Discussion
thebraketester said:
Make them in house. That’s what I would do anyway.
Just a shame they are so far away from me 
https://www.cutandgrindburgers.com/
21TonyK said:
Never been, but we had their “heart and bone” burger at meatopia last year. Amazing. HiTony,
Excellent spot! Thank you so much.
Cheers
Sunil
21TonyK said:
It's on their menus...
https://www.byron.co/restaurant/leicester-square/m...
http://www.selectbutchery.co.uk/
https://www.byron.co/restaurant/leicester-square/m...
http://www.selectbutchery.co.uk/
21TonyK said:
thebraketester said:
Make them in house. That’s what I would do anyway.
Just a shame they are so far away from me https://www.cutandgrindburgers.com/
I wouldn't have thought it that difficult to formulate your own. A bit of experimentation with different types of mince/cuts and make your own. Mix of ingredients. Cooking method.
For me, burgers are as much about texture as they are flavour; my favourites are just a really nice thing in your mouth. A 'meaty' texture with some resistance.
Also, pink burgers- nope. I like a good steak blue, but a burger mix does not have a nice texture when it's less than cooked through, not to mention the hygiene no-no of undercooked mince.
Anyway, just my two pence, others will of course think differently. Whatever you do, best of luck! Probably worth formulating a parallel vegan menu, too. What would be really cool would be two menus, where they are all the same meals with the same titles, just one meaty and one vegan. That way groups of friends including veggies don't feel like they're getting 1 or 2 choices to the meaties 25.
For me, burgers are as much about texture as they are flavour; my favourites are just a really nice thing in your mouth. A 'meaty' texture with some resistance.
Also, pink burgers- nope. I like a good steak blue, but a burger mix does not have a nice texture when it's less than cooked through, not to mention the hygiene no-no of undercooked mince.
Anyway, just my two pence, others will of course think differently. Whatever you do, best of luck! Probably worth formulating a parallel vegan menu, too. What would be really cool would be two menus, where they are all the same meals with the same titles, just one meaty and one vegan. That way groups of friends including veggies don't feel like they're getting 1 or 2 choices to the meaties 25.
RonaldMcDonaldAteMyCat said:
I wouldn't have thought it that difficult to formulate your own. A bit of experimentation with different types of mince/cuts and make your own. Mix of ingredients. Cooking method.
For me, burgers are as much about texture as they are flavour; my favourites are just a really nice thing in your mouth. A 'meaty' texture with some resistance.
Also, pink burgers- nope. I like a good steak blue, but a burger mix does not have a nice texture when it's less than cooked through, not to mention the hygiene no-no of undercooked mince.
Anyway, just my two pence, others will of course think differently. Whatever you do, best of luck! Probably worth formulating a parallel vegan menu, too. What would be really cool would be two menus, where they are all the same meals with the same titles, just one meaty and one vegan. That way groups of friends including veggies don't feel like they're getting 1 or 2 choices to the meaties 25.
Completely agree on the idea of parallel options for meat and veggie/vegan and very easy to do IF you come up with your own vegan burger (which is not easy). Combine that with making your own meat burgers on site and you would have a good USP.For me, burgers are as much about texture as they are flavour; my favourites are just a really nice thing in your mouth. A 'meaty' texture with some resistance.
Also, pink burgers- nope. I like a good steak blue, but a burger mix does not have a nice texture when it's less than cooked through, not to mention the hygiene no-no of undercooked mince.
Anyway, just my two pence, others will of course think differently. Whatever you do, best of luck! Probably worth formulating a parallel vegan menu, too. What would be really cool would be two menus, where they are all the same meals with the same titles, just one meaty and one vegan. That way groups of friends including veggies don't feel like they're getting 1 or 2 choices to the meaties 25.
Wish you luck OP, food is one of the most difficult industries even with a good economy. Let alone where we are now and what we are heading for!
SpeckledJim said:
On the upside, it's a great time to be buying restaurant and kitchen equipment, and hiring hospitality and catering staff.
On the other hand, that's because there aren't any customers.
I'll let you know tomorrow.On the other hand, that's because there aren't any customers.
Just about to order a new 6k+ oven and recruit more staff. But thats "education"
TBH not sure what to expect on the staffing!
Retail catering is going to be tough but I have booked at Steins for two nights, Will be across to Outlaws and Ainswoths in October. August will be Tonks and maybe squeeze in Caines before back to work.
I think the middle ground will really suffer. Generic chains with 40% of vouchrs will be ok, they have whitbread etc behind them. High end will adapt and charge accordingly. Its the poor sods in the middle I feel sorry for.
Edited by 21TonyK on Sunday 12th July 20:58
SpeckledJim said:
On the upside, it's a great time to be buying restaurant and kitchen equipment, and hiring hospitality and catering staff.
On the other hand, that's because there aren't any customers.
Perhaps walk in customers have waned but there is a LOT of food being sold as takeaway from restaurants who have started to use food delivery companies.On the other hand, that's because there aren't any customers.
Luke. said:
As a business analyst, do you not think it's a slightly dodgy time to open a new restaurant?
others have noted there's a lot of prime retail space about to become available with landlords amenable to highly agreeable terms.I LOVE a good burger but my pessimism would be more it's a bit late to get on the burger fad.
Teddy Lop said:
...my pessimism would be more it's a bit late to get on the burger fad.
Perhaps OP has found a location which is currently underserved with quality burgers - it seems opportunities remain, I know of one area in a city where the single gourmet burger outfit is consistently busy, with customers regularly being turned away at weekends prior to Corvid. Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff