Imagine
the profit from your hard day’s work if you had 10 times the business
turnover that you do now?
Can you see your restaurant full all the time
and food service pumping smoothly?
What will you hear your patrons saying about
your food, the service and ambience and how will they be bringing you
more business just by talking to their friends?
Yogi Bera (baseball commentator and latterday philosopher)
might soon be referring to your restaurant when he said
“No one goes there anymore – It’s too crowded”.
As interesting flavours for you and your chefs
As interest-generating items for your waiting staff and
As a major reason your patrons keep coming back AND why they will
talk about your place to all of their friends
So if you’re an Australian food outlet and want to gain
a real edge over your competitors, there is nothing like our authentic,
self-promoting, delicious, wild foods.
We have aromatic herbs from the rainforests, which are
as easy to use as basil and coriander.
Our pungent spices from alpine regions can be used like
chilli, wasabi or pepper.
We have a roasted seed from the Central Australian deserts,
which is fast becoming as popular as coffee or chocolate as a food ingredient.
Our moreish fruits cover the whole gamut of fruit flavours
from citrus to plum but are quite new and different for sauces, garnishes,
desserts or cocktails.
But
how do you learn about these ingredients quickly?
❖ How
easy are they to get?
❖ How
can you fast-track integrating them into your menus?
❖ How
do you know you’re getting the best results from using them?
Just ring, fax or email Vic Cherikoff Food Services
on the contact info below.
We were the very first in this industry, in fact, we
started it. And no one knows more than we do about these unique ingredients
and their best use in food service.
To find out how you can explode your business and make
it worth your while to go in to work each day, call us to arrange an obligation-free
consultation.
An Australian chef chose to use our Australian ingredients at a restaurant
where he worked as Executive Chef. We helped him incorporate our ingredients
and passed on a few concepts to take advantage of the innovation and creativity
in the food.
The restaurant was in a Sydney suburban business park with a multitude of take away eateries, several
other (cheaper) restaurants and even an International Hotel with its own
restaurant. There was next to no passing trade and you would think, an
easily saturated resident market. So what happened?
Our Chef doubled the number
of covers at peak times and increased business on what used to be lazy
lunch and dire dinner days by 10-fold!
And it went on for years just
getting stronger. More regulars helped spread the word about the great
flavours and patrons made the trek to eat there, week in, week out. It
eventually allowed the owner to sell his business at a handsome profit
whereas only a few years before, trade was poor, the business was losing
money and nearly worthless.
Was this a one off? No. This
particular chef went on to another establishment up in the Blue Mountains
and repeated the result, even landing wedding events with authentic Australian
themes for $40,000 for the day. He is now at a newly refurbished seafood
restaurant south of Sydney and the same pattern is emerging yet again.
We can also point to similar
successes around the country and now we also have countless examples from
restaurants, function venues, cruise ships, airlines and event caterers
from the 18 countries to which we currently export our range of products.
Now
you just have to act and make it happen. The choice is yours.
Kindest regards,
Vic Cherikoff
PS
Use the busy Xmas period to establish your restaurant’s reputation as
one that offers patrons something special all year. Use the added patronage
over the silly season to capture interest and then build on it throughout
2005. Have a quick look at www.cherikoff.net/cherikoff/chef.htm
for some clues on what to do simply.
PPS Call us now to join the
ranks of the highly successful. Ring 02 9554 9477 or email me on vic@cherikoff.net but be quick as from 24th
November I will be overseas for weeks at a time on numerous Australian food
promotions as demand continues to grow exponentially.
Chefs | Product
glossary | Flavour frontier | Menu
ideas | Recipes | Articles
About us | Links and info | Stockists
| Info for Growers | Subscribe
online | Home
Copyright Vic
Cherikoff Food Services Pty Limited
rear
167 Kingsgrove Rd Kingsgrove NSW 2208 Australia
ph: +612 9554 9477 email: email
us