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05/22/2018
foodmakers.nyc

Making tomato sauce at City Saucery in the Brooklyn Army Terminal ONE THING anyone manufacturing food in New York City knows is that “real estate is crazy,” says Marisa Wu, the founder of Brooklyn-based taffy maker Salty Road. Crazy real estate prices helped drive the city’s Economic Development Corporation to spend $15 million to turn a small piece of the 4.1 million-square-foot Brooklyn Army Terminal on the Sunset Park waterfront into a new hub for foodmaking. [ 732 more words ]
http://foodmakers.nyc/2018/05/22/does-new-york-need-another-food-hub/

05/21/2018
foodmakers.nyc

Like a good whiskey, a good distillery needs room to breathe. That’s the problem facing Daric Schlesselman and Sarah Ludington, the co-founders of Van Brunt Stillhouse in Red Hook, Brooklyn. After more than five years in this once tumbledown waterfront neighborhood, their business is growing and they need more space to make more whiskey. The revival of Red Hook’s fortunes, where old warehouses and flophouses are now multi-million dollar harbor-front condos and private townhouses, has doubled commercial rents, Schlesselman said in an interview. [ 426 more words ]
http://foodmakers.nyc/2018/05/22/brooklyn-space-squeeze-hits-van-brunt-stillhouse/

Big News for FoodMakers.NYC  We've been invited to present at NYC MediaLab 17. Subscribe now if you haven't already - ww...
08/28/2017
NYC Media Lab 17

Big News for FoodMakers.NYC We've been invited to present at NYC MediaLab 17.

Subscribe now if you haven't already - www.foodmakers.nyc

NYC Media Lab 17 is a snapshot of the best thinking, projects, and talent in digital media from universities in NYC and beyond. This is an opportunity for media executives, technologists, and decision makers to explore interesting technologies and applications related to the future of media. Through...

REAL ESTATEDoes New York Need Another Food Hub?One thing anyone manufacturing food in New York City knows is that “real ...
08/23/2017

REAL ESTATE

Does New York Need Another Food Hub?

One thing anyone manufacturing food in New York City knows is that “real estate is crazy,” says Marisa Wu, the founder of Brooklyn-based taffy maker Salty Road.
Crazy real estate prices helped drive the city’s Economic Development Corporation to spend $15 million to turn a small piece of the 4.1 million-square-foot Brooklyn Army Terminal on the Sunset Park waterfront into a new hub for foodmaking. The 55,000-square-foot building has now attracted three tenants, with room for a half dozen more, to what the city touts as affordable, code-compliant space ideal for food manufacturing.
With rents between $22 and $24 a foot, compared with some industrial space on the market now for $14 to $18 a foot, according to online listing service Loopnet.com, the price is well above what many foodmakers are paying for leases they signed in the past several years.
Julie Stern, the city’s point person at EDC for the Army Terminal says the spaces offer intangible benefits that more than make up for the market rates.‘Rent is just one component,” Stern said in an interview. “Sure, New York City is expensive from a real estate perspective, but when you think about access to skilled labor and markets and transportation, the all-in costs are lower.
Smaller spaces are hard to find
”Smaller spaces, like the 2,000-square-foot floorplates available at the Army Terminal are hard to find on the open market, and the city doesn’t charge real estate tax at the Terminal and offers bulk-prices on electricity and gas, she said. Besides, says Stern, she’s got to work with a “double bottom-line”: help create jobs or keep existing jobs in New York, and ensure city property generates a profit.
Using the Army Terminal’s contractors, and the EDC’s assistance to secure city, state and federal permits made the price worthwhile for Michael Marino and Jorge Moret, whose City Saucery cooks and bottles tomato sauces devised by Michael’s mother, Carolina, a native of Calabria, Italy, and an alumna of Staten Island’s Enoteca Maria, a restaurant staffed by a rotating cast of “international grandmothers.”
Like the other tenants at the Army Terminal, City Saucery got some givebacks including a grace period and a break in buildout costs to entice them into the space. The pair had outgrown a shared kitchen at Long Island City’s Entrepreneur Space, and now employ three full-time staff, and hope to ramp up to 5,000 jars a week, with a piston-filler machine. “It’s a little difficult to scale up and still share a kitchen space with 80 other producers,” said Marino.
Masaki and Yukimi Momose say the space works well for them. Momose got his start in New York in 2010, while visiting his sister in Manhattan’s Murray Hill neighborhood. Noticing a weekly greenmarket across the street, he got permission to sell salad dressing next to a vegetable stand. “The first day, I sold only two bottles,” he recalled.
The sales gimmick
Speaking little English, but aware he needed a gimmick to jumpstart sales, Momose put up a sign to entice buyers. “It said ‘If you teach me one new word of English, I give you $1 off.’ Kids came and they brought their parents, and I sold 18 bottles.” He collected 400 words, and says his favorite was “entrepreneur.”
While his wife worked as a chef in a sushi restaurant, Momose rented shared kitchen space in Sunset Park, Brooklyn, making and bottling Momo Dressing, which he now sells at markets including Whole Foods across the New York area. Momo Dressing moved into the Army Terminal a year ago, as its first tenant, attracted by the location, with views of New York Harbor, and the option of room to expand his growing business.
Despite the convenience of a tailor-made factory space, Salty Road’s Wu says she’s struggling to produce in New York. “There are so many challenges to manufacturing in New York City,” she said, citing endless regulations, the high cost of living, which means paying higher wages to keep her staff, and the very high cost of real estate, including a standard practice on many city commercial leases of adding 25 percent to the square footage to cover the cost of common areas.
Strapping a pizza-sized lump of taffy base onto a stretching machine, Wu says she looked at manufacturing upstate, but for now, she says “the reason I am doing this is because I love New York City and I want to live here.” She says with all the added costs of doing business in New York, she’s given her firm five years grow big enough to make it worth staying in the city. If not, she’s gone.“I’ll end the lease if we don’t reach that size.”

FoodMakers is out with Issue Number 3! Subscribe now at Foodmakers.nyc
08/12/2017
Hot Food news! Brooklyn Army Terminal, Incubator Kitchens and Beermaking: FoodMakers.NYC Issue 3

FoodMakers is out with Issue Number 3! Subscribe now at Foodmakers.nyc

New York City unveils a new food manufacturing hub at the old Brooklyn Army Terminal on the Sunset Park waterfront. But is the rent too damn high?... We talk to Kathrine Gregory, founder and director of Long Island City's Entrepreneur Space, a shared professional kitchen that has launched hundreds o...

Brooklyn Army Terminal, Incubator Kitchens and Beermaking: FoodMakers.NYC Issue 3
08/11/2017
Hot Food news! Brooklyn Army Terminal, Incubator Kitchens and Beermaking: FoodMakers.NYC Issue 3

Brooklyn Army Terminal, Incubator Kitchens and Beermaking: FoodMakers.NYC Issue 3

New York City unveils a new food manufacturing hub at the old Brooklyn Army Terminal on the Sunset Park waterfront. But is the rent too damn high?... We talk to Kathrine Gregory, founder and director of Long Island City's Entrepreneur Space, a shared professional kitchen that has launched hundreds o...

FoodMakers.NYC Issue 3: Brooklyn Army Terminal, Incubator Kitchens and Beermaking
08/09/2017
Brooklyn Army Terminal, Incubator Kitchens and Beermaking: FoodMakers.NYC Issue 3

FoodMakers.NYC Issue 3: Brooklyn Army Terminal, Incubator Kitchens and Beermaking

New York City unveils a new food manufacturing hub at the old Brooklyn Army Terminal on the Sunset Park waterfront. But is the rent too damn high?... We talk to Kathrine Gregory, founder and director of Long Island City's Entrepreneur Space, a shared professional kitchen that has launched hundreds o...

Is it fake? Is it safe? Is it a knock-off? Food spies will find out!
08/08/2017
Inside the Secret World of Global Food Spies

Is it fake? Is it safe? Is it a knock-off? Food spies will find out!

A bowl of ice cream on a hot day in Shanghai gave American Mitchell Weinberg the worst bout of food poisoning he can recall. It also inspired the then-trade consultant to set up Inscatech — a global…

08/08/2017
MenuStat

What's in that MickeyD's burger? Find out at MenuStat https://buff.ly/2un1CvT h/t @bittman #foodbiz #nyc

Interactive Restaurant Nutrition Database MenuStat is a free nutritional database of foods and beverages served by the nation’s largest chain restaurants. more...

Food delivery start-up Boxed buys from rival Costco before hiking prices for delivery. Only in New York, kids.
08/08/2017
Boxed buys from rival Costco before hiking prices for delivery

Food delivery start-up Boxed buys from rival Costco before hiking prices for delivery. Only in New York, kids.

Boxed.com, an online retailer selling discounted bulk items like paper towels and snacks, is looking to add fresh food delivery to its growing lineup. But while it ramps up business in the new food…

FoodMakers.NYC Issue 3: Brooklyn Army Terminal, Incubator Kitchens and Beermaking
08/08/2017
FoodMakers.NYC Issue 3: Brooklyn Army Terminal, Incubator Kitchens and Beermaking

FoodMakers.NYC Issue 3: Brooklyn Army Terminal, Incubator Kitchens and Beermaking

New York City unveils a new food manufacturing hub at the old Brooklyn Army Terminal on the Sunset Park waterfront. But is the rent too damn high?... We talk to Kathrine Gregory, founder and director of Long Island City's Entrepreneur Space, a shared professional kitchen that has launched hundreds o...

FoodMakers.NYC Issue 3: Brooklyn Army Terminal, Incubator Kitchens and Beermaking
08/07/2017
FoodMakers.NYC Issue 3: Brooklyn Army Terminal, Incubator Kitchens and Beermaking

FoodMakers.NYC Issue 3: Brooklyn Army Terminal, Incubator Kitchens and Beermaking

New York City unveils a new food manufacturing hub at the old Brooklyn Army Terminal on the Sunset Park waterfront. But is the rent too damn high?... We talk to Kathrine Gregory, founder and director of Long Island City's Entrepreneur Space, a shared professional kitchen that has launched hundreds o...

FoodMakers.NYC Issue 3: Brooklyn Army Terminal, Incubator Kitchens and Beermaking
08/07/2017
FoodMakers.NYC Issue 3: Brooklyn Army Terminal, Incubator Kitchens and Beermaking

FoodMakers.NYC Issue 3: Brooklyn Army Terminal, Incubator Kitchens and Beermaking

New York City unveils a new food manufacturing hub at the old Brooklyn Army Terminal on the Sunset Park waterfront. But is the rent too damn high?... We talk to Kathrine Gregory, founder and director of Long Island City's Entrepreneur Space, a shared professional kitchen that has launched hundreds o...

Ever wondered how that Banana gets to your breakfast table? A great read for anyone who likes food in New York City and ...
08/07/2017
The Secret Life of the Urban Banana

Ever wondered how that Banana gets to your breakfast table? A great read for anyone who likes food in New York City and wonders about the how...

Millions of bananas arrive every week in New York City. It takes a lot to get them from the boat to the bodega.

Small food businesses can "pre-sell" to loyal customers, earning a free cash float with new app
08/06/2017
Love food and small biz? There’s an app for that

Small food businesses can "pre-sell" to loyal customers, earning a free cash float with new app

The Credibles app helps food-related small businesses improve their cash flow and nurture loyal customers at the same time.

Is Harlem Whole Food's ruining the neighborhood?
08/06/2017
Harlem residents respond to new Whole Foods

Is Harlem Whole Food's ruining the neighborhood?

“I’ll like having food that’s good for me, but I hate that it pushes the blackness out of the community,” one neighbor said.

What's it like being a food delivery person? Ask Post columnist John Crudele
08/05/2017
I sweated out an hour of food delivery — on foot

What's it like being a food delivery person? Ask Post columnist John Crudele

I was a foot soldier in the great New York City food wars. But only for an hour. And I will tell you why in a bit. Each of the past several years around this time, I’ve taken a very, very short-ter…

A Silicon Valley company that makes plant-based burgers engineered to taste like meat, has secured $75 million of fundin...
08/05/2017
Silicon Valley Imitation Meat Startup Raises $75 Million

A Silicon Valley company that makes plant-based burgers engineered to taste like meat, has secured $75 million of funding.

Impossible Foods, a maker of plant-based burgers engineered to taste like meat, has secured $75 million of funding, the Silicon Valley-based company said.

Business' biggest fear - not Trump-pocalypse, but Amazonia! Internet behemoth i bigget threat to small and big business,...
08/04/2017
Executives Are More Worried About Amazon Than Trump Setbacks

Business' biggest fear - not Trump-pocalypse, but Amazonia! Internet behemoth i bigget threat to small and big business, say execs.

Connecting decision makers to a dynamic network of information, people and ideas, Bloomberg quickly and accurately delivers business and financial information, news and insight around the world.

I guess American no longer runs on Donuts. Dunkin Donuts is taking a test run at dumping the carbs from its name and tes...
08/04/2017
Dunkin’ Donuts takes shorter name for test drive

I guess American no longer runs on Donuts. Dunkin Donuts is taking a test run at dumping the carbs from its name and testing "Dunkin'" as the new brand. Will anyone bite?

Company says the Dunkin’ only branding will reinforce beverage-led image

Shakeshack  finding it hard to replicate NYC eaters' taste for burgers. Stock price off $10 from IPO, $55 from year-long...
07/28/2017
Investors shun city's consumer startups

Shakeshack finding it hard to replicate NYC eaters' taste for burgers. Stock price off $10 from IPO, $55 from year-long high. Same store sales are not growing.

Blue Apron, Etsy and Shake Shack show our Achilles' heel

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