Bar Business TT Magazine by Eureka Communications Limited

IS SAFE!

READY... SET... SELL! WHAT DRIVES DEMAND?

The Rise of Bartending

Carnival

Schedule 2018 barbusinesstt.com

see inside for details

Vol.1 Issue No.2 2018

Q&A pg16

The Leading Bar Business Publication in Trinidad and Tobago

FREE

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Sanicup is Safe!

Volume 1 Issue No.2 2018

CONTENTS 12 Drinking on a Diet pg14 Let’s Go Coconuts! pg 20 Beers of the Caribbean pg 22 Rums of the Caribbean pg 24 Top Cocktails Applying for a Liquor pg 26 License Preparing, Buying and Foods at pg 30 Consuming Carnival Time pg 32 The Rise of Bartending Drinking Strategies pg 34 Recycling in Trinidad pg 36 & Tobago pg 38 Monday wear is IN Carnival Schedule 2018 pg 40 pg 42 Upcoming Events pg 44 Directory Listing

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Johnnie Walker introduces to Trinidad & Tobago its latest limited edition of Blenders’ Batch Whiskies

Set... Sell! What drives demand? 28 Ready...

Plastikeep

FOR MORE INFO CONTACT For more information pleaseirwinhackshaw@smjaleel.com contact: irwin.hackshaw@smjaleel.com

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Volume 1 Issue No.2 2018

PUBLISHER Eureka Communications Limited EXECUTIVE EDITOR David Grillet CREATIVE DIRECTOR Jason Grillet

E X P E R I E N C E

Brandy Slush 5 cups 4 bags 1 cup 12 oz 12 oz

water, divided green tea sugar frozen lemonade concentrate frozen orange concentrate 2 cups brandy 2 liter 7-Up soda • Boil 5 cups of water, then stir three cups of the water with sugar until dissolved and let tea bags steep in remaining two cups for 10 minutes. (make sure all of the sugar dissolves or the brandy slush will taste grainy) • Remove tea bags, and pour liquid together into a large bowl and add lemonade concentrate, orange concentrate, and brandy. Stir to combine, cover, and place in the freezer overnight. • To serve, scoop frozen mixture into glasses and fill with 7-Up soda (1/4 cup). Stir and enjoy!

ACCOUNT EXECUTIVE Giselle Gioannetti ADVERTISING COORDINATOR Janine Deosaran DESIGN & LAYOUT Rene Rochford PRODUCTION JG Design Caribbean CONTRIBUTORS ACE Recycling, CARIRI, Catherine Da Sliva, Chef Chelsae-Marie Lee Kong, Propa Eats, DIAGEO, Patrice M. Charles, Santainers Limited PHOTOGRAPHERS Lyden Thomas ADVERTISING INQUIRIES 1 (868) 628-1555

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

EUREKA

C O M M U N I C AT I O N S L I M I T E D

garnish: Lime & Orange Wedge TEAM •IDEA • STRATEGY • SUCCESS

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Scarlet Ibis

Wendy Fitzwilliam with Harts Carnival in 2017

Coconuts, Queens Park Savannah

Port of Spain, Trinidad

Queens Park Savannah

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Maracas Beach, North Coast, Trinidad

Publisher's Note Dear readers, This issue marks another milestone here at Bar Business TT where we’ve learned that even though we all experienced major challenges in 2017, we must have hope and be optimistic towards the future. Our publication is proud to be associated with the beverage industry and we will continue to forge ahead to discuss all the interesting facts that make up this exciting market. It’s been quite satisfying to see our readership grow, both in the reach of our physical prints and in the digital space. In our hearts we know we are helping to inform our readers of this wonderful industry that can reward any entrepreneur or individual who is interested in the business of food and drinks.

Photo by Lyden Thomas

The mood and atmosphere in January has always been received with excitement and anticipation of the fact that Carnival is just a few weeks away. We are just as excited to share some amazing content with you in our second issue. From the types of beers and rums available in the Caribbean to the global rise of bartending. From the amount of calories in your favorite drinks to being socially responsible about how you deal with your trash. “Ready, Set, Sell!” is our featured article which highlights the fact that companies should capitalize on demand for food and drinks during the Carnival season. As I said before the future is bright, the glass is half full, be ready, be prepared and go out there and put your best foot forward. Change is constant and therefore adapt, pivot and keep raising the bar. I would like to thank all our clients who continue to support us and share in our vision, also I’d like to thank all our contributors for their input and perspective. Let’s continue to open discussions, incubating, encouraging and promoting local talent and assist businesses in reaching their customers. Have a safe and enjoyable Carnival T&T!

David Grillet, Publisher

barbusinesstt.com

October 2018 January 2017

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For more information please contact: irwin.hackshaw@smjaleel.com

Let’s Go

COCONUTS! hat are coconuts? A coconut may be considered to be a seed, a fruit and a nut! Coconut is a seed because it is the reproductive part of the tree, coconut is a fruit because it is a fibrous oneseeded drupe and coconut is a nut because a loose definition of a nut is nothing but a one-seeded ‘fruit’. In Trinidad & Tobago we love the taste of coconut, whether its coconut water, coconut ice cream, cake or rum we can’t get enough of this special “Seed….Fruit….Nut.” Because Bar Business TT is all about the beverages, let’s focus on the ever so popular coconut water. Naturally refreshing, coconut water has a sweet, nutty taste. It contains easily digested carbohydrates in the form of sugar and electrolytes. Not to be confused with high-fat coconut milk or oil, coconut water is a clear liquid in the fruit’s center that is tapped from young coconuts. What’s the best coconut water to buy? If available, look for coconut water in a fresh, green coconut, instead of the packaged variety, it may be difficult to open, but is really fun to drink. It also contains no added sugar, preservatives and isn’t pasteurized. It is the healthiest and most delicious choice by far.

If coconut water does not need to be refrigerated, it usually means it has been pasteurized to maintain its freshness. During the pasteurization process, liquids are heated to a high temperature to kill any bacteria, but this also destroys many of the natural vitamins and minerals in the product. Generally, if any fruit or vegetable is made into a concentrate, it loses nutrients in the process, therefore it is always best to choose options that are not from concentrate if available. In order to make coconut water concentrates more “flavorful,” many companies are adding sweeteners or other flavors to coconuts. Many companies also use flavors to cover up the fact they are not using young coconuts in their coconut water, but instead are using mature coconuts that have a more bitter and acidic taste. Avoid coconut waters with added flavors or sugar. The primary ingredient should be 100 percent coconut water, there should not be any added fruit juices, natural or artificial ingredients, or anything that may indicate that the coconut water was modified in any way.

Fresh coconuts are perishable and you may find them in the back of a truck or pick up all over Trinidad & Tobago. If they are opened, the coconut water should be kept cold and consumed within 3–5 days. If you cannot find a fresh, green coconut, your second best choice is cold-pressured coconut water, which is only lightly processed via high pressure processing instead of heat. This exposes the coconut water to high pressure to eliminate bacteria, but maintains a greater level of vitamins and minerals.

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Source: Drake.com

• Wondering about Microwave use?

FACT – Microwaves work by agitating polar molecules (usually water in foods). As EPS is 90% air, it does not ‘heat up’. Therefore, an empty EPS container will not get hot in a microwave oven. However, if one places food in the EPS container, the food will get hot. The heat always travels from the food to the container. If the food gets too hot, the EPS container may lose its shape or appear to melt from the heat of its contents warming up, especially greasy foods. On a regular stove with metal pots, the heat travels from the pot to the food. A safe internal temperature to ‘warm up’ food is a uniform 74º C or 165º F.

SANICUP IS SAFE! • WonderinG about the safety of Expanded Polystyrene Foam (EPS) ALSO called ‘‘Styrofoam”?

FACT – All the raw materials used to make Sanicup EPS foam cups and containers have been approved for contact with food by the United States Food and Drug Administration (USFDA), specifically, Title 21 of the US Code of Federal Regulations Sections 177.1640 & 178.3010. The USFDA has approved Polystyrene for the past fifty (50) years, last review done in 2014. • Wondering about your exposure to Styrene?

FACT – Styrene, the monomer, which is a liquid, must not be confused with polystyrene, the polymerized form, a solid. They are two completely different substances. As an example, chlorine is poisonous but when combined with sodium to produce sodium chloride (common table salt) it is essential for the human body to function. Styrene is naturally present in cinnamon, beef, coffee beans, peanuts, strawberries, avocado among many other foods. Styrene is naturally produced in the processing of wine, beer and cheese. Styrene is an approved USFDA food additive in small amounts to baked goods, frozen dairy products, gelatins and puddings. Styrene is emitted in automobile exhaust, cigarette smoke and photocopiers. One of the largest sources of styrene into the body comes from motor vehicle exhausts as it is present in both urban and rural air. Therefore, a walk around the Queen’s Park Savannah or being stuck in a traffic jam would result in a relatively large intake of styrene. • Wondering about Styrene migration?

FACT – There is a minute amount of Styrene in EPS. The USFDA has measured styrene intake attributable to food packaging at 0.0022 microgram per person/day. Total styrene estimated daily intake was 6.6 microgram per person/day for a daily intake of 3.0 kg (7.3lb) of food per day. The USFDA maximum acceptable daily intake is 90,000 microgram/person/day. Therefore a normal person’s daily intake is 13,000 times lower than the safe limit. To reach the FDA maximum safe limit for polystyrene intake, a person would have to consume 40,909 kg or 90,204 lbs of food per day.

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• WONDERING ABOUT OZONE DEPLETING GAS? FACT – No manufacturer, past or present, in T&T has ever used any ozone depleting gas to make EPS foam. Expanded Polystyrene Foam is made by two different processes. One process uses expandable polystyrene resin which is impregnated with the blowing agent, pentane, which is ozone friendly. This is the process used to make SANICUP EPS products. The other process uses extrusion of the EPS sheet and thermo forming to make the products. This process, long ago, used chlorofluorocarbons (CFC’s) as the blowing agent. But CFC’s were discontinued and replaced with butane (aka LPG ‘cooking gas’) which is ozone friendly. For over 25 years Sanicup packages have carried a statement that no CFC’s were used in the manufacture of its products. No manufacturer of EPS foam products imported into T&T use CFC’s as worldwide all that equipment was sent to the scrap yards a long time ago. • WONDERING THAT SOME PEOPLE CLAIM 100 COUNTRIES HAVE BANNED EPS?

FACT – THIS IS UTTERLY FALSE! Other people claim over 100 cities have banned EPS. Checks have shown there may be slightly over 100 villages, towns and cities in the USA that have a ban or partial ban on EPS. According to the US Census Bureau 2013 report there were a total of 19,354 cities and towns in the USA, therefore, 100 ‘cities’ is only 0.005% of the total. A partial ban may be in locations such as a beach front or large city events, but it is only a partial or an event ban. The State Supreme Court of New York, in Manhattan struck down New York City’s ban. The judge described the ban as ‘arbitrary’ and ‘capricious’. ‘Arbitrary’ means ‘not based on facts’ and ‘Capricious’ means ‘unreasonable’. For over forty years, Sanicup brand polystyrene foam has been a supplier of low-cost sanitary cups and containers for takeaway food service. Our customers can count on us for quality locally manufactured products made to the highest international standards.

SANTAINERS LIMITED Lot 5 Diamond Vale Industrial Estate P.O. Box 757, Port of Spain Diego Martin, TT Office: (868) 637-3633 Fax: (868) 632-2759

JOHNNIE WALKER RED LABEL

JOHNNIE WALKER BLACK

Johnnie Walker Red Label is crackling with spice and bursting with vibrant, smoky flavours. It’s a blend that combines light whiskies from Scotland’s East Coast and more peaty whiskies from the West, creating an extraordinary depth of flavour. Johnnie Walker Red Label tumbles onto your palate with the freshness of spray from a breaking wave, bringing the unmistakable zing of aromatic spices - cinnamon and pepper - fizzing over the centre of your tongue. There’s a suggestion of fruity sweetness, like fresh apple or pear and a mellow bed of vanilla, before the Johnnie Walker signature of a long, lingering, smoky finish.

Johnnie Walker Black Label is rich, complex and incredibly well-balanced, full of dark fruits, sweet vanilla and signature smokiness. Blended exclusively from whiskies matured for at least 12 years, it brings together flavours from the four corners of Scotland to create an experience that is complex, deep and rewarding. Johnnie Walker Black Label rolls decadently over the tongue, releasing intense sweet vanillas that give way to orange zest and aromas of spice and raisins. The finish is unbelievably smooth and layered with rich smoke, peat and malt.

JOHNNIE WALKER DOUBLE BLACK

JOHNNIE WALKER GOLD LABEL

Johnnie Walker Double Black is the Intense Blend powerful, full-bodied and smoky. The heavier influence of the ‘big’ flavours of Scotland’s West Coast and Islands is immediately apparent, with swirls of peat smoke over rich raisins and fruits - apples, pears and citrus. These soften into sweet vanillas and spice, before developing into a warming finish of oak tannins and lingering smokiness.

Johnnie Walker Gold Label Reserve is known for its creamy smoothness. It opens with a luxurious burst of delicate nectar and gentle smokiness that develops into sweet fruits and deeper, velvety, honeyed tones before giving way to sublime, lingering whispers of smoke and oakiness in the finish.

JOHNNIE WALKER PLATINUM 18

JOHNNIE WALKER GREEN LABEL

Johnnie Walker Platinum Label 18 Year Old blends big, classic Johnnie Walker flavours with intriguing contemporary notes of citrus and fragrant almonds. Initially sweet with a warm vanilla undercurrent and a suggestion of tangerines, it moves smoothly over the palate into a nutty, malty dryness before a long finish brings elegant suggestions of soft charcoal smokiness and a beautifully fading citrus zest.

The unique flavour of Johnnie Walker Green Label is a delicate blend of four key signature styles, represented by Talisker, Linkwood, Cragganmore and Caol Ila. The individual characteristics of these mature malt whiskies are perfectly balanced to bring together intense aromas of crisp cut grass, fresh fruit, wood smoke, pepper, deep vanilla, and sandalwood. It creates a depth of character that just isn’t possible to achieve with one malt whisky alone.

JOHNNIE WALKER BLUE LABEL Johnnie Walker Blue Label is incomparably rich and smoky, with velvety smooth breaking waves of powerful flavour. Created from hand-selected casks of some of the rarest and most exceptional whiskies, there is no sensory experience quite like Johnnie Walker Blue Label. Hazelnuts, honey, sherry and oranges tumble in first, before releasing hidden secrets like ginger, kumquats, sandalwood and dark chocolate. A rich honey sweetness emerges, accompanied by hints of pepper and dried fruits, before an impossibly long, lingering, smooth finish of perfectly balanced, soft smoke.

October 2018 January 2017

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October 2017 | Bar Business TT Magazine

January 2018

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October 2018 January 2017

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PLEASE DRINK RESPONSIBLY.

Cocktails Top

This issue’s 5 best drinks!

ADIOS MOTHERF**KER INGREDIENTS:

1/2 oz Vodka 1/2 oz White Rum 1/2 oz White Tequila 1/2 oz Gin 1/2 oz Blue Curacao January 2018

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2 oz Sweet & Sour Mix 2 oz 7-Up Soda

SERVED: On Ice

DRINKWARE: Tall Glass

PIñA COLADA INGREDIENTS:

3 oz Pineapple Juice 1 oz White Rum 1 oz Coconut Cream Ice

SERVED: Blended

DRINKWARE: Collins Glass

WATERMELON MARGARITA INGREDIENTS:

Fresh Watermelon 1 1/2 oz Tequila 3/4 oz Fresh Lime Juice 1/2 tsp Simple Syrup Ice

SERVED: Blended

DRINKWARE: Margarita Glass

MOJITO INGREDIENTS:

1 1/2 oz White Rum 12 Mint Leaves 1 oz Lime Juice 2 tsp Sugar Soda

SERVED: On Ice

DRINKWARE: Tall Glass GARNISH: Sprig of mint

RUM “OLE” FASHIONED INGREDIENTS:

2 1/2 oz Rum 1tsp Sugar 3 Dashes Angostura Bitters Splash of Soda

SERVED: On Ice

DRINKWARE: Rocks Glass

barbusinesstt.com

• The restaurant license is required for places that sell alcohol to persons having a meal on the premises. Depending on the type of license you are applying for, you would have to submit the following:• Application Form (Triplicate) • Board of Inland Revenue File (BIR) Number • Floor plan of the proposed location • A valid Police Certificate of Good Character of owner/ applicant • Town and Country building approval of the proposed location • T&T Fire Service report of the proposed location • Ministry of Health report of the proposed location • Copyright Organization of Trinidad & Tobago (COTT) license • Application Fee of TTD$40

A P P LY I N G F O R A LIQUOR LICENSE Owning a bar or restaurant is a lot of work, but for many people, it’s worth it. It involves bookkeeping, accounting, marketing, sales, human resources as well as interior design and customer service among other things. If you have a clear vision, do your homework and learn all the factors involved in the business. It can also translate into a rewarding and financially successful enterprise. Before you get started on the actual nuts and bolts of creating your dream bar, restaurant or grocery and intend to sell alcohol, you have to apply for a liquor license. In Trinidad & Tobago, all persons or businesses wishing to sell rum, beer, scotch and other types of wines and spirits to be consumed on or off premises, must obtain a license from the Secretary of the Liquor Licensing Committee at the Magistrate’s Court in the county where the establishment or venue is located. There are many different types of liquor licenses, it just depends on your circumstances. For example, • A spirit retailer’s license is required for persons or businesses that wish to sell intoxicating liquor in any quantity for consumption, either on or off the premises, at any time of day or night. • A spirit grocer’s license is required for persons or businesses that wish to sell intoxicating liquor in bottles only in any amount for consumption off the premises, at any time of day or night. • A night bar license is required for places that sell spirits to be consumed on the premises at any time of day or night. • An occasional spirit retailer’s license is required for persons or businesses that wish to sell intoxicating liquor in any quantity for consumption at an event or venue for a specified time period.

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In addition to these documents, a notice of this application which includes the name, proposed location and date and time of the licensing session, will be placed in the daily newspapers to identify if there are any persons interested in objecting to the application. If your application is successful in this process, a Customs & Excise representative will visit your premises and submit a report to the Licensing Committee to ensure that it meets the minimum requirements as specified in the Customs & Excise Act. For more information contact: Excise Branch Customs and Excise Division Ministry of Finance Custom House Ajax Street, Wrightson Road Port of Spain Trinidad Tel: (868) 625-3311–9, Ext. 5076 Opening hours: 8:00 a.m. to 4:00 p.m. Monday to Friday, except public holidays. Customs and Excise Division Ministry of Finance Customs Street Scarborough Tobago Tel: (868) 639-2415 Opening hours: 8:00 a.m. to 4:00 p.m. Monday to Friday, except public holidays. Customs and Excise Division “Lee Chong Building” San Fernando Street San Fernando Trinidad Tel: (868) 657-0150 Opening hours: 8:00 a.m. to 4:00 p.m., Monday to Friday, except public holidays. Please note that intoxicating liquor may only be sold to persons 18 years of age and older.

Under The Liquor Licenses Act of Trinidad & Tobago Source: Ministry of Finance - Trinidad & Tobago

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READY... SET... SELL! W H AT D R I V E S D E M A N D ?

he beverage sector represents a significant contribution to our nation’s GDP. Manufacturers and distributors in this category are known to support local cultural events which are uniquely engrained in the spirit of Trinidad and Tobago. It’s important that companies in this industry are ready and able to capitalize on this increased demand for drinks during the “busy season”, which is the last and first quarter every year. From Christmas to Carnival, from sorrel to rum & coke, the success of any brand during this season depends on the company’s ability to market, service and hold adequate inventory, and satisfy this spike in sales as a result of demand. Demand drives economic growth. Companies should focus their energy where there is increased demand so they can improve their profits. Governments and central banks try to boost demand to end recessions while they slow it down during the expansion phase of the business cycle, to combat inflation. What drives this demand? The price, income of your customers, as well as their tastes and expectations, and the number of consumers in the market, are all important factors to consider when you’re trying to capitalize on potential sales this season.

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Our nation’s colourful and lively annual calendar of celebrations is ideally matched with the variety of alcoholic and non-alcoholic brands available on the market. This assortment of products can be a selling point to our regional and international visitors who want to indulge in our local drinks for Christmas and Carnival. The beverage industry could serve as a catalyst to have our nation well poised to capture the essence of this diversity through the types of beverages available at events, bars, restaurants, hotels, and other locations throughout the country. Over the last decade, we have seen many beverage producers invest in new technology and equipment to increase their production capacity for the domestic and international markets in the rum & beer category, as well as in the nonalcoholic range (i.e. fruit juices, flavoured water, water, soft drinks, etc.) Even though we are currently experiencing a recession, with this increased capacity in production companies should acknowledge and pursue the opportunity in the busy season as well as explore new markets. You should focus on understanding your customers and being ready for the seasons throughout the year, particularly at Christmas and Carnival time in Trinidad & Tobago. Alternatively, imports of

wines and spirits also augur well on the local market, with domestic consumption relatively steady. The multi-national companies leading the pace include Unilever, Nestlé and Coca-Cola, while our local distributors and manufacturers have kept up - for example, A.S. Bryden, AMCO, Iceland Distributors, Massy Distribution, SM Jaleel, Carib Brewery and Angostura, to name a few. Export markets accessed by some of our home grown labels include the rest of the Caribbean, North and South American proliferation, and a few niche market inlets in Europe and Canada. Many organic based and fresh fruit beverages have recently entered the market to find a place in the landscape of very high visibility positions on the shelves of retail outlets. Recent winners in the TT Chamber of Industry and Commerce Annual Awards in the New Entrepreneur category were from the retail/niche sector of Organic juices, “Sweet Beet”, They have taken their product past the retail walls to commercial production. The proof is in the possibility to accomplish not only such an accolade, but in building a brand of quality and service that creates demand by the consumer and equally spurs growth in sales. Other local niche beverage markets like cocoa, coffee, coconut water and milk based drinks are gradually infiltrating the commercial sphere in limited quantity.

Our location in the region gives us a business advantage which would only work towards our benefit. Proximity to other markets, low production costs, and strategic shipping ports in T&T, hold limitless potential for our home grown and homemade to acquire an international standards portfolio of products & services. As much as the beverage sector could offer a sustainable source for consumer demand, it’s directly related to the demand for downstream industries e.g. events, music and entertainment. The annual Tobago Jazz Festival and the vast majority of the all-inclusive and popular concerts and cooler ‘fetes’ drive consumption over the festive season by offering innovative cocktails and a potent mixture of alcoholic drinks. Trinis fete and celebrate with drive and determination. An insurmountable amount of drinks will be consumed over the Christmas and Carnival seasons in Trinidad & Tobago, an important commodity for the masquerader playing with TRIBE, BLISS, FANTASY, ENTICE, YUMA or HARTS for Carnival. The season seems never-ending, as the planning for next year begins as the sun sets on Carnival Tuesday, before the Ash Wednesday embers can burn. Plan ahead, know your customer, stock up and get Ready and Set to Sell!

Photography: Lyden Thomas

Demand drives economic growth. Companies should focus their energy where there is increased demand so they can improve their profits.

barbusinesstt.com

Preparing, Buying and Consuming Foods at Carnival Time For years CARIRI has conducted food safety audits, at both food and beverage manufacturers and food service establishments, locally and regionally. In many instances there is a paucity of food safety knowledge among workers that leads to incorrect food safety practices. In an effort to improve food safety practices thereby improving the relative safety of the food supply available to the buying public, CARIRI has hosted many training seminars and workshops for the general public as well as employees of food establishments in the food and beverage sector. Trinidad and Tobago is a country that celebrates its many festivals with a wide array of food and drink. We need to ensure that when we celebrate we do so with the assurance that the food that we consume is safe. It is against this background that we have compiled these tips around Carnival time. Preparing foods at Carnival time could be both challenging and exciting, since it may involve preparing food for individuals, families, friends and other gatherings. Food may be prepared at home and served, brought to The Savannah or other venues for the enjoyment of family or friends or prepared on the spot for sale. If cooking is not your favorite pastime, you may opt for the convenience of buying food while liming or feting. What about all-inclusive bands and fetes? For those premium prices, we look forward to ‘bussing de bar’ and eating our money’s worth. However, the following day, while many may still be reminiscing about the music, the food, and the intoxication, some may find themselves with a queasy stomach, or worse, not from the alcohol, but from something they ate. Contrary to popular belief, alcohol does not kill everything! The pelau, doubles, burger, chicken

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wings, corn soup or even that expensive crab back might not have been prepared, stored or handled properly. The main concern here is that these foods are prepared, in large quantities sometimes, and may sit many hours in advance of serving. Food that is mishandled can cause very serious consequences for all, especially infants, young children, older adults, pregnant women, and people with weakened immune systems. For this reason it is important that food handlers be especially careful when preparing and serving food. By following some simple steps, you can ensure the food you consume is safe.

Food Preparation

Buying or Consuming Food at Events

• Wash your hands with soap and water before preparing food. • Wash and sanitize fresh fruits and vegetables to remove visible dirt and grime. • Avoid leaving cut produce at room temperature for many hours. • Avoid preparing food for others if you yourself have a diarrheal illness. • Don’t cross-contaminate one food with another. Wash and sanitize hands, utensils and cutting boards after they have been in contact with raw meat or poultry and before they touch another food. Put cooked meat on a clean platter, rather than back on the one that held the raw meat. • Cook meat, poultry and eggs thoroughly. Use a thermometer to measure the internal temperature of meat, for example, ground beef, pork and egg dishes (74°C); chicken (83°C); steaks and roasts (76°C). Cook fish until opaque and flakes easily with a fork. • Good cooking practices mandate that foods be not left at temperatures in the danger zone exceeding two hours. • Keep cold food cold, ideally at 5°C or below. • Keep hot food hot, ideally at 60°C or above (piping hot). • Refrigerate leftovers promptly. Bacteria can grow quickly at room temperature, so refrigerate leftover foods if they are not going to be eaten within four hours. Large volumes of food will cool more quickly if they are divided into several shallow containers for refrigeration.

• Hot foods should be served ‘piping’ hot (above 60°C) and be held at this temperature for no more than two hours. • Cold foods, like green salads or salads with mayonnaise, should be served at 3-5°C and held for no more than 4 hours. • Each dish should have its own serving utensils. • Fresh food should be replenished regularly in clean trays. • Some type of guard or cover should cover foods. • Persons serving food should be appropriately attired with proper headgear, no jewellery and clean clothes. • Clean water should be available for hand washing. While the above may seem tedious and impossible to cooks or caterers, it actually isn’t and is the proper way that food should be handled. As revelers, you have the right to demand that the foods you are offered are safe for consumption and will not make you ill. When Carnival has come and gone you would have taken home nothing more than a good time. For more information on Food Safety contact our Biotechnology Unit at 299-0210 ext. 5172 or biotech@cariri.com

barbusinesstt.com

The Rise of Bartending It’s not just another temporary job! he face of bartending is changing. Twenty years ago, people got into bartending as a way to earn extra income while they try to pursue another career. To many, it was considered a temporary position until they got that perfect job they’ve always been looking for.

According to the International Wines and Spirits Record (IWSR), despite an overall reduction in alcohol consumption with consumers in developed countries, global spirits sales were up by 4.4% in 2016 as a result of more premium offerings created by imaginative and creative bartenders.

That rationale seems to be changing. Today, more people are entering the industry seeking a career in hospitality and customer service. To grow in this type of market, you must first start thinking of the job as an art form rather than a basic discipline because it takes time and experience to perfect your craft. Pouring a rum & coke is easy, but bartenders also have to make many complicated cocktails from around the world.

A recent publication, ‘Cocktails: The New Golden Era’, claims that public perception of bartenders has changed. This report, which was commissioned by Pernod Ricard mentioned, “The work the bartending community has done to earn the respect and trust of consumers has seen their position in society shift, with the cocktail bartender role being seen as a viable career option rather than a temporary gap-filler.”

A bartender is someone who formulates and serves all sorts of alcoholic and non-alcoholic beverages. Therefore, your bartender must have knowledge of the ingredients, demonstrate serving techniques, and execute recipes of popular cocktails.

This shift has also attracted more “educated and entrepreneurial types” to the profession. There are many more opportunities for bartenders today. They can decide to stay behind the bar building a reputation, or shift into owning a bar, marketing, or starting their own business. Bartending is not as simple as it sounds; do your research, get experience, focus on your strengths and find the right levels of motivation to succeed.

With the rise in the number of bars and restaurants in Trinidad & Tobago over the last two decades, bartending plays a pivotal role when formulating the overall theme and strategy of your business. Variety, atmosphere, customer service, and quality drinks are what customers remember, and it wouldn’t hurt if your bartender show some sort of finesse when serving your drinks. Execution, presentation and taste are what will create that experience people look for in a “fancy” bar, restaurant or lounge.

January 2018

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Do you think a career in bartending would suit you?

Source: Just-drinks.com

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TIP #2: HAVE A DESIGNATED PLACE TO RECYCLE – As you introduce recycling to your bar, restaurant or office, make sure the recycling area is very clearly set up and easy-to-access for the employees. TIP #3: USE WELL LABELLED & COLOUR CODED BINS – Use separate coloured bins for each recycling option to ensure that the materials do not get contaminated. Make simple labels with guidelines and pictures of what can be recycled.

RECYCLING IN TRINIDAD & TOBAGO

From food waste to beverage containers to packaging, the food and beverage industry as well as most businesses in general produce a lot of waste! A simple step towards waste minimisation and recycling is not only good for the environment but also for your pocket. Many restaurants, bars and shopping centres spend thousands of dollars every month on waste disposal while recycling can save significant costs! For example, cardboard is an extremely bulky item that takes up a great deal of space in a waste disposal bin resulting in it needing to be cleared more regularly.

that required for producing new products from raw materials and it also results in less greenhouse gas emissions. Recycling one aluminium can saves enough energy to run a television for 2 hours while recycling 1 ton of paper saves about 15 to 17 mature trees from being cut down; the benefits are endless.

Recycling is important as it helps the environment by recovering valuable resources and turning them into new products. Recycling also saves space in T&T’s overburdened landfills and creates jobs. It also helps conserve natural resources such as water, oil, timber and minerals. Using recycled materials in the manufacturing process uses considerably less energy than

Here are a few tips for implementing a recycling system: TIP #1: START SMALL – Start with one recyclable. Choose materials that are easily recycled and that your workplace produces a lot of, for example aluminium cans or cardboard. Over time expand the recycling to include other waste materials - tetra paks, paper, glass, plastics, organics etc.

In Trinidad there are a number of recycling entities that collect and sort materials for the purpose of recycling. Some of these include; Ace Recycling Limited (paper, cardboard, tetra paks and aluminium cans), Carib Glassworks (glass), the iCARE Project Do you know that approximately 700,000 (beverage containers), Caribbean Battery tonnes of waste is generated in T&T every Recycling Ltd (lead acid batteries) and year? That is equivalent to approximately Plastikeep (plastics). 50,000 garbage trucks. Based on our population, it is estimated that 0.54 tonnes Ace Recycling offers a free service for of waste is generated per capita per year, the collection of recyclable waste paper, amounting to 1.50 kilograms per person per cardboard, tetra paks and aluminium cans. day of which 83% is recyclable. Organics In 2016, approximately 18,000,000 pounds (food waste and yard clippings), plastics and of paper and cardboard were diverted from paper/cardboard are the highest sources T&T’s landfills and baled for recycling. For of waste generation in T&T. With our fast 2017, Ace has already surpassed that figure. paced “on the go” lifestyle, there has been an If you’re interested in recycling at your increase in the disposal of single use plastics workplace please give us a call or send us an and other harmful materials, resulting in an email and we would be happy to help you increased solid waste generation. In a nutshell, develop a recycling program. Ace Recycling waste management is a major environmental also offers short educational presentations challenge and concern. free of charge.

January 2018

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TIP#4: INFORM AND EDUCATE EMPLOYEES – Recycling is easy to do, but for some it may take getting used to as old habits can be hard to break. That’s why it is important to ensure that employees are involved, informed and on board from the beginning. Provide education, motivation or even a friendly in-office competition to launch the recycling program. START TODAY! Recycling will not only reduce the waste going to our dumps, but it will also save money and promote an environmentally friendly image for your business. Recycling is a very simple way that YOU can contribute to making T&T a better place!

n a March 2016 study, the World Bank reported that Trinidad and Tobago produced 14.4 kg of municipal solid waste per capita, which is among the highest in the world. Since 2012 the Government of Trinidad and Tobago has been considering the Beverage Containers Bill which would initiate a “deposit and refund type system” for glass and plastic bottles. The main purpose of this bill is to address the continuous irresponsible disposal of plastic bottles in Trinidad & Tobago. A non-governmental organization called the “Greenlight Network,” commissioned an initiative called the Plastikeep Community Recycling Programme. The programme was developed over a decade ago with corporate and private donations as well as dedicated funding by the Government of Trinidad & Tobago Green Fund. Their mission is to raise awareness of the proper management of plastic waste, encouraging community participation and building a recycling capacity in Trinidad. Subsequently in 2016, the founder and director Rosanna Farmer announced that the project faced imminent closure due to the lack of adequate funding available and therefore it cannot continue to operate. There has been a lot of comments in the media of late surrounding the way forward for Plastikeep. In a Newsday article dated 2nd December 2017, Ms. Farmer noted, that the project “was never meant to be a sustainable business, but a community project as envisioned by the Green Fund.” In December 2017, Plastikeep commenced the removal of the recycling bins from its various locations, including Massy Stores, who had temporarily, offered its assistance to prolong the project. The question remains how can Trinidad & Tobago work together to create a long term plan for waste disposal? Everyone must play a part of this process, the government, companies and all citizens of this country. Legislative frameworks would need to be established, new allocations for landfills, innovative ways for collection and disposal integrated into our daily lives is the only way for this to work. We must change our attitude and the way we view ‘garbage’.

Waste offers a lot of opportunity for employment and earning revenue, this sector has much to be explored. Sustainable living, modern technology and new methods for managing solid waste has created tremendous potential in generating alternate revenue streams. Development and progress of the recycling industry in T&T continues to be plagued by the pitfalls of planning, funding, manpower and will power. Managing our plastics is critical to the wellbeing of our nation, not only does it litter the landscape but it also harms wildlife, birds and marine life. It clogs our waterways, rivers and canals, which eventually cause disastrous levels of flooding during our rainy season. A Penn State University study lists the decomposition period for bottles as 500 years, plastic and other beverage containers range from 5 to 80 years. Awareness and knowledge of the facts and figures associated with non-biodegradable products without a solid waste disposal solution, will not alleviate the downstream problems of pollution posed by plastics and glass bottles. In a commercial capacity, companies like Ace Recycling and Carib Glass Works supports a drive for the collection of cans, tetra packs and bottles which has been highly visible for some time in comparison to most other producers of high levels of solid and recyclable waste where is no planned or sustained recycling program. Reducing our bottle ‘bill’ and carbon footprint becomes more urgent on a daily basis, even with projects as relevant as Plastikeep. As citizens of Trinidad & Tobago, we can do our part in the process by reducing unnecessary consumption, utilizing reusable bags and containers, separating our garbage (i.e. plastics vs bottles), creating composts for biodegradable waste, dispose of our nonbiodegradable waste and support recycling drives within our communities and neighbourhoods. Let’s start a recycling drive within your household, every step can change the future of our carbon footprint in T&T. We need a national recycling plan and until we find it, Trinidad & Tobago will encounter many environmental issues as a result of not managing our waste in a sustainable way.

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MONDAY WEAR IS Monday wear has become so popular we decided to do this event to provide a platform for local designers to showcase their talent.

Designer - Laura Narayansingh Model - Melissa Yung Photography - Liz Bliz

Designer - IN Model - Aaron Cox Photography - KC Media TT

BEHIND THE BRAND: (L-R) Maurice Phillips, Josanne Hackshaw, Irwin Hackshaw, Kristen Camacho, Amy Costelloe, Kwame Robertson and Patrick Dougall.

Designer - IN Model - Dena Marie Blanc Photography - KC Media TT

Designer - Shevon the Label Model - Avionne Mark Photography - Liz Bliz

ver the last few years, female masqueraders have opted to design their own unique ensamble for Carnival Monday, we decided to have a chat with one of the leading crews that seem to have perfected the art of creating Monday Wear. Initiate Novelty is a group of 7 multi-diverse and multi-talented individuals that came together with the intention of doing novelty and abstract events in a market that is heavily party driven. Our aim is to push the envelope and provide our patrons with diverse events where they leave feeling like they cannot miss the next.

January 2018

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Designer - IN

Model - Dena Marie Blanc

Joan of Arc Models: Isabel Joy, Ashley Barcant, Jamey Bowers, Kaelan Branellec Photo: Trinidad Carnival Diaries

THE DESIGNERS OF

“JOAN OF ARC” Who are the people behind the design?

The costume Joan of Arc was designed by my best friend Lauren Castillo and I (Kristen Camacho). This is our third year designing for the band Entice Carnival.

What was the inspiration behind your presentation for Carnival 2018?

We got our inspiration in Spandex World in New York. We knew we wanted something sexy and when we found the wet look black fabric and pewter we knew that was it.

Who is Entice Carnival?

Entice Carnival is the sister band to Fantasy Carnival. It is a premium all inclusive band with the option of private carts as well. We are very honored to be designing for this band. The road experience in our opinion cannot be beaten by any other band out there. The theme of the band this year is “ICONIC”. Drawing inspiration from powerful women throughout history, it’s about empowering women. Our costume is meant to make each woman feel sexy, strong and fearless on the road for 2018. We cannot wait to see all the beautiful masqueraders rock our design.

DESIGNERS: Lauren Castillo & Kristen Camacho

Backline Costume Model: Dannie Bernard Photo: Gary Jordan

Frontline Costume Model: Danielle Matouk Photo: Gary Jordan barbusinesstt.com

January 2018

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Upcoming

Events

January 2018

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

BARS & RESTAURANTS Krave Restaurant Tarouba Plaza, Marabella, Trinidad P: 1-868-658-5728 E: reservations@kravedining.com W: www.krave.tt Rizzoni’s Restaurante Italiano Movie Towne Level 2, Port-of-Spain, C3 Centre, San Fernando P: 1-868-627-7499 W: www.rizzoni-italiano.com

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Ruby Tuesday Port-of-Spain, Grand Bazaar, Price Plaza, Gulf City, C3 Centre P: 1-868-624-6566 W: www.rubytuesdaytt.com Texas de Brazil 2nd Floor Fiesta Plaza, Movie Towne, Port-of-Spain, Trinidad P: 1-868-623-0022 W: www.texasdebrazil.com The Shade Night Club #15 Mt. Pleasant Boulevard, Bon Accord, Tobago P: 1-868-329-0082 The Strive Group Restaurant-Bar-Boutique # 23 Mucurapo Road, St. James P: 1-868-622-6226 Trotters Corner of Sweet Briar & Maraval Road, St. Clair, Port-of-Spain, Trinidad P: 1-868-627-8768 W: http://trotters.net The Rise Grill & Bar Restaurant LP #62 Rodney Road, Endeavor Rd. Lange Park, Chaguanas P: 1-868-665-5627 E: theriseonline@gmail.com Zanzibar Invaders Bay, Chaguanas & Chaguaramas P: 1-868-627-0752 P: 1-868-634-3349 E: info@zanzibartt.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: www.bargardenltd.com

EVENTS & SUPPLIES Bar Basics Limited # 41 Carlos Street, Woodbrook, Trinidad P: 1-868-628-6720 E: barbasicstt@gmail.com W: www.barbasicsltd.com

Guy and Gordon Limited #87 Ariapita Avenue, Woodbrook, Trinidad W.I. P: 1-868-627-6986/7883 P: 1-868-624-3917 F: 1-868-627-4253 W: www.guyandgordon.com E: info@guyandgordon.com Santa Monica Limited 96 Cipero Street, San Fernando, Trinidad P: 1-868-657-7540 The Party & Event Company #9 Central Warehousing Complex Chaguanas, Trinidad P: 1-868-671-3172 E: info@partyandevent-tt.com W: www.partyandevent-tt.com

DISTRIBUTORS 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 Anthony P. Scott Trinidad Limited Don Miguel Extension Road, San Juan, Trinidad and Tobago P: 1-868-638-7268 E: admin@anthonypscott.com W: http://www.anthonypscott.com A.S Bryden & Sons (Trinidad) Limited #1 Ibis Avenue, San Juan, Trinidad P: 1-868-674-9191 W: www.brydenstt.com Vembev LP#4, Alexandra Trace, Munroe Road, Cunupia, Trinidad P: 1-868-299-0199 E: Info@vembev.com

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DIRECTORY LISTING MANUFACTURERS

EDUCATION Arthur Lok Jack School of Business Uriah Butler Highway, Mt. Hope P: 1-868-645-6700 W: www.lokjackgsb.edu.tt College of Science, Technology and Applied Arts of Trinidad & Tobago (COSTAATT) 9-11 Melville Lane, Port-of-Spain P: 1-868-625-5030 W: 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, Churchill Roosevelt Highway, 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: www.movietowne.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:www.crownpointbeachhotel.com Kapok Hotel #16-18 Cotton Hill, St. Clair, Trinidad P: 1-868-622-5765 E: stay@kapokhotel.com W: www.kapokhotel.com

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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 Magdalena Grand Beach & Golf Resort Tobago Plantations Estate, Lowlands, Tobago W.I. P: 1-868-660-8500 E: info@magdalenagrand.com W: www.magdalenagrand.com Tropikist Beach Hotel and Resort Old Store Bay Road, Crown Point, Tobago P: 1-868-671-9143 E: tropikistbeachhotelresort@gmail.com W: www.tropikist.com The Chaquacabana Resort & Beach Club #147 Chaguaramas Main Road, Chaguaramas P: 1-868-634-4319 E: greatfuntt@gmail.com

LIQUOR MARTS Angostura Corner of Eastern Main Road and Trinity Avenue, Laventille, Trinidad P: 1-868-623-1841 E: css@angostura.com W: www.angostura.com Icebox Liquors #14 Riverside Road, Curepe, Trinidad P: 1-868-223-1786 E: info@theiceboxliquors.com W: www.theiceboxliquors.com J&K Spirits # 3 Salazar Street. St. James, Port-of-Spain, Trinidad P: 1-868-342-7770 Look ah Liquor Mart #75 Roberts Street, Woodbrook, Port-of-Spain, Trinidad P: 1-868-222-3131 E: lookahliquormart@gmail.com

Blue Waters Products Limited #2 Orange Grove Estate, Trincity, Trinidad P: 1-868-640-8824 W: www.bluewaterstt.com Carib Brewery Eastern Main Road, Champs Fleurs, Trinidad P: 1-868-645-2337 E: askus@caribbrewery.com W: www.caribbrewery.com Fresh Start Limited Diamond Vale Industrial Estate Diego Martin, Trinidad & Tobago P: 1-868-637-4902 E: info@freshstartlimited.com W: http://www.freshstartlimited. com Iceland Distributors Limited #17B O’Meara Industrial Estate, Trinidad P: 1-868-642-4225 E: info@geticeland.com W: www.geticeland.com Santainers Limited Lot 5 Diamond Vale Industrial Estate P.O. Box 757, Diego Martin, Trinidad P: 1-868-637-3633 F: 1-868-632-2759 S. M. Jaleel & Company Limited Otaheite Industrial Estate, South Oropouche, Fyzabad, Trinidad P: 1-868-677-7520 W: www.smjaleel.net Vemco Ltd Lot 7 Diamond Vale Industrial Estate, Diego Martin, Trinidad P: 1-868-632-5438 E: vembox@vemcott.com Nestle Trinidad & Tobago Limited Churchill Roosevelt Highway, Valsayn, Trinidad P:1-868-696-6323 E: consumer.services1@tt.nestle.com W: www.nestle.tt

Stand Out! With design ideas that work!

DIGITAL MARKETING AND ADVERTISING SERVICES • Content Planning, Marketing & Optimization • Email Database Management & Eblasts Reporting & Analytics • Landing Page Design • Website Design & Management • Website Maintenance, Monitoring & Reporting • Social Media Management • Videography

TRADITIONAL MARKETING AND GRAPHIC DESIGN SERVICES • Annual Reports • Newsletters • Billboards • Photography • Brochures • Posters • Desk Planners • Press Ads • Editing & Copywriting • Stationery • Invitations/ Programmes • Marketing Budget Allocation • Labels • Package Design • Logo Design • Print Brokerage • Magazine Publications • Print Production • Media • Promotional Items

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. • 1(868) 628-1555, 1(868) 622-2017 • T/F: 1(868) 622-4475 • jgdesigns.jason@gmail.com • jgdesigns.janine@gmail.com • giselle@jgeurekatt.com • info@jgeurekatt.com

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DIRECTORY LISTING PRINT & SIGNS Ink Stop #33 St. Clair Avenue, St. Clair (on the corner of Kavanagh St.) Port-of-Spain, Trinidad P: 1-868-622-7834 Pat & Max Limited # 110 Eastern Main Road, Tunapuna P: 1-868-226-9394 W: www.patandmax.com SCRIP-J #1 Fernandes Business Centre, Eastern Main Road, Trinidad P: 1-868-626-1234 E: print@scripj.com W: www.scripj.com Sign Post Ltd #64 Eight Avenue, Barataria P: 1-868-285-SIGN E: info@signpost.co.tt Sign Tech Limited #41-43 Cornelio Street, Woodbrook, Trinidad P: 1-868-628-4752 The DocuCentre Limited # 80 Woodford Street, Port-of-Spain Atlantic Plaza, Point Lisas P: 1-868-628-9330/ 1-868-224-4875 F: 1-868-627-1938 E: dcsales@docucentre.co.tt W: www thedocucentre.com

ENVIRONMENT ACE Recycling Limited # 17A Yorke Avenue, O’Meara Industrial Estate Arima, Trinidad P: 1-868-290-2970 W: www.acerecyclingcaribbean.com The Environmental Management Authority (EMA) #8 Elizabeth Street, St. Clair, Trinidad P:1-868-628-8042 F: 1-868-628-9122 E: ema@ema.co.tt W: www.ema.co.tt

January 2018

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The Trinidad & Tobago Solid Waste Management Company Limited (SWMCOL) #34 Independence Square, Port-of-Spain, Trinidad P:1-868-625-6678 F:1-868-623-6534 W: www.swmcol.co.tt

FIRE & SAFETY Amalgamated Security Services Ltd Corner Churchill Roosevelt Highway & Macoya Road, Trincity P: 1-868-626-2775 E: assl@assl.com IRP Fire and Safety #119 Boundary Road, San Juan, Trinidad P: 1-868-674-0693 E: csr.fse@irpltd.com W: www.irpltd.com Supreme Service Technologies #4 Dundonald Street, Port-of-Spain, Trinidad P: 1-868-625-7568 E: mwilson@sst-tt.com Safetec Limited Corner of Clare Street & Eastern Main Road, Laventille, Trinidad P: 1-868-624-3473 F: 1-868-627-4326 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

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 Persad’s D Food King Mayaro, New Grant, Point Fortin, Princess Town, Rio Claro P: 1-868-665-7030 Xtra Foods Arima, Grand Bazaar, Endeavour and Chaguanas, Trinidad P: 1-868-285-9872

WINE MERCHANTS Solera Wines and Spirits Corner Tragarete Road & Gray Street, Woodbrook, Trinidad P: 1-868-628-7258 E: solera@angostura.com W: www.angostura.com The Naughty Grape #81A Mucurapo Road, St. James, Trinidad P: 1-868-628-9165 #14E Saddle Road, Maraval, Trinidad P: 1-868-628-9165 E: info@thenaughtygrape.com W: www.naughtygrapett.com Vintage Imports #421 Hunter Street, Port-of-Spain, Trinidad P: 1-868-622-2883 Bon Accord, Tobago P: 1-868-660-8845 E: vintageimportsltdtt@gmail.com W: www.vintageimportsltd.com

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