On Tuesday, March 2nd at 10am, I will be a guest speaker at The International Restaurant & Foodservice Show of NY. My topic is Top 5 Tips to Promote Your Restaurant. Come by to learn some tricks of the trade! The show is at the Jacob K. Javits Convention Center, NYC.
B Tipping,
Shari
My friend/colleague, Francine Cohen, just launched Inside F&B (www.insidefandb.com), an online must-read source that feeds the need for F&B/Hospitality Industry news.
Here’s the press release:
(New York, NY – February 3, 2010)– Inside F&B (www.insidefandb.com), serving up in-depth front and back of the house news, debuts online today with dynamic industry veteran Francine Cohen at its helm.
Inside F&B’s view of the food & beverage world puts trendsetting news at the fingertips of decision makers who are interested in staying at the top of their game. Hospitality, culinary, and spirits industry leaders will turn to this new must-read food and beverage trade publication for a thorough behind the scenes take on their business, and will soon rely upon Inside F&B (www.insidefandb.com) for the news, trends, events, tools, techniques, and best business practices that make their industry strong. Additionally, access to research and resources on the site will enable readers to continuously build upon their success.
To ensure valuable and relevant content Cohen, who has covered the hospitality industry over the last decade, has assembled an exceptional team of industry insiders and business journalists–experienced in the food, beverage, hospitality and travel industries–to deliver features and trend pieces. Readers will continuously be intrigued by insightful feature stories on topics such as design, technology, equipment, legislation, management, training, operations, production, trends, education, economy, going green (and blue).
Cohen says, “Inside F&B is an innovative online magazine providing immediate and thorough access to what’s impacting the hospitality industry. Poised to become the driving force for the industry, Inside F&B evolved from the ongoing conversations that I have with thousands of professionals about what they care about most, their business. My dedication to the f&b community is at the heart of Inside F&B’s mission to provide news and business building opportunities, while creating and supporting charitable efforts that benefit hospitality industry employees and related causes. We are thrilled to launch and provide our readers with the information they crave and can use to thrive.”
Inside F&B’s online presence allows for readers’ seamless access 24/7 to breaking news and event updates. Additionally, subscribers are continuously in the know thanks to informative email blasts.
Inside F&B’s regularly scheduled columns, which refresh every two weeks and leave readers eager for more, include:
• Rocks Stars, profiles of tastemakers in the spirits industry
• PPX, profiles of leaders in the food and hospitality sector
• Brain Food, book reviews
• Don’t Miss, new product introductions
• Eat Here Now, experiential dining and travel coverage with input from local chefs, bartenders, and food and beverage managers
As advertisers learn more about Inside F&B, they will be as impressed with the online magazine as its readers are. Inside F&B was created to be a center for news as well as a way to build a strong industry community, enhance communication, forge new connections, provide educational opportunities, and promote charitable giving.
Editorial coverage and pro-bono advertising will support this effort to give back. A percentage of the online magazine’s advertising revenue will be donated to industry related not-for-profit organizations, such as Careers through Culinary Arts Program (C-CAP), Share Our Strength, City Harvest, Meals on Wheels, and the United States Bartenders’ Guild (USBG). Additionally, in-kind donations and fund-raising efforts will raise awareness and revenue for an educational fund to provide grants to hospitality industry employees interested in furthering their careers. Advertisers will benefit from being associated with the positive works of Inside F&B.
Internet access to Inside F&B is FREE to its subscribers around the world.
You can sign up to have Inside F&B delivered to your inbox by clicking on the link, www.insidefandb.com.
ABOUT FRANCINE COHEN:
Nothing thrills Inside F&B (www.insidefandb.com) Editor in Chief Francine Cohen more than the opportunity to sit down with a chef, farmer, mixologist, purveyor, restaurateur or manufacturer and spend hours exploring the intricacies of their business.
A native Washingtonian, her passion for the world of fine food and spirits was ignited at age two, thanks to an invitation to visit the kitchen of a local chef who insisted on meeting the child who had ordered a meal of escargot, salad with gorgonzola dressing, and a napoleon.
Her interest in the industry continued through to her professional career where she worked on multiple food and beverage product accounts at various advertising agencies, put in some time in the communications department of ITT/Sheraton, and raised money and awareness for Food & Hunger Hotline as the Director of Communications before turning to a career in journalism.
Francine has been fortunate to serve as an honorary judge and taster at Saborea, Puerto Rico’s premiere beachfront culinary festival, has been spotted judging the Cape May Food & Wine Festival Iron Chef competition, critiquing final projects at The French Culinary Institute, is Bar Smarts™ certified, and is currently at work on a cookbook.
She lives in New York City with her husband of eight years where, much to the dismay of her pastry chef friends, she’d happily pass up dessert for something savory and she has never met a cheese that she didn’t want to eat.
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Congratulations, Francine.
B Entrepreneurial,
Shari
The sun was not shining today. I had to announce the death of Albert Capsouto, one of the owners of Capsouto Frères.
The New York Times has an excellent write-up here.
As does The Tribeca Trib with its tribute to Albert’s passing.
I hope that I never have to send out another death notice press release again.
I will deeply miss Albear.
B Remembered,
Shari
FOR IMMEDIATE RELEASE
Albert Capsouto
January 26, 1956 – January 19, 2010
New York, NY (January 19, 2010) – With extreme sadness, we inform you that Albert Capsouto of Capsouto Freres, passed away at 11am on January 19, 2010. Albert, better known as Albear by his friends and family, was diagnosed with a brain tumor on November 16, 2009. He was going to be 54 years old next week.
Albert is survived by his two older brothers, Jacques and Samuel, who founded their beloved French bistro, Capsouto Freres, in 1980, a pioneer in the hospitality industry in Tribeca.
Born in Cairo, Egypt, Albert lived in Lyon, France until the age of five, when his family moved to New York City. He graduated top of his class from Stuyvesant High School, and from Yale University in 1977 with a BA in Architecture and Engineering. Albert has been involved with the evolution of the Tribeca community for over two decades. He was a founding member of the Tribeca Organization and served on Community Board 1 for over 19 years.
Albert was a gift to his family from the day he was born.
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Happy Holidays! We are busy here at BPR this holiday season. Check out our current restaurant client list:
Agua Dulce (802 Ninth Avenue, between 53rd and 54th Street, New York, NY 10019; 212.262.1299; www.aguadulceny.com), an exquisite Pan-Latin restaurant in Hell’s Kitchen.
Balade (208 First Avenue, between 12th and 13th Street, New York, NY 10009; 212.529.6868; www.baladerestaurants.com), a Lebanese Pitza and Grill in the East Village with authentic Lebanese cuisine. Projected Opening: early-January 2010
Capsouto Freres (451 Washington Street, at Watts Street, NYC, NY 10013; 212.966.4900; www.capsoutofreres.com), a warm and classy, family-established bistro that has been a Tribeca destination for over 29 years.
Four Moons (1145 Orangeburg Mall Circle, Orangeburg, SC 29115; 803.531.1984; www.fourmoons.com), a beautiful, unpretentious gourmet restaurant in the small town of Orangeburg, featuring contemporary artistic American cuisine.
Kathi Rolls by Kabob Factory (101 Lexington Avenue, between 27th and 28th Street, New York, NY 10016; 917.561.8001; www.kathirolls.net), a casual, modern Indian café offering wonderfully tasty and healthy rolls. Opening: December 11, 2009
MaximoPino Cafe (504 Sixth Avenue, at 13th Street, New York, NY 10011; no phone yet; www.maximopino.com), an Italian Café and Gelateria that is “tutti Italia!” - named after the café’s personable and talented Gelato Chef Massimo Pino, or “Maximo.” Projected Opening: mid-January 2010
Interested in more information? Send a note to shari@bayerpublicrelations.com. We would love to hear from you.
B Industrious,
Shari
Great news! BPR is now representing Four Moons (1145 Orangeburg Mall Circle, Orangeburg, SC 29115; 803.531.1984; www.fourmoons.com), Owner Michael Tourville’s beautiful, unpretentious gourmet restaurant in the small town of Orangeburg, SC, featuring contemporary artistic American cuisine.
B National,
Shari
Congratulations to Capsouto Freres for being featured as a Top French Bistro in Zagat’s 2010 NYC Restaurant Survey
ZAGATRatings & Review
Food 23
Decor 23
Service 24
Cost $58
“Soulful” French cooking and “amazing” wines – not to mention the “best soufflé anywhere” – are yours provided “you can find” this “favorite” bistro located totally “out of the way” in TriBeCa (“even seasoned cabbies” may need a GPS); rewards include “superb” service, “spacious” environs and “easy parking.”
Capsouto Freres is also included in The Michelin Guide 2010, noting:
“admire the stunning architectural details of the landmark 1891 building the restaurant has called home since 1980″
“great food and service are the hallmarks of this restaurant’s sustained viability”
“honest and well-made menu may highlight perfectly tender boeuf Bourguignon as well as sweet and savory souffles - some of the best offered in the city”
“a friendly, intimate, and unpretentious foil”
B Recognized,
Shari
CAPSOUTO FRERES’ 29TH ANNIVERSARY CELEBRATION
Friday, October 16, 2009
Prix Fixe Menu – $29 per person
A La Carte Menu Also Available
29th Anniversary Drawing
Grand Prize Winner will be selected on October 16th.
(Entries for remaining prizes accepted until Christmas)
Anniversary Weekend Wine Special
October 16th, 17th and 18th
House Red and White Wines – $29 per bottle
Capsouto Freres
451 Washington Street, at Watts Street
New York, NY 10013
212.966.4900
www.capsoutofreres.com
29th Anniversary Weekend Hours
Dinner: Friday – Saturday, 6 PM – 11:30 PM; Sunday, 6 PM – 10:30 PM
Brunch: Saturday – Sunday, 12 PM – 3:30 PM
Check out this great review in the New York Journal on Chef/Owner Damien Brassel’s Knife + Fork Restaurant & Wine Bar.
http://nyjournal.squarespace.com/journal/2009/9/14/knife-fork.html
Here’s the conclusion:
“It’s no small accomplishment to keep a “mom & pop” restaurant in business after three years. The accolades haven’t exactly poured in (the Times never reviewed it), but there must at least be a local following. Knife + Fork deserves wider exposure than that. The impressive food and the charming atmosphere remain compelling draws.”
Knife + Fork Restaurant & Wine Bar (108 E. 4th Street, between First & Second Avenues, East Village, NY, 10003; 212.228.4885)
B Deserving,
Shari
In this week’s Virtual Gourmet, John Mariani (columnist for Esquire, Bloomberg News, and Diversion) reviews Capsouto Freres (451 Washington Street, at Watts Street; 212.966.4900).
He writes:
“Twenty-First century TriBeCa has grown up around Capsouto Frères but time has done nothing to tarnish its charms, which remain very much intact on a menu that defies trendiness, aiming instead to refine dishes that have long been there while offering nightly specials that have gone with the overall gastronomic flow of NYC dining.”
For the full review, go to:
http://www.johnmariani.com/archive/2009/090823/index.html
Thanks, John!
B Authentic,
Shari
Last night I stopped by a former restaurant client of mine, Naya Mezze & Grill, and I was happy to see that the place is doing very well. I had handled the opening PR campaign for the restaurant, which is now 10 months old. It is wonderful that NYC is embracing Naya, enjoying the Lebanese-Mediterranean food, chic ambience and friendly service.
Naya is currently using Seamlessweb and OpenTable, two website services that I think are absolutely great. Naya’s owner Hady Kfoury is also planning to launch Naya Express, a more casual, quick service concept in NYC.
B Proud,
Shari
