Request for Bids (“RFB”) for the Sale of Food from Mobile Food Units at Various Parks Citywide

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Restaurants at New York’s Hudson Yards Have a Big Plan to Feed Office Workers

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“More details are emerging about the dining roster at the $25 billion Hudson Yards project, and as a food editor who also happens to be a native New Yorker, I can say that it’s time to get very excited. By mid-March the megaproject’s 25 restaurants and food concepts, from José Andrés’s Mercado Little Spain food hall to the fish temple Estiatorio Milos, should be open.

Hudson Yards anticipates more than 40,000 employees arriving to work daily—a new epicenter of Manhattan supporting companies from Steve Cohen’s Point72 Asset Management to Tapestry, VaynerMedia, and Alphabet’s Sidewalk Labs.

The question of feeding all those workers, as well as the thousands of residents and tourists who will be flowing through the 1-million-square-foot space, has obsessed Kevin Stuessi, vice president at Related Companies LP, the real estate company developing the project. He’s determined that most of the restaurants will have continuous service, starting at about 11:30 a.m., with late-night menus planned.

Following an exclusive hard hat tour in early September, Stuessi and Related Urban CEO Kenneth Himmel shared some of the most exciting details of the project’s signature concepts.”

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Face-To-Face Meetings Help Improve Sales Rates

The Sales Profession Saved My Life -- and Made My Company Millions

“(…) Prospects who refuse to make a final decision even after being held accountable to their previous declarations are politely telling you “no.” And keep in mind, “no” is a perfectly acceptable answer because “no” will not kill you in sales — “I don’t know” will destroy you with false hopes of commissions that will most likely never materialize.

This selling method can be applied to any number of excuses you are likely to hear at the end of your sales presentation. By addressing “I want to think about it” or “I don’t want to change suppliers” or “I need three bids” proactively, you will be in a very strong position to get a final decision about you and your company.

Never be caught flat-footed when it comes to objections and stall tactics. Proactively anticipate and prepare for whatever excuses may come up.

The key is to combine basic psychology and sales fundamentals to proactively eliminate the inevitable excuses prospects will raise to postpone making a decision. By removing the excuses ahead of time, the prospect will be more likely to make that final decision in your presence, which will dramatically increase the probability of a successful outcome.”

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How Hudson Yards Chose Its 25 Restaurants

“On March 14, 2019, Hudson Yards will fully open its eastern portion. Twenty-five restaurants will fire up the stoves. More than 100 stores will fling open their doors. Marquee companies like BlackRock, Wells Fargo, and HBO will occupy office space. An entirely new neighborhood will spring into existence in what seems like an instant.

In reality, though, it’s taken mega-developer Related Companies over a decade to get to this moment. In that time, Hudson Yards — the stagnant rail yard area between 30th and 34th streets and 10th and 12th avenues — has turned into a modern adult playground of luxury retailers and restaurants, park space, and public events that have come to fruition through the vision of Related Urban CEO Kenneth Himmel.”

“Everything is designed to pull people in and up: the escalators, the open floor plan, Neiman Marcus starting on level five, the Keller and Estiatorio Milos flagships on five and six. Restaurants on higher floors are common in other countries, especially in Asia, but the format has not quite caught on in the United States — yet, if Himmel has his way.”

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How the Union Square Partnership puts on the ‘best food event’ in New Yorks’

The 23rd annual Harvest in the Square will

As Harvest in the Square, a fundraising event put on by the Union Square Partnership and a favorite of foodies in the area, gears up for its 23rd edition later this month, patrons and sponsors alike reminisce on the good it has done for the neighborhood and look toward the park’s promising future still ahead.

These days, the partnership funds the park’s repairs, seasonal plantings, and seating area additions, but it also focuses on providing the neighborhood with a series of free programs year-round. From cooking demos with some of the city’s best chefs to outdoor concerts and film screenings, the organization offers events to maintain Union Square’s booming reputation, all free of cost.

This year’s Harvest in the Square will take place from 6 to 9 p.m. Sept. 20. Tickets start at $125, or $150 on the day, and can be purchased at www.harvestinthesquare.nyc

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Women Challenge the Gluttony Ceiling at a July 4th Ritual

The Nathan’s Hot Dog Eating Contest is an annual American hot dog competitive eating competition. It is held each year on Independence Day at Nathan’s Famous original, and best-known restaurant at the corner of Surf and Stillwell Avenues in Coney Island, a neighborhood of BrooklynNew York City.

If you know the name Joey Chestnut (men’s hot dog eating champion with a record total of 70 dogs this July 4th), you should also know the names Sonya Thomas and Miki Sudo.  Ms. Sonya Thomas holds the female hot dog eating world record of 45 hot dogs in 10 minutes.  Ms. Sudo’s hot dog tally of 38 this year beat the fourth-place total in the men’s division.

Among the 15 female contestants were a hairdresser, a taxidermist, a truck driver, a marine mammal trainer and a fashion model from New Zealand.  “You have to be physically fit to stand up there for 10 minutes and go full force” said Nela Zisser, the 24-year old model.

Each contestant has his or her own eating method. Takeru Kobayashi pioneered the “Solomon Method” at his first competition in 2001. The Solomon method consists of breaking each hot dog in half, eating the two halves at once, and then eating the bun.  “Dunking” is the most prominent method used today. Because buns absorb water, many contestants dunk the buns in water and squeeze them to make them easier to swallow, and slide down the throat more efficiently.  Other methods used include the “Carlene Pop,” where the competitor jumps up and down while eating, to force the food down to the stomach.

The women trained throughout the year by exercising, eating healthy and practicing techniques at smaller competitions such as gobbling dozens of Twinkies in six minutes.

Ms. Mary Bowers of Beverly Hills, California said she hoped the women’s competition would eliminate a cultural stigma that often discourages eating among young girls.

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8/15-8/17: CONNECT Mobile Innovation Summit

Registration is open now for the CONNECT Mobile Innovation Summit, to be held from August 15th to 17th in Chicago. In their own words, the event is an opportunity to explore the many opportunities that retailers, restaurants and other B2C enterprises have for leveraging mobile and digital channels to build their brands, increase sales and improve customer engagement, experience and loyalty.

Registration is limited to managers and executives of restaurants, retail and other business-to-consumer organizations.

To read more or register now, click here.