business

November 15, 2019 by TaraPaige Group Leave a Comment

Join top hospitality and culinary leaders featured on Shari Bayer’s popular Heritage Radio Network podcast, All in the Industry, for an all-day, interactive and educational conference for, and about, the dynamic hospitality industry. Our inaugural summit, taking place Monday, January 27, 2020 at The William Vale in Williamsburg, Brooklyn, will feature informative panels, one-on-one interviews, and inspiring speakers — creating a forum for the exchange of ideas, innovation and networking opportunities. Attendees will enjoy outstanding food and drink throughout the day – including an energizing closing reception!

Please click here to see more.

https://paigepapers.com/2019/11/15/17643/

Filed Under: Baking, Coffee, Cooking, Customer Trends, employees, Events, Global Market Buzz, Heard on The Street, Local Market Buzz, Meet The Owner(s), Openings, Operations, Opportunities, Retail Spotlight, Trending Now, Your Restaurant Tagged With: business, changes, content, Food, food industry, Hospitality, HOST, innovation, inspiration, learning, Marketing, media, recommendations, Technology

NYC Officials Are Looking Into Grubhub’s Reviled Restaurant Fees

June 27, 2019 by TaraPaige Group Leave a Comment

New York City government officials are now diving into the Grubhub debacle, in which several restaurants have accused the food delivery app of slyly charging fees for customer phone calls that never resulted in actual delivery orders.

City Council’s Committee on Small Business will hold an oversight hearing to investigate those fees, as well as others charged by similar apps like like DoorDash and Uber Eats — an act that could eventually lead to more government regulation.

The hearing will go down on June 27, giving local restaurateurs a chance to voice their concerns. City officials will specifically focus on how these fees and other policies are affecting NYC restaurants, especially small mom and pop shops, the Post reports.

“If we see there is abuse, or if there is a manipulation here, then it could certainly be referred to the legal authorities,” Bronx Councilman Mark Gjonaj tells the Post. The hearing’s findings could eventually lead to the involvement of the Public Advocate, the city Comptroller, or the state Attorney General, he says.

How He Got 200,000 People To Buy Ugly Fruits and Vegetables

June 24, 2019 by TaraPaige Group Leave a Comment

Imperfect Produce is a subscription home delivery service for "ugly" fruits and vegetables that are perfectly fine to eat.

“Four years later, Simon cofounded Imperfect Produce, a subscription-based home-delivery service for discounted “ugly” fruits and vegetables that are perfectly good on the inside, but otherwise rejected from the food supply chain for their looks.

“About 70 billion pounds of food is wasted annually in the United States. It’s from homes, cafeterias, farms, restaurants, grocery store and stadiums. Almost all of it is good food,” said Simon. “We wanted to think bigger about how to fight this food waste and create a more sustainable food system that was scalable.”

Simon partnered with his friend Ben Chesler, who shared his passion for social good, and the two homed in on farms as the starting point of their food recovery and delivery service. Up to 20% of the fruits and vegetables grown on farms in America is discarded because the produce doesn’t meet grocery stores’ aesthetic standards, said Simon.

“It’s often for discoloration, scarring on the surface caused by the fruit rubbing against a tree limb or an atypical shape,” he said. “Sometimes it’s the size. We see a glut of small avocados that go to waste because consumers tend to prefer larger avocados for guacamole.”

Joaquin Baca’s Teo and Günter Seeger NY Both Close After Short Runs

May 14, 2019 by TaraPaige Group Leave a Comment

“(…) Short-lived restaurants don’t get the same treatment, for obvious reasons, but it’s still unfortunate when ambitious places from established players fizzle out fast. There are all kinds of reasons why these closings happen. But it’s still a bummer to hear that Bushwick’s Teo has closed after just five months of serving cast-iron-skillet okonomiyakis.

The closing came out of nowhere, given what the restaurant had going for it. It wasn’t a rookie chef’s project. The owner was Joaquin Baca, who was David Chang’s first employee at Momofuku Noodle Bar and helped right the ship at Ssäm Bar after a rocky start. Baca helped shape Momofuku in its earliest years before going on to open Williamsburg’s the Brooklyn Star, which closed in May after nine years in Williamsburg. He’s a talented chef who was cooking food people want to eat; short rib over kimchee fried rice, oysters coated in cornmeal and then fried, a confit duck-leg ramen. The news was announced on the restaurant’s Instagram and website, but no reason was given.

Beyond Meat’s Pending IPO Could Be Valued at $1.2 Billion

April 29, 2019 by TaraPaige Group Leave a Comment

“Beyond Meat Inc., the maker of vegan chicken and beef substitutes backed by some of the biggest names in food and technology, is seeking to raise as much as $184 million in its initial public offering.

The company plans to sell 8.75 million shares for $19 to $21 each, according to a filing Monday with the U.S. Securities and Exchange Commission. A listing at the top of that range would give the company a market value of about $1.2 billion based on the shares to be outstanding after the offer, according to its filing.

The company is one of several makers of plant-based meat substitutes or lab-grown meats that have attracted high-profile backers. Its investors include Microsoft Corp. co-founder Bill Gates and actor Leonardo Dicaprio, as well as former McDonald’s Corp. chief executive officer Don Thompson. Beyond Meat’s biggest stakeholders are venture capital firm Kleiner Perkins Caufield & Byers LLC, which owns 16 percent of the company, and Twitter Inc. co-founder Ev William’s Obvious Ventures with 9 percent, according to its filings.

Tyson Foods Inc., the largest U.S. meat producer, is accelerating development of its own alternative-protein products and is also a backer of Beyond Meat. Tyson has invested in Jerusalem-based Future Meat Technologies and, along with Gates, Richard Branson and Cargill Inc., is an investor in Memphis Meats, a cultured meat producer.”

Former Darden executive named president of Union Square Hospitality Group

April 18, 2019 by TaraPaige Group Leave a Comment

“Former Darden Restaurants Inc. executive Chip Wade has been named president of Union Square Hospitality Group, the company said Thursday.

Wade, who moves into the role officially in mid-May, fills a position that has been empty since 2015, when it was held by Jeff Flug, who stepped down after the public offering by Shake Shack, which was once a part of the New York-based multiconcept group.

In his new role, Wade (left) will work directly with CEO and founder Danny Meyer, the board and the restaurant group’s leadership team to enhance and evolve the company’s culture, drive guest experience and bolster profitability, the company said.

“USHG is growing in some pretty exciting ways right now,” said Meyer, whose group operates about 18 restaurants under various brands, from the acclaimed Union Square Café and Gramercy Tavern to the more casual neighborhood café Daily Provisions, the barbecue concept Blue Smoke and taco joint Tacocina.”

Giant Food Stores Opens 6 locations in 4 States

April 12, 2019 by TaraPaige Group Leave a Comment

“With the six new locations, Giant now operates 178 supermarkets in Pennsylvania, Maryland, Virginia and West Virginia. The stores also include 132 pharmacies and 99 fuel stations.

“These multiple store openings align with our aggressive long-term growth strategy: entering new markets where it makes sense and expanding our offerings for our current customers,” Giant Food Stores President Nicholas Bertram said in a statement.

Giant’s latest strategic investments have focused mainly on its core Pennsylvania market.

In February, the grocer launched Giant Direct Powered by Peapod, an e-commerce hub in Lancaster, Pa. The company, which has four other e-commerce centers in Pennsylvania, said that banner will become its online grocery brand going forward. Giant also unveiled plans to open three more Giant Heirloom Markets in Philadelphia. The urban store format premiered in the city’s downtown in late January, and the next location is due to open this summer, with all the stores in operation by the end of the year.

A couple of new supermarkets are in the works as well. Giant said it plans to open new stores this year in East Stroudsburg and Walnutport, Pa. In November, the chain had opened a Giant store in Lancaster’s Willow Valley area that was acquired from Darrenkamp’s Markets.”

View more here.

Filed Under: Customer Trends, Events, Global Market Buzz, Local Market Buzz, Openings, Operations Tagged With: Administration, business, chain, drugstore, Food, food industry, Food Service, Grocery, Grocery Store, investment, news, Openings, Pennsylvania, strategy, super foods, supermarket

Which Commercial Kitchen Layout is Right for Your Restaurant?

April 11, 2019 by TaraPaige Group Leave a Comment

Zone Kitchen commercial kitchen layout

“(…) Zone layout is what it sounds like – the kitchen is divided into different areas depending on the task at hand. So there might be a food prep zone for chopping and mixing, and all of the necessary tools and equipment will be right there in that station. The cooking zone is only for cooking already-prepped ingredients.

Good for:
The benefit of this type of layout is for restaurants that serve up several menu items that are not cooked, for instance, salads and smoothies. That way, servers can access both cooked and non-cooked dishes, and each staffer can focus on their specific job without getting in each other’s way.”

See more here.

Filed Under: Baking, Cooking, Heard on The Street, Operations, Opportunities, Your Restaurant Tagged With: business, changes, chefs, Design, Food, Food Safety, Food Service, ideas, inspiration, kitchen, layout, Restaurant, Restaurant Service, restaurants, Technology, workplace, zone

4 Ways to Take Your Sales Strategy to the Next Level with a Video Presentation

April 5, 2019 by TaraPaige Group Leave a Comment

“To maximize potential impact, businesses are upgrading their sales strategy to incorporate a video presentation. Not only does this put a face to your business, but it can also be individualized to each client, and can significantly help you stand out among the rest. Consider these steps to take your sales strategy to the next level with an introductory video.”

1. Introduce Yourself To Clients

Add a more human, and engaging, element to your pitch and introduce yourself to potential clients with a video. You can let them know what makes your products or services better from the rest, and give them an idea of what kinds of people they can expect to work with by choosing you.

A corporate video can be used as an initial means of contact or a unique way to send clients some information prior to a sales meeting – more than just a sales deck showing off products and price points, a corporate video can provide a platform to show off your merchandise and let potential buyers see them in action.

This is an excellent sales strategy that will get them thinking about your business, and help to take things to the next step.

2. Use Video Content During Your Sales Pitch

When you get the opportunity for a face-to-face meeting with a client, having video content in your sales strategy can help a lot.

More than just presenting numbers, a corporate video enables potential buyers to see your products in use, and learn exactly how they’re beneficial. This is especially useful for those businesses that offer services or products which can’t be brought into the office for the meeting. Adding a quality visual aid to your sales approach allows you to show off the design process, manufacturing floors, your talented staff, and so much more.

(…)

Michelin-Starred Kyo Ya’s Longtime Chef Is Leaving to Open His Own Restaurant

April 2, 2019 by TaraPaige Group Leave a Comment

Image result for Kyo Ya

“Kyo Ya has been open since 2007, one of the first kaisekis in the city before the influx of Japanese restaurants — serving an eight-course seasonal menu for $150 with ingredients from all over Japan, including raw fish like whelk, sea eel, and abalone. Times critic Pete Wells gave the restaurant a three-star review in 2012, praising Sono’s mastery of seasonal ingredients, and it’s been awarded a Michelin star for many years.

Despite its critical acclaim, the restaurant has remained a bit of a hidden gem, bearing no signage for its lowkey subterranean space. In 2015, it also spurred a French-Japanese spinoff called Autre Kyo Ya, which has since closed. Eater has reached out to the restaurant’s ownership for details on what’s next for Kyo Ya.”

“Chikara Sono — the executive chef who led acclaimed East Village Japanese restaurant Kyo Ya to a Michelin star — is leaving the restaurant after 12 years of cooking up a multi-course kaiseki menu of raw and hot small plates. The star chef plans to open his own restaurant. Sono tells Eater that he’s leaving on March 31 in order to open a restaurant of his own; he has already started scouting spaces. In the meantime, Sono will do catering and consulting.”

See more here.

Filed Under: Cooking, Events, Heard on The Street, Local Market Buzz, Openings, Operations, Trending Now, Your Restaurant Tagged With: business, changes, chefs, Chikara, chinese, East Village, Food, Food Court, Health, inspiration, Japanese, Kyo Ya, Michelin-starred, new product, New York, Openings, restaurants, Sono

NYC Officials Are Looking Into Grubhub’s Reviled Restaurant Fees

How He Got 200,000 People To Buy Ugly Fruits and Vegetables

Joaquin Baca’s Teo and Günter Seeger NY Both Close After Short Runs

Giant Food Stores Opens 6 locations in 4 States

Which Commercial Kitchen Layout is Right for Your Restaurant?

Follow PaigePapers

Twitter

Join Us on Facebook

Hot Topics

PAIGEPAPERS MONTHLY

LATEST POSTS