How does your gelato bar measure up?

Have you ever had this flavour?

Coffee-strawberry-mint-chocolate-oreos-cinnamon-watermelon-mango-pistachio-dark chocolate with ginger-

So, you’ve set up your gelato bar. The lease, the refrigeration, the staff etc. Oh yeah. And the icecream scoop. I mean, that’s the big expense, isn’t it? So you buy the one and whatever the customer asks for, they get the icecream I’ve just described above or some variation of it. They may or may not swish the scoop around in a bit of dirty water for a while first, which strikes me as even worse.

Not good enough, icecream bars. Go the extra yard. Buy the extra scoopers. That means you, Movenpick.


Not good enough – half baked toast

I was reminded of The Coodabeens as I was cooking lunch today – their expression ‘Not Good Enough’. I’ve decided I need a category of that name.

Take, as my first for instance, those cafes that think if the toast looks like toast, it’s toast, so they only bother with the side of the bread the customer can see.

It’s bizarre how many of these eating establishments are in denial. They will ask if everything is okay – that’s the time where you have to say ‘yes’ because they’ve never learnt how to respond to any other answer. But you persevere, nonetheless, with the notion that you’d want your toast toasted on both sides. ‘But it is’ they reply. Now you show it to them. The nice brown crunchy top side – maybe grilled, not toasted, if you are at a trendy place – and then the other side. Soft and white like it’s been wearing Blockout for the whole of its life. Seriously. And they will still argue.

Not good enough, eating establishments. Go the extra step. Toast both sides.