Fine-Dining Restaurants

Fine dining refers to the cuisine and service provided in restaurants where food, drink, and service are expensive and usually leisurely. Turnover per table may be less than one an evening. Many of the customers are there for a special occasion, such as a wedding or birthday. Many customers bring business guests and write off the meal cost as a business expense. The guests are often invited because they can influence business and other decisions favorable to the host. Fine dining is usually found in enclaves of wealth and where business is conducted-cities such as New York, San Francisco, and Palm Beach.

Las Vegas has several fine-dining restaurants catering to tourists and high-stakes gamblers. The restaurants are small, with fewer than 100 seats, and proprietoror partner-owned. The economics of fine dining differ from those of the average restaurant. Meal prices, especially for wine, are high. The average check runs $60 or more. Rents can be quite high. Large budgets for public relations are common. Because of the expertise and time required for many dishes and because highly trained chefs are well paid, labor costs can be high. Much of the profit comes from wine sales. Flair and panache in service are part of the dining experience.

Tables, china, glassware, silverware, and napery are usually expensive, and the appointments can be costly, often including paintings and interesting architectural features. The menus usually include expensive, imported items such as foie gras, caviar, and truffles. Only the most tender vegetables are served. Colorful garnishment is part of the presentation. Delectable and interesting flavors are incorporated into the food, and the entire dining event is calculated to titillate the guests’ visual, auditory, and psychological experience. Expensive wines are always on hand, offered on an extensive wine list. Food fashions change, and the high-style restaurant operators must keep abreast of the changes.

Heavy sauces have given way to light ones, large portions to small. The restaurant must be kept in the public eye without seeming to be so. If given a choice, the restaurant operator selects only those guests who will probably be welcomed by the other guests. Doing this helps to create an air of exclusivity-one way to do this is to park the most expensive autos near the entrance for all to see (Rolls-Royces do well). It also helps to have celebrities at prominent table locations. Very expensive restaurants turn off many well-to-do guests and make others uncomfortable when they feel they don’t fit in or dislike the implied snobbery of the guests or staff.

Luxury hotels, such as the Four Seasons and the Ritz Carlton chains, can be counted on to have restaurants boasting a highly paid chef who understands French, Asian, and American food, who likely attended an American culinary school or trained at a prestige restaurant, and who has mastered French cuisine. Would-be restaurant operators should dine at a few of these restaurants, even though they are expensive, to learn the current meaning of elegance in decor, table setting, service, and food.

(To avoid paying the highest prices, go for lunch and do not order wine.) Better yet, anyone planning a restaurant career should take a job in a luxury restaurant, at least for a while, to get the flavor of upscale

food service-even if you have no desire to emulate what you see.

Is the Antique Business, Dying, Dead, Wounded Or Just Hybernating?

If you are a small business owner of a antique business, you have probably heard the “death knoll claims”, been deluged with discouragement from the “gloom and doom”crowd and look frequently out your window to see if “the funeral procession” is passing by…I am here to tell you that while antiques as well as all discretionary retail businesses are challenged…they are not dead and won’t be any time soon!

Almost every day I hear the constant comment from some customers and a lot of discouraged dealers saying that the antique is industry is dead, dying or disappearing. There rationale is:

1. The existing customer isn’t buying.

2. The existing customer has bought all they intend to.

3. The younger customer isn’t interested.

4. Everyone that might be buying is buying online.

I would like to give you “tough and committed” antique dealers who have store fronts some counter intuitive insight and contrarian opinion about the “state of things in the antique industry”.

For years the antique industry (like many other industries in America) became over populated with part time, marginally committed participants who saw there opportunity to turn a “passion for garage sales” into “off or on the books” profits with little day to day efforts through the proliferation of antique malls everywhere! These dealers would “plop down” a security deposit, load up the SUV, get a few tables and cloths together and open up a Antique Mall Space. The large size of this group proliferated a huge amount of antique malls popping up on many main streets and malls throughout the United States.

The fallacy of this concept was the space was expensive, add on percentages pretty high, and marginally committed staff not having the same “vested interest” as a owner of a mall space would have. The dealers in the malls were not “retailing veterans” and in many cases found out at the end of the month that instead of the “slush funds” that they thought they had created, a bill for the short fall between space rent and sales was waiting for them on the first of the month instead of the hoped for check. A new “harsh reality” sunk in to the mall space tenants and they soon said this is not a good idea and “bailed” in record numbers. The “bailing process” of mall space tenants created huge empty gaps in antique malls and led to a new reality for the antique mall owner “they are upside down on their rent due to the vacancies”. This has led to record Antique Malls closing their doors and hanging the “for rent” signs on the front of the buildings.

What is the post mortem of this process? “Bigger opportunities” for the surviving retail outlets for the sale of antiques by getting a bigger slice of a (economically caused) smaller pie. This is a moment to not lament the advent of online antique sales but take advantage of it. The internet gives a dealer a chance to reach millions of new customers and “start slicing up” their share of the smaller pie. The reduction in shopping malls makes your “brick and mortar” shop more appealing to the customer who enjoys a new adventure in a antique store (as long as he or she is welcomed with enthusiasm) and well priced and unique items to be tempted by.

Willl the antique industry and store survive and return back to life? I think so. The antique customer is first and foremost a “collector” not unlike a museum. They collect things that interest them, have intrinsic value to them and that they think will in time appreciate in value. The number and longevity of museums throughout the world is testimony that there is still interest in viewing and owning things of historical significance on the part of many individuals. A private collection of a “item of passion” for a collector is their private museum to be enjoyed by themselves and shared with friends…and perhaps ultimately sold for profit!

The traits that will determine the”winners and losers” in this antique industry “shakeout” are:

1. Perserverence coupled with tight expense control.

2. Exciting and unique merchandise flowed regularly to ensure newness to your repeat customers.

3. Good value. The days of “obscene profit” are over. $10 profit to $1 investment may happen occasionally but a more modest $3 to $1 sales price to cost ratio probably will give better value and motivate the thinning “customer count” to purchase.

4. A good attitude. The last thing anyone needs (or wants to hear) when they visit a store or business for some quality shopping time is “gloom and doom”. Motivation and enthusiasm are contagious…so is wining and growsing. If you want more positive customers… be a more positive shop owner!

5. Look for new ways to reach new customers. Pack up the car or truck and hit the high, low, or medium end flea market, antique show or swap meet with a load of business cards and great merchandise. Give the people who stop by a “preview” of your taste and selection and invite them to stop by for a visit of the larger assortment in your shop. Give them a discount coupon, if you want to fuel urgency, to be used on their next visit.

6. Finally keep you store fresh. If new merchandise flow isn’t possible with current cash flow challenges… Rearrange your stocks so that the same items are presented in new locations, with new adjacencies and with new ways to visualize their use. You will find a old item becomes a new sale by simply moving it to a new location.

In summary when the going gets tough…The committed antique shop owner should look at the situation as a opportunity to grow market share…Not toss in the towel!

The world is littered with businesses that would have been successful with a little more perseverance and patience! Quitting is easy…Winning is commitment!

Important Facts Related to Koozies

Koozie is an amazing fabric or foam device that is specially designed to keep a beverage can or bottle cold. It is also called a can cooler, koolie, beer sleeve, beer hugger or a stubby holder. It was discovered in 1982. It is mainly used for holding cans such as beer, coffee, cold drinks, soft drinks, etc.

Can coolers are used as marketing tool

Now a day’s Koozie is also used as a marketing tool. Many companies use this product as marketing tool because it is not only inexpensive to produce, but its regular use also brings the company’s name to a domestic presence. The organization’s logo which is usually embedded on the can cooler often serves the dual purpose of promotion of sales as well as entertainment.

Material and Fabric

This product is made out of many foam like materials such as neoprene, polyester or open cell foam. They come in different design, shape and color. You can easily find foam koozie, slip on stubby holder, collapsible stubby holder, and water bottle stubby holder in the market.

Benefits and advantages

This product is basically used for keeping the beverages cold. It is used to prevent the wet hands that result when condensation forms on the outside of a can. They even control the temperature of the beverage which is contained in the bottle, cup, or can from having any sort of negative effect on the hand. It basically keeps a drink cold for about 40 minutes. It usually provides immense relief to those people who like to drink hot chocolate at outdoor events or who wish to take coffee to work place. You can even promote a business through this product. It is a very economical tool for marketing a particular brand name. It is also used as a gift item.

Designing a Koozie

Now a day’s a huge number of people design koozies for holidays, birthdays, weeding, anniversaries and other special events. It is very easy to design huggies, customized can coolers, coolies, insulated kustom can cooler, koozies for parties, coozies, foam can holder or can cooler, wedding kustom stubby holder, and promotional kustom can cooler.

Many people love to collect koozies in their homes from weddings, picnics or from offices. It is very suitable for picnics, camping, sports games and other travel. They have double impact on people. It not only keeps the beverages cold for long time but also advertise a particular brand.

Technologically Man is a Giant, Morally a Pygmy

Technologically man has made tremendous advancements. From humble beginnings last century with the Industrial Revolution we have come to the stage where we have invented and built so many gadgets that our very existence is threatened by them, like the atomic bomb.

We cannot deny that technology has improved the quality of our lives immeasurably. A journey to anywhere on the globe now takes merely a few hours by airplane, whereas it may have taken many years to do so before. We communicate with one another with increased ease and efficiency. All it takes is the pressing on a few buttons and we are able to talk to anyone almost anywhere in the world. A flick of the television switch gives us news, sports, and entertainment in glorious color. Modern methods of cooking do not leave dirty messes behind. For the even more lazy ones, fast-foods are always available, some twenty four hours a day.

Modern computers have infiltrated into all aspects of business, governments and even at home. City traffic is also computer-controlled. So it is too with many other things where computers are virtually indispensable. Computer breakdown means also the breakdown of whatever system it controls. The computer has become almost all-powerful. Such is our dependence on it.

In war, our technological expertise has given us super-efficient weapons. Instead of swords and spears, we now have machine-guns, heat seeking missiles, cruise missiles, jet-fighters and other tools of murder and mayhem. Our ability to kill and destroy is frightening. We have become so powerful that the possibility of killing ourselves completely is very real indeed.

It is in the light of this possibility of self-annihilation that we suddently find ourselves most vulnerable and wanting. While we go about creating for ourselves millions of gadgets to fulfill our fancies we have neglected our basic self. We can make machine guns that fire a thousand rounds a minute but we do not take responsibility for our creation. So these guns fall in the hands of terrorists and war-mongers. What is the result? Death and destruction on an unprecedented scale now ravage the people of this earth. Few are brave enough to stand up to oppose this scourge. Manufacturers make profits from weapons. Armies use them to destroy one another but hardly anybody does anything to stop it.

We let our creations run riot. In the name of class, creed and religion we plunder one another with the most powerful weapons available. We kill innocent people without batting an eyelid. Morally we are no better than dumb animals.

In the short span of the first eighty years of this century, we have had two world wars and innumerable other wars. Millions have died as a result. Yet the wars go on, unabated. Some men stood up against this madness but, like many others before them, were assassinated, pushed aside or simply forgotten. So the majority of us, including the so-called world leaders today, remain quiet and let the violence continue. Some even aggressively perpetuate it.

Industrialization has brought us many benefits. It has also brought about environmental tragedies. Air-pollution, sea-pollution, acid-rain and other forms of threats may one day overwhelm our very existence. Yet few of these polluters are willing to face up to reality and do something concrete to end the pollution. They are more interested in making a profit. They do not want to spend their ‘hard-earned’ money to clean up the environment. Let someone else do the dirty job. Such is their moral responsibility.

In other areas too there are crimes committed against ourselves and mother earth. We reclaim land from the sea, level mountains and blast each other to smithereens. We do not know how to live peacefully and harmoniously with one another. Nobody wants to be responsible for that. We have no moral courage. Einstein once said that we have ‘a perfection of means, but a confusion of ends’. We are capable of great wonders, but we do not know how to wield such capabilities responsibility.

So we continue in our confusion, commit all sorts of crimes and blaming one another for them. It is high time that we assume responsibility for our actions, strengthen our moral courage and make the world a wonderful place to live in.

Which Is the Best? Top 5 Portable Evaporative Coolers to Buy

We have compiled a list of the top portable evaporative air coolers based on consumer reviews. Hopefully, this information will help simplify your portable evaporative air cooler purchase. Here are the top portable evaporative coolers, based on consumer reviews:

1. SPT SF-609 Portable Evaporative Air Cooler with IonizerThe SPT SF-609 Portable Evaporative Air Cooler with Ionizer by Sunpentown, humidifier, and fan with ionizer is versatile, lightweight and economical. The portable evaporative air cooler easily rolls from room to room for use anywhere in your house or office. This portable swamp cooler shoots a stream of air with oscillating louvers, to evenly distribute refreshing cool air. This portable evaporative air cooler, also referred to as a swamp cooler, can also be used as a fan or humidifier if temperature is not an issue. This portable cooler also offers air cleaning benefits, with an ionic air purifier. A remote control allows the user to conveniently change settings on the portable evaporative air cooler.

2. SPT SF-608R Portable Evaporative Air Cooler. Versatile, lightweight, and economical, the SPT SF-608R Portable Evaporative Air Cooler by Sunpentown easily rolls from room to room for use anywhere in the home or office. Unlike a fan that blows hot air and more energy efficient than an air conditioner, the appliance uses water to cool a personal space up to 12 degrees lower than the ambient temperature. The swamp cooler works by endothermic. The portable cooler can also be used as just a fan or a humidifier when temperature is not an issue. Easily change the settings with the included remote control. The unit provides an air flow of 23 feet per second, a water-consumption rate of 0.6 to 0.7 liters per hour, and a 10-liter water-tank capacity. Other details include a nylon and photocatalystic filter, three air speeds, a sleep mode, and a timer that can be set from a half hour to seven-and-a-half hours. Though perfect for use in dry climates, please note that the appliance does not work very effectively in areas with high humidity since it utilizes water to cool. The 60-watt air portable swamp cooler measures 12 by 16 by 25 inches and carries a one-year warranty.

3. NewAir AF-330 Portable Evaporative Swamp Air CoolerBuilt-In HEPA Air Purifier. When you need supplemental cooling or an alternative to air conditioning, consider eco-friendly portable swamp air coolers such as the NewAir AF-330 Portable Evaporative Swamp Cooler. This portable evaporative swamp air cooler delivers refreshingly cool air for just pennies day – much less than traditional air conditioning. Features include:

  • 8 Hour Programmable Timer: Keep your cooling completely energy efficient by programming it to switch off automatically at a chosen number of hours ahead. You can either set the machine to turn off 1, 2, 4, or 8 hours ahead or keep the machine running continuously by turning the timer off.
  • Selectable Fan Speeds: Customize your portable evaporative swamp air cooling experience with three air speed settings – low, medium or high.
  • Fixed or Oscillating Air Flow
  • Built-in Ionizer, Carbon Filter, and HEPA Filter: The ionizer can be turned on to introduce negative ions into the air. The carbon filter eliminates odors and the HEPA filter removes up to 99.97 percent of particles from the air.
  • Revolutionary Cooling Pad: This expertly designed water cooling pad never needs to be replaced.

4. KuulAire PACKA50 Portable Evaporative Air Cooling Unit with 350 Square Foot Cooling Capacity, 750 CFM. The KuulAire PACKA50 Portable Cooling is one of the most efficient and environmentally friendly ways to keep cool, indoors or out! You can rely on the Portable Evaporative Cooler for all your cooling needs during those hot summer months. This unit is extremely powerful and cools with no harmful refrigerants. It allows for superior cooling that can cover up to 350-Square Ft. lowering the temperature 10 to 25 degrees. Super portable and easy to move with its heavy-duty casters, it comes complete with a one year manufacturer’s warranty for added peace of mind. Features: 3 speed settings, Automatic-swing louvers, Timer and remote control, 5-Gallon water capacity, Water adjustment control, Uses high-efficient rigid media. It is ETL Rated, cost efficient, and ready to operate, right out of the box!

5. The SPT Evaporative Air Cooler by Sunpentown with Cooling Pad, SF-611 can lower surrounding temperature and humidify the air using water evaporation. The evaporative cooler or swamp cooler, provides a versatile and economical way to cool and humidify your immediate area. This evaporative air cooler features a 3-D Cooling Pad and rotating louver for added cooling and air distribution. The evaporative cooler easily rolls from room to room and can also be used as a fan or humidifier if temperature is not an issue. The remote control allows you to easily change settings.

3 Unusual Ways to Use Your Kitchen Mixer-Blender

If you own a mixer-blender (or a mixer and a blender, separately), you may not realize all the ways you can use it.

As I'm describing these sneaky kitchen tricks, I'm referring to the mixer-blender I use. That's the Blendtec Mix n 'Blend. It's the most important counter top appliance in my kitchen.

However, if you have a blender – from a $ 15 special you found at a sale, to a Bosch or Vitamix – and any mixer, such as a Kitchen Aid mixer, these tips can work just as well.

Here are the three unusual uses for your kitchen mixer-blender:

Meatloaf

A lot of people haul out a big bowl or pot and try to hand-stir the ingredients into their meatloaf.

Since a car accident a few years ago, my arms and shoulders are not very strong. So, I throw the ground meat, the eggs, the bread crumbs, the Worcestershire sauce, the tomato paste, and the seasonings into the bowl of my Blendtec mixer. Then, I use the dough-kneading attachment to mix it thoroughly.

My meatloaf meals are legendary. People do not understand why my meatloaf turns out so differently from theirs. The simple answer is, mine is thoroughly mixed. Consistency makes all the difference!

Pumpkin or Pecan Pie

I use my mixer for pumpkin pies and pecan pies. My pies always attract raves from friends and family.

However, I have another wonderful pie recipe. It's a combination pumpkin and pecan pie. I start with a prepared pie crust and spread the pecan pie mixture over it. That mixture is chopped pecans, brown sugar, and maybe a drizzle of honey.

Over that, I pour the pumpkin pie filling. It's mostly the prepared, mashed pumpkin with a couple of eggs, some cream, sugar and seasonings. Then, I bake it.

The secret is the mixer. Most people mix pie ingredients by hand, in a bowl. That's okay, but it will not transform your pecan pie into a gourmet delight.

I take the pecan pie ingredients, and mix them using the whisk-type attachment for my Blendtec mixer. When that's thoroughly mixed, the finished pie tastes much better. There are no extra-dry bites with just pecan pieces, and no oh-my-goodness bites with too much cinnamon or cloves.

Then, I rinse the bowl (it does not have to be pristine for the next step) and whip together the pumpkin pie ingredients. I use a fast setting – around 4 on my Blendtec Mix n 'Blend – for about 20 seconds, until the mixture is light and fluffy.

That's what I pour (or spoon) over the pecan pie ingredients, before I bake the pie in the oven.

When I serve this at Thanksgiving or Christmas, I top it with rich vanilla ice cream. My guests rave about this dessert.

Eggnog

My family avoids artificial ingredients and complex sweeteners. However, as much as we love store-bought eggnog, it's almost impossible to find "real" eggnog without those complex sweeteners … and a few artificial flavors and preservatives.

Real eggnog is ridiculously easy to make. It's a mix of whole eggs, milk, and any sweetener. That's the whole recipe, right there.

For healthy eggnog, you can use honey. Otherwise, sugar works well. For something that tastes identical to the not-so-healthy store-bought eggnogs, use confectioners (powdered) sugar. Add a dash of vanilla and nutmeg, and you're all set.

You can even add extra ingredients to match the gourmet eggnogs at the store. A little cooked (or straight from the can) mashed pumpkin and pumpkin pie spice can add richness.

Or, extra vanilla and some heavy cream will give that "French vanilla" flavor. Add some cream and a few drops of peppermint flavor for a "candy cane" eggnog.

You'll notice that I did not provide an exact recipe. That's because you do not need one. Almost any mix of these ingredients will make a good eggnog. Once you've mixed it up in your mixer (like a Blendtec or Kitchen Aid blender), taste it and adjust the ingredients to suit your family.

However, people always ask me about the safety of raw eggs. If you've seen TV cooks such as Martha Stewart prepare eggnog, you may have seen them use raw eggs, too.

Because we use organic eggs that we buy from a local farmer we trust, we rarely cook our eggnog. It's always been fine. That's a risk we take, but for food safety reasons, we can not recommend it to others.

Especially if you're using store-bought eggs, start with fresh, refrigerated grade A or AA eggs. Be sure the shells are intact and clean , and do not have even a hint of a crack in them. Some people wash the eggs – before cracking them – with anti-bacterial dish soap, and then rinse them thoroughly. After that, be very sure the egg whites and yolks have minimal contact with the shells, and wash your hands well, after cracking them. Generally, the salmonella is on the outside of the shell, not in the egg itself, until you crack it.

For extra care, it's smart to heat your eggnog in a saucepan. You'll heat it almost to boiling, but not quite. The candy thermometer should reach 160 degrees, and you'll need to stir the eggnog steadily or the eggs will coagulate. (If they do, do not worry. I'll explain that, below.)

Here's a tip if you like rum or bourbon in your eggnog: If you add the liquor before you heat the eggnog, the alcohol may evaporate due to the high temperatures. That keeps the flavor of the liquor, but the missing alcohol means the eggnog is safer for children. On the other hand, if you're serving your eggnog as an alcoholic beverage, add the liquor right before you serve the eggnog.

Once you've heated the eggnog, let it cool. If it's become lumpy – and it usually has – you'll use your Blendtec blender (or any kitchen blender) to whirl it smooth again. Gradually increase the blender speed until you're near the fastest setting. That's what breaks up the bits of egg.
If lumps remain, pour the eggnog through a kitchen sieve, strainer or colander. Press the lumps through, using a spoon. (Wooden or plastic spoons work best.)

Then, refrigerate the eggnog until it's chilled and refreshing. If you've used raw eggs, you'll need to serve it within a few hours. If you've cooked your eggnog, it will usually stay fresh for two or three days. (It will not last that long. Everyone loves homemade eggnog, and it's healthy enough to serve as an alternative to "instant breakfast" products.)

When I serve eggnog to guests, most of them can not tell it's homemade. They're sure I bought some wonderful gourmet eggnog.

One more tip: If you're making "cream of something" soup from scratch and it turns out lumpy, use your blender to whirl it to an even consistency. You may like it even better than overpriced canned soups you used to buy.

So, now you know three unusual ways to use your mixer-blender. In my kitchen, I'm using a Blendtec Mix n 'Blend. It's an appliance I've used happily for more than 15 years, and when this one wears out, I'll buy another one.

Once you've tried these three unusual ways to use your mixer-blender, I'm sure you'll find other routine kitchen chores you can make easier with a mixer-blender, too.

Monster Energy Drink Girls Get Paid to Party – Become a Monster Energy Drink Girl

Monster Energy Drink girls get all the attention when they walk into a party or special event. They walk into a party with all the confidence in the world because they know they are going to have fun and they are making money to party.

The consumers are excited to see the monster energy girls because they know they are about to receive some promotional items and free product.

Monster Energy Drink girls must be seductive and great at alluring in their customers. They get most of their confidence from being around a crowd of people and knowing that these people are treating them like a celebrity.

Can you imagine how much confidence you would have after entering a party and everyone wanted to take pictures of you… well that’s how it is for a monster energy drink girl.

I feel bad for all the pretty girls that I see in a bar that are not getting paid to party. Most of the promotions I have done, I get so many pretty girls asking me how they can become a promotional model.

The majority of girls that I have hired knew absolutely nothing about doing promotional work. They were just beautiful girls that approached me during a promotion and asked me how could they become models like my girls.

I would also get a bunch of guys approach me during the promotion begging me to hire their girlfriends or a girl they thought was hot. They wanted to be the guy that was dating or hanging out with a promo girl. The guys were also shocked to find out how much the girls made per hour…

They were so shocked that they asked me if they could be a promo guy.. sorry I do not hire guys.

Promotional modeling is a great way to make extra income doing part time work.

Most beverage promotional models make a couple of thousand a month and even more.

The girls get the opportunity to travel out of the country such as during spring break, they get to go to Cancun and other spring break destinations. a

My girls really have the greatest time when they get to hang out with celebrities during exclusive parties.

Some will tell me that the greatest part of being a beverage promotional model besides the money is the friends they get to meet and work with.

Being a promo girl is exciting and it allows you to build your confidence. What other job can you have that allows you to get paid to party?

Convenience Store Displays – Ideas For Showcasing Your Merchandise

Many convenience store patrons are interested in only three things: Paying for gas, grabbing a quick snack, and picking up whatever items they forgot to pack or don’t feel like traveling far to purchase. As a convenience store owner or employee, one of your jobs is to make sure you showcase your merchandise in such a way that grab a customer’s attention and be convenient for that customer to purchase.

Some of the most common places to display your merchandise include registers and countertops, aisles, entryways, and deli-style areas. Below are suggestions for making the most of those areas by creating appropriate and effective convenience store displays.

Registers and Countertops

Placing merchandise on countertops and near registers is one of the most common ways storeowners choose to display their merchandise. Not only do these locations help prevent theft, but the also help ensure customers will see the merchandise.

Convenience store displays on countertops and near registers most often include small items like candy. Plastic containers work well with these kinds of displays. Of course, you can also find convenience store racks small enough to fit comfortably near your register or someone atop the countertop and these racks lend themselves to slightly larger items like bags of candy, chips, and trail mix.

Aisles

Convenience store racks like wire displays are great for showcasing merchandise in your store’s aisles. Many storeowners choose to use these wire displays for items like bags of chips and candy, but they’re functional for displaying a variety of products like maps, toys, and personal hygiene items a traveling customer might have forgotten to pack. You can even find wire displays made for holding acrylic dispensers for both your edible and non-edible merchandise.

Make sure you choose wire displays that will comfortably fit in your convenience store’s aisles. If you have a lot of room, you might want to choose wider displays to showcase more merchandise; however, if your aisles are narrow, it’s a good idea to choose narrow wire displays. These displays also come in a variety of heights, so if you must choose a narrow display you might be able to supplement the space by also choosing a tall display.

Entryways

Many convenience stores don’t generally offer an abundance of space, and sometimes you must get creative in order to effectively and attractively display your merchandise. Entryways – just inside your convenience store’s main door – are great places to store merchandise within space-saving, enclosed displays to protect the items from sticky fingers and the elements that might travel in each time a customer opens the doors.

Gumball machines are especially popular displays for convenience store entryways and you can choose from a wide selection of styles. Some gumball machines are traditional in that they are fairly tall, thin, and offer one plastic bubble filled with gumballs; however, gumball machines have come a long way over the years, and now you can select machines with two or even three plastic bubbles as well as small gumball machines designed to rest on multi-leveled wire display racks.

Deli-Style Areas

If your convenience store includes any kind of deli-style area, there’s no question about whether you need plastic containers for holding items like napkins and hand wipes, straws and stick stirs, and condiments and seasonings. However, depending on the kind of foods you offer in your deli, you might also require displays designed for containers like cereal dispensers.

Creating a Chart of Accounts for a Small Restaurant

Independent restaurant owners often do their own bookkeeping. Even if they hire a professional accountant at year’s end, they may save considerable money by handling the weekly tasks themselves.

Setting up a chart of accounts to fit the restaurant needs generally requires customizing the default choices of any accounting program. The selection of sales and cost of goods accounts on most systems does not provide for the separation of food and beverage categories that are needed.

Even the leading bookkeeping program for small business, while it has a default selection for restaurants, fails to provide all of the accounts that most restaurant owners require. In addition, many of the expense accounts that are added are rarely used, leading to confusion during data entry, and don’t help with the overview of the business finances.

The National Restaurant Association publishes a book titled Uniform System of Accounts for Restaurants. The book provides detailed descriptions of the application of generally accepted accounting principles to the restaurant industry.

That book includes a sample chart of accounts, but notes that “the codes used here are not the only method for classifying the accounts”. It points out that most restaurants will not use all of the categories listed, and it also notably lacks breakdown of inventory and cost categories beyond “food” and “beverage”. Many restaurant owners want further separation of those categories to include sub-categories such as “meat”, “seafood”, and “produce”, and possibly “beer” and “wine” for beverage categories.

While many programs do not require the use of account numbers, the NRA book states that some type of account numbering system must be used. If your program is not showing account numbers, it should have an option on a set up screen to activate that feature.

Any account numbering system is generally grouped so that accounts of a particular type fall within a specific range of numbers. For example, assets may be in the 1000 range, and income accounts in the 4000 range. On systems with many detail accounts, 5 digit numbers may be used to allow more sub-categories, but that is rarely needed for a small restaurant.

Typical number ranges that are used by many accounting systems are as follows:

Asset accounts: 1000-1999

Liability accounts: 2000-2999

Equity accounts: 3000-3999

Revenue accounts: 4000-4999

Cost of goods: 5000-5999

Expenses: 6000-8000

“Other” accounts: 8000-9999

Asset Accounts

Asset accounts include cash, bank accounts, inventory, and everything else that is owned.

It is common to assign the first account number, 1000, to Cash, since they are usually ordered, within each group, by liquidity (ease of converting to cash).

A separate account should be used in the chart of accounts for each bank account maintained for the business. If merchant deposits take a few days to reach the bank, a merchant account can be used. Also, if checks are accepted and not processed electronically, an account should be created for checks to be deposited.

New accounts are normally numbered 10 digits apart, so your first two bank accounts may use 1010 and 1020 as account numbers in the chart of accounts. Leaving gaps between the numbers makes it easy to add another account later and squeeze it in to the sort order in any position.

The asset accounts can be numbered as such:

  • 1000 Cash
  • 1010 Primary Bank Account
  • 1020 Bank Account #2
  • 1060 Merchant Deposit Account
  • 1080 Checks Received
  • 1100 Accounts Receivable
  • 1200 Food Inventory
  • 1210 Meat Inventory
  • 1220 Poultry Inventory
  • 1230 Seafood Inventory
  • 1240 Dairy Inventory
  • 1250 Produce Inventory
  • 1260 Bakery Inventory
  • 1270 Frozen Inventory
  • 1280 Grocery Dry & Canned Inventory
  • 1320 Beverage Inventory
  • 1330 Liquor Inventory
  • 1340 Beer Inventory
  • 1350 Wine Inventory
  • 1360 Merchandise Inventory
  • 1380 Bar & Consumable Inventory
  • 1400 Prepaid Expenses & Advances
  • 1450 Recycle return value

Assets that have a lifespan of several years or more are referred to as Long Term Assets. This also includes any real estate.

  • 1500 Fixed assets
  • 1510 Land & Building
  • 1520 Automobile
  • 1530 Furniture Fixtures & Equipment
  • 1540 Leasehold Improvements
  • 1600 Accumulated Depreciation
  • 1700 Capitalized Start Up Expenses
  • 1800 Security Deposits

Liability Accounts

Liability accounts includes things like credit cards and payables to vendors. It also includes money that has been received for things like tax that is due to the state, tips due to the employees, and gift cards sold but not yet redeemed. Real estate loans and other major financing is sub-categorized as long-term liabilities.

Liability accounts can be numbered as:

  • 2000 Accounts Payable
  • 2110 Credit Card
  • 2120 Credit Card #2
  • 2130 Credit Card #3
  • 2140 Credit Card #4
  • 2210 Sales Tax Payable
  • 2220 Second Tax Payable
  • 2250 Payroll Liabilities
  • 2260 Second Payroll Liability
  • 2280 Tips held
  • 2300 Gift cards & certificates
  • 2350 Customer Credits
  • 2400 Notes Payable
  • 2500 Other debt

Equity Accounts

The owners’ investment in the company is represented in the equity accounts. For a corporation, this includes the shareholders equity. It is effectively the money that the business owes back to the owners. When an accounting period is closed, the balance of the income and expense categories is transferred to Retained Earnings, which is also an equity account.

The most basic equity accounts could be numbered:

  • 3000 Owner Capital
  • 3100 Common Stock
  • 3300 Retained Earnings

Income Accounts

Sales fall into the general category of income accounts. A restaurant will obviously want separate categories for food and beverage sales, and may want further separation of beer, wine, and liquor sales.

Typical income accounts are:

  • 4000 Sales Revenue
  • 4200 Food Sales
  • 4320 Beverage Sales
  • 4330 Liquor Sales
  • 4340 Beer Sales
  • 4350 Wine Sales
  • 4360 Merchandise Sales
  • 4500 Catering & contracts
  • 4700 Other Operating Income
  • 4900 Discounts

One difference between the NRA recommendations and many other lists involves the placement of the “other income” accounts. This can include income from sources such as cover charges, games or vending machines, and banquet room rental. Most lists place these accounts in the 8000 range, above expenses, but the NRA list places them in the 6000 range.

Most smaller locations will only need a single category for other income. Since “cost of goods” is a general sub-category of expenses, it makes sense to avoid placing an income category in the middle of the range from COGS through expenses. A single account has been placed in this list within the 4000 range.

Putting the discounts into the revenue category implies that this will be a “contra” account. Where most of the sales categories will have a credit balance, discounts will normally have a debit balance.

Cost of Goods Accounts

The Cost of Goods accounts, also called Cost of Sales or Cost of Goods Sold, represent the food and beverage purchases to provide the meals. Other expenses directly related to sales may be included, such as merchant fees or consumable cups and napkins.

The numbers used here also provide consistency across all accounts, as the last 3 digits of each COGS category is the same as the last 3 digits on the associated inventory account.

A cost of goods list could include:

  • 5000 Cost of Sales
  • 5200 Food Cost
  • 5210 Meat Cost
  • 5220 Poultry Cost
  • 5230 Seafood Cost
  • 5240 Dairy Cost
  • 5250 Produce Cost
  • 5260 Bakery Cost
  • 5270 Frozen Cost
  • 5280 Grocery Dry & Canned Cost
  • 5320 Beverage Cost
  • 5330 Liquor Cost
  • 5340 Beer Cost
  • 5350 Wine Cost
  • 5360 Merchandise Cost
  • 5380 Bar & Consumable Cost
  • 5600 Delivery & direct labor Cost
  • 5700 Merchant Fees

Expense Accounts

This example separates the expense accounts into three primary categories: payroll expenses and other expenses. The payroll expenses are grouped in the 6000 range, with the other operating expenses in the 7000 range. Overhead like rent, taxes, and amortization are bumped into the 8000 range.

While accounts must be broken down at least far enough to separate tax lines, combining rarely used accounts will make the overview much easier to understand. The following list combines several categories that are often separated on other charts.

You should check with your accountant or tax preparer to ensure that anything you combine does, in fact, share the same tax line.

The Inventory Loss/Waste account has been slid in under the 6000 marker, as some may consider it to belong with the Cost of Goods categories.

  • 5800 Inventory Loss/Waste
  • 6000 Labor related expenses
  • 6100 Management Wages
  • 6200 Staff Wages
  • 6300 Contract Labor
  • 6400 Commissions paid
  • 6500 Employee Benefits
  • 6600 Workers Comp Insurance
  • 6700 Employers Payroll Taxes
  • 6800 Payroll processing expense
  • 7100 Direct Operating Expenses
  • 7110 China – Glassware – Flatware
  • 7120 Restaurant & Kitchen Supply
  • 7130 Cleaning Supply & Expense
  • 7140 Decorations & Guest Supply
  • 7150 Laundry – Linen – Uniforms
  • 7160 Fees – Permits – Licenses
  • 7200 Pest – Security – other contract
  • 7250 POS – Tech support – Online serv
  • 7300 Marketing
  • 7310 Media & Print advertising
  • 7320 Promotional events
  • 7400 Automobile & travel
  • 7500 Music and Entertainment
  • 7600 Repairs and Maintenance
  • 7700 Utilities
  • 7750 Telephone & net connection
  • 7800 General and Administrative
  • 7810 Bad Debts – Over/short
  • 7820 Bank fees
  • 7830 Insurance
  • 7840 Interest
  • 7850 Professional fees
  • 7890 Misc. Office expense
  • 8100 Rent and Occupancy costs
  • 8200 Equipment Rental
  • 8600 Sales tax paid on purchases
  • 8700 Amortization
  • 8900 Other expense
  • 9000 Income Tax

Other Accounts

The only remaining items to account for are the sale of major assets, other income from sources besides restaurant operations (such as investments or sub-letting space), and a placeholder account for transactions where the business owner needs their accountant’s assistance.

  • 9500 Gain/Loss on sale of assets
  • 9900 Other Income (not from operation
  • 9999 Ask My Accountant

Kenaf – The Environmental Entrepreneurship Powerhouse

Kenaf, Hibiscus cannabinus L.is a warm season annual closely related to cotton (Gossypium hirsutum L.) and okra (Abelmoschus esculentus L.).

Kenaf can be used as a domestic supply of cordage fiber in the manufacture of rope, twine, carpet backing and burlap. Research, in the early 1940s, focused on the development of high-yielding anthracnose-resistant varieties, cultural practices and harvesting machinery.

During the 1950s, kenaf was identified as a promising fiber source for paper pulp. Kenaf fibers have been processed into high quality newsprint and bond paper.

Although kenaf is usually considered a fiber crop, research indicates that it has high protein content and, therefore, is a potential livestock feed. Crude protein in kenaf leaves ranged from 21 to 34 percent, stalk crude protein ranged from 10 to 12 percent, and whole-plant crude protein ranged from 16 to 23 percent.

Kenaf can be ensilaged effectively, and it has satisfactory digestibility with a high percentage of digestible protein. Digestibility of dry matter and crude proteins in kenaf feeds ranged from 53 to 58 percent, and 59 to 71 percent, respectively Kenaf meal, used as a supplement in a rice ration for sheep, compared favorably with a ration containing alfalfa meal.

In addition to the use of kenaf for cordage, paper pulp and livestock feed researchers have investigated its use as poultry litter and animal bedding, bulking agent for sewage sludge composting and as a potting soil amendment. Additional products include automobile dashboards, carpet padding, corrugated medium, as a “substitute for fiberglass and other synthetic fibers,” building materials (particle boards of various densities, thicknesses, and fire and insect resistances), absorbents, textiles and as fibers in extraction molded plastics.

Kenaf is in the Hibiscus family, is cousin to Cotton and Okra, and is currently grown mainly in China and India for its high strength fibers. Nobody has focused on kenaf for food because the leaves did not taste good. However, a unique strand known as Whitten Kenaf was developed by the Mississippi Agricultural and Forestry Experiment Station and released for general use in 2005. These leaves taste quite good, a sort of lemony, Cajun taste. This variety of kenaf has wide cotton shaped leaves, can be used for food, has been grown for food in Haiti for 3 years where they love the taste and have developed their own recipes. The leaves, seeds, stalk and core are all separate harvests. The result is multiple uses and benefits.

The kenaf plant is one of the fastest growing plants in the world, much faster than local weeds, so it requires minimal soil preparation and is easy to plant and maintain. Because the soil does not have to be tilled, maximum microorganism density is maintained and chemical fertilizers are not needed Kenaf is an extremely efficient plant that uses minimal resources, with exceptional output. Kenaf plants grow up to 20 feet tall. One acre can produce as much as 20 tons of biomass in 6 months.

Low Water Usage

The stalk and roots have the ability to store water like a camel, so the plant performs extremely well, even in arid/drought conditions where most other plants fail. When planted before rainy season, no follow-up watering is needed. This absolves the need for expensive irrigation and water rights issues.

Leaves Feed Humans

Whitten Kenaf leaves are delicious and high in protein, up to 34%. It is regularly eaten in Haiti in soups, salads, boiled like spinach or added to rice. Kenaf can be eaten within 10 days of planting, when just 18 inches tall, and the leaves and stems can be continually harvested from that point forward. Each planted seed has the potential of creating 80 servings of edible food. Therefore, it can be used as a high protein starvation aversion crop. In fact, 2,000 people in Mirebalais, Haiti used kenaf to keep from starving in 2009.

In Haiti, several kenaf leaf recipes have been developed. Seeds Feed Humans can be ground into wonderful gluten-free flour for baking. In Mirebalais, Haiti they use kenaf flour for several recipes. 1/2 pound of kenaf flour can make 20 to 30 pan sized breakfast pancakes.

There is a long tradition of using kenaf for food in India to produce gongura. There are many recipes and photos of foods based on gongura on the internet.

Money Crop

Kenaf seeds are sold by the pound, which consists of about 20,000 seeds. 1 pound of kenaf seed currently costs $4.00 USD. In poor soil conditions, 1 kenaf plant produces about 200 seeds. 10 acres of poor soil can grow 10,000 lbs of kenaf seed per growing season, representing $40,000 USD of income. Florida research farmer Harry Long, in cooperation Mr. Loftus, came up with an organic formula where they yielded 11,382 seeds per plant!! It takes about 1 year from planting time before local farmers can harvest and sell the seeds as a money crop. They can sell the stalks as firewood at that time, too.

Animal Feed:

Leaves can be dried and turned into different sized pellets as high protein feed for rabbits, fish, chickens, and goats. Rabbit meat is really wonderful for you, being lower in fats and cholesterol and higher in protein than beef. Commercial grade rabbit farming and fish farming (tilapia) can be sustained with kenaf pellets. (The US currently imports $750M of tilapia per year from China.)

A backyard farming method is also being perfected for small scale production of rabbits, fish, chickens, and goats, on small plots of land using home grown kenaf pellets, virtually eliminating feed costs. This provides meat, fish, poultry, eggs, and dairy products for family consumption and for sale/export. This could be a self sustaining source of food and income for the poorest of the poor. They can make $25 per week growing and picking their own kenaf for animal feed, starting within 2 months of planting the seed. This doesn’t even take into consideration the income they can receive from selling their livestock.

Cooking Fuel:

Cooking Fuel: The kenaf stalk has a heat value comparable to burning pine. A low cost, safe, smokeless Kenaf Stove has been designed for high efficiency cooking and bio-char (a form of charcoal) production. The Kenaf Stove burns kenaf or wood in an oxygen deprived environment, resulting in a much cleaner, no smoke fire where the fuel lasts MUCH longer. 4 families can have a year’s supply of fuel from a football field size of planted kenaf. When the air supply to the stove is shut off, bio-char is created. Making bio-char from kenaf and putting it into the soil as a soil amendment replenishes the soil and functions as a fertilizer and a soil stabilizer.

This recapturing of waste lands can halt deforestation and desertification as people use kenaf instead of collecting wood for cooking. Any bio-char not used as fertilizer can be molded into charcoal briquettes. The Kenaf Stove can also use grass, waste paper, etc. to make bio-char which is then made into charcoal briquettes. Families can then sell the charcoal for income.

Carbon Sequestration

One acre of kenaf can sequester 8 times as much carbon as an acre of evergreen trees. One acre of kenaf absorbs approximately 10 to 20 tons of Carbon during photosynthesis. When used as cooking fuel on the Kenaf Stove, an additional 5 tons of bio-char is made. When put into the earth, this bio-char permanently stores the carbon in a beneficial way, in the ground.

Kenaf is carbon negative, when you put the bio-char into the soil. If we can change from coal to kenaf for making power, we can sequester enough CO2 per year to completely solve the anthropogenic effect on climate change, impacting global warming

Electricity Generation

Inventor C. Morrison has developed a biomass power plant that can use kenaf biomass to create a hydrogen/carbon monoxide gas called syngas. These gasses are sufficient to run an electrical generator. One power plant can service an entire rural village. The biomass yield for an acre of kenaf is 3 to 4 times higher than for trees. 50 acres of kenaf can fuel 1 power plant, perpetually.

This system is self-contained and poses no air quality, water quality, soil degradation, odor, or noise issues. There are no unique construction or installation requirements. It is as simple to operate as any household appliance and is small enough to fit on a trailer (see picture) or be mounted in a small building. The electricity not used by the rural village can be sold to the electrical power grid as an additional source of income. Imagine a constant supply of electricity being supplied to urban centers by rural villages, this in nations plagued by regular brownouts and blackouts. The only by-product from gasification is a sellable bio-char ash that can be used as a soil amendment for growers.

Organic Fertilizer

An inexpensive organic fertilizer that can be made locally, using bio-char, is being developed. Bio-char acts as a home for microbial activity. This can be used to enhance soil quality even in the poorest of soils, without using dangerous and expensive chemical fertilizers Bio-char as a fertilizer has been known to double plant growth. This will increase the yields and profitability per square meter of the kenaf plants and other fruits and vegetables grown in subsequent years. This will lead to a virtuous cycle of increasing economic prosperity from year to year, using land resources currently viewed as unproductive.

Kenaf bio-char can even be used in treating human bodily waste to convert the nitrogen into productive forms, turning a waste product into a resource. This would improve sanitary conditions and would have been useful during the recent Cholera outbreak in Haiti. 5 gallon buckets can be used as toilets and when combined with biochar, within 6 months the poo and urine can be safely used as fertilizer. If 2 billion people were to use these toilets, then 2 billion pounds of fertilizer would be generated every day. Over time we could even recapture the deserts.

Textiles The bast (thin outer bark) of the kenaf plant is a high strength fiber used to make burlap bags, plastics, industrial and commercial fabrics, cordage, rope and twine.

Paper

Kenaf paper has superior fiber content compared to wood-based paper products, and it takes far less time to grow kenaf compared to trees.

Building Materials

The fibrous outer core of plant stems can be used to make composites, polymers, binders, biodegradable plastic, injection molded panels, engineered wood panels, substitute for carbon, glass, other mineral fibers, fibrous reinforcement of plaster, cement, and wall boards. Construction The Styrofoam-like inner core of the kenaf plant can be used for animal bedding, kitty litter, municipal wastewater treatment, and for oil spill cleanup on land or at sea. In conjunction with recycled wood and recycled concrete, the kenaf core can also be used to make a light weight yet very strong cement block that has great insulation properties and is virtually fireproof. These blocks can be used to build single family homes and multi-story buildings, without using power tools.

A self-sustaining environmental home has been designed using kenaf and other technologies, at a cost between $5,000 and $10,000 (depending on conditions, sewage and electrical requirements and sizes) per house. These homes will provide for clean water, housing, electricity, and sanitation. Intended as a developing nation starter home, construction is so simple that kids can assemble a house in 1 day< and a family can easily add-on additional rooms and rent them out as a source of extra income. This makes it possible for single mothers to become financially independent without having to work outside the home. The societal implications of this are staggering

De-urbanization

This is a side effect from effectively leveraging kenaf as a way to provide food, shelter, and a living wage, in a rural setting. People living in the city slums can move back to their rural origins and actually provide for themselves, sustainably. The Whitten variety of Hibiscus cannabinus L.,is a good tasting kenaf that has the potential to serve as a food source in many countries.

Kenaf is a plant that has the potential to change the world. It is a very old plant used by mankind. Throughout the Bible you read about sackcloth. Sackcloth is made from kenaf. Only royalty was allowed to wear linen or cotton. The poor grew kenaf, spun it and made their clothes from kenaf. They made ropes and cordage from kenaf.

Many people want to help the environment. Many people are trying to find ways to lower the greenhouse gases that are heating up our world. We worry about the Arctic ice melting and the loss of the polar bear. We are all concerned with the more and more violent weather patterns, the floods, earthquakes and volcanoes erupting. We don’t want to see sea levels rise and inundate our coastal cities. But what can one person do?

Some people have gotten involved with tree planting projects. Tree planting projects are great. They sequester quite a lot of carbon. The problem is, the people who are involved are operating in what I call an incomplete transaction. The people who have tree planting projects get the resources they need and you get the satisfaction of knowing you are doing something good but there is no return for you donation.

What if there were a way to do something really good for the environment, something that sequesters more carbon than trees…and at the same time it offers you a payback? Yes, that’s what I mean. A return on your investment. Sequester carbon, help the environment and earn money at the same time? There is a plant called kenaf that sequesters more carbon than any other species on the Earth. One acre of kenaf sequesters as much carbon as 8 acres of fast growing pine trees.

Kenaf Could Change the World If We All Got Involved In Planting It And Using It. Here’s What Kenaf Can Do:

1. Sequester More Carbon Per Acre Than Any Other Plant

2. Be Food For Humans Anywhere In The World Where There Is Hunger

3. Make Excellent Feed For Livestock including Backyard Fish Ponds

4. The Stalks Can Be Used As Firewood

5. Make Biochar For Fertilizing The Earth Organically

6. Make Beautiful Cloth That Can Be Used For Clothing And Industrial Use

7. Make Biocomposites That Can Be Used For Car Interiors

8. Be Used To Generate Electricity

9. Make A Better Quality Paper Than Pine Trees And Be Ready For Use In 6 Months Instead Of Years

10. Have Seeds That Can Be Made Into Gluten Free Flour

11. Have Seeds That Can Be Made Into A Cosmetic Oil

12. Have Leaves That Make Excellent Potherbs

13. Can Be Cut Back Many Times And When It Regrows It Produces More Food Or Feed

14. Grows Faster Than Just About Any Plant

15. Does Not Use A Lot Of Water – It Grows In Somalia

16. BioChar Made From Kenaf Can Treat Human Wastes And Turn It Into Fertilizer

17. The Inner Core Is Excellent For Animal Bedding Without Dust

18. Many Kinds Of Building Materials Can Be Made From The Bast Fiber

19. The Inner Core Fiber Can Be Made Into A Filler For A Lightweight Cement Block

20. Extracted Kenaf seed oil can be used as a bio-fuel for Diesel engines

This plant could feed people in poor countries. This plant could sequester more carbon everywhere in the world. This plant could provide biological fertilizers. And the plant has so many uses.

We need to build an organization made up of people who want to see less hunger, more firewood, inexpensive homes for poor people in developing countries. The people we seek to connect with are probably doing something green in their lives. They would just like to find a way to make it profitable while being more Green. In other words, having a complete transaction.

There is a need to find people dedicated to planting kenaf and has already developed marketing vehicles for the kenaf fiber and other products. We are actively researching vegetable dyes, making kenaf fabric water repellent with environmentally sound materials. We have plans to make back packs, tote bags, and household items from kenaf. And we are already getting ready to develop our own kenaf handmade paper project in Belize.

We invite you to invest in your kenaf planting as a member of our community.

Kenaf is the environmental entrepreneurship powerhouse with multiple profit centers.

for you. It is not a graduate course in a university. It is a down to earth program.

The climate change is getting worse. But we now have a means to take control of our environmental problems and do something to ameliorate them.

We on this planet are in a battle for our survival as a species.From time to time on this very active planet we have extinction level events (ELE). Most of them are the results of acts of nature. But we are creating our own extinction level event (ELE). When the death rock fell from the sky and wiped out the dinosaurs, they had no warning. They didn’t know what hit them. But our extinction level is happening slowly enough that we can take action. We are sentient, we have our minds and our hands. We can take command of what is happening on our world. What can I do you say? We say, “Plant kenaf.”

We can plant kenaf or invest in someone else planting it. We can stop global warming.

We can create businesses to make money for you and other investors while you help remove carbon from the atmosphere.We can all actively participate in the real war.

THE WAR TO REGENERATE OUR WORLD.

It’s time to get our planet back to normal levels of carbon dioxide in the atmosphere. One acre of kenaf sequesters as much carbon dioxide as 8 acres of fast growing pine trees.

YOU CAN EVEN DO THIS: Planting a small kenaf plot in your garden can help take carbon dioxide out of the atmosphere and contribute to the battle against global warming. You could use the leaves for high protein greens, and chickens love it, too. Use the seeds for gluten-free flour, and the stalks for dust-free bedding for animals.

Planting one manzana of kenaf in a tropical country, as an investor or as a farmer, could net you thousands of dollars in monetary return, and sequester tons of carbon dioxide, providing you an environmental return.

Kenaf was used for rope and for making sackcloth 6,000 years ago. Its new uses include biocomposites being manufactured for Toyota which plans to make all its car interiors with kenaf.

Kenaf combined with recycled plastic makes an excellent building material as well as raw material for industrial use.

And, at the same time with it high protein content, it can feed the hungry of the world, people and animals.Kenaf can replace tree cutting as it makes tree free paper, can be used for people food as a potherb or gluten free flour, livestock feed, paper, biochar, carbon sequestration, fabric and biocomposites

This ecofriendly plant that has the potential to create a successful green business for you. Grow kenaf in your backyard or in a large plantation.