FOOD DRINK &
MAGAZINE
WINE CERTIFICATIONS DEMYSTIFIED THE NOVICE’S GUIDE TO PICKING A WINE TOP 10 BEST FOODIE CITIES IN THE UNITED STATES OF AMERICA GENETICALLY MODIFIED FOODS AND REGULAR FOODS UV RAYS AND FOODS TOP 10 GUIDELINES FOR ESTABLISHING A RESTAURANT BUSINES
SOME TIPS TO MAKE YOUR RESTAURANT A SUCCESS
www.fooddrinkmagazine.com
5 FASCINATING THINGS I LEARNED FROM SALVADOR DALI’S COOKBOOK MARCH 2022
Gizem KESKIN Ca DRE#02138553
Discover your next home with
www.realtorgiz.com San Diego's next generation realtor
PROMOTE YOUR BUSINESS www.beveragemag.com
BEVERAGEMAG Beverage Magazine
FOOD DRINK &
MAGAZINE
EDITOR AND PUBLISHING DIRECTOR Hakan KESKIN admin@fooddrinkmagazine.com EDITOR Gulcan GOK TUZCU ADVERTISING AND MARKETING COORDINATOR Gizem KESKIN gizem@fooddrinkmagazine.com
6
TOP 10 BEST FOODIE CITIES IN THE UNITED STATES OF AMERICA
THE NOVICE’S GUIDE TO PICKING A WINE
18
AUTHORS Ossiana TEPFENHART Tobias KUMWEDA Linh Quy NGUYEN Sara SNOW Alecca HUNT Jessie NeWTON
PUBLISHED BY
10701 AUDREY WAY 92129 San Diego - California www.hghperfect.com
22 5 FASCINATING THINGS I LEARNED FROM SALVADOR DALI’S COOKBOOK
info@hghperfect.com
© Copyright 2021 HGH Perfect Inc All Rights Reserved
GENETICALLY MODIFIED FOODS AND REGULAR FOODS
25
&
30
WINE CERTIFICATIONS DEMYSTIFIED
35 45
TOP 10 GUIDELINES FOR ESTABLISHING A RESTAURANT BUSINES
SOME TIPS TO MAKE YOUR RESTAURANT A SUCCESS
UV RAYS AND FOODS
53
FOOD DRINK MAGAZINE
JANUARY 2022
THE HAPPIEST GREETINGS TO YOU FOOD LOVERS.
It is already March. The beginning of revival, happiness, colors, new tastes, travel and so on. Yes, it is beginning of the spring. Everything is blooming, becoming alive, excited as we all are. Here is our blooming new issue. Starting with an article, which is all about well-known places with their unknown delish. When we book a vacation, the first thing we look is obviously where and what we are going to eat. I think the taste and quality of food depends on multiple factors such as neighboring of the city, diversity of the people living in that city, production of the food. Have a look at the places and see which one you will pick for your next destination for the sake of the good food.
EDITOR'S NOTE GULCAN GOK TUZCU
FOOD DRINK MAGAZINE
JANUARY 2022
If you pair the good food with a bottle of good wine then I call it HEAVEN. It is not always possible without help; however, Alecca Hunt might guide you in the right direction. She will be talking about different type of wines and their distinct differences, which might help you to find palatable wine. Of course if anyone wants to go further to learn more about wine rather than picking and matching, then you need to have a look at the article about wine education. It is not easy way to go unless you are very passionate about wine and choosing as a career path. As I mentioned in the last issue, we are continuing with Salvador Dali’s cookbook. It is fascinating and as extravagant as him. I already order the original book after reading the first article to see the recipes and the artistic demonstration of the foods in the book. Well, happy beginning of spring and have a wonderful reading food lovers.
GULCAN GOK TUZCU
TOP 10 BEST FOODIE CITIES IN THE UNITED STATES OF AMERICA
FOOD DRINK MAGAZINE
MARCH 2022
A large part of getting to know a city, most of the times, is indulging in its cuisine. United States of America is a mecca for food lovers to visit in every borough.
TOBIAS KUMWEDA
From distinctive cultural fare to hometown, dishes you won't find anywhere else in the world. Pleasing food critics and locals alike, notable culinary cities in America are continuously modifying their menus and introducing new eateries, making them worth a journey for the meals alone. This post highlights the top gastronomic cities in the United States worth visiting, so let's get started:
7
1
FOOD DRINK MAGAZINE
MARCH 2022
SAN FRANSISCO
Gumbo, jambalaya, po'boys, and a
This city is famed for its creativity,
Easy.
long list of other Cajun and Creole classics may be found in the Big
which extends to its dining scene. There's no shortage of inventive
But it's the feeling of tradition that
options in the City by the Bay's
pervades every dish in the bayou,
neighborhoods, with scores of
and thanks to the substantial
Michelin-starred restaurants, a
European influences, meals are
plethora of farmers markets, and a
viewed as events that connect the
plethora of unusual hole-in-the-
community to both the present
wall cafes.
and the past. To tackle the food scene in
Not to mention the massive Ferry
Chicago, you'll need a few napkins
Building Marketplace, which is one
and several days.
of America's top food Deep-dish pizza, fully loaded hot
marketplaces.
dogs, Garrett popcorn, and Italian beef are all San Francisco specialties. Travel to this city, dubbed the Midwest's culinary capital, for the award-winning restaurants that come with scenic views of the San Francisco River.
8
2
FOOD DRINK MAGAZINE
MARCH 2022
NEW YORK CITY
Few cities can match New York City's ability to build an
The city that never sleeps is known
internationally represented food
around the world for its diverse
scene that is both unique and
and large-scale food scene.
accessible.
In the Big Apple, there's almost no
The city's fusion cuisine is well-
type of food that visitors won't
known due to its melting pot of
find.
ethnicities. And, thanks to New York's
This is a remarkable achievement
renowned street food, you won't
in and of itself, but this
be disappointed even if you forgo
gastronomic powerhouse also
the expensive restaurant scene
boasts a high concentration of
(and neither will your wallet).
awards, from Michelin-starred restaurants to James Beard Award-winning chefs.
9
3 FOOD DRINK MAGAZINE
MARCH 2022
NAPA VALLEY While this region of California is best known for its extensive wine country and fine hotels, the cuisine is also a draw. Award-winning restaurants with great wine pairing dishes produced with local foods can be found. Bring your credit card, because Napa Valley is famed for its high-end fine dining. Napa Valley makes up for its lack of diversity with excellent low country food delivered with a side of lovely Southern friendliness. The classic Southern staples and fresh seafood choices have won this quaint community recognition as a gastronomic destination, according to a range of industry professionals. The emerald city's food markets are surely impressive, but there are also various restaurants and individually owned food sellers’ worth visiting. Farmers can grow a variety of food and protein for the city's great chefs thanks to the city's geography and environment.
10
4 FOOD DRINK MAGAZINE
MARCH 2022
PORTLAND Portland's food is constantly praised by industry experts and vacationers alike in a city where fresh and organic foods reign supreme. The city's geography produces excellent ingredients, which chefs are exploiting to push experimental cuisine's frontiers. Plus, you don't need a lot of money to eat here: there are over 600 inexpensive food carts downtown Portland.
11
5 FOOD DRINK MAGAZINE
MARCH 2022
HOUSTON Barbecue is a given in the Lone Star state's largest metropolis. But there's a lot more to this up-andcoming gastronomic hotspot. The culturally varied city has evolved as a crossroads for Chinese, Vietnamese, Hispanic, and Southern cuisines, welcome inventive chefs with open arms.
12
6 FOOD DRINK MAGAZINE
MARCH 2022
NASHVILLE While Southern cuisine continues to be a significant influence, the culinary landscape in Music City has diversified in recent years. Upscale restaurants serve foreign cuisine, while mom-andpop neighborhood eateries remain popular, ensuring that Nashville has a wide range of delectable selections.
13
7 FOOD DRINK MAGAZINE
MARCH 2022
SAN DIEGO San Diego's meals are nearly as vibrant as the city itself, making it a wonderful location for anyone wishing to photograph their cuisine before eating it. Visitors may treat their taste buds to one-of-a-kind versions of anything from cheeseburgers to acai bowls to burritos by strolling down Gaslamp Quarter.
14
8 FOOD DRINK MAGAZINE
MARCH 2022
AUSTIN Austin's cuisine scene, like the rest of the city, may best be described as odd. Barbecue and Tex-Mex are popular cuisines, but don't be scared to try something different like chili or fried steak. Actually, don't be scared to try anything (within limits) because some of the tastiest nibbles are only available from the city's little army of food trucks.
15
9 FOOD DRINK MAGAZINE
MARCH 2022
SONOMA Sonoma may not be a large city, but it is home to a number of culinary hotspots that should not be missed. Don't be fooled by the quaint diners strewn across the city; many of these little eateries hide top-notch American and Italian meals to savor. Additionally, there are other notable delis and cafes in the vicinity for those on a budget.
16
10 FOOD DRINK MAGAZINE
MARCH 2022
SAVANNAH
The major reasons to visit this Georgia seaside city are the seafood and Southern cookery. Crab, bouillabaisse, oysters, and grouper are among the nautical delights, which are best served in the setting of a riverfront restaurant. Don't limit yourself to only seafood; Savannah also has a wide variety of Southern favorites, from excellent sandwiches to a bewildering assortment of grits varieties.
17
ALECCA HUNT
FOOD DRINK MAGAZINE
MARCH 2022
THE NOVICE’S GUIDE TO PICKING A WINE
I remember turning 21 and deciding I was going to become the biggest wine connoisseur ever. I picked that night at my birthday dinner to start, and once I was handed the restaurant’s wine list, I immediately realized I had no idea what I was even really looking at.
If you’re new to the wine scene, glancing at these lists can be an intimidating thing. Are you actually supposed to know what all these years are for? And is a Shiraz from California better than one from Maine? Don’t let all the choices bog you down though! There is concoction out there for everyone, it just make time some time and taste testing to find it. But to start, you have to jump in somewhere. With that being the case, the most obvious segments of the wine aisle simply lie in color: red or white?
18
FOOD DRINK MAGAZINE
MARCH 2022
Red vs. White As Maria Rainer says to the Von Trapp children in The Sound of Music, “Let’s start at the very beginning, it’s a very good place to start!” The age old question of “red versus white” seems very daunting, but is actually quite simple. Red wine is composed of entire red grapes—skins, seeds, and all get pressed and fermented before being strained and bottled. This produces a deep, full flavored wine that is often paired with heavier food like meat and pastas. The dry mouthfeel it provides also compliments saucy components of dinner. White wine is made of any color grape, but gets all the grape solids out of the way before the fermentation process. This results in a much milder grape flavor, and often a bit less strong wine than reds. This makes white wine the choice for lighter foods such as fish, chicken, and vegetable based dishes. It’s lighter, crispier mouthfeel often coats the mouth, so white varieties are also used to compliment the dry carb choices. Deciding between a strong, full flavor found in the reds and a light, almost juice like white wine beverage is the first step in the process. Once that is chosen, one can move on to deciding If they like sweet or dry. 19
FOOD DRINK MAGAZINE
MARCH 2022
Sweet vs. Dry This one is pretty easy to tell right off the bat—does one prefer sweet, fruity, mouth coating wines or rather mouth drying, deep, bold flavors? White and red wines both have quite the spectrum of sweet to dry, so no matter one’s preference, they can find a level that suits them. When picking a white wine, the spectrum starts with the sweet fruity flavors of Moscatos, followed by Reislings, Chardonnays, and the even drier Sauvignon Blancs. On the list of red wines, one can usually expect to find Malbecs, Zinfandels, and Cabernet Blancs to be the lighter, sweeter of the bunch, while Merlots, Pinor Noirs, and Cabernet Sauvignons tend to fall on the drier side. The factors that fall into sweetness of wine are innate in the grapes and other fruits that go into the fermented product, so once one finds their preference, they can begin exploring all the different vineyards these wines are produced from and really appreciate the art that is wine making.
20
FOOD DRINK MAGAZINE
MARCH 2022
Everything In Between After breaking it all down, there are still more wines out there to explore. Rose wines are a nice balance of both, with its crisp and slightly sweet tastes that white wines produce paired with the dry mouthfeel that is typically found in red wines. Or take the very literal mix of white roja wines and experience the fruity, rich, deep flavors of the grapes as they come together to create their own masterpiece. These wines are good for one to use as they begin to dabble in the side of the wine spectrum that they are not used to. It gives a taste for what is to come and prepares the pallet to acclimate and appreciate the delicious notes that lie ahead. This simple breakdown is a great way to start a journey into the world of wines. Once one pairs a color and picks a level of sweetness, they can begin to delve further into their favorites and begin choosing wines from specific years, regions, and sometimes even barrels. Rest assured, though, there is time to fine tune one’s taste in wine with time and explore all there is to offer. Visiting a vineyard or going on a wine tasting would also be a great way to spend the day while exposing your pallet to the array of wines. Soon enough, you’ll find yourself wanting to learn as much as you can too so you can pick the best bottle. And it’s easy to understand why the topic takes years to master—there are so many tiny aspects that go into every beautifully crafted wine that one would have to dedicate their life’s work to it in order to fully understand the spectrum! Although, who wouldn’t love having to drink a glass of wine for work? Bottoms up!
21
FOOD DRINK MAGAZINE
MARCH 2022
SALVADOR DALÍ BY ALLAN WARREN, 1972
5 FASCINATING THINGS I LEARNED FROM
SALVADOR DALI’S COOKBOOK Ossiana Tepfenhart
22
FOOD DRINK MAGAZINE
Remember when I said I’d publish some reviews on cookbooks written by or inspired by favorite artists? Yep, this is going to be the first of a series. This time around, we’re going to look at Les Diners de Gala, a cookbook penned by the most bizarrely surreal human being to have ever lived: Salvador Dali.
MARCH 2022
Originally, this cookbook was
That’s why he wanted to be
published in 1973, in French.
a chef when he was six years
However, it’s Salvador Dali,
old. When he got older, he
which meant that it would
did hone his skills as a chef.
eventually find a reprint. And,
He also became fairly
it did reprint in 2016. I
famous for his love of
managed to snag a copy
decadent food.
myself. So, let’s talk about the things I found out about the
If you wanted to talk to Dali,
artist and his taste in food.
it often made sense to be
Dali wanted to be a chef when he was young, and became connected with
super sexy or bribe him with wine. He’s literally the guy who loved wine, women, and art. On a similar note,
the fine dining circuit.
the recipes here are NOT
taste in food.
easy to make.
If nothing else, Dali was a serious hedonist down to the core. He loved anything that would make him a bon vivant.
23
FOOD DRINK MAGAZINE
MARCH 2022
He was not a calorie
Oh, and he doesn’t seem
This means that each recipe
counter.
to have much interest in
is going to take a while.
vegan or vegetarianism,
Moreover, each recipe is also
So, Dali himself noted that his cookbook was not one for
either.
people who wanted to watch I’m not even going to try to their waistlines—despite him front: this is one of the most
exact and may take a much larger scrap of skill than most other cookbooks you’ll see. If you are looking for
being a fairly trim dude,
carnivorous cookbooks I’ve
himself. It seems like his
“Set it and Forget It,” this
ever seen in my life. It’s not
dining preferences were for
ain’t it.
just the fact that almost all
anything that was super rich,
the recipes have some kind of
super filling, and painfully
meat, either. It’s the sheer
expensive.
types of meat that they
anymore...
mention.
Don’t get me wrong. I’m a
With things like stuffed
You just don’t find that level of hedonism
hedonistic person by
chicken with foie gras, this is
It’s rare to see a cookbook that
default, often to the point
one of those books that you
covers a crazy number of
that it can harm my health.
are going to want to hit
meats, including beef, snails,
It’s a vibe for life. As
Weight Watchers after
quail, duck, goose, chicken,
someone who prides
reading.
and more. It’s even crazier to
themselves on eating stuff
see meat stuffed with meat as
that is super decadent and
an appetizer, main course,
pricey, I can both appreciate
and dinner. Dali could have
and feel a little intimidated
probably eaten a zoo.
by Dali’s book.
The recipes are not for the
Seriously, the photographs
faint of heart.
of the dinner parties that he
IIt’s important to remember that this was not initially published in English. The original was in French, and unsurprisingly, featured what was the creme de la creme of European cooking.
24
put together are something of legendary status. Even if you are not a fan of surrealist artist, you will find the food photos to be a serious work of art on their own merit.
Linh Quy Nguyen
GENETICALLY GENETICALLY MODIFIED MODIFIED FOODS FOODS AND AND REGULAR REGULAR FOODS FOODS
FOOD DRINK MAGAZINE
MARCH 2022
Difference between genetically modified food and traditional food
More and more genetically modified foods are being sold in the market. Therefore, it is extremely necessary to analyze and compare the differences between traditional foods and genetically modified foods. Genetically modified food (GMO) is a term that refers to foods (including both animals and plants) that have been biologically modified to modify, through genetic engineering, the natural genes of the plant. Plants and animals have been modified to improve their nutritional value, yield, taste, and resistance to pests and diseases. These are agricultural products that are grown, preserved, and processed in a purely natural environment, without the use of pesticides, synthetic fertilizers, biotechnology, and chemical radiation. 26
FOOD DRINK
MARCH 2022
MAGAZINEproducts, livestock are raised by As agricultural
traditional methods. However, there is still the intervention of synthetic fertilizers, pesticides... Animals raised by Non-GMO methods are still fed synthetic foods derived from genetically modified products.
1.Originate Traditional foods are derived from nature, and genetically modified foods are products of modern biotechnology. Morphologically, genetically modified foods can be similar to or different from traditional foods, depending on which traits are included in the gene regulation?
2.Different in quality Genetically modified foods can have the same or better overall quality and taste. Through the modification of foods, flavors
When genetically modified plants carry modified
can be enhanced. Chili peppers are spicier or
genes that are not expressed in morphological
can become sweeter. Corn can also turn out
forms such as herbicide resistance, insect resistance, drought tolerance, etc., it is completely similar to traditional foods. And when plants carry
sweeter. The taste becomes more palatable. In addition, genetically modified foods may have added vitamins and minerals through
genetically modified genes, changing traits to produce products such as growth-promoting genes, color-producing genes, it is different from
genetic modification to provide greater nutritional benefits to those who eat them. This is especially common in countries that
traditional foods in terms of size and color.
do not have favorable conditions for food sources.
Genetically modified foods are the product of
Depending on the region of the world,
modern biotechnology.
people often have different attitudes towards food in general. In addition to nutritional value, food often has social, historical and in some cases religious implications. Consumers can freely choose the type of food for themselves through the origin, label, and code of the product. It is certain that the genetically modified products on the market today pass all risk assessments carried out by the authorities of each country. 27
FOOD DRINK MAGAZINE
MARCH 2022
The assessments vary but are all based on some of the same basic principles, including consideration of potential hazards to the environment and human health. Evaluations are usually quite thorough and demonstrate that there is no concern for human
Contradictory views on genetically modified foodsy Those are probably unresolved opinions
health when using genetically modified products.
when many opinions are given subjective or objective evaluations about this type of
The role of genetically modified
food.
foods today
1.Increased risk of allergies
With the current population explosion, it is clear
According to US national health data, the
that the demand for genetically modified foods will
phenomenon of food allergies in children
help the issue of "food security" be ensured.
increased significantly between 1997 and
Moreover, with the advantages of eye-catching
2011 (the period when genetically modified
users, yield, quality, resistance to pests and
foods thrived).
diseases, etc., superiority over ordinary organisms.
Although there is no specific scientific
In modern science and technology, applying
evidence for this condition (associated with
technological achievements. The creation of
genetically modified foods). And pro-GMO
genetically modified products that will provide high
experts have also voiced their defense. But
nutrition, short harvest time, etc. is an inevitable
there are still many doubts and more
trend.
research is needed.
28
FOOD DRINK MAGAZINE
MARCH 2022
3.Toxic to the body Many genetically modified foods provide food sources with improved nutrition for humans such as Golden Rice (with vitamin A added), Lysine corn (providing functional lysine for pig and poultry feed), soybean SDA (additional content of Omega-3 fatty acids good for the heart). But there are doubts and small-scale studies on the pathogenic effects of GMO foods on the body such as a higher ability to cause cancer, a number of other diseases ...
So genetically modified foods, should or should not be used? In fact, the controversy is still going on without end, and there are no official results for the above issue.
2.Make antibiotic greasy
The WHO and FAO have developed
According to other statistics, people's health effects
management of genetically modified foods.
and even deaths due to antibiotic resistance have
In fact, there is no scientific basis to confirm
increased not only in the United States, where GM
that using genetically modified foods will
foods thrive, but also in many countries.
cause harm to health. Therefore, choosing
standards for the assessment and safe
genetically modified foods is still the choice for consumers today.
The cause of antibiotic resistance in the human body is mainly due to overuse of antibiotics. But the quality of GM foods remains questionable, as
Hopefully, the above sharing will help you
antibiotic resistance genes have been used to
better understand genetically modified
introduce GMO corn and soybeans. Of course, that's
foods.
still just a hypothesis.
29
JESSIE NEWTON
THE DIFFERENCE: CULTIVATED MEAT VS VEGETABLE MEAT Wine Certifications Demystified
FOOD DRINK MAGAZINE
Whether you are in the wine industry or wine is your favorite hobby, you may have entertained the thought of earning a wine certification. And let’s be honest, being able to call drinking wine “studying” is fun. However, passing these certifications is not as easy as sipping Chardonnay.
MARCH 2022
So how do you know
Society of Wine
which wine certification is
Educators
right for you? The best choice is different depending on if want to sell to a buyer at a
The Society of Wine Educators has two wine certifications: the Certified Specialist of Wine and the Certified Wine Educator.
Michelin-starred
The Certified Specialist of Wine
restaurant or if you just
is a 100 question multiple-
want to know what wine
choice exam with a emphasis
to pair with take-out. This article will describe the
on viticulture and wine faults. It is a serious exam I would recommend to those who are
most well-known wine
or want to be in the industry
certifications and what to
selling a broad international
expect based on my
portfolio of wines and/or
experience. Over the past six years I
someone who wants a deep understanding of viticulture and viniculture.
have earned the following wine certifications in this
The Certified Wine Educator is
order: Certified Specialist
for those who want to become
of Wine, Introductory Sommelier, Certified
wine teachers. For that certification, you must pass the wine fault tasting exam, blind
Sommelier, WSET Level 2,
tasting exam, presentation test,
WSET Level 3, and WSET
and theory exam.
Diploma.
31
FOOD DRINK MAGAZINE
MARCH 2022
The Certified Sommelier exam consists of three parts: blind tasting two wines, theory questions, and a mock-service exam. I don't think I have ever been more nervous than during the service portion, opening a bottle of champagne while a Master Sommelier peppered me with questions. This exam is more serious than the Introductory, with lower pass rate to match. I'd only recommend the Certified to someone wants to work as a sommelier, beverage director, or sales representative. It is worth noting that by the Court of Master Sommelier standards, you cannot officially call yourself a sommelier until you have passed the Certified. It was a big personal victory for The Court of Master Sommeliers has four levels:
Court of Master Sommeliers
Introductory, Certified, Advanced, and Master. With the popularity of the Somm documentary that debuted in 2013, many wine-loving masochists (like myself) have been inspired to pursue this route. The Court’s focus is on developing the skills to be a top-notch restaurant-based sommelier or beverage director. The mandatory twoday Introductory Sommelier course taught by Master Sommeliers prior to the exam is fun and informative. The exam consists of 70 multiple choice theory questions.
32
me to achieve that title. The Advanced level comes with a two-year waiting list. It is for those pursuing or in beverage director-level positions in restaurants. To achieve that title you must pass a written theory exam, service exam, and sixwine blind tasting exam. The final level is the Mater Sommelier test. There are only 270 or so Master Sommeliers in the world. The final exam is often called 'the most difficult test in the world.’
FOOD DRINK MAGAZINE
Wine and Spirits Education Trust
MARCH 2022
The Britain-based WSET has
The WSET Diploma (Level 4) is
four levels: Level 1, 2, 3, and
even more in-depth and can take
Diploma (4). If I could go back
up to three years to complete. It
in time, I would have started my
consists of six units with tests in
wine certification journey with
the form of essays and blind
the WSET. The structure is
tastings covering wine business,
clear and understandable.
viticulture and viniculture, spirits, sparkling wine, fortified wine, and
Level 1 is very introductory. If
light wine. An average amount of
you are just starting out in
600+ hours of study is suggested.
learning about wine it is a great course to take. Level 2 provides
A few people took the Diploma
a solid foundation of basic wine
classes for fun when I was in this
knowledge for anyone and
program, but nearly all of them
everyone. The test consists of
dropped out due to the workload.
50 multiple-choice questions.
I would only recommend the
WSET Level 2 is a great
Diploma if you want to be a wine
certification to pursue for fun.
educator, wine writer, beverage director, or sell a fancy wine
Level 3 is where it starts to get
portfolio.
serious and would be
All of the certifications are
recommended only for industry
worthwhile endeavors. I don't
professionals. It involves a few
regret pursuing any of them and
months of classes concluding
neither should you if you have
with an exam comprised of
any! Each certification will solidify
advanced multiple-choice
your wine knowledge and give
questions, a blind tasting
you credibility in the wine
portion, and four short-answer
industry.
questions.
33
PROMOTE YOUR BUSINESS www.beveragemag.com
BEVERAGEMAG Beverage Magazine
FOOD DRINK MAGAZINE
T O B I A S
MARCH 2022
K U M W E N D A
TOP 10 GUIDELINES FOR ESTABLISHING A RESTAURANT BUSINES
1
DEFINE THE STYLE OF THE RESTAURANT OR CAFE
Before opening a restaurant or cafeteria, you must be extremely clear on the type of restaurant or cafeteria you want to operate, as well as the style or concept you will give it.
You must be very clear about if you’re going to create a gourmet restaurant or a fine food cafeteria, a family restaurant, a quick food restaurant, and so on. But, most significantly, you must select what style or concept you will give it, which must be in accordance with your personality and tastes, without allowing others to influence you, and ensure that it is a unique style or concept that does not exist in other restaurants or cafes.
35
FOOD DRINK MAGAZINE
MARCH 2022
2
RESEARCH THE MARKET
Before opening a restaurant
One way to do this is to
cafeteria of the type that
or cafeteria, you must
conduct surveys of people
we will be opening, and
conduct extensive market
passing through the area
how much they would be
research to determine
where the restaurant or
willing to spend on each
consumer preferences and
cafeteria will be located,
visit.
tastes, as well as ensure that
inquiring about their
there will be sufficient
preferences or tastes,
demand for your restaurant
whether or not they would
or cafeteria to be successful.
visit a new restaurant or
36
FOOD DRINK MAGAZINE
MARCH 2022
3
DETERMINE THE TARGET AUDIENCE
One of the most crucial
their characteristics and
taking their time, whether
aspects of the market
focus your business and
they are willing to travel a
research that you will
strategies on this type of
certain distance to eat at a
conduct is to clearly define
consumer.
good restaurant or
your target audience, or the
cafeteria, whether they are
type of consumer that you’ll
For example, you will be
willing to pay a good price
target.
able to determine whether
for a good dish, and so on.
they are people who are in .You’ll be able to analyze
a hurry to eat or who enjoy
37
FOOD DRINK MAGAZINE
MARCH 2022
4
START WITH A SMALL MENU
If you’re just starting out in
Later on, as the business
the restaurant or cafeteria
grows, you'll expand your
company, you should stick
menu to include more
to a short menu so that you
dishes.
can focus on a few dishes and keep your operating costs low.
38
FOOD DRINK MAGAZINE
MARCH 2022
5
VISIT THE COMPETITION
Before opening a restaurant
On the other hand, it will
to better lead your
or cafeteria, you must visit all
allow you to examine their
restaurant or cafeteria.
of the competitors'
triumphs and mistakes and
restaurants or cafeterias.
learn from them as a result.
.On the one hand, this will
On the other side, it will
allow you to observe their
enable you to observe
strengths and flaws in order
consumer preferences,
to compete effectively with
tastes, and habits in order
them.
39
FOOD DRINK MAGAZINE
MARCH 2022
6
WORK ON THE COMPETITION
If this is your first time
restaurant or cafeteria so
starting a restaurant or
that you may not only gain
cafeteria, you must
a thorough understanding
remember that it is a labor-
of how the business
intensive and discipline-
operates, but also be clear
intensive enterprise.
about what you want to
In this circumstance, it is
devote your time to.
recommended that you seek employment in a
40
FOOD DRINK MAGAZINE
MARCH 2022
7
AVOID LOW PRICES
When it comes to setting
provide excellent customer
yours; customers will
the pricing of your items,
service.
always choose you if you
you should not be afraid to
have these features.
set it a little higher.
It makes no difference if
When it comes to food,
there are restaurants or
customers are willing to
cafeterias that use the
spend a premium if the
same materials and have
foods are delicious, well-
pricing that are
presented, clean, and
significantly lower than
41
FOOD DRINK MAGAZINE
MARCH 2022
8
GOOD LOCATION
Because the site of a
but at the cost of higher
expenses as well as less
restaurant or cafeteria is
local prices and having to
close competitors, but you
such an important role in its
cope with more
will lose visibility to
success, you must take your
competitors.
consumers.
You can choose a central site
If you choose a location
However, if your publicity is
that will provide you the
that is not as central, you
strong and you have a
benefit of being visible to a
will benefit from lower
good product, this will not
larger number of customers,
rental or purchase
be a problem.
time while selecting one.
42
FOOD DRINK MAGAZINE
MARCH 2022
9
AMPLE SPACE
In addition to the dining
quickly and without risk of
area, where your customers
injury, and where supplies
should feel comfortable and
can be stored.
at peace, you must remember that the restaurant or cafeteria must have a proper cooking space, where the cooks and kitchen staff can work
43
FOOD DRINK MAGAZINE
MARCH 2022
10 PARKING
Similarly, when selecting a site for your restaurant or cafeteria, you must keep in mind that the amount of clients you estimate will arrive in their automobiles.
44
FOOD DRINK MAGAZINE
T O B I A S
MARCH 2022
K U M W E N D A
SOME TIPS TO MAKE YOUR RESTAURANT A SUCCESS
The restaurant industry is fiercely competitive, as you must take consumers out to dinner and spend more time at home than at other establishments. If you can't capture their attention, your firm will almost certainly fail. Because they fail to engage people, most firms fail to survive and go out of business. Restaurants are frequented by people who want to spend quality time with their friends and family while eating delicious meals. Despite this, many entrepreneurs fail to succeed in their hospitality enterprises or are disappointed with their achievements. The majority of them fail due to a lack of basic restaurant management principles, and as a result, they lose customers to the competition.
45
FOOD DRINK MAGAZINE
MARCH 2022
The majority of restaurant owners make the error of thinking that offering highquality meals is enough to generate a profit. The most important criteria is that the products or services be of good quality. You must develop the restaurant as a trustworthy brand in addition to providing highquality food. Many customers visit websites because they specialize in specific products, such as gourmet croquettes. When serving croquettes in your
1
restaurant, avoid these three typical blunders.
QUALITY OF RESTAURANTS
Many restaurants do not take advantage of their full potential. According to many polls, the failure rate in the catering industry is actually rather significant. According to a Cornell University study, the failure rate is substantial. According to the report, 60 percent of eateries collapse within the first year. This indicates that the first phase of your restaurant's operation is critical. To run a successful business, all you have to do is avoid repeating the same mistakes as others. Many unsuccessful entrepreneurs, for example, have started a restaurant without conducting adequate market and customer research.
46
FOOD DRINK MAGAZINE
MARCH 2022
They didn't have a plan in place to deal with a financial emergency. The majority of them lacked a brand-building marketing strategy, which you should implement right immediately to begin establishing a reputation for your company in your community. A well-known brand can readily defend itself against competitors. Professional logo design is one of the most important aspects that most restaurant owners overlook. The logo is a company's visual identity that communicates a brand message to target customers.
2
It's also worthwhile to conduct research into your potential
HAVE A "CUSHION" OF MONEY
clients' economic, social, and other backgrounds. Learn as
For new restaurant owners, a sudden decline in
much as you can about your
sales is unpleasant, and many of them close their
competition.
doors.
Before you open your restaurant,
Most restaurants do well in the beginning, but run
ask yourself these important
into financial difficulties during the off-season
questions.
when customers vanish.
These are the most important
To deal with such a tight financial scenario, it's a
factors to consider before
good idea to plan your capital expenditures for the
starting a hospitality business.
future months. You'll probably require money to buy restaurant reservation software and other necessary features to make your business more user-friendly.
47
FOOD DRINK MAGAZINE
MARCH 2022
It takes an average of 8-9 months for a new restaurant owner to break even. Set away enough money till the period is over. Restaurant proprietors who do not plan ahead for a prospective crisis burn up their entire budget rapidly. So don't be deceived by early success. Allow your company to establish itself first. Until then, make good use of the money you've set aside.
3
LOCATION AND RESTAURANT LOGO
If you want to site it on the outskirts, it is vital to have a good parking lot so that diners can park their vehicles. If you want to locate it in a city, it is important to have an area with "traffic" of people. Make certain that your business has a distinct brand. Your restaurant's logo will appear on
The location of your restaurant is also vital for its success. Visit several locations and conduct research to determine which location is most important for the business.
posters, advertising, billboards, newspapers, business cards, websites, menu cards, and other materials. A logo is more than just a trademark that distinguishes eateries. Furthermore, your logo design aids in the development of a trustworthy brand image.
48
FOOD DRINK MAGAZINE
4
MARCH 2022
It takes an average of 8-9
Gourmet Food,
months for a new restaurant
Luxury
owner to break even. Set away enough money till the period is over.
Restaurant proprietors who do
It's crucial to know what kind of cuisine you'll serve to your customers: Spanish, Italian, Greek, Asian, Arabic, fusion, traditional, avant-garde, and so on.
not plan ahead for a prospective crisis burn up their entire budget rapidly.
CHOOSE THE RESTAURANT CONCEPT
So don't be deceived by early
success. Allow your company to establish itself first. Until then, make good use of the money you've set aside.
Also, think about the type of restaurant you want to go to. Do you wish to cater to a select group of wealthy visitors and locals? Or are you looking for customers in the middle class? To decide whether or not to launch your restaurant idea, learn to know your target customers. The following are some of the concepts you can choose from:
Fast Food Restaurant Fast casual meal options include cafes and pubs, as well as family-style dining.
49
FOOD DRINK MAGAZINE
MARCH 2022
5
6
It takes an average of 8-9 months for a new restaurant owner to break even. Set away enough money till the period is over.
Restaurant proprietors who do not plan ahead for a prospective crisis burn up their entire budget rapidly.
HIRE A GOOD COOK
RESTAURANT MENU
So don't be deceived by early
success. Allow your company to establish itself first. Until then, make good use of the money you've set aside.
To ensure that your customers
When visitors come to your restaurant, the menu
are completely satisfied, hire a
card is the first thing they see.
chef with a lot of experience in
Customers may see the prices and dishes on the
the kitchen.
card. After carefully reviewing the menu, they can select a food that fits their budget.
Chefs are celebrities in their own
A professionally designed menu card, on the other
right. People go to a specific
hand, can tell volumes about your restaurant.
restaurant because it employs a chef with a reputation for creating distinctive cuisine. As a result, consider hiring some experienced chefs to gratify your consumers' palates.
50
FOOD DRINK MAGAZINE
7
MARCH 2022
8
It takes an average of 8-9 months for a new restaurant owner to break even. Set away enough money till the period is over.
Restaurant proprietors who do not plan ahead for a prospective crisis burn up their entire budget rapidly.
TASTING CROQUETTES
So don't be deceived by early
success. Allow your company to establish itself first. Until then, make good use of the money you've set aside.
DEDICATED WEBSITE AND USE SOCIAL NETWORKS You must be online nowadays. People will make dinner reservations at your restaurant, so keep that in mind. If their restaurant's features and services are available on the web, they can easily do so. As a result, you must have a website that portrays a positive image, including images of the foods you prepare and the ability to book online. Since the launch of Covid19, it's become critical to have your menu available on the internet so that
Very long menus aren't always good, and they can create the impression of "little things," but each business must determine what type of cuisine it serves
your consumers may consult it without difficulty. You can advertise all of your dishes in them to attract customers. If you have a daily meal, you can also share it on social media so that everyone can see it.
and which items should feature on it. It's critical to always provide high-quality dishes, and if you're going to buy a ready-made dish, make sure it's from a reputable source.
51
FOOD DRINK MAGAZINE
Because of their visual themes, Instagram and Facebook are the greatest social media platforms for hospitality businesses. Pinterest is also a viable choice.
MARCH 2022
Promote the Business It can be a good approach to contact your target audiences, from street distribution of brochures to online advertising.
Two addition worthy points to consider:
Food Delivery Services There are always people who are too lazy to go to restaurants, so using meal delivery services is a fantastic method to reach them. There are numerous companies that provide these services, such as meal delivery or food distribution management.
52
FOOD DRINK MAGAZINE
MARCH 2022
Linh Quy Nguyen
UV RAYS AND FOODS UV rays, also known as ultraviolet rays or ultraviolet rays, it exists even when it is raining or cloudy, is a ray of low wavelength, high frequency, and invisible to the naked eye.
WHAT ARE UV RAYS? THE HARM OF UV RAYS?..
UV rays include three types A, B, and C, in which UVC rays are the rays with the greatest energy that cause the most harm to the body, but due to the absorption of the ozone layer, almost all UVC rays are blocked. UVA rays make up 95% of the ultraviolet rays that reach the earth and UVB rays make up 5%. UV rays help the body synthesize vitamin D, fight rickets, cure some skin diseases... However, if the intensity is high and frequent exposure to UV rays can be harmful to the body.
53
FOOD DRINK MAGAZINE
HARMFUL EFFECTS OF ULTRAVIOLET RAYS ON THE BODY:
FEBRUARY 2022
Aging skin, changes the DNA of skin cells with the risk of causing skin cancer, melanoma. Causes sunstroke, black skin. Affects the eyes when in direct contact with the eyes, mildly causing temporary loss of vision after a period of self-limiting, more severe causes retinal failure, cataracts and may cause complete vision loss. Ultraviolet rays are not only harmful to the skin, but also reduce vision
54
FOOD DRINK MAGAZINE
FEBRUARY 2022
Ultraviolet rays are electromagnetic radiation emitted by sunlight. Ultraviolet rays make up 10% of the sunlight that reaches the earth. Ultraviolet rays are present in the sun: When we are exposed to direct sunlight, the impact of the rays is strongest on the skin. Ultraviolet rays are in the shade: When it is shaded, or when we stand in a sheltered place or in the shade of trees, UV rays still have an impact on the skin, but the level is milder when exposed to direct sunlight, sunny. Ultraviolet rays can penetrate glass and affect the body even when we are in greenhouses. Artificial UV sources: Available in fluorescent lamps, halogen lamps, etc.
55
WHERE ARE UV RAYS?
FOOD DRINK MAGAZINE
HOW TO LIMIT THE EFFECTS OF UV RAYS In addition to using sunscreen regularly, we can add the following foods to strengthen the immune system as well as increase the body's sun protection ability.
FEBRUARY 2022
CITRUS FRUITS Citrus fruits such as oranges, lemons, and grapefruits contain a lot of vitamin C, which are effective sunscreen foods. As we all know, vitamin C has the effect of preventing skin cancer, protecting the skin from sunburn.
POMEGRANATE Eating a pomegranate a day will increase your body's sun protection by more than 20% within just 2 months. The substances in pomegranate help prevent the harmful effects of free radicals and reduce the increased risk of sunburn.
CUCUMBER Cucumbers contain up to 90% water, so they have the ability to provide water to the body, keeping the skin moisture balance on hot days. Besides, eating cucumber regularly will increase the ability to fight free radicals that destroy skin cells caused by ultraviolet rays. This fruit also contains a lot of nutrients and vitamin A, folic acid... enhances the health of the skin, against the bad effects of the sun's rays.
56
FOOD DRINK MAGAZINE
FEBRUARY 2022
WATERMELON In addition to minerals such as calcium, iron, potassium, vitamins A, C, and E, watermelon is also rich in lycopene, which protects the skin from UV damage and neutralizes free radicals. You can apply watermelon juice on sunburned areas to soothe and fade sunburn.
CARROTS Science has proven that the organic pigment lycopene belongs to the carotenoid group (in tomatoes and red and pink fruits) that works against allergies caused by UV exposure such as erythema. In addition, lycopene is a powerful antioxidant that helps neutralize free radicals. The carotenoid group also includes betacarotene found in red and orange vegetables, which has also been shown to help the body limit sunburn.
GREEN VEGETABLES Most dark green vegetables contain high levels of antioxidants, which protect the skin from the bad effects of the sun and reduce the risk of skin cancer. In the composition of green vegetables also contains a lot of folic acids, which helps fight against skin aging and strengthen the immune system for the body and skin effectively. 57
FOOD DRINK MAGAZINE
FEBRUARY 2022
SWEET POTATOES Sweet potatoes provide vitamin A for the body to build antioxidant micronutrients, protect skin and eyes from the sun. Vitamin C in sweet potatoes produces collagen that slows down the aging process of the skin.
TOMATO The composition of tomatoes contains the antioxidant lycopene, which protects the skin almost completely from the sun. To increase the skin's sun protection, you should eat tomatoes regularly. You can puree the tomatoes and drink them directly, but in order for the body to best absorb the lycopene, cook the tomatoes to release as much lycopene as possible.
GREEN TEA The antioxidant and anti-inflammatory properties in green tea are likened to a natural SPF that helps the body to effectively protect against the sun. According to a study in the US, every day drinking 2-6 cups of green tea continuously for 12 weeks will reduce the likelihood of sunburn by 25%. Note that drinking tea while it is still hot to retains the effectiveness of antioxidants.
58
FOOD DRINK MAGAZINE
FEBRUARY 2022
CARROTS
OMEGA 3 Omega 3 is an essential fatty acid that helps reduce inflammation, found in walnuts, flaxseeds, salmon, sardines... Supplementing with foods containing omega 3 protects the body against free radicals that form when the skin is exposed to UV rays. Hopefully, through this article, you will understand the harmful effects of UV rays, which cause skin conditions and even skin cancer. The foods mentioned above help strengthen the body's immune system, limit the effects of ultraviolet rays, and help you have healthier and brighter skin.
59
PROMOTE YOUR BUSINESS www.beveragemag.com
BEVERAGEMAG Beverage Magazine
Gizem KESKIN Ca DRE#02138553
Discover your next home with
www.realtorgiz.com San Diego's next generation realtor
We provide you with the latest news and videos straight from the eat&drink industry www.eatdrinknews.com