Restaurant Style Vegetable Masala EP348

Hi..Namaskar.. How are you? Hope all are doing good. Here I am fine. Today we are going to do an easy and tasty Vegetable curry.

Many have been asking for chapathi and poori curries. So I thought I shall post one. Its a North Indian style curry. Don't forget t try out our previous Paneer dish too.

Even if you don't have all the vegetables that I show here in this curry its Ok. You can use whichever you have. So without any delay lets see how to make our Vegetable Masala. Ok.

Now lets begin to make our easy and tasty vegetable masala curry. Its a North Indian dish. I am doing it the North Indian way. Its like a vegetable kholapuri dish.

Take a kadayi for that and heat it. Add 2tbsp oil or butter but not coconut oil. You can even make it in ghee. But I am using oil.

Let it heat well. Once the oil is hot, add 2 onions cut to big pieces. We will be grinding it at the end. So the size doesn't matter.

I have cut them big. Add a small piece ginger and 3 cloves garlic. All this will be grinded so no need of making it a paste. Cook them on medium flame.

Add a pinch of fennel seeds, a small piece of cinnamon, 2 cloves and seeds of 1 cardamom. Next add 1 pinch kasoori methi. Many have been asking me where did I buy this from. You get them at all the supermarkets.

It will be written fenugreek leaves. You can buy any brand you like. You get them at LuLu and almost all the other supermarkets too. You can store it in a bottle or close it tightly and store it in a zip lock cover.

You don't have to chill this. You can store it in the kitchen cabinet. You get a particular smell after adding kasoori methi and the spices. You can feel it as soon as you add it.

It shouldn't be more than needed. If you add more, the taste wouldn't be so good. It should be added in less quantity. Then it gives a special aroma.

So always try to add as needed. Then as I always say, everybody would have their personal taste. I like everything mild. Only then its enjoyable.

Otherwise the garam masala is felt more. Let all this stir well till it is lightly faded. Now add 2 big tomatoes which is lightly sour. We wont be adding anything else for sourness.

Cook all this well. Add little salt so that it cooks faster. We shall close and cook this till the tomatoes are done. Now the tomatoes are cooked well and the raw smell should completely go.

If your tomatoes are very sour take just 1. Mine is less so I took 2 If the curry becomes very sour it wont taste good. Now this is done. We shall keep this aside to cool.

We shall grind this with water once it has cooled down. Never grind it when it is hot. Its very dangerous. It will burst out when grinded hot.

It will not only spread all over, but also burn our selves. So be careful. So always grind when it has cooled down and try using the big jar so that you don't waste any masala from it. Now lets keep this aside.

It has cooled down now. I shall grind it. I have made it a fine paste. I am not straining this.

You don't have to strain this. If you really want to, you may. But since we have grinded it well I feel there is no need. I used 1 glass water to grind this.

Now we need vegetables like carrots, a small capsicum and 5-6 fresh beans. I cut them in lengthy pieces. I have taken some frozen sweet corn and green peas. If you don't have these peas, you can cook your green peas and add.

But taste wise the fresh or frozen is the best. Even if you don't have any of these vegetables its ok. Carrots are a must. You can substitute beans with long beans.

Capsicums are not a must. You can use cauliflower or potatoes too. You can add little of whatever you have. Even if you have just 2 you can add them.

Make with whatever you have. The gravy is important here. The vegetables to be added to it is as your taste. So cut the vegetbales to lengthy pieces and keep aside.

We shall make the curry now. Take the same kadayi. You don't have to wash it. You can use butter or oil.

I am adding 2tbsp oil and heat it. Keep it on medium flame. Add 3 slit green chillies, little kasoori methi. Do not add more of it, will taste bitter at the end.

I added very little the 1st time too. Stir it well. Its on medium flame. You will begin to get a good smell of green chillies and kasoori methi.

Now reduce the flame or off it. Add 2 pinches of turmeric powder, 1/4tsp chilli powder, 1tsp kashmiri chilli powder and 1tsp coriander powder. Stir all this well. I am not adding any garam masala powder to this.

We have already added to the gravy. I have not added any cumin seeds to this. We have added fennel seeds to the gravy. Stir till the raw smell goes.

This should be done on low flame. Once the raw smell goes, add the grinded gravy. Now you can increase to medium flame. Be careful because the gravy will start to burst while cooking.

Its always better to use a deep pan for this. After mixing this well, we shall close and cook this. Once the raw smell has gone, we have to pour water and cook it again. Now don't pour water.

We shall close and cook this for 5mts on medium flame. Our gravy has been cooked for 5 mts. I am adding 1 glass hot water to this. Mix well and taste it.

We have added very little salt in the beginning. Spice level is correct. Add salt as required. Do not add more.

Please don't ask me how to reduce the salt later. I don't know... Mix well and let to boil. After that we shall add the vegetables to it.

I am adding little sugar just for a taste. This is optional. All the North Indian curries will be lightly sweet. Just for that.

Let this boil and then we shall add the vegetables. As it sits the colour gradually increases. That's the benefit of Kashmiri chilli powder. If you don't have it, add 1/2 tsp chilli powder in total.

I have added only 1/4tsp of chilli powder and the green chillies. You may adjust accordingly. It has begun to boil. Shall add the vegetables to it.

Little vegetables will do. Don't add much. Here kids come to eat me when they hear vegetables. Now lets close and cook this.

I have kept it on medium flame. Stir it often. If you feel water is less add little hot water and cook. Never add plain water.

Our curry is almost done. I have cooked it for 10mts. Let me taste and see how is it and if our vegetables are cooked well. Do not over cook it.

The carrots should be bite able. It shouldn't be too soggy. Let me see how is it. When I cut the carrot, it is cooked, at the same time you have the crunchy effect too.

So its perfect. Now let me taste and see. Salt is little less. I shall add little more.

Rest everything is correct. Lets mix it well. As the gravy stays, it will thicken. So you have to decide how thick you want it and adjust the water you are adding.

I like it this way like we get at restaurants. I am stopping the cooking now. My vegetables are 75% cooked. If you want to cook it more you may close and cook.

I make it in 2 ways. This is a little spicy curry. If you are making it for your kids, you can add 2tbsp cashew paste. Or you can even add fresh cream.

It becomes rich and very tasty too. That you can decide. When I make it for my kids I add cashew paste. But today I am not adding.

When you add cashew paste, the colour changes a bit. Here since we have grinded everything, the gravy is already smooth. You can decide and do as you like. Now I am lastly going to add some kasoori methi and finely chopped coriander leaves.

Kasoori methi gives very good flavour. Some ask me if they can dry the fenugreek leaves and add. Yes you can. But I just buy the pack and use when needed.

Lastly the corainder leaves on top. If you want you can slit 2 green chillies and add. That is just if you want little more spice. When I tasted everything is perfect.

If you feel you want a bit sweetness, you can add little sugar. Or you can add little honey at the end. They say not to boil after adding honey. So once everything is ready, you can add little honey.

You can substitute sugar with honey. But I have added little sugar and this is enough. We just need a light sweetness. Spice and sour is also there.

This gives the restaurant type taste. Its like the veg kadayi or kholapuri style. Its very easy and tasty. You can have it with chapathi, batoora, poori and even bread.

A good combination with anything. Let me just taste and see. I transferred some to another bowl to take a picture. This is the real consistency.

Its so tasty and better than the  restaurant curry. I am having it with beetroot poori. That the combination for my kids when they come. Just make sure it is cooked till the raw smell goes.

Rest is an easy peasy curry. Its very tasty. So all of you do try it out and let me know your feedback. So until we meet with me next recipe..

Thank you... (Teaching malayalam...) He does it all by his own... Che Che not Chi.. We dont say chiyyunnu...

Its cheyyunnu... You should say it the first time We are not writing this for the first time. Keep quite now.. Hi..

So today we are going to do.. Nandu... So we are going to do an easy vegetable curry which is very tasty...

Restaurant Software for Billing & Pos ManagementFree Download Marg Software [English]

   Hello friends and welcome to this tutorial ,which will give you a quick  tour to Marg Restaurant Software ,to helping to get started Now let us discussed this Specifications of Marg Restaurant Software the first point of Specifications is   you can maintain you can view you can view you can easily transfer tables you can the Software now lets implement these features in the Software So here you see Marg main window where you have  touch unable keyboard and tables further we will see how tables are created here at the top most is the Title Bar below that is Menu Bar and on the left hand side you see recently viewed report these reports or these list the software automatically updates as you used the options of the software the benefit of these list a that you don't have to over and over again search for the same option from the menu for example we recently created an Item from Item master So for that you don't have to go all the way to the Masters menu you can simply click here and create Item master So this way the list automatically generates now here the right hand side ,we see shortcut keys the keys we frequently used the keys we frequently used ,you can created shortcuts here and easily you can use these keys Down here you see KOT Modify,KOT Pending ,KOT transfer and Bill Conversion firstly let us know what is KOT. KOT that is kitchen order ticket, is a foam prepared by the waiter which is forwarded to the kitchen the KOT contains details ,such as Table No ,Item orders and its Quantity through KOT Modify ,you can modify a KOT ,which you created in the software suppose the KOT of a Customer on Table No 1 is created but later on he orders as french fries as well So you can view a list of KOT's that have been created which is the ranged according to the time the bill is created and its show the Date ,Bill No ,Amount of the Bill Etc . So simply you can go on Table no 1 KOT. And by clicking on Modify ,you can modify the KOT.

And add the dishes which he later order for then is KOT Pending whenever KOT of a table is created in the software ,then that KOT is transferred in the kitchen and as soon as the tables kot's is transferred  in the kitchen the colour of that table turned red which indicates that the kot's is transferred in the kitchen and its yet to be cleared to clear a kot ,you will touch on KOT Pending then the list of Kot's will appear,which you have created then as you enter on a kot ,then you have 3 options Pending ,Clear and Open KOT. If you want to keep this KOT pending ,then you will enter on pending clear means ,if want to clear the KOT. Means if the dishes are prepared and the order is ready and Open KOT means if you wan to view the KOT. As soon as the KOT is cleared from the kitchen ,the colour of the tables turned yellow so yellow indicates that,the order of this table is ready means it has been cleared by the kitchen after KOT pending is KOT Transfer through KOT transfer ,you can transfer the KOT of one table to another table like if yours Customers shifts for one table to another table So you can simply transfer the KOT.

So as you tab here,then the window of KOT transfer appears where you select the table whose KOT you want to transfer and select the table number ,where you want to transfer the KOT. And the KOT will transfer from one table to another table then is Bill Conversion when the KOT is cleared from the kitchen,then the colour turn yellow after that when the Customers demand for bill you can simply click on Bill Conversion and select the table number of that customer then automatically all the dishes will load then you can save this bill and received payment in multiple moods like :-cash ,credit card before getting the print out of the bill you can view the bills print preview So this is the Bill Format but if you want  ,then you can modify and change this Bill format you can easily create KOT. By going on Transaction menu then go on Sale and enter on KOT details or you can simply press the Alt+C key So here this is the KOT creation format in Marg Software here you can create KOT and this KOT will reflect in kitchen here you see this KOT is been created for table no 1 and you can also set a particular waiter for a particular table like the waiter Incharge of table no 1 is Ram Sharma here all the dishes are shown with picture,which you can set this menu is also touch screen unable you can touch here on category to view category of dishes like if i want to see what all dishes are there under appetizer  category then i will touch here on appetizers and all the appetizers will appear so you can directly touch here on the dishes the customers order for and define the quantity required  by the customer and the rate of the dish will automatically load if while creating a dish you will define the rate of that dish to create a dish ,you will go on Masters menu>>Inventory master and enter on Item master so here the list of item will appear which you have created to create a New item ,you will press the f2  function key and from here you will define all the details of your  item or dish like this item is created Coke and its unit is defined in ML. And you can also upload picture of this item from here and you can set the category ,in which its belongs like when you select yes for then the list of categories will appear you can create multiple categories ,like soup ,chinese ,beverage etc by pressing the f2 function key you can also create multiple tables if you want by going on Masters menu>>Ledgers master and enter on New ledger then the ledger creation window will appear you will define the name of the ledger number that is Table number and select the waiter Incharge of this table ,if you want So as you will create ledger of table then it will added here you can also set picture by going on Masters >>Rate master>>Touch name & photo and here you will select whether you want to set picture for items that is dishes or for categories if he select categories then the list of all the categories ,that you have created will appear then you can upload the pictures for your category another beneficial option is the Conversion option where you have One to Many and Many to One firstly Raw material are purchased like -vegetables, sauces, spices etc.

Then with those raw material dishes are prepared and then that dish is served to the customers So you can easily maintained this kitchen process in Marg Software One to Many means ,from one material ,multiple material can be  prepared like if you enter on One to Many then you can select the items ,from which multiple products can be prepared like from Coke 2 glasses of Coke ,each of 250 ml can be prepared then the software's indicates that 500 ml will be deducted from the full bottle of coke because it's been used  for preparing coke 250 ml the changes are reflected in stock as well like the full bottle of Coke was 2000 ml and 2 glasses of Coke each of 250 ml was prepared So here you see 500 ml has automatically deducted from Coke and 2 glasses has been added in coke 250 ml then is Many to One Many to One means from Multiple Products ,One products will be created So here you see we selected french fries and selected the material that will be required to prepared french fries like -Potato's ,Oil you can very well use Marg Restaurant Software for quick service Restaurant as well like MacDonald's ,Pizza hut  ,Subway etc. So when the customer place order ,then directly bill will be created So you can directly keep taping here and the dishes will here and quickly you can get the bill print and provided to the customers Marg Restaurant Software can also be used for Bars like with certain restaurant bars are also attached In Bars they prepared Peg and drinks by using certain amount of liquid ,from one whole bottle So in that case in preparing one peg,certain amount of liquid is deducted from the bottle So what i want is ,whenever some amount of liquid is used from those bottle to prepared drinks then that much amount is deducted from the bottle as well which reflects in the stocks like if i make 30 ml peg,so i want that automatically 30 ml deducts from that bottle So you can maintain this function from the Conversion option for this function One to Many will be selected because from One bottle multiple glasses will be created So here you see from One Bagpiper full,One 300 ml glass will prepared and the stock that will be deducted is 300 ml and so it will reflect in the stock here you see One 300 ml glass of Bagpiper was prepared thus 300 ml got deducted from 2 ltr of bagpiper full you can also customer display by going on Masters>>Marg Setups >>POS Activation and enter on Activate  Customer Display then here you will define here Display Machine Port Number like if its a USB port ,then you will define USB Port Number like USB 1,2 or If its a LPT port then you will define LPT port Number So friends you see Marg Restaurant Software is the best fit for Tables Service Quick Service ,Bars and Restaurants you can easily maintained Inventory ,use it on Touch Screen ,Manage your Customer Service Effectively and Many more "Thanks For Watching".

Restaurant Licenses and Permits

So you want to open a restaurant. Well
you probably know that's a lot easier said than done.Depending on the kind of
restaurant, there are different licenses and permits you'll need to have before
you open your doors. Acquiring all the necessary food licenses and permits
involves a lot of paperwork and patience. It takes time for each and every one to
be approved.

It's not always fun, but it's absolutely necessary. I'm Sam from Toast, and today I'll be explaining some of the documentation you'll need to have in
your restaurant. Let's get started. Let's start with the business license.

This is
required to open and operate any business in the United States and
legitimizes new businesses as legal entities. To get a business license,
simply search for the name of your state and business license on Google and
locate your state's government site. Just follow the application procedures as
laid out online. Business licenses cost about $50 for registration while the
license can range from 25  to several thousand dollars.

Remember that sometimes you will need to renew your license annually or pay by certain deadlines. Next up is an employer identification
number or EIN. Like a business license, all businesses must also obtain an
employee identification number in order to operate in the US. EINs are assigned
by the IRS and in everyday terms is just a tax ID number.

Prepare to sit on this
one for a while. The IRS only issues one EIN per day. You
can apply for an EIN through the IRS. Website or by fax phone or mail, but the
good news it's free.

A certificate of occupancy certifies
that the building your restaurant operates in has been properly
constructed and maintained. Once your location has passed the final building
inspection the local building or zoning department in your city will issue the
certificate of occupancy. Getting the certificate varies for every area. Like
the business license, search for your state and certificate of occupancy and
just follow the steps under local governments website.

This certificate
isn't too pricey. It usually comes to $100 dollars. What's a restaurant without food?
Food service licenses are generally issued by the city or county health
department. The health department will make an in-person visit to your
establishment and if you're in accordance to all restaurant food safety
regulations you'll be able to obtain a food service license.

Just don't forget
that the process doesn't end there. The health department will continue to make
regular visits to inspect your restaurant, which means your food service license is always at the liberty of being lost if you violate them rules. The
license can cost from a hundred dollars to a thousand dollars and can be
obtained at a local health department. There's still plenty of certification
you'll need in your restaurant, like a signed permit and the liquor license.

To
see a full list of necessary restaurant licenses and permits, read our full blog
on the topic today. And if you're serious about opening a new restaurant make sure to download a free copy of Toast restaurant business plan template. We
give you the tips for developing an executive summary industry analysis and
marketing plan to make your restaurant stand out from the competition. To get
started on a more profitable future for your restaurant, get started on your
business plan today.

Thanks for watching, I'm Sam and we'll see you next time!  .

Restaurant Foods To Steer Clear Of According To Chefs

If you're concerned about getting the best
possible bite for your buck, dining out can be intimidating. How can you guarantee a good meal, considering
the wide array of menu items available? Fortunately, professional chefs love to gossip
about the restaurant industry, offering up handy "Do's and Don'ts" for puzzled diners. Here are a few restaurant foods you should
steer clear of, according to the pros. Truffles and caviar If you tend to enjoy the finer things in life,
you may be better off savoring them at home.

Luxury food items have a higher markup and
are almost never worth the extra cost. Chef Tim Carey told Salon: "I avoid high-end ingredients like white truffles
and caviar, because as a chef, I can get them wholesale for much cheaper. However, for guests, they may find that these
ingredients are less costly outside of a restaurant at retail stores." So if you love this high-end fare and simply
have to have it, source it yourself and eat it at home. The markup just isn't worth it.

Cheap salads Another item not worth ordering, but for the
opposite reason, is the simple wedge salad. Chefs don't bother wasting a good night out
ordering something they could easily and cheaply prepare at home. We talked with celebrity chef Ariane Resnick,
and she said "You're literally paying over ten dollars
for a chunk of iceberg lettuce, often with prefab commercial dressing." If you love a big salad for dinner, order
one with a bit more imagination and quality ingredients worth the markup. Or stay home and eat all the wedge salad your
heart desires.

Chef Kayson Chong told Reader's Digest it's
best to also skip the house salad. "I prefer to have something special that a
chef created with seasonal products and interesting combinations. I like experiencing new and exciting things
to eat when I go to other restaurants, not something I can find easily anywhere." Valentine's day menus For many couples, Valentine's Day dinner is
a pretty big deal. You have to make a reservation weeks ahead
of time, and if you happen to forget until the day before, don't even bother trying.

The irony is that Valentine's Day is actually
the worst time to try out a new restaurant. The preset Valentine's menu is never a good
move, and chefs avoid it. Gordon Ramsay told Town & Country: "Valentine's day is the worst day of the year
to go out. Busy kitchens with tons of diners means you
don't get the true feeling of the restaurant.

You should be cooking on Valentine's. What's more romantic than a meal cooked for
your partner with a good bottle of wine?" "I just want to kiss my wife." "Awwww." Substitutions Unless you're allergic to a specific ingredient,
one chef says it's best to never ask for substitutions, especially at a high-end restaurant. Chef Christopher Faulkner told Delish: "Unless you are allergic to something, never
sub-out one ingredient for another on a composed dish. In a trusted restaurant, the chef knows what
he is doing, and a great marriage has been pre-arranged." Chicken Parmesan Chef Ryan Ososky told Reader's Digest he steers
clear of chicken while dining out because it's typically overcooked.

Chef Phil Pretty, however, doesn't mind ordering
chicken in restaurants, as long as it is not Chicken Parmesan. He told Salon: "I would never, ever order Chicken Parmesan. It's always frozen before cooked and tastes
like a gross version of chicken nuggets." Anything, if the bathrooms are filthy If you're trying out a new restaurant, don't
be afraid to check out the bathroom before ordering. According to Anthony Bourdain, if the bathroom
looks bad, the kitchen probably looks worse.

He noted in his book Kitchen Confidential: "I won't eat in a restaurant with filthy bathrooms. This isn't a hard call. They let you see the bathrooms. If the restaurant can't be bothered to replace
the puck in the urinal or keep the toilets and floors clean, then just imagine what their
refrigeration and work spaces look like." "Oooh.

Not good." Thanks for watching! Click the Mashed icon to subscribe to our
YouTube channel. Plus check out all this cool stuff we know
you'll love, too!.

Restaurant Empire II - brutalmoose

[Intro] I've got seen such bravery In 2012, a young Brutalmoose made a video on Restaurant Empire. It was one of my first videos, notable for being the first Tycoon game I ever tackled. The video hasn't aged that well in my opinion, but nevertheless it's time to give it a sequel because today we're looking at Restaurant Empire II. Released in 2009, the game boasts 16 new missions, superior graphics, new themed restaurants, and over 700 new interior objects.

I'm sure you guys know by now what a sucker I am for interior objects -- I practically never stop talking about them -- so this should be pretty good. The title screen is reminiscent of the intro screen in the first Restaurant Empire, except that it's choppy and -- though it didn't show up on my recordings -- was flashing completely white now and again. A sure sign that we're in for a good time. There are two campaigns to choose from,  the first being Restaurant Empire and the second being Coffee, Dessert, and Sweets Success.

I guess it'd be best to start with the first campaign, even though that pun is hard to pass up. Wait a minute. This is oddly familiar... Yeah.

This is the intro to the first game, pretty much frame-for-frame. The biggest change is the graphics, most notably the chef's face... I guess he got rich enough from his success in the first game to afford some facial reconstruction. This is...

The exact same story. It seems like they just included the first game's campaign along with the new one about "Sweets Success". Fun fact: in the first game, your uncle says that he closed his restaurant partly due to a "nasty prostate condition". Apparently the developers left that line in on the original release of Restaurant Empire II, but decided to remove it for later releases.

I'm playing version 1.03 And it's nowhere to be found. Can't say blame them for that one. Since this appears to be, more or less, the same thing I did a video on years ago, I'm just gonna start up campaign #2 so I don't repeat myself too much. This campaign begins with a recap of the story of campaign #1, although they're kind of overselling it a bit.

[Reading in a dramatic voice] For years, the conglomerate OmniFood ruled the culinary world with an iron fist, dictating people's tastes according to its own whims and fancy. [Speaking normally] Yeah, maybe think of toning it down a little bit next time. I'm pretty much just trying to open a Starbucks. Armand is chilling with his wife, Delia, who wants to open up a coffee shop.

I know it sounds like I was just gearing up to tell you a longer story, but that's about it. Welcome, one and all, to the accurately-titled Delia's First Coffeeshop. It may not look like much now, but give me a bit of time, and I'm sure I'll reinvent the very core of what a coffeeshop is. The new campaign of Restaurant Empire II isn't exactly friendly to new players.

Even though I kind of remember the first game, I'm still pretty lost. The only real tutorial is found by playing the original campaign. And since I don't really feel like reliving that storyline, I'm just gonna have to figure things out. The second campaign does give us some hints related to the new coffeeshop mechanics, though, which is helpful.

The general idea is that you lay down a floor area where all the coffeeshop-related objects can go. The rest of the game seems to be more-or-less the same as before... From what I remember at least. My first crack at Delia's First Coffeeshop involved a coffee area that was far too small because I couldn't figure out how to expand it.

Some tables and chairs, lamps, lights, everything you'd expect in a coffeeshop. It also included some things that you wouldn't expect in a coffeeshop, like railings around the lamps to keep customers from touching them, and a walkway of perfectly-aligned plants to guide the customers toward the coffee. Because, let's face it, this is way too big of a building for a new coffeeshop. I'm worried they'll get lost in here.

I also changed the wallpaper and carpet to something horrible to give off that cool "we don't care what we look like" vibe. [Panicking] Oh my god, it's our first customer. Get ready! Welcome sir to Delia's First -- [surprised] O-okay. Come back soon.

....... [Angry] Ya dick. [Speaking normally] Welcome to Delia's First -- [annoyed] Okaaaaay. Welcome to -- [angry] fine! You know what? That's fine! I'll start again since this shop is apparently not up to these Coffee Snob standards.

[Speaking normally] This time we'll have more space in the coffee area, more tables for customers, and this time, no railings around the lamps. So if a customer wants to to put their grubby fingers all over my nice lamps, they're free to do so. [Squish as fingers touch lamp] I also hired a captain, a server, and a receptionist. Three people I just assumed I wouldn't need when running a coffeeshop.

And here come our first two customers! Welcome to-- [angry] Are you kidding me?! Hey, captain, why are you running away from the customers?! And you guys! Who wants to come into a restaurant where the staff is just aimlessly wandering around?! Railing-free, touchable lamps can't be our only selling point! I need staff that rises to the challenge and a menu that-- ... Actually has something on it... Oops. [Speaking normally] Silly me.

I thought that everything listed on the recipe menu was actually on our menu. It turns out that there is both a "recipe" menu and a "food" menu. And if it were me, I would have just called this tab "Recipes" to make that a bit more clear. To make up for my previously-barren menu, I added pretty much every recipe that was available, and now even though my captain is once again running away from incoming customers, someone finally decides to sit down and eat.

Also, a "rotund man in a white suit" is approaching the restaurant from the first campaign.... Which I needed to know, for some reason. We're able to check out customer complaints, and since this is our first actual customer it seems like a good idea to see what else we can do to improve. It turns out that our captain is impolite -- something we already knew -- and there's no reservation desk.

I... Just don't understand what kind of coffeeshop we're trying to run, I'll be honest. This campaign feels less of a "build a coffeeshop" scenario and more of a "build a restaurant that also serves coffee" scenario. Not only do we have to hire all of these employees, but we also need a receptionist just to stand there and tell people to go to a table.

It's fancy enough for that but casual enough to where people still get out their laptops? I mean, maybe I just don't go to enough coffeeshops, but that seems strange to me. Also, this place is two stories. A fancy-but-casual 2-story... Coffeeshop...

Place? I don't understand it. I also don't know what to do with the second floor. I feel like the first floor of the shop is too big, let alone an entire second story. I guess it would be a good idea to have restrooms somewhere in here, though, so that's what I'll use the upstairs for.

And since that's all I'm going to be putting upstairs, we might as well have some roomy bathrooms. Cutting the floor in half, more or less. Delia's First Coffeeshop is now home to what I'm sure are the largest bathrooms in town. I've got to cut costs somewhere, though, so one stall per restroom is gonna have to do.

But what a long, incredible walk from the door to the stall and back, am I right? Downstairs, things are business as usual. Though I did have to hire a new captain after basically every customer complained about the first one. Now that things are more-or-less set up at Delia's, we can just watch our customers enjoy our shop. It looks like we're doing pretty well, actually.

Although I'm still confused about where we fall on the coffeeshop-restaurant spectrum, we're definitely not short on customers. At this rate the only thing that could stop Delia's First Coffeeshop is-- [sigh] I don't know. Divine intervention? Ah! Oh my god, what is going on?! Did we get nuked?! Is this the rapture?! For apparent reason whatsoever, heaven has opened up and shone its light down upon our little coffeeshop. Although I can't see much the game appears to be running as usual.

I guess that means I should take this time to blindly decorate! I'll throw down a few more tables, potted flowers, some fake potted plants, some-- Oh... Well it looks like it actually might have been the rapture. Everyone is gone! But who needs customers when you've got expertly-placed potted plants? Oh thank goodness, we have customers again. I mean, no offense to the potted plants! But...

We need money. Today begins in an eerily familiar way, with a rotund man approaching the restaurant I'm not working on. Who is this rotund man? Is he real? Is it a sign? Hmm. I'll have to keep an eye on that.

Now, I know I haven't spent much time talking about the actual mechanics of this game but it's your usual Tycoon fare. You have to manage food prices, expenses, employees, and there's an abundance of charts, graphs, and numbers to help you make decisions. The thing that's making it hard for me to be engaged, though, is that Restaurant Empire just has too much to keep track of. For instance, you don't just add something to your menu.

You have to take into account the cost of each ingredient and try to price it fairly. You also have to take into account the appliances you have in your kitchen, how long it takes to make the dishes-- I could go on. And that's just the menu! If you're really interested in running a restaurant-- and I mean REALLY interested, then this might appeal to you. If you're like me, and just like watching Food Network, then all this micromanaging is probably gonna come off as tedious.

Despite all this, it looks like Delia's has attracted a pretty big following. Big enough to where it looks like we're getting some street performers outside! Orrr... Maybe it's a protest? This lady in the red and white is standing right outside of the restaurant, tapping her foot. I thought she might be waiting on a seat, but there are plenty of open seats for her.

Soon though, she starts getting a following. Compelled by her... Standing I guess, a crowd begins to form. Now I'm trying to decide if this is a protest of some sort or a new dance craze.

[Dance music] [music stops] Whatever it is, this lady hangs around for over two in-game hours before finally moving along. But her legacy continues. Inspired by her dance moves and/or protesting, others begin to imitate the trendsetter Between them and the rotund man, I think it's safe to say that strange things are happening at Delia's. Ah yes, and who could forget our regularly-scheduled nuclear explosion? At least it gives me time to blindly decorate again.

By the time God stops smiling down at us and reflecting the rays of the sun toward the restaurant with his pearly whites, a bunch of new, exciting furniture has been placed. We now have a plethora of lamps, so if you visited Delia's earlier and thought: "Y'know, there's just not enough lamps" then you're in for a treat. Also joining the party are some winged lion statues, strategically-placed partitions, a regular Christmas wreath, and a sneaky Christmas wreath. You know.

Typical coffeeshop stuff. But even with the indisputably amazing decorations, the cycle begins once more. The rotund man in a white suit approaches. By now I think we can all agree that the rotund man is not just a simple programmed event, but a sign of great importance.

I just haven't figured out what it means yet, nor have I figured out what this ritualistic foot-tapping means, but it looks like my humble desire for a coffee shop may have unintentionally spawned some type of cult. I mean... I guess it might be a good idea to cash in on it. Y'know, like those haunted restaurants or theme restaurants.

Our theme could be... Cults. [Robotic voice] Greetings from Delia's First Coffeeshop [Ian speaking] I think I got a little sidetracked for a moment there. Let's just go back to blindly decorating our restaurant, shall we? Oh.

Well, it crashed and I lost all of my save data, so that's the end of me playing this game, I guess. A fitting end to my experience with Restaurant Empire II, I suppose. So, there you have Restaurant Empire II... Kind of.

I know I got a little bit sidetracked, but unless you're really interested in micromanaging your own restaurant, I feel like you would get sidetracked, too. Now, if you'll excuse me I actually gotta go. I'm running late for my 6:00 rapture -- [angelic choir singing].

Yam Pottage

This is an business neatly-liked of mine. It's enormously go accurately with and is very likely eaten for lunch or dinner - ideally dinner.

Ingredients:

I medium sized yam

I medium sized dried fish

2 cups of dried/ground crayfish

cup of palm oil

4 small tomatoes (chopped)

1 medium sized onion (chopped)

4 cups of chopped spinach (seller new or frozen is very likely utilized)

Seasonings (spices - curry, thyme, paprika)

Salt and pepper to sort

Preparation Time: 30 - 35 minutes.

Preparation:

Slice yam into narrow slices and then into 'cubes' of a expert deal of sizes. Peel off the epidermis and soak in water.
Wash closely and furnish to boil - on the other hand most precious for about ten minutes. That procedure the yam does not flip out to be too comfortable at the same time any the significant substances are brought.
Wash the dried fish in hot water very closely and trip into smaller parts. Set aside
After ten minutes, upload chopped onions and tomatoes and permit to simmer for an business ten minutes.
Now upload the washed fish, palm oil and crayfish. Allow to cook dinner for five minutes.
Last, upload the chopped spinach, spices/seasonings and stir closely.
Allow to cook dinner on medium heat until broth thickens or the yam is comfortable (Warning! Do not make the yam too comfortable or it would greater than likely optimal likely 'dissolve' and with out level trip into parts) adequate.

Take the yam porridge off the fireplace and be assured on a cooler range surface, so the vegetable broth will flip out to be even thicker. Let it cool and it unquestionably is time to be served! Serves six.

Note: Potatoes are a expert substitute for yams (if not obtainable) - use about five full-length potatoes, on the other hand make very best you furnish adding substances once potatoes are set to boil, interested via they flip out to be softer a lot quicker than yams.

Restaurant Business Plan ( pdf checklist to download )

Hello and welcome to this week 30 minutes
restaurant marketing, this week I will go through the Restaurant Business Plan Outline.
If you run or plan to open a restaurant most certainly someone already asked you for a
business plan. Either an investor, a banker, your boss, or anyone else who has interest
in understanding your restaurant business strategy and goals.
So in this week's video, we will focus on the restaurant business plan most important
chapters, and its contents. The first chapter it must be your Executive
Summary. The restaurant executive summary must be at the beginning of your restaurant
business plan document, but it should be only written after finishing all the other chapters.
The executive summary should consist of a short brief of the entire business plan.

It
will be the first part read, and many times the only, and it needs to give an overall
understanding of what can be found inside the entire document.
If your executive summary is well written, it will create in the reader the need to read
more and ask you questions about your restaurant business idea.
On Week 15, I have created one video just focused in detail on how to create a great
executive summary. I will leave a link to the video lesson on the description below.
After the Executive Summary should come your Company Summary chapter. Here you will need
to define: What is your concept? What kind of food will you serve? What experience you
will offer to your customers? Who will own the restaurant? In which location you plan
to open? Is it a lease or you going to buy the property?
Next comes the investment? How much you need? Where you will get the money? When you plan
to payback? You don't need to add much detail here, like charts, or tables, as you will
include all this at the last Financials chapter. Now you need to define your Target Market:
Who you will be targeting as customers? Why they will choose your restaurant? What are
the different groups included in your target market, also called as segments? Why they
will visit your restaurant? What about latest trends in the market?
Then comes one of my favorites, Design.

Do you already have the floor plan and architectural
drawings? These helps in making your plan more attractive, in case you don't have it
yet create a kind of mood board to give the reader an idea of the design and style you
plan to implement at the restaurant. Please note that you shouldn't focus on a design
you love, but instead on a design that your target market will love!
Now you need to talk about your planned Human Resources: You should present an organizational
chart off all the staff you plan to have, and go into detail about your management team.
Who they are? What is there experience? Include the management team resumes in appendix.
Competition. Who are your main competitors? What about the indirect competitors, these
are the ones that don't offer a similar product to yours but your target market may select
them instead of your restaurant when deciding where to eat (ex: the food truck near your
restaurant). After this competition study you need to develop your SWOT analysis.

I
have created a video in how to create a restaurant SWOT analysis, and will leave a link below
for you to watch it. Next is the Marketing Plan  Here you need
to talk about your branding, or in other words what do you promise that you will deliver
to your target market? Is it the best steak? Or the widest menu variety? Branding consists
on your promise to your customers. Also what are your branding strategies, or how you will
pass your promise message to your customers? Is it through Facebook? Email marketing? Flyers?
You also will need to mention how you will you position your restaurant in the market
relatively to your competition. Is it the cheapest? The most luxurious? The only real
Japanese sushi? What is your acquiring new customer strategies?
Is it through newspaper ads? Flyers on the street? Special events?
What about customer retention strategies? Is it through loyalty programs? Email marketing?
Previously on week 5, I have created a video in how to do a one page restaurant marketing
plan.

I will leave a link at the description below so you can have a more detailed idea
of what needs to go into this chapter. Every business plan outline finishes with
the financials chapter. Here you will need to insert all your calculations, or at least
the necessary calculations to prove the feasibility of your business plan. It should include:
What is your Initial Investment? How much you will need to start the restaurant.

And
define in detail where will you spend the money?
Sales Forecast? How much you expect to sell by month for the first 5 years.
Restaurant Operational expenses: Here you will need to list all the expenses you have
to run the restaurant. Like salaries , electricity, Rent, etc
Profit and Loss Table or also called Income Statement: This is the favorite table for
the potential investors as it will display your sales and expenses and the difference
between the two. In other words, is telling if your restaurant will make more money than
it spends. And also, when will you be able to pay in full the initial investment.
I have created a PDF with the summary of this restaurant business plan outline so you don't
need to go back and forward on the video to remember the details.

The link for downloading
is below. Thank you for watching, hope it helps, and
if you want me to keep creating restaurant marketing videos please support by liking,
commenting, or sharing below. Thanks and Cheers!.