Share Your Restaurant Experiences on Various Restaurant Reviews Websites

Nowadays people do not buy anything online without reading reviews of that particular item like food, cloths, electronics gazettes and many more other. It has been noticed that people go for an item that is highly reviewed and has large positive comments or ratings. Let us take an example of restaurants, if you would like to know about a particular restaurant, online reviews websites can help you to provide an idea about the restaurant which you are looking for. So, restaurant reviews website are provide you a great help to choose good restaurant in the city which offer good food and excellent services to their clients.

Providing restaurant ratings is a great way or medium to share your thoughts, views and ideas about your experience with the restaurant. You can share your restaurant experiences on various restaurant reviews websites. When you write reviews on a particular restaurant you should have proper knowledge about the restaurant and you should also know, what are the main key points of the restaurant which you included in your review? Before write a review it is important that you know how to frame the review structure, so that you can include all the important things in it and provide enough idea about the restaurant. These reviews also help to increase the business of the restaurants. Writing reviews is personal views so always stress your own writing style. Make sure that you always write on present tense and use your own personality so that your review will look original and unique.

You can include various things in your review like always provide details about the interior decoration or appearance, what color combination are used, lighting and cleanliness of the restaurant. Also explain about the services they provided and write little bit about the staff. Another important thing is that always include about the food served by them, whether it is good or not. Last but not least make a note on the atmosphere of the restaurant. Is it friendly, extremely busy and loud, or relaxing? There are endless restaurant review websites are exists which are dedicated exclusively to helping consumers to discover the best eateries near them. If your restaurant experience was riddled with both pros and cons, then make sure you list both to provide readers with an accurate, well-rounded review. When you provide your reviews about a particular restaurant also write about the menu card of that restaurant. Explain a little bit about the variety of meals choices, any unique dishes, and food are cooked properly or not and taste of the food also. Write about the meal's presentation, taste and smell.

Always use only descriptive and creative words. In your review you can easily suggest that this particular restaurant is good for family member or couples or friends group or individual people. So, by providing your reviews on restaurants you can easily share your restaurant experience through various restaurant reviews websites.

Fire! Now What?

I'm spending the week working in Scottsdale and during some downtime strolled along the Kierland Commons shopping plaza. I arrived just in time to see NoRTH restaurant, part of the Fox Restaurant Concepts, ablaze from a grease fire. As flames shot from the roof, I could see emergency teams storming the property to do their best to minimize the disaster. However, from the corner of my eye, I could also see the manager, hand over mouth in awe and I could only imagine what she may have been thinking.

I'm sure, along with a myriad of things, one was "What now?"

After seeing this and living through a fire of my own, I've compiled a short list of tips. Below are some helpful tips to help prepare for and work through a loss.

• Make sure all of your important documents are in a fire proof safe, or better yet, in a safety deposit box off-site. Important documents are obviously copies of your insurance policy(ies), lease and liquor license. But also consider copies of all of your computer and program passwords, vendor and employee phone numbers, important financial files (easily saved and stored on a flash drive) and major equipment purchase receipts.
• Review and know your insurance policy. Check for limits on equipment and fixtures (i.e. it will only cover up to $1000 for a $5000 piece of equipment), if it includes income loss, policy overages coverage (i.e. insurance on your basic plan), salaries and benefits while you are not making money, coverage on on-site personal property for you and your employees. Check on what the differences in reimbursement are for FF&E and the structure itself. Also ask your agent what the typical response is to fire damage, do they attempt to restore as much as possible to save themselves money or do they have a high replacement average.
• Find people to work for you or check the insurance company's workers' references. Your insurance company has recommended companies who they hire for their claimants. These companies work for the insurance company and not you. It is the insurance company's job to give you the least amount possible for your loss and this includes spending on the companies to work on your restoration. You do not have to use these companies and also do not have to be rushed to find your own. Take your time and do your homework on restoration companies that will work best for you.
• Consider hiring a public adjuster. It is similar to hiring your own lawyer in a lawsuit or appraiser in a real estate deal. Until we lost our house, I had never heard of this service before. A public adjuster will handle your claim and work directly with your insurance company on your behalf. This individual will complete your loss sheets on your FF&E as well as your structure loss estimates and will negotiate with the insurance company to ensure you receive the very best settlement. He or she will also work to assemble your construction crew and stay on the job to ensure that your establishment goes back to exactly what it was or better. However, the biggest value a PA offers is guidance. This is likely your first fire, it is not his and he will know exactly what to do.
• Don't be a hero! You and your staff should regularly be trained on fire safety which should also include when an onsite fire extinguisher will do and when to just get out. Your restaurant may be your life, but it's not worth your life.

The above are just some tips to make a horrible situation a little bit more manageable. There is no way to make it easy, but you can save the experience from being devastating.

Achieving High End Restaurant Results

Black by Ezard with Teage Ezard is one of the most up and coming and competitive restaurants right now. Aside from the unique menu and great food, it will surely entice a lot of people to come in and have a taste at the said place because of the ambiance that it will provide. This will surely be tough to beat for its competitors but then drawing a particularly good fan base of customers is not such a hard feat. The pricing of the food which is served may be expensive but the experience will definitely be priceless. The location and the people whom you hire may be also one thing but what's inside is always the thing that counts.

The number of customers who walk in is the life of every business and this may pose as a challenge as it may take a while for one get a good reputation and for word of mouth to be passed a round. To achieve this goal at a much faster pace we turn to design to invite people to dine and get them interested to try what is being offered. The menu and service are also as important but the ambiance is what gives people the interest to actually come in and spend good money to what becomes a great factor in the success of one's business most especially in the food industry.

A restaurant's look is very dependent on the wall colors and as well as its floors. This must be a well thought and one must develop a vision before deciding on what scheme you would want to is. A specific shade suggests a specific mood may it be romantic, relaxed or family oriented. Lighting is also essential as it will complement the colors you have selected to use and this goes the same for the floors.

After one has decided on the color scheme to be used, choosing the right furniture is also critical as this is what makes each and every customer feel comfortable and gives them a pleasant experience. Having unique accessories to match your walls and floors and adding comfortable chairs will leave a lasting experience for people who come in. These may just be simple things but this is what will give you a good reputation and allow you to compete to higher end and even more popular restaurants as you give the place a more distinct look different from anyone else's.

A restaurant's design is something that plays a key role when you want a more enhanced experience in dining. A place which is well designed such as Black by Ezard with Teage Ezard will give a soothing experience and ambiance and will surely let you achieve what you want most: traffic and loyal customers.

Be a Casino Restaurant Design Expert

Establishing one's self in the restaurant design industry is already tough, and it makes it even tougher when it comes to casino restaurant design. Even if you consider the location, as well as the food you specialize in, getting a solid and good customer base will take several months. This makes such a venture even more expensive. Patience is important when following through with a plan, but it is also important when considering the right people to work for you and selecting the best cuisine.

You will need to invest time into thinking about the casino restaurant design to attract good levels of traffic. It's the places' ambiance that requires serious consideration. Having a dining area which is inviting, attractive and fun gets people more interested to try what is on your menu and what you specialize in even before they hear the news from their family and friends. One has to understand that even the best food and service are not enough for a restaurant to become a hit at times. A good design is needed to become part of the picture.

The arrangement and the style of furniture you want to use in the area takes on more significance when you aim to achieve a specific feeling that you want to project. It is the form presented that dictates the mood of your customers and should always be considered. For example, pay attention to the counter bar stools along your bar such as their placement and even size. They are as of much importance as your tables and chairs in the dining room and this is sometimes overlooked. Fitting as many seats as possible without over requires skill. This skill enables you to accommodate a lot of customers but still give them their personal space. Space does not only refer directly to the customers. Consider employees such as your waiters and give them enough room to move around to serve diners as quickly as possible and with ease and comfort.

Lastly, ambiance is essential for casino restaurant design. This is created through decor and lighting must be considered throughout the area. By changing the lighting you can adjust to the time of day, even the time of year or season making a place as much versatility as possible so that it becomes more distinguished from other restaurants. Another great addition is the color scheme that you would want to use as this contributes highly to the vibrancy you would want the people to come in and to feel. Creating an atmosphere that is attractive and relaxing makes a good casino restaurant design..

Is Your Restaurant About To Fall Down? Learn The Secrets Of The Successful Restaurant Companies

Whatever business type we own, there are always instances wherein the company may experience difficulties. Since restaurant business is a broad field, there is no exact pattern that we can follow in order to become successful. Unlike administering a government position that has its own paradigm and theories, running a restaurant business can be tricky at times. In order to solve any problem within the company, it is a must for us to understand all the issues or factors that affect the number of sale.

Some of the leading restaurant companies and food chains today has something in common. They have a common denominator.

1. Those who become successful in their restaurant business deal with problems on funds, purchases, and staffing.

2. Many of them also take into consideration the need to provide 100% customer satisfaction. Customer satisfaction does not only pertain to the food. It may pertain to a prompt service or better customer support.

3. Successful restaurant owners also spent years in a culinary school or management course that way they can get a hands-on approach to the business.

4. They also do a market analysis regarding their competitors and customers. In the market study or analysis, it is extremely vital to consider the location. The restaurant should be in a certain place where the service or product is highly in demand. If it is a restaurant business, then it should be near schools or office buildings.

5. Aside from those things, successful restaurant owners also use the Internet on their marketing campaigns. By doing so, they will be able to expand their customer range.

6. Other entrepreneurs concentrate on the food preparation. Successful companies concentrate on business operation, profit, over-all business management, accounting, and supervision.

Given these points or reasons why restaurant owners succeed, we will also provide some of the main reasons why many restaurant businesses fail. Some of the most common reasons why a restaurant closes down is because of mismanagement. The inability of the manager to manage the restaurant well can be a massive failure. Those who run a restaurant business need to be more competitive and resourceful.

Lack of knowledge in business operation, catering, food serving, and handling customer complaint are some of the main reasons for business failure. Other companies just like Ogden restaurant offer catering services and lunch deliveries as an additional income for their restaurant business. It is extremely vital for the management to find ways on how to get an additional income for their restaurant business.

Why Do So Many New Restaurants Fail?

Number one cause of new restaurants failing is of course lack of money! Refer back to any past episode of Dragons Den if you will and what is the one thing that always trips even the most inventive and charismatic presenters up? It's the figures, I even noticed new 'dragon' Hilary Devey threatening well perhaps not threatening but gently yet firmly persuading one of her latest business partners to create and maintain a set of management accounts to keep a close eye on what the finances were doing on a frequent basis.

Even when I was at university doing my degree in traditional marketing in first year we all had to complete a module called management finance which did not teach us how to balance books or create accounts but to be able to read, interpret and plan from the accounts that we were given and that has proved invaluable into my professional career.

Number two reason for fifty percent of new restaurants failing within the first year of opening is trying to fill a gap in the market that is just not there. When people lets say, entrepreneurs reason their business proposition with they a filling a gap in the market or meeting needs that were not previously being met by existing providers that's fine - when the gap was actually there in the first place.

If on the other hand you come up with a concept that is outlandish to say the least for instance a restaurant where people have to all wear purple and only eat with their left hand for fear of retribution, this is where the problems begin. If you want to be very and I mean very literal then yes there was a gap in the market, more like a gaping crevice because no one would ever want such a service or restaurant to be in operation in the first place.

My advice when coming up with a restaurant is to carry out in depth research into your target market and in most cases of new restaurants this will be done within quite a close geographical area as you do not want to for instance over or under price your restaurant as both can end up being as deadly to business as the other.

The third reason that I feel contributes towards the relatively high failure rate of new restaurants is the - it's a piece of cake attitude. (Note the foody reference). By this I mean the attitude that an enthusiastic and no doubt well meaning future restaurateur thinks... well I've eaten in a lot of restaurants. I can/know someone that can cook, I like food, I have a bit of money saved away so I think in fact I know I can open my own restaurant, 'I mean how hard is it'? Classic error, four walls, some dining tables and a larder full of food do not a restaurant make. There has to be some initial talent there in the first place by that I mean, a talented chef as the back bone or enough money to hire in and create the very best of everything from staff and venue to only the finest ingredients and the most decadent dining experience. Neither come easily.

Achieving Zero Defects In Packaging Seal Quality

Sealing and causes of leaks

Each packaging user has their own defined reason for keeping their product sealed, some use Nitrogen as an inert gas to keep oxygen out, others such as red meats are packed in an Oxygen rich environment to keep the meat looking red and appetising, and carbon dioxide to restrict bacterial growth. All these packs are only then successful if the internal environment is maintained and the gas is contained and external contaminants kept out. In a normal working environment it is impossible to control every element that could affect the seal quality, contamination, material quality, sealing parameters and normal packaging issues such as creasing in the formed packaging materials.The following sealing conditions affect packaging:

1. Contamination Each sealing process has the potential of seal contamination issues. Horizontal Flow Wrap can have issues were particles of the product have fallen on to the material and land in the seal area, or can be blown into the seal area with the purge pipe. Vertical Form Fill and Seal where some of the product is either stuck to the side on the formed tube, or is still falling through when the sealing jaws close on the material. Thermoformed and tray sealers can also have product particles landing on the flat seal face prior to sealing, or thinning of the material at corners. A range of measures can be introduced to minimise this contamination including particle removal using air knives, anti-static measures and better control over the filling process.

2. Packaging Film Quality There are probably 2 main issues in this area at present, one is price, quite simply the better the seal ability and robustness of the material the more expensive it is. The second is the drive to reduce and minimise the packaging material used. As most packaging materials are a combination of at least two materials and an adhesive layer to hold them together, the quality and control of this manufacturing process can have a big influence on the quality and reliability of the final packaging. Therefore poor process control can obviously affect the quality of each layer in the film, the thickness and uniformity of each layer, the strength of the bond between them and finally how they are wound on to a core ready for delivery to you the customer.

3. Sealing Parameters For seal testing purposes, to create a seal between two pieces of material and ensure there are three parameters at work, Time, Pressure and Temperature. Time is normally controlled by the throughput of the machine and can normally only be adjusted by slowing the speed of the packaging machine, so it is usually the last resort when trying to improve seal quality. Pressure is adjustable and can play a vital part in the quality of the seal, too little pressure and the material is not well bonded, too much pressure and the material can be damaged. This is also complicated by high points in the seal at overlaps in Vertical Form Fill and Seal or Horizontal Flow Wrap where the longitudinal or fin seal is sealed in the end seal. Regarding temperature, the heat required to melt the sealing layers so that they are totally melted and fused together, comes from the seal tool. Due to the small amount of time the seal tools are closed on the packaging material and the fact that plastics are poor heat conductors, the tool temperature is usually much higher than the melting temperature of the sealing layer. This temperature issue combined with the constraints of time and pressure often lead to seal failure when using substandard products. Only by tackling all of these parameters together can one ensure packaging is 100% free of any leaks and remain completely sealed from any outside contamination.

The Importance of Stock Control Software

An important part of the success of your hospitality business involves regular stock control in your kitchen. If your stock levels are too high, you are tying up valuable business capital. If the levels fall too low and you have no way of monitoring that, you face unnecessary losses. Most people in hospitality management understand the importance of stock control, but some people are unsure about how to put a good system into practice.

Although a workable system can take time to sort out, it is well worth the effort. You will need to allocate time to training staff in the process, and this can also be difficult to do in the busy hospitality environment. One option is to make use of some of the stock control software that is on the market, especially if it comes with appropriate staff training. With such a product, you can make sure that your stock is managed properly, profits are clear and variations are reduced.

As well as taking advantage of this specialised software, it is also important to understand the recipe costs of each menu item. When you do this, you will have a more cost efficient business which means less waste and greater profits. Training your staff to work out recipe costs will pay big dividends, but the process needs to be broken down into clear steps that are easy to manage. Staff members also need to be able to put their new learning into practice so the ideas can start to become new habits.

Stock control in the kitchen of a hospitality business is a matter of organisation, planning, training and implementation. It may seem hard to achieve, but the time and money spent getting a stock control system right will pay off in big dividends. The key is to take the process in slow steps.

The first step is to the work out the cost of each recipe ingredient, the amount of each ingredient that goes into each recipe and then work out the true cost of the meal. When you have worked out how much each meal costs, you will be able to do weekly or monthly stock takes of the items in your kitchen to find out whether the kitchen is using more (or less) stock than the menu was designed to cost. The more regular these reconciliations the more cost savings to your business giving you better cashflow, happier staff and customers and greater profits.

Is It OK to Buy Used Refrigeration Equipment?

The importance of refrigeration equipment to a restaurant can't be overstated. It's what keeps food from spoiling and customers from getting sick. There are many types of refrigerators and freezers available, and it's important to find the model that fits your needs. It's also important that equipment fits within your budget. That's where used refrigeration equipment might be tempting.

Used Refrigeration Equipment

As long as there have been restaurants, owners have looked to used kitchen equipment to save money. While it's easy to check the condition of a stove or a mixer, refrigeration equipment is another story. Even if the used equipment is functioning properly when you check it out, there's no easy way to tell how soon the compressors, evaporators and condensers will need to be replaced. These components could fail as soon as the equipment is delivered to your restaurant - or they could last for years.

In fact, the used refrigeration might look like it's never been used. But locked behind the shiny stainless steel exterior is the history of refrigerator or freezer. Such equipment is usually cleaned very thoroughly before it's put up for sale. You can't tell if the equipment has been poorly maintained. Nor can you tell if it went through a major overhaul a week before the item went on the market.

Problems with Used Refrigeration Equipment

There may be other problems, too. You might find it impossible to find spare parts if the manufacturer isn't making the equipment anymore. Imagine how you would feel if you spent thousands on a new refrigerator or freezer and it broke down a week after it was delivered? To add insult to injury, you then find out that the replacement part you need is no longer available!

You would lose the money you spent on the used equipment and the repairman, plus you'd have to spend more for a new unit. On top of that, you would have to replace all the food that was spoiled. If you buy new equipment, you will find spare parts easily. New equipment also is covered by warranty so you do not have to worry about the cost of repairs.

The most critical part of refrigeration equipment is the compressor, and it's the most difficult t examine. First, it's located deep within the bowels of the unit. Second, the compressor itself is tightly sealed. Finally, it shows no sign of wear-and-tear. In other words, you can't tell that it's about to fail until it actually fails.

Consider yourself lucky if you buy used refrigeration that works for 10 years. It's very difficult to find such reliable used equipment. In fact, such units more often break down much earlier and require significant maintenance. If the unit is repairable, you'll quickly erase any savings from buying used used refrigeration equipment.

Catering Supplies: The Heart Of Your Business

When you are a caterer, it's important to find catering supplies. Finding the necessary items at the proper price and adequate quality can be a challenge. Thankfully, we have many options and it's getting easier all the time. With the proper research, your problem can easily be solved.

Caters need a lot of supplies to perform their job effectively. This is a unique business and requires some special items that no other entrepreneur will ever need. Additionally, the work space will change based on the job. One day you might be serving a luncheon for a group of business men on a high floor in an office building. Another day you might be serving a multi-course dinner for a wedding. You could be planning an outdoor event at a local park for a group of seniors.

Being flexible and versatile is all part of this service. While adapting to the ever changing settings, you also need to provide excellent food. This food needs to be kept at the proper temperature, whether hot or cold. The food needs to be presented well and look delicious. You want to make their mouth water before they even touch it.

The supplies you need are broken into many segments. First, you need the general business items. For example, business cards, invoice slips, and everything you see in a basic office from paper clips to a computer. Presenting yourself as a professional caterer is not possible without a home base office. Other supplies include a fax machine, business phone line, and be sure to hire someone to put up a website. You can't do business today without a solid presence on the internet. Many potential customers will look for you there. You should also hire a graphic designer to create a catchy logo. Keep in mind that this logo will represent you for years and you need to love it. Also, be sure the logo looks OK in black and white as well as in full color.

Food is the heart of your business. Do your homework and find the best places in your town to secure your food requirements. You will need a good butcher who can supply you with good meat at a great price. Be sure to inquire about quantity discounts. Do you have a farmers market in your area? Visit and make some friends. Available fruit and vegetables will vary by season and it's very important that you learn how the rotation works. You will also need a backup plan for securing out of season items. The vendors may have some ideas for you. Spices and seasonings are also detrimental. You can't make great dishes without the proper spice. Invest in great flavors.

Next you will need preparation items. Obviously, this will vary by job requirement. Ever caterer requires good pots and pans, sharp knifes, bowls for mixing, measuring cups and spoons, and storage containers. Invest in a quality, electric mixer. Most caterers are also very skilled at baking. Be sure to buy some high quality baking pans for this reason. It's so very important that you have a well equipped kitchen.

The proper transporting and serving items is just as vital. After you have crafted the meal, you need to load it into whatever vessel you will use to bring it to the site. Some of those containers might double as a serving dish or you might have to use a separate display pan. You may need to reheat the food onsite. It's important to plan for this. Often you need butane heaters to keep the food warm. Access to ice is important for the beverages. Sometimes you need to keep food cool and ice is the only way to do this. Be sure to inquire about ice before you arrive since transporting it for a long way can be difficult or impossible. Be sure to include serving items if the site requires it. They may be relying on you to bring plates, napkins, and utensils. Be sure to have those conversations and you are on the same page with your client. It would be very embarrassing to show up with great food and no way for the guests to eat it.

Hot Food Vending

Vending machines have evolved over the years from selling food items such as crisps to being able to sell you a hot meal.

The benefit of food vending machines is convenience both for vendor and buyer. The buyer can quickly and easily get some food and the vendor can quickly and easily sell with no need for staff to be present (which would add cost). The only man hours needed are those to refill the machine and collect the money.

Hot food vending machines are particularly useful because they allow people to grab a hot meal. This is useful in cold weather because a cold meal isn't warming to eat.

Plenty of foods can be sold hot from these machines such as hot-dogs, burgers and ready-prepared microwave meals. Even national treasures such as pizza for the Italians and baguettes for the French are now sold in vending machines and it's all because we want things fast and with the minimum of hassle.

Some machines will keep food hot whereas others will cook it to order. Meals can be air-blast frozen to retain nutrition and taste and then heated in a microwave to ensure they are piping hot before dispensing. Another method is steam fresh cooking where food is cooked in its pack and then rapidly chilled before re-heating in just 90 seconds. Food is therefore nutritional which is good for the buyer and has a good shelf life which is good for the vendor.

These days, food found in hot vending machines is more likely to have no E-numbers or preservatives and be nutritionally balanced. There are also vegetarian options commonly available.

In the UK, food safety laws will have to be adhered to which control the temperatures in which food can be stored and how often they need to be checked so you can be confident that your hot food vending machine will provide a quick, but good meal for you.

In places where you normally wouldn't be able to get hold of hot food, you can now have a hearty, warming meal because of advances in technology that allow the quick chilling of food and the ability to safely heat and dispense it.

Obviously it isn't a good idea to eat food from a vending machine all of the time but as part of a healthy, balanced diet you can't beat them for convenience for today's hectic lifestyle.

Fall Trends in Catering in 2011

One of the biggest trends in catering for the fall of 2011 seems to be Southwestern foods as well as other types of ethnic foods. Anything with a little bit of bite and some color to it is appealing to people these days.

Southwestern foods and finger buffets can go hand in hand at the ultimate southwestern style wedding this year when you explore new things such as quesadillas in miniature. Tiny finger sandwiches that are shot with spice and beautifully presented at a wedding or event are all the rage. Top them or serve them with guacamole and you've got a hit that will net you all of the new business that you can handle.

For a brunch or breakfast in fall of 2011, chocolate seems to be the order of the day. Pairing even crepes with chocolate ganache or spreading them with Nutella seems to be something that everyone loves. Chocolate muffins or adding chocolate chips to banana nut muffins, even adding chocolate to pancakes in the form of miniature chocolate chips that are sprinkled over fruit flavored syrups is well received. If its decadent and its chocolate and it's delicious, its' for breakfast this year.

Top that brunch off with a plate of healthy and wholesome fresh fruit that is dipped in more natural substances. Sliced fresh fruits, strawberries, grapes, raspberries, blueberries or foods that are very natural and very healthy are a well received part of breakfast or brunch, but dipping sauces are a real necessity for presentation and taste this year.

The sauces may be creative, honey and whole wheat berries, or even Greek yogurt sauces that are used to dip the fruits and add a bit of kick to the foods are what people seem to be looking for.

For brunch, lunch or even a buffet dinner, chips are also making a big hit this year, but done in a more natural and more healthy way. Deep fried seems to be okay with people, but the potatoes that were the staple are no longer the only way to go. Beets, carrots, even green beans and parsnips and sweet potatoes are all on the list of new chips to create. Serve them with some delightful gourmet dips that have been hand made, such as dill dip or ranch style dressings for a taste that is sure to make a hit anywhere that you serve it.

Duke Catering was started in 2000, by Nancy and Bernard Duke, both of whom are very experienced and well educated food service and catering professionals. They have quickly become one of the largest and fastest growing diversified caterers in the Southern New Jersey area. Duke Catering provides catering in South Jersey to over 1800 school children per day in South Jersey and also provides event catering for businesses and individuals.

Popular Restaurant Menu Covers

Whether an owner has a new restaurant that is trying to establish itself, or a long-standing restaurant looking to create a new image, they may be interested in popular menu covers. Some restaurant menu covers are popular because they have been used by restaurants for a long time, while others may represent what is fresh and new. There are seven different popular menu styles, each vary in cost while they all represent high standards of quality.

The standard in middle of the road menu covers is the leatherette vinyl edge. These menu styles have been seen in family restaurants, steakhouses, and cafes because they are reasonably priced and withstand the test of time. Double stitching and gold or silver corners reinforce the cover and improve the level of quality, without adding a high price tag. They are usually available in single pocket, booklet, and foldout styles. Another option is the large central pocket with two smaller foldout pockets.

A technological improvement on the leatherette vinyl restaurant cover is the nylon fabric edge. These menu covers offer durability and variety with a wider selection of colors and some more style options. In addition to standard pocket, booklet, and foldout styles there are the triple pocket foldout with smaller width pockets. In addition, there is a triple pocket booklet with two smaller width pockets. These varieties offer different looks for presentation and offer an opportunity for branding.

For those who prefer the look of clear vinyl as opposed to colored edging, there is the Metro Clear vinyl menu cover. The buyer has the option of choosing from colored thread for the binding. These restaurant menu covers are considered the cutting edge for today's restaurants.

Some entrepreneurs prefer the comfortable familiarity of yesterday compared to the more modern look. Retro Clear vinyl covers offer the touch of nostalgia that some restaurateurs prefer. While this is a great choice for theme restaurants, they are just as apt for cafes, family restaurants, and steakhouses that are looking for a touch of the past.

For some diners and cafes, the best choice is the less expensive choice. Whether on a limited budget or just opening, clear vinyl with heat-sealed edges offers a low-cost alternative. These covers are still made of quality vinyl, but can be ordered in large quantities without a huge dent in the budget.

For those who are looking for a more upscale selection without an upscale price, Colored vinyl menu covers, and Seville Menu Covers is an excellent choice. Colored vinyl menu covers have a look similar to leather covers and come in a two-view style. This is a good choice for a wine list or dessert menu for those who don't like the look of table stands.

Seville menu covers are bound with coordinating trim, gold corners, and hard board interior inserts. They can be personalized with the restaurant's name and logo to integrate branding. This is an option for those restaurants that are higher caliber that like to spend their money on quality food instead of accessories.

Restaurant menu covers are available in many types of material, styles, colors, and tastes. While some selections are more expensive than others are, it isn't necessary to spend a lot of money to find quality covers. While these seven styles are the most popular, other types are available for those who are looking for something different. Selecting covers is an important decision, so take the time to choose well.

Some Ways to Get Free Printable Restaurant Coupons on The Web

Eating at a restaurant with family or friends can be very exciting. You can get the foods that you love and save the time as you do not have to cook on your own. However, the horrible economic downturn may prevent you from eating out these days. The difficult economic situation sends prices through the roof, so that you need to save up if you want to dine out.

Fortunately, now you can eat out without having to spend a fortune using free printable restaurant coupons. These coupons are issued by restaurants as a part of their marketing strategies. You can use them to get discounts or special deals from your favorite restaurants. Thus you do not need to pay full price when eating at a restaurant. These coupons, however, are nothing new. They have been around since the 1800's and they serve as an effective promotional tool for businesses. Thanks to modern technology, printable restaurant coupons can be obtained via the internet now. You only need to print the coupons and bring them to the restaurant that issued the coupons. The coupons usually can be redeemed with certain drinks or meals.

If you love dining out with your family or friends, you are probably also interested in obtaining restaurant coupons on the web. There are some ways you can take to get them online. If you are not sure how to do it, just follow the easy steps given below:

1. Visit websites that offer printable restaurant coupons for free. There are plenty of websites that specializes in offering free printable restaurant coupons these days. It is a good idea to spend some time to visit those sites and get a coupon that suits your needs. If you are not sure what websites to visit, just consult your favorite search engine. Just type in "free printable restaurant coupons" and the search engine will give you hundreds or even thousands of recommendations.

2. Once you have landed to a website that offers restaurant coupons, you are required to type in some information like a zip code. Enter your town's zip code to the box provided and if you plan to travel out of town, you can also type in the zip code of your destination. You will then get a list of coupons offered by eateries in or near that zip code.

3. If you can't find any interesting coupons on the website, you can visit the website of your favorite restaurant. Most restaurants these days offer free membership for their online community. Firstly, you are required to subscribe for regular updates. Once you have completed the process, you will receive free printable coupons via your email regularly. Additionally, restaurants will also send coupons to you on your birthday. By subscribing for regular email updates, you will never miss special offers from your favorite eatery.

As you can see, obtaining free printable restaurant coupons online is very easy. There are some ways available and you can choose which way that suits your need. However, there are some things you should notice. First, do not forget to check the expiration date of your coupon because restaurants will not accept expired ones. Second, read the terms and conditions carefully. Some coupons may require additional purchase while the others may only be valid at certain branches.

Common Sense Has Left The Restaurant Industry

My brother came over this morning and he started telling me about his date Saturday night...well not so much about his date but about the great experience he had at The Yard House...the exceptional service, truly well prepared food and did he mention the awesome service...which got us on to this jag about the state of "service" in our Industry...not a new one to us or anyone else who decides to go out to eat in a full service restaurant these days.

We are all aware that the day of the 6000-15000sf restaurant is largely a thing of the past...even the popular casual dining chains have lessened their footprints to 3000-4500sf. The reason...Labor Dollars...it takes a large staff and the willingness to spend on employees to properly staff a large building in order to give good, much less great service.

In addition to downsizing the units the corporations kept growing and the need to pay the higher corporate costs put pressure on the the units...so in their infinite wisdom the concept of "Minimal Staffing" was enacted and budgets were made accordingly...in order for anyone to make a bonus, not to mention keep their jobs, the focus turned from the dining room to the clock...and this friends was the end of service as we knew it!

Now, with their heads buried in the books and corporate ass saving, the people in charge have forgotten that by definition they are THE "Service & Hospitality" Industry, where exceptional service is what brings people back again and again...it's what differentiates... Now we are in the business of cutting labor to meet a budget in order to pay people at the top large bonuses....

As to the Guest...well the corporate attitude is "there are plenty of people where they came from... hey we can throw out some coupons and discounts that will not affect our labor dollars...lets do that to get new people...and don't forget...people are stupid...they'll come back anyways..."

(Coupons...that's a whole other rant...)

When we came up in the Industry we all had budgets...every business does...but when the organizations get so large that in order to sustain them the individual unit's labor budget is cut to the point that service is an altogether thing of the past...and then to make it worse...EVERY year the labor budgets are less than the year past...

Lets look at a simplified example of how this works...

#1 Rule in the Industry - Hot Food Served Hot

- need an expeditor to organize the food coming out of the kitchen in order to not get cold

- need a food runner to take the food out to the dining room

- need a server to take order, bring drinks, serve food and care for guests

In order to save labor dollars most companies have directed their units through aggressively cut budgets, to eliminate the Expeditor and Food Runner and have the servers pick up the slack...and hey...while we're at it, let's get rid of the Pantry Person and the servers can make the salads as well...hey and we really don't need to have a hostess on all the time...let's have the servers watch the front door and answer the phone as well...now let's tell the managers that they need to work harder to displace labor in case it's needed...but be available to pick up coupons from every table and don't forget to "touch every table"...and make sure that you call the supervisor to explain why your labor is off....

THE RESULTS... (in any order you like)

• Servers are busy away from the dining room when the guests have needs Food is sitting in the kitchen getting cold while servers are getting drinks, making salads, answering the phone, seating people, etc
• Managers are giving out coupons and comping meals because the food is cold and "that's the worst service I've ever had"
• Servers are fed up and to make it worse...mgmt tells then to turn their table to another server because they need to save labor and "...your loss of income is not my concern"

NO ONE is making money Business/Management/Staff

NO ONE is happy Business/Management/Staff/Guest

NO ONE wants to return Management/Staff/Guest

...and we wonder why it's hard to find talented people to work in our Industry....

Our Conclusion...this is way messed up...(technical jargon)

The easiest solution is to take the words Service and Hospitality away from the the Restaurant Industry...at least we can't complain that our expectations haven't been realized...

But the long term fix...well that's another story...in our present economy it is very difficult to convince a corporation that they will need to spend money on "proper" staffing levels and REAL HOSPITALITY SERVICE TRAINING in order to not only survive but profit in the coming years...

It's going to take a forward thinking company to "DO THE RIGHT THINGS";

Get rid of the bureaucracy and redundancy

Train Management and Staff;

• How to speak
• How to act/react
• How to anticipate needs
• How to be nice (require please & thank you)
• How to get satisfaction from Happy Guests & Happy Staffs
• How to Lead/Follow
• How to Understand Others
• How to Find your Hospitality Spark
• How to Kill the Guests with Kindness
• How to Kill the Guests with Sincerity
• How to Kill the Guests with Thoughtfulness

WHEN THE GUESTS COME IN AND SAY...

"WE COME HERE EVEN IF YOU DON'T TAKE COUPONS"...

YOU KNOW YOUR STAFF IS GIVING GREAT SERVICE!

Bob & Mike
"Brothers since 1984"
...the last thirty years in the Hospitality Industry - as owner/operators, concept developers, business startup consultants...not to mention the years bussing/serving/cooking/bar tending (we liked that) and managing...
Semi retired now...we enjoy writing and offering our expertise to select clientele as we are inclined...