Although it won’t open until 2020, Eater is already reporting that Daniel Boulud will be opening an 11,000 square foot restaurant and private dining room in One Vanderbilt. The skyscraper in Midtown will be 58 floors when completed. This will be Boulud’s eighth restaurant in New York. He will also operate an Epicerie on the ground floor of the building.
You can read more about One Vanderbilt and Boulud’s project here.
West coast brand Locol is looking to shakeup the very competitive coffee market by offering good coffee for $1. This excellent New York Times article delves into the current trends of the coffee business and how Locol is looking to buck them. By utilizing the efficiencies of a fast food model, Locol looks to offer on trend coffee at a fraction of the price. Further to this point, unlike at other coffee places, milk and sugar are an additional charge at Locol. So unlike at most places, black coffee drinkers will not need to absorb the costs associated with their milk-and-sugar counterparts.
You can read more about Locol’s coffee plans at The New York Times.
McDonald’s announced on Thursday that it would use fresh beef instead of frozen patties in Quarter Pounder burgers in most of its restaurants by mid-2018, the latest step in the company’s efforts to overhaul its menu and image.
The change, which is intended to improve taste but would not carry nutritional benefits, would mean burgers are prepared as customers order them and served off the grill. Beef patties for the company’s signature Big Macs and other cheeseburgers would continue to be frozen, prepared ahead of time and kept warm.
Click Here to see Wendy’s twitter response
Market analyses indicate that Whole Foods has started to lose customers to competitors. This likely has multiple contributing factors: an increase in availability of organic produce and artisanal products, the sometimes exorbitant prices for many Whole Foods goods, and an increase in quality at non-specialty grocers across many products. What remains to be seen is how this slight dip in shoppers will affect Whole Foods long term, or how they will pivot to offset these negative changes. Barclays’ analysts will surely continue to monitor the market trends and report in the future.
You can read more about this story here.
Here are two RFPs for Food and Beverage Kiosk Subconcessions in Downtown Brooklyn. These RFPs are being issued by DOT Plaza Partners.
If you are interested, please follow the instructions to download the RFP from the City Record or from the DOT website. Please read the instructions carefully as the requirements differ somewhat from DOT-issued RFPs.
Please refer to the contact information contained in the attached Notice of Solicitation and RFPs if you have any questions.
The costs involved with running a restaurant in New York City have never been more daunting. Even for a stalwart of the fine-dining breed, labor costs can undue profitability. And when a union is involved, the costs can become insurmountable.
Georges Briguer, who has owned the old-school French institution since 1966, has closed Le Perigord as he has not been able to reach terms with the restaurant union, Local 100. The owner and the union had negotiated for four months to no avail. Now, legally, closing and reopening as a new business is Mr. Briguer’s path forward. According to the owner, “We would have to increase the price of the dinner too much…we have no choice,” in order to meet the new deal that would have required an additional $80 per day, per employee–about $12,000 per week–to cover the additional healthcare and pension requests.
In six months, the restaurant at 405 East 52nd will turn the lights back on under a new name: Restaurant 405. Le Perigord, which once served neighborhood regulars and celebrities such as Truman Capote and Donald Trump alike, will be a memory. The revised restaurant will have a new menu, but the owner hopes to rehire his staff, sans union.
To read more, click here.
Being in the hospitality industry, wine is everywhere. It never hurts to sharpen your skills when it comes to such a pivotal drink. Here is (almost) everything you need to know about the fundamentals of wine, how to shop for wine, ordering at a restaurant, glassware, opening a bottle, pairing with food, and more. Enjoy!
Major Food Group- the 3 man team behind Parm, Carbone, Santina, Dirty French, ZZ’s Clam Bar, Sadelle’s, embark on a “quixotic quest” to re-vamp the infamous Four Season’s dining room.
The decision to split the old Four Seasons into two separate entities with markedly divergent offerings is a way of spreading bets and managing expectations. A trickier problem, according to fellow restaurateurs, is demand. Zalaznick estimates the average cover at the Grill and Pool will be around $150 per person at dinner (including wine) — resulting in a back-of-the-envelope combined take of about $100,000 a day, or something like $36 million per year. But that requires both dining rooms to average two and a half seatings at every table at dinner, and that would require not merely serving remarkable food, but pulling off the kind of personalized service The Four Seasons was beloved for.
The budget for putting the new restaurants in the Seagram Building is $30 million. (It includes eventually opening a third Major Food Group restaurant, in the home of Brasserie, which occupied the basement level on the opposite side of the building.) Rosen said he considered turning The Four Seasons space into a private club. Instead, he and Zalaznick raised money from the hedge-fund and real-estate sectors and other investors to finance the cost of renovations. “The idea of raising the renovation money from investors was so we can have a similar effect — so that there are patrons who feel an attachment.” He has 98 investor-patrons so far. “So it’s like $300,000 per person, which is easy.”
Read the lengthly 6,000 word article here
ShopHouse Southeast Asian Kitchen, or simply ShopHouse, is an American restaurant chain specializing in Southeast Asian cuisine.ShopHouse first opened in 2011 and served customizable rice, noodle, and salad bowls with curry, tamarind, peanut, and chili sauces and assorted toppings. It is continuing popular at North American for couple years. Five months ago Chipotle said it would stop investing in the growth and development of its Asian-inspired ShopHouse Kitchen chain, the company announced plans to close all 15 locations, essentially abandoning the brand. The mainly reason cause Chipotle shutting down all restaurant because massive food safety scandal makes restaurant’s sale decline since 2015. After Chipotle shuts down Shophouse Kitchen, it is hanging on to its two other spinoffs: Tasty Made, a fast-casual burger concept that launched in October 2016, and Pizzeria Locale, an assembly-line pizza concept.
paigepapers.com 