Back

Poke the King

It is on every menu and on every table. It has even become the substitute for the unavoidable “main dish salad” cleverly devised by restaurateurs to convert an appetizer into a main course without any resistance. Its name sounds strange to the ears of those over 50 but is very familiar to those under 30. “Poke” for its Hawaiian origins (it means pieces), a promise of travel, and “Bowl”, to spice up mom’s cookingand aunt’s salad. Okay, Boomer?

Less easy to pronounce than Caesar salad, but so much more in the air of time: sliced avocados (forget the carbon footprint), raw fish (origins?), cooked rice, legumes and red fruits, covered with sesame seeds and topped with a sauce inspired by Asia. The Poke Bowl alone sums up our era. Not only for the exotic imagination associated with it, which is as old as pineapple pizza. Not only for its promises of health and balance, a scenario played over and over again by all the food actors in search of a good conscience. But also and above all because it embodies a solution for the restaurant sector severely affected by the health crisis. With its unprocessed ingredients, little or no cooking, which require neither specific equipment nor qualified personnel, doesn’t the Poke Bowl have everything to seduce restaurant owners who love dark kitchens and saving on personnel?

What’s more, it comes in containers that are easy to stack and transport (delivery platforms love it) and available in an infinite number of designs and materials: Hawaiian frescoes, wood or palm decor, wood, rattan, straw, cardboard… This is what makes them, by the way, highly Instagrammable. Simple, healthy and very visual, available in all shapes, all colors, all flavors and for all diets, the Poke Bowl has it all. It is the proof that the “decoding” of the table is the best way to reach the young generations.

Boosted by the health crisis and the explosion of home deliveries and take-away sales, its success is not about to die. Let’s even bet that one day, we will find it in a dessert imagined by a cathodic apprentice chef.

So What ?

Inventing a new restaurant concept can no longer be considered without giving extreme importance to the presentation (for social media) and the containers (for delivery companies).

Contact us

You may also like