Start a Restaurant

Business Etiquette – Dinner With Investors

If you have potential investors flying in from another part of the country, you are likely to have them for dinner. Meals can be a pitfall in any relationship, either business or personal. Many people judge your ability to select a restaurant, pick wine, and sit through a meal as a proxy for how you conduct your life. If you are unable to do these things with appropriate acumen, you will likely be judged unfit to receive funding, especially if the investor is on the fence about your company.

Manners are about making other people feel comfortable and behavior that is seen as disrespectful, discourteous or abrasive is usually unintentional.

Here are some basics to get through a dinner with an investor.

• Pick a mid-level restaurant with good food. Select a restaurant that has a variety of choices on the menu including a vegetarian selection.
• Make a reservation. If the restaurant you pick doesn’t take reservations, pick another restaurant.
• Dress to match the dress of your guests. If they are wearing suits, wear a suit. If they are wearing jackets, wear a jacket. Err on the conservative side. Regardless of the dress, be neat, clean shaven, and wear unwrinkled clothing.
• If the guests are coming in their own car, make sure they have good directions. Arrive a little early – always make sure you arrive before your guest.
• Allow your guests to select their own seats, but encourage your team to sit between the guests to facilitate better conversation. If you have two people who are better conversationalists, have them sit on opposite sides of the table to keep conversation flowing. Arrange this before you arrive at the restaurant.
• If you are expected to pick the wine, be prepared. If you are not a wine connoisseur, call the restaurant ahead of time and ask to speak to the sommelier. He or she should be able to give you some good mid-range wines in both white and red.
• When you site down, remember that your bread plate is on the left and your drinks are on your right. During the meal, use your flatware from the outside in. Put your napkin in your lap. If you would like bread, salt and pepper, butter, etc., as for it to be passed, don’t reach over someone for it.
• When selecting your meal, pick one that is easy to eat and does not have a tendency to leave distracting bits of food in your teeth. Take a bite of food and put your flatware down before chewing and swallowing. Don’t talk with any food in your mouth.
• Don’t drink too much.
• Some business talk at the table is okay, but don’t let it overwhelm the conversation. Stay off of topics that may be sensitive, sex, politics and religion are good ones to avoid. A good way to avoid saying something stupid is just to ask a lot of questions and let your guests do all the talking.
• If none of your guests order coffee or dessert, then you should not either. If they do, then at least one or more of your team should do the same. This can be tricky because they may not want to order first. In this case, you should judge how you think they feel and follow that instinct.
• Pay. They are your guests, you are expected to pay.

In general, good business etiquette is about making people feel comfortable and valued. If you provide a nice meal with good conversation, then you have succeeded even if you accidentally use the wrong fork.

Author: C. Worrall
Article Source: EzineArticles.com
Provided by: Import duty tariff

Tags: bread plate, Business, C. WorrallArticle, company manners, conservative side, conversation, dinner, dinner meals, Don, Dress, Food, good directions, investor, meal, mid level, own car, pitfall, Restaurant, Table, vegetarian selection, wine, wine connoisseur

Restaurant Loan Options

Owners looking for a restaurant loan have limited options and the credit crisis is giving a “beating” on all special purpose properties; such as restaurants. Although borrowers still have three main sources for financing, including conventional bank loans, CMBS lenders and SBA programs, borrowers are encourage to take a hard look at the SBA programs first due to their reliability of closing and strong benefits.

SBA 7a loan has many benefits on both purchase AND refinances, despite the notorious reputation it has with some borrowers. Most of these earlier issues have been ironed out in the last 5 years though borrowers should be careful who they work with, as bank that are inexperienced with the SBA can quickly complicate the process.

Examples of the benefits include 85% financing and low rates at prime + 1-2% for most borrowers. Right now Prime is at 5%. An effective rate of 6% from a historical stand point on a special use property such as a restaurant is exceptional. In addition, most 7a loans are amortized over 25 years helping the borrower spread out their loan and thereby increasing cash flow as compared to most traditional bank loans of 15 or 20 year amortizations. Working lines of credit, equipment, and construction/renovation loans can easily be tied into the loan.

One of the other huge benefits is the flexibility this program has for cash flow analysis aka debt coverage ratios. Most sources want to see a 1.3 on this type of building while the SBA 7a loan only needs a 1.1. In other words, the business needs to show that for every $1. of proposed mortgage payments that the restaurant has $1.30 of net income to cover the proposed loan. So after all expenses have been paid including the mortgage the restaurant should have $.30 left over. With the 7a it would only have to be $.10 left over which can be a big difference for most business that have tight cash flow.

Further, the borrower is allowed to use future business projections as well, to supplement any existing short falls in cash flow. This is not possible with 99% of the other options out there as they will only look at historical statements like your tax returns, balance sheet or profit and loss statements.

The negative with the 7a loan is that the rate typically floats and the SBA has a guarantee fee of 2.75% of 75% of the loan balance. However this is not always the case. For example, we have a source that offers this as a 5 year fixed, 25 year amortization loan. And there are banks out there that will absorb or pay for the guarantee fee themselves.

The short of it is if you’re looking for a restaurant loan keep you eye on the 7a loan.

Author: Jeff Rauth
Article Source: EzineArticles.com
Provided by: Creditcard Currency Conversion Fee

Tags: 7a loans, Bank, Business, cash, cash flow analysis, conventional bank loans, coverage ratios, credit, credit crisis, Fee, flow, Jeff RauthArticle, Loan, notorious reputation, purpose properties, renovation loans, Restaurant, SBA, sba 7a loan, sba programs, year

Unique Character and Comfort at The Ripe Tomato, Malta, NY

When asked how he came to own the restaurant, Joe Gleason simply says, “I was driving by one day… and it was for sale.” The owner of The Ripe Tomato in Malta, NY paints an interesting story of how he launched the quaint upstate New York restaurant after noticing a “For Sale” sign one day while passing through the town. He also reminisces on his almost 55 years in the food industry having started as a mere dishwasher in Manhattan and purchasing his first of 14 restaurants after only a few short years in the food service industry and with no experience in the “front-of-the-house”.

“I started as a dishwasher and hadn’t even so much as bartended prior to the opening night of my own first restaurant, “TJW Gleason’s” in Manhattan,” says Gleason. “I recall that Gin & Tonics were only 75 cents back then and a Whiskey Sour was 85 cents. After a week of trying to keep up with all the varying drink prices, I just decided to make everything $1.00.” Gleason opened that first restaurant & tavern in 1960 and it quickly became the jewel of its Manhattan neighborhood, its popularity proven by its mention in a June 6, 1977 supplement of New York Magazine called ”Columbus Avenue, Rebirth of a Vibrant Street” which included a write-up of TJWs. Gleason’s other successful restaurants over the span of his career have resided in NYC, New Jersey, Florida, St. Croix and right here in beautiful upstate, NY where his remaining restaurant resides: The Ripe Tomato in Malta, NY.

The Ripe Tomato in Malta, now in its 15th year of service was once called the “Elm Tree Tavern” but after experiencing a difficult start, Mr. Gleason was ready to put the restaurant back on the market after only two years of business until his wife, Lynn suggested that they first try to rename the establishment and roll-it out with a new theme, tomatoes! A grand reopening was planned to resurrect the struggling restaurant and on its opening day, the Ripe Tomato stopped traffic on busy Route 9 in Malta when an elephant named “Beulah” graced the parking lot to encourage visitors into its doors. Yes, the couple had cleverly rented a mammoth pachyderm to market the business and had adorned her with a saddle covered in tomatoes. Beulah was a big success and brought not only passing visitors but also a slew of media attention to the newly named restaurant. “Business tripled after that and it’s been a successful business for us ever since” says Gleason.

Today, the Ripe Tomato stands proudly on a strip of Route 9 conveniently located about half way between Saratoga Springs and Clifton Park, NY. Its inviting red glow and big country farmhouse feel continues to beckon visitors inside (even without Beulah pacing the parking lot).

Inside, checkered tablecloths continue the country-feel and smells from the kitchen coupled with unique wall art that incorporates big bright tomatoes into famous works of art (such as the Mona Lisa and American Gothic by Grant Wood), all designed by Lynn; complete the comfortable, warm atmosphere.

Although Gleason’s early restaurants served a limited menu of burgers and pub fare, the Ripe Tomato boasts an extensive menu that is a mixture of American country fare and Italian classics. House Specials on the menu include a Cedar Salmon dish served over a cedar plank for unique flavoring and a Shrimp and Scallop Bisque touted as having been voted the “Best Soup in Saratoga”. The restaurant also offers an extensive wine list and any patron should be sure to leave enough room for one of their incredible homemade desserts. Homemade pumpkin pie was the temptation on the day that this writer visited the establishment.

Gleason and the restaurant’s managing partner, Mr. Milan Vesic welcome patrons to come in for any occasion from a weekday family dinner to a romantic dinner for two or for any special occasion. They say that their ultimate goal is to leave every customer feeling, “full and happy” and my visit did just that!

Taunia Kipp is an independent Business Author and the Chief Operating Officer for Mountain Media, a privately held corporation located in Saratoga Springs, NY. The company’s proprietary eCommerce management platform, known as “Mountain Commerce” was named to Practical eCommerce magazine’s list of notable shopping cart solutions in late 2007. Additionally, the company offers a full compliment of commercial Web services such as Search Engine Marketing, Graphic Design, Web Hosting and Merchant Services.

Learn more at: www.mountainmedia.com
Visit The Ripe Tomato, Malta, NY

Article Source:http://www.articlesbase.com/restaurant-reviews-articles/unique-character-and-comfort-at-the-ripe-tomato-malta-ny-1402683.html

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Book Table Online

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Khaaopiyo started this concept of Online Food Ordering to explore food and get exclusive Restaurant Discount Coupons  in your city. Khaaopiyo.com provides you the opportunity to  Rates and Review Restaurant.

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Contact us at 9999771788 for Online Food Ordering, Book Table Online and enjoy Restaurant Discount Coupons.

Article Source:http://www.articlesbase.com/restaurant-reviews-articles/book-table-online-1397698.html

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Know about American style dining restaurants

American style dining has come up with various types of restaurants and bars. Restaurants and bars fall into several categories based upon menu style, preparation methods and cost. In addition, the way food is served to the customer decides up on the classifications. Traditionally, restaurant simply refers to places that provided tables where one sits down to eat the food or meal, normally served by wait-staffs. Following the rise of fast food and take-out restaurants, or an older “standard” restaurant was created, and that is called sit-down restaurant. This sit-down restaurant refers to a casual dining restaurant with table service rather than a fast-food restaurant where one orders food at a counter. Sit-down restaurants are sometimes categorized as “family-style” or “formal” style restaurants. American Fusion cuisine, suggest dining with a large wine bar.

There are different kinds of food restaurants available with bars that will well portray the real style of Americans. The American Style Dining Restaurants have come with different types that includes

1. Fast-food restaurants

2. Fast casual dining restaurants

3. Family style restaurants

4. Casual or bar dining restaurant

5. Fine dining restaurants

Most people are fond of different foods. It would be better when you happen to be dining together in restaurants or bars. Outdoor patio dining creates very much pleasurable experience to have fun and dine together to talk. Variety is the spice of life. A good American affordable restaurants got dishes like, Prosciutto, Manchego, Basil Flat Bread, Dungeness Crab, Artichoke Hot Pot, Hot and Spicy Chicken, Guava Glazed Sticky Ribs, Braised Spanish Pork Roast, Chilean Seabass with Lemon-Curry Yogurt, Cornbread Cheddar Skillet simply to name a few.

Other types of restaurants includes

1. Cafés and Coffee shops are informal food restaurants.

2. Cafeteria food restaurant serving mostly ready-cooked food that is well arranged behind a food-serving counter.

3. Coffeehouses are casual restaurants without table service that note coffee and other beverages; typically a limited choice of cold foods like pastries and perhaps sandwiches etc.

4. Historically, pubs were mainly drinking establishments with food in an obviously secondary position, in contrast, the modern pub business relies on food also to the point where gastropubs are basically the fine-dining establishments, noted for their high-quality pub food and at the same time for high prices. A typical pub has a large choice of Beers and Ales on tap.

4. In US, Buffet popularized the “scatter buffet”, which refers to the layout of different food pavilions. Other American restaurant chains well noted for their buffets include Golden Corral, which features food products presented in pans, Souplantation/Sweet Tomatoes, Cici’s or Gatti’s Pizza, Fresh Choice, Ryan’s and Ponderosa Steakhouse, Pancho’s Mexican Buffet etc.

Maxsworld restaurants have flavors for all palettes. Set in the historic south bay, the restaurant is a brick and timber building with a large island bar serving different cocktails. Maxsworld dining experience comprises of delicious food, cheerful service and a great ambiance that gives a great place for after work, pre-game festivities, and dates to name a few. American style dining south bay restaurant is the great place for Girls night out, Buffet Brunch and Mom’s night out etc.

Lumla is an expert SEO copywriter for outdoor patio restaurants. She written many articles like outdoor patio dining, affordable restaurants, sunday brunch restaurants san jose, south bay restaurants etc. For more information visit san jose restaurant scene

Article Source:http://www.articlesbase.com/restaurant-reviews-articles/know-about-american-style-dining-restaurants-1384750.html

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Tips for Writing a Restaurant Menu

The restaurants in Leeds is a very important part of any restaurant as it lets the patrons know what you have to offer in the restaurant and its rates. On taking a look at the restaurant’s menu, patrons will know what type of a cuisine you serve, and thus, the menu is something that should not be written in a hurry. As it can be considered to be an advertising or marketing tool, lots of thought and consideration has to be put into writing a restaurant menu.

The restaurants in Leeds consists of three important parts, its description, format and prices. Though the description is what helps a customer know about the type of dishes you have to offer, it has to be short and sweet as not many people are patient to read through long descriptions.

At the same time, the description shouldn’t be monotonous, but interesting enough to make the customer’s mouth water. You could include the dish’s major ingredients and use ethnic names for befitting dishes to make the menu more authentic.

Avoid using technical jargon

Don’t add too much of technical jargon in the menu as not all patrons will be able to read, and understand all this. Never mention numbers in your menu as it only makes it difficult for you to make adjustments in your portions.

At times, you may have to serve fewer pieces than you usually do; and if you mention the number of pieces in the menu, doing this will only make the customer feel that you have cheated on them.

Regarding the format of the restaurants in Leeds, the most important thing to note is that the colours you use in it has to match your restaurant concept and location. Like if you have a Mexican, French or Italian restaurant, preferable colours for the menu are vibrant colours like purple, red, turquoise and green.

Even the font you use in the menu should match your restaurant concept. Whilst classic script fonts are great for a French restaurants in Leeds, if you have a sports bar or any similar casual restaurant, it is better to use a less formal font. No matter which font you use, make sure they are readable, and not too difficult to read.

How to price your restaurant menu

The pricing of your restaurant menu should be dependent on food cost and production control. Whilst you should earn a profit in your dishes, your prices should not be much more than the local market prices. In addition to this, you can earn a profit in your menu by striking a balance between cheap and expensive dishes.

Besides your regular menu, you could create special restaurant menus on holidays and festivals. These menus commemorate the holiday or festival, and let you introduce new items to the menu.

Whilst designing your menu, make sure you don’t add any clip art to it as it only makes the menu look unprofessional, and that it was made on your home computer. Instead, use the help of a graphic designer to create pictures that make your restaurant menu look special.

For more information and resource on starting and running a restaurant, please visit http://www.yorkshirefoodguide.co.uk

Article Source:http://www.articlesbase.com/restaurant-reviews-articles/tips-for-writing-a-restaurant-menu-1372141.html

Tags: classic script, Customer, description, description format, Don, ethnic names, font, format, french restaurants, jargon, Leeds, look, major ingredients, menu, Restaurant, restaurants in leeds, script fonts, technical jargon, type, vibrant colours, Whilst, will know what type

8 Tips to Start a Restaurant in Leeds Business

Starting a restaurant in Leeds is no joke, and has to be done only by someone who has sufficient patience, knowledge, experience and determination. With their right hard work and entrepreneur, it is possible for the restaurant to get popular within a few days of starting the restaurant. So here are some tips to start a restaurant in Leeds business.

1. The first thing you have to do is of course to find the right location. Make sure the spot is easily accessible so that it is easy for customers to patronise your restaurant. Also ensure that it follows fire and building codes, so that you are ensured correct disposal, sanitation and ventilation of the restaurant.

1. Even the licensing regulation of the spot should be up to date, so that you have no problems in making modifications and changes to the kitchen in the future.

1. An important part to start a restaurant in Leeds business is buying the right kitchen equipment for it. No matter what type of restaurant you intend to start, you have to buy and use the right gadgets and appliances. The equipment you buy should match the interior and requirements of your restaurant.

1. Besides spending time on choosing the right kitchen appliances for your restaurant business, you also have to buy the right food service equipment.

You will find it easier to make the choice if you consider the different types of cooking you intend to do in the kitchen. However if you still don’t get ideas, it will always be better to ask, and consult a professional about this matter.

1. Investing in commercial kitchen equipment can be rather high when you start a restaurant in Leeds business. It would be better and cheaper for you to buy your equipment from dealers who sell the equipment at subsidised rates. There are many online sellers who sell this equipment at subsidised rates, helping you save a lot of money in the process.

1. Whilst looking for your kitchen equipment, you will find lots of interesting, and exciting appliances to choose from. Don’t buy the first thing that you find; buy only the appliances that you will need in your restaurant. Consequently, buying insufficient appliances will also hamper your restaurant productivity; so buy your appliances after lots of thought and consideration.

1. Just like you have to pay lots of attention to your restaurant kitchen equipment, you also have to create the right interior decoration for the restaurant.

Furniture, electrical fittings, painting and plastering all have to follow, and merge with the theme of your restaurant. If you are starting a restaurant business with a Chinese theme, you could hang lanterns and fans in addition to the preferred red colours for your furniture.

1. Last, but not least, when you start a restaurant business you have to get and hire the best cooks who are capable of serving delicious food in your restaurant. No matter how elegant your interior decoration and restaurant may look, you cannot expect customers if your food is not up to expectations.

With all these tips in mind, you will find it much easier, and stress free to start a restaurant business.

For more information and resource on starting and running a restaurant, please visit http://www.yorkshirefoodguide.co.uk

Article Source:http://www.articlesbase.com/restaurant-reviews-articles/8-tips-to-start-a-restaurant-in-leeds-business-1346517.html

Tags: Business, commercial kitchen equipment, Don, entrepreneur, equipment, Food, food service equipment, Furniture, Kitchen, kitchen appliances, Leeds, matter, matter what type, Restaurant, restaurant business, right, sanitation, spending time, spot, thing, ventilation

Oaxacan chef inadvertently sets City of Toronto ablaze, steals limelight from Clinton, Clooney

Alvin Starkman, M.A., LL.B.

All Pilar Cabrera really wanted was to do a little promotion for Oaxaca, and make a few Canadian dollars during one of the slowest months of the year for tourism.  But by the end of Chef Pilar’s four-week September visit to Toronto, she had set both local and national media on fire – so much so that coverage of her trip resulted in every restaurant in which she was scheduled to cook being sold out; she had to turn down last minute requests to work her culinary magic at additional private dinner parties and cooking schools.

The stellar reviews throughout the trip kept chatter alive; Sheryl Kirby of Women’s Culinary Network described her cena at Frida, a highly praised Mexican restaurant, as “one of the best meals of my life,” then continued to note “the sheer brilliance of Cabrera’s 30-ingredient authentic Oaxacan mole.”

Like many Oaxacan women, Pilar learned to cook from her mother and grandmother.  But when the time came to think in earnest of her future, her path diverged from that of others. While living in Mexico City she earned a degree in food sciences and nutrition, and thereafter worked in research and development for food giant Herdez, McCormick.  She then returned to Oaxaca to open Restaurante La Olla, and Casa de los Sabores Cooking School.

Pilar has been featured in publications such as Bon Appetit and The New York Times, and lauded by the likes of acclaimed restauranteur Rick Bayless who regularly brings his staff to Oaxaca where they take her classes. Over the years she had been offered and then rejected opportunities to teach and cook outside of Mexico. It was not until Spring, 2009, at the encouragement of this writer, and with the invaluable media and culinary industry contacts of Toronto food researcher and writer Mary Luz Mejia of Sizzling Communications, that the Toronto tour became a reality. 

A planned two week tour rapidly turned into three, as eateries and a prominent cooking school expressed immediate interest.  The trip was extended to four weeks when Adriana Becerra – Serrano, Community Affairs Liaison at the Consulado General de México learned of Pilar’s trip and asked her to represent Mexico at the Toronto Harbourfront Centre International Hot & Spicy Food Festival – Pilar was a judge at the Emerging Chefs competition, and was pitted against Louisiana in the Iron Chef main event.   

Throughout September, the diversity of plates Pilar prepared was matched only by the broad range of restaurants and teaching venues in which she plied her trade – as honored guest chef, and as instructor.  At the high end was Frank, the 120-seat dining room of the Art Gallery of Ontario, with a menu which included tiger shrimp al mezcal skewered with mango, fresh Ontario sweet corn bisque garnished with pomegranate, and chicken breast stuffed with mushrooms and poblano chile atop a bed of tomatillo salsa. 

Pilar’s opportunity to showcase Oaxacan botanas came near the end of the trip at Torito Tapas Bar where a packed house munched on tostaditas with habanera-marinated red snapper and with octopus a la hierba santa, red mole tacos, mushroom and epazote quesadillas, bacon and cheese memelitas, with pastel de tres leches at the finish.

Pilar spent two days at Nella Cucina Culinary School. Managing Director Joanne Lusted lauded Pilar and Ms. Mejia for somehow managing to sell out sessions totaling 80 students, where prominent Canadian chefs had failed to attract such numbers. And at The Chef’s House, the restaurant and hands-on teaching facility of The Institute of Culinary Arts at George Brown College, Pilar taught both chefs and students, ultimately providing totally enthralled foodies with the likes of potato and chorizo molotitos, sopa Tehuana, pescado Istmeño, flan de vainilla with seasonal berry coulis, and café de olla.

Media activity began prior to Pilar’s arrival, with a flurry of blog activity. Then the day after her arrival she was live on National TV, showcasing five dishes she had prepared that morning, as well as Merencia del Mezcalero mezcal. In a Toronto Events column of the Toronto Sun newspaper, Pilar’s tour was noted ahead of President Bill Clinton’s much-touted talk to Torontonians.  September 11th she was in the test kitchen of The Toronto Star preparing moles – verde and amarillo.

 “I was nervous about being able to source the ingredients I would need, in Toronto, especially for dishes like verde,” Pilar admits.  “I knew the newspaper would not publish a recipe unless all ingredients could be purchased locally.  I was amazed at how many of our herbs, chiles and other foodstuffs are found in Kensington Market.”  And so was The Star; on the 16th it ran almost a full page about Pilar in its Entertainment & Living section.  While the photograph of George Clooney promoting the Toronto International Film Festival was a bit larger than that of Pilar, Jennifer Bain, The Star’s food editor, was allotted much more space to write about our own Oaxacan star.

Other media coverage included articles in magazines such as City Bites (distributed with The Globe and Mail), and a wonderful little piece about Pilar’s take on huitlacoche, aired nationwide on Canadian Broadcasting Corporation’s Here and Now.

All told, Pilar judged, competed, cooked and instructed 11 full days and evenings, in addition to at least an equal number preparing – sourcing ingredients and meeting with administrators and chefs.

The epic journey did allow a few days for visits to several museums;  Niagara Falls, Niagara-on-the-Lake and tastings at wineries; a cottage on Lake Simcoe for relaxation; and even Casino Rama (“not for me, but it was interesting to see Las Vegas – style gambling”).  And there was an opportunity to sample ethnic eateries including Thai, Sechwan, Ethiopian, Indian, Jewish and Greek; as well as indulge at restaurants ranging from the finest of French (Auberge du Pommier) to neighborhood jazz and wings bistros.

“The warmth with which I was welcomed into the kitchens of other chefs to ask and learn, and the appreciation shown for the little I was able to impart to Torontonians about Oaxaca, was truly remarkable.  There is so much the people of Toronto and Oaxaca can learn from each other, relating to gastronomy and other aspects of culture and tourism.”

Indeed.  The tour has ignited interest in future tours by Pilar as well as other Oaxacans. With the continued support of the Mexican Consulate in Canada, and the willingness of the Mexico and Toronto Tourism boards to jump on the bandwagon, perhaps the State of Oaxaca will see the benefit in providing more support and encouragement for its own to travel abroad, for the benefit of all Oaxacans.

Alvin Starkman received his Masters in Social Anthropology in 1978. After teaching for a few years he attended Osgoode Hall Law School in Toronto, thereafter embarking upon a career as a litigator until 2004. Alvin now resides in Oaxaca, where he writes, leads small group tours to the villages, markets, ruins and other sites, is a consultant to film production companies, and operates Casa Machaya Oaxaca Bed & Breakfast. ( http://www.oaxacadream.com ) .

Article Source:http://www.articlesbase.com/restaurant-reviews-articles/oaxacan-chef-inadvertently-sets-city-of-toronto-ablaze-steals-limelight-from-clinton-clooney-1331170.html

Tags: Adriana Becerra, Alvin Starkman, Art Gallery, B.   All, Chef, cooking, Culinary, end, Food, Frank, Frida, General de México, George Clooney, Jennifer Bain, Louisiana, M.A, Managing Director Joanne Lusted, Mary Luz Mejia, Mexico, Mexico City, Ms, Oaxaca, Oaxacan, Ontario, Pilar, Pilar Cabrera, President Bill Clinton, Restaurant, Rick Bayless, School, September, Sheryl Kirby, Toronto, trip

Bon Appetit

Have you ever seen those shows on TV that make you hungry? You know, you’re sitting on the couch surfing the normal channel wave when all of a sudden you see some mouth watering dish at a random restaurant that you have never heard of.

There are two different channels that boast four shows in particular that scavenge the country for these diamond in the rough restaurants: Man vs. Food, Extreme, and Food Paradise on the Travel channel, and Diners, Drive-ins, and Dives on the Food Network.

These restaurants are not by any means fancy or expensive, but tasty nonetheless. As I slowly got addicted to watching these shows I thought to myself “I wish there was somewhere I could go where all of these restaurants were organized by state.” That way, anytime I was visiting a friend or in a big city I would have a list of the best reasonably priced restaurants in the area, the local favorites.

I decided to make one of these lists myself. Now, no matter where I am in America I will have the advantage of knowing the best restaurants names, cities, and websites.

How would you like to visit a friend in Chicago and take him to the best place he never has heard of? Now you can. And the best part about it is that our friends at the Food Network and Travel Channel did all the work for us.

If you think you know a really great, unique restaurant that is not on listed, I encourage you leave a post. These shows continue to come out with more restaurants they profile which I will continue to add, but there are thousands of restaurants to choose from.

I’m sure you will see a few franchised restaurants on the list that you may think don’t belong on it. The fact is, the locations of the franchised restaurants are their original locations, and therefore much better than any of the franchised ones. Pizzeria Uno’s in Chicago is an example, I have eaten there myself and it is far and away better than any of its franchised locations.

About half way through compiling the list I stopped listing the phone numbers of the restaurants. I figured if you are reading this blog and have access to the website, you are probably capable of finding the phone number if you need it.

Chris Carlton is a blogger and a graduating student at University at Wisconsin – Whitewater taking up double major in Management and Marketing. Next spring, he will be in Buenos Aires to conduct independent research on what the vibrant city has to offer.
Follow Chris on Twitter and Facebook.

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Restaurant Equipment

As restaurants gear up for the holiday season each year in anticipation of a welcome increase in footfall ratios, improved efficiency and enhanced customer service become all the more important. Consumers are finally in a mood to spend and to entertain. Anticipation assumes center stage for both customers and service providers since it is that time of the year when most of us can back burner our daily concerns and live life to the fullest at least for a few moments. Now is the perfect time for you to carefully survey your commercial kitchen at your restaurant, preferably with the assistance of a technical professional, to ensure that all your restaurant equipment is ready to work over-time during the holiday season without any possibility of malfunctioning during peak hours.

Contacting Restaurant Equipment Dealers for Good Deals

Even if you are new to the restaurant business, you probably know how to locate a list of restaurant equipment dealers. Google just might be your best source. Do not confine yourself to the first few listings. The listings on the top may not necessarily offer you the best deals. Focus on the entire page and get a feel for what is new and who is running holiday promotions on restaurant equipment and restaurant supply products. Food service equipment is not exactly inexpensive and justifiably so because it needs to be fail-proof all the way. Even if you save 10% on a significant amount displayed on a price tag, it is money in your pocket. Look for restaurant equipment companies that display a toll free number on their home pages. In-depth product information that is available online plus the ability to speak with a live person over the telephone is a killer combination for you as a restaurant owner and can surely help you save money. At the same time, it will ensure that whatever you purchase is guaranteed to be reliable, long lasting and trouble-free.

Precise Installation of your New Restaurant Equipment

Once purchased, your food service equipment needs to be installed correctly and in compliance with local city and fire codes. Discuss this issue with your commercial kitchen equipment dealer because they just might have someone in your area with whom they have worked in the past to help their customers with installation and maintenance issues. Many restaurant industry products are of the plug-and-play variety so you will not need anyone to help you with installation.

Final Analysis

At the end of the day, what really matters is the fact that your customers return home after a wonderful dining experience at your restaurant with an inner urge to come back again. Give your customers an experience to cherish and your customers will beat a path to your door.

Cook’s Direct provides a full range of commercial kitchen equipment including all types of commercial restaurant equipment and kitchen supplies. Call Jeff Breeden, Chief Operating Officer, Cook’s Direct at 800-956-5571, Write to him at jbreeden@cooksdirect.com. Visit: http://www.cooksdirect.com for the most exclusive range of restaurant equipment, restaurant supplies and commercial kitchen equipment on the Internet.

Article Source:http://www.articlesbase.com/restaurant-reviews-articles/restaurant-equipment-1318946.html

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