Importance of Choosing Restaurant Furniture of the Right Style

Restaurant furniture is important to the success of any establishment. Sure, it may sound unfair, but if a restaurant's furniture is poorly crafted, or if it is ill designed to suit the restaurant's atmosphere, the overall dining experience will suffer. It happens time and time again. A restaurant with five star quality food could fail simply because it is unable to provide the proper ambience and setting.

Before rushing out and purchasing furniture for your restaurant, carefully consider what kind of restaurant you want to operate. For instance, a small diner might want restaurant furniture tables and restaurant furniture chairs that are fun and funky, with maybe a splash of color. On the other hand, a cafe styled restaurant may want to have glass tabletops and metal chairs. In addition, no pub or tavern is complete without suitable restaurant bar furniture. Think about it; would your favorite watering hole be complete without the requisite high table-tops and long backed chairs.

These restaurant furnishings are available in a wide array of materials. Wood, glass, metal, and plastic are just a few of the available options. Wood restaurant furniture is always a good choice. It is easy to clean, and virtually maintenance free. However, because it is so commonly selected, it often may make a restaurant seem ordinary. This does not mean that it should never be chosen; just that, all available options should be considered before making a decision.

Of course, you never want to forgo comfort just to have the right kind of style. Patrons appreciate comfort just as much as design. Your restaurant seating furniture should be a good mix between the two. Just because a piece may look good, does not mean that it will be comfortable.

When in the market to buy restaurant furniture, consider conducting a web search. Because websites are in direct competition with one another, they have a large restaurant furniture supply and must offer aggressive wholesale pricing. This enables you to buy restaurant furniture without the fear of having been taken advantage. You can be assured that you are purchasing high quality pieces at a bottom line price.

Stop delaying your search any longer. The sooner you purchase quality and stylish furniture for your restaurant, the faster you can begin experiencing the satisfaction of owning a successful business. With a keen eye for both style and comfort, you will be assured of providing a pleasing ambiance and setting for your customers. …

The Worst Time to Come to Bali

Around Christmas and New Year holiday Bali is full. Hotels are fully booked and so as private villas, the high-end of accommodation options which cost to way beyond a thousand dollar a night. Car rental companies close their doors to new interests and most tables in popular fine dining restaurants are reserved way in advance. In anything related to tourism, there is practically no chances for last minutes.

It is always interesting on how Bali gets flooded by visitors during the period, especially knowing that what makes Bali popular are its tropical beaches. Between December and January Bali is normally in the peak of rainy season. The months where continuous rain for days is obvious. Even when the rain stops, normally it is rare to find clear blue sky with shinning sun. Most days are wet and dull even when rain stops falling for a while.

More than tropical beaches Bali has a lot other things to offer. But most of them are no fun without clear sunny day. Visiting temples, watching art performances, taking adventure activities, beach-side water-sport, even having fine dining, all are only perfect in clear sunny day, something we rarely get during the period.

The situation is worsened by the soaring price. High demand makes availability scarce. Many people are prepared to pay any price to secure the last availability. It applies in anything, from accommodation to restaurant reservation. “If we have a hundred more villas available for the period we can sell it in a day, unfortunately that is not the fact”, Wisna Wedhana, Managing Director of a villa rental agency complained. “Price are 30 to 40 percent higher and people just take it without any question”, she continued.

Implication of demand on price is not only affecting the higher-end of the market where private villa rental is classified. Other tourism-related products such as transportation and food as well as in lower-end market such as budget accommodation shows similar tendency. “It even worse actually, when luxurious Bali villas increase their price tag at 30 to 40 percent, cheap hotels for backpackers even double their prices”, a domestic travel agent exposes.…

Free Restaurant Employee Handbooks For Small Business Owners

Free restaurant employee handbooks from trustworthy online sources provide the freedom and convenience that small restaurant owners need to save money and time in running their business. However, there are certain risks in using free restaurant employee handbooks without crosschecking whether the generic policies fit the needs of your restaurant business.

Before you publish your employee handbook, consider the following points:

1. Have you consulted a lawyer or a law firm to verify the contents of your employee handbook?

It seems easier to just download templates of free restaurant employee handbooks, and then, chop up the sections you need and reassemble them together. However, keeping the text in your employee handbook generic might present a problem in the future.

The additional expense of hiring a lawyer is worth it when you find your business in jeopardy over a labor dispute. The words you choose will determine the way your employees understand your work policies.

Your lawyer will also counter check your policies against those required by your state as well as additional sources, such as city ordinances and the policies set by the US FDA regarding food handling and sanitation.

2. Are you practicing at-will employment?

Employing at will may seem practical for a small business, but it also leaves you vulnerable to disputes, such as wrongful termination charges. This limitation is under the implied-contract exception, which is one of three exceptions to the at-will employment rule.

Although you hired an employee without a written and signed contract, the presence of a restaurant employee handbook translates into a binding contract within the following conditions:

a. When you state that an employee can be terminated due to “just cause,” you cannot fire any of your restaurant staff without the presence of just cause, which defies the nature of at-will employment.

b. When the employee handbook explicitly states the standard procedures for employment termination, and you suddenly fire one of your employees without due process, then you are liable for breach of contract claims.

c. Avoid using binding language, such as referring to a job as “career” or providing policies for promotion and demotion, which are not possible in at-will employment.

3. Have you made provisions for cultural competency in your restaurant employee handbook?

Most workplaces today are multi-cultural and multi-lingual. In recognition of this diversity, your employee handbook as well as postings in your restaurant should be translated into one or two other languages. The most common foreign languages include Spanish and Chinese.

Aside from tri-lingual translations, your restaurant employee handbook should also include provisions for holidays usually observed by other cultures. For example, Halloween may not usually require absence from work, but the Day of the Dead does. Visiting graves and participating in a procession are traditional practices for this special day in November.

Free restaurant employee handbooks are practical options compared to buying ready-to-use handbooks, but before you can use one of them as your own policy manual, you will have to tweak the content to strengthen the document’s …

The Economic Downturn’s Impact Had On The Foodservice Industry: US Restaurant Trends

Every year CHD Expert reveals the annual United States restaurant openings and closings, as it is a fiercely competitive industry. After combing through all of the data from 2011, we have some interesting findings that we want to share.

In 2011 the number of restaurants in the marketplace declined by 2.5{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb} in the U.S., which represented a net change of 16,000 less restaurants nationwide. The final three months of 2011 saw more restaurants close than any other quarter of the year. Full service restaurants (FSR) suffered more than limited restaurants (LSR) with almost three times the amount of market decline last year.

The full service restaurant market declined by 12,000 operators, or 3.8{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb}, in 2011. Consumers were not as frugal with their dining dollars as the previous 2 years, but fine dining restaurants still struggled shrinking by 4.6{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb} last year. The hardest hit cuisine, in the fine dining segment, was the “steak, seafood & fish” menu type. Fear not diners. Do not reach for that pint of “sadness” ice cream yet; things are not as bad as what we’ve seen in some previous years in fine dining. Chains such as Capital Grill, Morton’s and Ruth’s Chris are holding their own, but have a long road to recovery to be back to where they were in 2008.

Limited service restaurants were not immune to the downturn either, as they declined by 4,000 operators, or 1.3{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb}, in 2011. It will come as no surprise to those in the industry that the independent restaurants were hurt the most. Limited service chains actually increased in 2011 by nearly 1{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb}. Fast casual chains that boast a more fresh, and diverse menu continued to thrive. The news was not so joyful for fast casual’s frozen LSR brethren; the smoothie, juice and frozen dessert menu types, had the largest decline at over 7.3{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb} in 2011.

However it’s not all bad news and we are happy to report that we have seen some growth too. There are some restaurants that diners got “some more” from in 2011. Meat and potatoes reigned supreme as “American traditional”, and “American regional” menu types increased by more than 7.5{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb} throughout the year. Bars & grills and Asian restaurants also were on the rise in 2011 with over a 2{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb} increase in the market.

According to Cathy Kearns, General Manager at CHD Expert, “Even with a declining market, consumers still want their food good, and fast. Fast Casual chains are becoming more attractive to consumers, offering a higher quality food than quick service with a perception of being the healthier option. So they’re getting food at a fair price without giving up an hour of their time.”…

How to Choose the Best Paper Rolls For Your Kitchen Printer

1. Know what paper you need. Thermal printers require thermal – dot matrix printers typically have a printer ribbon and require bond or carbonless paper. Also know if you need 2-ply rolls. This is what most restaurants use to manage their kitchen orders.

2. Know your printer model. Your paper supplier will provide paper compatible with your model.

3. Ask for more. Request the maximum amount of POS paper your printer model can hold. You want as much paper as possible on each roll to avoid paper changes during your kitchen’s daily rushes. What you might not know: the “standard” paper roll is shorter than most printers can accommodate, due to paper thickness variations. Example: the standard thermal paper roll is about 230 feet, but most thermal printers can fit 273 feet of paper or more. Be sure your supplier doesn’t shorten your paper rolls.

4. Streamline your ordering process. If you need printer ribbons, buy them when you buy your paper rolls. You can save both ordering time and money through volume discounts and reduced delivery fees. Just be sure your POS paper supplier carries both the paper and ribbons you need.

5. Get the right-sized carton. Kitchen paper can come in double-stacked or single-stacked cartons, as well as smaller paper-roll counts. Consider what you need before you buy too much.

6. Keep storage top of mind. If buying more than one case of paper rolls for one location, be sure you have a proper storage place. Most paper will hold up well indoors, but the kitchen can be warm and humid. Think about storage before you buy excess paper for a discount.

7. Don’t overpay. It may seem convenient, but ordering your POS paper from a foodservice supplier only brings a middleman into the process, increasing your costs. Order directly from a company that specializes in POS supplies to get the best price.

8. Don’t go out of your way. You may be tempted to hit the office supplies superstore in town – but that’s not your best bet. You will overpay for your supplies- and waste valuable time you could spend running your restaurant. Let a company that specializes in POS supplies deliver it right to your doorstep – within just a day or two.

9. Never run low. Never run out. Ask your POS paper supplier about automatic reordering or reminder services. They will call or email you when it’s time to reorder your supplies- so your kitchen never runs out of paper.

Tips & Warnings

Tip: Sign up for automatic reordering or reminder services as soon as you can. It will make your work – and your life – much easier.

Warning: If you do buy from a food service supplier, you could pay up to 25 percent more for your kitchen paper.…

Mediteran Restaurant in St. Petersburg, Florida

The misspelled title may be an error in the language translation on the part of the foreign owner or a plan to draw attention. His probable flaws in spelling, he makes up for in charm. Branislaw Butina is a short man with brown rustled hair and a quick smile. It’s not about him though, it’s about the food. One of few places to get genuine Baltic food in St. Petersburg, The Mediteran Restaurant will have people from that region coming back and those of other ethnicities like me, in disbelief at the portion sizes and wondering about the recipes. He is not willing to disclose how he makes his ground meat based dishes look like real steak.

A Serbian neighbor and some of his other converts tried to explain the size of Butinas’s Pljeskavica. I said, “That’s what they all say.” He and I took our bicycles to the 4th Street restaurant ready for refreshment. In the cooler behind the counter I spied Pepsi, the old-fashioned way, in the small glass bottles, perfect to start. Since I couldn’t read the menu very well and I did not know what was good, Pedja ordered for me.

There was another Serbian man sitting at the counter and the three of them talked and talked in their language giving me plenty of time to occupy myself looking around the place. It definitely lacked a woman’s touch but that did not take away from the good atmosphere. It was small with about six tables and with mismatched chairs. Imitation plants stood in the corners. The walls held pictures without much thought to real decor.

The cabinets behind the guest counter where Butina began preparing our meals were bright purple. Attached to the front were his advertisings of cappuccinos and espressos. I had cappuccino for dessert, it was great.

A family with two teenagers ate their meal at one of the small tables and many times people entered the place to order something or pick up take-out food. As soon as my plate was placed in front of me I said, “This is ridiculous.” The meat was eight inches in diameter and fell a couples inches out of the sides of the special homemade bread and over the edge of the plate.

After looking at Pedja, Butina, and back again, I tried to figure out why he had brought me steak. I knew that’s not what I was expecting. Politely speaking to me in English he said it was ground meat and Butina had a secret for making it this unique texture. I kept saying as I cut through the sandwich trying to form manageable bites, “This is steak.”

Served with pepperochini, red onions, and sour cream I wanted to stop eating but could not. There seemed to be a lot of spices infused into the meat, as a matter of fact, Butina had asked me how I handled spice before he made it perfectly for me. The meat seemed airy but not spongy; I …

The Importance of Restaurant Location – A List of Location Selection Criteria For a Restaurant

Once you’ve decided to start a restaurant business you will have to choose a location where your new venture can thrive. Location is of great importance to the viability of a restaurant business. While you know you need a good restaurant location with plenty of space, there are a lot of other things to consider. The following offers a list of selection criteria that can be used to assess how good a specific location is.

Local Zoning Regulations

One of the first things to check out when you are selecting a location for a restaurant is exactly what uses the building is permitted to be used for under the local zoning scheme.

A Trade Off Between Restaurant Location and Rent

It is obvious that a restaurant should try to be in a prime location that has good exposure and good nearby traffic flows. However these types of locations come at a price and that is the high rent that you will have to pay. A good alternative can be to have a less prominent location such as down a side lane or on the second or third floor of a building. You will then be able to save a fortune on rent and negotiate more favorable leasing terms with the building owner. However you do need to compensate for a poor location by having a top notch marketing plan as well as food and service that encourages customers to return.

Operation Size

You should have a pretty good idea of the size of the restaurant operation that you want to establish. One of the basic requirements with a location will be that it is large enough for you to set up a restaurant of your desired size and concept. Health and safety laws will dictate how many people can occupy the building so you should find out about these requirements before you start looking at locations. You may end up deciding that the property that you thought was perfect is too small for the clientele you need to attract.

Accessibility

You will notice that restaurants are usually located in areas with good accessibility and are close to business districts and residential areas. Being accessible will ensure that you can attract the volumes of people that you need to sustain your business. Stand outside the building that you are considering using to open your restaurant. Count vehicle and foot traffic flows and compare them with other locations that you are considering.

The exception to the rule here is if you have an ‘out of the way’ location such as at a beach or a vineyard for example. Sometimes the unusual location of a restaurant can become a selling point. Keep in mind that under the right circumstances people value features such as a beach view or mountain scenery over convenience and accessibility.

Lease or Buy

You need to decide if leasing or buying premises for your restaurant would be the best move. Both options have their advantages and disadvantages. Most restaurant …

Mobsters, Gangs – Johnny "Dio" Dioguardi

If there was a way to make an illegal buck, Johnny” Dio” Dioguardi, called by Bobby Kennedy the “master labor racketeer,” had his sticky fingers in the pot. Dio was such a treacherous thug at a young age, in 1936, U.S. Attorney Thomas E. Dewey claimed Dio was, “A young gorilla who began his career at the age of 15.”

Johnny Dio was born Giovanni (John) Ignazio Dioguardi on April 28, 1914, on Forsyth Street in downtown Manhattan. Dio had three brothers: Frank and Vincent, who were legitimate guys, and Tommaso, or Thomas, who became, as did Johnny Dio, a capo in the Luchesse crime family. Dio also had an unnamed sister who can be identified only as “Mrs. Dioguardi-Priziola.”

Dio’s father Giovanni B. Dioguardi, who owned a bicycle shop, was murdered in August 1930 on a street in Coney Island, in what police called a “mob-related execution.” It seemed that the elder Dioguardi and another enterprising gentleman had robbed a rich lady of her jewelry, and the two men had were arguing over how to split the proceeds. The elder Dioguardi, who had been arrested twice for murder but never convicted, took six shots to various parts of his body, and it is presumed the other gentleman kept all the jewelry.

Johnny Dio graduated grammar school, but after less than two years at Stuyvesant High School, Dio dropped out and went to work for his uncle on his mother side: gangster James “Jimmy Doyle” Plumeri. By this time, the handsome Dio (who was said to have looked like silent movie star Rudolph Valentino) had already gotten a reputation on the Lower East Side as a tough youth, who terrorized street vendors into giving him a good portion of their wares for free. Uncle Jimmy Doyle (nobody called him by his real name Plumeri), recognizing Dio’s talents for thuggery, immediately put Dio to work as a schlammer (leg-breaker) in the Garment Center for Doyle’s Jewish associates Louie “Lepke” Buchalter and Lepke’s partner Jacob “Gurrah” Shapiro, who were affectionately known as “The Gorilla Boys.” Lepke, along with Albert “The Lord High Executioner” Anastasia, was the head of Murder Incorporated, a group of stone killers who murdered whomever the mob bosses in New York City and around the country said needed to be murdered. However, there is no proof that Dio ever joined that august group. Dio’s specialty was union-related extortion, and in that, he was tops in his field.

Dio and Doyle started a garment workers trucking association, whereby the truckers working in the Garment Center were forced to join the trucker’s union, headed, of course, by Dio and Doyle. If a poor sap trucker decided he didn’t want to join the union, a trip to the hospital was inevitable, if not a trip to the morgue. The union dues was hefty, but at whatever price they were forced to pay, it was a small price indeed to ensure the trucker’s continued good health. Of course, the “union dues” never made …

How Much Space Does Nutrisystem Food Take Up?

I recently received an email where the writer asked me how much room she would need to store her nutrisystem meals. She lived in an apartment which was relatively small and she did not have access to a freezer so she was not sure if this diet was going to work for her. I reassured her that, depending on which plan she chooses, she should be able to make it work. I will discuss this more in the following article.

Storing The Nutrisystem Advanced Meals: Now, there are frozen entrees with this diet, but they come in a separate plan called Nutrisystem Select. These are restaurant quality meals that are quite good, and do require a freezer. However, most people order what is called Nutrisystem Advanced. And these meals have gone through what they call a “soft canning” process that allows for the meals and packages to be in a soft pouch or small container and to lay flat.

Different foods have different packaging but all of them are pretty compact. For example, many of the dinner and lunch foods like the pastas, stir fries, and meat type meals come in a round container. These easily stack on top of one another. The hamburgers and hot dogs come in sort of a flat box. And the shakes and puddings come in a very small package that takes up almost no room.

Honestly, I think that even an entire monthly package that includes five small meals per day could almost completely be stored in one kitchen cabinet. If you don’t have the cabinet space, then you could easily just place your meals in a plastic bin for storage somewhere else. In fact, a lot of the meals are small enough to fit inside of a pull out drawer. The point I’m making is that you don’t need to set aside tons of room and you don’t have to limit yourself to small orders just to be able to fit everything.

Buying small orders is going to cost you more money in the long run and isn’t necessary anyway. By placing small orders, you’re sacrificing being able to use the really good and substantial coupons that take your cost per meal down significantly. So if you’re one of those folks who worries that you don’t have the room for nutrisystem, I think you’ll be pleasantly surprised. And honestly, this food takes up less space than regular groceries, at least in my experience.…

How to Make A Cheap and Easy Chocolate Lover’s Gift Basket

Gift baskets will always be popular and a great idea to give as a gift. People love to receive gift baskets. Making your own chocolate lover’s gift basket is cheap and easy.

You can fill it with a variety of inexpensive items and there are lots of choices.ou can easily customize each chocolate theme gift basket to your recipient.

I’ve put together a few great ideas for making a chocolate lover’s gift basket, complete with instructions on how to make them. You can make inexpensive gift baskets or expensive gift baskets depending on your budget.

First make a list of your recipient’s hobbies and interests. List everything you can think of.

Suggestions: sports, books, television shows, in-house hobbies, outdoor recreation, camping, workshop, enjoy working with tools, golf, fishing, computer-related, environment friendly, golf, and tennis.

Also relaxation, food, wine, spa, bath and body, fruit, cookie, crafts, gardening, etc. You can tie in any interests into your chocolate theme. These are just a few ideas.

You can find many inexpensive items for use in making your gift baskets or filling your gift baskets, at ‘dollar’ stores, craft stores, party stores, discount outlets, flea markets, close-out stores, etc.

For gift containers you can use: any type of basket, wicker basket, straw basket, bucket, laundry basket, plastic container, toy dump truck or other large toy truck, purse, tin, Christmas tin, seasonal container, large tea pot, large upside-down hat, or plastic storage container-put lid underneath.

Other items might be: extra-large coffee mug, boot, potted plant holder, wire basket, large pasta bowl, large popcorn bowl, cooking pot, clay pot, tackle box, colander, small wagon, skillet, antique trunk, champagne bucket, hamper, Asian-style trunk or picnic basket.

For gift basket liner you can use: tissue paper, shredded paper, shredded newspaper, tea towels, dish towels, hand towels, kitchen towels, colored towels, colored napkins, placemats, diapers, baby blankets or fabric pieces.

For gift basket filler you can use: shredded colored paper, straw, Easter basket grass, crumpled newspaper comics, a bed of wrapped chocolates or other wrapped candy.

For items in the container it’ll depend on the specialty or theme of the gift basket – in this case Chocolate! With chocolate it’s best not to include any fragrant items, unless they are wrapped in such a way that they don’t give off any fragrance. Here’s a small random sampling to give you some good ideas:

Gift certificate for massage or spa visit, gift certificate to favorite store, gift certificate for restaurant, loofah, CD of nature sounds, favorite artist CD, DVD of newer release movie, how-to video or CD, handwritten poem, watch, framed photo, inspirational book, spa pillows, bath pillows, spa supplies, or a small fluffy towel.

Also flavored teas, green tea, specialty tea, herbal tea, biscotti, tea infuser, healthy snacks, fancy chocolates, boxed chocolates, chocolate bars, hot chocolate mix, specialty coffee mix, homemade chocolate chip cookies, homemade brownies, chocolate fudge, and Ghirardelli chocolates.

Or chocolate covered raisins, chocolate covered strawberries, Hershey chocolates, dark chocolates, white chocolates, chocolate bars, chocolate covered cherries, …