Cherry Bombe Jubilee Conference Pre-Sale

Cherry Bombe Magazine, the bi-annual magazine that celebrates woman and food, is holding a pre-sale this afternoon for their upcoming Jubilee Conference. The general public sale will begin tomorrow. Tickets are $200 each, and the code is CHERRY2014.

Event: The Cherry Bombe Jubilee Conference

Date: Sunday, March 30th

Time: 10am-6pm

Location: The High Line Hotel in Manhattan

According to the magazine, the focus of Jubilee will be discussing the issues of the day, from career paths to small business matters to motherhood and food politics, via a series of panels and presentations. There will, of course, be lots of breaks for food and networking opportunities. The day will end with a cocktail party for all speakers and attendees.

Participants include (in alphabetical order)*:

April Bloomfield

Katie Button

Dorothy Can Hamilton

Sue Chan

Amanda Cohen

Laurie David

Charlotte Druckman

Suzanne Goin

Gabrielle Hamilton

Kristen Kish

Amanda Kludt

Sara Kramer

Anita Lo

Alexis Miesen

Preeti Mistry

Christine Muhlke

Marion Nestle

Ruth Reichl

Jassamyn Rodriguez

Christina Tosi

Julia Turshen

Elettra Wiedemann

For any questions, contact the Cherry Bombe team at jubilee@cherrybombe.com

Six Foods: Insect-Inspired Food

A medley of female companions, Meryl Natow, Rose Wang and Laura D’Asaro, have teamed up with the original mission to create healthy, delicious and sustainable food made from insects. Introducing Six Foods; because “six legs are better than four.” According to the insect advocates, “Eating insects is good. Insects taste good, are good for us, and are good for the planet. What’s not to like?”

New York’s First Customizable Sushi Enterprise

“Customizable” and “made-to-order” food are two of the biggest consumer trends for 2014. 22-year-old entrepreneur Jesse Tang saw potential to apply these trends to a major untapped market— sushi. “Pink Nori,” Tang’s sushi venture in Astoria, will be the first sushi concept to truly grant customers limitless freedom to customize their rolls. “The millennial generation likes to try new stuff,” Tang reasons. The menu will feature atypical sushi condiments such as guacamole, jalapeños and potato chips. Tang recently graduated from Stony Brook University and will use his $10,000 prize he earned from the Long Island Young Entrepreneur Challenge to market Pink Nori. Jesse’s father, restaurateur Danny Tang, will offer a hand in business operations. Astoria’s burgeoning dining scene and proliferation of young professionals with disposable incomes inspired Tang’s enterprise location decision.

RFP: Jamaica Workspace Opportunity

The NYCEDC is seeking proposals for a co-working space, business incubator or combination of the two in downtown Jamaica, Queens, preferably on or near Jamaica Avenue and/or Jamaica Station. The submission deadline is December 19, 2013 at 4pm.

NYCEDC will consider:

  • Co-working space for freelancers, entrepreneurs, small businesses and startups
  • Incubator programs for startups and small businesses in the fashion, technology, new media services, arts/cultural, culinary and other business sectors
  • A combination of the two

If interested, you may submit questions no later than 5pm on November 15, 2013 to JamaicaWorkspaceRFP@nycedc.com or call the Contracts Hotline at (212) 312-3969.

You can download the RFP after registering for free here or pick it up in-person between 9:30am and 4:30pm Monday through Friday from NYCEDC at:

110 William St, 4th floor Mailroom Bid Desk (btwn Fulton and John sts.)

Q & A With Coolhaus: NYC Food Truck Association

In a fun series launching today, the NYC Food Truck Association goes “Behind the Wheel” with Natasha Case, co-founder of Coolhaus Ice Cream Truck.

How to Manage Your Business Partner

Entrepreneur Magazine provides some helpful tips in working with a partner, beyond setting boundaries and maintaining your own lives outside work.

Disagreements and misunderstandings can stop a company before it starts. They provide four ways to manage a partner and set the business up for success:

Get an outsider’s perspective.
Most startups don’t have a board of directors but still need an outsider’s viewpoint. Frank Demmler, an adjunct professor of entrepreneurship at Carnegie Mellon University’s Tepper School of Business, advises founders to give a monthly presentation about company goals and challenges in front of two or three mentors. Presenting to a third party keeps partners from blaming each other for company decisions gone wrong. For example, partners who disagree about how to price their product can present their cases to their mentors instead of getting into a direct conflict with one another. Getting into this habit also helps the founders gain perspective on their decisions, since their mentors are removed from the day-to-day ups and downs.

Solve problems before they happen. 
Just like you would create a business plan, it’s a good idea for founders to sit down together, write out potential hot-button issues and think through solutions in advance. For example, you’ll want to outline each partner’s time commitment to the company and how you’ll handle personal problems, such as illness. It’s also important to discuss how and when the partners will be paid and strategies for growing the business, says Demmler. For instance, one partner may want to keep the profits, while the other may prefer to re-invest them in order to scale. Taking the time to address what’s important to you upfront can help prevent future breakdowns in communication, he says. “Do it at the beginning when rational minds are engaged.”

Clearly outline job responsibilities. 
If one or more founders isn’t pulling their weight, it can breed resentment. One way to avoid this is by assessing and redistributing the amount of work each one does through weekly partner meetings, says Shahab Kaviani, chief executive at CoFoundersLab, an online co-founder matching service based in Rockville, Md. Knowing you will meet regularly to discuss the workload can help ease any lingering tension. Keep in mind that a balanced division of labor doesn’t necessarily mean divvying up every project. For example, instead of splitting the marketing work down the middle, one partner can focus on marketing while the other concentrates on operations. Of course, you’ll want to consider each other’s strengths when making those choices.

Consider all partners when making decisions. 
For many business partners, making even the smallest company decisions can turn into a drawn out, painful process, which can slow down the company’s upward trajectory. Learning how to effectively negotiate with your co-founders will help smooth out potential gridlocks. When negotiating a big decision, Douglas Noll, a corporate mediator in Clovis, Calif., suggests that partners focus on their overarching goals, rather than quibble over specifics. For instance, if you’d like to take more money out of the business to pay off company debt, make a list of the long-term benefits of doing so, such as added financial security. When you come to the negotiating table, discuss ways that you might be able to achieve your ultimate goal of financial security, and offer directing funds to pay off debt as one possible method.

At the same time, Kaviani advises against making concessions without getting something in return. For example, when negotiating a hiring decision, one partner might agree to hire someone they’re not sure about, if the other agrees to a three-month trial period for the employee. Then, both sides feel they have gained. Finally, he says it’s important to stay calm during these discussions, because losing your cool can escalate the conflict rather than resolve it.

 

 

Removing the Entrepreneurial Spirit From the Enterprise

Inc. magazine hones in on removing one’s “self” from ones business. As they report, start-ups usually require a motivated, dynamic entrepreneur to create a successful, sustainable business. But once a business exists and is growing, it’s often more useful to take the entrepreneurial personality out of the business.

Blue Bottle’s James Freeman on his Quest for the Perfect Cup

Blue Bottle’s James Freeman is profiled in WSJ.

James Freeman‘s first memory of coffee comes from when he was 4 or 5, growing up in rural Humboldt County, Calif. His parents let him open a container of MJB Coffee. He remembers the whoosh as the air rushed from the vacuum-sealed can and the rich fragrance of the preground beans.

Four decades later, Mr. Freeman, 46, is founder and roaster in chief of Blue Bottle Coffee. Headquartered in Oakland, Calif., Blue Bottle has cafes in San Francisco’s Ferry Building, New York’s Rockefeller Center and, soon, on the High Line in New York, as well as seven other locations. It may be best known for the long lines of customers who wait for its individually brewed cups of coffee.

Waiting is part of the Blue Bottle experience: Mr. Freeman believes coffee gets stale within minutes of brewing, so every cup that Blue Bottle serves is individually brewed. His cafes and kiosks offer no sizes and no special flavors: they generally use beans roasted no more than 10 days earlier. Well-known chefs such as Gramercy Tavern’s Michael Anthony and Coi’s Daniel Patterson serve Blue Bottle at their restaurants. Overall, the company expects sales of about $20 million this year.

Read the full story here.

Governors Island is Calling For Guest Food Vendors

There’s a new opportunity on Governors Island This Summer:

For the first time, Governors Island will allow for “Guest Food Vendors” to come out to the Island for one or several weekends during the season. They no longer require a full season commitment. They average 9,000 people per day during the season.

The permit fee will be $600 per weekend. (The fee will be returned in the case of inclement weather.)

  • This season the Island will be open on Saturdays, Sundays, and holiday Mondays from May 25-September 29. Hours are 10am – 7pm, with staff ferry running at 7am, 7:30am, 8:15 am, and 9am. Vendors will be able to access the Island before 10 am in order to set up, and may break down their operation earlier than closing time in order to leave on the last boat.
  • Each vendor will be required to follow the New York City Department of Health and Mental Hygiene requirements for a Temporary Food Establishment and to comply with all applicable laws, rules, and regulations in connection with its food operation. Vendors are responsible for maintaining Food Protection Certificates at all times.
  • All mobile trucks, tables, tents, or carts must be self contained. Power and storage will not be available.
  • There are two locations for food vending concessions, you will be joining their season long food vendors. Please specify which location you would like when you complete the permit. Map below:

Vendor Locations Map

If you would like to sign up to become a part of the 2013 season, contact Lynda Realmuto (contact information below) for a additional details and to receive a copy of the permit.

Lynda Realmuto
Director of Special Events and Public Programs
The Trust for Governors Island
10 South Street New York, NY 10004
212-440-2225
lrealmuto@govisland.nyc.gov
govisland.com
govislandblog.com
govislandpark.com
@gov_island

 

Food Trucks Have Paved the Way For Scooters In $1.5 Billion Industry

Scooters are the new “it” mobile vending, according to an article today in Bloomberg Business Week.

The article focuses on Howard Leonhardt, who recently began Food Trikes & Scooters to sell food trikes and scooters for a fraction of the price it costs to launch a truck.