Sea Emperor

When it comes to our significant other, or a crush that we're taking out on a first date, we're extra cautious about where we decide to spend time together with them.  You want to avoid embarrassment, sky rocketing prices, unhygienic locations and unfriendly staff. Here are some of the things to focus on while picking the right place for date night.   1. Look for a place that suits both your dietary restrictions. Is he/she allergic to anything? Is your s/o a vegetarian/vegan? It's always better to ask what their food preferences are before making a reservation. 2. Check Prices online or call in Don't go to a super fancy restaurant if there's a hole in your wallet. It's best to stick to something simple and quaint with a modest ambience. Nobody likes a show off that has nothing to show for. Play it safe!  Try not to feel pressured into taking them to a location that'll make your credit card balance go into the n

You claim that you're in love with this arabic fast food. But you don't even know anything about it. Stop breaking shawarma's heart. It doesn't buy into all this ' love at first bite ' nonsense. If you want shawarma to love you back, truly get to know it.  Doner Kebab is a levantine meat preparation. But you don't know what ANY of that means either... Invented in the 18th or 19th century, doner kebab means “rotating grilled meat.” When it was introduced to Greece, the locals named it “gyros,” the Greek word for “turn.” Likewise, when it spread through the Middle East, it was called “shawarma,” an Arabic word for “turning.” Of course, if you’ve ever seen the meat gloriously spinning on a rotisserie, you understand why these names stuck. There are a few varieties of Shawarma formulas that have gotten to be prevalent everywhere throughout the world, particularly all over Arab, the Caucasus and Europe. In the Eastern Mediterranean locale, Shawarma is

Here's how restaurants can prevent wastage :)  What is a Food Waste Audit? The first step to reducing waste is to find out how much you’re wasting to begin with and what kind of waste your establishment is producing. The primary goal of a waste audit is to identify where your operation's waste comes from, so you can then find ways to reduce it. Restaurants carry out the audit by tracking food log and food traffic. Food Waste Solutions The staff have to contribute answers to the big questions.  What are the biggest contributors to food waste in your kitchen? Why are specific items thrown out?  An easy way to think about next steps is to break up waste types into three categories: Pre-consumer waste -  food that doesn’t even leave the kitchen Post-consumer waste -  food that’s purchased by a customer, but not eaten Disposables -  things like paper goods, plastic utensils, and packaging PRE CONSUMER WASTE  Evaluate inventory -  If yo