Point Dume Village Now Open for Shopping

This July, Point Dume Village added hand-crafted artisanal coffee and a combination of new, used and rare books to its already diverse array of shopping that includes several fine eateries, Pavilions, banks, salons, and more. With Cafecito Organico and Bank of Books in adjoining shops, Malibu establishes its own unique version of the cafe-bookstore experience. Located overlooking the relaxing fountain courtyard; you may now enjoy sipping single-source organic coffees while perusing popular titles and scarce editions over 300 years old.

                                              

Cafécito Organico combines self-sourced beans, masterful roasting, and preparation without comparebringing every aspect of the Artisan coffee experience to its new location inPoint Dume Village. Business partners Angel Orozco and Mitch Hale are coffee fanatics who apply their expertisefrom grower to cup. Orozco, an industry ‘Q-Grader’ (certified to rate green coffee) and Hale, a 25-year Barista veteran travel to growers who practice sustainable farming to hand-select harvests which are then roasted to individual perfection at their own roasting house. The café offers these exclusive selections at their espresso and pour-over bars. With exclusive self-sourced beans prepared in meticulous fashion, Cafécito Organico is destined to become the new haven for the Malibu coffee cult.

With over two million books, Bank of Books has the 4th largest inventory of new, used and rare books in the country. The Point Dume Village location will stock over 45,000 individual titles including an extensive collection of Hollywood and filmbooks, and a selection of rare editions including a Bible printed in 1613, personal letters of President George Washington printed in 1829, and a biography of Julius Caesar from the early 1700s. There is no greater resource for used and rare books in the area than the Bank of Books.

Point Dume Village, Malibu's neighborhood shopping center, located at PCH and Heathercliff, is sure to draw evermore the attention and appreciation of those in search of the authentic Malibu lifestyle. Grand Opening hours for Cafécito Organico are 6am-6pm. Hours for Bank of Books will be 8a-7p. Be among the first to visit their new locations.

The Next Idea is a highly innovative team of restaurant consultants, food service consultants and restaurant interior design consultants. The Next Idea (TNI) is an International restaurant and leisure consulting group, possessing exclusive international coverage. Based in Los Angeles, with offices in Abu Dhabi, UAE, UK, and India. For more information about retail consulting group please visit http://www.thenextidea.net.

The Next Idea Opens Offices In Abu Dhabi

As a result of the increasing demand for both home-grown brands and new inbound franchises in the Middle East, The Next Idea has enhanced its service range and regional capabilities by locating in one of the world’s most energized cities and regions.

The Next Idea is the only consulting agency that provides a comprehensive and proprietary turn-key solution for restaurants and hotels seeking concept development, positioning, product and menu creation, operating standards, infrastructure, design and marketing and overall quality development.

“We create brands,” said Robert Ancill, president and CEO of The Next Idea. “We replace the need for purchasing a franchise by providing the complete array of operational, front and back of the house systems and the design and marketing elements necessary to create a successful restaurant.”

The Next Idea (TNI) is an international restaurant and hospitality consulting group based in Los Angeles, with regional offices in the UK, UAE and India. Its client list includes hotels, food service operations, restaurants, cafes, and leisure and entertainment venues.

TNI clients have included House of Fraser (UK), Albert Roux (UK), Safeway (UK), Virgin Trains, (UK), Panera Bread (US), Hyatt Hotels (US), Fairmont Hotels (US), Starbucks (UK & US), Cable Beach Resorts & Crystal Palace Casino, (BHs), Ritz Carlton (US), SEGA Entertainment (US), Sushiitto (US), Chilis (Qt), Johnny Rockets (Qt), Caesars Palace (US), Saks 5th Avenue (US), HMS Host (US). Presently The Next Idea has concept development projects in: USA, Dubai & Abu Dhabi (UAE), Nigeria, Mexico, China, Qatar, UK, Bangladesh, and India.

For more information, visit: http://www.thenextidea.net or email: <!--[if gte mso 9]> Normal 0 false false false EN-US X-NONE X-NONE info@thenextidea.net

Otis Jackson’s Soul Dog Opens In North Hollywood District

NORTH HOLLYWOOD, CA - Otis Jackson loved hot dogs and he loved soul food. He loved them so much; he decided to combine them into one amazing and delectable concoction. The resulting Soul Dog was so great that he opened his own place where he could offer his creations to all who passed by and were hungry of course.

You may not see Otis at the new Otis Jackson’s Soul Dog which opened in North Hollywood, CA (5166 Lankershim Blvd. North Hollywood, CA (www.eatsouldog.com) but you will see Don and Rasheedah Scott who own and operate it.

Don, who wrote the “Barbershop” movies, using his creative instincts teamed up with International Restaurant and Hospitality Consultants, The Next Idea, (www. thenextidea.net), and created Soul Dog.

Don took his Mom’s (who ran Vel’s on the Circle in Cleveland for 35 years) fried chicken recipe and Soul Food cuisine and created Sweet Potato puree, Collard Green and Cucumber relish and Black-Eyed Pea Chipotle mayo as toppings for his All-Beef Nitrate-Free Hot Dogs. The casual menu is truly Americana with Soul.

Soul Dog has a unique sustainable element or what they call “Conscious Comfort Food.” The hot dogs are custom made and contain no gluten, antibiotics, added nitrates, preservatives or artificial colors. They are All-Beef and have that wonderful snap when you bite into one. The chicken is all-natural and fried in non-allergenic Peanut Oil. Everything is made fresh daily in an effort to serve “home-cooked meals”, not thawed out leftovers. They also chose a locally baked artisan hot dog bun and are working on a fried mini-peach pie for dessert.

On the wall of the 1000 square foot restaurant, is a hand-painted mural that Don and Rasheedah had commissioned. It is truly a work of art stretching 16 feet wide and 8 feet high. Its imagery and life fill the room, creating a refreshing, friendly and fun ambiance. Painted by local artists Steve Engels and his wife Michaela Tomassini, the mural, dubbed “Ode to Ernie”, is based on the painting "Sugar Shack" by famed artist Ernie Barnes.

More importantly, it is a reflection of the North Hollywood community – diverse, young, hip and fun-loving.

Otis Jackson’s Soul Dog is open Monday thru Saturday from 11 – 9. Stop on by. You might even catch a glimpse of Otis himself, although he is a pretty busy guy, constantly on the move.

Visit: http://www.eatsouldog.com

International Franchise and Licence enquiries: info@thenextidea.net

About The Next Idea:

The Next Idea (TNI) is an International restaurant and hospitality consulting group. Based in Los Angeles, with regional offices in the UK, India, Saudi Arabia (and shortly Nigeria), TNI works across the world, specializing in concept creation and development – everything from strategy, brand and product development, through to design, execution and communication.

TNI is highly specialized staying close to expertise in hotels, food service operations, restaurants, cafes, leisure and entertainment.

TNI differentiates itself from competitors by always beginning with the end user – The Customer Experience, The Employee Training Experience, and the Brand Experience are given the upmost priority when we approach a project.

TNI's unique experience provides rare capability and expertise for clients, given its ability to bring together some of the advanced food and restaurant concepts presently found around the globe. TNI retains the knowledge, experience, and ability to take account of regional considerations such as local demographics, culture and tastes, therefore, TNI's skill set becomes invaluable when developing uniquely differentiated concepts adopted for integrated markets.

The TNI team has consulted with some of the world’s most eminent Chefs, and upscale restaurant groups, in addition to working with clients in: entertainment, casual dining, fast casual dining, resorts, theme parks and travel. In each project TNI is involved in all areas of the business, and delivers programs and plans that have targeted the elevation of concept positioning, product and menu, operating standards, infrastructure, and overall quality. Larger clients have included House of Fraser (UK), Albert Roux (UK), Safeway (UK), Virgin Trains, (UK), Panera Bread (US), Hyatt Hotels (US), Fairmont Hotels (US), Starbucks (UK & US), Cable Beach Resorts & Crystal Palace Casino, (BHs), Ritz Carlton (US), SEGA Entertainment (US), Sushiitto (US), Shaveit, (US), Caesars Palace (US), Saks 5th Avenue (US), HMS Host (US), amongst a very broad range of smaller yet very dynamic restaurant and hotel groups.

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

For information please email: info@thenextidea.net

Web address: http://www.thenextidea.net

Report outlines paradigm shifts in consumer taste

The Next Idea, a premier restaurant consulting firm, has defined the 2010 culinary landscape as particularly in contrast to restaurants’ MOs for the past three decades.

“The (heretofore popular) brands in question (and we all know whom we are talking about) focused on costs and marketing, but generally reneged on product innovation,” the report, “Forecasted Next Ideas for 2010,” said. “Many purchased pre-made food.”

But a combination of factors, including health concerns, environmentalism and sheer boredom, have pushed consumers to transition into a new phase of consumer “postmodernism.” This combines key elements of our modern outlooks with re-emerging traditional components. The greatest of that latter element is honesty, which The Next Idea said has been “rediscovered.” It follows, according to the report, that today’s consumer will demand five core themes from restaurants: authenticity, lack of pretense, real opinions, relativism, and do-it-yourself (though a close second is witnessing someone “do it,” or cook, for you).

We have already started to see some of these ideas take hold. Neapolitan pizza, the kind hailing from Naples, made with extra virgin olive oil, premium toppings, and baked traditionally in an uberhot wood ovens, is all the rage. The real opinions people rely on increasingly can be seen on Yelp, Facebook and even restaurant-oriented tools like Empathica’s GoRecommend, which helps funnel restaurants positive reviews back out to prospective eaters.

Lack of pretense places the emphasis back on value and simple good taste; the food truck phenomenon and rising popularity of street food speaks to this. Do-it-yourself gives artisanal food makers and small-time farmers a leg up — and the same to restaurants who use them.

Having defined the solid ground of restaurantgoers’ mandates, the company predicted a few emerging trends for 2010, including:

• Single estate food: Wine, chocolate, coffee, mozzarella; the more a retailer can pinpoint the origin of a food, the more popular it should be.
• Eating in: “Not great news for restaurants,” the report says. But if you mimic the homey, homespun nature of a meal at home — and close to the price point — it’s a win-win for everyone.
• The underground restaurant movement: “Look for more restaurateurs to set up shop in unlicensed premises like warehouses, apartments, or even urban garages.” It’s trendy and makes for cheaper overhead.
• Tea: “Look for tea to take over as the hip drink of choice for the Twitterati,” the report said.
• Regional coffee retailers: Contributing to a restaurant’s credibility is the sourcing of its products. This could play especially well with pizzerias that can push a premium after dinner espresso.

To read the rest of the report, visit the company’s Web site.