Cooking

The advert I have chosen to review is the Bounty kitchen roll advert. It is about forty seconds long. It is an advert that sticks in your mind and you do not have to think about it to know what it is about. The advert is about proving that Bounty kitchen roll is stronger than other brands even when it is wet. The advert starts with two people. At first, you think that they are women but when you look, again you see that they are really two drag queens with wigs on. They are called Barbara and Maureen. Both of them have lots of stubble on their faces and look as if they either have bad hangovers or they are stoned or something. Maureen is wearing a pink top with a big tacky multi-coloured scarf on and Barbara is wearing a blue top with a big flowery apron on. They are dressed like this to catch people’s attention and to make an impression. The impression they give out is one of ridiculousness because when something is ridiculous it is usually funny as well.

A narrator with a deep voice introduces them. This is to make the advert have a sort of comical-seriousness. The words that he actually says are “These are Maureen and Barbara, they are both tough and these are tough stains.” The advert then goes on to show two big stains on an oven (it is set in the kitchen). The kitchen is big and tacky to kind of go with the camp sort of feeling they are projecting. It is turquoise, green and pink with lots of flowers.

About two seconds later Maureen introduces Bounty and Barbara introduces another kitchen paper, which does not have a name so I am going to call it ‘A’. They say, “This is Bounty, and this isn’t” A close up picture of a sheet of Bounty then comes up on the screen and shows all the layers of it and makes the statement “Bounty’s new double quilted paper holds together even when it’s wet”

Maureen then goes on to prove this by wetting the tissue under the tap and pulling it to see if it would snap. The Bounty does not snap but ‘A’ does. While this is shown on the television in the corner, they show a big red star with “new” written inside it. The reason they show this is because they want to show that it is new, the reason for this is that people like new things and it makes them want to go out and buy them to try them. They think that because it is new it is some kind of miracle product.

After this, it shows Maureen mopping up a spillage of pasta or something. The Bounty tissue stays intact while ‘A’ which Barbara is using disintegrates. After that, it shows Maureen putting a piece of the paper on a spillage of water. She then holds up the piece of paper and the Bounty logo comes up. The narrator then goes on to say, “Bounty, have you tried it wet?” All through this add Maureen looks pleased because he/she has the Bounty and Barbara has A and always looks frustrated in the background and at one point it shows her kicking a work surface. As well through this, add there is a jolly, happy jingle going on which also makes you remember the advert because it sticks in your head.

I think that this product is aimed at families and people with children because it is so strong and in a house with kids, there is likely to be lots of mess. I think that the advert is very eye-catching as they use lots of bright colours and the whole thing as a whole is quite amusing. These are all reasons that would make the advert succeed and make people buy Bounty as well as make the company very well known.

The Borgata is a $1. 1 billion destination facility resort located at the Renaissance Pointe in Atlantic City to nearby casinos and attractions. It features 2,000 guest rooms and suites, 161,000 square feet of gaming, 200 gaming tables, 4,000 slot machines, 12 destination restaurants, 12 retail boutiques, a 54,000 square foot spa, 70,000 square feet of event space, and parking for 7,100 cars. The Borgata is a driven investment for hundreds of millions of dollars and attracts a new and younger clientele.

MGM’S MIRAGE is a Delaware corporation that operates in a highly competitive environment which objectives offer gaming, hotel, dining, entertainment, retail, and other resort amenities. Boyd Gaming Corporation provides casino entertainment throughout the United States and owns and operates seventeen casino facilities in nine district gaming markets in five states and owns 5% of the Borgata. The Borgata was to enhance the dining experience for the finest restaurants including Wolfgang Puck’s American Grille, Michael Mina’s Seablue Restaurant and Bobby Flay Steak.

There are a large and diverse employee population of over 5,000 employees in many departments and business units. “The Borgata Hotel, Casino and Spa is the first casino to be built in Atlantic City in 13 years and, if possible, it is trying to out Vegas. In recent years as Los Vegas has become more of a tourist destination that also happens to allow gambling, more and more families, particularly well-heeled ones, are visiting Nevada to dine, dance, golf and goof around. The result is Vegas is more popular and profitable than ever” (Weinberg, 2005).

The decor was designed by David Rockwell, it is an 11,000-square foot space that is sleek, modern and incorporates naturals such as brandshield leather, cast glass and hewn woods. Guest enter through an entryway lined floor-to-ceiling in red leather and the view of a gleaming circular brass cage which encapsulates the restaurant’s lounge. The dining room house displays wine and lobster tanks. “Adorned with Dale Chihuly glass fixtures, tons of marble and restaurants from celebrity chefs with a presence in Vegas, the Borgata has brought a new dimension of class and a business model that doesn’t rely on the penny slots.

In addition to Bobby Flay, the Borgata’s celebrity chef restaurants include Michael Mina’s Seablue and Wolfgang Puck’s American Grille” (Lorin, 2008). Bobby Flay is known as the celebrity chef for modern Southwestern cuisine and American cooking. His flair for publicity has made him a success for television programs, cookbooks, as well as two New York restaurants that brought him early success the Mesa Grill and Bolo. Bobby Flay’s Steaks is one of the new fine dining restaurants that opened in Atlantic City’s Borgata Hotel, Casino and Spa.

The operation opened in 2003 away from the traditional boardwalk, it opens 7 days a week and opens the latest where customers can lounge in a whimsical wonderland of curvy couches, framed by a sculptural border of insecting semi-circles lit at one end and be served with waitress service that chef Tara Keeler is in charge of staff and enjoy a bar. Flay steaks are far from the traditional by embracing regional American favorites and incorporating their flavors of innovative dishes such as Philadelphia Style Strip Steak and New York Strip.

The restraint showcases a variety of regional steaks prepared with zesty rub and seasonal ingredients. Four choices that go with the steaks are creamed corn with green chilies, a cauliflower gratin made with goat cheese and hot potato chips with blue cheese. Flay’s menu offers very fine beef, chops, chicken, fish and lobster at very upscale prices. Rack of pork with bourbon sauce and fresh flounder steamed in paper and served with basil oil and tomato relish. At the grand opening, guests were invited to treat themselves to sample the food. Lobster $18 US Kobe Beef $45

Wild mushroom mashed potatoes with white truffle oil $9 Baked Alaska (dessert) $85 Bone-in rib-eye $48 Filet Mignon $39 Mesclun Salad $10 Lobster-Smoked Tomato Bisque $14 “There’s a wink in Flay’s food, an air of irrepressible fun. He’s been doing the Southwest thing so long that it’s easy to forget he’s a native New Yorker and a French Culinary institute grad. He doesn’t strive for authenticity, which makes this spot the perfect playground for the restlessly creative Flay” (Levin, 2005). Borgata Restaurant Management 4. Customers come for the Wine Spectator’s Grand Tasting to sample the world’s best wines.

The wine cellar is notable with an extensive international list organized by type of food from veal to fish reds and lobster whites. The wine selection is perfectly suited by the style of food and the cost you can expect to spend is $125 per. An eclectic cocktail area to your left and a lobster bar to the right. Cocktails include Manhattan, mint juleps, and daiquiris with rum, grapefruit juice and lime. The special lobster bar features fresh lobster creations with famous Jersey corn, tomatoes, and produce. The Borgata Cafeteria is located on the lower level and is styled in white and lime green.

The gourmet food court features eight popular national and regional outlets for a quick and inexpensive meal. The Borgata operates its own 30-seat Bread and Butter Cafe that offers pastries, sandwiches, and light dishes. As well as of varieties of choices of coffees, espressos, teas, organic drinks, and a complimentary hot chocolate. Customers are greeted by staff members and seated in one of several dining areas. The buffet is 12,000 square foot and designed to resemble rustic 18th century. A 3,000 – square foot state of the art kitchen with stainless steel equipment and contemporary food display.

Fresh food is presented and displayed in porcelain and glass bowls and platters are under lights built into sneeze guards. At the center of the buffet lines are two carving stations with heat lamps. Directly behind the food display is a ceramic coal charbroiler, a hot and cold saute station and a work counter with a refrigerated base. The line includes a rotisserie, which is planked on each side by two work counters with freeze bases. Borgata’s 54,000 square foot Spa Toccare has a salon, fitness center and barbershop and relaxing in the indoor pool and outdoor gardens.

Borgata Hotel, Casino offers ways to entertain yourself with music performances at the Borgata Event Center and Borgata’s nightly Comedy Club. The 161,000 square foot casino floor incorporates 4,100 slot machines and among the available table games are poker, blackjack, roulette, and novelty games. The Borgata’s poker room has 85 tables where tons of the games are being played starting at $214 and no limit games starting at $1/2. The higher the games are around $20/40 up to $300/600. In the back, daily tournaments are taken place twice a day with a buy in of $50, and an evening tournament of $100.

On Fridays there’s a $250 evening no limit. Guest can earn slot dollars while playing slot machines and use them toward future slot machine plays or earn comp dollars to redeem at Borgata Casino restraints. Borgata features 2,002 luxorious guest rooms and suites with spacious living room and dining room areas, all with floor-to-ceiling windows allowing panoramic views of the ocean and bay. The decor of the rooms are contemporary European style. The Music Box Theater seats as many as 2,100 and features big acts including live musical performances, concerts, comedy acts and more.

The Water Club includes 800 additional guest rooms four unique pool environments, a two-story, 36,000 – square foot spa. 18,000 square feet of meeting space, and additional retail shops which is inspired by chic city lofts. Via Borgata has an array of 11 specialty boutiques of men’s, women’s, children’s fashions, gifts, toys, housewares and essentials. The Borgata in the casino industry is one of the largest in South Jersey and the largest energy user in the area with a contract agreement that provides Borgata with heat, hot water, and cooling provided by South Jersey Energy.

The ongoing operating costs the staffing, maintenance, repair, pressure control and monitoring. Two executive Borgata’s senior management team Vice President of Hospitality Jay B. Rosenthal and Vice President of Food and Beverage for Borgata Nicolas Kurban. Rosenthal will oversee the hospitality hotel operations such as front desk services, transportation, premium services, concierge, butler services, housekeeping, wardrobe, engineering, and hotel sales. Kurban is responsible for all food and beverage operations at the casino-hotel, including Borgata’s six fine dining restaurants.

Borgata Restaurant Management 5. References Levin, Eric. (2008). Bobby Flay Steak. New Jersey Monthly. http://njmonthly. com/restaurauntreviews/bobby-flay-steak. html. Lorin, Frankston Janet. (2008). Atlantic City sets a better table. Associated Press. http://www. freep. com/apps/pbcs. dlll/article? AID=/20080309/FEATURES07/803090534/1032/FEATURES07. Weinberg, Ari. (2005). A Whole Lotta Borgata. Forbes. http://www. forbes. com/2003/07/24/cx_aw_0724dow. html.

Burton Dinner Menu Some of my favorite memories of childhood revolve around dinner time. I have a huge family so once a month everybody tries to get together at my grandfather’s house for dinner. Everybody takes turns cooking. I love cooking big meals, so when I turned 16 my mother told me it was my turn to cook for everybody. Of course she helped me out a lot. I had decided to make one of my favorite dishes, Chicken Marsala! In todays world it is so hard for all of use to get together. People have work or school and sports.

It’s nice that once a month we all take the time to get together. I enjoy every minute of it. I decided to start out the meal with a homemade salad straight from the garden. First I had to pick a bunch of vegetables from my mother’s garden to use. The vegetables I decided to use are romaine lettuce, baby tomatoes, cucumbers, radishes, and carrots. I take the heads of lettuce and cut out the big chunky stem pieces. While I was doing that my mom diced the baby tomatoes, radishes, and cucumbers leaving the carrots for me because those are my favorite to cut.

After the lettuce is cut and washed I move on to the carrots. I like the small slivers of them so I grab the grater and start on the carrots. A bag later and finally everything is cut and washed. Now comes the really fun part. I toss everything in the bowl and grab the huge spoon and fork meant for tossing the salad. My mom spins the bowl while I toss everything inside. Everything is topped with bacon bits and croutons. That goes into the fridge until everything is done. Now I get to start preparing the actual meal. I walk to the spice cabinet and start grabbing things I will need.

I have to bring a basket with me to carry everything because the spice cabinet is in the upstairs kitchen. I toss the flour, olive oil, butter, the Marsala wine, chicken stock, salt and pepper, and dried chives. I walk to the fridge and grab the packages of chicken and the mushrooms. Once I get downstairs I grab a small bowl and mix the salt, pepper, and flour together. I put one teaspoon of oil in a skillet and put it on the stove and let it heat up slowly. I begin coating my chicken halves in the salt, pepper, and flour mixture, shaking off the excess.

Once the il is heated I add a tablespoon of butter and start cooking the chicken until each side is golden brown. Usually that takes 3 or 4 minutes per-side. Once it is all cooked I put the chicken it in a pan and place that in the oven so it all stays warm. After that I put another teaspoon of butter in the pan I used to cook the chicken in, and toss the entire package of mushrooms into it. Once those have cooked for a few minutes I add the Marsala wine and chicken stock. I let that simmer for a bit so it thickens up a little. Once that is done I place the chicken back in the pan and toss in a pinch of ried chives.

I let that cook on low heat for 5 minutes. I then grab out the plates and begin serving dinner. I place the big bowl ot salad in the middle ot the table and we all take turns putting some on our plates. After dinner is done and cleaned up my mom and I start making the dessert, pumpkin spice cupcakes! I once again head upstairs with my trusty basket to grab all of my ingredients. I grab the flour, cinnamon, nutmeg, ginger, cloves, salt, baking powder, baking soda, white sugar, brown sugar, eggs, milk, eggs, cream cheese, confectioners’ sugar, and vanilla extract.

I walk downstairs trying to avoid the kids that keep running up and down the steps. I preheat the oven to 375 degrees and grease the cupcake tins. I sift together the flour, cinnamon, nutmeg, ginger, clove allspice, salt, baking powder, and baking soda and set it all aside. Next I Beat 1/2 cup of the butter, white sugar, and brown sugar with an electric mixer in a large bowl until it is all mixed together. I then add the eggs one at a time until they are all mixed in. After the last egg is added I stir in the milk and pumpkin puree.

Slowly, I add ombine the dry mixture until everything is mixed together nicely. Finally the oven is preheated and I start scooping the cupcake mixture into the wrappers then into the tin. After 18 minutes they come out of the oven and are perfect! I set them all on a cooling rack and start on the cream cheese frosting. I beat the cream cheese and butter together while adding small amounts of confectioners’ sugar until everything is mixed together and smooth. Then I add in the vanilla extract and one teaspoon of cinnamon. I transfer the frosting into a piping bag and decorate the cupcakes.

Everybody rushes downstairs to get them while they are still warm. They smell amazing and taste even better. After everything was served and cleaned up we all sat down to relax and listen to my grandfather tell stories of his life growing up. Many of them we have all heard before, but none the less we sit and listen with intent. That one night a month is a day all of us look forward too. Family has always been important to all of us. These moments we all gather around the table to eat a home cooked meal, tell stories, and laugh are memories that I have and will always cherish.

Techno, the nation’s leading foddering research and consulting firm, brings together the best Judgments of its consultants and editors to peer ahead to food trends that may significantly impact the restaurant industry in 2013. These expert insights are based on site visits evaluating the restaurant scene in cities across the country as well as interviews and surveys of operators, chefs and consumers, backed up by qualitative data from its extensive

Digital Resource Library and quantitative data from its vast Monitored database. Some of these developments are mainstream trends among major players, others are edgy urban movements that may or may not spread to the wider American public, and some are in the process of evolving from leading-edge to mainstream. 1. Vegetables take their star turn. As more diners discover the Joys of occasional meatless meals, the flirtation with vegetarian fare evolves into flexibility fascination with actual vegetables.

That meaner not only innovative salads but creative reservations of roasted or steamed veggies, even the assertive ones like carrots, kale or Brussels sprouts. Vegetables at the center of the plate are welcomed by diners”who continue to seek fresh, local, healthful fare”and operators squeezed by rising costs for proteins. 2. Great grains. Recognized as nutrition powerhouses” packed with protein as well as texture and full, rich taste”grains are also playing star roles on trendy menus. Dishes like pollute, couscous or bulge are central to some of today’s hottest ethnic cuisines.

And a number of grains” quinoa, amaranth, little, wild rice, corn, oats and buckwheat”do not contain gluten, so they’re being nudged to the fore as part of the movement to gluten-free eating. 3. Chicken surprise. Yes, chicken is ubiquitous thanks to its always-reasonable price and remarkable versatility, but now it’s actually trendy as well. New quick-service and fast-casual fried-chicken concepts are popping up, offering Southern or spicy takes on a classic. And now that Latin-accented marinated chicken has established a niche, African pert-peer chicken may be next. . Snacking nation. Habits of around-the- lock eating, the street-food/food-truck craze, consumers’ demand for flexible portions and prices, and operators’ need to move beyond price-cutting on core menu items all combine to make snack fare a key trend. Taps, mezzo and upscale bar bites in full-service restaurants are matched by flavor novelties in limited-service restaurants, from Spicy Chicken Incites at McDonald’s and Chicken Littlest at KEF to mini corn dogs at Jack in the Box and cheesecake bites at SONIC. 5. More is more.

On the other hand, there’s an opposite value-as-volume movement. Look for more eels like Pizza Hut’s Big Dinner Box (two pizzas with multiple sides) or Olive Garden’s Dinner Today & Dinner Tomorrow (a dine-in meal plus a to-go meal), as well as multi-course feasts for two, four or more”even whole-hog pig roasts. 6. Traditional and contemporary diners and delis for inspiration. We’ll see a proliferation of premium diner- and deli-inspired meaty sandwiches, full-flavored soups, even pickles”from traditional dill cues to pickled red onion. . Noodle-shop noodles. Ramee done right is a long way from dorm fare; it’s nutritious, subtle, satisfying and redolent of exotic Far East street markets. Look for Ramee, don, sobs, cellophane and rice noodles to show up in hearty layered bowls, fragrant soups and even mixed-texture salads, not only in a burgeoning number of big-city noodle shops but in seafood and varied-menu restaurants as well. 8. South America”the next frontier.

Just as diners who love Asian fare have explored beyond Chinese to develop a taste for Thai and Vietnamese, those who favor Mexican are now looking south”all the way to Brazil, Argentina and Peru. We’ll see mainstreaming of South American-style grilled meats, chummier sauce, achieve, South American-Asian suasion seafood dishes and iconic drinks, from Brazier’s chaplain to Peer’s Pico sour. 9. Fast casual goes globe-trotting. Success in the exploding fast-casual sector is no longer limited to bakery café©s and Mexican concepts.

Build-your-own-better-burger chains and gourmet brick-oven pizza restaurants have been on the rise for some time, but now we’re also seeing more ethnic foods and flavors”from American barbecue to Southeast Asian soups and sandwiches to Mediterranean and Middle Eastern fare. 10. Restaurants thirsty for differentiation turn to beverages. Trends include fresh fruit (especially tropical fruit) beverages; natural energy drinks; housemate sodas; cocktails made with candy-like flavored vodkas; microdensitometer liquors that promote drinking locally; regional craft brews starring in beer-and-food pairings; and the rise of hard ciders.

December 4, 2012 wry. Restaurant. Org by Monika Stevenson WHAT’S HOT 2013 Chef survey When asked how to best handle the increasing cost of ingredients, one-third (32 percent) said changing menus, one-quarter (25 percent) said adjusting plate composition, and another quarter (24 percent) said exploring new sourcing options. Only 4 percent said that raising menu prices is the best strategy. Just over one- quarter of the chefs (27 percent) ranked tablet computers, such as pads, as the hottest technology trend in restaurants in 2013, followed closely by semaphore APS (25 percent).

Nineteen percent said mobile/wireless/pay-at-the-table options will be the hottest tech trend. Highlighting that the restaurant industry is one of opportunity for advancement and entrepreneurship, nine out of 10 (89 percent) of the chefs started their foddering career at entry level, with dishwasher, busses, line cook and prep cook being the most common first Jobs. Rounding out the top 20 hot menu trends are: 11. Farm/estate Branded Items 12. Non-wheat noodles/pasta (e. G. Quinoa, rice, buckwheat) 13. Non-traditional fish (e. G. Bronzing, Arctic char, scrambled eggs, coconut milk pancakes) F 15. Tit/vegetable children’ side items 16. Health/nutrition as a culinary theme 17. Half-portions/smaller portions for a smaller price 18. House-made/artisan ice cream 19. Black/forbidden rice 20. DOD trucks F For complete What’s Hot in 2013′ survey results, visit http:// www. Restaurant. Org/footrests The National Restaurant Association’s “What’s Hot in 2013” survey of more than ,800 professional chefs – members of the American Culinary Federation (ACE) – reveals that children’s nutrition and local sourcing will continue to be the hottest trends on restaurant menus.

The chefs also said the best ways to address rising food costs are change menus, adjust plate composition and explore sourcing options. The top 10 menu trends for 2013 will be: 1. Locally sourced meats and seafood 2. Locally grown produce 3. Healthful kids’ meals 4. Environmental sustainability as a culinary theme 5. Children’s nutrition as a culinary theme 6. New cuts of meat (e. G. Denver steak, pork flat iron, trees major) 7. Hyper-local sourcing (e. G. Restaurant gardens) 8. Gluten-free cuisine 9. Sustainable seafood 10. Whole grain items in kids’ meals Items that received the highest scores as waning trends (I. . Yesterdays news) are: froth/air/foam, Ramee, gazpacho, “fun-shaped” children’s items, mini- burgers/sliders, flavored/ enhanced water, bacon-flavored chocolate, flavored popcorn, fish collars, and desserts with bacon. Items that received the highest scores as perennial favorites are: Italian cuisine, hamburgers/cheeseburgers, egg dishes, French toast, barbecue, fruit desserts (cobbler, pie, tart), comfort foods, rolling, milkshakes and Mexican cuisine. Also included in the survey were questions about technology trends, rising food costs, and nutritious recipes.

More than half (55 percent) of the chefs said they always make efforts to adjust dishes and recipes to be more healthful, while 37 percent said they cook with nutrition in mind, but that not all recipes are easily adjusted. For more menu ideas you can use, ask your Marketing Associate about Mix it Up! And be sure to download Scads Chef Ref app for your tablet or smart phone, free for Android and Apple ISO. Http://chef. Cisco. Com 3 www. Bodleian. Mom The Food Channel has released its 2013 Trends Forecast – the top ten food trends we see for the coming year.

This report is compiled in conjunction with Acculturates@ and the International Food Futurist” Here’s a look at what we see happening in the world of food for 2013.. 1. Castrating New Food Concepts. Yes, Streakier, Expounded and other grounding sites have been around a while, but we see them really kicking it up to a new level in the food and hospitality arena in the coming year. Got a new food product idea, or want to build a new restaurant? Go for it, and make it a cordilleras. . Smoking’ Hot. Some people call it the new bacon, and beverages”is big and getting bigger.

At the dinner table, it’s going way beyond barbecue, and the trend is spreading. We’re starting to see things like smoked cocktails, smoked olive oil, and even smoked water. Nordic/Scandinavian cuisine is one to watch in the coming year, too, and you’ll find a variety of smoked food choices driving that trend. 3. Home Bakers Hone Skills. High-end specialty bakery products are becoming widely accessible for home use. It’s never been easier to get professional restaurant quality ingredients and supplies. At-home bakers have found a new way to make what used to be hard… Well, if not easy, at least easier.

Thanks to new parchments, new pans, new recipes, and tutorials, baking up fancy pastries at home is becoming a more realistic goal. Premium French pastries are getting incorporated into more desserts and into more breakfast/brunch items, and more people embracing the idea for home cooking. The French Pastry School of Kennedy-King College in Chicago is expanding for those thinking about going Pro, as well as some who are simply serious about getting really good at it. 4. The Fix Is In. PRI-Fixed, That Is. No choice” is becoming the new choice when it comes to dining out.

The European-style PRI-fixed (fixed menu) restaurant policy is making its way to American shores. Fine dining establishments offer a limited range of set choices, and are holding firm on no substitutions. It’s trickling down to the casual dining segment, too. Chains are bundling a selection of appetizer-entry©e- dessert three-course meals for two–for a value price. 4 5. The Rise of the Supermarket Concierge. Grocery stores have executive chefs, offer cooking classes, and have specialists who can direct you to the best cheese, best meats, and best baked goods.

We began to see it a few years ago when we predicted the rise in butchers, and it’s gone beyond. Cooking classes are everywhere – sponsored by grocery stores, private caterers and restaurants of all sorts. The supermarket concierge is the next logical step in the progression. (Photo of Chef Chadwick of Why-Eve) 6. Brunch Becomes the New Fourth Meal. The late-morning meal that usurps breakfast and dinner is becoming the hot new meal occasion. You can find eateries that feature karaoke during brunch, or offer a free-flowing Bloody Mary Bar.

We found a bowling alley that hosts a brunch, serving such choices as fried chicken, deuterium pancakes and cinnamon toast pizza. So stay up late, then sleep in and enjoy the new fourth meal. 7. Seasonal for All Seasons. Traditional seasons are getting stretched out, with people making things like pumpkin muffins in the summer. The health benefits and the flavor are turning the fall favorite into a year-round flavor in all kinds of dishes. Percent in the last two years. Tomatoes have been an all-year staple for years, but new breakthroughs in agro-science are making the off-season varieties actually worth eating.

Then there’s the continuation of the canning trend (which we spotlighted last ear), that lets folks enjoy the bounty of summer all winter long. 8. Cooking too Tea. Earl Grey and other tea flavors are starting to be used in cooking. The consumption of tea in general is still growing, and now it’s moving beyond beverage onto the ingredient list for some menu items. For one thing, teas have great names and can help spice up a menu in many ways. Look for tea rubs, the way there are coffee and cocoa rubs. Tea… It’s not Just for drinking anymore. 9. Comfort Food with an Ethnic Accent.

Yes, we still love our meatloaf, roast chicken and Mac ; cheese. But younger generations have expanded what fits into this catalogs category, with an emphasis on ethnic cuisines. Comfort food for the twenty- and thirty-something crowd includes choices like Japanese Ramee, Korean chime, Chinese pot stickers, sun cakes and Vietnamese pooh. Look for new twists in the coming year like Jumbo-sized “man sushi. ” 10. Here’s the Skinny. We’re finally starting to see the obesity trend level Off bit with a growing number of Americans striving to eat healthier.

But a developing subset of the movement to eat smarter is a new desire to be”not Just at a healthy weight” but actually skinny. The “skinny-fit” trend is moving from a blue Sears category too ay of eating, and some restaurants are responding with tiny portions that cater to this vanity-driven crowd. Will it go too far? 5 www. Restaurant-hospitality. Com Novo. 26, 2012 by Bob Grummet Top Dining Trends 2013: A New Perspective Two food cost-friendly options make this top 10 trends list worth a look. 6. American artisans save you a trip to Europe. “For years, budding food artisans have sprung up in the U.

S. , crafting everything from booze to charcuterie,” SIR declares. “And as their craze becomes a lifestyle, you can count on every major city to proudly sport local, artisan food destinations in 2013. “7. Small plates for me only. Have customers had enough of pass-turnaround dining? SIR tells us small plates meant for sharing will be replaced with smaller, singular servings of meat, veggies or starches for a truly customized dining experience. 8. Savory fruit. Look for fruit used with savory flavors, incorporated as a touch in appetizer, soups and meat dishes. Chefs are fermenting, pickling, drying, dehydrating, salting, grilling, frying and generally manipulating fruit more to get new flavors out of what we are used to eating raw,” says SIR culinary team member and Top Chef Season 5 winner Hoses Rosenberg. 9. No diner left behind. From gluten-free to vegan, more and more restaurants will offer all-inclusive menus and services to accommodate all eaters. “Gone are the days associate culinary director Aziza Jackson’s. “Chefs who are cutting edge realize this and are planning ahead in the kitchen to have the flexibility to meet the varied requests. 10. Popcorn is the snack of 2013. Sweet or savory, the all-time favorite (and healthy) snack will pop up everywhere”in ice cream, as croutons, as a bar snack and more. SIR points to examples from restaurants such as Linger in Denver, which serves complimentary popcorn with seasonings like Cancan Mole and Madras Curry and Dill instead of a bread basket; and Halcyon in Charlotte, NC, which offers salted caramel popcorn croutons atop a North Carolina winter greens salad served with boiled peanut vinaigrette. From a food cost perspective, what restaurant wouldn’t want to Jump all over this one?

We don’t know how many of these trends will make the leap into the mainstream this year. But we’ve already seen a couple of them gain a foothold on a number of restaurant menus, and we wouldn’t be surprised if a few more don’t make their presence felt in 2013. Beclouded, CO-based ad agency/food brand consultancy Sterling’s Group took a horrors approach to developing its list of sass’s top food trends. First, it queried celebrity chefs, product developers and other food world luminaries about what they saw on the horizon. Then the agency’s in-house culinary team drew on those findings to compile its list.

Here are the 10 dining trends Sterling-Rice Group (SIR) thinks will move from the cutting edge into the mainstream in 2013. 1. Sour gets its day. The American dining scene will explore additional parts of the flavor spectrum beyond sweet, salty and fatty, says SIR. “Next year we’ll have a plethora of tart, acidic ND bitter flavors to choose from as menus feature flavors like fermented cherry juice, varietals vinegars, even sour beer. ” 2. Chefs watch your weight. Healthful dining is a perennial entrant on most trend lists, but will we actually see healthful dining manifest itself on menus this year? Butter, bacon, and cream have been chefs’ best friends since the beginning of time,” notes SIR. “But in 2013, chefs will be working quietly behind the scenes to make your dishes better for you with ingredients like brown rice, high-fiber grains and vitamin-rich veggie broths. ” 3. Asian infiltrates American comfort food. The spicy and fresh flavors of Thailand, Vietnam and Korea take comfort food in a new direction, and this could be the year more restaurant operators position these cuisines as such. “Expect to walk into a classic American diner and see options like Vietnamese chicken sandwiches, Scratch mayo and Korean-glazed pork ribs. 4. Veggies take over the plate. No longer prepared as Just a side or salad, vegetables will get their chance to star as the main dish this year. SIR points to entrees like the Kohlrabi Burgeoning at AS in San Francisco and the Cauliflower T-bone at Superb Snack Bar in L. A. We know restaurant owners will love he food cost on items like these. 5. Kids’ menus grow up. One of these years, a forecast like Grog’s”that Mac and cheese and chicken nuggets will take a backseat to kid-friendly versions of adult dining options” is bound to come true. Is 2013 that year? Drinking Your Dinner and Bulge With Your Burger 1 . Drink Your Dinner Is it a food or a drink? Marketers in 2013 will continue to experiment with putting traditionally solid foods into liquid form, while pitching drinks as replacements for solid meals. The moves come as consumers put a premium on convenience. Kellogg Co. Recently rolled out “Breakfast to Go” shakes ailed as providing a “nutritious and filling breakfast that helps give consumers the energy they need to get through the busy morning, even if they don’t have time to sit at the breakfast table. Meanwhile, PepsiCo is moving forward with plans to put snacks in beverage form. The company has a “whole range of products in the pipeline that are value-added products that can be snacks made into beverages,” CEO Indri Onion said recently at Beverage Digested Future Smarts conference, according to Bennett. Com. “A way to grow the beverage business is to take foods and drinking them,” she added. 2. Heat’s On Meat Is meat going out of style? Yes, we’ve heard this one before, but 2013 might be a watershed year for the meatless movement.

One reason is that last summer’s drought is expected to boost the price of beef and chicken. So consumers will increasingly look for energy from so- called “new proteins,” says Phil Element, who runs supermarkets. Com. “A major shift is anticipated in the nation’s protein food supply away from meat-based proteins and shifting to meatless proteins like eggs, nut butters, tofu, beards, legumes, with an increase in awareness and consumption of vegetarian and vegan meals,” Mr… Element reported recently as part of his “Top 10 Food Trend Predictions or 2013. The trend also holds for restaurants. Techno in its 2013 outlook said that vegetables and other meatless options, such as veggie burgers, will continue to evolve. While major chains may not roll out vegetarian-specific menus in the near term, chains such as McDonald’s, Burger King and Wend’s have revamped veggie- centric items such as salads. 3. Salad or Fries with that? Though a bulge salad may not be on the menu at McDonald’s this year (or any year, for that matter), smaller health-food fast-casual chains are popping up and offering items such as quinoa and Brussels sprouts.

It’s likely these types of chains will take years to expand, but ones that have only a couple of locations now have already been making waves. Life Kitchen, the brainchild of former McDonald’s global chief operating officer and president Mike Roberts, was started in California and offers healthful dishes that include local, organic, healthful fare; the chain also has grand expansion plans. British chain Prêt A Manger, which specializes in fresh items that have no preservatives or chemicals, continues to expand in the U. S. , even if it’s only in a handful of cities currently.

Local health chains, such as Protein Bar in Chicago, will keel also continue to pop up, though time will tell how far they’ll expand. Restaurants Surveyed for Trend Predictions http://www. Factual. Com January 8, 2013 Restaurant. Com, an online restaurant deal resource, has polled 106 restaurants throughout the quick-service, fast casual and full-service segments to gain insight into 2013 culinary trends. Respondents’ top predictions for the New Year include: Healthy: Sixty-four percent of restaurants responding accordingly: 80 percent of restaurants say they will add healthier menu items in 2013.

Fifty-two percent of restaurants surveyed selected healthy options as he most influential factor in planning their 2013 menus, followed by vegetarian options (39 percent) and gluten-free options (38 percent). Vegetables: As consumers demand healthier options, vegetables will have a more prominent position on menus. Vegetable dishes ranked No. 2 on the list of most popular food trends for 2013 as voted by the surveyed restaurants, with 43 percent picking them to be an actual trend.

For measure, 62 percent of restaurants said they will feature locally- sourced produce this year. Comfort food: In spite of the healthy movement seen elsewhere in the survey, restaurants selected comfort food as the most popular rend for 2013, with 50 percent of respondents selecting it over newer trends such as spicy foods (37 percent), mini foods (34 percent) and small plates (39 percent). Drinks: Specialty cocktails, both alcoholic and non-alcoholic, are thought to be growing in popularity, with 35 percent of respondents selecting them as a 2013 trend.

New items: Eighty-five percent of restaurants surveyed plan to add new items to their menus in 2013, though it may come at a price: 70 percent of restaurants expect to raise prices this year. 7 Smoked Tomato, Rosemary, Chile Peppers & Sweet Onion Anise & Cater Faro Grain, Blackberry & Clove Artichoke, Paprika & Hazelnut Flavor Forecast 2013 www. Efflorescent. Com This year, the Flavor Forecast reveals a common thread connecting food cultures around the world. In restaurants and kitchens far and wide, cooks are elevating authentic ingredients through individualized inspirations, modern sensibilities and innovative techniques.

The result? A delicious medley of unique flavor experiences that is more creative, more diverse and much more personal. TREND No Apologies Necessary Diving headfirst into sumptuous flavors to enjoy the gratification of a momentary escape FLAVOR COMBINATION 1 . Decadent Bitter Chocolate, Sweet Basil & Passion Fruit An intensely indulgent combo that delights all the senses. 2. Black Rum, Charred Orange & Allspice Tropical getaway; a sultry collision of richness & warmth. 3. Cider, Sage & Molasses A hands-on approach to showcasing the very best of ourselves Rustic and comforting, natural goodness for every meal 4.

Smoked Tomato, Rosemary, Chile Peppers & Sweet Onion Smoky, sweet & spicy flavors energize handcrafted ketchup, sauces, Jams and more. 5. Faro Grain, Blackberry & Clove Empowered Eating Creating health and wellness harmony through a highly personalized, flexible approach Healthy ancient grain with powerful hits of fruit and spice. 6. Market-Fresh Broccoli & Duke Duke is a blend of cumin, coriander, sesame and nuts. Satisfying flavors and textures, mixing unexpected varieties of broccoli with Middle Eastern spice blend. 7.

Hearty Meat Cuts, Plantain & Stick Cinnamon Hidden Potential A waste-not mentality, uncovering the fullest flavors from every last part of the ingredient A new take on meat and potatoes inspiring creative approaches. 8. Artichoke, Paprika & Hazelnut Ingredients you thought you knew invite new exploration to unleash their deliciously versatile starring qualities. . Japanese Status Sauce & Oregano Global My Way Discovering the unlimited flavor possibilities of global ingredients, beyond traditional roles in “ethnic” cuisines Tangy flavors of BBC and steak sauce create the next go-to condiment. 0. Anise & Cater (Mexican caramel sauce) Sweet, rich delight transports desserts and savory dishes to new places. 10 18 Top 10 Food Trends for 2013 shine. Yahoo. Com Jan. 7, 2013 By Sherry Franken 1 . Carrots Move over kale and Brussels sprouts. Some of New York City’s trendiest and priciest restaurants are already giving carrots pride of place on their menus. At the Auber HCI, super-expensive, four-star Eleven Madison Park, carrot tartars is prepared to order tables. Impel¶n Cochin on the hip lower east side serves roasted carrots with mole Plano and yogurt to die for.

Also up and coming: cauliflower and parsnips! Like to make new friends and have an adventurous palate and big bucks to shell out as these experiences in dining usually cost $100 or much more. 6. No Stir Risotto Quinoa, barley, faro, Israeli couscous are all ultra delicious when they’re cooked risotto-style with broth, tomato sauce, or even seasoned water until the grains are plump, swollen and chock full of flavor. But unlike arbor rice, these good-for-you whole grains don’t require constant stirring… Just an occasional swipe with a wooden spoon. . Juice, Juicing, and Juicers They’re back and more popular than ever! While here at the Good Housekeeping Research Institute, we believe in filling up on firebrick whole fruits and veggies, the world at large seems convinced that Juices concocted of everything from apple to beets to parsley and fortified with healthy doses of kale and wheat grass, will help us all stay healthier and feel better. A Juice emporium is bound to spring up at a shopping center near you. 7. Ash Not a typo. We’ve all long loved the way smoke complements food…. Once the popularity of bacon, sausage, and barbecue. But ash is a new way to give food the primal taste of fire. Chefs are burning vegetables and grains, then pulverize them into a dust and sprinkling it on plates and food. Chicken’s trendy… Even more so topped with a layer of hay ash. 3. Family Style Dining When you eat out with with bodies, as I often do, everyone passes their plates around the table so everyone can taste everything… It’s a practice I abhor as by the time a dish has gone half way round it’s no longer recognizable or appealing. So I

SOOT Analysis The business plan for Sumptuous Cuisine Catering’s new ballroom meeting place start with the owners’ dreams for what their company will become. Their partnership in Sumptuous Cuisine Catering brings to the table the successful partnership between Rudy Electric and Tosca Cabin. Their vision for the growth of their business is to have a place where they can offer their clients more. Electric and Cabin have taken their dream of a catering business and made it a great success in three years.

Their plans for the ballroom show they want to offer their clients the option of having a meeting or party place outside of their business or home. They can give them many different options to fill their needs and wishes for their events. The company will provide many options for in house services and then will use subcontractors for the rest. Even though this is a ballroom they will be able to offer meetings or parties from small to large at any time of the day.

This can be done due to their flexible menus they will be able to offer a variety of cuisine. This option will also put them above the competition that specializes in only one type of food. To keep this edge however they will have to keep up on new trends and watch their competition closely making sure that they stay one step ahead. The plans for this venture will reach out to a variety of past clients as well as open up a new market for them that will allow the client to not have to provide a place have their event.

Reaching for the non-profit organizations that could utilize the location for their fund gassing functions will open more doors for people that go to them generally throw large functions or parties of their own. They are Joining forces with other companies that will allow them to expand their bookings through other party planning companies. This along with their plan to add their own sales staff should give the company a well rounded market. The sales forecast for the ballroom they are looking for it to rise considerable in the first year as the forecast is for them to be able to sell due to introductory specials.

It is an aggressive one that could be hard to make if they cannot rent the space as they have projected. They have a well thought out Mile Stone plan that seems to touch each section of getting the business going. The partners will be hands on with the start up to follow each function so that they can put their vision into place. With them doing this and hiring a minimal managerial staff until things take off this will help with costs. The hiring of an administrative assistant will give them the option to focus on this. A Marketing director will get hem in place to be seen.

Using a full time facilities manager will keep the building in check for the events. A chief and assistant cook will be added along with other cross trained staff. When looking at the capital that the company will have for startup it they seem to have a very tight budget and are allowing for the purchase, improvements, equipment and marketing however they do not have much to fall back on if things slow down the opening or business does not pick up right away. They do however plan to use the cash reserves from Sumptuous Cuisine to help in the first ear.

Their break even mark is very aggressive and appears to be quite a challenge in the market today. The business plan for Sumptuous Cuisines Catering business of Sumptuous Cuisine Catering – Soot Analysis By sunglasses with their experience in catering they will do well if the market will hold out for them. They will continue their catering business and use what funds they can to make this endeavor work. References Plans. (2011). Retrieved from http://www. Plans. Com/ catering_and_ballroom_rental_business_plan/executive_summary_FCC. PH

The Perfect Breakfast Nowadays people don’t give making breakfast at home a second thought. With places like McDonalds and Burger King how could you think about cooking? These fast food restaurants have made many people lazy when it comes to cooking. Eating artificial eggs and meat, that’s not real food, that’s a waste of money. As a passionate breakfast eater, were going to tell you confused and deceived people how to prepare your breakfast at home. The ingredients you are going to need are….

Turkey Bacon, water, butter, pancake mix, eggs, bread. The utensils you’re going to need are a toaster, a pan, a baking pan, spatula and a skillet. The first thing you’re going to do is prepare the turkey bacon. You’re going to preheat your oven at 350. Next place some wax paper in the flat pan, and then place the strips of bacon on the wax paper. Put the bacon in the oven for about 10 minutes or less. After the bacon is finished take it out the oven. The next thing is preparing the pancakes.

To prepare the cakes you’re going to need butter, water, pan, a spatula, and the pancake mix. The first step to making pancakes is preheating the pan place a small amount of butter in the pan. The butter gives the pancakes flavor and stops them from sticking to the pan. Next mix about a half cup of water with your pancake mix and after the butter has melted some, pour small amounts of the mix in the pan. Flip the cakes over about every minute or until you see bubbles forming on the top.

When this process is complete, take them out of the pan and place them on a plate. Stack them to the perfect height, and prepare to go to pancake heaven! Next are the eggs and there’s two ways you can cook your eggs, Sunnyside up, or scrambled. To prepare the eggs you’re going to need cooking oil, about four eggs, a skillet and a spatula. The first thing you do is preheat your skillet and put ? tablespoon of the cooking oil into the pan. Then you check your eggs and put them in a bowl and beat them until, you feel satisfied.

After the skillet is ready you pour the eggs into the skillet and fry them until they are a bright yellow color, or to your satisfaction. Last, but not least is the toast. Preparing toast is quiet simple. You will need a toaster oven, bread in the toaster, press the level, let the bread brown, or until you are satisfied. After the toast is toasted apply small amounts of butter or as much as you feel is needed. Then pour up a cold refreshing glass of VA orange juice. After all that, your perfect breakfast is done and now it’s time to eat!

Manipal Institute Of Management, Manipal| OPERATIONS MANAGEMENT| KFC Inventory And Process Management| | | Group 7 Section B| Roll No. | Name| Signature| 121202070| Niranjan N Naik| | 121202081| Binay Kumar Sahoo| | 121202031| Ribu Roby| | 121202050| Julian Joel Roche| | 121202120| Dhanush Patel| | 121202122| Suraj Pereira| | | | Submitted to: Yogesh Pai Date: 16/03/2013 Contents INTRODUCTION1 Logistics1 Inventory Storage2 PROCESS3 Cleaning4 Disposal5 Conclusion5 INTRODUCTION

KFC Corporation is based in Louisville, Kentucky, and is the world’s most popular chicken restaurant chain. KFC and its franchised employees are more than 200 thousand, all over the world. It is the world’s largest and most well known fast food restaurant preferably known as chicken restautants. Their restaurants are served in 109 countries and territories around the world. The study is done on a fast food restaurant and the analysis done on inventory management and process in kitchen. The study is restricted to KFC utlet present in Manipal. The purpose of the study was to understand the process of the organization and with the completion of this project we have learned that how operations Management Strategies plays very important role in achieving an organizational goals. The restaurant follows Just In Time (JIT) and First In First Out (FIFO) to manage inventory. Inventory, is divided into three types consisting of Daily, Weekly and Monthly inventory. The daily inventory consists fast moving products like Krushers, Non-veg items, ice-creams.

Here the orders are placed by the inventory department every night after the restaurant closes for customers. The requirement sheets are filled inorder to place the order and products are moved from inventory. The weekly inventory consists of Dry storage items like disposal plates ; equipments and recipes needed to cook. The requirement sheet is filled while placing order which is placed every Thursday and the products reach the outlet to the max by Monday or Tuesday.

The monthly inventory consists of detailed stock verification of the items present in the store and the products disposed off due too non consumption on reaching the standard time are also recorded. The update of stock verification is done via website and once updated its final and no changes can be done by the staff, if in case there are changes they call up the head quarters and make the necessary changes. Logistics The products/goods are transported from Bangalore warehouse via road transport. The outlet does not purchase from any other local dealers for any items.

In regular process, the truck reaches the outlet on Monday or Tuesday between 9am to 11am. Before moving the products to storage the 3stage process is followed, at first the temperature is measured which should be between (-18oC to -23oC) , then expiry date of the product is verified and at last the quality of the product is checked via Tell-Through machine. At any point of the this 3steps any one step is not upto the standards the products are sent back to warehouse. In case of urgent stock from the time they place they take 2days to get the stock via courier. Inventory Storage

KFC implements different storage for different products consisting of dry storage, cold storage (frozen) for non-veg items, chill storage and cold storage for veg products. Dry storage consists of items like cleaning products, Disposable plates spoons towels, recipes etc. The products are stored at room temperature. Cold storage consists of veg products, cold drinks, water etc stored at temperature (-1oC to -4oC). Cold storage fr non- veg products are stored at temperature (-180C to -23oC) wher the product validity is 6months. Older batches are placed at the front.

Items are placed in simple rack system and fast moving items are placed in a such manner that they are easily accessible. The products are moved in FIFO method. Chiller storage are stored in temperature of (-1oC to -40C). It’s a non-veg defrosting room. Stores fresh product and frozen product (for thawing) is placed here. Frozen product once taken out of freezer cannot be returned (expire time 12 hours). Items are placed in rack system placed along with time tag placed with it. PROCESS Here the items are moved from cold storage to the chiller are placed for thawing and defrosting with room temperature of (-1oC to -4oC).

Frozen product once taken out of freezer to chiller cannot be placed back. Once the duration of 12 hours are done items/ packets are removed out and goes to the cleaning process. The duration of cleaning depends from staff to staff usually on an average 5-10 minutes are needed. After the items are cleaned, it is placed in an Marinator where basic masalas are mixed. The machine takes 10minutes and makes 300 rotations. Once the items are marinated there is a need for the products to absorb the masala so they are kept for absorption in a process called Ageing which takes 2 hours.

After that the products need to get a layer for themselves so they pass through a process of Breading. On the basis of requirement cooking is done. Cooking consists of 3 types: Grilled, Fried and Baked. The duration of items which are grilled is 45 minutes from the time it is ready. Fried and Baked items duration is 2 hours from the time it is ready. Grilled and baked items are cooked in an micro oven called “Convotherm”. After that the products are placed in an oil dry machine which absorbs oil from the dishes which takes time duration of 1 – 2 minutes.

At last the prepared items are moved to display rack where they are placed in tray along with an tag which determines the time and life p of the item. There is a time keeper who keeps record of the duration and expiry of products. If any of the products are not consumed till the expiry of duration there is an step is taken to dispose of those food items as wastage. The disposal items are recorded and then disposed. Its bee said to us that for every 1 lakh worth inventory, company sets a standard of Rs. 1000 diposal waste as free as there are every chance of wastage at any point of time by human error. If at all the limit exceeds Rs. 000 there is a need to record it and report it to the demand manager and also be mentioned in the monthly inventory. As far as our study we found out that there is an wastage of 6000-7000 for RS. 1,00,000 inventory. In order to reduce the wastage and disposing items which at present is an complete waste in point of cost, the outlet can make some announcements when the food items are near to their expiry stating buy this particular food product in matter of 15minutes and get discount of certain percent as discount so that they could reduce the wastage and incur certain percentage as profit instead of waste. Customer happiness is our happiness and any customer should not leave the outlet unsatisfied”. Items like Krushers and ice creams are prepared on demand. The standard time once an customer places an order, the food needs to be delivered in 1 minute. At present in the outlet they take 5-6 minutes on an average to deliver the order. If at any point of time the food ordered by customer is not prepared or is in process the staff needs to deliver the food in time of 15minutes, if they fail to do so they should take every possible measures are to be taken to keep the customer happy.

Steps like providing chocolates to customers or a sweet smile or providing free items as complimentary etc is done. During the crowded hours there is an need to have 1 helper each for 3 cashiers, 2 people working on juice and ice cream section so that they can work effectively and reduce the waiting time and keep the customers more satisfied. Cleaning Concealed drainage are placed on floor for easier cleaning. When it comes to cleaning of vessels, they follow 3 steps.

First the vessels are washed with chemical water and then Sanitized with hot water with temperature of (32oC to 38oC) and at last they are Rinsed with normal and kept to dry. At present the cleaning area has only one entrance and the order of steps are chemical wash, rinse and sanitize there is an need to change this by having two entrance for cleaning area and order in sequential order of chemical wash sanitize and rinse. This will reduce the matter of plates falling from hand and causing damage while shifting from chemical wash to sanitize.

Disposal Each counter has a separate disposal bin. All disposal collected in one disposal unit. Disposal bag is then taken to public disposal area behind the restaurant to be collected by municipal. Conclusion From a simple idea, and simple adventure, Harland Sandards started his dream, that had been grown and became one of the most popular restaurant among the world. Goodwill image, Loyalty, Spread, are 3 of the most important indicators of KFC popularity. Efficirnt utilization of space and all resource has reduced their expense.