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

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.”

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

“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.”

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Starbucks Raises Its Coffee Prices

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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.

31 Terrific Places for Breakfast in Manhattan

“Atla serves breakfast until 1 p.m., but dropping by in the morning is a quieter scenario. The chilaquiles are the move, and diners are likely to be surrounded by food writers who can’t stop frequenting the place.”

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Fast Food Restaurants Test New Menu Items In Ohio

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From McDonald’s to Wendy’s our countries fast food giants have their eyes set on…Columbus, Ohio?

Sure, demographics play a huge role – age, socioeconomic status, education, etc.

To find out more click here

Kirin acquires 25% stake in Brooklyn Brewery

Crain’s reported on Wednesday that Kirin, the second largest brewery in Japan, has acquired a 25% stake in New York’s Brooklyn Brewery. The two companies said that they plan to roll out the Brooklyn brand in Japan starting January 2017 and that additional expansion into Brazil would follow. The craft beer industry produced 24.5 million barrels of beer and boasted $22.3 billion in retail sales last year, but the taste for these products is just now reaching certain foreign markets. Kirin stated that part of the impetus for the investment was a growing desire for these products within Japan. Keep an eye out for similar investments from abroad; Asahi, Suntory, and Sapporo are reportedly looking for similar investment opportunities.

 

You can read more about Kirin’s investment into Brooklyn Brewery here.

Salvage Supperclub is a Pop-Up in a Dumpster

29-salvages-supper-club.w710.h473.2x.jpgSalvage Supperclub is the latest outcome of an increased public awareness about food waste: a traveling pop-up dinner made entirely from wasted food and served (appropriately) in a converted dumpster. The chef behind the club, Pesha Perlsweig, believes that they can change diners’ outlooks with each meal. “It makes me happy to hear that a former guest made carrot top pesto or was inspired by a dish of mine,” she says.

Salvage Supperclub has already hosted dinners in Berkeley, San Francisco and their native New York. And while the list of ingredients at one dinner (including bruised plums, vegetable pulp, garbanzo bean water, sweet potato skins and overripe, peel-on bananas) might force some guests to stifle a gag, the NPR reviewer present described almost everything as “finger-licking good.”

To read more, click here.