Sugar Ft Stomp Food

Archive for August, 2009

Los Angeles, CA – Everyone has to eat and if opening a restaurant has been a life’s dream then acquiring information about the industry to make an intelligent decision before jumping in with both sauce pans would be a good idea.

According to the National Restaurant Association the forecast for industry sales is expected to advance to 2.5% in 2009 which would equal to about 4% of the country’s gross domestic product. That’s a lot of food being served and even more money to be made.  The NRA also states that the overall impact that restaurants have on the economy could exceed $1.5 trillion this year alone.

In addition to the lucrative nature of the food industry is the domino effect it has on the community where it resides. For every additional million dollars restaurant sales generate an additional 33 jobs are opened. Every time there is a restaurant business for sale it means jobs for the unemployed, money that’s spent within the community and more people becoming productive members of society.  That is a stimulus business plan anyone can relate to.

Considering that approximately half of all adults in the U.S. have worked in the restaurant industry, at one point in their lives, the embarkation of becoming a part of this industry should be treated with respect. To enter into a profession that encompasses not just a need for business sense, managerial experience and an appreciation for the ripple effect opening such an establishment infers, means the responsible thing to do is to find expert assistance so as to ensure it’s success.

Specialist in the restaurant, bar and night club for sale in the real estate industry like Alpert/Siegel & Associates, can be a tremendous asset in the search for the perfect type of eating establishment that fits that entrepreneurs’ spirit, passion and business experience.   Alpert/Siegel & Associates are brokers that match owners with tenants, acquire locations as well as help with the acquisition of a property whether it’s a California bar sale, a restaurant, a hamburger joint, franchise eating establishment and more..

Not every real estate agent has the experience in handling a restaurant business for sale or other types of food industry properties which is why it is so important to find a broker that provides a high level of professionalism in addition to a vast accumulation of knowledge in this particular market. There is special information that relates to this industry that isn’t the run of the mill type of homestead brokerage.

Whether the desire is to own a large scale gourmet restaurant or a simple café, finding the right broker to put the deal together is the first step.

As Alpert/Siegel & Associates put it – “Purchasing a restaurant can be a complex affair not only during the initial start-up stage but also throughout the entire process of its operation. The essential ins and outs of a bar and night club for sale or a restaurant business for sale like site selection, analysis of demographics, restaurant for lease and sale negotiations, choosing contractors, subcontractors, architects, and designers, acquiring a liquor license, and dealing with governmental agencies is something best left to those with the experience and knowledge to get the job done right.”

No matter if the search is for a California bar sale, a restaurant business for sale in San Francisco or  a local café the first decision to consider is who will be the broker.  Make sure you have the right company when looking for information about the food industry in general or specifically about the restaurant business.  For sale purchases or lease and franchise opportunities, contact the experts at Alpert/Siegel & Associates at www.e-restaurantbroker.com.

Led by the family’s third generation, Alioto’s Restaurant is reviving its past by returning to its rich Sicilian heritage. In paying homage to its culinary roots, the family is also fondly recognizing a history that was built on tireless struggles and breathtaking successes. That history is proudly displayed in the "Wall of History" exhibit—photographs, menus and ephemera from their seven decades on the Wharf. The exhibit, displayed in the restaurant’s entryway, chronicles the growth of the Wharf from a sleepy fishing village to an international tourist destination.

What grew to become an institution in San Francisco dining actually began as a fresh fish stall, founded in 1925 by Nunzio Alioto, Sr., a Sicilian immigrant. At the time, the Wharf consisted of an enormous lumber yard, train tracks, a union hall, canning plants and wholesale fisheries. At Stall #8, Nunzio sold lunchtime provisions to the Italian laborers. By 1928 he began selling simple luncheon items. Proving exceptionally popular were steamed crab, and shrimp and crab cocktails, which would be served on trays that could be attached to car windows–one of the earliest attempts at drive-in eating.

Business grew steadily as Nunzio catered to hungry shoppers at the Wharf. What eventually became known as "Alioto’s innovation" was the conversion from old wood burning crab pots to gas burners. In 1932, he constructed the first building on Fisherman’s Wharf–combining the fish stand with a seafood bar specializing in crab and shrimp cocktails, and steamed crab.

The plans Nunzio Alioto foresaw for his seafood enterprise on the Wharf came to an abrupt halt the following year. After suffering a bout of double pneumonia, Nunzio died suddenly at the age of 41, leaving behind a wife, Rose and three children. Strapped for a way to support her family, Rose took over the business becoming the first woman to work on the Wharf. Initially she was ostracized by her male neighbors, who refused to

sell her fish. Luckily, the fish was procured by Phil Rubino, who had formerly worked with her husband.

Rose’s children accompanied her to work everyday, and tended to every aspect of the business. This tradition continues today as the Alioto children begin their restaurant apprenticeship in their early teens.

A number of historical events contributed to the restaurant’s phenomenal growth and the eventual establishment of Fisherman’s Wharf. With the completion of both the Golden Gate and Bay Bridges in 1937, San Francisco was quickly becoming the urban center of Northern California.

By 1938, Rose installed a kitchen–the first on the Wharf–and opened a restaurant, serving cracked crab, salads, and crab and shrimp cocktails, and seafood specialties. It was here that Rose Alioto created a shellfish stew called Cioppino which became a San Francisco culinary legend. To help make ends meet, daughter Antoinette, the eldest of Rose’s three children, worked the graveyard shift at Bank of America after completing her daytime duties as waitress, part-time cook, and bookkeeper at the restaurant.

In 1939, the San Francisco Exposition and World’s Fair brought tourists from around the world to the City. The restaurant flourished, yet it wasn’t until the onset of America’s participation in World War II that its reputation became firmly established. Fisherman’s Wharf became one of the Ports of Embarkation for sailors, who were often accompanied by their families. While Rose’s sons, Frank and Mario, were called off to serve in the armed forces, Rose and her daughter Antoinette were kept busy serving fresh seafood and hearty clam chowder to these men and their families–and word about Alioto’s Restaurant’s food quickly spread.

The restaurant continued to expand as public demand grew for Alioto’s delicious seafood. By 1950, Rose enlarged her restaurant by purchasing her neighbor’s stall, Castagnola’s #7. She built a one-story, $130,000 brick building. Alioto’s Restaurant

underwent a second major facelift in 1957, when a $200,000 second story was added, making it the tallest building on the Wharf.

A disastrous fire gutted Alioto’s Restaurant that same year. Undeterred, the family, led by Rose, rebuilt the restaurant from scratch on the same site. Fortunately, rescued from the devastating fire was a wall composed entirely of thousands of clam shells saved from diners’ meals through the years.

During these years, Rose’s son Frank assumed the operation of the restaurant. Daughter Antoinette married, and she and her husband, a distant Alioto cousin, worked in the restaurant sharing various responsibilities. Rose’s third child, Mario, became a singer with the San Francisco Opera Company. Frank’s son Nunzio and Antoinette’s son Joe took over management responsibilities in 1971. Rose, the matriarch of the Alioto clan, continued to work at the restaurant until she passed away in 1970, at the age of 74.

As the Restaurant was re-establishing itself, the Alioto family name was receiving local and national recognition for another reason: Joe Alioto, Rose’s nephew, was elected the 33rd Mayor of San Francisco in 1968 and served for an eight-year term. During this period, Alioto’s became a popular hangout for San Francisco’s Democrat power base.

Alioto history, page four

Alioto’s menu design and logo boast the vibrant colors of Sicily’s peasant-style ceramics, which are now collector’s items.

Binding the large Alioto family together today is a lifetime fondness for Fisherman’s Wharf and a concern that it continue as a vital part of San Francisco. One of the annual events the Alioto’s were instrumental in founding was Festa Italiana, a Wharf-wide event taking place each October which contributes $50,000 to local charities. The family also helped establish the multi-denominational Fishermen’s and Seamen’s Memorial Chapel. Both Nunzio, Jr., and Joe have served as president of the Wharf’s tenant and merchant associations, and Nunzio currently serves on the Board of Directors of the San Francisco Convention and Visitors Bureau. Many other San Francisco charities, including the Save the Cable Car Fund, the Ronald McDonald House, Salesian Boys & Girls Club, Little Sisters of the Poor, and the St. Ignatius High School have benefited from the generosity and civic pride shown by the Aliotos.

Contact: Cynthia Traina

(415) 775-3330

Cynthia@trainapr.com

 

New York is the most happening, vibrant and sophisticated city in the world. Due to the most important center trade and commerce, lots of parties held in this city. New Yorkers also celebrate every occasion with distinct style and flair. Christmas is considered the last festival of the year that is celebrated with lots of fun. But after Christmas also, there is one celebration left that mark the end of the year that is New Year. During this celebration, people prefer various party destinations to celebrate the eve of New Year. There are some famous places which offer attractive packages during New Year eve. Some of them are listed below:

1 2 3 Burger Shot – It is one of the famous destinations to celebrate new year eve. To join the party of New Year eve in this restaurant you need to buy tickets in advance. As early you buy the ticket more you will get the discount.

Hi-Life Restaurant & Lounge – It has two exciting packages available for New Years Eve NYC. First is $80 for open bar from 9.30 to 1 a.m. for drinks and another package is of $100 that includes cocktail, sushi bar, party style dinner and champagne toasts at midnight.

Candela Restaurant – It is one of the famous restaurants that offer appetizing dinner as well as late night dinner with drinks just for $150. Find out the sumptuous food with find wine and other drinks as per your pocket.

Telephone bar and grill – this east village restaurant and bar features American inspired cuisine and will be served as the special New year eve’s menu. Moreover, you can enjoy New Year party in this restaurant with hors d’oeuvres, favors, and live DJ for just $10.

Buddha Bar – It is one of the famous bars that offers sumptuous food and drinks at most reasonable price. The major attraction of this place is the black stone statue of Buddha. It also offers private space in order to host private parties. The décor of inside is attractive and appealing. Here, one can enjoy the New Year eve at reasonable price. It also offers lots of attractive packages during the eve of New Year.

If you would like to dance or drink New Year’s Eve away, these New York City Bars and Clubs may be the perfect place to go. These New Year’s Eve celebrations in New York City run the gammut from ritzy and pricey to simple and affordable and include a variety of features, from passed hors d’oeuvres and buffets to open bars and champagne toasts at midnight. If you want to celebrate this New Year as per your pocket then start search for New Year eve NYC package.