Reporting a 26-percent increase in net income for the second quarter, Howard Schultz, Starbucks’ chair, president and chief executive, declared “Starbucks is as healthy as it ever has been.”
Europe, the Middle East and Africa remain a challenge, but Starbucks said Thursday plans for expanding its loyalty programs next month and building its packaged goods business will set the coffee company up for continued growth.
The New York Times paints a bright picture of good startups in venture capitalists’ eyes in NY Times on Venture Capitalists Eyeing Food
As they write, “What if the next big thing in tech does not arrive on your smartphone or in the cloud? What if it lands on your plate?”
The Horticultural Society of New York is presenting their 3rd Annual Urban Agriculture Conference, being held in May 2013 in New York City. This year’s conference will focus on increasing the awareness of food security in our struggling economy and will explore the potential of food production in urban environments as a prominent and viable alternative.
Themes to be explored: food and culture, community networks, sustainable urban agriculture, youth engagement, economics, local food sovereignty, policy, and more!
Inc. assesses Panera Bread’s “pay what you want” model, which it has been using at its Panera Cares locations. Our own Tara Berman is quoted as the industry expert in determining plausibility.
There are concepts that could struggle here on US soil, but we love look of this new shop in Japan, Akomeya, which is striving to protect rice culture and keep the East in the East.
“In modern Japan, food culture is simple, yet full of meaning,” says Kaoru Shindo, a director. “This store focuses on the heart of that food culture—namely, rice.”
The website is worth a visit, as they sport some very cool and different gear.
343 Smith Street, Brooklyn, NY • 347.294.0292
Smith Canteen
Their Success…After opening their successful sit-down restaurant Seersucker in Carroll Gardens, Brooklyn, owners Robert Newton and Kerry Diamond saw an opportunity in the market to open a coffee shop, Smith Canteen, just down the street.
Though they served breakfast at Seersucker, they noticed that guests also enjoyed the espresso drinks and counter service they offered. Seeing the desire for a coffee shop atmosphere among guests at Seersucker, the two opened Smith Canteen in 2011 to serve their needs. The small, comfortable coffee shop focuses on coffee and espresso, as well as sandwiches, quiches, and pastries. Though its menu and service style differ from Seersucker, its branding and atmosphere maintain the feeling guests have come to expect from the duo.
In opening Smith Canteen, Newton and Diamond smartly listened to their guests and used their lifestyle, needs, and wants to plan their concept for the coffee shop. By taking a cue from guests in devising the coffee, sandwiches, and pastries concept, Newton and Diamond gave themselves an advantage: they already knew there would be a guest base to support Smith Canteen when it opened. They looked to the market for an unmet need and met it themselves.
Take Aways…When considering a new enterprise, listen to and look to the needs of your target market first. Assessing the target market will tell you what your guests seek from your enterprise. This will help determine the core of your concept—from service style to cuisine—and make sure your enterprise has the guest base to support you from opening day onward.
Inc. magazine hones in on removing one’s “self” from ones business. As they report, start-ups usually require a motivated, dynamic entrepreneur to create a successful, sustainable business. But once a business exists and is growing, it’s often more useful to take the entrepreneurial personality out of the business.
OddFellows Ice Cream Co. is a Brooklyn-based, family-run business founded by Chef Sam Mason (co-owner/head chef) and husband-and-wife team Billy and Holiday. For fans of West Coast Humphry Slocombe, NYC may finally have a comparable spot.
They will be located in Williamsburg on Kent Avenue, between North 3rd and North 4thStreets and plan to open Memorial Day weekend.
In line with many fresh-faced startups, they’ve launched an Indie Go-Go Campaign. The page gives more insight as to how the business will run. Hearing Sam explain his sweet and savory philosophies on video is a must.
Like “The Minimalist,” Mark Bittman’s original column in the New York Times which ended a few years ago, the word “Flexitarian” says much, at least to those who a hip to culinary buzzwords. His new column, “The Flexitarian“, launched this week, and will speak to changing perceptions of health and wellness.
He writes, “Things are changing, and fast. Only 5 percent of Americans define themselves as vegan or vegetarian, but almost everyone believes he needs to eat better. What does “better” mean? Much less junk, fewer animal products and more veggies. Could not be simpler. But it could be easier. I’ll attempt to make it so here… I hope these recipes demonstrate the general goal of The Flexitarian, which will be to marry the burning question “What should I be eating?” with another: “How do I cook it?”
We came across this edible spoon on Food Republic, made by Triangle Tree, and are excited about the possibilities. Made with corn, whole wheat flour, herbs, and spice, we’re planning to be early adopters and hope we might see them in to-go bags around town.
paigepapers.com 