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Category: Cafe/Restaurant

People have stereotype perceptions about marketing, which usually make them to invest in advertisements and other conventional methods. Very few people realize the restaurant directory as a crucial way to advertise and improve the web presence of your restaurant.

The Restaurant and Cafe business are emerging as a major industry these days, people are changing their dining habits – for instant, noodles are not limited to only Chinese food stores, in the same way burgers are available all around the world. Thus, as far as foods are concerned, we are globalized.

Nowadays, it has become tough for the novice to survive in food markets. When they have to perform among the global customers, it is tricky for modern restaurants to maintain their unique brand identities. Even if you come up with an idea, which can make you cool and unique, then you still need many strategies to execute them.

Social media marketing is an effective and crucial part of restaurant marketing, and we cannot afford to ignore them. Everyone is aware of this. So there, we get millions of pages and billions of posts, describing and promoting their food business. Thus, for effective promotion of your restaurant you need extra strategies along with your social media campaign.

In many ways, using a restaurant directory can be a brilliant marketing strategy. Say, a commercial company is organizing a party and believe me; they usually use Google and other search engine to find a food outlet. What if you are not visible on the internet or you do not have any website? Has there been any chance for you to get such customers?

Once you mention your restaurant in restaurant directories, it not only gives customers, but also improves your web presence. You need not only to rely on your website to get online customers, as directories sometime become more effective.

One thing that you should always look at is the menu. Some places have their menus displayed in their windows so that they catch the eyes of people that are passing by. Others have carryout and menus inside of their establishments. It doesn’t matter where they are located, you should take a look at them so you can see what drinks and meals they have to offer their customers.

Don’t just base your assessment of an Italian restaurant on the diversity of the menu. Go inside of the place and take a look around. A good quality eatery will be clean and organized. If the inside of the eating area and the bathrooms are kept in good condition, then there is a good chance that the kitchen is kept clean as well.

Use your nose and smell the aromas that are in the air. If what you smell is enticing to you, then you should go inside of that particular Italian restaurant. Sometimes smell is the only way you may notice a particular establishment while you are out and about. That is why it is so important for you to know when you are hungry and smell something good. Don’t assume that you will remember the name of the establishment on your own. If you don’t have the time to stop in for a quick bite, at least grab a menu that you can take with you for future reference.

If you are traveling and enjoying your trip to a new destination, don’t be afraid to ask some of the locals in the area. One good reason you should ask the locals is because they know firsthand information about the best and worst dining establishments to go to in the area. Instead of you wasting time, energy and money trying out different places, you can use your time wisely by going to places that the locals recommend.

In addition to asking around, pay special attention to where everyone goes when it is lunchtime. If you are visiting a large tourist attraction, then you may notice that there may be an Italian restaurant or two that has a parking lot full of customers. Some of the best places to eat are not always going to be the best looking places in town. Be open-minded and again, look at the menu and taste some of the meals. You may be surprised to see that you can enjoy some large portions without spending a fortune in the process.

I would trade a breakfast at Gato Bizco any day over one at Radial, and maybe even over one at the ‘biscuit’. A row of approximately eight booths line one wall, and then you have counter seating in the middle with the cook stations against the other wall. It’s an awesomely small, dark space that seems to feel like everyone who comes in is just waking up for the day. That doesn’t mean it doesn’t ever get busy. However, I think you can avoid anything near the wait you’ll find across the street.

We sat at the counter, right in front of the flat top skillet where they cook/prepare nearly all of the food. If you ever get the chance, sit here because you’re in for a show. Cooking is an art, and blah blah blah all that. What I find masterful and great are the line cooks or can prepare six or seven orders at once and keep going, ultimately multi-tasking better than any automaton could. Some people can’t handle one pan in their kitchen, try four pans with omlettes going, a flat skillet in the middle with various toast, biscuits, sausages. You name it, all of it cooking with different start and stop times, and then coordinating their plating schedules. It’s always a great scene to watch. As I sat there eating my delicious omelette, with buttered biscuits (which actually rival the ones as the Flying B), and a cup of coffee, I wished to myself that more orders would come in – just so the show could continue.

I’m not sure if this is a regular thing. Maybe they only have two people working the station sometimes. Maybe the person usually isn’t so great at cooking seven orders at once. Who knows? I just know that my girlfriend and I both agreed that it was an awesomely good spot to observe the slinging hash.

The food? It’s on part with most of the better brunch spots in Atlanta. The atmosphere is more quiet, more neighborhood cafe, and less full blown chain-restaurant. It’s good here and should definitely hold a spot in your rotation of regular breakfast stops.

Review Summary: 4.6 out of 5

1660 McLendon Ave NE

Atlanta, GA 30307

(404) 371-0889

First of all, when people visit restaurants they don’t have to worry about cooking their own food. This may not be a big deal to people who love cooking or for those who have spare time to prepare their own food. However, let’s face it. There are many people who just don’t have the time to cook. They may work long hours and once they finally get home, the last thing on their mind is cooking. Then, there are those who may not work long hours, but their time is consumed by soccer games and school plays for their children. Once they actually get some free time, it’s too late to prepare an entire home cooked meal. So, they either warm up a television dinner for everyone or go out to the nearest fast food joint. Therefore, they rarely ever get the opportunity to enjoy a full, balanced meal.

That’s why restaurants are so important. These businesses hire chefs who prepare meals for the customers. So, they can just go in, order their food and be finished with their meal in an hour or less.

Another great thing about going out to eat is the waitressing services. When people go out to eat they usually don’t have to worry about much of anything, accept for enjoying their meal. They don’t have to fix their own drinks or their food. They don’t have to get their own refills. They don’t even have to worry about washing their own dishes and cleaning their table when they’re done. When people are at home, these are all things they have to do for themselves. That is, unless they have a maid or a personal waitress.

Lastly, restaurants also give people an opportunity to eat food prepared by highly skilled chefs. Sometimes, even the best amateur cooks fall short of creating the type of food that a well-trained chef is capable of creating. That’s because these professionals have had years of training and experience. That’s why they are able to offer their customers food items that can’t be easily duplicated.

In 1979, the cafe started covering its walls with rock and roll memorabilia which became an identifying tradition worldwide. This Rock and Roll genre brings an air of absolute fun and freedom. Consisting of hard rock fashion, leather and the color black, it drives to express the freedom of individuality and wholeness. The largest Hard Rock Cafe is in Orlando. Currently, there are 120 cafes in 40 countries worldwide. It belongs to the one of the most successful and noted companies worldwide. It strives to be one the best when it comes to experiencing music, dining, and fun all rolled into one. The demands of a Hard Cafe franchise are broad and very professionally acclaimed. It supports its league of uniqueness and adversity

By May 28 2009, Hard Rock international decided to conduct plans to open a 20,000 square feet, 500 seat HRC on Hollywood Boulevard in Los Angeles California. This new concept restaurant provides live concerts and a limited retail store. It covets more opportunities to would be dealers on that specified franchise basis. The Hard Rock charter allows for franchisees to create their own identity and has proven over the years that it is a company worth considering as it spreads quality services and entertainment to the world market.

Acquiring a franchise, allows you to participate in one of the most successful brands anywhere. It is over 120 cafes in 40 countries and therefore provides you a great exposure to the expanding customers base recently reaching 50 million a year with over 12 million logo items sold annually.

Franchise Cost:

  • 3-5 million total investment
  • 5% royalties on food sales
  • 10% royalties on all merchandise sales

Hard Rock Café offers assistance from sight location to marketing, consulting, development and advertising.

When it comes to merchandising, the cafe is sought around the globe by satisfied fans wanting to consistently visit your cafe. Over 40% of the company’s annual revenue comes from merchandising sales. An exclusive line of merchandising items for sale can be added to your restaurant revenue.

The Hard Rock family is composed of 7,000 staff worldwide. It was also awarded, most sophisticated staff training program in the industry, giving you confidence of reduced staff turnover, good quality staff recruitment and low cost self enhancement.

When looking to start any business it is important, particularly considering today’s market, that you look for specific ways to cut minimize or reduce overhead and risk. Any business is going to have risk, but it is important to have a full understanding of the amount of investment, startup cost and “ROI” (Return on Investment).

Bali is a city with a laid back atmosphere. You can revel in its dreamy landscapes. In South Bali, you can go a bit farther to the beach town of Seminyak. It is the next town located at the north of Legian. You’ll be engrossed in the luxurious ambiance of Seminyak. As another top scenic and tourist spot in Bali, Seminyak is more uptown and fashionable. You’ll find high-end spas and boutiques in Seminyak, considering that it is Bali’s shopping capital. At daytime, you can relax at the beach. It’s quieter at that time. But what makes Seminyak more attractive to locals and tourists alike are the high-end restaurants. Bring your dearest to wine and dine in Seminyak. It’s the perfect place to nurture your affections and passions for each other.

There are different ways to dine with your beloved in Seminyak. Your dream date comes true in this romantic and sophisticated paradise. Here is a list of the romantic restaurants in Seminyak:

  • Lestari Grill and Pasta. Here is the ideal place if you want to indulge in a fantastic gastronomic delight while wooing your beloved. When in Bali, they say you can’t miss this dining destination. The restaurant serves classic European grills and pasta with a touch of the Asian influence. Lestari is found at the heart of Seminyak and it is known to deliver perfection to your table. Foods they serve are grilled according to your preference, but save some space for their lip-smacking desserts as well!
  • Ku De Ta. Dining experience in the beach front Ku De Ta is unsurpassed. Dine while you are surrounded by the fragrance of the fresh ocean water. The view of the astounding Indian Ocean will take your breath away as you savor the restaurant’s mouthwaterining meals. As you are satiated, you might even be tempted to walk along the beach and dip your feet in the sand.
  • The Restaurant at the Legian. This is the place to be if you want to dine Asian, French, European and contemporary cuisine. If you’re a health buff, you can ask for their gluten-free options. Dining at the Legian is a spectacular setting. With their varied selections at the menu, but not too many to choose from, dining is made easier. When in Bali, visit the Restaurant at the Legian for a beautiful location with a touch of paradise.
  • K Resto. This restaurant is known to be the most upmarket of all the beach restaurants in Seminyak. The menu at K Resto is classy. It ranges from Indonesian cuisine to other Asian dishes. You’ll have selections from cheaper standards to the most expensive ones. How about the feeling of eating at the beach with your toes in the sand? You’ll find it at K Resto in Seminyak.
  • Metis. This is where you get the best of Bali when it comes to French dining. The location is so romantic that swooning over your partner comes naturally. On the way to this splendid paradise of a restaurant, you’ll pass by pretty gardens with full-size lotus ponds. If you’re a foie gras enthusiast, Metis is the perfect romantic restaurant to visit in Seminyak.

Empire Steak House is located right in the middle of all the action surrounded by Rockefeller Center and Radio City Music Hall, it’s got a great location in midtown. Upon our arrival, we were warmly greeted by the manager who took us to our table. The decor in the restaurant has a typical steak house feel, it’s warm and inviting, and somewhat reminiscent of a 1930’s speakeasy.

Shortly after being seated, our server Burim, came over with menus and offered us the wine list. They have a nice selection of wines including a very reasonably priced wines by the glass section. We opted for the Pinot Noir (I believe it was from California) which is currently my favorite red wine, and I was not disappointed. It was light and fragrant with some berry notes, and paired very well with my steak.

The menu had a lot of the typical steak house options along with seafood and even some pasta selections. I decided to go with the Baked Clams as an appetizer and the New York Sirloin Steak. P got the French Onion Soup and the Ribeye. I really wanted to try the Porterhouse for Two (as after many years of steak tasting, I’ve finally come to the conclusion that this cut is my favorite), but I prefer my steak rare which is a little too bloody for my husband’s taste! We also went for some of the traditional steak house sides – Creamed Spinach and German Potatoes. While we sipped our wine, and enjoyed the ambiance I noticed a bottle of homemade steak sauce on the table, and was intrigued by its rather reddish color and looked forward to trying it when my steak came.

It didn’t take long for our appetizers to come out, which was perfect because I was famished! I had been starving myself all day just to enjoy this meal. Now, baked clams is not a dish that I get very often, but when I saw them on the menu something about them just called to me. They were good – the clams had a nice consistency, and the lemon really brightened the flavors. P’s French onion soup came piping hot filled with gooey cheese and tasty onions.

Our server, Burim, was great and frequently came to check in on us and see how we were doing. He was very attentive without being over-bearing. I also really liked the fact that when I had finished my clams, which I finished quite a bit before P finished his soup, they waited until he was done to clear both plates at the same time. This is a huge pet peeve of mine, and is a lost art in most restaurants.

And now for the steaks!

My sirloin steak came on a sizzling platter from which our server neatly cut up and served to me bit by bit. Every time my plate got close to becoming empty, he’d magically appear and load some more onto it. And for those of you that know me, I can never say no to seconds:) {or thirds, or fourths… } My steak was nice and rare for my first portion, but I noticed that by the time I had my second and third servings, it had continued to cook since it came out on such a hot plate. By the time I finished it, (yes I ate the whole thing and believe me it was huge!), it had turned to more of a medium rare. The steak was tender and had a nice sear on it, but could have used a bit more seasoning. I also got to try the homemade steak sauce, which I thought was quite unique and very different than what I had seen at other steak houses. It definitely had more tomato sauce in it, and I detected hints of horseradish. It somewhat reminded me of shrimp cocktail sauce (which sounds strange), but I thought it was very good, and gave the steak a nice kick. I thoroughly enjoyed the creamed spinach, as I always do! The German potatoes reminded me of a homestyle breakfast potato of sorts with some sautèed onions, but they came out a bit dry.

P’s ribeye was huge! You certainly get your money’s worth with the portion sizes at this steak house. He couldn’t even finish the whole thing, and ended up taking the rest home where Nico (our dog) was lucky enough to inherit the bone after daddy finished up all the meat. The ribeye was also tender, and cooked to my husband’s liking, but he felt it lacked some seasoning as well.

We were both pretty stuffed at this point, and when our server came by with the dessert menus we sadly had to decline. But Burim did not take no for our final answer! A couple minutes later he appeared with a dessert sampler, featuring the New York Cheesecake, a Chocolate Mousse Cake, and their homemade whipped cream. How could I resist?!

Needless to say, I didn’t resist! It’s for the good of the blog right? And I couldn’t NOT eat it…
I loved the presentation with all the chocolate and raspberry drizzle and powdered sugar all over the plate. I’m not usually a big whipped cream fan, but this homemade one was really delicious! It was so light and airy, and was amazing with the sweet chocolate and raspberry drizzle!

This was a sweet ending to a lovely dinner. I must compliment our server Burim who did a fantastic job, and made us feel right at home. All of the staff made us feel very welcome and were very warm and friendly – great service over all. Thank you Empire Steak House for inviting us to enjoy your restaurant!

  • Animals that are dead before it is slaughtered
    According to the teachings of Allah dead meat is forbidden regardless if it is a sea or land animal. It is considered impure to their religion and should not be consumed at all costs.
  • Animals not slaughtered properly
    When slaughtering animals, it should be done in a way that the four main arteries: jugular artery, jugular vein, food pipe, and windpipe are cut off completely. It’s not enough if the arteries just split open, so it must cut off the neck.
  • Blood
    Consuming blood is considered impure in Muslim, so ensure that the food is cleansed off any blood before cooking. Be certain that the foods are properly cooked because meats that are not cooked well enough can still have blood in it.
  • Alcoholic Drinks
    Alcoholic drinks are considered Haram because the process of fermentation is seen us unethical because it produces intoxicants. This is no exception to cuisines that were prepared with alcoholic drinks.
  • Selecting Halal Caterers
    Catering services facilitators should be well aware of the people attending the event and know the most common choice of food. Professional Halal caterers adhere to Islamic and Muslim dietary laws; therefore, it is important the buffet catering services provider is fully competent in dealing with Muslim laws to have a great Halal buffet dinner.

Ensure that the company is Halal-compliant. All meat should be in compliant with the Islamic law. The caterer is only allowed to buy meat that has been slaughtered by cutting the throat. Meats should not be carrion and should contain no blood when served.

Another important factor in selecting Halal caterers is that the foods should not contain any pork product. Other than pork meat, a Halal buffet diner should not contain pork fat when frying food. It is considered cross-contamination when tools and machines were previously used with pork products.

There is no point in hiring a caterer that does not adhere to Halal guidelines. Gather all the necessary information available in the chosen Halal caterers. Don’t risk having food served with non-Halal caterers and those that do not offer the things needed for the event. It will only get expensive in the long run.

Check prices and compare it with the budget for the event. Some Halal buffet dinner may be too expensive others come very cheap. It is essential to narrow down the choices to get the ones that offer the right services at the right price.

Based on the holly Quran, there are a few restrictions on what Muslim can not eat: pork, blood, any animal that is not slaughtered in the name of Allah and alcohol

So halal food is food that doesn’t violate the restrictions above.

Most non-Muslims know that Muslims can’t eat pork but very few people understand that halal is more than pork-free and alcohol-free. With the exception of seafood, any animal that is not slaughtered in the name of Allah is not halal. Chickens, cows, lambs, or turkeys can be non-halal when they are not slaughtered according to the Islamic guidelines. The Islamic guidelines require animals to be slaughtered by making incisions at the front of their throats using very sharp knives. The incisions should be deep and cut into the carotid artery, wind pipe and jugular veins to release all the blood from the body. The meat can only be consumed/processed after all the blood is drained from the body. When slaughtering an animal, the head of the animal has to be aligned to face the Qiblah and the butcher should utter a prayer “in the name of Allah”

With the growing demand of halal meat worldwide, more butchers are training to obtain halal certificates. Halal restaurants should obtain their meat supplies only from certified Halal butcheries.

Apart from getting the meat from Halal suppliers, food preparation is also important in determining whether or not a dish can be classified as halal. Any kitchen utensils like knives, spoons, baking tray or plates that have been previously used to prepare non-halal food should not be used unless they have been cleaned properly according to the Islamic guidelines.

Chefs should also refrain from using alcohol (wine, sherry, lager, etc) in their sauces. While people may argue that most of the alcohol will evaporate once the sauces are flambéed or simmered down, a lot of Muslims will not eat anything that has been “touched” by alcohol.

While it takes a great effort for restaurants to serve halal food, the demand is growing so rapidly that a lot of restaurants and food manufacturers do not mind doing the tedious process.

The place was totally charming; quaint, serene (on a Saturday afternoon), and clean. The dining area was not large, there were only seven tables, but neither did it feel cramped. The owner sat contentedly at the bar while some lovely Thai women, some of them wait staff, and one with a child, lingered toward the front in quiet conversation. The menu, scribbled on a blackboard was not entirely convenient but charming nonetheless. We studied it for about ten minutes before ordering.

Subsequently, I did a bit of ‘after-the-fact’ research and found that critics refer to Le Bouchon as ‘Bangkok’s most authentic French bistro,’ and the top regular dining spot for most local Gauls’.

The blackboard menu, I’m told, never changes; it displays a number of classic French dishes. Begin with warm a goat cheese salad comprising three aromatic chunks melted on grilled French bread set atop plentiful lettuce doused in vinegar and oil. Foie gras ravioli with port wine is a tender and melt-in-the-mouth sensation, and the perfect appetizer to stimulate the palate. Main courses at le Bouchon are surprisingly generous. A real treat, frog legs is fried in garlic and served with potatoes and sauteed vegetables, while lamb shank is a large cut of flavorful meat cooked to juicy perfection, topped with white bean sauce and surrounded by roasted potatoes and vegetables. There is a tempting range of traditional desserts that includes creme brulee covered with a very crispy layer of caramel over a rather fluffy vanilla-flavored custard. Mousse au chocolate is sinfully rich and served in a bowl made of edible waffle.

It has become conventional wisdom to love Le Bouchon, which according to another respected critic, is now a Bangkok institution. The restaurant has served mainly Lyonnnaise food to discriminating patrons for over ten years. And it’s unlikely success is due, in part to its questionable location in the heart of Patpong, one of Bangkok’s most well-known red-light districts. The combination of well prepared, down-to-earth French fare combined with the quintessential, sensual Bangkok vibe evokes a charm that few other restaurants can really manage to equal. The narrow, dimly lit dining room typically populated by French-speaking customers and conjures an oasis amid a bit of chaos; the hand-written blackboard menu featuring “specials” that never change signals some sort of old-world attitude. And the charming and attractive all-female wait staff reminds diners that they are really still in Bangkok.

My experience at Le Bouchon was decidedly pleasant; made even more-so by my friend’s inclination to pay for my enjoyable meal. If Le Bouchon is to be the venue, I’m looking forward to returning the favor!

37/17 Patpong Soi 2, Surawongse Rd, Bangkok 10500