Maverick Consulting LLC

01/24/2017

https://www.fb101.com/2017/01/now-open-new-fast-casual-eatery-two-forks/

Two forks, a new fast casual eatery with a focus on slow cooking and seasonal fresh produce, brings a new kind of dining to midtown Manhattan

12/08/2016

New fast casual concept in Westwood. Great healthy food, great people, great concept

12/08/2016

Nushii, new sushi roll your own, sushi, poke, nushii bowl fast cAsual concept in Brockton Ave in Westwood LA. Killing it.

01/16/2015

Buger House, Bishkek, Kyrgyzstan, raising the bar on burgers. Gourmet burgers, hand crafted in store, artisan house made buns, unique sauces and dressing representing the best burger heritage (London, California, Traditional and Signature) and the local favorite a lamb burger, accompanied with fries (traditional, home and signature). Rounding out with soups and salads.

01/11/2015

Better Restaurant Project
http://www.maverickcuisine.com/better-restaurant-project/

10/28/2014

Better Pizza Project, a journey to the best pizza, starting by the worst....
http://www.maverickcuisine.com/better-pizza-project/

08/26/2014

Better Burger Project, an interesting challenge. New concept in development
http://www.maverickcuisine.com/blog/

Working on a Better Burger Project concept, to open in Asia by the end of the year. One of the best meals one can have, especially as a lunch item, is a great burger with great fries. Problem is that it is not that easy to find. There are two tendencies in the better burger world, thick juicy burge…

07/17/2014

The Better Burrito Project, the evolution of the Mexican burrito and tacos from Mexico to US, to Chipotle and to the better burrito movement

05/09/2014

http://foodtruckempire.com/podcast/john-knight/

When innovative brands like Noodles and Co. or Chipotle need help with branding they call John Knight of Maverick Consulting, LLC.

04/28/2014

No Excuses for Bad Food.
http://www.maverickcuisine.com/blog/
Doesn't matter what type of restaurant, their is no excuse for bad food. Each type of restaurant has different challenges, from Fine Dining that is very chef driven, to Fast Casual and Quick Serve that are process driven.

Maverick Consultants are known as the experts in engineered restaurant solutions. Maverick Cuisine has built the top professional kitchens in North America. With over 15 years’ experience in engineering and development, Maverick is the leader in high performance, efficient restaurants and kitchens.…

03/07/2014

The restaurants that thrive on insulting their customers:

- Cash only! No, you can't sit together. Eat faster! Ha ha, you want a knife and fork?

Wong Kei in London's Chinatown defied received gastronomic wisdom that the customer was always right.

Its patrons were cajoled, bullied, insulted and mocked by waiting staff. Perversely, many diners loved it. Each night scores would queue up at the 500-cover restaurant to be verbally abused over the chicken satay and pork fried noodles.

To its fans, it was a refreshingly abrasive anomaly in an increasingly sanitised service industry.

http://www.bbc.co.uk/news/magazine-26468295

A Chinese eatery dubbed "London's rudest" has promised better service. Is insulting your customers ever a good idea?

03/05/2014

http://www.nytimes.com/2013/10/13/nyregion/a-review-of-fortina-in-armonk.html?pagewanted=all&_r=0

The chef at Fortina, a new restaurant in Armonk, spent boyhood summers on an island near Naples, and his cooking is a sort of exuberant take on tradition.

03/04/2014

The problem these big mutiunit restaurant chains that have been around for many years, and have a large franchise base, is that it is very difficult for them to change to the current situation. When they try to do a makeover, they end up very close to where they are. That is all they know.

http://finance.yahoo.com/blogs/michael-santoli/casual-dining-chains-struggle-to-adapt-to-changing-consumer-tastes-203955971.html

Sit-down restaurant chains have seen waning traffic and weak sales for years, as popular alternatives such as Chipotle and Panera attract more dining dollars. It is forcing some companies to rethink their approach, with better deals for consumers a likely result.

03/03/2014

The changes in the casual dining restaurant market:
http://www.marketwatch.com/story/darden-warns-on-earnings-affirms-red-lobster-plan-2014-03-03

Darden says the severe weather will result in a seven-cent impact on earnings.

03/03/2014

When one goes to a restaurant for a meal, and one is given a menu, there are two ways to look at it to make choices:
- First, what one would like to eat
- Second, what one thinks the kitchen can execute best.

Typically most people will use the first criteria, and it can be very good, average or bad. Unfortunately, many ties it is not very good, especially if one does not know the restaurant. For me the biggest problems are:
- Overcooked food. The most common overcooked items are fish (salmon especially), chicken breast and pork chops.
- Use of prepared or precooked frozen items, especially the fried ones (mozzarella sticks, chicken wings, pasta sauces, salad dressings, precut vegetables)
- Badly executed, with recipes that are too complicated for the chefs/cook/staff to make right.
- Overflavoured, with bad combinations, for example combining a sun dried tomato with prosciutto.

For example if one is in a pizza restaurant with a great wood fired neapolitn style oven, and pizzas are made fresh and cooked in a couple of minutes, this would be a good choice. If they have a long list of pastas, with many of the standard choices, this would probably not be well done.

02/07/2014

Darden Group last month announced the closing or sale of it's red Lobster restaurant concept. There are many other restaurant concepts in the casual dining market as well as in the Quick Serve (QSR) market that are going the same way. On the other hand we have the newer fast casual concepts like Panera, Chipotle, Five Guys and Shake Shack that are growing, making profits and filling the customers expecttion.
There is a shift in the market, it will be interesting to see who has the ability to change and adapt to the new market reality....

12/22/2013

fundamenatal axiom, never eat at a restaurant that advertizes on TV or has coupons..

12/11/2013

Mis en Place for Cajun Chicken, S.Carolina Pulled Pork and Brisket