Shake Shack released quarterly earnings on Wednesday. The company’s $3.8 million net income represents a 153 percent increase from last year’s 1.5 million. Likewise, revenue increased from $53 million in 2015 to almost $75 million. Shake Shack currently operates 105 locations worldwide, and plans to open 19 new domestic stores this year. 3 new international locations are also possibly in the works.
You can read more about this here.
Photo sourced from: Eater.com
Last night, we as a country did not only vote on who would lead this country for the next four years, but we also voted on issues within the food industry; such as minimum wage, farming rights, and soda taxes. The state of Maine has increased their tipped minimum wage to $5 an hour in 2017 with a $1 increase every year until it is eliminated while South Dakota chose not to raise the minimum wage for minors. Over in Indiana and Kansas, they made it a constitutional right to hunt and fish. Arizona decided to raise city minimum wage to $15 an hour by 2021. Boulder, CO.,the Bay Area of San Francisco and Oakland, and Albany have passed a soda tax. To see a full list of states and laws passed click here.
Photo Credit: Eric Ray Davidson
The genius behind Balthazar has done it again. Restauranteur, Keith McNally has just opened his 14th restaurant in the Beekman Thompson Hotel in Lower Manhattan – Augustine. However, as Keith sits down and talks with the New York Times, he is blatantly honest about the reality of opening up another restaurant. McNally opened his first restaurant, Oden in 1980; a time where restaurants were run very differently. McNally talks about the difference between health and safety laws back in the eighties compared to today. The laws being much more lax in the 1980’s. He also touches on the ever rising rent costs in New York City. He quotes, “During my first 30 years as a restaurateur, I expected to pay around 7 percent of my income on rent. Today, it’s at least 14 percent.” McNally gets real about his dislike for many aspects of the business – the rent, the bureaucracy, and over criticism – yet he can’t seem to stay away. See his full story here.
Popular Delaware brewery Dogfish Head will be releasing their first canned beers later this month. Founded in 1995, the brewery has been popular among craft beer fans for a long time, but until now it has resisted the recent shift toward selling beer in cans. While bottles and cans both have their benefits, more and more craft breweries have been canning beer lately because it is both more environmentally friendly and affordable. The cans will only be available in the mid-Atlantic at first, before spreading to everywhere Dogfish Head is available. Dogfish Head founder Sam Calagione wasn’t thrilled with the available canning technology on the market, so they designed their own from scratch.
You can read more about this here.
Korean barbecue, the cow is a important health food, South Korea, one of the most popular is the roast beef and grilled steak. Before the barbecue with seasoned first, and then put on the iron plate roasted, baked after dipping chili sauce or South Korea bean paste, rolled in vegetable such as lettuce, sesame leaves to eat, taste fresh and not greasy. In the past few years, the breadth and diversity of Korean food in new york city has made tremendous stride. If you are a big fan for the barbecue and Korean food, do not miss these great reastarants and take a try these delicious dishes. Eater recommended six KBBQ restaurants, they are Jongro BBQ,Her Name is Han, Keum Sung Chik Naengmyun, Majang Dong, Brasserie Seoul, and Insa. These restaurants all located in new york city, if you need more informations for these restaurants, please click here.
Right on schedule, Smorgasburg has announced that they will be relocating to One Skylight Hanson in Downtown Brooklyn for the winter. The popular food market will be open at this location alongside Brooklyn Flea every Saturday and Sunday (10 am to 6 pm) through March 2017. Smorgasburg brings together a variety of food vendors and typically has an option for everyone’s taste. Starting tomorrow, you can head to Downtown Brooklyn for your food and shopping fix all under one roof. Admission is $1.
You can visit the Smorgasburg website for more information here.
Their Success . . . Chelsea Market can be hard to navigate for the uninitiated. Between the masses of tourists and locals traversing the space every hour, and the various nooks and crannies hidden within the market, it can be a daunting place for even the most hardened New Yorker. However, if you are willing to brave the crowds, you can find some delicious food at the recently opened Dizengoff.
Your best bet for finding the restaurant is to enter Chelsea Market from the 9th Ave entrance. From there, simply head to the first set of food stalls on the left (directly across from the Chelsea Wine Vault), and you have arrived! Walk up to the counter, place your order, and take your order number from the cashier. From here, simply take a seat anywhere at the counter and observe the open kitchen while you wait for your food. Pitas are baked in an open oven directly behind the counter and its great fun to watch the process firsthand.
Food comes out quickly and is reasonably priced for the location ($10-$13) – perfect for a quick workday lunch or a mid-afternoon nosh. The menu features three hummus options: plain, vegetarian, and meat. While these three options remain the same, what you get when you order them will change depending on what is seasonal and available to chef Emily Seaman. Each hummus plate comes with a fresh-baked pita, chopped salad, and Israeli pickles. Feel free to buy an additional pita for $1 extra – it’s worth it and you might need it considering the sizable portion of hummus.
In addition to these standard offerings, Dizengoff also offers a Thursday night three-course family-style meal beginning at 7:30pm. The meal is $45 and, like the regular menu, constantly changes. The one constant of the meal is a good reason to try it out: all the pita you can eat! For an additional $21, you can add a wine pairing option to your meal. These dinners are already sold out through the end of the year, so make a reminder to keep an eye out for January tickets when they go on sale in December!
Take Aways . . . Part of the fun of eating at Dizengoff is watching the operations of the kitchen while you eat. If you can’t stay for the show, pitas and hummus are available in larger quantities for takeaway. The food is plentiful and satiating, but doesn’t leave you feeling heavy for the remainder of your day. Dizengoff’s model is a good one for the space – food that is easy to prepare in large quantities and can be served quickly during busy rushes. Because the menu is constantly changing, impressed diners won’t get bored and will be drawn back to see what’s new and how it compares to their previous orders.
Dizengoff
Chelsea Market
75 9th Avenue
New York, New York
10011
646-833-7097
Photo source : Joe Brusky/Flickr
We all know about the infamous lawsuit against McDonald’s about the hot coffee. Well now, the chain has a new lawsuit on it’s hands; this one regarding employee wages. It is no secret fast food employees have been demanding better pay and fighting for an increase in minimum wage. Now, one franchise owner in California is facing a federal lawsuit claiming he cheated his employees out of wages and overtime. The employees are claiming the franchise owner violated labor laws by not paying them minimum wage, failing to pay overtime, and incorrectly recording time cards. McDonald’s has agreed to settle the case for $3.75 million. However, this case is bringing a different subject to light besides the unlawful treatment of employees. By McDonalds settling the case, they are perhaps taking some responsibility for the conditions in which the franchise runs. A separate case has also emerged with the National Labor Relations Board arguing that McDonalds should be considered a joint employer. To read more about the case click here .
Williams-Sonoma has partnered with San Francisco-based startup Sun Basket to offer organic, non-GMO meal kits. The meal kits will come bundled with Williams-Sonoma kitchen tools and will be at a slightly more expensive price point than the current market frontrunners Blue Apron and Hello Fresh. Sun Basket, which launched two years ago but only recently reached a national audience, is currently available in 86% of zip codes and hopes to reach 98% next year. The quickly growing meal-kit industry is expected to be worth $3 billion to $5 billion within the next 10 years. Whole Foods is also looking to capture market share in the meal-kit space; they are currently testing a meal-kit service called Purple Carrot at a store in Dedham, Massachusetts.
You can learn more about the growing meal-kit industry here.
When Zagat’s New York Guidebook is published tomorrow, two things will be different: it will have a brighter cover, and the rating system will have changed. For more than 35 years, restaurants were graded on a scale from 1 to 30. However, starting tomorrow restaurants will be graded on a scale that runs from 1 to 5 and includes decimals. The spokeswoman for Zagat – now owned by Google – said that this change was made to make the system simpler to understand. What has not changed in the Zagat guide is the top rated restaurant; for the sixth year in a row, Le Bernadin will hold the top spot in the rankings with a 4.9 score.
You can read more about this change in the New York Times.
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