Archive for the '餐廳經營' category

新鮮自然食材,躲過食安風暴

十一月 16 2014 Published by under 飲食文化, 餐廳經營, 餐飲知識

黑心油、羊肉變豬肉、布丁裡面沒有蛋,

連小學生在作文裡面都寫著"以為下地獄才要吃廚餘,卻沒想過原來從出生就開始了"

台灣的社會到底怎麼了?真的賠錢的生意沒人做,砍頭生意卻一堆人搶著做?

 

“我發現,我不是對海鮮過敏,而是對它的生長環境與過度使用的生長激素過敏”

一句話,點出了許多人可能都沒發現的真相,

廚子市場主廚Kim,一頭利落短髮及堅硬的口吻娓娓道出新鮮自然食材的重要性,

因為往年長期在中國大陸打拼,長久下來身體也亮起了紅燈,

“以前不會過敏的東西,現在一吃到就起變化,才知道毒物一點一點的累積真的很可怕”

後來深入歐洲藍帶學校 Fe’rrandi學習廚藝,從那開始感受當地文化、吃當地的菜,

所有食材來自當地、了解生產加工過程,食材在地化、新鮮其實就是健康美食。

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回到台灣,開始廚子市場的營運,問Kim為什麼叫市場而非餐廳,

“因為想讓連廚師一樣挑嘴的人,都能輕鬆走進來啊"

概念其實很簡單,Kim想將餐廳打造成一個outdoor market 的氛圍,

雖然賣的是正經的法國菜,但更想帶給客人的是一種悠閒愜意的用餐環境,

牆上的menu of the day, 大多是當日Kim到基隆或宜蘭市場現挑的海鮮,

“我要確保食材是乾淨、舒服的,今天有什麼新鮮食料,我們就吃什麼”

Kim對每日食材的想法,對我們這些長在外用餐、愛嚐鮮的其實更可以說是菜色可以天天變換。

 

問到目前為止有沒有什麼讓Kim覺得堅持這些真的很值得?

“今天才有位客人特別稱讚了油封鴨一旁的豆子真的很好吃”

我可以看到那閃過Kim臉上的一抹驕傲微笑,

不了解油封鴨的人或許不懂,但其實在台灣,一旁的配菜-豆子(大部份都是罐頭來的)

在這,則是將乾燥後的豆子重新浸泡、再烘煮、過程繁複卻是對自然食材的一份尊重。

另外,這裡也特別介紹了烏骨雞的雞蛋,甜點師傅 Mandy笑笑地說,

烏骨雞在野外奔跑、壓力也較少,蛋腥味自然也減少,

對於甜點好不好吃,"蛋" 扮演了重要的角色,

選擇當季盛產的水果新鮮熬煮醬汁、則讓甜點滋味跟豐美。

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最後對於最近沸沸揚揚的食安問題,

“自己肯吃自己認同的餐廳食物,怎麼會有食安問題?”

Kim提出了她的見解,也闡述了她對廚子市場食材把關的信心,

秉持只有自己能吃的東西才會送到客人桌上,

我想,會有更多人願意走進這間打破法國菜好貴又門檻好高的健康"市場"。

 

後記: 

“一般人說吃飽好想睡其實都是味精在作祟,乾淨食材做出來的食物才不會讓人想睡覺呢!” 

Kim半開玩笑地說,她常跟店裡的夥伴如果你半夜睡不著真的不需要靠藥物,

也許吃一點味精就能讓你睡得很好,但上班前千萬不要吃!

聽起來好笑,但也點出了她真的對乾淨的食材很在乎!

 

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中式鹹點搭配清爽啤酒,你試過了嗎? – 點水樓桃園店

十二月 25 2013 Published by under 餐廳經營

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現代人生活中充滿了各種壓力,是不是,總會有種想要逃離公司主管、擁擠的捷運、頻繁的應酬…

不論是工作壓力太大需要放鬆一下,受夠了擁擠緊繃的生活…
你還以為所謂放鬆只能下班跟同事用酒精麻痺自己嗎?
快跟著玉子燒一起脫離酒精的束縛,轉換一下,啟動陽光模式!!
講到小籠包,大家可能會直接想到鼎泰豐,
不過除了鼎泰豐,台灣還是有許多另外有特色的小籠包店,
今天要介紹的點水樓就是其中一家。
點水樓,是相當著名的江浙菜名店;目前在台北已經有三家分店,另外桃園分別在龜山工業區和南崁也分別有分店。
這次來到的就是位於桃園龜山工業區,點水樓桃園店。

桃園店位在桃園龜山工業區中,餐廳其實是在南僑觀光工廠中,所以到達龜山工業區後只要依照南僑觀光工廠的指標就可以到達。

還好日前有先透過EZTABLE網路訂位,就不用在現場大排長龍。

另外,2013/12/31前,透過EZTABLE訂位到桃園店或南崁店用餐,還可以享有獨家的好禮

 

南僑觀光工廠中,除了點水樓,另外還有以啤酒聞名寶萊納餐廳;還有不得不提的,南僑集團非常有名的讚岐烏龍麵「本場流專業麵店」。

這裡非常適合週末假日帶著小朋友或者三五好友來這裡走走逛逛,從台北出發約40分鐘的車程;

除了可以參觀體驗觀光工廠,餓了還有多間餐廳可以選擇,除此之外還可以報名特殊的體驗!到底是什麼呢?繼續看下去就知道了。

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由於餐廳在工業區中,平日的中午也有很多附近的上班族會來這裡用餐談生意;假日的話變成爸媽帶著小朋友親子吃飯的好地方。

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除了開放的空間,也有包廂,提供獨立的用餐空間

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詳細的菜單,可以參考官網詳細菜單
因為是第一次來,所以就點了一些網友推薦的經典菜色

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 小籠包

首先,當然要先來個經典的小籠包
小心爆出的湯汁,絕對是要一上桌立馬進攻的對象

也有許多網友推薦九層塔口味的小籠包,下次來一定要試試

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蔥油餅

特別選用來自宜蘭的三星蔥,且事先針對蔥進行調味,大口咬下卻不油不膩。

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紅糟酥魚

外酥內嫩,採用紅糟搭配胡椒與辣椒調味,讓你一口接一口停不下來

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 蝦仁燒賣

每顆燒賣都含有一整顆的蝦仁,一入口可以先嚐到蝦子的鮮甜

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炒雜菜

據說是南僑集團會長特別喜歡的一道菜;結合多種蔬菜,色香味皆備。絕對推薦給平常吃太多大魚大肉你

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奶皇包

內餡甜而不膩,這絕對讓你暫時忘記體重機的數字,吃了還要在加點一份。

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寶萊納啤酒

玉子燒出來怎麼可以沒有點啤酒,這邊特別提供同樣屬於南僑集團的寶萊納啤酒
還是比較偏好黃啤酒,沒有苦味還帶有淡淡的麥香,非常順口

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在點水樓桃園店,你除了吃的到爆湯的小籠包,你還可以自己動作做。
穿上圍裙,是否自己也化身成小當家,來做籠打開就會發出閃光的小籠包吧

 

未成年請勿飲酒

 

本次最白爛:啤酒喝到是麥的香味不是奶茶的麥香唷

 

官網介紹:

點水樓桃園店是位於桃園龜山工業區內的南僑觀光工廠園區內,本店於 2012年6月開幕營運,本店外觀採中國風庭園屋簷的設計,有中國古意的展現,讓用餐環境之優雅更顯得極為特別;入口處牆面上有個代表祥瑞之氣的龍形造壁,更顯得餐廳之氣勢不凡。
進入餐廳後,看到的是將近 300坪的寬敞舒適的用餐空間,並且能夠讓超過200人在餐廳內盡情的用餐也不會覺得擁擠,特別挑高的用餐區,也讓客人用餐時享受舒服的用餐環境,不會有任何壓迫感。除了現場的餐桌外,另外還有美景包廂及活動包廂為客人提供專屬的包廂服務,是商務宴客及家庭聚餐的好選擇。

 

地址:桃園縣龜山鄉興邦路35號(龜山工業區)

營業時間:11:00AM~21:00PM

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探訪Kiki Thai 松菸店

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位於松菸誠品2樓的Kiki Thai 是餐飲市場的新熱門餐廳

Kiki Thai打造的是把泰式家常菜透過用心的手藝傳達給懂得細細品味的消費者

首選新潮且引領文青氣息的松菸文創園區為開設店址

從餐廳環境設計到菜色的提供,步步都令人驚艷不已!

 

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文雅風格的藝術黑白地磚襯托出古典氣息的品味!

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典雅的擺飾品,皆是餐廳老闆至泰國精挑細選搬運回來的!韻味非常獨特~

 

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除了一般座位外,餐廳也提供較為隱密性的包廂圓桌座位,預約由此進入!

 

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浪漫的落地窗景非常適合在悠閒的下午佐一杯卡布奇諾,配上一本好書

找個舒服的角落與自己獨處…

 

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 朦朧的燈飾就像飄浮般的氣球光芒四色在優雅人文薈萃的空中!

 

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盤飧菜色道道經典美味!

Kiki Thai的家常泰味就像自家廚房端出一般那樣平易近人但又不失品味…

 

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 Kiki Thai同時也提供品酒師精挑細選的紅、白酒

讓三五好友相聚時不失把酒言歡之雅興….

 

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 窗景看出去的活力台北

在繁忙的城市中感覺到有了藝術的色彩,人文的溫度…

 

Kiki Thai 令人內心由衷體會到不僅是餐廳,更是有文化內涵的朋友!

邀您空個時間,品味不一樣的人文泰式溫度!

 

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 williams(威廉斯)

Business Development

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How do restaurants create a rapport with customers?

九月 30 2013 Published by under 經營兩三事, 餐廳經營

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According to psychologist Abraham Maslow’s hierarchy of needs, people have five basic needs: physiological, safety, love/belonging, esteem and self-actualization.

From the restaurant industry’s perspective, that means if customers are treated with courtesy and friendliness from the moment they enter a restaurant to when they pay the bill, then they will be happy. It’s a financial transaction, but they’ll feel that the experience was more than just buying food.

It’s not difficult to show respect to your customers, but it leaves an indelible impression. All you need to do is remember the name of each guest, greet him or her with a smile and display other common courtesies. Hong Kong writer Anita Leung once said, “I like returning to my favorite restaurants because I am treated with courtesy. The waiters call me Ms. Liang from the beginning to the end of my meal, and I always feel respected. For example, if my seat is not in an ideal location, I can swap it immediately for a better table.”

All guests expect the same kind of service as Ms. Liang. Managers know it is common sense to treat every customer with deference, no matter what kind of restaurant they operate.

If you want to prioritize guests, don’t forget to treat each person as an individual with particular needs. At one restaurant, a guest ordered a bottle of French red wine after his meal. The waiter asked, as usual, if the guest wanted him to add some Sprite to the wine. The guest replied, “Yes, but let me do it myself this time.”

When the waiter turned around to get the bill, another server came over. Not having heard the customer’s directions, he poured two bottles of Sprite into the wine. The guest was extremely displeased and said, “I already told you, we wanted to mix it ourselves, because not everyone at the table wants Sprite in their wine!” This made the atmosphere in the restaurant extremely tense. Fortunately, the original waiter ran over immediately and made a sincere apology, thereby appeasing the customer.

Maybe this seems like it was just a small misstep, but it made the guest feel as if his request had been ignored. Some waiters just do whatever they are accustomed to do, and if Sprite in red wine is a popular drink, they will just assume all guests at a table want a glass. But this means some people will be dissatisfied and feel as if they have been overlooked.

The service industry requires a lot of patience and attention to detail. If a waiter carefully takes each person’s tastes into account before he starts mixing drinks, then he can avoid making this kind of mistake.

Very attentive customer service is even more important for small restaurants that want to keep their regulars and cultivate new business within their communities. They have to look at their neighborhood, pay attention to their regulars and offer these customers’ special rewards, like coupons, preferred customer cards and special delivery services. These are all ways to ensure that you have a steady base of returning customers.

Some restaurants rely on unmarried office professionals or students living in dorms for most of their business. A restaurant owner should make sure to be attentive to these guests and ask them questions like “How does the food taste? Did you get enough to eat?” This creates a genuine rapport. If a restaurant acknowledges how busy a customer is, then they will feel like their hard work is being acknowledged, and they will want to return not just for the food, but also for the friendly faces.

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How to retain talented employees

七月 31 2013 Published by under 經營兩三事, 餐廳經營

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The restaurant industry is a service industry. The quality of your day-to-day operation hinges on whether or not you have employees who are talented and professional.

But the restaurant industry is also one of the most difficult industries in which to find and keep talented workers. This is a difficult profession and many managers skimp on employee training, which ends up obscuring each individual’s true potential.

Here are several reasons why it’s difficult to retain talented workers in the restaurant industry:

1) Achieving a sense of accomplishment is very hard: Opportunities for advancement are relatively limited in the restaurant industry and this is frustrating for employees. They have few opportunities for promotion and also have to deal with salaries that never increase. As a result, they have no incentive to improve their work.

2) Physical labor, low income: Building a restaurant’s business requires a lot of effort, but there are also a lot of barriers to growth, extremely intense competition, long hours and a lot of physical labor involved. But the financial compensation is comparatively low.

3) Even if goals change, the day-to-day work stays monotonous: The type of tasks done by each employee never changes, so there are never any new experiences or challenges.

4) Intense competition results in little opportunities to grow profits: The restaurant industry has low barriers to entry, so the marketplace is always competitive and constantly flooded with similar products. It can be hard to attract new customers and you can’t increase your earnings.

5) The service industry rarely evolves and it’s hard to enjoy a feeling of accomplishment: Restaurant owners should think about how large their own ambitions are, and then look for employees who share a similar outlook about their careers.

6) There are limits to the use of technology (or bosses who aren’t willing to invest in new equipment): A completely new POS system might cost an estimated NT$300,000 and a lot of restaurant owners are not willing to invest that much money. But that means there will be constant limitations in how the business is operated, including making it very difficult to change the menu.

7. No connection with customers: It may seem as if every day customers come and customers go, but employees are never able to establish a deeper connection with them.

8. Uniforms aren’t attractive enough: Younger employees are sensitive to their appearance, and some will even pick and chose their place of work based on whether or not the uniforms are good looking.

9.   They have a limited vision for the future, so they are not willing to invest in further study or training: If your employees don’t have enough incentive, then they will drift aimlessly. They won’t spend their spare time brushing up on new skills; instead they will just find ways to kill time.

10. Maybe there aren’t opportunities for further study or training: Many restaurant operators don’t provide enough education. Some may manage to create an entire training system, but for whatever reason are unable to implement it.

11. The restaurant industry is a hard road and if you don’t have close business partners it’s hard to continue: Restaurant employees often need to work morning and evening shifts, as well as rotating shifts on the weekend. They don’t have the same working hours as most people, and once they get married and start having children, it can be difficult for their families to accept their schedules.

Problem-solving

1) Find employees who have studied restaurant or hotel management, or the tourism industry: Graduates who studied the restaurant industry or hospitality management are already familiar with the ins-and-outs of operating a restaurant, so they are prepared for the challenges.

2) Persist in training: Have regular weekly or monthly off-job training sessions.

3) Make the promotion process transparent: If employees know how achieve different qualifications and promotions, it will give them something to work for.

4) Create a system of bonuses or give emotional support: A business manager needs to have an awareness of human nature, so employees will consider them a comrade. If a manager is willing to cooperate with their employees, than they will be able to retain those people.

5) Be a model for your employees:  Executives must set an example and they should have very high standards for their own behavior and work ethic.

6) Continue to expand and make it clear to employees that the company is growing: If employees can’t visualize the future of your company, then you will lose them.

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4 Reasons You Should Stop Using Email For Reservations

六月 10 2013 Published by under 餐廳經營

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While browsing restaurant Web sites recently, I noticed that quite a few of them offer an option to make reservations online. As it turns out, however, most of these are actually just forms that send emails to restaurant managers when they are filled out.

Even though these restaurants know that online reservations are the future of the industry, the fact that they are still using email for those reservations puts them at a disadvantage to companies that have specialized online reservation software.

When you use email, it’s extremely difficult to make use of the data you collect from guests.

One of the main drawbacks of using email forms is that you can’t use the data to grow your business because it isn’t stored.

If your restaurant’s managers have a way to store customer data, then they have the information available whenever they need it. When you plan a new promotion or activity, you don’t have to waste money on expensive newspaper or TV ads in an effort to attract people who have never eaten at your establishment. Instead, you already know exactly what kind of food, décor or service will help ensure that guests make a repeat visit. People who already like your restaurant are much more likely to return for special promotions.

Regulars are the customers who have likely already celebrated a special Valentine’s Day, had a marriage proposal, enjoyed a happy, carefree evening with good friends or celebrated a wonderful family reunion at your restaurant. If you are proud of your establishment, then you should know the best time to invite these guests back to make more cherished memories there.

A study shows that the “golden ratio” of returning to new customers is 85% return customers, 25% new customers. This ratio is the most ideal to ensure optimal growth.

Email reservations make it difficult to control the amount of seats reserved

When you receive a reservation via email, it means that you have to take the extra step of making a notation on your seating chart. But if you use reservation software, then all you need is a mobile device like your iPhone or iPad in order to manage seating.

That means restaurant staffers no longer need to worry about accidentally forgetting to note a reservation or losing a customer’s information.  As soon as a guest reserves a table or makes a change to the size of their dining party or their reservation time, the change will automatically appear on your iPhone or iPad and you will receive a push notification.

If there are periods of time when you have more empty tables or less seating availability, or you suddenly get a last-minute request for a large party, then your restaurant manager can whip out their iPad or iPhone and immediately adjust the seating quota as necessary.

Email reservations make it difficult to send out reminders

Sometimes guests will make a reservation, but because of last-minute plans will be unable to notify you of their cancellation. But unless a restaurant has enough staff to confirm every reservation through email or by phone, then the only option you have is to wait an hour or so until a guest doesn’t show up before you can give their seat to another customer.

If you use an app to manage your reservations, however, it can automatically send out a reminder via email to your guests, which will reduce your no-show rate. For example, EZTABLE’s online reservation service make its easy to automatically send out a reminder on the day of your guest’s reservation, which reduces the number of forgotten reservations.

According to our research, using automatic reminders and making cancellations convenient can reduce your no-show rate by  4%.

Email can’t tell your guests how to make a reservation

Even though many restaurant Web sites provide an online service that allows guests to make a reservation by filling out a form, these forms are usually non-customizable after they are online, which means that you can’t change them for special promotions.

Restaurants frequently offer new dishes, so why shouldn’t restaurants be able to make their reservation method just as flexible? Shouldn’t guests be able to see the latest offers from a restaurant at the same time they make a reservation? What if there is a new seat meal, or a special free Christmas dessert? What if there is a special menu for Valentine’s Day?

If guests can see what promotions are available at the same time that they consider making a reservation, then they are much more likely to reserve seats. This is why using reservation software is much more helpful than a simple email form. Reservation software can change as you launch new promotions and improve your operations.

Summary

If you use EZTABLE’s customizable reservation page, then you know how much better it is than email for keeping track of reservations. We strongly recommend that our clients who are still using an email reservation form consider switching to a reservation app instead.

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(Photo via Google, CC License)

 

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非看不可的餐廳日劇 – Dinner

六月 02 2013 Published by under EZ心情, 飲食文化, 餐廳經營, 餐飲知識

Dinner

 

 

大力推薦各位喜愛餐廳美食美酒(特別是有品味的義大利菜),對經營餐廳(包括在 Facebook 上玩 Restaurant City)有興趣的朋友們,一定不能錯過這部由江口洋介主演的日劇 “Dinner"。

我常跟周遭人說絕對不要把"開餐廳"當作是一件興趣好玩的事,不要認為煮一手好菜 = 會開餐廳,不要輕易的認為投資餐廳很容易賺錢。事實上,開一家有模有樣的餐廳是一件非常非常複雜的事情。做為一個顧客,我們通常只看到菜盤端出來後的樣子,但是一道菜背後的事先準備、分工製作、擺盤等顧客看不見的地方,卻掌握了至少 6 成以上一家餐廳能否持續生存在市場上的關鍵。整個製造鍊,從廚房的精密分工和品質控制,一直到前場的服務手腕拿捏和臨機應變,這其中的細膩度,皆是一般人無法想像的。

我曾經在 剖析成功餐廳背後的 DNA 這篇文章中試著用文字解釋,但日劇就是賞心悅目又好消化,"Dinner" 除了有俊男美女主角和經典日劇中老牌演員班底外,更重要的,它把兩個我認為經營餐廳最重要的靈魂,同時顧客也最容易忽略的關鍵闡釋的非常好,

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廚房的複雜精密和廚師團隊合作
江口洋介飾演新的料理長,擁有超凡功力,但個性不愛和人溝通有毒舌性格,對料理完美主義者,於是和餐廳舊有廚師群產生一波波衝突,從一個個衝突下的故事可以看出一家餐廳的後場廚房真的是一個複雜的專業管理工廠,也是一個偉大的群體藝術作品。

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桌邊服務的愛恨情仇和臨機應變
店長的女兒(倉科カナ)替病倒的父親打理餐廳前場,與接待客人功力超卓的接待長(中山裕介)一起面對處理每天因為各式各樣不同原因來到餐廳用餐的顧客們。這一個個客人的故事再一次證明我常說的,餐廳裡的用餐體驗其實是人與人之間的社交故事,是家庭同樂、商務討論、三五好友談心、情侶調情。絕對不只是為了找好吃的東西填飽肚子那麼表面膚淺。

這麼好看的日劇能不看嗎?日劇比韓劇好的地方在只有短短  11 集,劇情節奏快,花一個週末就可以看完。到那裡看?或許這裡找得到:)

註1 :  7年級後段班跟八年級的社會新鮮人特別一定要好好看第七集,相信你們會變更成熟!
註2:對網路業 & 餐飲業同時有濃厚的興趣? EZTABLE 正在邀請更多人才加入我們

 

 

 

Alex Chen,
Co-Founder & CEO, EZTABLE Inc.

No responses yet

Yes,I do! 求婚來這就對了~Bistro302

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一走進這家餐廳整個就先被闊氣給震攝住!

這家位於竹北的餐廳一整個就是可以用闊氣來形容~

但闊氣只是吸引你目光的格局

最重要的是那浪漫的氛圍與空間

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迎賓長廊的階梯牆上輪播著餐廳的經典菜色

每一道菜都好好吃的感覺…

內心不由自主燃起食指大動的渴望~

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迎賓沙發是貼心留給等候座位或朋友的客人

牆上的風景照是美麗老闆蘇菲遠赴美國奧勒岡州 Oregon酒莊為餐廳選酒時所拍攝的照片

老闆蘇菲對顧客的貼心與用心從許多細節中便可得知…

店內除了可以品嚐到道地酒莊的葡萄酒外

也備有知名的Gordon Biersch鮮釀啤酒

哇~真是太過癮了!

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華麗的吧檯

默默的把我吸引過去

坐上高腳椅,點一杯whisky

聽著Jazz Music

遠望窗邊的窗景

ou~ so relax…

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這道闊氣的藏酒牆就是老闆蘇菲遠赴各國酒莊精挑細選帶回來的

愛品酒的老饕一定要啜飲一杯道地香醇的葡萄酒

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老闆蘇菲說,很多客人訂位都指定要靠窗的位置

但來過Bistro302的客人就知道,其實不用特別指定

每個位置都是靠窗位置,每個位置都有浪漫的窗景

so romantic…

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這個位置是超熱門情侶指定座

白天看著綠意盎然的萬坪公園景色,晚上看星光點點的夜景

好像在拍偶像劇啊…

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另一處的私密包廂,跟姊妹淘聚會聊八卦

這個位置再適合不過了!

老闆蘇菲告訴我說,餐廳會設計在2樓是別有用心的

因為這樣才能讓賓客襯著窗景綠意舒心的品嚐美食啊~

設想真是周到!

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軟實的手工麵包沒有添加任何人工配料

使用日本麵粉及蜂蜜去培養酵母發酵而成

配上香濃的奶油,好紮直的口感…

是小朋友的最愛

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道地歐陸做法的南瓜濃湯

採用真材實料的南瓜打成汁熬煮,無添加麵粉、太白粉

配上印度香料,最後佐上橄欖油

整個香味在口腔中釋放

好美味…

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多種菇類混和熬煮的蘑菇濃湯

味道特別香濃

上面淋上一層酸奶

喝起來味覺特別細緻~

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陽光凱薩沙拉

舖上帕馬森起司再佐上為底的檸檬汁

吃起來口感特別清爽~

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羊膝骨清燉蔬菜義大利麵

將羊膝骨的膠質和進義大利麵裡

撒上手工一絲一絲拔下來的羊膝骨邊肉

豐富的膠質在口中化開

有種說不出的特別口感…

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香烤大蝦拼生煎干貝

選用澳洲大蝦與北海道帝王干貝

肉質鮮甜,口感紮實軟嫩

風乾番茄提味,再佐上番紅花特熬醬汁

美味極了!

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 巧克力火山熔漿蛋糕

將香濃巧克力布朗尼裹上明治冰淇淋

冰與火的融合在口中釋放,有種說不出的快感…

這絕對是女生們的最愛~

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夜幕低垂

Expresso的濃醇咖啡香點綴了撒上一絲浪漫的夜光

看著窗外的夜景,有種矗立在巴黎左岸的心情….

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晚上的Bistro302

就像換了一套晚禮服

將浪漫的氣氛升溫了…

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夜晚的Bisto302紙醉金迷

好喜歡這樣的氛圍…

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華麗的吧檯如同伸展台一般換了時尚的金裝

像似個大明星在現場走秀一樣!

這一餐讓我好難忘整個充滿在餐廳裡的味覺、聽覺、視覺的種種體驗

不要說是告白了,把未婚妻直接帶來這求婚

直接高呼 『Yes!I do! 』~

Booking1

 

 

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williams

Business Development

(image by williams)

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The Secrets of a Michelin-rated Chef

四月 15 2013 Published by under 餐廳經營

Chef’s-Table-at-Brooklyn-Fare

Working in the software and services sector not only gives us the chance to talk to restaurant managers, but to hear stories from the chefs. While most people can cook something to fill up a hungry belly, perhaps Remy in Ratatouille put it best when he said: “Anyone can cook, but only the fearless can be great.”

So, what’s the difference between an ordinary chef and a Michelin-rated one?

Stanley Yen, the GM of the Landis hotel, recently wrote an article called “Education Should Be Different” in which he recalled a story from the younger days of Chef Andre Jiang, giving some insight into the secrets of a Michelin-rated chef. Who is Andre Jiang? On paper, he’s not particularly noteworthy: he grew up in Taiwan, and later tested into the F&B program at a technical college. But once he’d graduated, his enthusiasm and dedication took him on an amazing adventure:

In 1996, at the age of 20, he became head chef at the Regent Hotel Brasserie.

In 2006, at the age of 30, he was profiled by the Discovery Channel as one of the “Top Young Asian Chefs of 2006”, and was listed as one of the top 150 chefs in the world by the Relais and Chateux guides.

In 2010, at the age of 34, he took charge of JAAN par Andre in Singapore, listed as the world’s 39th best restaurant.

Focus

You’ll often hear me say “focus”, because each person is like a lamp: focusing makes you brighter. You can’t shine when you’re distracted – the lamp light becomes diffused and can’t sufficiently illuminate the subject.

We’ve discovered a serious problem in the modern world. Everyone wants to do everything themselves but thinking about too many things leaves you distracted. This weakens your focus. Practicing something for 30 minutes will have a vastly different result than if you practice for eight hours, but this requires intense focus.

Several months ago, I attended the graduation exhibition at the Singapore Academy of Arts. Some of the work on display were overly complicated and showed signs of the students having invested too much technique. Better results could have been achieved through a simpler approach. I told them, “Piling up technique upon technique shows that you lack confidence.” For example, I really can’t cook red peppers, so you’ll never see them in my restaurant.

Passion

Cuisine isn’t just something to fill the belly, it’s an experience – a journey. It’s the journey that makes eating an adventure – not the food.

Lots of people think I’m different from other chefs. I’m passionate about art, not just cuisine. I also love sculpture and painting and pottery. I personally made every plate used in my restaurant. In the process of cooking, I see a larger context. Every dish is a work of art and every decision, every step is important. How shall it be plated? How should it be cut? Each of these choices is a critical artistic decision.

Cuisine is my light, my language. My focus is on the cuisine, my light shines on it – this is how I communicate with others.

My responsibility isn’t just to cook food – it’s to pursue artistic excellence. Cuisine is an artistic form of language. Every day, I buy the ingredients, touch them, smell them, and listen to them tell me how they should be prepared. It creates a chemical change between me and the food, like a kind of ritualized dialogue, inspiring me to create.

Perserverence

I often meet young people who become easily distracted, always worrying about what other people think. Is this fashionable? Is this price too high? Can this be mass produced? Does this have legs? I’ve never thought about these things. I’m not smarter or more talented than other people, I just work hard to do things well. Seven years ago in France, I worked 20 hours every day, starting from peeling potatoes and sweeping floors. I never felt it was too hard. This is just the path toward my goal. There’s something I want to do, and this is the price to be paid, so I accept it. If you want to get from A to B, the road between them may be short or long, but you still have to walk it. It’s really quite simple.

If, during your training, you feel like you’re sacrificing something, it’s a sign of flagging enthusiasm. Excellence isn’t something you let others define for you – you have to define it for yourself.

 

Maybe these weren’t the “secrets” you were hoping for. But then, were you hoping for a secret or a shortcut? Just maybe, the root of success is in recognizing that there are no shortcuts.

(Photo via Google, CC License)

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By GK

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傑米‧奧利佛 上菜囉!

英國型男主廚傑米‧奧利佛(Jamie Oliver),是餐廳經營者、英國名廚、革命份子

從八歲開始,就在父母親於英國所開的酒吧餐館裡幫忙,畢業於倫敦西敏寺餐飲學院

對於烹飪有著滿腔熱血的熱情,時常穿著T恤牛仔褲,就在廚房裡手忙腳亂的做起菜來

材料份量很隨興,你還以為他在亂搞,但在最後一刻就是會變出讓人驚訝的好菜色

因為重視飲食健康而引領時下的父母親在孩子的學校裡掀起了一場飲食革命!

他就是『型男主廚 傑米‧奧利佛』

 

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(傑米‧奧利佛 15分鐘上菜)

收看他的節目,你會感覺他把烹飪的過程搞得很像在表演一場秀!

你可以說他是在教你料理一道菜,但也可以說他是在引領你怎麼享受做菜…

 

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曾經有位老頭在街上對他大吼!「喂!你這個傢伙給我過來!

都是因為你害我每個禮拜晚上都要待在該死的廚房做菜

因為我老婆說如果電視那個金髮的男孩做得出來,我一定可以做得出來

我恨不得往你腦袋敲幾下!」接著語氣變溫柔的說:

「不過,我現在已經很熟練了,變得很愛做菜,所以,謝了老弟!我服了你。」

 

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2002年,他開設一家名為「Fifteen」的慈善餐廳,在那裏訓練了15名貧窮青年成為廚師

類似的主題餐廳已在英國瓦爾康、荷蘭阿姆斯特丹、澳洲墨爾本等地成立。2003年還獲得英國女皇授予不列顛帝國勳章

他運用自己的影響力發起改善兒童營養午餐的「好好餵我」運動,促成英國政府撥出預算解決學校餐廳的問題。

 

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很多人說,你得要花很多錢才能做出好菜,需要各式各樣的刀子、鍋子、機器和昂貴的食材

傑米‧奧利佛 認為這簡直是胡說八道!看看世界上好的料理,都是鄉村料理,像是義大利、西班牙、印度鄉村料理

甚至不需要花什麼大錢,將剩餘的食材,加上一點常識,兩個堅固的鍋子,一把銳利的刀子,再有個烤箱,就很完美了!

這就是 傑米‧奧利佛 的灑脫,因此吸引很多觀眾追隨他的烹飪風格!讓人從做菜到品嚐都是享受…

 

EZTABLE為你提供好餐廳、熱情分享生活品味

歡迎訂閱!我們的好品味都在EZTABLE IDEAS

 

Williams(威廉斯)

Business Development

(image by jamieoliver.com)

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