Advantages to Computers in the Food & Beverage Industry

Computers have revolutionized the food and beverage industry as they have nearly every other industry. Computers have had positive, measurable effects on the front end and back end of hospitality operations. Computers systems have improved employee performance, and food and beverage quality and consistency. Within the food and beverage industry there is no longer a question of should technology be used, but rather a question of which technology to use? In the food and beverage business, computers are here to stay.

In the hospitality industry, customer service is an absolute critical factor for success. Computers are helping in this area in several ways. In many restaurants, the wait staff can process various forms of payment at guest tables, which allows guest to leave directly from their table without the need to stop at a centralized checkout station. This has removed long unsightly lines, which annoy customers, and disrupt the flow of traffic in food and beverage businesses. This service is made possible by either small hand held computers which handle credit card transactions using wireless technology, or via remote point of sale systems that interact with a central computer system. This improves the customers dining experience, which should be the goal of any food service business.

A key management concern of any food and beverage business is the profit margin. In this vital area of business, computers have also proven to be an indispensable tool. Computer systems help manage the entire food service process from ordering the ingredients needed to produce menu items, to forecasting the amount of items to prepare for each dining period based on historical patterns. This helps to reduce wasted food, which is very expensive and comes out of the businesses profit. It also helps in preparing menu items before hand, which reduces customer wait time. Computer can also forecast with high accuracy rates the volume of business to be expected which allows managers to properly staff their business. This is vital because having too much staff on hand can consume unnecessary amounts of payroll, and not having enough staff on hand will cause customer service problems.

Computers are also being used in very innovative ways by some food and beverage businesses. For instance, Darden Restaurants that owns and operates the Red lobster and Olive Garden chains uses computers to help choose new building sites. This computer system uses a software program called the Darden Site Analyzer. The software gathers critical information needed to select a site, such as demographics, distance to other restaurants and customer information specific to the Darden business model. The program then analyzes the site and provides a series of reports to help Darden make the final decision. Darden plans to improve the software so that it can evaluate things such as whether a new Darden restaurant will negatively effect other Darden restaurants in the same area.

Computer systems have become a vital part of all aspects of the food and beverage industry, they help with purchasing decisions, inventory control, employee scheduling and training, and customer acquisition and retention. A leading indicator of this growing trend is the fact that many hospitality training programs now include computer and technology courses in the curriculum.

Each year innovators are creating more unique ways that technology can be used to enhance the overall commercial dining experience. Computers make out of home dining a more enjoyable experience for the consumer and a more profitable manageable experience for business managers and owners.

(c) 2006, Marcus Barber

Role Of Food Service Consultants

If you have ever received bad service in a restaurant, you know that it can be a sales killer for any restaurant business. However, if you desire to have your restaurant be among the better restaurants in town and you aspire to be the best in your niche, then, providing great service is one of the best ways to earn a strong reputation. And one person that can help you deliver great is a professional food service consultant. The professional food service consultant can advise and give you the guidance you on the proper service techniques for your concept and assist in training how to deliver great service.

Providing great service is complex and needs all departments to coordinate their training and to achieve great service. It effects each food service departments such as banqueting, catering, room service and kitchen. Good food and beverage managers learn how to organize each of these departments to achieve great service.

Providing great service in hotels is even more complicated because there are so many departments involved. Every department imaginable including housekeeping, human resources and purchasing can have an impact on service. Different types of hotels have different food service needs as well. Little wonder that providing great service is so complicated. Food service consultants are the experts who know exactly what is needed by different restaurants.

Food service consultants play an active role in recipe development. They take on a number of services like:

– Development of food products

– Compilation and preparation of recipes

– Developing new ideas for recipes

– Innovating new product range

– Product management from planning to cooking and presentation

– Analyses of the market

– Analyses of competitors

– Recipe development

– Menu development advice and planning

– Catering

– Product tasting and evaluation

– Food styling and presentation

– Food recommendations

In addition to the above, food service consultants also focus on the nutritive value of foods so that the restaurant can serve foods that appeal to a large number of customers. Food consultants can even provide food specific nutrient analysis to show the exact number of calories, protein, carbs and vitamins in particular foods. This is important as many people are becoming more health conscious. A well trained food consultant can help you modify your recipes so that they are flavorful, visually appealing and nutritious.

Along with recipe development, good food consultants also can support the training of your people.

Therefore, if your restaurant business seems to be lagging behind and you just don’t know what to do, consider contacting a professional food consultant to assist in supporting your needs. You could also depend on food and beverage consultants to produce attractive pictures and sales materials for the restaurant.

Great food and service is an integral component to your restaurant business. A restaurant with excellent food service is the foundation for popular.

Basic Steps to a Healthy Pregnancy

If you are planning to have a baby, or are already pregnant, give your baby the best possible start. Miraculously, many women have an apparently health pregnancy and give birth to a healthy baby without any thought at all. However, many are not so lucky and sometimes that perfectly healthy baby has health issues early on such as rashes, allergies, ear infections etc. As an obstetrics nurse with 40 years experience in childbirth and prenatal education, I would like to encourage you not to leave the health of your pregnancy and baby to chance. Take steps now to be healthier.

Start with a good physical from your midwife or MD. Ask your practitioner about a thyroid panel and Vitamin D level. Make sure your iron stores are good. If you are vegetarian, ask your health care provider about B12 supplementation. Start on your prenatal vitamins and minerals and of course, if you haven’t quit smoking do it now. The effects of 1 cigarette a day after the 4th month of pregnancy are still measurable at age 10.

Take a good look at your diet. Write down everything you eat for 3 days and then check it off by the following list.

1: 7 colors daily: Blue – berries, elderberries;

Purple – plums, grapes, purple cabbage;

Red – tomatoes, radishes, cherries, red peppers, red onions;

Yellow – lemon, mango, lemon, grapefruit, yellow tomatoes, grapefruit;

White – cauliflower, onions, garlic;

Orange – oranges, tangerines, carrots, squash, sweet potatoes and yams;

Green – lettuce (not ice burg), celery, cilantro, parsley, cabbage, napa cabbage, kale, organic spinach, swiss chard, bok choy.

2: 7-9 Servings of fruits and vegetables

3: Complete protein at every meal (pregnancy, nursing and children) *

4: Good fats – Olive Oil, Grape Seed Oil, Omega 3 fatty Acids. raw seeds and nuts

5. Whole Grains 3 to 4 servings for pregnant women

6. Get rid of calories without food value-pop, chips, candy etc.

7. Limit or eliminate the white – white flour, white rice, and sugars of all forms.

This may seem overwhelming. Don’t let it be. Just start educating yourself and move towards making this list the basis for your food intake.

Last but not least, schedule your first prenatal as soon as you have conceived. Information gathered in your first trimester is used for treating any pregnancy complications that should arise.

Please start a list of questions for your care provider, so you can get all of your questions answered. This information is not intended as medical advice, but as information to discuss with your midwife or doctor.

* Complete proteins come from combining various protein sources. As a general rule meat, fish, poultry and milk have a more complete protein balance. Egg whites are the best. Quinoa and soy beans are the top of the plant proteins. It is good to vary the protein sources in your diet and eat combinations of plant proteins.

You may copy and use this article in its entirety.

Dr. Bob Marshall Bio: Know More About Popularly Revered Clinical Nutritionist

Dr. Robert “Bob” Marshall is widely known nutritionist especially among Americans. He is popularly known for his radio program- “Health Line”. His radio program has been on air for 14 years. Dr. Bob’s advocacy is helping people worldwide in their health. He is doing this through developing and providing people with nutritional information through his researches. Even so, only a few people know about this great nutritionist, so this article will present a short Dr. Bob Marshall bio to make others know about him.

In 1969, Dr. Marshall actually had struggled from an “in-diagnosable” condition and this is what motivated him to learn and research stuff about Nutrition. On this, there had been a lot of treatments done, but failed to treat his illness. However, this condition had led him to learn about health and nutrition, not just to find treatments for his ailments but his actually loved doing it. With this, he studied at Columbia Pacific University and completely attained his degree in 1978. Then after which, he pursued PhD and obtained the degree of a Clinical Nutritionist that qualified him to get certification from International and American Association of Clinical Nutritionists in Texas to practice the profession. And as a matter of fact, he became the Association’s President on the year 1998-2000.

But, so as to further his knowledge, he had done Nutritional and Biochemical Research. This research made him find extensive solutions for many illnesses and conditions. Furthermore, this research had led him to formulate his own nutritional system. Dr. Bob Marshall essentially focuses on products that are natural and definitely non-toxic.

Dr. Bob has propagated his studies to a greater expanse and this made him do a radio program- the “Health Line”. This program is on air during weekends at KRLA-AM-870 in Southern California. Through this program, Dr, Bob made a lot of revelation about new developments and info regarding health and nutrition. Also, in this radio program, people can also ask for their concerns and answers them.

Other than his radio program, his also had authored many publications along with other authors. In fact, he had first developed a Computerized Nutrition and Health Habits Evaluation. Also, Dr. Marshall authored a bestselling book called “Fit for Life”.

Up to these days, Dr. Marshall continues to find solutions to various health concerns through his continuous researching. And still, he actively participates with the International and American Association of Clinical Nutritionists and American Society of Tropical Medicine and Hygiene. Also, he is constantly conducting health and nutrition seminars all over America.

Top 50 Iron Rich Foods – Boost Your Energy and Beat Low Iron Symptoms

Increasing your intake of iron rich foods should not be too difficult. All it takes is for you to know which of the foods you eat are rich in iron, and start planning your meals accordingly. Sadly, the extent of most people’s knowledge, when it comes to iron and iron rich foods, is just too limited.

 

For a quick read on where to start you can read our article on Foods with an Iron Punch, but here we’ll give a much more in depth overview of the best iron Rich Foods complete with their Iron content.

 

The data has been extracted from the USDA National Nutrient Database for Standard Reference Release 22 from September 2009 which contains all the nutritional data for well over 7,000 food items. Unfortunately you can’t just download the database and do a quick sort on Iron content to give you the best Iron Rich Foods. Actually you can, but the problem is that the list you get won’t be very helpful in your daily life as the top items would be things like freeze dried parsley, dried thyme, beluga meat, cumin seed and all kinds of other foods you wouldn’t eat in large enough quantities to help you load up on Iron.

 

We have done the hard work for you and have carefully reviewed the USDA database and compiled this list of Top 50 Iron Rich Foods and have listed them by category so you know that when you eat meat what meat to choose, when you buy vegetables what to put in your shopping cart and when you need a quick snack what can help you boost your iron intake in just a few minutes.

 

This list is not a complete list of the iron content of all possible food items – if you don’t see it here it just means it isn’t particularly high on Iron.

 

Eat these Iron Rich Foods, combine them with Iron Absorption Enhancers, avoid Iron Absorption Inhibitors and you’ll be well on your way to boost your Iron levels and get rid of those Low Iron Symptoms!

 

Breakfast Cereals

Fortified breakfast cereal is one of your best bets to boost your Iron intake and below is a short list of some of them. As you can see eating just a single serving of these will give you around 18 mg Iron, but bear in mind that the typical absorption rate of a healthy adult is only approximately 10% to 15% of dietary iron. So drink a glass of Orange juice with your cereal to boost your absorption. Also, bear in mind that the last two items in this last are dry, i.e. before you have added milk or water to them!

  • Ralston Enriched Bran Flakes: 27 mg/cup
  • Kellog’s Complete Oat Bran Flakes: 25 mg/cup
  • General Mills Multi-Grain Cheerios: 24 mg/cup
  • Kellog’s All-Bran Complete Wheat Flakes: 24 mg/cup
  • Malt-O-Meal, plain, dry: 92 mg/cup
  • Cream of Wheat, instant, dry: 51 mg/cup

Meat

Red meat is high on iron and it comes in the heme form you body most easily absorbs; typically 15% to 35% of heme iron is absorbed by your body. Organ meats are the best sources of iron within the meat category and of these liver is probably the most popular so we’ve included it the list since we don’t know too many people who’ll eat spleen or lungs we’ve excluded these kinds of organs. If you like liver then go for goose liver expensive, but very nice! or at least opt for pork liver instead of beef liver. When you opt for red meat in your diet add some less standard options like Emu, Ostrich or Duck instead of beef.

  • Goose liver, raw: 31 mg / 100g
  • Pork liver, cooked: 18 mg / 100g
  • Chicken liver, cooked: 13 mg / 100g
  • Lamb liver, cooked: 10 mg / 100g
  • Beef liver, cooked: 7 mg / 100g
  • Emu, cooked: 7 mg / 100g
  • Ostrich oyster, cooked: 5 mg / 100g
  • Quail meat, raw: 5 mg / 100g
  • Duck breast, raw: 5 mg / 100g
  • Beef, steak, cooked: 4 mg / 100g
  • Beef, ground, cooked: 3 mg / 100g

Fish and Shellfish

Fish is not often considered as a good source of iron and most finfish is indeed not, only the oily fish like mackerel and sardines provide you with a decent amount of iron. So when you want to eat fish, opt for oily fish which gives you the most iron and is high in omega-3 too. When you add shellfish into the equation suddenly we find some of the best Iron Rich Foods you can find, especially clams think clam chowder. A quick comparison with the meat category shows that octopus or cuttlefish beat all the regular meats in terms of iron content and are only outdone by liver. So, it’s time to add some stir fried squid to your weekly menu.

  • Clams, canned, drained solids: 28 mg / 100g
  • Clams, cooked: 28 mg / 100g
  • Fish caviar, black and red: 12 mg / 100g
  • Cuttlefish, cooked: 11 mg / 100g
  • Octopus, cooked: 10 mg / 100g
  • Oyster, medium sized, cooked: 10 mg / 100g
  • Anchovy, canned in oil: 5 mg / 100g
  • Shrimp, cooked: 3 mg / 100g
  • Sardine, canned in oil: 3 mg / 100g
  • Mackerel, cooked: 2 mg / 100g

Vegetables

Vegetables are an essential part of your diet, full of essential nutrients and most people don’t eat enough of them, but when it comes to Iron most vegetables are not too hot. If you choose your vegetables carefully then can use vegetables to help you boost your iron levels, especially if you include some iron absorption enhancers in your diet as the non-heme iron in vegetables is not easily absorbed by your body. Vegetables in the Top 50 Iron Rich Foods include various beans, potato skins, tomatoes and green leafy vegetables like spinach, chard and parsley. Chili con carne, which combines meat, kidney beans and tomato sauce, makes an excellent Iron Rich Recipe, but so does a white bean salad with plenty of fresh parsley and light vinaigrette.

  • Mushrooms, morel, raw: 12 mg / cup
  • Tomatoes, sun-dried: 5 mg / cup
  • Potato skins, baked: 4 mg / skin
  • Parsley, raw: 4 mg / cup
  • Soybeans, boiled: 9 mg / cup
  • Spinach, boiled, drained: 6 mg / cup
  • Tomato sauce, canned: 9 mg / cup
  • Lentils, boiled: 7 mg / cup
  • Hearts of palm, canned: 5 mg / cup
  • White Beans, canned: 8 mg / cup
  • Kidney beans, boiled: 5 mg / cup
  • Chickpeas, boiled: 5 mg / cup
  • Pinto Beans, frozen, boiled: 3 mg / cup
  • Lima beans, boiled: 4 mg / cup
  • Hummus, commercial: 6 mg / cup
  • Swiss Chard, boiled, chopped: 4 mg / cup
  • Asparagus, canned: 4 mg / cup
  • Chickpeas, canned: 3 mg / cup
  • Tomatoes, canned: 3 mg / cup
  • Sweet potato, canned, mashed: 3 mg / cup
  • Endive, raw: 4 mg / head

Nuts and Seeds

Nuts and seeds are great Iron Rich Foods in that they have a pretty high iron content and are so versatile that you can eat them in many ways. A quick snack on some cashew nuts is filling, healthy and gives plenty of iron – tasty too! Pumpkin seeds and sunflower seeds can be easily toasted and added to a salad for a nice crunch and an iron boost. Sesame seeds are used in a variety of Asian dishes and all of these can be used in baking or as a quick addition to your breakfast cereal. Just make sure you always have some in the house and you’ll soon find many ways to add them into your day-to-day food.

  • Sesame seeds, whole, dried: 21 mg/cup
  • Pumpkin seeds and squash seed kernels, dried: 11 mg/cup
  • Sunflower seed kernels, toasted: 9 mg/cup
  • Cashew nuts, dry roasted, halves and whole: 8 mg/cup
  • Pistachio nuts, dry roasted: 5 mg/cup
  • Almonds, whole kernels, blanched: 5 mg/cup

Fruit

Fresh fruit is not rich in Iron, but dried fruit like apricots, peaches or prunes are great Iron Rich Snacks to eat in between meals or to add to various recipes. The one thing you must remember about fresh fruit is that most of it contains a lot of Vitamin C and since Vitamin is an Iron Absorption Enhancer eating fresh fruit or vegetables high in Vitamin C with your meal can greatly boost the amount of iron your body actually absorbs.

  • Apricots, dehydrated low-moisture: 8 mg/cup
  • Peaches, dehydrated low-moisture: 6 mg/cup
  • Prunes, dehydrated low-moisture: 5 mg/cup
  • Olives, canned jumbo: 0.3 mg / olive
  • Currants, dried: 5 mg/cup
  • Apricots, dried, sulfured, uncooked: 4 mg/cup
  • Blueberries, canned: 7 mg/cup

Iron Rich Snacks

Apart from the nuts and dried fruit there are quick and easy Iron Rich Snacks which you can simply buy in the supermarket and use as a instant Iron Booster. Below or some examples, but if you’re planning to buy some bars or drinks then you need to remember to check the nutrition labels on the actual products you buy as the actual Iron content can vary greatly from brand to brand and even from product to product within the same brand.

  • Nestle Supligen, canned supplement drink 9 mg / can
  • Snickers Marathon Honey Nut Oat Bar: 8 mg / bar
  • Snickers Marathon Double Chocolate Nut Bar 8 mg / bar
  • Snickers Marathon Multigrain Crunch Bar: 8 mg / bar
  • Pretzels, soft: 6 mg / large
  • Trail mix, regular: 3 mg / cup

Eggs:

Dairy products are not high in Iron, but do contain a lot of calcium and calcium has been known to act as a Iron Absorption Inhibitor so you should try and eat calcium rich foods separate from your Iron Rich Foods as much as possible. Eggs are not too high in Iron, but egg yolks are not too bad and if you can find fresh goose eggs they could be used in a great Iron Rich Breakfast!

  • Goose Egg, whole: 5 mg / egg
  • Egg yolk, raw: 7 mg iron / cup
  • Egg, scrambled: 3 mg iron / cup

Why Diabetics Should Eat Lots of Shrimp

Shrimp is one of the best food choices a diabetic can make. Here are some of the main reasons:

Shrimp Has LOTS of Omega-3 (Omega-3 Fatty Acids) and This Is Extremely Important To the Diabetic

Diabetics have damaged cell membranes. They are “insulin resistant” which means they don’t respond normally to insulin when it signals the cell to uptake glucose. Glucose can’t get across these damaged membranes at the normal rate, and therefore, this sugar builds up in the bloodstream reaping havoc with your body.

Repairing these membranes involves eliminating certain things from your diet, especially trans fat which gets subsituted into your cell membranes where the healthy omega-3’s should go. This damages your cell membranes and makes them too “stiff.” Even if you eliminate trans fat, if you don’t get enough omega-3, you won’t be able to repair and maintain those damaged cell membranes. Shrimp is one of the very best sources for omega-3.

Shrimp Has the Best Kind of Omega-3

There are several different types of omega-3.

First, there is a difference between plant derived omega-3 (ALA) and animal derived omega-3 (DHA and EPA). Humans can not use the plant version (ALA) without first converting it and we can only convert about 10% of what we eat. The rest is wasted. Also, diabetics and older people convert at even a lower rate. Therefore, it is best to eat the animal form of omega-3 which we can more easily use.

Second, the omega-3 in shrimp and other crustaceans (a type of arthropod) is attached to a phospholipid molecule. This is exactly what is found in the membranes of humans and is easier for the body to absorb than when it’s attached to triglyceride molecule like you find in fish.

Shrimp Is Very High In Protein, Very Low In Fat, and Contains Virtually No Carb

Each bite of succulent shrimp is packed with protein and hardly any fat. Plus, it has virually no carb. Since diabetics need to lower their carb intake and increase their protein intake, this makes the composition of shrimp meat perfect for the diabetic.

You Don’t Need To Worry About the Cholesterol Thing

Shrimp got a very undeserved bad rap regarding cholesterol. Yes, it is true that shrimp meat contains cholesterol BUT it is extremely low in saturated fat which is actually what raises cholesterol in humans. In fact, eating shrimp actually raises the good cholesterol.

Shrimp Tastes Great – What a Treat!

Most diabetics have to give up or at least drastically reduce some of their favorite foods. However, here’s a food that is simply wonderful in taste and is almost always thought of as quite a treat that is simply perfect for the diabetic to eat. Thank you Mother Nature!