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NYC restaurants must spin, some sharply, in reopening



NYC restaurants must spin, some sharply, in reopening

The long locking of the coronavirus will force New York City restaurant owners to pivot when they finally start welcoming customers – and some pivots will be sharper than others.

Stratis Morfogen, founder of Philippe Chow and co-founder of Brooklyn Chop House, prepares to open his new concept, the Brooklyn Dumpling Shop, in the East Village just before the COVID-19 hit.

500 square feet of space on St. Marks Place and First Avenue, a 24/7 operation featuring 32 types of dumplings including peanut butter and jam, matzo ball soup, and dumplings with vanilla ice cream, initially planned to offer Shack-style shack pickup counters and limited seating.

However, two weeks after being locked up, Morfogen changed almost everything. The shop – now scheduled to open in July – swears zero human interaction. Instead of servers behind the counter, customers will be greeted by an 11 foot high locker wall, which will contain steaming hot dumpling orders.

“When the restaurant reopens, no one will say,” Do you feel like Chinese or Italian tonight? “” Will, ‘Where do you feel safest?’

Restaurants planning summer reopening and reopening introduce masks and disposable menus, measure customer temperatures and pressure the city for more free time to serve outdoor visitors.

But in the case of the Brooklyn Dumpling Shop, hungry guests will get a high-tech experience that is lacking in human touch.

The front of the shop will be managed by a single greeter wearing face masks and gloves, of course, who will signal to customers through a device that can scan body temperature.

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If a protector draws a red light instead of a green light, it could mean they have a fever – or maybe they are holding a cup of hot coffee. For the final decision, the greeter guides the customer to a wall unit that requires wrist temperature. If the second reading lands in the red zone, sorry, there are no dumplings, according to Morfogen.

Only two customers will be allowed to enter the store at one time (versus capacity 10 planned for the previous design). After logging in, customers who haven’t ordered from their cell phones can visit one of two self-ordered kiosks.

The kiosk is equipped with a heat sensing screen that can detect fingers and credit cards that hover over it and which do not need to be touched. After finishing waving fingers and credit cards on it, the customer finally faces the locker wall.

“Lockers change from red, when your order comes in, to yellow, which means two minutes, to green, when you scan the phone on the keypad, the locker opens, and you take your food and leave,” Morfogen said.

Cook placing orders in individual lockers, further limiting contact between the kitchen and customers. Lockers are also heated and hygienically disinfected, Morphogen noted.

What’s more, “this is very cost effective. You save three people every 24 hours. “

The Brooklyn Dumpling Shop may be more suitable for this installation than most restaurants. Even before the virus, the plan was to show off a giant stainless steel machine in the front window capable of removing 30,000 dumplings per hour.

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“We call it the dumpling lab,” Morfogen said, with plans for the machine to supply future locations apart from the Eastern Village flagship. “I hope we need it!”

The automatic locker system, developed by Apex Supply Chain Technologies based in Chicago, is far from a vending machine, and costs about $ 100,000 depending on software options.

Chief Executive Mike Wills said the “scan-and-go” technology, which was first used at airports and water parks, will get an attraction with post-COVID restaurants.

However, such newfangled technology is still largely unfamiliar to most industry players, as is the idea of ​​a zero-human restaurant interaction.

“This might happen but this is not a broad trend I’ve ever heard of,” said Andrew Rigie, executive director of the NYC Hospitality Alliance.

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Portuguese historical films will premiere on 29 December.



Portuguese historical films will premiere on 29 December.

Method Media Bermuda will present the documentary FABRIC: Portuguese History in Bermuda on Thursday, December 29 at the Underwater Research Institute of Bermuda.

A spokesperson said: “Method Media is proud to bring Bermuda Fabric: Portugal History to Bermuda for its 5th and 6th showing at the Bermuda Underwater Observatory. In November and December 2019, Cloth: A Portuguese Story in Bermuda had four sold-out screenings. Now that Bermuda has reopened after the pandemic, it’s time to bring the film back for at least two screenings.

“There are tickets For $ 20 – sessions at 15:30 and 18:00. Both screenings will be followed by a short Q&A session.

Director and producer Milton Raboso says, “FABRIC is a definitive account of the Portuguese community in Bermuda and its 151 years of history, but it also places Bermuda, Acors and Portugal in the world history and the events that have fueled those 151 years.

“It took more than 10 years to implement FABRIC. The film was supported by the Minister of Culture, the Government of the Azores and private donors.

Bermuda Media Method [MMB] Created in 2011 by producer Milton Raposo. MMB has created content for a wide range of clients: Bermuda’s new hospital renovation, reinsurance, travel campaigns, international sports and more. MMB pays special attention to artistic, cultural and historical content.

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Maestro de Braga is the first Portuguese in the National Symphony Orchestra of Cuba.



Maestro de Braga is the first Portuguese in the National Symphony Orchestra of Cuba.

Maestro Filipe Cunha, Artistic Director of the Philharmonic Orchestra of Braga, has been invited to conduct the Cuban National Symphony Orchestra, as announced today.

According to a statement sent by O MINHO, “he will be the first Portuguese conductor to conduct this orchestra in its entire history.”

In addition to this orchestra, the maestro will also work with the Lyceo Mozarteum de la Habana Symphony Orchestra.

The concerts will take place on 4 and 12 March 2023 at the National Theater of Cuba in Havana.

In the words of the maestro, quoted in the statement, “these will be very beautiful concerts with difficult but very complex pieces” and therefore he feels “very motivated”.

From the very beginning, Rachmaninoff’s Piano Concerto No. 2 will be performed by an Italian pianist (Luigi Borzillo), whom the maestro wants to bring to Portugal later this year. In the same concert, Mendelshon’s First Symphony will be performed.

Then, at the second concert, in the company of the Mexican clarinetist Angel Zedillo, he will perform the Louis Sfora Concerto No. 2. In this concert, the maestro also conducts Tchaikovsky’s Fifth Symphony.

“This is an international recognition of my work. An invitation that I accept with humility and great responsibility. I was surprised to learn that I would be the first Portuguese member of the Cuban National Symphony Orchestra. This is a very great honor,” the maestro said in a statement.

“I take with me the name of the city of Braga and Portugal with all the responsibility that goes with it, and I hope to do a good job there, leaving a good image and putting on great concerts. These will be very special concerts because, in addition to performing pieces that I love, especially Rachmaninov and Tchaikovsky, I will be directing two wonderful soloists who are also my friends. It will be very beautiful,” concludes Filipe Cunha.

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