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Comments
FTFY
rising rents, declining footfall on the high street and loads of investor simply forcing up margin due to loss of volume to service the debt.
food gets cheapened customers vote with feet fairly rapid decline.
When I got out of food and beverage it was just about the time these places started, every man and his dog had a concept dining brand they were looking to find traction and investment for.
sadly it hard to find a good Italian these days they have all become over creamy cheese sauce fried scallop type of joints even the ones run by Italians are crap or totally over blown.
when I go to Italy my supplier takes us to a little back street trattoria for lunch its family run fresh cooked lunch, 2 courses bread bit of vino 10 euro and you are stuffed. Something we struggle to do well in the U.K. It’s not fine dining but it’s fresh and very tasty.
No excuses for serving bad Italian type food really. A lot of it is pretty simple stuff. Unless you're getting all pretentious and up your own arse about it.
It's totally possible to succeed as a midrange restaurant in the UK. We have a Zapp Thai in town which serves fresh and tasty food in a nice atmosphere. They get you seated quickly (none of this 'table will be 15 minutes' when the restaurant is empty bollocks), the service is great and part of the appeal is that it's not a meal you linger over, so they can keep the turnover high and the costs low. It's always busy....they must be making a fortune. I've never been there once when I didn't really enjoy it.
So much of what food is on offer in the UK is just really bad. Frankie and Benny's, Pizza Hut, TGI Fridays...how the hell are they still in business? It's just total shit.
The food he most craves when he gets here is....a Chinese curry. You can’t get them in China, they have no idea what he’s talking about. Chinese curry and chips.
We’re a family of gastronoughts.....
I’d agree with the poster above who said you get better pizza in most French campsites than you’d get in a british italian restaurant...
Ive never been to a Jamie’s but been in plenty of chain Italians and can’t say I’ve ever been impressed. Having said that, the ones round here like Toni Macaroni, Zizzi and such seem to be fairly busy and doing decent trade so that sector seems to be doing OK here.
What they do very well is use the very best simple ,natural peasant foods in the best possible way but on a world level there is far more complexity in Syrian / Lebanese food or the whole Asian menu. There are natural Fusions such as Morroccan where there has been a distinct French influence on the Arabic/North African menu creating some superb dishes.
Sicilian food is far more exciting than most Italian as the Southern Sicilian is African infused and I would rather have good Arrancini than a typical Milanese Risotto or Cannolo with Sicilian Ricotta as opposed to a Northern Pannacotta.
You can't argue with an aged Gorgonzola .........unless it's sat next to a good Roquefort and Reggiano can't beat an aged Manchego.......so France and Spain have them beat on the Cheese Front.
Expecting to wake up next to a Horses head ....'cosa a binna disrespectin Nonna '
https://www.heinz.co.uk/products/pasta/ranges/meals/beef-ravioli-in-tomato-sauce