Flatiron Plaza Food & Beverage Kiosk RFPs

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The Flatiron/23rd Street Partnership (BID) is seeking proposals from qualified firms to manage and operate an outdoor food or beverage kiosk (“Kiosk”) in the Flatiron North Public Plaza, located at 23rd Street, Broadway, and Fifth Avenue, and the Flatiron South Public Plaza, located on Broadway between 22nd and 23rd Streets, adjacent the famed Flatiron Building.

Created by the by the New York City Department of Transportation (DOT) in 2008, the Flatiron Public Plazas have become town squares, where countless residents, employees in the neighborhood, and visitors from around the world converge each day. The BID has a concession license agreement with DOT for the operation, management, and maintenance of the Plazas which allows for the operation and management of subconcession(s).

It is the goal of the BID to draw customers to a successfully-branded food or beverage kiosk that is successful and enhances the atmosphere and experience of the Flatiron Public Plazas and this vibrant neighborhood.

A nonmandatory pre-bid conference will be held on Thursday, January 24th at 10 am at the office of the Flatiron BID (27 West 24th Street, Suite 800B). The pre-bid conference will include a site visit to the Flatiron Public Plazas. Questions related to the RFPs should be submitted in writing to the BID no later than Friday, February 1st at 5 pm. All proposals are due by 5 pm on Friday, February 22, 2019.

See more here.

Key Ingredients For Successful Organizational Change

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As we approach the end of 2018, many of you are probably planning business transformations for the New Year. However, the loftier the goals, the more care needs to be given to the process in achieving them. All organizations today face the need for more frequent and ongoing change in order to maintain their competitive advantages and relevance in the the marketplace. But change is exceedingly difficult in today’s more complex business battlefield. In the Navy SEAL Teams, we operated in what we referred to as VUCA environments: volatile, uncertain, complex, ambiguous. Sounds just like modern business doesn’t it?

Five Key Ingredients

Successful change formulas involve (1) vision, (2) benefits, (3) sponsorship, (4) resources and (5) methodology. If any of these five ingredients are left out, the outcome won’t taste all that great. For example, if aligned vision is lacking confusion sets in quickly. The key word being aligned. If senior leaders have varying ideas of what success looks like, things get messy really fast. When the benefits aren’t clear (or not clearly communicated), ambivalence occurs. Without full sponsorship from leadership, resistance spreads. Without resources, frustration. Without a clear methodology and approach, procrastination becomes the norm.

Read more in Forbes article here.

Walmart Employees Encouraged To use In-house Apps

Walmart Encourages Associates to Perform Tasks with Their Smartphones for Better Efficiency

“Walmart continues its push to empower its employees through technology, now encouraging store associates to accomplish everyday tasks on the job with their smartphones instead of store-supplied devices, with the intent of improving efficiency via familiarity.”

“We know technology is helping our associates be more productive and deliver for our customers in new ways,” said Brock McKeel, senior director of digital operations, on the retailer’s blog. “BYOD is just another option our people will have to access the custom apps that help associates perform their jobs.”

Read more here.

Best Restaurant POS Tools: How to Choose the Right System for You

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“Understanding the needs of your restaurant is a most important first step in choosing the best POS software. After all, the needs of a small brewery with no food service differ greatly from those of a large restaurant. To assess your needs and find the best restaurant POS system for your growing establishment, here are a few things to consider.”

“You’re likely already using tools to manage your accounting, payroll, food costs and scheduling. These tools are essential for the daily operations in your restaurant. That’s why we suggest choosing a POS system that integrates with these tools that you already use. This will reduce the organizational disruption in your restaurant and ensure that your POS leverages data from the past to make more informed suggestions for the future.”

Read more here.

How To Address Lack Of Employee Engagement

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“Your culture can propel your profits, sales, employee retention over the goal post or have it fall short. The cost of not making it over the goal line is something any small to mid-size business cannot afford.”

“In the U.S., according to the US Census Bureau, 97.7 percent of all U.S. businesses have fewer than 20 employees. Many of these employees wear multiple hats to keep costs down and profits up.”

“The most recent survey suggested approximately a third of employees are actively engaged leaving two thirds not engaged or actively disengaged. The cost of disengaged employees is estimated to be 34 percent of their salary due to lost productivity, missed shifts, disruption to others, tardiness, etc., Gallup found. Recently I attended a meeting where the CEO asked for some input from his advisers regarding what to do with negative, complaining people. He made the remark several times this was a small thing, but the behaviors of the negative people were hurting his efforts to more the organization forward. He had inherited longtime tenured employees where their beliefs were “We will be here after you leave.”

Read more here.

Whole Foods Denied “World’s Healthiest” Moniker

whole-foods1.jpgIn 2010, Whole Foods successfully took on the name “America’s Healthiest Grocery Store,” trademarking the slogan on the basis of existing consumer sentiment. But they recently submitted an application with the U.S. Patent and Trademark Office to call themselves  “The World’s Healthiest Grocery Store” – a significant jump in status which could indicate plans for more aggressive expansion overseas.

Unfortunately the Patent office rejected the application, on the basis that such a slogan makes a “laudatory” and unverifiable claim. Papa John’s slogan “Better Ingredients, Better Pizza” was originally denied for the same reason. One reason the switch from “America’s” to “The World’s” might have struck officials as puffery is that Whole Foods currently has a presence in only Canada, Britain and the U.S. – hardly the whole world. They’ve also struggled historically to push into these overseas markets, where existing chains often have a hold on loyal clientele.

Whole Foods now has 6 months to update and refile the case for reconsideration.

To read more, click here.

A Pioneering Global Standard to Reduce Food Waste

Pilot-scheme-shows-promise-in-repurposing-commercial-food-wastes.jpgThe issue of food waste is something of a hot topic these days, from proposed regulations overseas  to the ugly-food movement and the startups it has already spawned. This attention is well deserved. Besides the tragedy of waste in a world where 800 million still go hungry, wasted food also produces 8% of global greenhouse gas emissions and costs $940 billion worldwide every year.

The micro-movements that have sprung up on this front are important, but they face some major hurdles, even as more governments and large organizations commit to joining the cause. Most notably, food waste is extremely difficult to track and report on. Since it occurs all along the supply chain, and often across borders, the costs associated with this waste are typically baked into other operational costs and nearly impossible to quantify. Until now, there has been no consistent reporting standard on the issue.

To address this, a partnership of international organizations convened  at the Global Green Growth Forum (3GF) 2016 Summit in Copenhagen to come up with the first-ever set of global definitions and reporting requirements for companies, countries and others to consistently measure and report their food waste. Such standards will be crucial to measure the success of all these organizations as they make commitments to improve. Many major international organizations, including the UN, Consumer Goods Forum, and World Business Council for Sustainable Development, are already behind the coalition’s Food Loss and Waste Accounting and Reporting Standard (FLW Standard). 

The new standard will have the greatest impact on large corporations and governments, but food waste is a costly issue for all retail and restaurant businesses as well. We recommend following the lead set at the 3GF Summit, and making a commitment to tackle waste on a small scale as well.

To read more, click here.