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Everyone’s Favorite Frozen Drinks

by Deng Bliven on

There is something about a sweet, tropical drink that really captures the essence of a vacation.  Sure, you might be introduced to one of these magically sweet—and often surprisingly strong—École du Bar de Montréal concoctions while on vacation on some tropical island, but try having one in your home town.  Perhaps after a rough week at work; just have a single one of these libations and you might just be whisked away to an island paradise, if even for just a moment.

Sometimes a moment is all you need.

The DAIQUIRI

The traditional daiquiri is a lime-flavored cocktail shaken and strained into a glass. Of course, this has been modified somewhat since the daiquiri is now commonly blended (and often ordered as strawberry).  The classic daiquiri recipe is a simple mix of light rum, sugar, and lime juice, though you could use a homemade sweet and sour mix if you prefer.  Fresh ingredients are always best so even if you do prefer it blended, ask the bartender to skip the pre-mix.

The MAGARITA

Different from the daiquiri by only one degree, the margarita is another classic cocktail that every bartender should know how to make.  The difference?  Instead of rum, the margarita uses tequila.  The best margarita—much like the daiquiri—will mix fresh lime juice with sugar, but in this case you could opt for a slightly aged tequila. This will give the drink a little more earthy complexity.   Consider a reposado (aged at least 6 months) as the Anejo tequilas (aged 12 months) are best for sipping, like a good scotch.

The PINA COLADA

Things don’t get more tropical than the unmistakably coconut-pineapple Pina Colada.  Indeed, it is made with rum, pineapple juice, and coconut milk (and make sure they are fresh or at least natural, not a syrupy frozen mix) but some recipes use different types of rum, too.

The LAVA FLOW

If you like pina coladas and strawberry daiquiries you might want to give this a try. After all, this is just a pina colada with blended strawberries first added at the bottome of the glass (it makes a streak of bright red, like lava).

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Restaurants

How to pick the very best Eco-Friendly Restaurant

by Deng Bliven on

You need to go “Eco-friendly” in each and every possible way, right? Then make sure that when eating out you select a cafe or restaurant that’s eco-friendly. Restaurants try to be LEED-certified one of the most eco-friendly companies, but it’s frequently hard to allow them to do. The Eco-friendly Restaurants Association features its own standards for restaurants to follow that approve them for eco-friendly operations. Though it’s not an important initiative, many restaurants decide to pursue it to draw in customers with eco-friendly minds. Listed here are the factors that comprise a eco-friendly restaurant based on the GRA.

Efficiency and conservation water

The GRA claims the average restaurant may use 300,000 gallons water each year. Its first goal would be to promote water conservation and efficiency. Landscaping, restrooms, and kitchens are examined to calculate consumption and efficiency including water catchment and reuse, low-flow rate of sinks and toilets, and EnergyStar efficient automatic washers.

Proper waste management

Additionally towards the huge water use of the typical restaurant, additionally, it produces 150,000 pounds of garbage every year. Eco-friendly restaurants should try to reduce waste output, increase multiple-use products, recycle, and compost anything remaining. The best eco-friendly restaurant is really a zero-waste facility. This can be done from various perspectives through other conservation and reuse efforts from the restaurant.

Furnish with nature

Probably the most telling indications of an eco conscious restaurant is its furnishings and décor. A really eco-friendly restaurant is built of natural and recycled materials, after which furnished with reused or salvaged accessories. Attractive furniture may be easily produced from bamboo or recycled wood, also it adds a distinctive element towards the establishment.

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Restaurants

Personal Time Management within the Restaurant Industry

by Deng Bliven on

After I was thinking about being a restaurant owner/manager of my first restaurant, The trainer told us I possibly could be prepared to work a 70 hour week. At that time I had been being employed as a GM for any restaurant and averaging 55 to 60 hrs each week. Being youthful and single, I recognized these hrs included in the package. Soon after I opened up district, I had been married and significant existence style changes would need to be produced. Then i needed to think about it when I needed to boost a household, time would now need to be divided.

Out of the box frequently the situation, after we make something important, we are able to normally make it. I understood only one method to work on managing a restaurant, which was taking me lengthy hrs. Therefore, I hired a period Management consultant who had been presently dealing with H . P . middle and upper management personnel.

Here are the practices and a few tips he trained me that does not only led to my getting time to boost a household but helped me a far more efficient manager of my restaurant business:

1.) Most significantly of, I learned to operate district through operational systems. Systems created for a regular and repetitious performance of job procedures. Rather of getting to personally direct every facet of the operation, Now i had systems that ran district. I ran the systems and also the systems ran employees. Clearly defined and proven operational systems would be the key component to effective restaurant franchises. Launch restaurants with no franchise type systems will pre-determine a 70 hour week for that GM or owner manager.

2.) Could it be important or simply urgent? How frequently per day may be the GM interrupted to reply to a mobile phone call that may be easily came back in a designated time set through the GM? The number of occasions will a salesperson visit introducing their and themselves product, once they could be easily told to impress demand a scheduled appointment? What might be urgent to a person doesn’t always allow it to be important. Also, it may be important although not urgent, and could be handled later in the GM’s time discretion. Therefore, the option of the GM’s time ought to be in line with the decision that it’s both urgent and important.

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