Does anyone else think the restaurant industry is, well, a bit last century? It seems we spent some time inventing the out-to-eat concept, some more time getting it right (or not – some places still struggle with the concept of food and service in the same sentence) and then we let it quietly moulder away as if there was simply nothing more to be done about it. And so the industry has become something of a lumbering behemoth: no-one seems quite able to innovate and maintain before being buried under a pile of press cuttings and selling out to a chain. Read full post
Posts Tagged ‘bit’
What would you say qualifies anyone to open a restaurant? Indeed, what more should you need other than that great if-all-else-fails standby, passion, as well as money (lots of) and a personable manner? It probably helps if you’ve got a bit of a name in the industry and a hopefully good reputation. You might, if you’re being really thorough, have a ‘concept’ that you feel the world is missing out on and a fabulous set of contacts that should furnish you with excellent front- and back-of-house.
So what can we make of the recent spate of footballers who, having decided their talents lie in directions other than kicking a ball from one end of a bit of grass to the other, have decided to ‘explore other options’ and make their (partial) living in the hospitality industry? What is it about restaurants that make professional sportsmen believe that if they can make it there, they can, so to speak, make it anywhere? Read full post
You may not have heard of Malton in Yorkshire, but it’s looking to put itself on the culinary map. The usual slightly underwhelming array of restaurants of every ethnicity except British has clearly got the town’s grandees champing at the culinary bit for something a bit more ‘oop market.’ So they’ve put out a challenge: they’ve put together a competition – in conjunction with Restaurant Magazine – for an experienced chef to open a new venture, or indeed expand his existing one (which begs the question – why the competition then?) with an investment of £10,000. The winner will demonstrate culinary flair and a clear love of local ingredients; in short he or she will be a champion of the traders, the town and the region with all the hopefully concomitant publicity.
It’s ironic, really. One moment it’s all rumours and hushed whispering and being-in-the-know, the next you can barely move for the latest pop-up restaurant (near you for a mere 6 months or until boredom sets in) or ‘underground dining’ (so numerous now your neighbours are probably doing it). So is the ‘pop-up’ phenomenon here to stay?
Restaurateurs are certainly hoping not. Amazingly Theo Randall of InterContinental was on dear old Auntie recently declaiming loudly against pop-ups on the curious basis that – in his view – diners are far better off eating at established restaurants because they are assured of knowing where ingredients come from, guaranteed better service and – wait for it – value for money. Really, Theo? Really? Read full post