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What Makes A Restaurant Successful?

July 12th, 2012 12:00 pm

There are restaurants on virtually every street of every city and town in the world. The restaurant business is very popular and the fact that people have to eat means that a good restaurant will always have business. Even when the economy is not doing well, many restaurants will still get patronage as people will always need to eat.

It is not unusual to see two restaurants on the same street serving similar food, and yet one restaurant has people waiting, while the other has empty tables. The restaurant business can be quite versatile and it helps to know your market, before you jump into the business. Some restaurants have been around for decades and still experience thriving business, while there are those that close down after a few months due to lack of business.

Apart from serving great food, all successful restaurants have one thing in common and that is great customer service. The restaurant business depends on the customers and without them, the business cannot survive. Every restaurant should strive to make the customer special at all times. If you serve great food but you do it with a bad attitude, you will soon find that you have no customers to serve.

Apart from ensuring that you employ qualified staff, you should ensure that all the employees are motivated, and the work environment is fulfilling. A highly motivated staff translates to good customer service. Ensuring that all the customers get special attention is the best way to bring in business. It is important to listen to the customers and if they have a complaint about the food or the service, you should take the criticism positively.

As new restaurants continue to open their doors, those in the business should strive to offer something new. People are always looking for new experiences and if you offer something that is not available elsewhere, you can be sure of attracting business. Serving the same food that is sold in every other restaurant is not always a good idea, unless you can be sure that your food will be better than others will. Good tasting food will always be a bonus and you will always have customers.

Even something as simple, as a sandwich can be versatile and you can ensure that you offer more options than other restaurants. Restaurants that go out of their way to cater for their customers will continue to thrive. Many restaurants today offer delivery services, where they take food to their customers wherever they may be. This is a good way to ensure that you reach as many people as possible.

Having a clean and hygienic environment is very important in the restaurant business. People need to know that the food they eat is prepared in the best possible way. A clean kitchen is just as important as the food served. The restaurant has to pass all health codes in order to operate. For food to taste great, it has to be prepared using the best ingredients. This means buying only the freshest vegetables, meats and other food products.

Cooking Seafood Tips – Kedgeree

July 10th, 2012 11:50 am

Kedgeree is a great dish packed with flavour and nutritious ingredients. However it is also a seafood dish that is covered in mystery. Where did it originate, India or North East Scotland, and with which type of fish, Haddock or Salmon? The answer is probably both.

The dish consists of spices from the far east. These were to become used as an ingredient as part of the rich traditional spiced Dundee Cake, and were also used to flavour the fish dish. It is also accepted that smoked fish from Scotland was originally used, the area around Dundee is famous for the curing and smoking of Haddock, Salmon and Herrings. However the question is was the fish cured to take to India and be consumed on the voyage and upon arrival, or did the spices and rice meet the fish in Scotland. The most likely is that it is a combination of both, which have produced this traditional and tasty fish dish.

Tip 1. Smoke the fish yourself

Don’t be put off, because it is simple and adds to the fun of cooking the dish. Traditionally the process would start with the curing of the fish in water and salt, by covering the bone less fillets of fish in the liquid solution then removing and allowing the fish to dry. This was to start the removal of water from the fish which would help in the preservation. However for your own needs at home, preservation is not needed, and in addition by removing this stage you will be reducing the chances of excessive amounts of salt being in the finished dish. Salt which is vital in small amounts to control the electrolytic balance of the body, but is hazardous in large amounts because of it increasing our blood pressure levels.

Tip 2. Making up the Kedgeree, the simple way

Gently heat a pan and add 150 g of cooked rice, 125 ml of cream, and a teaspoon each of ground Turmeric and Ga-ram Masala, then 100 g of the flaked smoked fish. Allow to warm and plate topped with chopped boiled egg and parsley. If you prefer replace the cream with fish stock.

An alternative way is to not add the flavourings to the mix but to serve with a jug of curry sauce. Each to their own.

Tip 3. Serving Kedgeree with more elegance

With this option warm the rice, cream and spices; as you are serving add a handful of chopped spinach or kale and stir until warm. Separately poach the smoked fish in milk, and when cooked place on top of the flavoured rice and spinach. Top with a poached egg and parsley.


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