Five Easy Steps for an Imposing Interior Design of Your Restaurant

The idea to create a creative, imposing and out of this world interior design for your restaurant is not only welcoming but also cost effective. However, if you lack the tips that can work wonders for you in carrying out your business campaign, we have mentioned them below for you to read and make the most of:

1. Choose an extraordinary theme

To set your restaurant apart from your competitors,’ make sure that you choose a singular theme because it is the human nature to naturally and readily tend to get attracted to striking things. If you are confused or simply do not have any knowledge of a singular theme for your restaurant, the internet is the commodity that will help you excellently. Conducting a research on the internet, you will find a vast range of themes for your restaurant that are within your means. The themes will spice up the appearance of your restaurant.

2. Suitable pieces of furniture

While choosing the restaurant furniture, make sure you follow precaution while doing so, as the decision can either augment or trim down its appearance. The key factors that you should consider essentially while buying your restaurant furniture are their longevity and comfort. Comfortable furniture that is also compatible with your restaurant’s theme will contribute mightily to making your restaurant look out of this world.

3. Lighting

Lighting plays a very important role in restaurants. As a result, in the dining room of your restaurant, hanging imposing lighting is also an idyllic option. In addition to this, if your restaurant is having certain private dining rooms reserved for the comfort of clients, then you can also use stylish table candles for a world-class food experience. 

4. Professional help

You can get the entire interior designing work carried out by experienced and well-thought-of restaurant interior design professionals. These professionals will not only be responsible for facilitating the entire decoration process but will also add extra attraction to your restaurant. Using their copious know-how and experience, these restaurant interior designers will turn around the appearance of your restaurant.

5. Budget

Surpassing your budget for the ultimate interior design cannot be a levelheaded idea. Over budget campaign may cause your business to suffer sooner or later. To nip such a critical situation in the bud, it is a worthy idea to keep a track on the amount you spend on the restaurant decoration on a regular basis. In addition to this, focus on buying the decoration items that are longer lasting. These long-lasting items will absolutely trim down the expenses of replacing or repairing of products.

To top off, decoration process of restaurant fundamentally requires professional support, hard-hitting plans, and strategies that can take your business at the acme of the food industry.

Causes of Childhood Obesity and Its prevention

The Childhood Obesity issue is a fascinating subject that appears to be somewhat mis-understood at core level. For instance, clearly an enhanced exercise regime will represent a huge advantage in dealing with obesity; however it will be far less effective if our children just go to McDonald's afterwards. For instance, did you know a 75-pound kid would have to walk 8 hours and 55 minutes to burn-off a Whopper with cheese?...and that doesn’t include the fries and Coke the kid probably would also buy.

                                                                                                      
If this kid added fries, it would add another 2 hours and 41 minutes of walking. And the Coke to wash it down adds another 1 hour and 21 minutes of walking. That’s more than 10 hours total of walking Whew.

Equally, a well balanced nutritional diet at school will of course be of value in maintaining a child’s health; however its value is mitigated once the child goes home and eats processed junk from the supermarket and plays video games all weekend.

The core issue behind obesity is basically our consumer culture (video games, etc) combined with the over availability of some of the world’s worst food!! So basically – our children are sitting in front of TVs consuming high fat laden and chemically infused products day in and day out – all of which is driving the average child’s weight into the stratosphere.

In our new age world, it is unlikely that we will ever move kids back from video games to riding bikes, and more sports, (although we clearly must try, and try hard), however we can certainly impact what they consume  if the legislature would help. For example, all McDonalds’ products should come with a Health warning, and frankly should not be available for children under a certain age – this probably sounds overly dramatic and ridiculous however consider this:

Kid’s Happy meal – designed for children between ages of 3 – 8 (or there abouts):

Cheese burger, low fat milk, and Apple dippers – 500 calories add fries: another 380 calories – so just less than 900 calories in one meal. (American Heart Association recommends around 1400 A DAY for kids under 6 (depending on sex and exercise levels).

Add in some chips 150 grams, a cup cake say 250 grams, and the child is already over the daily recommended limit. Of course most kids may have only one Happy Meal a day, however the other meals can be worse – ever checked the nutritional values on a Pizza box lately – ever looked at what been added?

Here is McDonald’s Bun and Cheese breakdown:

Regular Bun

Enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, enzymes), water, high fructose corn syrup, sugar, yeast, soybean oil and/or partially hydrogenated soybean oil, contains 2% or less of the following: salt, calcium sulfate, calcium carbonate, wheat gluten, ammonium sulfate, ammonium chloride, dough conditioners (sodium stearoyllactylate, datum, ascorbic acid, azodicarbonamide, mono- and diglycerides, ethoxylatedmonoglycerides, monocalciumphosphate, enzymes, guar gum, calcium peroxide, soy flour), calcium propionate and sodium propionate (preservatives), soy lecithin.

CONTAINS: WHEAT AND SOY.

Pasteurized Process American Cheese

Milk, water, milkfat, cheese culture, sodium citrate, salt, citric acid, sorbic acid (preservative), sodium phosphate, artificial color, lactic acid, acetic acid, enzymes, soy lecithin (added for slice separation).

CONTAINS: MILK AND SOY LECITHIN.

Recognize all of these ingredients???

And of course, fast food outlets like McDonalds have become huge corporate enterprises, making super-profits from the selling of quickly consumed food. McDonalds alone spends an estimated $2 billion a year alone in advertising worldwide, with its all-pervasive ads and promotions targeting children and the time-deprived.

From breakfast to suppertime, millions of people worldwide now consume McDonald’s food every day.

According to the ads, McDonald’s food is cheap, tasty, healthy and easily available. In fact, studies show that 55 percent of the calories in a Big Mac come from fat, together with 83 mg of cholesterol. In cheeseburgers, fat makes up 45 percent of the calories, with 41 mg cholesterol. French fries have 47 percent fat, while a regular hamburger has 39 percent fat and holds 29 mg of cholesterol. Like most fast foods, and convenience foods in general, these products are high in salt and sugar that can become addictive and which can also lead to increased weight and other medical problems – so McDonalds’s executives and shareholders are getting richer, our kids are getting fatter, related medical costs are escalating (obesity costs are almost as high as smoking related costs), and we, the public, are……. well paying more for Health Insurance along with out-living our obese children!!!

Junk food may not be addictive in the same way that tobacco is. But weight, once gained, is notoriously hard to lose, and childhood weight patterns strongly predict adult ones. Rates of overweight among small children--to whom junk-food companies aggressively market their products--have doubled since 1980; rates among adolescents have tripled. In 1999 physicians began reporting an alarming rise in children of obesity-linked type 2 diabetes. Once an obese youngster develops diabetes, he or she will never get rid of it. That's a lot more irreversible than a smoking addiction.

So in answer to the question: What are your ideas to end childhood obesity within a generation?

Quite simply

In answer to the question: What are your ideas to end childhood obesity within a generation?

I would say:

• Govt. warning labels on all food products that contain high fat or processed ingredients
•  Govt. endorsements on healthy foods, with packaging that is appealing to kids (of all ages)
• Govt. incentives, and subsidies for restaurant companies and food manufacturers that provide (verifiable) healthy foods for kids, in order that they can keep prices competitive still generating healthy profits
• Elevated education for both parents and children on food intake and the implications of non nutritious food products
•  Only healthy food available at school
• Very strict guidelines on advertising and marketing by fast food companies - with substantial fines for violations and misleading statements
•  Age limit on children buying food from fast food outlets, without an adult present

Robert Ancill is CEO of Innovations International Food and Restaurant Consulting Group, The Next Idea!

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Consumer Evolution for Organic and Natural continues in America

The benefits of using organic and natural food has been highlighted through published research analysis where the continuous evolution of the consumer market in organic and natural in America has been substantiated. It is through these reports that we find that consumers are still in favor of using organic and natural as compared to the counterparts which are processed in a conventional way. Consumers have been disillusioned on choosing conventional products only for reasons of health safety and although some questions still remains about the authenticity of the organic and natural, people in America are still inclined more on these produce.    

                               

The whole idea of these researches is to highlight the recent trends of usage of organic and natural providing a cue to the future trends to be followed as well. These reports are enriched with insights that provide ample proof as to why consumers are interested and will be in the near future on natural and organic. Extensive areas of exploration of these researches bring forth the undeniable fact about the benefits of using this kind of food not only for their nutritional values but also for reasons beyond that.

Restaurant consultants suggests that organic substances are free of negatives like pesticides, antibiotics and herbicides for which reasons consumers opt for these products rather than rely on processed food. In spite of big companies entering the market in manufacturing organic produce, there has been a lot of skepticism about the true value of these products. A recent survey reveals that consumers are ready to pay a premium provided they are convinced about the product being genuine, as compared to previous days when buyers were reluctant to buy organic at a high price knowing full well of its nutritional value.

Natural products are real and simple foods which are no lesser in nutritional value than organic ones, but just a product being branded as natural does not substantiate its authenticity. This has led to many speculations among consumers who are often found in dubious mind on whether to purchase organic and natural. In days to come it is being predicted that more and more produce manufactured by local farmers will pave the way for consumers to be totally convinced about the organic and natural quality of any product which are included among their daily list of consumption.

Surveys also predict that in near future retailers will diminish in numbers, leaving local producers to take their place. Reposing faith on branded products labeled as organic and natural is gradually on the decline with distrust on corporate and government sectors in food processing becoming stronger. Although the FDA has enforced strict regulations on labeling of organic foods, branded products are failing to generate significant level of trust. Days are in the offing when labels of local producers will be as preferred as the branded ones only due to the trust and belief that local produce are free of any kind of health threats.

It is very clear that organic and natural foods will help in restaurant marketing to great extent. Also it is believed that these organic and natural are going to make an ever increasing market due to the continuity of the consumer evolution for organic and natural.

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Restaurant Consultants for Industry Insights

As food industry is increasingly relying on the evolving dining trends of people, restaurant owners need to move ahead with more strategic and insightful approach for business continuity and growth. This will help them to respond according to the changing market conditions. Insightful steps for managing restaurant business operations will dramatically influence the business revenue and growth in the niche. Taking insightful, measurable steps for business expansion or recalibration or setting up a new business need extra efforts and business intelligence approaches. One of the best ways to take responsive, sensible actions is to consult with a restaurant consultant.

                                                                     

Restaurant consultants will adjust your restaurant management hierarchy and streamline its operations so that your business can safely perform better and sail beyond the expectations. Today, more and more restaurant owners are relying on these consultants in order to lower their total cost of ownership as well as evolve as per the demanding market. Consultants not only provide information on financial planning and risk analysis, but also render prudent insights into outsourcing, market & competitor analysis, business diagnostics and performance measurement, which is essential for business owners.

Sometimes, it becomes difficult to gather complete industry information to take business-critical decisions. Therefore, consulting with a restaurant consultant is the best option. With the help of experienced consulting professionals, you can easily define your new objectives and set new standards to achieve them. They will essentially help you in developing risk-free and growth-oriented business plans that will help your business to flourish in the transforming food industry. They will highlight every minute factor that plays a greater part in business management, such as level of competition, climate of the region, food industry trends, and market trends.  

Consultants deeply analyze the business plan and redesign it according to needs. They help in aligning the operations and revitalizing the disaster recovery plans. It will help you in minimizing the complexities and improving the business flexibility. If needed, consultants rewrite the restaurant business plans for effectively conceptualizing initiatives. It includes long-term development moves, predicative analysis, and exit strategies. In order to drive greater success for your business, business experts focus on marketing strategies, which often includes tactical marketing, online marketing, website design, local store marketing, and much more.

Therefore, if you want to enhance revenues of your restaurant business, then you need to consult with restaurant consultants that can offer consulting in all aspects of restaurant operations, development and management. They will help in implementing cutting-edge management solutions that will deliver value to your business.

Please visit: http://www.thenextidea.net/, for more information.

Free-Range Eggs - Are they worth it?

Robert Ancill, CEO of Food Retail Consultancy, The Next Idea reports: If you have purchased a dozen eggs lately, you might have been a bit flummoxed when trying to decide whether to put out more of your hard-earned cash for the free-range variety. How do you know if paying the extra price for this “boutique” variety of eggs is worth it?

First, you have to understand just what the term free-range means, and that its definition can be a matter of perspective. Warning: It’s not all that simple. According to Mother Earth News, true free-range chickens eat a natural chicken’s diet that includes “all kinds of seeds, green plants, insects and worms, usually along with grain or laying mash.” True free-range chickens also spend time out of doors walking around and foraging—something factory farm birds can’t do. In addition, factory farm birds are usually fed cheap mixtures of corn, soy, and cottonseed meals with additives. Here’s the confusing part: The USDA defines free range as birds merely having access to the outdoors. Some manufacturers are taking advantage of this definition by leaving tiny doors open on huge sheds, which in turn leaves the door open for the manufacturers to label their eggs as “free range.” So what’s a consumer to do?

Ancill says, “Know what you’re getting for your money”. According to Mother Earth News–sponsored tests, free-range chickens produce eggs of superior nutritional value as compared to eggs from factory hens. In addition, when compared to the official USDA nutrient data for commercial eggs, the eggs from free-range chickens contained up to :

• Two-thirds more vitamin A
• Double the omega-3 fatty acids
• Triple the vitamin E
• Seven times more beta-carotene
• One-third less cholesterol
• One-quarter less saturated fat

To find out the names of reliable sellers of eggs from pasture-raised hens in your area, check out www.eatwild.com or www.localharvest.org.

The Next Idea (www.thenextidea.net) is a Retail Food and Restaurant Consultancy committed to improving the quality and Healthfulness of the products available to the US Consumer.

Mediterranean diet

What is the next phase in healthy eating?

According to Robert Ancill, President of The Next Idea, Los Angeles based Restaurant Consultancy consumers are taking increasing interest in Mediterranean cuisine.

In 2007, The Journal of the American Medical Association reported, a combination of the Mediterranean diet, moderate exercise and drinking, and no smoking can

lower mortality rates by 65 percent.

What is the Mediterranean diet? It’s heavy on the olive oil and light on meat and dairy. It also includes lots of fish, vegetables, seeds, grains, nuts and legumes.

The first study was conducted over 12 years (1988–2000) by researchers at Wageningen University in the Netherlands and other European universities. Twenty-three hundred healthy people between the ages of 70 and 90 were surveyed about their eating habits and physical activities.

Another study conducted at the Second University of Naples found that people who suffered from “metabolic syndrome” improved after following a

Mediterranean diet. Metabolic syndrome increases the risk of heart disease and diabetes. Symptoms include being fat around the middle, having high cholesterol and high blood pressure, and improper processing of glucose. After two years, only 44 percent of those on the Mediterranean diet still suffered symptoms.

Ancill reports that The Next Idea has experienced a larger than normal interest in Mediterranean concepts both from entrepreneurs and restaurant investors. In a recent interview Robert Ancill commented; “Possibly we will eventually see a Healthier consumer if such a trend gains traction in the market place, the question is whether operators will understand the unique economics of executing a Mediterranean menu”.

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