One of the toughest challenges when opening a new restaurant is creating and changing your menu. The menu is what brings customers in and pays the bills, so it's crucial to balance room for trial and error with the perfect array of dishes. If you are creating a menu (or about to change your existing one) and need some help getting it right, these tips from some successful Silver Chef clients will help to steer you in the right direction.
Tagged With eating out
Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.
One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.
Each month, 11.5 million Australians consume fast food. Alongside traditional burger, fried chicken and pizza chains, new chains are positioning themselves as healthier alternatives to the typical, energy-, saturated fat-, sugar- and salt-laden meals on offer at traditional chains. Unfortunately, many of these outlets are not living up to their claims.
You may know how to shuck an oyster, but do you know the best way to eat them fresh? This video shares some tips regarding sauces, garnishes, and getting them from their shell to your mouth.
Eating sushi isn't rocket science. We've shown you how before, and it's more about enjoying your food than anything else. To ensure you respect the sushi your chef has prepared, this video, featuring Naomichi Yasuda, of Sushi Bar Yasuda in Tokyo, will show you the ropes.
We already know that eating out is expensive, but a recent study at Cornell University found a tactic restaurants use to get you to spend even more. The study examined how customers reacted to lunch menu formatting at a busy restaurant in New York. What they discovered was customers given a menu without dollar signs spent significantly more than customers who had menus with dollar signs. Customers without dollar signs on their menus also spent more than customers with the word "dollar" written out instead of a dollar sign.
This week, we paid a visit to Abu Dhabi in the United Arab Emirates for Nokia World 2013 (you can check out our coverage of the event over at Gizmodo). During our brief stay, we got to partake in some authentic Arabic cuisine. Choice items on the menu included camel milk, turkey bacon and uncooked lamb. Read on for our taste-test verdict.
The Christmas break is quickly approaching, there are a stack of public holidays during that time, and the odds are good that you'll eat out more often than usual during that period. Remember this: it's illegal for restaurants and cafes to display a message saying something like '10% surcharge on Sundays and public holidays'. They can charge more on given days, but they need to display the total price of each item on the menu.