Category Archives: food business

Yummys

A name that is well and truly tasty

On my regular drive to my parents house I pass several food vans catering to the hungry driver.

Their names vary from the mundane Joe’s Food Shack, to the humorous such as Mrs Doyles, which alludes to the iconic character appearing in the legendary Father Ted comedy series.

Source Channel 4

But my favourite is a tiny little white van with a bright red Yummy’s logo and a 1950’s style waitress winking out at the passing motorists. When you add in their strapline Well Tasty, I think they get credit for an effective promotion in a competitive market.

Yummys

Have breakfast all day at the Cereal Killer Cafe

Cereal Killer Cafe logoAs you may have guessed by now, I love niche products and services. The ‘nicher’ the better as far as I am concerned.

So how about a cafe in London that only sells cereal? Well, identical twins Alan and Gary Keery from Belfast, have just opened Cereal Killer Cafe in Brick Lane, in trendy East London.

Apparently the the idea came to them when they were hungover one morning and really craved breakfast cereal.

They offer British, American and global cereals all at £2.50 for a small bowl with a choice of milks and toppings such as banana or marshmallows. Also on the menu are what Gary calls “cereal cocktails – mix different cereals together with different milks and toppings to create different flavours.”

Gary is confident that people won’t just come for breakfast: “Many people eat cereal throughout the day as a snack or a meal … we will be open until 10pm.”

Slightly worryingly they didn’t have enough takers when they tried to crowdfund the project. The publicity, however, enabled them to get a loan and a sympathetic landlord.

Alan and Gary Keery - Cereal Killers

Gary (left) and Alan Keery at their Cereal Killer Cafe

 

KrustyOs

Here is a niche within a niche… Krusty the Clown from the Simpsons in a box.

Eat Street has sold out… of food

As last Friday was a lovely warm day I decided to pop over to Eat Street (now KERB) for lunch.

Unfortunately I had left it a bit late and by the time I got there everything had gone.

However, I did have a a nice chat to the staff on the Bell and Brisket stand about their non-Kosher hot salt beef bagels, and how they had to struggle through the miserable winter months until the rewards of the late spring weather brought out the customers.

Next week I will make sure I get out nice and early before they run out of supplies.

Just looking at the photos makes my mouth water.

Bell_and_Brisket

Eat Street is dead – Long live KERB – for the best street food in London

Kerb logoMy beloved Eat St. is no more. But this is a good news story as it has been replaced by KERB, and all the great pop up shops are still there at lunch-time, sandwiched between Kings Cross Station and the University of the Arts.

Since I last reported on this lunchtime wonder (The Apprentice hits the mark with gourmet street food) I have tasted the best burger of my life at Tongue ‘N Cheek, and the most incredible sandwich courtesy of Gurmetti.

tongue and cheek

Gurmetti

Now that I have wetted your appetite, perhaps I can interest you in the latest book to grace our Small Business Help shelves in the Business & IP Centre.

Another in the successful Dummies series, Pop Up Business For Dummies by Dan Thompson has condensed 12 years experience of using empty shops and managing pop up projects to provide an in-depth guide to devising, planning and delivering a pop up shop.

Whether you’re just starting out and want to test the viability of your business, or you’re an established business looking to expand your reach, pop-ups offer an exciting and flexible opportunity. They’re a great way to try new business ideas, experiment with a new product, location or market, gain exposure, and learn about your customers – all with limited risk and financial outlay.

Inside Pop-Up Business For Dummies, you’ll find:

  • Planning your pop-up venture – whether it’s a shop, studio, gallery, or community hub.
  • Finding the right space for you.
  • Negotiating with the landlord and sorting out the legalities.
  • Fixing up and fitting out your space on a budget.
  • Pulling in the punters – advertising and marketing your pop-up.
  • Managing a successful pop-up business day-to-day.
  • Closing up shop efficiently.
  • Lots of case studies, checklists, tips and hints from experienced pop-up people!

Pop Up Business for Dummies

 

 

Arganic Oil a niche Success Story

Arganic_Argan_OilDespite being a ‘jack of all-trades and master of none‘ librarian, I have to admit to not having heard of Argan Oil before. But thanks to Dana Elemara the founder of Arganic I now know much more than I did.

According to Wikipedia Argan oil is a plant oil produced from the kernels of the Argan tree. It is found in Morocco, and is valued for its nutritive, cosmetic and numerous medicinal properties.

The Arganic Oil website expresses it more evocatively:

Argan oil is one of the healthiest and rarest oils in the world coming from the UNESCO protected argan tree. Often nicknamed ‘liquid gold’ this oil was the Berber people’s secret for centuries

It takes approximately 15 hours and 30kg of fruit to produce just 1 litre of argan oil. This lengthy process involves skilled handwork that has been passed down from generations.

In late summer the argan fruit ripens and falls to the ground where it is gathered. It is then laid out in the sun to dry. To make the oil, the dried outer fruit is first removed, then, using traditional artisanal techniques involving stones, the seeds are extracted from the hard inner shell.

Argan TreeUp to this point everything is done by hand, furthermore it is only women involved and this employment provides not only a good source of income in a poor region but an opportunity for them to gain independence. The process is governed by cooperatives who also give these women access to free education, and use some of the profits of the argan oil trade to benefit the local tribes and communities.

The seeds are then cold pressed to extract the oil. Nothing is wasted in the process, the fruit pulp is fed to cattle and the leftover seed pulp is used as fuel. At Arganic we have strict controls at every stage of production.

Dana had attended a couple of events and courses at the Business & IP Centre, but is still relatively new to the library. But it sounds like we have already been of help.

‘I trademarked my name only after being aware of it through the free IP seminar at the British Library and it was one of the best things I could have done at the start of my business as I have come across and won IP issues since.’

Here is her story:

Dana had heard about argan oil through relatives that were raving about it but found it difficult to get hold of in the UK. It was then that she decided to leave her mathematical and corporate background behind and the idea for Arganic came about. Luckily Dana had friends living in Morocco who put her through to the right people and the more she learned about this oil the more she fell in love with it and the important social impact it plays for women in Morocco.

Update

I’ve just received this exciting update from Dana:

What a lovely post, thank you so much. There have been so many things happen since we last met, details on my last newsletter here, including TV appearances. Also last week my argan oil won a gold award from The Guild of Fine Foods, and today I found out that I won a Shell Livewire Grand Ideas award which gives me £1000 and free PR. They said I achieved the highest points in my category, and am now in the run for Young Entrepreneur of the Year which is announced in November. So I am extremely pleased right now.

I am still visiting the library and recommending the business centre constantly.

All the best, Dana

Arganic founder Dana Elemara

Arganic founder Dana Elemara

The Apprentice hits the mark with gourmet street food

Lucky_ChipThis evening’s Apprentice shows the show’s researchers have their ears to the ground with regard to the latest trend in street food retailing.

Pop-up shops selling gourmet fast food is all the rage in the trendier parts of London these days.

Luckily the Kings Cross development area is just one such place, with its Eat Street, just up the road from the updated eponymous station, and literally across the road from the recently opened University of the Arts.

I have been lured over to this new venture on numerous occasions, despite the relatively high prices compared to traditional fast food outlets. But the food has always been worth it, with a notable spicy burger which had a real bite to it.

As was pointed out during this weeks Apprentice episode, branding is a key element of any enterprise, and some of the stalls in Eat Street certainly have memorable names. My favourites are Daddy Donkey, Well Kneaded Ltd, Yum Bun, Hardcore Prawn, and Eat my Pies.

tongue-n-cheekHowever, I think that Tongue ‘n Cheek needs to find a way make its delicious sounding underrated meat cuts and Italian inspired street food treats, such as Ox cheek with caramelized onions and polenta, a bit more accessible given the queue size I observed the other day.

These names certainly compare favourably to the Apprentice team’s choices of Gourmet Scot Pot and Utterly delicious Meatballs.

Update: August 2012: I’m now a regular at Eat Street as their days and stalls expand all the time. I’ve just had probably the best burger I’ve ever tasted from Tongue ‘n Cheek. It was their Heartbreacker Original burger, made from Ox heart and dry aged beef burger, spicy chimichurri sauce, water cress, cheddar and sour cream. And it tasted amazing.

An Aga Saga blog – to write home about

aga-ladyI last blogged about Aga cookers way back in June 2008 (Aga goes Web 2.0). Well, they have finally seen the social media light (Blogging for fun and profit) and started a blog.

Rather painfully it is called The World According to Lady Aga, I’m guessing Lady Gaga is unlikely to take action, as she has against Moshi Monsters (Lady Gaga wins injunction against Lady Goo Goo) and the Icecreamists (Milking a story for all it’s worth). After all the AGA brand is nearly 60 years older than Lady G.

On the positive side, it does publish some interesting facts about the expensive cookers (AGA inventor was a Nobel Prize winner), as well as some tasty recipes. And, more importantly, it has a sense of humour, with AGA Characters: Retired Rock Chick, and AGA Characters: Yummy Mummy just two examples.

So the occasional post about new product launches or expansion into new territories can be easily forgiven.

A refreshing cup of coffee half-way down the piste

I’m off to the Alps in a few weeks time for a bit of ‘piste-bashing’, so this story caught my attention.
Starbucks have opened the world’s first ski-in ski-out coffee shop on the side of a mountain.

Today 10 February 2012, Squaw Valley is officially opening the world’s first ski-in/ski-out Starbucks location.

On the mountain at elevation 8,000 feet, Squaw Valley’s new mountaintop Starbucks boasts spectacular mountain views and the unique ability for guests to keep their skis or board on while they order their Starbucks® beverage of choice.

“We worked closely with the design team at Starbucks to create a one-of-a-kind experience that we know our guests will truly enjoy,” said Andy Wirth, Squaw Valley’s president and CEO. “Nowhere else in the world can skiers and riders enjoy a delicious Starbucks coffee without missing a beat on the slopes.”

Now, you can can me an old stick in the mud, but I think the idea of whizzing down the mountain with a cup of steaming Java in my hand is taking the idea of ‘coffee on the go’ a little bit too far.

British Standard for a cup of tea – BS 6008 (revisited)

morning_tea_4_1165221_porah

Today we had a visit from British Standards Institution demonstrating their British Standards Online service (BSOL), to which we have full access in the British Library.

It reminded me of one of my earliest posts on this blog, way back in 2007, British Standard for a cup of tea – BS 6008. Surprisingly this has become my third most popular topic of all time (after the Bic Crystal ballpoint pen and the not so simple paper clip)

Perhaps not so surprising when you know (according to the United Kingdom Tea Council), tea is the most popular drink consumed in Britain, with over 165,000,000 cups being (image by porah) drunk in the UK every single day of the year.

Drinking tea the right way has it’s own popular website and book with A nice cup of tea and a sit down.

Sadly the vexed topic of when to put in the milk has the nation (and families) divided, despite the British Standard suggestion of putting it in last (for tea brewed ‘properly’ in a pot);

7.2.2 Preparation with milk
Pour milk free from any off-flavour (for example raw milk or unboiled pasteurized milk) into the bowl (5.2), using approximately 5 ml for the large bowl and 2,5 ml for the small bowl described in the Annex.

Prepare the liquor as described in 7.2.1 but pour it into the bowl after the milk, in order to avoid scalding the milk, unless this procedure is contrary to the normal practice in the organization concerned.

If the milk is added afterwards, experience has shown that the best results are obtained when the temperature of the liquor is in the range 65 to 80 °C when the milk is added. While addition of milk is not essential, it sometimes helps to accentuate differences in flavour and colour.

Many, including that great British writer George Orwell, who wrote a detailed eleven point set of tea making instructions, insist on putting the milk in second;

Tenthly, one should pour tea into the cup first. This is one of the most controversial points of all; indeed in every family in Britain there are probably two schools of thought on the subject. The milk-first school can bring forward some fairly strong arguments, but I maintain that my own argument is unanswerable. This is that, by putting the tea in first and stirring as one pours, one can exactly regulate the amount of milk whereas one is liable to put in too much milk if one does it the other way round.

Needless to say, the Tea Council have their own ideas;

  • Use a good quality loose leaf or bagged tea
  • This must be stored in an air-tight container at room temperature
  • Always use freshly drawn boiling water
  • In order to draw the best flavour out of the tea the water must contain oxygen, this is reduced if the water is boiled more than once.
  • Measure the tea carefully
  • Use 1 tea bag or 1 rounded teaspoon of loose tea for each cup to be served
  • Allow the tea to brew for the recommended time before pouring
  • Brewing tea from a bag in a mug? Milk in last is best

And of course Wikipedia have a wealth of information on the topic of tea preparation.

tea_pot_858726_76609514

The only ‘proper’ way to make a cuppa – image by rubenshito

How to revive a brand

On the way home from a recent road trip to Scotland, I made a ‘pit-stop’ at a McDonalds restaurant near Birmingham.

I’m not a regular customer at the ‘golden arches’, so was very surprised to discover a waterless urinal
with a sticker on it saying it saved 100,000 litres of water a year.

urinal

Copyright Sorven Media ltd

This is all part of McDonalds’ efforts to combat the negative press that has built up over the years. In particular the reaction to ‘McLibel’ case and reaction to the 1994 documentary film Super Size Me by Morgan Spurlock.

McDonalds have created a website to allow you to Make up your own mind, which currently contains 24,000 questions and answers:

Your Questions
A dedicated Make Up Your Own Mind team from across McDonald’s is working hard to answer your questions. You can ask whatever you want, and we aim to answer even the toughest question within two weeks in an honest and straight-talking fashion. The ‘Questions & Answers’ can be searched either by keyword or by sub-sections – this should help you find the information you’re looking for.

The website also includes reports from their Quality Scouts.

What is a Quality Scout?
Quality Scouts are members of the general public from around the UK who are curious about McDonald’s business. They are not paid, and have no ties to the company. All they do is take an honest, behind the scenes look at McDonald’s and report back. And they’ll tell you exactly what they hear and see.

I have to say I am impressed by their efforts, but wonder what it will take to change public opinion.

Two examples spring to mind:

Fiat cars of the 1970’s, which became notorious for their rust problems.

In response they built the Tipo in the 1980’s (a car I owned), and gave it a fully galvanised body, giving it better rust protection than almost any other car on the market. However, it took many years for their ‘rust bucket’ reputation to disappear.

A more recent (if fictitious) example is from The Archers radio show where an outbreak of E. coli,  has resulted in regular customers deserting Ambridge Organics, despite having been given the all clear several weeks ago.