Success Factors How to open a restaurant business and be profitable

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The success of any business is often determined by the foundation and it was when it first opened. This is a golden rule that encourages people who want to open a restaurant. They know that they may not be happy with just open food establishment. They must know how to open a restaurant the best in terms of long-term productivity and sustainability. Moderate restaurant owners want to do away with any concept of making and idea generation involved in opening a restaurant.

They are driven by their dreams massive profits so much to the extent that it would be impossible for them to achieve these dreams because they lack the necessary business starts rise to their restaurant. This is what you want to avoid. Advice on how to open a restaurant on the best and most efficient way, all you have to do is keep reading.

Most of the time, the most successful business assessment franchises of the pioneers of the organization. Simply put, these are the “branches” of the original first restaurant opened years back. It does cost a lot to open a franchise, but do not complain or discouraged, because the franchise had been granted to you, you will have everything you need to know about opening a restaurant. From the terms of the menu and the pricing mechanism, and even payroll policy for your staff, will all be covered by the pioneer company. The company knows how to open a restaurant and maintaining long term.

However, if you want to know how to open a restaurant without spending much money, then you can start by thinking about the theme for your restaurant is not yet available on the market. This may be a little daunting there have been so many types of food establishments already created. However, if you have a unique idea, you can start it. Next, all the licenses and permits required to operate a business. After recruiting qualified staff. Once everything is set to go, there is nothing you have to do but to actually open a restaurant. Best of luck!

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Use Free Restaurant Forms and resources to manage the restaurant while you sleep

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Restaurant management should run as smooth as fine song wind up clock with notches each gear fitting each other and turning right together. When one gear slows down, the others will not go as fast or as smooth as they were before. Finally, the machine breaks down and needs to be fixed.

Unlike the machine, however, the restaurant business is not easily fixed if it fails. To avoid this scenario happens, not just rely on restaurant management skills. Search helps professionals to guide you in areas of business mentors do not teach you about. Experience, after all, is the best kind of education.

websites such as Score.org, Restaurant.org and CalRest.org, providing updated news and articles related to the restaurant. They provide short-term training courses in food handling and protection, employee management, customer service, and general management issues, such as legal processes involved in opening your own restaurant business. They also keep their members updated with industry-related news and special events network for restaurant owners.

Aside from the availability of help from experts and other entrepreneurs, restaurateurs can also take advantage of free online content, such as restaurant form (ie kitchen prep sheets, our schedules and order forms), restaurant template (including ie. business planning, sales and financial template). All this restaurant forms, templates and schedules follow standards.

If you want to take advantage of what technology has to offer, then you can tap into videos, podcasts, PDFs and webinars to learn more about the restaurant. Restaurant owners can sign up for one of the online courses to take the restaurant business online.

Other sources online, such as discussions and food blogs, also provide fresh and useful information into business. Restaurant owners and managers can also take advantage of their readership, consisting of other restaurateurs and entrepreneurs. Build a business networking events, trade shows and the Internet can help you grow your restaurant business.

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Restaurant Ambiance

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According to CBS News, 42 percent of Americans eat dinner outside their homes and want American food more than any other site. This tells us that there are still a hefty number of Americans who pay off food and forget about home cooked dinner.

On top of the reason why they go for diners is the comfort of just fondling with food immediately without having to worry about the after care. People have become Lazier every day, and instant spared from daily activities seem to be very good entertainment. While it’s true that the best steaks are still homemade, some restaurants down the road may serve you equally tasty T-bone without the mess all wearing preparations.

Another reason why people fly restaurants is the environment that most restaurants exude. Part of the total bill goes to the maintenance of these fixtures comprising high financing its opening. Restaurants pay much attention to furniture detail to ensure that customers get the best service in any way. This part of the overall customer satisfaction provides luxury restaurants greatest edge of the curious diners. Simple furniture board down the lobby can give the customer great pleasure.

Service from the restaurant people to send a huge part of all pleasure back. One of the most memorable experiences of a restaurant customer is how waiters and the rest of the restaurant staff treated them. This has been a long determinant of customer satisfaction and still proves to be a tough one. Dining gave holistic satisfaction to customers from sitting still stand attracted a lot of appreciation from customers and assure them repeat business. Good business expected repeat business and so on and so forth. According to marketing research, word of mouth; that is, simple feedbacks from satisfied customers, remains to be the most powerful advertising. It details the actual encounter a particular product and how the product became the answer to your needs customer right there and then.

Undeniably fine dining our days pay much to get the best furniture for the satisfaction of their customers. While they will not taste any way as furniture, but feel good every luncheon or dinner is more than enough reason to get the best ones. They add the much coveted finalize the already pleasant experience. And this is exactly what a pleasant experience is all about.

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The benefits of working in the Fast Food Industry

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Yes, I’ve worked in fast food when I was way younger and let’s just say … it’s the next best thing to slavery. No, I’m joking, but there are many things that you can really learn when you work in the fast food industry and they help you discover things about people, companies, and even life itself. I think everyone should work behind the fast food counter at least once in their lives.

So, this is what paid peanuts feel like

Oh … this is what it’s like to work from scratch. I do not think it is a fact that is so one visible only in this country because the general’s fast food restaurants known to employ part-time students or drop out of school, hence, low wages, but frankly, it is priceless (pardon the pun) experience that you will then know what it is like to stand there all day and earn barely enough allowance for two meals.

I am absolutely send my children to work at a fast food restaurant.

Teamwork

Work fast food teaches you about teamwork, cooperation, teamwork, teamwork. If someone behind the kitchen not defrost chicken fast enough or someone stupidly forget to warm up gravy, everyone suffers. In fact, you come to work and you will feel less responsible for your co-workers about the things they could forget. If one person is too busy, but others may need to chip in.

Working in such an environment will help you learn to be responsible as a whole, not just as a man. One person breaks up, get it. This experience will help you to learn to work in just about any environment in the future, whether it is a big IT company or when you’re running your own clothing retail outlet.

Managing people

Nothing teaches this better than being behind the counter … it is against the Treasurer or complaints against. Managers need to learn how to motivate and organize projects and people based on their ability and commitment of the cashiers to smile and be pleasant to the worst moments … like by her boyfriend just dumped them. Got dumped? There are customers to serve, serve.

And of course it does not help in those moments of anger and irrational customer walks up to the counter and you know that they are dead wrong and yet they insist on being right and society requires that they are.

speed of light

When it comes to fast food, people are impatient and you need to keep up to speed … as only all the time. Need I say more?

So, yes … work in the fast food industry has certain benefits.

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Good Customer Service for your restaurant is good business practice

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It is impossible to run a successful restaurant without excellent customer service. The best restaurants in the world have risen to the top of the industry by providing its customers with excellent food, elegant and trendy environment and most importantly, amazing customer service.

There is a well documented fact that if a guest has a positive experience in the restaurant they want to say between 40% and 60% of the people they meet on the experience. However, the visitor has a negative experience will say almost 95% of the people they meet and will usually describe the event in more detail. There is no simple way to calculate how much revenue is actually lost by the bad, “word-of-mouth” advertising, but it costs an average of 35% more money to attract new customers to the restaurant but it makes to attract previous guests.

Although food quality and hygiene of the restaurant are both very important to visitors, the level of service provided has the strongest impact on the perception of visitors whether they have had a positive or negative experience.

Most will return to the facility that provides mediocre food and great service, but will rarely return to a restaurant that provides mediocre service and good food.

visitors experience starts outside the restaurant with the look of the facility. A clean and well-lit parking lot with clear signs will signal the Restaurante who takes pride in their establishment.

Customer Experience on the front door with how the engine or hostess welcomes them to the restaurant. Instead of forcing visitors to speak first, welcoming and hospitable hosts will welcome guests at the restaurant with a smile and pleasant greeting.

From an attentive and charming server maintains a hospitable climate and start promoting menu and restaurant concept. Good server can provide suggestions, explain the content menu and ultimately influence the decisions of their guest.

Up-selling is a simple technique to sell more products or increase the value of items purchased. Good servers can provide visitors with a unique experience and increase check 20 -. 30%

When it has been received, it is time for the server to become project manager. The timing of the arrival of appetizers, drinks and meals can be a major juggling act, but is essential to good visitor experience.

Sometimes things do not go as planned and there may be delays and mistakes that will affect the guest’s meals or drinks. Ensure that the visitor is fully informed of the progress of their food is the best way to smooth any ‘wrinkles’ and prevent growing.

It is just as important to make a positive impact when the visitor is on their way out of the restaurant and it was headed Each team member be trained to wish each guest a good night and thank them for coming on restaurant .. It gives a very powerful sensory appreciation and welcome when 10 people wish you a good evening as you head for the door.

One of the more well-known, but rarely practiced elements of exceptional guest service team services. Team Service suggests that “the role of each person in the restaurant is to ensure that every guest has a great experience.” In practice, each server has a ‘part’ but is responsible for maintaining the level of service throughout the restaurant. Essentially, instead of having one server, each tablet is a service to the whole team.

The ultimate goal of any restaurant is to provide good food in a creative environment, carried out with sincerity through excellent service. The more a customer service program ‘expected’ needs of its guests, the better positioned it is to deliver an exceptional experience every time. By consistently providing excellent customer service, restaurant virtually guarantees your success.

In a changing and constantly evolving industry, one constant remains. The superior level of service you provide your guests, the more likely it is that they, someone they know will keep coming back.

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Coopetition in the restaurant industry

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Have you heard the term Coopetition? If not, you’ll hear it soon. It is causing a stir in marketing circles.

So if you are not familiar with the term, let’s start by defining coopetition. If we check the Wikipedia, we find the following definition:

“Coopetition or Co-opetition is a neologism coined to describe cooperative competition Co-opetition occurs when companies work together to half their business where they do not count. They have competitive advantage, and where they believe they can share common costs. For example, cooperation between Peugeot and Toyota of common components for the new city car in Europe in 2005. In this case, the company will save money on overhead costs, while remaining fiercely competitive in other areas. co-opetition to work, companies need to very clearly define where they are working together, and where they are to compete. “

long-term business success comes not only from competing successfully against other restaurants, but also by working with them to your advantage.

Coopetition is part of the competition as part of cooperation. When restaurants work together, they can create a much larger and more valuable market they ever could by working alone. Restaurants can then compete with each other to determine who takes the greatest part of the greater number of potential customers.

A good example of coopetition between restaurants is when it is part of a city or town that has several restaurants concentrated in a relatively small area. If you look at this area from traditional business point of view, open food establishment looks like a bad idea.

Why would anyone open a restaurant in an area already full of restaurants?

The fact is that a lot of places to eat attracts customers who may visit the area without a specific restaurant in mind, and make their decision when they arrive.

This is where the competition begins.

Typically, the restaurants with the best environment or the most attractive in the menu or the best quality / price, which are filled with the most people, usually bring in the most customers …

There are many typical examples of coopetition such as:

o Food court: All restaurants are set in places like shopping malls – share tables, parking, cleaning services, etc. Customers are brought in the same place (cooperation), and then they compete for their business (Competition)

o Ads: .. Sometimes restaurants work to put together a food magazine or similar publication, as they each contribute ( both in cash and in content) publication

o special events food: Sometimes several restaurants organize food events where they promote food showcase their products at the food stalls. Because of the involvement of many restaurants –and good marketing -. A lot of people attend this event (it is usually the music part and often many other activities as well)

o etc.

As you can see, these are some of the possibilities to coopetition. However, there are some other intriguing ideas for you to consider. Here you have a few to think about:

o Cross-promotion with restaurants that offer a different assessment than yours. Often menu not compete directly with other restaurants. If you’re in the mood for Italian food, for example, she will not go to an Indian restaurant for dinner or vice versa.

Maybe you can join the restaurants in your area who have different styles of cuisine, and together create a coupon book you can distribute regular customers participating restaurants. Or maybe you could create a discount card that customers can use in any restaurants in your area. This will attract more customers to your neighborhood.

o Cross-promotion with restaurants that offer the same kind of food than you, but are not located near your place.

Again, usually prefer to go to restaurants that are near their homes or workplaces. If it is a French restaurant nearby and they are in the mood for French cuisine, they will not usually travel far on another French restaurant … except the French restaurant is so superior that it is worth the trip – and this is where competition kicks in .

what can you cross-promote? Well, if you have an ethnic restaurant you could create a newsletter sharing printing and distribution costs perhaps similar restaurants and distribute it to customers of all restaurants participating. The newsletter should include articles about food, culture, geography, etc. country restaurant.

But what if your restaurant is an all-American place? Provide unique information for your area. You can still have questions about specific countries, some local recipes, etc.

o join forces to negotiate better deals for linens, food and beverage, menu printing menus etc. Imagine that you talk to the owners of the nearby restaurants and you make an agreement to use the same distributors for common things like linens, candles, dishwasher maintenance and supplies, garbage and / or fat disposal, exhaust filters, printed menus, etc. You can then ask for a volume discount from distributors and everyone will enjoy.

These are just some quick examples of coopetition. To join hands with your competitors might be a win-win proposition. Just be smart about it and think about areas where you both can benefit.

Can you think of other areas to coopetition? I would love to know. Please visit my website and let me know.

Blessed Co-opetition!

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The importance of excellent hospitality Communication

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Hospitality relations in the workplace is always an important issue that is constantly addressed by employers and employees alike. Excellent communication is an important issue, because customers are paying not just for the product – food, rooms or facilities – they are also paying for the service. And the service is just as much about communication and it is about skills

Hospitality communication covers two important areas :. CSR and ‘behind the scenes’ staff and management communication. Good communication in both areas is essential for high standards of business any advice in the article

The Importance of Hospitality Communication in Support Level :.

A customer may have a bad day, or be in a bad mood, but genuine smile from the receptionist and a warm welcome from all the staff could just changed its outlook for the rest of that day and the next few days. The same applies to the wait person in the restaurant, housekeeping or maintenance staff or other employees who come in contact with visitors. Loving, positive atmosphere that makes the difference between just a place you go through and place your guests will remember

employees in the hospitality industry must remember that “service with a smile” is not just a logo -. That’s what customers expect. It requires a positive attitude 100% of the time, even if you’re having a bad day or you’re tired – the client is paying for your smile, not your way. It requires patience when dealing with clients from abroad who have a hard time making themselves understood in English. It must ‘put up’ with Grumpy people or those of behavior are not always seamless – because, to some degree, “the customer is always right. These are situations that staff learn to deal with and they are proud of the professional way they handle ‘difficult customer.

Another important aspect of hospitality communication with customers is to provide clear and useful information when asked by customers. Restaurant staff should know the menu inside out, leave for special dietary requirements, know the origin of the ingredients they are serving, etc. Front desk staff at the hotel should be up-to-date not only with the facilities and services the hotel offers, but also with all the other tourists have information, activities, transportation, eating and entertainment, and opening hours of shops and institutions. It is part of the service, and guests appreciate the well-informed and courteous staff -. It can make a difference between “Just Another Day” and a memorable day

The Importance of Hospitality communication between staff and Management

Employers should take time teach and train their employees to always keep a warm and professional environment in the workplace, not only as customers are concerned, but also among the workers themselves. The employer can do much to promote a positive atmosphere for the staff; a nice staff rooms with facilities for employees to relax fraction of them will let them know they are valued, that the boss cares about them. This small investment will pay off by having loyal employees who are willing to give a little extra because they feel it is appreciated. Good communication between management and employees will be passed down the line in the form of good communication between staff and guests. Making sure that employees have all the ‘tools of their trade “to do their job to the highest standards is a two-way thing – workers need to communicate clearly and on time what they need, and management should listen and make sure they are well informed about the requirements and needs of all employees.

Smiling, happy employees is one of the most important assets management in the hospitality industry. The people who are looking for jobs in this sector should know that skill needs are ‘people skills’ – understanding, patience, ability to perform well as a team, and, above all, a positive measure. Create problems people have no place in the hospitality industry – it is a place where people come to relax and enjoy themselves. A happy and relaxed atmosphere is what anyone entering the facility should immediately feel, and if staff and managers can communicate this at all times, they can be sure that their guests will be coming back for more.

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Stainless Steel Fabrication for Kitchen

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Various materials are used in industry. One of the most common and popular item is made of stainless steel. It is used for the production of different types of restaurant units, catering equipment and bar counter.

There is no doubt that it is a great advantage to put food on. There is no risk of contamination. Another great part of the stainless steel is that it does not react with oxygen or water due to the presence of chromium coatings. This natural coating protects steel from any reaction with oxygen or water.

Stainless steel can be used to bar counter. It is wise to make the bar counter with steel, the counters should be cleaned continuously. Steel makes it easy to clean the surface. Little effort is required to maintain it. It is waterproof. So, you do not get stiff of you feel the liquid or water spilled on the surface.

There are many advantages of stainless steel. One of the biggest advantages is its extension. It lasts a long time. Only little maintenance is needed. That is why; it is the first choice in the kitchen. It is free of any corrosion or rust. You can use it for long. You do not need to replace any unit for a long time when you buy it. The initial cost of quality team may be a bit high. But it is given full marks for their boldness. It can definitely give you long term.

Fabrication Stainless steel is easy when you understand the process and steps. Using the right equipment is also essential to get the best result of the operation. The process of stainless steel fabrication meant to bend and shape and turning methods stainless metallurgy. This metal can give different form. Different varieties of tools or equipment used for the work. It can range from simple hand tools to sophisticated devices.

Stainless steel fabrication can be used for bar work or kitchen work tops. It is a great idea. You can easily keep the area if you opt for stainless steel. One of the best features of steel is that it is easy to clean. You only need to wipe the surface to clean it.

There are a number of companies to offer stainless steel fabrication. You need to be wise enough to choose the best. It is better on your part to do some research on this issue before taking a final decision. Make it sure that the company is reliable and reputed. Choose quality materials can be useful for you in the long run.

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Cutting Commercial Insurance Costs in the restaurant industry

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We have been on the way down the side of commercial insurance cover curve for the last year and a half. In 2006, the profit was at an all-time high levels for the insurance industry. These record profits triggered a flood of capital in the insurance market. In addition, many new insurance companies sprang up and began to work; thus, competition and supply increased. As we all learned in the know, when demand is the same, the supply increases, prices fall. The forecast for the near future is a continuation of the reduction in insurance rates for responsibility, Property, Auto and Workers Compensation. In the last one and a half years and one restaurant owners have seen their insurance rates reduced by 15-40%.

Is the end in sight? It is-as carriers begin to pay out more in claims and operating costs than what they are doing in the high dollar. A tightening this cyclical market will start when insurance companies start to see red in the bottom line again. Damaging hurricane season that produce large loss property or disasters like 9/11 can certainly speed up the process. More litigation or particularly large issues of Workers Compensation, food-borne illnesses, or Alcohol Liability may also lead to increased prices for the Restaurant Industry. In addition, there is always the next “claim du jour” we have not thought of yet. For example, prices could affect the class action suit related to facts or prosecuted privacy cased by leaving credit card information on sales revenue

Only one thing is certain :. Hard market will return. Regardless of whether interest rates are increased or decreased, with a focus on risk management, loss reduction, and pay attention to details can help you cut costs in any market condition. Given the current state of the economy as a whole, cut significant costs now can help you save a few jobs down the line. Remember, sometimes the best defense is a good offense

Consider these helpful hints that could help improve the insurance situation :.

Location, location, location. Any successful restaurant entrepreneur must have the ability to analyze situations effectively and find hidden opportunities. Consider how you set up your concept as an organization to identify potential savings. Some customers my company works with rent their stores, as well as hire their employees from PEO. Property insurance compensation insurance workers are built into these costs. Therefore, restaurants use this strategy gain greater levels of control and significant savings by carving out the coverages and then negotiate from there.

Manage your claims. America may be the land of frivolous lawsuits; if so, the restaurant industry is undoubtedly the epicenter. Is there anything more annoying than getting served with a lawsuit and be clueless about the circumstances underlying the claim? Of course, a lawsuit is usually from someone ordering a lawyer who has a very “clever” as saying, “We take names, then kick butt!”

Executing prompt demands are reporting and tracking incidents are a necessary part of a solid requirements management. You will also reduce insurance claims. Just set up these processes and procedures to protect your business from potential surprises and minimize requirements issues. Without it, you can become a target. Also create special instructions for compensation to dictate what claims will be paid. This allows you to avoid disturbing the ongoing business if a major loss occurs.

Choose the right partner. The commercial insurance industry can be confusing and misunderstood place, and unfortunately plenty of incompetence liquid around. Even worse, the committees brokers’ commercial insurance usually set up in a way that you actually pay the same price for Filet Mignon you do for a burger! However, my experience in the industry has taught me that lawyers, restaurant managers and owners do not have time to really how commercial insurance really works.

What you need to do is team up with intermediary has the industry expertise, understands the market, and has a track record of consistent success. Do your due diligence and speak to references and restaurants brokers personalized service. Keep in mind that you can hear something like: “We Brinker,” but in fact the people doing the work in a different job. Also, remember that brokers do not necessarily need to be local. They do, however, need to be active in the industry to be aware of industry-specific issues, be creative, and have some leverage to negotiate the best deals for you. Choose much server can increase the bottom line of $ 25,000 + in place, promote solutions across the organization and improve the balance sheet of both micro and macro levels.

Finally, when it comes to choosing the right broker, make sure he or she is supported by a good team. No one can actually see all commercial insurance needs. Choose a team that provides great service, handle claims and loss control, and have other risk knowledge.

Have renewal policy. Do not let yourself get caught in the insurance cycle. If you work cycle, it can not win. How can you work effectively cycle?

o In a soft market, you may be compelled to cancel existing policies to take advantage of lower potential growth. This, of course, depends on how much you paid in premiums.

o You may also be able to free up more cash by lowering premiums in the middle of the season, thus allowing you to release significant dollars Escrow now held. You can also reduce the length and stab the next hard market by extending the current terms of the soft market.

o Always pay attention to the time of year the current trend is set for renewal. By negotiating the price at the end of a quarter when insurance premiums are trying to make their numbers, you can negotiate better terms.

o coastal properties, make sure to renew before promoting a new hurricane season rolls in.

Generally, renew early. You do not want to be held hostage by a last-minute quotes. We are all familiar with the unappetizing terms set out in the renewal option the day before renewal. You want to be able to quote early enough to review. Make sure the server allow this to happen. This way, if the conditions are not to your liking, you have the luxury to look elsewhere.

The tips and hints above should provide insight into what can otherwise be a confusing and frustrating endeavor. With that said, realize that there are always significant savings available in every aspect of each restaurant concept in the country. Risk and insurance just can not be in the first place most people look.

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Unusual Jobs in food

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When most people think of jobs in the food first thing that comes to mind is a restaurant setting. While it’s true that there are a lot of jobs in the food industry that are centered around the restaurant industry, there are a much wider range of places out there to be had but you can immediately realize. Here are some examples of some of the most unusual jobs on the food sector.

Teacher

All these chefs and fry cooks out there had to learn their trade from someone. While master chefs get their credentials by attending some of the most renowned culinary institutions in the world, there are plenty of other cooks and chefs who need education as well. There are a number out there that provide education for those looking for or currently working in jobs in food.

Supervisors can be employed restaurant chains or may work for local colleges and universities that teach day or evening classes in the school’s continuing education programs. Those who are dedicated to a particular company can travel extensively, teaching regional managers and other employees of the restaurant to prepare signature dishes or recipes.

Food instructor teaches introductory courses points for students who are just starting out. These trainers may instruction for students who are just learning to be a chef in the industry.

taste testers

Professional taste test positions can be dedicated work with a particular company or food can be journalistic in nature. Taste testers can also be private consultants working on a project basis and can offer their services to the various publishers, companies or product manufacturers.

More often than not, taste tests must have strong communication skills, including the ability to write well. The professional taste tester can be responsible for writing weekly restaurant review column or newspaper can be put together descriptive reports for upper management company. Regardless of the type of taste testing jobs in food could be held, the ability to effectively communicate, both in person and in writing, it is important knowledge needed to succeed.

Food Oriented Media

Not all jobs in food will be involved with retail or restaurant industry. In fact, there are a range of places that are more associated with the issue. Think about all the work that goes into publishing a cookbook, including the type or recipes, photographs, cooking the right to photograph, etc. These jobs are involved in the food and certainly not your run of the mill busboy, dishwasher or waitress job.

Or consider based food-related jobs that are out there. Whether it’s running an online specialty food store or operate a vegetarian or vegan food blog, there are a number of innovative jobs in the food available, thanks to the web.

Food Promotions

Marketing jobs in the food industry abound, and some of the most interesting are those that allow for direct communication with the public. Conducting market research can be a fun way to spend a work day. These types of jobs in food can range from marketing expert, a man who interviewed a random sample of the population of its opinion on food.

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