New York City restaurant owners have a novel way to strengthen their business during the holidays, despite the impending blockade of COVID-19 threatening to close the city-wide venue for the second time this year. I am devising.
The Tao Group, which was forced to close many of its famous hangouts this spring due to a pandemic, warned Mayor De Blasio last week that another blockade could “blame the restaurant within the next period.” Later, we are currently offering a “virtual holiday party” for a week or two. “
This means not only simple and hassle-free cooking like Tao’s lobster guacamole, but also online live private cooking classes for more complex dishes like chicken parmigiana and homemade pasta. There is also a fortune cookie baking class, said Paul Goldstein, a TAO group partner who oversees the virtual program.
“A family asked for a virtual cooking class to learn how to cook complete Chinese food, along with a question and answer session from the chef,” said Goldstein.
Yes, the tab was a luxury price of $ 5,500. Still, “the cost of a virtual chef is the same for a family of five or 100, so the more people invited, the lower the cost,” says Goldstein.
At other venues, the outdoor dining area is used to devise fresh ways to make it more attractive as the city gets hotter and colder. At Ten Hope in Williamsburg, owner Bill Zaphyros partnered with Greg’s Trees owner Greg Walsh to turn his outdoor dining garden into a festive holiday space.
“The trees on the premises are for decoration only, but diners can click the QR code to deliver them directly to the already decorated house,” says Zafiros. He added that popular holiday menu items such as small items and homemade fragile items will also be on sale.
Meanwhile, Stratis Morfogen, owner of the Brooklyn Dumplings and Brooklyn Chop House, has created a new line of frozen specialty dumplings packed with New York classics such as pastrami. It can be ordered from the restaurant’s website and shipped overnight on dry ice. He said the full line will be available at Wal-Mart across the country in February.
“If the mayor unplugs the indoor dining, we need to keep the income options open,” Morphogen told the side dish. “Everyone has to pivot and do what they have to do.”
Indeed, Morphogen’s new household products include a lychee-flavored frozen rosé wine pouch ($ 139.95 for 10 packs) and dolls designed and manufactured by himself under names such as Joey and Bella D in Brooklyn.
“Let’s just say that we spent a lot of time in our hands during the quarantine,” Morphogen jokingly said.
According to a recent study by the New York Hospitality Alliance, the final effort comes from the inability of almost 90 percent of all restaurant owners to pay rent. A second blockade is imminent, even though the restaurant is working on a 25% capacity limit for indoor seats, disrupting regulations on outdoor heating and a curfew at 10 pm.
On Friday, Danny Meyer, the first prominent restaurant owner to close in March, closed indoor and outdoor dining at Union Square Cafe, Gramercy Tavern, and Battery Park City’s Blue Smoke prior to the state-mandated closure. I announced that.
Meanwhile, Tao scrambles to stay bright, offers a virtual party on New Year’s Eve, and promises a taste of delight that guests will remember in a closed nightclub.
The private webcast begins in the evening with cookie decoration and pork plate design. Then make a cocktail with a mixologist at 9pm and a comedian at 10pm and enjoy champagne toast and DJ.
Noah Tepperberg, co-founder of the Tao Group, said virtual programming “doesn’t keep the lights on” forever. But while the chain continues to overcome the corona virus, “it will keep between 5 and 10 people at each restaurant employed.”
A New York restaurant that comes up with creative services to keep you in business
Source link A New York restaurant that comes up with creative services to keep you in business