Restaurants

Rockway Beach Club

Published

4 years ago

January 17, 2021

Staff

Rockaway’s lease is finally up. Caracas Rockaway, Rippers and the Low Tide Bar have been operating the boardwalk concessions of the Rockaway Beach since 2011. But even after selflessly serving the community, the park department of NYC has denied their proposal for a new contract.

Let’s keep in mind they have served the community through COVID19 and Hurricane Sandy. The department instead plans to award Rockaway Beach Bazaar, another group that bid for the fifteen-year contract.

The news of the bid has been received with skepticism and dismay by majority of fans of the current vendors. Aaron Broudo and Belvy Klein were the ones who submitted the Bazaar’s proposal.

This year, the two were awarded the bid for McCarren Park House. They are also waiting to hear from Riis Park. The duo’s offer for the Rockaway Beach is $300,000 for the first lease year. It is then expected to rise every year after that.

Members of the Rockaway Beach Club (Caracas Rockaway, Ripper and Low Tide Bar) are unsure of how the duo will bring in such an amount. As someone who has worked in Rippers before, I know the masses don’t appreciate paying $5 to have a Modelo.

How much will the prices be if rent rises by 300 percent? The Low Tide Bar’s general manager questions who will pay to have the Bazaar’s vision come to life.

Since the call for proposals in December of 2019, the final decision has been awaited. However, it was only last month that the decision was made.

The announcement came right before Christmas. Critics viewed the timing as convenient for Parks as it limited the exposure of the news. Even so, New Yorkers began voices their disagreements once they heard.

Sarah Parachini quickly created SaveRockaway.com in support of the Rockaway Beach Club. She is both a resident of Rockaway and Chris Parachini’s (Ripper’s owner) wife. She urged other supporters to email the department before the public hearing. The Ripper’s owner wife learned of the hearing from the Rockaway times Newspaper on Thursday.

Since it wasn’t likely that many people saw the print, she decided to post on Instagram. She got popular accounts to reshare her posts which included Alison Roman, Brooklyn Grange, and Frank Prisinzane. She added that the contract was public and it was necessary that the people were heard.

The crowdsourcing tactic worked and more than a hundred callers made it to the public hearing. The committee also mentioned receiving more than a thousand emails in regards to the concession award. Support for the Rockaway club was overwhelming as many wanted them to continue operations.

For an hour, the Bazaar owners also gave their testimony. They mentioned everyone was free to make a bid as it was public. They added that bids varied bids varied between higher and lower than theirs. They defended the amount of their bid by saying they chose numbers they thought was appropriate for a lease that would last fifteen years.

While they were making their testimony, they were interrupted by a caller. This led to shouting by other callers. To avoid continued interruptions by callers, they were muted. Klein continued to mention that he was a great fan of RBC and their past work. He added they intended to retain most of the previous vendors. He made it clear they had no intentions to replace anyone. Once he finished there was another outburst from a caller mentioning they knew where he lived.

However, Bazaar’s plans differ greatly with that of RBC. Both non-alcoholic and alcoholic drinks will be Bazaar’s responsibility whereas before they were handled by vendors. This will leave many people without an income. Broudo defends the agreement by pointing out Rippers is well known for its fries and buggers. He argues the food concession has the potential to make tons of money during summer. If the current vendors are open to paying more rent minus alcohol sales is a question only they can answer.

Bureaucracy is inevitable when running a food business with your landlord being the Parks department. Menu prices and items have to be approved by the department. RBC’s managing operator, Maribel Araujo, who is also the Caracas Arepa Bar had few sentiments to share. She mentioned that other than having to learn English after she moved to the city in 2001, she also had to learn a different language. She added that the experience with reshaping the Parks department view concerning concessions was intense.

After working together with Parks during trying times, Araujo feels disappointed that the dedication and flexibility of her team hasn’t been recognized. These moments included beach closure, Hurricane Sandy, and COVID-19 pandemic. She was surprised at their attraction to the new money after their previous dedication in assisting small businesses be sustainable and survive.

Restaurants

London’s Hidden Culinary Gem Along the Regent’s Canal

Published

2 months ago

October 16, 2024

Staff

In the heart of London, nestled along the picturesque Regent’s Canal, lies a culinary treasure that has captured the hearts of food enthusiasts and casual diners alike. Towpath, a small, unassuming cafe, has become a beacon of exceptional cuisine and warm hospitality in the bustling metropolis.

Founded by Lori De Mori and Laura Jackson, Towpath has evolved from a modest canal-side eatery to a culinary destination that embodies the essence of seasonal, locally-sourced dining. The restaurant’s journey is a testament to the power of passion, creativity, and a deep respect for ingredients.

Towpath’s unique location along the Regent’s Canal is not just a picturesque setting; it’s an integral part of the dining experience. The Regent’s Canal, a 200-year-old waterway that winds through London, provides a tranquil backdrop for diners, offering a respite from the city’s frenetic pace. This juxtaposition of urban energy and canal-side serenity creates an atmosphere that is uniquely London, yet feels worlds away from the typical dining scene.

The menu at Towpath is a celebration of simplicity and seasonality. Drawing inspiration from Mediterranean cuisine, particularly Italian and Spanish influences, the dishes showcase the best of British produce. The Soil Association, a leading UK charity championing organic farming and food, has long advocated for the benefits of seasonal eating, both for personal health and environmental sustainability. Towpath’s approach aligns perfectly with this ethos, offering a menu that changes with the seasons and highlights the natural flavors of each ingredient.

One of Towpath’s signature dishes is their renowned cheese toastie. Far from being a simple grilled cheese sandwich, this creation elevates humble ingredients to new heights. Using artisanal sourdough bread and a carefully selected blend of cheeses, the toastie becomes a masterpiece of texture and flavor. The British Cheese Board notes that the UK produces over 700 varieties of cheese, providing chefs like those at Towpath with an incredible palette of flavors to work with.

Another standout dish is the cafe’s take on the classic Spanish tortilla. This thick, hearty omelette is a staple of Spanish cuisine, and Towpath’s version pays homage to tradition while incorporating local, seasonal ingredients. The result is a dish that feels both familiar and innovative, a perfect representation of Towpath’s culinary philosophy.

The cafe’s commitment to quality extends beyond its food to its coffee program. In a city known for its vibrant coffee culture, Towpath stands out by partnering with local roasters to offer a rotating selection of expertly crafted espresso drinks. The Specialty Coffee Association has noted the growing trend of cafes collaborating with local roasters to provide unique, high-quality coffee experiences, a movement that Towpath has fully embraced.

What sets Towpath apart from many other London eateries is its intimate, almost familial atmosphere. The small space, which consists of just a few tables inside and a scattering of seats along the canal, fosters a sense of community among diners and staff. This approach to hospitality aligns with research from the UK Hospitality industry association, which has found that creating a sense of belonging and personal connection is increasingly important to diners, especially in urban environments.

The success of Towpath has not gone unnoticed in the culinary world. Food critics and industry professionals have lauded the cafe for its unpretentious approach to high-quality dining. The Good Food Guide, a respected authority on UK dining, has featured Towpath in its listings, praising the restaurant for its “honest, unfussy food” and “charming canal-side setting.”

Despite its growing popularity, Towpath has maintained its commitment to sustainability and ethical sourcing. The cafe works closely with local farmers and producers, supporting the Sustainable Restaurant Association’s mission to promote environmentally responsible practices in the food service industry. This dedication to sustainability extends to their waste management practices, with a focus on minimizing food waste and using compostable packaging where possible.

The story of Towpath is also one of female entrepreneurship in the culinary world. Founders Lori De Mori and Laura Jackson have created a space that challenges the often male-dominated restaurant industry. Their success serves as an inspiration and aligns with efforts by organizations like Women in the Food Industry to promote gender equality and diversity in culinary professions.

Towpath’s unique operating schedule, which sees the cafe close during the winter months, is another aspect that sets it apart. This seasonal approach not only aligns with their food philosophy but also allows the team to recharge and find new inspiration. The UK Food and Drink Federation has noted the growing trend of restaurants adopting more flexible operating models to promote work-life balance and sustainability, a movement that Towpath is at the forefront of.

As London’s culinary scene continues to evolve, Towpath stands as a shining example of how a small, passionate team can create a dining experience that resonates deeply with its community. By focusing on quality ingredients, thoughtful preparation, and a welcoming atmosphere, this canal-side cafe has become more than just a place to eat – it’s a destination that captures the essence of modern British dining.

For food lovers visiting London, a trip to Towpath offers more than just a meal; it’s an opportunity to experience the city’s culinary creativity, commitment to sustainability, and warm hospitality. As you sit by the canal, enjoying a perfectly crafted dish and watching the world go by, you’ll understand why this hidden gem has become one of London’s most beloved dining spots.

In a city known for its culinary diversity and innovation, Towpath stands out not for its grandeur or avant-garde techniques, but for its unwavering commitment to quality, simplicity, and the joy of good food shared in good company. It’s a reminder that sometimes, the most memorable dining experiences come from the most unexpected places – even a small cafe along a historic canal in the heart of London.

Restaurants

The Return of Paper Menus: Restaurants Reconsider QR Codes in the Post-Pandemic Era

Published

3 months ago

October 2, 2024

Staff

In the wake of the COVID-19 pandemic, restaurants across the United States are reevaluating their use of QR code menus, with many opting to return to traditional paper menus. This shift reflects changing consumer preferences and a desire to enhance the dining experience in a post-pandemic world.

The Rise and Fall of QR Code Menus

QR code menus gained widespread adoption during the height of the pandemic as restaurants sought contactless solutions to minimize the spread of the virus. These digital menus allowed diners to access restaurant offerings by simply scanning a code with their smartphones, eliminating the need for physical menus that could potentially transmit germs.Initially, this technology was hailed as a innovative solution to maintain safety protocols while keeping restaurants operational. The U.S. Food and Drug Administration even recommended the use of digital menus as part of its best practices for food establishments during the pandemic.However, as the immediate health concerns have subsided, both restaurateurs and diners are reconsidering the merits of QR code menus. Many establishments are now reverting to paper menus, citing various reasons for this change.

Consumer Preferences Shifting Back to Paper

Recent surveys indicate a strong preference among diners for traditional paper menus. According to data from Technomic, a staggering 88% of customers prefer being handed a physical menu when dining out. This sentiment is echoed across various age groups, suggesting a widespread desire for a more tactile and personal dining experience.The National Restaurant Association’s 2023 State of the Restaurant Industry Reporthighlights the importance of understanding and adapting to consumer preferences in the evolving restaurant landscape. As the industry continues to recover from the pandemic’s impact, meeting customer expectations becomes crucial for success.

The Drawbacks of Digital Menus

While QR code menus offered certain advantages, they also presented several challenges that have contributed to their declining popularity:

Technological Barriers: Not all diners are comfortable with or have access to smartphones capable of scanning QR codes. This can create an exclusionary dining experience for some customers.
Connectivity Issues: Restaurants in areas with poor cellular reception or Wi-Fi connectivity often face problems with QR code menu accessibility.
Impersonal Experience: Many diners feel that digital menus detract from the social aspect of dining out, creating a barrier between customers and staff.
Menu Fatigue: Constantly looking at screens, especially after a day of work, can be tiring for diners seeking a break from technology.
Security Concerns: The Federal Trade Commission has warned about the potential for scammers to use fake QR codes to steal personal information, adding a layer of risk to the digital menu experience.

The Benefits of Returning to Paper

Restaurateurs are finding several advantages in reverting to paper menus:

Enhanced Customer Experience: Physical menus allow for a more tactile and immersive dining experience, which many customers prefer.
Improved Communication: Paper menus facilitate easier discussions about menu items between diners and staff, enhancing the overall service quality.
Accessibility: Traditional menus are accessible to all patrons, regardless of their technological proficiency or device ownership.
Brand Identity: Physical menus offer more opportunities for restaurants to showcase their brand through design and presentation.
Flexibility: Paper menus can be easily updated or customized for special events or seasonal changes without relying on digital platforms.

The Middle Ground: Hybrid Approaches

Some restaurants are opting for a hybrid approach, offering both paper and digital menu options. This strategy allows them to cater to diverse customer preferences while maintaining the benefits of both formats.The National Restaurant Association’s Technology Landscape Report suggests that integrating technology thoughtfully can enhance the dining experience without alienating customers who prefer traditional methods.

Environmental Considerations

While the shift back to paper menus raises environmental concerns, many restaurants are addressing this by using recycled materials and implementing sustainable practices. The Green Restaurant Association provides guidelines for restaurants to minimize their environmental impact while still meeting customer preferences.

The Future of Restaurant Menus

As the restaurant industry continues to evolve, the choice between digital and paper menus will likely be influenced by factors such as:

Customer demographics and preferences
Type of establishment (fine dining vs. casual)
Local health regulations
Technological advancements
Environmental considerations

Conclusion

The return to paper menus represents more than just a change in format; it signifies a broader shift in the restaurant industry’s approach to customer service and experience in the post-pandemic era. As restaurants navigate this transition, the focus remains on balancing innovation with tradition to create dining experiences that resonate with their patrons.While QR code menus may continue to have a place in certain contexts, the resurgence of paper menus underscores the enduring value of tangible, personal interactions in the dining experience. As the industry moves forward, the most successful establishments will likely be those that can adapt to changing consumer preferences while maintaining the essence of hospitality that defines the restaurant experience.

Restaurants

How Technology is Reshaping the Restaurant Experience

Published

6 months ago

July 4, 2024

Staff

In an era of rapid technological advancement, the restaurant industry is undergoing a profound transformation. From artificial intelligence to augmented reality, innovative technologies are reshaping every aspect of the dining experience, from how we order our meals to how restaurants manage their operations. This digital revolution is not just changing the way we eat out; it’s redefining the very concept of what a restaurant can be.

The integration of technology in restaurants has been accelerating for years, but the COVID-19 pandemic has dramatically hastened this trend. According to a report by the National Restaurant Association, 62% of adults say they’re more likely to use technology in restaurants now than before the pandemic. This shift in consumer behavior has prompted restaurants to invest heavily in digital solutions, creating a new landscape of dining that blends the physical and virtual worlds.

One of the most visible changes in restaurants has been the widespread adoption of contactless ordering and payment systems. QR code menus, once a novelty, have become commonplace, allowing diners to view menus, place orders, and pay their bills directly from their smartphones. This not only enhances safety by reducing physical contact but also streamlines the ordering process, improving efficiency for both customers and staff.

Artificial Intelligence (AI) is playing an increasingly significant role in the restaurant industry. AI-powered chatbots are being used to handle customer inquiries and reservations, providing instant responses and freeing up staff to focus on in-person service. More advanced AI applications are even assisting in the kitchen. For instance, Spyce, a Boston-based restaurant, uses robotic kitchen assistants to prepare meals, ensuring consistency and reducing labor costs.

The rise of delivery apps and ghost kitchens is another technological trend reshaping the industry. Ghost kitchens, which operate without a physical dining space and cater exclusively to delivery orders, have exploded in popularity. These kitchens leverage data analytics to optimize their menus and operations based on local demand, demonstrating how technology can create entirely new business models in the food service industry.

Augmented Reality (AR) is adding a new dimension to dining experiences. Some restaurants are experimenting with AR menus that allow customers to visualize dishes in 3D before ordering. This technology not only enhances the dining experience but also helps reduce food waste by ensuring customers are satisfied with their choices before the food is prepared.

Voice-activated assistants are another emerging trend in restaurant technology. Devices like Amazon’s Alexa or Google Home are being integrated into restaurant systems, allowing customers to make reservations, check wait times, or even place orders using voice commands. This hands-free approach to interaction is particularly appealing in a post-pandemic world where hygiene concerns remain at the forefront of many diners’ minds.

The back-of-house operations in restaurants are also benefiting from technological advancements. Inventory management systems powered by Internet of Things (IoT) sensors can track stock levels in real-time, automatically reordering supplies when they run low. This not only reduces waste but also ensures that restaurants always have the ingredients they need on hand.

Predictive analytics are being used to forecast demand, helping restaurants optimize their staffing and inventory. By analyzing historical data, weather patterns, and local events, these systems can predict busy periods with remarkable accuracy, allowing restaurants to prepare accordingly.

Sustainability is a growing concern in the restaurant industry, and technology is playing a crucial role in addressing this issue. Food waste reduction apps are helping restaurants donate excess food to local charities or sell it at a discount, reducing environmental impact while potentially creating new revenue streams.

While these technological advancements offer numerous benefits, they also present challenges. The cost of implementing new technologies can be prohibitive for smaller restaurants, potentially widening the gap between large chains and independent establishments. There are also concerns about data privacy and security, particularly when it comes to handling customer information through digital platforms.

Moreover, as restaurants become increasingly reliant on technology, there’s a risk of losing the human touch that many diners value. Striking a balance between technological efficiency and personal service will be crucial for restaurants moving forward.

Despite these challenges, the future of dining looks increasingly digital. As 5G networks become more widespread, we can expect to see even more innovative applications of technology in restaurants. Virtual reality dining experiences, where customers can “visit” restaurants from the comfort of their homes, may become more common. We might also see advancements in food 3D printing technology, allowing for highly customized dishes tailored to individual dietary needs and preferences.

The integration of blockchain technology could revolutionize supply chain management in the restaurant industry, providing unprecedented transparency about the origin and journey of ingredients. This could be particularly appealing to consumers who are increasingly concerned about food sourcing and sustainability.

As we look to the future, it’s clear that technology will continue to play a pivotal role in shaping the restaurant industry. From enhancing operational efficiency to creating novel dining experiences, these innovations are transforming every aspect of how we eat out. While challenges remain, the potential benefits of this digital revolution in dining are immense.

Restaurants that can successfully navigate this technological landscape, balancing innovation with the timeless appeal of good food and warm hospitality, will be well-positioned to thrive in this new era of dining. As diners, we can look forward to more personalized, efficient, and exciting restaurant experiences, powered by the cutting edge of technology.