lunch transformation

June 14, 2012 | By Shannon Kelly
NYC street cart
 
From "as much food as one's hand can hold" to full blown power lunch, New York has seen it's share of mid-day meals.
 
On June 22nd, the New York Public Library is launching a new food exhibit dedicated to exploring the 100-year evolution of lunch in the big apple.
 
 

Lunch Hour NYC will include a reassembled section from an original Horn & Hardart automat, pushcarts with stories about iconic street-food, "the democratizing influence of sliced bread,"  the history behind how New York school lunches "became a model for the federal governments program", and more.

We love how the modern identity of lunch has transformed views of cuisine across America. It's hard to imagine the resurgence in food trucks and popup restaurants without the pressures of industrialization that forced the New York meal pattern to change.

A deeper look at the rich heritage of lunch, and the people who cook it, represents the cultural shifts of a city and country obsessed with speed of service and entrepreneurial excellence.


{source: Eater.com}
Tags: food, exhibits, art, lunch, nyc, Culture

greatest hits from eataly NYC

September 27, 2010 | By Shannon Kelly
Eataly
We enjoyed a lovely morning at Eataly: New York's new Italian themed gastro-dome. If food was a playlist, we'd be playing these tracks over and over.
 

 
LAYOUT
  • La Piazza, located in the heart of the structure, unifies the building with a massive hall for stand-up quick snacks or sit-down bar service. Above this section hangs a banner: "Eat Better Cook Simple".
  • Each mini-specialty purveyor is categorized (raw bar, cheese counter, charcuterie, rosticceria) and merchandised well with logical add-on supplies and helpful staff.
  • The layout is cohesive with architectural features and subtle nuances that differentiate and guide the customer throughout the retail, restaurant and grocery experience.
  • Authentic flooring finishes, similar to those in traditional markets around Italy, vary from space to space without feeling forced. Cracks in tile are celebrated like perfect imperfections.
 

 
PUBLIC MARKET vs. FOOD HALL
  • Scattered among the retail and restaurants are stalls for produce and proteins. These shops within a shop take on a more European feeling than the well defined spaces within the Ferry Building (SF), Chelsea Market (NYC) or Pike Place Market (Seattle).
  • Above, a local fish monger (with a not so local tiled landscape of Napoli) was situated within close proximity of the raw bar and fish grill, clearly defining this part of the facility and seemingly making a large space feel intimate and welcoming.
 

 
PRODUCTS
  • The numerous inventory includes many familiar gourmet and specialty food brand, but also includes some Indie-Italian lesser known gems that most likely are direct imports.
  • The multiple gourmet foods sections are scattered around the hall, close to other logical adjacencies (chocolate and confections are across from the Lavazza espresso bar and tea sampling station... dried pasta near the restaurant serving fresh pasta... spices close to the butcher).
  • The balance of inventory definitely favors longer shelf life items like the dried pasta, canned preserves and an impressive homeware collection of books, tabletop and linens from brands like Alessi.
  • Eataly Icons, Mario Batali and Lidia Bastianich's, have their assortment of pasta sauce displayed in prime retail proximity to the endless pasta isles.

 

 
  • In addition to the imported items, it is clear that careful attention has been paid to inventorying and messaging sustainable local produce and products.
  • The assortment is not complete. In speaking to the floor manager to inquire about yeast packets from Italy, he was the first to admit that some items are still in customs and offered to take down our info to follow up on the request.

 

 
COMMUNICATION
  • We were pleased to see that all of the communication and signage within the building was in both Italian and English.
  • This specific treatment, being a subject of debate from a previous project, was executed flawlessly. It punctuated the experience as opposed to distracting or diluting.
 
OVERALL
Eataly is a satisfying food experience and worth the visit for cultural insights and retail anthropology perspective. Going into further detail about the venue- a well publicized and photographed facility- would be overkill.

If you are interested in additional photographs or want to inquire about customized market exploration tours, please feel free to contact us at: info@inyourhead.com.

 
Tags: housewares, retail, packaging, marketing, design, visual merchandising trends, italy, lunch, artisan, organic, nyc, openings, promotion, regional food, merchandising, restaurants, food

next 4yrs: open letter to the president-elect

October 10, 2008 | By Shannon Kelly

Great piece by Michael Pollan in the NYTimes food issue.

Tags: sweets, produce, beverage, regional food, lunch, seasonal, organic, artisan, food

lunching, Hawaiian style.

June 19, 2008 | By Shannon Kelly

Lunching at Neiman Marcus's Mariposa in Ala Moana, we were delighted with a local and seasonal menu with outstanding service and presentation. Above, the largest popover we've every seen and a farm tomato salad (tied like a bouquet) with big island tomatoes, buffalo mozzarella, prosciutto, wild arugula, olive tapenade, fig balsamic, extra virgin olive oil. Below is the special of the day: Kauai shrimp with seasonal greens, watercress, smoked salmon, hearts of palm, maui onions & manchego with a pomegranate citrus dressing.
 

 
Tags: hawaii, produce, lunch, seasonal, organic, food

captive venues

April 11, 2008 | By Shannon Kelly

We've been thinking about captive retail lately and interested in the changes occurring....

Airport retail and food selections are more upscale in major markets; with hubs like Heathrow and Hong Kong offering an array of deluxe services from salons for a post-transatlantic blowout to sleeping quarters for a little shuteye during a layover. Many jokingly say that the best shopping and value (duty free) in Rome is at L’Aeroporto di Fiumicino. In the US, Butter London has opened airport locations for a quick mani/pedi before you go on holiday.

The food is getting better with sushi and champagne bars that make travel an iconic experience. Now that passengers are responsible for being at the airport well before their scheduled departure, fashion icons are challenging traditional gift stores for customer share.

 

{photo: BA.com}
 

We waited with baited breath to report on the luxe services at Terminal 5 in Heathrow but the launch was overshadowed by reports of baggage delays, a supermodel assault, and extensive flight cancellations.
 
Tags: london, seattle, rome, trends, fashion, bars, italy, lunch, captive venues, food

Visit to Chop't

February 13, 2005 | By Shannon Kelly

Places we dig: A creative salad company in Manhattan is elevating quick casual dining. Choose from two salad/sandwich options, over 60+ fresh ingredients and 28 dressings to create the dish of your dreams or pick a chef-designed alternative. All ingredients are then chopped with a double-bladed mezzaluna knife and served with flat bread. We were impressed with the on-trend & customizable approach to the bustling lunchtime scene.

Tags: convenience, nyc, produce, customizable, lunch, food