Peter Hime

As with any vehicle in the Hospitality Industry markets change and the necessity to reinvest is a constant requirement if one is to maintain a reasonable level of sales and profit. Over the last 20 years this property has at times suffered from a decided lack of re-investment, however, not anymore. The new owners have clearly identified an opportunity that they believe in, one that has great potential for sustainable growth. They have created a flexible vehicle for the sale of Food, Beer and Wine. The refurbishment has added a modern large open outdoor facility that is both attractive and  undoubtably, will appeal to a variety of different age groups as well as numerous different sized  parties. There is only one glaringly obvious point, that has been overlooked in this extensive garden area.  In England less than 13% of the adult population smoke, yet of the 14 or so tables set outside every single one had an ashtray prominently displayed in the centre of the table.  Meaning that 87% of the population, if they wish to enjoy the fresh air, they have to suffer breathing in tobacco smoke. As more than 50% of smokers also wish to give up smoking, encouraging them to smoke, seems a negative idea. By all means have a small  area restricted to smokers, but surely not everywhere?

When I started as the Freelance Restaurant Reviewer some thing like 16 restaurants ago, I wanted to develop a dialogue with the Owners or Managers as well as between  their customers.

Salisbury, as in any Medieval City, one would hope to find some rather interesting and in terms of our Cathedral, some magnificent buildings.

Before I review a restaurant, I do as much research on the site as possible.

One of the most attractive aspects of Zizzi’s in Salisbury is its size and floor design.

We were well looked after by Relief Manager Caroline and enjoyed the extensive menu.

In the last few reviews, I have been eating in restaurants that are part of a chain. You might recollect from a previous article, that I highlighted one of the numerous concerns in developing a successful chain is to provide a consistent product in terms of, food, wines, service and environment. The successful identity as to a ‘Brand Description,’ requires not just detailed planning and establishment of a site criteria, levels of passing foot traffic etc., but an in-depth training programme. This is to not simply to ensure consistency of products and service but, to offer a career path for promotion of staff within the chain. One of the reasons for a large degree of centralised purchasing, is not just about cost but creating a recognised product specification, that is obtainable throughout the UK. The use of ‘special dishes’ enables the seasonality of time and products to widen the customer’s choice. It can also enable senior Chefs’ with flair, the  opportunity to develop new dishes that could then be taken up, throughout their Branches. What needs to be avoided and is more and more becoming an issue, is the buying in of completed or nearly completed dishes. The employment of Food Assemblers not Chefs, a danger to be avoided. Many dishes cannot to any real extent or benefit be processed, Some chains focus too much on cheapness, rather than quality. There is a market for this, whether my Editor would wish me to review such outlets time will tell. Out of my own interest I recently ate in two such places, it was an experience I would with to avoid.

Within the Hospitality Industry one of the most difficult tasks that a company can be challenged with, is the creation of a successful restaurant chain. Creating a recognised Brand that can be exactly transferred throughout the main cities and towns of the United Kingdom. Many have tried more have failed to create both a recognizable Brand as well as achieving the crucial requirement of a nationwide consistent product. The simpler the basic menu the greater it is to achieve. We discovered this issue when in the 1960’s and 70’s Bernis Inns and then Schooner Inns were created. The problem was that the customer soon knew exactly what a given dish should look like and taste of! An item missing was soon spotted. Our solution was to have every dish photographed and have the photos displayed above all the ‘dispatch,’ sections in our branches. This enabled the waiting staff to question, if they spotted an item missing from a dish. In those days quite a challenge. A branch would normally consist of at least 3 different restaurants. Steak, Chicken & Chips. Steak and Duck or Fish & Steaks. Included with all these main courses was a variety of Starters and Desserts, not forgetting Cheese & Biscuits to include a glass of Port, at both Lunchtime and Dinner. Yes, in those days lunch was a serious business. Many a well-known commercial deal has been ,’signed off,’ over a Berni Inns Lunch.

A young motorcyclist from Salisbury will be racing for a second season in British Super Bikes, after a tricky first year out on the track.

I have known the Old Mill for a few of years, under a number of owners.