Grub Street reports that Chris and Jennifer Russell are opening Treat House in a couple of weeks on the Upper West Side, the first brick-and-mortar shop dedicated to selling Rice Krispies treats. Planned flavors include bubble gum, cappuccino, caramel sea salt, and blueberry pie. Ten cents from each treat will go to the Food Bank for NYC.
Recently, we posted about the 80-20 rule, which says that roughly 80 percent of an enterprise’s sales will come from roughly 20 percent of its guests. This powerful realization means that you as an owner need to know who those “valuable few” guests are and how to optimize your operations to serve them well and increase their numbers. Below are some operational keys to help you do so.
1) Harness the Power of Your Service Flow
In order to take advantage of the 80-20 rule, you need to know which of your guests are your regulars. A loyalty program can be a simple way to do so, but in order to utilize it well, you have to make the program visible and easy to use for your guests. Whether you choose a program with reporting and advanced data collection, or a simple e-mail list, make sure that you integrate the sign-ups, check-ins, or other loyalty activities with the flow of your retail store. Guests should be invited to use the program as they move through the enterprise, whether it is by a check-in point at the door, a message advertising a promotion for loyalty program members as guests browse the grab-n-go cases, or a sign-up and reward redemption reminder at the register.
2) Integrate Your Systems
Make sure that your P.O.S. system, loyalty program, and contact-management program work together, so that you don’t lose track of valuable information. Integration does not need to be high-tech. Even if you just use an email program for sending emails to regular guests, make sure that your P.O.S. has an entry to record whether e-mailed promotions were redeemed and by which guests, for example through a unique promotion code. Another simple option is a mobile loyalty app, which can have multiple features that integrate and offer easy data reporting. For more about mobile loyalty programs, see our recent piece here.
3) Empower Your Employees To Be Your Greatest Asset
Train staff so they know how important building a base of regular guests is to the enterprise, and ask them for their help in doing so. Include in their steps of service a question asking guests if this is their first visit to the enterprise and whether they belong to your email list or loyalty program. Be sure they know what special promotions, considerations, rewards or extra services are available to regular guests and that they use them. And when staff encounters new guests, always be sure they make a spectacular first impression by welcoming new faces and inviting them to return.
Happy implementing…TaraPaige Group.
Jamba Juice has resisted any loyalty program or partner for several years. They now have announced they will be using Spendgo.
228 Flatbush Avenue at Bergen Street (Prospect Heights) • 718.783.1250
BKLYN Larder
Their Success…creating multiple revenue streams under one roof in a way that feels cohesive, organized, and inviting. Walking into BKLYN Larder, a food lover will feel like the proverbial kid in a candy store. And while there is literally candy (as well as chocolate, ice cream, and other sweets) all around, the store also contains a variety of crackers, pickles, meats, cheeses, and snacks, as well as a prepared foods bar and sandwiches made-to-order. In addition, BKLYN Larder caters for holidays, parties, and meetings. All these different business models could overwhelm a small space, but instead they work together in harmony to create an enterprise that is simultaneously bustling and intimate.
What makes this multiple revenue stream enterprise work is, first and foremost, the clear vision driving each component. Since its opening in 2009, BKLYN Larder, from the owners of nearby Franny’s, has sought to be the go-to market for sustainable, local, homemade specialty food. That ethos shines through in each piece of the market—from the traditionally-made cheeses, to the Mast Brothers chocolate bars, to the homemade pastries and prepared foods.
It is this vision that really helps BKLYN Larder create a synergy between its revenue streams. The vintage feel of an old-school market saturates the enterprise, harkening back to an era when the neighborhood market was the go-to place for foods of all kinds, be it a sandwich for lunch, a turkey for your holiday table, or the perfect basket of treats for a special gift.
Secondly, BKLYN Larder succeeds because the owners have kept each piece relatively simple. They have a carefully chosen selection of prepared foods, pastries, and sandwiches, a straightforward catering menu, and a well-curated assortment of specialty items. The store layout is likewise simple, so that guests are able to move through the enterprise freely and see each component easily against the minimalist design aesthetic.
BKLYN Larder is a model for making multiple revenue streams not only work, but work in a way that adds to its overall concept and charm.
Take Aways…When creating an enterprise with multiple revenue streams, keep in mind the vision for your enterprise and how each piece fits into that vision. Make sure that each piece adds to your vision in some way other than additional revenue. Each revenue stream should also enhance your overall concept. Furthermore, it should be simple enough in its execution to keep it from overwhelming your operations and service flow.
Pete Wells’ review of Daniel, published yesterday in The New York Times has been pulled apart by the industry, other critics, and diners everywhere. The review earns the restaurant 3 stars, one less than the 4 it had held previously in the paper. The catch was Wells sent in another diner to eat at the same time to see how their treatment differed.
We’re curious to hear your thoughts. This is not a new trick, to write as a VIP and non, it was well worn by Ruth Reichl during her tenure. How do you handle reviewers, critics, and the like in your own operations? When a reviewer comes in, how and does service change around them? Do you have a code that the staff communicates to the kitchen? Photos of reviewers on the walls of the kitchen?
The review is here.
The Star Chefs International Chefs Congress is a three-day culinary symposium that gathers more than 140 of the world’s chefs, pastry chefs, mixologists, and sommeliers to present the latest techniques and culinary concepts to their peers. The event, from September 29 to October 1, includes Demonstrations, Hands-on Savory, Pastry, and Mixology workshops, Wine Tasting Seminars, and Business Panels on current industry topics, all gathered under the umbrella of this year’s ICC theme, Guts and Glory: Leaving It All on the Line.
The 37th Year of the NYC Greenmarkets has seen us busy attending their many events. Now we’ve discovered some armchair browsing is in order on their website – full of Greenmarket information and initiatives, and their Annual Report is now online.
The NYC Food Film Festival‘s official selections have been announced, and the festival will take place October 23-27 :
Minute Meal: Blessed by Brisket
Dir. James Boo, 1:06 min David’s Brisket House is a Jewish Deli run by
Yemenite Muslims, in the Brooklyn neighborhood of Bed-Stuy. A
snapshot of pastrami, brisket, and corned beef sandwiches that
aren’t strictly halal or kosher, but are 100% New York.
Beer Braised Ox Cheek
Dir. Matt Checkowski, 1:00 min, World Premiere One of Chef Martin Berg’s
culinary dreams, just backwards.
Best Fish Tacos in Ensenada
Dir. Gabriel Taraboulsy, 4:17 min, World
Premiere Joseph Cordova reminisces about his very first fish taco
experience, and shares the impetus for opening his now-famous Los
Angeles stand, Best Fish Taco in Ensenada.
The Chile Film (La Sangre Rojo y Verde de Nuevo Mexico)
Dir.Kelly Brinn Urig, 26:46 min, NYC Premiere In New Mexico’s vibrant
culture, no food stands above the chile, which is revered for its
unique taste and quality. For generations, the chile farmers of New
Mexico have dedicated their lives to this indigenous pepper
Confessions of a Culinista
Dir. Alex Scharfman, 1:35 min, World Premiere Jill Donenfeld, founder of The
Culinistas, explores her love of food and the thoughtful
preparation of a simple meal in this food porn short.
Dumpling Tales
Dir Erik Olsen, 4:14
min, World Premiere The story of two restaurants – Talde and Red
Farm – that make some of the best dumplings on New York City.
Featuring Chef Dale Talde and Restaurateur Ed Schoenfeld.
Eat | Love
Dir. Kelly Le Castre, 6:57
min, NYC Premiere Nature has already perfected the cherry tomato,
the fresh sourdough, the glop of honey. But instead of examining
food as an object, eating designer Marije Vogelzang examines the
experience of how we prepare and share it.
Edward Wohl: At Home in the Shop
Dir. David Eisenberg, 10min
World Premiere A profile of Edward Wohl, a woodworker in rural
Wisconsin who makes a line of unique cutting boards from bird’s eye
maple, which are found in stores and art galleries around the
world.
Fac et Spera (Hope and Do)
Dirs. Florent & Remy Gaillard, 22:29 min,
World Premiere Filmmakers Florent & Remy Gaillard give you
access to the estate vineyards, the winery and to the universe of
Maison M Chapoutier, France’s most admired winery. The film
also profiles Michel Chapoutier, the head of this wine family, who
has a unique philosophy on life and the business of wine.
FarmTina
Dir. Kelly Le Castre, 4:46
min, NYC Premiere Martina Fugazzotto refused to allow the
constraints of living in urbanized areas stop her from reaping the
rewards of farming.
The Fermentation of Respect
Dir. Aromi Creativi, 3:31 min, US Premiere
Chef Cristina Bowerman is one of the few women with a Michelin
star in Italy. The concept of respect is fundamental to her
cuisine, especially the respect for her own identity.
Flatten
Dirs. Kay van Vree & Hugo de Kok, 1:14 min,
NYC Premiere An experimental film where curious filmmakers explore
the forms and shapes foods make when you flatten them.
Fondue
Dir. Charles Grantham, 2:27
min, World Premiere Food Porn Star Larry Cauldwell returns in a
film full of succulent food, sexiness, and Larry! His virility
permeates the silver screen and seduces viewers with both his aura
and the intrinsic romance…of fondue.
Growing Farmers
Dir. Michael Halsband, 17:00 min,
NYC Premiere In
conjunction with the Peconic Land Trust, filmmakers tell the story
of incubating new farmers on Long Island and helping them with the
tools necessary to farm the land in a sustainable way.
Himself He Cooks
Dir. Berteau Valerie/Witjes Philippe, 65 min In the Golden Temple in Amritsar hundreds
of volunteers prepare 100,000 free meals every day. The spontaneous
choreography of many hands reveals the essence and atmosphere of
this fascinating place.
How To Make Burmese Faluda
Dir. Sofia Carvajal, 1:52 min, World Premiere In
Burma, faluda is sold on the streets and cafes to cool down the
locals on a hot summer’s day. Learn how to make one for
yourself.
I Am What I Eat
Dir. Erik Shirai, 12:04 min, US Premiere Follow the NYC supper club
Studiofeast as they create a dining experience based on the
question, ‘If you were to die tomorrow, what would be your last
meal?’
JoJo’s Sriracha: Bringing More Hot Pepper
Flavor To The Party
Dir. Liza de Guia, 8:30 min, US
Premiere Meet Jolene Collins, the founder and artisan behind Jojo’s
Sriracha in Brooklyn, NY. Jolene is obsessed with sriracha.
The Kings of BBQ: Barbecue Kuwait Dir.
John Markus, 37:30 min, NYC Premiere Sitcom writer/producer, John
Markus (Cosby Show, Larry Sanders Show), teams up with the most
legendary BBQ Pitmasters in America, travel to the Middle East, and
cook an unforgettable homestyle dinner of smoked brisket and
chicken for thousands of US troops stationed in Kuwait.
Lets Get Silly
Dir. Stephanie Norris,1:00 min,
World Premiere Don’t mess with popcorn unless you want a beatin’.
Letting Salt Just Be Salt: Amagansett Sea Salt Co.
Dir. Liza de Guia, 7:05 min, US Premiere
Steven and Natalie Judelson are sea-salt fanatics and the husband
& wife team behind Amagansett Sea Salt Co. on Long Island,
NY. They are New York State’s only sea salt makers and one of only
four artisan salt makers on the entire Eastern Seaboard.
Machines II
Dir. Jennifer Kendzior,
3:50 min, World Premiere A collage of rhythms from the smooth hills
to the mesmerizing mechanics of a tea factory.
Mixed Berries, Three Ways Dir. Matt
Checkowski, 1:00 min, World Premiere Another one of Chef Martin
Berg’s culinary dreams, just backwards.
The Northeast Kingdom
Dir. Clyde Burley, 6:31 min, NYC Premiere
Brothers Mateo and Andy Kehler derive meaning from their daily
existence working hard in a place they both love: Greensboro,
Vermont, home of Jasper Hill Farm, which produces some damn good
cheese.
Ole-Martin Hansen – The Salmon Smoker
Dir. Nikolaj Belzer, 3:51 min, World Premiere
Ole-Martin Hansen guides us around his London salmon smokehouse and
the ascetic Norwegian-style cabin he has built above it.
One Macaron At A Time
Dir. James Reford, 4:58 min, NYC Premiere Pastry Chef Patrick Lézé has always
loved America. A few years ago he took a chance sold is business in
France and moved to Palm Beach. Upon arrival he was surprised that
macarons were fairly unknown. He is working to change that, One
Macaron At A Time.
Paloma
Dir. Scott Pitts, 1:05 min, World Premiere A beautifully blurred cocktail
creation – fresh squeezed grapefruit, sliced lime, suspended salt
and an epic tequila splash. Intoxicating memories of the
sultry “Paloma.”
Prohibition Bakery
Dir. Alison Grasso, 3:43 min, World Premiere Brooke
Siem and Leslie Feinberg make kid’s treats for grownups by infusing
their tiny cupcakes with a real punch of booze at Prohibition
Bakery in NYC’s Lower East Side.
Shakycow Orange Juice Commercial
Dir. Sean O’Hara, 40 seconds
Featuring actual oranges (and assorted fruit), this quirky stop
motion animation shows a world where pregnant oranges are juiced in
a hospital setting and juice blends are made from fruit getting
funky with one another.
That’s Mandorlato!
Dir. Aromi Creativi, 4:30 min, US Premiere Authentic
mandorlato comes from Cologna Veneta, a small town close to Verona,
Italy. The film shows how a local product is kept alive using
technology, but never forgetting tradition.
We Are All Just Trying to Tell A Story
Dir. Pete Erickson,1:52 min
World Premiere This film is about one of the worlds
greatest jazz musicians. It just happens that his instrument
is food. Features the philosophical stylings of Grant Achatz.
How is the Brooklyn Grange holding up during New York City’s heat wave? Heritage Radio Network‘s Erin Fairbanks chats with Ben Flanner about heat and humidity on the farm, and how farmers can protect plants and themselves, and which plants can handle the heat.
In this heat, this is brilliant timing for Uber, who’s offering a one-day promotion that will let you request an ice-cream truck to come to you.
Details are here.
paigepapers.com 