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    Success In the Seafood Eateries
    Success In the Seafood Eateries
    Success In the Seafood Eateries
    Ebook196 pages1 hour

    Success In the Seafood Eateries

    By Vincent Gabriel

    ()

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    About this ebook

    I am sure Success in the Seafood Eateries, will encourage more people to get into the seafood retail business. This is not my intention. Already the limits to the seafood eateries have been reached:

    Too many areas have been over-fished

    The fish, at the top of the food chain are being driven out of their usual feeding grounds because of over-fishing.

    Far too much consumption on particular types of seafood like reef fish, sharks. abalone and tuna have not been good for the environment

    The solution lies in fish and prawn cultivation. China is leading the world in this aspect but more needs to be done:

    Fish is an extremely rich source of needed protein.

    The fishermen who used to live on in-shore and reef fishing have to be provided with jobs at these new fish farms.

    Fish from farms should give the ocean a chance to recover the effects of over-fishing.

    Fresh-water fish farming should be pushed harder and the great rivers, the small rivers, the lakes and the ponds should be re-stocked. Re-stocking is like re-forestation.

    Today half the paper used in the world is from sustainable forest and the same can be done with sustainable fishery.

    When this book helps to restore the balance between fishing and fish-life, then I will consider this Seafood Eateries: Success a real success.
    LanguageEnglish
    PublishereBookIt.com
    Release dateApr 26, 2016
    ISBN9781456625955
    Success In the Seafood Eateries

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      Book preview

      Success In the Seafood Eateries - Vincent Gabriel

      UNIT 1

      Welcome To The Seafood Lifestyle

      Synopsis

      At the end of this unit, you will be able to know the distinctive characteristics of the seafood lifestyle.

      •    How marketing contributes to the viability of the eatery

      •    How to design, deliver and develop the outcomes experiences that will bring them back again

      •    How mailing lists are built up

      •    How you can provide your outlet through various methods

      •    How you can build a regular following to your food establishment

      Introduction

      The seafood eatery holds a unique lifestyle niche that distinguishes it from vegetarian food or from any other kind of food on offer.

      What is NOT the Seafood Lifestyle

      Most types of food eateries offer some measure of seafood.

      Pomfret Fry

      Pomfret Tandoori

      Tandoori Prawn

      Fish Cutlet

      Prawn Cutlet

      COPYRIGHT ACKNOWLEDGED

      USED FOR EDUCATION ONLY

      Fig 1.1 Indian Eatery Seafood Offering

      This Restaurant offers a More Extensive Seafood Choice, as shown in Fig 1.2

      COPYRIGHT ACKNOWLEDGED

      USED FOR EDUCATION ONLY

      Fig 1.2 More Extensive Menu

      An Italian Pasta Restaurant offers these in its Menu

      .

      COPYRIGHT ACKNOWLEDGED

      USED FOR EDUCATION ONLY

      Fig 1.3 Italian Pasta Restaurant Offering

      A Vegetarian Restaurant also offers Fish and Prawns

      .

      COPYRIGHT ACKNOWLEDGED

      USED FOR EDUCATION ONLY

      Fig 1.4 Vegetarian Restaurant Offering

      An Eatery serving Thai Food had these Seafood Offering

      .

      FISH

      Red Chilli Seabass

      Deep-fried seabass with basil and served with a sweet spicy sauce.

      Green Chilli Seabass

      Deep-fried whole fish seasoned with fish sauce and served with a green spicy and sour sauce.

      Steamed Seabass

      Medium-sized Seabass topped with lime, coriander and spicy seafood sauce.

      Basil Fish

      Deep-fried mackerel fish fillet stir-fried with basil and chilli paste.

      Sweet and Sour Fish

      Deep-fried mackerel fish fillet with pineapple, tomato, green pepper in a sweet and sour sauce.

      Three Flavour Tilapia

      Tilapia deep-fried with sweet, spicy and sour sauce

      Mango Tilapia

      Tilapia deep-fried with mango salad dressing.

      COPYRIGHT ACKNOWLEDGED

      USED FOR EDUCATION ONLY

      Fig 1.5 Thai Seafood Offerings

      The Seafood Menu of a Café Bar

      Fish and Chips (English Style)

      Traditional battered haddock served with malt vinegar.

      COPYRIGHT ACKNOWLEDGED

      USED FOR EDUCATION ONLY

      Fig 1.6 Café Bar Seafood Offering

      The Seafood Offering of a Nasi Lemak Eatery.

      Pomfret Fish

      Served steamed, deep-fried, in curry or in assam broth according to your choice. At market price.

      COPYRIGHT ACKNOWLEDGED

      USED FOR EDUCATION ONLY

      Fig 1.6 A Nasi Lemak Eatery Seafood Offering.

      The Seafood Offering of a Korean Eatery

      .

      GODUNGEO GUI

      Grilled whole Mackerel served with a savoury sauce and a bowl of rice.

      COPYRIGHT ACKNOWLEDGED

      USED FOR EDUCATION ONLY

      Fig 1.7 Seafood Offering of a Korean Eatery

      The main differences between seafood offerings and the seafood lifestyle are:

      •    How wide the seafood choice in the menu is

      •    How the seafood is prepared

      •    How fresh the seafood is

      •    The degree of emphasis on seafood

      Table 1.3 shows a summary of the difference between a seafood offering and a seafood lifestyle

      TUTORIAL 1

      Ginger

      Ginger is one of the most popular cuisine items in the Asian Eatery. Tutorial Table 1.1 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:

      •    In use store in a rattan basket at room temperature

      •    When left over the finger of ginger should be wrapped in soft paper and

      put into a plastic bag. The finger of ginger should be dried before

      storing

      •    Ginger should not be stored for more than a week

      •    The finer the cut of ginger the stronger the effect of the ginger on the food

      Thick slices for stir-fries with beef, pork and for steamed fish

      Juliennes for minced meat

      Grated ginger for fruit punch

      Ginger juice for Goanese fish curry

      Australian organic ginger is crystalised from ginger candy (sweet)

      Case Study 1

      Crab Vermicelli is considered one of the most popular dishes in Singapore.

      The dish is served with a milky soup, thick white rice vermicelli and a medium-sized Sri Lankan Crab, served with spring onion, leek, chillie, mushrooms and ginger.

      The secret of the popularity of the dish lies in the stock which each of the five most popular eateries prepare differently based on ginger, garlic, onion, pepper, spring onion and coriander.

      In 2013 Singapore imported 7,000 tonnes of live crab mainly from Indonesia, Malaysia and Sri Lanka.

      Summary

      Seafood is sold in almost every eatery. This is a seafood offering not a seafood lifestyle.

      The seafood lifestyle offers

      •    The widest choice of seafood

      •    The widest variety of ways to prepare seafood

      •    Seafood that is fresh

      •    Seafood takes the most emphasis on the menu

      UNIT 2

      Seafood Eateries Business Model

      Synopsis

      At the end of this unit you will be able to know the special features of the two business models behind seafood eateries.

      Introduction

      The two business models are:

      •    Casual and Quick Food Outlets (CQFO)

      •    Premium Seafood restaurant

      Casual and Quick Food Outlet (CQFO)

      In this book, this term is used to characterise any food outlet that has the following features:

      •    They offer a limited menu that centres on seafood

      •    They aim to offer food and drinks to a certain consistent standard and quality

      •    The kitchen staff use a high proportion of frozen convenience foods, powdered soups and potato chips (for the fish and chips meals)

      •    There is a smaller number of employees to the number of customers compared to premium restaurants and many of the service operations are described as self-service in CQFO

      •    Much of the operations of these CQFO are highly standardised so that the economics in food staffing and production can be passed to the customer in the form of lower price

      •    These lower prices enable these CQFO outlets to aim for the mass-food market. Prices used to distinguish these outlets from the premium e.g.

      Financial Considerations

      Prices are stated very explicitly on the menu and range from $1.40 for a cup of tea or noodles to $9.90 for fish and chips.

      CQFO outlets are run on a ‘cash-basis’ and with a few exceptions are credit-card facilities offered.

      Marketing Considerations

      The market of CQFO is the customer looking for easy to eat

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