Fusion Cuisine Analysis

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This Restaurant In Little Saigon Is Mastering The Art Of Asian Fusion Cuisine - The Vox Kitchen

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Boston came in fourth, while Tampa, FL came in at a very respectable fourth place. What is surprising is that it took so long to cross the border. So strong has love of the taco become here, that tortillas began outselling hot dog buns back in I think all those intrepid immigrants deserve a round of applause and the thanks of the nation! The southern states certainly think so. Arizona came top of the interest rate chart, Texas 88 second, Nevada 86 third, followed by Arkansas 84 , and New Mexico The city with the biggest appreciation of Mexican cuisine is San Antonio, Texas , while San Diego and Sacramento in California came in second and third place. Actually, Mexican pretty much dominates the south, west, and pretty much most of the Mid-West, with interest weakening the further north and east you go.

Mexican might be big in the south and west, but Chinese food dominates the North East and takes the crown as the most searched for cuisine on Google. The history of Chinese cuisine in the United States is longer and richer than that of Mexican. It was the glittering promise of the Gold Rush that first drew thousands of Chinese to these lands. Chinese restaurants quickly became known as some of the best on the new restaurant scene. They ended up working in restaurants and in service for the rich, and eventually, as the numbers of middle class with money to eat out began to grow, eating Chinese, an Americanized version, became all the rage.

Then, when people saw Nixon eating Peking Duck on a trip to China in , interest piqued and demand grew for authentic Chinese rather than Chop Suey, noodles, and spring rolls. There is also an interesting connection between the Jewish community and Chinese cuisine. When the Chinese were being discriminate against, there was also a lot of anti-Semitism. No top scale restaurant wanted Jewish clientele, but Jews were always welcome in Chinese restaurants.

Also, both being non-Christian, Jews were able to eat out in a Chinese establishment when the Christian population was at home celebrating Christmas, and so began a tradition. New Jersey tops the interest chart for Chinese cuisine, while Delaware 98 , New York 95 and Connecticut 94 , all score in the 90s. Numbers represent relative popularity scores for the cuisines in each state. How to read the data: Mexican cuisine Score 70 is the most popular cuisine in Alabama and it is locally 2. The numbers below should not be used to compare popularity of ethnic cuisines between various states. While many ethnic cuisines are popular world-wide, the differences between these five countries analyzed are more striking than the commonalities.

One of the biggest challenges businesses in all industries face is a lack of qualified labor. As the food-service industry in general continues to grow and thrive, the demand for workers in an already-diminished labor pool is also increasing. Finding qualified workers and rising labor costs are two key concerns for food-service business owners. The first step in developing a comprehensive HR program is to decide exactly what you want someone to do. The job description doesn't have to be as formal as one you might expect from a large corporation, but it needs to clearly outline the job's duties and responsibilities.

It should also list any special skills or other required credentials, such as a valid driver's license and clean driving record for someone who is going to make deliveries for you. Next, you need to establish a pay scale. You should do research to find out what the pay rates are in your area. You'll want to establish a minimum and maximum rate for each position. You'll pay more even at the start for better qualified and more experienced workers. Of course, the pay scale will be affected by whether or not the position is one that is regularly tipped.

Every prospective employee should fill out an application--even if it's someone you already know, and even if that person has submitted a detailed resume. A resume is not a signed, sworn statement acknowledging that you can fire the person if he or she lies about his or her background; the application, which includes a truth affidavit, is. The application will also help you verify the applicants' resumes, so you should compare the two and make sure the information is consistent. There are several categories of personnel in the restaurant business: manager, cooks, servers, busboys, dishwashers, hosts and bartenders. When your restaurant is still new, some employees' duties may cross over from one category to another.

For example, your manager may double as the host, and servers may also bus tables. Be sure to hire people who are willing to be flexible in their duties. Your payroll costs, including your own salary and that of your managers, should be about 24 to 35 percent of your total gross sales. To get the quality of manager you want, you'll have to pay well. If you can't offer a high salary, work out a profit-sharing arrangement-it's an excellent way to hire good people and motivate them to build a successful restaurant. Hire your manager at least a month before you open so he or she can help you set up your restaurant.

Salaries for chefs and cooks vary according to their experience and your menu. You may also find chefs who are willing to work under profit-sharing plans. You can pay part-time cooks on an hourly basis; check around for the going rate in your area. Because servers in most establishments earn a good portion of their income from tips, they're usually paid minimum wage or just slightly more. When your restaurant is new, you may want to hire only experienced servers so you don't have to provide extensive training. As you become established, however, you should develop training systems to help both new, inexperienced employees and veteran servers understand your philosophy and the image you want to project.

Every business needs a marketing plan, and your food-service business is no exception. But even as you consider various marketing vehicles, keep this in mind: Research conducted by the National Restaurant Association reveals that word-of-mouth is still the best method of advertising. More than four out of five consumers are likely to choose a table-service restaurant they haven't patronized before on the basis of a recommendation from a family member or friend. So make the foundation of your marketing program an absolutely dazzling dining experience that customers will want to talk about and repeat. Ask every new customer how they found out about you, and make a note of this information so you know how well your various marketing efforts are working.

You can then decide to increase certain programs and eliminate those that aren't working. A key question for restaurant owners is this: Do your marketing materials--menus, signs, table tents, ads and other items--send an accurate message about who you are and what you do? The first step in creating a complete marketing package is to know your market, and it's not enough to gather demographic information once. Markets change, and food-service businesses that don't change their marketing strategies with population shifts are missing out on a lot of opportunities.

Next, step back and take a look at each element in your facility. Everything from the parking lot to the interior decor to the printed items contributes to your marketing message--and each should be an accurate reflection of what that message is. One cheap and easy way to promote your food-service business is by giving away gift certificates--such as dinner for two, coffee and bagels for 10, or a free pizza.

Call local radio stations that reach the demographics of your target market and ask to speak to their promotions manager. Offer to provide gift certificates or coupons to use as prizes for on-air contests and promotions. Your company name and location will be announced several times on the air during the contest, providing you with valuable free exposure, and it's always possible that the winner will become a paying customer. You can also donate coupons and gift certificates to be used as door prizes at professional meetings or for nonprofit organizations to use as raffle prizes. Just be sure every coupon or gift certificate clearly identifies your business name, location, hours of operation and any restrictions on the prize.

Some other promotional methods you can try include local event or sporting team sponsorships, discount coupon books, frequent-dining clubs, menu promotions and contests. Mital Makadia. Roberto Liccardo. Lynn Power. Bhavik Sarkhedi. Saurabh Kumar. Entrepreneur Store. Profile Avatar. Become an Insider. Magazine Subscriptions. How to Start a Restaurant. More Articles On Restaurant Businesses ». More Articles on Restaurant Businesses ». More articles on restaurant businesses ». For more than 30 years, Entrepreneur has set the course for success for millions of entrepreneurs and small business owners.

We'll teach you the secrets of the winners and give you exactly what you need to lay the groundwork for success. More About Starting a Business. Starting a Business. Browse up-to-date trend reports on ingredients, flavors and diets. Tight on time for your next trend report? Check out our customizable template. Login Sign up. Want free industry reports? Trusted by the best of the food industry. Weekly Live Demo Flavors, ingredients, trends - you pick them, we explore, live! New product development Discover new ingredients and dishes, understand consumer needs, and validate your ideas - all with beautiful, exportable data.

Freshly goes to market 10x faster with Tastewise What used to take 3 days of research now takes 3 hours with Tastewise. Freshly's Golden Chicken dish is one of the first meals to introduce international flavors and enjoy widespread success.