creams in the new space. The appetizing store and brand have been family owned for four generations, and just recently branched out with its café, also located on the LES. This is a great moment in the history of both institutions and the Jewish cultural history in NYC.

To read more, please click here

Jacob Riis Park Seeking Lease

Gateway NRA is seeking to lease Bay 9 at Jacob Riis Park in the Rockaways. The goal is to provide fresh, creative and diverse food and beverage options to fulfill the NPS’ vision to create a destination known not only for its land and sea but for its food and enhanced seaside attractions as well. The Request for Proposal and Attachments A-G can be found here, questions and answers will be posted here.

Proposals must be received by the National Park Service no later than January 22nd, 2015 and can be submitted electronically at gateway_bmd@nps.gov or addressed to:

Superintendent
Gateway National Recreation Area
210 New York Avenue
Staten Island, New York 10305
Attention: Bay 9 RFP 

For more information on the space on the request for proposals process, click here.