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2008-11-20 Running a Restaurant - restaruants requirements: Depends on your location and concept, finance needs, building needs, etc... It's obvious that you do not understand the complexity of your information request. You're basically asking me to tell you...
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2008-11-18 Beverage Distribution - beverage distribution: Anthony, I'm wondering, how it is that you're a startup in the US with an energy drink that is bottled in Austria, a market dominated by the local favorite son, "Red Bull"? -- Finding Distributors...
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2008-11-18 Food Engineering/Manufacturing - hot foods not going in refrig till morning: If nothing else, leaving it on all night could burn out the flavor, degrade the color, evaporate water, and create char which would both make clean-up harder...and possibly put lots of un-sightly black...
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2008-11-18 Food Science - science fair interview: 1. Professor Emeritus 2. 45 years 3. Working with bright students 4. keeping up with new things in science 5. Ph.D. degree 6. Fats have many functions, they affect mouth feel, flavor and rheology...
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2008-11-18 Running a Restaurant - FOOD COST: Glenn.. Our rule of thumb was that we always wanted our food cost to be 38% of the food sales or Less. Figuring and establishing Food Cost for each menu item is one of the most vital functions of...
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