Dining Discounts

     Many of us view eating out as a treat and escape from our own Kitchens but we do not want to spend as much as our electric bills on a dining experience. It is possible to enjoy our fine dining and casual eateries without spending a bundle or sacrificing appetizers and even dessert.  The question is how to save money yet still enjoy the finer things in life. The answers are amazingly simple and most require little time investment.  Saving money can be quick and simple! Try some of the suggestions listed below and watch your palate be satisfied without breaking your budget!

1.  Visit the establishment’s website and join any reward club or membership offered.  Ensure you check the box to be notified of savings and special offers.  Ruth’s Chris Steakhouse just emailed me the Summer special which includes a choice of three starters,entrees, sides, and preselected dessert for only $39.95 per person.  These deals are almost always available for many fine dining establishments.Remain informed via club memberships to include Hard Rock Cafe, Chilis, TGI Fridays, Macaroni Grill and so on.  The list is limitless, just think of your desired location and search them on the web.  You have the option of subscribing to their email club to stay informed of specials.  Provide your birthday and anniversary and watch the certificates for free appetizers or desserts add up.  When you make the reservation ensure you read the options and indicate if there is a special celebration.  You can also discreetly mention to your server if you are celebrating a special event, often they will bring a unique dessert to help you celebrate.  This allows you to enjoy dessert and save another ten or so dollars on your bill! 

2.  Join any and all reward clubs offered by your favorite restaurants!  Often they send appetizer or BOGO, buy one get one offers. Also check to see if your visa card offers reward points or even certificates for national chain restaurants.  Ensure you pay the bill in full to avoid interest charges which can eliminate any savings!

3.  Your local television and radio stations often offer deals to local restaurants via their websites.  The restaurant gets discounted or free advertising and you get half price dining certificates.  Usually there are little or no restrictions on the use and minimum purchase requirements associated with these certificates!  To locate the deals check the websites of local stations or just listen to the radio or watch your local news. 

4.  Restaurant.com and other discount dining certificate sites are an a good value.  If you live in a large city you will enjoy more of these options but ensure you read the minimum purchase requirement and view the menu to ensure this is a good deal.  Often the minimum purchase required makes the value lower than you might desire.  For example a $25 gift certificate may only cost $10 but the minimum of two entrees may drive the cost fairly high or the minimum purchase will run from $35 to $50.  Check the menu and requirements prior to purchase. 

5.  When planning a trip visit chamber of commerce or tourism websites to print coupon offers.  Many will mail you a coupon book for local activities to include local favorites eateries.  The discount may be for BOGO, percentage discounts or free items!  There is little time invested and the savings can add up!

     Saving money while enjoying both fine, casual and local specialty dining can be as simple as doing a little research and joining a few frequent diner clubs. The small amount of time invested can add up to substantial savings.  Enjoy your dinner and remember to save room for dessert!

How to Butterfly Shrimp

Shrimp is an easy-to-use ingredient that’s even easier to prepare. Although you can purchase cleaned and butterflied shrimp from your butcher or supermarket, you may be able to save a few dollars by buying whole shrimp and preparing it yourself. Fortunately, it’s not difficult to clean or butterfly shrimp.

You do not need special tools or techniques to accomplish this seemingly daunting task. Even though shrimp looks like a complicated ingredient, it’s actually one of the easiest “meats” to clean, because there is really no fat to trim or bones to deal with. You will, however, need a knife that is quite sharp, a pair of kitchen shears or scissors, and some patience and steady hands.

First, wash the shrimp thoroughly and be sure that it has thawed completely. It is much easier to butterfly large shrimp because they are generally easier to handle. Once your shrimp is washed and defrosted, you will need to take your kitchen shears or scissors and cut the “whiskers” off from the shrimp’s head. You can leave the head on or take it off. Remove the head by simply twisting or cutting it off using the shears.

Next, peel each shrimp. This is not difficult to do if you start from the top and move down to the tail. If you start from the tail, you run the risk of ripping off the end of the shrimp, removing a good portion of meat. It’s best to start from the top, especially if you decided to remove the head, too.

Now, it’s time to de-vein the shrimp. Have your sharp knife handy and make an incision along the shrimp’s “back” with the tip of the knife. Don’t press the knife in too far, but just enough to see the dark vein that runs along its back. Take the tip of your knife and gently lift up the vein and discard. Sometimes you will be able to remove the vein by one quick stroke. However, often you will have to remove several pieces separately. After de-veining the shrimp, you will need to wash them again.

Finally, it’s time to butterfly the shrimp. Again, take your sharp knife and start from the back. If you are using very large prawns, you can do this easily starting from the inside or from the back. Put your knife in deep enough to almost cut through the shrimp. Don’t let your knife’s edge reach the other side of the shrimp. Otherwise, you will wind up with two pieces of shrimp cut in half lengthwise. You will want to leave the two sides attached, and you can achieve this by gently running just a small portion of your blade through the shrimp.

This technique is similar to butterflying a chicken breast or porkchop. If you successfully butterfly your shrimp, it will indeed look like a butterfly, and it’s ready for any dish that calls for butterflied shrimp.

Don’t let a Crabby Waiter Ruin your Meal

In the restaurant business, waiters are at the bottom of the food chain. Management is quick to complain about a waiter’s slow service or a mistake on the bill and patrons complain about the same things too. Often waiters are blamed for problems that are not their fault. 

Slow service can occur when the kitchen is slammed and there are not enough chefs to get the food out in a timely manner. Bartenders who are backed up must fulfill existing orders before new ones and sometimes that means a wait longer than the patron likes which he then blames on the waiter.

The food service industry can be grueling and maddening, especially when someone skips on a bill or is loud and obnoxious about voicing a complaint. No wonder why we encounter waiters with attitudes or waiters who are darn right rude.  Still, waiters know that their job entails working with the public and they should not be allowed to neglect, bully, intimidate or holler at a person who’s paying for a meal.

Tips for dealing with surly waiters:

First thing to do is get your waiter’s name. People can’t help responding to their name and even if he’s trying to ignore you, he’ll look up when you call Greg. If you have his name you can address him in a polite manner like, “Greg, when you get a chance we would like another round of drinks.”  Just by using his name he’ll feel a connection with you and you’ll get better service. If you don’t get the service you want or are treated poorly, you’ll know the name of the person who was rude to you.

Commiserate with your waiter. If you show some empathy it can turn a rude waiter into a wonderful waiter.  “I see you have more tables than any one person can handle. We would like to put in our order now because we know you’re so busy.”  Acknowledging how overworked the waiter is often puts your order on the top of his to do list.

Be extra patient and remember you are out to eat and that in itself is a treat.  If you show patience it will put your waiter in a better mood and your service will vastly improve.

Complain to the management, as a last resort, if none of the above attempts at making your dining experience works. Some days you will come across a waiter who’s planning on quitting or doesn’t care if he gets fired.  This type of person will not be affected by any attempts you make to turn a bad situation into a good one.  In this case you need to get reimbursed for your rude treatment, wrong meals, cold food or whatever has turned your dining experience into an unpleasant memory.  Complaining is the right thing to do so that management knows they employ a waiter who is chasing business away.

Also, your waiter is a server but not a servant.  Good manners and a smile will help you communicate to your waiter you appreciate his service.

Summer Solstice Healthy Food Menus Party Planning

Summer solstice, midsummer day, is a time for celebration. Many ancient rituals center upon the mystical, the magic of Solstice.  William Shakespeare had much to say upon the subject in his much adored, popular classic, “A Mid-Summer’s Night Dream”. Experts believe it was written in 1595 as no actual date was recorded. None the less this holiday is pre-Christian in its origin, and is a much practiced one amongst many even today..

What does summer Solstice mean to you? Whether you are new to this celebration or an old hand at it, a Solstice party is a fantastic adventure to plan and attend with your family, friends, and neighbors.

One super way to plan a menu is to have everyone write down two or three of their favorite summer foods on slips of paper.

Break the meal suggestions into three or four sub- categories, such as appetizers, salads, entrees, desserts.

Place the corresponding slips in a large bowl and shake up the suggestions before appointing someone to draw from each bowl. The reason to break it into sub-categories is otherwise you may end up with several of the same type of menu item.

If the idea of all desserts appeals to you, or all salads, perhaps you would enjoy throwing a Solstice Buffet of similar delicacies.

If you are hosting a block party for the entire neighborhood, a pot-luck may be just the thing for you and your guests. One idea which could promote some good-natured, neighborly rivalry would be to have anonymous voting for everyone’s favorite dish.

The dollar store is a great place to buy inexpensive and often quite colorful party supplies. It is equally awesome for gift ideas.

If a best food contest is up your ‘alley’. Candles, Candle-holders, Napkins, Costume Jewelry, Bells, Knick-knacks, are just a few of the inventive gifts you can purchase.

if you simply want to party and not have to decide who’s Potato Salad, or Watermelon Daiquiris, are the yummiest, you could simply give away a door prize. Decorated Gift Bags of all sizes, Baskets, Flower Pots, even Tin Buckets lined with tissue paper, all would be delightful filled with a vast array of things.

How about a Surprise Party? It could easily become the talk of the town, or a Costume Party? Which ever theme you decide upon, nutritional goodies show your guests you care about your and their health. 

To plan a menu, first you must start with a grocery list. For instance if you were throwing a Fairy themed party for children, one creative way to brainstorm your food choices is to write it a Fairy Acrostic (acrostic = where certain letters form a word or words) down the side of your list.

Example of a Fairy Acrostic:

– Fillet of Sole, Fritters, Fajitas

– Angel food, Apricot, Asparagus, Anti pasta

– Ice Tea, Italian Ices, Iceberg Lettuce

– Ribs, Radicchio, Raspberries, Red Beans

– Yogurt, Yam Chips, Yukon Gold Potatoes

If Fairies don’t appeal to you, any number of other words can be built into a refreshing menu that won’t soon be forgotten;

– Solstice

– June

– Magic

– Joy

– Flower

– Butterfly…the sky’s the limit!

A barbecue is a classic favorite all Summer long.

If you’re hungry for a hamburger, but would like to try a lighter option, Portabella Mushrooms with the stems removed are delicious brushed with olive oil and your favorite seasonings such as garlic, and paprika, when grilled are especially tasty, Lean meat options are sea-food (prawns, scallops) or chicken, which can easily be made into shish-kabobs along with zucchini, ted, orange, yellow, green bell peppers, onions, and cherry tomatoes.

Ready, set, go! Allow your imagination to blossom into an event everyone will talk about for years to come. You just might be beginning a time honored tradition!

Breading for Fried Fish

Fried fish can be a very delicious meal, if the fish is properly breaded and cooked at the right temperature. In choosing the breading recipe to use, one needs to take into consideration the type of fish being fried, the type cuisine it is to accompany, and the personal preferences of the chef and those being served.

Below are breading recipes for different types of fish and cuisines.

Fresh catfish fillets are normally fried southern style in a cornmeal based batter and served with mashed potatoes or French fries, cole slaw, cooked white dried beans, hush puppies, and fresh green onions.

CORNMEAL BATTER

1 Cup Yellow Cornmeal

2 teaspoons Lawry’s Seasoned Salt

Cooking oil

DIRECTIONS:

* Heat a deep fat fryer to 350 degrees Farenheit.

* Rinse fish fillets and pat dry with paper toweling.

* Place 1 cup cornmeal and the Lawrey’s Seasoned Salt into a plastic bag and shake to mix.

* Drop the fish fillets into bag and shake to coat.

* Remove the coated fillets from the bag with a pair of tongs and drop into the hot oil.

* Allow to cook approximately 5 minutes or until golden brown. The fish fillets will come to the surface as they become done.

* Remove to a paper towel lined platter to drain excess oil from the fillets before serving.

In Asian cuisine, the batter of sweet and sour meats is a thick breading that puffs up during cooking. The following recipe makes wonderful sweet and sour fish. Sweet and sour fish is great served with stir fried rice and an egg roll.

ASIAN BREAD COATING (FOR FISH OR CHICKEN)

1 Package McCormick’s Golden Dipt Fish & Chips Batter mix

1 1/4 Cups cool water

Ground Ginger

Garlic Powder

Black Pepper

Cooking Oil

Use a white fish, such as Ocean Whitefish for this recipe.

DIRECTIONS:

* Place entire contents of 1 package of Golden Dipt Fish & Chips batter mix in a medium mixing bowl.

* Sprinkle with a little garlic powder, ground ginger, and black pepper but do not put a lot of any of the three.

* Mix stir with a fork to blend well.

* Preheat a Fry Daddy or deep fat fryer of some type.

* Add the 1 1/4 cups of cool water to the Golden Dipt mixture and stir to form the batter. It will be of a thick consistency.

* Rinse fish fillets and pat dry with paper toweling so the batter will adhere better. Cut eat fillet into 1 1/2 – 2 inch slices.

* Using a pair of tongs, dip each piece of fish into the batter, one at a time. Hold the piece of fish over the batter and allow the excess to drain before placing into the hot oil in the deep fryer.

* Allow to cook until the pieces of fish begin to float to the top of the oil and the batter is a golden brown.

* Remove to a paper towel lined platter and serve with sweet and sour sauce for dipping.

McCormick’s Golden Dipt Fish and Chip batter makes an excellent breading for ocean whitefish or flounder without adding any additional spices to the original recipe for use in American cuisine. Both types of fish are excellent served with French fries, mashed potatoes, or a baked potato.

Flounder fillets are excellent when southern pan fried in a mixture of cornmeal and flour.

SOUTHERN PAN FRYING FLOUNDER

INGREDIENTS

1/2 Cup all-purpose flour

1/2 Cup yellow corn meal

Salt, to taste

Pepper, to taste

Cooking oil

DIRECTIONS:

* Place the cornmeal and flour in a small mixing bowl.

* Place a 1/2 inch deep layer of cooking oil in a large skillet and bring to medium heat.

* Rinse and pat dry the fish fillets.

* Lightly salt and pepper each fillet.

* Dredge the fillet in the cornmeal and flour mixture and drop into the skillet when the oil has reached approximately 350 degrees F.

* Repeat procedure until all fillets are in the pan.

* Allow to fry approximately 3 minutes before turning with a spatula on the other side for an additional 3 minutes. Only turn the fish once.

* Remove to a paper towel platter to allow excess oil to drain from fillets before serving.

If you like fish, I am sure you will love these different methods of breading the fillets in preparation to fry them. Give one of the recipes a try the next time you decide to fry fish. You will not be disappointed!

Fish Seafood Recipes

Grilling shrimp on the barbeque is a fun and easy dish for your family to enjoy. Whether a family cookout, or friends over for a Saturday get together, grilling shrimp will be an eye opener for everyone attending.

Ingredients:

1 pound peeled, deveined shrimp (any size)
4 ounces olive oil
1 tablespoon paprika
1 tablespoon garlic salt
1 tablespoon Old Bay Seasoning
1 lime, sliced into wedges

To grill shrimp, you will need some wooden skewers. Soak these skewers in cold water for an hour. Coat your shrimp with olive oil, whether drizzling it on or dipping them into a coffee cup doesn’t really matter. Push your shrimp through your soaked skewers to make kabobs and place them the short way over a cookie sheet. Sprinkle your spices over the shrimp so they will stick, flipping your kabobs to season both sides. Your cookie sheet will catch any errant spices, no sense wasting. Place your spiced, skewered shrimp on your grill and cook them until all the shrimp tails turn white. Serve with a lime wedge.

Your grilling reputation will become legendary when your guests sink their teeth into these little delights. Don’t be surprised if they are the first things your guests grab when you serve them.

Stir Fry Prawns

Stir frying prawns is very simple and allows us to be quite creative in the kitchen when pairing the prawns with our favorite vegetables or with steamed or stir fried rice. Paired with either, stir fried prawns is an eye appealing, delicious dish to serve our family or when entertaining company.

I prefer working with peeled and deveined King Prawns. Therefore, my two favorite recipes for stir fried prawns which follow use King Prawns. Both recipes will feed a family of four.

STIR FRIED PRAWNS AND VEGETABLES

INGREDIENTS:

15 King Prawns, shelled and deveined

2 Water Chestnuts, peeled and sliced in 1/4 inch slices

6 Baby Carrots, sliced in 1/4 inch slices

8 Baby Corns, cut in two sections each

1/2 Pound Snow Peas, cleaned and cut in 2 sections each

3 Slices Ginger root

1 Tablespoon minced garlic

1 Tablespoon minced onion

2 Tablespoons Oyster Sauce

1 teaspoon sugar

2 teaspoons Rice Wine

2 Tablespoons water

2 Tablespoons Cornstach

Cooking oil

DIRECTIONS:

* Rinse and drain the prawns. Set aside.

* Bring a pot of water to a boil, to which you have added 1 teaspoon salt and 2 teaspoons cooking oil.

* Add to the boiling water the baby corn, snow peas, sliced water chestnut, and sliced carrots. Allow to boil five minutes, then drain vegetables in a colander.

* Bring a wok or stir fry skillet to medium heat, to which you have added 2 teaspoons cooking oil. Stir fry garlic, onion, and ginger until onions are tender and transparent.

* Add the prawns to the wok or skillet and begin to stir fry.

* When the prawns are 3/4 of the way done, add in the vegetables, oyster sauce, rice wine, and sugar. Stir fry.

* Mix the cornstarch and water together in a shallow cup until well blended. Slowly add to prawns and vegetables mixture while continuing to stir. As sauce begins to thicken, remove from heat and serve.

This recipe is delicious served with stir fried rice or over steamed rice.

TERIYAKI KING PRAWNS

24 King Prawns

2 Tablespoons butter

1 1/2 Tablespoons teriyaki sauce

DIRECTIONS:

* Bring a wok or stir fry skillet to medium heat, to which you have added the butter.

* Add the prawns and begin to stir fry.

* When the prawns are approximately 3/4 of the way done, add the teriyaki sauce and continue to stir fry. Make sure all prawns are equally coated with the teriyaki sauce. It should just discolor and flavor the prawns, not coat them.

* When the prawns are done, remove from heat and serve over stir fried rice.

This recipe is best when shrimp sauce is provided at the dining table as a condiment.

If you have never tried stir fried prawns, you have deprived yourself of a very delectable meal. Why not try stir fried prawns and vegetables or teriyaki stir fried prawns today? You will not be disappointed!

Easy Side Dishes Made from Zucchini

Zucchini is such a versatile vegetable; it’s light and it’s one of the summer foods which recalls the sunny Mediterranean regions. Zucchini can be served with a barbecue, with chicken, fish or they are delicious with legumes such as chickpeas. The following recipes are made for four people as side dishes (some could also be served during an aperitif) and each recipe takes around 40 minutes to prepare.

Zucchini cakes

Ingredients: 2 medium potatoes, 2 medium zucchini, salt and pepper  olive oil, (optional: thyme, paprika, chillies, garlic powder or curry spices).

Peel and grate the potatoes. Grate the zucchini. Drain them. Season with salt and pepper (here you can add the other spices if you wish) and mix; form small patties. Heat olive oil in a pan and place the cakes on a medium fire to brown for about 10 min depending on the size of each unit. Turn and brown for another 6-7 min. Serve.

Grilled zucchini

Ingredients: zucchini, salt, pepper, olive oil, herbs (such as thyme or rosemary or parsley).

Take the amount of zucchini you want to cook and cut slices of about  1/3 of an inch and at an angle. Place in a bowl. Add about one tsp olive oil per whole zucchini used, add salt pepper and some herbs such as thyme or rosemary. Place on a hot barbecue or a hot griddle pan and brown the zucchini on both sides.

Zucchini and tomato millefeuille

Ingredients : 2 zucchini, 2 tomatoes, 4tbsp parmesan flakes, salt pepper, olive oil.

Heat the oven at 410 F. Slice the zucchini and the tomatoes. Season all the vegetables with the salt and pepper. Place one layer of zucchini in a baking tray, then place the tomatoes and then the parmesan. Start again: zucchini, tomato and parmesan and form little towers. Place in the oven for about 30 min. You might have to add some water or  broth during the baking process.

Zucchini mash

Ingredients: 6  medium zucchini, 2 tbsp olive oil, 2 garlic cloves, 2 tbsp cream cheese, salt and pepper.

Peel the zucchini and cut them into about ½ inch cubes. Crush the garlic cloves. Boil water in a pan and add the zucchini with the garlic. Cook them for about 7-8 min, they should not be too soft. Remove the water and the garlic cloves. Pass the zucchini through a potato masher. Add the cream cheese, salt and pepper. Serve.  

Light breaded zucchini

Ingredients : 3 medium sized zucchini, 1 pot yogurt (you will probably need less), 2/3 of a cup bread crumbs, salt and pepper, 1 ½ tbsp dry roasted ground Hazelnuts, 2 tbsp thyme leaves, 5 tbsp grated gruyere cheese, olive oil.

Slice the zucchini at an angle, each slice should be a bit less than a ½ inch. Mix the breadcrumbs, salt, pepper, hazelnuts, thyme and cheese. Mix and rub the preparation together. Brush a zucchini slice with the yogurt on both sides. Transfer the slice to the breadcrumb mix and coat both sides. Repeat with the rest of the zucchini. Heat two tbsp in a pan and delicately add the zucchini to brown, make sure that all of the slices touch the surface of the pan. If there is not enough place take two pans or do it in two batches (in this case keep the cooked zucchini warm in the oven on low heat). Cook for about 5-6 min and gently turn them to brown on the other side for another 5 min. Serve.

Braised zucchini

Ingredients: 500g zucchini, 2 garlic cloves, 2 tbsp olive oil, 1 tbsp lemon juice, 1tbsp balsamic vinegar, salt and pepper.

Chop the garlic. Cut the zucchini into slices (half the slices in case the zucchini are too large). Heat the olive oil in a pan and add the zucchini. Add the garlic. Turn the zucchini and continue cooking for another 5 min. Add the salt, pepper, lemon juice and balsamic vinegar.

Xanax 2mg gg249: Uses & Addictions

Xanax 2mg gg249 is a schedule IV controlled substance that is used to treat panic attacks, nervousness and tension. This drug has been around for many years as a tranquilizer, and although it is very effective for what it is used to treat, doctors have learned to be very careful when prescribing it, as it has a history of addiction and abuse. Because Xanax is often used to treat long term problems, Xanax addiction has become a very common addiction and has contributed to a large percentage of the prescription drug abuse problem in this country.

The most common thing that Xanax 2mg is used to treat is severe panic attacks and anxiety. It is used in individuals that are so incapacitated with these conditions that a tranquilizer is necessary for them to perform the most basic functions of their day. For many of these people their treatment is a long term situation meaning that when they finally do get better in all likelihood they will be facing a Xanax addiction that they will need to deal with.

This segment of those addicted to Xanax is only a part of the problem however, as Xanax is a drug that is frequently sold on the street and is abused in combination with any number of other drugs. This makes for a deadly combination that has claimed the life of a number of people over the years. The body also tends to build up a resistance to Xanax causing people to need to take more and more of it to make it work like it is supposed adding to the Xanax addiction.

Addiction to Xanax is much like any other drug, you will need to get the help of a professional to wean you off of the drug and you can likely expect Xanax addiction withdrawal symptoms that you will need to deal with. This is particularly the case if you stop taking Xanax after taking a lot of it of an extended period of time. If you do stop suddenly you can expect to experience nausea, vomiting, dizziness, headache, anxiety, irritability, insomnia, chills, lethargy, fatigue, moodiness, crying and vivid dreams.

If you have a severe Xanax addiction, seek the assistance of an inpatient facility that is trained in prescription drug addictions. They will help you make a successful withdrawal from the drug, and are experienced in dealing with the most severe withdrawal symptoms and will monitor you to make sure your detox is safe and effective.

Tips for Improving Restaurant Service

The Restaurant Service is a very demanding and challenging industry. Based on statistics, a great number of restaurants usually fail within the first year. With all said, this industry can be a very exciting and rewarding one if all the personnel involved continuously work on improving the service/s that they offer. Some of the ways or tips for improving restaurant service are as follows:-

AMBIANCE/DECOR

Potential customers who enter a restaurant are not just coming to eat. They expect a pleasant and relaxing atmosphere. They are seeking an experience. In the waiting area, seating should be available and if patrons have a waiting period of half an hour or more, perhaps, an inexpensive drink )non-alcoholic) drink could be provided. Effort should be made to have furnishings attractive yet functional. Although a restaurant is in located within, it would be very appealing to bring a little of the outdoors within. This could be done by decorating with green plants at strategic spots and a water fountain at the entrance. Piped background soft music is always appealing.

TRAINED STAFF

Waitresses/Waiters are very important assets to the restaurant service. They are the backbone of the industry. Sadly, many of them are not given the right compensation and respect. Therefore, many restaurants lose out on invaluable staff. Because of this, there is constant rehiring of staff who are hurriedly trained. It does not matter how great a meal is, if a waiter is impolite, that is what a patron will remember. Customers are looking for polite, friendly yet professional service from staff. Proprietors should make staff feel like they are a valuable part of the business. Then, they will have partners for the life of the business. It is a win/win situation for all.

HEALTHY/ORGANIC FOOD

Now-a-days, most people are trying to include organic foods in their diet. With the rise of obesity in society, everyone is counting calories. Customers should have the caloric information on meals if requested. Some customers are willing to pay the extra so as to receive food that are grown locally without dangerous chemicals and pesticides. They are seeking healthy yet delicious meals. Moreover, as the saying goes, “variety is the spice of life”. At times, customers do get bored with the same dishes continuously offered. Therefore, it is a great idea that the chef uses creativity in the preparation of meals.

DISCOUNT DAY

Everyone likes something free at some point in their life. In order to attract customers, it is a great marketing strategy to offer a discount on meals during days when business is in a slump. Perhaps, the elderly could get a discount daily and/or children under 12 years old could dine for free.

USE OF TECHNOLOGY

For those restaurants who have not utilized the Internet, it would be a opportune time to do so. It would be to a restaurant’s advantage to create an attractive web-site displaying some of its main dishes along with other pertinent information. Convenience is very important. Everyone is busy and is strapped for time. Some customers like the idea of making their reservations on line or ordering for delivery/pick-up. No doubt, sales will be increased by doing same.

With the above tips outlined, a restaurant service will be improved drastically and the balance sheet will reflect same.