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Brazil

Brazil is the largest and most populous country in South America. The first vineyards were planted by Portuguese immigrants in 1532, and in 1626 Jesuit priests introduced Spanish grape varieties that failed to yield satisfactory quality due to the hot and humid climate. Much late, in the 18th century Portuguese immigrants from Azores brought varieties from Madeira and those also failed to thrive. Humidity and disease resistant American hybrids, e.g Isabella, thrived, but yielded mediocre quality wines at best.
In 1870 Italian immigrants established extensive vineyards in Sierra Gaucha in southern Brazil abutting the Uruguay border. Moet et Chandon from France started producing sparkling wines in 1970’s, and ever since many wineries switched at least some of their output to this style.
Today, more than any other style, sprinkling wine production dominates the industry. Some of the best are made using traditional varieties e.g chardonnay, pinot noir, pinot meunier, but some very attractive sparkling wines are made from glera, Italian riesling, trebbiano and viognier, and blends thereof. Even some cabernet sauvignon and merlot are used.
Approximately 50 per cent of sparkling wines are made by the Champagne method. The biggest producers focus on brut wines, containing 8 – 15 grams of residual sugar per liter.
Brazil is spread over a vast territory and has varied climatic conditions. Rio Grande de Sul was the first region, and expanded to Planalto Catarinense just north of Porto Allegre, Campos de Cuna da Serra, Serra Gaucha, Serra do Sudeste, Campanha, and Vale dos Vinhedos, all of which are located in southern Brazil at 29 degree south latitude.
Brazil has three certified geographic regions for wine – Vale dos Vinhedos DO ( Designation of origin), Pinto bandeira ( Indication of origin), and Altos Montes (IP = Indication of provenance) Certifications stipulate grape varieties, yields per hectare, chaptalisation, and yeast species allowed.
The preferred varieties for wine production are : cabernet sauvignon, merlot, tannat, pinot noir, tempranillo, touriga nacional for reds, and chardonnay, sauvignon blanc, pinot gris, viognier, gewurztraminer for whites. Experiemental varieties are also planted.
The soils vary between sandy mixed with granite, and limestone, clay with pebble stones, and alluvial. New vineyards are planted on high altitudes up to 1400 meters above sea level.
These regions are in the Plan Alto Catarinense abutting the border with Uruguay.
Generally, the most successful wines of Brazil are sparkling , which comply with legal regulations.
Sweetness levels of Brazilian sparkling wines are defined as follows: Nature 0 – 3 grams of residual sugar Extra brut 3 – 8 grams of residual sugar Brut 8-15 grams Sec 15 – 20 grams Demi-sec 20 – 60 grams Doce/Doux 60 +
The following sparkling wine producers are considered to be the best:
Cave Geisse
Enos Vinhos de Boutique Vallontano
Arte de Vinha
Guatambu
Vinha Buna
Domino do Brazil

DEFINING WINE STYLES

Most restaurants present their wines by country, region, and occasionally sub-region. Some now list their wines by colour, and next to each brand, indicate country or region.

Of late, a few started listing wines by their attributes i.e full-, medium-, light-bodied, aromatic, flavourful, and dessert.

Full-bodied and rich white wines are buttery, biscuitty, spicy, and reflect minerality.

They may originate in Burgundy, Australia, or California, Argentina, South Africa, Canada, or Chile.

Most are barrel aged, some barrel-fermented, and barrel aged.

Chardonnay is a grape variety that supports such treatments i.e barrel fermentation and barrel aging. But of late, a lot of chardonnay is made without barrel aging. These are more fruity, and lighter wines.

Sauvignon blanc is generally not barrel aged, and when it is, Americans call it Fume blanc, a term adopted from a sub-region of Loire in France.

There are several white Rhone Valley wines that fit this category, such as marsanne, rousanne, grenache blanc, and others.

Aromatic and flavourful whites are fragrant, my be bone dry to off dry, smell of flowers/exotic fruits i.e Rheingau rieslings, Alsatian gewurztraminers, muscats from Italy and other countries, including New Zealand, or viognier or torrontes from Argentina. They can be good for patio sipping or Oriental dishes from Thailand, Canton, Shanghai but not Szechwan.

Light and crisp whites possess fruitiness of citrus, and a level of acidity that thrills the tongue. Some taste of green apples, white flowers, peach blossoms, grapefruit, or pears.
Think of Chablis, or New Zealand sauvignon blanc from Marlborough, or riesling from the Mosel, pinot gris from Ontario, or Oregon, and northern Italy.

Dessert wines are by definition sweet, and mostly white. A few are red, and some may be red and fortified (Port wines), or sparkling shiraz, or cabernet sauvignon or cabernet franc icewine from Ontario.

They can be late harvest, ice wines, sun-dried muscats, or botrytis affected or artificially dried (appassimento).

Medium bodied red wines smell of cherries, or berries, are supple with good acidity, and are generally food friendly. They are juicy and highly refreshing with medium finish – think of Valpolicella, ordinary pinot noir from Burgundy, or Germany, or Oregon, Beaujolais, cabernet franc from Ontario or pinotage from South Africa.

They go well with sausages, hamburgers, and pork, some even with roast chicken.

Full bodied and smooth red wines are up-front fruity, generous, relatively high in alcohol (14 – 15 per cent ABV), with ripe tannins, and layers of flavours in the mouth. They originate from warm climates in South Africa, Australia’s South Australia or Victoria regions, Their fruitiness is expressed in stone fruit, and berry aromas. They are intense, almost viscuous in mouthfeel and delectable.

Think of Australian shiraz, South African cabernet sauvignon/merlot blends,Apulia’s primitivo, Sicily’s negro amaro, or nero d’avola, Hermitage or Crozes- Hermitage, British Columbia’s blended red wines, Califonria cabernets sauvignon, Chile’s grand reserve carmenere, Argentina’s malbec wines.

These wines go well with grilled beef, hearty stews, game roasts or stews, or hard cheeses.

Full bodied and firm reds are noble, balanced, occasionally austere, dry and age well.

They have a forthright acidity, elegant bouquets, layers of flavours, high extract, and tannins. They are “muscular” and robust but elegant, and rich at the same time.

All are well structured and can support heavy emat dishes and hard cheeses, which elevate their power to elegance and grace.

Top Bordeaux reds, barolos and Barbarescos, Australian shiraz, or cabernet sauvignon blends, riojas, ribiera del duero, portugal, argentine malbecs, grand reserva chilean reds, california cabernet sauvignons, rhone-style reds from santa barbara.

COMPLAINTS AND HOW TO HANDLE THEM

Human beings will complain naturally when something they buy, or are served, fail to please them, or fall below their expectations. Some are more vociferous than others. Those who complain also spread their experiences to their friends, family and business associates. This can generate a lot of business losses. Then there are those who do not complain, but also never return to patronize your establishment, be it a restaurant, or hotel, or retail outlet.

It behooves every business owner to listen carefully to complaints, and provide compensation if and when they are legitimate.

There are people, to be sure, who complain all the time to get something for free. Front line employees must be educated to discern genuine complaints from fraudulent ones.

When a restaurant-guest complains, the first rule is to listen attentively, and sympathetically. Arguing never helps and makes the situation more critical in restaurant settings, where time is of the essence, and guests are demanding because of high prices, and taxes they must pay for goods and services rendered.

It is important for restaurant owners/managers to empower servers to make decisions on the spot for compensation within limits.

If a guest complains that the food is under cooked or overcooked or not hot enough, the remedy should be easy and immediate.

If the complains involves texture or taste, the situation becomes more critical. Experience shows that replacing the dish with another is the best solution.

Guests expect to be served exactly as promised or better. In my opinion, it is better to under promise and over deliver.

A faulty wine (be it corked, or otherwise faulty) must be replaced with a profuse apology. In some high-end restaurants where even expensive and totally acceptable wines are rejected, servers never argue, but offer to serve another wine in the same price range. (There are exceptions to this suggestion).

Small complaints can be remedied by offering a dessert or liqueur.

A satisfied guest is always good advertising. It is also important to train servers to take orders knowledgeably, attentively, carefully and by using at least some psychology. When a steak is ordered, always ask how the guest wants its cooked. If a guest wants potato replaced with rice or pasta, comply or in the case of vegetable provide another if possible. It helps to know what the kitchen can deliver quickly.

Liver, brains and other variety meats, at least in North American restaurants, are rarely on the menu, because of low demand. If someone asks for such an item, should it be on the menu, you have to advise accordingly.

Food and taste are very personal, and individuals vary a great deal. Servers must be thoroughly trained to discern between all, and pay particular attention to those who state their food allergies.

In hotels, complaints vary, from small, uncomfortable room, to room location (next to the elevator), absence of hot water, slow room service, out-of-order service elevator, poor chambermaid service. Poor quality TV, or dirty linen, or poor telephone connection, or absent connectivity to Internet. The list goes on.

While some of these shortcomings can be overcome by inviting the guest for a free breakfast or a small discount, in other cases a sympathetic and heartfelt apology may suffice.

In some cases guests complain about the quality and comfort of the bed, in others, the location of the hotel (too far from the beach, or noise form other rooms). The question is far is too far? Is it 100 metres, or 500 from the beach? Obviously, when a travel agent or brochure states close to the beach, the potential guest must ask how close is the hotel? That question will solve all future problems on location.

Another problem is the definition of large room. To some guests a large room may mean 10 m2 (900sq.ft), to others 8 m2 (720 sq. ft.) is large enough; it all depends how people perceive space.

Japanese restaurant spacing is very limited, in North America the minimum requirement per seat is one m2 (9 sq. ft.) and in luxury restaurants much more.

If you want to have fully satisfied guests who recommend your establishment and return frequently, the best way to achieve your objective is to deliver everything as promised, in a pleasant and efficient way.

In service industries, details matter, and matter greatly. People observe and judge the level of service and how professionally it is

delivered, and decide accordingly. You may not hear a complaint, but lose business; then again you may encounter an irate guest who may be appeased, and can become of your best advertisers.

It is up to your business acumen and personal beliefs how you want to satisfy your paying guests, your success depends on it.

BOOK REVIEW: CAMPUS CONFIDENTIAL

100 STARTLING THINGS YOU DON’T KNOW ABOUT CANADIAN UNIVERSITIES

K.S. Coates and B. Morrison

James Lorimer and Company Limited Publishers, Toronto

245 pages, $ 22.95

Both authors, one an experienced professor, the other a retired professor have created along overdue book, that must be read every parent, and teen thinking about university education.

There are several important points that authors make, and practically all are very valid.

The first and probably most important being – not everyone needs a university education which is expensive, and if not chosen with due care can be useless. Thousands of graduates with psychology, or other humanity degrees cannot find meaningful jobs. Practically all go to a college to learn a marketable skill. The shortage of skilled workers forces the government to advertise for immigrants with much needed skills and expertise.

University education is expensive and will get even more expensive. Many graduates try to enter the job market with a considerable debt load.

Canada has too many universities in wrong locations, which forces administrators to advertise just to fill classrooms. All universities are government funded on a per student basis; consequently administrators try to keep as many students in programmes even if some fail to meet even minimum requirements of academia.

Parents pay twice; once for the tuition, and all related expenses, and then through their taxes.

There are many universities that accept students with insufficient English or French literacy.

High school teachers are often too generous with marks and their curricula often fail to prepare students for university education.

Imagine a university student to be aghast when asked to conduct research beyond textbooks! There are thousands of such students across the country.

Both authors refute the notion that university education id key to success and national prosperity. This was never the case; It is a factor to be taken into consideration when thinking of a career.

Ultimately the authors conclusively state that for a student to be successful, parents must be involved and inquire about homework and progress.

Ultimately, the good professors recommend and suggest a new model for funding and changing several programmes and courses.

This is a must read book for all parents and teenagers thinking about university education as well as all high school counsellors.

ROSE WINES OF PROVENCE

Winter is officially upon us. With cold weather, we crave more comforting foods.

Current trends emphasize vegetables, legumes and fish. With lighter, fresher foods, new wine and food pairings give more pleasure

. Rosé wines can complement almost any food from informal sandwiches, to fish, pastas, stews, and anything in between?

While in Provence many people drink white wine all year round, while the true provencal enjoys rosé only in the warmer seasons at home or at a street side cafe and over the holidays.

Provence on the Mediterranean coast of France enjoys more sunshine than any other location in the country. People enjoy life to the fullest, with fresh foods, rose wines, music, and culture like no other in the country.

Provencal cuisine uses olive oil, a lot of garlic, fish, fresh seasonal vegetables, and superb fruits.

Provence is the most important rosé producing region in the world in volume and quality.

In Provence, producing rosé is serious business.

Vines have been cultivated in Provence for over 2,600 years, making it the first vineyard in France.

Grenache, cinsault, syrah, mourvèdre, and tibouren are well-suited to the different terroirs of the region offering equally varied characteristics, shades, and flavours, and some even age gracefully! After a year or two in the bottle, rosé can be downright delicious pending on the quality of the vintage.

Today almost a third of the Provençal viticulture is certified organic with the objective of 100 per cent certification in ten years.

The versatility of Provence wines makes them a perfect companion for enticing wine and food pairings, whether it be with casual fare or with gastronomic menus.

As a starter, try a ratatouille crostini or a warm cranberry brie.

For the main course, rosé will be ideal accompaniment for a bouillabaisse and its rouille (garlic mayonnaise). The versatility of rosé also makes an excellent choice with Atlantic or Pacific salmon stuffed with tomatoes and Provençal herbs. And if you fancy a bit of the exotic, a pairing with shrimp Pad Thai and a rose is a proven classic choice.

The L C B O offers a huge collection of roses ( imported and local),

some of which are very reasonably prices, while others can go up to $ 60.00

PROFESSOR B’S EVERYDAY WINE RECOMMENDATIONS

These wines are fine for everyday meals like spaghetti with tomato sauce, or ham and cheese sandwich, or a pork chop or pan-fried filet of sole just or pizzas pending on toppings to name a few.

Whites wines

Apelia Moschofilero, 2019, Kourtakis, Greece,

$ 12.95 One liter bottle

Reserve Sauvignon Blanc, 2020, Vina Tarapaca, Chile

$ 12.95

Sauvignon Blanc, The Fish Wines Club, South Africa

$ 11.80

Red wines

Cabernet Sauvignon, 2018, Red Knot by Shingleback, Australia,

$ 12.95

Negroamaro, 2019, Lucarelli, Italy

$ 8.95

Marius ( Syrah/Grenache), Chapoutier, France

# 11.40

TAYLOR- FLADGATE PARTNERSHIP – ONE OF THE MOST IMPORTANT PORT SHIPPERS

The Douro Valley extending from Spain through Portugal to the Atlantic Ocean is famous for its port wines.

In Portugal the valley consists of three sub-appellations – Baixa Corgo, Cima Corgo, and Alto Douro. The rugged Alto Douro and tranquil Cima Corgo produce the best port wines, while Baixa Corgo close to the Ocean produces white ports, and now, more and more dry table wines.

Fladgate Partnership is an umbrella organization consisting of three venerable port-shipping houses – Taylor, Fladgate – Yeates, Fonseca, and Croft.

This organization is one of the largest in the industry, famous for its research and consistent quality.

Taylor,s principal home vineyard is Vargelas. I visited the quinta (estate) as uest of the company.

Standing on the veranda of the building at the top and looking over the Douro river, I was overcome with the serenity and quiet of the environment. For a moment everything seemed harmonious and at peace.

The Douro Valley produces an average of 120 million bottles of ports of which vintage port represents 1.5 per cent, and LBV (Late Bottled Vintage) 4.5 per cent.

The remainder consists of ruby, and tawny ports of different ages.

Vintage ports are made and declared only in exceptional years. Vintage ports are long-lived and cellar worthy wines. In the past 20 – 50 year old ports were still in very good drinkable condition, while today winemakers make very refined and fruit-driven ports that are accessible much sooner.

Unlike other ports, vintage ports must be consumed once the bottle is opened, but first decanted appropriately to get rid of sediments.

Red port wines should be served at 15 C (68 F) and white ports, cool 45 F (9C).

There are well over 3500 growers, but only 870 of them tend vineyards larger than three hectares. There are 110 port shippers, who buy grapes and/or own their own vineyards and make the wine, including blends that are proprietary. Every port-shipping house has its own style.

Port wines come in the following categories:

Ruby port

Colheita (a ruby port that has been cellared for seven years)

Tawny port (10, 20, 30, and 40 year old)

L B V (Late Bottled Vintage)

Crusted

Vintage

Many well established port houses own estates here called Quinta. Most are located in prime locations, and practically every one contains a guesthouse to entertain dignitaries, famous persons, importers, and wine writers.

WANT TO LIVE A LONG HEALTHY AND PRODUCTIVE LIFE, READ ON …

Food is medicine, and a balanced diet along with an adequate amount of exercise will help you live a long and healthy life.

In industrialized western European and North American countries, people eat “factory produced” foods ”stuffed” with all kinds of antibiotics, seafood from polluted waters, and remarkably little fruits and vegetables.

It is well known that chickens are raised indoors lit with artificial light, barely enough space to move and slaughtered at seven weeks of age in a cruel fashion. Reportedly, many processors also inject salted water into carcasses to artificially increase weight.

“Factory raised” chickens are fed formulated diets full of antibiotics to prevent diseases that naturally occur in cramped environments.

Several researchers pointed out that such chickens are of no or little value nutritionally.

Cattle are raised on grass, but “finished” in small paddocks with grain. In these paddocks they wallow in their own feces and their feed contains antibiotics. It is worth pointing out that it takes approximately nine kilos of grain to fatten cattle by one kilogram. Cattle are natural grass feeders and not meant to consume grain. The same is true for pork, provimi veal, and turkeys’ even “farm raised” fish.

Cattle raising and slaughter, especially in the U S A is more akin to an industrial process than natural. Slaughter of an animal is never pleasant, and the “modern way” outright revolting.

Also, vegetarian diets help reduce carbon emissions appreciably. Cattle contribute a lot of carbon to the environment.

In a well researched book M. Gerber MD, and G. Stone, claim well balanced vegetarian diet is better suited for humans than consuming inordinate amounts of meat, poultry, and even fish from polluted waters.

They also advise to refrain from milk, cheese and eggs. If you decide to consume any of these foods limit quantities to absolute minimums.

In their monumental book titled How Not To Die, they point out that 20 per cent of Americans eat barely enough or not at all fruits and vegetables, although grocery stores offer more than an adequate selection of both.

California, Florida, New Jersey, Michigan, Ohio, and Texas produce large quantities of produce, exporting much of their crops as far as Hong-Kong, Nicaragua, Canada, many European countries and many other jurisdictions.

Orange enhances iron absorption, berries, apples and citrus contain valuable vitamins.

Any dark coloured fruit and vegetable offers nutritional more value, i.e red cabbage vs Savoy cabbage, red onions vs. white, pink grapefruit vs. standard, red delicious apple vs Granny Smith.

Here are highly recommended foods

Baked or whipped potatoes, nuts, soy-based foods (tofu etc), berries, green vegetables (broccoli, broccolini, spinach salads, green peppers, kale, Brussels sprouts, legumes (chickpeas, split peas, whole grains, seeds, dried fruits, and spices.

North Americans prefer pills and medications rather than food, especially processed food, which is deleterious to health.

It is much healthier to eat an apple than drinking a glass of apple juice, fresh tomatoes in season are healthier than canned versions, processed potatoes are nutritionally inferior to those fresh.

Naturally grown fruits and vegetables contain more nutrients than those processed.

Adequate amounts of protein can be obtained by blending unpolished rice with beans.
Humans need no more than 11/2 to 2 1/2 grams of salt per day, except those who live in hot climates. Yet, on average, North Americans consume much more than five grams of salt mostly in fast- or take out, or processed food.

Intelligent spice and herb consumption in the North American diet

ranges from minimal to non existent.

Turmeric is a cancer-blocking agent; basil enhances the flavour of a tomato, minimally cooked leafy vegetables along with flat leaf parsley or coriander legumes with a little garam masala or curry taste delicious and help prevent colorectal cancer.

Nuts and seeds contain phytonutrients, and are known to block cancerous cells.

If you value your life, eat fruits and vegetables, whole grain foods, unpolished rice, nuts, seeds, and dried fruits.

Drinking daily 150 – to175 ml. of red wine is recommended.

Drink water and shun soft drinks.

Exercise at least 30 minutes daily.

Try to worry less.

In Georgia, southern Japan, Sardinia, southern California communities eat mostly fresh foods, abstain from red meat, favour fruit over sweet desserts, added sugar, walk a lot out of necessity or by design and live admirably long productive lives.

You can achieve the same results by adopting their lifestyles.

Nutritionists recommend consuming daily at least nine servings of fruits and vegetables.

Serving sizes:

One cup of raw vegetables + ½ cooked

½ cup berries= ¼ dried

1 medium sized fruit (150 – 180 grams) i.e apple, pear, orange

1 tbsp ground flax seed

¼ cup nuts

¼ tsp spice

2 tbsp nut or seed butter

¼ cup hummus

½ cup cooked legumes, or tofu, or lentils

The British ministry of health recommends consuming no more than

14 units of alcohol per week. (One unit = 10 grams of alcohol)

Wine @ 13 per cent ABV

( 125 ml = 1.6 units, 15 ml = 2.3 units, 250 ml = 3.3 units, and 750 ml 10 units)

Beer @ 4.9 per cent ABV 1 pint= 2.3 units, @ 5 per cent ABV 3.2, extra strong 8 per cent ABV 4.5 units)

Spirits 40 per cent ABV 25ml =1 unit

Exceeding above recommendations regularly may lead to irreversible liver damage and disease, as well as many other health disorders.

CUSTOMER AND EMPLOYEE LOYALTY AFFECTS PROFITS

Only three decades ago generations of one family would patronize the same restaurant or hotel. Customer loyalty was natural and accepted as a given. Today’s competitive market has changed all that. New hotels with new concepts or more refined, and occasionally gimmicky service, open every month, and people try them out. Wherever the product is better, costumers are attracted.

In today’s market, being customer-focused is key to survival and longevity.

In order to achieve customer loyalty, you as an owner/manager must ensure that all your employees are happy.

Happy employees work harder, produce more, serve better, and stay longer with the establishment. Employee turnover is an expensive but but not easily quantifiable financial burden that affects profitability.

It is incumbent upon all hospitality service providers to evaluate their effectiveness. The information can be obtained from customers, employees, suppliers, partners, shopping services and investors.

Here are some questions you should ask:

Is your product satisfactory to your patrons, employees and you?

Are complaints, shortcomings, problems handled to the satisfaction of the customer and quickly?

All diners want a quick resolution to his/her complaint.

Service perfection or quality of food is a moving target, and valiant efforts must be made to improve all the time.

Do you consider ways to improve service and make plans to take your product to the next level?

TAKE OUT, CATERING AND DELIVERY SERVICES INCREASE PROFITS

Everyone in the restaurant and food processing industry knows that young people hardly ever cook, and busy families rely on ordering food in, or take out, or buy convenience foods to re-thermalize, or finish cooking. Covid- 19 has made food delivery even more popular by necessity.
Catering services are preferred for parties, and events too big to organize by the host.

Take out food services can be a sideline to an existing business, or a business unit in a commercial plaza, which can deliver.

Noe even McDonald delivery, not to speak of practically all pizzerias in major cities.

The initial investment for a limited menu take out facility is relatively low, and everyone with a little business acumen can start it. The most important aspect for such a business is a feasibility study to determine what type of food to offer and the proximity of a viable market. In a restaurant or hotel operation, take out, delivery, and catering would expand business with a limited investment, and some organizational restructuring for it to function satisfactorily.

The catering industry in major North American cities can be very lucrative especially for specialized service providers i.e kosher, halal, vegetarian, or ethnic.

Caterers are equipped to cook in banquet halls, churches with banquet rooms with fully equipped kitchens or at least a large enough space to in which to cook, and serve, or in remote locations, for movie sets.

If you are in a meeting in your office and running behind the scheduled time, to clinch the “deal” or contract, a catering service or ordering foods in can save the day.

The same is true when unexpected guests arrive and you have not time to prepare a meal. It is true that you can always run to a grocery store and but frozen prepared food and pop into a microvawe, but this would be less desirable for honoured guests in your home, and quality is never never guaranteed.

According to surveys, a little less than 50 per cent of all dinners are completely home cooked in large North American cities, and some 30 per cent of meals served at home consist of frozen or prepared food. The market for take out, ordered in, or catered food is huge and growing.

This is true not only in big cities of all developed countries but also in developing countries.

In Hong Kong, pizza delivery on motorbikes is very popular and profitable, in Manila food is delivered on motorbike, or bicycles, in Bangkok you can order Thai food and it will be delivered promptly on a motorcycle with a uniformed and polite male.

The menu must be practical, appealing, fast to cook, or which can be kept hot for a long time without falling apart, and feasible to package well to keep relatively warm.

Packaging must be well thought out and easy top keep hot. Some pizza delivery people use insulated pouches, others use `hot boxes`, that continues cooking, but not recommended.

Shrimps are very delicate and turn rubbery once cooked and kept hot for any length of time. The same true for boned, skinned, and chopped chicken breast.

Regardless in the food delivery business, never promise a specific time limit for delivery (i.e 30 minutes within a defined area or it is free). Food delivery people become reckless and dangerous drivers causing accidents. Occasionally, people do not open their doors until after the specified time has lapsed.

Airlines usually sign contracts with catering companies located within airport buildings, but some airlines that pride themselves in outstanding food and service prefer to buy their meals from hotels to ensure quality and consistency.

Today, many North American airlines sell unappetizing or dried out sandwiches. Some serve nothing.

Savvy hotel managers can increase business by offering packaged cold meals or even sign contracts with an airline to deliver it on a pre order basis.

Take out food, and catered meals have existed for a long time. Successfully restaurateurs and hoteliers need to compile enticing menus and advertise strategically. This will increase sales and also encourage people to become regular guests to your restaurant or hotel.