Hopelessly Devoted to . . . Luigi Malones!!

The past few weeks have seen flocks of early birds swarming into the restaurant for a pre- Opera House bite to eat.  It’s not just the location of Emmet Place that appeals to these pink ladies and t-bird fans. From meeting the hard core Opera House goers who attend on a regular basis, I was delighted to hear that the two big reasons they keep coming back is for variety and loyalty.

Opera House fans enjoy that the menu is varied, they can choose a new dish every time. They also are attracted to our loyalty scheme. 

They are ‘Royalty card’ holders which means they save 10% off their purchases at Luigi Malones. Once €50 is spent the customer automatically receives a €5 voucher redeemable at their next visit. And the great news - this card is available to everyone, simply call in, sign up and you can start using it right away! We are currently updating our loyalty system and I’ll keep you up to date on changes as we make progress with this.

As the Grease fans flee the restaurant like lightning at 8pm, we get a whole new set of clientèle  This is an electrifying time of the evening. We see hundreds of celebrations every week! Birthday parties, anniversary celebrations, hen and stag dos..the lot! Luigis really is the perfect location for parties of any size and any occasion – just be sure to book in advance to avoid disappointment!

If you are planning a flashback to the 1950s and a visit to Rydell high and the loveable couple Danny and Sandy - be sure to pop into us. We promise a great start to your night with our tasty food and friendly staff. And remember we cater for parties so try us out next time!

Grease is running in The Cork Opera House until this Saturday the 17th of July. Click this link to find out more about behind the scenes at 'Grease' http://corkoperahouse.wordpress.com/

Stay Tuned,

Aisling

Easy Peasy Lemon Squeezy

Today’s blog post  is for Mums and Dads, Big Sisters and Brothers, Aunts and Uncles, Babysitters, Godmothers and Godfathers...anyone who from time to time has ‘pitter- patters’ running about who they want to keep amused.

As I have mentioned before family activities can burn a hole in your pocket. Cooking is a simple activity to get the whole family together on a budget. I have a tried and tested recipe that kids love.

I got the idea from Luigi’s where we pride ourselves with the wide variety on our kids menu. A popular choice is ‘Build Your Own Pizza’ this option lights up children’s faces. They love having the choice to pick exactly what they like! 

As it says on the tin – this is The Easy Peasy Lemon Squeezy Pizza!! Here are the ingredients you will need for each pizza:

1. 2 tortilla wraps

2. Grated cheese

3. Half a clove of garlic

4. ¼ a small red onion

5. Half a tin of tomatoes

6. Staples: olive oil, Salt , pepper and sugar.

7. The toppings - this is completely up to you! I suggest mozzarella, ham, pineapple, pepperoni, peppers...whatever tickles your fancy really.

There is just six simple steps to the EPLS Pizza!

Step One: Take two tortilla wraps (you can get mini ones for small ones) take a tablespoon of Olive Oil and spread it evenly across one tortilla wrap and use it as a glue to sick the two together.

Step Two: Make the marina sauce – Cook the onions and garlic on a low heat (adults only) stir for 3-5 minutes and add half a tin of tomatoes. Let it simmer for 7 minutes season well and add a pinch of sugar to take away bitterness.

Step Three: Spread the marinara sauce evenly across your tortilla base and sprinkle generously with grated cheese.

Step Four:  Here is the really fun bit!!! Place all of your ingredients in the middle of the table. Give a pizza base each to the kids and let their imaginations run wild. Let them make funny faces out of vegetables or spell their name.

Step Five: Pop it into a pre-heated oven at 220 degrees and cook for 7 – 10 minutes until base becomes crisp.

Step Six: Serve your tasty treats to all the family!!

I hope you have fun with this recipe. Don't forget to come in and join us at Luigi’s where our chefs will make your kids pizzas to order. You can leave the EPLS pizzas at home and experience the scrumptious freshly handmade pizzas from our kitchen. 

At Luigi Malones, while the kids are waiting for their yummy dinner we provide crayons and drawings for them – take a look at our budding art gallery! We could do with some new additions.

My new project in the restaurant is to introduce customer comment cards! I cannot believe the response we have received over the week.  Today when I asked a customer what we could change to improve his experience he replied saying ‘please don’t change anything – that’s why we keep coming back’

From reviewing the comments it is the staff which are being praised repeatedly for how accommodating they are and for their excellent service – so  a big WELL DONE to the Luigi staff for making it such a wonderful place.

We hope to see you soon - best of luck with the EPLS Pizza!

Stayed Tuned,

Aisling

It's Good For You

The Good Stuff!

I am delighted to announce that we are introducing Guinness to our restaurant in Temple Bar this week. We are all very excited about this new addition to our menu and we hope you are too!

 I remember pouring my first pint of Guinness. It almost came naturally, as if it was something which is sown into our Irish heritage. It was my first day working behind a bar and a local bus conductor nodded at me and asked for ‘a pint of the good stuff’. I knew at once what he was looking for. I held the tulip glass at a 45 degree angle, poured it most of the way – let it settle and topped it up to create the signature Guinness creamy silky smooth head. I waited in anticipation to see how he would react to his daily dose of ‘the good stuff’. I let a sign of relief as it went down as well as always. I hope there are many good memories just like this one, made over a pint of the newly introduced ‘good stuff’ at our Temple Bar restaurant

Rainbow Run

I spent the weekend in the home of this internationally recognised brand. I participated in the Colour Run in aid of Marymount hospice. I took part with a few friends and what a day! Hundreds of people took to the pier in Dun Laoghaire covered in head to toe in every colour under the sun as they embarked on the 5k run.

This event was open to every age group but it struck me that there was very few runners outside the 20 – 30 age bracket. There were only a handful of families participating which was a huge pity because when I saw how much fun my friends and I were having I could only imagine the excitement it would bring to kids.

It was only afterwards I discovered that it would cost almost €100 for a family to take part. This kind of money is a little bit steep in these times even if it is for charity. From talking to families in Luigis they often would comment on over priced family activities. I guess that is what attracts a lot of them to Luigis -family friendly value for money.

Back to Luigis….

I’ve noticed from my time spent in the restaurant in both Cork and Dublin that what jumps out at me is that Luigi Malones is family orientated! It is a safe haven where kids feel at home and parents feel at ease. Kids roam around grabbing sheets of paper from a wooden chest and wearing their crayons down as they colour furiously to get their picture done on time to put it on the wall! Waiters pull chairs out of the way for buggies and bring a highchair to tables that need it. Both kids and parents beam at the sight of the kids menu.

I couldn’t help myself but burst out laughing last week – it was at the sight of two siblings winding our red velvet curtains around themselves. All we could see were two tiny pairs of feet sticking out from under them either side of our entrance. At Luigis as long as our customers are happy we are too. For a family friendly experience that won’t burn a hole in your wallet and will send you all home happy - choose Luigis!

The theme of my next post will be family friendly fun on a budget! I will give you some hints and tips of activities suitable for kids for all the family.

Stay Tuned,

Aisling

Strike The Right Balance

A couple of summers ago, I spend three months working in Newport Rhode Island, USA. Sea, sunshine and stunning sunsets, needless to say - it was amazing.  

I had an experience of a lifetime in this small seasonal town. The restaurant I worked in was a family style American grille house. It had a reputation within the local community for great customer service – this is where I learnt all my tricks of the trade.

 

Come on Irene!!!



You see, for those of you who haven’t been to the States, or those of you who don’t understand why American servers shoot you daggers for giving them a miserable tip. A server can earn as little as $1 an hour (before tax) their income is based solely on tips. This works out pretty well in a seasonal town like Newport. Come June you could be walking away with $300 in your back pocket on a busy Saturday night.  Not so great when you get caught in a hurricane as I learnt the hard way when Irene struck and I lost out on a week’s income. We enjoyed the weather though, three tough Irish women in America - we were well able to brace the elements!

The most rewarding thing I walked away with from that restaurant wasn’t the lavish tips when a cruise ship docked. It was learning the ability to deal well under pressure and to think on my feet. This was a necessity for survival in this line of work. Every member of staff was the same we payed such high attention to detail and treated our customers like royalty because without them we had nothing.

When I began working there I thought – this is so different to back home. In Ireland, customers are more understanding, less demanding and altogether easier to serve. I came back to Ireland and discovered the reason why, it is because Irish customers have lower expectations– service here can be sloppy. You are guaranteed a pay cheque whether you serve a dish with a smile or not – so why bother??

Why It Matters

From my last post we saw the power of ‘the word of mouse’ -the importance of good online reputation. The protection of a restaurant’s online status begins with front of house and the waiting staff.

Getting the most out of your staff is the key to success. I have a number of suggestions of cutting down labour costs by implementing simple tips for servers:

1.       Be in action: Always stay busy there will be natural breaks this should be spent paying attention to detail, wiping down menus and salt and pepper shakers for example. It is the small things that customers include in bad reviews.

2.       Multitask: Never leave a service area empty handed. When fetching something for one table think what you need on all the tables in your section.

3.       Manage time: Rate tasks in order of urgency. Prioritise them in order of importance and assign time suitably.

4.       Team work: Have a look around and see what your co-workers need a hand with. If you are filling water in your section do the same for your neighbouring section. This works both ways.

5.       Problem solve on the spot – If there is a problem at a table make management aware and ensure that the customer is given an apology and explanation. This will reduce the bad online reviews.

Strike the Right Balance

Where do you cross the line on multi tasking? Is it acceptable for a manager to strut through a restaurant with a headpiece making reservations like a zombie - only there in body and not mind? Is it acceptable for a hostess to prioritise phone calls rather that an actual customer? What do you think where does multitasking and customer service collide – how much can you do without damaging a customers experience? We’d like to know what you think!

Stay Tuned,

Aisling 

Tripadvisor, Our feathery Friend…or Foe?

The dichotomy of owl symbolism intrigues me.  On one hand, there is this wise creature, who skilfully hunts their prey in the dark of night. They deliver messages and provide helpful assistance to their owners. But there is a darker side – the owl that is depicted in horror movies and can morph into a witch and cackle over a caldron!

As our binocular buddies swoop not just into our Halloween décor, but into our inboxes…I begin to wonder just how sinister these creatures may be. Tripadvisor hunts restaurants, dissects them into tiny pieces and then throws it online for the world to see. This owl’s prey frets and obsesses about the reviews which are published as if they are a matter of life and death!

However, the hindrance Tripadvisor can cause restaurant owners is heavily outweighed by the guidance it provides tourists globally. It is for this reason I urge food lovers and reviewers to use Tripadvisor effectively. Tripadvisor should have a dual action of being a helping hand to tourists globally while also a learning curve for restaurants!

 

Today I’m going to give you 5 tips on writing an effective review of a restaurant on Tripadvisor

1. Describe yourself: Your profile is important here – you can mention this subtly by stating who you dined with i.e a friend’s 30^th birthday. This helps tourists relate to you to see if they would feel the same way.

2. Describe food, service and décor: These should occupy the main body of the review. Give an account of how each of these impacted your experience – this really helps restaurant management to find out what needs tweaking.

3. Be constructive: Steer away from whining and moaning –this gets us nowhere. Suggest room for improvement so that the management can take your opinion on board.

4. Be Honest: Write a review straight away so that your experience is fresh in your mind. It is amazing what you can forget after a few hours. If you want to go all out – bring a small notepad with you and jot down points throughout the meal. It is the detail that tourists are looking for to help them make the right choice when making a restaurant reservation.

5. Take a picture: A picture says a million words. If your kids coloured a picture, your cocktail is artistically presented or if your criticising food for being burnt. Use a picture to get the full story across

These five simple steps are a guideline to follow to make sure your review is as helpful as possible to both tourists and restaurants. There are no right and wrong when writing a review – give it a go and have fun with it!! Here at Luigi’s we are graced with good customers who do in fact give us great ratings here are a sample;

‘This is certainly a place for guys with big appetites, the portions are HUGE. Wings are soo tasty. 1st time my boyfriend left food behind, as he was so full – he went for the Ribs. Not overly pricy either

‘Luigi's never fails to please. The food is always excellent (best ribs in Dublin) and the ladies love their cocktail menu.

Great German draught beer   for the guys too.’

We are also delighted that our Temple Bar restaurant was awarded a certificate of excellence. We understand that with good reviews come bad ones and that with awards come criticism and so we can take that with a pinch of salt. What we do appreciate is learning from Tripadvisor and our customers.

My next blog will carry on from this to discuss the pressures faced by restaurant owners to balance their labour costs to ensure things run smoothly while protecting their margin. This will compare the service industry in Ireland with that of the US to see if we could learn something from across the Atlantic and also provide hints and tips of great multitasking ideas!

Stay tuned, Aisling

In Dublin’s Fair City – where the food is so pretty, I first set my eyes on sweet Luigi Malones!!

I first set my eyes on Luigi’s at eight years of age, on my brother’s Confirmation day. The whole family were out for dinner in the Stillorgan restaurant. All I remember is having the time of my life colouring what I then thought to be a masterpiece!

This week I revisited Luigi’s Dublin which has since moved to the ever vibrant Temple Bar. And this time round it’s still ‘masterpieces’ that come to mind. There is a Jazz theme flowing through the restaurant with funky prints of musicians. We sat at a quiet table with a beautiful maritime themed painting which was created by my colleague. There is also some modern pieces depicting Irish politicians as absurd animals - I don’t think Bertie would be too happy!!

I indulged in the Luigi Buffalo Wings and one of my favourites – The Goats Cheese Salad. It was my first time to try them in the restaurant and I was pleasantly surprised. They were slightly messier than anticipated but Luigi’s you exceeded my expectations they were delicious!

I explored the interior further as I took a look in the lower floor. This area was bursting with history. There is an ancient city wall dated back to the 13^th century cultivated into the surroundings. The oldest tile in Ireland was also found in this area during an excavation in 1995. This was donated to the National Museum; there is a replica for guests to enjoy.  If you would like to find out more about the history of Luigi Malones Temple Bar, click on the link below.

http://www.luigimalones.com/images/wall1.pdf

My work was really enjoyable this week; I was introducing Luigi’s New Irish Traditional Menu to tour operators in Dublin. The menu is fantastic value with a wide range of options so it spurred a lot of interest. I also met with DIT and Trinity Students’ Unions to discuss the possibilities of their international students’ availing of the hearty traditional feast! The weather was a huge added bonus to the couple of days!

I hope you're getting a chance to enjoy the weather too - I would like to say thanks to all off the subscribers so far. I will be announcing the winners of the three Toblerone Cheesecakes this week! And because I enjoyed Luigi’s Buffalo Wings last night I’m giving away two bowls to the next subscribers!

Aisling

A not so Tough Day at the Office......

I spend today with a fantastic photographer. She was just home from a few weeks away in the states where she took photos from Time square to The Grand Canyon. Her snaps were phenomenal I knew she would do a great job!

We captured every aspect of the restaurant. We discovered nooks and crannies which I didn't even know existed. After we finished with the beautiful interior the fun really started! It was time to get pictures of main courses, desserts, coffees and cocktails (non-alcoholic of course but just as tasty as always!).

We captured one of our chefs rolling out hand made dough for a vegetarian pizza, he generously smothered the dough with tasty marinara sauce and piled the pizza with fresh mushrooms, broccoli, cherry tomatoes and mixed roasted peppers. This was topped off with aged Italian parmesan and mozzarella. The chef then prepared even more from our a la carte menu to be photographed....baked salmon fillet, goats cheese salad and yakisoba noodles with fresh prawns and chicken. We were in heaven. Our appetite was well and truly worked up once we were finished with the photo shoot!  Three of us enjoyed the spectacular feast!

After lunch was round two. It was time to get our desserts, coffees and cocktails on camera! Our chefs prepared my favourite Toblerone cheese cake, profiteroles and fresh strawberry  pavlova! We somehow managed to make room for these after our delicious meal! Our Last job was to get pictures of the coffees and cocktails - our fantastic bar tender whipped up a Mojito, strawberry margarita and sex on the beach. Our barista created two silky cappuccinos with a distinctive coffee/chocolate infused scent! 

Honestly, everything was fantastic, however I ran myself into a bit of bother, there was a miniature jug with the Luigi profiteroles, with chocolate sauce that just wouldn't pour....the polite thing to do would have been to spoon it out, but that would not work either! The dessert spoon wouldn't fit in this tiny jug...so after a lot of shaking, spinning and banging in persistence to have some of this stuborn sauce I made a chocolaty mess all over the plate and table... I think I will be sticking to the toblerone cheesecake in the future ... it might be the safer option!

I will pop up some of the pictures from today once they are edited ...we took over 300 snaps so it might take the weekend to sieve through.

Things are getting busy at Luigi's as the Friday night rush begins so I'll leave it at that for today! Enjoy your weekend!

Aisling