tag:blogger.com,1999:blog-2830084253401570472.post3450517572147059086..comments2024-03-28T09:22:36.967+13:00Comments on Offsetting Behaviour: One day a week restaurantEric Cramptonhttp://www.blogger.com/profile/15831696523324469713noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2830084253401570472.post-11465154941880023762010-02-23T17:40:01.590+13:002010-02-23T17:40:01.590+13:00What a great idea. I've always wanted to open ...What a great idea. I've always wanted to open a restaurant and have built a lot of them as a contractor. I may have to pitch this to some owners I know. VERY cool!Steve Robinsonhttps://www.blogger.com/profile/04319784922747041297noreply@blogger.comtag:blogger.com,1999:blog-2830084253401570472.post-40230895374490757432010-02-23T10:51:35.599+13:002010-02-23T10:51:35.599+13:00Great stuff!
This is similar to what has been hap...Great stuff!<br /><br />This is similar to what has been happening in the brewing world for the last 18 months... beer geeks making beer (part-time) at other people's breweries Yeastie Boys, 8 Wired, Golden Ticket. <br /><br />It's not contract brewing in the standard sense (think Epic and Bennett's in that regard) and, for now, it is closer to one day a month than one day a week.<br /><br />There's an article on this new 'trend' (written by Geoff Griggs) coming out soon at www.alimentary.co.nz.<br /><br />slainte mhath<br />StuYeastie Boyshttps://www.blogger.com/profile/15152597924267316830noreply@blogger.com