Success In The Barbeque Eatery , livre ebook

eBookIt.com - Vincent Gabriel

Découvre YouScribe en t'inscrivant gratuitement

Je m'inscris

Obtenez un accès à la bibliothèque pour le consulter en ligne
En savoir plus

97 pages

English

Vous pourrez modifier la taille du texte de cet ouvrage

Obtenez un accès à la bibliothèque pour le consulter en ligne
En savoir plus

A propos
Informations
Extrait

Description

The Barbeque Eatery is the institution that the locals find as the defining mark of the expatriate Australian and American communities in their own country.

If there is one expatriate, he sends home letters and postcards. If there are two expatriates they set up a Sunday service. If there are three expatriates then after the worship service, they set up the barbeque.

In a way the Barbeque represents the stage when the expats consider the foreign country no more foreign than their home.

They have been accepted by the local community and they can gather to enjoy themselves in a way that is special to them.

This book takes the approach of expats introducing the barbeque to the locals. Many local communities have the barbeque but none has developed such a rich food culture related to the barbeque.

The food culture would be less rich if not for the addition of the barbeque and the social life that grows around as locals and the expats mingle over good food.

Sujets

Entrepreneuriat

Business

Economics

Tourism

Travel

Hospitality

Employabilité, métiers et formations

Industries

Informations

Publié par	eBookIt.com
Date de parution	01 décembre 2014
Nombre de lectures	0
EAN13	9781456623739
Langue	English

Informations légales : prix de location à la page 0,0245€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

Success In The Barbeque Eatery
Vincent A. Gabriel
Ebook Edition
Preface
The Barbeque Eatery is the institution that the locals find as the defining mark of the expatriate Australian and American communities in their own country.
If there is one expatriate, he sends home letters and postcards. If there are two expatriates they set up a Sunday service. If there are three expatriates then after the worship service, they set up the barbeque.
In a way the Barbeque represents the stage when the expats consider the foreign country no more foreign than their home.
They have been accepted by the local community and they can gather to enjoy themselves in a way that is special to them.
This book takes the approach of expats introducing the barbeque to the locals. Many local communities have the barbeque but none has developed such a rich food culture related to the barbeque.
The food culture would be less rich if not for the addition of the barbeque and the social life that grows around as locals and the expats mingle over good food.
About the Author
Vincent A. Gabriel has worked on a number of books on the management of food related business ventures.
He has completed:
Asian Eatery
Bakery Eatery
Barbeque Eatery
Chinese Eatery
Coffee Eatery
Food Catering
Food Social Enterprises
Fruit Eateries
Halal Eateries
indian Eateries
Peranakan Eatery
Restaurants Success
Street Food
Seafood Eatery
Vegetarian Eatery
To help energetic people get on with the job of providing good food, great service to their friends and the community.
Writing Awards 2007 Raffles Hotel s 120th Anniversary essay What Raffles Hotel Means To You 1999 Swatch / New paper - Sounds of the new millennium 1990 Cartier / Signature Journalism contest - Honourable mention 1989 Joint 1 st prize for essay on 1992 - The European Administrative Manager organized by the IAM in conjunction with the John Simon Lecture (London) 1986 Joint 1 st prize in the International Essay contest and Symposium on Productivity Through Better Labour - Management Relation representing Singapore at the Asian Productivity Organisation 25 th Anniversary meeting at Pattaya. 1985 2 nd Prize in the Open section of the National Banking and Finance Essay Competition. 1984 Gold medal 1 st in the world in English awarded by the London Chamber of Commerce and Industry
It is my pleasure to be able to serve you and share with you the experience gained.
About the APPROACH
Earlier I mentioned the joke about expatriate communities and I wish to recommend the Barbeque as the best way for the expats to mingle and get to know the locals. Expats come to a foreign country to bring in much needed technical skills and the teaching and training of the local staff is the focus. This is a very one-sided approach.
The Barbeque allows the relationship to grow into a friendship. The Barbeque is not a formal sit-down, dress-up, behave yourself occasion. It is an informal occasion, to sometimes overcook food or to undercook food, though the latter is more usual, and then to laugh about the cooking efforts.
The Barbeque allows the local and the expat to bring their families in a get-together.
The Barbeque with its smell of marinated food and flames encourages children to meet and get to know other children. These childhood impressions are important steps towards fostering goodwill among the younger generation.
The writer recommends the Barbeque as the way to break down barriers of formality and protocol and go into the situation of just enjoying good food in a joyful atmosphere.
Table of Content
Barbeque Eatery: Success!
1     Sizzle And Taste In The Smoke
2     Barbeque Eatery Business Models
3     Know The 5 Ps
4     Knowing Yourself
5     Formalities Of Starting
6     Planning To Start A Barbeque Eatery
7     Menu Planning And Design
8     Purchasing For The Barbeque Eatery
9     Stocking Of Food, Wine, Beer
10   Marketing, Promoting And Exciting The Community
11   Franchise As A Cash-Out Plan
12   The One Big Mistake - The Straw That Broke The Camel s Back
13   The Future Of The Barbeque Eatery
UNIT 1
Sizzle And Taste In The Smoke
Synopsis
At the end of this unit you will know the factors that enable the barbeque eatery to thrive.
Introduction
When Americans and Australians moved abroad, most enjoy the local culture and try their best to learn about the local way of life including the food. Once in a while there is a feeling of something missing. That something is the sizzle, smell and taste of well-seasoned meat and fish roasted on the barbeque pit.
There is a special eatery that maintains all these happy memories, in a foreign land.
What are the driving forces of the barbeque eatery?
The driving forces can be listed as:
1.   Meat: beef, chicken, pork
2.   Manpower
3.   Mesquite and hickory woodchips
4.   Machines
5.   Meetings
6.   Marketing to the locals and expats
7.   Money
8.   Management
9.   Materials - bread, potatoes, cheese
Manpower
The start of the demand for this type of eatery starts with a group of middle class executives, living outside the USA and Australia who long for outdoor, garden barbeque. There must be:
At least one thousand of them to be able to sustain a critical mass
At the basic level every expat can prepare his own barbeque
The barbeque eatery starts with trained and experienced staff.
Meat
In most of Asia, the meat that is the basis of the barbeque eatery may not be of the standard that performs well in the smoking process because it may be
Too sinewy and hence better for stews.
Too thin and hence does not yield enough meat.
Or there may be religious taboos against the animal e.g. in Pakistan and Malaysia pig rearing is almost non-existent.
Or import rules do not allow the entry of beef, pork, mutton, salmon as the governments want people to consume the local product in support of local farmers.
Or the locals are into roasting but not barbeque. For example in China there is an extensive roast meat sector doing: pork
chicken duck suckling pig
where the sauce is sweet and used to preserve the meat as well as season it.
On the other hand consumers do not take to smoked meat, considering such meat too savoury and salty.
Or there may not be available the spices and the herbs (see Tutorials) needed to season the meat.
Or the idea of roasting is restricted to grilling as in: Pakistan in the form of kebabs India in the use of tandoor Malaysia and Indonesia in the form of satay China in the form of grilled slices of pork, as a snack
Mesquite and Hickory Woodchips
Some countries do not allow the import of wood-related products like mesquite as the country wants to protect its own woodchip based furniture industry.
Local charcoal is lignite that produces much smoke and an unpleasant smoky taste.
Machines
The barbeque eatery depends on a range of machines to help achieve the consistency and evenness in the smoking process.
Meetings
Expat communities meet frequently for various reasons. Such meetings aften involve food and surely lead to the barbeque, of the homeland, and it is only a matter of time when a barbeque eatery, an informal one perhaps, is set up to the delight of all.
Marketing
To become a business, the barbeque has to move from a delight to a viable food option that involves the locals.
Maybe the draw is the:
Good imported meat and fish, that surpasses anything available locally
Good imported drinks, that is ahead of the local brewing industry
The company of the expat community
Money
The investment in a good barbeque eatery is not cheap as it is something that is not local so:
Cooks have to be trained
Machines have to be imported
Woodchips have to come from the USA
Good meat, fish, cheese, wine, beer and potatoes have to be imported
Management
An eatery, like the Barbeque, has to be managed carefully.
The basic truth is that demand is thin and irregular.
It is not a local eatery that can count on the local rich, elite and ruling classes to support it.
Management has to balance between an expat experience and a local one. Too expat and it may be seen as being exclusive. Too local and the whole unique experience is gone.
Materials
The barbeque eatery is much more than an eatery offering good wholesome food. It is a way of life of American/Australian middle class values of: Good company
Good food Good drinks
To help make the good food a reality the managers will have to bring in good meat as discussed in the first M: Meat. They have to bring in or train the right manpower. They have to use mesquite and hickory woodchips. They have to bring in machines like smokers.
After all that they need to:
Have good American corn bread In Asia bread is made of Chinese flour, which produces soft, fluffy bread that is loved by the locals.
Have big potatoes, which can be roasted
In Asia people grow sweet potatoes and tapioca. The imported Dutch-yellow that has been grown in many parts of Asia produces small hard potatoes that is good for boiling in soups and curries but shrinks and contracts when roasted.
Cheese. The cheese industry in Asia is not as advanced as that in Europe and local cheese is associated with factory production, which produces a cheese that is good for pizza topping.
The Chinese and Indian wine industries are as advanced as those of the USA and Australia but wine drinking is less popular than beer drinking.
While there is a kind of foreign beer (as the Americans/Australians know it), there is also local beer that puts up the fierce competition to the foreign American, Australian and European beers.
So governments prefer that local beers be paired with barbequed meats as alcohol is subject to high taxes.
In a recent incident in January 2014, the Indian government severely restricted the flow of imported American beer, as a form of retaliation, on US government policy.
So apart from trade restrictions, so m