Quick service, high quality foods

Press, 3 June 1981, Page 27

Quick service, high quality foods

Although it already has been featured in the news, what makes the hew Scoffs lunch time restaurant stand out most is its informal, quick service and high quality foods. 'At the corner of Hereford Street and Place (near the Swiss Chalet), the bright, spacious restaurant is ideally situated for office workers during their lunch break, and the meals are also designed to suit their tastes. The manager of Scoffs, Mr Warren Barnes, who is also the governing director of the consultant company, Restaurant and Innkeeper, Ltd, said the concept was developed as a result of studies made overseas. “It was felt that here was a need not only for quick service but also for a good quality luncheon restaurant, serving a bit more than the normal sandwich-savoury items. "In other words, a good

meal — no sausage rolls or thin ham.,., sandwiches — things that you would normally get in a tearoom or place for a quick lunch. "The basic menu consists of carved roast meats as a light meal on rye bread ($2.20) or as a main meal with a choice of salads ($3.50): and a special of the day, such as herbed meat balls. “Also, ’ for vegetarians, there are lunch choices of a bowl or main meal of crisp, fresh salads. For dessert, we have Danish pastries, rich chocolate cake and fresh fruit salad, with orange juice or coffee. During the busy lunch hours. Scoffs can seat 57 people at 12 light-wood tables and nine counter stools. The week-day hours are 9.30 to 11.30 for morning coffee, 11.30 to 2 p.m. for lunch, and 2 to 3.30 for afternoon coffee.

Explaining his food philosophy, Mr Barnes said: T believe that Christchurch people don't know what they're missing out on when it comes to eating good food — instead of the stuff out of a pie' warmer. “Now. we've opened Scoffs, which will be forerunner of a new .style of luncheon restaurant that will take over. "In future, you will have the choice of getting a made-

to-order sandwich dr coming to a place as nice as this. Speaking of the increasing number of restaurants in Christchurch in the last 12 months, Mr Barnes said: "We have seen enough proliferation of bring-your-own restaurants serving good standard foods but all of the same style. "There is still a need for restaurants 'in Christchurch but they have to specialise.”