My African Restaurant Adventure - Kalu, Akon Margaret
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My book is prescriptive to process change, and it outlines strategic thinking about market competition. It is a vital tool for restaurant owners who wish to embark on a practical approach to achieve growth and branding of food. The book highlights areas for improvement that might work and what may not work and explains how to avoid setbacks and pitfalls in the restaurant business. It is about what to expect each step of the way, with suggestions for putting theory into practice so as to gain acceptance from the mainstream in the food industry. It is a narrative aimed at revolutionizing African…mehr

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Produktbeschreibung
My book is prescriptive to process change, and it outlines strategic thinking about market competition. It is a vital tool for restaurant owners who wish to embark on a practical approach to achieve growth and branding of food. The book highlights areas for improvement that might work and what may not work and explains how to avoid setbacks and pitfalls in the restaurant business. It is about what to expect each step of the way, with suggestions for putting theory into practice so as to gain acceptance from the mainstream in the food industry. It is a narrative aimed at revolutionizing African food, weaving traditional cooking with contemporary remixes and infusions. An illustration of more effective approaches to helping achieve optimal dining experience, this book can really help ethnic minority food entrepreneurs, from pop-ups to restaurant owners, see things from a diner's perspective to understand what can be done to improve service provision. Other food outlets can use my book to address ongoing issues of central importance to food and nutrition. There is an underlying message encouraging food entrepreneurs and management to build successful food businesses, especially in this new era of constantly evolving tastes that require quick branding of African food. It addresses many challenges faced by these eateries at home and in diaspora. The discourse is about ongoing struggles to succeed and rank among the mainstream. Hopefully, my book will appeal to food businesses as a useful tool to target the market and audience, as well as eliminate setbacks and pitfalls. This book isn't about providing a solution to any of the problems facing restaurant owners; instead, it is what I will describe as a very useful tool to facilitate change.
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Autorenporträt
I am Akon Margaret Kalu, a certified nutrition coach with a Master of Arts degree from Goldsmiths, University of London, and a bachelor of arts from Middlesex University. I am the author of Eat with Pleasure: Celebration of Food and founder of www.therealakon.co.uk, both of which inform, inspire, educate, and share the healthy lifestyle and African food heritage. Additionally, at Akon's Pop-up Kitchen (www.akonhob.simplesite.com), I share food videos live from my kitchen. I don't spend time worrying about what I shouldn't eat. I love food, love cooking, and love exploring new recipes. I believe cooking is an act that gets better with each meal, though there may be a few mishaps before you can rustle up a meal with confidence. I enjoy sharing the whole cooking experience on my websites. I love going to farmers markets to buy fresh organic ingredients, chit-chat with friendly food-stall owners, and feast my eyes on farm-fresh produce. My neighbors knock on my door rather inquisitively, asking about the intoxicating aroma of my food that fills the neighborhood. There's nothing like stock fish and African locust bean (parkia biglobosia) and Sierra Leones dawadawa to send up a powerful aroma that signifies there's an African in the building. The African food revolution is on the way, and hopefully non-Africans across the globe will embrace our food just like my neighbors. I live in the UK with my family. You can follow me on Twitter @margaretkalu1, Instagram @Pure5712, and Facebook at Akon Utukubok Kalu.