Composition with common food allergens including egg, milk, soya, peanuts, hazelnut, fish, seafood and wheat flour
For many years anyone involved in the hospitality industry has been aware of food allergens, the most notable probably being nuts. But in recent years we have had to acknowledge and publish information about fourteen of the most common allergens. Staff are meant to be fully aware of these allergens and answer questions concerning them and menus need to state any ingredients that may be included in the list.
Just for reference here are the fourteen ingredients that every caterer should now be aware of;
Food safety allergy icons set. 14 food ingredients that must be declared as allergens in the EU. EPS 10 vector. Useful for restaurants and meals.
celery / celeriac which includes celery stem, leaves, seeds and root
cereals containing gluten. The most common being wheat flour but also includes any products containing gluten such as couscous, pastry, sauces and soups
crustaceans – crabs, lobster, prawns and products such as shrimp paste used in Thai cooking
eggs, so be careful with cakes and pastries and anything that may have been egg-washed
fish, which is fairly obvious but also consider stock cubes and Worcestershire sauce
lupin, often used in flour and can be found in pasta
milk and products containing lactose which might include some dried powdered soups and sauces
molluscs – mussels, squid, snails and oyster sauce
mustard, liquid mustard and mustard seeds often found in marinades and particularly curries
nuts – cashews, almond and hazelnuts that grow on trees but does not include peanut
peanuts or groundnut and its derivatives
sesame often found in bread or on burger buns and used extensively in Chinese cookery
soya often found in bean curd and used as a meat substitute and used extensively in Chinese cuisine
sulphur dioxide (sulphates) found in dried foods like raisins but also in mushrooms and used in the wine and beer industry
In the UK it has been law since 2014 to publish information concerning allergy causing ingredients on menus but since the pandemic I have noticed that establishments are using “allergens” as an excuse not to prepare fresh food. Unfortunately, have we now reached a stage where the fear of producing food that may contain an allergen has got in the way of creativity? Let me explain.
There is absolutely no doubt that someone suffering from a food allergy is in danger of serious illness or even death. There was a famous case in the UK that involved a young girl who died after eating a pre-prepared sandwich bought from a popular high street chain. It was a case that certainly highlighted the need for better labelling and much more awareness amongst food handlers of the dangers of allergies.
As a chef and restaurateur I have had many customers who have asked if a certain dish may contain nuts or gluten and I have always been able to advise them accordingly because virtually everything from my kitchen has been made in the kitchen and I know exactly what is in each dish. I have also been able to accommodate special requests and make sauces that are free of whatever ingredient the customer is allergic to.
But recently I have been working for a large organisation here in the UK that is not producing anything in the kitchen. Apparently they used to produce daily specials but a directive came down from head office prohibiting this practice. During a recent small function I wanted to toss some new potatoes with butter and was told I could not because butter is dairy and not vegan! We actually make coleslaw using vegan mayonnaise because there is no egg – a disgusting product full of chemicals.
Looking further afield I have noticed that all food establishments are displaying allergy information on their menus as they should be but, also, that there is a lack of creativity coming from the kitchen. It would be a shame if we lost the individualism of kitchens because of the fear of serving someone something they were allergic to.
As much as I sympathise with anyone who has a food allergy I do firmly believe that it is the responsibility of that person to inform the establishment that they are eating in and then make an informed decision about whether or not to stay and what is suitable for them from the menu.
filipino pork adobo in bowl with bay leaves close up
Filipino cuisine is not only delicious, but it also has a rich cultural past. Adobo is a Filipino dish that has become a global sensation since it was first introduced in the 1950s. The Spanish word for marinade or pickle is “adobar,” which is how the term “adobo” got its start. Cooked or steeped in vinegar are the most common preparation methods. Numerous scholars, on the other hand, believe that the assertions made in favor of Adobo do not originate with the Spaniards.
They said that this was the case even before the Spanish came to conquer our nation, the Philippines. There is a dish in the Philippines that Filipinos call “Adobo,” although it is not named that. Spanish adobo, according to Doreen Fernandez, is really a pickling sauce, not a meal. Filipino adobo is a vinegar-based pickled or grilled meal. She said that “Adobo” is a traditional Philippine dish from her homeland. According to the Italian explorer Antonio Pigafetta’s book “The First Voyage Around the World from 1519 to 1522,” when his ship arrived on the island of Luzon, the Filipinos served a salty meat dish as one of their first meals.
They also loved to cook and eat food soaked in vinegar, according to “Antonio.” Since Pigafetta was ignorant of this technique, he dubbed it “Adobo,” after the cooking process known as “adobar” or “marination” in their own country. According to Raymon Sokolov, “Adobo is really a local Filipino creation. For lack of a better name, the Spaniards called it after another Spaniard who cooked in a similar fashion. Adobo, according to the Spaniards, is an example of “Lexical Imperialism” in Spanish cuisine.
According to what I heard from my grandma, when you use vinegar to cook adobo, the germs won’t destroy the meat because of the acid component, and the meat will stay fresh longer. As a result, adobo is more of a meat preservation technique than a meal. However, did you know that there are many variations of adobo across the Philippines, each based on the ingredients that are readily available? But the only thing that makes adobo and adobo the same is that both use vinegar as a component.
Chicken thighs in sauce Adobo. National filipino dish
We have a wide variety of adobos in our nation. Though traditionally made with beef, it may also be made with chicken, fish, or even seafood if you like. Sometimes they add other items, such as eggs, tofu, and potatoes, which is what my mother always did. The peanuts on some of the adobo that I’ve previously tried are a nice touch. When they served their adobo in Pampanga without soy sauce, they dubbed it “Adobo Blanca,” since there was so much sugar cane in the region.
The yellow ginger they use as an ingredient is called “Adobo Dilaw” due to its yellowish hue, which I have also tasted in Batangas. We attempted to make adobo with coconut milk in our region of Bicol, which is renowned for its coconut milk, and it’s named “Adobo Gata.” Because soy sauce originated in China, we use it in adobo because of the Chinese influence on our cuisine.
“There are numerous kinds of adobo,” says DTI secretary Ramon Lopez. So that no one else may claim ownership of the Filipino-style dish, we need to promote a fundamental traditional recipe that we can export to other countries. This is all up to you.
There are so many distinct kinds of adobos, it’s little wonder they’re called after the Spaniards. Regardless of its origins, this meal is very tasty, and you should try it at least once.
I want to give credits to Ma’am Kara David, a Filipino journalist who also happens to be a culinary arts graduate. Her video taught me a lot. If she continues doing this, I hope she’ll spread the word about our local cuisine to not just Filipinos but to people all over the globe.
I have a confession to make: I’m a Disney fan. Well, this is a little bit different than most people who love the House of Mouse. I’m a fan of Disney’s foods, not so much as their movies. The movies make me cry too much and it’s embarrassing. Food, on the other hand? Always leaves a smile on my face.
Like many foodies, I have a certain yearning to learn official recipes from major food hotspots. This includes the most magical places on Earth—all of Disney’s parks. So, when I found out Delish had an OFFICIAL Disney Cookbook collaboration with the park’s experts, I was all about it. Here’s the scoop from someone who bought it…
First things first, the cookbook does not contain *all* the recipes.
I think this is the pretty obvious take that we all should be aware of. If they did, I’m pretty sure that I’d never stop eating food from Epcot’s Morocco portion and that I’d gain 600 pounds. (I still remember how good the food tastes from that time.)
However, the magazine-book is still pretty hefty and above average. More importantly, it gives you the inside scoop on the big recipes that gained a cult following, including:
Dole Whip*
The Grey Stuff
Totchos
The Kitchen Sink Sundae
*They call it the Pineapple Whip. But heck, we all know it’s Dole Whip.
Are the recipes authentic?
So, here’s the weird thing I noticed. There are several recipes that appear both in here and in the Unofficial Disney Cookbook. Ronto Roast, in particular, got me. I noticed that the Delish and the Unofficial Disney Cookbook have two different recipes—and that the Delish x Disney collab definitely looked more like the real thing.
I can’t 100 percent tell if the Delish Loves Disney recipes are the real thing, In most cases, they are probably recipes that are “home” versions of the mass-produced treats that you see in Disney parks. But hey, that’s not always a bad thing. This looks like it’s about as close as you can get to the real thing.
Photos? You betcha!
Oh em gee, I need to be real. A large portion of the reason why I bought this was the photos. Holy cannoli, and a bag of frijoles, are the photos beautiful! I know that this was printed on higher-quality stock than a typical magazine, but when I leafed through the interior of the magazine, I was amazed.
Honestly, Delish always makes a point of quality food photography. However, they outdid themselves here. The presentation is amazing, backed up with Disney-riffic goodness, and it’s all in glowing, full-scale color.
How do the recipes taste?
I tried the pasta recipe from Mama Melrose’s Ristorante Italiano, a hotspot for “Italian” dining in one of the Disney parks. Honestly, it was pretty good. For the effort you put in, it’s safe to say that you will get a pretty decent outcome. It’s just important to stick to the recipes.
Thankfully, they give cool pointers guided by the hands of Mickey himself. So, you can cook like a real chef from the world of Disney. Best of all? You don’t even have to have a rat ontop of you controlling your movements to do it.
Here’s my verdict…
As far as Disney cookbooks go, there are a lot to choose from. This is one of the best of the best, not to mention one of the only ones that actually has input from experts that helped make these dishes. If you want to eat like a mouse, then this is one cookbook you *need* to snag.
Girl in restaurant ordering food on her smartphone, blurred table with food in background
You may think me a dinosaur in terms of technology but let me tell you for someone who is on the wrong side of 50 and who grew up as home computers were just starting to find a market, I am not completely ignorant of the pace of technology, but sometimes “Old School” rocks! Back in the late ‘90’s I worked for a large brewery company in the UK and had to learn their EPOS (Electronic Point Of Sale) system for the bar and ordering food through to the kitchen.
It was a fairly advanced system that also managed our stock control and gave us daily reports and management figures. Since that time I have been abroad, running my own small restaurants with à manual system, until recently.
We all know that Covid has had a devastating effect on the hospitality industry and we have had to put in place stringent measures to protect our staff and customers. The use of QR codes that link to online menus, disposable menus and a general lack of being able to touch anything that might be used by someone else.
But, for me, the worst possible advance is allowing customers to use an app, either on their phone or on a tablet supplied by the establishment, to order their own meal. It has been my recent misfortune to work for a large branded hotel chain that has such a system – I will attempt to explain the system and what happens when it crashes!
Young couple with menu on tablet PC screen in restaurant
In the kitchen we have two screens, one a computer monitor at the pass and a large TV screen on the wall at the back of the kitchen, both are linked to the ordering system. The idea is pretty straightforward in that the customer has a menu on their phone or tablet and can input their choice of meal, starter and main course and, later, dessert, along with their table number and room number.
The order appears on the screen in the kitchen and we get to work. The order should show the starters in bold and the main course in a different colour so that we can differentiate and not serve all the food at the same time.
The exception to that is room service or if the customer has got it wrong! Once the starters are ready we use the touch-screen to expedite the order which will then appear on the expeditor screen for the waiting staff and all is good. The main course section goes into a holding area so we can no longer see it until it is called “away” by the front of house using their terminal and the chefs keep working with the orders on screen, which can sometimes fill two pages at least.
Once the starters are cleared the main courses are “released” from the expeditor screen and magically appear on the kitchen screen looking like a new order at the end of the list of current orders without showing the starters that have been sent. And here is where the trouble starts and the reason you cannot beat paper and proper communication with your front of house staff. Picture the scene – new chef in the kitchen trying hard to impress, sees orders coming in, looks ahead to prepare main courses and waits for the main to be called “away”.
In the meantime other orders for the same main arrive, so the new chef doubles up not realising that the “new” order is actually just the mains following the starters being cleared. There is no way of knowing if that table has already had anything to eat, unless you are able to remember about a hundred table numbers.
Person scanning contactless menu QR code with smartphone as new normal. Code edited and not valid.
Any chef who has been around will know that “back in the day” the head waiter would appear with an order screaming “check-on!” The order was frequently illegible but at least chef got the opportunity to scream back! Starters were prepared and sent and crossed off the check, the main courses were got ready to cook. And you never received a dessert order until the table had been cleared.
Now, as a customer, you have no interaction with a member of staff before placing your food order and eventually, hopefully, someone will arrive with the food you ordered. If you are very lucky they might even clear your first course and remember to activate the app to release your second course with the kitchen. However, if you are not entirely familiar with the system there is the possibility, just, that you might input the order incorrectly and all your food will arrive at the same time! The system is not foolproof and I have actually seen desserts ordered ahead of mains and arrive at the table before anything else!
We all know that “national eating out time” exists whereby everyone wants à table at the same time. With properly trained waiting staff it is possible to stagger the orders hitting the poor chef brigade but not when the customer is suddenly in charge. Orders can literally flow into the kitchen with little time for the kitchen to react. Ah the chaos!! Even the best prepared kitchen occasionally runs out of stock of certain items and needs to communicate with the servers as that item starts to run low.
Not possible with a table ordering app. Although it is possible to mark something out of stock it is almost impossible to gauge it so that you sell all of that one item for fear of overselling and having to go back to the anonymous customer to tell them and for them to have to cancel their entire order and start again.
And then the system crashes!! The developers will tell you it doesn’t happen: believe me, it does. When you have a young waiting team and a young chef at the pass who know no different, it is time for the old timer to step in. We recently had a service where the system crashed halfway through it and then to see the blank expressions staring at an equally blank screen would have been priceless had it not been so serious.
After some scrabbling around for pens and paper the team were launched back into the fray to talk to customers, take orders and bring them to the kitchen where they were arranged in line and orders barked across the stove. It was quite invigorating to hear the proper sounds of a busy kitchen and, I have to admit, it ran much smoother than with a silent screen in the corner. There was an opportunity to ask questions and get an understanding of the order if there was anything different requested.
Waiting staff are rapidly becoming unskilled plate carriers and they are worth so much more than that. Customers are the most important part of our business and come out to be looked after. Do not let them loose with the ordering of their own meals. Please, please, please bring back human interaction!!!!
There was a newcomer on the pizza scene in 2015. Pizza Pieology at the restaurant and its spectacular ascent in the pizza sector of the fast food business are presented by Business Insider. According to Business Insider, the pathology spread so swiftly that it put other pizza restaurants on the verge of going out of business. Biology has not expanded its operation to the entire United States, and we haven’t heard from them in a long time. So we looked into the chain’s history and present operations to see what had happened to it and how it was doing now.
A Basic Introduction to Pieology
Carl Chang, Pieology’s founder and CEO, is the company’s dream. He had a vision to create a fast and laid-back pizza chain that would set itself apart from the competition. He wants his visitors to feel cheerful and at ease in their surroundings. As a result, he co-founded the pizza business with his partner and sprayed his wife’s inspirational slogans on the walls.
The first restaurant opened in 2011 and has since grown to 55 franchised locations. They’ve set a target of 110 locations by 2017 and more than 500 open and functioning eateries by 2020.
The pies were baked in three minutes in a stone oven, with a starting price of $ 7.95. Customers may choose between gluten-free, whole wheat, or white pizza dough, as well as sauces and toppings.
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The Pieology team uses social media to encourage consumers to snap images of their favorite pies and share them. Pieology remained committed to its objective of becoming America’s top pizza restaurant, and as part of its business plan, it provided franchise options. assisting in the achievement of stated objectives
They started looking for a location for the first restaurant in Santa Margarita Ranch, California. MOD Pizza and Blaze Pizza were among the competitors. There were 35 shops in eight states in 2014. In 2015, the bulk of pieology locations were in Southern California, but the company had expanded to one location in Mexico and had 140 chain restaurants in 23 states by the end of the year. The first Pieology restaurants debuted in Guam, an American territory, and Aina Haina, Hawaii, in 2016.
What Makes Biotechnology Different?
Mr. Chang has set up the Pieology restaurants to manufacture 150 made-to-order pizzas in an hour, which isn’t quite as fast as the competition, which averages 175 pizzas per hour on a busy day.
The ingredients are what make Pieology pizza stand out. It’s not just about picking the style of crust you want; it’s also about the house value, which provides the dough a distinct flavor as a basis. Then choose from red, olive oil, buffalo, pesto, Alfredo tri-cheese, herb butter, or barbeque sauces.
Traditional mozzarella, parmesan, feta, ricotta, gorgonzola, and even a vegan mozzarella voice are among the cheeses used. Chang is a genuine cheese expert, knowing how to select the greatest flavor and texture. Pieology shreds all of its cheeses internally to obtain perfect breadth and length. Then there’s the topping of tomatoes and herbs, which hasn’t been planned. They’ve strived for individuality in all they’ve done, and pairing has largely succeeded.
Make the Experience Unique
Chang’s goal was to ensure that each pizza was offered at a price of $ 8 or less and was precisely personalized with an unlimited number of toppings.
It takes a lot of time and effort to develop their unique components. They’ve already put their customized supply of basic components, like as flour and toppings, to the test. It’s not just a bespoke pizza shop; it’s a pizzeria where customers are encouraged to let their imaginations run wild and become creative with their pizza orders. Another fantastic feature of Pelology is that if a consumer is dissatisfied with their pizza, they can request a replacement at no cost. They invest a lot of time and work into greeting all clients and establishing a family atmosphere in which everyone feels at ease. One component of this job is to hire people who are enthusiastic about what they do aspire to be a member of the squad Chang wants to make sure that all workplaces strike a healthy balance between preserving a family atmosphere and encouraging employees to strive for excellence. This aim may be difficult to attain in some locations, but it corresponds to the overall impression that consumers experience when they visit the premises. As a result, it’s critical that everyone in the team be on the same page.
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Destiny
Psychology was thriving, and the results were positive. It was time to have a look at some of their major rivals. Project Pie was the first one they came upon. They discovered the restaurant chain at the end of 2016, which was nestled amid the massive pizza chain that was spreading like wildfire. In 2018, Pieology officials made the decision to build a store in Polanco, Mexico City, as well as a location in Spain. When you visit the Pieology website, you’ll discover that you can buy your pizzas online, giving you plenty of time to explore the various varieties of dough, sauces, and toppings available. It’s more than just opening your own pizzeria since they provide so much support.
There are so many toppings and intriguing flavors that it’s almost like a buffet where you can build your own pizza. Pizza is not only cooked to your requirements, but it is also stylish and distinctive. These pies are baked by trained artisans who take their occupations extremely seriously. Another element that distinguishes them from the competition is this. Why settle for a mediocre pizza when you can have one that is nearly flawless?
Is This Still the Channel With the Fastest Growth?
Pieology was rated the greatest pizza establishment in America and the fastest growing chain, but have they met their objectives and will they continue to develop at such a rapid pace? We wanted to learn more about Pieology’s development in recent years. So we went to Bloomberg.com to see what they had to say about it.
New Pieology Investors
Panda Express has made a significant investment in the Pieology restaurant chain, according to our research. Panda Express, a Chinese restaurant business, has purchased a minority investment in Pieology Pizzeria, a fast-growing pizza brand. The corporation has purchased a tiny part in the pizzerias, which are helping to boost the company’s budget. Early in 2016, the investment was made. Kevin Durant also bought a piece in Pieology in 2017, although he didn’t say how much he invested.
Changes in Management and Continuous Expansion
We also recently discovered that Gregg Imamoto has been promoted to CEO. The pizzeria company has also included new menu items, such as plant-based protein that may be used as a meat alternative for folks who don’t consume animal products. This demonstrates how Pieology is always adapting and evolving in order to satisfy its clients and provide them with healthy options regardless of how they want their pizza delivered.
They’ve also relocated me to various locations, including a non-traditional college campus, and they’ve even offered special discounts in conjunction with ‘National Pi Day’ and the Cheese Raffle Contest. If you’re wondering if Biology is constantly on the move, the answer is no. They’ve only opened new locations in the United States and one in Spain.
There Are a Lot of Closed Units in This Combination
The shutdown of certain Pieology locations has raised worries. This occurred in the first half of 2018. There is no need to be concerned because the firm is undergoing restructuring.
Pieology had to focus on their business because just six of its locations were shuttered. All of these places belonged to society. Pieology’s executives concluded that a strategic reorganization of the firm was in need, and they shuttered the company’s restaurants. Their new objective was to focus more on franchise operations.
There’s also a focus on international expansion, with only two locations outside of the US. They’ve made it to Iowa and Utah, with New York City’s Manhattan and Brooklyn destinations recently added.
Last Thoughts
Pieology has 140 locations in the United States and two in other countries, according to the most recent count. Although numerous adjustments have been done since they initially started in 2011, they are continually opening additional sites. The entrepreneur has kept the original concept for the pizza business and is constantly improving it in order to make it more efficient. still. customer-centered Customers feel at ease in a happy environment with Pieology, which gives them confidence and allows them to express themselves creatively.
They urge people to create their pizzas with their imaginations and to snap images of their creations to share on social media. There aren’t many pizza restaurants in the world that charge $ 8 for a bespoke pizza with limitless toppings, but that is their claim to fame. They’re still as unusual in the pizza world as they were when they first started out in the fast food market.
The duo didn’t give up a single inch of ground. While they haven’t gone public yet, investors are placing bets on the firm. While they haven’t yet come up with Dominos or Blaze, they clearly stand out in the sector and have a lot of competition in their wings. Will Pieology be able to catch up to and perhaps surpass the expectations of industry leaders in the pizza industry? It remains to be seen, but they are still on a strong trajectory, and the angles are most likely on their side.
Diet and nutrition are a necessity to individuals in all works of life. However, sportsmen and women rely on a proper diet and nutrition to gain a competitive advantage over their counterparts. Sports diet and nutrition are generally about a healthy and well-balanced diet that enhances better track performance. Sportsmen and women consume a lot of calories in training and sporting activities. These calories must be maintained at an optimum level at all times to help individuals maintain optimal track performance.
Proper diet and nutrition are also necessary for maintaining desired weight for particular sporting activities. Sporting activities such as marathons and other long races require a diet that will maintain lower body weights. On the other hand, games like rugby best fit individuals with heavier body weights. Maintaining this bodyweight needs a balanced intake of nutrients and body-building foods that are neither too little nor excess. To achieve a balanced intake of nutrients, you need the services of a nutritionist to achieve optimal body fat and body weight levels.
A wide variety of food that makes up for a balanced diet includes cereals, vegetables, dairy products, fruits, lean meat, and many others. Time and activity of taking different types of foods is also a factor to consider. Meals taken before and after sporting activities can make a big difference in the performance of an athlete.
Meals consumed four hours before sporting gives the body an optimal supply of energy. Starch is the best type of food to be taken before sporting since it is easily broken down to provide a constant supply of energy. Sugary foods and carbohydrates are discouraged before sporting. They may lead to dehydration and inconsistent levels of blood sugar. Most sporting activities require high tolerance levels. This is only possible if there are consistent energy levels.
Fluids are beneficial when taken both before and after sporting activities. They help athletes to hydrate since they lose a lot of water through sweat. Recommended water intake should be approximately six millimeters per kilogram of an individual’s body mass. Electrolyte drinks also help athletes maintain the required liquid and temperature levels. High altitude areas need frequent hydration as compared to sporting in low altitude areas.
Meals taken after intense sporting activities may contain proteins, fats, and carbohydrates. These may be taken an hour after the games to replenish depleted energy levels. However, most athletes experience nausea and lack of appetite after intense activity. They are advised to take a lot of fluids that are rich in protein content and then later on they may take solid foods.
However, diet and nutrition is a lifelong practice. You cannot achieve as much if you only watch your diet before and after sporting activities. Adequate nutrition over a long period gives an athlete a competitive advantage over those who wait for the last minute. You should make it a habit to watch your diet and nutrition all your life.
Minerals and vitamins are equally important components of a proper diet and nutrition. Water-soluble vitamin B boosts the production of energy levels. This includes riboflavin, niacin and thiamin. Vitamin D is also essential for the absorption of calcium for strong bones. Antioxidants such as Vitamin E and C are also important during exercises in the body. Minerals that are necessary for a proper diet include Potassium, Iron, calcium, and Iron.
Minerals such as sodium are lost during sweating though it’s not recommended to take excessive amounts after exercise. Sodium draws a lot of water from body cells. Iron helps the blood in circulating oxygen to various parts of the body. Foods such as fortified cereals, red meat, and lentils are rich in Iron.
The above nutrients can easily be achieved by observing a balanced diet with a variety of food products. Many athletes tend to focus on supplements to achieve needed results. The truth of the matter is that all the necessary nutrients can be found in a variety of readily available food products. However, supplements can be of help as directed by health professionals. A well-balanced diet is all you need for your optimal sporting performance.
Food is one of the most popular and growing areas of franchising which makes up estimated 36% of the total franchising market in the USA. There is very wide umbrella covering franchising in food industry from vending machines to well known fast food and coffee chains.
It seems very feasible and lucrative business from outside but I have to warn you that are not what you think.
Firstly, we are talking about very costly investments. The cost of franchising starts around $30000 and goes up to very high numbers. So before thinking about starting franchising, you need to ask certain questions to yourself starting with IS IT REALLY WHAT I AM LOOKING FOR?
Secondly, it is not a good option someone passionate about their own creations as you need to stick with their establishment. But it might be an advantage for someone who wants to focus on management and selling part of the business as they do not need to worry about creating the menu, getting supplies and so on.
In contrary, people love to eat the food they know and familiar with. In this aspect, very well known franchising option could turn your business in very positive direction.
But do not worry about them all, because you landed in the right place.
In this months issue you will find very useful articles to enlighten your curiosity and answer your questions all about franchising. We will be talking about different franchising opportunities and the list of restaurants including Far East and Italian restaurants.
Additionally there will be some more articles that are giving very good information about advantages and disadvantages of franchising, a step-by-step guidance of starting/purchasing a restaurant franchise alongside of success stories.
I am very much excited about this months issue and hoping you will share the same feelings with me. Lets read then shall we?
GULCAN GOK TUZCU
The Benefits and Drawbacks of Franchising in the Catering Industry, What About the Pizza Chain Pieology?,The Rise of the Chain Restaurant, CULVER’S Has a Few Secrets Under Its Sleeve, TOP 10 The Best Restaurant Franchise Opportunities, Are You Interested in Purchasing a Restaurant Franchise in 2022?, COFFEE The Other Drinking Scene Of NJ, TOP 10 Popular Italian restaurant and best franchise opportunity are this month’s topics.
In terms of cuisine, probably one of the best and adored meals in the Philippines is the traditional savory soup known as “Sinigang.” Sinigang is a kind of soup that is usually served hot and may be prepared with a variety of ingredients, including meat, fish, and other marine food. The sourness of this soup is its most distinguishing feature. Most notably, sinigang is made mostly of sour vegetables and fruits such as tamarind, tomatoes, “kamias,” and guava. As a result, there can be no question that this meal is very nutritious.
Rappler reports that the restaurant is on the Taste Atlas’ list, where it has received a rating of four point eight (4.8) stars out of five (5) stars, as determined by culinary experts and diners from around the globe. There are additional soups from all around the globe in Taste Atlas’ “Best” category, which includes soups with ratings of four point five (4.5) stars and higher from across the world.
A large number of Filipinos were very proud of sinigang after hearing and reading about it in the news and publications since it is produced from the pearl of the Orient Seas, which happens to be our own nation, the Philippines. We have the impression that it is our cuisine since it has been recognized by so many people from various areas of the globe.
My mother comes to mind at this point. My mother prepares sinigang for us on a regular basis. My favorite would be sinigang, which is a dish made entirely of meat. The softness of the meat and the delicious sourness of the broth, which contains veggies, are two of my favorite things about this dish. When I’m feeling very weak, such as when I’m ill or have a fever, my mother prepares something for me. This soup has helped me much in regaining my energy and strength, as well as in overcoming my illness.
Sinigang is a meal that is appreciated during rainy seasons. When served over white rice, it is both comforting and delicious. When served with hot sinigang soup, rice does not need to be served hot.
As I’ve learned from others, the classic sinigang soup has been eaten by a large number of people worldwide. Several of them praised it as delectable. For one of them, he said that it is very effective against the Japanese. Regional residents, especially those from Southeast Asia, like a strong flavour. Additionally, they said that the flavour is unlike anything they’ve ever encountered.
When you try sinigang for the first time, you’ll understand why it’s so highly acclaimed by others. You’re sure to find something you enjoy on there as well. As a consequence, it is generally considered to be one of the best soups in the country, if not the world. So, what are you still contemplating while you sit there? Every tourist in any parts of the world must try the sinigang soup. It will never fail you. Create your own moments together with the sinigang.
One of the most famous European festivals to take place each year – Octoberfest. The festival actually takes place during September and traditionally finishes on the first weekend of October. During this time Munich in the Bavarian region of Germany is transformed into a massive beer drinking community. People from all over the World arrive in Germany to take part in what has become possibly the largest beer festival and funfair anywhere. Many other cities in different countries now hold their own versions of Oktoberfest based on the original concept.
The first Oktoberfest was held to celebrate a royal wedding in 1810 when the entire population of Munich was invited to participate in the celebration in the fields in front of the city gates. The closing ceremony included a horse race which continued each year until 1960. Oktoberfest has only been cancelled 24 times and only due to war or epidemic.
The festival is very much associated with beer drinking and there are some strict rules concerning the beer served. Only beer brewed within the city limits of Munich and meeting certain criteria is permitted to be served and is known as “Oktoberfest Beer”. In addition to the beer the festival is about celebrating the culture of Bavaria and Germany and includes traditional food, costumes and customs.
Before any beer is served the breweries and restaurants parade into the festival site in traditional costume with horses and decorated floats. At precisely 12 noon the Lord Mayor opens the first barrel of beer, followed by 12 gunshots after which the restaurants can start serving beer. The first litre is normally served to the Bavarian President.
But Oktoberfest is not just beer. Bavaria is renowned particularly for its sausages such as Bratwurst, made from either pork, veal or beef, or Weisswurst, a Bavarian white sausage made from minced veal, pork and back bacon. The most common food associated with the festival however is a half spit-roasted chicken known as Hendl. Up to half a million Hendle are served each year! Almost anywhere you go in the festival grounds you will come across people roasting and then eating these delicious greasy feasts! Other popular dishes may include a roasted pork knuckle and, of course, the ubiquitous pretzel. But, let’s face it, you are going to need something fairly substantial and greasy to soak up all that beer.
Unfortunately Oktoberfest 2021, like 2020, has not taken place due to ongoing pandemic fears. Here are a few Oktoberfest numbers for you and we all hope to be drinking again next year.
Nearly 7 million visitors attend each year from around 45 countries.
The Red Cross has 15 hangover recovery beds and between 7000 and 10,000 people will seek medical attention.
The record for a waiter carrying the most number of beers at one time is 27 – that is 1 litre Steins.
A little over 7 million litres of beer are consumed
It is estimated that the festival is worth 1.1 billion Euros to the Munich economy
