November 15, 2019 by 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!

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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: , , , , , , , , , , , , ,
July 9, 2019 by Leave a Comment

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https://paigepapers.com/2019/07/09/17640/

Filed Under: Cooking, Customer Trends, Enterprise Insight, Events, Heard on The Street, Local Market Buzz, Openings, Operations, Opportunities, Organic, Proposals, Retail Spotlight, sales, Shopbuzz, Trending Now, Your Restaurant Tagged With: , , , , , ,

Bed-Stuy Gains a Mediterranean Wine Bar Serving Lesser-Seen Wines in NYC

June 25, 2019 by Leave a Comment

“An ambitious wine bar is now open in Bed-Stuy with a list that covers Mediterranean territory lesser explored by New York City’s wine programs.

Five Italian friends opened Speakvino at 1063 Bedford Ave., between Greene and Lexington avenues, focusing on wines from Bosnia, Macedonia, Croatia, Morocco, Albania, Greece, Turkey, and Lebanon. There are more ubiquitous offerings too, like wines from Italy, France, and Spain.

As for food, the cuisine skews Italian with touches of Spanish and other Mediterranean cuisines. Most of the menu is comprised of preserved foods served in jars, like anchovies ($9), baby artichokes ($8), and mixed Italian mushrooms ($8). There are some small plates, too, including burrata ($14), a little gem salad with avocado and Castelvetrano olives ($11), and octopus served with gigante beans, peperoncino, and celery leaves ($13). On the more substantial side, there is a simple potato gnocchi with sage, cheese, and butter ($12), as well as a thinly sliced pan-roasted strip loin with yuzu koshu and lime ($18).”

Read more here.

Filed Under: Customer Trends, Events, Heard on The Street, Local Market Buzz, Openings, Operations, sales, Trending Now, Wine, Your Restaurant Tagged With: , , , , , , , , , , , , ,

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

June 24, 2019 by 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.”

Read more here.

Filed Under: Customer Trends, employees, Events, Global Market Buzz, Heard on The Street, Openings, Operations, Opportunities, sales, Your Restaurant Tagged With: , , , , , , , , , , , , , , ,

One of Tokyo’s Oldest Soba Shops Will Open in Flatiron This Summer

June 5, 2019 by Leave a Comment

“One of Tokyo’s oldest and most venerable soba shops is heading to New York City this summer.Centuries-old Japanese buckwheat noodle restaurant Sarashina Horii — helmed by ninth-generation soba maker and owner Yoshinori Horii — will open at 45 East 20th St., near Park Avenue South in Flatiron this July. The menu will include more than a dozen noodle dishes, both hot and cold, as well as appetizers and other entrees.

Sarashina Horii is known specifically for its white noodles made using only the core of buckwheat seeds. The restaurant dates back to 1789, and its soba was once deemed fit to serve the Japanese Imperial Household. The restaurant also made an appearance in the late Anthony Bourdain’s No Reservations show in Tokyo, where the food media icon calls the noodles “perfectly chewy.””

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Filed Under: Customer Trends, Events, Heard on The Street, Local Market Buzz, Openings, Opportunities, sales, Trending Now, Your Restaurant

Chelsea Market Lands a Promising New Pop-Up Vendor

June 4, 2019 by Leave a Comment

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“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.”

Read more here.

Filed Under: Cooking, Customer Trends, Events, Global Market Buzz, Heard on The Street, Local Market Buzz, Openings, Operations, Proposals, Trending Now, Your Restaurant Tagged With: , , , , , , , , , , , , , ,
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.

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: , , , , , , , , , , , , , ,

Starbucks begins mobile ordering rollout in Beijing and Shanghai

May 30, 2019 by Leave a Comment

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“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: , , , , , , , , , , , , , , , , ,

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

May 27, 2019 by Leave a Comment

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“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.”

Read more here.

Filed Under: Customer Trends, Global Market Buzz, Heard on The Street, Local Market Buzz, Openings, Operations, Opportunities, Retail Spotlight, sales, Trending Now Tagged With: , , , , , , , , , , , , , , , ,
May 24, 2019 by Leave a Comment

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“As NYC’s only culinary high school, Food and Finance High School provides a unique educational opportunity to students and families in the community.

Students learn the true reward of hard work, dependability and time management from a staff of acclaimed chefs, educators and business leaders that oversee their curriculum, field trips and internships. Food and Finance works to understand its students’ barriers of success and develops additional programs to support their needs and dreams.

Preparation for higher-learning and the workforce is key to the ongoing success of our students. NYC comes together at Food and Finance High School to provide a rigorous and rewarding Regents Diploma and culinary curriculum for our students. We’re more than a school, we are a community that supports our students as they tackle new challenges and reach new heights. We work to inspire and to empower our students.

The Food Education Fund is a 501(c)(3) not-for-profit that exclusively supports Food and Finance High School through job training and internships, our visiting chef program, and college and career readiness programming.”

See more here.

https://paigepapers.com/2019/05/24/17608/

Filed Under: Baking, Coffee, Cooking, Customer Trends, employees, Events, Heard on The Street, Local Market Buzz, Openings, Operations, Opportunities, sales, Trending Now, Your Restaurant Tagged With: , , , , , , , , , , , , , , , , , ,
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