The Danish bøfkonge Lars Damgaard were faced with a dilemma. He had to relaunch one of its A Hereford Beefstouw restaurants.
Who would he hire for the job? The choice fell on the well-known businessman Søren Fauli and chef Thomas Nun.
One of the first things that Fauli acknowledged, was that the new restaurant should be called something other than A Hereford Beefstouw. It was for a good reason.
At the beginning of the process investigated Søren Fauli, what the mood of the population was about A Hereford Beefstouw. The result was a bit of an eye opener.
“I found the reviews on Trustpilot, there was so little. I thought that it’s imploded in a big, black hole,” he says.
He had searched on the ‘Hereford’. But he soon found out that there are several restaurants that are called something with ‘Hereford’.
“They have not all together quality – some of them sucks simply. Therefore, it can be a problem to be called A Hereford Beefstouw. For if I, who work with it, not notice it, so is there a brandingproblem.”
Therefore ended up the new restaurant in Copenhagen called the Restaurant the Steak. There was also another obstacle, which Fauli and the Nun recommended, that you took the life of.
“The other big hurdle was at the salad bar. The funny thing about it is, that the salad buffet in the’80s was a ‘liberation’ for the people who would eat the vegetables. It was both fremmeligt and modern, but it is no longer. Then it suddenly become ‘Molsfærgen’.”
in Addition to the Fauli and Nun have madiværksætter Nicolai Tram also been a big part of the process. He also helped to determine the concept.
“the Goal of the restaurant was a rebranding, but the frame has almost been invisible, and Lars Damgaard has been very open for suggestions. We have also been able to draw much on his experience with the meat,” says the Nun.
Thomas Nun you might have seen on the screen. Either as a judge in the tv programme ‘Masterchef’ or ‘knife to throat’, where he is to help restaurants get on the right track again.
He says, that they had a clear mission with Restaurant Steak, where basically all the food is made over an open fire.
“With us, the focus is on the fire, the pure taste and relaxation. It must be damn nice to sit here and eat. Down here we dus, unless you ask to be des,” he says, and continues:
“We will not want people eat more meat, but when they do it, so they must eat something properly.”
Therefore they also have more ‘sides’ or tilbehørsretter, which consists of vegetables, which must be an experience in itself. At the Restaurant the Steak to order namely food for the whole table, which share the. You can read more about by clicking here.
A last hurdle was the decor of the restaurant. Here, one would also partly to put distance to the ‘celebrity’ interior. Thomas Nun tells that it often resembled canteens, where branddesigneren was fired in the middle of the 90’s.
Therefore they have also worked extensively with the restaurant’s expression, which is strongly inspired by the Historic Inn.
Both, however, agree that A Hereford Beefstouw has a commendable foundation, as they believe, man has revered.
Preliminary it also appears that they have hit the right. They have certainly received positive reviews from Berlingske and Børsen.
