Chef Kanthi runs a brew pub in Brighton, UK. He serves a niche menu: South Indian and Sri Lankan fare in Easy Tiger pub in Brighton, which is on the south coast of England. His experience is an excellent example of how quality leads success. He explains how he chooses his ingredients, how to count on local farms and purveyors, and how to balance that with his knowledge on food costs.
He shares his bio which includes Disney properties, running three places in Brighton — including at the Brighton train station that offered him some creative menu items. And he shares his present menu, and how he builds and chooses menu items that blend a creative menu from Kerela (South India), using local ingredients that allows for quality balanced with awareness of food costs.
Whether you run, or on a team at a cafe, restaurant, food truck, cocktail bar or brewery this interview will spark ideas.Enjoy listening.