Specialty Food Magazine

SUMMER 2014

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Summer Fancy Food Show Booth 1380 The original, B OTTLE-MATI c 3 YEAR WARRANTY INCLUDED D ISPENSA-MATIC Label Dispensers Price subject to change without notice. 2/01/09 28220 Playmor Beach Rd, Rocky Mount, MO 65072 Call Toll Free: 1 (800) 325-7303 or (573) 392-7684 FAX:(573) 392-1757; E-mail: info@dispensamatic.com Web: http://www.bottle-labeler.com STOP Wasting Time Labeling by Hand! For Specialty Food readers, Only $1450! Label any cylindrical container fast and accurately from ½" to 10" diameter, @ Speeds of 1200 Pcs. per hour. NOT THE CHEAP IMPORTED KNOCK-OFF! 21 day trial Front and Back! MADE IN USA! retailer profile CREATING THE CONCEPT "We wanted to develop an unmatched ameni- ty that our tenants would enjoy but also want- ed to create something special that people from all over would want to come experience and have become part of the fabric of New York City," says Chris Jaskiewicz, president of Gotham West Market and chief operat- ing officer of Gotham Organization. He calls the food hall a bridge between locals and visitors looking "to spend a day doing inter- esting things, whether it be bike riding along the Manhattan Waterfront Greenway"—in fact, the market houses a bike rental and repair shop—"or visiting the Intrepid. It's an authentic, New York–fun, high-quality culinary mecca." But before the food hall concept came to fruition, Gotham West Market was going to be just that—a market. "Initially we thought we'd put a grocery store in the space," says Jaskiewicz. "But we couldn't find a quality fit so we decided to curate our own marketplace, one with proven segment leaders who are highly respected in the community and offer authentic New York cuisine." FINDING THE RIGHT VENDORS Understanding service and the ability to work as a team were key elements the devel- opers looked for when assessing companies to become part of the market. Jaskiewicz and his team interviewed more than 50 vendors before settling on the current mix. "We knew we needed owners and chefs who could work well in a shared space," he says. "That is one of the challenges of having eight different businesses under one roof, but it is also what makes us unique and special." From the start, vendors had to work together in several areas to evolve into a successful marketplace. Basic operating matters such as receiving deliveries, com- munal table clearing, alcohol splits, and opening and closing times were some of the challenges they dealt with. "Most have been worked out but we are still experi- menting with the process and continuously improving," Jaskiewicz says. Jaskiewicz and his team interviewed more than 50 vendors before settling on the current mix. 50 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com profile-gothamWest.indd 50 6/4/14 8:34 AM

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