🎶”Flavors of the world, Spice up your lunch, Every bowl and every dish, Spice up your lunch, People of New York, Spice up your lunch, Aah”🎶
Meatless Mondays (and any day really) have a new face, and it’s name is Spicy Moon. Over in the East Village, and now at your office, Szechuan food has been given a much needed makeover by the Szechuan peppercorn–powered Spicy Moon.
As for the menu itself, it covers a lot of regional standards, but with a vegan twist. Think twice-cooked yuba, fan-favorite dan dan noodles with Beyond Meat, flavor-packed cumin-style tofu, and a spicy vegetable or tofu dry pot.
There is of course, the famous regional dish, mapo tofu which is not to be missed, or burn your way into the veggie wontons in chili oil. They are a stand out for being an undeniably terrific representation of the classic dish.
Other dishes include vegan versions of Chinese-American classics, like the General Tso’s mushroom. The ‘shrooms come nugget-shaped with a special dipping sauce after being breaded and fried. Don’t stop there because the cold sesame noodles are calling your name and the flaky scallion pancake will have you happy and no longer hungry!
While standards make up most of the menu, there are also less conventional items like the fried pickles with “Szechuan sauce”. You’ll be sure to put some respect on their name after trying your first bite!
At Spicy Moon, it’s the little things that make it a more interesting place than your standard Szechuan restaurant and showcase the owners’ passion for the food and dedication to creativity in the city’s ever-expanding field of vegan restaurants.
🎶“They see me Rolln, they hatin’, patrolling tryin’ to catch me eating sushi”🎶
Fresh in from the coast of sunny Australia comes an innovative sushi restaurant looking to change the way we think about hand rolls. Noticing that there was a lack of affordable sushi in his new hometown of NYC, founder David Tam decided to bring a little of his Australian secret sauce to our streets.
Rolln focuses on doing one thing, and doing that one thing extraordinarily well: Handrolls. So if you have an irrational fear of chopsticks (it’s understandable), look no further for your sushi fix, simply grab and enjoy.
All of their handrolls are made fresh each day in-house with sustainable seafood, organic vegetables and handcrafted sauces. These are not your traditional cone shaped handrolls, but rather one you may find in the hands of an Australian student on “sushi day” at school. Don’t be fooled however, these are not simply a kids treat.
Try their unique take on a deli classic, a tuna salad handroll, packed with high quality Spanish tuna and a crunch of fresh cucumber, that’ll have you rethinking how you order sushi.
Looking for something more traditional? Take a bite out of the salmon avocado roll, stuffed with fresh sustainably sourced salmon, paired with avocados ripened in-house for the perfect texture in every chomp.
Don’t call it quits there. Rolln offers a unique quinoa handroll for when you’re tired of the traditional quinoa preparations you’ve had one hundred times over. Start with a classic California roll, but choose the path less taken and opt for quinoa instead of rice, you won’t be disappointed. It may just be your new favorite way to enjoy the ancient grain!
Korean cuisine never looked so good! Handsome Rice brings all the fresh flavors of Korea right to your desk.
Handsome Rice specializes in Dosirak, which refers to the Korean-style lunchbox typically made at home. Similar to Japanese bento or Indian tiffin, they are made with a variety of vegetables and meat, paired with pickled vegetables and rice.
The founder of Handsome rice, Hansong Kim, is a highly experienced chef with a venerable gourmet background. Working in the menu development and franchising industry for years, Chef Kim opened his own brand focusing on creating healthy and delicious Korean dishes. A celebrity chef in Korea, Hansong utilizes the Handsome Rice kitchen to serve fresh Korean food with modern touches.
For many of the dishes, freshly cut vegetables with house-made small batch sauces, marinated meats, and grilled to order proteins sit atop a bed of fluffy rice.
Go for a classic – traditional Korean Bulgogi. Sweet soy sauce-marinated rib eye & Roasted vegetables is layered atop a bed of perfectly cooked Korean purple rice. Want to try something new? Opt for the Jeyuk – Gochujang (spicy Korean sauce) marinated pork with roasted vegetables atop that delicious portion of rice. Just because you can’t pronounce it yet, doesn’t mean you can’t enjoy it.
The side dishes, like the pork and spinach dumplings, are all made with fresh ingredients. Value your vegetables? The vegetable dumplings offer a lighter yet equally delicious treat!
For more healthy options, try the juicy and delicious sous vide chicken and avocado plate. A healthy helping of good fats next to high-protein chicken breast that is slowly cooked then finished on the grill- YUM! Wanna go even lighter but keep the full flavor? Order the bibimbap for a bevy of veggies and seaweed atop Korean purple rice with a spicy Korean sauce!
Welcome Mediterranean powerhouse Fle-Fle. Relative newcomer Fle-Fle is entering into the hardened arena of Mediterranean cuisine, but don’t be caught off guard, they are well prepared for battle. Focusing on crisp clean Mediterranean flavors Fle-Fle brings their own flare with authentic, true-to-form dishes.
Feeling falafel? Check. Hankering for hummus? Check. Pristine pita? Check. Did we mention their menu is 100% sustainable, all-natural, homemade, and non-GMO? While 95% of their menu is vegan or vegetarian; perfect for all appetites!
The delicious brainchild of Syrian-born Riad El-Khaliabi, Fle-Fle packs in a mouthful of fresh ingredients into every bite. Four simple ingredients – chickpeas, lemon, tahini, and a pinch of salt – create the heavenly smooth hummus that is the centerpiece of almost every dish.
Looking for something more protein-packed to stave of those hunger pains? Try their marinated Chicken Tawook, accompanied with all your favorites; hummus, pickled turnips and peppers, drizzled with a rich tahini sauce, to name a few.
Their falafels are hand made daily to order. Crispy and brown on the outside, light and bright green on the inside, they are cooked to perfection and reminiscent of falafels only found in faraway lands along the ancient Silk Road.
If you are looking for a light vegan-friendly option, look no further than their crunchy falafel salad, accompanied by homemade pickled vegetables, seasonal mixed greens, some of that divine tahini, and a healthy scoop of hummus.
Have a sweet tooth? Savory isn’t the only thing Fle-Fle has perfected. Their flaky baklava has dozens of layers of buttery crust, topped with honey. The homemade phyllo dough pastry comes in a box of miniatures, perfect for sharing with your co-workers and will have you all saying, “Honey, I’m home!”
Here at STADIUM, beverages & snacks now comprise roughly 30% of sales.
Why? They are great complements to lunch…perfect somethin’ somethin’ for later.
Also…why not? Everyone gets a little extra to spend on their working lunches. (Thanks, employers!)
Our STADIUMITES are power lunchers. Gone are the days of sad deli sandwiches, and meh chopped salads. They’re experts on sweetgreen’s latest grain bowls, in on the vegan bites from by Chloe, and reaping the benefits of Inday’s ayurvedic cooking.
Some of them love better-for-you sweets on their desks…some are artisanal post-3pm coffee drinkers… others are all about the newest protein bars to fuel their after-work HIIT routines.
Sound like a good audience to you? The institutional foodservice market has grown to $49 billion in 2019, according to IbisWorld. Growth for contract hospitality services is going along at a steady pace, about 2.4 percent a year. Further predictions indicate 2 to 3% annual growth between 2014 and 2019, with most of the demand driven by corporate clients.
It’s no surprise that the most in-the-know CPG brands are supplementing their sales channels apart from just marketing outreach see the benefits of going direct-to-consumer, with a STADIUM sampling activation.
Along with the lunches we deliver, we’ll get your products into the hands of our customers, and corporate customers (the office managers, admins, HR professionals, and sales execs who are hosts, advocates, and organizers of their employer-sponsor lunch programs and meetings. Your products would be at the center of discussion (and consumption) in a viral, group setting on, and offline.
For more details, contact email@example.com and refer to the attached deck for more program details & pricing.
The creme de la creme of the Silk Road comes to NYC. Hailed as a top Chinese restaurant by Philadelphia Magazine, The Philadelphia Inquirer, and even by Anthony Bourdain, Han Dynasty has become an instant hit among diners faster than you can say Dan Dan Noodle.
You can enjoy the milder flavors of iconic Sichuan dishes, like the Kung Pao Chicken, a spicy chicken stir-fry with vegetables and chili peppers. If you’re not one to shy away from spice than enjoy fire in your mouth with the signature Dry Pepper Chicken; there exists a unique spicy level system here.
Looking for something on the milder side? The Eggplant in Garlic Sauce, this sweet, sour and spicy dish is a nice reminder that being well spiced doesn’t always mean spicy. Or jump into another crowd pleaser, String Beans stir-fried to perfection offered with or without minced pork.
Warm up your tastebuds with the Wontons in Chili Oil, little wraps of heaven filled with minced pork and submerged in a spicy yet endlessly flavorful chili oil. This acclaimed Sichuan haunt will never disappoint, as long as you are brave enough to try.
No matter your heat level, this Chinese mecca is unlike any other. Don’t miss out, you’re taste buds will never forgive you.
*Please note. Han Dynasty will only be able to fulfill orders for later delivery timeslots (12:00p and after) We hope they will be able to accommodate earlier timeslots in the near future.*
Fortune Favors the Bold. Sound familiar? You might have seen such writings on the walls of our latest arrival, Indikitch: The Indian Kitchen.
So, you know how every fast-casual player wants to be the “Chipotle” of something? Well. These guys ARE the “Chipotle” of something…something big.
Indikitch has pioneered pan-Indian cuisine through a fast casual lens, selling the specialties that everyone loves in an express, lunch-friendly, packaged-neatly, won’t-make-you-feel-so-heavy format. No joke.
The journey to Delhi begins with a selection of “Feasts” – Indkitch’s signature most wholesome lunch. Classics like chicken tikka (mmm theirs is so, so good), lamb kofta, veggie-forward paneer or the more hybrid options Americans love like pulled pork, and grilled mushroom.
Throw it in with mix-ins of rice, dal (oooooh), kachumber (a native salad of fixin’s), and of course, buttery, hot, and delicious garlic naan. Now let’s ooh together.
And as we travel to Hyderabad, you can have all of these delectable fillings in a biriyani, a sinful saffron rice bowl that dates back to Mughal times.
Mains also go for a handheld update via the kati rolls, two handheld paratha stuffed breads filled with spices chutneys, and then… there’s the Indkitch-branded “Live Fire Salads” for those wanting some mean greens.
These items might not be immediately available on STADIUM but available in-store.
So many choices. But like you expected, we’ve whittled it down for you to the best mix to save you from a permutations headache.
Do you like Mexican food? You probably do. Perhaps then some of these names ring a bell. Toloache Taqueria, the three-location go-to for creative Mexican cooking, ceviche, and tequila. Or, Coppelia, the Meatpacking hotspot coined a “Latin diner.”
What about Tacuba Cantina Mexicana, bringing home to classic “platos fuertas” in Astoria. All are run by famed, and Mexico-City native, Chef Juan Medina. So is our flavorful, vibrant Mexican partner, La Chula.
Yes that busy, busy, corner spot you see when running to your next train out of Grand Central Terminal (a second location has since opened in Harlem). Don’t have a doldrum commute? Be happy! And don’t worry, there ain’t no FOMO here. We’ll bring the Chula to you. What are the options?
The formats are all classic things one would expect from Mexican: authentic tacos, hearty burritos, healthier bowls and salads, authentic enchiladas, cheesy quesadilla, cozy tortas(mmm, tortas? Yes!)
But, the unexpected? The carne asada is marinated in beer. The veggie filling is hongos y calabacita (mushroom, zucchini, corn, kale, queso fresco). There is chorioqueso which is an amazing marriage of queso fundido, and chorizo. Sounds like a marriage only the Aztec Gods could have dreamt.
Other traditional fillings include azezty grilled chicken and pork preparatio of al “pastor” which is rotisserie pork, marinated in chilies & pineapple. We’ll be bringing this very authentic, very tasty, very “on-the-go” food to you.
Artists are inspired by the works of Rembrandt and Da Vinci, world leaders by Gandhi and MLK, and techies by Apple and Google. We wouldn’t be much of a food delivery service if we weren’t inspired by the precision and efficiency of the dabbawalas of Mumbai. If you’ve never heard of these folks, it’s time you did.
But let’s first start with a few statistics about Mumbai, India’s financial capital:
Population: 13 million (most populous city in India; sixth most populous in the world)
Population density:55,794 people per square mile.
No. of people who use the services of the dabbawalas: 200,000
So who are the dabbawalas and why are they such an integral part of Mumbai’s working world?
The term “dabbawala” means “lunchbox man” or “tiffin man” (dabba= lunchbox or tiffin). The dabbawalas are a network of food delivery men who have been serving the city of Mumbai since 1880. They are not caterers. They pick up “dabbas” or prepared lunch boxes from various homes across the city and have it delivered to middle class office workers. Usually, the food is cooked and packed by the wives of the men working in these organizations. A dabbawala will pick up the lunch boxes, place them on a hand cart and use his bicycle to ride to the closest railway station. Here, he will pass on the lunch boxes to his colleagues who use the local trains to deliver the lunch boxes to the consumers. Before a lunch box reaches the consumer, it has changed hands at least 6 times. After lunch, the dabbawalas deliver the empty dabbas back to the respective houses.
Cost to customer for the service: Rs. 350 – Rs. 400 per month (approx $7)
No. of dabbawalas in Mumbai: Approximately 5000
Monthly salary of a dabbawala: Rs. 8000 (around $133.5), regardless of role and experience.
So why do these office-goers just not eat from the office canteen or pick up food from restaurants? Most cite health reasons, dietary preferences, hygiene reasons and the simple preference for a home-cooked meal.
And why don’t the office-goers take their lunch with them in the mornings instead of having it delivered? To understand that, you have to have experienced a commute on a Mumbai local train. Approximately 6.1 million people use Mumbai’s local trains every day. It takes considerable skill and perseverance to board these trains. Think the New York subway but with many more people, and with a good amount of pushing, shoving and yelling involved. Add to this mix a hot and humid climate, and you can imagine how uncomfortable the experience can get. You need both hands to board the crammed train, so carrying a lunch box is close to impossible.
Additionally, the typical office worker leaves home before 7:00 am. A dabbawala may come home to pick up the food an hour or two later, which gives the women of the house a bit of time to prepare the meal.
The delivery work requires great time management and precision. The only technology the dabbawalas use are the local trains. It is interesting to note that these men have little to no formal education. In fact, most of them can only identify alphabets. Yet they manage to deliver these 200,000 dabbas to 200,000 customers on time every day and bring the dabbas back to each home. According to former Forbes editor Subrata Chakravarty, the dabbawalas make only one mistake in 16 million deliveries.
Truly inspiring stuff for a food start-up! We at KS strive to achieve the same efficiency in our deliveries. May the dabbawala gods be with us!
“Using an elaborate system of color-coded boxes to convey over 170,000 meals to their destinations each day, the 5,000-strong dabbawala collective has built up an extraordinary reputation for the speed and accuracy of its deliveries…. Impressed by the dabbawalas’ “six-sigma” certified error rate—reportedly on the order of one mistake per 6 million deliveries—management gurus and bosses are queuing up to find out how they do it.” – The Economist
“There is this thing called FedEx that is similar to ours – but they don’t deliver lunch” – Dabbawala
“The dabbawala service is legendary for its reliability. Since it was founded, in 1890, it has endured famines, wars, monsoons, Hindu-Muslim riots, and a series of terrorist attacks. It has attracted worldwide attention and visits by Prince Charles, Richard Branson, and employees of Federal Express, a company renowned for its own mastery of logistics.” – Harvard Business Review
‘ We will measure ourselves in terms of metrics most indicative of market leadership: customer and revenue growth, the degree to which customers continue to purchase from us on a repeat basis, and the strength of our brand’