Keeping Your Customers Safe: Allergens Seminar Monday 10/28

October 24, 2013 by Leave a Comment

The NYC Hospitality Alliance is hosting a seminar on food allergies.  This would be a very helpful seminar for operators in the area to attend.

When: Monday, October 28th, 2013, 9:30am – 11:00am

Where: Dallas BBQ Times Square, 241 W 42nd St, New York, NY

Cost: $20 member    $35 non-member

Over 15 million Americans suffer from food allergies and currently there is no cure. Reactions can range from mild to life threatening and can be easily avoided with the right precautions. Learn how to address this growing problem by effectively and confidently serving your customers with food allergies.

Please join Mike Spigler, Vice President of Education at Food Allergy Research & Education (FARE), as he reviews and explains:

  • Common missteps restaurants often make when attempting to serve a customer with food allergies
  • How to communicate effectively with food allergic patrons before, during and after their visit to your establishment
  • How to tell the difference between food intolerances, Celiac Disease and food allergies
  • The emerging epidemic of food allergies and the financial potential associated with reaching out to this segment of the population
  • What the future holds for those with food allergies, including treatment and future research

Click here for more info and to register.

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Restaurant Hospitality Lists Top 25 Smaller Multiconcept Operators

August 7, 2013 by Leave a Comment

Restaurant Hospitality, with the help of Technomic and its list of the Top 200 Leading Multiconcept Operators, has examined and established a list of the smaller players in the game— 25 of them –  ones who are creating, in their opinion, the most exciting restaurant concepts that others can’t wait to copy. The “Supercool” 25.

Read the list and get a closer look at each group, here.

Filed Under: Global Market Buzz, Operations, Shopbuzz Tagged With: ,

Daniel’s NYT Review: The Art of Disclosure

July 24, 2013 by Leave a Comment

Pete Wells’ review of Daniel, published yesterday in The New York Times has been pulled apart by the industry, other critics, and diners everywhere. The review earns the restaurant 3 stars, one less than the 4 it had held previously in the paper. The catch was Wells sent in another diner to eat at the same time to see how their treatment differed.

We’re curious to hear your thoughts. This is not a new trick, to write as a VIP and non, it was well worn by Ruth Reichl during her tenure. How do you handle reviewers, critics, and the like in your own operations? When a reviewer comes in, how and does service change around them? Do you have a code that the staff communicates to the kitchen? Photos of reviewers on the walls of the kitchen?

The review is here.

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Too Few Cooks For NYC Kitchens

July 17, 2013 by Leave a Comment

New York City has long been considered the nation’s epicenter for all things culinary –the city has the most three-star Michelin-starred restaurants in the country — closing in on Paris.

But lately, some cooks have begun to go elsewhere to make names for themselves.

“I began to ask myself the questions: ‘What is going on?” Back Forty’s Peter Hoffman says. “‘Where has everybody gone?’ ”

NPR Reports on the lack of cooks standing in NYC’s hot kitchens.

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Great Tech Trends: Guest Feedback at Ed’s Chowder House

March 12, 2013 by Leave a Comment

Incorporating new technology into your enterprise can seem exhausting, but there are many easy ways to make technology work for you, your guests, your employees, and your enterprise. In the next few Enterprise Insights, we will profile a few of them.

We recently found a great tech trend in play at Ed’s Chowder House that will help owners and managers get valuable feedback from guests and make sure they leave happy.

When guests sit down at Ed’s, they’ll find a business card with the name of the restaurant’s General Manager on the front, and a QR code and web address on the back, along with their table number.

The web address or QR code will take guests to a unique site for Ed’s Chowder House, run by a company called Yorn—short for Your Opinion Right Now. Once at the site, they can leave feedback that is relayed to management in real time.

While many guests are timid about making commentary face-to-face or to a server who they feel may not have power to correct a problem, they are often willing to leave comments online or in an indirect manner. Just think about the ever-increasing popularity of Yelp.

This type of technology, almost like a real-time Yelp, offers a unique opportunity to address guests’ questions, comments, or concerns promptly—before they even leave the enterprise.

Yorn offers customized feedback solutions depending on your specific enterprise, so it can provide valuable insight for a bakery-café, fast casual enterprise, or quick service restaurant, as well.

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Doughnuts Continue to Sweep the Nation: On Restaurant Menus

March 11, 2013 by Leave a Comment

The doughnut boom was fast on the tail of cupcakes, but this one seems to have taken an extra step forward: restaurants are increasingly adding them to menus. Not just Thomas Kellers’ Coffee & Doughnuts (A Life Worth Eating has dreamy photos), but in myriad forms and of many origins: beignets, bombolini, and the good ol’ U.S.A. hot, fresh, sometimes decorated doughnut.

Filed Under: Shopbuzz, Trending Now Tagged With: ,

Runner and Stone Opens in Gowanus

December 28, 2012 by Leave a Comment

With the opening of Runner and Stone, Gowanus is becoming a dining destination within Brooklyn itself. Opened by veterans of Smorgasburg, they serve pastries in the morning, sandwiches for lunch, and an Italian-influenced menu at night.

Filed Under: Local Market Buzz, Openings, Shopbuzz Tagged With:

Moti Mahal’s Positive Review Helps Business Boom

December 17, 2012 by 1 Comment

No press is bad press, the saying goes. But great press, in the form of a review, still helps even more. Gurav Anand talks to NRN about Moti Mahal’s 2-star review in The New York Times.

Filed Under: Global Market Buzz, Local Market Buzz, Openings Tagged With:

Tax Credits and Deductions for Restaurateurs and Small Business Owners

December 12, 2012 by Leave a Comment

There are business tax credits and deductions restaurateurs and other small business owners can take advantage of before the end of the year, the U.S. Small Business Administration reported.

Tax benefits are available on equipment purchases made before the end of the year, under the American Recovery and Reinvestment Act.

Read the full story at Restaurant.org.

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NRA Forecast is Bright

December 11, 2012 by Leave a Comment

The National Restaurant Association will report today that the U.S. foodservice industry is expected to post its fourth consecutive year of sales growth in 2013. There will be an estimated 3.8-percent increase in sales to $660.5 billion, according to the National Restaurant Association’s 2013 Restaurant Industry Forecast.

NRN gives a preview.

Filed Under: Global Market Buzz, Local Market Buzz Tagged With:
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