Basildog

Westen restaaurants work roughly on 300-400% mark up which mean Food Costs of about 25-33% of Selling price. Eg, buy a piece of fish for £5 sell it for £15 (33% Food Cost 66% Gross Profit) Or sell it for £20 (20% Food Cost , 80%Gross profit) Take off the VAT, wages staff costs ec etc and you may be left with 10% Net profit. I wish the general public would understand the economics of Restaurants more, because when they see the figure 300% mark up, they think they are getting ripped off!

Where do you get 200% mark up from?

Not for sure, so wouldn't want to guess.Sorry

Worth a shot though!

It's OK Andy, Rick can eat here for free, and i,ll eat there for free!

Rick, i agree, we are 2nd best, we are both chasing "The Clipper" If Rick eats here for the first time ,i promise to eat at his for the first time.

Nathan is now cooking at St Ervan Manor, the Black Pig is for sale.Shame .

woof

I turned it off tonight when my daughter asked for a Pingu video to be put on.More entertaining for sure

If it's flashback tv, they also produced a few Hitler shows, so keep an eye on the wardrobe department Andy. Best of Luck !

on 2nd thought, your barred!

No need to apologise for finding a better Sticky Bapi.

Get booking Bapi

Yes, we had to clear eveything out (apart from the stove) to clad the walls in plastic, so we moved a couple of sinks, changed some plumbing, did a bit of stainless steel work and it does feel bigger.Your little corner is twice the size!

Only 4months late with a reply, sorry Andy. Been back open since late Jan, all going well in the revamped kitchen.New chairs out front, and we have lost the table cloths for a less formal look (and it saves money). Only downer is the guy above us has painted his outside wall a shade of green not unlike the Creme de Menthe Cheesecake i used to make before i learnt how to cook.Looks sooo good against our blue frontage (NOT)

Maybe another myth, but i have heard that Rays are the only fish with a menstrel cycle and they process piss through the body, hence the ammonia smell.We need a marine biologist here.

£30k on Chairs !!! Bloody Hell

Just noticed that the Dough Bistro is advertised for sale int his weeks Caterer. edit, Leeds 2787255 BYO Bistro, in case there is more than one dough bistro in Leeds

never that serious

Circe is sat with her twin sister on either side of AA

I think the internet is providing the information /opinions about restaurants for those who are interested.The critics aren't writing for "us".People on this board and others are really just seeing if the critic's opinion matches with other first hand experiences, and then debate as needed.

well i'm 28 I plan to open my restaurant when I hit 30 so it still quite a long way down the line but initial plans are to open somewhere in West London as i know the area well. I would like to open in central london but rent is too high and its a lot more complicated, costs and competition. Also for my first attempt planning to do it relatively small and simple max I think would be a 30-40 seater restaurant and very simple decor. The food will be authentic pacific rim stuff and it will be what I would call casual dining. ← Just an aside, but there is a saying that if you don't do it by the time your 30, you will not do it.I made it by 3 weeks

Which moves us on to how fair a review is from a well known critic.Do we weigh it knowing that he/she was recognised and that the food served/service given was the best they could do??

That much is agreed, basildog. I have never in my life seen so much bowing and scraping as when I dine with Andy, or for that matter, walk down the street with him. Although I'm well aware that he is the most famour international food writer currently living in Brighton, England, it all seems a bit much. Why, at Bibendum, they even tried to influence his opinion by offering us double the regular number of olives. ← Maybe Andy just looked like he needed feeding up?

"Our critic dines incognito and always pays the bill. Reviews are based on one visit to the restaurant and should therefore be viewed as a snapshot in time. The review is however a fair and accurate reflection of the food and service provided on that day." Andy, don't you think readers of the critics see the reviews in that way? PS i would take out the incognito bit