Flexibility is what 2012 is all about and flex-casual dining might be the norm if diners continue their raving support for this. Flex-casual, as known as a flexible service format, offers guests counter service by day for lunch and quick Grab-N-Go’s but can also be turned into a full service dining experience at night.
This is where casual and fine dining might finally make their blend
Flex-Casual: It’s all about the convenience factor
January 13, 2012 by Leave a Comment
Restaurants using custom-made charcoal… Will this be the next new “thing” for chefs?
January 12, 2012 by Leave a Comment
Although charcoal grilling isn’t as “eco-friendly” as the world seems to be moving, some chefs are getting on board claiming that it makes the food tastier while others, like North End Grill’s Floyd Cardoz, think it might be all just a gimmick.
New York’s Mas (la grillade), just one of several restaurants in New York using custom-made charcoal, produces their own charcoal in small batches. The chef/owner , Galen Zamarra, claims that the process takes 1-2 days
The City Council just released the New York City Council Restaurant Inspection Survey to gather information in regards to the food inspection process
January 11, 2012 by Leave a Comment
As ongoing complaints from various restaurateurs increase, the city is looking to investigate further to see if the current system needs to be changed. The survey is sectioned in two parts 1) The operator’s background information and 2) Documenting information from inspection completed in 2008 to the present day
Take the survey and voice your opinion now
Danny Meyer opens second Blue Smoke and Blue Smoke Bake Shop in Battery Park City
January 10, 2012 by Leave a Comment
We all have come to love everything about the original location on East 27th Street between Park/Lexington Avenue and now the infamous Bourbon Pecan Pie makes its debut in Battery Park City with an extensive bourbon menu.
The new Blue Smoke and Blue Smoke Bake Shop is located on 255 Vesey Street between West Street and North End Avenue
Now Trending: Snails on A Plate…
January 9, 2012 by Leave a Comment
More Asian, Italian and Spanish restaurants are incorporating this chewy food item into dishes.
From Tertuila’s (New York) Seamus Mullen uses snails in the risotto to Clio’s (Boston)
fricasseed snails
The city’s New Business Acceleration Team (NBAT) will be expanding to the outer boroughs
January 5, 2012 by Leave a Comment
In an initiative to help food operations who open outside of Manhattan expedite city permits and applications quicker, the NBAT, a city organization that helps business owners with processing applications from the health and building departments, will now service all five boroughs. Andrew Rigie, Executive Vice President for the city chapter of the New York State Restaurant Association, sees this as the beginning of easing the burden most operators face when opening any
food operation.
Hotel restaurants are opening up without the “hotel” association
January 5, 2012 by Leave a Comment
Now, many hotel restaurants are looking to transform their look and feel to something a bit more sleek without the “hotel-like” ambience. These restaurants want their own entrance and mailing address.
In order to boost business and increase sales, many restaurateurs see this as a step in the right direction for, both, the hotel and the food establishment
December 30, 2011 by Leave a Comment
Proposed meeting and site tour will be held on Wednesday, February 1st, 2012 at 10am. The RFP is due on Friday, March 30th, 2012 at 3pm.
Find out more information on The New York City Department of Parks & Recreation website (Concessions Opportunities at Parks)
https://paigepapers.com/2011/12/30/tavernonthegreen_rfp_due_march30/
December 29, 2011 by Leave a Comment
China opens Hello Kitty-themed restaurant that is turning out to be a crowd favorite
It’s not just the little ones that enjoy this vibrant and colorful space, adults are also having fun tapping into their child-like spirit.
Although the success of the restaurant’s grand opening on December 23rd, the owner doesn’t plan on expanding anytime soon
December 23, 2011 by Leave a Comment
The Food in Year 2012: Think pistachios & more Asian-inspired dishes going mainstream!
Bret Thorn, Senior Food Editor of National Restaurant News, highlights his ideas on the 2012 culinary trends
Local food is also noted as restaurateurs expect to make their operation even more “local”.
(Hint: We expect to see rooftop gardens growing even more)
https://paigepapers.com/2011/12/23/bretthorn_2012_culinary_trends/
paigepapers.com 