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Bar staff often work without direct supervision and liquor waste and theft is hard to detect or prevent. Overpours, spillage and waste are ongoing problems that can mess up any liquor inventory. Drink size portions are not guaranteed with free pouring. Liquor inventory loss can make the difference between profit and loss for a busy bar.
Bar inventory management systems can help measure every ounce of alcohol that flows through a premise, every minute, every day. Easy to install, hotel, bar and restaurant owners can let their staff free pour but quickly manage liquor costs down.
Easy, fast, accurate, invisible to customers, all systems can usually be interfaced with the incumbent POS system. Real time reports give visibility of actual inventory levels and stock movements.
Solutions:
There are several modern systems that can control the complete range of bar drinks:
For spirits and wines compact rechargeable electronic devices can be simply bottle top mounted. These wirelesses pour tags send a signal to the POS system every time a drink is poured. Powerful variance reporting via the point of sale system identifies where and when wastage and slippage occurs.
Bottle mounted ETNs are an option for wall mounted spirits. These pour spirits directly into the glass by activating an inbuilt switch and have a L.E.D display with counter. It’s relatively easy to link these up a with a variance software to see pour reports in detail.
Bulk beer and post mix can be monitored by a flow meter. These devices reduce draft beer loss significantly and are hardware devices installed on beverage lines as they come up from the cellar. They can provide automatic real time calculation of pour costs and a list of list of all pours updated every 10 seconds. Pre-sets are made to make allowances for any beer loss during cleaning.
Alternatively a computer linked fount based system can also be used for draft beer or bulk beverages. By combining intelligent software & a specially designed dispensing fount, up to 8 different beverages can be dispensed to within 98% accuracy every time. This system can reduce pour time dispensing a 30 ml spirit in 2.5 seconds with no over or under delivery. Up to 8 different spirits and/or wine products and post mix dispensing can be delivered from the same fount. Up to six founts can be grouped together to operate throughout the whole venue.
Typical benefits of a bar control system:
- Easily track pour costs, flow vs. sales, trends & brand performance
- Help staff keep drink sizes constant
- Better record keeping of alcohol dispensing for risk reduction
- Track data minute by minute, by hour or by day
- Drill down to the exact time and location of each variance.
- Compare every ounce of alcohol flowing through the bar to POS records
- Easy integration with CCTV to link variances to actual images of customers & staff
- Assess pour costs & receive precise profit and loss information on a daily basis
- Receive accurate variance analysis and alerts a PC or mobile
- Set automated alerts at store, regional, and corporate levels.
- Compare poured versus sold drinks
- Check and provide suppliers with reports on brand performance.
- Remove the need for manual stock takes.
Vectron offers a full range of tracking systems for liquor and draft beverages from wireless pour tags to flow meters. All products can be found on Vectron’s website.
Vectron can provide the hospitality industry with advanced beverage dispensing systems that quickly pay for themselves. Markets include: fast food franchises, bars, casino’s, pubs, clubs, hotels, nightclubs, restaurants and stadiums. For more information call them on 1300 789 366 or see their website http://www.vectron.com.au.
Author: P H Smyth
Article Source: EzineArticles.com
Humorous photo captions
Duval Love is a former Offensive Lineman who graduated from UCLA and played 11 years in the NFL for the Los Angeles Rams, Pittsburgh Steelers and Arizona Cardinals and made the Pro Bowl. I was honored when he agreed to meet with me to answer some questions for the website.
Who did you idolize in the NFL while growing up?
Well, I was a huge Dallas Cowboys fan and a Minnesota Vikings fan. It’s kind of funny that I wasn’t really a Rams fan. I liked the Cowboys because the offensive line would do that little pause and go up, so I was immediately attracted to that. I was a huge fan of Harvey Martin, Too Tall Jones, Randy White, and Pat Donovan and those types of guys. I always liked linemen. One of my favorite players was on the Miami Dolphins, Dwight Stevenson. He always kind of catered to the linemen. Growing up, I always watched the linemen and as I was getting older I wanted to see if I was reaching 6′2 or 6′3. One day, if I got that tall, I’d be able to play in the pros.
From High School to College to Professional, who was the one person who had the biggest impact on your life?
I’ll tell you the biggest impact is my dad. There’s no doubt about it. To see where he came from and the way he works and what he taught me is amazing. He didn’t go to school, just had a sixth grade education from the south. I’m the only child and my dad’s been there every step of the way, good or bad. I’ve got to take my hat off to him. My parents have been married 45 years and they’ve been real supportive through the good times, bad times, getting into the pros, the Pro Bowl and being indicted. I mean they’ve always been there. I have great parents and my dad’s always been there. He’s been like my big brother and a dad. He’s never let me down. He’s my role model.
A 10th round draft pick makes it. How often did you remind your teammates of this?
First of all, when I got drafted in the tenth round, I was devastated. Everybody was like, “Oh you got drafted!” and I felt like, “Tenth round. WOO. Let’s take off the zero and make it a one.” But you know, after you look back, I was fortunate enough to get drafted but I had my work cut out for me. It seems like in my life I have to do things the hard way. Nothing comes easy. I don’t have that luck of things just dropping in my lap. I always have to do things the hard way.
They had four Pro Bowlers on the line and three adequate back ups. My chances where slim-to-none and slim had just walked out. I lay on the bed that night looking at the roster and I thought, there is no way…I was in the gutter. Then I went to camp and I worked my butt off. Hudson Houck was my line coach. He’s one of the best line coaches in the NFL. He’s the Miami Dolphins line coach now. He had recruited me to go to USC as line coach so we had some history together. He drafted me in the tenth round. I worked hard. I got cussed out every day and I made the team. I was shocked and dismayed but I made the team.
To back up, when I went to Ram Park there was a guy named Ray San Jose. Ray stood out in the parking lot and as you got out of your car he’d call you over and say the head coach wants to talk to you. That meant you were gone. You were cut. And so I remember that final cut, getting out of my car, Ray standing there, bless his heart. I was thinking, “Man if he calls me over there, it’s over.” I took one step, two steps. He looked at me, I’m looking at him. I took a step closer. “Are you gonna call my name or what?” He gave me the old thumbs up. “You made it.”
I walked in the locker room with my chest high and I then saw my lockers because the lockers for rookies were put in the middle. You get these little fake lockers in the middle of the locker room and when they take them down, that meant you were out of there. So I named those lockers “Death Row” because one by one, they were picking you off and you were gone. And mine had a little piece of tape that said Love 67. Then I saw my locker was right next to Jackie Slater with my name on for real and then I knew I was there to stay. I stayed there seven years.
So then you went on to Pittsburgh where you made your first Pro Bowl?
Yeah, I played 7 years for L.A. 1985 to 1991 and then I went Plan B free agency to Pittsburgh. It was Bill Cowher’s first year. Chuck Knoll had retired and Bill Cowher got the job. (Former Defensive Coordinator for Kansas City) Interesting story is you never know who’s looking at you. When I was with the Rams, we played Kansas City in Germany and we were over there for a week. Coach Cowher was the Defensive Coordinator and he had noticed me because we were scrimmaging ever day. Over there in Germany, some guys, no wives, no girlfriends, we were drinking a lot. I was still single. A lot of guys didn’t practice because they were hung over and every day I came out and practiced. Swinging away, fighting, no matter what I did the night before. I came out and I was hustling because I knew I needed to make the team and I wasn’t as secure so I had to go out and bust my butt. And Coach Cowher noticed me and said, “Who’s that guy with the fight?” Every day he comes up with his lunch pail and he’s working his butt off and he noticed me.”
So my name came up on Plan B when he became the head coach of Pittsburgh and he said, “I want that guy on my team.” I was the first guy he signed as the head coach of the Steelers. So the story is you never know who’s watching you. If I decided to take a couple days off because I was too drunk or had 3 or 4 girls the night before, you know. But I came out swinging away every practice, no matter how many beers I was pounding in Berlin because that’s what I love, football. I made an impression on him. I had a great 3 years there. I went all pro.
What one moment do you remember the most from the Pro Bowl?
The one moment was that our center made it, Dermontti Dawson. I called him up and he was two doors down from me. I said, “Hey, what are you gonna wear?” And he said, “What do you mean?” and I said, “I don’t know what to wear.” He said, “Man, we’re in Hawaii, put on your flip flops and wear shorts and your tank top and go down there,” and he hung up on me. I was nervous. Dan Marino, John Elway, Emmitt Smith – all of these great players and now I was one of them. It was kind of hard to imagine myself as one of them sitting in the same room, we’re all Pro Bowlers. It was my first one so I was excited.
So I went down there…I was nervous and I couldn’t talk. I felt like I was tripping over the carpet. I sat down and I said, “Be still.” I was shaking and all the great players came in and I was one of them. I mean hell, you know. It was a great moment. I finally made it. All that hard work had paid off. You know working out 3 times a day, running at 9 o’clock at night, paying the price, all of the things I needed to do. I’d run at 9 o’clock at night when I lived in Laguna Niguel. I’d work out at 6 o’clock in the morning then at noon and after my son went to bed I went out and start running at 9 o’clock, 6 or 7 miles every night. I was in great shape. A lot of nights I didn’t want to run but I was determined because I wanted to be the best. I’d be running and sometimes I’d be crying because I’d be so mad at myself, I’d be like “I don’t want to do this.” I’d start acting like a big baby and I was crying thinking, “There is nobody else running this time of night. I’m the only player in the NFL that’s running this time of night up a hill that’s paying the price. I’m paying the price.” I’d visualize myself. “I’m gonna be in Hawaii. I am gonna be in Hawaii.” And I’d just visualize that when I’d run up those hills I’d think, “This is why I’m running, because I want to be in Hawaii. I want Pro Bowl by my name.”
Being a UCLA graduate, what is your opinion on whether kids these days should stay in college or be allowed to take the money and enter the NFL early? In particular, the Maurice Clarett situation that happened.
I think Maurice made some mistakes, obviously. He probably should have stayed in school. Now his reputation is ruined and he’s not as good a football players as people might think. For a while, they thought he was a really good running back and all a sudden now, his stock has really dropped. He might not even get drafted. It’s hard to say. When you’ve got that type of money out there it’s hard to say no. Especially for some of these guys that don’t come from a lot of money. You just have to make the right choice. Of course you need your education. You can always come back. But if you’re good enough and you’re able to go in the first round, and you have $10 or $15 million sitting there when you sign your name, it’s hard to say no. I don’t think anyone can answer that question unless you’re put in that situation. You have to make a wise choice.
Steroid use has been the big negative issue surrounding Major League Baseball over the last year. As a professional athlete, what’s your opinion on this issue?
Obviously Steroids are illegal and you shouldn’t use them. Obviously some players have and I think it’s obvious. You can tell who the players that have used them are. Some guys use them to enhance their performance so they can play longer. They might not have the God given ability to play so they need to do all they can to make sure they are able to compete with other people. Especially if you’re a young player behind a guy who’s, for example, is hitting 45 home runs and you know he’s on steroids and you’re sitting there hitting 10 home runs and you’re going to be in the minors. It’s a tough call. You want everyone to be on a level playing field. Steroids are bad and can’t be a part of the game. They just cannot and I think the long term effect you’ll see are guys dying at an early age. You can’t really run from it.
What’s your favorite NFL team now?
My favorite team? That’s a good question. Honestly I like the Steelers because I played for them. I used to cheer for the guys I knew but as I’m getting older, all the guys are retiring pretty much. I’m just a football fan in general so I cheer for them all.
Favorite Coach? Bill Cowher still?
Yes, because he coached me. I always wish him well. You know, I like to see the Steelers do well. 15 and 1 last year. It’s hard to have a season like that and then you lose in the playoffs. You do everything right, you know you’re 15 and 1. It’s a tough pill to swallow.
After football, what’s your favorite sport to watch?
I love basketball. I’m a huge Lakers fan. Shaquille O’Neal fan. I’m a little disappointed he got traded. Unfortunately, he and Kobe could not get along. It just disappoints me as a Lakers fan that the two egos could not put that behind them and just play basketball. They had a great thing going on. It’s a horrible season. It’s hard for me to watch them. I know Jerry Buss will turn that thing around because I don’t think he likes to lose.
After leaving the NFL, you like many others, have had your share of problems. What would you have done differently while in the NFL to prepare you for life afterward?
I kind of did everything right, it’s just after I left I made all the wrong moves. House paid for, money in the bank, cars paid for, I was ok. I just made the wrong decision trying to go into business with different people and trusting them to run the business and not know what they were doing. Assuming they could make me money, believing the false dreams and making the mistake of listening to them. If I could do it all over again, I wish I could have just took one year off, lost weight, got my knees operated on and started my coaching profession. I wish I would have done that. My wife had told me to do that but, I decided to listen to myself and go into business and I made a crucial mistake. It’s OK. I’m going to rebound from it. It’s like being on the bottom of a pool…you go all the way down and you just have to bounce up and get back to the top.
I’m sure the media has gotten their facts crossed from time to time. If you could address just on one item, what would it be?
I’m sure that there’s a lot of things out there that people have said and I haven’t really heard yet. What they say behind my back, I don’t know. As far as me giving the money to the guy, I made the crucial mistake of trusting him. He lied to me and I gave him the money and he did other things with it. I got in trouble because of that business deal. You know, I trusted one of these people who lived in my community. I was naïve and made poor judgment in trusting these guys and now I know better.
As a young adult, you set your goal to play in the NFL. Fast forward 10 years . . . what goal have you set for yourself now?
I’d like to be an assistant coach in the NFL and that’s my goal. Just to be a coach to help the young kids who come up the ranks and help them not make mistakes like I made and just be happy.
In conclusion, for fans out there that followed you from the Rams to the Steelers, watched you in the Pro Bowl, is there anything you want to say to the fans about how you’re doing right now?
You know, it’s been tough. I’m a survivor. A weaker man probably would have done different things but I know I’m stronger than that. So I just stay positive. No matter what happens I know it’s gonna get better. Just know Duval Love is a fighter who will rise to the top again.
Watching, talking, reading, shopping and browsing sports is what I do and what I do best. If you see me, you’d know I never played a day of sports in my life which is ironic don’t you think? Regardless, we have opinions and I work for an Internet company so here’s TheSportsCritics.com!
Author: Michael Paonessa
Article Source: EzineArticles.com
Video news
This is some awesome new beer technology. Thought I’d share.
If you have some awesome beer technology to share, join us at the Pub for Beer Enthusiasts, Beertaps.com Pub.
There are normally two types of refrigeration models that are good choices for typical kegerators, and these are the stand-up refrigerator and the waist high or chest freezer. Regardless of the brand, what is important is that the refrigerator to be converted must be ideal and congruent with your space requirements.
You have to determine if you want a storage space for your beer or if you would prefer it for serving purposes and for how many beers you would like to serve at any given period, as these considerations would help you choose the right refrigerator for your kegerator conversion.
The most commonly used type for kegerator conversions by kegerator enthusiasts is the stand-up refrigerator, because the conversion process for this type is the easiest and most convenient. All you need to do on this refrigerator type is to drill a few holes into the door and install your beer shafts and overflow tray.
However, you have to be sure that the stand-up refrigerator to be converted does not have coolant lines in the door. Some refrigerator models have their coolant lines in the door, and this would make it difficult to do a kegerator conversion as majority of the conversion will take place at the refrigerator’s door. To be sure, you should inspect the inner lining of the refrigerator first to check if there are refrigerant lines across the door before drilling the same.
When considering small refrigerators and freezers, always make sure to measure first the dimensions to check if the standard size beer keg or Cornelius keg would fit in the refrigerator casing or not. Also ensure that the bottom or floor of the refrigerator is flat and level, otherwise you may include making a false bottom as part of the kegerator conversion to avoid the kegs falling off every time you open the refrigerator door.
If you are looking into installing more than three taps for your kegerator, or pondering over installing a large storage space for serving beer or for cold beer storage, you may want to consider converting a large storage freezer over a regular refrigerator. These large conversions are more complex altogether, although instead of having simple beer shafts into place, you will have the luxury of including draft towers, and with extra storage space can even afford you room for serving beer.
Some freezer units are large enough to accommodate six to eight taps, depending on the size of kegs you will store, and this would require extensive knowledge and experience in carpentry and electronics works. Most refrigerators and freezers that would be up for kegerator conversion will need modifications to the temperature controller as well. You are advised to do the conversion only when you are equipped with the skills and making sure that the unit is unplugged when you do so.
Always remember to ask the help of a recognized electrician to do the more sensitive and critical aspects of the conversion for safety’s sake. Also, make sure to evaluate your precise needs first before choosing a refrigerator or freezer for kegerator conversion, in order to get the maximum benefits of your own kegerator at home.
Author: Felicia Jenkins
Article Source: EzineArticles.com
Video news
I get so pumped every year around this time to watch two deserving teams go head to head to prove who the best team is. This year is a little different. This year the Chicago Bears are in the Super Bowl and I finally get to celebrate the fact that I have never lived in a state where my state’s team gets to go to the Super Bowl, until now. I can only image how insane Chicago is going to be during and after this game.
In all reality, it doesn’t matter if you live in Indiana or Illinois. Last year more than 130 million Americans were sitting and screaming at a TV somewhere watching the Super Bowl. And if you think that’s a lot, globally there were around 800 million fans who tuned in to watch it. Out of the top 10 most watched television shows; the Super Bowl takes in nine of those ten slots. So obviously, this is a pretty big thing going on and a big day to host your very own Super Bowl party!
Super Bowl parties are always the best when it comes to eating loads of food, slamming back a few beers and celebrating with friends while your favorite team knocks heads with the opposing team. Oh, and we can’t forget the Super Bowl commercials, which cost advertisers millions of dollars to air just for that day. Unfortunately, in my opinion, the commercials have been slacking the past few years. But who cares, we have football and that is what’s most important here.
So, how do you go about hosting the best Super Bowl party? Below I have some great tips and recipes to get you started.
First off, Super Bowl parties aren’t something formal. This is a laid back, stress free day when most Americans are sitting in someone’s living room watching television, snacking and drinking. For the majority of us, we will even be dressed in our favorite team’s colors. So, you are going to want to make this an informal, fun party.
There are three important things you need to keep in mind when you are planning your Super Bowl party. First thing is the size and location of your television. Don’t volunteer to host this party if your TV isn’t at least 30 inches in size. You also are going to want to place your TV in a location where everyone can see it. Make sure you have enough seating around the TV so no one misses a catch, throw, kick or a touchdown during the big game.
The next thing you need to think about is what time you want your guests to show up for the big game. You are going to want them there at least an hour or so before the game so you and everyone can watch the pre-game activities.
And the last thing (which is just as important) is what type of food you will have. You want to make sure the food you serve will be something that isn’t messy considering there might be some rough housing taking place. Finger foods are your best bet in this situation. Below are some easy, non-messy appetizers that I have found for you.
** Boilermaker Tailgate Chili **
Every Super Bowl party should have a big pot of chili for everyone to snack on. Here is a great recipe that is packed full of spices, veggies, meat and flavors.
Ingredients
2 lb. ground beef chuck
1 lb. bulk Italian sausage
3 15 oz. cans chili beans, drained
1 15 oz. can chili beans in spicy sauce
1 Tbs. minced garlic
1 Tbs. dried oregano
2 tsp. hot pepper sauce (e.g. Tabasco(TM))
1 tsp. dried basil
1 tsp. salt
1 tsp. ground black pepper
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. white sugar
1 10 1/2 oz. bag corn chips such as Fritos
1 8 oz. pkg. shredded Cheddar cheese
Directions
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer.
Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese
Yield: 10 servings
** Easy Guacamole **
The best thing about guacamole is that it is a healthy and delicious dip to serve at any party. Since you are going to be busy setting up for your Super Bowl party, I have found an easy way to make this fabulous dip.
Ingredients
2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste
Directions
Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.
Yield: 16 Servings
** Homemade Pizza **
Since it is one of the biggest party days I am assuming that most pizza places are going to be overwhelmed with calls for delivery. So instead of waiting an hour or longer for pizza, why not make your own? Here is a fun and simple recipe to follow. Once you make this just cut into tiny one serving squares for everyone so it won’t be as messy as it could be.
Crust:
1 C. flat beer
2 Tbs. butter or margarine
2 Tbs. sugar
1 tsp. salt
2 1/2 C. all-purpose flour
1 pkg. active dry yeast (2-1/4 tsp.)
Sauce
1 15 oz. can tomato puree
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. ground thyme
Toppings:
1 C. shredded mozzarella
1 C. shredded cheddar
Choice of toppings: pepperoni, ham, sausage, peppers, onions, mushrooms, pineapple, Parmesan cheese, red pepper flakes, etc.
Directions
For crust, use bread machine set on dough setting, adding ingredients to pan in order listed. Or, dissolve yeast in warm beer (105 – 115 degrees). Add butter, sugar, salt, and flour. Mix until dough forms a ball and cleans sides of bowl. Turn onto floured surface and knead for 2 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Punch down dough.
For sauce, combine all ingredients in a saucepan over medium heat. When the sauce begins to bubble, reduce heat and simmer for 30 minutes, stirring often. Remove the sauce from the heat and let cool until ready to use on pizza. (Store leftover sauce in refrigerator)
Sprinkle 14″ pizza pan with cornmeal. Turn dough out on floured surface. Roll or press in prepared pie pan, forming a collar around the edge. Brush lightly with olive oil. Cover dough; let stand 15 minutes. Spread sauce on dough. Sprinkle three-quarters of the cheeses evenly over top. Top with desired toppings. Sprinkle remaining cheeses over top. Bake at 400 degrees for 25 minutes or until done and crust is crispy on the outside.
Yield: 1 14″ pizza
** BLT Bites **
These are very simple to make and are a hit with both the males and females. Just make sure you make enough for everyone to have seconds or thirds.
Ingredients
16 to 20 cherry tomatoes
1 lb. bacon, cooked and crumbled
1//2 C. mayonnaise or salad dressing
1/3 C. chopped green onions
3 Tbs. grated Parmesan cheese
2 Tbs. snipped fresh parsley
Directions
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients.
Yield: 16 – 20 servings
** Buffalo Chicken Dip **
I don’t recommend serving your guests buffalo wings for this type of party. I know I may sound crazy but think about the mess it could make all over your floor and couches. Try to substitute the real thing for this delicious dip.
Ingredients
12 oz. cooked chicken, shredded
2 (8 oz.) packages cream cheese, softened
1 C. ranch dressing
3/4 C. Frank’s Hot Sauce
1 C. shredded cheddar cheese
Frito Scoops
Directions
Mix together chicken and hot sauce. Let set for 30 minutes. Meanwhile beat cream cheese and ranch dressing. Fold in shredded chicken. Spread mixture into pie plate sprayed with Pam. Bake at 350 F for 15 minutes. Add cheddar to top and bake an additional 10-15 minutes. Serve hot with Frito Scoops
As for beverages, this is more of a beer drinking party so I wouldn’t be too concerned about making cocktails. Either you can supply the beer or have your guests bring their own. Just make sure either way; you have plenty of room to keep the beer cold. If you live in a state that is going through the cold of winter, you can always put the cases of beer outside.
For more recipes, menu ideas and more, check out our Super Bowl Sunday article in our Holiday Traditions section of Recipe4Living and for more party idea’s check out Sarah’s Party Guide in our A Dash of Fun section.
Author: Sarah Potts
Article Source: EzineArticles.com
Unix inter-process communication (IPC)
Starting a microbrewery is usually a exciting and fun process and something that a group of friends may go in together to purchase and use. Home beer breweries don’t need to be pricey, because the majority of of the equipment can be purchased for under two hundred dollars. The best microbrewery in our opinion is even cheaper, the Coopers microbrew is complete, simple to use and you don’t need any other equipment. You will find more pricey products available on the market that automate the process and produce much more beer at a time which cost a lot more, this is typically used by a home business owner, not for people who only want starting a microbrewery for their personal consumption and for friends and family.
Microbrewery Equipment and Supplies
Whether home draught beer is desired or bottled beer, there are some pieces of equipment which are common between them. The actual primary difference comes if the beer is prepared to become either bottled or put into a keg after primary fermentation has taken place and it’s all set for secondary fermentation while using pure dextrose added into it. It’s during secondary fermentation that the beer becomes bubbly and also the sediment settles so that it is all set for drinking. Putting the beer from the microbrewery system into a keg is a fun variation since it enables the individual to serve their very own draft beer for parties at their home.
Starting a microbrewery demands a brew pot to start with. The actual brew pot must be capable to hold no less than sixteen quarts to ensure that all the water and ingredients to make wort could be contained in it. This brew pot should be manufactured of stainless steel or enamel covered metal to ensure that the flavour of the metal isn’t transmitted towards the wort. Right after the brew pot, the primary fermenter is needed. This fermenter wants to be able to hold a minimum of seven gallons as well as needs to possess an airlock and stopper to go with it. This permits the wort to ferment with out exploding, allowing the carbon dioxide out and preventing air from getting into the system.
A bottling bucket is required too as well as a saucepan where to mix together the pure dextrose and water solution that is added towards the mixture prior to bottling or kegging it and going into secondary fermentation. If bottles are used, they should be glass or special beer PET bottles and of a dark color for example dark brown or green. Each of the bottles must be cleaned and sanitized prior to the bottling process starts and there should be at least forty bottles.
But if you are willing to buy the Coopers home brew system everything is included, you can start right away because starting with a microbrewery is a fun and rewarding activity.
Author: Peter Waterman
Article Source: EzineArticles.com
Humorous photo captions
The hit television drama “Mad Men” recently began its third season to rave critical reviews and spectacular viewer ratings. The program, which is focused on the professional and personal lives of the associates of a New York City advertising agency in the early 1960’s is a magnetic period piece, featuring the fashion, lifestyle, dalliances and social interactions of a diverse group of contemporaries employed by the Sterling Cooper Agency.
The pace is languid, but the viewer is drawn to the varied storylines that weave together the pursuit of professional achievement and the wildly divergent private lives that the agency’s employees live out in each episode. As a marketing consultant by trade, I am particularly drawn to the near classic client case studies that confront the staff of Sterling Cooper in each program. The use of real product and corporate identities adds significantly to the realism of the series. Lucky Strike, Proctor & Gamble, American Airlines, Schraft, Campbell Soup, Playtex and Heineken Beer are only a few of the famous corporations and products that provide vexing marketing problems for the team to solve each week.
In particular, I am impressed with the stoic, incisive, probing mind and problem solving that the agency’s Creative Director, Donald Draper, continually produces to soothe client relations or gain new business for the firm. For product marketers, Draper’s resolute search for answers, and his ability to simply, and clearly convey fresh, strategic guidance provides an excellent study in the practice of early Market Concept theory.
Before the middle years of the 20th century, marketing was considered a backwater of business study. Manufacturers had adopted a “sell as much as you can” strategy which did not recognize the reasons individual purchases were made or the importance of building consumer and distributor relationships. The Market Concept theory, which came into popular use in the 1950’s and 1960’s, suggested that the producer should FIRST know the consumer or buyer of a product, research what they want, and only then, design, produce and market the item to fulfill that well researched need. This was the reverse of prior beliefs that simply producing a product would drive sales.
Market Concept acceptance lead to a rapid expansion of study and research on consumer preferences. Demographics, target audiences, focus groups, test marketing, branding, product loyalty and sales models all became important tools for product marketers to utilize when introducing new goods and services.
Donald Draper is a master at practicing the art of Market Concept. In a recent “Mad Men” episode for example, he was faced with a recalcitrant Heineken Brewery management team. The famous Dutch brewer was not present in the American market in the 1960’s and believed the brand could only gain a foothold through tavern sales of draft brew. Draper astutely sold the idea that a test market, in select exclusive neighborhood supermarkets, supported with end cap displays, premium pricing and co-marketed with upscale snacks, would drive sales by appealing to housewives desire for a more exotic product.
The test confirmed the assumptions that Donald Draper had identified in his analysis of Heineken’s problems. As a draft product sold in taverns, it was just another beer, a commodity. By targeting housewives, trend makers, the beer could be positioned as an upscale offering, different from competitors, more desirable and exclusive. Heineken enjoys this market niche to this very day.
Each episode of “Mad Men” offers a broad palette of the business and personal foibles of the 1960’s. Lots of sexual escapades, drinking, chain smoking, infidelity, professional jealousy, competitiveness, insecurity and deeply buried personal conflicts are necessary elements of the storyline. However, the opportunity to see a marketing master at work each week is another great reason to spend an hour on Sunday evenings with Donald draper and “Mad Men”.
Author: Geoff Ficke
Article Source: EzineArticles.com
Humorous photo captions
When one thinks about losing weight, the first thing on their mind is probably “Diet”! Many believe that means cutting out all of the good stuff and essentially eating like a rabbit. This way of thinking is what will cause one to fail when striving to achieve their goals. A diet shouldn’t be thought of as a negative thing requiring a sudden change in eating habits and demanding food restrictions. Instead it should be about making small and gradual changes that will last a lifetime.
You will be amazed at how small changes can carry big impacts. Tiny tweaks here and there can melt fat away. Here are some small changes that you can make at a restaurant dinner that will help you shed pounds without feeling deprived of the good stuff.
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12 vs. 10 Ounce Steak
- Instead of ordering a 12OZ steak, order the 10 or 8 OZ. This will save you at least 120 calories and still provides you with a bunch of protein.
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Regular vs. Fat Free Salad Dressing
- Substitute your favorite dressing with a fat free version. If there is no fat free version, use 1 tablespoon instead of 2. This will save you between 50 to 80 calories.
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Large Vs. Medium Sweet Potato
- Ordering a medium sweet potato instead of a large will save you 60 calories.
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Draft Vs. Bottle
- A draft beer at many restaurants can have as much as 16 to 22 oz. Instead of a draft, order a bottle. A typical bottle of beer is 12 oz. This will save you between 50 and 60 calories.
These small changes will save you more than 300 calories in a single meal! On top of that, you will still feel satisfied after your meal. 300 Calories may not seem like much, but these calories add up in the long run and your gut will thank you for it!
Author: Shane Walker
Article Source: EzineArticles.com
Unix inter-process communication (IPC)
When the temperature gets hot out, your RV refrigerator can struggle to keep it’s temperature cool enough to avoid food spoilage and to keep your beer at the perfect drinking chilliness. There are several factors that contribute to refrigerator efficiency, such as the sun beating down on the refrigerator side of your RV, or a dirty gas burner creating a poor heating flame. Even the levelness of your RV can cause inefficiency over time. One of the simplest and most effective mods that can be made is to improve the ventilation at the back of the refrigerator by using a fan to direct air up and out of the refrigerator vent column.
An RV refrigerator is not like a residential unit. It uses a heat absorption system rather than an electric compressor, condenser, and evaporator, as a residential refrigerator does. Heat absorption requires removing the heat from the absorption unit via chemicals and air circulation. This is accomplished by convection or draft. A narrow space behind the refrigerator allows cooler air to be drawn in to the space at the bottom of the unit. The air rises and passes over the heat absorption unit fins, and out of the vent on the roof above the unit.
Some refrigerator installations actually prevent this convection action to work. In a typical RV installation, a dead air space can exist directly above the refrigerator. This space can trap warm air and drastically reduce the draft effect. This reduction in draft is why you should do the refrigerator cooling fan mod. While not a cure all for a poor refrigerator installation, a fan can dramatically improve refrigerator cooling performance.
There are several fan types that can be used for this mod. It is recommended that you use one of the permanent-mount types as the battery-powered kind can require frequent replacement of the batteries, especially if you forget to turn the fan off when not using it. Some use computer fans that are 3 to 4″ in diameter. These require little power and move a surprising amount of air.
A thermostatically-controlled fan however, is the best way to install a refrigerator ventilation fan. These are permanently mounted and have a thermostat that provides power to the fan when the ambient air temperature reaches some set point. Different temperature set points are available with the most common switching at 80°F. A switch can also be wired in to the fan’s power supply so that you have control over when the fan is on.
There is some debate as to where the most effective place to install the vent fan. Camco, for example, has a solar powered fan and refrigerator roof vent combination. This puts the fan at the top of the vent stack, pulling air through the lower vent and up through the roof vent. Still others mount the fan at the bottom of the vent stack, right at the lower vent. This position pushes air up through the stack. Both have been found to work equally as well so the choice is your on which way to go. Either way, using a vent fan will ensure a cold beer on a hot day.
Tip: Try to park your RV where the refrigerator side of the RV will be in the shade as much as possible. This will help reduce temperatures inside the refrigerator vent column dramatically. If shade is unavailable and your refrigerator is on the curb side, use the awning to provide shade.
Author: Mark Corgan
Article Source: EzineArticles.com
Digital economy, mobile technology
The 40/40/20 rule of direct marketing states that 40 percent of your success is based on the quality of your mailing list, another 40 percent is contingent on the perceived value of your offer, and the remaining 20 percent is everything else. But if you can’t properly articulate your offer or speak to your customers, they might not even understand what makes your restaurant so special. This is why harnessing the power of copywriting is so important to your restaurant marketing success.
Four steps for writing winning restaurant copy
Craft a powerful headline – When potential patrons are considering your restaurant, they want to know three things: That you have delicious meals, an inviting atmosphere, and fair prices. Your headline should reflect all three benefits.
Highlight your benefits – Many amateur writers list features but forget to include benefits in their marketing copy. Make sure you list both, since benefits sell. Features are facts about your restaurant; benefits are how those facts will make for an enjoyable dining experience. If your restaurant is staffed by world-class chefs (feature), then you can guarantee that your patrons will enjoy their meals (benefit).
Develop an incredible offer – Discount coupons, free appetizers, buy-one-get-one offers all work; but you should also keep in mind that customers do not eat at restaurants based on price alone. Apart from great-tasting food, most customers are seeking an experience and are willing to pay more for it. Thus, your incredible offer can be the experience you provide instead of the price paid for it.
Motivate with a call to action – Your call to action should tell your patrons exactly what they need to do next to take you up on your offer. It could be simply showing up or making reservations. If your offer is event attendance, you can run a limited-time effort and get a full house fast.
Example restaurant postcard copy:
Wings. Beer. Football. Girls.
Flyball Restaurant has everything you need to host your Fantasy Football draft all for one low price.
Private Fantasy Draft Command Center with Three HDTVs
100 Wings (serves 10)
4 pitchers of ice-cold beer
FREE appetizer veggie snack tray
Unlimited napkins
… all served by our famous Flyball Girls!
Call 555-555-5555 today to reserve your Fantasy Draft Day, and you’ll get all this for less than $10 a head.
Flyball Restaurant
Wings, beer and gorgeous women.
Author: Frank A Salsa
Article Source: EzineArticles.com
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