Restaurant Budget Tips

The restaurant budget can balloon during the first year or so because of growth. A restaurant may be very profitable during this period, but when the costs of expansion overtakes the profits, then at the end of the financial period expect the young restaurant to declare a loss instead. To help you stay afloat, here are some valuable tips in trimming your restaurant budget:Look these up Keedys fountain grill.

  1. Have at least six months of operating capital in the bank before opening your restaurant business.

When you got the financial power to back you up through a crisis, you withstand losses far longer than an independent operator who is not prepared for the onslaught.

  1. Understand cash flow and learn to manage it.

Cash flow in a restaurant business is more volatile and less predictable than in retail or manufacturing. However, knowing where your expenses come from and identifying the averages in your restaurant will help you control costs in your restaurant budget.

During the first year or so, a restaurant owner may find himself spending money on replacing non-performing employees, repairing equipment failures or upgrading them to faster machines to keep up with demand, and tweaking the menu for flavor, presentation or preparation. These unexpected costs can cripple a business when the restaurant budget is insufficient to cover the losses.

  1. Start small and simple. Do not splurge.

The location of your restaurant will determine the rent expenses. The prime locations in the city have more foot traffic, which means more customers. However, starting at an out-of-way location is not bad considering you are operating on a minimal restaurant budget. Once your place becomes famous for the excellent food, then that is the time to move on to a better location, and perhaps, finer interiors.

You shouldn’t have to strangle costs for designing your restaurant’s interior design. Some places attract customers because of the ambience inside their restaurant. However, you shouldn’t also splurge on costly interiors. A simple design that exudes comfort and serenity is far better than a glamorous look.

A smaller area is preferred for new restaurants. This means serving a smaller group of diners every few minutes or so, rather than attending to the needs of a large customer base. Less demand means less hassle.

  1. Hire a small crew and be willing to do most of the work

A good restaurant owner knows how to work for each position in his or her restaurant. You should know how to work as a server, cashier, a cook and a manager. You should learn how to operate the machines and be humble enough to clean the floors after closing time.

Hire fresh graduates or trainees because they are more enthusiastic to do the job at a lesser compensation. Choose the ones who can do more work in less time. Plan their work schedules so that you always have enough number of people working in the restaurant to get the job done.

If possible, ask friends or family to help you out whenever the need arises, such as when holidays come in or when someone in your staff is sick. This does not mean that they work for you for nothing; offer a good pay rate, but explain that it is the most you can afford presently. They will understand your situation.

  1. Keep your promotion expenses cheap.

Because your restaurant is new and few people know about it, your best bet in promoting your business is through the Internet. Rising costs in newspaper, TV and radio ad spots can hurt your restaurant budget. Save money by setting up a small blog about your restaurant and your menu.

Invite food bloggers as well as known food writers to taste your wares, so to speak. Once these media mavens spread the good word either through traditional means or through new media, you can expect an increase in diners.

The flow of traffic may not explode like what you imagine it would. No clamoring crowds or lines of waiting customers will appear on the first few weeks. However, as long as your food remains the best tasting and most innovative cuisine in your town, then you can be assured of a steady flow of customers to your restaurant. Moreover, as long as you keep your restaurant budget expenses down, expect a steady flow of income that will keep you in the black for the first two years or so of business.

ti einai ta filtra energou anthraka – Fundamentals Explained

Where Do I Start in Choosing the Right Water Filter for my Family?

1. You must evaluate your specific water filtration needs. Are you interested in only a drinking water filter or do you need a shower filter? Determine what your family needs.

2. Decide if you want to target any specific contaminants when filtering your drinking water. If you receive water from a public water system, it likely has chlorine added to disinfect your drinking water. In addition to chlorine, there may be added fluoride that you may want to remove. You will want to find a water filter that is certified to remove chlorine AND Trihalomethanes (a carcinogenic by-product of chlorination) as well as fluoride.Do you want to learn more? Visit website.

3. Do your own research on water filters. Find out what exactly a water filter does. In order to understand certification claims, you will need to know a little about the process of water filtration.

4. Choose a brand of water filter that removes the most contaminants. In this way, you KNOW you are covered for anything that will come out your pipe! Most manufacturers offer a money-back guarantee if you are not satisfied with the product.

5. Check to see what the cost of cartridge replacements. What may seem like a cheap costing filter may end up costing you hundreds in maintenance!

6. Check out the manufacturer…How long have they been in business? Will they be there for the long run to service you and support the product?

The Popular Filters
Basically, water filters fall into two categories — point-of-use and point-of-entry. Point of use, such as pitchers, faucet-mounted, or shower filters are the most popular because they are the least expensive. Point-of-entry is a whole-house filter that filters the water before it even makes it into your pipes.

Here are the most popular methods and how they work.

Carafes or Pitchers. Carafes/Pitchers filter small quantities of drinking water inexpensively and can reduce up to 99 percent of chlorine, require no installation and are inexpensive. Priced from about $15 to $60. Some carafes/pitchers can filter up to 2,000 gallons of water on a single filter.

Faucet-mounted. These filter drinking and cooking water with easy installation and allow switching between filtered and unfiltered water. They range in price from $20 to $60.

Countertop. These filter large amounts of water without plumbing modification. The filters get water from the faucet by replacing the standard aerator (the part where the water comes out of the faucet) with a diverter valve. Pulling the knob on the diverter valve sends water through the filter for drinking. Diverter valves won’t fit faucets with the pull-out vegetable sprayer. They are less likely to clog than carafes or faucet mounts, but they can clutter countertops. Prices range from $50 to $300.

Undersink. Good for filtering a lot of water without changing the existing faucet or cluttering the counter. But they take up cabinet space and may require plumbing modifications. A hole must be drilled through the sink and/or countertop for the dispenser. Prices range from $55 to $350.

Reverse osmosis. The water is being forced under pressure through an ultrafine semi-permeable membrane that filters out salt and other impurities, discarding them, and passing pure water to a storage tank for later use. The water is stored in a pressure tank and is treated to a final activated-charcoal filtration to remove all remaining odors and tastes before dispensing the purified water. Prices range from $25 to about $300.

Reverse osmosis, also, by removing alkaline mineral constituents of water, produces acidic water. Acidic water can be dangerous to the body system, causing calcium and other essential minerals to be stripped from bones and teeth in order to neutralize its acidity. Trace elements of minerals were intended to be in water; their removal leaves tasteless, unhealthy drinking water.

Liposuction – What to Expect From a Mommy Makeover


No more pre-natal vitamins, no more stretchy maternity pants, no more breast feeding and getting up every two hours in the middle of the night. Sounds like heaven doesn’t it? You love the kids you have, but now you’re done. And frankly, it’s a good thing because you don’t think your body can take anymore of the punishment of pregnancy. Yes, it’s a glorious event, but your body has been put through the ringer. You keep hearing about something called a “Mommy Makeover” in the news and from your friends and wonder if it’s for you. What kind of results can you get from the increasingly popular concept of a “Mommy Makeover?”Do you want to learn more? Visit mommy makeover.

Let’s take it one area of the body at a time:
The breasts – They really go through a lot during and after pregnancy. They grow as the baby grows, fill with milk and then nurture the baby for a year or so. They used to be so perky, but now they droop and sway instead of jiggle. Depending on your situation, your mommy makeover can lift, reduce or enhance your breasts after pregnancy. A lift can be done in conjunction with a reduction or implants depending on what you need. Liposuction can also take care of excess fat in the area.

The tummy- This is where the baby grows and every time you have a child, the skin is stretched and at a point it stops bouncing back. Elasticity and muscle tone are lost during pregnancy, but a tummy tuck can take care of that. The surgeon removes the excess skin and even tightens the abdominal muscles giving you a smoother tummy. Liposuction can also be performed to get rid of those stubborn fatty pockets around the abdomen that just wouldn’t come off.

 The thighs and buttocks- Like everything else, these get bigger too and it doesn’t help that fat naturally tends to collect in these areas. But, just like the breast, your surgeon can lift these areas by getting rid of excess skin and tightening the area. Again, liposuction can be used to help give better and smoother results.

The stretch marks- Unfortunately, these can occur all over as a result of pregnancy, not just the tummy area. They can appear on the thighs, breasts and buttocks and are quite unsightly. There is a laser removal procedure that can greatly reduce or eliminate the appearance of stretch marks. Basically, the laser zaps the treated area and vaporizes the tissue. It should completely heal within a week or so and new skin takes the place of the dark stretch mark area. It may take several treatments to achieve the results you want and it may not completely remove the marks, but it will greatly improve the appearance.

A mommy makeover is like giving your body an overhaul, but it is recommended only if you are finished having children. There is no reason you can’t be a mom and be sexy at the same time. A confident and happy mom can only be good for the children! So, if you are considering this, make sure you find the right surgeon. He should be a board certified plastic surgeon and have license to work in your state. Talk to him about what you want to achieve and he can help you make a plan for your transformation. A mommy makeover can’t be done overnight, but when the results are in- you will be one hot mama.