Culture

Gelato vs. Ice Cream

January 25, 2010 –

Dessert has always been a very important part of my diet. In fact, it is so important that sometimes, I could possibly visit a restaurant for dinner because of the quality of the sweet promise.

A question that has always on my mind was the difference between Gelato and Ice Cream. What are the differences? Is Gelato from Italy and holds a more prestigious brand rather than the generic ice cream? Today as I was waiting for the ferry from Vancouver to Victoria, I was greeted by a Gelato shop, so I decided to ask for the differences and to my surprise, there are significant differences between the two brands. Here are the major differences:

  • Gelato is made with significantly more milk while ice creams have at least a minimum of 10 percent of cream leading to roughly 5-7 percent of fat.
  • Gelato is churned at a significantly slower speed reducing the amount of air making it denser (20-30%)
  • Ice cream is served generally frozen while Gelato is served slightly warmer than frozen.
  • Generally speaking because of the reduced fat content in Gelato, there is coating in the mouth.

Oh yes, and Sorbetto, which is merely using milkfat that is less than 3%. Certainly that is new information for me. As a side note, their Gelato was pretty good. Visit them at the ferry terminal. (Vancouver side)

By Peter | Tagged , , , , | Comments (0)

The learning experiences: Price

July 10, 2009 –

As you might of realized, the blog has not been updated for a bout a week. The main reason was due to the trip to Taiwan. I had left to visit the innovative and restaurant competitive city to explore the reasons for its success. During the time, I had been inspired by many things including it’s service standards, its quality of food and logistic designs.

It was indeed a very productive trip, visiting many formal yet very well known restaurants. Probably the first phonomenon I quickly realized was the price discrepency. A lunch box could be as inexpensive as 50 NT ($1.75 CDN) while a nice meal at a finer dining restaurant positions at 1200 NT ($40 CDN). The range was so big, yet the demand was still so high for each and every level of restaurant.

Overall, a great inspiration for me to see what the possibilities are. Certainly, Taiwan helps me understand greater about a value driven product.

By Peter | Tagged , , , , | Comments (1)

Sometimes you just get overwhelmed

June 7, 2009 –

At the end of May, things start piling up. New store on the way, new drink menu, new Sukiyaki menu and promotion about to end and new promotion about to begin. Gosh, I could not believe the things that happen at the same time.

As the marketing director, the job could endless. Essentially everything is associated with marketing. Staff for instance are wanting challenges and excitement in the workplace. Customer are wanting new selections. New promotions to continue to boost sales. It seems as though my job could not finish, it never seems to complete itself.

I feel that the team is ready to step up, all as one and at one pace. Thankfully Tony has always been a supporter no matter how difficult or challenging the task has been. He has always been there to listen and to consult with the situation. Without a doubt, he has made a positive impact to help me complete my tasks.

At times, you could feel overwhelmed, even fatigued with the tasks at hand however you have to step back and realize that the situation isnt as complicated or as difficult as it seems.

With staff, it requires patience and time, theres nothing more important than to take the time to teach, coach and mentor. Take time to deal with staff, it is your front line and your best advocate or your worries. Keep in mind that at the end of the day while running a business that it requires attention, just like a baby. You cant walk away from a three year old, could you?

Overall, Posh is busy because of its position to grow. Its desire to implement and develop better and healthier solutions to the dining. Implementing fish for example requires a lot of execution and coordination. Although Tony doesn’t say much about this, it is often a challenge to make sure quality stays consistant and fresh.

We are busy because of your support. Your support is the lifeline for us, to continue to fight on despite how difficult and challenging the journey may be. Thank you.

By Peter | Tagged , , , | Comments (0)

ABOUT POSH

POSH's philosophy is simple. Its about bringing value to our guests. We will provide an experience in whatever we do.
Coming to POSH is much more than filling up, it is about the appreciation of food and the experience that goes along with a dining experience.