Monthly Archives: June 2021

Specialty restaurants, Barbeque Nation, Indigo among the companies “adapting to the realities of the market”.

The subjects
restaurants | Food delivery

The Covid-19 forces restaurateurs to reinvent their economic models. Gourmet restaurant chains, whose operations consist of providing an on-the-spot dining experience to customers, are now following their fast-food counterparts to move to a delivery model. To put it in perspective, restaurant sales in a restaurant made up 93 to 95% of their total sales before Covid-19.

Delivery and take-out were only 5-7 percent. Take-out and delivery are gradually increasing as on-site dining remains limited due to restrictions in cities to contain Covid-19. Specialty restaurants, which have brands …

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Participants are bound to secrecy. However, that hasn’t done much to curb the growing popularity of Kitchen Takeover.

Secret Pop-Up Restaurants – a brainchild of foodie enthusiast Stacey Jones – now sell out within days; sometimes within hours.

“It’s so exciting to see everything all of a sudden blow up,” Jones says.

“I ran my first secret supper for 24 of my most supportive friends. At the fourth pop-up restaurant, I only recognized a few names on the 450 list, and that’s when I realized I had cracked.

READ MORE:
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“When tickets for our last edition went on sale, over a thousand were purchased on day one.”

Two and a half years ago, the former London marketing manager came up with an original concept to bring the big city experience to the Bay of Plenty; ephemeral restaurants with strong themes, communal tables and chic tasting menus imagined by one of the best chefs in the country.

“I remember someone telling me a few years ago that they were driving to Auckland when they wanted a good meal. I thought: ‘we can do better than that’.

“I really like pushing the limits when it comes to gastronomy. We stock up on unusual ingredients and have a lot of fun with them. It’s quite theatrical. I think it’s an “edible storytelling”.

Jones’ passion for pushing the limits of fine dining saw guests at the Hunter Gatherer Kitchen Takeover enjoy deer milk caramel cream and weed lollipops from the Community Garden.

At the Taiao Edition, Masterchefs Kārena and Kasey Bird took inspiration from their childhood when they served smoked eel, kūmara brulee, and pūhā verde.

The next pop-up restaurant has a Middle Eastern theme.

“I cut my teeth at a leading UK advertising agency where I learned to take a unique idea and bring it to fruition,” says Jones.

“Each point of contact should have meaning and feel aligned with this idea. We want you to feel like you’ve been transported to the Middle East.

“Everything is taken care of, from the ingredients to the decor – even the hand soap and the towels in the bathroom. It should be authentic, creative and fun.

The business model takes all the traditional elements of a restaurant night out and turns it into a mystery destination event. People pre-purchase a ticket for a six-course gourmet feast and welcome cocktail, and receive a text an hour before revealing the location.

“Diners love the idea of ​​belonging to a secret club and no one wants to spoil the surprise for others,” says Jones.

“Each edition only lasts a short time and when it ends, that’s it. I never repeat the restaurant again. I think people like to give FOMO to their friends and family [fear of missing out]. “

It’s the only one of its kind in New Zealand, and it’s kind of become a phenomenon.

Diners are known to travel from as far as Dunedin, Hawke’s Bay and Whangārei to be part of the experience, even if they don’t know what or where they are going to eat.

“Kitchen Takeover started out as a little gem of a crazy idea and has grown into a sought-after experience that I now want to take to other cities,” says Jones.

“If you dream about it, with a lot of hard work and persistence, you can make it happen.”

Jones likes knowing that diners connect around their shared experience.

She has seen romances begin, old school friends and neighbors meet after years of separation, and new friendships form. Jones admits to being reduced to tears of joy on an occasion when all fifty diners stood up for a spontaneous mass selfie.

“I think the people who love Kitchen Takeover are the ones who are most willing to let go and trust,” she says.

“These people who want to be taken to a unique place and don’t want to try to control it.

“But, of course, they can’t tell anyone. It is strictly a secret.

A “fast and fine dining” take-away service opens in Harborne.

QBox will open in the unit that once housed the Pink Cafe on Harborne High Street on Thursday, June 24.

It is headed by former Simpsons leader Daniel Sweet.

Mr Sweet, from Wolverhampton, told us he was inspired to start QBox while on leave during the lockdown.

The chef-owner said: “The longer the lockdown went on, we started to see places offering fine food delivery boxes. But that meant customers actually still had to cook all the food themselves.

Read more: What Happened When We Ordered A Takeout From The Winner Of Masterchef: The Professionals

“I thought there should be something that people who love a little food can just grab and go – where all the hard work is done for you.

Mr. Sweet left his role at The Simpsons in October 2020 and began researching sites for his new idea of ​​gourmet take-out.

He said: “A lot of people have suggested that I open in Stirchley, but I knew the best location would be in Edgbaston and Harborne – that’s where my clientele is most likely to be.

“When I stumbled upon this place it was a typo but I knew the High Street location was perfect.”

The take-out menu will change frequently, offering options for lunch, dinner and Sunday roast, with boxes starting at £ 9.95.

The opening menu includes crispy glazed chicken with spring onions, chili and sesame, as well as homemade ricotta-stuffed zucchini, asparagus salad and zucchini puree. A typical Sunday menu will include roast chicken served with mashed potatoes, candied carrots, buttered hispi cabbage and chicken sauce.

The herbs are grown by Mr. Sweet and QBox will be the first UK take-out company to sell Difference coffee; a premium supplier used by some of the best restaurants in the country.

It will only offer take-away meals.

Mr Sweet added, “I didn’t like the idea of ​​delivering freshly cooked food as you can’t really guarantee the quality in transit, but here to go I can. The quality deserves the collection. J ‘Hope to deliver an on-site dining experience later. “

Mr Sweet said guests would not have to book in advance to collect their lunch and dinner boxes as they will be freshly prepared while you wait inside the unit.

There are different cooking stations – as you’ll find in Simpsons and Carters – albeit on a much smaller scale, to ensure that the components are prepared accurately and quickly.

He added, “I’ll have a cold salad section, a barbecued meat section. So basically everything’s ready to go.

“The salads, bottles of gels, olive oil will all be portioned and made fresh for each box. My herbs will be picked fresh each morning for daily meals – but everything will be ready.

“It all depends on the organization. – as you would expect in any quality fine dining restaurant. When we are in the restaurant we have two minutes for starters. So in two minutes that starter has to be on. the pass .

“My time under Luke Tipping at Simpsons also taught me to respect the ingredients. Can’t wait to bring the same quality to Harborne High Street. “

It will offer lunch and dinner boxes, including vegetarian options.

The vegetarian box consists of round zucchini, whipped ricotta, asparagus salad served with jersey royals confit at the price of
£ 13, lunch boxes include a seasonal sale box. This includes “the tomato salad over pickled sourdough textures of beetroot, whipped ricotta, toasted pistachio” (£ 12).

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The crispy chicken “smothered in Qbox frosting, chili, scallion. Served with smoked fried potatoes and wild garlic mayonnaise is priced at £ 14.

QBox will open from Thursday to Sunday.

What was your first job in the industry?
Chef intern at Oberoi Group of Hotels, India.

If you weren’t in the kitchens, what would you be doing?
I was actually a science student studying to be a doctor.

Which industry figure do you admire the most, and why?
Chef Satish Arora for his exceptional in-depth knowledge and execution of Indian cuisine. I consider myself lucky to have had the opportunity to work alongside him.

Hatred of animals in the kitchen?
If the personal hygiene of a chef is not maintained.

What’s the strangest thing a customer has told you?
That they had never eaten Indian before, but I had changed their perception after dining with us. Surreal, but nice to hear!

Summarize your cooking style in one sentence …
Authentic Indian cuisine, combining fresh British ingredients with Indian culture.

What’s the worst review you’ve ever had?
A customer once complained that his diced baby lamb was too tender.

What advice would you give to someone new to the industry?
Don’t count the hours but make the hours count

What kitchen equipment could you not be without?
A chef’s knife.

What would you choose to eat for your last meal?
My mom’s bitter gourd and my wife’s okra. Unbeatable!

A la carte or tasting menu?
A la carte.

Favorite fast food restaurant?
Nando’s – I love their chicken wings.

Who would be the guests of your dreams?
I think I’m living the dream right now by serving all my guests.

Twitter or Instagram?
Instagram.

Drink of your choice?
Single malt whiskey.

A beautifully remodeled vintage railroad car halfway along the Camel Trail bike path is an unexpected and popular spot for fine dining this summer.

The guests are clamoring for this exciting new experience and can’t wait to be among the few to experience it.

The Atlantic Coast Express (known as ACE and formerly known as Treats on Trikes) has been serving ice cream, pancakes, coffee and cakes to walkers and cyclists since 2009, but has launched the addition of gourmet restaurants Summer Night Supper Clubs that are already proving their worth. extremely popular.

David Sharland – who worked at The Savoy, The Vineyard and Harvey Nichols before becoming Executive Chef Rick Stein – and talented Chef Eric Taylor will create imaginative dishes that celebrate the best of local produce with exclusive wine pairings from the independent wine from Padstow. BinTwo merchant.

With appetizing local products, imaginative menus and the possibility of experiencing it all immersed in nature, it promised to be an unforgettable experience.

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There will only be five Camel Trail exclusive summer nights throughout the summer and places should fill up quickly. They take place on June 26, July 24, August 21 and September 11.

These special events will be on ticket only and reservation is essential. The take-out menu will celebrate local produce, including local lobster and samphire collected along the estuary.

Guests can arrive by bike, on foot, by boat or on horseback to enjoy the gastronomic delights on offer.

ACE has partnered up with WaveHunters Water Taxi so that those who wish to arrive to their dinner by boat from Padstow or Rock can do so. Pull up a picnic blanket, bring your own cutlery / glasses and sit back watching river life go by while enjoying gourmet food.

Kelly Littlejohns, one of the owners of ACE, said: “The Camel Estuary at night is a magical and peaceful place. The light dances on the water at sunset and the enchanting call of birdsong is truly wonderful. Enjoying delicious fine dining to take away to this special place is magical and we can’t wait to share it with you. ”

The sympathetically converted vintage train car is named after the train that once ran from Waterloo to Padstow between 1926 and 1967. The last ACE left Padstow on September 5, 1964.