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Bone Daddies London ramen restaurant technology
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R200 hospitality webinar to take place on Wednesday 26 May As the roadmap out of lockdown becomes reality and the industry opens its doors once again this month restaurant groups are looking at what the future may hold and how they will navigate this post pandemic era.
Join BigHospitality on Wednesday 26 May when, for our R200 May online special webinar sponsored by headline partner Just Eat and associate partners Shelley Sandzer, Shield Safety Group and Zonal. In this webinar we bring you leaders from across the sector who will share their experiences, ideas and plans for the post lockdown world as well as discuss the challenges that still lie ahead.
How delivery-only restaurant brands became a legacy of the pandemic.
Korean chicken wings have long been a favourite at Bone Daddies. Marinated in a mix of mirin, sake, ginger and salt, deep fried, smothered in a sticky gochujang sauce, and topped with sesame seeds, the signature side has been a staple of the ramen group’s menu since it launched back in 2012.
So popular is the dish, in fact, it appears on the menus across the Bone Daddies London estate, which also includes the two-strong Japanese izakaya concept Flesh & Buns, with restaurants in Covent Garden and Oxford Circus; and Shackfuyu in Soho, which is inspired by the Western-influenced Japanese yoshoku cooking style. In May last year – as the country found itself locked down for the first time – the group even released the recipe online, giving loyal customers the chance to recreate the wings at home.