As a source of high quality coffee, bright contemporary design, and especially delicious chocolate, the FIKA chain has grown at record speed, outpacing all other New York City coffee shops in 2014 and springing up on every corner of Manhattan. FIKA hosts the usual morning commuter rush and freelancer coffee ‘shoffice’ in the afternoons. But it’s also for coolly casual business lunches, creative industry job interviews, and pre-dinner drinks. A gathering space that features coffee, chocolate truffles, and a bar with wine, beer, and cider has its finger on the pulse of how this city works and plays. To pull it off in less than 10 years as a chain coffee shop takes a special kind of savvy.
Read on at Foodable Web TV to find out more about FIKA.
As the U.S. economy continues its rebound, food and beverage culture and creativity continues to flourish, and mixologists increasingly command celebrity status, what will be the next taste trend to tip? On the hunch that it might be gin, we gathered insights from bartender tastemakers in Los Angeles, Miami, and New York. Find them on Foodable Web TV.
Chef Christopher Zabita, Sous Chef at Restaurant Marc Forgione in NYC’s Tribeca, is an experimenter, a forager, an open mind, and a rising star who maintains a flair for reconsidering things that is charmingly down-to-earth for such a revered restaurant. He has worked with Chef Marc “Forge” Forgione since before the latter won Season 3 of “The Next Iron Chef” in 2010. Read Chris' his ideas about menu creation at one of this city’s most respected restaurant groups here on Foodable Web TV.
How do successful restaurants train their staff to guide customers through their wine lists? Not just their wine directors with letters after their names, or their rising star sommeliers with Instagram audiences. Not just in very fine dining establishments whose budgets allow - and reputations require - professional wine qualifications and fine-tuned salesmanship.
How do moderately priced restaurants - where foodies go for a great burger or a homemade French onion soup on a weekday night - train their servers to sell from their wine list in a friendly, helpful way that generates sales and increases profitability? How do they do so cost-effectively?
Read tips from industry leaders in wine distribution and restaurant management who have figured it out at Foodable Web TV.
