A healthy diet is the most important key for a good healthy fitness meal plan. So, when preparing your fitness meal packs, be sure to add the necessary macronutrients in the correct proportion: proteins, carbohydrates, healthy fats, and healthy fiber in the appropriate amounts.
There are so many delicious foods out there. But the majority of people, especially the ones who have a very strict diet and the need to be healthy are not able to enjoy these. The main reason why people fail to eat well is the “hunger” they feel inside their stomach. When you prepare healthy meals that you enjoy, it doesn’t only help in keeping you satisfied during your meal but also helps you feel energized throughout the entire day.
With healthy and nutritious meals, you will also feel happier throughout your life. This helps you in achieving your personal goals. Healthy meals are not only great snacks to enjoy while at work or when waiting for some other business meetings. They can also be a part of your daily exercise routine. You can get motivated while having these meals because it makes you feel full and satisfied.
Meal planning is also a necessity if you want to achieve your goals. So, make sure you keep the following tips in mind while preparing the meal.
Choose foods that taste good. This means that you have to avoid those that give you gas or have a bland flavor. If you choose these kinds of foods, you will surely gain weight. Also, avoid foods that don’t have any nutrient value. It is better to go for low-fat, high-fiber foods rather than low-fat, high-calorie, high-carb foods.
Keep in mind to choose food choices that are well-balanced. Don’t just choose the most popular one. It’s better to choose healthy and good choices. Instead of choosing junk foods, try to select fruits and vegetables that are low in fat and high in fiber. It is also recommended to eat whole grains instead of refined grains.
Make sure you add enough protein sources to your meals. Most people overlook protein but this is a must in your meal plan.
Eat protein as part of your diet. Protein sources vary from person to person and therefore you have to make sure that you include all the recommended sources in your meal. Include meat, eggs, chicken, fish, nuts, and beans in your healthy meal.
Breakfast is usually the most important meal. Therefore, it is best to prepare it ahead of time. Breakfast can consist of a breakfast shake and then start on your healthy diet. If you are in a rush, grab something with a little protein like muffins and eggs before you leave for work.
Another thing to consider is the number of servings that you are going to have during the day. If you want to eat healthy meals for the whole day, you should count every single portion of the meals. Even having small portions can help you stay healthy.
Remember that you don’t have to stop the meal at once. Healthy meals are supposed to be enjoyable so try to have multiple servings. If you find your food boring, try switching it up with different flavors.
Don’t forget that there are many ways to prepare a healthy meal. You don’t have to take the traditional route by using a fast food. You can cook all your meal at home using prepared foods such as rice, oatmeal, and pasta. You can also have fruits and vegetables on your own. Even you can make salads and wraps at home.
Having a healthy meal doesn’t mean that you have to go to a restaurant every single day. Eating a healthy meal can be done anywhere. However, it is always good to choose your favorite fast food restaurant whenever you can.
Healthy Lifestyles by Mark Hyman is a book about living a life that is healthy in today’s society. By taking a holistic view to wellness, Hyman presents you with a list of the key ingredients to a healthier lifestyle. Healthy Lifestyles consists of three components: a set of diet and exercise guidelines, a series of self-help programs and a variety of resources that will assist you in living a healthy life.
The first part of the book, “The Secret”, offers a simple and easy-to-follow set of guidelines for living a healthy lifestyle. Hyman also goes over the most effective foods, exercises, and supplements to promote healthy living.
Hyman also goes over the five steps to making changes in your life and making a commitment to maintaining a healthy lifestyle. He includes several examples of people who have made these changes and how they’ve managed to stick with their new healthy lifestyles. In addition, Hyman provides information on the importance of exercising and what types of fitness equipment can help you achieve a better body. A short DVD featuring video clips of Hyman performing various exercises and demonstrating the importance of good nutrition and exercising is also included in the book.
Another important section of the book, which will help you stay on track with your lifestyle, is the “Self Help” section. Hyman offers a variety of resources that can be used in order to help you stay on track with your diet and exercise, as well as the important things that need to be addressed in maintaining a healthy lifestyle such as stress and sleep.
Hyman also goes over the benefits of healthy food, including their nutritional content, their flavor and texture, as well as the vitamins, minerals, and other nutrients that are found in healthy food. Healthy eating has been known to improve overall health, including weight loss, decreased risks for heart disease, high levels of energy and lower levels of depression.
Hyman also addresses the important matter of stress, explaining why stress can impact many aspects of our health and offering a number of tips to reduce and eliminate stress from your life. The book also contains a list of stress-busting activities and gives suggestions for staying away from bad habits associated with stress such as smoking, drinking alcohol, and overeating.
Finally, in “How To Live a Healthy Lifestyle”, Hyman offers several ways to create a healthier lifestyle, including the importance of exercise, healthy diets and stress reduction techniques. and healthy eating habits. The book also contains information on various supplements that can help you live a healthy lifestyle and provide the body with the nutrients it needs. Hyman also includes an eBook on healthy cooking, which will give you healthy recipes for a variety of different foods.
Healthy Lifestyles by Mark Hyman is an excellent resource to begin learning about healthy living a more healthy lifestyle. It also contains several resources and information that will aid you in creating a healthier lifestyle. It is an easy to read, enjoyable read that will make you understand why healthy eating is so important.
Hyman’s book provides a wealth of resources to help you create a healthier lifestyle and is an excellent source of information to teach you about healthy eating habits. In addition to providing you with helpful tips and information, the book is also a resource to help you learn about stress management, as well as how to overcome any problems that may come up along the way.
Healthy Living is an outstanding resource that will help you become more aware of your health and lifestyle and also help you understand why certain things have an impact on your health. Hyman’s book is not only useful but will also give you a sense of responsibility for your own health.
One of the reasons that Hyman’s book is such an excellent resource to use is that it addresses a wide range of topics in such a comprehensive fashion. It is not just one article or two articles on specific topics. It gives you all of the information you need to help you live a healthy life.
You will have the opportunity to read everything from an online article to a complete book. Hyman does an amazing job of integrating information from each resource, including articles and tips and information into a comprehensive book.
Whether you’re on a budget or you’re just trying to stay healthy, cheap gym meals can be found. Many people are working harder than ever before for less money and yet the costs of food is going up. In order to save money on the foods that you consume and still be in shape, try to plan meals that are healthy and cheap.
When shopping for cheap gym meals, you have to consider the ingredients. If you are going to eat the foods at a gym, then you should make sure that the foods that you are eating are healthy and contain all of the vitamins and nutrients that you need to stay healthy. Some of the foods that you will need to avoid eating at a gym are those that contain high fat content or those that are high in sugar because these foods will only make you feel sicker and you are not in the best of health.
When it comes to choosing cheap gym meals that you can enjoy, there are some simple guidelines that you can follow. For one thing, you can choose foods that you like but that do not contain any unnecessary calories. You should also stay away from fast foods and junk foods since these foods can be very unhealthy for you. Instead, you should go for foods that are low in fat, high in protein and contain no calories.
In addition to keeping your diet and exercise healthy, another tip for keeping cheap gym meals affordable is to buy them online. There are several websites that offer great deals on all kinds of foods such as sandwiches, burgers, hot dogs, pizzas, tacos and other things. If you go online, you will be able to find a wide variety of foods that you can purchase at a good price.
One of the biggest perks about shopping online is that you are able to shop around and see all of the different prices that they have for the same products. This is a great way to find the right price for the meals that you want to buy. In fact, many of the websites that sell cheap gym meals will offer a special deal for shoppers who are willing to buy multiple items. However, you will need to be careful when choosing the foods to buy because some of them are not only more expensive, but they may have a lot of unhealthy ingredients that you do not want to eat.
When shopping online for foods for a gym, it is a good idea to look up recipes to make sure that the foods you choose are safe and healthy. If possible, you should also make sure that the foods you buy are made by a professional chef and if you want to be sure that your diet and exercise are safe.
Pressure washing and power washing are terms often used interchangeably. Both methods aim to achieve the same result: a clean surface. These types of machines are preferred when the garden hose won’t suffice. Cleaning hard surfaces like concrete, brick, masonry, siding, fencing, and vehicles can require more than water alone.
Pressure washers and power washers are not the same, as there are a few distinguishing factors, such as cost and heat. While both machines are designed to deliver water at a high pressure, the addition of heat fights oil, grease, and grime to a much greater extent.
In general, pressure washers use cold water. You’ll often these listed as cold-water pressure washers. They rely solely on pressurized force and are readily available to buyers, making them a practical and popular choice. They range in price and size to fit most budgets and available storage space for residential and commercial use. These units are easier to maintain than their hot-water counterparts.
The force from a cold-water pressure washer may be enough to remove dirt, dust, debris, and light mud from hard surfaces such as concrete, brick, masonry, and metal. These units have a nozzle that allows variability in the water stream. Whether you need a solid stream or the gentler approach of a spray, adjustments can suit the surface at hand. Due to their variability, these units can also work well on softer surfaces, like decks, wood siding, fences, or even your child’s sports uniform, without causing damage. However, these units are not as effective on oil and grease.
You may see these referred to as hot-water pressure washers. They are bulkier than pressure washers and range in size and cost. On the affordable end of the spectrum, these can weigh up to 400 pounds with a size to match, making storage space an important factor. As a high-end comparison, an industrial version could bear a price tag of a new sedan, may easily weigh one ton, and must be transported on a dedicated trailer with a 400-gallon water tank. High-end power washers are typically utilized by professional cleaning companies for residential, commercial, and industrial buildings and facilities.
The obvious difference between pressure and power washers is heat. A power washer is an amped-up pressure washer with the addition of a heating element. Without going into a chemistry lesson on molecular structure, heated water over 200-degrees Fahrenheit can dissolve grease and oil easily. High heat combined with pressurized water and detergent can wipe out grease and oil completely, resulting in a spotless surface. Coldwater will move grease and oil around but won’t dissolve it. Power washers are more efficient with large commercial and industrial projects, especially if sanitization is required. However, due to the heating element and complex design, they also require more maintenance.
Which One Do You Need?
A pressure washer is a good choice for removing dust, dirt, grime, mud, and mildew on vehicles, houses, sidewalks, driveways, and decks. Pay attention to the pressure per square inch (PSI) and the gallons per minute (GPM) indicated on any model you’re considering. The higher the PSI, the quicker the work. Additionally, the higher the GPMs, the better the cleaning power.
There are many different models to choose from based on your needs and budget, making a pressure washer ideal for homeowners and small business owners. You can also add accessories, such as brushes, nozzles, extensions, injectors, and detergents.
A power washer is a better choice for handling projects involving oil and grease. Keep in mind that using one on soft surfaces and to some degree, hard surfaces, could cause damage, so it’s best if used by a seasoned professional. For the enthusiastic do-it-yourselfer, renting a power washer for a large home project is more budget-friendly than purchasing one. However, proceed with caution, as you don’t want to risk getting hurt or causing damage to the surface or the machine.
Deciding between a pressure washer and a power washer is a matter of the job at hand, user knowledge, budget, and available storage space. Given the investment, you’ll need to weigh the price against the project.
If you are planning to get married, then you have to make sure that you have good and well-balanced lifestyle before marriage. A good lifestyle for a person is considered as a good lifestyle for the entire family, especially when it comes to maintaining the family tree, the social status, and other things that have been important for people all over the world for centuries.
A good lifestyle is defined by the person’s beliefs, attitudes, and beliefs about himself and other people. For example, if someone wants to succeed in his business, he has to have the right attitude in the business, and this is how the person’s business will be successful.
But this does not mean that it is easy to achieve a good attitude for you. It is very difficult to get to that point. And sometimes, things may not turn out the way that we want them to be. And what happened to success?
Many people’s success stories are really inspiring. These are people who have achieved their goal for life and achieved it through perseverance. They are people who have succeeded in overcoming obstacles and failures. They can achieve anything that they want to do, even in the business world.
However, there is no guarantee of a successful business. There are times when people fail in business. This happens because some people just do not have the right mindset.
One bad habit that you should avoid is procrastination. In fact, this is the worst type of habit that you should have because it can destroy your life. Because when you procrastinate, you do not achieve anything in the business world.
Good habits come from hard work. And this is the main thing that you should remember in order to have a good and well-balanced lifestyle before marriage.
It is very important to keep in mind that you are doing something that is good for yourself and your family. So why not try to make the best out of it?
As a wife, it is very important for you to know that you have the best opportunity to make things work out for you if you only put your efforts and determination into it. Your husband will also feel proud and pleased that you are doing something for him and his family. This will make him feel great about you.
You need to find the right person for your husband to make him feel loved and respected. And he should know that he can depend on you if you feel that you really love and respect each other.
He has to feel that you are the one that can do everything. for your family. It is important that you understand that your husband is the man who makes things work and you are his woman that is capable of doing the tasks that he has to do.
This is the most important thing that you can do if you want to make your relationship last forever. If he is capable of doing everything that he has to do, then he can help you make it work out smoothly.
If your husband knows that you are the most capable of doing all the jobs that he has to do, he will trust you more. And this will make him feel comfortable with you.
Marriage is an eternal commitment. Make it work as much as possible. It is very important to maintain the good and healthy relationship between the two of you, and your husband too.
This is a good way to maintain the respect and love between you and your husband. If you think that it is too much, just take some time and try to enjoy the relationship and make it the best that it can be.
Try to learn about your husband and try to know what he likes and what he doesn’t like. If you don’t know anything, then ask your friends or relatives that how their husbands do their thing, and then try to follow them.
The next thing that you can do is to try to seek good advice from someone else. in order to help you out in making your marriage better.
I used to begin every winter flipping through the pages of my favorite mail-order seed catalogues, and dreaming dreams of horticultural bounty. Then, reality would set in. Who was I kidding? Me, grow plants from seed? I knew huge numbers of rare and exotic plants were only available if you grew them yourself from seeds, but I forced myself to be contented with the same mundane species everyone else was bringing back from the garden center. A few years ago, I started working on the public television series “The Victory Garden”. Slowly, being exposed to so many wonderful new plants instilled in me a newfound courage. Maybe I could buck up and give seed sowing a try myself With Michael Weishan, our host, and Kip Anderson, our Victory Garden gardener, as my guides, I decided to enter the world of growing my own plants from seed.
Some definitions If you are venturing into the world of seeds for the first time, start, with annual flowers and vegetables. While other plant types including perennials (even trees and shrubs for that matter) can be started from seed, the process is often more complicated and requires a vastly longer time frame. Annuals are quick and easy, providing a wealth of color and bounty the first year. It’s important to understand that annuals fall into two groups: “hardy annuals”–such as peas and sunflowers–that can and should be planted directly outside; and “tender annuals” such as petunias, begonias, and peppers–which by and large are actually perennials in their native tropics, and need a much longer growing season to come to fruition than we can provide outdoors here in the North. Thus, we traditionally cheat by starting these plants early indoors. Here’s how.
Most annuals should be started beginning six to eight weeks before the last frost. This can vary considerably, however, and it pays to organize your seeds by planting time before you start. Here at the Victory Garden, Kip has created a customized box for sorting the hundreds of scents we start each year, but a simple shoebox might suit your purposes. To ensure the best possible germination, keep your packets away from heat and moisture until you’re ready to sow.
The Victory Garden method
Fill your sterile trays right up to the rim using soilless mix; water it heavily and allow to drain. This process helps get rid of air pockets, provides a firm foundation onto which you sow your seeds, and diminishes the chance that you will wash them away.
Next, using a pencil or your finger, make small depressions into which you’ll press the seeds. Seeds are generally sown at a depth two to four times the diameter of the seeds. If you’re planting tiny, almost dustlike seeds, such as wax begonias, simply scatter them on the surface of the soil without covering them.
Once the sowing is complete, create a greenhouse effect by immediately covering your flats using plastic–domes, bags, or wrap–to seal in moisture and prevent surface desiccation. Keep the growing medium warm, somewhere between 65[degrees] and 75[degrees]F. We use readily available thermostatically controlled electric “heating pads.” called propagation mats, but you could also keep your flats in a warm place such as the top of the refrigerator.
Let there be light
Consult individual seed packets or a reliable guide to see whether or not your seeds require light during the germination process. Some prefer total dark until the actual plantlets emerge from the soil. At the Victory Garden, we grow most of ore seeds in a small greenhouse, though fluorescent lights on a timer in a heated garage or basement will work equally well. Just make sure the lights are quite dose (about four inches) to the surface of the soil in order to discourage spindly plants. Lights must remain on for 14 to 16 hours a day, with a period of complete darkness at night. Remember to water occasionally, especially as the seedlings emerge. Don’t allow the trays to dry out completely.
Survival of the fittest
When your seedlings haw’ grown to an inch or so tall, carefully weed out any weak-looking ones to prevent overcrowding. As you pull out the weaker shoots, press the soil surrounding the stronger seedlings back into place. If you are growing your plants in six-paks, remove all but the healthiest one or two plants: if they are in a community container, remove or snip out enough plants to provide even spacing and room for growth. Remove the clear covers at this time as well, and continue to water as needed.
Time for the great outdoors
Once the seedlings have begun to mature, prepare them for the great outdoors. You can’t just throw them out into the cold, however–they need (as we all do) time to adapt to their new surroundings. If you haven’t used six-paks, you’ll need to transplant your seedlings now into individual containers. If you have, transfer the plants directly into a south-facing cold frame for a couple of weeks where they will have time to acclimate. If you don’t have a cold flame, you can build your own (for instructions, visit our Web site at clgardener.com) or jury-rig a simple one using four bales of hay placed in a square, with an old window as the cover. Prop the lid open during sunny days, or your young plants will cook. Gradually remove the cover for a few more hours each day until your plants are hardened off, and transplant them into the garden affect all danger of frost is past.
These days, I drink nothing of starting my annuals from seed. and this year I’m even thinking about venturing into the world of starting my own perennials. Isn’t it amazing what a little good information, and a bit of gardening courage, can inspire?
ON YOUR MARK, GET SET …
A good workspace
It’s important to have an area to work in with easy access to water, and where you’ll not be afraid of getting a little dirt on the floor.
Your seeds can be sown in almost any kind of well-cleaned pot or plastic tray for later transplanting into individual cells or pots, or directly into the latter. Here at the Victory Garden, we use plastic trays with 6-pak cell inserts that come with clear plastic domes; these can be found at most garden centers. This eliminates the need for secondary transplanting.
You’ll need a reliable brand of sterile soilless mix (so called because it doesn’t contain soil at all, but rather a mixture of peat moss and vermiculite). Avoid ordinary garden soil since it may contain spores of damping-off and other diseases, and also can easily become waterlogged and drown your seedlings.
You’ll also want to have a handful of labels on hand, so you’re not relying on your long-term memory. Inexpensive wooden labels, and an indelible marker, work well for this job.
A successful wine promotion can be as small as a tasting lunch for a group of local wine and food lovers or as grand as an 80-wine, 1200-person tasting such as the one Meadowood Country Club hosts each summer during the Napa Valley Wine Auction.
A wine event can have widely different goals, from focusing press attention on your restaurant, hotel, or club to bringing in new customers and generating excitement among your existing clientele.
But no matter what its size or who it’s for, a wine event is never as easy to organize as it sounds.
WORTH THE TROUBLE
Don’t let that stop you. Because when it’s done right, a wine tasting is one of the trendiest, most successful methods for building business and establishing a sophisticated reputation at the same time. “Promotionally, wine tastings are worth every bit of work they take,’ says Barry Mills, cellarmaster at New York City’s Windows On The World, unquestionably one of the country’s leading wine-oriented restaurants with $2.5 million in wine sales per year. “Each time the press mentions that an existing tasting is taking place at Windows On The World, it enhances our reputation as a serious restaurant committed to the best in food and wine.’
Wine events are, of course, no longer new. Restaurants such as Windows On The World or hotels such as San Francisco’s Stanford Court have been mounting tastings for years. But the majority of restaurants, clubs and hotels still haven’t tried the idea.
“It’s surprising to me that more restaurants don’t do tastings because they’re a perfect promotional and educational opportunity and customers love them,’ says Richard Lavin, owner of 100-seat Lavin’s in New York City, now in its fourth year of Invite-The-Winemaker luncheons. About 40 winemakers and winery owners a year pour their wine at Lavin’s midtown Manhattan restaurant.
“A lot of restaurants, clubs and hotels in California and New York will host tastings,’ stresses Michaela Rodeno, vice president, communications for the sparkling wine firm Domaine Chandon. “But as a winery, we’d like to see tastings done in other cities around the country.’
Rodeno says this has already begun to happen. (Domaine Chandon began a program of “wine training staff seminars’ for restaurants and hotels a year and a half ago and has done more than 125 of these seminars for the trade thus far.)
Now that some pioneering restaurateurs have broken the ice, other restaurants are adapting past successes– and avoiding past mistakes–in creating their own wine events. By knowing what’s worked for others in the past, you can tailor a wine tasting to fit your own business needs, which will give added thrust to your existing promotional activities.
NOT JUST FOR SNOBS
The first myth to erase from your mind is that wine events are somber affairs that take place in staid settings. The restaurants and hotels that do the best tastings have one thing in common: They all make the experience casual and fun.
Lavin’s Invite-The-Winemaker program is an example. At lunch (two seatings), every customer is given complimentary 2-ounce “tastes’ of two different wines from a single winery. The visiting winemaker or winery principal (Lavin does not invite wine sales reps) is on hand to introduce himself and chat briefly–and informally –with customers.
“I often walk around with the winemaker,’ explains Lavin. “Generally, we just ask customers “Which wine do you prefer?’–not “Do you like wines?’ This isn’t a wine class. We don’t want to put our customers or the winemaker on the spot. As a restaurant, we want people to enjoy themselves; and we don’t want to be pretentious.’
The visiting winemaker’s wines–besides being offered as “tastes’–are also featured by the glass and are availability by the bottle. At the same time, the regular selection of wines by the glass and bottle is available so customers don’t feel compelled to order the featured winemaker’s wine if they’d prefer to drink something they are already familiar with.
KEEP IT CASUAL
Casualness is equally important when a hotel restaurant does a wine tasting. At New York City’s year-and-a-half-old Novotel Hotel, wine tastings in the Wine Bistro are stand-up, impromptu, and complimentary. And, they are open to hotel guests and general public alike. “We don’t want to have businesslike tastings,’ says food and beverage manager Richard Chanofsky. “We’re trying to do something different and we’re not just looking at the hotel market. We want to create a new era for hotels by encouraging business from hotel guests, local business people, and city residents.
The Novotel tastings are held several times a month, always on “slow’ (Monday, Tuesday or Wednesday) evenings. A tasting table is set up near the bar and anyone in the hotel is encouraged to wander in for complimentary tastes. A winery representative is on hand to pour and talk about the wine. “Depending on when a customer walks in, he might be offered anything from three different Cabernets to new releases from a boutique California winery,’ says Chanofsky. The tastings, he adds, have acted as “a profitable venture,’ because they encourage other wine sales. Incidentally, the complimentary tastes offered at the tasting table are provided by the winery, not purchased by the hotel.
There are two basic types of wine tastings: stand-up and sit-down. Stand-up tastings are generally for larger groups of people. They’re also best when you want to stage an event that is as much social as it is serious.
Sit-down tastings are more structured and generally more academic. That doesn’t mean they’re less fun– simply that the tasting has a purpose and the tasters have a goal. “Some of the best sit-down tastings involve a dinner,’ says Richard Lavin. “We did one tasting dinner with vintages going back to 1946 as aperitifs, then we matched the winery’s new releases to a multi-course dinner–all new American cuisine.
A stand-up tasting of old wines and new releases wouldn’t have been as exciting. The sit-down tasting dinner put the wines in perspective and gave the tasting meaning.’
Whether your tasting is sit-down or stand-up, the most innocuous details can be devastating when they’re overlooked, so plan carefully. “I remember a tasting in a hotel ballroom where the hotel staff had shampooed the carpet the night before,’ says Michael Rodeno. “The place reeked so strongly of chemical solvent, no one could taste the wine.’
Sometimes even obvious details–like having enough corkscrews–are overlooked or neglected. At the pre-auction Napa Valley tasting that Meadowood Country Club hosts each year, 80 vintners pour their wines for 1,200 people on the club’s fairway. Because the event is large and held outdoors, it requires a significant amount of organization and has a chairman who begins planning nearly a year in advance. Most of the tasters strolling along the green on that summer evening have no idea of the behind-the-scenes details that make the event a success. For instance, parked and camouflaged on the perimeter of the fairway is a refrigerated milk truck hooked up to a generator to make sure all the white wines remain properly chilled throughout the evening.
Besides attention to detail, the establishments that put on successful tastings say the most basic necessity is a well-trained staff. “Eighty percent of our wine sales are due to staff training,’ says Windows’ Barry Mills. “We couldn’t do 800-person stand-up tastings such as the New York Wine Experience without a well-trained staff.’
Staff training is your responsibility, but wineries are often willing to help. Many wineries offer operators free-of-charge staff training seminars to help restaurants promote their products. “We go to the restaurant or hotel and teach the staff how to encourage wine sales and conduct wine events,’ says Rodeno. “It’s basic stuff and we make it fun.’
If you’re thinking about hosting a wine event and you’d like to have a winery involved, remember that you have something valuable to offer. Groups of vintners that tour the U.S.–such as the Napa Valley Wine Forum–are always looking for new restaurants and hotels to display their wines and hold events. By having a reputation for good food and good service, you’ll be noticed by wine distributors and others in the industry that report back to the wineries. You may even want to write several wineries directly, suggesting a tasting.
But whether a tasting has a participating winery or not, the bottom line is the same–successful wine tastings are a proven way to enhance your image and build your business.
This is the third article in our special series–Sales, Service, Taste–on how to develop a successful wine training program.
SALES: THE SECOND BOTTLE
Since 1983, when wine first exceeded beer and liquor sales in our restaurants, it has become increasingly important to take advantage of your customers’ keen interest in wine.
Customers who begin with wine in your lounge or bar seem more likely to order more wine at the dining room table than those who do not. This certainly represents a solid sales opportunity to offer these guests new and different wine selections with their dinner. This trend also suggests that a more aggressive attempt at merchandising wine in your bar can make suggesting wine easier for your waitstaff in the dining room.
If you decide to increase your emphasis on the wine in the lounge, here are some points to remember:
1. When ordered in the bar/lounge, wine is often one of the first impressions of the quality that your operation offers; make sure the wine you serve is a quality product.
2. Make sure you let the customer know that they are getting a recognized brand when it comes to house wine. Make an effort to pour house wines from the bottle. This shows that you’re proud of what you serve (a glass of red or white on a cocktail tray has no perceived quality or brand identity).
3. When in the lounge, try to pour wines from the bottle so that the customer can see the label. If the customer knows what they’ve been served in the lounge, it’s easier for them to request the same wine in the dining room.
One of the best ways to increase your average check is, of course, to sell more appetizers and desserts. Similarly with wine, the sale of that “second bottle’ can significantly increase profits. Here are some points to teach your sales staff that will enable them to sell the second bottle more easily:
Obviously, the second bottle can’t be recommended until the customer has been served the first one. Stress the importance of taking the wine order with the food order. This way, the waiter can get the first bottle on the table as soon as possible.
In order to sell the second bottle, serve the first bottle with the appetizers so that a new wine can be suggested with the main course. In order to use “The Recommended Approach,’ you must train your staff how to create the opportunity to sell the second bottle. Once the fundamental technique is understood everyone will become more successful salespersons. Examine the appropriate steps to be taken.
Assume you’re serving a party of four persons who have just ordered a bottle of wine.
Make sure that your staff brings the bottle to the table first (before serving the appetizers). This gets everyone involved in tasting the wine.
Just before the main course is served, teach your staff to approach the table and pour the remaining wine into the glasses.
Have the staff then say . . . “Your dinner is almost ready to be served, would you like to try a different wine with the main course or perhaps you’d like to stay with another bottle of your first choice.’
By using the latter approach your staff will be much more successful in raising their average checks, not to mention their tips!
Remember, it all hinges on getting the first bottle served early, the second should soon easily follow.
SERVICE: HANDLING WINE
Good service in the restaurant is something that customers expect and usually receive. Exceptional service, especially when it comes to wine is what creates particular interest in your operation such that it becomes a “wine destintation.’
Your goal should be to have everyone who handles wine in the dining room, do it with an air of professionalism. Customers are not used to seeing professional wine service because most waitstaff persons haven’t been trained properly. Here, is your opportunity to polish your staff’s wine service skills and impress your clientele.
Basically what you need to do is to educate your waiters and waitresses as to what the customer likes and dislikes regarding the service of wine. Here are some things to focus on:
All staff should carry bottles of wine in the dining room with an air of respect for their contents. Many waiters can be seen running with bottles, finally plunking them on the table as they would a bottle of catsup. Teach them to move slowly and gracefully in approaching the table. This leads the guests to believe something special is about to arrive. The bottle should be placed gently on the table with the label facing all the guests.
The capsule should be cut cleanly around the top without picking up the bottle from the table. Care must be taken not to tear the capsule as it is part of the aesthetic presentation of the wine. Never twist the bottle; twist the corkscrew until all of its five coils have completely penetrated the cork. This ensures a secure grip on the cork so that it can be removed in its entirety.
Once the cork is removed it should be placed to the right of the host. Never smell the cork! The cork’s purpose is to protect the wine from air and thus, is inspected to ensure that it’s not all dried out. The wine itself is what should be smelled; teaching your waitstaff not to smell corks, and why, is an important step in improving your wine service.
Careful attention must be paid when the wine is actually poured. Most often this is done in a hurried fashion. Time should be taken to pour slowly and elegantly, again showing respect for what’s inside the bottle. Never let the mouth of the bottle touch the wine glass. Handling the wine with respect each time it is poured has a profound effect on the image of professionalism of your operation.
Many customers do not feel comfortable with the ritual of tasting the wine to see if it is all rights. I don’t blame them. After all, we don’t ask them to taste their steak, do we?
In order to make the customer more at ease with the initial sampling procedure, ask that the person who pours the wine for the host stand out of direct contact (sight) with them. Many waiters pour a taste sample and then stare at the host. This makes the person uncomfortable, leading them to rush through the procedure just to get it over with. This is precisely what inhibits people from ordering wine with their meal.
The term body refers to how the wine feels in the mouth or how it “fills’ the mouth. In all wines we find sugars, alcohol, glycerine, acids, tannins, etc. Some wines, we say, are better endowed than others because they have more of these particular substances. When you describe a wine’s feeling in the mouth, you say it is either “light-bodied,’ “medium-bodied,’ or “full-bodied.’
Light-bodied wines are easy to drink. They go down as easily as water. They go down as easily as water.
Medium-bodied wines have more substance to them; they seem to weigh more on the palate. They fill the mouth with a richer, more velvety quality.
Full-bodied wines make their presence known in the mouth. They are assertive, they can coat the tongue. A simple analogy is that light-bodied wines are like water, medium-bodied wines can be compared to skim-milk, and full-bodied wines are like rich, whole milk.
Body is an important concept when it comes to matching wines with foods. Light-bodied wines go better with simple, everyday foods that don’t require seasonings or sauces. As the wines become full-bodied, they tend to go better with dishes of a more assertive nature. The more intensely flavored (strong spices, rich sauces) the food, the more full-bodied the wines must be so as not to be dominated by the food flavors.
In order to ensure that your staff is comfortable with the term “body,’ and how to use it, you should conduct tastings to demonstrate wines of differing bodies. The easiest way is to start with a simple house white wine and compare it simultaneously with a full-bodied Chardonnay from California (e.g. Edna Valley, Chalone, and Far Niete.)
Don’t forget to conduct these tastings for your staff in a blind, side-byside comparison format. Then it will be easier to perceive the taste difference that you’ll be trying to demonstrate.
After they have tasted the two wines, ask them to identify on the scale where each wine falls in relation to body as far as the other is concerned.
Once your staff is familiar with describing wines of extreme differences, than you should compare two Chardonnays blind. This is where you should start if your staff is more advanced than others.
IN WINTER we want greenery. The garden may be dormant. We may have a dearth of spare time to devote to fussing over houseplants. We might not even have an inch of space to spare on our windowsills. We crave the sight of green things growing nonetheless.
That’s why Wardian cases were created.
Thank Nathaniel Ward for the concept behind the closed case. In 1830, he had the ingenuity to cosset ferns collected during countryside rambles in sealed bottles to survive within his dry, stuffy London home. Removing ferns from their woodland habitat is no longer considered responsible.
But Ward’s spin on nurturing plants in a humid, temperature-controlled environment remains a brainstorm worth celebrating. From that humble beginning evolved what is now widely known as the Wardian case–ornate glass boxes that look like aquariums and function like terrariums.
Condensation keeps the plants inside the case quenched, so they require little or no watering, plus humidity is high–much to the delight of tropicals.
Fast forward to today. For those of us with less-than-perfect growing conditions indoors, Wardian cases make home-growing not only feasible but fun. They have all the magic of a microcosm, plus they offer practical perks.
Put the right houseplant in a Wardian case, and you can forget about lugging watering cans and skip straight for the rewards.
Wardian cases serve several functions. Set potted cuttings inside, and the closed case acts like a nursery. Or plant a Lilliputian landscape directly in the soil. When choosing plants, inquire about ultimate dimensions and steer toward ones that remain within the case’s bounds at maturity. In winter, a Wardian case satiates the primal urge to garden, putting a neat lid on it.
DO YOU KNOW Early plant collectors used Wardian cases to transport tropical plants home, saving the slip’s water rations and protecting the cargo from salt spray.
4 easy layers
* PEBBLES Most Wardian cases lack drainage. So start with a layer of small pebbles (the sort you might find offered in bags in the aquarium aisle).
* CHARCOAL To keep the soil sweet, add some fine charcoal (also found in the aquarium aisle) to the pebbles.
* SOIL On top of that, layer potting soil, choosing a light, peat-based propagation-type mix with plenty of perlite or vermiculite for drainage.
* PLANTS Choose plants that remain diminutive, but also have shallow roots and play peacefully with cohabitants.
What grows best
Not every plant loves life in a box: some find it claustrophobic. The most suitable are plants with low light requirements, high humidity demands, and a slow growth rate.
* ORCHIDS Doting on high humidity and requiring little water, miniature orchids are ideal for the purpose, with flowers being a bonus. Since they prefer good drainage, it’s best to keep orchids in pots.
* FERNS The Wardian case’s original occupant still dwells happily here. The larger Boston ferns (Nephrolepis) can quickly overtake a small space, but more diminutive fluffy ruffled types and ‘Duffii’ are ideal, as are Pteris.
* BEGONIAS The giant angel wings wouldn’t work, but many miniature Rex and rhizomatous begonias are ideal for containing in a glass case. To prevent mildew, opt for a ventilated case.
* CALATHEAS AND MARANTAS Their multicolored leaves add pizzazz, plus many remain in scale. The venue is ideal, catering to their high-humidity demands.
* PILEAS AND PEPEROMIAS Indomitable, these easy-going plants certainly don’t need a Wardian case, but the deeply textured leaves add another dimension.
* MOSSLIKE Go the tropical route and opt for selaginellas. In addition to green, the spectrum includes golden (Selaginella kraussiana ‘Aurea’) and peacock blue (S. uncinata).