Expert sandwich tips that will change your lunches

Most aspiring restaurateurs dreams never see the light due to lack of funds, and this is one of the most important things to consider when you think of opening a restaurant business. Firstly, depending on the concept of your restaurant you must finalize on how much capital is required to start a restaurant, when you have the numbers, then you can go about with these three ways through which you can raise money for your dream restaurant.

  1. Self-funding – If you have enough money in the bank, then congrats, you have crossed the first hurdle of opening a restaurant. It is also a good idea to open a restaurant in partnerships, as it reduces the risks of investment.
  2. Loan- You can take a loan to fulfill your restaurant dream. However, securing a loan from a bank may include hassles as they look for collateral or someone who can underwrite the loan.
  3. VC/Angel funding- Getting investors on board can be difficult, especially if yours is a first-time venture. Investors usually look for your restaurant venture’s growth potential, quality, and the scalability of your business model. The performance of your first few outlets is taken into consideration before one agrees to invest in your business.

“Making the perfect sandwich is all about fillings and layering. Sauce first is always key; whether you are a pickle, mayo or chutney lover, starting with the sauce holds your sandwich together perfectly. You can fit almost anything into a sandwich as long as you layer and don’t cram.”

Get the look: Blinged up mayo is a great sauce for lots of sandwich fillings, from ham or chicken to eggs or roasted vegetables. Our scampi po’ boy, pictured above, uses frozen scampi to take the fish finger sandwich to a new level. The sauce is crunchy, mustardy celeriac remoulade, but the recipe includes tips for other ways to jazz up storecupboard mayo. And keep that hot sauce handy.

“Salt tomato and cucumber slices and sit them on a piece of kitchen paper for about 5 minutes. This allows the excess moisture to seep out, intensifying the flavour, and should prevent the slices from sliding out of your sandwich. Always wash and dry it with a paper towel, as this prevents it from making your bread or roll soggy.

“Also, if you’re using grated cheese, put the cheese on after the condiment, as it sticks the cheese to the bread and saves it from dropping out of your sandwich when you eat it.

“Finally, since most meat slices tend to be round, and most bread is square, each circle of meat into quarters and place the straight side of the meat facing outwards when putting it onto the bread. This way you end up with a neat finish and no bare corners without filling on them.”

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