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goji berry recipesGourmet Food Gifts
Selecting a gift for a friend, colleague, boss, employee, or family member is a problem you face every holiday, every party you are invited to, and every birthday party you attend. Year-after-year you have to come up with new ideas.
Instead of trying to find the latest gadget, an article of clothing or giving a card with money in it, try something fun and original. Why not give that special someone gourmet beef jerky!
Wait a minute! Did I just read beef jerky? No you did not. You read Gourmet Beef Jerky. There is a big difference. In the last few years the jerky business has exploded and smaller innovative jerky companies are carving out a unique nitch for themselves by producing a gourmet product. Most people have never tried quality jerky and don�t know the difference, so let me explain.
The difference between low quality jerkies and gourmet jerky is like the difference between a cheap hamburger and fillet minion. Low-end jerky is tough, tasteless at best, and full of preservatives.
Gourmet jerky is tender, easy to chew, tastes great, has a wonderful aroma and is All-Natural. The best All-Natural beef jerkies are healthy, because they contain no: MSG, Sodium Nitrate, Sodium Benzoate, Sodium Erythorbate, or Liquid Smoke. Trust me, when you taste gourmet beef jerky for the first time you will never be able to eat cheap jerky again.
OK, you are starting to be convinced, but where can you find really good gourmet jerky. You can start and finish your search at www.WildWestSnacks.com. This is really the best beef jerky you will ever find. Wild West Snacks carries The Jerky Guy beef jerky. The Jerky Guy comes in three great flavors, Black Pepper, Teriyaki, and Helluvapeno.
The Jerky Guy packaging is also really fantastic, bright, colorful, and the pouch is re-sealable. You almost don�t even have to wrap it up, and if you present it in a gift basket you don�t. Your gift will look stunning as is.
Purchasing from Wild West Snacks is fast and easy. So stop worrying about what to buy and choose a gift that will be remembered and appreciated. Visit www.WildWestSnacks.com now!
Carl DeSalvo is the owner of Wild West Snacks, a gourmet beef jerky distribution company. Carl is also Web Master of his site http://www.WildWestSnacks.com. He is dedicated to making available quality beef jerky to health conscience consumers everywhere.
Finding the Right Type of Catering for Your Event
Full Service Catering:
This can be heavy hors d� oeuvres, sit-down meals, beautiful buffets and stations, beverages, cappuccino bars and other event planning. This can involve on-site cooking of some of the food using your kitchen space and oven, to setting up a temporary kitchen on site to prepare your meals. You have a full wait staff to set up the entire event and to tend to you and your guests needs during this special occasion. The staff will take down and clean up, and they should even take away the trash. They will work closely with your hired professional vendors to ensure that your event is perfect.
Private Catering Events at a Restaurant:
Many restaurants can offer you private use of their facility � often called a �buy-out�. They will close their restaurant during their regular hour for a price. Remember that they will turn away all business that would come their way, and there for patrons will go elsewhere for the evening. The price is usually expensive, but if it is your favorite place, what a better way to celebrate. You can bring in your own entertainment, floral and d�cor or let them take care of it all. You can do as much or as little as you would like. Show up, have a wonderful time, and go home with no extra work on your part.
Pick-up and Drop Offs:
Food that is mostly self-service. Many places will offer their popular items, hors d� oeuvres or entrees, that can be picked up by you or delivered to the party site. You may consider hiring an outside service staff to assist you, or ask family and friends to help serve and clean up. The food can come ready to serve on platters or may require chafing dishes to keep them hot. Some caterers offer appetizers that are best when cooked right before serving and they can even supply you with the simple cooking instructions. This is a very cost effective way to cater, and the size of your event can dictate if this is really a practical way to go.
Meet with A Caterer!
Plan at least six months to one year before your wedding to begin planning. Look for caterers who are members of catering associations. By being a member they surround themselves with professionals and industry leaders. You need a professional who is constantly educating themselves to provide you the client, with the most up to date menu, trends and ideas to create the best event possible.
View their portfolio and see the style of their work. Many will create a proposal for you, based on your menu selection and style of catering service. There should be no charge for this service, and you should be able to change, add or delete items up until at least one month before your event. Of course this can affect the price. If this is an off-premise event, meet with the caterer at the site and discuss your vision for the location. Call a rental company to come out as well, to make sure your proposal is as accurate as possible. If you are comparing catering companies, please make sure you are comparing the style of service and menu selection. One caterer is not offering you drop off food in foil pans and the other is offering you a full service catering event with a 5-course meal and full staffing!
Once you receive the proposal make sure everything you asked for is included and you understand what is presented. Upon agreeing to the terms and conditions of the catering service a deposit is due to confirm their services with you for that day. The number of events a caterer does in one day varies with each event, guest count, style of service and the menu. You want to find someone who is not looking to be the busiest � only the best!
Valerie Vollmer has been an off premise caterer for over 20 years. Is one of only 175 CPCE (Certified Professional Catering Executives) in the US. National Association of Catering Executives - 2nd National Vice President
Good Resume Karma for Hospitality Workers
So, you've done your turn in the trenches. You've been a busperson, head waiter, bartender, host, and what-not. After ten to twenty years, many hospitality workers, feeling burned-out at the late shifts and long hours, yearn to break into the ranks of higher management. Yet they find themselves in a kind of 'glass ceiling' situation. They can't get a recruiter to look twice at their resume, even when the qualifications are more than a match for the job.
The place where hospitality is at a disadvantage is the job titles. The hospitality industry being as pinched for profits as it is, someone hired as a waiter or bartender will find themselves performing management functions: balancing books, being in charge of the staff, purchasing, ordering, overseeing the operation of the establishment, and on and on. All of these skills are transferable to higher-salary jobs, but because they were done under the job title of "hostess" or some such, they mean zip as far as an interviewer is concerned.
This is a shame, as the person who knows the business the best is the one who worked their way up through the ranks. The computer age has also sealed the fate of many poorly-considered resumes, as human resource departments search resumes in electronic form, including and excluding keywords and only pulling up those resumes that meet the search criteria.
The recruiter's ultimate responsibility is to the restaurants, hotels, casinos, and clubs which they are hired to represent. This is not to say that they don't also have your best interests at heart; it just means that recruiters have to comply with the job description and qualifications set forth by their clients. So they are unable to present candidates that do not match those requirements - no matter how much a candidate calls back.
So this should tell you something: there are good and bad keywords and phrases. Words like "restaurant, hotel, hostess, waitress, bartender, cook, chef" tend to get you stuck in a rotating cycle of those positions forever. What they fail to address is that you have done work far outside the scope of your job title, and are ready for a meatier career. A broad majority of hospitality job seekers have job titles unrelated to their current career goals.
You are much better off using skill headings rather than job titles, if your goal is to land higher salaries and increase your interview rates. For example, if you were quite practiced in enhanced selling at your business, a handy leading line might be: "A versatile and skilled sales and marketing professional with excellent hands-on experience in developing and improving sales for wholesale and retail operations in the hospitality industry." You did it, why not flaunt it?
Or if you were eventually saddled with overseeing the restaurant staff when all you started out as is a line cook, it's high time you boasted: "An assertive manager with outstanding interpersonal people management skills, experienced in communications, negotiations, operations, and scheduling." Again, your title may not have been manager, but that's still the job you did, and the one you're seeking now!
Bartenders are another catch-all position. The head office sees a bartender as somebody who washes glasses and pours. But the best of all outcomes is when your bar business expands so that now you're booking entertainers, arranging bachelor parties, expanding to include a kitchen, purchasing and warehousing the stock, hiring and firing help, placing advertisements, and generally overseeing the day-to-day operations. You've been promoted in everything but title!
How better to highlight some bullet points:
- Recruited and trained X-number servers and kitchen employees in full service dining.
- Assisted in the X-number% reduction of labor costs through better selection of staff.
- Reduced labor and cost of goods sold by X-number%.
- Carried out a demographic study that pin-pointed the establishment's market.
- Developed and oversaw the new catering program.
- Analyzed and upgraded kitchen equipment to achieve greater efficiency.
- Improved cost control by eliminating waste.
- Consistently ran low-overhead costs throughout seasonal highs and lows.
- Prepared the annual budget for the branch location.
- Directed the development of a new line of appetizers.
To your ears, this may sound like "laying it on thick", and you may be right, but you have to understand that head-hunters think this way. To them, there is no "we switched to a cheaper brand of vodka in our martinis". There is only "efficiently oversaw a new product strategy that reduced price of goods sold".
Chefs are another career category with a few roadblocks in advancement. The publicity of the Celebrity Chefs of the Food Network has helped the chef career gain new stamina in recent years, but maybe that casino manager with the hospitality manager position doesn't watch the Food Network. Many people think 'chef' and are unable to picture anything but a line cook in front of a grill, flipping steaks.
If you engaged in anything involving creativity, such as pastry, planning a menu, designing a new side dish, experimenting with a new recipe, or coming up with a new line of beverages, there's room in marketing and design arts for you. After all, if your endeavors were successful, then that shows that you know your target market and what they like. If your restaurant started hosting banquets and providing catering services, then your responsibilities grew with the business.
Whatever the situation, it's hard not to find examples where you expanded your job experience to fulfill higher duties. The trick, then, is to focus on your newly gained skills, which, after all, you undertook in the first place hoping for advancement, did you not? By phrasing things in a more general way, it makes it evident that your skills are easy to transfer to a new job category.
Freelance writer for over eleven years.
Hospitality Uniforms
Formal Clothing
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