We recently received this press release from Fagor in Australia regarding the EL TORO LOCO TAPAS BAR in Manly.
“My paella is one of the best in the whole of Australia"
Interview with MIGUEL MAESTRE: Australian customer, owner of EL TORO LOCO CORPORATION
He started cooking at the age of 21, and since then has not stopped working, or moving, on an international pilgrimage that ended up in Australia, where he worked with the top chefs in the country before setting up on his own. In addition to taking part in television programmes and writing cookery books, he has now gone on to open a new Spanish beach-front restaurant called “EL TORO LOCO TAPAS BAR” But even here, on the other
side of the planet, there was no doubt when it came to choosing the brand of equipment for his restaurant.
HOW DID A SPANISH CHEF DECIDE TO OPEN A RESTAURANT IN AUSTRALIA?
Well the truth is, although it might seem a bit strange, it was for love. Before I was a chef in the UK, and I met my girlfriend in Scotland. Shortly afterwards we decided to move to the beaches of Australia.
WHAT PROFESSIONAL EXPERIENCE DID YOU HAVE BEFORE SETTING UP HERE?
Since I arrived in Sydney, I’ve worked in the best kitchens in the country. For example, I’ve worked with Ed Halamgy in Cru Restaurant and Beach Road, and also with Serge Dainsereau, at Bathers Pavillion.
My last executive chef was Manu Feildel, when we both worked for the most famous chef in Australia, Tony Bilson. Finally, it felt like it was time to work for myself and I decided to open El Toro Loco Corporation, which up to now has two tapas bars, one in Sussex Street, Sydney, and another in Manly Beach, on the beach in the north of Sydney.
WHAT TYPE OF COOKING WILL YOU OFFER IN YOUR NEW RESTAURANT, AND WHEN WILL IT OPEN?
We plan to open at Christmas, and as for the cooking, it is of course going to be Spanish, with special emphasis on Murcian cooking: lots of tapas, rice and fish, and also lots of homemade sausages.
WOULD YOU SAY THAT SPANISH COOKING IS REALLY WELL KNOWN IN AUSTRALIA? WHAT DO AUSTRALIANS THINK ABOUT IT?
They do know about it, but perhaps in too vague a way. You find lots of messing about, lots of aberrations of our most typical dishes. But bit by bit people are beginning to find out what chorizo, jamón, mojama and even churros are. And paella, of course; I have patented my own paella, paella a la Maestre, which although I
shouldn’t say so myself, is one of the best in the whole country.
WHAT ARE IN YOUR OPINION THE CHARACTERISTICS THAT RESTAURANT EQUIPMENT NEED TO
OFFER TOP QUALITY SERVICE?
I would say that the most important thing is for it to last a long time, to be strong, that it can withstand the intensity of the day-today operation of a professional kitchen. The features are also very important, and of
course, the heating power and appearance.
WHY DID YOU DECIDE ON FAGOR INDUSTRIAL WHEN IT CAME TO EQUIPPING YOUR RESTAUARANT?
For several reasons: first it’s a Spanish brand; second it has really impressive features and third, the heating power we talked about before, which in Fagor’s case is very high. What’s more, the monobloc appearance looks really good; I’d say that there’s nothing else like it on the market.
WHAT DO YOU THINK THAT FAGOR INDUSTRIAL OFFERS YOU COMPARED TO THE COMPETITION?
Even here, on the other side of the world, Fagor offers me the support of a trusted brand, with 24 hour service, seven days a week and cover all over Australia. And there are two professionals like Andrew Sinclair and Xavier Poirier in charge who really couldn’t look after me better.
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Discover a better way to generate business and show off the products and services that make you the perfect match for thousands of potential customers.
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Posted by: Neil Willis
| Wednesday, January 27, 2010
Sydney Commercial Kitchens has just added the NEW Green & Clean Dishwashers from Electrolux Commercial to it's website.
The Electrolux green & clean Dishwashing range is produced for customers with the highest conceivable demands for good efficiency, economy and ergonomics for dishwashing operations. The product range is comprised of glasswashers, undercounter dishwashers, hood type dishwashers, rack type dishwashers, flight type dishwashers and pot and pan washers.
The undercounter dishwashers have a capacity of 40 baskets per hour.
The hood type dishwasher range consists of units with different voltages and has a capacity of 67 baskets or 1200 dishes per hour and is available with insulated or uninsulated hood and manual or automatic hood lifting.
The Electrolux green & clean Dishwashing range features LOW RUNNING COSTS, with
• Double skinned insulated hood models ensure a low noise level and a reduction in heat loss from the machine.
• An effective rinse system that uses only 3 litres of clean hot water per rack to ensure lower running costs (in energy, water and chemical consumption).
Sydney Commercial Kitchens has four models available, as follows:
Sydney commercial kitchens are more famous than ever. If "Imitation is the sincerest form of flattery" as said by Charles Caleb Colton then I guess I should feel flattered. Crown Commercial Group continue to use our business name, Sydney Commercial Kitchens, in their online marketing and press releases.
On their press release at articleblast.com titled "Famous Sydney Commercial Kitchens" they espouse 'Sydney Commercial Kitchens are a booming business and in such a competitive market restaurants need to differentiate themselves.'
I have to agree with them. In fact Sydney Commercial Kitchens is a booming business and I guess this is why people try to capitalise on the success of my business name, Sydney Commercial Kitchens and the great rankings on Google that our websitehttp://www.sydneycommercialkitchens.com.au achieves.
Surely, if restaurants need to differentiate themselves then catering equipment supply companies probably need to as well. I mean it make sense doesn't it!
There are so many great ways to market yourself these days online that it is probably more effort to imitate than to establish your own viable marketing plan.
Sydney Commercial Kitchens is the premier website for catering equipment in Australia and the hospitality industry. We supply catering equipment to restaurants, clubs, cafes, general business and the hospitality industry. Click here http://www.sydneycommercialkitchens.com.au to visit our website now.
Posted by: Neil Willis
| Thursday, January 21, 2010
Owning your own Restaurant or Cafe should be a rewarding experience
You are about to discover the secrets to running a successful restaurant and cafe whether you already own one whether you are planning to open one whether you are new to the hospitality industry or an old hand this information applies to YOU.
The food industry is a challenging combination of manufacturing and retail. It requires careful management, control of food and perishables, production, people, hygiene and customers.
Very few businesses include all of these variables as significant elements of success or failure.
You must understand that your restaurant or cafe is also a business. The skills needed to run a successful business are very different from those required to manage a successful restaurant.
Your restaurant or cafe cannot hope to succeed without your developing business skills in these three key areas: operational; financial and marketing.
Developing and improving your people skills will also impact dramatically on the success of your restaurant or cafe.
The ability to employ good staff is not as important as the ability to keep them. When staff feel good about working for you, that will greatly improve their attitude and the way they approach your customers.
From the very beginning it is important to remember that in business you always have two sets of customers. The first set is the customer that buys your products on a daily basis, and the second set is the customer who will eventually buy your business. Everything you do in your business should ultimately be geared to both sets of customers.
Why then do so many go out of business?
Research shows that while 90% of independent restaurants and cafes fail, over 90% of franchised restaurants are successful.
Given those percentages, doesn't it make sense that you would want to operate your business more like a franchise than an independent restaurant or cafee.
So, why are the failure rates for independent restaurants dramatically higher than those of franchise operations?
And the answer is really quite simple....
Neil Willis, in a professional career spanning more than 25 years has owned or managed restaurants, cafes and catering businesses. His experience covers all areas of the hospitality industry. From: working as a chef to working as a maitre' d and head waiter in one of Australia's best known restaurants, owning his own restaurant and cafe, owning three catering businesses including one which has now operated continuously for more than 16 years. He has also managed one of Australia's most popular resort hotels, managed a multiple restaurant/ boutique hotel complex and he has now put together a complex guide 'How to $ucceed in Restaurants and cafes' for both the professional and new entrants into this exciting field.
This electronic business aid covers business essentials on how to:
design and structure a business plan for your restaurant
choose the best location for your business
use common sense ideas for giving better customer service
improve the efficiency of your new or existing restaurant or cafe by increasing your ability to serve more patrons, using simple methods
plan and price your menu
know the difference between mark up and gross profit and how to calculate it using a excel program calculator that is included
understand the latest on food preparation, HACCP and hygiene requirements
generate extra cash flow
protect your profit
keep accurate records including a weekly profit spreadsheet that gives you wage percentages to gross sales, food costs percentage to gross sales and profit percentage to gross sales.
use a monthly expense spreadsheet which itemises your expenses and splits the GST component for your monthly or quarterly statements.
get the most out of cash registers
develop marketing strategies
increase your skills for attracting and keeping better staff
compile your own staff manual
learn coaching skills for managing your business
build the basics for an operating system
make your business attractive to other potential restaurateurs
prevent the usual business pitfalls
Included are excel spreadsheets that you can use to help calculate your weekly profit, expenses and mark up and also improve your efficiency. It is recommended that you store these on your computer where you can find them easily.
plus some useful links to other websites
Your "Nothing To Lose And Everything To Gain" Guarantee
Here is the best bit. NO RISK 100% money back guarantee. Your satisfaction is important to us. If for any reason you are not convinced the 'How to Succeed in Restaurants and cafes' electronic book will help you with running your business, return it within 14 days for a full refund.
And don't forget the 'How to $ucceed in Restaurants and cafes' comes with 12 months free email support - for advice on the best way to use the contents for your particular business.
The 'How to $ucceed in Restaurants and cafes' electronic book is available on CD-ROM for $139.95
SPECIAL OFFER: buy today and receive special internet pricing of only $69.95 a saving of $70.00 on the normal retail price. If you buy my electronic book after this, expect to pay the normal price of $139.95.SAVE $70.00
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