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NEWS & VIEWS SPICE BUSINES S Takeaway exhibition enjoys successful debut


THE first ever Takeaway Innovation Expo was held at Olympia London in November and the event organisers, Prysm Group, said the debut event was a great success. Over 5600 takeaway owners and operators attended over the two days of the show, which also attracted 112 exhibitors. Takeaway Innovation Expo also featured a seminar


and workshop programme that covered a range of topics from online ordering to integrating print marketing with an online strategy. The show also offered taster sessions and cooking demonstrations throughout the two days. Takeaway Innovation Expo returns to Olympia, London


on 17-18 September 2014 and more information can be found online at www.takeawayexpo.co.uk. n


CURRY HOUSE


FIGHTS ITS


CORNER CHELTENHAM’S Curry Corner was recently the subject of new Channel 4 show Ruth Watson Means Business, during which the presenter looked at negative online reviews from diners. Customers praised Curry Corner for the standard of its cuisine, but criticised the ‘ludicrously high’ prices. A panel of experts went to see


for themselves and generally agreed, saying the food and ingredients were excellent, but were alarmed by the ‘Michelin- star’ level prices being charged. The programme also found fault with the website and the presentation of takeaways in cheap foil containers.


www.spicebusiness.co.uk 37


Father and daughter Shamsul and Monrusha Krori, who run the restaurant, launched a fierce defence, but agreed to make changes to the website and announced plans to launch a dining club to offer customers more affordable dishes. Monrusha said: “We were


delighted to have the opportunity to appear on the show although it was challenging at times. It’s never nice to hear negative criticisms of what you are doing


but in the end Ruth Watson championed our food which was very pleasing.” She said it opened up a wider debate about online reviews, adding, ”I hope it illustrates to customers just how much work goes into some of the dishes so they have a better understanding of why our prices are as they are.In the past I never used to respond to online reviews but now we make every effort to keep a dialogue open with our customers.” n


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