We have previously written about our recent work with D’Cost Seafood, a hugely popular fast-casual concept in Indonesia. In just 10 days we built and opened D’Cost Quick and D’Stupid Baker in just 30 days! You might be scratching your head at the name, D’Stupid Baker. To shed a little light on the choice … Continue reading D’Stupid Baker Opens in Indonesia
Is your restaurant’s menu helping or hurting business? Let’s look at the two viewpoints, as customers and as business owners, to better understand this important restaurant topic. When there’s too many items on menu When you sit down at a restaurant, the first thing you’re presented is the menu. First, how does it look? … Continue reading Is your menu helping or hurting your restaurant?
Greetings! As the date for the November elections circle inexorably closer there seems to be a palpable sense of uncertainty about the future of the business world in general and the foodservice industry in particular. It’s important to remember, however, that this is no reason to stop, “wait and see” which party takes the election-we … Continue reading October 2012 Newsletter
“My mom makes the best [insert name of dish here]!” “My restaurant makes the best version of [insert name of dish here]!” Okay, okay– we know there’s no denying your mother’s or head chef’s skills are best in the kitchen (and to be frank, we’d probably be scared to argue with you). But it … Continue reading How to make the best falafel
You may have noticed from our blog and social media posts that as international restaurant consultants, we travel a ton and eat a ton! Some might find our jobs plenty desirable as we eat our way through every restaurant we can during our discovery, but even then, it’s still work to us and we constantly need … Continue reading Restaurant consultants watch their weight, too!
The sizzling sounds of bacon and that smoky flavor wafting through the air is enough to make anyone perk up from a deep slumber. Maybe that’s why Americans regard bacon as such a huge staple in their breakfasts. And creative chefs and home cooks alike have incorporated the beloved pork belly into many other various … Continue reading The rising cost of pork and other livestock
We are so very proud to have been chosen to work with D’Cost Seafood, a highly popular and beloved restaurant located in Indonesia, on the development and design of their new location and new concept, D’Stupid Baker. Why do we say we made mission impossible, possible? We built and opened D’Cost Quick in 10 days … Continue reading Mission Impossible, Made Possible!
We have previously written about the relatively newer idea of being “flexitarian,” or one who is not 100% vegetarian but looks for meatless options wherever they can. In that article, we noted how veggie burgers were a great menu option for flexitarians and that huge restaurant names like Johnny Rockets and Red Robin were already offering them. … Continue reading Catering to the Flexitarian: get inspired!
We recently posted an article about getting ready for Fall flavors using in-season produce. Today, we want to explore delicious Fall drinks that will will spice up any dish or just great on their very own. Try the following recipes or let them inspire you to create your own unique Autumn drink. Pumpkin Divine: this … Continue reading 5 Fall Drink Ideas to Warm up the Season
As restaurant operators, you understand how important presentation is; from your restaurant decor to your food and how your staff presents themselves. Friendly and warm is how you direct your hosts and waiters to act in front of all guests and a smile sure goes a long way. As we already wrote previously, a restaurant … Continue reading Phone etiquette: how does your restaurant stack up?