Table Talk: Meat the Cheese

We chat with the team behind Meat The Cheese

Mustafa Totana and his two younger brothers Muffadal and Yousuf Totana share a mutual love for cheese which eventually led to the establishment of an interesting new cheese cellar lounge and steak house; Meat The Cheese. The restaurant specialises in the art of combining various kinds of cheese with the finest cuts of meat. It is the perfect cheese heaven for all the cheese lovers out there. With serving over 12 different kinds of organic, unprocessed cheese the restaurant makes sure its patrons get the best variety in the industry. After a successful round in Karachi, Meat The Cheese has come to the city of Lahore. Mustafa Totana shares with us details on how the concept came about, his strategy for successfully managing a restaurant and the process of developing new dishes at Meat The Cheese!



What inspired the idea of Meat The Cheese?

The conception of Meat The Cheese began from a desire to have different types of cheese drippings served on grilled or baked meat. The trend of the Raclette wheel was surging across the globe but Pakistani consumers were only offered a handful of names like Mozzarella, Parmesan etc. All of this sparked the entrepreneurial spirit in me. I looped in my brothers as well as chefs and culinary experts discussing the idea of opening a place that has the love of cheese at the core of its business proposition. The inspiration then graduated from just the Raclette wheel to other types of American, Swiss and French cheese as well as meat cuts that were previously not available in Pakistan.

What is the process of developing a new menu or new dishes at Meat The Cheese?

The menu (as it is now) took almost a year of research and development; creating, scraping and starting all over again a million times before it took its current shape. Almost every month since the launch, we look around for what is happening globally in the food space, take inspiration from what looks and tastes great and we experiment with it adding our own personal touch. Some dishes make it to the final food tasting and after which the dish earns a spot in the menu.



What is your favourite dish from the menu?

Our Tender Loving Loin without a doubt. I can safely say that we have raised the standards of the food industry in cooking and serving a great piece of tenderloin. We employ a special method of cooking that ensures the steak is nice, juicy and succulent and every bite melts in the mouth. The deglazed sauce served with it is also amazing. Those who know a great piece of meat when they see one can’t get enough of this dish.

How is Meat The Cheese’s menu different from what other restaurants are offering?

While crafting the menu we had to take some really hard decisions. One way was to offer what the rest of the restaurants and bistros are offering- a standard menu that has the same typical items that the audience like and has a taste for. The other way was to introduce dishes that stand true to our concept of being a cheese and meat specialist eatery. We intended to bring forth food items that gave a drastically different culinary experience than what consumers had grown accustomed to, especially when it came to cheeses. People were limited to the taste of Parmesan and Mozzarella for so long that serving the peculiar tastes of Raclette, Brick or Gouda was a huge business risk. But we consciously and confidently took that risk and crafted a menu that’s unlike any other in the hospitality industry at the moment. The audience responded tremendously well to this decision of choosing the path less travelled. Moreover, we try to serve our patrons within a record time of 20 minutes that adds to the overall positive experience of Meat The Cheese.



How has Pakistan changed in terms of spending and eating out?

Well, you don’t need to be a rocket scientist to understand that the audience now knows what’s happening globally through the internet. The viral Insider and Tastemaker videos along with the rising trend of travel enthusiasm are more than enough to help broaden the spectrum of a modern Pakistani. Moreover, people are now eating out very frequently; going for office lunches and celebrating moments by dining out. Long gone are the days when eateries were expected to be busy just on the weekends. Consumers now know their rights. They know they can report on various social media platforms if the food served isn’t of great quality and taste. While many exploit the privilege, having an aware consumer has helped us make a niche for ourselves.

In your opinion what differentiates Lahore and Karachi in terms of taste and food choice?

It’s no secret that Lahoris are big foodies. They like to have larger portions and a greater number of dishes on their tables.

What trends do you see shaping the food and beverage market in 2019?

People will opt for authentic flavours. The idea that global food should be tailored for the Pakistani palette is slowly vanishing and people will continue to choose places that give them authentic and true flavours in 2019.



What is the secret behind sustaining a restaurant?

To source the right, best-quality ingredients and to not compromise on quality and authenticity just to save a few bucks- the money will follow.

What continues to motivate or inspire you in coming up with new ideas for your restaurant?

It’s the people. The way team Meat The Cheese and our patrons have invested themselves in the idea of a different menu; it keeps us motivated not to bore them with conformity.

What is your least favourite culinary trend?

The fact that every other restaurant is serving the same overpriced handful of dishes.

What is in store for Meat The Cheese in the future?

We plan to open more branches in Karachi and also branch out in Islamabad. Moreover, we are also working on creating a delivery method that gives you the same experience of melted cheese and fresh-off-the-stove food in a box.  Along with all this, we are also devising a strategy of an innovative serving model. But that’s a secret!