Barclays Center Event: Tapped

27-tapped-beer-festival.w529.h529Barclays Center will host its first-ever beer festival. Barclays Center is home to the NBA team Brooklyn Nets, but with such a large and new facilities, new events are being put into the arena. On October 25, it will host a beer festival. Many lauded craft brewers like Florida’s Cigar City, Michigan’s Founders, New York’s War Flag are all expected to be participating in the event. This event will potentially attract all beer lovers and food lovers.

Food lovers will have the opportunity to taste celebrity chef Josh Capon’s Bash Burger, five-time winner of the New York Wine & Food Festival’s Burger Bash and other award-winning foods. Not only will craft beer, wine tasting and renowned foods be available but will also have interactive games like large-scale beer pong and Jenga. Moreover, Sunday Football will be streaming through TV’s.

General admissions tickets to each session of three hours is sold at $29 for early bird until September 2nd. The admissions ticket includes a souvenir cup and drink samples. VIP access tickets include early entrance 30 minutes prior to general admissions, and access to Calvin Klein Coursed Club, exclusive craft beer tastings, and televisions for Sunday Football games.

To read more, click here.

Fight for 15 in Action

New YorkFight-for-15 City’s fast food worker minimum will rise to $15 by 2018 and the rest of the state by 2021. The increase in wages is in efforts to improve the lives of chain restaurant employees whose wages can keep them reliant on taxpayer-subsidized welfare programs. This policy will apply to not only company-owned restaurants with thirty or more nationwide locations but to franchise locations as well. As wages increases, labor costs increases resulting in price hikes for consumer goods. In a recent survey of 924 fast food businesses in New York, 70 percent were “very likely” to raise prices in response to the increase in minimum wages, and 83 percent of respondents claimed they were very likely or “somewhat likely” to reduce hours of staffing levels. This increase in higher wages could potentially prompt competitive salary increases throughout the hospitality and retail industries to avoid drama of workers who’ll suddenly find fast food jobs more attractive.

The New York City minimum wage increases are scheduled to occur on December 31st of 2015, 2016, 2017 and 2018 at $10.50, $12.00, $13.50, and $15 respectively. While the changes to the New York State minimum wages will be broken down from 2015 to 2021, at $9.75, $10.75, $11.75, $12.75, $13.75, $14.50 and $15 respectively.

To read more, click here.

Retail Spotlight: Fuku NYC

163 1st Ave. New York, NY, 10003.

Their Success…This summer a rising trend fukuwebof Chicken sandwiches are evident. David Chang,
Founder of Momofuku Inc., is named a leader in this trend with his opening of Fuku NYC,home to an $8 spicy-fried-chicken sandwich. Since its opening on June 10th, Fuku has been on headlines and trending throughout social media because of its chicken sandwich. There is an obvious inspiration by Chick-fil-A which Chang grew up eating in suburban Virginia, and he also claims to be a fan of In-N-Out for its unique corporate culture as much as for its burger. Chang describes Fuku as “our attempt to sort of honor the great fried-chicken places and fast-food concepts out here, to do our version of that, and hopefully, to make it better.” With never-ending lines around the corner of the restaurant , one can say Chang has successfully started a fried-chicken culture and redefined “fast-food.”

Fuku NYC is located on 10th St. and 1st Ave. This location is also the original location of the Momofuku Noodle bar. After six months of intensive renovations and development, Fuku now boasts a very chic urban atmosphere. Utilizing their space to its full potential, an open kitchen, and bar side tables are available for those who are eating-in. Although no chairs or stool are available for consumers, customers are fully accommodated as a fast-casual restaurant.  After ordering, customers are given a number where then Fuku employees will bring their orders to customers whether it was to eat-in or take-away. Likewise, employees are constantly walking around the restaurant to take away trays.

Employees are also seen refilling their ketchup and ssam sauce bottles throughout the restaurant. The Ssam Sauce is Fuku’s’specialty’ sauce that adds more spice to the chicken burger. Ssam sauce is Fuku’s rendition of an already existing Korean chili sauce and is sold to customers separately. While most customers order a spicy chickenburger, Fuku does serve salads and fries. Fuku also offers a lunch special where customers can easily get a spicy chicken burger, fries and a drink for $12, potentially saving themselves $1 when buying them separately.

Take Aways…Fuku NYC does a great job with creating traffic and retaining customers. With Fuku only at 600 square feet and an open kitchen and bar, there is limited space for people to stand in line so customers are forced to wait on line outside. However, Fuku makes ordering very quick and easy. While one stationed register takes orders, another employee is seen walking down the lines to take orders through their iPads. This potentially retains customers on line by binding orders. Moreover, consumers feel well accommodated and less annoyed from waiting. Fuku only accepts credit cards which speeds up the ordering process.

Their chicken sandwich is simply a fried chicken, pickles and a buttered bun but consumers are attracted to Fuku’s Spicy Chicken Sandwich because of its large fried chicken at an affordable price of $8.

To read more about their grand opening, click here.

July 16th

One of the biggest summer food CJbAFC2UEAA5N1Ktrends is fried chicken sandwiches and Shake Shack is taking their approach to this market with their ChickenShack. This fried chicken sandwich is “limited edition” and can only be found in three locations in Brooklyn. While this “limited edition” burger was available for a short span, the success of the burgers have encouraged the sandwich to be offered in a larger span. On July 16th, the ChickenShack will be available for more consumers.

While a fried chicken sandwich is only recently a trending food buzz with openings of Fuku Chicken sandwiches, Shake Shack claims to have already been investing in creating the perfect fried chicken sandwich from almost two years ago. The sandwich has been tested a number of techniques including marinating, grilling and even sous of the chicken breast before deep frying. Mark Rosati, Shake Shack culinary director, uses a slow cooking method similar to sous vide cooking, using buttermilk for their chicken. They’ve tried whole wheat, pretzel and other substitutes to the Martin’s potato bun, the buns on their burgers, but claim that the Martin’s bun was the best combination for best displaying the flavors of the chicken itself. The ChickenShack was inspired by Southern buttermilk fried chicken where breast meat is used.

As much as a lot of time and effort was invested into creating a ChickenShack, a lot of social media, and consumers are buzzing about the “limited edition” sandwiches and are enthusiastic about its return on July 16th.

To read more about the ChickenShack, click here.

The Big M loses it’s Size

For the first time since 1977, one of the largest restaurant chains inMcDonalds-Closing the world, McDonald’s, is projected to close more stores than open in the United States. Over the past two years, McDonald’s has been suffering from decreasing revenue and drops in profit from stores worldwide. Increasing numbers of competitors in the United States, economic instability in Europe and strict food safety regulations in Asia have effected the performance of McDonald’s. Already in the first quarter of 2015, McDonald’s closed 350 stores performing poorly in Japan, United States and China hoping it will drive profits upward. McDonald’s CFO Kevin Ozan is implementing turnaround strategies to “win over the millions of burger-eaters.” The company’s approach within limited service fast food is labeled to be outdated and far from trending dietary factors. This generation, the Millennials, are prone to be more health-conscious and interested in key words like “organic, free range, locally grown” which are areas that McDonald’s is incoherent with. With McDonald’s lagging attempt to follow trends, competitors continue to grow like Chipotle which caused the biggest drop in sales to McDonald’s with its entrance into the limited service industry. McDonald’s has not officially disclosed the number of stores closing but it is speculated that a target of 700 restaurants with poor sales will be shutting down this year.

To read more from grubstreet, click here.

Adult “Happy Meals” at Harlem Shake

Harlem Shake, the healthy neighborhood diner on 124th St and Lenox Ave., has recently introduced the “Happy Meal“— an adult-friendly take on the popular fast-food combo meal. Instead of a plastic toy and unhealthy fare, this Happy Meal pairs a glass of from Harlem Shake’s new wine list wine with all-natural, healthier renditions of classic American comfort food, like the Kale & Chickpea Salad or the Harlem Burger. There’s a Happy Meal to fulfill everyone’s cravings, whether customers’ New Years resolutions are to be a better penny pincher or to indulge themselves more, both financially and nutritionally.

“Secret” Menus, or Not-So-Secret Menus…

Mark Wilson, contributing writer at Fast Co. Design, detailed the ins and outs of “secret” menus at restaurants including Chipotle, Starbucks and In-N-Out Burger. Chipotle’s “Quesarito,” Starbucks’ 170,000 customizable beverage permutations and In-N-Out’s “animal-style” fries are a few of the secret (or not-so-secret) menu options that add to these restaurants’ mystique and allure.

“I think of it as the customer’s the brand manager,” Chris Arnold, Chipotle’s Communication Director says. “The experience of the public is something different for everyone, like an iPod in a way. How many billions and billions of iPods are in circulation, and yet no two [playlists] are alike. You buy a burrito, I buy a burrito. We pay the same thing for it, and they’re two very different things.”

Read about Wilson’s comically relentless quest to order the arcane “Quesarito” at Chipotle, amongst his other classified culinary discoveries.

Shake Shack Moscow Opens Today

With a couple of modifications including a small price increase for the Shackburger and a concrete dubbed The Great Wintry Way, Shake Shack Moscow is identical to its foreign predecessors. Russian speakers can read the menu in Cyrillic on the Shake Shake site; however New York Magazine has provided a user-friendly translation.

SCHNIPPER’S: FAST-CASUAL BURGER ENTERPRISE

23 East 23rd Street at Madison Avenue (Flatiron District) • 212.233.1025

Schnipper’s

Their Success…creating an impeccable guest experience by serving each guest “one at a time.”  Created by founder and former owner/CEO of Hale and Hearty, Schnipper’s manages to make fast-casual feel friendly and personal with a well-trained, service-focused staff and an optimized service flow.

Staff plays a critical role in making guest experiences positive at any fast casual enterprise, where there is often high guest turnover and, frequently, a captive audience that owners mistakenly believe they do not need to court.   This attitude is nowhere to be found at Schnipper’s.  Staff greets guests enthusiastically, help them navigate the menu, and frequently offer to clear tables for guests, who would ordinarily buss their own trays.

These small touches make a huge difference in a guest’s experience in the enterprise.  Guests are often on a lunch break, or bringing their small children out for an easy bite to eat, or taking an order to-go so that they can eat while working a long day.  Being met by a friendly face and having a staff member go out of their way to make the guest’s day easier goes a long way to making the guest feel connected to the enterprise.  They remember it as a positive experience in their day, and are more likely to come back again.

While this level of service could be challenging in a fast casual enterprise such as Schnipper’s, careful planning in layout and operations, and a culture of hospitality starting from the top down, means staff can do their jobs seamlessly and focus on guest service.  In the enterprise, there are clear pathways for staff to walk between the pickup window, kitchen, and guest seating area without getting in each other’s or guests’ way.  There are also designated areas for staff to drop off collected table signs, which are then periodically returned to the cashiers so they do not run out.

These systems and design features means staff are able to focus on serving guests needs, addressing any questions or concerns, and going the extra mile to enhance guest experience without worrying about logistics.

Not only that, this attention to detail signals to the staff that the owners care about their experience as well by ensuring they have a clear, well-designed space in which to work.  Showing care and concern for employees translates into them showing that same care and concern for guests.

Take Aways…Take care of your staff and they will take care of your guests.  Make sure your enterprise has clear systems and a layout that works with your operations so that staff can accomplish tasks and do their jobs easily.  This will keep your guest experience—not operations glitches— at the forefront of staff’s minds.  Furthermore, by being hospitable to your staff with training and a thoughtful service flow, they will take ownership of your enterprise and carry your hospitality forward to your guests.

Shake Shack London to Open Friday

Shack Shack’s London location is set to open Friday in Covent Garden.  In keeping with their philosophy of adapting each location to its environment, the space looks slightly different from stateside Shacks, and the menu has been adapted.

While many familiar favorites will remain on the menu, Danny Meyer’s team has, as they frequently do, created some new items specific to the new location using local purveyors.  Savory items include a Cumberland Sausage, made with a rare breed of pork, and a ShackMeister Sausage, an upgraded Cumberland Sausage with cheese sauce and beer-marinated shallots.  Burgers will use Scottish grass-fed Aberdeen Angus.  They have also partnered with St. JOHN Bakery and paul.a.young chocolatier to offer some special Concretes, including the Union Shack and Drury Lane Jam.

Check out these links for a look at the space and the food.