Pop-Up Stores Gain Popularity in Airports, Domestically and Internationally

Pop-up shops in airports are gaining international recognition and success, reports USA Today. These small (yet fruitful) and transient retail enterprises have already made headlines in malls and upscale shopping streets; more recently pop-up shops have burst onto the airport scene in an impactful way.

“From a business standpoint, it’s a great idea,” said Ramon Lo, editorial director of Airport Revenue News. “Short-term leases can give vendors a chance to dip their toes into the airport arena and build awareness for street-side locations,” while allowing airports to vet new operators and, often, fill unused spaces, he said.

Pop-up restaurants have been a huge hit at Copenhagen Airport, where top Danish chefs served special tasting menus from an open kitchen. Every few months a different company creates a pop-up in the “Brand Box” in the airport’s main tax-free shop.

In October 2013, JetBlue hosted a three-day Farmers Market in T5 at JFK International Airport. “That was such a successful pop-up experience that we’re now looking at how we can integrate it more on a regular basis,” said JetBlue spokeswoman Tamara Young.

Hickory Farms tested the idea of a Holiday Market shop at Ronald Reagan Washington National Airport during the most recent holiday season.

It can often take some negotiation with airports to secure the space for pop-ups, “but airports are motivated and sometimes ask for these pop-ups because they of course share in the benefit of the sales,” explained Hudson Group spokeswoman Laura Samuels.

 

The Future of Restaurant Technology: Touchscreen Tables and Chef Cams in Dubai

Eater reports that Ebony Interactive Restaurant in Dubai has installed tables that posses the dual-functionality of internet-surfing touchscreens. Guests have the ability to peruse the menu, including photos of the food, order, and watch their meal be prepared by means of a “Chef Cam.” This camera gives guests the opportunity to watch their meal be prepared in real time in the kitchen.

The owner tells the Khaleej Times that he wanted to combine “a unique dining experience” with the “latest technology,” choosing to open in Dubai because “it already considers itself a smart city.” He proceeds by describing the restaurant as having “excellent ambience.” Guests who choose to look up from their table may watch a digital image of a fish swimming in a tank on the interactive wall.

Ebony Interactive Restaurant takes dining technology innovation to another level. Not only can guests use their tablet tables to order, but they can also display table cloths, “send greeting cards to other tables,” order taxi rides home, and “view photos and share them with their companions on their individual seats on the table.”

San Francisco’s Day-Old New York Bagel Craze

The demand for New York bagels is very high— so high that San Franciscans are willing to form 2-hour long lines out the door, in the rain, to the Eastside Bagels pop-up. Eastside Bagels is serving Russ & Daughters bagels, shipped overnight, and their latest venture has proven to be such a success that plans for expansion are in the pipeline.

California’s Homemade Food Act Creates 1,200 Jobs

Nearly 1,200 jobs have been generated since the California Homemade Food Act passed in August 2012, reports Serious Eats. This bill allows small business owners who produce “cottage foods” from their home kitchens to sell their goods at farmer’s markets, to retailers and from home. Products containing meat, dairy or seafood are not permitted in the bill, and producers must first pass a food safety class before they can sell. The foods that can be sold include breads, jams, candies, nut butters, mustards and more. Several other states are hopping on the “cottage food” bandwagon as well.

Fine Dining in Bergen Hill’s 3 ft x 5 ft Kitchen

Carroll Gardens’ Bergen Hill may lack an oven, only have a few induction burners and a sandwich press and measure 3 feet by 5 feet; however, that doesn’t stop Chef Andrew D’Ambrosi and Sous-Chef Anthony Mongeluzzi from churning out delicious, inventive Italian fare. One of the many popular dishes is a squid “tagliatelle”, or squid that’s been shaved into ribbons to resemble tagliatelle, cooked to al-dente perfection. D’Ambrosi and Mongeluzzi honed their culinary sleight at Le Cirque; while the ambiance may be less stuffy at Bergen Hill, the standards are equally high. Both men have taken a humble approach since the restaurant’s opening in September, as Mr. D’Ambrosi contributed to the creation of the Mediterranean-tile tabletops. He has no problem shoveling snow off the restaurant’s threshold as well.

Chipotle Invests $10 Million in Mobile Payments

In an effort to maximize throughput and eliminate the time-consuming steps involved in cash and credit card transactions, Chipotle is investing a few hundred dollars per location in adding mobile payment technology to its ordering app. This isn’t about staying current with the latest technology trends for co-CEO Steve Ells, but rather a worthwhile investment to ameliorate guest convenience and foot traffic for the long-run. The updates to Chipotle’s current ordering app will process payments through a bar code scan or Bluetooth connection.

President Obama Addresses Minimum Wage Debate in SOTU Speech

Fast Casual reported on the need to increase the minimum wage and the solution to income inequality, addressed in President Obama’s State of the Union address this past Tuesday. The idea is that people who work full time should not have to support themselves and their families in poverty. President Obama noted that in the coming weeks, he will issue an executive order requiring federal contractors to pay their federally-funded employees “at least $10.10 and hour.” Currently, the federal rate is $7.25. That being said, President Obama acknowledged, “Americans understand that some people will earn more money than others and we don’t resent those who achieve incredible success.”

Some, however, argue that the minimum wage hike would actually hurt, not help.

The National Retail Federation’s CEO, Matthew Shay, said a minimum wage hike would create “minimum opportunities.”

“We welcome the president’s focus on the economy and jobs, but a minimum wage hike runs counter to that goal. Raising the minimum wage would place a new burden on employers at a time when national policy should be focused on removing barriers to job creation, not creating new regulations or mandates. It’s simple math — if the cost of hiring goes up, hiring goes down,” Shay explains.

He continues, “Fewer than 5 percent of hourly workers are paid the minimum wage. It’s really a starting wage that allows teen-agers or others with little job experience to enter the workforce. A mandated hike in labor costs would negatively impact businesses that employ people in entry-level jobs and ultimately hurt the people it is intended to help.”

 

Wine Direct Shipments Skyrocket as Average Price Per Bottle Decreases

Winery-to-consumer direct shipments have exceeded the overall growth of the American wine retail sector dramatically, increasing to $1.57 Billion in 2013. According to reports based on millions of transactions in 2013 from ShipCompliant and Wines & Vines, the average price per bottle shipped has decreased for the first time since first being tracked in 2010. The newly-released, downloadable annual winery-to consumer shipping report gives detailed insights on the where, how, and when of winery shipments; furthermore, it predicts the future of winery to consumer shipping over a ten-year pipeline.

Notable report findings include:

  • In 2013 the volume of shipments increased 9.3% to 3.47 million cases, while total sales of winery-to-consumer shipments increased 7.7% to $1.57 Billion
  • 2013 was the first year that the average price per bottle of wine dropped from the prior year and rested at $37.78
  • Shipments from Napa Valley represented nearly 50% of the total value of the channel
  • Sonoma County and Oregon experienced explosive growth in direct shipments in 2013
  • Shipments of Pinot Noir continue to increase across the country
  • With only modest assumptions concerning growth, the direct to consumer shipping could grow to $3.2 billion in ten years.

Organic Avenue to Open Vegan Grab-and-Go Concept

In an attempt to surpass the competition, Organic Avenue is launching a vegan grab-and-go concept, slated for a spring opening. The vegan-raw-organic chain will introduce a variety of breakfast and lunch options to make it easier for New Yorkers to include healthy meal options throughout their day. “Our goal is to become the definitive destination for organic breakfast, lunch and cold-pressed juices, which gives us endless possibilities for expansion in key metropolitan markets around the country,” explained Martin Bates, Organic Avenue’s CEO and former chief executive of Pret A Manger. According to the New York Post, “the 10-store chain is also set to launch six stores this year, beginning in February with a 1300 square foot space at 640 Broadway in the East Village. Similarly sized locations at 5 Bryant Park, and 254 Park Ave. South will follow in April.”

Six Foods: Insect-Inspired Food

A medley of female companions, Meryl Natow, Rose Wang and Laura D’Asaro, have teamed up with the original mission to create healthy, delicious and sustainable food made from insects. Introducing Six Foods; because “six legs are better than four.” According to the insect advocates, “Eating insects is good. Insects taste good, are good for us, and are good for the planet. What’s not to like?”