How to Survive Year 1: A Reflection With 2018 JBF Best Chef Nominee

June 28, 2018 by Leave a Comment

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“What advice would you give other chefs looking to open their own restaurant?
Can I say “don’t do it”? Is that allowed? In Chicago, and across the country, every day there are new restaurants opening. Whether you are a chef or ops/FOH person, you better make sure you have a strong partner doing it with you. I would never recommend doing it without that. And be really f**king sure there is nothing else on this planet that you could do with your time. You should only open a restaurant if there is nothing else that is going to make you happy. It’s so hard and it’s so uniquely challenging and the competition is fiercer every day for guests and also for team members. The craziest thing is when you see somebody open a restaurant that does not have a chef partner and then you watch chefs go in and out; anyone without a strong partner is probably doomed for failure.”

Read the full interview here.

Filed Under: Cooking, Global Market Buzz, Meet The Owner(s), Operations

Millennial dining habits could spell trouble for food companies

June 27, 2018 by Leave a Comment

As food delivery apps and online ordering proliferate, the trend may eventually lead to significantly fewer people cooking at home. According to a UBS report cited by Business Insider, online food delivery may eventually comprise 10% of the total food services market, which would mean a jump from $35 billion in market share today to $365 billion by 2030.

Millennials are three times more likely to order food for consumption at home than their parents due to the convenience factor, the report noted, especially as more restaurants have the option of delivering food. But, as costs drop, especially if delivery drones and robots are used, ordering in may become so cheap that nobody will be making their own meals

To read more click here.

Filed Under: Enterprise Insight, Global Market Buzz, Heard on The Street, Operations, Opportunities

Danone plans to buy up to 25 food startups

June 25, 2018 by Leave a Comment

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Managing director Laurent Marcel told the news service that the fund is looking at sectors ranging from healthy drinks, snacks and baby food to alternative protein sources. The investment fund is also looking at areas throughout the entire agri-food chain for companies to purchase, including those that focus on everything from organic farming to new protein sources.

“Finding new protein sources will be a big challenge for the planet in coming year,” Marcel told Reuters. “Many companies are searching for non-animal proteins. This is typically a sector we could invest in.” The fund also hopes to find ways to attract new customers, such as subscription-based business models and home delivery.

To read more click here.

Filed Under: Enterprise Insight, Global Market Buzz, Local Market Buzz, Operations, Opportunities

Street Vendors Say Proposal To Oust Them From WTC Site Is Islamophobic

June 25, 2018 by Leave a Comment

The City Council is considering legislation that would expand the restricted vending area around the World Trade Center site, displacing 22 street vendors who say the proposal is racially motivated. City Councilwoman Margaret Chin, who sponsored the bill, insists she supports street vendors, but that the bill is about public safety—the NYPD maintains that street vendor carts could conceal explosives and often contain flammable gases. At a hearing last week, Oleg Chernyavsky, the NYPD’s director of legislative affairs, asserted that a proliferation of food vendors “can soften an officer’s vigilance when similar looking equipment being used to hide explosives is placed near the vendors who legitimately ply their trade,” Patch reports.

The Street Vendors Project, an advocacy group which has 1,800 vendor members, has taken issue with this claim.

To read more click here.

Filed Under: Cooking, Enterprise Insight, Operations, Uncategorized

Cosme Restaurant Chef Daniela Soto-Innes on Being a Young Boss in the Kitchen

June 20, 2018 by Leave a Comment
Screen Shot 2018-06-20 at 10.26.06 AM.pngCosme, 35 E 21st St, New York, NY 10010

“Chef Daniela Soto-Innes got her start in kitchens by lying about her age. She started working at restaurants at the age of 14, never revealing how young she really was. At age 23 she moved to New York City to open Cosme. Within two years of the restaurant’s opening, she was named the James Beard Rising Chef of the Year, and Cosme landed on the World’s 50 Best Restaurants list. She is now a partner at the restaurant, as well as at the team’s latest space, Atla. Here, she shares how she gets it all done.

I wake up around 7 or 8 a.m., and I do some kind of workout, whether running or cycling or yoga. After that, I go to work, and I kiss everyone on the cheek right when I come in to both of the restaurants. At Cosme I’m like the psychologist. Everybody wants to talk to me and tell me what happened while I was away, tell me which ovens broke. I always do service at Cosme at night. But that’s it, that’s all I do. It passes by very fast. I wish there were five more hours between 9 a.m. and 10 a.m.”

To read more click here.

Filed Under: Enterprise Insight, Heard on The Street, Local Market Buzz, Operations, Trending Now

Fresh foods continue to drive in-store sales, report notes

June 20, 2018 by Leave a Comment

“Fresh foods are driving 49% of dollar growth across fast-moving consumer goods categories at retail, according to a report from Nielsen. In all, fresh and perishable foods account for $177 billion in sales.

Although e-commerce sales continue to grow, Nielsen says companies looking for immediate growth opportunities shouldn’t ignore the perimeter of their stores, noting fresh and perishable foods generated sales nearly 14 times as high as all online food and beverage sales this year. The report suggests supermarkets looking to grow their fresh sales should look beyond a category-specific approach and take a more holistic view that leverages opportunities across the produce, bakery, deli and meat departments.”

To read more click here.

Filed Under: Global Market Buzz, Heard on The Street, Operations, Opportunities, Trending Now

Low price growth signals tight financial times for grocery

June 14, 2018 by Leave a Comment

“As prices fall or stay the same for many grocery items, consumers will rejoice — or they may not notice. But grocers notice in a big way. Already low margins have shrunk even further, and there is less room to cut costs in order to stay competitive. Last month’s prices only increased in one sector. They decreased 1.3% for nonalcoholic beverages, 0.6% for dairy, 0.4% for produce, and 0.2% for bakery products, according to BLS statistics. The increase in meat, poultry, fish and egg prices just barely pulls grocery stores into having net higher prices.”

Read more here.

Filed Under: Enterprise Insight, Global Market Buzz, Operations, Uncategorized

How Restaurants Are Winning Over The Youngest Diners

June 13, 2018 by Leave a Comment

“Kids menus—particularly at chain restaurants—have taken a beating for being unhealthy, uninteresting and unevolved. But while parents have pushed for the elimination of sugary soft drinks and the addition of fruit and veggies, it’s not just healthier menu choices that make a restaurant kid-friendly. Service, ambiance and the dining experience as a whole matter to parents and their children—especially the largest group of parents: millennials.”

Read more here.

Filed Under: Events, Global Market Buzz, Operations, Opportunities, Uncategorized

Starbucks Raises Its Coffee Prices

June 8, 2018 by Leave a Comment

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“Evaluating prices periodically allows us to balance the need to run our business profitably while continuing to provide value to our loyal customers and attract new customers – the spokesperson said.”

Read full article here.

Filed Under: Global Market Buzz, Operations, Trending Now, Uncategorized

Can Breakfast All-day Boost Your Sales?

November 28, 2016 by Leave a Comment

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“This quarter marked the 10th consecutive quarter of positive sales growth and our 20th consecutive quarter of outperforming the casual dining industry,” said Sandra B. Cochran, president and chief executive officer, during a Nov. 22 earnings call with financial analysts. “We believe the differentiation of our brand experience and our excellent operations execution and our broadened marketing efforts helped us in outpacing the industry.”

Read more about Cracker Barrel’s 18% growth in net income here

Filed Under: Local Market Buzz, Operations
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