Why are some dishes easier to sell at higher prices—even when they’re basically the same? This post explores how emotional pricing works in pubs and why unfamiliar menu names and foreign vibes make price resistance lower.
I once had a dish called “Sausage with Tomato Curry Sauce” on my menu. It didn’t sell well. Then I changed the name to “Currywurst” — nothing else changed — and suddenly it became one of the most popular items.…
How to made perfect crackling for German Pork Knuckle.
From real experience.
A real-world method for cutlet breading that actually works. Stop patting meat dry—moisture is the key to adhesion. This guide explains the correct dredging sequence used in real pub kitchens to prevent breading from falling off.
How to use automatic stirring pot.
Caramelizing Onions with no effort.
How to Serve 5 Different Pub Dishes in 15 Minutes: A Toyota-Inspired Kitchen Workflow
Why Hot Dogs Beat Burgers in Small Pub Kitchens – A Toyota-Style Flow Analysis
Little experiment. Optimizing Sour Cream Timing in Goulash – Efficiency vs. Flavor.
Want your customers to say, “This is the best beer I’ve ever had”?Here’s how they do it in Germany — tested and proven in my own kitchen over the years. Use a Draft Beer Fridge (If You Can) Beer stored…