Emeril Lagasse opens NYC restaurant

January 14, 2019 by Leave a Comment

Emeril Lagasse in his new Greek restaurant, Rodos, at 39 W 24th street in Midtown

World renowned chef Emeril Lagasse has secretly opened his very first New York City restaurant — completely under the radar. For now, Rodos feels like your own private Greek island oasis, though it won’t stay that way for long.

Think healthy Greek fare with a splash of New Orleans decadence. The stealth chef launched Rodos in the lobby of Chelsea’s Hotel Henri with restaurateur Yiannis Chatiris on January 8.

“Yiannis and I have known each other professionally for years and became friends,” Lagasse said. “I’ve had more than 75 offers to open in New York but nothing was right until now.”

Read more here.

Filed Under: Cooking, Events, Heard on The Street, Local Market Buzz, Openings, Opportunities, Trending Now Tagged With: , , , , , , , , , , ,

NYC’s Most Anticipated Openings of Winter 2019

January 11, 2019 by Leave a Comment

“To be sure, increased costs is having its impact. Some of the city’s most exciting restaurateurs are focusing their efforts on smaller spaces. The Franks of Italian favorite Frankies 457 are now working with one of Long Island’s most legendary pizzamakers, Umberto Corteo, but it will be for a slice shop. All-day dining — a format that, for some, is a way to help maximize sales — continues to flourish, like at Gertie, Pilar Cuban Bakery, and Bourke Street Bakery.

Money, after all, still runs things. The biggest change to the dining scene will be the debut of all the restaurants at Hudson Yards, the behemoth Manhattan far west side development from Related Companies that has cost $20 billion. Most of the chefs in it needed to have at least $2 million in upfront capital. It arguably isn’t great for the future of NYC dining.”

Read more here.

Filed Under: Baking, Cooking, Customer Trends, employees, Events, Heard on The Street, Local Market Buzz, Openings, Trending Now Tagged With: , , , , , , , , , , , , , ,

Webster Hall Team Opens New Seneca Avenue Restaurant

January 8, 2019 by Leave a Comment

Screen Shot 2019-01-08 at 10.09.34 AM.png

“The family behind New York’s Webster Hall has opened a new organic American eatery on Seneca Avenue. The Seneca combines a coffee shop, restaurant and bar inside the new digs that opened last summer at 582 Seneca Ave., owners said.

The eatery features a full coffee menu, kombucha on tap, a full menu of beers, natural wines and cocktails, and a short menu of elevated bar food. A breakfast sandwich comes with house-made sausage and hot sauce, the chicken club comes on pullman bread and the tacos come with either chorizo, avocado or mushrooms.

The Seneca is open from Monday through Sunday from 10 a.m. to 2 a.m., the kitchen stays open until midnight and happy hour is from 1 p.m. to 7 p.m. every day, according to the eatery’s website.”

See more here.

Filed Under: Baking, Cooking, Events, Global Market Buzz, Heard on The Street, Local Market Buzz, Organic, Trending Now, Uncategorized Tagged With: , , , , , , , , , , , , , , , , ,

The Best Restaurant Meals of 2018

January 1, 2019 by Leave a Comment

Roasted eggplant with Calabrian chile

“Kat Kinsman, Extra Crispy Senior Food & Drinks Editor and Food & Wine Contributor: Eating out is often tough for me because I have so many dietary restrictions, so the vegetable courses at Misi were an absolute godsend. I texted a friend on the way home freaking out about how each of them was excellent in a violently different way, and that I could partake of just about everything with glee. Also, I must mention the hospitality at Temple Court. Even during an overwhelmed Restaurant Week, every single person was gracious, informed, efficient, and warm. I know I’m an easily identifiable food world professional, but I also take care to look around and see how other tables are being treated. All smiles. It was a joy.”

Read more here.

Filed Under: Cooking, Events, Global Market Buzz, Heard on The Street, Local Market Buzz, Trending Now Tagged With: , , , , , , , , , , , , ,

The Biggest Surprises in NYC Dining in 2018

December 28, 2018 by Leave a Comment

A dinner spread at Le Sia

“Serena Dai, editor of Eater NY: I suppose I shouldn’t be so surprised by this because the world is such a garbage fire, but it was interesting to see how quickly powerful people (and a lot of media) were to embrace the return of the Four Seasons Restaurant seemingly without any caveat. I guess I’m an optimist, which means I will always be a little bit surprised at how naive old-school power is. Did the 40 investors really think that Julian Niccolini’s past behavior wouldn’t impact perception of the restaurant among the new audience they were reportedly aiming to attract? Did they really think amazing food and a $30 million build-out could overcome years and years of baggage — now newly visible in the age of #MeToo — when nobody from the restaurant came out front to address the fact that the face of the restaurant is an admitted sexual assaulter? People can’t move forward without an apology, but here, there wasn’t even really that. Yes, it’s legendary; yes, it’s hugely influential. But we live in a different world now, and sometimes it is okay to pay our respects, and then lay a restaurant to rest.”

See more here.

Filed Under: Baking, Cooking, Events, Global Market Buzz, Heard on The Street, Local Market Buzz, Openings, Operations, Opportunities, Shopbuzz, Trending Now Tagged With: , , , , , , , , , , , , , , , , , , , ,

The Absolute Best Rugelach in New York

December 28, 2018 by Leave a Comment

Orwashers Bakery

“Amidst the many delights at this iconic New York bakery — sour-cherry-jelly doughnuts, sticky-bun babka, black-and-whites — the rugelach more than hold their own. The twisted nuggets of shortbread pastry glisten with mouth-puckering raspberry or apricot jam — arguably the preeminent jam in the rugelach oeuvre. And they come packed with chewy bites of raisins, a scattering of sunflower seeds, and, if you’re making your rugelach run at the original Upper East Side location, a sultry dip into melted baking chocolate.”

See more here.

Filed Under: Baking, Local Market Buzz, Operations, Trending Now Tagged With: , , , , , , , , , , , ,

Chipotle skips sponsorship of college bowl games, offers free delivery instead

December 27, 2018 by Leave a Comment

Image result for Chipotle skips sponsorship of college bowl games, offers free delivery instead

In honor of college football season, Chipotle Mexican Grill is offering free delivery now through Jan. 7 on any Chipotle order worth $10 or more.

“Given the iconic nature of Chipotle’s Burrito Bowl, many consumers have pointed out that we should sponsor a bowl game,” Chipotle CMO Chris Brandt, said in a company press release. “We listened and decided to do something about it. But, rather than spending millions on a traditional game sponsorship, we decided to give that money back to our fans in the form of free delivery.”

With the help of expanded delivery partnerships and the ability to offer delivery directly within Chipotle’s mobile app and website, the company has seen steady growth in digital orders. Last quarter, digital sales grew 48 percent, with digital orders accounting for 11.2 percent of sales, according to the release.

Read more here.

Filed Under: Cooking, Events, Operations, Opportunities, Trending Now Tagged With: , , , , , , , , , , , , , , , ,

Survey: Walmart builds on largest share of grocery loyalty

December 25, 2018 by Leave a Comment

Image result for walmart

“Walmart is quickly extending its grocery dominance in brick-and-mortar into the online realm.

Consumer market researcher Packaged Facts said Thursday that 23% of online grocery consumers cited Walmart as the retailer they use most for groceries. That’s second only to Amazon, named by 38% of purchasers, according to Packaged Facts’ “U.S. Grocery Market Focus: The Walmart Shopper” report.

About 27% of in-store grocery purchasers said Walmart is the brick-and-mortar retailer they get groceries from most — over two times as many as Kroger, the next most cited retailer, the study revealed.

In a relatively short time, Walmart has transformed itself into an omnichannel retailer by accelerating investment in e-commerce to develop a seamless shopping experience between its massive store base and digital properties, Packaged Facts noted. What’s more, Walmart has turned its thousands of stores — an apparent cost disadvantage versus pure-play online retailers — into a competitive strength in distribution, the researcher said.”

Read more here.

Filed Under: Events, Global Market Buzz, Operations, Shopbuzz, Trending Now Tagged With: , , , , , , , , , , , , , , , ,

Key marketing trends on Instagram

December 24, 2018 by Leave a Comment

The Top 2018 Instagram Trends for Small Business

2018 Instagram Trends

If your business has an Instagram presence or if you’re thinking about starting one this year, here are some of the top statistics, updates and trends from 2018.

  • Instagram had about 800 million worldwide users earlier this year. That number has since grown to over 1 billion.
  • In fact, the app has more than 1 billion downloads on Google Play alone.
  • 95 million photos and videos are uploaded to the platform daily.
  • 53 percent of those who use social media have an account on Instagram.
  • And 61 percent of Instagram users said they used Instagram more often this year than they did during the previous year.
  • It’s also especially popular with young people. 50 percent of Gen Z social media users are on Instagram.
  • And it’s popular with consumers who are willing and able to spend; 31 percent of adults on Instagram earn at least $75,000 annually.”

See more here.

Filed Under: Events, Heard on The Street, Operations, Opportunities, Retail Spotlight, Shopbuzz, Trending Now Tagged With: , , , , , , , , , , , , , ,

Taco Bell’s Strategy to Win in Urban Markets Involves Delivery, Kiosks and Alcohol

December 20, 2018 by Leave a Comment

Screen Shot 2018-12-19 at 9.10.26 AM.png

“Throughout its company history, Taco Bell has dominated with a development strategy that focused on sprawling suburban locations equipped with drive thrus wrapped around the side. That is beginning to change.

The gigantic American Mexican quick service chain has been testing a handful of small-format restaurant concepts, branded as Taco Bell Cantina and Urban In-Line restaurants, in various urban centers for the past three years. The Urban In-Line format is essentially a regular Taco Bell, modernized and shrunk to fit on a street corner. The Cantina format is similar but also features twists on the traditional menu, including alcoholic drinks and shared platters of food.

Both concepts are tailored for densely populated locations where the rent is overwhelming, the foot traffic is high, and there’s no space to fit a traditional Taco Bell unit.”

See more here.

 

Filed Under: Cooking, Global Market Buzz, Local Market Buzz, Opportunities, Trending Now Tagged With: , , , , , , , , , , , ,
«Previous Page
Next Page»