BBTT issue3 2018 by Eureka Communications Limited

CIRCULAR ECONOMY MAKING THE CUTT T R I N I D A D H O T E L S R E S TA U R A N T S A N D T O U R I S M A S S O C I AT I O N

T H E U LT I M AT E C U L I N A RY C O M P E T I T I O N

RUM SHOPS I N T R I N I D A D A N D TO B A G O

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Vol.1 Issue No.3 2018

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Volume 1 Issue No.3 2018

APR-JUN

Crystal Caribbean Limited

Nightclubs & Fetes of the ‘90s

Contents

Benefits of Lemon Water

Choosing the right Air-Condition System

Advantages of using a Point of Sale System

THRTA “Making the CUTT” The Ultimate Culinary Competition

Rum Shops in Trinidad and Tobago

Introducing Top 10 Most Expensive Drinks in the World

THRTA “Making the Cutt“ Top Cocktails

26 pg 28 pg

World Cup Schedule Russia 2018

Rum 101

Types of Beer... What’s Your Favourite Brew?

Let’s Move Toward a Circular Economy

44 pg 46

Click image to view video no1

Challenges faced by Micro and Small Enterprises

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Employment Listing Directory Listing

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Volume 1 Issue No.3 2018 PUBLISHER Eureka Communications Limited EXECUTIVE EDITOR David Grillet CREATIVE DIRECTOR Jason Grillet ACCOUNT EXECUTIVE Giselle Gioannetti ADVERTISING COORDINATOR Janine Deosaran DESIGN & LAYOUT Rene Rochford DIGITAL & SOCIAL MEDIA MARKETING & PRODUCTION JG Design Caribbean CONTRIBUTORS Crystal Caribbean Limited, CARIRI, Jen-Mar, THRTA PHOTOGRAPHERS Tarique Eastman, Kyeon Constantine ADVERTISING INQUIRIES 1 (868) 628-1555

Cover Photo: Brooklyn Bar (Corner Roberts Street & Carlos Street, Woodbrook, Port of Spain)

Bar Business TT™ Magazine is a registered trademark owned by Eureka Communications Limited. Bar Business TT™ Magazine is published every three (3) months by Eureka Communications Limited. Address: #9 Avenue First, Suite 2, St. James, Trinidad, W.I. • Tel: (868) 628-1555 • (868) 622-2017 • Fax: (868) 622-4475 • Email: info@jgeurekatt.com • Website: jgeurekatt.com

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ublisher’s Note Dear Readers,

In the latest issue of Bar Business TT, we focused on venues this quarter, exploring the space between location and our drinking culture. About a month or so ago, our team had a massive brainstorming session about all the unique places that make up the landscape of rum shops, bars & restaurants across the country, and you’ll enjoy the fruits of that session this month in the third installment of our magazine. We included articles ranging from using point of sale (POS) technology to promoting the “The making the CUTT” competition where our T&T delegates have an opportunity to show their culinery skills at the “Taste of the Caribbean” which is being held in Miami in June. Another interesting concept that stood out to us is how companies can improve their carbon footprint by utilizing their waste and resources to move towards a circular economy. T&T takes the lead in manufacturing across the Caribbean and therefore we should also take the lead in corporate social responsibility practices. Just like everything else, the nightlife industry has evolved over the last few decades from the live entertainment to the sponsors, from the drinks to the prices for admission. In this issue we felt a bit nostalgic and decided to explore some of the most popular nightclubs and parties from the ‘90s. With just about a month left until the start of the biggest single-sport event in the world, fans across T&T will also have an opportunity to see the World Cup games at the many bars & restaurants we highlighted in our schedule. For me, the season after Easter always meant starting over with big ideas and new projects, and here at Bar Business TT we would like to introduce our new featured section where companies and individuals can find a resource for those who want to find staff or work in this sector. It’s very encouraging to see the market develop as companies are rightfully focused on connecting with clients through new methods of advertising, promotions and by improving the overall customer experience. The ultimate goal is to celebrate the food & beverage sector in Trinidad & Tobago and we definitely notice many marketing improvements from manufacturers, distributors, bars & restaurants over the last few months across all platforms which will make this industry thrive!

David Grillet, Publisher

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Crystal Caribbean Limited COMPANY BACKGROUND

ince 1999, Crystal Industries has been a driver of marketplace innovation and pioneer in the bottle water industry in Trinidad and Tobago. With new ownership, plant and equipment, and a change in the name, Crystal Caribbean continues to provide premium bottle water solutions and affordable advertising options for our clientele via Contract Manufacturing and Private Label. In designing Crystal Premium Drinking Water to be the best tasting water, we start with the local water supply, which is then filtered by reverse osmosis to remove impurities. We believe that water is best served natural and pure. We add no harmful chemicals or additives to our water. Enjoy water that is pure, crisp, fresh tasting that’s delightfully Crystal Clear.

WHY DRINK IT? TASTE The competent and diligent team at Crystal Caribbean Ltd is committed to producing the highest quality tasting water in a well supervised environment which meets the high standards of the International Bottled Water Association (IBWA) as well as local authorities. A HEALTHIER OPTION We need to drink at least eight glasses of water daily. In the past however, tap water

was not always easily accessible, especially for consumers on the go. Additionally, the quality of tap water has often been a source of worry. But as lifestyle choices are the most important decisions consumers are making, buying bottled water is now a healthier option. AFFORDABLE AND AVAILABLE Crystal is very affordable and can be purchased in almost every grocery store, restaurant, gym, parlor and tuck-shop. Our mission is to serve our customers competently and efficiently. We strive to reach our customers in a prompt and reliable manner. The philosophy at Crystal is “Anyone can open a business but few can provide a good service. This is what we do.” HOW IT’S DONE Crystal Caribbean Ltd produces the highest quality premium drinking water at our Production and Distribution factory at #10 Label Boulevard, Trincity Industrial Estate, Trincity. The bottling of Crystal Premium Drinking Water involves a complex multistage filtration process of the water supply, PET bottle manufacture, automated filling, capping and labeling. Crystal Caribbean Ltd insists on the highest quality products for manufacturing of what is truly premium drinking water.

The Water Filtration Process at Crystal Caribbean Ltd Comprises Five Separate Stages: 1 The chlorinated supply of water is first pumped into large settling tanks. 2. The water is passed through a multi-media processing tank removing any particles remaining in suspension. 3. An active carbon filter removes all traces of chlorine from the supply of water. 4. The water then passes through a series of 5-micron cartridge filters, a commercial version of the over the counter product sold in hardware stores. 5. The removal of all dissolved solids through reverse osmosis. The reverse osmosis plant produces ultra pure water with a total dissolved solids (TDS) counts of less than 100 parts per million. The human taste bud generally will not detect a salinity level or TDS level less than 250 parts per million. This ultra pure water is then ozonated; this process eliminates ALL bacteria in the water.This is then filled into the following sizes: 350ML, 500ML, 650ML, 5Liter, 1.5Liter and 5Gallon labeled to produce a premium quality product, as pure and refreshing as… Crystal.

PREMIUM BOTTLED DRINKING WATER To take advantage of this expanding market for drinking water, Crystal Caribbean Limited has been established to provide home and office delivery of bottled water within Trinidad and Tobago. After months of extensive industry and market research, the company has developed a solid business plan and has entered into the market for Private Labeled bottled water.

PRIVATE LABEL Crystal Caribbean Limited is pleased to offer its customers the option of Private Label Premium Bottled Water. The Private Label approach allows our customers to extend their visibility and promote their

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company, while at the same time earning revenue for these products. Benefits You Can Expect Using Custom Bottled Water Custom bottled water is a great way to get your brand message out into the world. A wide variety of businesses can benefit from this form of marketing and it’s a good way to give value to your customers. But what can you expect to get back from your investment? After all, giving is fine and being creative is great, but what kind of results can you actually expect from your efforts? Below are five benefits that often result from a custom label bottled water campaign.

1. “Mobile Marketing” How much are you paying for things such as commercials, internet ads, and radio time? It’s probably taking a big chunk out of your budget. Furthermore, while these things are great in their spheres, they aren’t mobile–they don’t visibly ‘follow’ with people. Custom bottled water on the other hand is 100% mobile: people carry the water bottles while they are drinking the water within, the bottles are reused later on, and they are passed around for other people see your brand message on them! And you as the business owner do not have to pay one red cent for that mobile marketing. What other forms of advertising can boast that?

2. You’ll Appear Very Health Minded Appearances are everything when it comes to advertising and bottled water is a very simple way to make a statement about your company: you value the health and well being of your customers. Different water will match up best with different businesses, but overall, one of the subliminal messages is clear: you care about your customers and when you care about your customers, your customers care about you and presumably, they’ll not only come back for more, but so will their friends and family. 3. You Show that you are Environmentally Conscious It doesn’t matter whether you personally believe that global warming is a hoax or not: businesses which are environmentally friendly–even if only slightly–are usually

viewed more favorably than those which are not. By using custom bottled water made from bottles that are completely recyclable and even made from recycled material, you put yourself squarely on the side of Mother Earth. Bravo! 4. More Customers Well, we hope so! The past three points were all geared towards making your business more attractive and thus bring in more customers–and retain your existing client base. More customers equal more custom bottled water with your branding being spread around, which equals even more customers! It’s a great circle of life. Obviously bottled water alone won’t bring in the customers, but it’s a great dimension to add to your overall strategy.

5. More Money Obviously more money comes as a result of more customers, but there are other layers to this. First of all, custom bottled water is cheaper to get than many other forms of advertising, making it ideal for small businesses and even start-ups, as well as large companies. This means better profit margins and it’s something that can be used again and again with good results. Custom bottled water is an all around excellent way to market your business and improve your brand. It’s affordable, it’s helpful to everyone, and it is a good form of “mobile marketing.” If you’ve been looking for a new way to show off your business, then you can’t go wrong with custom label bottled water branding.

HEALTH & SAFETY PLAN Crystal Caribbean Limited has an elaborate Health and Safety Plan (HASP) to address health and safety concerns related to activities located at its Trincity Industrial Estate Production Facility located at #10 Label Drive, Trincity Industrial Estate, Trincity. This Plan addresses the specific roles, responsibilities, authority and requirements as they pertain to the safety of employees and the scope of services are discussed herein. The plan is intended to identify known potential hazards and facilitate

communication and control measures to prevent injury or harm. Additionally, provisions to control the potential for environmental impact from these activities are included where applicable. All staff members are bound by the provisions of our company’s HASP and are required to participate in preliminary production safety meetings to familiarize them with the anticipated hazards and respective onsite controls. The discussions cover the entire HASP subject matter, putting emphasis on critical elements of the plan;

• Such as the emergency response procedures. • Personal protective equipment. • Site control strategies and monitoring requirements. • In addition, daily tailgate safety meetings are held to discuss: the anticipated scope of work, required controls, identify new hazards and controls, incident reporting, review the results of inspections, any lessons learned or concerns from the previous day.

QUALITY CONTROL PLAN Crystal Caribbean Limited’s Manufacturing Quality Control plan adheres to the highest standards of quality. All employees are required to strictly adhere to all published Quality Control standards at all times. Quality Assurance is an attitude that must prevail among all employees and that attitude, coupled with a strong Quality Control program, will ensure the highest quality product possible, which is the hallmark of the Crystal Brand.

welcomes the suggestions of its customers.

inspected visually and technically for identification of any defects.

• Quality control is critical during all aspects of the manufacturing process.

• Independent testing by qualified international laboratories is routinely done to ensure adherence to the highest quality standards.

• The production of our purified premium drinking water is monitored and

KEY HIGHLIGHTS • Crystal’s Quality Control, online instrumentation and laboratory testing will perform concurrent testing to ensure control over all products. • Our plan is sensitive to Quality Assurance suggestions from its personnel, and

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Lemon BENEFITS OF

WATER

lavoured water, a not-so-sophisticated concept, has hit the market running. And, while the cranberry variety has its rightful place on the shelves, in recent years there has been more focus on the often overlooked ‘superfruit’ - lemon. But, what makes this combination so popular? What is it about this bitter, yet refreshing concoction that benefits the human body? Given that a serving contains close to zero calories, coupled with its reputation for skin rejuvenating properties, lemon water has made a natural transition into the diets of those young and old. It aids in digestion, weight loss and, with these revelations, has announced itself as a must-have for the health conscious. For such a simple drink, the benefits of drinking lemon water daily are truly remarkable. And, since many have difficultly reaching their personal quota of water consumption for the day, a simple touch of lemon can make all the difference. Below are the five major benefits of adding lemon water to the diet:-

It Aids in digestion and detoxification Some of the natural enzymes that make up a lemon is similar to the digestive enzymes found in your stomach, which means it helps to keep food moving smoothly throughout your body and digestive tract. Lemon water helps relieve indigestion or ease an upset stomach. Additionally it benefits the enzyme functions in your body, stimulating the liver and flushing out toxins. Because it’s a mild diuretic, you might find yourself using the bathroom more often, helping the urinary tract get rid of any unwanted elements. All of this helps detox body and skin.

It Rejuvenates skin and heals the body The antioxidants found in Vitamin C do double duty in lemon water. Getting enough Vitamin C from your lemon water keeps the body producing collagen, essential in reducing the appearance of wrinkles which leads to younger looking skin.

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More Vitamin C Since our bodies don’t produce Vitamin C on it’s own, lemons are a great way to get this important nutrient. Vitamin C stimulates white blood cell production which is vital for our immune system to properly function by keeping colds and flus at bay. As an antioxidant, Vitamin C protects cells from oxidative damage. Drinking lemon water daily will ensure your body gets a sufficient amount of Vitamin C that it needs.

Boosts energy and mood Skip the morning cup of coffee. Lemon water can boost energy levels without the caffeine crash. Our bodies get energy from the atoms and molecules in foods. When negative-charged ions, like those found in lemons, enter your digestive tract, the result is an increase in energy levels au naturel. Additionally, just the scent of a lemon has been found to reduce stress levels and improve moods.

Helps shed pounds Regularly sipping on lemon water can help you lose those last pounds. That’s because lemons contain pectin, a type of fiber commonly found in fruits. Pectin will help you feel full longer and that satisfied feeling means you’ll eat less throughout the day. Drinking lemon water also helps your body stay hydrated. Source: draxe.com

Advantages of using a Point of Sale system

our customers depend on you to provide a fast, friendly and consistent service. That’s why it’s important to set the stage for success with point-of-sale (POS) technology that delivers on your brand’s promise. Choosing the right system depends on what type of business you are running, whether it’s a bar, lounge, nightclub, casual or fine dining restaurant. There are many factors to consider when trying to decide on the right system. Some business owners are concerned about quick turnaround while others are concerned with balancing sales. Either way, in order to have a clear picture of your operation, it’s very important that your business functions on some sort of POS system. It will provide you with the tools to drive sales, improve operational control and increase accuracy. It will enable you to make business decisions with greater confidence. Let’s have a look at what point of sale technology brings to the table. Faster service The speed in which you serve your customers is key to the success of any high volume bar or restaurant. The graphical interface in a POS system drives throughput and accelerates the pace of service. The system allows the user to enter orders faster and more accurately because of the order flow laid out on the system. Depending on how customized your program is, POS technology allows you to configure product logo buttons for ease of use, second tier prices for specials on offer,

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quick tender buttons, split tab & split payment features, as well as integrated table management. Purchasing Control Gain control over your purchasing and out-of-stock situations by having an integrated POS system track all sales information. Using these reports to analyze sales and stock turnover will provide valuable information when operating a bar or restaurant. Numerous financial and service-related advantages exist for the company that manages to effectively control its inventory. These include leaner operations and reduced operational expenses. Streamline Point of Sales Processes Managing numerous open tabs can be a nightmare for a new bartender. A POS system simplifies functions saving time; therefore increasing turnover. It allows for easy browsing and quick movement though through tabs. Following an official point of sale process will set forth a protocol for all staff to handle multiple tenders and partial payments at checkout along with many other features. Reporting POS technology provides users with detailed reports on sales, staff and business performance. Use this data to fine-tune menu design and promotions, make staffing decisions based on comparing your business’s performance against employees. Access to reports

locally at each station or on the back room PC is another key feature of a POS system. Report data can also be exported for use in other reporting solutions. Tech support There are many advantages of using a POS system on its own. But what really makes it remarkable is the type of support available in the event something goes wrong. System support isn’t just essential during times of crisis. You want a POS software partner who makes the installation and training seamless as well to ensure employees are completely comfortable using it. They need to be available for guidance through any updates or changes you may want to make as your restaurant. Why do some bars and restaurants fail while others endure and become well established brands? It may be the food, service, atmosphere, location, or the buzz; either way there are hundreds of ingredients when it comes to creating a successful bar or restaurant. With that said, you can make operations easier and less time-consuming by choosing the right POS software. After all, you operate a restaurant because you love providing food and drinks, and you enjoy the business challenge of making it successful. You didn’t get into the industry because you wanted to become a computer software expert. Whether it’s through smooth daily operations or assistance in times of crisis, your POS software is one of the most critical ingredients in the success of any bar or restaurant. Source: business.com

October 2017 | Bar Business TT Magazine

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Nightclubs & Fetes of the â&#x20AC;&#x2DC;90s

that are gone but not forgotten Running a nightclub is a tough business, and even the best ones seldom survive as one generation grows old and gives way to the next. In a vibrant socially cultural society like Trinidad and Tobago, it should come as no surprise that our past is littered with popular hot spots that turned into distant memories. Some fetes still stand in one form or another while others ended their run and faded into history, however along the way, nightclubs and fetes hosted legendary nights and memories that still live with us today. Join us as we go down memory lane and take a look at the invitations that circulated around the time, to remember some of our favorite nightclubs, parties and fetes that gave way to some of the popular venues and events of today.

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RUM SHOPS IN TRINIDAD AND TOBAGO

There are about a thousand rum shops in Trinidad and Tobago, so finding one in your neighbourhood is not that difficult. Rum shops are part of our culture and the origins date back to the days when we first started to produce rum from sugar cane. They’re easy to recognize, the buildings are usually brightly coloured, branded with products such as Carib, Stag, White Oak Rum, Forres Park Rum, or even Digicel just to name a few. Many people don’t take the time to draw the distinction between a “rum shop” and a “bar” but there are some key differences. Rum shops were known to be very simple in their design, catering for a very casual crowd that just need a place to drink, while “bars” are little more refined using an overall business strategy to attract their target customers. In recent years, rum shops have evolved from solely a place to drink and socialize, to an environment that now is recognized; for its interior design, themes, dining, fine wine selections, quality hand-crafted cocktails, and even its history. What once began as a very laid back affair with men playing dominoes or draughts having heated debates, turned into a place which caters to customers looking for an evening to enjoy quality food and drinks. Here are some examples of “rum shops” as well as a few other places that have evolved and changed the face of the rum shops. Rum Shop talk: • Choices of alcohol are; White Oak Rum, Firewater (i.e. Forres Park Puncheon Rum), Black Label Rum, Carib, Stag, or Mackeson. • Rum comes in different sizes:- Mini, NIP, Flask, Bottle (i.e. 750ml) & Mega (i.e. 1.75Ltr) • ‘Chaser’ is a non-alcoholic drink used after a ‘shot’ of rum or as a mixer. (I.e. Water, Shandy, Coke, etc.) • ‘Cutters’ are finger foods such as curry duck, geera pork, souse, wings, fries, etc. • Rum comes white or brown in colour • Trinis celebrate everything with rum • There are no fancy cocktails in a rum shop, no cherries, no mint, no umbrellas etc.

Villaz Rec. Club

(LP#111 Valencia Old Road) Opening Hours Monday – Thursday (9 a.m. – 10 p.m.) Friday – Saturday (9 a.m. – 3 a.m.) Most Popular Rum: White Oak Rum / Puncheon Most Popular Beer: Carib / Stag / Busiest Night: Friday

Swordfish Cocktail Bar

(Eastern Main Rd, Valencia) Opening Hours Monday – Thursday (10 a.m. – 2 a.m.) Friday – Saturday (9 a.m. – till) Most Popular Rum: White Oak Rum / Puncheon Most Popular Beer: Polar / Carib / Stag Busiest Night: Friday & Saturdays (Serving Cocktails!)

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Hereford’s Rec. Club

(Maraval Rd, Port of Spain) Opening Hours Monday – Saturday (10 a.m. – 12 a.m.) Most Popular Rum: Puncheon Most Popular Beer: Stag Busiest Night: Friday

Summer Time Cafe

(Corner Duke & Henry St.) Opening Hours Monday – Saturday (8 a.m. – 8 p.m.) Most Popular Rum: NO Rum Available Most Popular Beer: Royal Extra Stout Busiest Night: Friday (Serving Chinese Food too!)

CJ’s Bar

(68 Western Main Rd, Pt. Cumana) Opening Hours Monday – Sunday (8 a.m. – 12 a.m.) Most Popular Rum: Puncheon Most Popular Beer: Stag Busiest Night: Friday

Brooklyn Bar

(Cor. Robert St & Carlos St, Woodbrook) Opening Hours Monday (12 p.m. - till) Tuesday – Fri day (9 a.m.- till) Saturday – Sunday (4 p.m. - till) Most Popular Rum: Puncheon Most Popular Beer: Stag Busiest Night: Thursday / Friday barbusinesstt.com

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In 1493, Spanish and Portuguese explorers discovered the Caribbean had an ideal climate for growing sugar cane. The high demand for sugar in Europe led to the creation of hundreds of new sugar plantations and mills across the Caribbean islands. Sugar mill workers noticed that molasses mixed with water fermented when left in the sun. At the time, this molasses was considered a waste, but by the 1650s, it was being distilled into a spirit. Sugar plantation owners sold the rum to naval ships, at discounted prices, to encourage their presence in local waters, which would also discourage the presence of pirates. The Navy introduced rum to the outside world, and by the late 17th century, a thriving trade developed.

DISTILLATION

HARVEST

To concentrate the alcohol in the sugar cane ‘wine’, it’s boiled in distillation towers. The earliest stills resembled a tea kettle with a long spout and were only capable of distilling a few liters at a time. Modern continuous stills are vertical columns about 10 meters high and are capable of distilling as much as 20,000 liters per day.

Sugar cane is a member of the grass family and its origin stems from South and South East Asia. Even though it was originally from countries like Papua New Guinea, this plant is grown is tropical climates all over the world. Harvested sugar cane stalks are transported to a sugar mill where the hard stems are crushed to extract the sweet cane juice. This juice is then boiled down to make molasses.

AGING & BOTTLING

Immediately after distillation, the raw rum is diluted with water. It is then stored in charred oak barrels, and aged for 1-30 years, making many flavor and variations of this rum. The barrels’ charred wood produces a chemical that gives the rum colour, flavor and aroma while it’s being aged. The longer the rum is stored in the barrel, the more intense the flavor will be. Once the aging process is complete, the high quality rum is bottled and shipped to customers all over the world.

FERMENTATION

In order to initiate the fermentation process, molasses from the sugar canes is combined with water and yeast. This causes the sugars in the liquid to be transformed into alcohol. The resulting fermented ‘wine’ contains only about 10% alcohol by volume, though this may vary from as little as 3% ABV to as much as 12% or more ABV. RUM REGIONS

Virtually every country has their own rum (even India), but 80% of the world’s rum is produced in the Caribbean. Nearly every island in the Caribbean produces its own distinct rum style. FOOD

Rum tends to add a little sweetness and spice to dishes, so it is really versatile in the kitchen. Use it to marinate meats, glaze jerk chicken, add depth to jambalayas, or in sweet desserts and ice cream.

ight Rum

This rum has no colour and a light flavor. It is filtered multiple times to remove any impurities and is not aged very long. This is the most common rum used in a Mojito.

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old Rum

This rum has been aged in wooden casks for some period of time which gives the spirit its signature colour and sweeter, richer flavor.

ark Rum

This rum has been aged the longest of any type of rum. The extended times it spends in wooden casks gives it a dark colour and deep smokysweet flavor. It is iconic Spirit in a Dark & Stormy and is also used in many tiki drinks.

picedRum

This rum is typically aged for the same length of time as dark rum. Spices (i.e. cinnamon, ginger, cloves, etc.) and caramel colourings are added to give the rum a signature sweet spiced taste. A brand you may be familiar with is Captain Morgan.

INTRODUCING

TOP TEN

MOST EXPENSIVE DRINKS IN THE WORLD When we think of the world’s most expensive alcoholic drinks, what do you think of? Champagne? Wine? Vodka? Rum? Scotch? Tequila? The answer is all of the above. There are so many amazing spirits available on the market, we often ask ourselves which one is the most expensive. We live on an island that produces one of the most recognized rum brands in the world, do we produce anything that can be so valuable it’s on the top 10 most expensive list? Yes! Let’s have a look at what made the list.

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NINE

1811 Château d’Yquem COST: US $130,000

This wine was produced by Château d’Yquem, a producer in the Bordeaux region of France. They’ve been in business for over 300 years. In 1711 they opened the first established vineyard in the area which survived several generations of owners and operators producing a multitude of wines. Among that multitude is Château d’Yquem and Ygrec. The 1811 Château d’Yquem is one of very few wines to have been given a perfect 100. That mark was given by wine critic Robert Parker, who sampled it in 1999 and described it as ‘drinking liquefied crème brûlée’.

This is a fine red wine called Penfolds Ampoule. It comes with a modern wooden piece case designed by furniture craftsman Andrew Bartlett. Only 12 bottles of this wine was ever produced. This wine is so expensive that when the owner decides to sample it, they can request a member of the Penfolds wine making team to open and serve this rare red wine.

TEN

LEGACY by Angostura COST: US $25,000

In 2013, Angostura produced this specially crafted rum to celebrate the 50th anniversary of Trinidad and Tobago’s independence. The company has only produced 20 bottles of this rum for global distribution and the reason it’s so costly is because this blend is extremely rare. Each bottle of rum comes in a case and crystal decanter that was designed specifically by Angostura of London. It is the same company that designs jewelry for Prince Charles.

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SEVEN

Revelation by Bombay Sapphire COST: US $200,000

Inspired by Bombay Sapphire, this drink was created by Kim Rashid. The Revelation crystal bottles was created by two leading names in luxury crystals Garrard and Baccarat. All the profit from the selling of Revelation will benefit the travel retail industry’s chosen charity –The Smile Train- which provides life-enhancing cleft surgery to children in poor countries.

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EIGHT

Penfolds Ampoule COST: US $170,000

SIX

Armand de Brignac Midas COST: US $ 215,000

Some drinks are expensive because of the ‘rare’ factor while others are expensive because of the size of the bottle. Armand de Brignac Midas captures the best in both situations. This champagne comes in a 30 liter bottle that is extremely bright and painted gold. ™

Source: alux.com

FIVE

Dalmore 62 COST: US $215,000

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Dalmore 62 is one of the most expensive whiskeys in the world with only 12 bottles ever produced. Rare stocks from 1868, 1878, 1926, and 1939 were combined to make this bottle, of which there are only three in the entire world. ”The 12 Pointer refers to the distillery’s stag emblem, with the bottle presented in a wooden case with a certificate signed by Dalmore master distiller Richard Paterson.

FOUR

The Macallan 64 year old in Lalique – Cire Perdue COST: US $460,000

To mark the 150th anniversary of the birth of Rene Latique, the founder of the world’s foremost crystal artisans, they combined the creativity and craftsmanship of The Maccalan and Lalique using the “lost wax” procedure to create truly unique, one-off piece of art. The 1.5l decanter was auctioned in a co-operation with Sotheby’s on 15th November 2010 in New York, and raised $460,000. With this winning they created the world record of the most expensive whiskey ever sold at auction. All the money rose benefited to charity; water to help people in developing countries by providing them with clean, safe drinking water.

THREE

Diva Vodka COST: US $1 000,000

This expensive vodka is first ice-filtered, followed by Nordic birch charcoal for purification, passing it is then filtered through sand that contains both precious and semi-precious gems. Finally, each bottle of Diva Vodka contains a removable glass tube column filled with forty eight brilliant cut gems and crystals running down the core as garnishment and decoration of either your choice, making it a personal treasure. This diamond filtered vodka comes with a mega premium price tag varying upon the choice of vodka and stones used in the bottle, that could go for $1 million.

TWO

Henri IV Dudognon Heritage Cognac Grande Champagne COST: US $2 000,000 The most expensive cognac is “The Dubbed the DNA of Cognac, Henri IV Dudognon Heritage Cognac Grande Champagne”.

Bottled in a crystal dipped in 24k yellow gold and sterling platinum the cognac is made with 6,500 brilliant-cut diamonds. Designed by the famous jeweler Jose Davalos the Henri IV Dudognon Heritage dubbed as the DNA of cognacs.

ONE

Tequila Ley .925 COST: US $ 3 500,000

Engraved by a Mexican artist-Alejandro Gomez Oropeza it is made from pure sap of the blue agave plant that has been fermented, distillate and aged for 6 years. It owns the record for the most expensive bottle of tequila. Only 33 bottles were produced and it became number one position for the World’s Most Expensive Alcoholic beverage. The tequila

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This liquor which has been produced since 1776 is aged in barrels for more than 100 years. With an alcohol content of 41%, one taste and you’ll be in heaven.

The Henri IV Dudognon Heritage is priced at ~$2,000,000 per bottle. But remember, after you drink the content of the bottle, you cannot recycle the empty bottle.

contained in these bottles is a blend of 10 year old and 5 year old tequilas from a so far secret province of Mexico. It is a good bet that the actual tequila will probably never be tasted since this would devalue the investment of the buyers significantly. The only problem is finding it available in a local Liquor store. Like the Henry IV, the Tequila Ley .925 is in a bottle that contains 6,400 diamonds, which add to the taste of the tequila. barbusinesstt.com

WHAT’S YOUR FAVOURITE BREW?

Ale

Brewed with top fermenting yeast at cellar temperature, ales are fuller-bodied, with nuances of fruit or spice and a pleasantly hoppy finish. Generally robust and complex with a variety of fruit and malt aromas, ales come in many varieties. They could include Bitters, Milds, Abbey Ales, Pale Ales, Nut Browns, etc. Ales are often darker than lagers, ranging from rich gold to reddish amber. Top fermenting, and more hops in the wort gives these beers a distinctive fruitfulness, acidity and pleasantly bitter seasoning. Ales have a more assertive, individual personality than lager, though their alcoholic strength is the same.

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Lager Stouts Porters

Lager originates from the German word lager which means ‘to store’ – it refers to the method of storing it for several months in nearfreezing temperatures.

Crisp and refreshing with a smooth finish from longer aging, lagers are the world’s most popular beer (this includes pilsners). A lager, which can range from sweet to bitter and pale to black, is usually used to describe bottom-fermented brews of Dutch, German, and Czech styles. Most, however, are a pale to medium colour, have high carbonation, and a medium to high hop flavour.

There’s very little distinction between a Porter and a Stout, but they do have their differences. Porter is a dark, almost black, fruity-dry, top fermenting style. An ale, porter is brewed with a combination of roasted malt to impart flavour, colour and aroma. Stout is also a black, roast brew made by top fermentation.

Stout, not as sweet to the taste, features a rich, creamy head and is flavoured and coloured by barley. Stouts often use a portion of unmalted roasted barley to develop a dark, slightly astringent, coffee-like character.

Malt

Generally dark and sweeter in flavour, malts contain hints of caramel, toffee, and nuts. They can be light to full bodied.

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WO R L D C UP

GROUP A MATCH 1

MATCH 2

MATCH 17

RUSSIA vs SAUDI ARABIA 14th June 2018

EGYPT vs URUGUAY 15th June 2018

RUSSIA vs EGYPT 19th June 2018

MATCH 18

MATCH 33

MATCH 34

URUGUAY vs SAUDI ARABIA 20th June 2018

URUGUAY vs RUSSIA 25th June 2018

SAUDI ARABIA vs EGYPT 25th June 2018

MATCH 4

MATCH 3

MATCH 19

MOROCCO vs IRAN 15th June 2018

PORTUGAL vs SPAIN 15th June 2018

PORTUGAL vs MOROCCO 20th June 2018

MATCH 20

MATCH 35

MATCH 36

IRAN vs SPAIN 20th June 2018

IRAN vs PORTUGAL 25th June 2018

SPAIN vs MOROCCO 25th June 2018

GROUP C MATCH 5

MATCH 6

MATCH 21

FRANCE vs AUSTRALIA 16th June 2018

PERU vs DENMARK 16th June 2018

FRANCE vs PERU 21st June 2018

MATCH 22

MATCH 37

MATCH 38

DENMARK vs AUSTRALIA 21st June 2018

DENMARK vs FRANCE 26th June 2018

AUSTRALIA vs PERU 26th June 2018

MATCH 7

MATCH 8

MATCH 23

ARGENTINA vs ICELAND 16th June 2018

CROATIA vs NIGERIA 16th June 2018

ARGENTINA vs CROATIA 21st June 2018

MATCH 24

MATCH 39

MATCH 40

NIGERIA vs ICELAND 22nd June 2018

NIGERIA vs ARGENTINA 26th June 2018

ICELAND vs CROATIA 26th June 2018

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MATCH 51 1st July 2018 WINNER (B) vs RUNNER UP (A)

MATCH 55 3rd July 2018 WINNER (F) vs RUNNER UP (E)

QUARTER FINAL MATCH 57 6th July 2018 WINNER MATCH (49) vs WINNER MATCH (50) MATCH 59 7th July 2018 WINNER MATCH (51) vs WINNER MATCH (52)

SEMI-FINAL MATCH 61 10th July 2018 WINNER MATCH (57) vs WINNER MATCH (58)

3RD PLACE

GROUP D

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MATCH 49 30th June 2018 WINNER (A) vs RUNNER UP (B)

MATCH 53 2nd July 2018 WINNER (E) vs RUNNER UP (F)

GROUP B

ROUND OF 16

LOSERS MATCH (61) vs LOSERS MATCH (62)

FINAL WINNER MATCH (61) vs WINNER MATCH (62)

SC H ED UL E GROUP E

MATCH 50 30th June 2018 WINNER (C) vs RUNNER UP (D) MATCH 52 1st July 2018 WINNER (D) vs RUNNER UP (C) MATCH 54 2nd July 2018 WINNER (G) vs RUNNER UP (H) MATCH 56 3rd July 2018 WINNER (H) vs RUNNER UP (G)

MATCH 58 6th July 2018 WINNER MATCH (53) vs WINNER MATCH (54) MATCH 60 7th July 2018 WINNER MATCH (55) vs WINNER MATCH (56)

MATCH 62 11th July 2018 WINNER MATCH (59) vs WINNER MATCH (60)

MATCH 10

MATCH 9

MATCH 25

COSTA RICA vs SERBIA 17th June 2018

BRAZIL vs SWITZERLAND 17th June 2018

BRAZIL vs COSTA RICA 22nd June 2018

MATCH 26

MATCH 41

MATCH 42

SERBIA vs SWITZERLAND 22nd June 2018

SERBIA vs BRAZIL 27th June 2018

SWITZERLAND vs COSTA RICA 27th June 2018

GROUP F MATCH 11

MATCH 12

MATCH 27

GERMANY vs MEXICO 17th June 2018

SWEDEN vs S KOREA 18th June 2018

GERMANY vs SWEDEN 23rd June 2018

MATCH 28

MATCH 43

MATCH 44

S KOREA vs MEXICO 23rd June 2018

S KOREA vs GERMANY 27th June 2018

MEXICO vs SWEDEN 27th June 2018

GROUP G MATCH 13

MATCH 14

MATCH 29

BELGIUM vs PANAMA 18th June 2018

TUNISIA vs ENGLAND 18th June 2018

BELGIUM vs TUNISIA 23rd June 2018

MATCH 30

MATCH 45

MATCH 46

ENGLAND vs PANAMA 24th June 2018

ENGLAND vs BELGIUM 28th June 2018

PANAMA vs TUNISIA 28th June 2018

14th July 2018, 4pm

15th July 2018, 4pm

GROUP H MATCH 15

MATCH 16

MATCH 32

POLAND vs SENEGAL 14th June 2018

COLOMBIA vs JAPAN 14th June 2018

JAPAN vs SENEGAL 14th June 2018

MATCH 31

MATCH 47

MATCH 48

POLAND vs COLOMBIA 14th June 2018

JAPAN vs POLAND 14th June 2018

SENEGAL vs COLOMBIA 14th June 2018

barbusinesstt.com

Challenges faced by

Micro and Small Enterprises ( M S E s ) I N A G R I - B U S I N E S S I N T R I N I D A D & TO B A G O Micro and Small Enterprises (MSEs) involved in agri-business in Trinidad face many challenges that impede their growth and development. Some challenges are of their own making but others are due to the climate in which business operates in the country. This article seeks to highlight examples of the major challenges which these enterprises face. The first is a lack of adequate technical knowledge. To sell any food product that satisfies the very discerning palates of local citizens, particularly consumers who are accustomed to foreign fare, is difficult. All too often, we find that the products made by the MSEs are poorly formulated so that undesirable safety and quality characteristics are evident in many instances. The challenge here is that the processor lacks the technical know-how of product development to ensure commercial sterility and product stability. Too often, recipes passed on by forefathers are used as final formulations and these lack the relevant raw material and processing controls to produce a commercial product. Additionally, in many cases, those who become involved in small scale agro processing do not take the time to learn

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about proper processing techniques and believe that methods employed at home can work in the commercial space. Like every other successful venture, there needs to be a plan. The product characteristics and specifications need to be researched and documented. The process that will be used to produce the product also needs to be researched and documented. It may require several trials before a satisfactory product is achieved. The product then has to be evaluated for safety and sampled by potential customers to determine if sensory characteristics meet their requirements. This takes time and may require assistance from those with the knowledge and experience, for example universities, research institutions and online resources. Another Challenge relates to High cost and limited access to suitable, attractive and green packaging. MSEs, by virtue of their size, need only small quantities of packaging. Packages and labels become less costly when bought in sizeable quantities. MSEs can obviously ill afford to order packaging material in bulk and hold as stock. In many instances, the packaging material is more costly than the product contained therein. In this regard, there are really few alternatives available other than

using the most cheaply available packaging; which then puts the product produced by the MSE at a distinct competitive, and even, quality disadvantage. Another serious constraint is limited availability of an adequate supply of good quality raw materials. There seems to be a widely held belief that many local fruits which go to waste could be used for processing. This of course is not the case. We do not produce enough local fruits to satisfy the local demand by processors. Why else would we import fresh fruits from our CARICOM neighbours and pulps from Central and South America? In many instances, the fruits that are available are of variable quality. The fact of the matter is that some MSEs have difficulty finding local fresh produce, even in the small quantities in which they are needed. We import citrus pulps and other tropical fruit concentrates such as mango from as far away as South and Central America, thereby putting the cost, quite often, out of the reach of the MSEs. Business knowledge, business plans, cash flow, the way a business gathers, shares and exploits this knowledge can be central to its ability to develop successfully.

However, too many MSEs ignore these important principles and practices, and resort to impulse, spontaneous and kneejerk business practices. This results, far too often, in unsustainable businesses. Access to relevant research, that link between academia and MSEs, is not as strong as it should be. The result is that MSEs do not have access to research that may assist them. Why can’t the Food Departments of the Universities invest in projects proposed by MSEs and help them bring their ideas to fruition? That way, everyone benefits - the students present their research paper, the MSE gets the product or process information needed and the University, not only can take credit for assisting MSEs in T&T, but also increase the body of knowledge in its libraries. Modern and relevant technology and equipment is another area where local MSEs have not had much assistance. The cost of processing equipment is exorbitant. Again, most equipment considered to be of suitable quality has to be imported. On many occasions, the wrong equipment is ordered because technical advice regarding equipment specifications and suitability is not sought.

Innovation by MSEs is not always evident in the products they produce. Too many products made by MSEs fall into the category of ‘same ole, same ole’. MSEs need to ask themselves: How can my product stand out? How can I differentiate my product from what already exist on the market? How can I draw attention to my product? The innovation may be in the approach to marketing, the method of selling, the packaging or the product itself. Trying new combinations of flavours, adding a new twist to local confectionery are examples of other approaches to innovation. As consumers become more exposed to international food innovations, local MSEs need to ‘think outside the box’, instead of remaining in their comfort zone Every MSE wants to export to lucrative markets such as the USA, Latin America, EU and Canada. However, the legislative requirements for export to international markets can be onerous and almost seemingly impossible for MSEs to meet. Many cannot even meet the local compulsory requirements of the Chemistry Food and Drug Division for a Certificate of Sale. They are hampered by a lack of training, lack of finances, not knowing where to go to find the necessary information and a tangle of

technical and legal language that is mind numbing. Consequently, and unfortunately exporting remains an unattainable dream for many MSEs. Despite what may appear to be a litany of insurmountable challenges to the success of local MSEs, a strong entrepreneurial mindset, inclusive of the willingness to relentlessly pursue success, can overcome these obstacles. MSEs can seek motivation from those among their peers who have managed to rise above the difficulties and ardently seek out agencies and organizations with the requisite skills and services to assist them. CARIRI is one such company and we can assist with many of the solutions. Contact us today at 299 -0210 Ext 3053 / 5172 or at biotech@cariri.com

barbusinesstt.com

LET’S MOVE TOWARD A

CIRCULAR ECONOMY access to more power from their newly installed boiler room infrastructure. All these improvements were made without disrupting the company’s production schedule. The initial cost of the upgrade was high but there are ways to spread the cost over time. Organizations such as Veolia from France, the global leaders in optimized resource management took the lead in engineering this change for the company and was able to offer them payment options. Studies from the Ellen MacArthur Foundation show on average, a citizen in an OECD country buys 800 kg of food and beverages, 120 kg of packaging and 20 kg of new clothing and shoes every year. These goods are not returned, for the most part, for any further economic use. So you could imagine in the year 2030, when the market grows to approx. 3 billion additional consumers, the volume of waste we’d produce would be devastating to the environment and the overall availability of resources would be extremely limited if we continue with this linear approach.

circular economy is an alternative to a traditional linear economy (i.e. make, use, dispose) in which we keep resources in use for as long as possible, extract the maximum value from them whilst in use, then recover and regenerate products and materials at the end of each service life. This sort of approach aims to redefine growth and focus on positive society-wide benefits. A circular economy is about fostering the development of new ideas, technologies and practices around resource efficiency. The Ellen MacArthur Foundation is one of the main charities taking the lead in accelerating the global transition to a circular economy. This organization works with businesses, governments and academia to build a framework for an economy that is restorative and regenerative by design. You may ask yourself, why is this so important, what does it have to do the food and beverage

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industry, and how does it benefit your business? Trinidad and Tobago’s largest manufacturing sector outside of oil & gas is the food and beverage sector and as a result, these companies consume vast amounts of resources to produce these products in order to meet demand and increase sales. If we were to measure how energy efficient and how much waste is produced in pursuit of food and beverage products manufactured in Trinidad and Tobago, we will definitely identify many ways in which our local companies can improve their carbon footprint, reduce their cost of production and minimize waste.

The degree to which the circular economy is something new is a matter of debate. Even before environmental concerns became the defining issues, resource efficiency was always crucial to companies. However, the concept of the circular economy is becoming an increasingly critical frame of reference for both companies and governments. Click image to view video no2

A diary cooperative company from Poland, named Wloszczowa was able to make upgrades to their boiler room which translated into many benefits for the company, which included a reduction in production and energy costs, increased capacity of the plant, a decrease in operational downtime and Source: Ellen MacArthur Foundation / Veolia / WSP / ABIS

In order to transition to a circular economy across all industries in T&T, we must not only adjust initiatives aimed at reducing the negative impacts of the linear economy but rather work towards a systemic shift that builds longterm resilience, generates business and economic opportunities, and provides environmental and societal benefits.

While we are in some instances trying to promote recycling in Trinidad and Tobago (i.e. PlastiKeep, Ace recycling, SWMCOL, etc.), we as a nation still have an attitude of a “once through” process. Raw materials are extracted, processed, turned into products which are then dumped at the end of their lifespan. Companies must see that they can save a lot of money in a circular economy. Ecofriendly product design, innovations and reuse of materials in production can make significant savings for manufacturers that adopt this approach. Energy efficiency will reduce your power bill and new opportunities will arise as a result of reusing waste water, Co2 and other residual waste.

clients’ bank accounts, or sell food, drinks or electricity. Here are a few inspiring examples. Dell as a major manufacturer of electronics started reinforcing shipping boxes for servers with materials made from mushrooms. The quality of this packaging is not only comparable to that of commonly used plastics, but it is biodegradable, you can even use it as compost in your garden. Adidas, on the other hand, cooperates with the Parley for the Ocean organization and helps eliminate dangerous plastics from our water resources by producing sneakers from oceanic waste. How to apply the principles of circular economy in your company? 1. Treat waste as raw material. 2. Use energy from renewable resources and optimize its use. 3. Design products so that harmless materials can be recycled in production. 4. Design products as material banks. 5. A product should be of benefit both to people and the environment. Did you know that making the font in your reports or projects smaller can help save large areas of forest? Each material can be given a second chance. Another popular example is H&M, they makes new clothes from old clothes collected from customers.

Today developed economies use annually between three and four times the amount of resources that are sustainable in the long term. Businesses have to be at the heart of the transition to a materially sustainable economy, using cleverness, pace and force for innovation. The opportunity for businesses is growth and sustainable leadership. The alternative is higher prices as raw materials become scarce, increased regulation as governments require companies to take back products at the end of their life cycle, and increased irrelevance as the global economy embraces new business models and new ways of working. None of this is easy. Most businesses are highly efficient in single use processes but we have to reflect on the bigger picture and set an example for the rest of the Caribbean. We must think different in order to protect the environment and manage our consumption of natural resources.

Although businesses often take the linear direction, there are a large number of companies which are trying to renew, recycle and reuse existing materials or waste in production. For example, Kaufland which is the world’s fourth largest retailer looks into how to best recover and reuse waste heat from refrigeration equipment in their new facilities. Today they use it for heating and for air-handling and air-conditioning systems. Let us try to use our natural resources more efficiently, and let us create job opportunities for innovators. The application of the principles of circular economy can ensure long-term growth to our companies in Trinidad and Tobago. These principles can be implemented in all industries no matter if we produce steel, oil and gas, build houses, manage barbusinesstt.com

Choosing the right

Keeping your customers comfortable whilst they dine with you is going to help to ensure they have a great experience.

Air-Condition

System

restaurant’s reputation and it’s ability to get repeat business is built on a number of factors that can influence the overall dining experience. Whilst the quality of food and drink you serve is clearly the most important element, the ambience also plays a key role. People want to come out and eat dinner in a pleasant, relaxing environment no matter what the weather conditions. Just as customer service and the way you look after your customers is important, making sure they are comfortable whilst they dine plays a big part in whether they will enjoy their evening and return again. While some rum shops may opt for not having air condition, other bar owners need to consider selecting the right unit for their premises. Most authorities actually recommend using air conditioning, rather than opening windows, in order to reduce the amount of environmental pollution. Selecting the right air conditioning for bars and nightclubs will depend very much upon the location as getting the right size unit

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for the right space is crucial. Smoke is no longer an issue, but there is still a strong atmosphere which needs to be regulated with good climate control. Other areas where restaurants specifically, in particular, need to look at are kitchens and serving areas. These are often places where the temperature is much greater than in the rest of the building, and there will also be fumes and humidity which can affect the premises. In nightclubs, spotlights and DJ booths present similar problems, particularly concerning the amount of heat produced, and the potential for fumes. Government legislation, particularly those in health and safety, requires owners and companies to limit the risks connected to these hotspots by using air conditioning for bars and nightclubs to regulate the temperature. Keeping your customers comfortable whilst they dine with you is going to help to ensure they have a great experience. One thing that is often important to customers is the décor in a restaurant and your air conditioning

system can play a big part in this. Thankfully, modern air conditioning units and HVAC systems are designed to fit into many environments from the home to 5 star bars and restaurants so you can be sure there are options for air conditions to suit any requirement. If you are thinking about servicing or installing an air conditioning system in your bar or restaurant, give the experts a call and they can provide advice on the best system to suit your needs.

2-Ton Heating, Ventilation and Air Conditioning unit (HVAC)

Source: d-air-conditioning.co.uk

MAKING THE CUTT T R I N I D A D H O T E L S R E S TA U R A N T S A N D T O U R I S M A S S O C I AT I O N

T H E U LT I M AT E C U L I N A RY C O M P E T I T I O N

ince 1997, the Trinidad Hotels, Restaurants and Tourism Association (the ‘THRTA’) has produced a cadre of young food and beverage professionals through the coaching efforts of a team of dedicated culinary specialists, with clear goals and objectives including: highlighting the importance of culinary tourism in Trinidad & Tobago; developing young persons’ skills and increasing their employability within the food and beverage sector; and structured networking with the Caribbean’s best practitioners in order to ensure continuous evolution, development and exposure to new trends and best practices. The competition environment selected by the THRTA to test the coaching and training interventions was the Caribbean Hotel & Tourism Association’s (CHTA’s) ‘Taste of the Caribbean’ competition that has been held in Miami, Florida, USA since 1993 (See web link: https://chtataste.com/) Over the past twenty (20) years, the THRTA has prepared and supported the attendance of fourteen (14) National Culinary Teams at the competition to represent Destination Trinidad & Tobago. The teams have always performed exceptionally well, thereby allowing Trinidad & Tobago to establish a notable track record of success, with a haul of 87 medals (including 40 Gold, 31 Silver, and 16 Bronze), numerous individual titles and winning the coveted title of Caribbean National Team of the Year, six (6) times, a feat that continues to be unmatched by any other participating destination. Trinidad & Tobago’s stellar achievements include: • Caribbean National Team of the Year – the only country to have won this title six (6) times • On two (2) occasions the team has won both Caribbean Bartender of the Year and Caribbean Junior Chef of the Year • Caribbean Chef of the Year • Caribbean Pastry Chef of the Year

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This exceptional performance has placed Trinidad & Tobago at the top of minds of individuals and groups within the local, regional and international culinary circles. In addition to the pride and satisfaction that is derived from the team’s remarkable achievements, the THRTA regards this competition as a training and development tool for the local senior chefs, junior chefs, pastry chefs and bartenders.

The successes of all the previous National Culinary Teams have had a combined positive impact on positioning Trinidad and Tobago as a regional culinary powerhouse and a tourism destination recognized for an active culture of producing extraordinary food. The THRTA has witnessed the growth and development of these talented culinary professionals from the exposure they have received at the local and international competitions. Preparation for the 2018 Bid – Making the CUTT: The Ultimate Culinary Competition On Sunday April 8th, 2018, the THRTA hosted its Making the CUTT culinary competition at the Trinidad and Tobago Hospitality and Tourism Institute (TTHTI) in Chaguaramas. Thirty (30) competitors registered for the event, including 15 Chefs, 3 Pastry Chefs, 5 Junior Chefs and 7 Bartenders who all competed with high levels of creativity, determination, dedication, and excitement. THRTA’s Practice Dinner Series The National Culinary Team will represent Trinidad & Tobago at the upcoming ‘Taste of the Caribbean’ Culinary Competition, hosted by the Caribbean Hotel and Tourism Association (the ‘CHTA’), in Miami, Florida, from June 22nd – 28th, 2018.

On Friday, April 13th, 2018, the THRTA held its Awards Ceremony and announced the winners of the Making the CUTT competition and the membership of the 2018 T&T National Culinary Team: Team Captain: Senior Chef: Senior Chef: Junior Chef: Pastry Chef: Bartender: Alternate Bartender:

Mr. Jeremy Lovell, Courtyard by Marriott Rondell Thompson, Chaud Cafe Tricia Gregoire, Kiddies Cook Culinary Program Zaria Sealey, Heroes Sports Bar, Piarco International Airport Anton Lee James, Hyatt Regency Trinidad Shana Rajahram, Shana Stirs it Up Dale Sebro-Jospeh, Trini Bartenders

Trinidad & Tobago National Culinary Team 2016

Trinidad & Tobago National Culinary Team 2017

From April 16th to June 18th, the THRTA will host its practice dinner series which serves as both preparation for the Taste of the Caribbean competition as well as a fund-raising mechanism in support of the team’s cost of participation. The dinners are open to both ‘foodies’ and the general public and allows for direct interaction, critique, and feedback opportunities with the National Culinary team members. This year, the practice dinners will be held at The Residence, an upscale lounge and restaurant facility located at One Woodbrook Place in Port of Spain. Key partners are Alstons Marketing Company Limited (AMCO) for wines, vodka, and meats, and Angostura Limited for rum and bitters. In 2016 and 2017, the THRTA collectively hosted over 1,200 persons during the practice dinners series which were held at the Hilton Trinidad & Conference Centre (Savannah Terrace). Over 400 persons are expected during 2018’s series. barbusinesstt.com

THRTA MAKING THE CUTT COMPETITION

Cocktail Kingdom JORDAN COX

Sweet Love

Bacchanal Woman

Caribbean Storm

Spicy Bit

Sangabang Sour

Clear Skies

JORDAN COX

SHANA RAJAHRAM

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SHANA RAJAHRAM

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TEVIN CAMPBELL

TYRONE BENJAMIN

Competitors (L-R):- Jordan Cox, Alicia Cox, Yohance Dickenson, Tyrone Benjamin, Tevin Campbell, Shana Rajahram (1st Place) and Dale Sebro-Joseph (Runner up)

Cam par i Swizzle TYRONE BENJAMIN

Tan Tan & Saga Boy DALE SEBRO-JOSEPH

Round de Savannah TYRONE BENJAMIN

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EMPLOYMENT LISTING Are you a bartender, a waitress or another food and beverage professional searching for available jobs in the market? Or, are you a bar or restaurant owner, supplier, distributor or retailer trying to find the right personnel to make your business a success? At Bar Business TT, we specialize in bringing together recruitment agencies, employers and professionals specifically in the food and beverage industry. Other publishing outlets are not industry specific. Sure, they might post jobs in the food and beverage industry, however, these postings will be mixed in with jobs of other unrelated industries. This makes it harder for job seekers to find food and beverage industry jobs, and it increases the likelihood that employers will be bombarded with applications from unqualified candidates. At Bar Business TT, you get all of the benefits of seeing that job opportunity in food and beverage but with the added advantage of focusing on your particular interests. Work in this industry can range from packaging to preparing, transporting, and serving food or beverages. This sector represents a significant market for employment and consistent growth for trained and skilled staff in Trinidad and Tobago. The food and beverage industry includes the following:-

BARS

CATERING

HOTELS / RESORTS

Distributors

FAST-FOOD

RESTAURANTS

Looking for staff?

Interested in a career in the hospitality industry?

MANUFACTURERS

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Visit our website barbusinesstt.com for more information.

We can help you achieve your corporate objectives through advertising JG DESIGN CARIBBEAN #9 Avenue First, Suite 2, St. James Trinidad and Tobago, W.I. • T: 628-1555, 622-2017 • T/F: 622-4475

• www.jgeurekatt.com • info@jgeurekatt.com barbusinesstt.com

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DIRECTORY LISTING ASSOCIATIONS & RESEARCH The Caribbean Industrial Research Institute (CARIRI) University of the West Indies, St. Augustine Campus, Trinidad P: 1-868-299-0210 E: mail@cariri.com W: http://www.cariri.com/ The Copyright Music Organisation of Trinindad and Tobago (COTT) 139-141 Abercromby Street, Port-of-Spain, Trinidad P: 1-868-623-6101/7311 F: 1-868-623-4755 E: cott@cott.org.tt W: http://www.cott.org.tt/ Trinidad and Tobago Beverage Alcohol Alliance (TTBAA) #127 Henry Street, Port-of-Spain, Trinidad P: 1-868-321-5356 E: info@ttbaa.org W: http://ttbaa.org/ Trinidad and Tobago Hospitality and Tourism Institute (TTHTI) Airways Road, Hilltop Lane, Chaguramas, Trinidad P: 1-868-634-1315/4250/4456 E: info@tthti.edu.tt W: http://tthti.edu.tt/ Trinidad and Tobago Manufacturers Association (TTMA) #42 Tenth Street, Barataria, Trinidad P: 1-868-675-8862 E: research@ttma.com W: http://ttma.com/

BARS & RESTAURANTS How’zat Sports Bar & Cutters Stop #163 Tragarete Road Port-of-Spain, Trinidad P: 1-868-628-1562 E: howzatsportsbartt@gmail.com Prestige Lanes Sports Bar & Lounge Lot #12 Calcutta Settlement Rd. #2 Freeport, Trinidad P: 1-868-673-5500 E: events@uppercrustbistro.com

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DISTRIBUTORS Rizzoni’s Restaurante Italiano Movie Towne Level 2, Port-of-Spain, C3 Centre, San Fernando, Trinidad P: 1-868-627-7499 E: ryanchin@rizzoni-italiano.com W: https://www.rizzoni-italiano. com/ Rouge Sports Bar Bucco Town Centre, Shirvan Road, Tobago P: 1-868-631-1663 E: rougesportsbar@gmail.com Smokey & Bunty Bar Corner Ana Street & Ariapita Avenue, Woodbrook, Trinidad Southern Edge Night Club Paria Suites Hotel & Conference Center, South Trunk Road, La Romain, San Fernando, Trinidad P: 1-868-697-1442 E: southernedge.pariasuites@ gmail.com W: http://www.pariasuites.com/ nightlife/ Texas de Brazil 2nd Floor Fiesta Plaza, Movie Towne, Port-of-Spain, Trinidad P: 1-868-623-0022 W: www.texasdebrazil.com The Rise Grill & Bar Restaurant LP #62 Rodney Road, Endeavor Rd. Lange Park Rd., Chaguanas P: 1-868-665-5627 E: theriseonline@gmail.com

BAR SERVICES Bar Garden Limited Lot 6 Sadoo Trace Extension, Don Miguel Rd. South, San Juan P: 1-868-289-0224 E: info@bargardenltd.com W: http://bargardenltd.com/ YOGO Events & Bar Services Emerald Drive, Diamond Vale, Diego Martin, Trinidad P: 1-868-222-6074 E: yogoevc@gmail.com

Alstons Marketing Company Limited (AMCO) Uriah Butler Highway & Endeavour Road, Chaguanas, Trinidad P: 1-868-671-2713 E: amcoworldofwines@ ansamcal.com W: www.amcoworldtt.com A.S Bryden & Sons (Trinidad) Limited #1 Ibis Avenue, San Juan, Trinidad P: 1-868-674-9191 W: www.brydenstt.com Container Central Unit #903 Fernandes Industrial Centre, EMR, Laventille, Trinidad P: 1-868-225-7575 E: sales@containercentralltd. com W: http://containercentralltd.com/ Genaire Aircondition Sevices Limited 42 Brunton Road, St. James Trinidad P: 1-868-528-4856 E: genaire@live.com Guy and Gordon Limited #87 Ariapita Avenue, Woodbrook, Trinidad P: 1-868-627-6986/7883 P: 1-868-624-3917 F: 1-868-627-4253 E: info@guyandgordon.com W: http://guyandgordon.com/ Jen-Mar Business Machine Limited #32 Mc Donald Street, Woodbrook, P: 1-868-625-2617/627-5543 F: 1-868-627-7828 #1 Coffee Street, San Fernando, Trinidad P: 1-868-657-2005/652-5930 Orange Hill Road, Spring Garden, Tobago P: 1-868-639-4434 W: http://jenmarbiz.com/ Iceland Distributors Limited #17B O’Meara Industrial Estate, Arima, Trinidad P: 1-868-642-4225 E: info@geticeland.com W: http://www.geticeland.com/

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DIRECTORY LISTING DISTRIBUTORS (Cont’d) Santa Monica Limited #96 Cipero Street, San Fernando, Trinidad P: 1-868-657-7540 Vembev #18,Chootoo Road Ext., El Socorro, Aranguez, Trinidad P: 1-868-224-4238 E: Info@vembev.com

EDUCATION Arthur Lok Jack School of Business Uriah Butler Highway, Mt. Hope, Trinidad P: 1-868-645-6700 E: info@lokjackgsb.edu.tt W: http://www.lokjackgsb.edu.tt/ College of Science, Technology and Applied Arts of Trinidad & Tobago (COSTAATT) 9-11 Melville Lane, Port-of-Spain, Trinidad P: 1-868-625-5030 E: info@costaatt.edu.tt W: http://www.costaatt.edu.tt/ The University of the West Indies (UWI) St. Augustine Campus, St. Augustine, Trinidad P: 1-868-662-2002 W: www.sta.uwi.edu University of Trinidad & Tobago (UTT) O’Meara Industrial Park, Arima, Trinidad P: 1-868-642-8888 W: www.u.tt/

ENTERTAINMENT Movie Towne Multicinemas Trinidad Limited Port of Spain/ Chaguanas/ San Fernando/ Tobago P: 1-868-627-8277 E: info@movietowne.com W: http://movietowne.com/

ENVIRONMENT ACE Recycling Limited #17A Yorke Avenue, O’Meara Industrial Estate, Arima, Trinidad P: 1-868-290-2970 E: acerecycling@gmail.com W: http://www. acerecyclingcaribbean.com Plastikeep Lower South #5 Cupen Road, Maraval, Trinidad P: 1-868-222-5514 E: manager.plastikeep@gmail. com W: http://www.plastikeep.com/ The Environmental Management Authority (EMA) #8 Elizabeth Street, St. Clair, Trinidad P: 1-868-628-8042 E: ema@ema.co.tt W: http://www.ema.co.tt/new/ The Trinidad and Tobago Solid Waste Management Company Limited (SWMCOL) #34 Independence Square, Port-of-Spain, Trinidad P: 1-868-625-6678 E: info@swmcol.co.tt F: 1-868-623-6534 W: http://www.swmcol.co.tt/

EVENTS The Party & Event Company #9 Central Warehousing Complex Chaguanas, Trinidad P: 1-868-671-3172 E: info@partyandevent-tt.com W: http://www.partyandevent-tt. com/

FIRE SAFETY & SECURITY IRP Fire and Safety #119 Boundary Road, San Juan, Trinidad P: 1-868-674-0693 E: csr.fse@irpltd.com W: https://irpltd.com/fse/ Safetec Limited Corner of Clare Street & Eastern Main Road, Laventille, Trinidad P: 1-868-624-3473 E: info@safe-tec.com W: www.safe-tec.com

Telecom Security Services Limited #41-43 Cornelio Street, Woodbrook, Trinidad P: 1-868-628-3251 W: http://www.telecomtt.com

HOTELS & ACCOMMODATIONS Crown Point Beach Hotel Store Bay Local Road Bon Accord Village, Tobago P: 1-868-639-8781 E: reservations@ crownpointbeachhotel.com W: http://www. crownpointbeachhotel.com/ Hilton Trinidad and Conference Centre #1B Lady Young Road, Port-of-Spain, Trinidad P: 1-868-624-3211 E: reservations.trinidad@hilton. com W: www.trinidad.hilton.com Kapok Hotel #16-18 Cotton Hill, St. Clair, Trinidad P: 1-868-622-5765 E: stay@kapokhotel.com W: http://www.kapokhotel.com/ Le Grand Courlan Spa Resort Stonehaven Bay, Shirvan Road, Black Rock, Tobago P: 1-868-639-9667 E: info@legrandtobago.com W: http://legrandtobago.com/ The Chaquacabana Resort & Beach Club #147 Chaguaramas Main Road, Chaguaramas, Trinidad P: 1-868-634-4319 E: greatfuntt@gmail.com W: http://www.chaquacabana. com/

LIQUOR MARTS Icebox Liquors #14 Riverside Road, Curepe, Trinidad P: 1-868-223-1786 E: info@theiceboxliquors.com W: https://theiceboxliquors.com/

barbusinesstt.com

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DIRECTORY LISTING LIQUOR MARTS (Cont’d) JK Spirits # 3 Salazar Street, St. James, Trinidad P: 1-868-342-7770 Look ah Liquor Mart #75 Roberts Street, Woodbrook, Trinidad P: 1-868-222-3131 E: lookahliquormart@gmail.com

MANUFACTURERS Angostura Corner of Eastern Main Road and Trinity Avenue, Laventille, Trinidad P: 1-868-623-1841 E: css@angostura.com W: http://www.angostura.com/ Carib Brewery Eastern Main Road, Champs Fleurs, Trinidad P: 1-868-645-2337 E: askus@caribbrewery.com W: http://www.caribbrewery.com/ Crystal Caribbean Limited 10 Label Blvd, Trincity Industrial Estate, Trincity, Trinidad P: 1-868-640-8824 E: info@mycrystalcaribbean.com W: http://mycrystalwater.com/ S. M. Jaleel & Company Limited Otaheite Industrial Estate, South Oropouche, Fyzabad, Trinidad P: 1-868-677-7520 W: http://smjaleel.net/ Santainers Limited Lot 5 Diamond Vale Industrial Estate, Diego Martin, Trinidad P: 1-868-637-3633 F: 1-868-632-2759 Vemco Ltd Lot 7 Diamond Vale Industrial Estate, Diego Martin, Trinidad P: 1-868-632-5438 E: vembox@vemcott.com

Apr-Jun 2018

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PRINT & SIGNS Ink Stop #33 St. Claire Avenue, St. Clair (on the corner of Kavanagh St.) Port-of-Spain, Trinidad P: 1-868-622-7834 E: inkstop@hotmail.com W: https://www.inkstop.co/ Pat & Max Limited #110 Eastern Main Road, Tunapuna, Trinidad P: 1-868-226-9343 E: sales@patandmax.com W: http://patandmax.com/ SCRIP-J #1 Fernandes Business Centre, Eastern Main Road, Trinidad P: 1-868-626-1234 E: print@scripj.com W: http://scripj.com/ Sign Post Limited #64 Eight Avenue, Barataria Trinidad P: 1-868-285-SIGN E: info@signpost.co.tt W: http://www.signpost.co.tt/ Sign Tech Limited #41-43 Cornelio Street, Woodbrook, Trinidad P: 1-868-628-4752

RECRUITMENT AGENCY CaribbeanJobs.Com # 16 Alcazar Street, St. Clair, Port of Spain, Trinidad P: 1-868-399-9977 E: info@caribbeanjobs.com W: www.caribbeanjobs.com

SUPERMARKETS J.T.A. Supermarkets Limited Carlton Centre, 61 St. James Street, San Fernando, Trinidad P: 1-868-652-3611 E: info@jtasupermarkets.com W: http://jtasupermarkets.com

Massy Stores #39A Wrightson Road, Port-of-Spain, Trinidad P: 1-868-609-4456 E: customercare.tt@ massystores.com W: http://massystorestt.com Penny Savers Carnbee, Scarborough & Canaan, Tobago P: 1-868-639-8992

WINE MERCHANTS Bottle Stop Co. Ltd. #43 A Saddle Road, Boissiere Village, Maraval P: 1-868-222-4229 Starlite Plaza, Diego Martin P: 1-868-270-4267 South Park, San Fernando P: 1-868-221-8989 E: info@bottlestop.net Solera Wines and Spirits Corner Tragarete Road & Gray Street Woodbrook, Trinidad P: 1-868-628-7258 E: solera@angostura.com W: http://www.angostura.com/ The Naughty Grape #81A Mucurapo Road, St. James P: 1-868-628-9165 #14E Saddle Road, Maraval P: 1-868-628-9165 O’Meara Plaza, Arima P: 1-868-7232-2695 Heartland Plaza, Chaguanas P: 1-868-735-3857 E:info@thenaughtygrape.com W: https://naughtygrapett.com/ Vintage Imports #42 Hunter Street, Port-of-Spain, Trinidad P: 1-868-622-2883 Bon Accord, Tobago P: 1-868-660-8845 E: vintageimportsltdtt@gmail. com W: http://vintageimportsltd.com/

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