#KEEP IT SHRIMPLE MENU PLUS#

Waste not want not: the chocolate stall taking on clearance food Great, rather than good.вЂќ Read more stories like this: As Caton sums up: вЂњDo something simple and make it great. Overseeing the restoration of each chair, Cawson acts as a quality assurance that her customers only receive a product that meets the high standards she has set.Д«usinesses that streamline their options can be successful if they deliver a product that is consistent in quality, and if they position themselves as the best in their niche. Meanwhile, Cawson works alone but employs an upholstery company who are guided through their part of the restoration process with the detailed instruction sheets she provides them for each project. By replicating the same menu, decor and production processes in the four Dirty Burger venues across London, the staff are able to focus on delivering a consistent product. Dirty Burger has one chef that visits the all the venues at least once each week to check for quality. If a business plans to pare down its offering, it needs to ensure the product or service is consistent. Nothing can be stored at the cafe, so the chefs have to plan their batches carefully to prevent waste. Each chef prepares the meals alone, with one or two people to help out with dishing up, serving and cleaning afterwards. вЂњThere are standard meals that I make, but I also try to do seasonal dishes,вЂќ she says. вЂњThe cafeвЂ™s a small place and kitchen facilities are limited so we were forced to do something different with the menu,вЂќ she explains.Д«aur buys all her ingredients from a local green grocer or the Nine Elms Sunday market. Margarete Baur cooks at the cafe every Thursday and is one of 10 international chefs. The menu only offers two options for each course for lunch and dinner. In south London, a collective of chefs at Bonnington Cafe take a similar approach to specialising. With a year-round menu, Dirty Burger avoids this issue: вЂњWe have one supplier вЂ“ which is round the corner from our branch in Kentish Town.вЂќДЄll the supplies and burger production are handled in the Kentish Town branch and a daily delivery is made to the other restaurants across London. вЂњNew suppliers will send you the best at first then, after a few months, the quality will drop off,вЂќ he says. Caton says seasonal changes can become a hassle for restaurants if they have to source from new, unknown suppliers. Offering a limited choice has also cut out supply problems for Dirty Burger. вЂњBecause I only source particular makes and styles of chairs I can usually negotiate better cost prices for buying in bulk,вЂќ she explains.

She says her suppliers take an active interest as her business model is so clear.

I wanted to become the вЂgo-to personвЂ™ for vintage and retro chairs.вЂќ A simpler supply-chainДЇinding and retaining consistent, trustworthy suppliers can be made simpler if you focus on one product, as Cawson has discovered. вЂњFrom the outset I only planned to concentrate on chairs. Cawson started the brand in 2012, seeking a new adventure after six years running a virtual assistant business. Amy Cawson, owner of chair restoration company Florrie + Bill, treats each chair as a carefully nurtured project. Settling on a simple, well-executed concept works for more niche businesses too. вЂњThe simplest things can be the hardest to do well and that means itвЂ™s more important to be consistent.вЂќ вЂњWe wanted to find the best product that could be produced quickly and frequently and then to leave it at that,вЂќ explains Caton.

Nick Caton, director of restaurants for Soho House вЂ“ which is behind the chain вЂ“ explains that the idea initially came from the popularity of street vans, plus the American food staple lends itself to simple menus.ДЄfter 18 months of experimenting with the ingredients, the cooking process and the name, the first Dirty Burger was opened in Kentish Town. Take the trend for pared down restaurant menus вЂ“ brands such as London chain Dirty Burger have found fans by offering a single dish with slight variations.

#KEEP IT SHRIMPLE MENU PLUS#

Keep it shrimple menu