Top 25 foods to gain weight

While most people seem to be interested only in how to lose weight and drop extra kilos, there are others who want to put on a little bit of weight and gain some kilos.

Unfortunately, most such people fall prey to unnecessary supplements and unhealthy junk food to put on weight, before checking out healthy natural foods for weight gain. If you want to gain weight, don't rely on high-calorie junk foods that aren't nutritious. Choose foods that are nutrient-dense and energy-dense whenever possible. We give you 25 natural foods that will help you gain weight - the healthy way.

Salmon

Take in two portions of salmon every day, this will ensure proper protein collection and help increase weight.

Baked acorn squash

This seasonal vegetable is loaded with antioxidants and fiber, bake it with a touch of olive oil instead of the butter, this will make it more nutritious and healthy.

Peanut butter

Spread - soft, salty peanut butter on bread. It gives you approximately 192 calories plus it is extra high in protein.

Whole eggs

It is economical and loaded with protein, vitamins A,D, E and good cholesterol.

Granola

It is loaded with good-for-you nuts and oats. One bowl packs around 500 calories, which is healthy as well as yummy for breakfast.

Butter

Butter is linked with long term weight gain. Intake of butter should be in moderation, as regular consumption of butter is bad for your heart.

Bagels

Bagels are extra calorie dense and a good source of complex carbohydrates.

Tuna

The vital fatty acids in tuna contain a host of healthy fats, which not only aid in weight gain but also help in maintaining physical well-being.

Corn bread

Corn bread is full of carbohydrates, and it is a tasty partner to your favorite curries and and soups. One piece includes approximately 328 calories.

Cheese

One serving of cheddar cheese packs a good 69 calories.

Cheese is concentrated milk, so it is high in protein and calcium, fat, cholesterol and cheese calories.

Fruit juice

A healthy and nutritious way to gain some pounds, sip 100-percent fruit juice that's full of sugar and added nutrients.

Pasta

Pasta is a calorie rich supply of cereal carbohydrates so it can serve as the base of a healthy and high calorie meal.

Shrimps

The nutrients and necessary acid content present in shrimps seals up your body with healthy calories.

Whole wheat bread

You can eat healthy and pack on pounds at the same time by eating whole wheat bread which accounts for approximately 69 calories.

Dried fruits

You can gain quick calories by eating dried fruits instead of fresh fruits because they have more calories and are still very nutritious.

Oatmeal

A bowl of oatmeal is the perfect nutritious breakfast. It is high in fiber, and it also provides the body with vital nutrients.

Yoghurt

The healthy fruit-flavored, fatless yogurt can give you as much as 118 calories. Include it in your daily diet for quick weight gain.

Healthy fats and oils

Adding extra fat to your food is an easy way to add calories, choose olive oil, canola oil, etc. which is good for your health and will add those much needed calories too.

Brown rice

Brown rice is a source of dietary carbohydrates, and packed with healthy dose of fiber.

Bananas

One banana contains approximately 100 calories. Not only are bananas rich in carbs and nutritious, they're also great for workout fuel.

Nuts and seeds

Nuts and seeds contain polyunsaturated fats that add healthy calories to your diet. Nuts like almonds, walnuts and pumpkin seeds are good for you and your health.

Beans

Beans are good protein substitutes for vegetarians, who want to share the benefits of animal proteins.

Chicken breast

Chicken breast, is supposed to be the healthiest and non-fat part which has approximately 78 calories for each serving.

Potatoes

Potatoes are rich sources of carbohydrates and complex sugars. Consume as grilled or baked potatoes for quick weight gain.

Soybeans

A healthy, high calorie food is the nutty, delicious soybean. Not only are they rich in protein but are also a rich source of calcium, iron and several B-vitamins and fiber.

(Sources: mensxp, fitbie, allwomenstalk, fitday, nutrition.about)

Read more Personal Health, Diet & Fitness stories on www.healthmeup.com 

 

Courtesy : timesofindia.indiatimes.com 

Oberoi in collabration with Lemon Tree to Establish Hotels in Bhopal

BHOPAL: The Oberoi group has disclosed its wish to set up several hotels in Bhopal, Madhya Pradesh, in collaboration with the Lemon group. As per the company’s release, it is said that Jaideep Kang, Oberoi group and Vikramjit Singh, national director of Lemon Tree Hotels, shared this plan with Minister for Urban administration, Babulal Gaur and Tourism Minister, Tukojirao Puar, in a meeting at New Delhi.
The hotel delegates were invited to Bhopal and were guaranteed for complete assistance in setting up the hotels.
These two delegates of the concerned organizations were also invited to join in the three-day Investors' meeting that will be held around October 28, 2012, at Indore.
 
Courtesy : news.indiamart.com

State government to focus on maritime, eco tourism

AHMEDABAD: Encouraged by the increasing number of tourists to Gujarat, the state government now plans to focus on the state's 1,600 km coastline in order to promote maritime, coastal and eco tourism.
State tourism and health minister Jay Narayan Vyas spoke about tourism potential of these initiatives at the International Conference on Sustainable Tourism organized jointly by the Federation of Indian Chamber of Commerce and Industry (FIand) the Gujarat Tourism.
While inaugurating the conference, Vyas said that Gujarat accounts for nearly 25 per cent of the cargo movement from ports in the country and if private ports are also taken into consideration, the cargo movement would be as high as 80 per cent.
He said that with several big and small ports in the state, people coming here for business can be lured to stay back and given details of the sightseeing places around the areas. This would help the local to earn money.
Citing example of Ambaji, he said that people use to go to the temple town and return back the same day, but when the adventure sports started, people preferred to stay back. "This is helping the local earn money," he said.
He said that sustainable development of tourism must take into account preservation of nature and environment, only then future generations would benefit from it.
Vyas further said that by 2025, the growth of tourism and employment generation in this field will leave the traditional agriculture sector far behind.
Vyas stressed on medical tourism and said that Gujarat was getting recognition in his field globally. Giving details of the medical tourism in Gujarat, he said that one third of the medicines of the country are produced in Gujarat. Gujarat tops in blood donation and Ahmedabad has a leading position in this. Ahmedabad is fifth in the world. "Here people get world-class medical treatment for renal and other problems at a cost much lower than that in developed countries," the minister said.
Principal secretary, tourism Vipul Mitra said making Amitabh Bachchan brand ambassador proved to be the turning point for state tourism. After Big B became the brand ambassador, there has been tremendous increase in tourism business as well as number of tourists. Rising number of tourists has posed many new challenges which need to be attended.
Prominent speakers like Justin Francis of responsibletravel.com; Valere Tjolle of Vision Travel Mole; Jeremy Smith, travel writer and communications expert; Hanneli Slabber, India country manager for South Africa tourism; Param Kannampilly of Concept Hospitality; and Gopinath Parayil of The Blue Yonder were among others who took part in the discussion.
The conference has been organized as part of the run up to Vibrant Gujarat Global Investor's Summit 2013.

Courtesy : timesofindia.indiatimes.com

Focus On Coffee And Tea

 
Today, coffee is the second strongest commodity in the world, after petroleum. In light of all sorts of coffee blends, roasts, and brewing techniques being exposed to the local and regional market. But what are the main issues that make coffee players tick?

Is espresso, American, instant coffee or heritage Turkish/Lebanese coffee the winner? In light of the horeca sector, the most automated of techniques, namely the espresso, is winning by strides. Meanwhile, the locale still opt for their ethnic coffee, brewed in a simple two dollar copper kettle. 

Espresso or Lebanese Coffee? 
“[Sales of] Lebanese coffee will never drop. Café Najjar’s classic vaccum packed blue product remains the strongest in sales. It’s a traditional product. However, the consumption of espresso and filter American coffee is increasing due to coffee shops and chains that are sprouting out,” says Nizar Labaki, sales and marketing director, horeca department, Ste Ets Michel Najjar.
And heritage-wise? Café Younes are in the process of studying Turkish coffee and putting it back on the coffee shop map.  “Our highest selling loose coffee is still 75% Turkish but is slowly receding. This is a market that we can’t overlook. We have to find a way of saving on time while still preparing a delicious kettle of brewed Lebanese coffee the authentic way,” says Amin Younes, managing partner, Café Younes.   
 
“From experience, we have learned that pure espresso, a straight aromatic shot, is the best complement to the overall experience of dining out. Our horeca clientele know the importance of an upscale cup of coffee. At The Roaster, we air-roast using the Sivetz fluid-bed roaster, which keeps beans suspended on a cushion of air and in constant motion, never allowing them to scorch or roast unevenly. The result is consistent, cleaner, better-developed taste, free of the burnt flavor that forms in conventional steel-drum roasters,” says Gilbert Najjar, general manager, The Roaster.
 
“Turkish coffee is still the most consumed coffee in Lebanon. Espresso might squeeze in and steal a few shares but can never take over Turkish coffee; it’s consumption will always be linked to the “Lebanese” way of life,” says Denise Safa, vice president, Super Brasil, also noting that espresso always has its niche segment and is widely available at cafés and restaurants because it’s easier and faster to prepare, and has found its way into today’s fast-paced lifestyle.

The lifecycle of coffee
Fifteen years ago, the Lebanese coffee industry was 92% Turkish coffee and 8% Nescafe, filter coffee, and espresso altogether. Today, American coffee and espresso have grown in volume by an extra 12 - 18%. Turkish coffee consumption is going down because the habit doesn’t usually start until the consumer is around 25 years of age. ”Espresso usually doesn’t start until 22 - 23 years of age but with youngsters frequenting coffee shops, espresso is consumed within the lattes and cappuccinos. When Lebanese people grow older, their [coffee drinking] ritual goes back to Turkish coffee,” explains Jean Nader, group commercial manager, Al-Rifai Group.
“Although espresso and filter coffee consumption is constantly increasing in Lebanon, we are fortunately facing a ‘Back to the Roots’ trend where Turkish coffee is regaining popularity, since it is identified with Lebanon’s authenticity and tradition,” says Firas Abi Nasr, managing director, Ets. Rafic Abi Nasr.
 
“Espresso is a competition to Turkish coffee in the horeca industry: this is a reflection of the Italian culture that invaded the cultures of other countries.
Espresso is also considered as the base of several other coffee drinks. As far as
household coffee drinking habit is concerned, espresso remains less accessible to the consumers due to the cost of machines. However, with more companies venturing into the pods and capsules, and pairing their products with simpler and cheaper machines, there is an opportunity of growth in this segment”, says Yusra Kanj Maatouk, marketing manager, Maatouk Factories.

  The real threat
The real threat is instant coffee. Today instant coffee doesn’t have a market share as large as Lebanese coffee but its growth rate is much faster than that of Lebanese coffee.

“This means that in five years, it’ll be a major threat to the coffee industry, especially the 2 in 1, 3 in 1 [versions].I can extract the educated market and pull them towards me for a good espresso or Lebanese coffee, but for those looking for just the caffeine, instant coffee remains [an option],” says Maatouk.
 
“There’s now a growing awareness amongst youths about what a ‘good’ coffee is. Back in my college days at AUB, we used to cross the street and grab an instant coffee in a Styrofoam cup. That’s all there was. But, with the introduction of coffee shop concepts, students are becoming educated about real-time coffee. Today, an 18 year old will consume an espresso. Perhaps they won’t consume it as a shot, but it’ll be in their cappuccino or frappuccino,” says Nawaf Beydoun, managing partner, Crematica Coffee Solutions representing Zicaffè. In 1929, Vito Zichittella, a coffee connoisseur, opened a coffee roasting shop in Western Sicily. ”Today, ZiCaffè is a global player, producing roasts and blends unique in aroma and froth,” says Beydoun.
 
Meanwhile, the advantages of instant coffee reside in the speedy process of preparing a cup of coffee. It is often also packed in small quantities making it easy to handle and available to use anywhere. “However, the output of instant coffee can never be compared to an espresso or a carefully prepared cup of Turkish coffee,” says Roy Daniel, managing partner at Automatic Brewers (Barista). The process of brewing espresso for example involves pressure and controlled temperature, both factors that maintain coffee aroma. 

Listen to your market
“We have noticed a rising request of espresso coffee in the exporting Countries (Brasil, Vietnam, etc) where the tradition of drinking coffee is something very recent and linked to economic development. To afford these changes we are specializing in coffee beans from the best origins, slowly-roasted the traditional way, to obtain the finest blends,” says Wissam Labaki, owner, Caffé Vergnano 1882 - Trading Gate

Courtesy : hospitalitynewsmag.com
 

Meluha The Fern - An Ecotel Hotel, Mumbai wins Green Training Award

Meluha The Fern - An Ecotel Hotel, Mumbai recently received the Green Training Award - Learning with the Environment in Mind at the Asian Learning and Development Awards 2012, held at the Taj Palace Hotel Dubai. Punish B Sharma, Area General Manager, Concept Hospitality Pvt Ltd, and Garfield Soares, Head - Sales and Marketing, Meluha The Fern, received the award. Meluha The Fern is managed by Concept Hospitality.

Sharma said, “We are proud to receive the award. The award recognises Meluha the Fern’s achievements as Asia’s leading business green visionaries across industry sectors, and to be honoured by the Asian Leadership Awards is very motivating as well as humbling. We will surely strive to reach higher goals.” The Asian Leadership Awards recognises and rewards business leaders for their ability to successfully steer their businesses through challenges.

Courtesy : hospitalitybizindia.com

South Asian Food & Hospitality unveils first Muffin Break Café in India

South Asian Food & Hospitality Pvt Ltd, the subsidiary of South Asian Hospitality Services Pvt Ltd, recently unveiled the first Muffin Break Café in India at Greater Kailash II M-Block Market, New Delhi. Muffin Break offers a vast range of freshly-baked products that are prepared on site every day, along with gourmet espresso coffee and beverages.

The company will open five outlets in India, including Delhi, NCR of Delhi and Punjab by the end of this year. Later, it plans to open outlets in Mumbai and other parts of Maharashtra, and 40-50 outlets by 2017 in other Indian states. The company will target middle- and upper-middle classes for, informed Parvin Juneja, Chief Executive, South Asian Food & Hospitality Pvt Ltd. He added, “We are proud to open the first Muffin Break Café in India and with this, we aim to swirl the taste buds of the muffin lovers. Also, with our past experience of providing high-quality food products, we plan to open more such bakeries catering to the interests of muffin and coffee lovers in India.”

Muffin Break is a premium bakery café franchise owned by Foodco Group in India, after it partnered with South Asian Food & Hospitality. Speaking on the opening of their flagship café in India, Robert Fitzgerald, Executive Director, Foodco Group, said, “We are pleased to partner with South Asian Hospitality Services, an organisation that has been in the Indian hospitality industry for over a decade now. Their experience, coupled with Muffin Break’s unique brand strength and product offering, will deliver Indian consumers with India’s best bakery and coffee products.”

Courtesy : hospitalitybizindia.com

Qatar launching Green Hotel Interest Group

The adoption of environmental practices in the hospitality sector is being recommended by Qatar Green Building Council (QGBC) for the approaching United Nations Framework Convention on Climate Change (UNFCCC) Conference of the Parties Nº18 (CoP 18), by launching its Green Hotel Interest Group (GHIG).

Taking place in Doha from November 26, the conference is set to attract thousands of global delegates.
The GHIG launch took place on Monday September 17 at Wyndham Grand Regency Hotel, Doha, and witnessed well known hotels, organisations and people team up to create a forum that will support greater sustainability practices within the Qatar hospitality sector.
Director, Qatar Green Building Council, Eng. Meshal Al-Shamiri, in-charge of welcoming event goers and introducing the event said, "The establishment and launch of the Green Hotel Interest Group is timely amidst the flurry of activity following last year's announcement that Qatar will host the 2022 FIFA World Cup and the forthcoming CoP18. All eyes are really on Qatar right now," and also underlined the importance of sustainable development as a vital theme of the Qatar vision 2030.
GHIG is said to join forces with hospitality partners across Qatar and aim at offsetting CO2 emissions generated by the hospitality sector. 800 buildings, including hotels, are planned within Doha's City Centre, as well as a large figure of housing developments. The figure is expected to rise over the next few years in other parts of Doha.
Assistant general manager, Wyndham Grand Regency, Ghada Sadek stated, "We are hopeful that the Green Hotel Interest Group will bring together like-minded organisations in Qatar to feel inspired and conjure up fresh ideas to start making a difference. Working with hotels, future initiatives could include collectively composting leftover food to reduce waste."
Special guest speakers will discuss a range of topics, including the importance of initiating a GHIG in Qatar, and low energy lighting for hotels, to the possibility of establishing an Annual 'Green Hotels Award'.

Courtesy : ameinfo.com

Spring Air launches Europedic and Nature’s Rest mattresses

Spring Air has introduced a new range of Europedic and Nature’s Rest mattresses that supports neck, shoulders and the hip. Equipped with NASA technology, these mattresses are made of the finest materials in the most appropriate mix, as per a press release. Priced at Rs 100,000, the mattresses are temperature-sensitive and have a pressure-relieving memory foam material, with ultra cell high-density foam to give customers the comfort of therapeutic properties. Spring Air targets Indian urban households.

The latex mattress uses premium upholstery to ensure proper support to the body. The mattress' multiple layers of coil include natural latex, gel, high-density memory foam or plant-based Surface Modified Technology foam. These layers are designed to interlock with the encased coil units to reduce pressure at the shoulders and hips, while providing lower-back support. Nature’s Rest has high-quality foams, Joma wool and cotton-blend fabrics interwoven with silver, which is antibacterial and dust-mite resistant.

Ashok Sharma, CEO - Middle East and India, Spring Air, said, “Spring Air has been widely recognised for their innovative mattresses and sleep sets. Spring Air India has a single focus - to help people sleep better - and Spring Air has created an entire line of products dedicated to this goal. Spring Air is the most preferred bed in America and aims to be the same in India. Revolutionising the concept of sleeping, Spring Air’s Nature's Rest and Europedic have been designed to provide customers a luxurious sleep experience combined with health benefits. Based on market research and driven by constant innovation, we have been able to meet the challenge of developing a true mattress that always supports the spine, back and body curves, while promoting disturbance free sleep. Nature’s Rest has been developed to create a niche mattress category to full fill the body’s physiological sleeping needs.”

Courtesy : hospitalitybizindia.com

MTDC organises student rally to celebrate World Tourism Day

 

 
The Maharashtra Tourism Development Corporation (MTDC) organised a student rally today to commemorate World Tourism Day. The rally flagged off at 8.00 a.m. from Gateway of India in Mumbai and scouted through Museum, Bombay High Court, Kala Ghoda, Central Library, Horniman Circle before terminating at CST. The students carried banners and placards bearing slogans of Tourism and Sustainable Energy: Powering Sustainable Development given by World Tourism Organization (UNWTO).

Dr Jagdish Patil, Managing Director, MTDC, said, “We are focused to promote the motto of UNWTO of Tourism and Sustainable Energy: Powering Sustainable Development. We have planned this rally with the intent to sensitise young minds towards the noble cause tourism and sustainable development. There is need to propagate this cause at the grass root level to empower sustainable development.”

Courtesy :  hospitalitybizindia.com

HICAP announces nominees for 23rd annual awards

The finalists for the 23rd annual Hotel Investment Conference Asia Pacific (HICAP) Awards for the categories Merger & Acquisition Deal of the Year, Reggie Shiu Development of the Year, and Single Asset Transaction of the Year have been declared. The award function will take place from October 10-12, 2012, at the InterContinental Hong Kong. HICAP is hosted by BHN, Horwath HTL, and Stiles Capital Events.

The nominees for the HICAP Merger & Acquisition Deal of the Year Award are Accor/Ascendas Acquisition of Mirvac Hotel Interests in 2012; Pegasus Capital Acquisition of Six Senses Resorts & Spas in June this year; RECAP Acquisition and Consolidation of JHR REIT in November 2011; and Starhill Reit Purchase of Three Marriott Hotels in Australia in mid-2012.

Finalists for the Reggie Shiu Development of the Year Award are Hotel Sofitel So Bangkok - Bangkok, Thailand; InterContinental Danang Sun Peninsula Resort - Danang, Vietnam; and Palace Hotel Tokyo - Tokyo, Japan. The nominees for the Single Asset Transaction of the Year Award are Mövenpick Resort & Spa Karon Beach Phuket - Phuket, Thailand in July this year; Novotel Nathan Road Kowloon - Hong Kong, China in April 2012; and Shangri-La Hotel Sydney - Sydney, Australia in June this year.

Courtesy : hospitalitybizindia.com

50,000 hotel rooms in top six cities in next 5 years

NEW DELHI: Cushman & Wakfield (C&W), India's leading real estate consultancy firm on Thursday jointly launched the research report with Confederation of Indian Industries (CII) titled "Indian Hospitality Story 2012 & Beyond" at the 4th International CII Hospitality Fair- 2012 which was held today in New Delhi.

The report was released at the first day of the three-day exhibition by minister of tourism Subodh Kant Sahai.

In this report Cushman & Wakefield evaluates the hospitality sector dynamics of top six cities of India - Bengaluru, Chennai, Delhi, Hyderabad, Kolkata and Mumbai and provides an overview on the performance, growth and outlook of the Indian Hospitality industry. 

Courtesy : The Times Of India

Hotel Leelaventure to launch new five-star brand

Chennai, Sep 22 (IANS) Hospitality major Hotel Leelaventure Ltd. will be launching a new brand, Essence by The Leela, an entry-level five-star hotel, a company official said Saturday.

"We will soon launch a new brand Essence by The Leela. The brand will be for entry-level five-star hotels. We are looking at tier-two towns. Hotels under the new brand will have 100 or more rooms," Vivek Nair, vice chairman and managing director, said here Saturday on the sidelines of the annual general meeting of South India Hotels & Restaurants Association.
He said the group is looking at six to eight under the new brand. Most of the hotels will be on management contract model hotels to be managed by the group for a fee while the property is owned by another person.
With the launch of the new brand, the company will be following in the footsteps of the Taj group, that has Vivanta by Taj.
According to Nair, the company plans to follow two business models for expansion without heavy capital expenditure.
He said the company will be looking at pure management contract model whereby it would lend its brand and manage a hotel property for a fee.
The second model is to divest minority stakes in its existing hotel property to raise cash.
He said in two years, the company plans to raise around Rs.1,000 crore by divestment if other ways of raising funds do not materialise.
Nair said the company sold its hotel in Kovallam in Kerala for Rs.500 crore while retaining the management of the property.
According to him, if the hotel industry is given the infrastructure status, it would enable Hotel Leelaventure to raise funds at cheaper rates.
Nair said the group plans to increase the number of rooms under its fold by around 1,500 rooms to 3,500 rooms in five years time.
He said a new five star property will be constructed in Agra at an outlay of Rs.200 crore under the brand Leela Palace.
A 60-room hotel is also under construction near Jaipur in Rajasthan, which will be on management contract with the company, Nair said.
According to him the company's new hotel here will go on stream soon after getting the relevant permissions.

Courtesy : newstrackindia.com

Park Hyatt Maldives Hadahaa unveils The Island Grill

Park Hyatt Maldives Hadahaa, has launched a new signature restaurant, The Island Grill. The new restaurant will serve an array of regionally inspired dishes, further enhancing the island’s exceptional culinary offering.

The atmospheric and interactive Island Grill comprises an open kitchen concept and natural sand floors. The traditional open grill and wood-burning oven allows guests to watch the chefs at work, whilst relaxing barefoot beneath a traditional thatch canopy. The restaurant is nestled into the native flora of the island, according to a report by ITCM.

Dishes are made from the finest and freshest ingredients, sourced from the local islands. Appetisers are designed to share and include a variety of flavours and spices native to the southern atolls; while the main dishes focus on fresh seafood caught daily, and grilled meats marinated in fresh herbs from the island’s hydroponics garden.

Signature dishes include Boshi Sataini, Maldivian Lamb Roshi and Tuna Garudhiya. Meat and fish courses including Lobsters, whole Reef fish, Wagyu and Angus beef are cooked on the open grill. Desserts include a Maldivian Milk Doughnut with Gulab Jamoon and Pistachio Ice cream and Maldivian Kiru Bokiba with Rose Ginger Ice Cream.

Courtesy : hospitalitybizindia.com

Catalina Restaurant Group to Open New Concept Using MICROS Simphony™

September 13, 2012 - MICROS Systems, Inc. (NASDAQ:MCRS), a leading provider of information technology solutions for the hospitality and retail industries, is pleased to announce that Catalina Restaurant Group, operators of Coco's and Carrow's, has opened its newest restaurant concept, Ranch House Café and Grill, California's newest restaurant sensation with MICROS’s next generation technology.
With future growth in mind, the company has selected MICROS Simphony, which provides cloud-based enterprise tools to manage its menus, as well as create and choose a complete set of reporting, auditing and analysis tools designed to deliver the information it needs to run its business. MICROS Simphony’s Service Oriented Architecture (SOA) enhances Catalina Restaurant Group’s productivity and drives down costs.
The first location went live this August in La Habra, Calif., with an additional location in Walnut, Calif. scheduled to open in October. The MICROS Simphony deployment includes the MICROS Kitchen Display System (KDS), which provides highly visible, real-time information to manage and control kitchen efficiency and increases customer satisfaction. Mounted conveniently in the kitchen and food prep areas, this seamlessly integrated, intuitive, graphical software application displays food orders for preparation and monitors the timing of orders, increasing overall speed of service.
“We are excited to implement the most advanced cloud-based restaurant management system at our new restaurant concept debut,” said Ray Koch, Director of IT for Catalina Restaurant Group. “By implementing Simphony, we are able to manage operations, labor and menus from our headquarters offices. Further, the MICROS Simphony solution supports our operations as we expand and grow the number of new locations.”
“We are delighted that Catalina Restaurant Group has teamed up with MICROS to streamline POS and restaurant operations as well as elevate its overall guest experience,” stated Ed Chapel, Executive Vice President, North America Restaurants for MICROS. “As the Ranch House Café brand grows, we are proud to offer technology solutions that will aid in its management with high visibility of each property through one centralized set of reports.”

www.micros.com

Courtesy : hospitalityupgrade.com

New Mobile Technology For Hospitality Sector

Jamaican hotels will soon have an opportunity to upgrade their facilities' services with new technology, allowing visitors to access various hospitality options through applications on their mobile smart phones.

Local mobile service provider Digicel, in collaboration with New Jersey-based telecommunications company Avaya and Pennsylvania-based mobile technology company Movitas, revealed the new technology to hotel industry representatives during a recent hospitality breakfast at the Half Moon Resort in Montego Bay, St James.
Gregoire Poirier, Avaya's principal consultant on global hospitality, noted that this was the technology's first launch in Jamaica and the Caribbean as a whole.
"We have some products we're showing today that we're introducing here in the Caribbean and in Jamaica," said Poirier.
"Movitas is the one we're featuring today, which is our partner that does the mobile applications that follow the guests; they download the app for their resort and then they use it on their own mobile device, wherever they are in the country."
Digicel and Avaya had previously launched their Gold Partnership at an Evolutions 2012 function, which was held at The Jamaica Pegasus hotel in March.

SEVERAL PLATFORMS

"It's available on BlackBerry, on Android devices, and on iOS, which is the Apple platform, so all platforms, any smart phone or tablet," Poirier informed.
Head of Digicel's Business Solutions, Suzanne Saunders, said the company has observed growing technological trends in hospitality management, and wants to bring new technology into Jamaica for that sector.
"We want to bring a lot of the cutting edge technology to Jamaica right now. We're looking at things like applications that hotels can use on your phones for getting you to check in, for saving money; it's all about cost cutting and revenue generation for hospitality," said Saunders.
"We're not just looking at the hotels, but all the businesses that support the hotels and guests as well, and Movitas and Avaya will be able to do that along with the 4G technology that we bring to the market, as well as the expertise we have in Avaya and being able to bring the hotels up to speed with their technology as well, because they are going to have to upgrade their technologies to be able to take all of this into account."

 

Courtesy : jamaica-gleaner.com

Magic Foods That Keep You Happy

To lead a quality life you need to be energetic and happy. There are magic foods that can help you when clubed in a trio

3. Foods to boost energy
Whether you are heading out for an exercise session or suffering from a mid-afternoon slump, there are times when we all need energy boost. Here are three instant pick-me-up foods.

Oats
If you're feeling worn out, weak or unable to concentrate, you could be deficient in certain B vitamins. These vitamins not only help to keep the brain functioning properly, they also help the body to break down carbohydrates into glucose to fuel the body. For a good source of B vitamins, try incorporating oats into your diet; a morning bowl of porridge should do the trick.

Chocolate
Amongst the many reported health benefits of dark chocolate (including its ability to lower heart disease risk, prevent wrinkles and boost the mood), the popular treat is also a great pick-me-up snack, which is great news for chocoholics. Chocolate is high in energy-boosting chemicals including theobromine (a stimulant found in many popular energy drinks) and caffeine.

Beetroot
Beetroot not only provides a multitude of health benefits, the vibrant vegetable is also a great source of longlasting energy. First of all, beetroot has a high sugar content which helps to provide an instant energy boost. It is also high in many energy-boosting nutrients including magnesium, iron, vitamin C and nitrate.

2. Foods to beat the blues
We all go through periods of feeling anxious, irritable or depressed. The foods you eat can directly influence the way you feel, so check out these top three foods to cheer you up.

Marmite
If you're feeling anxious, stressed or depressed, a dose of Marmite, rich in B vitamins, could help to lift your mood. B vitamins are important for normal brain function and producing moodboosting serotonin, with vitamins B12 and B6 being particularly beneficial for regulating your mood.

Oily fish
Omega-3 fatty acids found in oily fish are well known for being good for the heart. However, they are equally beneficial for our brain health and mood. A recent study found that participants who had lower levels of omega-3 fatty acids in their blood were more likely to be moderately depressed and have a negative outlook.

Bananas
Bananas are high in natural sugars, making them a great remedy for low energy levels which can leave you feeling down. On top of this they are a great source of tryptophan, an essential amino acid which boosts serotonin levels, helping to regulate your mood.

1. Foods to help you sleep
Whether it's a one-off occurrence before a big event or a nightly struggle, most of us suffer from insomnia at one time or another. Fortunately, there are foods that can help you sleep a little easier.

Dairy products
If you're struggling to get a good night's sleep, foods containing tryptophan should be a first port of call. Tryptophan, an essential amino acid, helps to raise serotonin and melatonin levels in the body, both of which can help induce sleep. Bedtime-friendly sources include dairy products such as yoghurt and milk.

Oats
While many of us associate oats with breakfast time, they are also the perfect evening snack. Oats are a good natural source of melatonin, which is often taken as a sleep aid due to its ability to help regulate the body's internal clock. They are also another good source of tryptophan, especially when combined with milk.

Flax seeds
Flax seeds are great for increasing levels of sleepregulating substance serotonin in the body due to their high levels of both tryptophan and omega-3 fatty acids. Furthermore, the omega-3 fatty acids they contain have been proven to help reduce the anxiety, depression and stress which are leading causes of insomnia.

Courtesy : Times Of India

9 Foods That Can Outlast You

You've just gotten halfway through a recipe, only to discover that a key ingredient is missing because you tossed it during your last cleaning spree.

It’s a predicament you shouldn't have to face again — at least when it comes to the nine kitchen staples we've listed here.

When stored properly, these everyday items will last for years — sometimes decades — even after they’ve been opened. And they’ll lose very little, if any, of their original quality as time passes. So think twice before tossing one of these items. If you've been handling it correctly, chances are it's just fine. 

  

  

1.     HONEY

Pure honey is as durable as it is delicious; it keeps safe indefinitely. Honey may change color or crystallize over time, but that won't make it unsafe.

Keep it fresh: Store in a cool area and keep tightly closed. Revive crystallized honey by placing the opened jar in warm water and stirring until dissolved.

 

2.     RICE

White, wild, arborio, jasmine and basmati rice all have an indefinite shelf life, when kept free from contaminants. The exception: brown rice. Thanks to its higher oil content, it won’t keep nearly as long.

Keep it fresh: Store in a cool, dry area. Once opened, place rice in a sealed airtight container or place original package in a resealable heavy-duty freezer bag. For added protection, store rice in the refrigerator or freezer.

 

3.     SUGAR

White, brown or powdered — sugar never spoils because it doesn’t support bacterial growth. The real challenge is to prevent it from becoming rock-hard.

Keep it fresh: Keep sugar in a cool, dry area. To prevent sugar from hardening after opening, place it in an airtight container or cover the original package in a heavy-duty plastic bag and seal tightly.

 

4.     HARD LIQUOR

Whipping up some penne alla vodka and a pitcher of cocktails? Distilled spirits —vodka, rum, whiskey, gin, tequila and the like — don’t spoil, even after opening. The taste and aroma may fade gradually, but it’ll take ages before you notice.  

Keep it fresh: Store in cool, dark area, away from direct heat or sunlight. Keep bottle tightly closed when not in use.

 

 

5.     MAPLE SYRUP

Pure maple syrup not only makes your pancakes special, it adds tremendous flavor to a whole range of dishes. Best of all, it keeps forever in the freezer.

 

Keep it fresh: Refrigerate after opening. For long-term storage, freeze maple syrup in airtight plastic containers.

 

6.     PURE VANILLA EXTRACT

Yes, it’s more expensive than its imitation counterpart. But pure vanilla extract keeps forever, so you’ll never have to waste a drop.

 

Keep it fresh: Store in cool, dark cupboard and keep tightly closed when not in use.

 

7.     DISTILLED WHITE VINEGAR

A reliable standby in everything from marinades to salad dressings, distilled white vinegar will remain virtually unchanged as the years pass by. 

Keep it fresh: Store vinegar a cool, dark area and keep tightly capped after each use.

 

8.     CORNSTARCH

A must-have for thickening sauces, gravies, and puddings. Cornstarch will keep indefinitely if it's kept dry and free from contaminants.

 

Keep it fresh: Store in cool, dry area; keep package tightly closed between uses.

 

 

9.     SALT

From the basic table variety to fancier versions like kosher and sea, salt is a flavor enhancer that never spoils or goes stale.

 

Keep it fresh: Store in cool, dry area.

 

Courtesy : Still Tasty

 

For more information visit: the National Honey Board; the USA Rice Federation; the Vinegar Institute; McCormick & Company; Ach Food Companies; The Liquor Control Board of Ontario, the Sugar Association; the Salt Institute.

10 Surprising Foods You Can Freeze

 You already know that the freezer is a good place to stow steak and chicken. But it works equally well for some far less obvious items.

Try freezing the following (you’ll find more detailed instructions by clicking on each item). You'll save money, waste less — and make cooking a lot more convenient.

•       OPENED WINE: 6 months

Can't finish the whole bottle? Freeze leftover wine in ice cube trays and transfer to freezer bags. Great for cooking, in sauces, stews and the like.

•       EGGS: 1 year

Crack open and mix in a touch of salt (if using for savory dishes) or sugar (for baking or desserts); place in freezer bags or airtight containers.

•       BROWN RICE (UNCOOKED): 1 year

Brown rice has a higher oil content than white rice, so its shelf life isn’t nearly as long. But it’ll keep for several months longer if you freeze it.

•       BUTTER: 6 months

Butter freezes well, so stash a stick or two in the freezer (leave in the original wrapping and place in a freezer bag) and you’ll always have some on hand when you need it.

•       MILK: 3 months

If you’re constantly running out, freeze a backup supply in an airtight container. Thaw in the fridge and stir well before using — the texture may be a little grainy, but it's fine for cooking and usually okay for drinking.

•       NUTS - INCLUDING  PECANS, ALMONDS, WALNUTS: 1 -2 years (depending on the type)

Thanks to their high oil content, nuts are especially prone to going rancid. Freeze them and they’ll stay fresher longer.

•       FRESH HERBS - INCLUDING BASIL, CILANTRO, PARSLEY: 6 months

Most recipes call for only a sprig of herbs, but you have to buy the whole bunch. Freeze what you don’t use in ice cube trays, covered with a bit of water, and then transfer to freezer bags.

•       TOMATO PASTE: 3 months

Rarely do you need to use the whole can at once. Freeze dollops of leftover tomato paste on a cookie sheet or in ice cube trays and transfer to freezer bags for use in future recipes.

•       BREAD: 3 months

If you can never seem to finish a whole loaf before it gets rock-hard or moldy, freeze it. Bread toasts just fine, straight out of the freezer.

•       MAPLE SYRUP (100% PURE): keeps indefinitely

Sure, it’s more expensive than the imitation stuff. But pure maple syrup keeps forever in the freezer — so you’ll never have to waste a delicious drop.

Courtesy : Still Tasty