July 9, 2019 by Leave a Comment
May 31, 2019 by Leave a Comment
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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. |
Starbucks begins mobile ordering rollout in Beijing and Shanghai
May 30, 2019 by Leave a Comment
“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.
Innovative Filipino Dishes Come to the Lower East Side
May 29, 2019 by 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.
Peru’s Efforts to Boost Coffee Sector Stifled by High Costs, Low Prices
May 16, 2019 by Leave a Comment
“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.”
Read more here.
Beyond Meat’s Pending IPO Could Be Valued at $1.2 Billion
April 29, 2019 by Leave a Comment
“Beyond Meat Inc., the maker of vegan chicken and beef substitutes backed by some of the biggest names in food and technology, is seeking to raise as much as $184 million in its initial public offering.
The company plans to sell 8.75 million shares for $19 to $21 each, according to a filing Monday with the U.S. Securities and Exchange Commission. A listing at the top of that range would give the company a market value of about $1.2 billion based on the shares to be outstanding after the offer, according to its filing.
The company is one of several makers of plant-based meat substitutes or lab-grown meats that have attracted high-profile backers. Its investors include Microsoft Corp. co-founder Bill Gates and actor Leonardo Dicaprio, as well as former McDonald’s Corp. chief executive officer Don Thompson. Beyond Meat’s biggest stakeholders are venture capital firm Kleiner Perkins Caufield & Byers LLC, which owns 16 percent of the company, and Twitter Inc. co-founder Ev William’s Obvious Ventures with 9 percent, according to its filings.
Tyson Foods Inc., the largest U.S. meat producer, is accelerating development of its own alternative-protein products and is also a backer of Beyond Meat. Tyson has invested in Jerusalem-based Future Meat Technologies and, along with Gates, Richard Branson and Cargill Inc., is an investor in Memphis Meats, a cultured meat producer.”
Read more here.
McDonald’s Redefines Health In Terms Of Sustainability
April 25, 2019 by Leave a Comment
“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.”
View more here.
32 Places for Breakfast in Manhattan
April 15, 2019 by Leave a Comment
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The Lobster Club
Major Food Group’s (the Grill, Carbone) Midtown Japanese restaurant has breakfast that’s decidedly more American than the lunch and dinner menus. Dishes such as an open-faced bagel and lox and a sticky bun pull from the group’s Soho Jewish restaurant Sadelle’s — though there is a bento with a shiitake scramble, teriyaki salmon, rice, pea greens, and miso soup. The colorful space may be a bit much early in the morning, but it’s certainly a unique option in Midtown.
See more here.
2019 Coffee and Beverage Trends: Inside the NCA’s Annual Report
March 22, 2019 by Leave a Comment
“While total coffee consumption in the United States has remained fairly flat over the past year, more Americans are regularly drinking gourmet coffees, cold brew and other specialized beverages compared to non-gourmet coffee, according to the latest National Coffee Association (NCA) annual report on coffee consumption.
The NCA has been releasing the report each year since 1950, providing a macro-level snapshot of U.S. coffee consumer behavior while amassing a wealth of data in the process. This year, the NCA is changing the name of the report from “National Coffee Drinking Trends” to “National Coffee Data Trends,” maintaining the long-running NCDT acronym.”
2019 Coffee Consumer Trends
Past-Day Coffee Consumption
- The number of people who reported drinking coffee within the past day was 63 percent, a modest 1 point down from last year, and a 6 percent increase from the 57 percent mark in 2016.
- Older people (60+) reported the strongest past-day consumption (72 percent), while younger people reported the least (47 percent for 18-24-year-olds).
- No significant U.S. regional differences were observed in past-day consumption totals.
See more here.
What To Expect From Hudson Yards’ Restaurant And Food Options
March 14, 2019 by Leave a Comment
“(…) The majority of new restaurants are slated to open this Friday, an almost unfathomable feat in a city where opening day can be synonymous with delays and postponement.
“We have an absolutely incredible construction and tenant coordination team,” Stuessi says with a laugh when asked how they’re pulling off the large batch of openings. “They’re working with us to bring them all to life in one moment.”
Already, there’s a sense of community in the new neighborhood.
“You see people from different restaurants walking in each other’s spots, grabbing a coffee,” Stuessi says.
The benefit of proximity has also helped the restaurants work together on staffing and supply needs; Stuessi recounts that the hospitality businesses were able to share applicants with their neighbors when good candidates presented themselves but job openings were already filled. “There is a sense of camaraderie with everyone opening a restaurant in Hudson Yards at the same time,” says Sam Gelman, vice president of operations at Fuku, Momofuku’s fast-casual fried chicken sandwich mini-chain.
The Hudson Yards outpost will feature Fuku’s new bone-in fried chicken program and menu of sides, along with its signature spicy fried chicken sandwiches and chicken fingers.
Opening day eats
More than 25 restaurant and food concepts are planned for Hudson Yards, with a majority making their debut this week. (Some, like Sweetgreen, have already opened, while others, like new concepts from Danny Meyer in The Shed and Stephen Starr in the Equinox Hotel, as well as a Maison Kayser, will follow.) Here’s a look at everything on the food front that’s slated to open on Friday:
The Shops & Restaurants at Hudson Yards
- Teak Tearoom at The Conservatory: Choose from a variety of teas, as well as bites and baked goods, at this all-day cafe. Level 1
- Blue Bottle Coffee: Get your java fix from the specialty coffee roasters. Level 2
- Citarella Hudson Yards: Shop a selection of seafood, meat, cheese and produce, as well as wine and spirits, at the gourmet market. Level 2
- The Drug Store: Try new beverages from Dirty Lemon at this cocktail bar. Level 2
- Fuku: Find the latest location for the Momofuku fried chicken spot. Level 2
- Kith Treats at Snark Park: The ice cream and cereal bar adds an outpost in this exhibition space. Level 2
- Bluestone Lane: Another spot to get your coffee fix. Level 3
- Van Leeuwen Artisan Ice Cream: The fancy ice cream shop continues its rapid NYC expansion. Level 3
- William Greenberg Desserts: Pick up some black and whites from the kosher bakery. Level 3
- Belcampo: Sustainably-sourced meats are the focus of this California chain. Level 4
- Dylan’s Candy Bar: Fill up on boutique candy. Level 4
- Hudson Yards Grill: The latest from chef Michael Lomonaco. Level 4
- Jack’s Stir Brew: More in coffee. Level 4
- Li-Lac Chocolates: The chocolate institution opens its newest chocolate bar and new flagship. Level 4
- Queensyard: A restaurant and bar from the UK’s D&D London. Level 4
- Shake Shack: Get the chain’s signature burgers and milkshakes. Level 4
- Bouchon Bakery: Find a selection of French pastries and freshly-baked breads. Level 5
- Kāwi: Chef Eunjo Park helms this new restaurant from Momofuku. Level 5
- Milos Wine Bar: Get yogurt to go during the day, sip on Greek wines at night. Level 5
- Neiman Marcus: The department store will feature a cafe (Cook & Merchants, level 5), bar (Bar Stanley, level 6) and restaurant (The Zodiac Room, level 7).
- Peach Mart: Momofuku’s new to-go concept specializes in kimbap and sandwiches. Level 5
- Wild Ink: Chef Peter Jin helms this new restaurant from the UK hospitality group rhubarb. Level 5
- TAK Room: Chef Thomas Keller debuts a new concept in NYC. Levels 5 and 6
- Estiatorio Milos: Chef Costas Spiliadis opens a second NYC location of his acclaimed Greek restaurant. Level 6
View more here.
paigepapers.com 