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    Success In the Asian Eatery
    Success In the Asian Eatery
    Success In the Asian Eatery
    Ebook209 pages2 hours

    Success In the Asian Eatery

    By Vincent Gabriel

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    About this ebook

    This book is written for the Australian, American, European eatery owner who wants to cater to the 8 million Chinese who tour these countries and the 5 million Indians who travel.

    I have taken the approach of modern contemporary cuisine that Chinese and Indian tourists will want to eat and towards that aim I have included:
    A tutorial on spices used
    A food stop on interesting food that Asians like

    I have left out other cuisines of the Asian continent that are equally important and special like the cuisines of the Japanese

    the Malay

    the Arabic

    the Thai

    the Burmese

    the Vietnamese

    My wish is that you enjoy yourself, serving the best food to people seeking the comfort food of home.
    LanguageEnglish
    PublishereBookIt.com
    Release dateApr 26, 2016
    ISBN9781456625405
    Success In the Asian Eatery

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      Book preview

      Success In the Asian Eatery - Vincent Gabriel

      Eatery

      UNIT 1

      What is Asian Food

      Synopsis

      At the end of this unit, you will know what are the areas you must focus on to be successful as a provider of Asian food.

      Introduction

      To be able to achieve a certain level of competence, profitability and customer satisfaction it is necessary to start by identifying the areas of focus of the Asian Eatery. In this book only the cuisine of the Indian and the Chinese will be the focussed on. Why Indian? The main point is the customer. We want to meet his expectation of Indian food by being essentially Indian i.e. food adapted to the customer.

      In the case of the Chinese, there is a problem as 100 million Chinese tourists are in Europe, North America and Australia and they want Chinese food with a capital C.

      So in this book we shall have Indian food and Chinese food.

      What is Chinese?

      In this book Chinese refers to the mainland of China, the other parts of cultural China like Taiwan, Vietnam, the pockets of large Chinese communities in the whole of the ASEAN region, the Chinese in India and in Africa.

      What is Chinese food?

      Sometimes people, in search of a quick simple way of looking at Chinese food refers to that food like noodles that is eaten with a pair of chopsticks.

      The mnemonics ‘CANT’ will help you, the reader, to get an operational idea of Chinese food.

      Chopsticks are used.

      All kinds of food, all ways of cooking and all kinds of taste.

      Noodles, rice, dumplings and porridge are the kinds of starches normally consumed.

      Tea is drunk in many instances.

      What is India?

      To answer this question, you need to know what is India and what is Indian food.

      India embodies all the pleasant and happy experiences of enjoying food related to the geographical Indian sub-continent.

      What is Indian food?

      Table 1.1: List the Indian food arranged by

      and the purpose of this book is to help you, understand the dynamics of producing and selling this indian food.

      Table 1.1 List of Indian food

      You have to know how it tastes before you can cook it quoted by

      Huma Yusuf

      New York Times

      Copyright acknowledged

      Used for educational purposes

      The view is that Indian food can only be prepared by someone who is of Indian origin. This is the commonly held view for authentic regional food, using the special spices and ingredients of the area. Most of these spices are not commercially available.

      An example is the preparation of a curry using the meat of a wild boar. Wild boar is not sold commercially and most governments do not allow the export of wild boar meat for mass public consumption.

      Preparation of food based on family or heritage or signature recipes. There are groups that depend on the unique qualities of the food sold and hence are unlikely to reveal their secrets be they in:

      −    Ingredients used

      −    Blending techniques

      −    Way of preparing the food

      −    Time spent in the actual cooking process

      −    Providing the dining experience to the guest

      On the other side of the argument there is a view for being practical in commercial mass cooking:

      •    Need to keep a dish at a taste level that is acceptable to the target customer. In some parts of India really hot and spicy curries are available but these are not practical to be sold to the average diner who may eat curry only once or twice a year and does not want to burn his taste buds. He might enjoy a mild, stimulating sensation of spice but nothing more.

      •    Need to keep a dish at a cost level that is reflected in menu prices. Every customer has, in his mind, an idea of what price to pay. As a seller you have to recover all your costs – the indirect, the fixed and the variable, and you have to be able to turn up a profit for every dish you sell.

      •    Need to maintain a certain level of consistency in food taste and in the costs of production. You may want to employ a certain team of cooks who can produce great tasting dishes for some customers. Then they leave your employ and you solve that vacancy by employing another team of cooks, who have an altogether different style of cooking. Customers get confused. Some do not like the new taste and they leave to buy their Indian food elsewhere. In the meantime the group of customers who left, when the earlier batch of cooks came in, never come back. You are faced with a situation where you have lost two batches of customers.

      •    Others feel that once in Europe, the USA or Japan it is actually what the customer wants that dictates the menu.

      So in Indian eateries in European cities sausages are served. In some German Indian eateries, the curry sausage is the most popular item.

      In Penang (Malaysia) there is a local curry dish that uses pork as the meat and the mild curry is eaten with bread.

      In London it is quite common to see on the menu humus and doner kebab both Turkish/ Middle East food being served together with the food items that the customer normally associates with indian food.

      In some big cities of the USA, the following are on the menu.

      STEAKS (beef, author’s word)

      Served with thick potato fries and all you can eat salad

      Sirloin Steak

      Pepper Steak

      Bonfield Steak

      The Japanese serve a sweet form of gravy that they call curry and there is chicken or fish curry.

      The menu includes the following:

      FISH GRILL

      •    Tuna

      •    Cod fish

      •    Sea bass

      •    Salmon

      •    King Prawn

      In some Australian eateries, the indian eatery had the following:

      BURGERS

      ¼ Pounder with Cheese

      ½ Pounder with Cheese

      Chicken Burger

      Veggie Burger

      Bean Burger

      Fish Burger

      6 pcs of Chicken Nuggets with Chips

      What exactly do you have?

      In the course of running the Asian Eatery you will be approached by customers wanting particular items that they consider Asian but which you do not stock as you are a Chinese eatery, or an Indian eatery or both.

      These items in Table 1.2 are unique to particular Asian cuisines but not to what you are setting out to sell.

      There is a little identity crisis among customers who see no difference in the cuisines of China, India, Japan and Indonesia or even Thailand.

      Little do they realise that Chinese and Indian cuisines are special.

      Case Study 1

      The Chinese eatery that is NOT really Chinese

      ABC, a Chinese eatery, was described thus:

      Prices

      Servings of all dishes are rather small enough for just two people …. That makes the prices HIGH for a Chinese restaurant.

      Location

      ….in the premier shopping belt

      Menu

      ….the Steamed Dim Sum Platter is disappointing. The Dim Sum are tiny but the skin is not made correspondingly thin resulting in the filling being slightly overwhelmed.

      ….the stir-fried dishes are pretty pedestrian.

      ….the char siew has a grainy texture from a coat of sugar that takes some getting used to. It makes the meat a tad too sweet.

      Staffing

      Most of the service staff come from countries …. Philippines, Spain, Italy.

      Response to opportunities

      ….may be a demand for a Chinese restaurant with Western sensibilities….

      Impact

      ….the market is inevitably SMALL. As the owner of this HIPSTER eatery you have to focus on service and a comment like:

      Being inadequately trained and unfamiliar with Chinese food, the service staff seems at a LOSS is an useful pointer.

      Prices must be customer friendly

      not many diners want to pay premium prices.

      The cooking has to have highlights

      ….the roast meats are good.

      As the owner you can look at European-Chinese dishes like serving beef and lamb, doing wine and beer pairing with the food. Bringing in contemporary seafood dishes being currently served in Shanghai.

      Copyright belongs to owners

      Copyright acknowledged

      Used for education only

      TUTORIAL 1

      Ginger

      Ginger is one of the most popular cuisine items in the Asian Eatery. Tutorial Table 1 serves to show simply the features of Chinese and Indian use of ginger.

      Ginger should be used promptly or else it uses its unique taste and smell. The rules of ginger are:

      Asafoetida

      Powdered asafoetida is used to enhance Indian vegetarian

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