Franchise chain restaurants
Jan 15th 2014 | 5:14 am
#16
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Posts: 3,569
From: Finally now living in Lo Marabu, Rojales, and it feels like home
Re: Franchise chain restaurants
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!
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!
Jan 15th 2014 | 5:15 am
#17
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From: Finally now living in Lo Marabu, Rojales, and it feels like home
Jan 15th 2014 | 6:08 am
#18
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From: Land of no recession
Jan 16th 2014 | 2:55 am
#20
Joined: Jun 2006
Posts: 11,231
From: Granada Costa
Re: Franchise chain restaurants
In Fuengirola they charge 70cents and the tapas (which are brilliant) are €1.40 and they are packed out even in winter.
Jan 16th 2014 | 3:11 am
#21
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Posts: 6,404
From: East Sussex
Re: Franchise chain restaurants
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...
Jan 16th 2014 | 3:32 am
#22
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Re: Franchise chain restaurants
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
Jan 16th 2014 | 7:09 am
#24
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Posts: 26,724
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.
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.
Jan 16th 2014 | 8:06 am
#26
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Joined: Dec 2006
Posts: 8,824
From: Living in a good place
Re: Franchise chain restaurants
Hope he didn't pronounce it like that
Jan 16th 2014 | 12:26 pm
#27
On the road again.
Joined: Aug 2008
Posts: 17,507
From: On Top of the World
Re: Franchise chain restaurants
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.
Jan 16th 2014 | 7:28 pm
#29
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From: Disneylandia
Re: Franchise chain restaurants
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
