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DOT is also seeking proposals for food, beverage and/or merchandise concession in the Café Building at Fordham Plaza. The Request for Proposals for the Café Building is found here: https://a856-cityrecord.nyc.gov/RequestDetail/20190402014. Prospective proposers are encouraged to consider applying to as many of these RFPs as they are interested in.

TERM

In each Kiosk RFP, DOT is seeking a kiosk concessionaire for one (1) five-year term with three (3) five-year renewal options, exercisable at DOT’s sole discretion. No longer term will be considered. This concession will be operated pursuant to a license agreement issued by DOT; no leasehold or other proprietary right is offered.

SITE VISIT

There will be a strongly recommended on-site proposer meeting and tour of Fordham Plaza. The tour will take place on May 15, 2019 and will include a tour of the Café Building starting at 10AM and a tour of the kiosks at 11AM. We will be meeting at Fordham Plaza under the canopy at the Café Building doors in the northeast corner of the plaza near the corner of Fordham Road and Third Avenue. If you are considering responding to this RFP, please make every effort to attend this meeting and site tour. DOT will view favorably proposers that attended the site visit.

PROJECT MANAGER

The Project Manager for this concession is Brandon Budelman. All RFP questions and/or inquiries should be directed to him. He may be reached at:

Phone: (212) 839-9625

Email: concessions@dot.nyc.gov

You are receiving this email because you are on the New York City Department of Transportation (DOT) mailing list for Food and Beverage or Merchandise solicitations.

https://paigepapers.com/2019/05/31/17621/

Starbucks Launches Summer LTOs

“It’s already summer at Starbucks as the chain brought back three of its limited-time Frappuccino flavors this week and also created a few other LTOs. The Frappuccino optons include the:

  • S’mores Frappuccino, which combines marshmallow whipped cream and milk chocolate sauce along with a blend of coffee, milk and ice. It’s finished off with more whipped cream and a graham cracker crumble.
  • Mocha Cookie Crumble Frappuccino, made with mocha sauce and Frappuccino chips blended with coffee, milk and ice layered on top of whipped cream and chocolate cookie crumble and finished off with whipped cream and chocolate cookie crumbles.
  • Caramel Ribbon Crunch Frappuccino, a dark caramel sauce blended with coffee, milk and ice on top of whipped cream and dark caramel sauce then topped with another layer of dark caramel sauce, whipped cream, caramel drizzle  and crunchy caramel sugar topping.”

Read more here.

Impact of Min Wage Increase / NYCHA Survey & Results

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See here NYCHA Survey and Results on Minimum Wage Increase

The Next Generation of Food Hall Design

“Conceptually, the idea of a food hall isn’t entirely new. Collections of local, varied food and beverage vendors in a dedicated retail space have been around for centuries, both globally and nationally.

Those that have persisted are often in urban centers, and, in the U.S., include spots like Pike Place Market in Seattle, established in 1907, Reading Terminal Market, in Philadelphia since 1893, and Boston’s Quincy Market, which dates back to 1742.

The food courts contained within shopping malls, airports, train stations, and department stores are undoubtedly familiar, too, and have been around for decades. But food halls in the most current sense are something inherently different. The National Retail Foundation helps to define them: “The definition of what constitutes a food hall is still being debated, but it’s generally accepted that ‘foodie culture’— including the farm-to-fork and slow food movements — is largely responsible for kickstarting the modern food hall concept… as is the push for experiential retailing.”

Read more here.

Wine Glass Shape Affects Tasting Experience

“I take a sip of wine, and it floods across my mouth–a perfectly balanced cabernet that tastes of yeast, fruit, and stone. Then I take a sip from another glass. This wine strikes the tip of my tongue like a dart. It’s pure booze, and, seconds later, I’m left with a dank, bitter aftertaste. This wine has clearly gone bad; I should really pour the bottle out.
In fact, both glasses contain the same 2014 BV cabernet. And both are what most of us would describe as a “red wine glass.” But the first glass was designed to mellow out the big fruit and alcohol of cabernets. The second glass was built to concentrate the fruit and subdue the acidity of a different kind of wine: pinot noir. I just learned the dangers of drinking a great wine out of a glass designed for another varietal.”

“They’re beautiful glasses, for sure, but I wanted to put wine snobbery to the test. And as we sipped wine after wine over the course of an hour, Riedel proved to this cynic how the mere shape of a glass can dramatically change your experience of wine.”

Read more here.

The Continued Evolution of Coca-Cola’s Portfolio

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“(…) The products, which debuted at the 2018 NACS Show in Las Vegas, tap into trending categories and insights, said JC Harvey, director of retail channel strategy and commercialization at Atlanta-based Coca-Cola.”

“Far Coast is the company’s foray into the explosive cold-brew coffee segment. Slated to launch in January, the products are packaged in resealable aluminum bottles and feature single-origin coffee beans. Varieties include Single Source Ethiopian, Signature Blend Latin American and Café con Leche, which includes milk.

In the premium water category, Coca-Cola’s smartwater brand is expanding with two varieties: smartwater alkaline and smartwater antioxidant. Like the original product, both are vapor-distilled with added electrolytes for taste. The antioxidant water is infused with selenium. Alkaline water is ionized and has a higher pH level than regular drinking water.”

Read more here.

Rare Wine Auctions Show No Signs of Slowing

While Burgundy continues to reign at rare wine auctions, top Bordeauxs like Pétrus are seeing higher prices.

“In the third quarter of 2018, global sales of fine and rare wine at auction totaled $70.4 million, up a whopping 31 percent over 2017’s third-quarter total of $53.7 million. U.S. sales totaled $36.1 million, up 19.1 percent. Hong Kong sales rose 49 percent, to $26.3 million, and London sales increased by 40 percent to $8 million. As in the previous two quarters, pristine single-owner cellars and winery-direct consignments generated much of the heated bidding.”

“Acker Merrall & Condit’s first September sale, held in New York, brought in $7.2 million against a presale high estimate of $7.3 million. It was 96 percent sold. “Burgundy didn’t take a vacation this summer,” quipped Acker Merrall and Condit CEO John Kapon, in a statement. All 25 of his sale’s top lots hailed from the French region.”

View more here.