New York Times cooking recently was concentrated on expanding the services they offer. Seemed like the situation regarding pandemic would set some drawbacks in this field of investment, but it is what it is now, as the company moves on, announcing about the new kitchen studio they opened lately.
New York Times Cooking Shows How to Cook in a New Kitchen Studio
Source: New York Times Cooking
The goal of the compamy becomes evident gradually. You know that many restaurants/ghost kitchens make their huge amount of profits in a relatively fresh condition, which are, at some point, safer to rely on. Becoming a “home name” is the company’s target and they carefullly plan their next step in gathering more trust amongst the house chefs.
To expand the facility means to add a little bit of diversity in the offered services. To complete this task , a whole new row of items should appear in the kitchen studio’s menu at New York Times Cooking.
They even launched a video on youtube to inform people and it appeared immediately on social medias too. People talk about the “Gingerbeard” (the video title), where the cooks in masks try to bake a bread and are the first who break into the new expansion of New York Times Cooking. Probably, “Bon Appetit”s audience is going to follow the next series of the prrofessional cooks! They were once invited to Bon Appetit contest too.
What Happened to the Company’s Main Competitor Bon Appetit Prior to 2021?
The rumours generating since Summer of 2020 imply that ” Bon Appetit” was paying its workers of color slightly less than it did to the white employees. This, of course, has been rejected by the company a million times, however, their editor in chief left his position sometime later under the pressure of this information.
The cooks – El Wayily and Krishna moved to collaborate with New York Times Cooking , and now its them who appeared in the NYT’s fresh video. After a short break, “Bon Appetit” continued making content for their audience with new employees and with the old ones.
New York Times Cooking Had an Excellent 2020, while it Had Numerous Views and Follows on Digital Platforms
113 million site visitors… This is the statistics of New York Times Cooking in the year of the pandemic, which is a growth of almost 1/2th of the views of the past year. By the end of the third quarter of 2020, the company already had 600,000 customers, which is a bold number in a constant lockdown situation.
Do not miss also:
- Olive Wagyu is a Delicious and Rare Steak that Costs Ridiculous Amount of Money
- Private Dining is Grooming and in 2020 Personal Chefs are Hired for Quality Dining
- Connaught Bar in Connaught Hotel London, is the Best Bar of the Previous Year
- Glenrothes Distillery Releases an Exclusive Fifty Year Old Single Malt Scotch Whiskey
To access the brand’s cooking material, the customers are charged a certain amount of fee. Precisely,it is 5 US dollars per account. Or when you convert it to an annual subscription- 40 US dollars.
On the other hand, the rival company “Bon Appetit” has nearly 166 million monthly views and unique visitors to their website of sixteen million.
New York Times Cooking saw a huge investment for the new facility and they will also try to profit from events held in this chic salon. People in quarantine could learn a lot from the fresh content of the company about cooking, trying to add some delicious diversity in their daily dishes. Well, we can agree that it could both be fun and healthy at the same time.