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Food photography is something that looks really easy – but if you were to try to do it yourself you would quickly realise that it’s harder than you think. There are a lot of little tricks and secrets to food photography that people overlook – and there are reasons why when you take a photo of one of your meals it doesn’t quite look as impressive as the photos in the recipe book. It’s not that you’re a bad cook, it’s that there’s more to those photos than just the food.
Those shimmering glasses, those glistening salads, and those overflowing fruit bowls are artificially staged. Sometimes, the food being photographed isn’t even edible any more because it’s had extra corn starch added to thicken the sauces, it’s been sprayed with oils or drenched in vinegar to bring the salad back to life, or they’ve added strategically placed cotton balls soaked in steaming hot water to the plate, to make the food look legitimately ‘steamy’.
When you’re taking photographs of food, it’s a good idea to look at the food from just above eye level, at an angle. In the vast majority of cases this will look a lot better than taking photographs from above – which is counter-intuitive, and a mistake that a lot of people make!
It’s not uncommon for food used in photography to be glazed, preserved, or treated with food coloring to make it look more appetizing than it really is. Some photographers use dry ice to produce a ‘steamy’ look, some mess with the exposure because frosting can sometimes be overly reflective and look over-exposed. Some will allow food that is usually served cold to ‘sweat’ and heat up to room temperature to make it look nicer – this food would be disgusting to eat, but it looks good, and that’s the trick!
Food photography is an art form in and of itself – it takes patience and it can be expensive because you may need more than one version of each dish to get the perfect shot. Practice with simple dishes, and you’ll soon learn that even something like a cocktail or a cup of coffee actually takes a lot of work to stage. Invest in good lighting, and make sure you have a few different lenses to choose from. You’ll quickly develop a new appreciation for the work that goes into advertising your food!
It was not that long ago bed bugs were almost entirely eradicated in the United States. They were eliminated due to the chemicals like DDT being used in pesticides for mass treatments said an nj bed bug exterminator. However, the presence of bed bugs has steadily increased in the United States and these infestations have become more widespread. In fact, every state in the country has now reported an increase in bed bug infestations.
A bed bug infestation in a motel or hotel presents a unique challenge. The most important service that these types of establishments offer, a comfortable and clean bed for the night, is threatened. This is why it is important to know the prevention strategies as well as tactical strategies for dealing with this type of issue. Having the property inspected on a regular basis will help prevent an infestation from occurring.
A rapid response is necessary to contain an infestation and reduce guest impaction, as well as your hotel’s reputation.
What Is A Bed Bug?
These are very small insects that feed on the blood of humans. They are red in color with flat bodies and no wings. They look very similar to a brown wood tick. After a bed bug has fed on blood, its color will change to a purple-red and the shape of the body will morph into more of a cigar shape.
What Happens To A Person After They Have Been Bitten?
Fortunately, bed bugs are not known to carry any diseases, but they can be extremely annoying and aggravating to people. They bites are not usually painful, and it may be a few days before a person even realizes that they have been bitten. There are some people who do not have a reaction to the bite at all, and there are others who experience reactions so severe they have to seek medical attention.
How To Handle The Presence Of Bed Bugs In A Hotel
Unfortunately, if you own a hotel or motel, bed bugs can enter your establishment via your guests’ luggage and clothing. Insecticides are not practical, but early detection can prevent a massive infestation in your hotel.
Train your housekeeping and maintenance staff to learn how to recognize the presence of bed bugs. For example, train your housekeeping staff to look for tiny blood spots, live bed bugs, dead bugs, black spots and empty shells on the linen and mattresses of the beds. They should also inspect the baseboards in the room.
If a guest complains of bed bugs, you should immediately provide a new room for the guest, ensure them that bed bugs are not known to carry disease and even offer to clean their possibly infested clothing.
If there is an infestation, you should contact a pest control company immediately. Multiple complaints in different areas will mean the entire building will need to be treated.
When you run a restaurant, it is crucial that you have a reliable plumbing service on call. Whether you have a drain issue or are having grease maintenance issues, a trusty plumber will come to your aid when needed. Plumbers like the MTP Plumbing who offer restaurant services are in high demand and they offer your restaurant multiple options for keeping your restaurant running like it should.
Problems often tend to pop up around the grease system. The grease separation units don’t work and they clog up the drains. It is crucial to get the grease out if something like this happens and a good plumber will make sure there is no grease remaining.
The bathroom is another area where things can quickly go wrong. Whether a customer plugs up the toilet or breaks a sink, a restaurant plumbing service will ensure that the bathroom is back in operating condition in no time flat. You might need to call in a restaurant plumbing service for a sink emergency as well. If the faucet won’t turn on or off or even breaks completely, a restaurant plumber can fix the sink fast so you can get back to work quickly.
Sometimes the water heater can’t handle the the load that is placed on it and when this happens you need a larger water heater or you need to fix the water heater you have. A restaurant plumber can help you decided the right size water heater for your needs and install it for you fast so you have a minimum of downtime.
You need to keep things moving when you are trying to run a restaurant, so you have to have a reliable plumber on your side. You can find plumbers online or you can ask around. Make sure that whatever plumber you choose is reliable and be sure to check out any reviews you can find on them.
Make sure you know what the costs are going to be upfront and if you aren’t sure about something the plumber suggests, there is nothing wrong with getting another opinion from a different company. Some plumbing expenses can be pretty expensive so be sure you are on top of the experience. There are many things that can go wrong with restaurant plumbing, so you want to make sure you have a good plumber on your side when the inevitable happens. A reliable restaurant plumber is crucial.
A divorce is a very stressful time, even if the relationship was over, it’s still difficult emotionally to let go of what you had hoped that your marriage would be. You’ll have many stress triggers that can set you off unexpectedly. Best move this time is you got to go for divorce counseling, it should help you a lot with reorganizing your life especially when with kids.
For many, stress can trigger eating non-stop. If this is you and you’re in the midst of a divorce, take heart, there are some things that you can do to help avoid stress eating.
Start by keeping a journal. In your journal vent. Vent what is eating at you, what is bothering you and why. Get it all out of your system (don’t worry, you can burn it later).
By venting, you’re much less likely to stress eat. It really helps to just let things go and plan your life out. Go ahead, make all your dreams come true now that you’re free to do so.
Plan your meals out. Instead of just eating mindlessly, take a few minutes each week and plan out a weekly menu. This can help you to stay on track. Plan out each meal and each snack. If you need to, go ahead and portion them out in large zip locks or containers so that you have it all lined up.
This can help you to eat more thoughtfully and keep track of what you’re eating. When the days meals are done, don’t give in and snack. Sip some ice water or nibble on some calorie-free gum or something. This will help you to do something while you’re stressed without adding calories to your diet.
If you’re going out with friends, plan ahead and eat healthily. Ask a good friend to help you and focus on the fun with your friends instead of focusing on your sadness.
You’re still going to be tempted to stress eat so keep some healthy snacks on hand at all times. Count your calories and when you’re still stressed, eat something from these healthy snacks to help keep you motivated.
Get up and get moving, don’t sit around feeling sorry for yourself, this is when you’re most tempted. Even if you don’t have something to do, you need to do something. Go for a walk, call a good friend, write a letter, go hiking, swimming or find a new hobby. Your body will begin to feel better when you focus more on doing things that make you happy and less on your emotional pain.
If you want to get your bar up and running, you are going to need two specific things. The first is liquor, and the second is the right to sell that liquor. This means you have to buy a liquor license. But what does obtaining a liquor license for you bar entail? What do you need to know? Here are some guidelines that will help to make the process a little simpler.
State Alcohol Laws
Licensing and processes differs from every state, in Texas they have their own way of acquiring TABC permits that is not necessary the same to others. It’s up to you to find out what the laws in your state are, because you don’t want to lose your license before your business venture has a chance to earn some money.
Also take note that some states place a limit on how many licenses can be sold within a specific area. This means you might have to buy a license from somebody who already has one.
The Main Purpose Of The License
Now you have to figure out which of the major two liquor licenses do you want. If you take the on-license then the alcohol has to be consumed on the premises. If you choose the off-license then customers are simply going to buy from you and consume it somewhere else.
But it doesn’t stop there, because licenses are also broken up into different classes. Depending on the class you choose it will effect what you can sell and how much.
Don’t Waste Time
One of the first things you want to do is fill in the necessary paperwork to obtain a liquor license, because it could take some time to get it. In some cases you might wait up to a year, so make it a priority.
Unfortunately the cost of obtaining a license can’t be estimated. Everything is going to depend on the state you want to open the bar, the type of bar it’s going to be and your final application. All these things are going to factor into the price.
Maintain The License
Once you have your liquor license remember to maintain it. In other words, don’t refrain from renewing it every year, otherwise you’ll have to apply for it all over again.
Due to all the paperwork and time constraints, not to mention the availability in the area, many bar owners prefer to buy existing licenses.
Most restaurant & bars owners use a website to display pictures of their food menu, drinks list, opening times and location.
However very few add a blog to promote their food and build a reputation in their community.
I built a website for a friend who owns a restaurant & bar and decided to add a blog to it. After looking around to see what others where doing in this industry, i couldn’t find any using blogging to promote their business.
This seems to be a missed opportunity because more and more people are using the internet to find places to eat and read restaurant and bar reviews.
You’ll find many industry type blogs which post content about different restuarants and bars all over the internet. What you don’t see is the restaurants or bars using blogging.
Tips For Restaurant Bloggers
One of the common objections i hear from restaurant & bar owners when mentioning blogging is, what are the benefits for my business?
The owners clearly want to know how a blog will help bring more customers to their restaurant and spend money on food and drink.
Here’s 6 reasons adding a blog to your website will help your restaurant & bar business:
SEO – Search Engine Optimization is all about getting your website content to rank in the first 3 places of Google’s results. The more content (webpages) you have on your site, the more chances you have of getting on the first page of Google. Considering most of the traffic comes from the first page of Google’s search results, you’re at a disadvantage if you only display old static content on your restaurants website. Adding fresh images of your food, happy customers, cocktails etc to your blog posts increases traffic to your website.
Sports Updates – If your restaurant also has a bar and your show sport, then its a good idea to keep your customers up to date with the latest sports guide. This can bring in regular business for you if your customers know whats on and when its on. I’ve noticed customers that come into watch sport tend to drink a fair a bit and then eat before they leave or order take out. You’ll find people come in alone when your offer sport whereas its fairly rare to see someone eating alone in restaurants.
Newsletter – Sending out a newsletter every week is a great way to stay connected with your customers. Your newsletters will also include links to your social media pages and help build a bigger social media following. Its also a great way notify your customers of upcoming events and weekly food specials or menu changes. You can also add a link to a customer feedback form on your website and find out what your customers really think of your food and what they want to eat or don’t like.
Reviews – The more people that visit your restaurant and website, the more reviews you will get. A blog increases traffic to your website which will increase reviews. You can easily add a Trip Advisor or Yelp review form or link in your sidebar and make it easy for people to write a review. Once you have added this form, you could write a blog posts and ask your subscribers to write a review which links back to your website.
Guest Blogging – Add a link to allow guest posts on your restaurant website and write a post about it. This encourages customers and readers to submit fresh content based on a list of topics i have included on guest post submission guidelines. There’s nothing better than receiving ‘user generated content’ for free which offers your readers information about your restaurant from a different perspective. The content doesn’t need to be about your establishment as long as its related to the overall topic of your site.
Social Media – Every blog post you publish includes social media sharing and following buttons. The restaurant and bar industry is very social already so this works perfectly. When your readers share your blog posts, they are shared to that persons network and increase traffic, build your brand and generate more exposure and customers for your business.
Educate – Many of the most successful businesses are known as industry leaders because they educate others in their fields. You can use a blog to help educate other restaurants in your industry and be known as a leader in your industry this way. This will also impress your customers and increase your reputation.
- Another Tip – Here’s a post i wrote earlier about how to add your website to Google Places and why you should.
- Adding a blog to your website is a great way to stay connected with your existing customers and build credibility and trust in your community.
The more content you add to your website, the bigger your social media following becomes which converts to subscribers of your blog and customers to your restaurant and bar. Building your relationship with your existing customers by keeping them informed via your blog is also another way to strengthen your brand.
Do you use a blog with your website? Or do you simply use a static website without a blog? How has blogging benefited your business?
Wolfgang’s Steakhouse to make its NJ debut in Somerville Town Center (1/15/2015)
SOMERVILLE — Wolfgang’s Steakhouse will open its first grill concept restaurant this winter as Somerville Town Center in downtown Somerville continues its growth.
Wolfgang Zweiner is no stranger to classic steakhouses, having learned his craft with 40 years in Brooklyn’s Peter Luger’s Steak House, including many years as its head waiter.
The flagship Park Avenue location, situated in the former Vanderbilt Hotel dining room with vaulted tile ceilings by famed artisan Rafael Guastavino, has enjoyed capacity crowds since the day it opened, according to a spokeswoman for Silbert Realty and Management.
Wolfgang’s specialty, like Luger’s, is the classic porterhouse steak for one, two, three or more, but with an expanded menu and first-rate atmosphere at all the chain’s locations.
“We love the transit village community of Somerville, and knew that the heart of Somerville would be a prime location for our restaurant,” Peter Zweiner, Wolfgang’s son and managing partner of Wolfgang’s Steakhouse, said. “After touring downtown Somerville, we quickly understood what developer Jack Morris of Edgewood Properties sees in this inviting town.”
“We believe that many of our New Jersey customers will be thrilled to know that they will be able to enjoy our quality food right here in Somerville,” Zweiner said.
Developer Jack Morris of Edgewood Properties said he is honored to welcome Wolfgang’s to its new home at Somerville Town Center, with a mix of retail and luxury residential apartments.
“There couldn’t be a better location than Somerville Town Center in downtown Somerville for this opportunity,” Morris said. “I have very high expectations for the revitalization of downtown Somerville and this proves that we can and will continue to attract both national and international businesses such as Starbucks, among many others.
Wolfgang’s also has Manhattan locations in Midtown East, Tribeca, and Times Square, as well as in Beverly Hills, Miami, Waikiki and Tokyo. Other locations coming soon will include Seoul, South Korea, Manila, Phillipines, and Osaka, Japan.
Wolfgang’s Steakhouse is proud to announce it’s second location in Japan.
Japan’s second branch of Wolfgang’s Steakhouse will open in Tokyo’s Marunouchi district at 5 p.m. on Dec. 8, with reservations being accepted from Nov. 8.
Japan’s first branch of the New York-based steakhouse opened in Roppongi in February. Eight months after opening, customers still have to wait a month for dinner reservations.
Wolfgang’s Steakhouse uses only “prime grade” beef, the grade given to only the top 5 percent of beef in the U.S. The restaurant chain transports the beef chilled, not frozen, and keeps it for 28 days for optimal aging and tenderness. The outer third of the beef is sliced away and the remaining cuts are grilled at 900 C.
The Marunouchi restaurant will have 170 seats, and is suitable for private parties. It will also have four private rooms.
Is Manila ready for another restaurant franchise? Another steakhouse?
“Well, yes,” said Sheryl Laudico, Marketing Director of Sumosam Restaurants Concepts, which is bringing Wolfgang’s Steakhouse to Manila early next year.
If you like Peter Luger in Brooklyn, you would be interested to know that Wolfgang’s Steakhouse was opened in Manhattan ten years ago by its former headwaiter, Wolfgang Zwiener.
After 40 years experience at Peter Luger Steak House, Mr. Zwiener was thinking of retring when his son, Peter, along with two other waiters at Peter Luger, convinced him to open his own place.
“If there is a vacuum, you fill it,” said Peter Zwiener, a former investment banker who saw the potential in opening a Peter Luger-style steakhouse in Manhattan.
Apart from serving its signature 100% dry-aged prime steaks, Wolfgang’s Steakhouse offered New Yorkers the convenience of location, a better wine selection, table cloth (!), and the use of credit cards (which Peter Luger doesn’t have).
Since Wolfgang opened its first restaurant in 2004, it has grown to seven locations within the US, and the most recent opening in Roppongi, Tokyo last February 2014.
There will be five new locations within the next six months—in New Jersey, Osaka, Seoul, a second location in Tokyo, and in Manila.
Managing partner and president, Peter Zwiener is currently in town to meet up with Philippine franchise owners Ricky Laudico, Marvin Agustin and Raymund Magdaluyo.
Peter Zwiener (center) with husband and wife Sheryl and Ricky Laudico of Sumosam Restaurants Concepts
It was Raymund Magdaluyo who discovered Wolfgang’s Steakhouse in New York and loved it so much to bring it to Manila.
Wolfgang’s Steakhouse is set to open at Resorts World Manila in January 2015. The space will be a little over 600 square meters, located next to a downsized Republiq.
Sheryl says they are constructing special dry-ageing room, where beef will be placed on racks for about 28 days to achieve optimum flavour and tenderness. It’s a costly process that makes steak more pricey but worth it.
Apart from rib eyes, fillet mignons, and steaks for two t0 four people, Manila can look forward to a New York menu of seafood cocktails, soups, salads, and a selection of desserts—including New York cheesecake specially flown in.
Now I really like steak, but you had me at New York cheesecake.
We can’t wait.
There are numerous reasons for relocating your business premises, from financial to practical considerations. It might be that you do not own the property you are running the business. Perhaps you may have realized that you are not in the optimum area for your company or you need to move to a purchased property to manage the business’ outgoings. Regardless of the reason, you will certainly find yourself faced with the challenges of relocating an established business. However, the process does not have to be a daunting. With some careful planning, you can easily present the move as an opportunity. A new jersey moving company has written some moving tips to guide you on your entire move from day 1.
First and foremost, you will need to look for potential places, and you will want to use the help of a realtor, to ascertain that you make the ideal choice. Once you have established your new base, it’s wise to write a timeline, which will help you ensure that you effectively organize all the aspects of the move.
You will also need to split and assign tasks to internal members and outside contractors, ascertaining that all areas of responsibility have been covered. This stage is also where you should investigate any permits and new types of insurance that you might require to insure your new business premises.Ideally, shop around to make sure that you find a trustworthy and reliable moving company and fill them in on all your needs as soon as possible.
The next thing you will need to do is pay a few visits to your new premises before the moving fate and give the IT and electrical time plenty of time to come up with floor plans. This is imperative in ensuring that all your IT equipment and other machinery can easily be accommodated for after the relocation. You will ideally want to carry out an inventory of your current premises and work out how much of your company’s assets need to come with you, and which should be stripped or sold before relocating.
You will also want to check that all other utilities will be ready for the company when you move in. Such utilities include the power supply, water and the like.
Finally, set up a trip to the new facility for all your employees, preferably before they start working there. This allows them to acclimatize to the new premises and get rid of any uncertainty.