Prawn Gyoza by M. Kuehn
For some reason people are reluctant to make their own gyoza or Japanese dumplings. They’re actually rather easy – you buy the frozen gyoza skins from a Chinese or Japanese supermarket, put some delicious plump prawn mixture in the middle and half fry, half … Read More
Guacamole by M. Kuehn
I was at a bash not long ago and was presented with a dip that was clearly shop bought – a disgusting gloop of blandness which was just nasty. I don’t get it. Guacamole is the easiest thing on the … Read More
How not to run a food business into the ground – staffing
The most successful business owners surround themselves with good people to whom they can delegate with confidence. The food business, however is particularly known for its high turnover of staff and volatile chefs that can make life particularly frustrating for the small … Read More
South Place Hotel EC2 by Maria Kuehn
Having been on a two day course in town, I decided to finish it with an ice cold glass of wine and a quick bite to eat in part of London with which I’m not familiar. South Place Hotel, a … Read More
How NOT to run a food business into the ground – part 3 – The Menu by Maria Kuehn
You can be the most fabulous cook on the planet. Of course that doesn’t mean you can run a food business and sadly the stats reflect this. Most establishments go to the wall within months and more than one famous … Read More
How NOT to run a food business into the ground – part 2 – Process – by Maria Kuehn
THE IMPORTANCE OF PROCESS Location Location Location – Is that what it’s all about? Well, the business of co-running a small community café in the middle of nowhere means working twice as hard to promote oneself, but believe you me, on some days … Read More
Hana from Heaven – Japanese takeaway NW10 by M. Kuehn
After an utterly disastrous meal at The Masons Arms which left me wanting, to say the least, I decided to turn to one of my favourite cuisines, Japanese in all its simplicity and sophistication. Located on Chamberlayne Road in Kensal … Read More
How NOT to run a food business into the ground – part 1 by Maria Kuehn
Sadly we witnessed the demise of yet another small restaurant in Harlesden, despite many people urging the chef of The Original, a Brazilian café to change his ways. So, what are the pitfalls of running a small food business? Well, … Read More