#bodega-owners

#bodega-owners

"Who you're going to meet tonight is really 10 of our best, the ones that have really demonstrated growth potential, and we're here to support that growth potential," Peers said, calling Brooklyn the creative heart of New York City, if not the world.

We want to be part of the local community. We want to have local manufacturing distribution, own all the key components ourselves and not have to rely on a third party.

"After Eden is about what happens once you leave paradise. There's curiosity, a little temptation and sometimes a bit of chance."

The Bronx has the second-highest ratio of bodegas to supermarkets among the five boroughs, with neighborhoods like Fordham/University Heights having 20 bodegas for every supermarket. This disparity highlights the challenges residents face in accessing fresh food options.

Hira Birla opened the Bay Area's original Bharat Bazar in 1974 in the city of Santa Clara, making it the region's oldest Indian grocery chain.

"Ideally, it would be someone who could keep the doors open. [Raymunda is] really just trying to avoid going bankrupt and having to end the legacy in that way."

Gasoline doesn't have a particularly high profit margin, which is partly why most gas stations double as convenience stores or offer fresh food. If chains like Buc-ee's and Sheetz can make more money by selling food, they can afford to lower their margins on gasoline.

"Bringing Gyro City to Astoria feels like coming home. This neighborhood has such a deep appreciation for Greek culture and cuisine."

Michelin updates its guide twice a year, spotlighting newcomers that could later earn its coveted Star distinction when awards are announced in the fall.

The concept is exactly what it sounds like: a crisp, buttery bureka shell gets packed with spiced tomato sauce and a soft, jammy egg, essentially folding shakshuka into a handheld pastry.

"Only Goods was born of this idea of putting a spotlight on Latin American culture, but also a nod to younger Danny Garcia and the dream I had to open a restaurant."

We knew it'd be a greater challenge for our second shop to be on the other side of the country. But we reached consensus that the time felt right. We've known for years we want to open in New York.

"It has a more modern cuisine, and it caters more to a Gen-Z Asian American crowd," said one college-age diner, who gave her name as Eris, during a recent weekend.

"We've always thought that it would be great if we could have a space where we could rest or get a coffee when we are working," said Gustavo Ajche, highlighting the long-standing need for a dedicated area for delivery workers.

"I saw people who never knew each other [before] meet at the event and develop strong relationships. A lot of people came just to watch and be part of that community. That's when I knew this was special."

"We will continue his legacy," Mamdani said, referring to former Mayor Fiorella La Guardia's establishment of La Marqueta as a marketplace for affordable food in the 1930s.

"THE BEST pierogi me and my fiancé have tried ever in NY. Me and him are both Ukrainian and have lived in Poland, and out of all the places we have tried, these taste exactly like homemade traditional Polish pierogis."

The Bronx Times found that the majority of Bronx food businesses received an A in their most recent inspection, with about six times as many passing than failing scores.

At Jersey Mike's Subs, we're all about quality. What makes a Jersey Mike's Sub so good? It's the ingredients! High-quality meats and cheese sliced in front of you, store-baked bread, and the authentic taste - served Mike's Way.

Jatee Kearsley built Je T'aime Patisserie with a mission to make high-quality French desserts accessible to everyone, including customers who pay with EBT.

According to Josue Pierre, one of the biggest hurdles facing small businesses is gaining access to capital and opportunities for visibility. He explained that programmes like CRISP help reduce those barriers by connecting local businesses with the thousands of families who visit the museum each year.