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If you've tried social media marketing for your restaurant in the past and have been

disappointed with the results, let's fix that right now.

How?

Let's get into the right way to start a Social Media Marketing Strategy for a Restaurant!

Hey, what's up everybody, it's Stacey Storino from Restaurant Shortcut, with another

video that'll help you grow BOTH your restaurant's social media AND its profit margin!

Welcome back to the channel.

For the new people here who have no idea who I am, over the years I've worked with multiple

six figure and seven figure food service establishments to help them grow their businesses via social

media.

My work has led to features in the Wall Street Journal, ABC, NBC, CBS, Fox News and more.

If this is your first time here, and you want to learn the tips and tricks of commanding

diners' attention—which is ever more focused on their social feed where your restaurant

needs to be found—start NOW by smashing that subscribe button and clicking the bell

notification so that you don't miss a thing!

Let's get down to how you start a Social Media Marketing Strategy for a Restaurant.

Now as a Restaurant Owner, you may already know that establishing a restaurant's brand

is critical, because a brand really is an experience that you're promising to your

restaurant's ideal customers.

I call those people your restaurant's Taste Tribe.

So, perhaps, you may also know as a Restaurateur that your restaurant's brand is actually

a multifaceted entity with a life of its own, instead of some two-dimensional flat, boring

concept that consists of nothing more than a logo, a color scheme and a selected cuisine…and

maybe a distinctive font for the text on your website and menu.

There are actually seven elements that you need to get established in order to flesh

out a three-dimensional restaurant brand that will actually speak to your Taste Tribe when

they encounter your restaurant's posts online.

I've done a playlist covering all seven branding elements, one per video, to keep

things in bite sized chunks for you.

This video covers just one of those elements.

That said, I'm pretty sure, from a restaurant owners' specific perspective, you may NOT

have known how much effort you really should put into crafting your restaurant's creation

story.

What is it?

It's the origin of your brand and explains why your restaurant got started in the first

place.

That "Why Factor" is critical.

Nobody wants to buy from some nameless, faceless corporation or franchise if they can align

themselves with a branded experience that feels like it's got a WHY or a purpose behind

it.

Too many restaurant owners are stuck in a time warp where they think that good food,

good service and a good location is enough to really rake in the business.

With all of the competition that's out there clamoring for attention where diners' attentions

are most of the time (meaning in their social feeds), well…it just doesn't work anymore.

To stick out of the sea of sameness in your potential Taste Tribe members' social feeds,

you should do what many of your competitors don't do…or won't do.

You start your restaurant brand by giving it a personality so that when people come

across it online, they are attracted to it.

Not just ANY personality though.

It's the backstory and resulting attitude and vibe that comes from roots that run deep

in terms of the thoughts, feelings and emotions of your Taste Tribe members.

If you've done your homework and know specifically WHOM you're trying to attract to the product

that you're selling (in this case, your restaurant's cuisine, service and atmosphere),

then you know WHAT kind of experience they're looking for.

So your creation story plays into that experience and WHY your restaurant, above all other choices

in the area, will create the experience that your Taste Tribe wants and needs.

As a restaurant owner, you may find this next piece of advice surprising.

I wouldn't put up another post online anywhere on social media until you've got your restaurant's

creation story set up to your satisfaction.

Why?

Because it should, either directly or indirectly, influence every post that is put up on behalf

of your eatery from now on.

Your creation story will inject those posts with personality that will make it pop out

of the virtual sea of sameness in bass relief so that it's pretty hard to ignore by the

Taste Tribe you're attempting to attract to your restaurant's door.

If you're trying to sell people on your restaurant's cuisine by merely spitting

out data and facts about the food you eat or the location your restaurant is located

at, well, facts tell BUT emotions sell.

You've got to balance information with emotion so your restaurant's brand has a personality

that your Taste Tribe can make an emotional connection with.

Personality comes from being personable.

Your restaurant can become more personable, if you will, when you share its backstory

and why it exists and serves the cuisine that it does to the people that it does.

See, your creation story humanizes your restaurant's brand.

Then people want to experience your restaurant's brand when they encounter it in their feed

or in search on a platform, because they relate to your brand.

They'll explore your restaurant if it's otherwise new to them and/or they'll keep

coming back because they relate to your restaurant's creation story and fell in love with it in

the process.

The more they know, like and trust your restaurant's brand, the more they will patronize your business.

Period.

But other than telling your creation story on, say, the About page of your website, and

maybe popping it somewhere in print inside your actual restaurant, how else can the creation

story be woven into your social media marketing strategy?

Maybe the creation story will inspire the meme or quote card that you'll post next

on social media.

Maybe the creation story will be part of the narrative for your live streams and/or your

YouTube videos.

Maybe the creation story will be woven into the next micro-blog post that your Instagram

posts should have going on.

Definitely, though, you'll have evolved your restaurant marketing and branding to

a whole new level in a way that leaves your local competition seeming lifeless, eating

your dust in comparison.

Yeah, that sounds nice, right?

Go get 'em, tiger!

Want my Restaurant Shortcut Quick Start Guide that'll cover some of my most effective

tips and tricks to build your restaurant brand?

You can find it at the link below this video.

Check it out and you'll learn tips on how you can be efficient and effective with your

restaurant's social media content so that it acts as free advertising AND so that you're

constantly building your list of customers while ALSO building your restaurant's fan

culture that'll support you no matter what the economy looks like.

And learn even more ways to grow your restaurant's social media by hitting the Like button below,

smashing the subscribe button and clicking the bell notification so YOU don't ever

miss a thing!

Thanks so much for watching and I'll see you next time my Restauranteur-Entrepreneurs!

For more infomation >> Social Media Marketing Strategy for a Restaurant - Duration: 7:56.

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겨울철별미 꼬막비빔칼국수 대림동맛집 가보다! Better than the restaurant of Daelim-dong - Duration: 1:21.

For more infomation >> 겨울철별미 꼬막비빔칼국수 대림동맛집 가보다! Better than the restaurant of Daelim-dong - Duration: 1:21.

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Parkersburg Mexican Restaurant Sees Support After Woman's Racist Rant Goes Viral - Duration: 3:02.

For more infomation >> Parkersburg Mexican Restaurant Sees Support After Woman's Racist Rant Goes Viral - Duration: 3:02.

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Restaurant Owner Charged $56,000 For Two Months Of Water - Duration: 2:02.

For more infomation >> Restaurant Owner Charged $56,000 For Two Months Of Water - Duration: 2:02.

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Los Toros Mexican Restaurant - Duration: 43:36.

For more infomation >> Los Toros Mexican Restaurant - Duration: 43:36.

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Social Media Marketing for a Restaurant The Secret Sauce - Duration: 7:21.

Oh, you want to know the secret sauce when it comes to cooking up delectable digital

content to serve up on social media that's not salesy but gets people excited to come

to YOUR place to eat instead?

That's one secret I don't mind spilling!

Let's get into Social Media Marketing for a Restaurant The Secret Sauce right now!

Hey, what's up everybody, it's Stacey Storino from Restaurant Shortcut, with another

video that'll help you grow BOTH your restaurant's social media AND its profit margin!

Welcome back to the channel.

For the new people here who have no idea who I am, over the years I've worked with multiple

six figure and seven figure food service establishments to help them grow their businesses via social

media.

My work has led to features in the Wall Street Journal, ABC, NBC, CBS, Fox News and more.

If this is your first time here, and you want to learn the tips and tricks of commanding

diners' attention—which is ever more focused on their social feed where your restaurant

needs to be found—start NOW by smashing that subscribe button and clicking the bell

notification so that you don't miss a thing!

Now, it's time for me to spill my secret when it comes to Social Media Marketing for

a Restaurant The Secret Sauce.

Now as a Restaurant Owner, you may already know that establishing a restaurant's brand

is critical, because a brand really is an experience that you're promising to your

restaurant's ideal customers.

I call those people your restaurant's Taste Tribe.

So, perhaps, you may also know as a Restaurateur that your eatery's brand should go way beyond

simpler concepts like a logo, a color scheme and a selected cuisine…and maybe even a

distinctive font for the text on your website and menu.

There are actually seven elements that you need to cook up in order to flesh out a three-dimensional

restaurant brand that will actually speak to your Taste Tribe when they encounter your

restaurant's posts online.

I've done a playlist covering all seven branding elements, one per video, in easy

to digest doses for you.

Nobody needs to get overwhelmed.

You're welcome!

That said, I'm pretty sure, from a restaurant owners' specific perspective, you may NOT

have known that the secret sauce behind a restaurant's branded experience is something

that's creative for you to come up with and just as much fun for your Taste Tribe

to experience—and that's having a catchy creed.

The purpose of your restaurant's creed is that it explains how your restaurant is BOTH

different AND superior to all of the other boring options that your local competitors

represent.

Baked into your creed will be elements of your creation story, one of the other seven

branding elements that you need to master on behalf of your restaurant.

I've covered that element in a video right…here.

So as not to spoil the social media secret sauce that you're cooking up, remember that

branding is an experience you're delivering to your Taste Tribe.

Your creed is a slogan that boils down how the experience your restaurant is going to

serve up goes way beyond the cuisine itself and takes your Taste Tribe's wants and needs

into consideration the entire time the food is being served.

Your creed reassures your Taste Tribe that, unlike your restaurant's competitors, your

branded experience isn't the same-old, same-old thing that they've already snoozed their

way through in your neighborhood.

So when you draft your restaurant's creed, make sure you boil it down into a distilled

slogan that's easy for your Taste Tribe to understand and share with others once you've

won them over.

Therefore, your restaurant's slogan should be QUICK and EASY for your Taste Tribe to

SAY to others when spreading word of mouth about your brand in real life, online and

both.

Are you kinda stuck and need an example?

No problem.

Joe's Dairy Bar and Grill's creed or slogan is: Over the top food for over the top memories

for you and your loved ones.

So when busy moms, let's say, take their kids to Joe's, they're getting huge burgers

and crazy colorful freak shakes that don't just feed their family; it helps them to create

memories, both when they devour our dishes and when they take selfies with the food and

post it proudly on social media.

So my crafty Restaurateur-Entrepreneurs, once you've done the research to know WHAT your

Taste Tribe wants out of a restaurant like yours and WHY they want it AND you've fleshed

out your restaurant's creation story, you then have all of the ingredients necessary

to craft a powerfully catchy creed for everyone to enjoy.

As a restaurant owner, you may find this next piece of advice surprising.

A creed does nothing if it doesn't involve your Taste Tribe's emotions in a BIG WAY,

so tug at their heartstrings and really go for broke when crafting your restaurant's

creed.

Emotions are the secret behind the secret sauce here; leave them out and the dish that

is your social media strategy will fall flat.

I mean, look at Joe's Dairy Bar and Grill's creed one more time.

Who doesn't want to create over the top memories with their loved ones?

And do you think some franchise's drive-through burger stretched with soy will compare to

ours, an oversized fresh beef patty that's piled high with crazy toppings that are still,

overall, family-friendly in nature?

Do you think someone's going to make over the top memories at a greasy spoon diner that

doesn't even have a slogan…or a staff with personality…or a pulse?

Nope.

And that's why Joe's Dairy Bar and Grill bakes its secret sauce (it's creed) into

every piece of its social media content it publishes online and as a result, it's tripled

its business in less than three years.

You might have all the data in the world to explain why people should eat at your joint

but that won't be as effective as injecting feelings into your creed, because that's

what sells your restaurant's concept, even more than the cuisine itself, at the end of

the day.

Want my Restaurant Shortcut Quick Start Guide that'll cover some of my most effective

tips and tricks to build your restaurant brand?

You can find it at the link below this video.

Check it out and you'll learn tips on how you can be efficient and effective with your

restaurant's social media content so that it acts as free advertising AND so that you're

constantly building your list of customers while ALSO building your restaurant's fan

culture that'll support you no matter what the economy looks like.

And learn even more ways to grow your restaurant's social media by hitting the Like button below,

smashing the subscribe button and clicking the bell notification so YOU don't ever

miss a thing!

Thanks so much for watching and I'll see you next time my Restauranteur-Entrepreneurs!

For more infomation >> Social Media Marketing for a Restaurant The Secret Sauce - Duration: 7:21.

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Restaurant Marketing The Distinctive Difference - Duration: 8:33.

How you can stand out from the sea of sameness in social media, especially as a restaurateur?

I know how—and now, you will, too!

Let's get into Restaurant Marketing The Distinctive Difference right now!

Hey, what's up everybody, it's Stacey Storino from Restaurant Shortcut, with another

video that'll help you grow BOTH your restaurant's social media AND its profit margin!

Welcome back to the channel.

For the new people here who have no idea who I am, over the years I've worked with multiple

six figure and seven figure food service establishments to help them grow their businesses via social

media.

My work has led to features in the Wall Street Journal, ABC, NBC, CBS, Fox News and more.

If this is your first time here, and you want to learn the tips and tricks of commanding

diners' attention—which is ever more focused on their social feed where your restaurant

needs to be found—start NOW by smashing that subscribe button and clicking the bell

notification so that you don't miss a thing!

Let's get into Restaurant Marketing The Distinctive Difference.

Now as a Restaurant Owner, you may already know that establishing a restaurant's brand

is critical, because a brand really is an experience that you're promising to your

restaurant's ideal customers.

I call those people your restaurant's Taste Tribe.

So, perhaps, you may also know as a Restaurateur that your eatery's brand should have seven

different elements fleshed out so that your restaurant brand will actually demand your

Taste Tribe's attention when they encounter your restaurant's social media posts online.

I've done a playlist covering all seven branding elements, one video at a time, so

make sure you check them out.

That said, I'm pretty sure, from a restaurant owners' specific perspective, you may NOT

have known that one distinctive difference can help your restaurant's brand stand head

and shoulders above all of your unenlightened competitors.

And that distinctive difference is the branding element of the icon.

What is an icon, when it comes to a restaurant's branding and subsequent social media marketing

strategy?

It's the logo and any other images that can symbolize your restaurant.

It's an image that, in an instant, your Taste Tribe can identify you by.

And when you've built the know, like and trust factor with your restaurant's patrons

long enough and strong enough, that icon and any other corresponding imagery can serve

as symbolism for a true tribe-like experience, a lightning rod for the energy and attention

of your Taste Tribe itself.

Getting the right logo created properly as one of the main icons to represent your restaurant

and its branded experience is SO important.

As a restaurant owner, you may find this next piece of advice surprising.

Don't just logo creation and the construction of any other icons for your restaurant branding

to someone online for five bucks and think that you're going to score a home run with

your target audience.

Pre-set templates are rarely the recipes for creating true iconic experiences via imagery.

Seriously, take time to work on your brand logo or icon.

Like, a LOT of time.

And make sure that a branding expert is involved in the process creating your restaurant's

iconic imagery for you.

Have the same entity not just create the logo, but any other imagery that will be used on

your website, your menu, your social media posts, the banners for your social media accounts,

and more.

Why?

Well, with a properly designed logo, your target audience will respond to your restaurant's

brand on a deep level.

And a good logo can build loyalty between your business and your customers.

It's part of your brand identity so while it's not the be-all, end-all of branding,

it is an important factor nonetheless.

But this is why you really need to research your target audience and share this information

with a branding expert who can build the house of iconic success on the firm foundation you've

laid down in the first place.

With the proper research, you will then KNOW what your Taste Tribe wants, what they need

and WHY, in the exact the WAY that they'd prefer to have it served up.

So the symbolism that your logo and/or other brand become imbued with should speak on all

of this.

Not to freak you out, but color psychology in the restaurant industry is a big deal.

Even the colors themselves that are in the logo should be very carefully picked, and

given the data you collected up front, it could influence the exact shade of a color

that's used, down to the hex color code itself.

Wait.

Don't know what a hex color code is?

It's a way of specifying color using hexadecimal values.

The code itself is a hex triplet, which represents three separate values that specify the level

of the component colors that come into use.

The code starts with a pound sign and is followed by six hex values or three hex value pairs.

So when I'm talking about decisions will be made down to the EXACT shade of a color,

I'm not kidding.

That exact hex color code or codes will be used to make your Taste Tribe's experience

with your brand across the internet as consistent, smooth, slick and pro as can be as they encounter:

your website, your social media accounts, the quote cards you put up, the colors you

bring into a picture post you're otherwise optimizing, like seriously….

Everything!

Overwhelmed?

Don't be!

Here's a few tips to help you out when picking the brand logo or iconic imagery that's

best for YOUR restaurant.

First, check out your competition.

What are they using?

Consider this a cheat sheet to give you guidance on what to do for your logo or icon, BUT remember,

you want to be different from them, too.

How can you keep the same vibe but switch it up a bit and improve upon it, in a way

that doesn't speak to YOU but to your Taste Tribe.

Focus on your restaurant's creation story and see how that will influence your logo

or icon.

In a previous video, we talked about the creation story, so make sure you check it out.

But definitely pay attention to your message or brand promise to your Taste Tribe, big

time.

Restaurateur-Entrepreneur, just like your restaurant's creed is a simple slogan that

makes it hard to forget your eatery, the restaurant's logo or iconic imagery should have the same

effect on your Taste Tribe.

Check out my past video that talks about your brand creed and how to do it best.

But when it comes to selecting a logo or other iconic imagery for your restaurant, do NOT

be too trendy.

You will look dated in a month and your Taste Tribe may be over that look and onto something—and

somewhere—else to eat.

If your logo or icon leaves your target audience feeling flat, you're done.

Why?

You never get a second chance to make a first impression.

And that's never been more true than now, when every social media feed becomes more

competitive with every passing day and your Taste Tribe is being offered more choices

on where to dine seemingly by the minute.

Want my Restaurant Shortcut Quick Start Guide that'll cover some of my most effective

tips and tricks to build your restaurant brand?

You can find it at the link below this video.

Check it out and you'll learn tips on how you can be efficient and effective with your

restaurant's social media content so that it acts as free advertising AND so that you're

constantly building your list of customers while ALSO building your restaurant's fan

culture that'll support you no matter what the economy looks like.

And learn even more ways to grow your restaurant's social media by hitting the Like button below,

smashing the subscribe button and clicking the bell notification so YOU don't ever

miss a thing!

Thanks so much for watching and I'll see you next time my Restauranteur-Entrepreneurs!

For more infomation >> Restaurant Marketing The Distinctive Difference - Duration: 8:33.

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Man Attacked For Wearing MAGA Hat At Cape Cod Restaurant - Duration: 1:43.

For more infomation >> Man Attacked For Wearing MAGA Hat At Cape Cod Restaurant - Duration: 1:43.

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ചാലക്കുടി വാസുവേട്ടന്റെ കട | അതിരപ്പിള്ളി വാഴച്ചാൽ റോഡിലെ നാടൻ ഊണ് കട | Vasuvettante Kada Chalakkudy - Duration: 15:19.

This tamarind fish curry looks delicious.

They made it yesterday evening.

This is Shivettan's mother.

She was the source of strength for Vasuvettan.

Good morning. How are you?

We had once gone to Valparai.

Today also we are going on the same route,

on the Athirapilly-Vazhachal- Valparai route.

But this time, our aim is not seeing elephants and all.

We are going to have a wonderful lunch.

Vasuettan's shop.

That is where we are going to have lunch.

I started very early in the morning.

Very early means 7 o' clock.

I started from my home in Kochi.

It is almost 8:15 now.

They start lunch preparations from 7 in the morning.

We are going for lunch, but we have to see cooking also.

So let us go there.

We were going to Vasuettan's shop.

When we reached there, food was not ready.

We have to watch food being made.

When we asked for permission to enter kitchen,

they said it is somewhere else, half a kilometer from there.

So we entered their kitchen,

and saw the food preparations.

Pork is being cooked here.

Beef is also being made.

It is being fried with masala.

Here we can see duck curry, looking so yummy!

So we saw all that.

This place is on the way to Valparai, as I told.

We had been to Vaplarai, not once but twice.

First time, we went for kuyilmeen, but failed to get it.

Second time, we went to Valaparai through Pollachi.

Then, we bought kuyilmeen.

We bought gold fish also, and fried it at home.

You might have seen those videos.

We bought the fish.

We are now on our way back home.

There is a Nilgiri Tahr here.

We can touch them.

Just be careful.

Today we have come to taste the dishes from Vasuettan's shop.

Now let us go to the restaurant and have food.

Steaming hot Matta rice.

Let us have lunch with the local delicacies.

The usual lunch side dishes are kept here.

Apart from these, we have special items.

They have pork today, we'll have that.

How lovely it looks!

This fish curry looks so delicious.

They made it yesterday evening.

This is Shivettan's mother.

She was the source of strength for Vasuvettan.

These are all her recipes.

She was in charge of everything.

Now Shivettan's wife has started cooking.

Shivettan also.

He has only cut the meat.

He is active in cooking.

Now let us taste these.

Beef fry has also come.

All the items are ready here.

I told you about the rice and side dishes.

There is papad here, and sambar also.

There is sambar on one side, and mango curry on the other.

As I told, there is tamarind fish curry.

They made it yesterday evening only.

So all spices have mixed well with the pieces.

It is very spicy and sour.

There is chicken curry here.

I will tell more about it while eating.

Here, there is beef fry.

It is not for me.

It is for Hashmi, he is there with me.

I wish to eat, but I am allergic to it.

And this is pork.

Pork curry is well-prepared.

When I saw its cooking, I decided to order it.

These are the items that we will have now.

Let us start from one side.

Let us start with sambar.

I am mixing sambar and rice.

Let me take a bit of beans curry,

it is beans and potato,

I added this, and mango pickle also.

If I don't taste it now, I'll forget it later.

Because, everything else is non-vegetarian.

A bit of papad also.

I added that too.

It is special satisfaction when we eat our local food.

Now let us add the gravy of fish curry to this.

I am adding a piece of fish also.

Let me break a piece of the fish,

and mix rice with the gravy.

Be careful about the thorns.

I didn't get any thorns.

I am keeping this fish here.

Those who love papad can add that also.

Let me try a handful of this.

Superb.

I should say in Malayalam. This is a local food.

The fish curry is so spicy!

If only we got hot rice soup with this,

it would have been heavenly!

Rice soup is not there.

Here, we have buttermilk.

I am going to have this.

Good.

I forgot to tell you about this, chammandipodi.

I already told you about fish.

Now let me try chammadipodi.

It is made with dried prawns and coconut,

fried and ground together.

It is very delicious.

Let me mix it with rice.

It is good to have salad with this.

All items are spicy.

A little towards the higher side.

That is the specialty of local dishes.

Now for this chicken curry.

We saw the preparation of this.

It was Shivettan who sliced all the pieces.

He boiled the pieces with all masala.

It was very well boiled.

Coconut pieces were also added to it.

Long, big pieces of coconut..

That was how this curry was made.

We can see coconut pieces here.

See this.

Very long pieces.

Let me try this first.

Coconut pieces,

and a bit of chicken..

together..

with the rice.

If there are bones, remove them.

Let me take rice.

I already tried coconut piece.

It has a good local flavor.

It is a delicious local lunch.

Something that we can really enjoy.

Pork.

It has been cooked very nicely.

We haven't tried that till now.

We saw the preparation of pork.

It was boiled for a lot of time.

After cooking well, spices were added.

That is how it was made.

When you watch the food preparations in kitchen,

it should tempt us to eat.

Well-spiced pork,

and the acidic taste of onions..

Let us try it with rice.

I told you.

Pork is boiled very nicely.

So it has become very soft.

Spices are added in proper measure.

This is not too spicy.

Only less spices.

The proper flavor of spices..

and the acidic taste of onions, altogether..

it is wonderful with rice.

Good with parotta.

Superb with chapathi.

Say whatever you want.

Till now, we had everything with sambar.

They have given mango curry also.

I didn't tell about the taste of mango curry.

When we say mango curry, we think it will be very sour.

This is not very sour, only a slight sourness.

The gravy of this curry

has the slight taste of mustards,

and curry leaves, all mixed together.

Altogether, mango curry is also good.

I told you about the taste of food that I had.

But there are two special items here.

Hashmi ordered those, specially for himself.

Beef fry, and fish curry with coconut milk.

Let us ask Hashmi about the taste of those.

Hashmi loves beef.

How is it?

I had tasted a piece of it in kitchen.

Then only, I decided to order it.

It is very good.

This is fish curry with coconut milk.

What I had was

kera fish.

This is barracuda.

Taste of coconut milk is noticeable.

It is slightly sour also.

Everything else is like normal fish curry.

I hope you liked this video,

and Vasuettan's shop.

It is a small shop.

The price and details, I will give in the video,

or in the description.

You can see that.

Always be with us.

Bye for now.

For more infomation >> ചാലക്കുടി വാസുവേട്ടന്റെ കട | അതിരപ്പിള്ളി വാഴച്ചാൽ റോഡിലെ നാടൻ ഊണ് കട | Vasuvettante Kada Chalakkudy - Duration: 15:19.

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Los Arquitos Restaurant: Check, Please! Bay Area Review - Duration: 8:27.

For more infomation >> Los Arquitos Restaurant: Check, Please! Bay Area Review - Duration: 8:27.

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Albuquerque restaurant owners react to possible plastics ban - Duration: 2:16.

For more infomation >> Albuquerque restaurant owners react to possible plastics ban - Duration: 2:16.

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Los Toros Mexican Restaurant in Chatsworth Rescued by Gordon Ramsay | Heavy.com - Duration: 5:03.

Los Toros Mexican Restaurant in Chatsworth Rescued by Gordon Ramsay | Heavy.com

The Los Toros Mexican Restaurant is located in Chatsworth, California and it is being featured on an episode of Gordon Ramsay's 24 Hours to Hell and Back.

According to the Xfinity synopsis of the episode, which is episode 8 of season 2, fans can expect to see, "Ramsay and his team attempt to revamp Los Toros, a decades-old Mexican restaurant located in the heart of the San Fernando Valley in Los Angeles; they discover an overworked owner who is buried in astronomical debt and battling health problems.".

As for what FOX had to add to the plot description of the episode, FOX reported that, "Ramsay will try to bring this failing restaurant back from the brink of disaster – all in just 24 hours.

As the clock ticks down, Ramsay and his team transform this restaurant with a spectacular renovation, a fresh new menu and hope for the future.".

Currently, the restaurant is still running and holds events for fun occasions like National Margarita Day.

Some of the food items that are available on the restaurant's menu include the Asada Fries, which are french fries smothered in refried beans, enchilada sauce, Colorado sauce, guacamole and sour cream.

The menu has a Mexican Omelette dish that is an egg tortilla filled with chili verde, chili Colorado, and ranchera sauce.

According to the restaurant's Facebook profile, in the About section, the restaurant's background is described as this:.

  Los Toros was established by Nicolas Montaño Jr.

in 1967 and has been a proud member of the community ever since! It is known for its great food, strong drinks, its happy atmosphere, and of course the world famous bean dip.

The location of the restaurant is at 21743 Devonshire Street, in Chatsworth, California, and the general manager, according to the restaurant's Facebook page, is Maribel Montaño-Sanchez.

As for whether or not Ramsay's update of the restaurant has worked, on the restaurant's Facebook account, there have been good reviews lately.

One commenter wrote on February 17, 2019, "Their signature chorizo bean dip and handmade salsa is enough to keep you coming back for more, but the delicious menu items, attentive serving staff, and quaint patio decor is awesome, too." In late 2018, another user called Los Toros their favorite restaurant and wrote, "We have always enjoyed Los Toros for decades.

Good food and drinks, great family restaurant.

Held parties here and service has been good.

Sometimes you will get a "trainee".

That said, when you go out for dinner or lunch, sit back and enjoy it.

If you are in a hurry, there are many fast food places.".

Gordon Ramsay's 24 Hours to Hell and Back airs on the Fox network, at 8 p.m.

ET/PT and 7 p.m. CT, on Wednesday nights.

Tune in to see Los Toros being featured on the show.

For more infomation >> Los Toros Mexican Restaurant in Chatsworth Rescued by Gordon Ramsay | Heavy.com - Duration: 5:03.

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Kirsten Gillibrand interrupted while campaigning in Iowa restaurant by customer getting dressing - Duration: 3:50.

Kirsten Gillibrand was interrupted while campaigning in a restaurant by a woman asking for ranch dressing

The New York senator was on the campaign trail in Iowa when the comical exchange took place on Monday night

The 2020 Democratic presidential hopeful was sitting on a booth seat giving a speech to restaurant customers, when a woman interrupted her

Speaking at The Airliner eatery, the politician was stopped by University of Iowa student, Hanna Kinney

She appeared desperate to get some ranch dressing for her food and had no time to wait while Gillibrand finished her point

In video footage tweeted by a CNN reporter who was at the event, Gillibrand touched Kinney's shoulder to help her get passed

As she squeezed through the crowd listening to Gillibrand, Kinney could be heard saying, 'sorry, sorry, I'm just gonna get some ranch'

The crowd then broke out in laughter, as Gillibrand carried on with her address.Passing the senator, Kinney raised her hands in the air and pushed through the photographers and reporters in the restaurant

Kinney told Fox News she did not know the senator was campaigning at The Airliner that evening, where she dines every Monday after bible study

She added she 'definitely wasn't there' to listen to Gillibrand's caucus.But the joke didn't end there, with Kinney having to walk back though the crowd standing around Gillibrand in the middle of the restaurant

As she moved back through the mob again, the group gave out another cheer when she confirmed she successfully retrieved the condiment

Before visiting The Airliner in Iowa City, Gillibrand made a stop at the Chrome Horse Saloon in Cedar Rapids, Iowa, where she addressed customers and met guests

At The Airliner Gillibrand told supporters she was committed to, 'bold ideas that the base and the grassroots care about'

She has launched a bit to become the Democrat presidential nominee in the hope of taking on Donald Trump in 2020

The Democrats are set to have two stages at the first two presidential primary debates with a field of 17 confirmed candidates, with more thought to be joining them

So far senators Elizabeth Warren, Kamala Harris, Cory Booker and veteran Bernie Sanders, who announced his candidacy yesterday, have entered the race