On Saturday, March 31st, a bigger and greater Milk Bar is on it’s way to the Carroll Gardens area with a few additions to the menu which includes a $2 kimchi slaw add-on to pork buns.
The new Milk Bar will open up on 360 Smith Street at the corner of 3rd Street
Momofuku Milk Bar expands in Carroll Gardens
March 29, 2012 by Leave a Comment
Food Trucks and hotels become a team
March 28, 2012 by 2 Comments
59% percent of diners say that they would support a food truck spin-off from their favorite restaurant– a 47% jump from the previous year. Now, hotels like The Ritz-Carlton (Washington, D.C.), The SLS Hotel (South Beach, Miami), and The Setai Hotel (South Beach, Miami), are planning
to add a little “street” as an alternative to the fine dining experience.
What are your thoughts of food trucks in hotels?
All Things Good, a multi-specialty market, will feature various food vendors in a 2,200 square foot space
March 28, 2012 by Leave a Comment
Good things are definitely happening in Tribeca as this market will sell consumer favorites like Nunu Chocolates, Blue Bottle Coffee, Blue Marble Ice Cream, Dickson’s Farmstand Meats and more. All Things Good market is planned to open this June/July with a restaurant on the lower level to follow.
All Things Good is located on 102 Franklin Street between W. Broadway and Church Street
Specialty Food March 2012 Trends
March 28, 2012 by Leave a Comment
Ketcup gets a gourmet upgrade, improvements to Parmigiano-Reggiano cheese labeling,
and wine in a can.
See more of this month’s trends
A sugar boom in The Upper West Side
March 27, 2012 by Leave a Comment
13 sugar shops opened within the past year and a half and more is expected throughout 2012 including a 24-hour cupcake vending machine from Sprinkles.
The sugar rush comes with some opposition as some parents are claiming that it deters kids from eating good food
Food entrepreneurs getting much needed help in Queens
March 27, 2012 by Leave a Comment
With increased resources from the Queens Chamber of Commerce and city initiatives like The Entrepreneur Space in Long Island City, Queens food entrepreneurs are seeing a boost in education and training for starting food businesses. Stephen Zagor, Director of Maanagement at the Institute of Culinary Education, says that enrollment into the entrepreneurial program has tripled over the last decade.
Do you see Queens as the next explosion in the food revolution? Will it be a mecca for food entrepreneurs like Brooklyn?
Alessi and Scavolini presents Italy Comes Alive: A very special series of culinary events centering around Italian style
March 26, 2012 by Leave a Comment
Italy Comes Alive
The next event will take place on Saturday, March 31st from 11 am – 1 pm in the Scavolini Soho Gallery and will include a tea and coffee demonstration from Tarallucci & Vino. RSVP by
Wednesday, March 28th.
Scavolini Soho Gallery is located at 29 W. Broadway (between Prince and Spring). Email RSVP confirmations to italycomesalive@bdeonline.biz
DIG INN SEASONAL MARKET: FAST CASUAL MADE-TO-ORDER ENTERPRISE
March 26, 2012 by Leave a Comment
17 E 17th St, New York, NY 10003 (Flatiron) • 212.253.7676
Dig Inn Seasonal Market
Their Success… “Making it easier for people to eat well”. Their mission statement to food and healthy living can also be translated into the systematic marketing and operations that flows through the Dig Inn space. The display board at the entrance shows how meals are organized for a first time guest– by Choice of Proteins, Grains or Greens, and Fresh Sides. Meals can be ordered as a small plate, a big plate, or a picnic pint. This upfront information makes it a little easier for the curious heart to know what’s in store. The juicing that is prepped and bottled at the juice bar with a buffet of food at the Marketplace adds to their success by providing guests with a feeling of transparency. In addition to the keen operations and clean signage, the subtle marketing messages adds a soft-upsell approach and compliments the quick line service for ordering. Dig Inn Seasonal Market is making easy a bit easier all around.
What We Learned… It’s all about the “in-your-face” approach. Keeping your operations simple, easy and transparent can mark the grounds for success of a dynamic food business.
Take Aways… How are you making it easy for your guests to know who you are? What are ways you can make your operation more simplified and transparent?
McDonald’s gets into international urban farming
March 26, 2012 by Leave a Comment
Plans for Ireland and England to get funding from McDonald’s Farm Forward project which will educate the young population on the environment and improve living conditions for animals.
McDonald’s will also test a carbon calculator with more than 200 farmers
Friends of the High Line RFO seeks a restaurateur for year-round operation due Friday, March 30th at 3pm
March 26, 2012 by Leave a Comment
The timeline of this project states that the restaurant is proposed to open June 2013 which will coincide with the opening of the High Line Headquarters at the south end of the High Line (between Gansevoort & Washington St).
Get more information about this opportunity and apply. Download the PDF now
paigepapers.com 