RFP: Brooklyn Culinary Incubator

The NYCEDC is seeking proposals for an incubator space in the Brooklyn neighborhoods of Bedford Stuyvesant, Brownsville, East New York or Crown Heights. A food-use related incubator program, such as food manufacturing, storage, or shared commercial kitchen space is preferred; however proposals for other incubator uses will also be considered.

The submission deadline is December 4, 2013 at 4pm, and you can download the RFP here.

Bombay Sandwich Co. Opening First Store

Serious Eats reports the popular vegetarian Indian sandwich stand, a favorite at Smorgasburg, will open their first store on November 18th. Husband-wife owners Shiv Puri and Shikha Jain are in the final stages of revamping their Chelsea outpost on 48 west 27th Street.

Admirably, the first-time restaurant owners considered the opening process seamless, and they managed to stay within their budget.

In regards to the experience, Puri claims, “I’m thankful that it has, mostly, been really positive and empowering. Part of this is because I spent a lot of time making sure that I hired the right team.” Ten to fifteen architects and contractors presented Puri and wife Jain with widely varying proposals and budgets. He stressed the importance of presenting your best work at every stage of the opening process; at the end of the day, that’s all that matters.

Puri brings up a valid point; hiring the right team doesn’t end at kitchen and front of house staff in creating your “ideal” restaurant. Opening a restaurant is a two-way street; whether it’s your first time or twentieth, doing your homework in advance and coming prepared will bring your dreams one step closer to fruition.

1 Knickerbocker Coming to Bushwick

1 Knickerbocker Avenue in Bushwick will welcome an eponymous bar and restaurant in mid-November. In the past, the building housed a dance hall, brothel and speakeasy. Owner Jesse Levitt and manager Aimee Arciuolo are working towards restoring 1 Knickerbocker’s interior to its “original decor.” Levitt and Arciuolo plan to serve American food and classic cocktails at the newest rendition of this Bushwick venue. According to PropertyShark, the building sold from one LLC to another in 2012 for $1,625,000. Brownstoner dubbed 1 Knickerbocker the “House of the Day” at one point.

Eater announced the restaurant is currently hiring all Front of House positions as of last week.

Pig Butchering Demo: Wed 11/13

Join Meat Hook butcher Sara Bigelow for a comprehensive demonstration of snout-to-tail butchering techniques. All porcine queries are encouraged as Ms. Bigelow will show how to butcher an entire cross section of a farm-raised pig. Attendees will have the opportunity to learn about unfamiliar cuts and even try some of Brooklyn Kitchen’s house-made sausages and Great Brewers’ beer. Leave your knives at home; this class is not hands on (however, participants will receive a 10% discount on equipment on the day of class).

Company: Brooklyn Kitchen

Location: Williamsburg

Address: 100 Frost St (Manhattan Ave & Leonard St)

Time: 6:30pm-8:30pm

Tickets: $85

Verve: Brooklyn Coffee Pop-Up

Verve coffee is scheduled to open a three-month pop-up shop this week at 33 Grand Street in Williamsburg.  Expect to find a full coffee bar, full espresso machine and Chemex pour-over coffeemakers. Menu items like the One-and-One, a single macchiato and single espresso artfully situated adjacent to one another on a saucer, will be available. If all goes well, the successful Santa-Cruz based company will consider making its next home in New York. On par with competitors Stumptown, Intelligentsia and Ritual, Verve should have no problem settling into the Brooklyn coffee scene.

Rwanda Documentary & Blue Marble Ice Cream

The documentary Sweet Dreams premieres tomorrow at Quad Cinema. Sweet Dreams illustrates the remarkable story of Rwandan women who teamed with Blue Marble Ice Cream’s founders in pursuit of gaining financial independence. The triumph and entrepreneurial spirit of these empowered, industrious women is inspiring to any business owner.

After the 1994 genocide, Rwandan citizens needed to rebuild their sense of community. Rwandan theater director Kiki Katese founded Ingoma Nshya, the country’s first and only female drumming troupe. While drumming was an effective means of therapy, these women needed a way to support themselves financially. Consequently, Katese reached out to Alexis Miesen and Jennie Dunas of Brooklyn’s Blue Marble Ice Cream. From there, the Hutu and Tutsi women learned the ice cream trade down to cone.

Inzozi Nziza (“Sweet Dreams”) will be Rwanda’s first ever local ice cream shop. Sweet dreams is the heartening product of women helping women gain prosperity, independence and confidence on both a personal and business scale.

Overcoming the Unthinkable: Local Artisan Brooklyn Slate Bounced Back from Sandy

When Superstorm Sandy hit nearly a year ago, many local enterprises were directly in its path.  Their operations were disrupted, their inventory destroyed, their staff stranded, their spaces and equipment ruined.  Unfortunately, some enterprises were unable to recover.  And even for those who could weather the storm—both physically and financially—the past year has been a rebuilding one.  But in spite of the challenges, New York City enterprises are thriving.  In this month’s Enterprise Insight, we profile Brooklyn Slate, which has come back strong since Sandy, to explore how they prepared, rebuilt, and are looking ahead to this year.

Founded and operated by Brooklynites Sean Tice and Kristy Hadeka, Brooklyn Slate sells slate cheese boards and coasters using slate from Kristy’s family’s quarry upstate, as well as cheese knives, high-end sweets, and pantry items.  In addition to their wholesale business, Brooklyn Slate has seasonal outposts and a Red Hook retail storefront.  They were just moving in to the Red Hook location when Sandy hit.  In the storm, they lost significant inventory, experienced construction setbacks, and had to work double-time to prepare for the upcoming holiday season and open the store.  Below, we share some of Sean’s lessons-learned and advice for other enterprises about how to be prepared for the unthinkable.

1)    Assess Your Risk and Adjust Accordingly

Whether you are opening a new location or even just doing an annual enterprise assessment, it is important to reassess your risks and insurance needs on a regular basis.  In their old location, Brooklyn Slate did not have much risk of flooding, said Sean, so the enterprise did not have flood insurance.  “So when we moved, we didn’t even think about it.”  It is much harder to get a policy such as flood insurance after you or your area experiences a risky event, so stay ahead of the game and maintain regular contact with your insurance agent to keep your policy current.

2)    Have an Operating Plan for Contingencies

Even though New York shut down in the wake of infrastructure failures, business nationwide proceeded as usual. “We can’t stop operating,” said Sean. “Even if a storm comes through here, we still have to get product out.”  With their office destroyed and their staff unable to travel to work, Sean and Kristy took matters into their own hands and created a temporary office in their apartment.  They realized that, in the future, having a contingency plan no matter the situation will minimize confusion and downtime so that they can continue operating as normally as possible.  “Have some plan in place to respond accordingly no matter what may happen,” advised Sean.

3)    Take Charge of Your Financial Preparedness

Make sure your enterprise has working capital for an emergency, as you will still have some operating expenses to cover even though you may not be able to open your doors.  Furthermore, insurance may not cover the full extent of your damage.  And while many volunteer organizations launched commercial recovery efforts, the only way to ensure your enterprise is prepared is to prepare yourself.  “You really can’t rely on grants and such,” said Sean.  Coming into this year, they are focused on “having that rainy day fund always being there, just in case.”

4)    Communicate and Work with Other Enterprises

Sean said communicating with other enterprises—from fellow owners to vendors and suppliers—was key during the initial aftermath of the storm.  When it came to accounts payable, Brooklyn Slate was able to negotiate for extra time to minimize the impact of the storm on their cash flow.  Suppliers may not realize the extent of your disruption, so let them know your situation and ask for a way to work together.  Furthermore, they gained valuable support from other local enterprises.  “Everyone was suffering in some way,” said Sean. “So talking to one another is really important.”

5)    Connect with the Community

Let your guests know when you are open again after a disruption.  After the storm, “no one knew who was open,” said Sean, which hurt businesses regardless of how they were affected.  Ask loyal guests to spread the word through social media that you are open again, support your rebuilding efforts with more frequent visits, and bring friends along.  Knowing your guests are excited to see you come back will also be a huge boon to your outlook and your staff morale.

This year, Brooklyn Slate is still seeing sales growth and plans to return to the Union Square Holiday Market.  And after opening their Red Hook space in April 2013, they are back in the swing of business.  “Now things feel pretty normal,” says Sean, although they are of course preparing for “the slim but definite possibility that it could happen again. It’s 100% worth it…to prepare.”

No matter the obstacle, your enterprise can be prepared with some operational and financial planning to minimize disruptions and get back on track as quickly as possible.

Happy preparing…TaraPaige Group.

Shaken & Stirred, Brooklyn Beverage Event 10/8

If you’re looking to get hip to local spirits, Brooklyn Exposed is hosting the 2nd annual bash to celebrate the art of mixology.

Shaken and Stirred highlights Brooklyn’s spirits scene and pairs the liquors with food from borough restaurants. This year, guests will vote for their favorite specialty cocktail and crown a cocktail winner. 

The event takes place on Tuesday, October 8, from 6:00pm-9:00pm, at the Green Building (452 Union Street, Carroll Gardens).

Purchase tickets here.

Made in Brooklyn: Knives by Joel Bukiewicz

At Cut Brooklyn, Joel Bukiewicz hand crafts knives. Wired steps into his shop with him and has published an enticing photo essay and interview. It’s a great look into a man and business many chefs and food enthusiasts are obsessed with.

Brooklyn’s Liddabit Sweets Opening in Chelsea Market

Brooklyn-based Liddabit Sweets will open their first Manhattan outpost in Chelsea Market next week.   The artisanal confectionery company will have a 270-square foot space on the concourse level.  “‘Expanding into Manhattan’s food community is a huge step for us and there is no better place we could have imagined opening our first retail location,” said Liddabit co-founder Liz Guttman. “’We are thrilled to join Chelsea Market and the roster of vendors that share our passion for local, artisanal foods.’”

Liddabit plans to offer caramels, lollipops, candy bars, caramel corn, and more at their new location.  They join a diverse group of seven new vendors to open in Chelsea Market in the last five months, including Hybird, Los Tacos No. 1, and Num Pang.

See the full story here.