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The Paprika Effect: The Brain-dead Simple Formula to Instant Customer Delight
It takes a lot of effort and time to add customer delight to your main product items, which are your main course. When it come to the smaller things, the ‘low-hanging fruit’ as it were, if you tweak the little things first, you will create a domino effect so that by the time you reach the ‘main course’, you already have a line of fanatical customers. Think about the various components of your customer relationship. Think about a small thing that other people ignore that you can make great. What tweaks can you make? When you do those little things, you create something for your customers to form a long queue about.

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Should You Buy a Food Franchise?
If you’re thinking about buying a franchise, chances are you’ve considered one of any number of food franchises, and for good reason. Fast food franchises have changed the way America eats and are among the oldest and biggest franchises in the U.S. But are you aware that food franchises can also be among the most challenging businesses to run? Before you invest too much time looking at which food franchise to buy, take time to weigh the advantages and disadvantages of owning a food franchise to determine if you have what it takes to be successful in this business.
New Opportunity from a Seasoned Industry
The most popular Franchises out there are Food Service businesses. From fast food, casual dining to upscale restaurants, most people looking for a business will almost always look at Food. Now food is a tough business (take it from someone who has been in the business). Long hours, high employee turnover, recession, competition are some of the factors that make the Food business tough, and are some of the factors why Food industry has a high rate of failure. Having said all that, I want to introduce you to a company that does not deal with most of these problems, and is in an Industry that is virtually recession proof and provides a service that every family in the United States and really the world needs and uses.
Inspiring Us to Change Our Habits and Change Our Lives
Cyndi O'Meara is the author of "Changing Habits-Changing Lives" and is a very passionate nutritionist. Cyndi's focus is on holistic food quality rather than the quantity of food or the components of food such as fat, carbohydrate and protein.

Food franchising come of age in India: FICCI
Food franchising has come of age in India. Northern India boast of having 70% brands of 408 brand franchisors, Western India with 386 brands, Southern India with 250 brands and the Eastern India with 58 brands. Over 30% of new food outlets which are coming up in almost all the cities across the country are through franchise system, 17% share of food and beverages in the organized sector is operated by franchisors in the country. There are 1200 franchisors at present, out of which 150 are exclusively dealing in food and beverage retail 75% of which are of Indian origin and rest are international.
Best Western India Franchise to add 10 more hotels by 2009 end
In a bid to expand its footprint in the Indian market, Best Western India has plans to foray into metro cities. Best Western has plans to add 10 more hotels to its Indian portfolio, which will add around 800 rooms to the existing inventory by 2009 end. At present, the company has 22 hotels under management and franchise agreements. However, 18 hotels in different locations including Goa, Mumbai, Bengaluru, Kolkata, Ahmedabad, Pune, Ooty, Mysore, Jalandhar and Ludhiana are in the final stages of negotiation with developers. Besides, Best Western India plans to open a hotel management institute attached to its Bhubaneswar hotel, in the next two years.
Home-based Business: Organic Food Delivery
Food industry makes a profitable home-based business. Today, the demand for healthy food continues to rise. Among the healthy and nutritious foods that American people need is organic food.
Food Trucks, Food Carts and Concession Stands - Popular Solutions to Unemployment for Aging Baby Boomers
As retirement looms many aging baby boomers worry about their future. Further, many older workers are now being forced into early retirement when they are unable to replace their job lost to downsizing, out-sourcing, or the current recession. Luckily, many older workers and retirees have found a solution. They’ve joined the growing number of “nouveau-entrepreneurs” who are becoming food concessionaires- selling food from food carts, food trucks, food trailers or concession booths at fairs, festivals, and special events.
The Food Truck Phenomenon- Gourmet, On-The-Go
In a society full of gourmet food-loving, time-crunched consumers it’s little wonder that food truck businesses that marry upscale food and convenience are proving to be the perfect recipe. Today’s food trucks have come a long way, though. From cupcakes to tacos, today’s food trucks are serving up a wide-range of popular treats and upscale fare, and redefining the sector. Fortunately, with numerous established food franchises and onsite, vending businesses available, you don’t have to be a seasoned restaurateur, a professional chef, or an experienced business owner, to become part of the fast-growing, mobile food movement.

Managing in China Without Coaching
- Published by CONCHIUS in Shanghai Star Business Journal 31 March, 2008. In most Western countries, leaders are used to working in an environment where the employees are highly participating in meetings and contributing their opinions and experiences to the decision making process. A Western employee feels comfortable to argue for their beliefs and to share opinions in meetings with superiors. Furthermore, a manager in the West is not necessarily assumed to be an expert in his field or industry. On the contrary, he is supposed to utilize the knowledge in his team in decisions and projects. The Western managers are therefore used to lead highly interactive teams relying heavily on two-way communication. When a team achieves strong synergy, he can and will step down. The team becomes creative and manage it-self.
HACCP - A State of the Art Approach to Food Safety
A number of U.S. food companies already use the system in their manufacturing processes, and it is in use in other countries, including Canada. The ISO body has published the new system as Food safety management system as ISO 22000: 2005 as Food safety management system - requirements, which cover all FDA requirements through various clauses of ISO 22000. New challenges to the U.S. food supply have prompted FDA to consider adopting a HACCP-based food safety system on a wider basis. One of the most important challenges is the increasing number of new food pathogens. HACCP focuses on identifying and preventing hazards from contaminating food.
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