From Monday 1/27 – Sunday 2/2, 11am to 7pm, Southern food enthusiasts will have the opportunity to immerse themselves in Alabama culture at Chelsea Market’s “The Art of Alabama Food” exhibit. The art gallery-esque pop-up will be making its debut in New York City as it documents the signature, cherished cuisine of Alabama. Attendees can observe 36 inspiring images that cover “100 Dishes to Eat in Alabama Before You Die”. Learn more here.
Peels Closed Today
January 22, 2014 by Leave a Comment
As of 11am this morning, the bustling Bowery diner, Peels, has officially closed. Owners Taavo Somer and William Tigertt have agreed to turn the restaurant over after discussions with the real-estate-investment group that purchased the building last summer. An applicant, most likely the new operator for 325 Bowery, is disclosed in the agenda for January’s CB3 SLA & DCA Licensing Committee meeting.
Swipely’s: Consumer Intelligence for Restaurant Operators
January 22, 2014 by Leave a Comment
Swipely’s new release, “Winter ’14“, now includes menu and server performer intelligence to help restaurants “make smarter decisions about their key drivers— food, staff, and marketing,” according to CEO Angus Davis. The Swipely system is compatible with several major POS systems, and it stores data each time customers pay using credit or debit cards, which is roughly 75% of the time. Additionally, Swipely reduces the cost of accessing credit and debit card payments for restaurant operators. Operators can apply the information the insights about their servers to aid in training and decision making. Similarly, by evaluating which dishes are best-sellers, operators can more easily make sound marketing decisions.
Blue Hill’s Savory Yogurt Success
January 21, 2014 by Leave a Comment
In a market abundant with Greek and fruit-themed yogurt, Blue Hill went in a completely different and potentially risky direction— savory yogurts. To say that the risk paid off is an understatement; Blue Hill savory yogurt has expanded to three Whole Foods regions: Northeast, North Atlantic and Mid Atlantic, in addition to several other retailers. Because of the natural sweetness from vegetables, Blue Hill savory yogurt has significantly less added sugar than the leading yogurt brand, which is just another great differentiation point. The rise of health-conscious consumers makes vegetable-based yogurt an inventive, delicious trend-setting treat to complement any snack or meal.
New York’s First Customizable Sushi Enterprise
January 20, 2014 by Leave a Comment
“Customizable” and “made-to-order” food are two of the biggest consumer trends for 2014. 22-year-old entrepreneur Jesse Tang saw potential to apply these trends to a major untapped market— sushi. “Pink Nori,” Tang’s sushi venture in Astoria, will be the first sushi concept to truly grant customers limitless freedom to customize their rolls. “The millennial generation likes to try new stuff,” Tang reasons. The menu will feature atypical sushi condiments such as guacamole, jalapeños and potato chips. Tang recently graduated from Stony Brook University and will use his $10,000 prize he earned from the Long Island Young Entrepreneur Challenge to market Pink Nori. Jesse’s father, restaurateur Danny Tang, will offer a hand in business operations. Astoria’s burgeoning dining scene and proliferation of young professionals with disposable incomes inspired Tang’s enterprise location decision.
Jessica Biel to Open “Soho House for Kids”
January 17, 2014 by 1 Comment
Actress Jessica Biel is in the planning stages of opening an exclusive eatery in Santa Monica called Au Fudge, which will welcome celebrity children and spawn of A-listers. Considered the “Soho House for kids,” the elite and their offspring will engage in dining and cooking activities in an atmosphere suitable for their VIP tastes.
Most Influential Burgers of All-Time
January 16, 2014 by Leave a Comment
Time Magazine ranked the 17 most influential burgers of all time. Among them include The Ghost Burger, The Umami Burger, the Ramen Burger and the In-N-Out Burger. The burgers originate from quick-service and fast-casual restaurants and include both trendsetting and traditional patties.
Pizza Hut Tests By-the-Slice Pizza
January 15, 2014 by Leave a Comment
Yesterday Pizza Hut began serving by-the-slice traditional pizza at two of its restaurants in York, Nebraska, and Pawtucket, Rhode Island. The $2-$3 slices take four minutes to heat up, and executives will accordingly measure customers’ interest and satisfaction before expanding the concept to additional locations.
The “Brooklyn” Water Difference
January 15, 2014 by Leave a Comment
Thanks to a high-tech water filtration system that produces “Brooklyn” water, or water that has been filtered down to its purest state with the addition of signature New York elements, Brooklyn Water Bagel Co. is marketing a superior product across their food and beverage line. CEO Steve Fassberg defends the quality of his bagels, “We truly believe that guests will learn the real difference our water makes when they enjoy one of our freshly baked bagels. Our bagels have a thin, crusty exterior that’s golden brown and moist, just like they would find in Brooklyn.” The H20 isn’t Brooklyn Water Bagel Co.’s only strength. Customers can witness the baking process of dough to bagel, leaving them with a memorable experience. The magic lies in the water.
The Rice Burger: A Vegan Burger Alternative
January 14, 2014 by Leave a Comment
By now everyone’s probably tried a vegan burger at least once, whether it be the mushroom burger, black bean burger, or the most common— the veggie burger. For those who are ready to explore new vegan burger alternatives, Ni Japanese Delicacies in the Essex Street Market is serving the Forbidden Rice Burger for $10. The patty is composed of forbidden black rice mixed with organic maitake mushrooms, carrots, kale and white beans.
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