HOMEGinger & Wasabi
Edition: May 2008
Chopsticks - Wood or Metal, Which is Best?
People in China began using chopsticks more than 5,000 years ago. The original form of chopsticks was probably more like tongs. The fork was invented in the 11th Century in Italy and became commonly used in Europe around the 15th or 16th Century. You may wonder how people ate spaghetti in those days without spaghetti!
Chopsticks are commonly made of wood, bamboo, ivory, or metal. Most of Japanese chopsticks are made of wood while Chinese chopsticks are made of bamboo, animal bones or ivory and Korean ones are made of stainless steel. Japanese chopsticks are made of wood most likely because it was the easiest material in Japan to get and shave. The most typical ones in Japan are sharpened so you can easily eat fish.
Many Americans are familiar with wooden disposable chopsticks in Japanese restaurants in the United States. In upscale American restaurants, you will find good utensils made of silver or other expensive materials. So, you may wonder why disposable chopsticks are always used even in an upscale Japanese restaurant. Aside from sanitary purposes, another important reason is the soft and warm feeling of wood as opposed of a metal, which can be unsettling against the teeth. High quality chopsticks must be made of cedar tree wood, which has a wonderful smell. All sake barrels or wooden sake cups are made of cedar tree wood. Using disposable chopsticks made of cedar wood costs more than using reusable chopsticks. Another good reason for using wooden chopsticks is that they are not slippery. It is easier to grasp the food. Kubo's uses good quality chopsticks made of cedar wood.
Nowadays, it is ordinary to use chopsticks to have sushi. However, sushi was a kind fast food. People used to eat sushi with the hands.
Traditionally, patrons would sit at a sushi bar. Immediately after the sushi chef makes the sushi, you would eat it with your hands. Feeling sushi with your hands is part of the tasting experience. Please try to eat sushi without chopsticks on your next visit!
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2008 Restaurant Trends
Restaurants are going green and are opening in unconventional structures such as churches, houses, and old train depots.
Marketing campaigns are moving online and advertising is more aggressive, inventive, and more direct due to competition.
Flavors are bold and memorable.
A few national trends to look for are below, according to Restuarants.com.
Modified-casual dining
A new category in the restaurant industry, modified-casual dining, is poised for rapid growth over the next several years.
Modified-casual dining offers the same service and amenities of a large casual dining chain or mega-independent casual operation, but in a much smaller footprint.
Like fast-casual restaurants, modified-casual concepts generally open inside in-line or end cap spaces, which are smaller than free-standing structures, and offer a specialized menu which allows for scaled-down back-of-the-house operations.
But modified-casual restaurants are more sophisticated than fast-casual operations because they offer table service instead of counter service. They also carry a higher check average than fast-casual establishments.
Modified-casual operations offer more promising sales-to-investment ratios than fast-casual concepts. A modified-casual operation may cost less than $800,000 to develop, but can generate more than $1 million in sales. In contrast, fast-casual operations costs $500,000 or less to develop, but traditionally produce less than $1 million in revenue
Compressing size to drive sales
Restaurant operations are diminishing in size as restaurateurs strive to boost efficiency and profits. The core aspect of new development is a high sales-to-square-foot ratio which leaves no room for inefficiency in design or floor space. Operators are scaling back kitchen designs and operations to save on floor space and turning to commissaries to produce original recipe products off-site.
Global consciousness
One of the most powerful words in branding is 'consciousness'. Consumers today are seeking out businesses that are focused, not just on making profits, but on making the world a better place. The restaurant industry is beginning to make global consciousness a top priority by showing they care on every level.
More and more restaurant companies have taken steps to make a difference by preserving natural resources, designing operations with conservation in mind, building affiliations with non-profit organizations, and by fostering personal growth in the workplace through mentoring, educational and diversity programs.
Non-traditional sites
Escalating real-estate prices and dwindling availability of premium locations are convincing many quick-service and fast-casual operators to open in non-traditional sites where construction costs are lower, rental terms are more reasonable, and volume and sales rival traditional venues.
Operators are opening on campuses, hospitals, office buildings, airports, stadiums, kiosks, and mini-outlets in convenience stores. In these non-traditional sites, competition is less fierce and brand-building is easier.
Consolidation
Consolidation is changing the face of the restaurant industry. Top restaurant companies are merging to boost their economic and growth potential and win a larger market share.
Consolidation is also gaining steam in the form of purchasing cooperatives. Small restaurant operators are teaming up and forming or joining buying groups that allow them to enhance their purchasing power, lower costs, and improve their competitiveness, all while retaining their own brand identity.
Drastic Concept Overhauls
As the casual-dining segment continues to erode, mid-market chains like Bennigan's Grill & Tavern, Applebee's Neighborhood Bar & Grill, and Chili's Grill & Bar will be forced to reinvent themselves to win back guests. Many will need to introduce new menus or conceptual designs to survive.
Experiential Branding
Restaurants can't just be concerned with good food, good service, and good ambience anymore. Experiential branding is a restaurant's opportunity to build lifelong relationships with guests.
The guest experience is everything. Operators must ensure the restaurant's brand is in action through all touch points, including culinary offerings, service, uniforms-- even wall decor-- to win credibility and loyalty with customers.
Culinary Tourism
In 2008, more vacationers will base their travel plans around culinary endeavors or will participate in food and wine activities as part of their vacation. As American food culture grows, an increasing number of restaurants, resorts, and travel agencies will focus on creating unique eating and drinking experiences such as cooking classes with executive chefs, restaurant, brewery, winery and farm tours, culinary cruises featuring chefs and sommeliers, and wellness resorts that offer nutrition courses and educational cooking classes that emphasize healthful eating.
Baby Gorillas
Unknown restaurant concepts being cultivated today are the industry's 'baby gorillas'. Like a baby gorilla, a fledgling upstart restaurant may be small enough to pick up now, but too large to handle within just a few years. An increasing number of restaurant concepts being launched and nourished now will be category killers in the next decade, blazing past national chains and forcing a significant change in the top 400 restaurant companies. Because change unfolds at an exponential rate, keep an eye on 'baby' brands that show signs of growing into the next 800-pound gorilla.
New Franchise Frontiers
A growing number of U.S. restaurant concepts are expanding into international markets where consumers want access to established brands' products and where competition is less fierce. Conversely, international restaurant concepts are seizing the opportunities afforded by franchising stateside. Sophisticated supply chains and purchasing systems make it easier for these companies to operate their restaurants here in the U.S. than in their home countries.
The Future Of Hotel Dining
Traditionally, hotel dining rooms are largely overlooked, primarily attracting only business diners and hotel guests. However, new thinking will reinvent these restaurants as dining destinations, even attracting local diners. Features like new menus, chefs, and d?cor will all play roles in this process. This evolution will also, by extension, make host hotels all the more attractive to prospective guests.
Single-Product Concepts
Specialization will continue as a primary factor fueling restaurant industry growth.
Restaurant brands that find a following with a single, well-produced product (e.g. Starbucks and Pinkberry) will stand out in the restaurant world and potentially dominate a market niche they help carve out themselves.
Restaurant Execs Jump Ship For Start-ups And Turnarounds
More and more often, CEOs of mega restaurant chains are trading in lucrative paychecks, sizeable marketing budgets, and lavish perks to pilot the growth of start-up concepts or propel the comeback of fading restaurant chains. Expect to see this pattern continue throughout 2008.
Town Centers
Urban restaurant rows continue to perish as dining establishments relocate to new multi-million dollar town centers. These 'new urbanism' communities offer the charm of a downtown environment with convenience of a strip mall.
Future Brands
Traditionally, there has been something of a law of inertia at work in the restaurant industry; large, successful brands will overall continue to be successful unless something significant changes. However, new and innovative concepts can now quickly gain market share if they find the right approach. In the coming years, industry leaders will be determined by business and marketing strategies, entrepreneurial spirit, and innovation in cuisine, service, and technology.
Healthful Eating
The growing emphasis on healthful eating will continue. Americans will focus their attention on portion control, moving away from trans fats, and will seek out products offering health and convenience and foods that claim to have a medicinal effect on consumers' health.
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Kubo's Lands in Zagat 2008
Kubo's continues to be one of the top Japanese restaurants in Texas, according to the Zagat 2008 guide to Texas Restaurants.
Kubo's received the second highest rating of 25 of all Japanese restaurants in Houston. Many thanks to our loyal customers for making Kubo's part of this great honor!
Zagat reported that of all cities in Texas where they survey, Houston diners eat out the most at 4.2 times per week second to Dallas at 4.0. Other cities at the top were San Antonio at 4.0 and Austin at 3.7. Also interesting to note in Texas cities, 87 percent of the surveyors said they'd drive at least a half-hour or more for a good meal.
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What's In Season?
Katsuo (bonito), Surf clam, Giant clam
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A Word from the Top
Greetings Friends,
Thank you for your understanding last month on April 3 when we were closed for the 2008 Japan Festival reception in Hermann Park. The proceeds went toward renovating the Japanese Garden in Hermann Park. Many attendees enjoyed the day's festivities that included Kubo's catering. We were honored to be the only caterer.
Please enjoy the below photos.
Sincerely,
Yogi
Kubo's Owner
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Hiring
Sushi chefs and Servers
Contact: 713-528-7878 Manager
