Signs You're Eating Pre-Made Food At A Restaurant

You probably assume your favorite sit-down
restaurant is serving you fresh food  it's not a fast food place, after all. Sadly, that's not always the case. Even at fine dining restaurants, serving pre-made
food is more common than you might think. So unless you absolutely love reheated leftovers,
here are some clues to help you figure out when the food you're eating has been pre-made.

Fast food The biggest indicator that you're dining at
a restaurant serving pre-made food is how quickly your order arrives at the table. A freshly prepared meal that's made-to-order
takes time. What doesn't take much time is reheating pre-made
food. "Might I suggest a proper hot lunch? With Lunch Bucket?" If you're at a restaurant and the food comes
out lickety-split like drive-thru service, that's a telltale sign that the restaurant
is serving pre-made food.

After all, it should take a lot longer to
make a fresh risotto than it does to assemble a fast food burger. Too much variety One look at a menu offering dozens of dishes
can send your brain into a tizzy trying to figure out how the chef does it. Well, chances are he doesn't. An extensive menu means the chef has to have
all those ingredients on hand.

It's difficult to guarantee freshness along
with timeliness if there are too many options. "What was it we had for dinner tonight?" "Well, we had a choice. Steak, fish." "Yes, yes, I remember. I had lasagna." To solve this problem, chefs often use pre-made
food.

That can range from already packaged products
to preparing the meals in advance. Chain gang Often enough, the establishment you're dining
at is the first indicator that your meal is pre-made. Chain restaurants are consistent in their
meals for a reason: they're pre-made. "I want my baby back ribs." So if you've ever wondered why your alfredo
dish at Olive Garden looks and tastes the same no matter what Olive Garden you're at,
it's because there's probably not a chef in the back painstakingly preparing each dish.

Chain restaurants usually have a rigorous
process of food preparation that happens before it even reaches the restaurant. The food is mass produced, frozen, and then
heated and assembled according to strict guidelines. So yes, your alfredo will be the same every
single time you order it, and so will most of your other meals at chain restaurants. "Come on down to Olive Garden, for an inauthentic
Italian experience that is guaranteed to leave your family consistently disappointed." Texture blues Say you're at a restaurant and you order a
steak cooked rare.

You wait in anticipation, salivating over
the thought of slicing into a juicy, pink steak. Your order arrives and it looks just like
you imagined it would, except for the taste. You've had a rare steak before, but this tastes
more like rubber than meat. That's because your steak hit the microwave
before your plate.

Nobody wants that. "Ugh!" When you order food at a restaurant and the
textures are a bit off, you can be pretty sure that your meal wasn't fresh. Fish fry A menu containing nothing but fried seafood? That's a little fishy. Restaurants that only offer seafood in fried
form is a clear indicator that the restaurant doesn't serve fresh fish.

Breading and frying seafood is an easy way
for cooks to mask the fact that the fish was previously frozen. "Is your salmon fresh?" "Flown in today." "What time?" "I'll ask the chef." It's possible that they didn't even bread
the fish themselves. Food distributors offer a variety of pre-made
fried fish, so all the restaurant has to do is heat and serve. Next time you order up a plate of fish and
chips, don't be surprised if your fish was reheated in a deep fryer.

"Batter-fried fish! Gotta get that crispy golden, flakey, live
batter-fried fish!" No substitutes Leaving cheese or bacon off a burger shouldn't
be a problem. But how about ditching the mushrooms in your
veggie lasagna? If your servers say they can't make a substitution,
it's probably because that dish has already been made. "Is there ANYTHING on this menu that is not
swimming in gravy?" "Hang on, I'll go ask the chef." Making some menu items fresh from scratch
would take a great deal of time, not to mention slow down service. So if you notice that certain menu items can't
be substituted, odds are they're prepared it in advance, and reheated when you order.

"Is there anything here today that I ate,
that wasn't microwaved?" "The salad." Freezer burn Anyone who has prepared a frozen dinner can
easily attest to the flavors of freezer burn  they can also detect it when a restaurant
serves it. Freezer burn changes the composition of your
food, resulting in off flavors, textures, and colors. This is especially noticeable when eating
meat. Before you even have a chance to bite into
the steak your waiter just placed in front of you, check to see if there are some grayish
spots.

If so, that's freezer burn. Sysco surprise Think that nobody can make an Angus country
fried steak like your favorite local restaurant? Think again. Many restaurants feature the same exact food
as other places, despite what they call it on the menu. It all has to do with food distribution...And
companies like Sysco.

Sysco is considered to be the largest food
supplier in North America, and they deliver to everyone from fast food to five star restaurants. With over 400,000 items in their catalog,
they can have an entire course covered from the appetizer to the dessert--like their chocolate
cakes, for instance, which are served all across the country. All the restaurant needs to do is heat and
serve. So if you see a Sysco truck parked outside
your favorite restaurant, you can guarantee your meal was fresh cooked...In a warehouse
1,000 miles away.

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YouTube channel. Plus check out all this cool stuff we know
you'll love, too!.

Searching for Madrids Secret Chinese Restaurant

- [Narrator] This story is about a secret restaurant in Madrid. - [Male] Oh, yes, tapas. - [Narrator] No, we are
here for Chinese treats. - [Male] Whoa, whoa, whoa.

How did we get down here again? - [Narrator] Buckle up. That's a long story. It all started when we got
a tip saying Madrid had this secret Chinese restaurant. The most authentic food
ever, but very hard to find.

- [Male] Let's go. - [Narrator] There was no
email, no proper address. All reviews pointed to a
mysterious underground location. We called the one number available.

No response. - [Male] Oh, what a shame. - [Narrator] No, wait. We didn't give up that easily.

We got a friend in Madrid
to get to the bottom of it, and she got us the right directions. - [Male] Good thinking. - I got it. I got it.

There are no signs, so follow these steps. - [Narrator] We got to
Madrid and followed the very detailed instructions. Take notes people. Go to Plaza de Espaa.

- [Male] Check. - [Narrator] Get to the southeast corner. - [Male] Check. - [Narrator] Find the
parking lot entrance.

Go down the stairs. - [Male] Double check. Oh, look a sign for the restaurant. - [Narrator] Remember, there are no signs.

- [Male] Oh, yeah, I forgot. - [Narrator] Go down more stairs, go through the corridor. Walk a bit. - [Male] Whoa, whoa, whoa, wait.

I think that's it. - [Narrator] And that's how
you find Cafetera Yulong Zhou, better known as, - [Narrator] Everyone meet
Yulong Zhou and Liufeng Zhu. - [Narrator] And these two
serve some of the most genuine Chinese food in Spain. - [Male] Mmmmm that looks so good.

- [Narrator] These
delicacies are not just your average Chinese dumplings, they're from the couple's
hometown Qingtang, in the surrounding province Zhejiang, in South Eastern China. It's actually where the
majority of Madrid's Chinese population is from. - [Narrator] Like, really like it. For a restaurant that
was this hard to find, it seems like this
place never stops going.

- [Narrator] You got to tell
us who does your marketing. - [Male] Ahh, come on mate. What about one for us? - [Narrator] We'll take that as a maybe. Ah, that was totally worth the trouble.

- [Male] Please can we stop filming now. I am really hungry..

Restaurants vs DhabaMahathalli

Brother, how long has it been since we've come.. Why arent you taking any order? Please come fast.. Bhayya(Brother in hindi) Janu, You're in a restaurant.. Please take care of your language(mindvoice) Excuse me..

Yes, Mam Yeah..Can you take the order please ? Restaurant Vs Dhaba Mam, Menu Mam.. Ok.. Oh my god, The prices are too high (mindvoice) Every Dish costs more than 400.. I have to order carefully..

I dont even know how to pronounce these names properly.. Let me ask him (mindvoice) Qo ge wuxiang shuijing jiaozi okay.. Get me that okay mam Brother, What all do you have? Among rotis we have Roomali, Tandoori, Phulka, Nan and Butter Nan Among Veg we have Palak paneer, butter paneer masala, dal, malai kofta mushroom curry Among Non veg items we have Chicken fry, Chicken Roast, chicken curry Okay, Give two Butter Nan Give one chicken fry Give one dal.. Do you have Dal makhani ? Yes Madam, We have Dal Makhani Give Dal fry and.....

Mushroom curry That's it Now, What is this ? Let me just observe and follow.. (Struggles to eat) God, so annoying... (Mindvoice) Is anyone looking at me? If only I was in a dhaba at this moment... So tasty, no ? Yummm Excuse me..

Yes Mam Do you have Salad? We have different types of salads mam..  Mixed Green salad, spinach salad, etc Ahem... So they have prices for the salads too here... (Mindvoice) No, thank you..

I dunno where they get all these weird names for Salads...(Mindvoice) Anna(Brother in telugu)... Please give some Salad, no Thank you !! Oye... There's a lot left in here.. Have some more..

No, I dont want.. It costs 400 natasha and 200 is still there sitting in that bowl... No.. I am full Have little..

Try what should we do now.. (Mindvoice) All the food is gonna be waste.. Shall we ask him to parcel ? Yeah... Ask him and check It wouldn't seem nice I guess Yeah..Even I was thinking the same If only we were eating in a dhaba There is still some left in here..

We will get it packed.. Yeah...We will take it Excuse me.. Can you get the bill please ? Mam... Your Check..

Would you like to have any desserts mam ? Ice Cream I will buy you one family pack outside.. She doesn't have little common sense (mindvoice) Service Tax, Service Charge, Vat, Swacch bharat Tax... Why did he leave out Education cess? It's pretty cheap.. Thank You..

Next time I will remember to come when I have money saved Do you need icecream or anything? No.. I am done.. Ok.. I will ask for the bill then Can you get the bill ? Anna, take the bill..

How much tip should I give him? I think 10rs is very cheap..Let me give him another 10rs Let me give another 10rs for this whole ambiance... I think he might be expecting more..  It's better I dont tip hi at all.. Keep the change, Anna I ate full-fledgedly man..

Please Subscribe :) Cheerss !!.

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.

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