Australian Pop-up Restaurant - Essay Example

AUSTRALIAN POP-UP RESTAURANT Discussion Despite the newness of the concept of pop-up restaurants within some countries, the concept has taken shape in Australia as well as in Britain besides having been common features in other countries such as the US from long. They have been used in the past as promotional tools where the convenience and the temporal nature of these restaurants makes them more suited to be set up at various locations of convenience such as within a private home, within a factory within the exhibitions of such events as trade fairs among others. The purpose of setting up the pop-up restaurants varies from a place to another and depending on the intended reason(South west Minnesota state University, 2013, para 1-3). For instance, in this paper, Australia intends to use the pop-up restaurant in promoting the countries hospitality through displaying the native products as well as skills. The theme of the trade fairs as planned by the government of Australia is to win more traders to the country through which Australia intends to have more businesses generated at the international front. Through the trade fairs, Australia intends to generate international media coverage through which the country will be positioned with the market orientation of a sophisticated cosmopolitan country, which has also a very strong economy. Hospitality industry has therefore been the choice by the government to have this objective realized within her trading partners and beyond. The main characteristic feature of using the pop-up restaurants is the ease of using social media as a tool for communication, ordering and placing reservations or better still keep a constant follow-up of these restaurants in terms of relocation. The concept of a pop-up restaurant as adopted by the government of Australia will serve as a distinct event itself running from the midmorning hours (at eleven in the morning) to ten at night for the days running from Wednesday to Sunday. It will display different recipes for the country’s hospitality industry and will run on a capacity of sixty persons served on a first come first served basis. Only currency in form of cash as well as checks will be in use to purchase the services. For the ease of convenience, the pop-up restaurants will adopt the system of no-reservation as guests will be served through a communal style dining room and thus the first come first serve basis of serving is preferred. The retail hospitality exhibition will be set off through a well organized cultural night which will be useful in informing the guest of the menus to be offered at the various times during the entire exhibition. By having the exhibition within capital cities to countries, which are business partners to Australia, the exhibition is to target a wide range of clients. Australia is well endowed with rich cultural background that defines and explains the rich hospitality heritage the country exhibits. Indigenous food recipes characterize such exhibition as the one to be held. Besides the food recipes, accompanying beverage recipes, which reveal great cultural attributes, characterize the hospitality industry. The country boast of a good blend of beverages, alcoholic as well as non alcoholic, which are characteristically prepared and served for specific purposes and their use, is symbolic. However, for the case of this paper, we intend to have a general exhibition of the great cultural heritage of the Australians in matters of foods and beverages served at the varying times. There are different match requirements, procedures that are characteristic of the dominant recipes as presented, and which depicts the uniqueness of the cultural background of the country. Various mixes of food recipes to alcoholic and non-alcoholic beverages depend on the type of the meal in offer. For instance, variations are notable in breakfast, lunch, mid morning tea as well as afternoon team as well as dinner. Moreover, differences depending on the type of festivity explain the rich diversity in the recipes in offer for the Australian foods and beverages. By hiring the skills and expertise of the finest chefs within the country, the exhibition presents the finest modern Australian cuisine, which incorporates great blends in wine mixes as well as food recipes. The South Australian wine exhibits great heritage with selections from the valley of Barossa, McLaren Vale, Adelaide Hills as well as the Coonawarra (the wine society, 2008-2012, para 1-7). Besides, the exhibition will have a mix of other non-alcoholic drinks, local as well as cultural on request. Vodka Soda Michelada, Whiskey and Gin, wine, Manhattan, mimosa, Guinness, sangria as well as bloody mary form the great bulk of alcoholic drinks in the country, and besides, the non-alcoholic drinks are such as the mint lemon drink, dreamy nighttime drink, champagne mock, Avocado frappe, cardamom chai as well as homemade lemon drink among others. The professional experience and expertise of the chefs ensure good By considering the prevailing retail prices of commodities within the supermarkets, it is possible to price the menus in offer. It is therefore possible to offer wide tastes of menus at the most fairest budgets. By adopting the fairest prices and combination of recipes, the objective of the fair exhibitions in Australian is to attract higher business partnerships with other countries by selling their rich in hospitality practices. Hospitality is a key attribute that drives business relations between countries and the essence of pricing the food and beverage commodities within such an exhibition is to reveal the cost of basic life, which serves to influence the business decisions by the business community all over the world (Hass and Hawk, nd, p.1). High food prices reveal a relatively expensive economy, which discourages investment while low food prices serve to encourage investors to a country. The dinner menu designed will be containing an 8 course degustation which has a set price per meal of $A130.00 and a wine or non wine-match of $A 80.00. The menu in full would be as follows: (The Australian women’s weekly, 2013, para 1-30) ‘Spinach and ricotta hotcakes with smoked salmon’, ‘Venison, smoked eel & radicchio’, ‘Poussin shitake, celeriac & egg’, ‘Zucchini, smoked duck and Golden Bay crab’ and ‘Market fish, almonds and Golden Bay crab’(The Australian women’s weekly, 2013, para 1-3). Moreover, ‘Merino lamb, sweetbreads and carrot’, ‘Rhubarb, Yoghurt and feijoa’, and ‘Jerusalem artichoke, licorice and coconut’ will form part of the rotational menu (The Australian women’s weekly, 2013, para 1-3). Besides the above cuisines, the exhibition will include such alcoholic drinks as Vodka Soda Michelada, Whiskey and Gin, wine, Manhattan, mimosa, Guinness, sangria as well as bloody mary (Rose, 2012, para 3-10). Besides, the non-alcoholic drinks are such as the mint lemon drink, dreamy nighttime drink, champagne mock, Avocado frappe, cardamom chai as well as homemade lemon drink among others. The various recipes are to be prepared daily in order to offer exhibition services to the different categories of people to be visiting the exhibition daily across the exhibition days (Allrecipes.com Auatralia, 2013, p. 1). This paper analyzes the recipe for the preparation of Spinach and ricotta hotcakes with smoked salmon and the available choices for choosing the accompanying beverages: This modern Australian cuisine can be served for breakfast, lunch or be a substitute to other types of snacks. The preparation of the cuisine is not time consuming as with a small recipe to prepare enough for four people; it takes less than thirty minutes. We take an analysis of preparing the cuisine to serve four people, which requires the following ingredients. Self rising flour 100g, baking powder (1 teaspoon), egg yolks, 250 mls butter, milk, salt and pepper. Moreover, creme fraiche, and lemon wedges are necessary for serving salmon roe. sifted flour and baking powder are mixed before buttermilk and egg yolks get mixed. The spinach, ricotta as well as the chives are seasoned and stirred properly before the actual cooking of the cuisine is commenced. The procedure is by applying medium heat to a non-stick medium pan before adding a splash of olive oil together with a spoon in the butter paste to make hot cakes (3x12 cm). After setting this aside, one repeatedly does the procedure to the remaining batter. This results to fully cooked and ready to serve hot cakes, which can be served with smoked salmon, salmon roe as well as with crème fraiche. The overall cost of the ingredients used in the preparation of this cuisine is estimated to be $A 36.40 which is an approximate of 28% of the total price offered for the single meal individual cousin (costing approximately $A 130. 00). The pricing of the ingredients as used within the preparation of the different cuisines in exhibition within the pop-up restaurant are based on the prevailing retail prices within the supermarkets and not as otherwise wholesale prices. However, it is worth noting that the pop-up restaurant operates based on first come first served and has a sit-in capacity of sixty persons. Besides this capacity, preparations of the various cuisines in offer are done based on orders due to the uncertainty of the total number of customers to be served within a normal exhibition day. Besides, as a normal retail outlet, it becomes quite tasking to have the correct estimation of the clients to be served. Moreover, the size of the pop-up facility is often challenging in hosting so many people at a go while at the same time efficiently serving the customer needs as presented. The limited area in the capacity of the facility to meet the needs therefore dictates the obvious limitations faced by the facility. In ensuring proper promotion and marketing of the events, the most efficient method as have been applied in the past for such pop-up restaurants has been through social media platforms (San Fransisco department of public health, nd, para 1). However, the government has the role to ensure that the events are widely publicized through the print as well as non-print media. Radio, televisions, newspapers as well as digital media such as government websites have proved very instrumental in ensuring the success of the marketing strategies adopted. Bibliography Allrecipes.com Auatralia. 2013. [online] Available at: http://allrecipes.com.au/recipes/drink-recipes.aspx [Accessed 8 July 2013]. Hass and Hawk. nd. Hospitality: The Guest Pays the Bills. [Online] Available at: http://njsustainingfarms.rutgers.edu/Agritourismwp/_pdf/Hospitality%20Training.pdf [Accessed 8 July 2013]. Rose B. 2012. The ninehealthiest alcoholic drinks. Gizmodo, Australia. [online] Available at: http://www.gizmodo.com.au/2012/07/the-nine-healthiest-alcoholic-drinks/ [Accessed 8 July 2013]. San Fransisco department of public health. nd. [online] Available at: http://www.sfdph.org/dph/eh/Food/Permits/PopUps.asp [Accessed 8 July 2013]. South west Minnesota state University. 2013. Pop Up Restaurant Series. [online] Available at: http://www.smsu.edu/academics/programs/hotelrestaurantadministration/?id=8830 [Accessed 8 July 2013]. The Australian women’s weekly. 2013. Spinach and ricotta hotcakes with smoked salmon [online] Available at: http://aww.ninemsn.com/food/freshtv/782269/spinach-and-ricotta-hotcakes-with-smoked-salmon [Accessed on 8 July 2013]. The wine society. 2008-2012. [online] Available at: http://www.winesociety.com.au/australianregions-sa [Accessed 8 July 2013]. Read More