Your franchisees deserve the proper support. They have made a large investment for a reason. Companies who sell franchises for the fact of expanding faster can face tremendous challenges in both short and long term. Some questions to ask yourself first before selling a new market:

• Do I have the right team in place?
• Can I provide support to the new market?
• Do I have an adequate amount of positive cash flow?
• Are the franchise prospects the right for us?
• Do I have the right location?
• What is the upside for the company to expand now?

So let’s take a look at each question. Do I have the right team in place?  This requires you to be critical of the team. Is there a weak link currently on the team? If so, what plans do you have in place to change that? Can you replace that member in time, if not are you willing to take the risk to move forward and possibly damage your reputation? You also should stand back for a moment and ensure you have the right people to cover each of the areas; operations, marketing, training, branding, construction and all the other areas to successfully open a new store.

Can I provide support to the new market? Do you have enough people on the team to successfully provide support to your franchisee? It’s one thing to just open a store. The bigger question is can you do it well and offer ongoing operational support. Support can also mean resources in terms of suppliers. Do you have the proper supply chain in place?  Without food, you have nothing.

Do I have an adequate amount of positive cash flow? Cash is King as some people would say. Without it, what do you have? Take a look at your current financial position?  How stable is the company? What are your future plans?  Are there areas in the company that need immediate improvements?  These can include repairs, renovations, adding additional team members, investing in better training materials and tools.  All this takes time and money. This leads to my next point of finding the right franchise partners. 

Are the franchise prospects the right for us?  It’s easy to be tempted to sell to everyone. You could be one of those companies that are receiving a consistent number of weekly franchise applicants or you could be the opposite and receive one every other week to the point you feel it’s necessary to sign on a new franchise prospect.  It doesn’t matter what scenario you are.  Bottom line, do your homework. Take the time to conduct a thorough financial credit check.  Even the best of people can be hiding something.  So be safe and conduct a criminal check too. Second and perhaps the most important, does the prospect have the passion and willingness to invest their time to make the business succeed. Don’t trust everything you hear in the beginning.  The consequences you could face are a failed market, a potential lawsuit, and lots of lost cash. Take your time to evaluate your potential franchise partner.

Location, location, location – Do you have the right location?  You hear it all time. Location is everything.  You may have a great product and great service, but if you have a bad location, you will have a lack of customers and sooner or later, you may close. Do you have a reputable real estate broker?  Ensure you carefully study the market and the area.  Visit your competition in the area. How well do they do? Ensure you are satisfied with the traffic and sales potential before you approve the location.

So what is the upside for the company to expand now? Again, I can’t express enough how many times I have seen and heard companies agree to sign on a new franchisee without thinking twice about it.  I have also seen and experienced the challenges for expanding too quickly. As long as you have gone through the steps of answering each of the questions I have highlighted and feel confident that you have all your tracks covered then expansion may be right for you.  These are only some key points to lookout for. Look at the market you have been proposed?  Will there be further future development in that market?  Are there other markets that can benefit from that market expansion?  Have you secured AAA store space?  Perhaps, you have been approached by the right partners that bring restaurant and operation expertise to get you the company to the next level.  Just remember, to consider all factors. 

Don’t get caught up with the idea of expanding too fast. There will always be time to expand.  Focus on the problems at hand first and make it a practice to involve your corporate team.  Listen to them as more than likely you can learn a thing or two.  Once you have acknowledged any concerns and corrected any problems, you can re-evaluate if expansion is still right for you. It’s critical that you have the Right Team, Right Partners, Right Location and Enough Cash. If you don’t have one of them, then think twice about expanding.

Working constantly, skipping meals, sleeping late was part of my daily and weekly routine. Coming home hungry and eating a large meal was satisfying but unhealthy. I would snack to replace meals rather than taking the right snacks to maintain a proper diet. As Mom always said “eat smaller meals more frequently, it’s better than one larger one.” “Eat a snack,” as she would say. Snacking doesn’t have to be unhealthy. Grabbing a fruit, yogurt or vegetable sticks are better snack choices. Take it from me. Eating late is no fun. And snacking on junk will just make you feel tired and unsatisfying as the hours go by. It may satisfy your craving at that moment, but if you need to continue the work day, choose a healthy snack. Pack a snack and bring it to work. According to research, Eating Three Meals and Two Snacks is the best way to maintain a well-balanced diet and even help maintain your weight. Having a snack in between a meal will help control the amount of food consumed during your regular meal session. It’s easy to over eat when you are hungry and haven’t had anything to eat for hours.

So do you pack your own snacks to work? What healthy snacks do you enjoy?

I don’t eat a lot of junk food or fast food although time to time I love my sweets and I crave a good burger or steak. But when it comes to healthy eating, you never would have found me checking the labels for nutritional values and verifying the list of ingredients. I think working the last few years in concepts promoting a healthier product has opened up my eyes. I am not on any special diet or nowhere close of being an expertise in nutrition, but it’s being more aware of what I eat.

Amazing how many foods and beverages on the market that are perceived to be healthier but they are absolutely not. Whether it’s high in calories, fat or sugars, certain meals can fool you. Take for example salads. Fresh chopped lettuce and assorted fresh diced vegetables. Mom may have told you to eat your greens, but what about that dressing? You may be thinking of eating a 500-700 calorie meal when in fact you may be easily consuming over 1000 calories by adding your favorite dressing. Just the other day I read an article about a healthy restaurant concept. One of their most popular rice dishes contains a whopping 45 grams of fat and just less than 1200 calories while consumers perceived it to contain 600-700 calories. Sure, there is brown rice, tofu and vegetables. However, the dish weighed in at almost 2 pounds, way too much for one serving. According to a dietician, that is 45% of the daily intake for a woman and 50% for a man.

So what about those healthy functional beverages? There are flavored waters, fruit juice blends, raw vegetable blends, and all sorts of energy and vitamin-enhanced drinks. Once upon a time Pomegranate was the hot thing on the market, but now you hear Acai, Aloe Vera, Goji and Guava. How healthy are they? Very few are actually good for you, although some may be better than your traditional can of soda. However, beware that many of these so called functional drinks contain loads of sugars. It’s easy to consume more than you should since your body doesn’t feel full as much as solid food. And worst off, downing too much liquid calories can quickly lead to obesity and other health problems. According to Barry Popkin, a professor of nutrition at the University of North Carolina, the average daily amount of liquid calories consumed should be between 5 to 10 percent of your daily calorie intake. So next time you pick up a drink, don’t be fooled on what the front label reads. It may be enhanced with antioxidants but check the back to see what else it contains.

It’s all about balance. You don’t have to completely eliminate the foods you enjoy but rather just understanding how to incorporate that into your regular diet. As mom always said, “you can have it, but not too much.” We all have cravings for something. It’s about eating right, eating the right portions and making sure you take some time. I know the past few years my diet has been like a rollercoaster. Work had taken over much of my life, and eating healthy was secondary. Strange thing, I was working for concepts that promoted healthy eating and a better lifestyle. I felt that there was never enough time. Don’t fall in the same trap as I have. There should never be an excuse for not eating healthy. It’s not worth it. Out of all people, I should know better having experienced the worst already of cancer. It’s time to start now and get back in shape.

Check out mindfuleats.com, a blog I came across that has some neat articles about healthy eating or Get Snacking, another blog with just loads of articles on healthy eating and various other heathly snacking topics. Or for you folks that are Dr. Oz fans, there is some informative stuff on healthy eating, exercise and snacking including Dr. Oz’s Top 100 Grocery Foods you should buy. Curious to know what sites do you follow, Healthy Tips you can share or Healthy Snack Ideas you may have?

Here are some steps you can follow when selecting a POS:

1. Designate members of your team to be part of the selection process. Gather feedback from those who will be using it in the front of the house on a daily basis and those on your corporate team who will be pulling reports from the backend.

2. Create a POS Checklist. As mentioned in the intro, you need to identity what you MUST HAVE versus what you WISH TO HAVE. An organized checklist will allow you to easily compare each POS system.

3. Speak with a representative of the POS vendor and have them highlight the features of their system. Have a checklist with you to indicate which features are included and ensure you have a demo scheduled. This is also a good time to ask for a price quote to determine if it is within your budget.

4. Compare and evaluate the results gathered from each vendor. Eliminate those that do not meet your minimum requirements including cost. Before making final decisions, I recommend speaking with others in the industry as well as taking into consideration the number of years the vendor has been in business, existing customers they current service, number of installs completed and type of technical service and warranties offered.

5. Ask for a list of client references. A POS vendor should be more than happy to provide a list of clients they service. Conduct your own reference check by calling the clients and speaking to the right individuals. For smaller operations, speak to the manager and owner. For larger operations, you may want to also speak to the Head of IT. Arrange a time to also visit a restaurant to observe the POS system in action.

6. Arrange for a demo. Before your demo, have a list of items you want to see. You should not let the vendor conduct the demo. You will be shown items that work and what they want to show you. It’s important to verify the capabilities of the system and it can handle any situational event that you may face. If the system does not perform to your expectations, find out what the vendor is willing to do for you. Is customization an option? Before continuing, find out lead times and cost.

7. Arrange for an onsite trial. You can combine step 6 and 7 if you like, but I prefer to separate the two. Having a facility tour and meeting the team who will manage your account can provide valuable insight. If you are satisfied with the office demo, request for a trial run at one of your restaurant units. A reputable vendor should meet your requests. Ensure you provide them with your menu and other items needed for trial. Observe how easy it is to setup the system and how well training is conducted. Document any service failures during the trial run. I often have requested anywhere between 14 to 30 day trial run.

8. Negotiate the Cost and Payment Terms. There is no harm in negotiating for better costs. System investments don’t come cheap. Surveys conducted by Restaurantowner.com indicate that most restaurant operators spend on average $15,000 and above for their system. The cost can vary depending on the number of workstations, printers required and if back office requirements are necessary. Vendors want your business. If you are planning to grow, it’s a great leverage to have as it is more sales and money in their pocket long term. As for payment terms, ensure you never pay the full amount upfront. Even though you may have been satisfied during the demo and trial runs, anything can happen. Typically, you can break up your payments in the following deposits:

• time of signing the contract
• time of installation
• time when the system is in operation
• time of final approval that you have acknowledged that the system is fully functional. 
(Note: this should be clearly defined among the parties on what final approval means)

Restaurantowner.com conducted a recent survey of restaurant participants on which POS system they currently use. The question was not to determine what the most popular system was but rather to seek feedback from each independent operator on their current POS system. I thought it was interesting to share this as the data clearly showed which POS system was most commonly used among the 800 restaurant survey participants. Below is the chart that indicated which POS system the operator owns. Please note the chart represents a partial sample of the total respondents. The results doesn’t necessarily say it’s the best POS to purchase, but rather it provides a snapshot of what are some of the most common POS brands being used today.

Preparing a POS evaluation checklist and understanding your needs will help guide you in making the right decision for you and what is best for your restaurant.

So, what kind of health benefits do you have at work? If you could wish for anything that your boss could offer (besides a raise), what would that be?

Last week, I received a call from the CEO of one of the fastest growing quick-service concepts in the city. Surprised, I was offered an opportunity that boggled my mind for days, asking myself, should I or should I not, that was the question. I consulted with my wife, family and friends and at the end I knew I had to accept. The position is the Director of Operations, a role that involves more work than anything that I have taken in the past. Is it something I really wanted? Of course, I wanted to operate my own, but I felt this job had immense learning opportunities and most importantly it was something I believe I would enjoy. Who knows where this will lead.

What Happens to The Restaurant Blogger?

First off, I like to thank everyone who have visited and shown interest in this blog. I have decided to keep The Restaurant Blogger going to allow me to share stories when I have the urge and time to do so. Not only will I continue to visit your blogs and drop cards, I plan to post an article every 2-3 weeks or when time permits. Thanks again and stay tuned for my future posts and follow my journey.

The days when someone used to view a waiter or bartender as someone who is uneducated or just passing through till something better takes place are long gone.

In today’s fast paced world the Hospitality industry is flourishing providing a good income and opportunity for those who seek flexibility in both their work environment and how they want to live.

In a recent job market survey by the Canadian Food and Restaurant Association it states the Foodservice Industry employs over a million people or 6.3% of the total employment eclipsing other industries such as agriculture, forestry, pulp and paper, banking, and oil and gas extraction combined.

The young people entering the Hospitality profession are finally being rewarded financially as noted in the same survey with the first 8 months of 2007 citing an increase of 8.2% in average weekly earnings in Ontario as an example.

So when at one time young people entered the profession to earn enough money to get by now they are looking at it as a career option.

With other former industries such as manufacturing that used to provide stability on the downswing because of changing demands and competition, young people are turning to the hospitality industry because of it’s guaranteed growth.

Just a note that the number of times reported that an average Canadian household ate out for a meal or snack in 2006 was a staggering 536 times. This statistic will only increase in the future as the time constraints on families multiply.

The Foodservice Industry has always been looked at with some criticism in the past because of the long and unsocial hours one works.

Not anymore, in fact many people love the industry because they work with other like minded people developing teamwork and social skills, meet new people everyday in most cases as in the people they serve, and then at the end of the day go home  to continue with their other interests.

Some other professions involve working with computers and corresponding via email and cell phones prohibiting the human need to socially interact face to face.  Although these are worthy occupations and some indeed very well paying the link to cell phones and email often means the job even after one leaves the workplace never really ends at all as their availability is with them everywhere they go.

How many cell phones do you hear ring now when you are enjoying a dinner in a restaurant?

Few people in the Foodservice industry a decade ago every achieved any notoriety at all but now that has completely changed.

With the start of Food Networks and the internet young people now can look to someone who is a chef, restaurant owner, or innkeeper whom they can aspire to right in their living room  making the profession inviting and glamorous at the same time.

With the high self esteem of Foodservice personnel everywhere due in part to the constant instant gratification one receives from another meal cooked to perfection, or the gratuity a waiter receives each shift, who wouldn’t dream of having their moment of glory in a show of their own or a cameo appearance in one.

One thing is for certain, the opportunities in the Foodservice Industry are limitless now and always will be for as long as there are people on this Earth there will always be someone willing to serve another.

You can read more of Steve’s work on his blog: Adventures in Hospitality.

The Eight-Step Approach for New Employees

1. Have Uniforms Ready on Hand. If you provide staff uniforms then make sure you are ready to offer one either prior to the start date or on the very first day of employment. It’s always a good idea to keep extra on hand in various sizes. You just never know when a damaged uniform needs to be replaced. Arriving to work on the first day without having a proper uniform to wear is embarrassing for the company as well as for the employee. Customer perception is everything.
2. Orientation. Before an employee physically starts work, a proper orientation should be conducted. The orientation is the first step in welcoming new employees and showing them that they are part of the driving force behind the success of the business. Part of the orientation should include a tour of the restaurant as well as the background story of the restaurant.
3. Provide an Employee Manual. The manual can be separate or combined with a training manual. Policies as well as an employee’s job description and responsibilities should be outlined in the manual. New employees react better to companies that are well organized and are focused on training. Good employees appreciate businesses that take their job seriously. Take the time in creating a professionally designed employee manual.
4. Assign a Trainer. Good workers are not necessarily good trainers. Designate an employee within the station that has strong skills set in training. The first few days should involve the new employee shadowing the trainer.
5. Start on a Slower Day. Never start a new employee on a busy day such as a Friday or Saturday. A busy environment is no place for training. It is already difficult to try and focus on the task at hand let alone trying to guide a trainee to learn the ropes. From a new employee’s perspective the operation may appear to be unorganized or overwhelming to the point that the thought of leaving is considered.
6. Don’t start at the beginning of a Shift. During the start of a shift, things can become hectic. Stations are being prepped in time for service. New employees need time to absorb information. Schedule new employees during a slower part of the day so that the proper attention can be given. Allow enough time before scheduling the employee to take part in the opening procedure.
7. Set Reasonable Expectations. Depending on the individual, each one has its own pace for learning. Some excel faster while others require more time. Expect mistakes and allow reasonable time for employees to shine. Sometimes it’s the ones who need more time that become your very best.
8. Follow-up. As an owner or manager, a personal follow-up should be conducted with the new employee to examine progress from the first two weeks of employment. A personal assessment is encouraging for new employees and shows that you are interested in their success. An employee performance review should also be scheduled within the first three months of employment.

Avoid Turnover

Hiring new employees take time and money. Plan ahead and take the necessary steps to avoid the chances of employee turnover from the start. Handling new employees with care is a sure way of making the job and life easier for everyone. First impressions can impact a customer’s decision for returning, the same way that impacts a new employee deciding to stay.

How did they do it?

Scott and Heather Fratangelo are the perfect example of first time restaurant owners who have achieved success through a well thought out plan.  In 2005, the couple’s Italian eatery opened in the Upper East Side of New York.  Within six months, the restaurant was a hit, a favorite dining choice for the affluent and a New York Times two star restaurant.  The couple knew what it would take to survive.  With Scott’s prior cooking experience from the Gramercy Tavern and Union Square Café, he would take charge of the kitchen.  Heather would divide her time between being a pastry chef, wine consultant and hostess.  The end result was saving the couple $100,000 in annual salaries.

The Fratangelos were like many new restaurant owners.  They had a vision of the restaurant space but little did they know of the various regulations which prevented their vision to come into reality.  So, the couple accepted to turn the 1,100 square foot space into a small 32-seat restaurant.

Successful Management

Labor Control

Spigolo is open for dinner seven days a week. A shift consists of two dishwashers, one prep cook, three cooks, one pastry assistant, two servers, one runner, and one bartender and in the winter one coat check-person.  Besides tips, each server receives a $20 per shift base pay.

Inventory Control

Spigolo goes through $4,000 worth of food per week with the goal of having almost nothing left by the end of Sunday.  The restaurant also goes through $1,500 worth of wine and $500 in liquor.  Inventory is kept to a minimum to avoid paying a bill all in one shot.  State Liquor Authority requires receipts to be paid in full at the end of every 28 day cycle with no exceptions.

Rules of Appearance

Employees purchase their own uniforms as way to take full responsibility for their appearance.  Scott has also implemented a $1 fine for every soiled napkin that is not placed in the laundry basket.

The Financial Breakdown

This is how Scott and Heather’s investment breakdown appeared:

Personal Savings of $160,000 were matched by a friend’s father who added another $160,000.  This provided a comfortable safety net for the couple.

Startup Costs:

• Security Deposit = $14,000
• Construction = $260,500
• Liquor License = $4,500 (2 years)
• Lawyers = $9,500
• Sidewalk Café Permit (2 years) = $3,500
• Architect = $3,500
• Tables, Chairs & Dishes = $8,000
• Start-up Food & Liquor = $8,000
• Equipment = $30,000
• Total Start-up Cost = $341,500

Monthly Expenses:

• Rent = $14,000 / month
• Staffing = $25,000 / month
• Insurance = $666 / month
• Food & Liquor = $25,800 / month
• Estimated Monthly Expense = $65,466

Calculating a Benchmark

The Fratangelos kept their business plan simple and focused on two main benchmarks: calculating the daily break-even point ($3,000) and the average check required for achieving it ($52).

For example, it required 215 plates of gnocchi all priced at $14 to achieve the daily break even.

Starting Out

Scott and Heather Fratangelo understood what it would take to make a profitable business.  They realized operating a restaurant especially in New York could potentially be a disaster.  To avoid failure, they broke down what they had to do.  Because of the size of the restaurant, they knew that they had to step into multiple roles and manage their time well.  By doing this, they could save $100,000 in annual salaries.  At the time of when the article was published, the couple estimated they were already earning $8,000 to $9,000 profit per month only after a year.  However, this was only possible since Scott and Heather were working in the business.  If the couple were to hire chefs and other additional staff, their profit margin would drastically slip.

Scott predicted that when 2007 came around, the couple’s total investment of $480,000 would be fully paid off.  That would be two years since the opening.  Since the average return on investment is within three years, the Fratangelos are on the right track.  There hasn’t been any update on whether Scott and Heather had paid off the investment last year.  However, with recent reviews by the New York Times and other restaurant review sites, that is a sign of success.

A new breed of grapes has made its debut in northwestern Japan where it has been a state-led project since 1994.  Slightly smaller than a ping pong ball, the Ruby Roman grapes have a tomato like color and fetch for about $26 per grape.  That is what one Japanese hotel paid for to serve its guests at the upscale hotel.  700 grams, 35 grapes and $910, Wow!

Score a Last Minute Table for a Price

Gabriel Erbst is co-founder of www.tablexchange.com.  Based out of New York, the company has caused a ruckus between several restaurants who are angered by people who are making reservations for the sole purpose of selling them to someone else.  Recently the company has offered their online services to Chicago and already many restaurateurs are wary of the site.  Miae Lim, co-owner of Mirai, Japonais and Brasserie Ruhlmann believes, “It make you feel like you have no control over your reservations and that there is some guy at home making all these reservations and just selling them.”  Erbst and his partners have installed safeguards to prevent multiple reservations of one restaurant.  For most, that’s not enough.  In the first week of August, there were dozens of reservations for hot restaurants L2O, Charlie Trotter’s, Frontera Grill, Graham Elliot and Mirai Sushi all being sold for $10 to $20.  Although the site practices are on the border of illegal scalping, the Chicago Department of Business Affairs and Licensing has approved it, calling it a service like any other service offered.  According to Erbst, the Chicago site has attracted more than a hundred registered users within 10 days of launching.  Would you pay for a table?

Fat Kids Pay More to Eat

Managers of the Oulton Hall Hotel in Leeds, Yorkshire has started weighing kids to determine how much their meal will cost.  Although the owners of the hotel say it will be voluntary, kids who are not weighed will be automatically charged 11.25 pounds, half the price of adults.  Overweight kids are charged more.  Although some view the tactics politically incorrect, general manager Sean Boyce believes it’s a way to help reduce the cost of dining out. If a child weighs five stone then the meal will be charged 5 pounds while children weighing 10 stone will be charged 10 pounds (one stone = 14 lbs.).

Coca-Cola Goes Hybrid

Coca-Cola Bottling Company announced it will purchase 142 made-in-Canada commercial hybrid delivery trucks for its North American operations. The heavy duty trucks will run on gasoline and electricity.  Twenty-two of the trucks will be used in Canada.  Fuel consumption will improve by 32% and reduce polluting emissions by 32%.  When traveling under speeds of 50km/hr, the 340 volt battery will kick in to power the hybrid vehicle.  This results in reduced exhaust emissions during slow traffic.

Baskin Robbins Launches Upscale Cafe

Café 31 is Baskin Robbins’s latest concept.  The ice cream chain revealed its 2000 square foot prototype in Foxborough, MA which offers upscale desserts such as fondues, cakes and other sweets all created by an in-house pastry chef.  Parent company, Dunkin’ Brands Inc. plans to open next year in New Jersey, New York, Chicago and Los Angeles.  Café 31 is described as a fast casual restaurant in the ice cream segment.  Menu items range from $3.95 to $5.95 including a shareable fondue dessert for $11.95.

No Pay Increase for Starbucks’ Executives

In an attempt to focus on Starbucks turnaround efforts, salary raises will not be awarded to vice presidents or senior management this year including CEO Howard Schultz.  However, store and regional level employees will still receive a 3.5% increase while other employees would receive 2%.  Last month, Starbucks reported their first quarterly loss due to restructuring.  The coffee chain is closing a total of 600 stores and has already cut 1,000 non-store jobs.

Wal-mart’s Latest Retail Concept: Marketside

Wal-mart’s latest venture is Marketside, a one-stop shopping solution for bargain priced meals and fresh grocery items.  The first four Marketside stores will open in Mesa, Arizona with each covering 15,000 square feet.  Wal-mart’s total revenue is expected to top $400 billion this year.  With the addition of Marketside, it should be interesting.  Check out their site, www.marketside.com

A Knife Block Provides More

Forget about those knife blocks and forget about how they will look in the corner of your kitchen.  Do you really want to spend hundreds or even thousand’s of dollars on some knives?  Many manufacturers trap consumers in purchasing a knife block calling it the essential.  You will soon realize that most of the time you only use two or three knives. For the everyday home cook, a chef’s knife, serrated knife and paring knife are the basics for cooking.

1. A Chef’s knife

The chef’s knife is really the main knife for all cooks.  Best for chopping vegetables, butchering meat and mincing herbs, the chef’s knife handles over 90% of the cutting required to prepare a meal.  An 8-to-10-inch chef’s knife is recommended.

What do I Like? Personally, I enjoy using the 8-inch chef knife for its weight and ability to maneuver quickly making the cutting easy and smooth.

2. A Serrated Knife

The serrated knife is one of the most efficient ways of slicing.  Normally, we think of slicing through bread, but really its one of the best ways of slicing through tomatoes, citrus fruits, quiches and pies.  An 8-to-10-inch serrated knife is recommended.

What do I Like? Although some people prefer using an 8-inch bread knife, I like going with the extra 2-inches. I find shorter bread knifes have a tendency to catch the knife tip on larger bread loaves.  This can cause an uneven and messy cut.

3. A Paring Knife

The paring knife is best for more delicate work that requires precision.  It is best used for peeling and coring apples and tomatoes, deveining shrimp and cutting citrus segments.  The fine blade also allows clean slicing of soft fruits (i.e. strawberries, plums, blueberries) without damaging the flesh.  A 3 ½ -to-5-inch paring knife is recommended.

What do I Like? I prefer a 3 ½ inch paring knife.  However, a paring knife is more based on preference since the weight and balance are not as important. The main thing you should look for is a comfortable grip with a sharp blade that is slightly flexible in order to handle tight areas.

What else do I need to know?

As for any knife whether you spend $25 or $300 a knife, you must keep them sharp.  A dull knife is more dangerous than a sharp one.  A knife can easily lose its sharpness by making contact with food or a cutting board.  By using sharpening steel, knives can be quickly restored.  Keep in mind a sharpening steel does not necessarily sharpen a dull knife, but instead it realigns the cutting edge.  At some point, a knife should be sharpened by a sharpening stone or electric sharpener.  If you are not too familiar with using either of these devices, then the best way is to leave it to the pros at a kitchen store.

Two key tips to remember are:

1. Avoid using glass or acrylic cutting boards. Wood and plastic boards are the best and will avoid dulling or damaging the knife.
2. Do not place your knives in the dishwasher.  The detergent can dull the knife and rust can form depending on the type of metal the knife is made out of.  Always wash knives by hand and dry immediately.

Brands that are worth checking out are knives by KitchenAid.  They are not part of the elite group of chef’s choice of knives, but they do the job.  If you are really passionate about cooking and don’t mind to spend the extra dollars Wüsthof Classic is my brand of choice for its stability, weight and sharpness.

Selecting the right knife can be challenging, but whether it is for home or commercial use, choosing the proper knives are essential.  Remember, three is all you need.

Photo credit: instapp

The Green Movement

Large companies are realizing by increasing their green efforts they can make a difference. McDonald’s is a prime example who has made a commitment to operate a more eco-friendly business. Recently, the chain introduced a new fryer that uses 40 percent less cooking oil and 6 percent less energy than their current high efficiency fryers. Like McDonalds, Harrah’s Entertainment, the world’s largest provider of branded casino entertainment has seen first hand, small changes can significantly impact the environment. Ever since switching to reusable, washable cups for its 16,000 employees, the company buys 1.1 million fewer disposable cups a year. The company also recycles 50,000 gallons of cooking oil per year which is transported to a nearby pig farm.

Other large chains that have recently hit the news for its green movement effort is Dunkin’ Donuts. In September, the donut chain will open its first LEED (Leadership in Energy and Environmental Design) certified unit in Florida which will incorporate energy-efficient lighting, low flush toilets, the use of well water and insulated concrete foam walls to reduce air-conditioning use by 40 percent.

Setting the Standard

Jose Duarte is one restauranteur that has set the bar high for his eco-friendly restaurant. Chef and owner of Italian restaurant Taranta in Boston, Duarte is truly passionate about changing for the better that he blogs about his restaurant’s progress in becoming green. Duarte is no amateur when we talk about eco-minded practices. Taranta is already equipped with energy efficient lighting, water-conserving spray heads, tank-less water heaters and even delivery vehicles fueled by cooking oil. His kitchen has also implemented an aggressive recycling and food waste composting program that has reduced the restaurant’s garbage bill by 40 percent. Even the restaurant’s menu aims to encompass environmental practices by purchasing more organic local food products and by offering an organic wine list as well as organic espresso.

Duarte and his team are serious about what they do and practice. Here are some highlights from his composting and recycling program:

• Volume composted = 127,400 lbs per year
• Volume of recycled cardboard = 3.12 Tons per year
• Volume of co-mingled (mainly glass) recycling = 34,320 lbs per year

• Metric Tons CO2 Equivalent Saved = 66.10
• Gallons of Gasoline Saved = 6,336

Emerging Concepts

Taranta has perhaps set the bar for restaurants going green. The fact that several restaurants are slowly introducing eco-friendly practices is a positive sign. One of the latest restaurants that have integrated an eco-friendly culture is Epic Burger, a premium burger concept in Chicago. This burger joint is more than about serving 100% organic beef burgers. Also regarded as a more “mindful burger”, Epic Burger uses only biodegradable cups and utensils, petroleum free packaging, energy efficient equipment and lighting and products that are sourced from areas requiring the lowest possible mileage. The result is a fresher and tastier burger in a clean environmentally friendly atmosphere.

Be Green is Smart Business

We can all learn a thing or two from Jose Duarte. Every small step can make a difference. Take initiative to change. The savings are significant. Adopting a green attitude is having a smart attitude.

Here is a video of Jose’s Veggie Oil Truck:

http://www.youtube.com/watch?v=O6dqKz0fmdM

The Best Western

Because it was only a 2 ½ hour drive north to Owen Sound, we left on the same day of the wedding and opted not to spend another $170 per night. Considering, a town of only 22,000 people, I was surprised about the cost of staying there. Even though the bride and groom had arranged for a room block discount, the savings were insignificant.

The hotel was just like any other Best Western that you would expect – friendly service and a comfortable atmosphere. We arrived at about 11:30AM which gave us plenty of time before the ceremony at 1:00PM. Unfortunately, our room wasn’t ready and I never thought of requesting an early check-in. Luckily we were able to stay with some friends who checked in earlier. Forty-five minutes had passed and we finally checked into our room. Perfect timing, we changed and headed to the ceremony.

Big Change, Big Expectations

By far this was the shortest wedding ceremony we have ever attended. Ten minutes and it was done. Dinner was four hours away and now we had plenty of time to kill. I knew what I wanted to do – Eat! So, we headed back to the hotel’s restaurant. Bishop’s Landing Restaurant had undergone a major transformation. With the recent takeover by Genesis Hospitality, the restaurant was changed from a fine dining to more casual. The changes have been positive and the locals and corporate guests have enjoyed its improvements. This was enough for me to try it out.

The menu was satisfactory composing of the usual appetizers; calamari, breaded shrimp, nachos, chicken strips, green salad and a daily soup. The entrees composed of pasta, pizza, fish and steak. The menu was exactly what you would expect from a Best Western Hotel or any other three-star hotel. The restaurant was nearly empty with only one table of four including a baby. Considering it was 1:45 in the afternoon we disregarded any negative impressions. Bottom line, we wanted to eat.

Where is the Food?

Scanning quickly through the menu, we decided to order a calamari and breaded shrimp. Even though we were starving and dinner was four hours away, we wanted to save room for the big night. We overheard the other table had placed an order of garlic cheese bread. Fifteen minutes passed and the table of four hadn’t received their cheese bread nor did we receive our appetizers. The food wasn’t the only thing missing, the waiter was no where to be seen. Where could she be? I started to imagine all the possibilities. Could she be making the bread? Sprinkling the cheese on the bread? Rubbing the garlic on the bread? How about dusting our calamari? The possibilities were endless.

5 Minutes Later…

The waiter suddenly appeared bringing our food. Thank goodness, we could finally eat. To my surprise, the food was well presented and garnished. The calamari was in a light crispy batter that was accompanied with a Thai chili dipping sauce while the shrimp was nicely breaded and perfectly cooked. The outside was crunchy but not overcooked like many other breaded shrimp I have eaten. We were nearly done but looking over to the next table, there was still no cheese bread. My mind began to wonder again, listing the possibilities. Could the kitchen be out of bread? Were they running down the street to buy more bread? No explanation was given by the waiter, only an apology.

30 Minutes…

Thirty minutes had passed and still no cheese bread. We were surprised the guests were waiting so patiently without a fuss. Perhaps, they remained all cheery after downing two rye & cokes each and now splitting a beer. There wasn’t even a sound from their baby who was pre-occupied with the restaurant setting. We cleaned off our plates and thought of ordering more but we were not willing to wait again. Our attention immediately shifted to the table next to us. Five minutes later and 35 minutes in total, the cheese bread arrived. I couldn’t believe the time it took, but lucky for the server and the restaurant, the guests were willing to wait. I hope it was worth it.

Room Service

Dinner was at 5PM and even though I had plenty to eat, it wasn’t enough. We returned to the hotel at 9:30PM and without any hesitation I ordered room service, an 8oz. Angus Striploin with vegetables, French fries with gravy and cream of asparagus soup. Maybe if we ordered room service earlier, the food would have been faster. My meal arrived within 12 minutes and it definitely hit the spot. The steak was perfectly cooked medium rare, but lacked seasoning. The fries were well seasoned and the gravy was just right. However, the soup was bland and the asparagus bits were stringy. Overall, the meal satisfied my hunger.

Change and Improve

New changes require constant improvements. Bishop’s Landing Restaurant certainly hasn’t been perfected. If Bishop’s Landing Restaurant is a destination hot spot, then it is imperative for them to do better. In a town of only 22,000, it would be a shame not to see the restaurant step up its game. With very limited choices of stay, the Best Western will perhaps continue be the best in the area. Hopefully they realize how much better it can be.

How can I Compete?

The other day a friend of mine shared his plans of opening a Japanese restaurant. He asked me for my advice on how to turn his concept into a profitable business venture.  Before getting into any full details, I asked him if he understood the market. I wanted to know was he ready to compete under tough conditions.  He understood the market was saturated with Japanese restaurants. So, I needed to find out how he was planning to differentiate from the competition.  His vision was to go big meaning big space, big menu, and fresh fish all at an affordable price.  Immediately, I had to stop him and tell him what he didn’t want to hear.  If he did exactly what he mentioned there was a great chance he would fail.  If he wanted to succeed, he had to offer something better or something different or do a combination of the two.  We chatted more and drew up a simple plan.

Differentiate from the Competition

In order to compete in a saturated market, you need to stand out from the rest.  The most common method is offering better service and better food.  Sometimes, service and food is not enough and you need to do more.  Here are seven ways of setting yourself apart.

1. Improved Service – focus on providing the most consistent and highest standard of service.  Visit the competition and take note of common service problems.  Avoid repeating these same mistakes by training your staff.  Do you have enough staff? What are your time standards for greeting a guest at the door, seating a guest or performing quality checks?
2. Higher Quality Food – if the food is good, people will come.  Focus on using fresh ingredients and keep frozen and canned foods to a minimal.  Does your menu call for premium ingredients? Will products be sourced from local farms? Organic?
3. Menu Variety – if your competition offers similar menu items, then adjust accordingly.  Offer variety, but keep it simple and do what you do best.  Avoid complex menus.   How would you describe your menu? Is there a selection of meat, seafood and vegetables? Do you offer vegetarian options?
4. Atmosphere – if you have the budget, hire a professional interior designer who has a reputation and expertise in restaurant design.  An appealing restaurant can instantly draw customers.  How can your space be different among the rest? Will it be upscale casual? Sleek and modern?
5. Star Quality Chef – a renowned chef has the ability to attract customers.  Landing an award winning chef may be the key to surviving in a highly competitive area.  A star quality chef will understand menu development, menu costing and food quality.  How many years of experience does your chef bring? What are his/her credentials? Is your chef’s name marketable?
6. Focused Offering – specializing in a particular item can build loyal customers and attract new ones.  Do you offer something special that one else has? The largest wine cellar? Premium Japanese sakes? Best lobster roll sandwich?
7. Marketing Gimmicks – sometimes a restaurant will implement a marketing strategy to create hype or exclusivity among guests who dine at their restaurant.  The goal is create buzz, to be the talk of the town.  For example, a Japanese restaurant in Toronto offers homemade soba noodles and claims to employ the only master soba maker in the city.  The restaurant only offers his creations on Sundays between certain hours.  Another restaurant in New York offers only 20 servings of homemade tofu per day to customers willing to pay the extraordinary price.

Doing business in a saturated market is risky, but it doesn’t mean it’s impossible.  Before you decide to jump into a location, ensure you understand the market surroundings.  Restaurants are among the toughest businesses to operate.  Avoiding an area with high competition is one of the best steps of surviving.  Draw up a plan and review the steps you can do to set yourself apart.