Thai cuisines are some of the tastiest foods in the world. Most of the people have had their fair share of stories when it comes to Thai food. One thing for sure is that once you eat Thai food, you will always long for more. The cuisines have a unique balance of sweetness, salt, and acidity. A single dish can be sweet, spicy, and hot at the same time, awakening taste buds. Thinking about it makes my mouth water. Some of the critical ingredients are fish sauce, palm sugar, lime, and coconut. Sugar is added as a condiment to spicy foods. It is common to use hot pepper for spicy hotness in foods. Below are the top 10 Thai cuisines you should try.
UK Hospitality Crisis
As if Covid wasn’t enough the UK hospitality industry is in absolute crisis and there is no end in sight. It appears that many countries are struggling to encourage staff back to work in the hospitality industry following Covid shutdowns. There has been plenty written over the summer concerning staffing shortages in France, where I live, but also in the rest of Europe and America. But on a recent visit to England I witnessed the extent of the problem first-hand.
The UK has enjoyed a booming hospitality sector for many years – pubs, clubs and restaurants have been opening on every corner. There are more Michelin stars in the UK than in France. Staffing was never an issue with plenty of economic migrants from the heart of Europe to fill some of the low-paid positions and good quality chefs being turned out from some top catering colleges. However, in January 2021 it all came to a grinding halt and not because of Covid. The United Kingdom officially left the European Union meaning that the access to a massive staffing pool that the hospitality industry had previously enjoyed, dried up overnight.
Many of the migrant workers had already returned back to their country of origin because of the pandemic but in order to return to their work in the UK they now need a visa, so obviously, many have decided to stay where they are.
I visited England in early September, staying in a coastal town that is renowned for its sandy beaches, pier entertainment and fish and chips! On a glorious sunny day we walked along the promenade which was thronged with late-season holidaymakers. Cafés were full, street vendors were doing well and restaurants were preparing for a lunchtime rush. But one thing that became evident very quickly was that, almost without fail, every catering outlet had a board outside advertising staff vacancies, everything from kitchen porter to waiting staff to experienced chefs.
I had two very interesting conversations with young people working within the restaurant industry. Firstly, a floor manager working at Bistrot Pierre, who at 26 years old was among the more experienced staff there. He was saying that the entire hospitality industry in England is in trouble and he blamed it mostly upon Brexit (the UK leaving the European Union). Recruiting quality staff is becoming increasingly difficult and that most young people would rather stack shelves in their local supermarket than work unsociable hours in a bar or restaurant dealing with rude customers. Unfortunately the hospitality industry is notoriously bad at paying decent wages.
The second conversation was more disturbing. A young chef who started out at age 17 with a determination to become a top quality chef. He literally banged on doors until someone would give him a job. He moved to London and had a trial at a 3-Michelin star restaurant. His trial day started at 8am and finished just before midnight! He actually started work with the restaurant and continued with a similar gruelling schedule working 100 hours per week but added into that was a level of physical abuse within the kitchen brigade.
Kitchens have always been tough places to work and, in my opinion, we have become soft on many issues over recent years but there is no place for violence within any professional kitchen team! My young chef, who at the tender age of 24, has returned home to work in smaller establishments and was acting head chef the night we ate with him.
He went on to talk about the crisis within hospitality stating that many restaurants are able to open only four days per week in order to give the staff a rest. The restaurant he works at is currently short three front of house staff and three kitchen members which forces the restaurant to limit the number of covers it can handle. The night we were there they were turning away customers without reservations.
I have learned that there are now some organisations helping to address some of the issues within catering. A project known as Burnt Chef is providing help and counselling for hospitality staff who are suffering from mental health issues linked to the stress or abuse they face in their daily work. It is a non-profit organisation committed to destigmatising mental health within UK hospitality and providing free support to workers. For more information visit www.theburntchefproject.com
There is no denying that the hospitality industry is a tough one but there needs to be drastic change, and very soon. We need guaranteed working hours, decent pay and an environment where our young workers can feel safe. The pressure in a kitchen is enormous and tempers get frayed, I understand that more than most people, but physical abuse has no place and older chefs (maybe myself included) need educating on how to deal with the stress. The hospitality industry itself should start addressing these issues and, maybe, some of our celebrity chefs should lead the change and encourage our young people into an industry that can be extremely rewarding with countless opportunities for progression.
Lyon Street Food Festival
Lyon has for a long time been considered as the culinary capital of France, if not the World. Situated in the south-east of France, on the banks of the mighty Rhone river, it is ideally located to benefit from a variety of fresh produce. To the north, Charolais beef or Bresse chicken as well as cream and butter.
To the east, the Alps are known for cured meats, cheeses and charcuterie and then to the south, seasonal fruit and vegetables and olive oil. Combine all that fantastic produce with a massive wine region, Cote du Rhone and slightly further south wines such as Chateau Neuf du Pape, and you literally have food heaven! Lyon is the third largest city in France, after Paris and Marseille, and is a truly vibrant city.
When I came across an advert for a food festival in Lyon it was only natural that we had to get tickets. Unfortunately, due to World events over the past 18 months we have had to wait, but, finally, across the weekend of 17th-19th september we got to go to Lyon. The festival was billed as à Street Food Festival, which is of particular relevance to me at present as I continue plans with setting up my own food truck.
We booked tickets for the Friday night and all day Saturday and set out determined to make the most of what was on offer. We arrived in Lyon by train Thursday afternoon and, after deciphering the local transport network of trams and underground, set out to explore. Lyon is a big university city and blends a mix of traditional 18th century architecture with very modern, impressive edifices. To be honest my wife and I toured the city with wide-eyed excitement – we really did feel like hicks from the sticks!
Friday evening we arrived at the venue for the festival, disused factory units with graffiti that gave à real vibe of street food before we even entered. As with all large events in France at present everybody has to provide proof of either à double Covid vaccination or à negative test within the last 72 hours and mask wearing is encouraged – which clearly was not going to happen with so much food and drink on offer!
The festival had been billed as having 100 chefs with a section for African food, Asian food, Food Trucks and live DJs and bands. In addition there were due to be 200 ateliers, workshops, including wine tastings and cookery classes with the likes of the Institut Paul Bocuse.
The expression, “like kids in à sweet shop” could not have been more appropriate! We had arrived early so were able to take a tour of the venue before the crowds arrived. Each food stand was offering a couple of different dishes for about 5 euros each. There were the usual burgers, of course, but then there were some very special dishes. There was no way we were going to be able to sample everything, so we thought we might try some of the more different options available.
On Friday evening we had Panang Curry, Pulled Pork Burger (amazing!), Nattin (a Vietnamese dish), an African chicken dish with the most amazing spicing and I added extra hot sauce! and Tacos with Andouillette. In the wine district we drank Cote du Rhone and listened to the buzz and the DJ while we planned what to eat next. Later in the evening we headed to the Oktoberfest Hall for some beer and an extremely good live band. After five hours of food, drink, music and crowds we headed out to catch the Metro back to our hotel but we still had tickets for Saturday.
Saturday proved to have a different vibe. On Friday night it was loud with two live bands, DJs, the bars were busy and there was a real festival buzz. Saturday was chilled with more families and the music toned down. The sun was shining and in the outside area the feeling was like a garden party. We also had a treat with Anne-Sophie Pic present. She holds the most Michelin Stars of any chef in the World – her various establishments currently have 8 stars! – and she brought her brand new food truck.
We started our culinary adventure at the BBQ area by having a Pulled Tiger Pitta. Not a real Tiger! but a Corsican speciality of Tiger Veal barbecued and served with Tzatsiki and Corsican cheese – delicious. We continued with a dish from the Institut Paul Bocuse (Paul Bocuse was an extremely well renowned chef from Lyon who died in 2018).
A griddled piece of salmon served in a homemade bread topped with a special sauce. We had to try something from the Pic -up truck so went for a pulled pork burger with a homemade bun. To be completely honest probably not as good as the pulled pork burger from the night before, but still darn good.
Overall I have to say the experience was tremendous. A well organised event in a superb venue with some fantastic chefs and an atmosphere of people wanting to enjoy themselves. It seems to have been a long time since we have had events on this scale and I sincerely hope they continue. Next year the Lyon Street Food Festival is scheduled to take place in June and I am seriously hoping to get my own food truck there for a couple of days!
How Many Cups of Ground Coffee in a Pound
It’s always a good idea to purchase fresh coffee beans. They will offer the best flavors. Usually, it’s a good idea to stick to a small number of beans purchased regularly. This will keep it fresh. But some people prefer the convenience of stocking up on coffee. So, how many cups of coffee can a pound of beans produce?
How Many Beans in a Cup of Coffee
Before we can find how far a pound of coffee will go, we need to figure out how much coffee is in a cup. This will depend on the type of coffee you are making. For example, some people will use more coffee to have a stronger flavor.
Another element that can affect the number of beans you require is how you grind them. If you grind them finely, you will need fewer beans.
The type of machine you are using can also impact the amount of coffee you can produce. For example, an espresso machine will force a lot of beans into a compact space. This creates a richer flavor. On the other hand, a machine like the French press will need fewer beans. This article goes into more depth on other features that can impact the amount of coffee you will need to use.
Usually, though, you will average between 7 to 18 grams (0.25 to 0.64 oz.) of coffee beans per cup.
How Far Will a Pound of Coffee Go?
Now that we know how much coffee it takes to make a single cup, we can extrapolate this out to find how much a pound of beans will produce.
There are 450 grams in a pound. There are around 75 tablespoons of ground coffee in each pound of coffee. As a result, you will be able to get between 25 to 68 cups of coffee for each pound of coffee you purchase. The average is around 48 cups of coffee for every pound of beans. This website will go into more detail about the number of cups you can make, depending on the brewing method you choose.
Why Buy Coffee in Bulk?
There are a few reasons why you might want to consider purchasing coffee in bulk. First, it can be a lot more convenient. You only need to place one order rather than several. Plus, you won’t need to worry about running out.
Another big benefit is the price. Buying in bulk will often be a lot cheaper than purchasing in smaller quantities more frequently. The cost of purchasing beans and ground coffee is fairly similar. You’ll also be saving money by making your coffee at home. This will allow you to get a café-quality coffee for a fraction of the cost. To help you do this, check out this guide to latte machines for home.
Storing Coffee
When you are buying in bulk, it’s unlikely that you will be able to use all the coffee at once. Because of this, you will need to learn how to store it properly. This will ensure that it retains its flavors.
Avoid leaving them in the retail packaging. This is designed to sell the coffee rather than keeping it fresh. Instead, you’ll need to make sure that you are storing it in an airtight container. You don’t want to let air get to the beans. It’s also a good idea to avoid using an opaque container. Make sure that you aren’t letting direct sunlight get to the beans. Finally, try to store them in a cool place.
If you don’t do this, they will only stay fresh for a few weeks. However, when stored effectively, they will last for a lot longer. For coffee beans, the flavor might be able to last for two to three months. If your coffee is already ground, and you are storing it properly, it should last for three to nine months.
Conclusion
Buying coffee in bulk can present a range of benefits. Depending on how you make your coffee, you can expect around 48 cups of coffee for every pound of ground coffee you purchase. Hopefully, this will make it easier for you to calculate the amount of coffee you should be ordering.
Thai Cuisine
Native to Thailand, Thai cuisine has one of the most unique flavor profiles in the world. It is made using components that have a strong aroma and also a lot of spice.
There are no actual classifications for the cuisine, but they can be broken down into four categories:
- Yam. Spicy salads
- Tom. Boiled dishes
- Tam. Pounded foods
- Gaeng. Curries
All Thai cuisine consists of these four types of food, either separate or fused. These foods carry a distinct flavor profile; however, they may be different depending on your region.
Thai food in Bangkok, where there is more cultural diversity, will be a bit different from Central Thai or Northern Thai food.
As is tradition, most Thai food is eaten by hand. Most families will sit together on a mat or rug on the floor and eat together. However, most people tend to use a fork and knife to eat– a departure from the past habits.
Flavors
When talking about Thai food, five essential flavors make it up: sweet, salty, sour, bitter, and spicy. These can either exist as a solo flavor, but Thai food’s true essence only comes out when combined.
Various combinations of fresh produce, meats, spices, and sauces make Thai food shine.
The Influence Behind It All
Thai cuisine can trace its roots back to the 13th Century. Therefore, a lot of Thai cuisine that is eaten today contains flavors from ancient times.
Descending from Siamese cuisine at the time, Thai cuisine also uses many of the same elements. For example, it has different types of meats combined with herbs, vegetables, rice, and local spices.
Thai cuisine has also been influenced by Indian cuisine, most notably when it comes to the spices being used. Thus, you could take any red, green, or yellow Thai curry and struggle to tell it apart from an Indian one. However, Thai cuisine adds its twist to these dishes by adding ingredients such as lemongrass and galangal.
Common Ingredients In Thai Cuisine.
Thai food is known to contain a lot of fresh ingredients. Rice is a staple, finding its way in a vast majority of dishes. It is as essential to Thai cuisine as potatoes and bread are to European cuisine. It uses a lot of spices and herbs, most notably:
- Garlic
- Coriander
- Galangal
- Shallots
- Lemongrass
- Kaffir lime leaves
- Nam Pla (Fish sauce)
- Shrimp paste
The meat that goes into includes:
- Pork
- Chicken
- Beef
- Duck
- Mutton
- Lamb
- Wild boar
- Game birds
The last two aren’t eaten as much due to extensive loss to their habit, making them hard to come by.
All Thai dishes contain these ingredients as a base or some compliment, giving it the unique taste that Thai food is known for.
If you venture towards the more exotic side of Thai cuisine, you will also find insects being eaten. The most commonly consumed are grasshoppers, beetles, and worms. This might be hard to stomach for most, but Thai people treat it as a regular occurrence. Insects are usually enjoyed as street food, where several are put on a skewer and grilled.
Community
One of the most defining qualities of Thai cuisine is how it encourages a sense of community. Most Thai food is eaten with family, all sitting on the floor on a mat or rug. Typical street food is sold in markets with hundreds of people around – all there to enjoy the best there is to eat.
Conclusion
Thai cuisine has a lot to offer. There are so many different ingredients and flavors that can be combined in so many ways. You will always have something new that can be made using the essential elements of Thai Cuisine.
It comes as no surprise that Thai food is loved around the world. Simply because there’s so much going on with it all the time. There is so much flavor, so much variety, all at the same time.
Food Drink Magazine Issue 14 September 2021
Food Drink Magazine Issue 14 September 2021
Thai Cuisine, All You Nedd to Know Abou Thai Cuisines and Restaurants,Thai Foods, The Oreo Cafe: What Went Wrong?!, Recipe Thai Chicken in Green Curry, Have Restaurant Reviews Become Weaponised?, The Power of a Review, Top 10 Thai Cuisines and Restaurants, Going French in the UK are this month’s topics.
You can reach our Digital Magazine at https://issuu.com/fooddrinkmagazine and https://www.magzter.com/US/HGH-Perfect/Food-Drink-Magazine/Food–Beverage/All-Issues.
Sovi Non-Alcoholic Wines Continues Global Expansion to Canada
Sovi Wine Co., a Sommelier-owned non-alcoholic wine company based in Napa, California announced today the expansion of Sovi distribution to Canada. Canadian connoisseurs can now purchase Sovi Rosé at a variety of retail locations in Calgary and through Not Wasted for direct home delivery.
“Our mission has always been to bring delicious non-alcoholic California wines to the world, one location at a time, and we are honored to add Canada to that list.” said Julia Littauer,
Co-Founder of Sovi and former Sommelier “Canada’s sophisticated wellness culture makes it a great market for non-alcoholic beverages, and we are excited to offer our premium wines to a new market.”
Crafted with premium, sustainably grown grapes from California vineyards, Sovi Rosé is bubbly yet dry with aromas of pink grapefruit, cherry, and watermelon. From harvest to bottling, Sovi partners with winemakers using traditional methods, achieving the flavor, texture and balance you would expect from a traditional glass of wine. Sovi then uses a state-of-the-art technology to remove the alcohol from their wines, while preserving those delicate aromas and flavors that make each varietal unique. The process of crafting Sovi’s premium, non-alcoholic wine embodies all the history, the tradition, the ritual of making a classic bottle of infamous California wine, but without the alcohol.
Consumers can purchase a Sovi Sparkling Rosé 4-pack of 250ML cans for $20.00 to be delivered directly to their door through drinksovi.com in the U.S. and Not Wasted in Canada. For the full list of retailers in Calgary, please visit drinksovi.com and follow Sovi on Instagram at @drinksovi.com.
Going French in the UK (Bistrot Pierre)
The last time I visited Britain was in the spring of 2018, well before anyone had heard of Covid, travel restrictions and negative tests. I have lived and worked outside the UK for the past 14 years, rarely visiting in that time, but still have family who live there. The purpose of my visit this time was primarily to see my parents, both of whom are getting on in years – but please don’t mention that to them!
My wife and I have spent the last 30 years or so within the hospitality industry so any chance we get to visit somewhere new is also an opportunity to check out what’s happening on the local restaurant scene. But for this visit my mother could not resist booking us a lunch at a French Bistrot – did somebody say, “selling sand to the Arabs”? We live and work in France and run our own restaurant here.
Bistrot Pierre
So it was that on a wet Thursday lunchtime we found ourselves going to Bistrot Pierre, established 1994. On a good day there is outdoor seating on the balcony that goes round this circular building situated on the promenade of Weston-Super-Mare, but we were unfortunate with the British weather, it was lashing it down. However, the view of the pier and out to sea is still worth it.
First impressions on walking in are good. You could believe you were in a French bistrot with some traditional signage and artwork and adverts for Ricard etc. One interesting sign sitting on the hostess station was that all staff are fully vaccinated and each has to take a lateral flow test before their shift – definitely a sign of the times but certainly reassuring. We were led upstairs to the Bistrot, downstairs is a café/bar, and offered a table in the window overlooking the pier. And then, for a while at least, it started to go wrong.
Run DMC’s “It’s Like That” at an inappropriate volume and a young waitress coming across asking “how are we today, guys?” All of a sudden this was more TGI Friday, which I used to love, than French Bistrot. There seems to be a training manual kicking around the hospitality industry in the UK that states that all young waiting staff must be overly informal with their customers and call them guys. Hang on a minute, this is a lunchtime in September, look around at your clientele, assess the average age and then ask if ‘90’s rap and calling everyone “guys” is the right image.
But before U2 had hardly started following Run DMC the fire alarms went off! In true British style, or French, we all sat there! It appears that a customer had inadvertently hit the fire alarm button next to the front door thinking it was an automatic door opener – despite all the fire notices surrounding it! Unfortunately, after some time it was evident that the system would not reset and we were asked to leave the restaurant and wait outside.
For anyone who has spent any time within the hospitality industry we all know that fire alarms are just some of the daily inconveniences we face and the staff at Bistrot Pierre were professional and understanding in their handling of the situation. After being allowed back into the restaurant the waiting staff offered to have recooked any food that had been left on tables when we had to leave. So, let’s talk about the food.
The signature dish of Bistrot Pierre is Boeuf Bourguignon, a classic French bistro favourite, which none of our party had. The menu certainly has a nod towards traditional French eating and includes a Prix Fixe menu for 2 courses and 3 courses at lunchtime.
French favourites such as Deep Fried Brie or Mushroom Fricassée as starters and classic Steak Frites, Salmon Nicoise or Duck Breast as mains. I had Prawns in Chilli and Garlic to start. Four good size prawns in a very tasty tomato based sauce with a good level of spicing and served with some bread. I followed this with an 8oz sirloin steak topped with a very French garlic and herb butter. I ordered the steak very rare (not blue) and it arrived à little shy of medium-rare, simply garnished with a bunch of watercress and some French Fries. Nice steak, good butter, thoroughly enjoyable. I skipped dessert, shared some of my wife’s Brownie and watched my father plough his way through an enormous Strawberry Pavlova!
There is a staffing crisis within the English hospitality industry at present which is not helping restaurants when it comes to building à team, either front of house or in the kitchen, and it is starting to show. If Bistrot Pierre can improve the service training and fix the music selection it could be superb. Don’t get me wrong, the service was very good but there is a need to develop those staff that they have and, hopefully, keep them for a while. Bistrot Pierre is a chain restaurant and they have several outlets situated throughout England and Wales.
Tazzy Candy is Bringing Lollipops Back and Leaving Sugar Behind
Tazzy Candy, a women-owned, better-for-you candy company, announced today the launch of their new lollipop line. Tazzy Candy lollipops have no sugar and are made exclusively with natural flavors and colors from real fruit and vegetable juice. The lollipops are vegan, gluten-free, kosher, and only 12.5 calories per pop. Founded by Delia Hughes and Lindsay Simon, the two 29-year old entrepreneurs are on a mission to disrupt the better-for-you candy space with alternative sweets that are satisfying, long-lasting, and full of vibrant, unconventional flavors.
“Our obsession with candy started over ten years ago when Delia and I met in college while studying Food Science in a candy laboratory,” said Simon, co-founder of Tazzy Candy. “We were candy fanatics, but also into health and wellness, which is a conflicting combo. Delia would buy “better-for-you” candy and complain they lacked flavor and had funky textures. My issue was I always ate snacks too quickly. We were just never satisfied,” continued Simon. “One night, we found ourselves brainstorming solutions, just as we had back in the candy laboratory,” said Hughes. “We would meet on Tuesday nights in my apartment and craft recipes from scratch, taking notes on what worked and what didn’t. Finally, after years of countless kitchen nightmares and late nights, we had a product that was juicy and long-lasting, without the use of sugar. So, we took a leap of faith, left our corporate jobs, and launched Tazzy Candy.”
Tazzy Candy’s portfolio consists of a range of lollipops that will surprise you. Their unconventional flavors are curated specifically for an adult palate with recipes that balance sweetness and allow the natural fruit flavors to shine through. These ingredients leave a uniquely clean mouthfeel that is beloved by the Tazzy fan following.
Tazzy launched with the classic lollipop format to bring fun and nostalgia back into the lives of adult candy lovers. “During the day, we’ll eat these lollipops as a mid-afternoon pick-me-up, but by night, you’ll find us crafting jazzed-up cocktails with these pops as stirrers,” said Hughes.
The two women have gained a lot of attention due to their innovative candy and their differentiated branding. Tazzy Candy celebrates individualism by creating an eye-catching persona on the front of each product. The mission behind these characters is to embrace a diversity of style, personality, and flair. When choosing a name for the company, the founders looked for something that exemplified their own character. Thus, they landed on Tazzy. Tazzy is short for the Tasmanian Devil, a feisty, strong-willed creature often underestimated due to its small, unassuming appearance. The duo looks to this name for inspiration as they continue to tackle the challenges of being two young female entrepreneurs.
Lindsay and Delia have launched three lollipop products: Sour Watermelon, Spicy Mango, and the “OG Mix,” a mash-up of Lemon, Mango, and Pink Grapefruit.
Next month, Tazzy Candy will be launching “Do Good” Acai Berry Lollipops in October for Breast Cancer Awareness month. The “Do Good” pops were created in partnership with the duo’s two friends, Jacquie and Kerry, who were diagnosed with Metastatic Breast Cancer in 2020, and METAvivor, a non-profit organization dedicated to Metastatic Breast Cancer (MBC) research and awareness. 10% of the net proceeds of each “Do Good” purchase will be donated to METAvivor.
With more innovations on the way this year, these two women are buckling up for a sweet, sour, and probably even spicy candy adventure.
Find their products online at Tazzy.co, Amazon, Snackmagic.com, or at The Goods Mart. To learn more, please visit tazzy.co and follow Tazzy Candy on Instagram at @tazzycandy.
The Power of a Review
You’re hungry so you decide to go to that new place you have wanted to try. You go in and eat something new, something different from your usual meals, then the time for you to let the world know how this new food place did, has arrived. Or at least the world that is your followers. If you’re elite on Yelp then the amount of followers can range from hundreds of followers to thousands. And they are all there to read what you think about the new food place. To follow your advice should they go? Should they avoid the place at all costs? Is the new place the place for them to spend their hard earned money?
All the answers to their questions are given by you. They all have their notifications on so when you post your review, they can be one of the first people to read it. So for that small or large circle your review has a lot of power a lot of influence a lot of meaning. But for the restaurant it carries even more importance. If it’s a bad review and you have a small following then its ok your impact is minimal, just another unsatisfied customer. On the other hand if you’re Elite on Yelp and have a large following, the impact of your review is substantial.
With one review you can potentially affect the restaurant in a very important way. That bad review could potentially mean a loss of profit. A loss of customers, and those customers have been lost without even walking into the restaurant. Your review alone was the whole reason why they never even bother to go there. And restaurants know this and have ways to try and avoid having a bad review from any of their customers.
To the restaurant any customers could be a factor in losing new customers in an already fragile restaurant economy. Some restaurants go as far as posting signs asking you to let them try and fix the problem before you post a negative review. Restaurants know that a bad review can affect them in an expensive way.
The real problem that restaurants face and can’t really do anything about is our personal opinion. They can’t do anything about our personal taste, our taste buds decide what we like and dislike and the restaurants can’t do a single thing about that. They can cook a plate to perfection, hitting all the right temperatures.
Using all the right portions plating it like it’s about to go into a photoshoot and it can all be ruined by our taste buds. An ingredient in that perfect recipe can be something we don’t like and that will ruin our whole dinner experience. And once we feel like our dinner has been ruined we jump on our social media and let our whole following know that we hate the place.
We start to point out all the little things that we ignored until our night felt ruined. We start to notice the wait for the table was long. The waiter took a few minutes too long to bring the appetizers or the drinks. All of a sudden everything is horrible and it’s all due to something the restaurant can’t fix, our taste buds.
That’s why we need to keep in mind that our words have that much power and can affect a place in a big way. We need be careful what we type. We need to make sure that what we say in the reviews is correct or at the very least make sure we say it’s our personal opinion. If once that’s clear your followers still want to avoid that place or still want to give it a try then it’s entirely their decision.
