The Carenage in Grenada was decorated with colourful lights for the Festival of Lights. Photo courtesy the Grenada Tourism Authority

To crown the Caribbean Tourism Organization’s (CTO) Year of Festivals in 2019, Pure Grenada, the Spice of the Caribbean, debuted its newest event, Festival of Lights on December 6 and 7. 

The Festival took place on the Carenage, which is one of the most stunning spots in the destination.

The beauty of the festoon lights on the Carenage was further enhanced by new spotlights, which lined the entire harbour area, lighting the historical buildings in a multi-coloured glow as well as a new laser light show.

Added to the ambience created by the lights was a mixture of carols, steel plan music, parang music, local cuisine, a Santa’s grotto and a night market that provided all the Grenadian Christmas goodies such as sorrel, ginger and household items.

Performances by local artists and groups such as the PBC Boys Choir, Sonika McKie, Kareem Alexis, Emily Rapier and Hess and the Boys crowned the entire affair.

The Festival of Lights was the brainchild of the Chairman of the Grenada Tourism Authority and adviser to the Minister of Tourism, Brenda Hood who championed the idea for a few years.

She said, “jThe Festival of Lights is an opportunity for us to show the world how wonderful and authentic Christmas time is in Grenada. It is also an opportunity for our visitors to interact with our friendly citizens.”

The Ministry for Tourism and Civil Aviation collaborated with the Grenada Tourism Authority to form a Committee to bring the Festival of Lights to fruition.

Minister for Tourism and Civil Aviation Dr. Clarice Modeste-Curwen said it was a great achievement for Grenada to host its first Festival of Lights.

She said, “This was true collaborative effort and we thank all the businesses that came on board. The Carenage is a stunning location and we hope to enhance it every year with the Festival of Lights.”

There will be two more events on Saturday, December 14 starting at 5 pm and December 21 at 3 pm to close out the Festival of Lights for 2019.

In Prospect-Lefferts Gardens, a neighborhood with a large Caribbean population and a lot of Caribbean restaurants, Mo’s stands out by finding the intersection of Jamaican and Japanese food. A pair of talented chefs have found success in the unexpected intersection of Caribbean food and ramen noodles. (Hannah Goldfield - The New Yorker)

The story of Mo’s Original, a new restaurant in Brooklyn, involves a few false starts. First, there was Glady’s, an eclectic sandwich shop opened in Crown Heights, in 2013, by Michael Jacober, a chef and grilled-cheese-truck impresario. The sandwiches were excitingly unusual, but after a few months Jacober, feeling like an interloper in the neighborhood, decided to rebrand as a Caribbean restaurant, focussing on Jamaican-style jerk to better serve the local community. If this was pandering, it was in good faith—Jacober travelled around Jamaica to educate himself and found a partner in one of his sous-chefs, Junior Felix, a native of St. Lucia—and it worked; in 2016, they expanded to a second, bigger location, in Prospect-Lefferts Gardens.

 

The menu showcases several varieties of ramen, including one made with a vegan mushroom broth, fried tofu, and smoked cherry tomatoes (left) and a spicy miso-curry iteration (right) with a rich, creamy chicken broth and smoked chicken.

Photograph by Makeda Sandford for The New Yorker

In these new digs, however, Glady’s didn’t quite take. And so, in May, Felix, with a new partner, William (Mo) Garfield, a onetime collaborator with Jacober (who recently divested from both places), decided to rebrand, as a Caribbean-ramen restaurant. If this sounds to you, as it did to me, like an outlandishly misguided and even lazily of-the-moment idea: I’m happy to report that it pays to be more open-minded. Garfield and Felix are not trend-chasing hacks but, rather, skilled chefs who have found the intersection of their passions. Garfield, originally from Portland, Maine, and a veteran of Japanese restaurants, is a devoted student of ramen; Felix is fluent in Caribbean flavors and a master of the custom smoker that he and Jacober designed for Glady’s, which burns American maple and ash wood in addition to traditional Jamaican pimento chips.

 

The bar serves beers on tap, sake, and tiki-style cocktails, plus a house-made yuzu lemonade.

Photograph by Makeda Sandford for The New Yorker

The success of Mo’s is best exemplified by the spicy miso-curry ramen. Curry is Caribbean, curry is Japanese, curry is fantastic when added in balanced proportion to an incredibly rich chicken broth, which is so thick with miso that it’s almost a sauce. Golden and creamy, it’s a perfect base for a tangle of thick-cut wavy noodles and generous curls of succulent smoked chicken thigh, nestled with charred cabbage and carrots and topped with wisps of scallion, garlic oil, and a house-made togarashi spice mixture.

 

The menu goes far beyond ramen, offering smoked meats served barbecue style, burgers, tater tots, and chicken wings.

Photograph by Makeda Sandford for The New Yorker

The “smoke” ramen, made with both smoked-chicken broth and shreds of smoked pork loin, would be my second choice, and, in the mushroom-broth ramen, the three-dimensional flavor of the sweet smoked cherry tomatoes alone makes that dish worth ordering. (The latter is vegan, and the kitchen is unusually accommodating of dietary restrictions, using only wheat-free tamari in lieu of regular soy sauce and offering to substitute rice noodles in any ramen.)

But the menu goes far beyond noodles. Dinner begins with complimentary baskets of freshly made, copper-hued potato chips sprinkled with togarashi. Appetizers include crunchy tater tots topped with eel sauce, aioli, and bonito flakes; fried Brussels sprouts with vegan fish sauce (made with seaweed and mushrooms); and plump bao buns filled with sweet-and-sour pickles and meaty-textured deep-fried tofu. A “big salad” features frilly-tendrilled mixed greens that taste like they came from the farmers’ market as opposed to a plastic clamshell, tossed with carrots, daikon, hemp seeds, almonds, and herbs in an oniony dressing. The smoked chicken and pork loin are available barbecue style, too, and, to really please the crowds, there’s a burger—with two beef patties—plus a veggie “burger” (actually a smoked portobello cap).

 

Fried Brussels sprouts (left) are seasoned with vegan fish sauce. Japanese-style bao buns are filled with smoked pork (center) or deep-fried tofu, plus sweet-and-sour pickles and aioli, and finished with a sprinkle of a house-made togarashi spice mix.

Photograph by Makeda Sandford for The New Yorker

A few months in, Mo’s has some kinks to iron out. On several recent evenings, the kitchen had run out of a good third of its offerings, and delicious-sounding specials, though prominently advertised, have been elusive; I’ve been chasing the smoked lobster with corn for weeks. I was sorry to see a dish of excellent head-on shrimp grilled in soy and ginger replaced by one with shrimp breaded and fried, and to be served a plate of tamari-brined fried chicken that was just shy of inedibly burnt. With a few tweaks, Mo’s could end its Goldilocks-like journey and feel exactly right. (Dishes $5-$15.) ♦

Published in the print edition of the October 14, 2019, issue, with the headline “Mo’s Original.”

These are images from the fashion show held on Sunday at the Holy Trinity Cathedral that have ignited a big debate. The show, held from Friday 1st  to Sunday 3rd November, was part of Style Week Trinidad and Tobago and organized by Zetick Caribbean.

Express photographer JERMAINE CRUICKSHANK attended the fashion event and captured these images. 

Asafa Powell, the former 100-metre world record holder and current Guinness Record holder for the most sub-10 runs has launched asafafitlife.com, a fitness membership platform to help people around the world take control of their health and meet their fitness goals, with hands-on guidance on workouts and nutrition.

“Health is our greatest asset,” Powell said. “Having over a decade of dedicated workout and nutrition experience as an athlete I felt it was time to share that.”

The services offered on the site include but not limited to a 12-week fitness plan, nutrition advice, as well as recipes and fitness videos. Having done a soft launch to get feedback and fine-tune the site, the response has positive.

It has given persons the opportunity to start their fitness journey with someone they trust, can relate to and know that the support they need is at their fingertips.

“I wanted to create a community,” Powell said.

Once people sign up, they get access to a range of his e-books like 'Live Like a Legend', a 30-Day guide to help people kick-start their journey to fitness. There is also access to a private group on Facebook that members can join to share their progress, provide support, share recipe ideas and keep in touch with Powell as they embark on their fitness journey.

The site also features more than 50 fitness videos providing detailed workout instructions for beginners as well as expert advice on how to exercise safely and effectively as well as Powell’s Nutrition Mission eBook.

To learn more about Asafa’s fitness membership platform and to see why it’s poised to change the game visit https://asafafitlife.com.

Gordon Arthur ‘Butch’ Stewart O.J., C.D., Hon. LLD is an anomaly in the business world. He’s managed to not only create an estimated billion dollar empire, but has done so wearing an ever-present smile along with his trademark striped shirt. The man often referred to as the “Cupid of the Caribbean” (he’ll tell you why later) has control of his privately-owned Jamaican-based empire that today includes 23 Caribbean properties, Appliance Traders Ltd., ATL Automotive, ATL Autobahn and The Observer media company. All told, Stewart spearheads two dozen diverse companies that collectively represent Jamaica’s largest private sector group, the country’s biggest foreign exchange earner and its largest non-government employer.

The 78-year-old Sandals Founder and Chairman is responsible for flipping the “all-inclusive” resort market on its head and making it a luxury enterprise, offering everything from butlers trained by the English Guild to airport transfers via Rolls-Royce Ghosts. And he is constantly working, creating new opportunities set to engage guests, such as his new golf course in St. Lucia alongside Greg Norman, a new Rondovals at Sandals South Coast and refreshed restaurants and rooms at Sandals Royal Caribbean.

Simply put, the Jamaica-born businessman—who is still based in the Caribbean to this day—is fueled by a dogged passion for hard work, duty to country and love of family who always seems to be having the most fun. “Honestly, I’ve never worked a day in my life,” he says. And now, he’s sharing how to do what you love—as he did—and make billions in the process. Talk about living your best life…
https://hauteliving.com/wp-content/uploads/2019/10/Sandals-South-Coast-Aerial-View-e1570186246958-688x423.jpg 688w" alt="Sandals South Coast" width="752" height="462" />Photo Credit: Sandals

How did you get started in the hotel business and what drove you towards the hospitality industry?

Serving customers with a generosity of care and exceeding their expectations is the essence of hospitality and the values that have driven my lifelong approach to business – even before the start of Sandals. The late 70s and 80s were a politically sensitive time in Jamaica. As the value of the local dollar dropped, it became necessary to find a way to earn the stable foreign currency necessary to meet business obligations. That was the impetus for Sandals Resorts and exceeding expectations the source of its success.

You didn’t invent the all-inclusive concept, but you say you’ve perfected it. What do you mean?

After significant innovation in the space – from in-room amenities such as hair dryers and coffeemakers – which may seem quaint today to included transfers and premium brand drinks, we made a very conscientious decision in 2007 to go further, much further and create a premium all-inclusive resort experience that would compete successfully against any resort experience in the world. And we’ve done it. No beads, bracelets or winding buffet lines. The Sandals Resorts five-star standard begins with a phenomenal beachfront setting; selection of groundbreaking and beautifully appointed suites including over-the-water bungalows, which we introduced to the Caribbean; choice of at least 16 restaurants at every resort; top-shelf liquor and enhanced service including butlers trained by the Guild of Professional English Butlers. Quality, service, style and choice are what define our luxury included concept and we’re very, very proud of it.

What, in your opinion, is the secret to the success of your company?

Teamwork, a commitment to exceed expectations and leadership that makes these values the priority has been the essence of our success.

Do you need consistent innovation and ingenuity to keep the brand fresh, or has the product simply perfectly established a formula at this point?

Any organization that stops innovating will not last very long. We are committed to exceeding guest expectations and they change, as they should. That’s why we include fast and free WiFi and have invested heavily in areas that today’s audiences demand such as quality interior and exterior design, excellent food and beverage, thoughtful service and new destinations. Whether it’s an incredible rooftop experience, opportunity go bowling or sip cocktails in an authentic speakeasy, we’ll never stop creating new ways to delight our guests.

Can you tell us about your five-star initiative?

Luxury customers know that signing chits and tipping don’t make for a better experience and that’s what our 5-Star campaign is all about. We are on a mission to dispel myths and to make sure customers seeking a true luxury resort experience – from in demand destinations and spectacular beachfront settings to standout suites, personalized service and incredible dining, consider Sandals Resorts.

What does Sandals offer that you yourself seek on vacation? What are you five “musts” for any hotel/destination?

When I travel, I look for an authentic vacation experience that’s true to the destination matched with the luxury of a 5-star resort, and I believe that Sandals does just that.

1. I’m a Jamaican who loves the water so a great beach with easy access and crystal-clear waters is a must!
2. Friendly, local staff are very important to me. I always like to learn more about a destination from the people who live and work there.
3. A variety of options! I like to have lots of choices when I’m on vacation. One day I might want to relax by the pool and then the next day, get out and explore the water sailing on a Hobie Cat.
4. Unique rooms and suites are key. I want to be wowed when I walk into my room, whether it be a large, spa-style bathroom or a pool on my balcony.
5. Top-notch dining is non-negotiable for me. A high-quality, authentic food and beverage experience is one of the most important elements of any excellent vacation.

Photo Credit: Sandals South Coast

Have you considered opening Sandals resorts outside of the Caribbean? If you’ve considered it, is this something we might see in the future?

Options are always to be considered. For now, we are proud of what we’ve built in the Caribbean, which is our home; the Caribbean people who have benefited from the opportunities Sandals has presented and the many people we have introduced through the resorts to this incredible part of the world.

There are plenty of perks that come with being the leading Caribbean Luxury Included resort company but what are some challenges that you have faced in your career that you’ve overcome, and if so how?

Every success comes with challenges and I’ve had my share along the way. Nothing worthwhile is ever easy, but I would point to the period immediately following 9/11 as one of the most challenging moments in the history of the company, as it was for too many. With travel absolutely halted, there was great temptation to slash prices and cut services. We made the decision to bet on us and an American customer in need of our style of vacation. While we did put incentives into the marketplace, we also used that time to acquire new resorts and begin extensive renovation at existing resorts. The risk was rewarded, and the company celebrated by initiating “Operation Relax,” donating $2 million in free vacations to active-duty military at home or abroad.

Obviously traveling is a part of your routine, since you get to travel to so many stunning destinations, where would you say is your favorite place in the world?

My favorite place is to be on my boat fishing.

https://hauteliving.com/wp-content/uploads/2019/10/GAS-Rio-Chico-HIGH-RES-688x607.jpg 688w, https://hauteliving.com/wp-content/uploads/2019/10/GAS-Rio-Chico-HIGH-RES-768x678.jpg 768w, https://hauteliving.com/wp-content/uploads/2019/10/GAS-Rio-Chico-HIGH-RES.jpg 1369w" alt="Gordon "Butch" Stewart" width="752" height="664" />Photo Credit: Rio Chico

Which of the Sandals properties do you enjoy the most and why?

Oh boy, that’s a tough one! I mean, how do you pick one child over the other? Sandals Montego Bay, our flagship resort, holds a very special place in my heart. I mean, that’s where the Sandals story first started. Whenever I visit Sandals Montego Bay, I’m always overcome with a flood of memories of those early days when we really had no clue how to run a resort. And yet, here we are in 2019 leading the way. The fact that Sandals Montego Bay recently completed a massive transformation from top to bottom, adding new rooms, new restaurants and new amenities will guarantee that a whole new generation of Sandals guests also fall in love with this amazing resort.

You’ve been in the game for a while now and have likely seen changes in the travel industry. How do you think the all-inclusive category has evolved since you started, in regards to luxury accommodations and service?

I think the most dramatic change within the all-inclusive space since we began in 1981, has been the shift in the perception of the category. Once upon a time, guests believed all-inclusive meant one thing: mediocrity. Every all-inclusive resort was the same. We changed that, paving the way for more entries into the category and more choice for consumers. And this is a good thing because Sandals has never aimed to compete on price. We are focused solely on quality of experience. This is why we take such tremendous pride in the location of our resorts, the beauty of our grounds, our incredible variety of suites that dazzle in their uniqueness from rondovals to over-the-water bungalows. It’s why we put so much care into our food and beverage, operating multiple standalone restaurants run by a dedicated staff and chef rather than servicing diners from a single commercial kitchen. Today’s luxury customer seeks customization above all else, personalization of every facet of the experience. That is the Sandals difference and the essence of our new 5-Star campaign.

What can we expect moving forward from the “Cupid of the Caribbean” (and how/why do you have that nickname)?

I always laugh when I’m called “The Cupid of the Caribbean” but when I first started Sandals in 1981, I was targeting the honeymoon market so everything was geared towards romance, for two people in love. And while weddings and honeymoons are a big part of our business, Sandals is also a great place for couples to get away and reconnect, away from the hustle and bustle of everyday life, and enjoy the very best in luxurious accommodations, delicious dining, impeccable service and so much more. From romantic candlelight dinners under the stars to relaxing spa treatments in a seaside gazebo, we offer something for every couple at any stage of their relationship.

You’ve said in the past that you’ve “never worked a day” in your life, because you enjoy it so much. Do you think that’s the key to success in both business and in life?

Being fully engaged in the things that are important to me, committing to do my best – this is living life to its fullest. That is the ultimate success.

Usain Bolt, left, celebrates with Didier Drogba after scoring a goal in the Soccer Aid for UNICEF charity match at Stamford Bridge. Getty Images

Usain Bolt scored a fine goal in a UNICEF Soccer Aid charity match as his World XI side beat England on penalties after a 2-2 draw on Sunday.

The world's fastest failed in an attempt to become a professional football player after retiring from athletics in 2017, having an unsuccessful trial with Australian A-League team Central Coast Mariners, but after announcing that his "sports life is over" in January 2019, he has now showed people that he's still got a bit of life left on the pitch.

The 14th edition of Soccer Aid, played on Sunday at Chelsea's Stamford Bridge home, pitted a selection of England players and personalities against a World XI captained by Bolt, and was notable for being the first to feature female players. Yet it was Bolt who stole the show with a well-taken goal before half-time.

After former England and Liverpool defender Jamie Carragher -- playing alongside John Terry at the back -- hesitated when trying to defend an awkwardly bouncing ball, his mis-timed header allowed Bolt to steal in on goal with the loose ball, before finishing with a powerful, left-footed drive beyond former England goalkeeper David Seaman.

Gary Neville, Carragher's colleague as a television pundit on Sky Sports, was quick to end his summer-long Twitter sabbatical to call out the error, posting a replay of the goal and saying: "I was off Twitter ! Embarrassing !"

Bolt's goal for the World XI, which saw the Jamaican line up alongside Chelsea legend Didier Drogba, looked to be in vain as England were on course to win for a sixth time as they held a 2-1 lead late in the match thanks to a pair of goals from F2 freestyler Jeremy Lynch. But up popped TV personality Kem Cetinay right before full-time to level matters and Bolt's team went on to win the match from the penalty spot.

Bolt first expressed a desire to play professional football in 2016, mentioning how he'd love to play for the club he supported, Manchester United.

Since then, the decorated Olympian has had trials and training sessions at several teams in a bid to realize his dream, including training with Norwegian side Stromsgodset in early 2018, a summer training spell with Borussia Dortmund, and Central Coast.

Bolt made just a handful of appearances, scoring twice in an Oct. 12 friendly against amateur side Macarthur South West United, before leaving the club in early November. He also turned down a two-year offer from Valletta in Malta.

And while Bolt's professional career never quite got on track, he and the rest of the stars of the match can take heart in knowing they helped raise over £6 million for the charity in Sunday's game.

Other former professionals to take part in the game for England were Michael Owen, Joe Cole, Glen Johnson, Jamie Redknapp, and female players Katie Chapman and Rachel Yankey.

Lining up for the Rest of the World were Eric Cantona, Robbie Keane, Michael Essien, Ricardo Carvalho, Roberto Carlos, Robert Pires and Brazil Women ex-internationals Franzinha and Rosana.

Fans may still be getting to know Shaw, but top clubs are not. She recently signed a two-year contract with a team in the thriving French women’s league.CreditAngela Weiss/Agence France-Presse — Getty Images

Video of Bunny Shaw's goals and highlights.CreditCreditVideo by AV Sports

Until the Reggae Girlz, as Jamaica’s national team is known, became the first Caribbean nation to qualify for the World Cup, women’s soccer had been largely dismissed in Jamaica.CreditMark Runnacles/Getty Images

GEORGETOWN, Guyana, Thursday May 16, 2019 – People and businesses involved in trade and transport can expect an improved “ease of doing business” in Guyana.

This follows yesterday’s passage of the Customs and Trade Single Window System Bill 2019 which provides for a single submission of documents electronically for fees, levies, duties, and taxes due to the government on goods which are imported or exported.

Finance Minister Winston Jordan who presented the Bill in the National Assembly, explained that the legislation allows parties involved in trade and transport to lodge standardized information and document with a single-entry point to fulfill all import, export and transit-related regulatory requirements.

There are currently 20 ministries and departments that deal with import and export in Guyana. The majority of these agencies are paper-driven and the system is costly and time-consuming.

“International trade requires [the provision of information] and documents through customs and other regulatory agencies in compliance with laws and regulations….In Guyana, information is submitted and processed numerous times through Customs and other entities, be it on paper, automated or both,” Jordan noted.

He said while there was an attempt to implement the new system under the former administration, no progress was made up to 2015.

Recognizing the importance of such legislation, Jordan said, the coalition government resuscitated the project when it took office.

To date, the government has been able to secure a loan of US$6 million to aid the implementation of the Single-Window System.

The project will be implemented in phases. Phase One deals with modernizing the regulatory environment. The Cabinet also approved the establishment of a steering committee comprising the main border regulatory agencies. The committee is chaired by the Guyana Revenue Authority (GRA) and the Ministry of Business.

The GRA will be responsible for the management of the system and will define the expected roles, responsibilities and obligations of all agencies that will be involved in providing legal and technical assistance with its creation and operation.

The agency will have to adopt relevant internationally accepted standards, procedures, documents, technical details and formalities for the effective implementation of the single-window system.

Processes and technical aspects of the system will conform to the principles of transparency in relations to procedures being undertaken through the system; security of trade date information exchange, simplicity and accessibility, confidentiality and privacy, reality, trust and consistency and efficiency.

Read more: http://www.caribbean360.com/business/legislation-passed-to-make-it-easier-to-do-business-in-guyana#ixzz5o8KCfGZQ

by Cory Zufelt, Co-Founder-CEO

I’m Local, a Grenadian technology company in the travel and tourism industry, has won 1st place in the 2019 Caribbean Technology Entrepreneurship Programme (CTEP) competition, the most highly recognised technology competition in the Caribbean.

Out of the 250 companies from over 20 countries that applied to the Scale Up programme, only 10 companies were chosen throughout the region. After 3 months of rigorous learning modules, workshops and mentorship sessions, followed by a live demo day and regional pitch finals, I’m Local attained the top spot, reinforcing that Grenada is the #1 country to invest in when it comes to technology in the Caribbean.

I’m Local, who previously won the GIDC’s Young Innovators Challenge and the Grenada Chamber of Commerce, Innovative Business of the Year Award, has developed a mobile application that enhances how tourists explore and experience the Caribbean in a fun new interactive way that protects local sites. Using voice recognition software, augmented reality and location-based technology, their new mobile app will provide an experience to visitors that is the first of its kind in the travel and tourism industry globally.

“Our goal is to create the Silicon Valley of the Caribbean, right here in Grenada. We want to put Grenada on the map as the high-tech hub of the Caribbean, not just regionally but internationally, winning CTEP is a step in that direction,” Cory Zufelt, Co-Founder-CEO.

With the current I’m Local application, visitors can book and pay for activities, tours, schedule transportation and even make restaurant reservations with the click of a button. For those who want to speak to a travel host, you can upgrade to have your very own virtual concierge 24/7.

A huge part of the I’m Local model is giving back to the heritage and tourist sites. Therefore, a percentage of revenue generated from travel experiences purchased by visitors, will be donated to ongoing projects, that are currently managed by the Grenada National Trust (Official I’m Local Partner). This will help fund the development and upkeep of sites that visitors are exploring. It is their way of ensuring that heritage and tourist sites are protected, and that the visitor experience is improved at all major points of interest.

I’m Local is in the process of scaling regionally into other Caribbean islands, starting with the Eastern Caribbean. They are currently looking for strategic partners regionally and local businesses who want to get listed on their platform or offer a new experience to their guests. Please contact Cory at cory@imlocal.gd or call (473) 418 8069 for more information.

One thing that hurts your current dates is comparing them with your ex. Although they may have flaws, it is not good to bring up the issue of your past relationships in your current relationships. According to experts in relationships, some people just find themselves comparing their current partners with their ex no matter how perfect they are. It is almost like an illness that a person must fight. If you practice the right things, you will have a happy relationship that will last a long time.

This is how to stop comparing your current date to your ex.

Find Great Qualities in Your Partner

Unless it is a sickness, a person will compare their partner to their ex if they do not take the time to appreciate them. The first thing to do is look for the great qualities that they have and focus on those. Avoid focusing on flaws, especially because you also have yours. If you would not like to be compared to anyone, do not compare else. Those who have found great qualities in their partners remain happy at all times.

Correct Cautiously

Correcting a partner is not wrong, but how you do it might be wrong. Do not compare him or her with one of your exes, even if they were the best as far as the issue at hand is concerned. In fact, it is not right to compare their issue to anyone. Be polite when mentioning the mistake and say how you would have preferred the issue to look. Your partner will not only appreciate it, but will avoid repeating what they did wrong by all means.

Accept Changes

Two people cannot be the same, and the same can be said about two different relationships. This is a change that you must embrace. Luckily, dating sites like https://www.happymatches.com/ allow you to read the profile of the other person before you start dating. Thus, you already know a few things about them even before you start dating. The most important thing is to accept that this is a new relationship with unique qualities. Accepting changes will help you to avoid comparing your current date to your ex.

Give Your Best

Instead of comparing your partner to your EX, live like an example and give your best. When you do this, your partner will also make an effort to stop things that are hurting the relationship and join you. With both parties making efforts, the relationship will work perfectly and no one will have to compare the other with anyone.

Learn to Love More

Love is different from many other things in a relationship. It opens the eyes of people to know when they are hurting their partner and when they are making them happy. Love avoids things that hurt the other person. If you have a challenge loving your partner, it is time to grow your love by any means.

All people need to stop comparing their partners with their exes. This should go both ways for a better relationship. With the above tips, you will agree that this is very possible. Start it now!

A commercial kitchen is the center of the food service business. The food is stored, prepared and cooked in the kitchen and then served to the customers. Without a proper kitchen, it is not possible to turn a food business. The kitchen has a lot of safety hazards and without proper precautionary measures, the kitchen can become a dangerous place. Electrical hazards are a serious issue for the commercial kitchen. To run an efficient food service you will need to invest in commercial grade electrical appliances like ovens, blenders, commercial upright display fridge, etc. and they need to stay away from water sources. Electrocution and electrical fires are common safety hazards.

Here are a few tips for kitchens to make sure that there are proper safety precautions in place to avoid electrical accidents.

Identifying Potential Electrical Hazards in a Commercial Kitchen:

A restaurateur needs to hire a professional electrician to identify the potential electrical hazards. Identifying the problem is the key to taking the right precautionary measures. The kitchen staff will not be able to work properly if the working environment is not safe. There are some areas those more vulnerable to electrical hazards than the others.

The areas that contain countertop equipment can have worn out electrical cords and they can be extremely dangerous. The electrical appliances and water is a terrible match so an area where both are present is a vulnerable place. Faulty wiring and worn out electrical equipment create a danger zone. The areas that use extension cords are a hazardous area as well.

Awareness of Electrical Hazards:

Investing in electrical safety equipment is important but it will not be effective if not used properly. The electrical safety of a commercial kitchen depends significantly on the awareness of the kitchen staff. The kitchen staff should be aware of the potential electrical hazards present in the kitchen.

The staff working in the commercial kitchen should know how to shut off power in case of an emergency. The staff should also know the proper way to use cords, plugs, and electrical appliances.

The restaurateur should have a program that is effective in spreading safety awareness and training them to properly use the safety equipment.

Meet Health and Safety Standards:

 A successful restaurant needs a commercial kitchen that satisfies the occupational safety and health standards. The safety standards are put in place to make sure that the kitchen does not become a hazardous area. Without the health and safety standards, it will be hard to avoid food contamination and the quality of service will suffer significantly.

The appliances used in the commercial kitchen need to be of a certain standard. The kitchen staff also has to follow all the safety protocols like washing hands, wearing gloves, protective goggles, etc. The safety guidelines and protocols are put in place for a reason and they should never be avoided. The standards will keep the commercial kitchen safe from electrocution and electrical fires.

The success of the business depends on the quality of service they offer and to offer the best service it is essential to take care of electrical hazards.

Starting a restaurant is exciting but also a complex and difficult process. There are a lot of challenges that a restaurant has to overcome so that it can establish a reliable reputation in the industry. There is too much competition in the industry and small mistakes can cost a lot of restaurant sales. To run a successful restaurant it is important to stay ahead of the competition and have a plan to deal with industry challenges.

To run a successful food service business it is important to be persistent. To attract more customers a restaurant needs to think out of the box so that it stands out from the competition. Here are a few tips for restaurants to improve their sales.

Make the Best Use Of Social Media Marketing:

Social media is a powerful tool for promoting businesses and the best thing about it is that it is free of cost. Social media marketing offers access to a wider audience and gets their attention. Social media needs to be a part of the marketing plan. Professional and active social media profiles are essential for attracting more restaurant sales.

Keep the social media profiles active by sharing content that will get customer attention. Delicious pictures of the food you serve or the menu or other industry related content will help in running a successful business.

Improve Restaurant Sales with a Pricing Strategy:

Developing the restaurant menu properly is important for running a successful restaurant. There are a lot of important things to consider while creating a menu. You cannot make a list of all the dishes that you like. You need to think about the food cost and profit margin while compiling the menu. Taking help from the head chef and menu engineers will make it easier to establish an effective pricing strategy. The price of the food you are offering should be according to potential customers. If the prices are too high for them you will have a menu that will cost you more than you can afford, so establish a pricing strategy that will earn the business a good profit.

Make the Best Use of Material Marketing:

To increase the restaurant sales it is important that a restaurant is able to make the best use of material marketing. There are a lot of marketing tools at the restaurant’s disposal and it needs to use them properly. The setting of the restaurant should make sure that it is memorable and people want to come back to it. Use serve over counters to offer self-serving options and seasonal deals and use leaflets and signs to let people know the delicious menu you have to offer.

Develop a Restaurant App:

Nowadays people use apps all the time. If they are looking for a good place to dine out then they will do online research. A good app will make the business visible to potential customers. Offer special discounts to people who order using an app so that people are encouraged to install it. It will make it possible for the restaurant business to stay in touch with the customers and send notifications of latest deals and offers.