Important Things you Need to Know-What does Local, Natural and Organic Food Mean?

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOTnAr80d4wS-qt2-Mj3MEpw5XDSlBM9iNFRokEZfM2q9KhPhTb8PcbiO8MoDFGqaKzeMXkozLZ58jpLudTcEsFsgrBzaIgkaV0EjVAiUvIGKiPjlZPqJ0DuSTdOlPjyQiU5Z3lcx7As/s1600/organic.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOTnAr80d4wS-qt2-Mj3MEpw5XDSlBM9iNFRokEZfM2q9KhPhTb8PcbiO8MoDFGqaKzeMXkozLZ58jpLudTcEsFsgrBzaIgkaV0EjVAiUvIGKiPjlZPqJ0DuSTdOlPjyQiU5Z3lcx7As/s1600/organic.jpeg" width="320" /></a></div>Today people are increasingly concerned with the origin of their food, and are more interested in organic food that is raised using natural resources. Therefore, there is a rise in demand for such food. You must have seen labels on food packages, so what do they mean? Do you really get what you think when you buy all natural organic beef or granola bars? And how local is the “Local”?. Let’s have a close look at some important facts about local, organic and natural food labels.<br /><br />What’s the legal definition of “natural” when it comes to food?<br /><br />Currently there’s no government regulation that clearly defines the word “natural” for any food. Even though food labels for most foods are regulated, the word “natural” is still undefined. So the only inference you can derive from this word is that there’s nothing synthetic or artificial in it.<br /><br />The world “natural” is not legally defined at all in the regulations. Almost all food items are processed in some way or the other. So how can you say which food is more natural than other? Are chemicals derived from various compounds found in natural? Is beet juice natural if it’s squeezed out of the beet? Well, these are hypothetical question, and it can sometimes get rather heady.<br /><br />So, does that mean that anything can be labeled as “natural”?<br /><br />Definitely, there are many lawsuits against top processed food companies that dubiously claim that their products are natural. General Mills was sued in 2012 for misrepresenting the facts about its 100 percent natural granola bars that contain high maltose corn syrup and maltodextrin. Snapple faces same kind of lawsuit in 2011.<br /><br />In a 2014 survey, it was found that while 60 percent of buyers look for word “natural” on the foods they buy, about two thirds of them believe that natural products contain now pesticides, artificial ingredients, or GMOs, including things such as antibiotics, artificial growth hormones and drugs in meat they buy.<br /><br />What’re the facts about “local” food? Is that regulated?<br /><br />That’s another vague label. Till date there’s no legal definition of what makes any food “local”. Some consider this as food produced in 400 mile radius, others believe it within 100 miles. It all depends on who you ask.<br /><br />Amid the debate on this subject, there’s an argument that food miles are just one component for calculating any food’s carbon footprint. Production and its storage are bigger factors.<br /><br />So is it the same story with the word “organic” on food labels?<br /><br />Not anymore, but sometime ago it used to be. It took years for the government to clearly define the word “organic” but today our organic industry is highly regulated. Producers have to follow stringent rules as per USDA regulations; they can’t use GMOs, chemical fertilizers or pesticides. Organic egg, meat and various dairy products cannot include antibiotics and growth hormones. Livestock now are required to have year-around grazing access, and cannot be give GMO feed. In addition, farms cannot use prohibited substances on its land for three years pior to getting the USDA Organic status.<br /><br />Is there any difference between “organic” and USDA Organic?<br /><br />Yes, there’s considerable difference between the two. First, its more expensive for any farm to apply for USDA Organic certification. Second, some farmers don t’ believe in USDA’s organic regulations and feel that no synthetic materials or pesticides should be used once a farm gets organic certification.

Important Things you Need to Know-What does Local, Natural and Organic Food Mean?

Today people are increasingly concerned with the origin of their food, and are more interested in organic food that is raised using natural ...

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Tips That Will Help You To Smooth Out Your Restaurant’s Cash Flow

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2_tzYDRzqZMDjLk_SXOeGNEBjNGdAQMf9JHaiK7bcyKk7FVIAZSgVHB04ZPAt37pFz8KJDllVrI_Cv8KyAKJqBOrw3imPfPAEhbGiSaNiwgR5kgiYyMrNLV-ciUK4O87s8CQsbjz3mE/s1600/restaurant+cash+flow.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2_tzYDRzqZMDjLk_SXOeGNEBjNGdAQMf9JHaiK7bcyKk7FVIAZSgVHB04ZPAt37pFz8KJDllVrI_Cv8KyAKJqBOrw3imPfPAEhbGiSaNiwgR5kgiYyMrNLV-ciUK4O87s8CQsbjz3mE/s1600/restaurant+cash+flow.jpg" width="224" /></a></div><div class="MsoNormal">A reputable accountant will tell you that a restaurant cannot survive without cash flow. If you don’t have the money to pay vendors, meet payroll, cover the rent or pay the utility bills, your restaurant won’t make it to see the next day. </div><div class="MsoNormal"><br /></div><div class="MsoNormal">Because of poor cash management practices, a significant number of restaurant owners have experienced financial strains in their business. The following are some few tips on how to handle your income and expenses:</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Avoid paying for everything at one go</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Most people tend to pay all their bills at one go because they want to set aside some money. They write all their checks at once. This means that all the cash flow will be used up and any bounced checks might kill the relationship you have with your creditors. Every envelope containing a check should be marked with date it ought to be delivered. By putting them in such a pattern, you will ensure that they don’t crash into each other. The envelopes should be stacked according to priority. For example, the highest priority accounts such as rent, taxes and utility bills should be sorted out first because they can hurt your ability to do business if they are not dealt with early enough. </div><div class="MsoNormal"><br /></div><div class="MsoNormal">Even though insurance payments and utility bills tend to have a grace period or a modest financial penalty, they should still be paid in due time. Having your lights turned off during the Saturday dinner rush can be quite costly. </div><div class="MsoNormal"><br /></div><div class="MsoNormal">You should also look for any vendors who offer flexible payment options. Restaurant suppliers are usually open to the idea if the payments are scheduled. It doesn't really matter if they are small or not. </div><div class="MsoNormal"><br /></div><div class="MsoNormal">Stick to reality</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Any payments you make should be based on the revenue you have and not the sales you are going to make. Don’t assume anything, only work with what you have. </div><div class="MsoNormal"><br /></div><div class="MsoNormal">Invest in a good payroll service</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Payroll and sales taxes are the biggest drainers of cash flow. A good payroll service can do wonders for a restaurant business, especially in the collection and payment of payroll taxes. Avoid any unnecessary costs by letting the professionals handle your service. </div><div class="MsoNormal"><br /></div><div class="MsoNormal">An innovative payroll schedule</div><div class="MsoNormal"><br /></div><div class="MsoNormal">A restaurant business is based in taking in daily revenue, especially on weekends. As a result, you will need to implement innovative cash planning to make sure that outflow is covered by incoming sales and cash on hand. In some states you can have a bi-weekly or bi-monthly payroll to assist you with your outflow. It’s important that you spread out your payroll periods.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Build relationships with reputable credit providers</div><div class="MsoNormal"><br /></div><div class="MsoNormal">By building a good relationship with your creditors, you will have access to working capital if your business is ever low on cash. This is a good way of planning for a rainy day.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Build a strong relationship with your banker</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Even if your banker doesn't provide you with a loan or a letter of credit, they might offer you some assistance in cases of bounced checks or NSF fees. It’s important that your banker knows where you stand and how your business is going. They could provide you with help you need. </div><div class="MsoNormal"><br /></div><div class="MsoNormal">With smart planning and effective communication, you can manage your cash flow effectively.</div>

Tips That Will Help You To Smooth Out Your Restaurant’s Cash Flow

A reputable accountant will tell you that a restaurant cannot survive without cash flow. If you don’t have the money to pay vendors, meet pa...

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4 ideas to boost patio business

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqo4H28O_bS4LtQaMKi60lv_DTmOgrJWix9FOtCPHvx7MDv5Xjyz6gmCB8Ep14o8Np-Xr6bbhS3PAISXijnvsC3P8-96OZDsZEEMlsGlb4UqZi6BLSe6mG2lRoN7dQvUTm923BW7k8uFM/s1600/patio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqo4H28O_bS4LtQaMKi60lv_DTmOgrJWix9FOtCPHvx7MDv5Xjyz6gmCB8Ep14o8Np-Xr6bbhS3PAISXijnvsC3P8-96OZDsZEEMlsGlb4UqZi6BLSe6mG2lRoN7dQvUTm923BW7k8uFM/s320/patio.jpg" /></a></div><br /><br />Here are some of the ways on how to turn your typical restaurant, into an elegant outdoor space. No need to worry about how much capital you need to invest. A minor investment, that wouldn't even cost a fortune, could definitely give a major boost in your future revenues.<br /><br />1. Visibility and appeal<br /><br />As a dedicated owner, chances are, you usually exert a lot of time and money into your restaurant's marketing effort. You want to make sure that the brand you're trying to promote would be well-known in your community. During the summer, spring, and the beginning of autumn, most people would prefer to dine outdoors. With this, you could be attracting in (or shooing) them away because of how your place looks like from the outside. Who knows, maybe some of your nearby competitors are already trying to lure your loyal customers by having a more enthralling restaurant fronts.<br /><br />What you should do. Why not bring your restaurant to the next level? You can do this by utilizing some attractive and cozy-looking alternatives on the sidewalk, as part of a patio or deck. When it's nice out, people would prefer to dine outside. Likewise, if they haven't chosen their restaurant yet, the look of your sidewalk cafe or patio could draw them in.<br /><br /><br />2. Seeing is wanting<br /><br />Try to observe how advertisers manipulate the viewers with their TV commercials. They tap into the viewers' inherent peer mentality, and the attitude that they shouldn't miss out the fun. With this, if individuals, families, or couples pass by your store and notice the other families enjoying the outdoor space, they'll be enticed to try it as well. Most people tend to follow the actions of others, such as; they'll want to check out the latest establishment that caused a major stir.<br /><br />For this kind of customers, seeing people enjoying your al fresco dining would act as a living commercial. Who wouldn't be seduced once they smell your mouth-watering dishes and see people enjoying themselves. With this strategy, passersby would be more inclined to pick your restaurant next time they head out for lunch or dinner. If not, they'd surely make a mental note of visiting it in the future.<br /><br /><br />3. Work with the seasons<br /><br />For those who are blessed with a few months of nice weather, they should take advantage of that. People would want to be outside-- especially those who were stuck inside their homes during cold winter months. Nothing beats sharing a drink or two, a meal, or an appetizer under the sun.<br /><br />However, if your location is one of the places where only a few months of summer could be enjoyed; there are several ways on how you can still stretch your al fresco experience-- even during the cooler months. To fight against cold temperatures, you could utilize gas heaters and tents. Likewise, outdoor fireplaces, fire pits, and torches could be very ideal too. Though, when the heat reaches the top of the thermometer, you could use umbrellas, fans, and misters to cool off your valued customers.<br /><br /><br />4. More seats, more bucks<br /><br />An outdoor space is more advantageous. For one, it gives you the privilege to have more seats without any massive investments. Particularly during busy periods, if you'll be able to accommodate more customers, that means, you'll be generating more income. Aside from having a larger dining area, your loyal customers won't be disturbed by any influx of new patrons. Lastly, more satisfied customers means, the word-of-mouth marketing would be promising.<br /><br />The possibilities of improving your patio businesses are virtually endless. The only limit would be your imagination. In case that you don't have one yet, you should try to get in touch with the agency that handles your city's outdoor dining permits and get acquainted with the requirements needed. Also, you could have a talk with your landlord and figure out if it's possible to add a patio or deck to your restaurant's location. Don't forget to consider what you can do to enhance the look and ambiance of your outdoor dining; and be ready to attract more customers.<br /><br /><br />Take advantage of the season where most people would prefer eating outdoors. A well crafted plan when it comes to an outdoor dining experience, would result in a sudden increase of customers, and a promising revenue all year round.<br /><br /><br />

4 ideas to boost patio business

Here are some of the ways on how to turn your typical restaurant, into an elegant outdoor space. No need to worry about how much capital you...

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Ten Food Cost Fixes You Can Do Right Now!

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7zRbEBoaN-jJE_eqlFwaAXONS_v2ISMC-Zd3IMRqmbnE0ZP_rwgEdYkoJkNW9q8FeLkvvpE1T9RJsNtFF7w5I25r-KF6yYaZYHKqgFKG3w52hxD97S_YQTpNG6vezoHbkmi6dHXA8XE/s1600/food.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7zRbEBoaN-jJE_eqlFwaAXONS_v2ISMC-Zd3IMRqmbnE0ZP_rwgEdYkoJkNW9q8FeLkvvpE1T9RJsNtFF7w5I25r-KF6yYaZYHKqgFKG3w52hxD97S_YQTpNG6vezoHbkmi6dHXA8XE/s1600/food.jpg" width="320" /></a></div><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Food costs keep rising, whether it is for home grocery shopping or wholesale items for your restaurant. You don't want to compromise quality, yet an increase in prices may drive your traffic down. Read on to find ten food cost fixes you can do right now!</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Take full advantage of fresh foods when they are in season. This is not only produce, but also items such as certain kinds of fish. Plan your menus around these tasty seasonal foods, at least for a few key dishes.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Another way of looking at your menu planning is to categorize your foods into three categories. The first is signature dishes that are unusual and the stars of your cuisine. The second category is less costly dishes that use up the leftovers from the signature items. The final category is the standard fare that more traditional diners want.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Consider items that are not as well known to create unique dishes or reflections on more standard fare. Certain cuts of fish are quite inexpensive and could be used in fish sandwiches. Watch for these items and design unusual menu items that pay off in a big way.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Keep the number of options to a minimum. These can be done extremely well. This concept makes for simplicity in ordering and less waste.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Just because the food costs less, it doesn't mandate less flavor or appeal to diners. Challenge the chef to come up with imaginative dishes from lower cost foods. A few of these items can even attract customers who want to try something new and different.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Use your imagination when starting with an inexpensive basic food item such as pizza dough. The items you place on the bite size can become star appetizers. You should choose items which have a strong value-added appeal.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Do a quarterly menu review and use it to exchange at least one dish. You can then adjust the price on that one item without it becoming a glaring boost. It also keeps interest in your fare at a high level.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Keep the presentation in mind. Even a Plain-Jane menu can be dressed up with garnishes. Adding touches to make the foods look more substantial allows for a higher price.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Incorporate ethnic items into your menu. Often, lower cost meats are used in single pot dishes. Garnishes are an effective way to make your menu sparkle.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Look at the larger picture. A tiny bit of an exotic spice can make the entire dish something outstanding. Put your creativity to work on the above ten food cost fixes you can do right now!</span>

Ten Food Cost Fixes You Can Do Right Now!

Food costs keep rising, whether it is for home grocery shopping or wholesale items for your restaurant. You don't want to compromise qua...

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The Role Of Supervisors In Restaurant Operation

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1hD6HqIp1UH__P08-buy7LhzsLr-Ai6GTL8X-eQ03jp3X8XL_ogC2KYmfDAO9Bjh9o4w5RUWb1n6Hv8CGhyphenhyphenxtWFeFWIM17BsaKuU5519bQfJKv5zE-_b4jGs2MZaocoNLZS1xbECPsU/s1600/in-charge.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1hD6HqIp1UH__P08-buy7LhzsLr-Ai6GTL8X-eQ03jp3X8XL_ogC2KYmfDAO9Bjh9o4w5RUWb1n6Hv8CGhyphenhyphenxtWFeFWIM17BsaKuU5519bQfJKv5zE-_b4jGs2MZaocoNLZS1xbECPsU/s320/in-charge.jpg" width="320" /></a></div><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">In some restaurants, there is not a clear understanding of who is in charge of which aspects of the operation. There may be someone with the title of General Manager, or the owner could consider that all supervisory activities to be his or her responsibility. In practice though, trying to micro manage each aspect of the day-to-day operation is a sure path to burnout. Here are some tips for ensuring that supervisory tasks are clearly defined.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Be certain that each employee understand who they report to. Conversely, the supervisor or manager should have a clear understanding of their precise supervisory responsibilities. Setting up organizational charts is often a good way to visualize duplications is duties. These charts can be expanded to become a starting point for position descriptions. In some instances, additional supervisory training may be provided to a new supervisor.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Some finesse is required when you are selecting people to perform managerial or supervisory duties. They must be trustworthy and have the necessary people skills to handle the required tasks. Look for those potential supervisors that are good communicators and who have an innate tactfulness. While it is hoped that the supervisor will be able to avoid charges of favoritism or over familiarity with employees, the workers must have a way to register legitimate complaints without fear of reprisals.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Another facet of the supervisor's training and expectations is the ability to distinguish between responsibility and authority. There are few work situations more intolerable for a manager than to be given the responsibility of accomplishing a particular task without the authority to carry it out. The flip side of this situation is when an owner turns over an unhealthy level of responsibility AND authority over to a manager who is unable or unwilling to meet the requirements of the job.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">When you are defining the responsibilities and authority of a supervisor, as manager or owner, you will want to define who the supervisor is responsible to. Don't allow for end runs from any employee or supervisor to those at a higher level of authority. Make it clear that only if an employee has issues that cannot be resolved with the immediate supervisor, are upward actions allowed.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">The role of restaurant business supervisors in a level between the General Manager or owner and the rank and file employees is important. Delegating supervisory activities helps to reduce stress and overwork for the owners. Employees have a clearly defined supervisor to contact for questions about duties or requests for conflict resolution.</span>

The Role Of Supervisors In Restaurant Operation

In some restaurants, there is not a clear understanding of who is in charge of which aspects of the operation. There may be someone with the...

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