All ShopHouse Asian Kitchen Restaurant will Shut Down March 17

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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.

NYC Restaurants Honor International Women’s Day

Today is March 8, 2017, and International Women’s Day across the globe. As a woman-owned enterprise, TaraPaige Group is excited and proud to be part of the NYC food scene. From India to Iceland, women have taken to the streets to rally, protest, and stand up for equality at home and afar.

In the US, the Day Without A Woman campaign is in full swing. The protest is an effort to “act together for equity, justice and the human rights of women and all gender-oppressed people, through a one-day demonstration of economic solidarity.” Restaurants and cafes across the city are jumping in and participating via donations, changing uniforms to red, and covering shifts for team members that are participating. New York is joined by participants in restaurants in D.C., San Francisco, Denver, and Austin, to name a few.

Additionally, there is a rally taking place at Washington Square Park starting at 4:00PM. To read more about restaurants in NYC that are participating, click here. To read more about demonstration across the world, click here.

Garrett Oliver Gives a Window into his World

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Click here to check out Garrett Oliver’s Grub Street Diet from Friday. It is a great read from a great writer and gives insight into an NYC industry professional’s day-to-day work lifestyle and the food that goes along with it. Of particular not is the special collaboration dinner he hosted with Thomas Keller at The Four Horsemen on Grand St. in Brooklyn this past Wednesday. The Four Horsemen host these special dinners semi-frequently and they are always a great experience with a unique point of view.

New study follows the supply chain of a loaf of bread

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When it comes to climate change, we often think of the cars we drive and the energy we use in our homes and offices. They are, after all, some of the biggest contributors to greenhouse gas emissions. But what about the toast you ate for breakfast this morning?

A new study published Monday in Nature Plants breaks down the environmental cost of producing a loaf of bread, from wheat field to bakery. It finds that the bulk of the associated greenhouse gas emissions come from just one of the many steps that go into making that loaf: farming.

Continue read NPR’s the Salt article here

Operations, Part 3 of 6: Food Cost

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Lets face it, when it comes to running a business one inventively finds themselves staring at two crucial number- Labor and Food cost. In part 2 we touched on labor (click here for the full article) so now we shift focus on food cost.

Both if managed properly can be kept at bay but more times than not expenses can slip away and before we know it you’re looking at over 40% food cost and everything seems to feel out of reach. Luckily, you know better than that! Right? After all, you are here reading this article. Check out a few points a few pointers below to help address this ever changes market:

  • Remember the 80/20 rule. As a general rule, about 80 percent of your food costs come from 20 percent of your items, says Reinstein. Negotiate good deals on these core items, he advises, but don’t overlook the other items. “I’ve seen restaurants that grossly overpay on the other 20 percent.”
  • Feature affordable quality. Track food prices; on the individual commodity level, the USDA expects declines in beef and eggs this year after sharp increases in recent years, according to the NRA’s 2016 Forecast. Meanwhile, beef prices are expected to continue their rise. Review your menu and recipes for affordable alternatives. For example, use pollock or swai rather than the more costly Atlantic cod, recommends Bruce Reinstein, chief operating officer for Consolidated Concepts, a purchasing partner that focuses on supporting multi-unit restaurants with leveraged buying and consulting. For meats and poultry, consider less expensive cuts, like chickens thighs, which pump up your profits while going easy on customers’ wallets.
  • Compare apples to apples. When bidding out items, be careful that you’re making a true comparison between items. For example, if you’re comparing the prices for a case of tomatoes, factor in any differences in yield, urges Reinstein. Just because one vendor offers a case for less, doesn’t automatically make it a better deal.
  • Root out hidden costs. Beware of hidden costs like freight charges, says Reinstein. Be sure to negotiate these upfront. Audit your invoices to ensure that you pay for only what you receive and that no extra charges are tacked on.

Full list can be found here

Balthazar Restaurant at NYC Spring Street

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Balthazar opened in SoHo in the spring of 1997. The bustling, romantic brasserie serves traditional French fare from breakfast through supper every day, with brunch served on weekends. How to describe this restaurant, the only thing I can tell is this place you can feel like a foreigner on your city. And the food is really good, both are outlooking and taste. The most popular dishes are Eggs Benedict, Le Panier, Onion Soup Gratine, Steak Frites and so on. The average check between the 30-45, but you will feel every penny you spend is worth. This place and their food are masterpieces in New York city. Just make sure you don’t go without a reservation and be sure to wear your fur boots if you want to fit in.

Mind your own business

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Have you ever tried taking an exam without studying? How about cooking a dish from your favorite restaurant without following the recipe? Now imagine trying to run a business without knowing your competition. The underlying principles remain.

Understanding the competitive landscape within your market is a narrative that business owners and managers often overlook. It’s one thing to know your company inside and out; i.e. labor cost, cost of good sold (cogs), sales, etc. but taking a step back can give you a fresh perspective that will not only help your organization internally but also provide your customers with a better experience.

Know where you fall within your market. What’s your competition charging? What type of packaging do they use? What’s the average portion size? Average sale price? What type of ingredients are they using? Do they sell online? Do they use a co-packer? Is there new technology that can steam-line your process? On the surface some items are easier to recognize over others but once you scratch below the surface you’ll find the magic lies within the details. Don’t be afraid to get specific. Analyze the micro and macro trends. Look at the flow of traffic, the presentation of the product, or the logistics of the supply chain. It’s easy to become complacent when you’re riding the wave of success but never assume that’s the end-all.

Remember, this is continuous exercise that should be revisited every couple of months. We leave you with this challenge: every quarter go back and run a SWOT analysis (strengths, weaknesses, opportunities, and threats) comparing you along with your top 5 competitors. Don’t think of this as a burden; try to have fun with it. Pick a night, bring a colleague or business partner and take a moment to enjoy your meal. If at the end it feels like a dead end, try to keep with it but be humbled at the fact that you now know your market better than your market knows itself.