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Rockway Beach Club

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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.

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Philadelphia’s Pop-Up Chefs Turn Leftovers into Culinary Delights

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In the dynamic culinary scene of Philadelphia, where pop-up restaurants and one-off dining experiences frequently captivate food enthusiasts, a lesser-known aspect of these events often goes uncelebrated: the creative repurposing of leftovers. This practice not only underscores a commitment to sustainability but also showcases the ingenuity of local chefs who turn what might have been waste into gourmet treats for the next meal.

One notable example is Ari Miller, previously at the helm of the now-closed Musi restaurant. Along with his wife, Kiki Aranita, former owner of Poi Dog (now a sauce company), Miller finds himself frequently orchestrating private dinners and pop-ups. A recent culinary endeavor left them with an assortment of leftovers, including oysters and ahi poke from an event at Samuel’s Seafood. These ingredients were transformed into a delightful meal featuring fried oysters and seared ahi poke, proving that leftovers need not be mundane.

The challenge for pop-up chefs is significant; without a permanent restaurant space, there’s no daily menu to absorb extra ingredients, nor a regular staff meal to consume leftovers. However, this hasn’t deterred chefs like Reuben Asaram, known for his Mexican-Indian fusion dishes. Asaram’s leftovers, particularly his vibrant “Smurf sauce” and beet-lime crema, frequently find their way into personal meals at home, enhancing even simple dishes like hot dogs and tacos.

Alejandro Gonzalez, the culinary mind behind Señor Slices, runs pop-ups that are eagerly anticipated throughout the city. His approach to leftovers is community-oriented, often sharing unsold Mexican sandwiches with neighbors or contributing to community fridges. This practice was particularly notable during the peak of the COVID-19 pandemic when he made it a point to distribute sandwiches throughout the city. More about his efforts can be found on his Instagram.

Evan Snyder, another local chef who specializes in modern Jewish cuisine, uses leftovers as an opportunity to get creative with dishes at home. After a pop-up event that left him with surplus crab, Snyder whipped up a crab and cream cheese dip, turning what could have been wasted into a delicious new dish for family meals. He often finds ways to repurpose single unused components from his courses, turning them into what he jokingly refers to as “mishmash staff meals.”

The art of transforming leftovers is perhaps most vividly illustrated by Liz Grothe of Couch Café, soon to be of Scampi restaurant. Grothe’s solution to excess ragu is making pot pies, a dish she passionately champions regardless of the filling. Her experience with transforming leftovers into pot pies serves as both a culinary strategy and a personal redemption story, especially after a memorable kitchen mishap involving a guinea hen filling.

These stories of Philadelphia’s chefs are a testament to the innovative and resourceful spirit that defines the city’s dining scene. By turning potential waste into culinary treasures, these chefs not only provide a unique dining experience but also contribute to a more sustainable food culture. Their efforts highlight a crucial aspect of the culinary world that often remains behind the scenes but is integral to the ongoing dialogue about sustainability and creativity in modern gastronomy.

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Revolutionizing the Restaurant Industry in 2024

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In an era where digital transformation is key, the restaurant industry is not left behind. The integration of technology within this sector is rapidly reshaping the way restaurants operate, from enhancing customer service to streamlining operations and boosting revenue. As outlined in a comprehensive report by Nation’s Restaurant News (NRN), the dynamics of digital tools are creating a robust framework for success in the culinary world.

The Digital Transformation in Restaurants

The 2024 Restaurant Technology Outlook, a flagship annual report by NRN, provides an insightful glimpse into the current state and future of restaurant technology. This report is based on a survey of nearly 600 restaurant operators, offering a benchmark of strategies and technologies that are setting the pace for industry advancements.

Investment in Technology: A Top Priority

One of the key findings from the NRN report is the prioritization of technological investments in the restaurant industry. Operators are increasingly investing in digital tools that not only drive traffic but also enhance customer loyalty. However, the path to digital transformation is not without its challenges. Budget constraints and integration issues are significant hurdles that restaurants face in their quest to digitalize.

Overcoming Barriers to Technological Adoption

The NRN webinar, featuring industry experts like Christi Ravneberg, Senior Director at NRN, and Mark Brandau, Associate Director of Research & Insights, delved into practical strategies to overcome these barriers. The experts discussed how restaurants can leverage technology to streamline their operations and improve the customer experience without breaking the bank.

Leveraging Customer Data and AI

The collection and utilization of customer data stand out as a fundamental component of restaurant technology. This data not only helps in understanding consumer behaviors but also in personalizing the dining experience, thereby fostering loyalty. Additionally, the application of Artificial Intelligence (AI) in restaurants is becoming more prevalent. AI technologies are being used to automate operations, from inventory management to customer service, thus reducing labor costs and improving efficiency.

The Role of Automation and New Revenue Streams

Another significant aspect covered in the webinar is the use of automation in restaurants. Automation technologies are not just limited to robotic servers or AI-driven chatbots but extend to sophisticated Point of Sale (POS) systems that enhance order accuracy and reduce wait times. Moreover, technology opens up new revenue streams for restaurants. Digital platforms enable restaurants to offer online ordering and delivery services, which have become particularly crucial in the post-pandemic era.

Measuring ROI on Technological Tools

An essential component of technological integration is the measurement of return on investment (ROI). The NRN report highlights how restaurants are calculating the ROI of their technological tools, ensuring that the investments are not only justified but also beneficial in the long term. Tools like customer relationship management (CRM) systems and digital marketing platforms are scrutinized to assess their impact on customer retention and sales growth.

Insights from Industry Leaders

The webinar also featured insights from tech entrepreneurs like Christine Schindler, Co-Founder and CEO of PathSpot Technologies, and Brian Wayne, Vice President of Customer Success at QSR Automations. These leaders shared their experiences and the innovative solutions they have developed, which are tailored to meet the specific needs of the restaurant industry.

The Future of Restaurant Technology

Looking forward, the integration of technology in restaurants is set to become more advanced. Concepts like the Internet of Things (IoT) and enhanced connectivity offered by companies like T-Mobile for Business are expected to play a pivotal role in this evolution. These technologies will not only improve the operational efficiency of restaurants but also enhance the overall dining experience for customers.

In conclusion, as the restaurant industry continues to navigate through the challenges and opportunities presented by digital transformation, the role of technology becomes increasingly critical. By embracing innovative solutions and overcoming the inherent challenges, restaurateurs can ensure sustained growth and success in the competitive market of 2024 and beyond. The insights provided by the NRN webinar are not just a reflection of the current state but also a roadmap for future advancements in the restaurant technology landscape.

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Pantry Story: A Culinary Beacon on Parramatta Road

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Nestled in the vibrant heart of Stanmore, a suburb renowned for its eclectic dining scene, Pantry Story has emerged as a new culinary destination, captivating locals and food aficionados alike. This bakery, born from the passion and creativity of Mutiara Sucipto and Hari Wibowo, transcends the traditional bakery model by infusing pan-Asian flavors into classic pastries, creating a unique gastronomic experience.

From Instagram to Stanmore: The Journey of Pantry Story

The inception of Pantry Story is a tale of innovation and cultural exploration. During the Covid lockdowns, a time that challenged many culinary professionals to rethink their approach, Mutiara Sucipto, a pastry student, turned to her heritage to craft a range of pan-Asian-inspired sweet and savory treats. The standout creation, a “brochi” (brownie-mochi hybrid), quickly captured the hearts and palates of Sydney’s food lovers, laying the foundation for Pantry Story’s success.

A Space That Tells a Story

Choosing a location for their bakery was a serendipitous affair for Sucipto and Wibowo, who stumbled upon a space with a cathedral-like ceiling and minimalistic charm on Facebook Marketplace. This design choice was intentional, aiming to create a warm, inviting atmosphere where the food could shine and each treat could tell its own story. The bakery’s aesthetic, characterized by its neutral palette and open display, encourages customers to engage with the food, making every visit a new discovery.

A Menu Rooted in Heritage and Innovation

Pantry Story’s menu is a vibrant celebration of Sucipto’s Chinese-Indonesian heritage, featuring a variety of treats that blend traditional Asian flavors with contemporary baking techniques. From the original brochi to pandan buns and kimchi focaccias, each item on the menu is a testament to the bakery’s commitment to innovation and quality. This dedication to crafting unique culinary experiences has not only endeared Pantry Story to the local community but has also positioned it as a must-visit destination for food enthusiasts across Sydney.

Looking Ahead: The Future of Pantry Story

As Pantry Story continues to thrive on Parramatta Road, the future looks bright for Sucipto and Wibowo. Their journey from an online venture to a beloved brick-and-mortar bakery is a powerful reminder of the enduring appeal of food that is made with passion and infused with personal stories. With plans to expand their menu and continue exploring the rich tapestry of Asian cuisine, Pantry Story is set to remain a beacon of culinary innovation in Sydney’s diverse food landscape.

In crafting this narrative, Pantry Story’s journey from a digital presence to a physical bakery underscores the evolving dynamics of the food industry, where authenticity, heritage, and innovation play pivotal roles in defining success. As Sucipto and Wibowo forge ahead, they carry with them the essence of their heritage, a boundless passion for baking, and a commitment to sharing their culinary stories with the world.

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