stuff4restaurants

If you're new here, you may want to subscribe to my RSS feed so you don't miss any of the NEW IDEAS posted twice per day. Thanks for visiting!

I think this sums up the current sentiment much more eloquently than mere words…

Somehow I don’t think so…

Call me a little old fashioned (my son does) but this is not my idea of a great meal. Yeah, yeah I know they eat this stuff in some places and even regard it as a delicacy. In fact I have even suppressed my desire to throw up and partaken in some of this stuff myself in an effort to appease my hosts whilst visiting India and China.

BUT, despite the trendy packaging and elitist claims of servicing large niche markets, I don’t really think we are all going to rush to buy this stuff.

That is, unless the mind numbingly squillions of lost dollars manage to destroy western civilization and send us to the jungles to eek out our remaining years. If so, I’m going for the Vodka.

For the last 10 or so days I have hair been pulling my (fast graying) hair out…

The web demons have been doing strange and mysterious things to the site and the data base that drives this stuff, has been farting and burping out strange messages that tell me that my mere mortal brain is not built for all this technical mumbo jumbo.

Anyway, it looks like it has healed itself, or at least decided to be a little less petulant. So, with a little luck and the support of the appropriate heavenly bodies, I should be able to continue posting regularly again (from tomorrow). Sorry for the inconvenience and thankyou for sticking with me.

Even though it has never been shown on public TV [which makes it a tad ironic that it won an awards program for the best in television entertainment] but it has been seen by more than 12 million people (via youtube), Bud Light won the first-ever Emmy for ‘Swear Jar’.

Enjoy!!!

O.K. I know you are very busy…

but this is what happens (frequently) when you don’t take the time to check your proofs and think about what it is you are trying to say, and to whom you are trying to say it to.

C’mon I dare you to…

Just imagine the faces of all those conservative “same, same” bureaucratic pains in the ####, sitting around the board room table, when you mince in with this little gem tucked under your arm and announce, you are about to “bring home the bacon”.

If you are sick and tired of those nasty co-workers stealing your sandwiches…

or if your kids are being bullied into unfair trades of their essential lunch time sustenance Ken Burgin (from the great restaurant service site) profitablehospitality.com has this rather offbeat suggestion for you.

The green mold (Oh yummy!) is printed on the bag so that it looks like it’s on the sandwich.

All we need now is some scratch stickers for the car and all the electronic equipment and we could give the police a couple of days off.

In a world littered with cheese cake, cliche images it great to come across something different…

Lets face it, they are borderline kitsch, but they work and they will grab a whole lot more attention than some of the horrendously expensive, same same, “model” shots.

Are you a little tired of your boring polished brass and varnished wood decor?

Would your restaurant benefit from a decor that got your customers talking? Talking so much, that the news media started paying attention and giving you some FREE publicity?

well, Ken Burgin (who always sends me links that are interesting and entertaining) from http://www.ProfitableHospitality.com has just sent me these gems. Thanks Ken, I think!

Buns & Guns is located in Beirut, Lebanon, Their chosen theme is military - from the décor and names of the menu items to the helicopter sounds that play constantly in the background.

You can order an M16 Carbine meat sandwich, a Mortar burger or a Terrorist meal (which ironically just happens to be vegetarian).

The restaurant’s slogan, “Sandwiches Can Kill You”.

In Tokyo Japan you can become a cannibal…

‘Nyotaimori’ is a Japanese dinning tradition that literally means ‘female body plate’, and this restaurant named after the rather salacious tradition of eating sushi and sashimi off a nude woman’s body (doesn’t everybody eat like that?) takes this concept to a whole new level.

An edible body, with dough ‘skin’ and ‘blood’ sauce is wheeled into the room on a hospital trolley and placed on your table.

The hostess begins the meal by cutting into the body with a scalpel and then you dig in, cutting open the body to reveal edible ‘organs’. Oh Yummy!!!

This is so very good on so many levels…

Special congratulations should go to the bakery for avoiding the cliche and NOT “using their loaf”

It is one of my favorite business cards of all time.

Each day I get many pics and links sent to me by readers who know I like bizarre stuff…

Many don’t have a lot to do with my editorial bent (whatever the hell that is!) but are great fun.

So I have decided ( It’s my blog so I can do what I like) that each Friday I will publish all the non related fun stuff that comes through my email, I hope you enjoy them as much as I do.

Go on meat eaters, defend your territory, Restaurateurs, I dare you to put a copy of this in the meat section of your menu.

Now I know why I don’t play Scrabble

Now I know that, I guess I should go there…

O.M.G. You Must Be Joking!!!!!!!

Whilst words fail me (Well almost)

The ones that do come to mind are: Gratuitous, Ugly, Insensitive and BLOODY STUPID!!!!

Please, PLEASE, tell me this is not real…

Chefs from around Australia are being invited to strip off all in the name of charity (yeah right! we all know about chefs)

I am glad to say, in order to protect the sensitive and the morally indignant, today’s posting will not include photographs.

Sydney patisserie business Nepean Patisserie has joined forces with Diabetes Australia to create a cheeky calendar that will see chefs shed their whites to raise funds for the cause.

Twelve chefs will be chosen to appear in the 2009 calendar. Each chef will represent a month, be photographed in a “tasteful” scene and share their restaurant name plus their own diabetes-friendly recipe for the month with readers.

Jason Poles of the Nepean Patisserie said he decided to create the calendar for charity after one of his own chefs came up with the idea to raise money.

And after witnessing his father suffer from diabetes, the choice of charity was obvious; “I wanted to do something about it and it’s so appropriate for the food industry and chefs to get behind such a great cause,” Poles said.

Poles is keen for chefs around the country to become involved and says that it is especially timely considering July 13-19 is National Diabetes Week. “It’s a time when all of us will be thinking about what we can do to help; and it’s an opportunity for restaurants and chefs to do something fun and worthwhile at the same time.”

Chefs prepared to donate their bodies to such a worthy cause can apply via email to [email protected].

Applicants are asked to give a quick description as to why they want to be involved and attach a full length photograph of themselves.

Their restaurant will be asked to donate $1000 to cover the costs of printing and in return will receive coverage alongside their chef’s photograph and on the back page of the calendar.

All funds raised will go to Diabetes Australia.

Head to www.nepeanpatisserie.com.au for more information.

Never underestimate the power of the “un-ordinary” to grab attention.

Our brains are programmed to disregard the predictable (if everything got through, there would be no processing power left to concentrate on the really important stuff) The problem is, most Advertising fails to interrupt this survival reflex, long enough to deliver its offer or “pick me” message.

So when you do something as simple, but UNPREDICTABLE as the photo below, you break through and earn the opportunity to deliver your Advertising message.