Is an Artisan Restaurant a Big Hit in the USA?
The concept of "all you can eat" is also very popular and widespread. These restaurants have a very rich buffet food section, which may also offer some of the most popular international cuisine. You eat as much as you can. I think and even claim that the concept of "Turkish Artisan Restaurant" with its wide range of products would appeal to these habits.
In our country, if you are going to eat out, and especially if this meal will be during lunch break for employees, artisan restaurants are among the most frequented stops.
A tradesman's restaurant is the most crowded place in its location and embodies a special culture that is a kind of symbol of the city. The question of where is the best artisan restaurant is also a frequent topic of conversation and business owners know very well that the best advertising is word of mouth.
The artisan restaurant is a gourmet culinary culture that can be easily made in home kitchens and (this is interesting) cannot be made in home kitchens.
If you live in cities where the pace of daily life is at its highest; if you order food quickly with the first advertisement that pops up without deciding what to eat due to traffic and work intensity, and if you are worried about your health afterwards, you should discover an artisan restaurant where you can easily access healthy home-cooked meals, don't worry, most of them now also have takeaway service.
The constant hustle and bustle may have pushed people towards an unhealthy eating lifestyle. Those who stay away from fast food products and long for a steaming soup or a juicy home-cooked meal prepared with a mother's touch should become regulars at an artisan restaurant in or near their neighborhood that will satisfy their craving for home cooking.
A serious artisan restaurant has an average of +2000 dish recipes. Experts emphasize that this kind of food concept can reach +6000 recipes.
What is the situation in the USA? As someone who has spent a considerable amount of time there, I can say that in the US, whether you have a very busy work schedule and live in highly populated cities such as New York, Chicago, Los Angeles, or whether you do not have a busy work schedule and live in low-populated states such as Wyoming, Utah, Colorado, there is no such thing as a home kitchen! They do have kitchens, but their idea of home cooking is a "Swedish Meatball" style meal from the freezer at Wall Mart or one of the other chain grocery stores that they heat up in their microwave ovens. The most serious effort they put into making food at home is cooking steak on the barbecue in their garden. They usually only have time for that on Sundays.
So how do they usually fill their bellies? Let's not count home delivery, that's very common in our country nowadays. During business hours, they either go to a local restaurant, a chain fast food restaurant in a business center if there is one nearby, or a "world cuisine" restaurant (in the US, companies do not serve food to their employees). How do they eat outside of work hours, especially as a family? Again, let's not count "to go" and take home delivery services; they find it very interesting and like to go to a world cuisine restaurant in their neighborhood. Italian cuisine, Chinese cuisine, Mexican cuisine are popular in almost every state, Brazilian cuisine, Indian cuisine, French cuisine, Thai cuisine, Polish cuisine, Greek cuisine, etc. are also very popular, although this varies from state to state.
The concept of "all you can eat" is also very popular and widespread. These restaurants have a very rich buffet food section, which may also offer some of the most popular international cuisine. You eat as much as you can.
I think and even claim that the concept of "Turkish Artisan Restaurant" with its wide range of products would appeal to these habits.
Unfortunately, trying to be recognized and branded with the name "Turkish Artisan Restaurant" may be subjected to negative influence by some groups with racial problems. However, entering with the name "Ottoman Cuisine" will not only not cause any problems, but will also add a menu of cuisine from the Balkans, Thrace, Anatolia, Mediterranean, East Africa, Middle East, Caucasus to our concept of artisan restaurant, and I predict that it will be sympathized and branded.
Why will the artisan restaurant concept be preferred by Americans? Because
The menu, consisting mostly of pot dishes, is healthy and delicious because it uses a lot of vegetables, and it is also reasonably priced.
It offers a very rich choice of meat dishes, Americans love to eat meat.
It offers a very rich choice of white meat, Americans also consume a lot of white meat.
Contrary to popular belief, Americans are not far from pot dishes. Pot dishes are part of the cowboy culture, but they are no strangers to pot dishes from Thai, Vietnamese, Indian and Mediterranean cuisines and when they taste the flavor, they love to eat and eat it.
They will especially like and prefer our rich selection of olive oil dishes both in terms of taste and health.
If we add our lahmacun, pide, kebab, döner, Iskender options to our artisan restaurant concept, we may "blow the minds" of average Americans and they may arrest us for making them eat their fingers!
I don't know any American who would stay away from our meatball options. The meat ball, which they eat as a hamburger, is unique to Kazakhstan. Swedish meatballs are Turkish meatballs, as admitted by the Swedish State (see Ref.-1).
It will not be difficult for our lahmacun and pita varieties to become widespread in a short time in a society accustomed to eating pizza.
Turkish Doner Kebab and Iskender will be masterpieces for a society that loves Arab Swarma (Arabic Doner Kebab) and Greek Gyro (Greek Doner Kebab).
They will also love our seafood delicacies such as anchovies, bonito, whiting, mussels and squid.
Kokoreç will soon become a phenomenon, and you can get lamb intestines for free, but lamb is hard to find in America. It is a beef paradise. In fact, unlike Europe, they don't prefer pork either.
They will become regulars when we give them a taste of the head trotter, and medical science will support our product/flavor because of its collagen content.
Adding "Bagel" to the menu, which is one of the world's leading flavors in my opinion, will appeal to the taste buds of Americans who are used to pretzels and bagels.
Our rich imperial cuisine will appeal to Americans who are very interested in the flavors of the world. Moreover, it will teach them who our stolen flavors belong to. I will never forget what an honest Greek said; we don't have the word dolmaki, but we stole your dolma and called it dolmaki, similarly we don't have sarmaki (sarma), caciki (tzatziki), gyro (döner), coffee, yogurt, etc. We stole them all from you, I confess. ... but please confess that you also stole mousakka (moussaka) from us!.. (I had heard of moussaka but I didn't know what it was or how it was made!!!), I tasted moussaka for the first time in an Arab land, let historians decide who it belongs to.
Our artisanal dishes may be tedious to make, but they are suitable for fast-food. It is also suitable for take-away service.
Conclusion:
I'm not a gourmet, I'm sorry for my language, but as someone who has lived there and visited about 2/3 of its states, I don't predict, I claim that our "Artisan Restaurant" concept will be very popular and adopted in the USA.
Bibliography:
1. Why Turkey Should Focus on Material Technology in Industry (Part-1)
Why Turkey Should Focus on Materials Technology in Industry (Part-2)
