British Expats
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British Expats (https://britishexpats.com/forum/)
-   Spain (https://britishexpats.com/forum/spain-75/)
-   -   Franchise chain restaurants (https://britishexpats.com/forum/spain-75/franchise-chain-restaurants-812685/)

andyrich666 Jan 15th 2014 5:14 am
Re: Franchise chain restaurants
 
Originally Posted by cricketman (Post 10953799)
Yes there are a few of these in Oviedo too. They wont be here in 2 years time. It is sad as often the 50k raised will come from family and friends as an investment into the franchise. I guess for the 50k, at least they get a couple of years of drawing a salary out of the business, which for 2-3 of them will probably be worthwhile

The economy is very different when there is no/very little safety net

A new designer shoe shop for children has opened near when we live. I walk past there twice every day. All shoes are around 100 euros and they are meant to be for 3-8 year olds

I have never seen anyone in there and the person on the till always looks so sad. But I do think, really.. you could have opened up any kind of shop in the middle of this crisis, and that is what you have chosen!
How much is a Caña in Lizzaran in Oviedo ?

andyrich666 Jan 15th 2014 5:15 am
Re: Franchise chain restaurants
 
Originally Posted by Chiclanagir (Post 10953863)
Can we have a Nandos here pretty please.
Me too, there is one here where I am but Its not the Chain :(

I love the Sagres Bottled beer, much better than the Spanish crap

Fredbargate Jan 15th 2014 6:08 am
Re: Franchise chain restaurants
 
Originally Posted by andyrich666 (Post 11080071)
I love the Sagres Bottled beer, much better than the Spanish crap
:thumbsup:

cricketman Jan 15th 2014 7:58 pm
Re: Franchise chain restaurants
 
Originally Posted by andyrich666 (Post 11080067)
How much is a Caña in Lizzaran in Oviedo ?
The Lizarran in Oviedo has closed down, it was only open for about a year, not enough demand

They were advertising cañas for 1 euro, in the rest of the city they are around 2 euros.

Fred James Jan 16th 2014 2:55 am
Re: Franchise chain restaurants
 
Originally Posted by cricketman (Post 11080982)
The Lizarran in Oviedo has closed down, it was only open for about a year, not enough demand

They were advertising cañas for 1 euro, in the rest of the city they are around 2 euros.
In Fuengirola they charge 70cents and the tapas (which are brilliant) are €1.40 and they are packed out even in winter.

steviedeluxe Jan 16th 2014 3:11 am
Re: Franchise chain restaurants
 
Originally Posted by Fred James (Post 11081642)
In Fuengirola they charge 70cents and the tapas (which are brilliant) are €1.40 and they are packed out even in winter.
Same here in Madrid, it's 70 cents for the small beer, and 99c for a doble. Plenty of new ones popping up, but I do wonder if they're going to reach saturation point - and here they are up against various competitors such as 100M and La Surena - and even the Museo del Jamon places are trying to compete with cheap beers...

cricketman Jan 16th 2014 3:32 am
Re: Franchise chain restaurants
 
Originally Posted by Fred James (Post 11081642)
In Fuengirola they charge 70cents and the tapas (which are brilliant) are €1.40 and they are packed out even in winter.
Yes I used to go to them :)

As I've mentioned before, there isnt really a tapas culture in Asturias.

If people want a snack, they go and get a pincho (which in Asturias is actually a mini bocata, completely different to a Basque pinxo!) in the morning, or a pastry at merienda time. There is a big culture of confiteria here. People are more likely to eat serious meals when they go out, or go "de espicha" which means sharing raciones and drinking cider

The diversity of culture and habits in Spain is what I love the most

stuboy Jan 16th 2014 6:45 am
Re: Franchise chain restaurants
 
Originally Posted by andyrich666 (Post 11080071)
Me too, there is one here where I am but Its not the Chain :(

I love the Sagres Bottled beer, much better than the Spanish crap
Sagres on draught overlooking anywhere, heaven in a glass

EMR Jan 16th 2014 7:09 am
Re: Franchise chain restaurants
 
The Rick Stein prog on Spain is running on TV in the afternoon.

Allowing for it romantic view of Spain how can anyone consider eating at a fast food chain when the Spanish cuisine is so varied.
The first time we bought bachalau the girl at the check out asked us if we knew what it was as she had never seen a brit buy it.
We then got a ten minute lecture on various ways to cook it.
Nandos, Mac etc, just save your self the effort and chuck them straight down the loo.
Agree Sagres is superior to Super Bock, Crystal and Estrela.

Fred James Jan 16th 2014 7:42 am
Re: Franchise chain restaurants
 
Originally Posted by EMR (Post 11082052)
The first time we bought bachalau
What on earth is that?;)

jackytoo Jan 16th 2014 8:06 am
Re: Franchise chain restaurants
 
Hope he didn't pronounce it like that:lol:

Dick Dasterdly Jan 16th 2014 12:26 pm
Re: Franchise chain restaurants
 
Originally Posted by EMR (Post 11082052)
The first time we bought bachalau the girl at the check out asked us if we knew what it was as she had never seen a brit buy it.
Little wonder cos it probably doesn't exist. :rofl:

There is a fish called Bacalao commonly available in Spain.
A poor man's Cod and absolute rubbish in comparison to North Atlantic Cod.

Afraid you seem to know as little about fish as you do about Gib. or Rocket Science, but hey ho, please carry on posting, I'm sure other posters find it every bit as amusing as I do myself. :rofl:

Fred James Jan 16th 2014 6:23 pm
Re: Franchise chain restaurants
 
Originally Posted by Dick Dasterdly (Post 11082453)
There is a fish called Bacalao commonly available in Spain.
A poor man's Cod and absolute rubbish in comparison to North Atlantic Cod.
Bacalao is North Atlantic Cod - totally changed by salting it.

ononno Jan 16th 2014 7:28 pm
Re: Franchise chain restaurants
 
Originally Posted by Fred James (Post 11082657)
Bacalao is North Atlantic Cod - totally changed by salting it.
:)It is exactly that, invented in the Italian port of Livorno (Leghgorn) by a British ship's captain who sailed from there. It is delicious if placed in running water for a few hours to wash out the salt; and then cooked in tomatoe sauce along with some potatoes. Try it. Stockfish (stoccafisso) is again the same thing, but dried out in the short summer of the Lofoten islands. Italians make the journey by motorhome to the Lofotens just to stock up on it. Both types were standard kambusa items on long distance sailing ships.
by by dicette l'inglese,
'o nonno

cricketman Jan 16th 2014 7:52 pm
Re: Franchise chain restaurants
 
Originally Posted by Fred James (Post 11082657)
Bacalao is North Atlantic Cod - totally changed by salting it.
Not all Spanish bacalao is salted. You can buy it fresh too


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