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Chinese Cuisine


China is approximately the fourth largest country in the World, just slightly smaller than the USA, but has the largest population of anywhere at around 1.4 billion people.  That is roughly 1.1 billion more people than the US!  It is no wonder then that Chinese Cuisine is so diverse.

Traditionally the cuisine of China has been split into four distinct areas, North, East, South and West, although more recently it has expanded to eight, known as the Eight Great Traditions.  The style of cooking varies enormously across the country depending on the climate and the terrain, and, of course, the diverse range and supply of fresh ingredients. One constant that does not vary is the freshness of meats and vegetables that are used in perfect harmony.  In this introduction to Chinese Cuisine I will cover the four main regions.

Lu Cuisine (Shandong)

The northern of our four traditional regions is Peking (Beijing).  With mountains to the north and Inner Mongolia to the west the climate and landscape here is fairly bleak.  Spring and summer can be dry and dusty but winter is freezing cold!  The main crop is wheat, rather than rice, which is used to make noodles, pancakes and dumplings. 

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Meat, in particular mutton, was introduced by the Mongols and tends to be plainly cooked with the addition of onions, leeks and garlic.  The most famous dish from this region is Peking Duck, with its fabulous crispy skin, is à throwback to the Imperial Court from Beijing and is more elegant than much of the cooking from the outlying areas of the region.

Su Cuisine (Jiangsu)

To the East on the plain formed by the delta of the River Yangtze lies the region of Shanghai. This area is one of the leading agricultural areas of China and produces rice, wheat, barley and an abundance of fresh vegetables. It is also known as the land of rice and fish, both of which feature heavily in the cuisine of the region.  Shanghai is the largest city in China and its cuisine is noted for the use of red-cooking with dark soy sauce and plenty of sugar producing dishes that are rich and sweet with exquisite flavours.

The Yangtze has a heavy influence on the area with the land being well irrigated and countless streams and small lakes ideal for ducks, fish, frogs and eels.  Traditional dishes will include whole fish steamed in Lotus leaves, which also grow well in the small lakes.  Eastern China is also known  for “paper-wrapped” dishes such as chicken or prawns flavoured with ginger or mushrooms.


To the South is the province of Canton, a mild, semi-tropical climate growing an enormous amount of fruit, vegetables and rice all year round.  There is plenty of feed available for livestock so good quality chicken and meat are in plentiful supply.  To the south of the region the South China Sea provides excellent fishing for a huge variety of fish and seafood. It is probably seafood that plays the major part in Cantonese cooking.  There is an abundance of prawns, lobster and crab which are often stir fried with ginger and onion.

But seafood flavours are often found in meat dishes through the use of oyster sauce or shrimp paste.  Beef with oyster sauce is a favourite.  For centuries the Cantonese have been known for their cuisine and it is probably the most recognisable Chinese cuisine in the Western Hemisphere.  The Cantonese use delicate cooking methods, poaching or steaming, in order to preserve the flavour and quality of their ingredients.  Steamed scallops in black bean sauce sounds heavenly!  They have also developed a cooking method called Cha Siu – literally barbecue roasting.  It involves marinating meat, often pork, for a time and then cooking it quickly in a very hot oven. 


To the West the largest province in China lies in a great basin surrounded by mountains. The scenery here is spectacular with massive gorges cut by the mighty Yangtze river.  In the past the only means of communication with the outside world was via the Yangtze.  The climate is warm and humid and crops can be grown almost all year – fruit and vegetables, mushrooms and spices, particularly chilis and the famous Szechuan pepper. 

As you might expect the food from this region is known for being strongly flavoured and full of hot spices along with garlic and onions.  It can also include the aromatic nutty flavours of peanut, cashew, sesame and pine nuts.  The region is also noted for its food preservation techniques like salting, smoking, drying and pickling. 

Top 10 The Best Restaurant Bún Mắm (Fermented Fish Noodle Soup) in Vietnam

Top 10 The Best Restaurant Bún Mắm (Fermented Fish Noodle Soup) in Vietnam

The West is famous for its rich land, full of fish and shrimp, and the home of fish sauce species. Fish sauce is the core value in the typical dishes of the people of the Southwest region. Also from here, many special dishes have been enhanced by the ingenuity and ingenuity of the people of the river.

There are many sources that say that hot pot originates from Can Tho, but some others claim that it originates from Chau Doc – An Giang. However, wherever it is, fish sauce hotpot has become really popular, becoming a typical dish of the country living in the country. Hot pot is not just a dish, it is also a great spiritual value that shows the diverse colors in the lives of the people here.

Top 10 The Best Restaurant Bún Mắm (Fermented Fish Noodle Soup) in Vietnam
Alpha, CC BY-SA 2.0, via Wikimedia Commons

The fish sauce hot pot dish is often found in family dinners, year-end parties, and festivals of the people of the South. The right way to cook hot pot with fish sauce is the right source of ingredients to ensure the freshest selection. The spirit fish sauce will be cooked in a very large pot of water, using the whole pot to use the meat to cook the sauce.  This part of water will be boiled and then added with seasoning spices to satisfy the mouth.

This stage determines the taste of the dish, so it will take a lot of time for the grandmother.

How to cook delicious Western standard sauce hot pot

The main ingredient of fish sauce hot pot dish is Da Linh fish sauce (the type of ice that is kept for a long time or you can use other types of ice such as grilled fish, ice cubes are fine) served with a variety of meat, ice, shrimp, crab, squid, white rice. pretty old.

The fish sauce hot pot is served with 20 different types of vegetables such as: water spinach, dandelion flower, cotton ball, coriander, bean sprouts, banana flower, etc.

Depending on the taste of each person, there will be different ways of seasoning and cooking recipes. To make the fish sauce hot pot more delicious, you should choose accompanying ingredients such as fish, eel, squid meat, shrimp,…depending on your preferences. Not as restrictive as other dishes, with fish sauce hot pot, any ingredient can be eaten.

However, it is important that the ingredients of meat, fish, shrimp … must be very fresh, the accompanying vegetables must be diverse such as bitter vegetables, water lily, cotton bud, coriander, … really green.

It can be said that fish sauce hot pot is the most typical dish in the countless delicacies of the Mekong Delta. It is both rich and brings a little emotion, the close and simple taste of the sincere and gentle people here. First, you have to prepare the ingredients and stew the pork bones, then prepare the fish sauce, wait until the water shows signs of thickening, then stop.

Then filter the water, put the cooked hot pot in the pot and put it on the stove.

Vegetables are neatly and beautifully arranged on the plate, you can add squid, shrimp, snails, fish to go with fresh vermicelli or vermicelli.

5 types of vegetables served with the most delicious fish sauce hotpot

Bông Điên Điển

Bông Điên Điển is a legume, small woody plant, adapted to habitats in flooded areas. This vegetable is concentrated mainly in the regions of An Giang, Dong Thap, Long An, Can Tho… Yellow flowers look very beautiful, eaten with hot pot fish sauce is very delicious and also effective in treating sleep problems, constipation, heat in the body.

Hoa Kèo Nèo

Hoa Kèo Neo is used both plants and flowers, but flowers are considered the most delicious part, dipping in fish sauce hot pot is considered a specialty. It impresses users with its sweet, soft taste, although it is a bit ringy but has a very specific smell. Neo is also a medicine to treat back pain, aches and pains, diuretic so it is very good for health.

Bắp Chuối

Bắp Chuối is used a lot in Vietnamese meals, this is a vegetable that is rich in fiber, protein and unsaturated fatty acids. Bắp Chuối is thinly sliced, soaked in salt to not be dark, dipped in hot pot with fish sauce, which has a slightly acrid taste but is delicious.

Bông sua đũa

Bông sua đũa grow in clusters, have white or purple flowers, are used in many culinary dishes. Bông sua đũa have a slightly bitter taste, but the aftertaste is sweet and cool. When served with fish sauce hot pot, if you do not want to have a ring taste in the dish, you can remove the pistil, calyx and flower stalk.

Rau bông súng

Rau bông súng stalks when eaten with fish sauce hotpot will have a sweet, chewy, crunchy flavor that is very interesting. Rau bông súng has the effect of antispasmodic, sedative, heart-supporting, respiratory, vitality-enhancing effect… it also has the effect of clearing heat, preventing drunkenness, and stopping bleeding very well, so it is loved by many people.

Top 10 The Best Restaurant:

  1. Phuong Nam Restaurant: Hanoi, Vietnam
  2. Ninh Kieu fish sauce hot pot: No.03, Ba Dinh, Hanoi, Vietnam.
  3. Dong Thap Restaurant with Dai Nam cuisine: Nguyen Thi Luu, Dong Thap Province, Vietnam
  4. Hai Lua Restaurant: Nguyen Tat Thanh Street, Dong Thap Province, Vietnam
  5. Bau Sen Eco Restaurant: Dong Thap Province, Vietnam
  6. Dong Thap Xeo Quyt Restaurant: Dong Thap Province, Vietnam
  7. Hometown Cuisine Restaurant (Nhà Hàng Ẩm Thực Quê Nhà) : Pham Ngoc Thach, District 3, Ho Chi Minh City
  8. Lẩu Mắm Bà Dú Hot Pot : District 1, Ho Chi Minh City, Vietnam
  9. Country Corner Restaurant – Country cuisine: Dang Tien Dong, Dong Da, Hanoi, Viet Nam
  10. Phuong Nam Restaurant – Southern delicacies: Dong Da, Hanoi, Viet Nam

Top 10 Famous Sashimi Restaurants in the world.

Top 10 Famous Sashimi Restaurants in the world.

Japanese Sashimi is a dish that is very demanding in terms of ingredients selection and processing techniques. In order to have delicious and eye-catching sashimi pieces, chefs in Japan must be trained in knife techniques and skills. In which, the most popular ingredients are fresh seafood and they must be “sashimi standards” from fishing tools to handling and processing on the spot to ensure freshness and deliciousness.

In the sashimi portion, the most popular and popular seafood are: salmon, tuna, orange fish, mackerel, squid, octopus or a special type of puffer fish that few people dare to enjoy. For the Japanese, the best way to enjoy traditional sashimi is to eat it before other dishes or just eat sashimi with rice and soup, This is important for the taste of the food, they don’t want the food Other strong odors affect the fresh and delicious taste of seafood.

Top 10 Famous Sashimi Restaurants in the world.

If you have never tasted any raw food, when using Japanese sashimi, you should be prepared because the spicy taste of wasabi can make you choke, however, just go to the next pieces of sashimi. , when your senses are awakened, you will be addicted to this dish, The sweetness, freshness and bar of the seafood combine the medium salty taste of the dipping sauce, all blending and gradually melting in the mouth making Diners have an unforgettable experience.

How to prepare Sashimi

The way to prepare Sashimi can be roughly understood as cutting raw meat to eat. The origin of the name Sashimi comes from the traditional Japanese harvesting method. The fish used to make Sashimi are caught with a separate fishing line, right after catching the fish, a sharp nail is used to pierce the fish’s brain. The fish dies immediately and is placed in chilled crushed ice, This process is called Ike Jime, the reason for killing the fish immediately is because this will help the fish meat to limit the amount of lactic acid, the frozen fish meat will also be fresher.

Sashimi is Japan’s “national spirit”, Sashimi is cut into thin slices, about 2.5cm wide, 4cm long and about 0.5cm thick, Sizes can be different or patterned depending on the type of ingredients. and the Chef creates the dish, Sashimi’s meat and fish pieces must be cut beautifully, definitively, smooth like silk, Sashimi pieces must be beautifully arranged, interwoven in harmony with vegetables and spices , producing masterpieces that conquer all senses.

Sashimi is eaten with dipping sauces such as soy sauce, soy sauce, spices such as wasabi, ginger and some vegetables such as perilla, mint and sliced white radish or some types of seaweed. The most common is mustard that both enhances the taste of the dish and kills harmful bacteria found in raw seafood, aiding digestion.

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How to enjoy:

Also made from seafood, but sashimi is a dish that consists mainly of fresh seafood, only served with perilla or Thai radish, while sushi is a combination of seafood (mainly seafood). raw fish), caviar or vegetables, rolled in seaweed and served with rice mixed with vinegar.

Top 10 restaurant in the world:

  1. Sukiyabashi Jiro – Tokyo, Japan
  2. Bamboo Sushi – Portland, Oregon
  3. SUSHISAMBA – Las Vegas, Nevada
  4. Kin Chan – Honolulu, Hawaii
  5. Miku – Vancouver, British Columbia
  6. Masa – New York City, New York
  7. Sushi Sora – Tokyo, Japan
  8. Akiko’s  – San Francisco, California
  9. Komuro – Tokyo, Japan
  10. O Ya – Boston, Massachusetts

Culver’s Has a Few Secrets Under Its Sleeve

Culver’s Has a Few Secrets Under Its Sleeve

Culver’s is a fast food company that started in Wisconsin, sometimes known as Dairyland America (because to the license plates).

After all, its menu is a lecture on all things dairy. Even the non-cheese burgers come with a dab of butter, and they have a whopping 59 different frozen custard varieties to choose from, including chocolate and vanilla – despite the custard is made daily, only one variety (along with chocolate and vanilla) is offered every day.

If you’re a Midwesterner or reside in one of the 13 non-middle-western states where the Culver Empire is gaining control, you’re probably already aware with the situation.

Some argue that this quick regional food chain is far superior than the traditional stories, including in-n-out and Shake Shack.

“If you live in one of the 25 states without Culver, I’m sorry. We can’t promise that Culver’s will expand in the near future; all we can say is that if you want to become acclimated to themselves, you should take a road trip”, laments Culver on its website..

Regardless of your website, there is likely a lot you don’t know about this fast food chain’s concrete mixers and other related facts.

Culver’s Has a Few Secrets Under Its Sleeve

Culver Is One of the Finest Things That Has Ever Happened to the United States

According to the survey, Culver is the third most popular national QSR, trailing only one Chick-fil-A and a tropical smoothie cafe. What survey, exactly? And what exactly is QSR?

 Last but not least, QSR stands for Quick Service Restaurant, which is a fancy way of saying fast food in the restaurant sector.

In terms of the study, it was released in December 2018 in conjunction with the restaurant industry and reports data obtained by Technomic Consumer Program Ignite from over 100,000 consumers over the previous year.

Customers were asked to rank the country’s major chain restaurants in five separate categories: service/hospitality, atmosphere/appearance, food/beverage, take-out/convenience, and value.

A other business restaurant categorized the same poll results and named Culver as the best burger chain. In-n-out, the second-placed burger business (which came in at number four overall) put out a culver value but found it less convenient and the food was not as excellent as Shin, you know, Wisconsin dairy products do things better.

And Their Sales Statistics Aren’t Exactly Great

While consumer data describing the customer’s whole experience is provided by Technomic Food Service Industrial Research businesses, the company developed a ranking of the top 500 restaurant chains in the United States that was entirely based on sales numbers.

Not only were quick casual and classified restaurants included, but also full service chains such as Red Lobster and Outback. Not unexpectedly, McDonald’s, Starbucks, and Subway are the chains with the largest total sales of the individuals who have generally suspected.

Culver did not make the top ten, finishing in at number 40 overall and selling (nearly) $ 1.6 billion in total, compared to $ 38.5 billion last year.

However, it is not only Culver’s 2018 overall growth in units sold as well as sales (which McDonald’s did not achieve), but also the fact that it is the ninth overall burger chain in sales, surpassing favorites such as in-n-out and White Castle.

Also, Culver’s was miles ahead of the next custard chain, Frozen Custard & Freddy Steakburgers, which was ranked 87th. Not to mention, even serious aneass acknowledged that Freddy’s custard ‘is going in a competition’ with Culver’s, and so by custard, Ftw Culver is it!

Culvers ButterBurger ConcreteMixer Curds

It’s More Like a Butterfly With a Butterburger

The original ‘butter burger,’ which inspired Craig Craig Culver, is actually a little different from the butterburger we know and love today. Culver never made a house name until 1936, more than 50 years before the burger in Wisconsin.

It was founded by Solly’s Coffee Shop, which is still in operation as Solly Grille. Solly’s makes the sort of butter burger on a dry toast base with stewed onions and’real glop’ butter ‘that melts you,’ According to Solly’s owner, Glenn Fieber.

Steak and Shake Is Closing Its Doors

The Culver’s Butterburger, on the other hand, isn’t ‘boiled, marinated, dipped, fried, or dried in butter,’ but it’s not awful either. Instead, the underside of the burger is gently toasted before serving since that’s how Mom Craig used to make burgers.

While Culver believes that the original butterburger is wonderful enough to stand alone – fresh beef that has never been frozen, and butter that has never been frozen – you can truly get them a broad variety of options.

Cheese, mushrooms, onions, cheese, bacon, and more cheese are among the garnishes. Cheese is delicious.

Joe’s Macaroni and Cheese With Trader Joe’s

As a Culver franchise owner, it’s not easy to make the cut.

Potential franchisees will find Culver’s sales and popularity data appealing. Culver’s is ranked number two on Forbes’ list of the finest high-investment franchises for 2018, and it was also included in Franchise’s Business Review’s (unnamed) top 30 list of the greatest food franchises for purchase in 2018.

It appears to be a no-brainer, at least if you have an additional $ 3,347,500 laying around, as Forbes estimates the mid-point first expenditure to be.

That’s not going to happen. To succeed as a Culver franchisee, you’ll need more than just money.

Culver’s first business launched in 1987, and the experience was not pleasant. ‘You learn something from errors,’ said co-founder Craig Culver, and this setback taught him what Forbes would later create as a’very tight franchise structure.’

Prospective franchisees must first work for a week at a Culver’s restaurant, where they must perform and be graded on every duty.

They will be invited to spend just four months in Prairie du Sac, Wisconsin (population: not many) (b) in a training program from which they must graduate – and don’t forget about things like picking a place, creating a restaurant, employing personnel, and all the rest. No, it’s not easy, but if you can swing it, it’s still a really good gig.

The Snowbird Deliberately Says Culver for Expansion

While the Culver website claims that balmy beaches and palm trees shaded with frozen custard do well in southeastern and southwestern states, and that ‘desert lands ask for cool, interesting desserts,’ perhaps the real reason for its southeastern expansion is to focus on a specific demographic: the seasonally migrating snowbird.

‘There are a lot of Obstetricians and snowbird transplants that we know well there,’ public relations and communications director Paul Pitas said when asked about the company expanding its franchise opportunities in Florida in 2014.

Liegel, Jeff Similarly, the proprietor explained.

Franchisee group of Culver S&L Cos ‘A lot of Midwest folks knew about Culver’s, and where do they go in the winter?’ says the expansion. They’re going to Arizona and Florida,’ says the narrator.

Whatever the rationale, Culver’s focused growth appears to have worked well: Arizona and Florida are the two most populous non-Midwestern Culver states, with 31 and 61 franchises, respectively (and more on the way!).

Culver’s Founding Owner Came From a Dairy Family

Culver’s is more than a Dairy Queen; she is a Dairy Emperor, thanks to its cheese, custard, and, of course, the butter created by the ButterBurgers Butterburgers.

Dairy, it turns out, has been in the Culver family for generations. Culver’s restaurant network was founded by Culver’s father George and mother Ruth, in addition to current chairman Craig Culver and his wife Lea.

George worked as an inspector and grader on dairy farms for the Wisconsin Dairy Cooperative before coming to the restaurant, so he was definitely a man who knew a good dairy product when he tasted one.

George’s Blood Was Laced With Dairy (Milk in His Veins?)

Prior to beginning his job as a dairy inspector. Craig’s grandfather, Craig’s father, worked as a cheesemaker. Also, the cheesemaker’s father was a Wisconsin farmer (George’s grandfather, Craig’s… oh, never mind).

What kind of farmer, Culver ‘s history doesn’t specify, but we’re going to assume that a cow was involved because, you know, Wisconsin. Also it just makes for a more moooving story.

Culver Hasn’t Always Treated Its Employees Well, but They’re Improving

Culver’s wasn’t doing so well in one area a few years ago: employee relations.

They made at least one list of the worst restaurants in America in terms of working conditions, and Culver received a 0 for habitable wages in the 2012 Diner Guide compiled by United Restaurant Opportunity Centers (ROC).

Pay (estimated at $9 per hour; Culver’s did not meet), paid sick days (did not meet), and advancement possibilities (Culver’s did not reach their minimum 50% promotion criterion).

When the 2014 ROC Diner Guide was published, Culver had, oh… When each category is labelled either ‘does not fulfill the requirement’ or’refused to answer,’ it’s difficult to say for sure, but it doesn’t look the greatest, does it?

However, by 2017, it was evident that things had begun to improve to some level. Culver was named as the sixth best fast food company to work for by Business Insider, based on Glassdoor statistics.

The evaluations on Glassdoor (as of June 2019) are mainly positive, with a 3.6 rating and remarks like ‘excellent work, nice business…’felt like family’ and ‘sometimes excellent and respectable pay.’ Culver receives 3.7 out of 5 stars on, with reviewers citing ‘a rapid and efficient work atmosphere,’ ‘enjoyable job,’ and ‘great staff and management.’ Culver’s teammates appear to be on the lookout for anything after all.

Culver’s has locations in just half of the 50 states (not counting D.C., which is also smaller at Culver’s) since June 2019, yet they never forget their Wisconsin origins.

In fact, they are recognized for sourcing components from Wisconsin wherever feasible. Beef from Midwest Raised Beef (presumably Wisconsin), butter from a local creamery, milk from local cows for custard, and cheese from Wisconsin Dairies.

Culver even initiated a campaign called “Help Us Support Wisconsin Dairy Farmers,” which led to the delivery of care packages to 800 dairy farmers nominated by consumers.

In these days of falling dairy costs, these care packages, aka Culver gift cards, were presumably very popular.

In Conclusion

Another way Culver has shown its love for its home state is by introducing burgers that are named after and/or highlight the state’s products and roots. Time is of the essence. 2017 Wisconsin Big Cheese Pub Burger I came up with a lot of cheese – American, cheddar, and Havarti, to be exact.

Culver upped the ante in 2018 with his inspired Oktoberfest Burger Pub Pretzel House, a homage to Wisconsin’s German roots.

On a pretzel foundation prepared in a Milwaukee bakery, this sandwich had beef patties with a Wisconsin cheddar top, Wisconsin cheddar cheese sauce, pickled onions, bacon, and horseradish / mayo / mustard bistro sauce.

Because it received a MenuMasters award for emphasizing home state ingredients, this burger must have been as good as it sounds.

Starbucks Celebrates 50 Years: From a Row of Stores to a Café Empire

Starbucks Celebrates 50 Years: From a Row of Stores to a Café Empire

Starbucks changed the coffee shop sector forever. The chain began by mucking up the US market before expanding globally. However, the organization is groaning under the weight of the crisis and is under pressure to restructure.

Starbucks is by far the largest café chain in the world, with about 33,000 locations, yet it all started tiny. On March 30, 1971, three college buddies who shared a passion for fine coffee started a modest cafe in Seattle.

As a result, they unwittingly laid the groundwork for a firm that US investor Howard Schultz was meant to turn into a global café empire. After five decades, it may be found in nearly every major metropolis.

Starbucks Celebrates 50 Years: From a Row of Stores to a Café Empire


The economic crisis, on the other hand, is having a hard time hitting the US firm – on its 50th anniversary, Starbucks may look back on one of its most challenging years. The balance sheet was shattered by pandemic branch closures and revenue losses.

The earnings fell by 30% year on year to $622 million in the three months ending in December, although it was still much better than the two prior quarters.

Starbucks CEO Kevin Johnson, on the other hand, sees the worst-case scenario. Johnson recently told the US magazine “Fortune” that business in the most major markets of the United States and China should be completely recovered shortly.

The crisis had no long-term consequences, according to the 60-year-old, who succeeded long-time CEO Schultz in 2017. “We are more resilient and stronger now than we were before the epidemic,” he added.

Johnson inherited a terrible history and has faced several hurdles since Corona. The hot beverage business is very competitive; for example, Coca-Cola entered into rivalry with Starbucks in 2018 when it acquired the Costa café chain.

 Another big rival is the German billionaire family Reimann, which owns Peet’s Coffee, Stumptown, and Espresso House under the German name Balzac, as well as the coffee giant Jacobs Douwe Egberts through its JAB Holding.

Starbucks has been operating in Germany since 2002, when it opened its first coffee shop in Berlin. There were 136 branches here last time I checked. The corporation is also having issues in this nation as a result of the Corona controversy.

“The pandemic containment efforts are also having a negative impact on Starbucks Germany,” says Europe spokesman Annick Eichinger. Despite the challenging scenario, Starbucks maintains the bulk of its locations operational.

SBX20211103 HOL Highlights FeatureHorizontal

Starbucks intends to stand out in the face of tough competition in 2021 by continuing and expanding efforts like the Rewards incentive program, which allows consumers to accumulate stars in exchange for special discounts.

In the United States, Starbucks competes against low-cost competitors like as Dunkin’ Donuts and McDonald’s, which are not only cheaper, but also have more drive-thrus.

These pick-up counters proved to be a valuable trump card for drivers throughout the epidemic. Starbucks, on the other hand, has long promoted drive-thru and digital offerings.

Management position

 Johnson built on the groundwork laid down by his predecessor Schultz, who had decided years previously on a “e-commerce on steroids” approach involving applications and delivery services in order to capitalize on a “seismic change in customer behavior.”

Schultz was the company’s face for decades, revolutionizing US cuisine with espresso, iced coffee, latte macchiato, and snacks, growing it from a small local chain to a nearly worldwide chain with yearly sales of billions. At the age of 29, Schultz was employed as the director of marketing at Starbucks in 1982.

SBX2020429 Starbucks Stores Reopening 2

Back then, a business trip to Milan opened his eyes. Impressed by the Italian espresso bars, he attempted, but failed, to persuade the Seattle Starbucks proprietors to adopt a similar concept.

Jerry Baldwin, Zev Siegl, and Gordon Bowker, the founders of Starbucks, did not share his vision, so Schultz started his own company, Il Giornale, which offered espresso and ice cream based on the Italian concept.

 However, only a few years later, in 1987, the three coffee connoisseurs, who had known each other since their undergraduate days in San Francisco, decided to sell Starbucks. Schultz took advantage of the situation. After it, there was a quick expansion.

Schultz breathed new life into the business by merging the concept and quality of European cafés with the infrastructure of trimmed-down US fast-food restaurants, but without adopting their franchising structures.

 He was able to establish Starbucks as a quality standard in America, selling mugs of coffee for four dollars and above in a culture that had not previously been accustomed to high sophistication and low pricing for hot beverages. The barista profession is well-established in the workplace today, due in part to Starbucks.


Schultz went public in 1992, when Starbucks only had 140 locations. Only McDonald’s and Subway have more outlets globally than the business, which now has over 30,000 café-restaurants. Starbucks established its first store in Italy in 2018, marking the company’s first foray into the European heartland of coffee culture.

Schultz had quit as CEO at the start of the millennium, but returned after the 2008 financial crisis. Schultz ultimately handed up the scepter in 2017, and the 67-year-old subsequently stepped down as chairman of the board of directors the following year.

The Benefits and Drawbacks of Franchising in the Catering Industry

The Benefits and Drawbacks of Franchising in the Catering Industry

Are you considering opening a restaurant? Are you considering opening a large catena succursale? You’ve arrived to the correct location.
In this article, you will find all of the information that may be useful to you.

In fact, we’ll look at how a franchising contract works in a restaurant and what it may mean for you.

If, on the other hand, you’ve already ruled out franchising but need information on how to open your own restaurant, read on!


A contract between entrepreneurs is known as franchising or commercial affiliatio.

It enables an entrepreneur to create or sell items under an existing brand while adhering to all of the brand owner’s criteria in exchange for a share of the sales.

Is Everything Clear Now?

Wait; let’s attempt a realistic example to make things simpler.

Consider McDonald’s, the most well-known franchised restaurant brand.

We know what we can eat inside whatever country we visit throughout the world. And the majority of these locations aren’t directly owned by McDonald’s, but rather by independent business owners.

Not all franchise chains are as well-known or have the same distribution as McDonald’s.
There are also a plethora of small local chains that invite you to join them. The cost of joining one or the other, as well as their reputation, changes dramatically.

The Franchise’s History

The first attempts at franchising date back to the Middle Ages.

If you want to improve your speech and learn a little English, here is the place to go.
Coca-Cola was one of the earliest successful instances in contemporary times.

In 1886, pharmacist John Pemberton gave permission for the first version of his drink to be produced and distributed, and it quickly became one of the most renowned beverages in the world.

With the introduction of American fast food in the 1950s, the boom begins. The two most well-known fast food businesses, McDonald’s and Burger King, were founded between 1954 and 1955.
Both companies made the decision to focus on commercial association right away.

Why are you pondering this? Because, in comparison to traditional development, it allows for significantly faster parent house expansion. The parent firm and the affiliate share a portion of the investment and business risk.

They were able to acquire more in time in practice!

Franchise Agreement

We said that a franchise is a contract, and the basic statute governing commercial affiliate contracts in Italy is n.194 of 2004.

No need to be alarmed; the normative section despises everyone; instead, we see a brief review of the essential points.

All of the parameters that the franchising contract must report to be regarded legal are outlined in statute 194.

Take a closer look at them:

• The affiliate must submit to the mother house the entry price (entrance fee) and percentages on turnover (Royalty) that the affiliate must recognize.
• The affiliate is sold the affiliate’s know-how. That is the collection of non-transferable secret information, tested methods, and non-transferable practices required to carry out the activity in order to preserve the parent company’s quality standards.
• The parent company’s assistance and support services for the affiliate.
• The length of the franchise agreement and any options for renewal.

Advantages of a Franchise

Why would you want to start a franchise? Let’s have a look at the favorable aspects.

It’s a manner of doing business with advantages and disadvantages, and it’s not appropriate for all situations. We strive to figure out what benefits a franchise can provide and in which instances it can be a suitable fit.

The affiliate obtains the right to utilize a pre-existing brand. Instead of beginning from scratch, the new entrepreneur has leveraged the symbol, the format, and the image that the brand has created.

If the brand has a solid reputation, the benefit is huge. The brand and its products are already familiar to potential buyers.

• The working way: when you join the franchise, you’ll be a member of a tried-and-true work approach. Unlike those who start a firm from the ground up, the organization has previously tried items and procedures and discovered the finest techniques.

• Support and training: the main firm gives support and training to each affiliate, which is especially crucial.

• The main firm is vested in the affiliate’s ability to establish a successful sales point. Both for Pars, who will be paid for the length of the deal, and because each point of sale competes with the brand’s growth.

• Supplier report: Many franchise networks have agreements with suppliers for all of their locations. This is done in order to standardize the product’s quality and to be able to achieve better costs. Opening an independent sales point, on the other hand, necessitates the establishment of a trusting connection with suppliers (here we talked about it widely).

• Marketing and advertising: Expenses for marketing and advertising are frequently billed to the parent firm. The franchisor is in charge of national campaigns, especially if the chain is national or worldwide. Local campaigns, on the other hand, are invoiced to a single sales point.

Franchise Disadvantages

Without a question, there are several benefits for people who want to start a franchise business, but there are also significant disadvantages.

Let’s have a look at the most important ones:

• Costs: In some circumstances, the initial cost might be rather substantial. The cost of launching a local franchise might be several hundred thousand euros, including the admission fee and early setup expenditures. In general, the more well-known the chain, the higher the cost.

• Independence: Commercial affiliation does not allow a large margin of independence. The rules of the game makes the parent company, which delegates to individual entrepreneurs the operational management of individual sales points, but not strategic choices.

• slowness and rigidity: individual entrepreneurs can propose new ideas, products or promotions to the parent company, but times are longer than the independent entrepreneur. In a time of crisis for catering as the current one the independent entrepreneur can decide whether to equipment for example for Delivery, while the affiliate to a large chain must respect the decisions of the parent company.
• The contract: Normally, the affiliation agreement is included in the contract that the parties agree upon at the start. If the entrepreneur wished to cancel the contract, he could have to pay additional fees or penalties.
• To summarize, the franchise is better suited to people who like to focus on the store’s and staff’s operational management rather than the most creative aspect of catering, namely the search for new dishes and tastes to include on the menu. It can often be a more expensive approach to establish a firm, despite the benefits of entering a company that is already up and going.

Are You Interested in Purchasing a Restaurant Franchise in 2021? Here’s How It’s Done

Purchasing a Restaurant Franchise in 2021? Here’s How It’s Done
Woman and man starting their franchise business

A franchise would be ideal for many restaurant entrepreneurs who want to open their own business. Restaurant franchises have several advantages, including quick brand awareness and built-in marketing. However, purchasing a franchise restaurant isn’t always as simple (or as inexpensive) as it appears.

A step-by-step guide to finding and purchasing a franchise restaurant may be found here.

1. Recognize what qualifies a restaurant as a franchise

Franchises do not exist in every restaurant company.

Starbucks, for example, is one of the most well-known coffee shops in the world. It isn’t, however, a franchise. The corporation owns and operates it.

Applebee’s is a chain of restaurants. Franchisees obtain the rights to open and run an Applebee’s restaurant. The franchisee is required to pay royalties to the franchisor, which is the company that owns the franchise. In exchange, the franchisor (in this example, Applebee’s owner) is responsible for all marketing, menu design, and problem-solving for all franchisees.

2. Consider which franchise is suitable for your local market

Fast food (think McDonald’s, Taco Bell, and KFC) and fast-casual (think Applebees, Panera Bread, and Chilis Grill & Bar), as well as smaller chains like Cold Stone Creamery, are examples of restaurant franchises.

The first step in developing a restaurant franchise is to assess if it will fill a specialized market. This entails a competitive analysis as well as a characterization of the local economy.

Investing in an On The Border Mexican Grill & Cantina franchise, for example, may not be the ideal decision if the neighborhood already has multiple Mexican restaurants. It might also be considered too costly in comparison to the typical household income. A market analysis, on the other hand, might reveal that it is welcomed with open arms by the locals.

3. Examine your budget and restaurant qualifications

Restaurant franchises are expensive ventures. Cost more than anything will limit your choices when it comes to buying a franchise restaurant. Experience is another important factor in starting a restaurant franchise. Parent companies (franchisors) do not give the keys to a franchise unit to anyone. Please pay attention to the following:

• Applebees requires a minimum of $ 1.5 million in net worth and 500,000 in cash.

• Brinker International, the parent company of On the Border Mexican Grill & Cantina, Chilis, and Romano’s Macaroni Grill, requires a net worth of $ 500,000 and at least five years of the casual dining experience.

• Panera Bread requires a net worth of $ 7.5 million and liquid assets of $ 3 million. Plus experience in real estate and management of multi-unit restaurants.

Many restaurants list franchise requirements directly on major franchise website portals – online companies that list all current existing franchise sales opportunities.

4. Create a restaurant business plan

A restaurant business plan that you need for bank or investor financing will help fill in any gaps in your restaurant franchise concept. It will force you to study things like an area’s population base, profiles of the local economy, and location choices.

As part of writing a restaurant business plan for a franchise, you need to research the history of the franchise and current financial status. This is especially important when investing in a new restaurant franchise.

5. Go through a restaurant franchise contract with an attorney

Once you get through the initial process of getting approved for a restaurant franchise and secure your funding, you will sign a long contract with the franchisor. Check the contract with a fine tooth comb before signing the dotted line. Most importantly, know what can happen if the franchise fails. Are you determined to pay the franchisor a certain amount of money every month or every year regardless of success? Who does the equipment belong to? Will you get some of your investment back? Don’t assume it’s an instant hit because it’s a chain.

Are You Interested in Purchasing a Restaurant Franchise in 2021? Here’s How It’s Done

It Still Takes Hard Work and Patience

There are many benefits to buying a franchise restaurant. However, it requires significant capital and comes with many legal requirements. For those looking for a less expensive investment and more creative freedom, opening an independent restaurant, starting a food truck, or even trying out self-catering is one way into the food industry.

Becoming a franchisor (this is the name of those who sell their model to a franchisee) is a truly remarkable effort, especially because often young inexperienced people who need training and support to achieve brand success are presented as franchisees.

Mixed Models

Numerous combinations can be created between these categories just indicated. In fact, the owner of the model can decide to keep the stores in large cities for themselves and distribute the most remote or overseas stores to members or affiliates.

The possibilities of arranging these variants in legal terms are almost endless and only a good consultant can guide you in the real choice. For the moment it is enough to know that we will have to start all over the chain of responsibility and power.

A proven successful business model

When you want to develop a commercial chain of points of sale, you need to start from an idea that has already proven its value in the field. It is definitely not advisable to leave one morning and open 4-5 stores without knowing how that type of company will perform.

No one would imagine opening more stores immediately, but it is not so. Sometimes a group of members starts out big and then if things go wrong they find themselves lonely.

To Sum It Up

The first stage is to ensure that you have a sound business strategy and to develop a prototype project; the more successful the pilot, the simpler it will be to locate partners or collaborators to help you distribute your brand.

Examine your budget as well as the qualities of the restaurant.

Restaurant franchises are costly investments. When it comes to purchasing a franchise restaurant, cost will limit your options more than anything else. Another crucial component in launching a restaurant franchise is experience. The keys to a franchise unit are not given to anybody by the parent company (franchisor).

Franchising is more suited to people who like to focus on the practical administration of the business and personnel rather than the more creative aspects of catering, such as the search for new dishes and tastes to add to the menu. It might be a more expensive approach to start your own firm, but it comes with the benefits of joining a company that has previously been established.

Food Allergens

Food Allergens
Composition with common food allergens including egg, milk, soya, peanuts, hazelnut, fish, seafood and wheat flour

For many years anyone involved in the hospitality industry has been aware of food allergens, the most notable probably being nuts. But in recent years we have had to acknowledge and publish information about fourteen of the most common allergens.  Staff are meant to be fully aware of these allergens and answer questions concerning them and menus need to state any ingredients that may be included in the list.

Just for reference here are the fourteen ingredients that every caterer should now be aware of;

Food Allergens
Food safety allergy icons set. 14 food ingredients that must be declared as allergens in the EU. EPS 10 vector. Useful for restaurants and meals.
  1. celery / celeriac which includes celery stem, leaves, seeds and root
  2. cereals containing gluten.  The most common being wheat flour but also includes any products containing gluten such as couscous, pastry, sauces and soups
  3. crustaceans – crabs, lobster, prawns and products such as shrimp paste used in Thai cooking
  4. eggs, so be careful with cakes and pastries and anything that may have been egg-washed
  5. fish, which is fairly obvious but also consider stock cubes and Worcestershire sauce
  6. lupin, often used in flour and can be found in pasta
  7. milk and products containing lactose which might include some dried powdered soups and sauces
  8. molluscs – mussels, squid, snails and oyster sauce
  9. mustard, liquid mustard and mustard seeds often found in marinades and particularly curries
  10. nuts – cashews, almond and hazelnuts that grow on trees but does not include peanut
  11. peanuts or groundnut and its derivatives
  12. sesame often found in bread or on burger buns and used extensively in Chinese cookery
  13. soya often found in bean curd and used as a meat substitute and used extensively in Chinese cuisine
  14. sulphur dioxide (sulphates) found in dried foods like raisins but also in mushrooms and used in the wine and beer industry

In the UK it has been law since 2014 to publish information concerning allergy causing ingredients on menus but since the pandemic I have noticed that establishments are using “allergens” as an excuse not to prepare fresh food.  Unfortunately, have we now reached a stage where the fear of producing food that may contain an allergen has got in the way of creativity?  Let me explain.

There is absolutely no doubt that someone suffering from a food allergy is in danger of serious illness or even death.  There was a famous case in the UK that involved a young girl who died after eating a pre-prepared sandwich bought from a popular high street chain.  It was a case that certainly highlighted the need for better labelling and much more awareness amongst food handlers of the dangers of allergies. 

As a chef and restaurateur I have had many customers who have asked if a certain dish may contain nuts or gluten and I have always been able to advise them accordingly because virtually everything from my kitchen has been made in the kitchen and I know exactly what is in each dish.  I have also been able to accommodate special requests and make sauces that are free of whatever ingredient the customer is allergic to. 

But recently I have been working for a large organisation here in the UK that is not producing anything in the kitchen.  Apparently they used to produce daily specials but a directive came down from head office prohibiting this practice.  During a recent small function I wanted to toss some new potatoes with butter and was told I could not because butter is dairy and not vegan!  We actually make coleslaw using vegan mayonnaise because there is no egg – a disgusting product full of chemicals.

Looking further afield I have noticed that all food establishments are displaying allergy information on their menus as they should be but, also, that there is a lack of creativity coming from the kitchen.  It would be a shame if we lost the individualism of kitchens because of the fear of serving someone something they were allergic to. 

As much as I sympathise with anyone who has a food allergy I do firmly believe that it is the responsibility of that person to inform the establishment that they are eating in and then make an informed decision about whether or not to stay and what is suitable for them from the menu.


filipino pork adobo in bowl with bay leaves close up

Filipino cuisine is not only delicious, but it also has a rich cultural past. Adobo is a Filipino dish that has become a global sensation since it was first introduced in the 1950s. The Spanish word for marinade or pickle is “adobar,” which is how the term “adobo” got its start. Cooked or steeped in vinegar are the most common preparation methods. Numerous scholars, on the other hand, believe that the assertions made in favor of Adobo do not originate with the Spaniards.

They said that this was the case even before the Spanish came to conquer our nation, the Philippines. There is a dish in the Philippines that Filipinos call “Adobo,” although it is not named that. Spanish adobo, according to Doreen Fernandez, is really a pickling sauce, not a meal. Filipino adobo is a vinegar-based pickled or grilled meal. She said that “Adobo” is a traditional Philippine dish from her homeland. According to the Italian explorer Antonio Pigafetta’s book “The First Voyage Around the World from 1519 to 1522,” when his ship arrived on the island of Luzon, the Filipinos served a salty meat dish as one of their first meals.

They also loved to cook and eat food soaked in vinegar, according to “Antonio.” Since Pigafetta was ignorant of this technique, he dubbed it “Adobo,” after the cooking process known as “adobar” or “marination” in their own country. According to Raymon Sokolov, “Adobo is really a local Filipino creation. For lack of a better name, the Spaniards called it after another Spaniard who cooked in a similar fashion. Adobo, according to the Spaniards, is an example of “Lexical Imperialism” in Spanish cuisine.

According to what I heard from my grandma, when you use vinegar to cook adobo, the germs won’t destroy the meat because of the acid component, and the meat will stay fresh longer. As a result, adobo is more of a meat preservation technique than a meal. However, did you know that there are many variations of adobo across the Philippines, each based on the ingredients that are readily available? But the only thing that makes adobo and adobo the same is that both use vinegar as a component.

Chicken thighs in sauce Adobo. National filipino dish

We have a wide variety of adobos in our nation. Though traditionally made with beef, it may also be made with chicken, fish, or even seafood if you like. Sometimes they add other items, such as eggs, tofu, and potatoes, which is what my mother always did. The peanuts on some of the adobo that I’ve previously tried are a nice touch. When they served their adobo in Pampanga without soy sauce, they dubbed it “Adobo Blanca,” since there was so much sugar cane in the region.

The yellow ginger they use as an ingredient is called “Adobo Dilaw” due to its yellowish hue, which I have also tasted in Batangas. We attempted to make adobo with coconut milk in our region of Bicol, which is renowned for its coconut milk, and it’s named “Adobo Gata.” Because soy sauce originated in China, we use it in adobo because of the Chinese influence on our cuisine.

“There are numerous kinds of adobo,” says DTI secretary Ramon Lopez. So that no one else may claim ownership of the Filipino-style dish, we need to promote a fundamental traditional recipe that we can export to other countries. This is all up to you.

There are so many distinct kinds of adobos, it’s little wonder they’re called after the Spaniards. Regardless of its origins, this meal is very tasty, and you should try it at least once.

I want to give credits to Ma’am Kara David, a Filipino journalist who also happens to be a culinary arts graduate. Her video taught me a lot. If she continues doing this, I hope she’ll spread the word about our local cuisine to not just Filipinos but to people all over the globe.

I Bought The Delish Loves Disney Cookbook. Here’s The Scoop.

I Bought The Delish Loves Disney Cookbook. Here’s The Scoop.

I have a confession to make: I’m a Disney fan. Well, this is a little bit different than most people who love the House of Mouse. I’m a fan of Disney’s foods, not so much as their movies. The movies make me cry too much and it’s embarrassing. Food, on the other hand? Always leaves a smile on my face. 

Like many foodies, I have a certain yearning to learn official recipes from major food hotspots. This includes the most magical places on Earth—all of Disney’s parks. So, when I found out Delish had an OFFICIAL Disney Cookbook collaboration with the park’s experts, I was all about it. Here’s the scoop from someone who bought it…

First things first, the cookbook does not contain *all* the recipes. 

I think this is the pretty obvious take that we all should be aware of. If they did, I’m pretty sure that I’d never stop eating food from Epcot’s Morocco portion and that I’d gain 600 pounds. (I still remember how good the food tastes from that time.)

However, the magazine-book is still pretty hefty and above average. More importantly, it gives you the inside scoop on the big recipes that gained a cult following, including: 

  • Dole Whip*
  • The Grey Stuff
  • Totchos
  • The Kitchen Sink Sundae

*They call it the Pineapple Whip. But heck, we all know it’s Dole Whip.

Are the recipes authentic?

So, here’s the weird thing I noticed. There are several recipes that appear both in here and in the Unofficial Disney Cookbook. Ronto Roast, in particular, got me. I noticed that the Delish and the Unofficial Disney Cookbook have two different recipes—and that the Delish x Disney collab definitely looked more like the real thing. 

I can’t 100 percent tell if the Delish Loves Disney recipes are the real thing, In most cases, they are probably recipes that are “home” versions of the mass-produced treats that you see in Disney parks. But hey, that’s not always a bad thing. This looks like it’s about as close as you can get to the real thing. 

I Bought The Delish Loves Disney Cookbook. Here’s The Scoop.

Photos? You betcha!

Oh em gee, I need to be real. A large portion of the reason why I bought this was the photos. Holy cannoli, and a bag of frijoles, are the photos beautiful! I know that this was printed on higher-quality stock than a typical magazine, but when I leafed through the interior of the magazine, I was amazed. 

Honestly, Delish always makes a point of quality food photography. However, they outdid themselves here. The presentation is amazing, backed up with Disney-riffic goodness, and it’s all in glowing, full-scale color. 

How do the recipes taste?

I tried the pasta recipe from Mama Melrose’s Ristorante Italiano, a hotspot for “Italian” dining in one of the Disney parks. Honestly, it was pretty good. For the effort you put in, it’s safe to say that you will get a pretty decent outcome. It’s just important to stick to the recipes. 

Thankfully, they give cool pointers guided by the hands of Mickey himself. So, you can cook like a real chef from the world of Disney. Best of all? You don’t even have to have a rat ontop of you controlling your movements to do it. 

Here’s my verdict…

As far as Disney cookbooks go, there are a lot to choose from. This is one of the best of the best, not to mention one of the only ones that actually has input from experts that helped make these dishes. If you want to eat like a mouse, then this is one cookbook you *need* to snag.

Table Ordering Apps

Table Ordering Apps
Girl in restaurant ordering food on her smartphone, blurred table with food in background

You may think me a dinosaur in terms of technology but let me tell you for someone who is on the wrong side of 50 and who grew up as home computers were just starting to find a market, I am not completely ignorant of the pace of technology, but sometimes “Old School” rocks!  Back in the late ‘90’s I worked for a large brewery company in the UK and had to learn their EPOS (Electronic Point Of Sale) system for the bar and ordering food through to the kitchen. 

It was a fairly advanced system that also managed our stock control and gave us daily reports and management figures.  Since that time I have been abroad, running my own small restaurants with à manual system, until recently.

We all know that Covid has had a devastating effect on the hospitality industry and we have had to put in place stringent measures to protect our staff and customers. The use of QR codes that link to online menus, disposable menus and a general lack of being able to touch anything that might be used by someone else. 

But, for me, the worst possible advance is allowing customers to use an app, either on their phone or on a tablet supplied by the establishment, to order their own meal.  It has been my recent misfortune to work for a large branded hotel chain that has such a system – I will attempt to explain the system and what happens when it crashes!

AdobeStock 239343689
Young couple with menu on tablet PC screen in restaurant

In the kitchen we have two screens, one a computer monitor at the pass and a large TV screen on the wall at the back of the kitchen, both are linked to the ordering system.  The idea is pretty straightforward in that the customer has a menu on their phone or tablet and can input their choice of meal, starter and main course and, later, dessert, along with their table number and room number. 

The order appears on the screen in the kitchen and we get to work.  The order should show the starters in bold and the main course in a different colour so that we can differentiate and not serve all the food at the same time. 

The exception to that is room service or if the customer has got it wrong!  Once the starters are ready we use the touch-screen to expedite the order which will then appear on the expeditor screen for the waiting staff and all is good.  The main course section goes into a holding area so we can no longer see it until it is called “away” by the front of house using their terminal and the chefs keep working with the orders on screen, which can sometimes fill two pages at least.

Once the starters are cleared the main courses are “released” from the expeditor screen and magically appear on the kitchen screen looking like a new order at the end of the list of current orders without showing the starters that have been sent. And here is where the trouble starts and the reason you cannot beat paper and proper communication with your front of house staff. Picture the scene – new chef in the kitchen trying hard to impress, sees orders coming in, looks ahead to prepare main courses and waits for the main to be called “away”.

In the meantime other orders for the same main arrive, so the new chef doubles up not realising that the “new” order is actually just the mains following the starters being cleared.  There is no way of knowing if that table has already had anything to eat, unless you are able to remember about a hundred table numbers. 

AdobeStock 356670283
Person scanning contactless menu QR code with smartphone as new normal. Code edited and not valid.

Any chef who has been around will know that “back in the day” the head waiter would appear with an order screaming “check-on!” The order was frequently illegible but at least chef got the opportunity to scream back!  Starters were prepared and sent and crossed off the check, the main courses were got ready to cook. And you never received a dessert order until the table had been cleared.

Now, as a customer, you have no interaction with a member of staff before placing your food order and eventually, hopefully, someone will arrive with the food you ordered. If you are very lucky they might even clear your first course and remember to activate the app to release your second course with the kitchen.  However, if you are not entirely familiar with the system there is the possibility, just, that you might input the order incorrectly and all your food will arrive at the same time! The system is not foolproof and I have actually seen desserts ordered ahead of mains and arrive at the table before anything else!

We all know that “national eating out time” exists whereby everyone wants à table at the same time.  With properly trained waiting staff it is possible to stagger the orders hitting the poor chef brigade but not when the customer is suddenly in charge.  Orders can literally flow into the kitchen with little time for the kitchen to react.  Ah the chaos!!  Even the best prepared kitchen occasionally runs out of stock of certain items and needs to communicate with the servers as that item starts to run low. 

Not possible with a table ordering app. Although it is possible to mark something out of stock it is almost impossible to gauge it so that you sell all of that one item for fear of overselling and having to go back to the anonymous customer to tell them and for them to have to cancel their entire order and start again.

And then the system crashes!!  The developers will tell you it doesn’t happen: believe me, it does.  When you have a young waiting team and a young chef at the pass who know no different, it is time for the old timer to step in.  We recently had a service where the system crashed halfway through it and then to see the blank expressions staring at an equally blank screen would have been priceless had it not been so serious. 

After some scrabbling around for pens and paper the team were launched back into the fray to talk to customers, take orders and bring them to the kitchen where they were arranged in line and orders barked across the stove.  It was quite invigorating to hear the proper sounds of a busy kitchen and, I have to admit, it ran much smoother than with a silent screen in the corner.  There was an opportunity to ask questions and get an understanding of the order if there was anything different requested.

Waiting staff are rapidly becoming unskilled plate carriers and they are worth so much more than that.  Customers are the most important part of our business and come out to be looked after.  Do not let them loose with the ordering of their own meals.  Please, please, please bring back human interaction!!!!

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