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along with a blue cheese burger to punch you right in the face.” It’s understandable that Isidori takes pride in Black Tap’s success – it is a brand that is very much at the forefront of what is trending in the F&B industry right now. “Everybody wants to get into this casual lane with an elevated experience, a certain price-point and a singular focus,” he says. “Everyone’s taking that old-fashioned experience and modernising it – that is what Black Tap did.” The market is moving away from the traditional fine-dining experience, says Isidori. “You are seeing more and more of those fine dining chefs throwing their hats in the fine dining ring and saying ‘You know what, I am going to make the best burger I can make or the best fried-chicken or the best pizza’,” he says. If anyone knows burgers, it is Isidori, and he knows exactly what people want from a burger. “The juicier the burger… the messier and more all over your face the better,” he says. 28
Catering NEWS ME December 2017
Black Tap is not a success simply because of great food – Isidori is every bit the shrewd businessman that his plans for the future suggest. “The future holds a lot for us. We already dominate New York in the burger game,” he says.
“We have five locations there and are opening a new one in Las Vegas and we have a great expansion plan here in Dubai and in the Middle East. “We are going to begin our expansion in Europe soon and open up our first outlet in Singapore too.”