A French Celebrity Chef Finds a Spot in a Lexus-Owned Space

“The aromas you might pick up in this building, owned by Lexus, the car company, may not be that new-car smell but rather curry, roasting meat, smoked vegetables, caramel and freshly ground coffee. Food is the main purpose of this installation, which features a ground-floor cafe, a full-service restaurant and bar upstairs, and not a car in sight. It’s the third such venture for the brand, after others in Tokyo and Dubai. Union Square Hospitality Group is behind the cafe and restaurant, but the food is being devised by Gregory Marchand, a French celebrity chef who owns the Frenchie restaurants in Paris and London. He will be on hand from time to time for the next four to six months; after that, another chef-in-residence will be imported. “We want chefs who are new to New York and up-and-coming,” said Kirk Edmondson, the manager. The long-term executive chef is Nickolas Martinez, who worked with Joël Robuchon and at Foragers City Table. Kaz Fujimura is responsible for pastries, and Andrea Morris is in charge of drinks and wine. A circular bar and lounge is on one side of the second floor. The dining room, done mostly in black and white with a spacious open kitchen, seats 50. Mr. Marchand’s menu includes some of his signature dishes like baby leeks with Parmesan sabayon and smoked egg yolk, halibut grenobloise, and a toffee and banana dessert called banoffee.”

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Diners Wake Up To Modern, Eclectic Breakfast Fare

“A perfect vehicle for delivering on-trend flavors and seasonal ingredients, Loaded Hash Browns can keep a breakfast/brunch menu new and exciting. Here, chef/owner Alicia Hinze of The Buttered Tin in St. Paul, Minn., uses Idaho hash brown potatoes as a crisp, crunchy packet for tomatoes, corn and queso fresco. A fried egg and dollop of chimichurri complete the dish.

As a base and primary component, the crispy hash browns provide a satisfying textural complement to the Loaded Hash Brown’s ever-changing selection of fillings. This summery mix can morph into heartier combinations, such as grilled steak, pepper, onions and provolone.

“Already a substantial dish with 8 ounces of potatoes per serving, the Loaded Idaho Hash Browns could easily move to the lunch and dinner menu, especially when offered with a heftier filling,” says Don Odiorne, VP foodservice & website, Idaho Potato Commission. “Changing the filling with the season keeps this signature dish new and fresh.”

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New NYC Ramen Restaurant Ichiran Is the Ultimate Spot for Introverts

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“Calling all introverts. A Japan-based restaurant, Ichiran, known for its solo dining booths, has just opened its second location in New York City. The popular Midtown ramen restaurant allows customers to enjoy their meal without distraction.

Here’s how it works — you place your order by filling out a form specifying exactly what you want. A waiter takes the form without uttering a word, and a few moments later the steaming bowl of Tonkotsu Ramen appears. You enjoy the ramen and when finished, you push a button and the empty bowl is taken away. All of this happens without a single spoken interaction.

The idea of solo dining first occurred to the creator of Ichiran when he noticed all of the distraction that came with eating in a restaurant. Thus, the flavour concentration concept was born. By sitting alone, diners are able to solely focus on the taste of their food, and therefore fully enjoy the experience of the ramen.”

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Chipotle Is Tired of Being Behind on Digital Strategy

“Chipotle’s new CEO Brain Niccol pulled no punches when he sat down for his first earnings call in April and candidly described Chipotle as an invisible brand. “This brand needs to be leading culture, not reacting to it,” Niccol said at the time.

In day-to-day operations, that’s led to a significant shift in the way that the company thinks about growth. Niccol said that he encourages more of a “test-and-see approach” on new initiatives under his watch, and in practice, the team has been freed up to move much more quickly on making decisions and testing new innovations. Niccol himself practices what he preaches — three months after he officially started as CEO, Niccol announced that Chipotle would be relocating its headquarters from Denver to southern California and closing down the New York City office.”

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Winter Restaurant Promotions That Can Help Drive Business

Goulash, beef stew in cast iron pan, top view, close up

“With Christmas, Hanukkah, New Year’s Eve, and Valentine’s Day all taking place during the winter, restaurants have several holidays they can leverage to increase business. Valentine’s Day in particular, and the weekends surrounding it, are an especially popular time for couples to dine out. According to the National Restaurant Association, Feb. 14 is the second busiest day of the year for restaurants. To capitalize on the popularity, restaurants should accommodate diners by offering a special experience. Whether it’s by changing décor or providing a unique menu, going the extra mile will help your restaurant draw in more customers.”

“Cold weather results in reduced business since diners are more hesitant to leave the comfort of their homes. However, there are certain steps restaurants can take to limit the negative effects of winter.”

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How Eateries Can Implement a More Sustainable Packaging Strategy

“The abundance of recent announcements by cities and foodservice companies enacting bans on plastic drinking straws can make it seem like straws are the chief culprit when it comes to plastic waste. However, straws make up a small portion of plastic waste, and over-emphasizing efforts to get rid of straws could distract from a more comprehensive approach to foodservice sustainability that would have a much greater impact than focusing on straws alone. As off-premise sales continue to grow for restaurants, foodservice packaging will only proliferate, so it’s important that restaurants invest in packaging that’s more sustainable from the start and help consumers dispose of it responsibly.

To further cut down on the amount of foodservice packaging that ends up as waste, restaurants should make sure they’re purchasing recyclable materials and disposing of them properly. A high percentage of restaurant operators report that they recycle, according to the National Restaurant Association’s 2017 Restaurant Sustainability Survey, which found that 29% of restaurants recycle rigid plastics such as cups, some 22% recycle cling wrap and other flexible plastics, and 65% recycle paper and cardboard.”

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