The Wall Street Journal dishes about some great new goods in the specialty food and package goods world.
All look great, but first is our friend Francisco Migoya, former French Laundry pastry chef and a professor at the Culinary Institute of America. He and his wife, Kris Petersen, started Hudson Chocolates, a beautifully handcrafted line with all the flourishes and flavor that will make your tastebuds spin. hudsonchocolates.com
Yesterday the Earned Sick Leave Act passed, and today The NYC Hospitality Alliance hosted a seminar ‘An In-depth Look at the Sick Leave Act and Its Impact on Your Business’. They have given access to the seminar information and frequently asked questions in this informative Q&A.
The Alliance promises to continue to bring you information and host additional seminars leading up to the implementation of this law next year. Seminars are listed on their event schedule.
From baked goods to menus , the term “gluten free” seems to be everywhere. The number of consumers going gluten free is growing, according to new data from market research firm The NPD Group.
As Talent Management reports, “turnover” is a dirty word for most employers. “With every departure and hire comes a cost.”
Novel thinking: what if there was a strategic way to approach turnover so that a company might actually save money as a result? Economic theorists might have an answer.
Read their article here.
A new addition to the ever-expanding Newton empire on Smith Street, lunch at Nightingale 9 begins on Tuesday. A full write up and menu are here.
As we wrote in PaigePapers’s Retail Spotlight, from Seersucker to Smith Canteen to Nightingale 9, these operators are showing great flexibility with their retail and restaurant savvy to the neighborhood of Carroll Gardens.
Inc. assesses Panera Bread’s “pay what you want” model, which it has been using at its Panera Cares locations. Our own Tara Berman is quoted as the industry expert in determining plausibility.
There are concepts that could struggle here on US soil, but we love look of this new shop in Japan, Akomeya, which is striving to protect rice culture and keep the East in the East.
“In modern Japan, food culture is simple, yet full of meaning,” says Kaoru Shindo, a director. “This store focuses on the heart of that food culture—namely, rice.”
The website is worth a visit, as they sport some very cool and different gear.
Inc. magazine hones in on removing one’s “self” from ones business. As they report, start-ups usually require a motivated, dynamic entrepreneur to create a successful, sustainable business. But once a business exists and is growing, it’s often more useful to take the entrepreneurial personality out of the business.
OddFellows Ice Cream Co. is a Brooklyn-based, family-run business founded by Chef Sam Mason (co-owner/head chef) and husband-and-wife team Billy and Holiday. For fans of West Coast Humphry Slocombe, NYC may finally have a comparable spot.
They will be located in Williamsburg on Kent Avenue, between North 3rd and North 4thStreets and plan to open Memorial Day weekend.
In line with many fresh-faced startups, they’ve launched an Indie Go-Go Campaign. The page gives more insight as to how the business will run. Hearing Sam explain his sweet and savory philosophies on video is a must.
Like “The Minimalist,” Mark Bittman’s original column in the New York Times which ended a few years ago, the word “Flexitarian” says much, at least to those who a hip to culinary buzzwords. His new column, “The Flexitarian“, launched this week, and will speak to changing perceptions of health and wellness.
He writes, “Things are changing, and fast. Only 5 percent of Americans define themselves as vegan or vegetarian, but almost everyone believes he needs to eat better. What does “better” mean? Much less junk, fewer animal products and more veggies. Could not be simpler. But it could be easier. I’ll attempt to make it so here… I hope these recipes demonstrate the general goal of The Flexitarian, which will be to marry the burning question “What should I be eating?” with another: “How do I cook it?”
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