New Apple device could revolutionise restaurants

Apple is apparently seeking to patent a system that would make it possible for customers to use a wireless gadget to place an order at a cafe or fast-food restaurant and pickup the order without waiting in line.
If the “wireless communication system” described becomes a product, then it would transform Apple into more than a computer and iPod maker and online seller of music and video. Instead, Apple would also become a middleman between restaurants, cafes, and possibly other merchants and their customers.
Apple as usual refuses to comment on any future products, but its patent applications can provide a hint as to where the company is at least thinking about heading. In the latest filing, Apple is apparently looking at going beyond its recent deal with Starbucks, which enables coffee drinkers to download music and video to their iPhones while enjoying a latte.

Read the full article on Stuff4Restaurants here

 

Dining Trends with a difference

It’s always interesting to keep an eye on trends in the USA because very often, successful ideas aren’t long making there way across the Atlantic.

This is an interesting article from USA Today about new hotel dining trends:

http://www.usatoday.com/travel/hotels/2008-01-07-lobby-food_N.htm

 

A set of numbers to scare any hospitality business owner

I came across this interesting story from Stuff4Restaurants which is well worth a read. But beware, you might not like some of the results and they affect YOUR business:

Read the Article Here

 

Do you provide black napkins?

Points of difference are what set your business apart form the rest. Any reason you can provide for your guests to recount an experience or tell a friend is worth its weight in gold.

I recently heard a simple story from a friend who had dinner in an upmarket restaurant. On arrival, she and her friend were seated by the Maitre’d. Her friend who was wearing a white dress had a white linen napkin placed on her lap by the waiter, while my friend who was wearing a black dress had a black linen napkin placed on her lap!

This was a lovely touch and ensured that her black dress was not ruined with white lint from the napkin. It is rare to see such a consideration for what would be a little detail to many, but to a woman in a black dress it can make a huge impression. And I’m still telling people about it….

 

Size does matter….

We keep hearing otherwise, but when it comes to portion control and cost management, size really does matter. What reminded me of this was a recent visit to a local carvery for lunch. I was initially surprised at the prices with no mian course over €9.00 despite it’s city centre location. However closer inspection revealed how this particular business was able to charge these prices yet still make a profit: Portion Sizes.

The main course plates were slightly smaller than normal though not immediately noticeable. The natural inclination for staff is to fill a plate with as much food as possible and indeed many customers will insist on a full plate.

By having a smaller, plate, it can still be piled high with food, yet does not cost as much as the larger plate to serve.

Result? The customer is happy that they have received good value with a low price and a full plate. Waste is also reduced because the customer has not been “over-portioned”.

Try this also with soup, chowder, ice cream and all carvery meals to achieve a consistent portion size.

 

Don’t be afraid, its only a Menu

Taking advantage of the rare sunshine, I headed West last weekend and found myself in a small town in Western Galway. It had been a long day with unfamiliar sunshine draining the energy reserves faster than normal so I pulled in to find a nice hostelry to get a bite to eat.

I found the perfect place, a restaurant overlooking the sea, with tables outside where I could enjoy the evening sun. Prior experience had told me to ask the server if they are actually open/serving food/trading before seating myself down. My query as to whether food was being served was met with a:

“I’m afraid it’s only the evening menu being served”.

Now, I’m not sure what’s wrong with the evening menu, or why the waitress felt the need to apologise in advance for it. Was it that it was, in her opinion, overpriced and she was softening the blow before releasing it from her clutches? or was it that the daytime chef had gone home and that the evening chef is not the most able in the kitchen? Did I look like I wasn’t the type of customer that would be interested in/able to pay for anything more fancy than a soup and a “hang sangwich”?

In any case, I took my chances, had a lovely roast Turkey with fresh vegetables, perfectly seasoned potatoes and all this for only €14.95.

There really was no need to apologise at all….

 

Get your Stars…if you’re in Dublin!

So, it was the day when thousands of Chef’s across Europe hovered over their computers waiting for Michelin to announce this years awards on their website.

So who were the winners in Ireland and were there any losers? Well, Chapter One has finally got the recognition many believe was long overdue for the Dublin eatery scooping it’s first Michelin Star.

L’Ecrivain has kept it’s star, Restaurant Patrick Guilbaud retains both stars, while Thorntons at the Fitzwilliam Hotel also keeps its star.

While no restaurant in Ireland actually lost it’s star rating this year, there were no new additions outside of the Capital either. Are there restaurants outside Dublin that deserve to be recognised? Let us know with your comments!

 

Millionaires have trouble with wages too…

It seems that even millionaire movie star employers have hassles with their labour cost, but in this case it seems that it’s not because the employer can’t afford to pay!

Robert De Niro has come under fire from the US Department Of Labour for having allegedly cheated his restaurant workers out of $328,000 (€253,200) in pay.Employment officials claim more than 100 staff at exclusive Japanese eatery Nobu, in New York City, have seen their overtime pay wrongly slashed and the restaurant has been ordered to make up the huge shortfall. De Niro, who is thought to earn around $20M (€15.4m) a movie, co-owns the restaurant with Japanese chef Nobuyuki Matsuhisa.