"This is another Ice blender Machine that i would recommend"_elvan

The new BarBoss Advance has the power and performance to produce perfectly smooth drinks that'll get your customers asking for more! The BarBoss Advance has 6 programs using just the dial switch! Each program combines the right speed and timing to eliminate the guesswork, allowing operators to have consistency from location to location, and drink to drink. Because of its patented long steel blade and XP Container, the BarBoss Advance creates the smoothest blended drinks in less time and with less effort! Higher profits from your beverage menu are easy - just add ice and blend!

Conducting surveys is a science. Since poorly designed instruments waste organizational resources, this article teaches you the fundamentals of survey strategy. Surveys are competitive advantages only if you can act with confidence on the data. Understanding the important aspects of surveys can make the difference between success and failure of your survey project - and even of your overall organization. In this article, you will learn the fundamentals of creating or identifying good survey projects.

Questionnaires are popular tools for gauging internal and external performance and predicting future purchase behavior of customers for many organizations. There are many inexpensive do-it-yourself survey tools available to organizations wanting to save money on survey initiatives. While it is understandable that organizations may consider creating and administering surveys in-house, there are several good reasons to reconsider. Getting help from an experienced and objective (impartial) survey team can help organizations turn their survey projects into powerful business tools.

"I'm not telling you where to dine, but to inspire you some concept ideas"_elvan

On March 27, 1985, attorneys Rick Rosenfield and Larry Flax traded in the courtroom for the dining room. Having always wanted to get into the restaurant business, they pitched their legal pads to serve hearth-baked pizzas. They introduced flavors and tastes from around the world, from Thai to Jamaican Jerk...all on a pizza. All of our innovative pizzas are creatively designed on a delicious crust, and hearth-baked to perfection. Also served are creative salads, made-to-order pastas, soups, sandwiches, appetizers and desserts, including favorites like our Chicken and Shrimp Jambalaya, BBQ Chicken Chopped Salad, Singapore Shrimp Rolls and Key Lime Pie.

CPK's strong brand awareness has been developed primarily through full service restaurants and through the expansion of our high quality fast-casual, CPK/ASAP concept. The CPK/ASAP restaurants are significantly smaller than our full service restaurants and offer a limited selection of only the most popular pizzas, salads, sandwiches and appetizers. In addition, Rick Rosenfield and Larry Flax opened the newest concept in the CPK family, LA Food Show, in June 2003 in Manhattan Beach, Calif. California Pizza kitchen also has a strategic alliance with Kraft Pizza Company, a subsidiary of Kraft Foods Inc., to distribute a line of premium frozen pizzas through supermarkets and other retail outlets.

The new restaurant, another opened by CPK franchise partner Grupo Calpik, S.A. de C.V., is located in the Polanco District of Mexico City. The new CPK restaurant seats approximately 250 people and is located on the popular President Masaryk Avenue, known in Mexico City as a premier shopping destination. Situated on the corner of Petrarca and Masaryk Avenue, the new restaurant is in close proximity to popular retail shops including Chanel, Louis Vuitton and Tiffany & Co. Tastefully decorated with warm colors and rich textures, the restaurant will open Monday through Wednesday from 12:30 p.m. to 12:00 a.m., Thursday through Saturday from 12:30 p.m. to 1:00 a.m. and on Sundays from 12:30 p.m. to 11:00 p.m.

The open-exhibition kitchen takes center stage where guests can watch as all of California Pizza Kitchen's innovative dishes are prepared. The menu features a wide variety of innovative items including everything from the Original BBQ Chicken Pizza and Avocado Club Eggrolls to Kung Pao Spaghetti and the popular Chinese Chicken Salad. A special menu is also available for children 12 and under.

Using only the highest quality fresh produce and U.S. imported ingredients prepared daily, all California Pizza Kitchen pizzas are hearth-baked in an imported open-flame pizza oven.

California Pizza Kitchen, Inc., founded in 1985, is a leading casual dining chain featuring an imaginative line of hearth-baked pizzas, including the original BBQ Chicken Pizza, and a broad selection of distinctive pastas, salads, appetizers, soups, sandwiches and desserts. Of the chain's 238 restaurants, 199 are company-owned and 39 operate under franchise or license agreements.

To know more information? Check it out at: California Pizza Kitchen International

Try to see a really nice Bali's concept  Restaurant That i recommend to you....

"I'm not telling you where to dine, but to inspire you some concept ideas"_elvan

Located in the artistic heart of Bali, overlooking major historical temples, Ary's Warung maintains their long-lived reputation of providing friendly service and great food in a pleasant ambience.

In the small town of Ubud, located in the foothills of south central Bali, considered the heartland of Balinese culture, Ary's Warung first settled in the front of the family compound as a local eating-house, ie warung, on June of 1986. Having experienced more than fifteen years of international patronage, Ary's has developed its reputation by serving fresh intriguing foods and providing amicable service.

Enjoy watching the daily life of Ubud Village Main St. with strolling pedestrians passing by. Balinese on their way to the village market, ceremonial processions and cultural activities, are but a few of the colorful array of the street's activities.

The most successful restaurants are successful because they provide consistent value to their customers. It's important to create consistency, but how does one go about it? Often restaurateurs believe that creating that consistency is very difficult, but with proper training, it's very achievable. The first step in creating consistency is to both create your company's core fundamentals, and then repeat those fundamentals. At Logan's Roadhouse, our core fundamentals include: great tasting food in a timely manner, serving hot food hot and cold food cold, clean and safe restaurant environments and great, warm, friendly service.

We use three tools to teach our team and managers daily. They are: purpose, values and brand. If you put together the communication of core fundamentals with these tools it inevitably leads to lower turnover.

In order to teach your team and managers daily every restaurant organization needs to come up with the purpose of their training department. At Logan's, purpose is: 'We are committed to training Logan's values every day. We learn, live and teach a culture and passion for 'Guest First' thinking, which will be a distinct competitive advantage and support the growth of the Logan's brand.

More Info at :Daily Restaurant Industry News 2008-05-15

This is one of the Ice blender machine that i would like to recommend to those who are searching for a good performance with affordable price ice blender machine.


Hamilton Beach HBH 650 - Fully Auto with Timer Ice Blender
 

TEMPEST™

Powers through thick ice cream and frozen fruit drinks without slowing down.

Wave~Action™ System - Ordinary blenders spin contents around the walls of the jar, which can leave whole chunks untouched by the blades. The Wave~Action™ System has a unique container and blade system for smooth results every time.

Super-Creamy Drink Profile - The Wave~Action™ System, along with speed and blade design, break down ice from a granita texture to a creamy drink profile.

Two Speeds, Jump Cycle & Pulse Button - Offer precision blending for a wide variety of drink mixtures.

Timer with Automatic Shutoff - Indispensible for busy bars, it frees operators up for other tasks.

3 Hp Motor - Built with a durable all-metal drive coupling to satisfy the demands of the busiest bars.

64 oz. Stackable Container - Breakresistant polycarbonate container with easy-to-read measurement marks.

Specifications:
Standard: Unit comes with base, 64 oz. polycarbonate container, Sure Grip™ feet, and blade assembly unit

Controls: 2 speeds, jump cycle & timer

Motor: 3 Hp Electrical: 120 V, 60 Hz

Weight: 11.1 lbs / 5.0 kg

Warranty: 2 years parts & labor or 20,000 cycles, whichever comes first

I 2 of 5: 100040094910790

Case Pack Qty: 1

Jar pad sensor turns the motor off when container is not in place to help prevent "wear & tear" from misuse

Performance

• Wave~Action™ system continually forces mixture down into the blades 
• Super-creamy drink profile Durability

Durability

• 3 Hp motor with all-metal drive coupling
• Jar pad sensor helps prevent "wear & tear"

Ease Of Use

• Easy-to-clean controls
• 2 speeds, jump cycle & pulse button
• Timer with automatic shutoff
• Stackable 64 oz. polycarbonate container

Unique Features

1) Jar pad sensor turns the motor off when container is not in place to help prevent "wear &      tear" from misuse

2) Two speeds, jump cycle, pulse button, and timer with automatic shutoff for maximum drink versatility

3) Wave~Action™ system continually forces mixture down into the blades for smooth results

4) Temperature gauge alerts operator if motor overheats to help prevent unnecessary burnout

A lower powered one-group machine (such as the Rancilio S24) will be able to deliver a good number of espressos (70) per hour, and steam enough milk for four restaurant cappuccinos at any time. The Rancilio S24 is ideal for a lower volume location, and can provide excellent service where 10 - 20 drinks per day are averaged. This does not have to be spread out during the day, but can be accomplished during a home dinner party for example.
A full-sized one-group machine (3.9 -5 Liter boiler) such as the Rancilio Epoca S-1 or E-1 should be considered the minimum for smaller restaurant applications, where the number of drinks in a day may range up to 50 - 200.
The two group machine is the size that will be considered by most, both for its power, the fact that it can brew up to four single drinks at once and the flexibility and speed that comes with having two steam wands. Power can be very impressive and can range up to 6000 Watts (on Rancilio Classe 8 and Classe 10 machines for example), making them more powerful than many three-group machines. A powerful two group machine such as the Rancilio Classe 8 or Classe 10 will satisfy all but the very busiest specialty coffee bars, and should be chosen when 100 to 300 drinks per day are made. The powerful two groups will easily handle much more volume than that, but sometimes a three group is the wiser choice - not just for power (in the case of the Classe 8 and 10 they are the same wattage) - but for the flexibility and working room that the third group brings. The 3 groups do have the advantage of more reserve power since the boilers are now larger, bumping up to 16 liters from 11 for the 2 groups. The third group also allows for three double drinks, or two doubles and a single to be made at once - a big timesaver during a rush! As mentioned earlier, larger machines have better temperature stability when worked very hard, which is critical to good espresso extraction. A smaller machine that is operated at 'near capacity' will have more temperature variation than the larger machine operating on 'cruise control'.
Another advantage of larger machines is that there is more room for an extra person to step in and help. On two group machines it is very difficult for a secondary barista to help out, on three group machines it becomes possible and on four group machines two people can work together provided that dual grinders are used. Another factor in this equation is that if the Rancilio exclusive (TS) Temperature sensor steam wand or (TSC) temperature sensor cappuccinatore is fitted to the machine, it is like having a second barista helping since one barista can now froth two jugs of milk at the same time - a huge time-saving economy.
One last point about size - size can matter. It has been our experience as owners of specialty coffee bars and servicing countless others - that the size of machine can actually affect your sales and espresso drink program success. You are likely to be busier with a two group machine than a one group machine and so on simply because customers perceive your business to be more "professional" than the one down the street with the smaller machine. This is called "counter presence" and it has certainly worked for Starbucks, where four group machines were installed as a matter of course. Who is still not impressed with the 'power' and the 'presence' that these four-foot wide machines have.

You need figures that are easy to find, easy to interpret, and make sense to the people they affect. Managers need them to benchmark rostering and hiring decisions. Staff need to understand the productivity that's expected, and how they contribution to the business.

These figures are a small selection from the new resource:

KPI's to Measure Staff Costs, Productivity and Workforce Quality.


Key Figures on your Weekly Sales & Costs Dashboard

• Total cost of labour - wages plus all on-costs. Some are not paid at the same time as wages, but are still a part of the weekly cost eg workers compensation premiums. Generally, your payroll package will not produce all these figures.

• Labour cost per hour: how much is it costing for each hour you are open?

• Fixed and variable wage costs: the staff you must have, and those you can call in as needed. For a large business, a flexible and permanent workforce gives the greatest productivity, but it needs work to create the structure. The old days of turning on and off the supply of workers, like a tap, are almost over.

More info at :Daily Restaurant Industry News 2008-05-07

Arby's Restaurant Group, Inc. has announced the introduction of a new advertising campaign that challenges consumers to join the fight against ho-hum, every day fast food.

The campaign, which was created by Merkley & Partners, features the Arby's Rescue Brigade, a group of dedicated Arby's enthusiasts whose sole mission is to save the world from ordinary fast food. The Brigade travels across the country in a boldly designed Rescue Mobile showing up on the scene when someone is eating a bland, unsatisfying fast food meal.

More Story at :Daily Restaurant Industry News 02/05/08

Growing Concepts that have grown by at least 5% (if less than 50 units).
Philadelphia, PA-based BONTE WAFFLERIE & CAFÉ (founded 2003) has increased by 1 unit, from 4 to 5 (25% growth) and entered into NJ. All other units are in PA. These fast casual bakery/cafes are open for breakfast and lunch, with a $4-$10 per person check average. Seating is for about 40. Catering is available. About half the units are franchised.

St Louis, MO-based RACANELLI'S NEW YORK STYLE PIZZA (founded 1994) has increased by 1 unit, from 5 to 6 (20% growth). These quick serve pizzerias are open for lunch and dinner, with seating for about 30. Beer is served. Catering and delivery are available. All units are in MO.

Mt Shasta, CA-based BLACK BEAR DINER (founded 1995) has increased by 2 units, from 36 to 38 (6% growth). The restaurants are family/casual, open for breakfast, lunch and dinner, with a $6-$12 per person check average. Locations serve beer and wine and have seating for about 150. Trading areas are AZ, CA, CO, NV, OR, and WA.

ITALIAN OCCASIONS RESTAURANTS based out of Severna Park, MD has increased by 1 unit, from 9 to 10 (11% growth). They opened a new concept called Pomo Grill. Units are family/casual restaurants serving beer and wine. Seating is for about 150. The per person check average is around $6-$15+. Catering and banquets are offered. Other concepts are 4 Seasons Grille (1), Café Mezzonate (1) and Squisito's Pasta Blitz (7). All are located in MD.

LARK CREEK RESTAURANT GROUP headquartered in San Francisco, CA (founded 1989) has increased by 1 unit for their Yankee Pier concept, from 3 to 4 (33% growth). Other concepts are Arterra (1), Bradley Ogden (1), Lark Creek Inn (1), Lark Creek Restaurant (1), Lark Creek Steak (1), One Market (1) and Parcel 104 (1). Overall company growth is from 10 to 11 (10% growth). Units are upscale with full bar and seating for about 250. The check average is around $15-$50+ per person. Catering and banquets are offered. Locations are in CA and NV.

CASSANO'S PIZZA & SUBS based in Kettering, OH (founded 1953) has increased by 3 units, from 36 to 39 (8% growth). These are quick serve pizza restaurants serving beer and wine. Seating is for about 70. Units are 15% franchised and are located in OH.

More Story at :Daily Restaurant Industry News 1st May 08

"I'm not telling you where to dine, but to inspire you some concept ideas"_elvan

Sydney Opera House

Guillaume at Bennelong is situated in the southern shell of the Sydney Opera House, where diners sit beneath Joern Utzon's vaulted concrete "ribs". Sensuously curved, chocolate-coloured banquettes surround generously-spaced tables. Both the restaurant and the bar offer spectacular views of Sydney Harbour, the Bridge, Royal Botanic Gardens, Circular Quay and the city.

Guillaume Brahimi

One of Australia's most popular and celebrated chefs, Guillaume Brahimi took over the Opera House's flagship restaurant, Bennelong in late 2001. The three-star Michelin trained French Chef worked with Joel Robuchon in Paris before moving to Australia where he established the small restaurant, Pond which earned a record breaking Two Chefs Hats and 16/20 rating in its first six months of operation. Guillaume then joined Quay, (formally Bilsons) taking the No Hat restaurant to notoriety when he was one of only four restaurants to receive a Three Chef Hat rating. Since then Guillaume's creative talents have been consistently acclaimed both nationally and internationally winning 2004 Australian Gourmet Traveller Restaurant of the year with three-stars and most recently, The Sydney Morning Herald Good Food Guide 2008 awarded Guillaume at Bennelong two-chef hats with a rating of 17/20.

Find Out more at: Guillaume at Bennelong Restaurant

The fix asset (building, equipment, furniture) are only valuable if they contribute to or facilitate the making of profit, as well as, the staff, food & beverage ingredient and decoration of the outlet are only valuable if they, too, enhanced the restaurant's profit potential. Most of people thought that with enough manpower, less rental cost & well proper of cost control will drive the business to the success. Yes it is, but a lot of restaurant operator will not realize that in fact, systematic well plan "Organization" is a most important element. There are precious few restaurants that can or will survive without excellent organization.

 

But what is organization means? Here are few examples:

 

~     Organization charting & structure (Different level of staffing as from rank & file to top management)

~       Company Policies & Procedures

~      Mission statement (Who & How you want to be in this industry)

~       Short term & long term business planning

~       Sales and expense forecasting

~       Financial control implementation

~       Monthly profit & lost statement compilation & analysis

~       Internal control systems

~      Staff job performance evaluation & measurement

~      Commitment to training programme either from internal & external

 

Doesn't matter your business is big or small, a right begin action is very important. Just to make sure that do the right thing before everything is too late.

Implementation of policies & procedures or rules and regulation is very important too in order to direct your staff to perform their jobs in the proper way. Guidelines must be formalized so that interpretation is minimized. If you are not sure of how to starts this, I'll advise you to know more experience people in this industry to share with you, yet there might be a lot of different ideas given, at the end you as the key person or operator got to decide the suitable systems into your establishment.