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

April 5, 2019 by 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.

(…)

Read more here.

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Thailand’s South Gets Its Due in Williamsburg, Brooklyn

April 4, 2019 by Leave a Comment

Lately, when it comes to Thai food in New York, the spotlight has been on the spice-fueled cuisine of the Isan region, in the northeast. But the restaurateur Kittigron Lertpanaruk, also known as Khun Oh, is from the south, where curries dominate, and he feels it’s time to give that part of Thailand its due. His new restaurant, decorated with red hanging lamps, gilded Buddhist statues, temple bells and carved wood panels, features a long list of curries. They include cua kreang, a dry curry; gaeng kua, a black pepper curry; and tiplah, a salted fish paste curry. But Mr. Lertpanaruk, who founded the chain of Asian restaurants called Spice and who recently became a partner in Arun’s, a highly regarded Thai restaurant in Chicago, also knows what’s popular, so the menu has dishes like crispy spring rolls, tom yum soup, pad Thai, green papaya salad, satays and mango salmon.

See more openings here.

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

April 2, 2019 by 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.

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Thomas Keller’s Hudson Yards Restaurant Is Now Taking Reservations

April 1, 2019 by Leave a Comment

Image result for tak room hudson yards

“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.

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Inside Williamsburg’s New All-Day Restaurant Gertie

March 28, 2019 by Leave a Comment

Gertie

“In its bright, 70-seat space, Gertie — which opened over the weekend at 357 Grand St., at Marcy Avenue — will eventually serve an all-day menu built around its rotisserie, dedicated to roasted meats and vegetables. The setting and service style are casual: Orders get placed at the counter, but there’s still an element of table service when it comes to refilling drinks and bussing. There’s also a full bar program to come, the restaurant billing itself as both a luncheonette and a liquor bar.

Adler went to business school and was on the finance track when he started dabbling in the restaurant world by starting his own business in college. It was a take-out and delivery-only service for University of Pennsylvania students that mimicked home-cooked meals. After school, he decided to go all-in on hospitality and got a job at Danny Meyer’s Blue Smoke, working as a bus boy and then a floor manager. A couple years later, he partnered with fellow Danny Meyer vet Jonah Miller to open Huertas, East Village’s Basque tapas restaurant.”

See more here.

Filed Under: Baking, Cooking, Events, Local Market Buzz, Operations, Shopbuzz, Trending Now, Wine Tagged With: , , , , , , , , , , , , , , , , , ,

New NYC restaurants include Pastrami Queen, Black Seed Bagels expansions

March 27, 2019 by Leave a Comment

You can now get Pastrami Queen's corned beef

Pastrami Queen

“The longtime Jewish deli has added a second Manhattan location. Like the Upper East Side location, the new Times Square joint will serve Jewish staples like corned beef and brisket sandwiches, matzo ball soup and latkes. The outpost will also exclusively offer an all-day breakfast menu with items such as pastrami and eggs and Belgian waffles.”

See more openings here.

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Halal Guys, Wetzel’s Pretzel partner with Kitchen United

March 26, 2019 by Leave a Comment

Image result for Halal Guys, Wetzel's Pretzel

Kitchen United, which offers off-premise kitchen centers for brands and franchises, now has two new partners as well as a new restaurant concept. Halal Guys and Wetzel’s Pretzels are now partners with Kitchen United, which also launched Fresgo, a fast Italian offering serving out of the Pasadena, California kitchen center.

The Halal Guys and Fresgo are now available for pickup, delivery and catering from the off-premise kitchen space, with Wetzel’s Pretzels officially opening April 1, according to a press release. Kitchen United’s Pasadena kitchen center opened last year and is home to Canter’s Deli, AmazeBowls, Cheat Day, Grilled Cheese Heaven, Mama Musubi and The Pizza Plant.

“One of Kitchen United’s goals from the beginning has been to leverage our collective restaurant experience to help our restaurant partners take a leadership position in delivery, a fast emerging growth opportunity in the industry,” said Jim Collins, Kitchen United CEO, in the release. “As a team of restauranteurs, we are thrilled to launch Fresgo in order to provide valuable insight and learnings to our partners. We are very pleased to add The Halal Guys and Wetzel’s Pretzels to our family of restaurant partners in order to help them expand their reach into the Pasadena market.”

See more here.

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What To Expect From Hudson Yards’ Restaurant And Food Options

March 14, 2019 by Leave a Comment

Anya Fernald is bringing Belcampo's burgers, bowls and

“(…) The majority of new restaurants are slated to open this Friday, an almost unfathomable feat in a city where opening day can be synonymous with delays and postponement.

“We have an absolutely incredible construction and tenant coordination team,” Stuessi says with a laugh when asked how they’re pulling off the large batch of openings. “They’re working with us to bring them all to life in one moment.”

Already, there’s a sense of community in the new neighborhood.

“You see people from different restaurants walking in each other’s spots, grabbing a coffee,” Stuessi says.

The benefit of proximity has also helped the restaurants work together on staffing and supply needs; Stuessi recounts that the hospitality businesses were able to share applicants with their neighbors when good candidates presented themselves but job openings were already filled. “There is a sense of camaraderie with everyone opening a restaurant in Hudson Yards at the same time,” says Sam Gelman, vice president of operations at Fuku, Momofuku’s fast-casual fried chicken sandwich mini-chain.

The Hudson Yards outpost will feature Fuku’s new bone-in fried chicken program and menu of sides, along with its signature spicy fried chicken sandwiches and chicken fingers.

Opening day eats

More than 25 restaurant and food concepts are planned for Hudson Yards, with a majority making their debut this week. (Some, like Sweetgreen, have already opened, while others, like new concepts from Danny Meyer in The Shed and Stephen Starr in the Equinox Hotel, as well as a Maison Kayser, will follow.) Here’s a look at everything on the food front that’s slated to open on Friday:

The Shops & Restaurants at Hudson Yards

  • Teak Tearoom at The Conservatory: Choose from a variety of teas, as well as bites and baked goods, at this all-day cafe. Level 1
  • Blue Bottle Coffee: Get your java fix from the specialty coffee roasters. Level 2
  • Citarella Hudson Yards: Shop a selection of seafood, meat, cheese and produce, as well as wine and spirits, at the gourmet market. Level 2
  • The Drug Store: Try new beverages from Dirty Lemon at this cocktail bar. Level 2
  • Fuku: Find the latest location for the Momofuku fried chicken spot. Level 2
  • Kith Treats at Snark Park: The ice cream and cereal bar adds an outpost in this exhibition space. Level 2
  • Bluestone Lane: Another spot to get your coffee fix. Level 3
  • Van Leeuwen Artisan Ice Cream: The fancy ice cream shop continues its rapid NYC expansion. Level 3
  • William Greenberg Desserts: Pick up some black and whites from the kosher bakery. Level 3
  • Belcampo: Sustainably-sourced meats are the focus of this California chain. Level 4
  • Dylan’s Candy Bar: Fill up on boutique candy. Level 4
  • Hudson Yards Grill: The latest from chef Michael Lomonaco. Level 4
  • Jack’s Stir Brew: More in coffee. Level 4
  • Li-Lac Chocolates: The chocolate institution opens its newest chocolate bar and new flagship. Level 4
  • Queensyard: A restaurant and bar from the UK’s D&D London. Level 4
  • Shake Shack: Get the chain’s signature burgers and milkshakes. Level 4
  • Bouchon Bakery: Find a selection of French pastries and freshly-baked breads. Level 5
  • Kāwi: Chef Eunjo Park helms this new restaurant from Momofuku. Level 5
  • Milos Wine Bar: Get yogurt to go during the day, sip on Greek wines at night. Level 5
  • Neiman Marcus: The department store will feature a cafe (Cook & Merchants, level 5), bar (Bar Stanley, level 6) and restaurant (The Zodiac Room, level 7).
  • Peach Mart: Momofuku’s new to-go concept specializes in kimbap and sandwiches. Level 5
  • Wild Ink: Chef Peter Jin helms this new restaurant from the UK hospitality group rhubarb. Level 5
  • TAK Room: Chef Thomas Keller debuts a new concept in NYC. Levels 5 and 6
  • Estiatorio Milos: Chef Costas Spiliadis opens a second NYC location of his acclaimed Greek restaurant. Level 6

View more here.

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Toby’s Estate Doubles Capacity with New Bushwick Roastery Cafe

March 12, 2019 by Leave a Comment

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“Toby’s Estate has opened its second production roastery in the Bushwick neighborhood of Brooklyn, New York, alongside a new cafe space with seating for 40, a daily brunch menu and a pourover bar outfitted by Saint Anthony Industries.

The New York arm of the Australian-born brand created by Sydney native Toby Smith in 2001 is co-owned by Amber Jacobsen and Adam Boyd, who first opened a Toby’s Estate roastery cafe in Williamsburg in 2012.

Since then, Toby’s Estate has opened four other retail bars throughout Brooklyn, Manhattan and Queens, with a temporarily closed Flatiron location in Manhattan to be replaced this year by another Flatiron bar, according to the company.

At 8 Wilson Ave. in Bushwick, the new roastery will allow the company to double its current production capacity with the addition of a 22-kilo Probat roaster. The roastery will also be home to a new wholesale partnership initiative, through which cafes, restaurants or other wholesale partners can receive a more tailored coffee program.”

See more here.

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Fishing for Transparency: Farmed Fish Gains Market Share

March 11, 2019 by Leave a Comment

fishing boats in bay

“Farm fishing, or aquaculture has been on the rise since the 1990’s. Globally, we have become more reliant on farm fishing as the demand for fish increases. While these trends correlate through a simple supply and demand relationship, it’s important to note just how much aquaculture will play a part in satisfying our need for fish.”

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“Food trends. Millennials are the largest population on planet Earth in 2017, and restaurant industry trends point to the fact that their food preferences are different than that of boomers. Because of that, they are very aware and knowledgeable about the food that they eat. Many are conscious of eating higher amounts of protein – enter, the rise of fish. Consuming fish has many benefits: it’s high in protein and omega 3s, helping to improve cognitive abilities and lowering the risks of heart disease.

Fresher fish. When you go out and catch fish in the ocean there are a variety of issues. First, many parts of the ocean are overfished. Second, to get these fish to market requires one to first send a crew out there for weeks, pick up the fish, package it, board it on a truck and distribute it. Just because you live in New York, does not mean that your fish is coming from the Atlantic, it could be coming from Europe or Asia, so the commute is much longer. Farm fish, however, typically come from areas closer to home. The farms are built closer to the demand and require less transportation and travel. (…)”

Read more here.

 

Filed Under: Cooking, Customer Trends, Global Market Buzz, Heard on The Street, Local Market Buzz, Opportunities Tagged With: , , , , , , , , , , , , , , , , ,
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