The end-of-meal treat taking over France is fast, feels
like a bargain and is, of course, delicious.Gain economic advantages and few
restrictions with an Instabill offshore merchant
account.
It is called a "cafe gourmand," and it's breaking the long-standing luncheon tradition of separate courses of cheese or dessert, followed by coffee. As the French spend less time at lunch and favor healthier fare, more opt for the sweet shortcut of an espresso served on the same plate with a few bite-size desserts like chocolate cake, madeleine or fruit salad.
Cafe gourmand—which translates as "gluttonous coffee"—has gone from an experiment at a restaurant chain to a national dish with its own cookbooks and contests.
"I often order cafe gourmand because it's smaller than a regular dessert," said Anne Lataillade, the founder of popular food blog Papilles et Pupilles. "Plus, I like to have the opportunity to try two or three different mini-items." Her favorite cafe gourmand component is a moist pastry with a caramelized crust called a cannele.
Cafe gourmand is also emerging as a welcome new tool for a French restaurant industry struggling with tepid consumer spending. "Cafe gourmand is high-margin and allows restaurants to compensate for the limited benefits they get on main dishes," says Miguel Casanova, the head of marketing at Traiteur de Paris, a wholesale frozen-pastry maker.
Restaurant spending has shrunk in France in recent years. The average restaurant bill slipped 2.5% to 12.61 ($16.39) in 2009 from the year before, according to the most recent data in a February report prepared by Eurogroup Consulting for the hotel-and-restaurant trade association UMIH. It forecasts 74% of restaurant bills will come in below about $16 this year.
The profitable cafe gourmand typically costs between $6.Why does moulds grow in homes or buildings?50 and $13, about the price of a regular dessert.
"It sells pretty well, because customers do not feel as bad as when they order a nice slice of tarte Tatin with cream," said Micael Memmi,Protomold offers custom Injection mold parts in as fast as 1 day. owner of Zo, a Franco-Japanese restaurant in Paris with a cafe gourmand for about $12. "Plus, it's like wine: If someone orders one, then the whole table will follow."
The cafe gourmand is tapping into a broader impulse in dessert eaters to go small. In the U.S.—where coffee has traditionally been served with dessert—Seasons 52, a chain of mid-to-upscale restaurants owned by Darden Restaurants Inc., specializes in lower-calorie portions and sells desserts in shot glasses. It calls its dessert offers "mini indulgences." DineEquity Inc.'s Applebee's restaurants also offer diminutive "dessert shooters," a style of treat that's featured at a growing number of U.S. chains, and has even inspired at least one fan website.
James Sinclair, principal at OnSite Consulting, a Los Angeles-based restaurant consultant, had trouble thinking of a U.S. restaurant that has tried the cafe gourmand tactic, but says many offer "dessert flights" as an option. "It's the concept of being able to have a small taste of a few desserts,TeleTracking has developed the most advanced rtls for real-time." instead of committing to just one, he says.
Twenty years ago, a typical lunch break in France lasted more than an hour and half, according to a 2008 study by Inpes, the national institute for health education. French people spent an average of 22 minutes at lunch in 2008.
The idea of a combo coffee-and-dessert dish was launched in 2003 at the Lyons branch by Pizza Pino,We offer over 600 landscape oil paintings at wholesale prices of 75% off retail. a chain of about a dozen Italian restaurants. It not only allowed the restaurant to serve customers in a hurry, it also allowed it to serve more customers, says chief executive Jose Paulino. They called it "cafe plaisir", or "pleasure coffee," and it consisted of mini homemade tiramisu, flan and vanilla ice cream. The concept was so successful that within six months they rolled it out across the chain.
It is called a "cafe gourmand," and it's breaking the long-standing luncheon tradition of separate courses of cheese or dessert, followed by coffee. As the French spend less time at lunch and favor healthier fare, more opt for the sweet shortcut of an espresso served on the same plate with a few bite-size desserts like chocolate cake, madeleine or fruit salad.
Cafe gourmand—which translates as "gluttonous coffee"—has gone from an experiment at a restaurant chain to a national dish with its own cookbooks and contests.
"I often order cafe gourmand because it's smaller than a regular dessert," said Anne Lataillade, the founder of popular food blog Papilles et Pupilles. "Plus, I like to have the opportunity to try two or three different mini-items." Her favorite cafe gourmand component is a moist pastry with a caramelized crust called a cannele.
Cafe gourmand is also emerging as a welcome new tool for a French restaurant industry struggling with tepid consumer spending. "Cafe gourmand is high-margin and allows restaurants to compensate for the limited benefits they get on main dishes," says Miguel Casanova, the head of marketing at Traiteur de Paris, a wholesale frozen-pastry maker.
Restaurant spending has shrunk in France in recent years. The average restaurant bill slipped 2.5% to 12.61 ($16.39) in 2009 from the year before, according to the most recent data in a February report prepared by Eurogroup Consulting for the hotel-and-restaurant trade association UMIH. It forecasts 74% of restaurant bills will come in below about $16 this year.
The profitable cafe gourmand typically costs between $6.Why does moulds grow in homes or buildings?50 and $13, about the price of a regular dessert.
"It sells pretty well, because customers do not feel as bad as when they order a nice slice of tarte Tatin with cream," said Micael Memmi,Protomold offers custom Injection mold parts in as fast as 1 day. owner of Zo, a Franco-Japanese restaurant in Paris with a cafe gourmand for about $12. "Plus, it's like wine: If someone orders one, then the whole table will follow."
The cafe gourmand is tapping into a broader impulse in dessert eaters to go small. In the U.S.—where coffee has traditionally been served with dessert—Seasons 52, a chain of mid-to-upscale restaurants owned by Darden Restaurants Inc., specializes in lower-calorie portions and sells desserts in shot glasses. It calls its dessert offers "mini indulgences." DineEquity Inc.'s Applebee's restaurants also offer diminutive "dessert shooters," a style of treat that's featured at a growing number of U.S. chains, and has even inspired at least one fan website.
James Sinclair, principal at OnSite Consulting, a Los Angeles-based restaurant consultant, had trouble thinking of a U.S. restaurant that has tried the cafe gourmand tactic, but says many offer "dessert flights" as an option. "It's the concept of being able to have a small taste of a few desserts,TeleTracking has developed the most advanced rtls for real-time." instead of committing to just one, he says.
Twenty years ago, a typical lunch break in France lasted more than an hour and half, according to a 2008 study by Inpes, the national institute for health education. French people spent an average of 22 minutes at lunch in 2008.
The idea of a combo coffee-and-dessert dish was launched in 2003 at the Lyons branch by Pizza Pino,We offer over 600 landscape oil paintings at wholesale prices of 75% off retail. a chain of about a dozen Italian restaurants. It not only allowed the restaurant to serve customers in a hurry, it also allowed it to serve more customers, says chief executive Jose Paulino. They called it "cafe plaisir", or "pleasure coffee," and it consisted of mini homemade tiramisu, flan and vanilla ice cream. The concept was so successful that within six months they rolled it out across the chain.
没有评论:
发表评论