International Restaurant Consultants, The Next Idea, Produce Two New Fast Casual Dining Establishments: LA-Based, “Skynny Kitchen,” Serving Food Under “500 Calories” & UAE’s “Pressman’s,”a Unique New American Sandwich Shop in Dubai

The Next Idea—the largest international restaurant concept consulting firm in the world with offices in Los Angeles, Dubai and India—have recently produced two brand new fast-casual dining concepts: Los Angeles’ Skynny Kitchen and United Arab Emirates (UAE)’s Pressman’s, located in the international business area of Jumeriah Lake Towers. 

Pressman’s (www.pressmans.com), the first to open, was launched in Dubai on November 3rd (World Sandwich Day). The concept for Pressman’s harkens back to the early 19th century, when sandwiches were first introduced to America. Roadside kiosks and small cafes served sandwiches to customers wrapped in newspapers. People would often meet up over a sandwich, only to find themselves embroiled in conversations about the newspaper headlines. The Next Idea used The concept of these  newspaper-wrapped sandwiches come up with generated the name of “Pressman’s,” naming the restaurant’s sandwich makers “pressman” as they press hot, made-to-order, Panini-style sandwiches (or “presses”).

TNI’s work on the project consisted of:
•    Full concept development
•    Interior design
•    Menu development
•    Positioning in the appointed market
•    Logo and design
•    Restaurant Manuals and Operating Procedures
•    Human resources (including hiring and training of staff)
•    Kitchen execution

Skynny Kitchen (www.skynnykitchen.com), a new fast casual establishment with two locations in Los Angeles—North Hollywood and now, West Hollywood—opened at the end of November. Chef/owner, Matt Flinn, a private chef and caterer, devised the menu which features dishes less than 500 calories each. He hired The Next Idea to facilitate:

•    Logo and restaurant design
•    Interior Design
•    Positioning in the appointed market
•    Human resources (including training of staff)
•    Restaurant Manuals and Operating Procedures
•    Kitchen execution

“Both projects were so much fun for us to work on for different reasons,” said TNI’s CEO, Robert Ancill. “With Pressman’s, we really enjoyed coming up with a concept that was uniquely American for a great city like Dubai. We’re very proud of the delicious food and the entire approach. On Skynny Kitchen, we’re most excited about the innovative interior design and overall menu implementation. They have a great concept and we were thrilled to help bring it to life.”

Ancill continued, “We really enjoy bringing our international expertise, and breadth of experience to projects such as these. Each market presents its own unique advantages and challenges and we’re particularly proud of TNI’s ability to lead the way in developing outstanding products wherever they may be located.”

Recently, TNI was hired by cruise line Royal Caribbean to create five new concepts for “Quantum of The Seas.” TNI utilized their international proficiency to shape a variety of different dining options that surpass experiences travelers would have visiting major cities around the world. The results were American Icon, classic American fare from across the country; Chic, contemporary cuisine featuring the freshest ingredients in imaginative settings; Coastal Kitchen, which fuses Mediterranean influences with fresh California cuisine; The Grande, luxurious fine dining; and Silk, a pan-Asian delight, melding flavors from throughout the Far East.

Presently The Next Idea has concept development projects in: USA, Dubai & Abu Dhabi (UAE), Nigeria, China, Saudi Arabia, Lebanon, Bahrain, Kuwait, Thailand, Hong Kong, Qatar, UK, Mexico, Bangladesh, and India.

The Next Idea (TNI), Engaged In Providing Spanking New Food Experiences For Passengers on Royal Caribbean’s New Vessel, “Quantum of The Seas”

Over the past two decades, consumers have become increasingly discerning about their food and travel experiences. Understanding that food tourism has now become an important part of the travelers’ lexicon, world-renowned cruise line Royal Caribbean engaged multi-national company The Next Idea (TNI) to create and develop innovative dining concepts for five of their on-board restaurants on their new sailing vessel, “Quantum of The Seas.”

With offices in Los Angeles, Dubai and India, TNI—the largest international restaurant concept consulting firm in the world—was hired by Royal Caribbean cruise line to create dining and food high-points for their Dynamic Dining program that would rival land-based, Michelin-starred restaurants. TNI utilized their international proficiency to shape a variety of different dining options that surpass experiences travelers would have visiting major cities around the world. The results were American Icon, classic American fare from across the country; Chic, contemporary cuisine featuring the freshest ingredients in imaginative settings;Coastal Kitchen, which fuses Mediterranean influences with fresh California cuisine; The Grande, luxurious fine dining; and Silk, a pan-Asian delight, melding flavors from throughout the Far East.

Preparing delicious, exciting food on a ship as large as the Quantum presents many challenges. The ship has to produce more than 20,000 meals a day using only electric heat (no open flames can be utilized for safety reasons). In addition, with that amount of meals being created, speed is of the essence. Each dish needs to be plated quickly and efficiently. TNI was tasked with developing more than 300 recipes in five different atmospheres that would provide passengers with freshly made, authentic eating experiences.

TNI chefs and recipe-creators overcame these challenges within a four-month period, developing and testing hundreds of recipes that would eventually make it to the final menus. The labor-intensive process was brought together by the TNI team whose varied backgrounds, both in front and back of the house, gave them great insight into cruise goers’ expectations and how to exceed them.

TNI’s CEO Robert Ancill explains, “Today’s cruise passengers have become increasingly savvy about their food choices and experiences. We, at TNI, used our international culinary expertise and knowledge to create truly unique, captivating meals for Royal Caribbean. The end result is a broad range of excellent dishes equal to those you would find in such food meccas as London, Los Angeles, Paris, Shanghai or New York—all on one ship. We are extremely proud of what we were able to accomplish in such a short time, especially given the limitations cruise ship dining presents.”

Examples of restaurant concepts, and the dishes TNI developed for them, include:

American Icon (American comfort and iconic food)
o    Cajun Chicken Wings- Root Beer Buffalo Sauce and Cauliflower-Ranch Dip
o    Rueben Turnover – Pastrami, Puff Pastry, Sauerkraut and Thousand Island Sauce
o    Apricot Glazed Pork Chop- Sweet Potato Succotash and Braised Red Cabbage
o    Peanut Butter & Jelly Trifle – Peanut Butter Mousse, Fresh Berries and Grapes

Chic (French Inspired Fare)
o    Plum Tomato Tartare – Red Onion, Green Beans, Herbs Oils and Sea Salt
o    Potato Crusted Icelandic Cod – Baby Carrots, Green Peas, Truffle – Champagne Beurre Blanc
o    Dark Chocolate Torte – Pretzel Crust, Bittersweet Ganache& Caramel Drizzle

Coastal Kitchen (Seafood)
o    Sevillian Devils On Horseback – Serrano Ham –Wrapped Dates, Stuffed with Manchego Cheese, Quince Membrillo
o    Seared Scallops – Avocado Butter, Crispy Shallots, Piquillo Pepper Polenta
o    Dulce De Leche Profiteroles – Cranberry – White Chocolate Cream Filling

The Grande (International)
o    Duck Pate Terrine – Cranberry/Orange Relish, Duck Confit, Toasted Brioche
o    Scallops in Tuxedo – Black Truffle, Puff Pastry, Champagne Sauce
o    Mediterranean Rack of Lamb – Fruitti Di Mostarda and Feta Cheese CousCous

Silk (Menu influenced by the tastes of China, India, Japan, Thailand and Vietnam)
o    Miso-Marinated Eggplant –Shaved Asian Vegetables, Spicy Marinade and Crispy Shallots
o    Shaking Beef – Filet Mignon, Shishito Pepper, Scallion and Soy
o    Cardamom Pot Au Crème – Chai Spiced Palmiers