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“As NYC’s only culinary high school, Food and Finance High School provides a unique educational opportunity to students and families in the community.

Students learn the true reward of hard work, dependability and time management from a staff of acclaimed chefs, educators and business leaders that oversee their curriculum, field trips and internships. Food and Finance works to understand its students’ barriers of success and develops additional programs to support their needs and dreams.

Preparation for higher-learning and the workforce is key to the ongoing success of our students. NYC comes together at Food and Finance High School to provide a rigorous and rewarding Regents Diploma and culinary curriculum for our students. We’re more than a school, we are a community that supports our students as they tackle new challenges and reach new heights. We work to inspire and to empower our students.

The Food Education Fund is a 501(c)(3) not-for-profit that exclusively supports Food and Finance High School through job training and internships, our visiting chef program, and college and career readiness programming.”

See more here.

https://paigepapers.com/2019/05/24/17608/

Request for Proposals

For the development, operation, and maintenance of food, beverage and/or merchandise concessions at three Kiosks (Kiosks 1, 2 and 3) at Fordham Plaza in the Borough of the Bronx. 

Solicitation Numbers: Kiosk 1: 84119BXAD338, Kiosk 2: 84119BXAD339, Kiosk 3: 84119BXAD340
Issue Date: May 2, 2019
Due Date: June 6, 2019 at 2PM

In a public plaza, a small building stands. The building is closed and the doors are shuttered.
REQUESTS FOR PROPOSALS (KIOSK RFPS)

The Department of Transportation (“DOT”) is seeking concessionaires for the development, operation, and maintenance of a food, beverage and/or merchandise concession at three Kiosks (Kiosks 1, 2 and 3) at Fordham Plaza located at Fordham Road, Third Avenue and East 189th Street in the Borough of the Bronx (“Plaza”). DOT is releasing a Request for Proposal for each kiosk available on the City Record at the following links or enter the Solicitation number in the search field of the City Record homepage for the publication.

Kiosk 1: 84119BXAD338
https://a856-cityrecord.nyc.gov/RequestDetail/20190425025

Kiosk 2: 84119BXAD339
https://a856-cityrecord.nyc.gov/RequestDetail/20190425026

Kiosk 3: 84119BXAD340
https://a856-cityrecord.nyc.gov/RequestDetail/20190502021

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.

Hard copies of the Kiosk RFPs can be obtained, at no cost, commencing on Thursday, May 2, 2019 through Thursday, June 6, 2019 between the hours of 9:00 a.m. and 3:00 p.m., excluding weekends and holidays, at the ACCO Contract Management Unit (CMU), 55 Water, Ground Floor; New York, NY 10041. The entrance to the CMU office is located on the south side of the building facing the Vietnam Veterans Memorial. Proper government issued identification is required for entry to the building.

https://paigepapers.com/2019/05/02/17585/

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

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“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.”

Read more here.

Thomas Keller’s Hudson Yards Restaurant Is Now Taking Reservations

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“Reservations are now live for Thomas Keller’s big Hudson Yards debut TAK Room — but alas, the first three weeks available have already booked up for tables for 2 or more at the mid-century American restaurant. A solo diner has several selections, though. The restaurant, which seats about 180, also accepts walk-ins. Eater has reached out to the team for info on how many spaces are reserved for that.

Perhaps most unexpected, TAK Room’s Resy page claims that people will spend just about $50 per person on a meal at the fifth- and sixth-floor restaurant at the Shops at Hudson Yards. That would be a downright steal for any fine dining restaurant, let alone a Keller one that’s being marketed as glamorous and elegant.

But word is that the TAK Room menu is similar in content and pricing to the one at the Surf Club, Keller’s spendy Miami restaurant that also serves continental cuisine. There, a Caesar salad costs $20 and a ribeye costs $75, according to an online menu. Still, it’s a far cry from the cost of dining at the chef’s other NYC restaurant Per Se, which currently charges $355-per-person for a tasting menu before wine. Eater has reached out to the Keller team for more info on pricing TAK as well.

Keller has insisted that he wants this restaurant to be “fun.” Champagne carts and live music are planned in the dining room, which has views of the $25 billion development, deep green chairs,velvet banquettes, white tablecloths, and a spiral staircase.”

View more here.

Billionaires Are Betting Big on Alternative Meat

Image result for Billionaires Are Betting Big on Alternative Meat

Creating designer protein that can make your veggie burger taste like the real thing is as easy as brewing beer. Or at least that’s what a new subsidiary of Boston-based bio-manufacturing startup, Ginkgo Bioworks Inc., says.

Ginkgo’s Motif Ingredients, which aims to replicate animal protein for meatless alternatives, is getting $90 million from investors including Breakthrough Energy Ventures, whose board includes tech billionaires Jeff Bezos, Bill Gates and Jack Ma. Commodity powerhouse Louis Dreyfus Co. and Fonterra Co-operative Group Ltd, New Zealand’s dairy-exporting giant, are also backing the company.

The goal at Ginkgo is to get alternative products to market faster, chief executive officer Jason Kelly said in an interview. In a statement announcing the funding, the company likened making alternative foods to the beer-brewing process, because vital ingredients such as vitamins, amino acids, enzymes, and flavors are made through fermentation with genetically engineered yeasts and bacteria. Eliminating extra time in the lab can streamline the process and make it go faster, Kelly said.

Read more here.

Free webinar: Optimize Operations by Running a Data-Driven Restaurant

Free webinar: Optimize operations by running a data-driven restaurant

“(…) Now, on the afternoon of Thursday, March 7, Focus Brands Manager of Retail IT Systems Tyler Schack will join with Revel Systems Sales Engineering Manager Wajih Rahman to share how the two companies partnered to improve business at more than 1,200 brand locations that use Revel’s POS. The free hour-long webinar will give listeners a peek behind the curtain at how Focus uses data to drive profits.

Listeners will learn how Schack and others at the Focus brands first created a powerful framework for data collection and analysis and then put the findings to work to improve everything from overall on-the-job performance to more efficient operating practices, higher margins and a more impactful customer experience.”

See more here.

How Urban Development Shaped the Way 19th-century New Yorkers Ate

“New York City is famous for its food culture, whether it’s a $500 tasting menu at a Michelin-starred restaurant or a bodega bacon, egg, and cheese. It’s possible to find food from every corner of the world, no matter how obscure. Restaurants make, and sometimes unmake, entire neighborhoods.

This is a city that eats out. But that wasn’t always the case. Rewind just over 200 years, when New York was caught between being a Dutch colony and a city, and dining out was a rarity. As the city urbanized, how its residents ate profoundly changed.

An oyster cart, circa 1885

“Food serves as a nice medium to take a step back and look at the bigger picture of New York City history,” says Victoria Flexner, the founder of Edible History, a supper club that creates dinners themed around specific historical moments. Recently Flexner and chef Jay Reifel hosted a meal at the James Beard House that told the story of New York City’s urban development in the 19th century through how its residents dined out.

As the city became rapidly industrialized in the 19th century, a new system emerged to feed these workers: the mobile food cart.

While politicians, businessmen, and other white-collar workers went to oyster cellars and restaurants for their midday meals, lunch came to the working class. Vendors would park outside of factories and docks and, for a few pennies, would sell items like gingerbread, yams, oysters, and corn.”

Read more here.