In 2011, Andrei featured in The Caterer’s feature ‘Can restaurants afford not to be sustainable?’. His top tips were:
~ Build up slowly. Don’t rush in, make sure you can demonstrate successful costings with local and welfare driven products
~ Be nimble with seasonal menus
~ Work with your suppliers, develop close relationships and get them to buy into what you’re doing. Establish fixed pricing as much as possible
~ Work hard on portion control and using as much of the animal as possible
~ If your core product is consistent and value-driven you can introduce new lines over time. It’s about getting customer confidence to taste new products and re-educate themselves
Read the full feature on The Caterer’s website and download an extract with Andrei’s top tips [pdf]
