Concept Vision and Objectives For Opening a New Restaurant

My restaurant will be a French-American Bistro called the Brasserie II. The cuisine will consist of French food such as Steak Diane, escargots, and Frog Legs Provencal. Obviously there will be burgers and deli style sandwiches for customers who don’t prefer the French cuisine. There will be a full-scale bar located in the restaurant with some high quality spirits and cocktails being served. There is already a restaurant in Portland named the Brasserie Monmartre. Competition will be at a high level to convert people to frequenting our restaurant.


In about 3 years after opening, I see the restaurant as becoming a profitable organization. There is no plan of opening a new restaurant anywhere else even after the restaurant exceeds its revenue goals steadily for some years. Instead, a possible expansion may include opening up a new floor to the restaurant depending on the location and the actual building the restaurant is in.

To meet my goals for this concept restaurant, I will want a four year degree in college rather than a 2 year degree. This will make my background more credible to investors. I would like to have more experience and teaching in marketing and accounting to maintain maximum profits in the restaurant.


What makes our restaurant unique is the level of customer service. An example is calling the customer by name. This is achieved by looking at the name on the check or credit card and remembering it. If there is a repeat customer, the servers, bartenders, etc. will be able to greet that person and call them by there first name. That will make them feel welcome and they will want to return.

Location will be a major part of the restaurant’s success. We will be located near the MAX line. Parking is horrible on a Friday or Saturday night. Customers could use the MAX line as a form of cheap, reliable, and safe mode of transportation. Also if a customer has too much to drink at the bar, they don’t have to worry about driving and receiving a DUI.


Our Mission Statement: “We will provide the best dining experience through our customer service. We will keep customers and their families wanting to visit again and again.”

Environmental Analysis of Major Environmental Factors


There are many relevant facts about the Portland area that will contribute to the success and demise of my restaurant concept. The most basic most common facts surrounding this issue are that the population of Multnomah County (Portland) is about 650,000. That is not including suburb cities such as Beaverton, Hillsboro, and Gresham.

With the population over half a million plus just in the city it is important to know the average income of employed individuals. That figure is averaged out to be about $34,500 annually. This fact is obvious that people will be spending money at the establishment with that amount of income.

The plan is broken down into about 6 different sub-categories. These factors that influence the marketing …

How To Choose The Best Catering Companies For Your Special Events

In every special event, whether it’s a wedding, a corporate affair, or just a small gathering with family or friends, the food served will have a huge impact on how the event will go and how it will be remembered. In fact, it has been proven countless times that the food department can save the day even if other components of the event fail. That’s why the service of the most trusted catering companies, event experts say, is always in demand all year long. People today don’t want to take risks when it comes to the food they serve for that special affair. And with the vibrant food scene and the establishment of the best restaurants, they know that their guests’ preferences have evolved and grown to become more discerning and discriminating.

Once you have found a caterer who can deliver hot, fresh and delicious food on time and can provide impeccable service during the big day, almost half of your work of organising the event is done. And so, to help you choose the best catering companies for your special events, check out some factors that you need to put into consideration.

Meet with the caterer personally. Don’t be blinded by snazzy brochures and impressive websites. Don’t try to iron out complicated details with just a single email. Try to meet your caterer in person not just to discuss the plan, but also to observe if they’re the type of people you’ll love to liaise with.

Do food tasting. Food is an extrasensory experience. To enjoy it, everything about it should be great, too. Everything, from the presentation to service to the plate it’s placed on, will influence how you will experience catering, most experts say. So make sure you discuss all these with your caterer weeks or months before the event.

See the venue for yourself. For caterers who are serious about their craft, food is performance. So your venue should be the perfect stage for it. For instance, how can your guests enjoy that delectable cheese fondue when you find out on the day itself that there’s no outlet to plug the fondue machine into? So scope out the venue first before making requests to the catering company.

Inquire about the rates of the different packages offered. Be upfront about the budget – if your caterer is good, they can tell you what you can and can’t do with it according to their rates. Don’t expect them to bring down their prices for you, but they can work with you so you can achieve the most realistic version of your vision.

These are very important factors that you should look into before hiring a catering company. For more information and tips on this, click here.…

Makeup – Top 10 Ingredients To Avoid

1. Methyl, Propyl, Butyl and Ethyl Parabens.

Why used? A preservative. It’s cheap.

Where used? Shampoos, makeup, moisturizers, toothpaste and food.

Dangers: A report in the New Scientist 2004 stated that in an analysis of 20 breast tumors that “high concentrations of para-hydroxybenzoic acids (parabens) [were found] in 18 samples. Parabens can mimic the hormone estrogen, which is known to play a role in the development of breast cancers. The preservatives are used in many cosmetics and some foods to increase their shelf-life.” The jury is still out on whether parabens are to blame. But even the American Cancer Society says that more research has to be done to establish if parabens have an effect on breast cancer risk.

What to look for on labels: Anything ending with the word paraben.

2. Diethanolamine (DEA).

Why used? A wetting agent and provides a rich lather.

Where used? Shampoos, lotions, creams and other cosmetics.

Dangers: This isn’t harmful in itself but it can react with other ingredients in the cosmetic formula to form a potent carcinogen called nitrosodiethanolamine which is absorbed through the skin and has been linked with stomach, oesophagus, liver and bladder cancers.

What to look for on labels: DEA, diethanolamine, or DEA-related ingredients, including: Cocamide DEA, Cocamide MEA, DEA-Cetyl Phosphate, DEA Oleth-3 Phosphate, Lauramide DEA, Linoleamide MEA, Myristamide DEA, Oleamide DEA, Stearamide MEA, Triethanolamine (TEA), TEA-Lauryl Sulfate.

3. Diazolidinyl Urea.

Why used? It’s a preservative.

Where used? Many cosmetic, skincare products and shampoos, conditioners, bubble baths, baby wipes and household detergents.

Dangers: Established as a primary cause of contact dermatitis (American Academy of Dermatology). Contains formaldehyde, a carcinogenic chemical, is toxic by inhalation, a strong irritant, and causes contact dermatitis.

4. Sodium Lauryl/Laureth Sulfate. (SLS and SLES)

Why used? A foaming agent. It’s cheap.

Where used? Car washes, garage floor cleaners, engine degreasers, soaps, shampoos, detergents and toothpastes. Used in 90{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb} of products that produce foam.

Dangers: Skin and eye irritant. SLES is somewhat less irritating than Sodium Lauryl Sulfate, it cannot be metabolised by the liver and its effects are therefore much longer-lasting. In the same way as it dissolves the grease on car engines, sodium lauryl sulfate also dissolves the oils on your skin, which can cause a drying effect. It is also well documented that it denatures skin proteins, which causes not only irritation, but also allows environmental contaminants easier access to the lower, sensitive layers of the skin.

Perhaps most worryingly, SLS is also absorbed into the body from skin application. Once it has been absorbed, one of the main effects of sodium lauryl sulfate is to mimic the activity of the hormone Oestrogen. This has many health implications and may be responsible for a variety of health problems from PMS and Menopausal symptoms to dropping male fertility and increasing female cancers such as breast cancer, where oestrogen levels are known to be involved.

5. Mineral oil

Why used? To hydrate skin. Because it is a left-over from the oil industry it’s very cheap. (In …

What Kind Of Food Preserver Do You Like To Use

We have a FoodSaver that I really enjoy to use when it comes to preserving food that I know I would like to eat later. But when you do get a foodsaver see that it is the one that you would like to work and would be easy for you to handle. I'm not real impressed with the roll storage, not bad for occasional use, but not real handy for production use. Adjustable seal times can be helpful. As long as it has a manual seal, adjustable seal time, and handles 11 "bag material, it will work. At least you can control the amount of time that you will need to seal your food or what kinds of food that you are sealing It Just depends on what you are sealing!

Now, if you can find one, there are other nice machine but some are expensive. I'm working on a custom mount for my foodsaver to minimize the problems associated with "high moisture" dishes. Oh, by the way, the newer models seem to have a defect moisture trap, that's another feature to check out.So that when you do open your food it will have moisture. Some of the foodsavers do not have that kind of features. You may end up eating something that is really dry.

My favorite TV show last evening, which is very well made and very thorough. I plan to use it for myself, at a single client location and for use by up to five of my Sunday afternoon culinary students to take their class projects home. Large department stores typically have a good price, including some of the top models. You can even go online to find vacuum bags and other accessories, I have found you can often get them cheaper there, even than large department stores.

Some of the department stores do not like to carry the vacuum bags because not to many use the foodsaver. A lot of people just like to use zipplock bags or other things that is just easy for them. They just want to take the time out to pull out the foodsaver and take the time go thourgh all the stuff after a long day of cooking and dealing with all the clean up mess. They would just like to clean and put away as fast as they can.

I have a FoodSaver and know that it'll smoosh the tar out of it if it's not partially frozen, yet when I put it in a rubbermaid, there is so much surface area exposed to air it worries me. I leave the meatloaf whole so it will not get crushed during the process.

When I do meatloaf, either leave it whole and double wrap it in heavy duty foil suggesting to the someone that they slice it cold prior to reheating or I make mini-loaves in muffin tins. They are the perfect single serving size for kids, require half the cooking time, and are easy to wrap and package …

What is Food Dehydration?

Preserving food by drying has been around as long as man has been hunting and catching his prey. The hunters would lie out pieces of meat and let the sun and wind dry them out naturally in order to have food for the future. This process would dry out the food, preventing the growth of microorganisms and decay. Everything needs air and water, and bacteria are no different. By drying, bacteria and microorganisms can not survive in the food. In addition, a hard exterior forms to help new microorganisms from entering the source.

Evaporation is the key to dehydration as all water is drawn out. The simple scientific principal behind the reasoning is that there is no way for a biological action to take place without water or air. Enzymes can present themselves in the form of bacteria, fungus, or naturally occurring autolytic enzymes within the food itself but without a source of food, they quickly die.

Throughout the centuries, people have denied the practice of food dehydration but have added several methods to obtain the same results. In addition to sun drying, there are now bed dryers, shelf dryers, spray drying, freeze drying and commercial food dehydrators. Your household oven can even be used as a tool to draw out moisture from a variety of foods.

Every culture in the world uses dehydration. Dried cod was a form of protein for many generations in Europe and the West Indies plantation owners would provide their slaves with the dried, salted fish. Jerky is well known today, made from beef and deer meat. Dried and salted reindeer meat is a traditional Sami food. Saltwater is used to pickle the meat for a few days then it is laid in the sun when the temperature is below freezing. Fruits are good candidates for drying, turning grapes into raisins. Mushrooms are great for storing to use in meals and are much more flavorful than canned. Vegetable bulbs, like chilies and onions also work well but most vegetables, however, are not due due to the removal of critical vitamins.

The most popular method of drying today by far, is using a food dehydrator. A food dehydrator is simple to use, dries the contents evenly, quickly and takes the guesswork out of how long and what temperature is recommended. It provides the heat source high enough to guarantee that microorganisms are unable to grow; airflow to circulate the dry air and even provides trays for holding the food while drying. The ease in preparation makes cooking so much easier and also more economic. Using dried fruits in recipes are wonderful when fresh is not readily available and kids love dried fruits and jerky for treats. No preservatives make dried food a healthier way of eating.

Food dehydration is the perfect solution to keeping food from spoiling and enjoying the taste in the days or months to come. It is not unusual to see treated foods with a shelf life of a year and is quick …

Tips & Gadgets For People With Multiple Sclerosis Or Other Physical Disabilities

Sometimes life has a way of putting some seemingly insurmountable physical challenges in your path, especially if you are in a wheelchair. I like to think of myself as a problem solver, able to sometimes “outsmart” the problem by thinking outside of the box. A time when I had to use this “I can do this” mindset was an Easter dinner several years ago.

Easter was two days away and the whole family was coming for dinner. If I was going to get the ham thawed in time, I needed to get it out of the freezer and into the refrigerator. I decided I could get the ham on the counter and I would ask my daughter to put it in the refrigerator when she visited that evening. Good plan; the only thing is my daughter came and went and the ham never crossed my mind. Now I had a real dilemma. The ham could not sit out all night and I was not expecting other guests that evening. Every time I tried to lift the ham from my lap to the refrigerator shelf, it would drop. Now it was time for some creative problem solving. To overcome this obstacle, I created a transfer board out of a cookie sheet. I put one end of the board on my lap and one end on the shelf. All I needed to do was slide the ham up the cookie sheet to the shelf. Voila! Sometimes we just have to go about things in a different way to accomplish the task.

MS has provided me with enough challenges to last a lifetime but it has helped me realize how difficult and exhausting even everyday tasks can be. Unfortunately, sometimes these challenges are not evident to the people around us. The suggestions presented in this article are an attempt to help families understand how they can help a physically limited relative or friend. Or, these thoughts might give you insight into how to become more self-sufficient.


MS has forced some of us to deal with issues of limited strength and dexterity, poor vision or balance, or lapses in memory. Any and all of these problems can make it difficult and unsafe to accomplish tasks that are necessary in the kitchen. In most cases, the longer someone can be safely independent, the happier they will be.

How families can help:

  • Think ready to grab, heat and eat. If some Good Samaritan fixes a large quantity of something, have it stored in the freezer in individual serving containers. Then, it can be microwaved and eaten from the same container.
  • Microwave diner plates with covers allow you to make a plate with multiple items and then freeze it. This would be a way for a family member to offer help. Just save a serving of each dish from a meal created for members of your household. Then, when ready to eat, it just has to be thawed

Niche Marketing in the Hospitality Industry

Welcome to our glorious capitalist society, where every entrepreneur may stay busy at whatever industry they like for as long as they wish to be industrious. Just look at those busy wheels of the marketplace turn, will you! Beautiful to watch it all go round, but when you dive in, you’ll notice that you have this little factor against which you must struggle to make your business succeed: competition.

Yes, it is kind of a kill-joy that so many of your customers have the option of taking their business somewhere else. Particularly in the hospitality field, where restaurants, bars, hotels, and casinos are so commonly found everywhere. You can compete directly, trying to outdo your competitors on either price or quality. But when that fails, a possible strategy to consider is going for a niche market.

Here, you specialize in one particular category, and profess to do that one thing well and do it exclusively. The Starbucks coffee franchise is an excellent example: They started out as a small chain of espresso shops in Seattle, Washington. That’s it, that’s all they’re known for: coffee. Although their success has helped them branch out into tea and other drinks, as well as snacks and pastry. So now they’re more of a chain of cafes mostly known for their coffee.

It is arguable that Starbucks would not have existed without the college/techie crowd. The chain became the “happening” place for college students and especially technology entrepreneurs, two groups who are known for their enthusiasm about coffee beverages. The decor and atmosphere of the earliest Starbucks stores reflects this very well: a hip, urban, sophisticated atmosphere, where you wouldn’t at all be surprised to find a poet scribbling on a legal pad, a programmer or blogger tattering away on a laptop, an artist quietly sketching the crowd, and a couple of old intellectuals playing chess at a corner table, all the while with the alternative music on the speakers providing the subtext.

Bars are a prime candidate for niche specialization. We’ve all discovered the country/western themed bar, the disco club, the working-class “fern bar”, the biker bar, the sailor bar, and the popular sports bar. Bars cater to a wide range of specialties, and there are establishments dedicated to singles, bars exclusively for the members of an alternative lifestyle to meet and mingle, or bars themed for the fans of a particular genre of music. Bars, being for recreational purposes anyway, lend themselves easily to having a theme. You also see bars marketing to an age-based niche, such as establishments themed as “speakeasies” or catering to a jazz-loving crowd. Anything from a 1950’s “sock hop” to a 1990’s “yuppie safari” can be styled with a bar.

Restaurants are another frequent candidate for niche specialties. Virtually any ethnic variety of food is represented in a restaurant somewhere. But restaurants have many more options for finding their niche than just their national identity on the menu; and so we have truck-stop diners, wine-country bed-and-breakfast inns, swanky …

Natural Hemorrhoids Treatment – 5 Common Mistakes in Your Diet Affecting Hemorrhoids Cure – Part 2

In the first part of this article, we have discovered the major mistakes connected with constipation management and the increased fiber intake. In this second part will continue to go deeper in the subject of common mistakes in hemorrhoids diet.

Here we will learn about the hemorrhoids and their relation to alcohol drinks, caffeine and food allergy.

The application of this knowledge will accelerate your natural hemorrhoids treatment.

The third common mistake in hemorrhoids diet is the excessive consumption of alcohol.

Alcohol and hemorrhoids are two incompatible things!

On the one hand, alcohol adversely affects the liver. The connection between liver problems and hemorrhoids development is a scientific fact.

On the other hand, alcohol shows diuretic action, which increases the flow of urine. This diuretic action may worsen an existing constipation or may lead to constipation.

So, don’t include alcohol and other low alcoholic drinks like beer, wine and so forth in your recommended healthy liquid daily intake.

About the recommended liquid intake you may refer to part one of this article.

Additionally, alcohol irritates hemorrhoids causing itching and inflammation.

If you want your natural hemorrhoids treatment and hemorrhoids diet to be successful, you should stop or reduce alcohol consumption, especially during the hemorrhoids crisis.

The fourth major mistake in hemorrhoids diet is the excessive consumption of products rich in caffeine, namely, coke, coffee, chocolate, and energetic drinks.

Caffeine affects negatively your hemorrhoids in two directions. Caffeine shows diuretic action, thus decreasing water in your body and perpetuating your constipation.

The second negative impact is connected with caffeine’s ability to increase the blood flow in your hemorrhoids. This increased blood flow may engorge your hemorrhoids and cause the next hemorrhoids inflammation.

The fifth major mistake in hemorrhoids diet is the lack of observation on body reaction towards given foods. The food allergy is very common and the intolerance to certain foods provokes hemorrhoids crisis.

Therefore, the exclusion of these foods may substantially improve hemorrhoidal condition and shorten hemorrhoids treatment time.

The most common food allergies are listed in descending order of their occurrence:

  • Milk allergy
  • Egg allergy
  • Peanut allergy
  • Tree nut allergy
  • Seafood allergy
  • Shellfish allergy
  • Soy allergy
  • Wheat allergy

The most insidious form of food allergy for every hemorrhoids sufferer is a milk allergy. This allergy is triggered by intolerance to lactic acid. The latter stems from milk sugar fermentation.

If you find a connection between hemorrhoids crisis and the consumption of diary products, you should exclude or reduce the intake of milk, cheese and other diary products.

Since lactic acid is widely used as a preservative, you should be careful about its presence in the foods you consume or buy.

The lactic acid can be found in sour milk, molasses, various fruits, and wines as well.

Many other mistakes in the natural treatment of hemorrhoids related or not related to hemorrhoids diet should be avoided. These mistakes include the right selection of effective natural hemorrhoids cure, the proper combination of several hemorrhoids cures aimed at boosting the natural …

What Catering Supplies Do New Caterers Need?

When it comes to catering supplies, there are a lot of options to consider. If you are thinking about starting a catering firm, then this article should help you decide which catering supplies you need in order to run a smooth and efficient – and indeed successful – catering firm. There are a multiple of things to consider in order to make food preparation as easy and fast as possible.

As we are focusing here on supplies for catering, we will dispense with looking at ovens and related heating / cooking equipment, as this area could demand enough attention for an article itself. It is of course essential for the running of any kitchen, but here we will concentrate on catering supplies only.

When it comes to supplies for catering it is the smaller items that are important. But just because they are small, that does not mean they are unimportant. Indeed, without the small things, catering firms can not function properly.

For catering firms that go out on the road and serve people at events such as festivals and sporting events, it is important to have a large supply of catering supplies. A lot of these are likely to be disposable items such as paper plates, trays and cups – as well as plastic forks and spoons – all of which need to be delivered in huge numbers in order to meet the demand that is likely to exist at such events.

Catering Clothes

In order to meet with strict national rules on hygiene in the arena of food preparation, caterers should ensure that there is a sufficient number of appropriate items available for staff members. Among catering supplies there should be enough chefs / cooks jackets, kitchen trousers, aprons and hats. All of these ensure that there is minimal skin or hair contact with food, elevating the general standards of hygiene.

Other supplies for catering that are crucial to the success of any catering firm are utensils; knives and forks, ladles, peelers, can openers, kitchen tongs and turners. Some of those who more conscious about costs would say that buying the cheaper options is preferable. While this notice has some merit, it has to be pointed out that such utensils will be used for a significant amount of time and there before investing the very best is worth considering. Well known, durable brands are likely to better deal with the daily demands of the kitchen.

These are just some of the main catering supplies that are crucial for the success of any catering firm. …

How to Cook Different Types of Squash – 4 Low Calorie Squash Recipes

Seemingly infinite in size, shape, color and taste, there is one thing all of the different varieties of squash share: flavor! But when it comes to cooking different squash varieties, many are in the dark. Fear not – let this guide on How To Cook Different Types of Squash: 4 Low Calorie Squash Recipes show you the wonderfully healthy possibilities of squash recipes.

Sweet Butternut Squash and Apple Casserole
Butternut squash is packed with nutrients, so give it a try instead of the usual sweet potato casserole. It gives you the same great taste with less fat and calories, plus there are tons of tart apples in this dish!

Serves: 8

Preparation Time: 15 min

Cooking Time: 45 min


  • 1 butternut squash, 2.5-3 lbs.
  • 1/4 cup margarine
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • pinch white pepper
  • 1 1/2 tablespoons buttery spread
  • 2 pounds Granny Smith apple, unpeeled, sliced
  • 1/4 cup sugar
  • 3 cups corn flakes or Fiber One Cereal
  • 1/2 cup chopped pecans
  • 2 tablespoons melted margarine
  • 1/2 cup brown sugar, packed


  1. Measure 3 cups of cornflake cereal and then put through a food processor to make coarsely chopped crumbs. If you already have a box of crushed cornflake crumbs on hand, then use about 2/3 cup.
  2. Cut squash in half lengthwise. Scrape out seeds and steam 30 minutes, or bake on foil, cut-side down, in 350 degrees F oven until tender. (If baking, it will take approximately 40-45 minutes.)
  3. Scrape out pulp and mash or beat in mixer or processor until smooth. Add butter, brown sugar, salt and pepper; set.
  4. Slice apples very thinly. In skillet, melt buttery spread and add apples. Sprinkle with sugar and cover, simmering until barely tender. Spread in an 8 or 9 "casserole and spoon squash mixture evenly over apples.

TOPPING: Mix all ingredients (corn flakes, pecans, melted butter and brown sugar) and spread over squash and bake in 325 deg. oven for 12-15 minutes, or until lightly browned.

Flavor-Packed Gratin Squash
Summer never tasted so delish with this flavor-packed squash gratin. With a cook time of just 20 minutes, you will not be wasting your summer indoors cooking when utilizing this summer squash recipe.

Serves: 4

Cooking Time: 37 min


  • 3 cups sweet potato, diced
  • 2 tablespoons butter substitute
  • 2 cups summer squash, zuchhini or butternut squash, diced
  • 2 cloves garlic, minced
  • 4-6 scallions, chopped
  • 1 1/4 cups milk, coconut milk or soy milk
  • 1 cup cooked or canned red beans or cannellini beans, drained
  • 2 tablespoons fresh basil leaves, chopped or 2 teaspoons, dried
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cloves, ground
  • 1/4 teaspoon salt
  • 1 cup Gouda cheese, shredded
  • 1/4 cup bread crumbs


  1. Preheat the oven to 375 degrees F.
  2. Put the sweet potatoes in boiling water; cover and boil for about 5 minutes, then drain and cool.
  3. Melt the butter substitute in a saucepan and add the summer squash, scallions and garlic; saute for 5-7 minutes.
  4. Add the milk, beans and