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When you have improved your décor as much as you can ;
promoted your restaurant locally and regionally, even tried to
attract critics just for some publicity, what is left?
All these and other efforts may have succeeded in getting
customers through the door but how do you make sure they maximise
their expenditure and return again and again?
You make your food and service the best they can be but isn't
there still something missing?
THE MISSING INGREDIENT IS INFORMATION
You would not choose a car without know ing everything it does,
where it comes from etc : the same applies to vacuum cleaners,
household goods, holidays even much of the supermarket food we buy so
why do we accept less from the restaurant menu or wine list?
*A menu should give the customer clearly informed choice and,
indeed, describe dishes in such a way as to be accurate yet
attractive to the reader. What do we get ? - the name of the dish
which very few understand, plus a one or possibly two line comment
along the lines of "spicy dish based on breast of chicken with
bhuna sauce and cream."
*Customers nowadays want to be informed : is there a history
behind the dish ; where does it come from? ; is it a special meat
such as corn fed or organic? ; how is it prepared and what are the
ingredients and spices/herbs?.
*A similar comment applies to wines. If you are being asked to
spend £12 upwards on a bottle of wine should you not know what
grape? ; what tastes? ; what does it go well with? ; what strength? ;
what is the background to the wine?`
THE MISSING SOLUTION IS GROVE CONSULTANTS
- AS YOUR CONSULTANTS
The Solution is Simple and at
negligible cost
For a restaurant to have a dedicated consultant would be
financially prohibitive under normal circumstances but our new
service is now available at minimal cost in conjunction with The
Federation of Specialist Restaurants (www.fedrest.com).
For just £25 per menu or wine list Peter Grove and his
colleagues will place their considerable knowledge at your service
making your menu more readable, your dishes more enticing and your
wines more saleable.
All you need to do is send us by email or post (to P.O.Box 416,
Surbiton Surrey KT1 9BJ), the copy of the menu you want improved plus
the fee of £25(payable to FSR). The enhanced menu or wine list
will be returned to you within 5 working days of receipt.
A VERY SMALL INVESTMENT - A VERY UP-MARKET SERVICE
FOR YOUR MENU - FOR YOUR WINE LIST - FOR
YOUR FESTIVAL
Let us develop your menu or wine list text
(data samples):
Tikka (Persian for 'bits', 'pieces' -
originated in Punjab among the Hindokowans of Peshawar)
Boneless pieces of chicken or lamb marinated in a wonderful
mixture of special herbs and spices and a tandoori paste. chargrilled
to perfection in the clay oven.
Did You Know? :By 3000 BC
turmeric, cardamom, pepper and mustard were harvested in India.
Puri (Unleavened bread often served
at breakfast. - golden-brown puffed bread)
Cooked in a tangy and spicy chaat (a popular sweet and sour
masala) sauce and served with fried bread
Did You Know? : Chilli was first
gathered in South America in 7000 BC
Samosa (Very popular pastry pockets
with different, succulent fillings and enjoyed all over the
sub-continent originating in Central Asia prior to 10th century)
Pastry stuffed with mixed vegetables or spicy minced lamb
Did You Know? : The Portuguese
introduced chillies to Cochin in Goa in 1501 and by 1543 three
varieties were being grown locally
Shaslick (Of Kazakhstan/Hebrew
origins where it is cooked on a low heat and served on a stick)
Tender pieces of chicken, lamb or king prawns marinated in fresh
yoghurt and tandoori spices. garnished with fresh tomatoes, green
peppers and onions, cooked over a charcoal fire
Did You Know? : It was the Spanish
who brought the tomato from Peru and Mexico to Spain and then the
rest of the world
Champagne
According to scientific research sparkling wine and champagne in
particular stimulate the palate and flow of gastric juices as an
ideal aperitif much better than traditional sherry or Martini.
Champagne raises the necessary stomach acid to 95% of its maximum
level
White
301 Pasqua Bianco Di Puglia Italy (House) (golden yellow wine,
delicately fruity on the nose, with sweet notes of apples and pears
– excellent ‘value’ wine)
302 Van Zylshof Chenin Blanc South Africa (Crisp, dry and
fruity and good with most spicy dishes. - served well chilled -
gorgeously balanced between buttery and oaky flavours and zesty,
lemony fruit notes.)
304 Salmon Groovey Stelvin Austria (ripe orchard flavours, with
a dry palate of apple, pear with white pepper spice on the finish)
Consultant Peter Grove has been a national journalist for many
years working with Daily Express and Daily Mail before moving on to
the ethnic food and restaurant industry in the mid 1980s. Since then
Peter, his wife Colleen and two daughters Stephanie and Maddie have
been at the heart of the ethnic restaurant, food and drink industry
with unequalled experience they are now offering to individual restaurants.
Peter has swum for England, served on the Commonwealth Games
Committee, founded National Curry Week and Curry Capital of Britain,
been on national radio and television, produced four film
documentaries, travelled the world, run the Best in Britain Awards
for 15 years, been a judge for numerous awards including British
Curry Awards for 5 years and edited Spice n'Easy, Masala and Menu
Magazines (now Mood Food) and All Sports International since 1970.
He has written 7 novels ; 3 books on sport ; 9 books on hotels and
13 books on ethnic restaurants ; 2 books on food history and
currently runs 7 websites on ethnic cuisine.
He has been referred to as "THE curry expert" by Radio
4, BBC 1 and BBC 2 and "well informed food historian" by
the Daily Telegraph.
All this experience is now
available to you
Register is free then send us
your menu or wine list requirements as they occur.
email : groveint@aol.com
Tel : 020 8399 4831 |
