A new book entitled “Soup or Soup?” offers some advice to restaurants that are struggling to serve customers after their lunch hours, which are often dominated by crowds of diners.
“A soup or soup lunch?
is a useful book for all of us in the hospitality industry, whether we’re working on a small, medium or large business,” said Michelin-starred chef Kevin Gough.”
It is a great place to get a refresher on how to prepare food at home and in a hurry.”
This book will also help to improve the dining experience of any new customers.
“The book, published by the Irish Independent, is based on research by a team of academics at the University of Southern Queensland and the University at Adelaide.
It is an attempt to help restaurants, and their staff, with the challenges of serving lunch to diners after lunch, and it is a “common sense” approach to improving the experience.
Its author, Dr Gough, is a former executive chef of one of Australia’s most successful restaurants, The Stag House.
He has been researching and writing about the needs of food service workers since 2002.
The book will give chefs, and others working in the industry, the insight they need to make better decisions about the way they serve lunch.
Dr Gough said it was important for people to know the difference between a meal, which is a meal for two people, and a meal with two or more people.”
At a soup or a soup lunch, you have two people,” he said.”
There is always one more person there.
So there’s no need to try and fill it up with something you know isn’t going to make you happy.
“Dr Grough said there was a “growing awareness” of the need to have lunch, whether at home or on the road, and he said a key aspect of a soup’s experience was the way the food is prepared.”
In the past, you could buy a bowl of soup and a slice of bread and you were set,” he explained.”
Nowadays, we need to know where we are going to go to lunch, what the people are going through, and that’s a challenge.
“We need to find a way to make sure the food we’re serving is good quality, and we need a way of serving people something that is a little bit like soup in that they have a choice to enjoy it with a glass of wine or with a piece of toast.”
That’s really important for us, because we’re not only serving people in the restaurant but in the home too.
“The “soup or soup” concept was first used by Dr Goug in the late 1990s, when he and his team were preparing lunch at the Stag house.”
The idea was, when we were in the kitchen, we were serving soup or soups for two, and when the next person comes in, they could choose to have a piece or a piece and eat it,” he recalled.”
I’ve always thought that if we can get people to go out to the street and enjoy a meal and have lunch with someone, they’ll choose to come back.
“The idea came about because Dr Grough and his staff were struggling to make soup, and Dr Gaugh said he could see the importance of having a meal where there was variety of food.”
What we’ve found is that people can actually go to a soup kitchen and go through it a few times and say, ‘This is how we do it,’ ” he said, adding the concept was not as much about having one meal, but rather a variety of meals.”
One of the great things about the soup kitchen is that there’s always somebody there to make them some soup, so they don’t have to go home with a bunch of empty bowls.