Food Inc.
Stumbled upon this little something earlier today on my Buzz feed shared by Mr. Muscati, and it scratched a sore itch that I’ve had on this subject matter for a while.
The blog post revolves around two main themes, the first attributes the disinterest in the dine-out culture to a lack of variety in the restaurant scene, and the second finding reasons for why this is the case. It’s not at all perfect, there are certainly bones to pick, but I’d rather just posit my opinion, than negate theirs.That said, the reasons provided in the blog are not a bad place to start this discussion. Speaking to friends and non-friends, many echo the post’s sentiment behind this disinterested. Chiefly attributed to a a lack of a culinary culture and a discouragement by pertinent prohibitives in the industry, amongst other things. I content that these are mirco readings into a macro problem. The problem with dine-out experience is not necessarily that of the dining out experience itself, but given that a lot of these difficulties are the same that appear in other struggling business areas, the existence of some underlying problems, the resolving of which is not a readily applicable solution to the restaurant industry’s problems per se, but should condition the start-up environment into avoiding these problems, by influence now, and by force in the future. However, I think I will maintain the restaurant metaphor and you draw your own conclusions.The first problem I think is with the audience. Mr & Mrs R call this a lack of a ‘culinary culture’. If Mr & Mrs R suggest a connotation which implies that a culinary culture caters to some snobbish cheese-n-wine type set-course dining experience, then this is a premise that I do not share with them. A culinary culture needs not be more than fancy way of saying a collective of eaters, and eaters who love to eat, and this is not something that we have a problem with as an audience. The audience’s problem is not getting them interested in fine food, because we shouldn’t. It’s also not getting them interested in food, because they already are. The problem in essence lies with adventure and laziness. The audience is not taking enough risks or experimenting enough with different places. It’s easier to comply with the social norm of going to the well-established, and well-named than the unusual and undiscovered. It’s an uphill battle if B+F is your competition, and it’s particularly discentivizing if you are a restaurant owner and you know that what you have to offer is better than the competition. And it’s not only a laziness in choice, but also actual physical laziness. Getting a person who lives in the Bowshar area to go go out for a meal in Al-Seeb is practically impossible. This is significant because when this happens you lose that value where excessive driving eventually leads to an impromptu meal, which of at least one time out of five are usually places that you’ll like and want to come back to again. People going to places, rather than just going is bad for foodies.Of course, as always, I also think there’s a bit of an issue with attitude. This only applies to a very tiny slice of the population who are excessively vigilant over their nutritional intake. The Health Nazis. The labelling of places as healthy or unhealthy is in fact unhealthy for the industry. The problem here is that you have these diet nuts labelling every other restaurant as healthy or unhealthy food, which on its own right is not a bad thing, but when this becomes the only criteria, an ‘unhealthy’ food restaurant is not a compelling argument against eating there if you, as the majority of everyone, are not a health nut. People should stop eating at KFC, McDonalds, B+F and the shawarma places not because they’re unhealthy, but rather because they serve, simple, bad food.While the focus here, was on the food industry, the lesson here can be carried to other things. The adventure value is transferable to any reality. You can never set a trend, if you’re going to always be following one.The second problem concerns the lack of an innovation culture. I think a definition of an enthusiast in any field is in essence a notice of that enthusiast’s excessive consumption. An innovator, I think, is one who feels pleased by this consumption that it inspires him not only to be a consumer, but also a creator, and sadly this has not been exercised enough for people to be aware that there’s a precedent for it and be encouraged to take the risks associated.I think a large part of this has to do with age. The people you’re looking for are 20-somethings who start off their pitches with “you know what would be cool ?”. Someone with sufficient knowledge of subject matter field, but reckless enough to go ahead with it. People with enough passion in what they like, that they would not quit when it starts looking like the end of the world. I think the above 30s still retain some creative vision, but have neither the energy nor the inclination to pursue creative endeavours and have mostly settled with application-of-prior-knowledge-or-experience type projects. The above 40s have provided no entrepreneurial solutions beyond chain restaurant, which the restaurants on their own will testify to prove.There’s some evidence to this happening now, with a good surge to local home business in the past of years, there are the makings of skillful capable individuals who can see themselves, and are likely in the near future, to move out of the home and into the office. I should not misportray the reality by saying that there’s been a surge, but the number of known and discoverable home business in the last few years have grown from about 5 to 40.Thirdly, the need to democratize the market. Call me a cynic here, but I’m doubtful that a burger actually costs 4 Rials to make and profit from. I’m no expert, but I find fault at restaurants empty upon entry (for no reason other than disregard to market price) and still charge four or five rials for a burger.I know that good food costs money, I’m simply positing that this needs not be the case. I would happily pay whatever a fine dine out costs these days, but a decent burger / steakhouse / bistro type advent should seek to profit on scale rather than point of sale. This is the only way I observed for a food business to remain relevant after the initial hype has settled (Hawasna ?).Fourth, think things through. I am aware that it seems like I’m wasting your time (if you noticed this only now, shame on you) but I think a lot of the restaurants that opened and closed before, are open now, and will (DEFINITELY) close in the future, or ones that haven’t opened yet, but will do so eventually share the same problem of not having thought things through.The majority of restaurants are faulted in some aspect or other for the obvious reason of things not thought of thoroughly. Location, timing, restaurant/cafe confusion, floor management, seating (oh I can’t complain about this one enough), crowd, and so on. It’s good to have a vision of what needs to be done, but its not healthy not to have an alternative vision for if customer’s don’t respond to the restaurant's vision, or reconcile with what the customers want, if you’re driving a certain crowd.Yeah. That’s it, I think.I’ll proof read this some time later I promise.