Bill - Pan Gregorian Enterprises

Transcription

The Pan Gregorian Magazine
Is Published Quarterly
Pan Gregorian Enterprises, Inc.
Exclusive for its members and future members, featuring news
and approved vendors.
Board of directors
Chairman
John E. Sakellaris
Vice Chairman
ΜICHAEL ZAVOLAS
President
George Siamboulis
Lyndhurst Diner
540 Riverside Avenue
Lyndhurst, NJ 07071-(201)933-7660
All Seasons Diner
176 Wyckoff Road
Eatontown, NJ 07724-(732)542-9462
Tom Sawyer Diner
98 E. Ridgewood Avenue
Paramus, NJ 07652-(201)262-0111
1st Vice President James E. Logothetis
Candlewyck Diner
179 Paterson Avenue
East Rutherford, NJ 07073
(201) 933-4446
2nd Vice President ANDREAS Diakos
Secretary
Tommy’s Diner
349 Central Avenue
Jersey City, NJ 07302
(201) 217-1211
CHRIS KARAMANOS
Kristy’s Casual Dining
562 Route 9
Waretown, NJ 08758
(609) 693-7070
ASST. Secretary
KOSTIS LOGOTHETIS
TREASURER
Tasos Christodoulou
ASST. Treasurer
DIRECTOR
Director
DIRECTOR
The Allwood Diner
913 Allwood Road
Clifton, NJ 07012
(973) 365-2575
Two Brothers Restaurant
111 Broad Street
Elizabeth, NJ 07208-(908)353-5359
HARRY MIHAS
Oakland Diner
72 Ramapo Valley Road
Oakland, NJ 07436
(201) 337-1262
CHRISTOS PRENTZAS
Westmont Diner
317 Haddon Ave
Westmont, NJ 08018
(856) 854-7220
ANDREAS KAIAFAS
6 Lawrence Drive
Brick, NJ 08724
(908) 624-0250
THEODOROS ZERVOS
Edison Family Restaurant
1900 Oaktree Road
Edison, NJ 08820
(732) 906-2272
MESSAGE FROM THE PRESIDENT
Αγαπητοί συνάδελφοι και φίλοι,
Είναι μεγάλη ευχαρίστηση για μένα
να σας καλωσορίζω και πάλι μέσα
από τις σελίδες του περιοδικού μας.
Το καλοκαίρι βρίσκεται προ των
πυλών. Θέλω να προτρέψω όλους
τους συναδέλφους, που έχουν τον
χρόνο και το χρήμα για καλοκαιρινές διακοπές να επισκεφθούν την
όμορφη Ελλάδα. Είναι μια ευκαιρία
να έρθουμε σ’ επαφή με τις ρίζες μας και ακόμη μια ευκαιρία να βοηθήσουμε την πατρίδα μας που βρίσκεται σε μια
πραγματικά δύσκολη οικονομική συγκυρία. Η Ελλάδα είναι
η ομορφότερη χώρα στον πλανήτη και ιδανικός προορισμός
διακοπών. Με τις διακοπές μας στην πατρίδα Θα δημιουργηθούν έτσι νέες θέσεις εργασίας και θα καταπολεμηθεί η
ανεργία που μαστίζει την χώρα.
Στις 7 Ιουνίου είχαμε την καθιερωμένη μας «Γιορτή
της Αγάπης» στην Ακαδημία του Αγίου Βασιλείου, στο
Garisson, NY. Είναι πραγματικά μια καλή ευκαιρία να βρεθούμε κοντά στα παιδιά της Ακαδημίας που έχουν τόσο μεγάλη ανάγκη την οικογενειακή θαλπωρή. Το Φιλανθρωπικό
ίδρυμα της Εταιρείας έχει αγκαλιάσει αυτά τα παιδιά, και
στέκεται πάντα δίπλα στον πνευματικό τους πατέρα, τον
πάτερ Σιταρά, ο οποίος για περισσότερα από 10 χρόνια δίνει
πραγματική μάχη να διατηρήσει την φλόγα της Ελληνορθόδοξης Πίστης αναμμένη στις καρδιές των παιδιών αυτών.
Την Κυριακή, 29 Μαρτίου γιορτάσαμε την επέτειο της
Εθνικής μας Παλιγγενεσίας με την καθιερωμένη παρέλαση
στην Πέμπτη Λεωφόρο. Η Εταιρεία της Pan Gregorian έδωσε για μια ακόμη φορά το βροντερό παρών με ένα εντυπωσιακό άρμα. Με αυτόν τον τρόπο τιμήσαμε όλους αυτούς
τους ήρωες που πότισαν με το αίμα τους το δέντρο της
λευτεριάς, για να το βρουν οι μετέπειτα γενιές μεγαλωμένο
και ανθισμένο. Υποστηρίζουμε την Εθνική μας παρέλαση
στην Πέμπτη Λεωφόρο, γιατί υποστηρίζουμε την διατήρηση
της Εθνικής μας ταυτότητας στην μακρινή Αμερική. Φέτος,
Grand Marshall της παρέλασης ήταν ο κυβερνήτης της Νέας
Υόρκης κ. Andrew M. Cuomo, ο οποίος πρωταγωνίστησε
στην υπεράσπιση των Ελληνικών Εθνικών θεμάτων σε όλη
την διάρκεια της πολιτικής του θητείας.
Την Τρίτη 2 Ιουνίου είχαμε την ημιετήσια Συνέλευση
στο Graycliff Catering. ‘Ηταν
ευκαιρία να ανταλλάξουμε
απόψεις και ιδέες, και να γνωρίσουν όλα τα μέλη μας τα
καινούργια προϊόντα και προγράμματα που προσφέρουν οι
προμηθευτές της Εταιρείας. Με την συμμετοχή στα κοινά
της Εταιρείας είμαστε όλοι κερδισμένοι. Μπορούμε σαν
Εταιρεία να επιτυγχάνουμε καλύτερες συμφωνίες με τους
προμηθευτές και εσείς μπορείτε να ενημερώνεστε για όλα
τα προγράμματα της Εταιρείας και να εξοικονομείτε αρκετά χρήματα από τις αγορές σας.
Τελειώνοντας, από τον Τσαίρμαν της Εταιρείας μας, κ.
Γιάννη Σακελλάρη, από όλα τα μέλη του Διοικητικού Συμβουλίου και από εμένα προσωπικά τις ευχές μας για υγεία
και ευτυχία στις οικογένειες σας, και καλές δουλειές.
Σας ευχαριστώ
Γιώργος Σιαμπούλης – Πρόεδρος
Spring 2015 | The Pangregorian | 3
4 | The Pangregorian | Spring 2015
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DINER RESTAURANT
COOPERATIVE
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Bill (A-4267)
Change New Jersey Liquor Laws
T
his bill creates a restricted restaurant license (R1) which
permits the holder to sell any alcoholic beverages for consumption on the premises of certain restaurants. In addition, the bill creates a restricted beer and wine license (R2)
which permits the holder to sell only beer and wine by the bottle
or can. These licenses would only be available for use in connection with restaurants that occupy a minimum square footage
of 1,500 and a maximum square footage of 6,000 and maintain a
full-service kitchen with a minimum square footage of 500. The
governing board or body of a municipality may issue an unlimited number of these licenses within the municipality.
Under the provisions of the bill, alcoholic beverages only may
be sold in connection with the service of food at a table by an
employee of the restaurant, and may begin at 12 p.m. or one hour
prior to the service of food, whichever is later in time, and continue until 10 p.m. on Sunday through Thursday, and until 11
p.m. on Friday and Saturday.
A license holder is prohibited from providing a bar area for
customers of the restaurant to congregate and consume alcoholic
beverages. However, the holder of a restricted restaurant license
(R1) may provide a service bar at which alcoholic beverages are
prepared for customers at a table. An employee of the restaurant
may be stationed at the service bar to prepare drinks for customers, but may only transfer alcoholic beverages to the wait staff
at the restaurant. The bill prohibits the employee stationed at the
service bar from serving drinks directly to restaurant patrons.
The holder of a restricted beer and wine license (R2) is prohibited from having a service bar.
The license holder is required to offer a standard printed menu
or menu board system or similar signage featuring a list of meals
with separate prices listed adjacent to each meal. For parties of
10 restaurant patrons or greater, the bill allows a licensee to offer
a full course menu with a limited number of meal choices for a
Assemblyman John J. Burzichelli (D) is the sponsor of the Bill
fixed price.
The licensed premises of the restaurant would be limited to
only one physical address. A municipality that prohibits the sale
of alcoholic beverages within its borders may establish by ordinance or resolution that a restricted restaurant license may be
issued in that municipality.
The bill establishes a fee schedule for the initial issuance and
annual renewal fee for the restricted restaurant license and restricted beer and wine license based on the square footage of
the restaurant. The initial fee and annual renewal fee for this for
the restricted restaurant license is $3,000 for a restaurant with a
square footage of 1,500 to 3,000, and $10,000 for a restaurant
with a square footage of 3,001 to 6,000. The fees imposed for
the restricted beer and wine license are half the amount imposed
for the restricted restaurant license, and are set at $1,500 for a
restaurant with a square footage of 1,500 to 3,000 and $5,000 for
a restaurant with a square footage of 3,001 to 6,000.
The initial fee and renewal fee are to be paid in the following
manner: $2,500 of the fee for the restricted restaurant license
and $1250 for the fee for the restricted beer and wine license
is to be paid to the municipality where the restaurant is located
and if the restaurant is located within the boundaries of two
or more municipalities, the fee is to be divided equally among
those municipalities; the remainder of the fee is to be paid to
the to the Director Division of Taxation to be used solely for
the purposes of offsetting the costs associated with issuing tax
credits provided under the bill. After the Division of Taxation
is reimbursed for costs associated with issuing tax credits, the
full fee is to be paid to the municipality. In addition, the bill
requires licensees to pay to the Director of the Division of Alcoholic Beverage Control any applicable renewal fees that the
holder of a plenary retail consumption license is required to pay
under current law.
The bill imposes certain penalties on the holders of the restricted restaurant license or restricted beer and wine license who
violate the law. For a first offense, a restricted restaurant licensee
is required to pay a civil penalty of $5,000 and a restricted beer
and wine licensee is required to pay $2,500. Both licensees are
subject to a mandatory license suspension for a period of time
determined by the ABC director for a first time offense. For a
second offense, both licensees are subject to a permanent license
revocation and are required to pay a fine that is equal to three
times the amount of the fair market value of a plenary retail consumption license in that municipality. Any fine money collected
is to be paid to the Director of the Division of Taxation to be used
solely for the purposes of offsetting the costs associated with issuing tax credits provided under the bill. After the Division of
Taxation is reimbursed for up to 75 percent of the projected estimated cost associated with issuing tax credits, the full fee is to be
paid to the municipality.
This bill further provides for the issuance of additional plenary retail consumption licenses by municipalities that have adopted a master plan pursuant to the provisions of section 19 of
P.L.1975, c.291 (C.40:55D-28). These municipalities may issue
the additional plenary retail consumption licenses based upon
the population projections for that municipality contained in the
master plan and the schedule set forth under the bill. The schedule relies upon the population projection in the master plan. If the
projected peak population supports the issuance of one or more
additional plenary retail consumption licenses, the municipality
immediately may issue one additional license. The municipality
may issue another plenary retail consumption license whenever
an additional 3,000 or more persons are added to the municipality’s population, until the maximum number of licenses supported by the projected peak population in the master plan has
been issued.
This bill also provides a tax credit against the corporation
business tax and gross income tax to compensate license holders
for the expected loss in value resulting from the creation of the
new restricted licenses. Under the bill, the tax credit is equal to
100 percent of the fair market value of taxpayer’s plenary retail
consumption license prior to the date of enactment of the bill. The
bill reduces the fair market value of licenses used in connection
with multiple restaurants or other establishments that are located
on the same licensed premises. In cases where a single license is
used in connection with multiple restaurants or establishments,
the fair market value is divided by the number of restaurants or
establishments operating in connection with the license. The tax
credit is required to be taken over a five-year period, in five annual installments, at the rate of one-fifth the total amount of the
taxpayer’s allowable credit.
In order to claim the credit, a license holder is required to
make and file an application with the Director of the Division
of Alcoholic Beverage Control (ABC), who is responsible for
certifying eligible licensees as qualified holders of a plenary retail consumption license based on certain factors related to the
licensee, and the status of the license held by the licensee. In
addition, the Director of the Division of A.B.C. is responsible for
determining the fair market value of each license. To assist in determining fair market value, the bill allows the Director of ABC
to appoint an advisory committee composed of representatives
with knowledge and experience in the appraisal of alcoholic beverage licenses in this State. Upon certification, the bill requires
the Director of ABC to submit the written certification to the licensee (to be used in filing a return that includes a claim for the
credit) and to prepare a report regarding the administration of the
certification process that will indicate the number of applications
made, the number of certifications issued, and the fair market
value of each license for which a certification is issued.
The bill permits qualified license holders to convert allowable
tax credits to tax credit transfer certificates upon application to
and approval by the Director of the Division of Taxation in the
Department of the Treasury. The bill authorizes qualified license
holders to sell any amount of the credit that is converted to a tax
credit transfer certificate to another taxpayer in exchange for private financial consideration, but stipulates that the consideration
received by the qualified license holder from the sale cannot be
less than 75 percent of the transferred credit amount.
The bill provides that a qualified license holder who is allowed
a credit is permitted to maintain the plenary retail consumption
license and operate a licensed premises in this State. However,
the bill provides that taxpayers who sell their interest in the consumption license during the five year tax period in which they are
eligible to receive annual installments of the credit, must forfeit
that portion of the qualified licensee’s credit that is equal to the
amount of consideration received from the sale or transfer of the
license. The bill provides that the forfeited amount will reduce
any unused credit of the taxpayer that has not been used, sold, or
assigned to another taxpayer and, if after the forfeited amount is
used to reduce any allowable credit of the taxpayer, the balance
of the forfeited portion remaining must be repaid to the Director
of the Division of Taxation.
Additionally, the bill provides that taxpayers who sell their
interest in the consumption license during a fifteen-year period
following the five-year tax period in which they are eligible to
receive annual installments of the credit, must similarly forfeit
that portion of the qualified licensee’s credit that is equal to the
amount of consideration received from the sale or transfer of the
license. The bill provides that the forfeited amount will reduce
any tax credit carryover that is allowed but has not been used by
the taxpayer, and, if after the forfeited amount is used to reduce
any allowable credit of the taxpayer, the balance of the forfeited
portion remaining must be repaid to the Director of the Division
of Taxation, at reduced amounts based upon when the sale or
transfer of the license occurs.
It is the sponsor’s intent to foster and encourage economic development and growth in this State by creating a new less-costly
restaurant license that permits the licensee to sell alcoholic beverages and to provide financial compensation to certain plenary
retail consumption licensees who already have established businesses and paid market value for their licenses.
A Positive Point-of-View of the New Liquor Bill
Newly Introduced Bill Aims to Help More
NJ Restaurants Gain Liquor Licenses
By Joan Verdon – Staff Writer | The Record
A
bill that would create two types of restaurant liquor licenses
and make it easier for small restaurants to sell alcohol, while
giving tax credits to existing license holders, was introduced
in the Assembly on Wednesday.
The proposal is seen as a boon for restaurant owners who are trying to obtain licenses, but it is likely to be opposed by existing license
holders who worry that the suggested changes will rob them of one of
their most valuable business assets.
The legislation would create a new license allowing restaurants to
serve alcoholic beverages with meals. Alcohol could only be served
at the table where the meal is being eaten, not at a separate bar area.
Another type of license would allow sales of only beer and wine with
meals. Municipalities would be able to issue licenses to any restaurant
that met the stipulations spelled out in the bill, and restaurant owners
could renew their licenses every year, for fees ranging from $1,500
to $10,000, depending on the type of license and the size of the restaurant.
«Some people obviously are looking forward to it, thinking this
is going to be a good idea, and there are obviously some people who
have some concerns,» said Marilou Halvorsen, president of the New
Jersey Restaurant Association. «We have concerns about our existing
licensees being fairly compensated for an investment that they have
put in, which in some cases can be over $1 million,» she said.
Peter Loria, owner of Café Matisse, a 40-seat bring-your-ownbeverage restaurant in Rutherford, is one business owner who would
benefit from the changes proposed in the bill. «It’s a great idea,» he
said. «Margins are getting tighter and tighter and tighter. Every year
things go up. Rents go up, PSE&G goes up. There’s only so far you
can go with food,» he said.
But Tony DelGatto, owner of Grissini in Englewood Cliffs and
Westmount Country Club in Woodland Park, echoed the concerns of
existing license holders. «If you have a license right now, you paid
plenty of money for it, and it’s pretty unfair to be giving them away,»
if the law is changed, he said. Even with a tax credit for the lost value,
«you’re not going to be getting a credit for the business you’re going
to lose.»
Currently, New Jersey’s laws allow municipalities one liquor license per 3,000 residents, a restriction that makes this one of the hardest states in which to obtain such a license. In popular restaurant towns
such as Ridgewood and Montclair, liquor licenses have been sold for
$1 million or more.
Restaurant liquor licenses have become so valuable in New Jersey
that any discussion of change draws strong opposition from restaurant
owners. But backers of this bill are trying to work out a solution that
would address concerns.
«The equity that exists in existing licenses has got to be respected,»
said the bill’s sponsor, Assemblyman John Burzichelli, D-Gloucester.
«We’re changing the rules of the game, and frankly I think it’s time
the rules changed,» he said.
Burzichelli said the measure is intended to help municipalities attract restaurants to their downtowns and boost the restaurant industry
in the state, while compensating existing license holders for any impact on the value of their license.
«It’s designed to be very mindful of the honest equity that exists in
present licenses and also to help encourage the restaurant industry to
flourish and to give the little guy a chance of competing,» Burzichelli
said.
Municipalities, Burzichelli said, like «a robust restaurant presence» in their downtowns. «And restaurants have a better chance of
succeeding when they have more options and points of profit than
simply entrees,» he said.
Halvorsen said the restaurant association received a copy of the
bill Wednesday and that Burzichelli has expressed a willingness to
work with the group to address its concerns. «It’s going to be a work
in progress,» she said.
The New Jersey Retail Merchants Association also has been working to make it easier for retail establishments such as supermarkets
that sell beer, wine, and alcoholic beverages to get liquor licenses.
Stores such as those are limited to two licenses per company. The
association would like to see that expanded to 10 licenses, but the
companies would still have to buy existing licenses to acquire them,
under one such proposal.
«Clearly our liquor laws are outdated,» said John Holub, president
of the retailers’ group. He said changes in the restaurant license law
could be beneficial to his group’s efforts as well. «Any effort to take
a fresh look at an antiquated law is always a good thing, and I think it
shines a light on just how the overall liquor laws are old and need to
be revised, not just for restaurants but for retail as well.»
A Negative Point-of-View of the New Liquor Bill
Wholesalers Group Opposes Restaurant
Liquor License Change
By Joan Verdon – Staff Writer | The Record
The organization representing New Jersey’s wine and liquor
wholesalers opposes a proposal that would make it easier for restaurants to get liquor licenses, the group’s executive director said
Friday.
“There are many reasons why the industry opposes this legislation, but chief among them is the fact that it would add way
too many licenses to the industry,” said Jeffrey Warsh, executive
director and general counsel for the Trenton-based New Jersey
Wine and Spirits Wholesalers Association. He also is the legislative agent for the New Jersey Licensed Beverage Association,
which represents bars and restaurants, and which also opposes the
proposal.
Warsh was reacting to a bill introduced Wednesday by South
Jersey Democratic Assemblyman John Burzichelli that would
make it easier for small restaurants to obtain liquor licenses.
The measure seeks to create two
new types of licenses for restaurants that want to serve liquor, or
beer and wine, with meals. The
legislation wouldn’t change the
rules for wholesale distributors
or liquor stores, but Warsh said
the new restaurant rules would
have a ripple effect on wholesalers and retail stores.
Struggles cited
The amount of alcohol sold
in New Jersey is “remarkably
constant” from year to year, and
more licenses won’t mean that
more alcohol is sold, but rather
that the new licenses take business from existing license holders, Warsh said. “The pie will not
increase,” he said. “If you add
1,000 new licenses, you’re not
going to sell more alcohol. Each slice is just going to get smaller.”
“This is a highly stressed industry that took a big hit during the
Great Recession,” Warsh said, referring to the restaurant industry
and all alcoholic beverage sales. “The market already can’t support the existing number of licenses, he said. Warsh said that there
are some 1,400 inactive licenses in the state and that 30 percent of
license holders have trouble paying their bills and are on cash-ondelivery status with wholesale suppliers.
Burzichelli, in introducing the bill Wednesday, said he is hoping to spark economic development and job creation by making
it easier for small restaurant owners to get licenses. Current state
law, enacted in the 1940s, limits the number of licenses a munici-
pality can issue to one per 3,000 residents, a rule that has made it
difficult for new restaurants in North Jersey’s downtowns, such as
Hackensack, or Ridgewood, to get licenses.
“There’s an insufficient number — or complete lack — of available licenses in many municipalities, inflating the value of existing
licenses and forcing prospective restaurateurs to buy a license at an
exorbitant price,” Burzichelli said in introducing his bill.
The legislation (A-4267) also includes a provision for tax credits for restaurant license holders if the value of their license is
diminished by the new rules. In some municipalities, restaurant
liquor licenses are worth $1 million or more.
Warsh said a more measured approach to the problem would be
to come up with a system for relieving the high demand for licenses in certain municipalities, “but not allow every town to issue an
unlimited amount of licenses.”
The bill has not yet been assigned to committee, and supporters and opponents alike said
they expect it to undergo revisions before it is put to a vote.
The New Jersey Restaurant
Association said Wednesday
that it had received a copy of
the bill and was reviewing it.
The association said its main
concern was making sure existing restaurant licensees would
be fairly compensated for the
investments they made in the
past to obtain licenses, often at
great cost.
The bill would set up a
fee system for new licenses,
with annual fees ranging from
$1,500 to $10,000, depending
on the type of license and the
size of the restaurant.
Πρωτόγνωρη η Συμμετοχή του Ελληνισμού
στην Παρέλαση για την Εθνική Ανεξαρτησία
Η PA N G R E G O R I A N Γ Ι Α Μ Ι Α Α Κ Ο Μ Η Φ Ο Ρ Α
ΕΝΤΥΠΩΣΙΑΣΕ ΜΕ ΤΟ ΑΡΜΑ ΤΗΣ ΣΤΗΝ ΓΙΟΡΤΗ ΤΗΣ
ΕΘΝΙΚΗΣ ΜΑΣ ΑΝΕΞΑΡΤΗΣΙΑΣ
Η φωνή του Ελληνισμού ακούστηκε για μια ακόμη χρονιά
από άτομα κάθε ηλικίας, στην 5η λεωφόρο του Μανχάταν,
όπου χθες πραγματοποιήθηκε η παρέλαση για την εθνική
επέτειο της 25ης Μαρτίου.
Ελληνοαμερικανικά σχολεία, κοινότητες, σύλλογοι, ομοσπονδίες, φοιτητικές οργανώσεις, χορευτικά συγκροτήματα
και εταιρείες συμμετείχαν στην παρέλαση με πεζοπόρα τμήματα και άρματα. Τα περισσότερα παιδιά ήταν ντυμένα με
παραδοσιακές στολές διαφόρων περιοχών της Ελλάδας, ενώ
πολλοί από τους παρελαύνοντες, μικροί και μεγάλοι, κρατούσαν ελληνικές σημαίες.
Για μια ακόμη φορά όλα τα τμήματα της Pan Gregorian
έδωσαν το παρών στην Εθνική παρέλαση με ένα εντυπωσιακό άρμα. Στην αντιπροσωπεία της Εταιρείας ήταν ο Πρόεδρος του Pan Gregorian κ. Γεώργιος Σιαμπούλης, ο Vice
Chairman κ. Μιχαήλ Ζαβόλας, τα μέλη του Διοικητικού Συμ-
βουλίου κ. Ανδρέας Διάκος και κ. Ανδρέας Καϊάφας, καθώς
και το μέλος του Διοικητικού Συμβουλίου της Pan Gregorian
of Upper NY κ. Πητ Τσαγκαράκης και η υπεύθυνη του Γραφείου της Pan Gregorian Enterprises κ. Τόνι Μπλετσάκη. Το
άρμα της Εταιρείας επισκέφθηκε και ο γνωστός Έλληνας
δημοσιογράφος Δήμος Βερύκιος. Ο κ. Βερὐκιος, μάλιστα,
μαγνητοσκόπησε την επίσκεψη αυτή στο άρμα της Εταιρείας και την μετέδωσε την επόμενη μέρα στην πρωινή εκπομπή
του καναλιού ALPHA.
Το άγημα Ευζώνων της Προεδρικής Φρουράς, που άνοιξε
και φέτος την παρέλαση, καθώς και 180 μαθητές και φοιτητές
από το Αριστοτέλειο Πανεπιστήμιο, το Κολέγιο Ανατόλια
και το Λύκειο του Ελληνικού Κολεγίου Θεσσαλονίκης «συνέτειναν στον εμπλουτισμό» του ετήσιου αυτού θεσμού, όπως
ειπώθηκε από αρκετούς ομογενείς.
Στην παρέλαση, την οποία διοργανώνει η Ομοσπονδία Ελ-
ληνικών Σωματείων Νέας Υόρκης, την ελληνική κυβέρνηση
εκπροσώπησε ο υπουργός Εθνικής ‘Αμυνας, Πάνος Καμμένος, ο οποίος συνοδευόταν στο ταξίδι του στις ΗΠΑ από τον
αρχηγό ΓΕΕΘΑ στρατηγό Μιχαήλ Κωσταράκο και τον αρχηγό ΓΕΝ αντιναύαρχο Ευάγγελο Αποστολάκη. Την κυπριακή κυβέρνηση εκπροσώπησε ο κυβερνητικός εκπρόσωπος,
Νίκος Χριστοδουλίδης.
Ανάμεσα στους παρελαύνοντες ήταν ο κυβερνήτης της
πολιτείας της Νέας Υόρκης ‘Αντριου Κουόμο, ο οποίος ήταν
τελετάρχης της φετινής παρέλασης, ο δήμαρχος της πόλης
Μπιλ ντε Μπλάζιο, ο δημοκρατικός γερουσιαστής Τσαρλς
Σούμερ, η δημοκρατική βουλευτής Κάρολιν Μαλόνι, ο αρχιεπίσκοπος Αμερικής Δημήτριος, δημοτικοί και πολιτειακοί
αξιωματούχοι της Νέας Υόρκης, οι μόνιμοι αντιπρόσωποι
της Ελλάδας και της Κύπρου στον ΟΗΕ, πρέσβεις Αικατερίνη Μπούρα και Νίκος Αιμιλίου, αντίστοιχα, ο πρεσβευτής
της Κύπρου στην Ουάσιγκτον, Γιώργος Σιακαλλής, οι γενικοί
πρόξενοι στη Νέα Υόρκη της Ελλάδας Γιώργος Ηλιόπουλος
και της Κύπρου Βασίλης Φιλίππου, ο πρόξενος της Ελλάδας
Μάνος Κουμπαράκης, οι επικεφαλής των ελληνικών υπηρεσιών στην αμερικανική μεγαλούπολη, ο δήμαρχος Αμαρουσίου και πρόεδρος της Κεντρικής Ένωσης Δήμων και Κοινοτήτων Γιώργος Πατούλης και ο πρώην υπουργός Εθνικής
‘Αμυνας, αντιστράτηγος ε.α Φραγκούλης Φράγκος.
Ο υπουργός Εθνικής Άμυνας Πάνος Καμμένος, ο Αρχιεπίσκοπος Αμερικής Δημήτριος, ο Αρχηγός ΓΕΕΘΑ Στρατηγός
Μιχαήλ Κωσταράκος και ο Αρχηγός ΓΕΝ Αντιναύαρχος Ευάγγελος Αποστολάκης ΠΝ παρευρέθησαν στην τελετή μετονομασίας τμήματος της 33ης oδού στην Αστόρια, όπου βρίσκεται
η ελληνορθόδοξη εκκλησία της Αγίας Αικατερίνης, σε oδό Αρχιεπισκόπου Ιακώβου το πρωί του Σαββάτου 28 Μαρτίου 2015..
Eίμαστε Δίπλα στην Ελλάδα μας!!!
SUCCESSFUL DINNER DANCE OF THE
PAN GREGORIAN FUND METRO NY &LI
Members of The Board of Directors with the General Consuls of Greece and Cuprus and Mrs Manessis with the commemorative plaque
T
Mr. Manos Koumbarakis – General Counsul of Greece
Mr. Vasilios Philipou – General Counsul of Cyprus
he Dinner Dance of Pan Gregorian Fund of the Pangregorian Enterprises of Metro NY and LI was a great success.
Chryssoula Fiotodimitrakis, Office Administrator of PGE
of Metro NY and LI, was responsible for organising such an unforgettable evening. The honoree of the event was the Chairman
Emeritus of the Pangregorian Enterprises of Metro NY and LI of
Mr. Anastassios Manessis
This beautiful evening took place on May 31st at Terrace on
the Park in Corona, NY. The Terrace on the Park is a very beautiful venue, with excellent service and delicious food. Although
the weather didn’t cooperate, with severe thunderstorms and
flooding downpours, the hall was filled with people.
The President and CEO of Pan Gregorian Enterprises of Metro NY and LI Demetris Kafchitsas, in his speech, thanked all of
the supporters of the event, without whose help this dinner dance
could not have been such a success! He later mentioned the extensive support and promotion of the cooperative, to this special
Fund which is geared towards the arts and the education. Art &
Education were some of the most important intellectual commodities of our ancient Greek ancestors. He also emphasized the
great contribution in the promotion of these commodities of the
honoree Mr. Anastasios Manessis. Mr. Kafchitsas praised Mr.
Manessis as a successful businnesman and family man altogether. “He always stands on the ideal of business ethics and he believes that entrepreneurship and prosperity relies on community
support and efforts that get rewarded. Mr. Manessis is a pillar of
the foundation of the Greek Orthodox Church, by being an Archon of The Order of St. Andrew. He is a visionary and a mentor
and it is a privilege for everyone who meets him and converses
with him”, Mr. Kafchitsas said.
In closing his speech, Mr. Kafchitsas pointed the economical
and social importance of Pan Gregorian, as well as the unification of the Greek-American independent restaurant business un-
Mrs Manessis on behalf of her father receives a regognition
from the New York City Council from Costa Constantinides
President of Pan Gregorian Enterprises Mr. Siamboulis with
President of Pan Gregorian Metro NY and LI Mr. Kafchitsas
The chairman of the council of the educational committee of
the «Frank Sinatra School of Arts», Nan Shipley
Athanasios Kamperis receives his achievement award from
Mr. Kafchitsas and Ms. Fiotodimitrakis
der the cooperative’s umbrella. He also spoke about the objectives
of Pan Gregorian Metro NY and LI that support the arts, education and reward achievements in the fields of food and hospitality
industry. Due to illness, Tasos Manessis was unable to attend and
the award was received by his daughter Yvette Manessi Corporon,
which is a famous journalist and author. Yvette Manesi thanked
the organizers for the honor to her father and she conveyed his
greetings to all the participants of this evening.
Greetings were sent by the Greek-American New York Assemblymember Kostas Konstantinidis, who also conveyed the greetings of State Senator Michael Giannari and fellow Assemblymember Aravella Simota. He expressed his heartfelt congratulations
for the award to Mr. Anastasios Manessis and he also praised the
great social and charitable contributions of Pan Gregorian, as well
as the support of promoting the of the Greek language and culture.
The Consul of Greece in New York Manos Koumbarakis congratulated Pan Gregorian for organizing such a nice event. He also
complimented Anastasios Manessis for his contribution to promoting the Greek Orthodox ideals. He also urged the Board of
Directors of the cooperative to continue its charitable work.
The General Consul of Cyprus in New York Vassilis Philippou complimented the honoree of the night Anastasios Manessis
stressing that he was present in all the challenges of Hellenism,
such as national issues, Greek Education and Language and the
Orthodox Church.
The Pan Gregorian Fund of Metro NY and LI donated $10,000
to the “Frank Sinatra School of Arts”. The check was received by
the director Donna Finn, who said that this money will help many
children in the community and the school to broaden its objectives.
The same amount was donated to the Food & Finance High
School, the only of its kind that gives great opportunities to young
people to be trained and deployed in the industries of food and
hospitality. The $10,000 check was received by the chairman of
the council of the educational committee, Nan Shipley.
The Greek-American Chamber of Commerce, was awarded
with the amount of $4,000 for the support of Greek Film Festival in New York. The check was received by the President of
the Chamber, Nancy Papaioannou and by the head of the festival,
James Di Measure. Ms. Papaioannou noted that the Chamber has
70 years of life, while the festival is already nine years old. She
also pointed that a year ago the Festival expanded to Boston and
Atlanta. Mr. Di Measure said that last year five thousand people
attended the screenings in Astoria and Manhattan.
Financial support amounting to the amount of $3,000 received
by St. Joseph Church Food Pantry Fund. The priest Father Michelli thanked the Board of Directors for their support to the projects
and he noted that the Church provides food and support to anyone
who knocked on her door without any discrimination.
Athanasios Kamperis is a student of the New Hyde Park public
high school in Nassau County. He was the recipient of the amount
of 2,500 dollars, as the first winner of the essay with the title “The
restaurants and their contribution to the economy of New York”.
It was a successfully organized event and we are all looking
forward to the next one.
PGE of Metro NY and LI Organised a
Very Successful Event
H e a l t hy M e n u H a n g - U p s
New dietary guidelines could motivate operators to retool their
menus. The Dietary Guidelines Advisory Committee (DGAC) recently recommended changes to what Americans should eat, including
suggestions to consume less meat, sugar, and saturated fat. While
many operators remain focused on the calorie-count mandate set to
take effect later this year under the Affordable Care Act, consultants say, the new guidelines also present an opportunity for brands
to establish a formal strategy that makes health a permanent part of
their business plans.
The DGAC—made up of 14 top nutrition experts—submitted its report in February to the U.S. Departments of Agriculture
(USDA) and Health and Human Services
(HHS), which will jointly publish the updated Dietary Guidelines before the end of
the year. Many of the proposed changes in
the 571-page report reinforce what is fairly
agreed upon: Americans should eat fewer
overall calories, more plant-based foods,
and less sugar and saturated fat. Among the
report’s notable firsts were suggestions to
put a ceiling on total calories from sugar at
10 percent.
Howland Blackiston, principal at branding and design consultancy King-Casey,
based in Westport, Connecticut, says his
quick-serve and fast-casual clients aren’t
too concerned about the updated guidelines
right now.
“All they seem to care about is mandatory calorie counts; that’s what the focus is
on right now,” Blackiston says.
Similarly, an expert at Chicago-based
marketing and culinary consultancy CSSI
says many of the firm’s clients are waiting
to see how consumers respond to label mandates.
“Consumers all approach healthy eating
differently. Some want to know chains are
working toward healthier menu items; others don’t,” says Marie Molde, registered dietitian at CSSI, which also provides brands
with support on nutritional guideline compliance. “Chains want to first label items
how they are and see consumer response,
and then move forward from there.”
Still, many suggest the guidelines provide
operators with a glimpse into the future of
consumer demands and a blueprint for menu
formulation moving forward.
“No drastic menu changes”
In light of the DGAC’s recommendations,
sandwich chain Subway plans to continue
improving individual products through fewer ingredients and thorough testing. Corporate dietitian Lanette Kovachi says the brand
is “already an industry leader in providing
heart-healthy and low-fat sandwich options”
for customers.
“As we continue to improve our offerings, no drastic menu changes are necessary, meaning the flavors that our customers
have come to know and love will continue
to remain delicious and nutritious,” Kovachi
adds.
Transparency on menus has long been a
key part of Subway’s health platform, as the brand has provided printed nutrition information on menuboards, tray liners, and
napkins since 1997. It has since made the information available
online, adding allergen information and a nutritional calculator in
recent years, as well.
Similarly, Domino’s looked to get out ahead of labeling mandates as “one of the first national chains” to voluntarily post its
nutritional content online 13 years ago, says Tim McIntyre, vice
president of corporate communications. “We continue to look for
ways to reduce sodium and fat … without compromising taste,”
he says, adding that the best way for the pizza industry to address
the DGAC’s recommendations is by giving consumers plenty of
options.
“The beauty of pizza is that it’s so customizable,” he says.
“With our multiple crust types, ... sizes, and combination of top-
pings, there are more than 34 million
ways to order a single pizza from Domino’s. That means, in essence, customers
can make their pizzas as indulgent or as
healthy as they want. It’s all about consumer choice.”
A new menu strategy
Jesse Szewczyk, CSSI’s associate research and development chef, says that
those brands tackling healthy reformulation are largely favoring a gradual approach as opposed to drastic changes.
“Probably 70 percent of the projects
I’ve done in the past several years have
been geared toward a slow, quiet approach to healthier menus rather than
all at once,” Szewczyk says, adding that
a lot of chains are giving broad guidelines for improvements when it comes to
health.
Blackiston says he isn’t that surprised that many operators are
taking a noncommittal approach to the DGAC report.
“A menu strategy is a lot of work. It requires rolling up their
sleeves, getting a lot of different disciplines in the room, and getting them all to agree on which changes they are going to make
on the menu to achieve their business objectives and how they’re
going to do it,” he says.
Rolling out a new menu strategy—including assessing the
competition, understanding regulations, conducting consumer research, identifying risks, setting prices, and designing a new menuboard—can take four to six months, he says. The new guidelines
present an opportunity to develop a new strategy and test it.
“The obvious question is, What will be the impact to business
if we make these changes?” Blackiston says. “Part of that is doing
research to test concepts and ideas without even creating a menu
item—just the concept of one. For example, what would happen if
we had less meat on menu? You can test that and then make decisions.”
Start with sugar, plants
Registered dietitian and New York University adjunct professor
Lisa Young, Ph.D., says the DGAC report heavily emphasized sugar
on the menu.
“Sugar was one of the biggest items on the committee’s agenda,” she says. “For the first time, they issued an actual limit. For
the food industry, that means really trying to go lower on sugar.”
An easy fix, she says, would be providing consumers with more
options beyond sugary beverages like soda, such as bottled water,
seltzer, and flavored sparkling water. “The beverage industry can
make money selling water,” she says. “People aren’t going to be
drinking tap. They can charge the same amount for seltzer or sparkling flavored water.”
Another issue highlighted in the report was the recommendation
that Americans eat more plant-based foods and less meat given its
lower environmental impact, Young says.
Pulses—legumes such as dry peas and lentils—are an inexpensive
way to beef up and differentiate these items, Szewczyk says.
“Recently, chains have begun exploring ways
to menu pulses, from creative takes on meatcentric dishes such as lentil Bolognese or lentil
pâté to calling out specific varieties of lentils such
as Puy or French on menus,” he says. “They are
a great source of protein and are easy to lighten
historically heavier dishes such as cream soups,
where lentils can be used to add the richness without added fat from heavy cream.”
Unlike some menu improvements that aren’t
as easy to market on a menu—such as switching from saturated to polyunsaturated oils—offering more fresh, local vegetable options and
sustainably raised meat, or adding a composting
program, are all concepts that resonate well with
consumers, Blackiston says.“Where I have seen
marketing on menuboards done effectively is
most to do with freshness, sustainability, and
local,” he says. “There’s a positive reception
to that from consumers. It’s all about freshness
now.”
Smar t Ways
to Reduce
Common
Insurance
Claims
Restaurants face
some unique risks,
but preventive measures
can help manage them.
G
iven the presence of cooking equipment and flammable
products, it’s no surprise that restaurants sustain more
than their share of fire damage. According to the Federal
Emergency Management Agency, some 5,900 restaurant building
fires are reported to fire departments each year and cause about
$172 million in property loss.
But fires are but one business threat for restaurant owners.
Christie Lucas, v.p. and commercial product manager, PA-based
Insurance, outlined some other common occurrences covered by
commercial insurance policies, along with proactive measures to
manage them.
In addition to the standard risks of running a business, the
restaurant industry presents a unique set of dangers that you
need to be aware of. To prevent these dangers from causing an
accident that could damage your business, it’s critical that you take
the proper steps to insure your business against a wide variety of
potential problems, from kitchen fires to slip-and-fall accidents.
However, even with the proper insurance, the best solution is to
avoid these accidents altogether. If you’re looking to make your
restaurant safer, here are some things to pay extra attention to.
Restaurant Injuries. Let’s start with the big one:
slip-and-fall accidents are the number one cause of injury in
restaurants, and can be very costly if you’re not prepared. If a
patron is injured, restaurants can expect to pay around $50,000 to
defend a single lawsuit (and even more if you lose). To reduce the
likelihood of these accidents, repair any uneven or cracked parts of
your restaurant’s floor or stairs, and keep the building’s sidewalk
and parking lot in good condition.
In addition to patron accidents,
it’s important to keep your
employees safe as well. Total
compensation for employee slipand-fall accidents is approximately
$70 billion each year, and that’s a
number you don’t want to be a part
of. Make sure that your servers and
other employees have walkways
that are clear and unobstructed, and
never store goods in areas where
they might present a trip/fall hazard.
For workers who regularly
carry or move heavy loads, train
them how to do so properly while
reducing their risk for physical
injury. Sprains, strains and tears
made up 38 percent of injury and
illness cases requiring time off in
2011, and more than half of those
were caused by heavy lifting or
back injuries.
Power or mechanical
failure. Restaurants rely heavily
on refrigeration equipment, so when the power or mechanical
systems fail, often ingredients are spoiled and often the restaurant
must close. Power outages are outside a restaurant owner’s
control, but they can reduce the risk of a mechanical failure by
regular servicing. “We give our clients a discount if they have a
maintenance agreement in place,” Lucas says.
Food contamination. Whether food is tainted before
it’s delivered, improperly handled on the premises or compromised
by a sick employee, a chink in the food safety armor can cause a
lot of headaches for a restaurant. To avoid these scenarios, Lucas
recommends knowing vendors well, checking references before
doing business with them, and conducting food handling training
for food handling employees.
Data breaches. Target, Home Depot, T.J. Maxx and other
retailers have been targets, but restaurants, where credit card use is
common, are just as vulnerable, if not more so. A breach can be very
costly, both from an economic and reputation perspective. Lucas
advises training employees in data protection practices and making
sure they swipe cards in the customer’s presence—or at least in the
open, where their actions can be seen by other staff members. She
also recommends background checks on prospective hires.
Intoxicated guests. Who is to blame when a tipsy
customer gets into a car and causes an accident? Liability depends
on the location. Some states hold the server to be negligent,
while others blame the restaurant. Either way, “it’s normally very
expensive to go to court,” Lucas
says. To qualify for liquor liability
coverage, Lucas explains, most
carriers require restaurant and bar
employees to undergo training to
identify intoxicated customers,
when to turn them away and when to
order them a taxi home. She advises
restaurants to refresh training at
least annually.
Deliveries
and Driving. If you employ
delivery drivers or valets, your
business could be held accountable
if one of them causes an accident.
Before hiring any drivers, it’s critical
to perform thorough background
checks on their driving record to
make sure you can trust their skills
behind the wheel.
If your restaurant serves alcohol,
you could be liable for damages
your patrons cause as a result of
their intoxication. Because you can’t control your patrons’ actions
after they leave your restaurant, it’s essential to carry liquor
liability insurance. Some states require all restaurants to carry
a liquor liability policy; if yours isn’t one of them, you should
consider purchasing one regardless.
Accidents happen, but establishing standards for employees before
they get behind the wheel can help reduce the likelihood. A commonly
accepted practice is to search bureau of motor vehicle reports before
allowing a staff member to drive. Disqualify any staffers with more
than one speeding ticket or accident on their record. And be sure to
update those reports twice a year, Lucas recommends.
Discrimination. An employment practices liability
insurance policy can cover situations from wrongful dismissal
to harassment, discrimination, failure to promote, wrongful
discipline and other scenarios. Efforts to educate management
and employees, including formal training and a comprehensive
employee handbook that clearly spells out policies, can help
reduce this category of claims.
Fires. One of the most common dangers is a kitchen fire, In
fact, fully 87 percent of confined fires in restaurants start there. In
addition to the damage they cause, kitchen fires can completely
shut down operations, leading to significant revenue loss while the
damage is repaired.
The good news, though, is that many fires are completely
avoidable. For example, our research shows that nearly one in four
unconfined restaurant fires is caused by dirty or misused kitchen
equipment. Train your kitchen staff to maintain and properly use
every piece of equipment in the kitchen to reduce your risk of fire.
Additionally, making sure your restaurant is equipped
with systems to limit the potential damage of a fire is critical.
Shockingly, more than half of reported restaurant fires occur in
restaurants without fire extinguishing systems, or even working
smoke alarms. Kitchen fires are hard to avoid and they can flare
up at any time. Key prevention methods include periodic electrical
inspections and equipment maintenance. Also, because grease is
such a key risk factor in fires, Lucas says, most insurance carriers
require grease removal at least semiannually. Keeping areas as
grease free as possible has another benefit: reducing slips and falls,
which are common reasons for workers’ compensation claims.
Despite all these threats to their business, many restaurants
remain underinsured. Forced closures or loss of customers because
of a fire or foodborne illness can wreak havoc on a restaurant’s
bottom line. The amount of income you could lose after a loss
is significant, and from a liability standpoint, there is always the
potential for liquor liability or a catastrophic auto accident loss.
The restaurant business does present some unique safety
challenges, but with the right preparation many of them are
surprisingly avoidable. While following the above tips won’t
eliminate the possibility of an accident at your restaurant, following
them will go a long way to reducing your risk.
Wayne Consumption ‘C’ Liquor
Licence For Sale.
For more information email to
STYLIANOU@aol.com
Operations Report can help
guide your bottom line
T
his National Restaurant Association in its publication Restaurant
Operations Report offers a study of
restaurants’ operating results, based on financial data from 630 restaurant operators.
The report helps restaurants gauge how
their business measures up to the competition, as well as help guide their bottom line.
“This business-management tool helps
operators determine how their costs and sales
compare to those of a similar business profile
to operate more efficiently,” says Hudson
Riehle, senior vice president, research and
knowledge, NRA.
The Restaurant Operations Report
analyzes restaurant income and expense
statements to present operations data for
four restaurant profiles: three in full-service (per-person checks of
under $15, $15 to $24.99, and $25 and over), and one in limited
service. In each profile, the data breaks down by sales volume,
location type, menu theme and ownership. The cost categories
match up with those presented in the NRA’s The Uniform System
of Accounts for Restaurants.
In an industry that caters to constantly changing customer
preferences, it’s important to maintain a competitive edge. Here
are some ways the Operations Report can help you measure profitability to stay ahead:
Evaluate your operating results. The report
presents operating results by the most common industry measures. It uses medians rather than averages to indicate the norm
because of the broad array of surveyed restaurants. For example,
the median total sales per full-time equivalent employee for
fullservice establishments ranges from $53,448 (average check
per person under $15) to $60,606 (average check $15 to $24.99)
to $65,413 (average check $25 and over). For limited-service
restaurants, median total sales per full-time equivalent employee
was $68,571.
Review profitability targets. Understand how
your pretax profit margins stack up against similar restaurant operations. For example, median income before taxes for fullservice
restaurants was 4.1 percent of total sales in operations where the
average check is under $15; 5 percent for restaurants with an average
check of $15 to $24.99; and 4.5 percent for fullservice operations
with average checks of $25 and over. For the limited-service restaurants surveyed, median income before taxes was 6.3 percent.
Get a leg up. If you’re opening a new restaurant, the
report can guide you in developing a potential income statement
and help you monitor your operation’s performance as your business grows.
Identify areas for improvement. For example,
look at the food costs of similar profiles and determine whether
and how you can decrease cost points to help your bottom line.
Analyze your operation. A periodic analysis of the financial
performance of your food and beverage service operations could
identify early warning signs of potential
problems. For example, food and beverage costs or payroll could be inching
up monthly. Regular examination of
small day-to-day changes could uncover
undesirable trends and help you avoid
potential crises.
“In this economic environment, competition abounds from all restaurants of
all sizes, as well as convenience stores,
supermarkets and other venues that offer
prepared food,” Riehle says. “You need
to monitor your costs and make sure
you have enough cash for expenses and
investments. A tool that helps guide your
performance is invaluable and can help
you succeed.”
31 Years
31st Annual Dinner Dance
Sunday, November 8th, 2015
Drawing: Sunday, November 8, 2015
at 10:00 PM - The Venetian, Garfield, NJ
11 ΨΥΧΟΛΟΓΙΚΑ ΤΡΙΚ...
...που εφαρμόζουν τα εστιατόρια για να
ξοδεύουν οι πελάτες περισσότερα χρήματα
Μ
2. Είναι ύπουλοι με τους αριθμούς
1. Δεν χρησιμοποιούν το σύμβολο του δολλαρίου
3. Χρησιμοποιούν περιγραφική γλώσσα
η σας φαίνεται περίεργο που βγαίνετε για φάτε κάτι
πρόχειρο και καταλήγετε να δίνετε μία περιουσία,
χωρίς να καταλαβαίνετε πώς την πατήσατε...
Σύμφωνα με το Business Insider, πίσω από τους καταλόγους των εστιατορίων υπάρχει ολόκληρη μελέτη από ψυχολόγους και συμβούλους, που έχουν σκεφτεί πολύ προσεκτικά πως θα διαμορφωθεί το μενού ώστε να είναι πιο θελκτικό
στον καταναλωτή.
Το σύμβολο του ευρώ θα υπενθύμιζε αυτομάτως στους
καταναλωτές ότι ξοδεύουν χρήματα και γι’ αυτό το λόγο
είναι και το βασικό που αποφεύγουν οι καταστηματάρχες
να φαίνεται στον κατάλογο. Σύμφωνα με έρευνα που έγινε
στο Πανεπιστήμιο Κορνέλ, οι επισκέπτες που είχαν κατάλογο χωρίς το σήμα του δολαρίου, ξόδεψαν πολλά περισσότερα χρήματα από εκείνους που δεν έβλεπαν το σήμα
του δολαρίου. Ακόμα κι αν οι τιμές ήταν γραμμένες με τη
μορφή «δέκα δολάρια», οδηγούσαν τους καταναλωτές να
ξοδέψουν λιγότερα.
Οι εστιάτορες καταλαβαίνουν ότι η τιμή 9,99, πολλές φορές εκλαμβάνεται ως λιγότερο ποιοτική. Αντίθετα, η τιμή
που λήγει σε 0,95 (π.χ. 10,95) είναι πιο αποτελεσματική και
φιλική στον καταναλωτή. Τις περισσότερες φορές τα μενού
έχουν μόνο «στρογγυλές τιμές» ώστε να φαίνονται πιο απλά
και καθαρά.
Έρευνα του Πανεπιστημίου Κορνέλ έδειξε ότι τα προϊόντα του καταλόγου που περιγράφονταν με έναν όμορφο
τρόπο ήταν και τα πιο δημοφιλή. Ταυτόχρονα, μία ακόμα
έρευνα που έγινε από το Πανεπιστήμιο του Ιλινόις έδειξε ότι
τα προϊόντα με περιγραφές είχαν 27% μεγαλύτερη ζήτηση σε
σχέση με εκείνα που δεν είχαν καμία περιγραφή.
4. Συνδέουν το φαγητό με την οικογένεια
Το καταναλωτικό κοινό νιώθει μεγαλύτερη σύνδεση όταν
ο κατάλογος χρησιμοποιεί τις λέξεις «μαμά» ή «γιαγιά»,
όπως για παράδειγμα το «αρνάκι της γιαγιάς».
5. Χρησιμοποιούν έθνικ όρους για τα φαγητά από άλλες χώρες ώστε να φαίνονται πιο αυθεντικά
Ο καθηγητής ψυχολογίας του Πανεπιστημίου της Οξφόρδης, Τσαρλς Σπενς, βρήκε ότι μία εθνική ή γεωγραφική ταμπέλα, όπως ένα ιταλικό όνομα, τραβάει την προσοχή του
καταναλωτή σε ένα συγκεκριμένο πιάτο.
6. Χρησιμοποιούν φωτογραφίες
Όταν τα πιάτα στον κατάλογο είναι υπογραμμισμένα,
έχουν έντονο χρώμα ή συνοδεύονται από φωτογραφίες, μοιάζουν περισσότερο ξεχωριστά. Παρ’ ολ’ αυτά τα πολύ καλά
εστιατόρια αποφεύγουν τέτοιου είδους τακτικές γιατί τις θεωρούν κακόγουστες.
7. Χρησιμοποιούν τα πολύ ακριβά πιάτα για να προωθήσουν τα πιο φτηνά τους πιάτα
Πολλά εστιατόρια χρησιμοποιούν πολύ ακριβά πιάτα ως
αντιπερισπασμό, προκειμένου τα λιγότερο ακριβά πιάτα
(αλλά πάλι υψηλά σε τιμή) να φαίνονται φτηνότερα. Ο μόνος λόγος για να υπάρχει σε έναν κατάλογο ένα πιάτο των
50 ευρώ είναι για να νιώσει καλύτερα ο καταναλωτής όταν
παραγγείλει ένα πιάτο που έχει 35 ευρώ.
8. Έχουν μικρό, μεσαίο και μεγάλο μέγεθος
Ο καταναλωτής δεν έχει ιδέα πόσο μικρή είναι η μικρή
σαλάτα και θεωρούν ότι επειδή είναι φτηνότερη θα έχει μία
καλή αναλογία τιμής και ποιότητας. Αυτό που δεν καταλαβαίνει ο καταναλωτής είναι ότι τα εστιατόρια θέλουν να
πουλήσουν τις μικρές ποσότητες και οι μεγάλες ποσότητες
βρίσκονται στον κατάλογο μόνο για λόγους σύγκρισης.
9. Τοποθετούν τα πιάτα ανάλογα με τον τρόπο που διαβάζει ο καταναλωτής
Σύμφωνα με έρευνα που έγινε στην Κορέα, το 1/3 των
συμμετεχόντων ήταν πολύ πιο πιθανό να παραγγείλουν το
πρώτο πιάτο που θα τους τραβούσε την προσοχή. Έτσι, τα
εστιατόρια τοποθετούν τα πιο «κερδοφόρα» πιάτα τους στην
πάνω δεξιά θέση του καταλόγου, επειδή εκεί πέφτει πρώτα
το μάτι του πελάτη.
10. Προσφέρουν
επιλογές
περιορισμένες
Προκειμένου να μη νιώσει ο επισκέπτης του εστιατορίου ότι έχει πάρα
πολλές επιλογές από τις οποίες αναγκάζεται να διαλέξει, τα εστιατόρια
προσφέρουν λιγότερες επιλογές, με
τον ιδανικό αριθμό των πιάτων να είναι 6 πιάτα σε κάθε κατηγορία για τα
fast food και 7 με 10 πιάτα ανά κατηγορία στα εστιατόρια.
11. Δημιουργούν την κατάλληλη
ατμόσφαιρα
Σύμφωνα με έρευνα που έγινε στο
Πανεπιστήμιο Λέστερ, η κλασσική
μουσική στα εστιατόρια ενθαρρύνει
τους πελάτες να ξοδέψουν περισσότερα χρήματα. Αντίθετα, η ποπ μουσική
ωθεί τους καταναλωτές να ξοδεύουν
10% λιγότερα χρήματα στα γεύματά
τους.
Τα μυστικά του σεφ:
Συμβουλές και μικρά μυστικά που θα απογειώσουν τη μαγειρική σας
Καμία φορά χρειάζεται να γνωρίζουμε κάτι
ακόμα ώστε να
αγγίξουμε το τέλειο!
10 Συμβουλές για να κερδίσετε χρόνο στο μαγείρεμα
Ο
ι δέκα πιο χρήσιμες συμβουλές
για να κερδίσετε χρόνο στο μαγείρεμα. Ο χρόνος πιέζει στην καθημερινότητα μας. Ας τον εκμεταλλευτούμε με έξυπνες κινήσεις στην κουζίνα.
1. Βράστε το νερό στο οποίο θα
βράσετε τα ζυμαρικά αρχικά στον
βραστήρα, συνεχίστε με το βράσιμο
των ζυμαρικών στην κατσαρόλα.
2. Προτιμήστε τα φρέσκα ζυμαρικά
που βράζουν πολύ πιο γρήγορα. 3. Ετοιμάστε μεγαλύτερη ποσότητα
σάλτσας ντρέσινγκ και διατηρείστε
την στο ψυγείο σε γυάλινο μπουκάλι.
4. Χρησιμοποιείστε έτοιμη πλυμένη σαλάτα, που το μόνο
που θα έχετε να κάνετε είναι να την ξεβγάλετε λίγο με νερό.
5. Λιώστε την σοκολάτα σε φούρνο μικροκυμάτων. Προτιμήστε δάκρυα που λιώνουν σε ένα μόλις λεπτό.
6. Κόψτε το κρέας του κοτόπουλου ή το ψαρονέφρι σε
λεπτές φέτες. Μια φετούλα του ενός εκατοστού χρειάζεται
το πολύ 5-6 λεπτά για να ψηθεί.
7. Μαγειρέψτε σε κινέζικο γουακ. Έχει πολύ λεπτό τοίχωμα και έτσι το φαγητό ψήνεται στο λεπτό.
8. Πολτοποιείστε στο μούλτι αντί να ψιλοκόψετε. Το
κρεμμύδι που γλυκαίνει το φαγητό ψήνεται πολύ πιο γρήγορα έτσι.
9. Βράστε μεγαλύτερη ποσότητα από όσπρια, όπως φακές ή χάντρες και μετά χωρίστε τα σε μερίδες και βάλτε τα
στην κατάψυξη. 10. Φτιάξτε ένα μείγμα σκόρδου με ελαιόλαδο και κρατήστε το στο ψυγείο για να νοστιμέυουν όλα τα φαγητά
σας.
10 Μυστικά και tips για καλό ψήσιμο
στα κάρβουνα
έλετε να γίνετε ειδικοί στο ψήσιμο του κρέατος στα
κάρβουνα; Διαβάστε όλα Μυστικά και tips για να γίνετε ο πιο επιθυμητός ψήστης της παρέας σας. Δείτε όλες μας
Θ
τις συνταγές για ψητά.
1. Επιλέξτε μια ψησταριά με κάρβουνο. Η αληθινή απόλαυση έρχεται όταν το κρέας είναι καπνισμένο σε άγριο κάρβουνο από ξύλο δρυ, με προσανάμματα όπως κουκουνάρια,
κληματόβεργες, ξερά κλαδιά από μυρωδικά όπως θυμάρι,
δενδρολίβανο κτλ,
2. Επιλέξτε κομμάτι κρέατος που έχουν πολύ λίπος. Το
λίπος βοηθάει να μείνει το κρέας ζουμερό και έτσι κι αλλιώς
καίγεται κατά το ψήσιμο. Τα στεγνά κομμάτια κρέατος θα
γίνουν σκληρά, εκτός κι αν τα ψήσετε ελάχιστα, δηλαδή
μείνουν εντελώς άψητα μέσα, αυτό που λέμε μπλε.
3. Όλα τα λευκά κρέατα, χρειάζονται μαρινάρισμα πριν
μπουν στην φωτιά για να νοστιμέψουν .
4. Επίσης το αγριογούρουνο χρειάζεται μαρινάρισμα για
να μαλακώσουν οι μυϊκοί του ιστοί πριν μαγειρευτεί, διότι
αλλιώς γίνεται πάρα πολύ σκληρό.
5. Η σωστή φωτιά είναι ένα από τα πράγματα που θα δώσουν τέλειο αποτέλεσμα
κι έτσι καλό θα ήταν να δείτε το βίντεο για να μάθετε να
ανάβετε τα κάρβουνα
6. Η σχάρα θα πρέπει να είναι πάντα καθαρή πριν την χρησιμοποιήσουμε και έτσι
την ξύνουμε με σύρμα, μετά την απολυμαίνουμε με ξίδι ή
λεμόνι και αφού κάψει καλά, πριν βάλουμε το κρέας πάνω
την αλείφουμε με λίγο λάδι.
7. Δεν τρυπάμε ποτέ μας το κρέας κατά την διάρκεια του
ψησίματος, διότι έτσι χάνει
τους χυμούς του. Το αναποδογυρίζουμε με τσιμπίδα.
8. Μη βιαστείτε να γυρίσετε
το κρέας. Θα γυρίσει εύκολα
όταν έχει ψηθεί σωστά στην
υπολογισμένη ώρα.
9. Όταν το κρέας βγει από τα
κάρβουνα, πρέπει να μείνει
σκεπασμένο για 5-10 λεπτά,
ανάλογα με το μέγεθος, πριν
σερβιριστεί έτσι ώστε όλα τα
ζουμιά, που περιέχουν την
νοστιμιά, να στερεοποιηθούν
και πάλι μέσα στον ιστό του
κρέατος.
10. Αν πρόκειται να ψήσετε
ψάρια στο ίδιο barbecue, καλό
είναι να χρησιμοποιήσετε άλλη
ψησταριά. Τα λαχανικά μπορούν να ψηθούν στην ίδια.
10 Μυστικά για νόστιμο μπιφτέκι
Το νούμερο 1 μυστικό για
αφράτα μπιφτέκια είναι το
πολύ – μα πολύ καλό πλάσιμο του κιμά. Όσο περισσότερο
το πλάσετε τόσο περισσότερος αέρας θα εισχωρήσει στο
κρέας. Οπότε πλάθετε τον κιμά σηκώνοντας τη μισή ποσότητα, τοποθετώντας τη πάνω στην άλλη και πιέζοντας με τις
παλάμες προς τα κάτω.
2. Ο κιμάς θα πρέπει να είναι περασμένος στη μηχανή δυο
φορές, ώστε να κολλάει πιο εύκολα και να μην διαλύεται.
3.Προσθέστε στον κιμά τριμμένη ντομάτα που κάνει τα
μπιφτέκια πολύ μαλακά.
1.
4. Αν το κρέας που επιλέγετε για τον κιμά είναι άπαχο και
σκληρό τότε προσθέστε στην συνταγή σας ούζο ή κρασί ή
ξύδι που σπάνε τις ίνες, μαλακώνουν το κρέας και το μαρινάρουν.
5. Αφού πλάσετε τον κιμά για 5-6 λεπτά, προσθέστε τριμμένο κρεμμύδι (όχι κομμένο) και τα υπόλοιπα μυρωδικά που
χρησιμοποιείτε, αφήστε τον κιμά να κάτσει για μερικές ώρες
για να ενωθούν οι γεύσεις και τα αρώματα.
6. Αποφύγετε την τριμμένη φρυγανιά αντίθετα βάλτε στον
κιμά μουσκεμένο μπαγιάτικο ψωμί ή μουσκεμένο παξιμάδι.
Ο φρυγανιά τραβάει τα υγρά
του κιμά με αποτέλεσμα να μπιφτέκια να είναι σκληρά.
7. Πλάστε το κάθε μπιφτέκι για
μερικά λεπτά ρίχνοντας το από
τη μια παλάμη στην άλλη. Έτσι
ο κιμάς θα μείνει ενωμένος και
δεν θα σπάει στις άκρες.
8. Τα μπιφτέκια σας πρέπει να
είναι ίδια σε μέγεθος για να
ψηθούν ομοιόμορφα. Αν κάποια είναι πιο μικρά θα ψηθούν
πιο γρήγορα και μέχρι να γίνουν τα μεγάλα θα στεγνώσουν
και θα είναι σκληρά.
9. Προτιμήστε να ψήσετε τα
μπιφτέκια σε εξωτερική ψησταριά ή με γκάζι ή ακόμα καλύτερα στα κάρβουνα.
10. Αλλιώς ψήστε τα μπιφτέκια σε ταψί με λίγα υγρά όπως
λάδι, κρασί και λίγο νερό ή
λάδι, νερό και λίγη μουστάρδα
ή λάδι, ξύδι (απλό ή βαλσάμικο) και νερό.
Μιλφέιγ μελιτζάνας με
κατσικίσιο τυρί και μανιτάρια
τον πουρέ σκόρδου και το βασιλικό καθώς και τα έτοιμα πλέον
μανιτάρια, κομμένα και αυτά. Ανοίγουμε τη ζύμη σε πολύ λεπτό
φύλλο και με ένα ποτήρι ή μπολ κόβουμε δίσκους διαμέτρου
10-12 εκ. Βάζουμε τους δίσκους σε μια λαμαρίνα του φούρνου
στρωμένη με λαδόκολλα και ψήνουμε μέχρι να πάρουν χρώμα περίπου 20 λεπτά. Στήνουμε το μιλφέιγ στρώνοντας διαδοχικά
φύλλο, μελιτζάνα, μίγμα κατσικίσιου τυριού, μελιτζάνες και πάλι
φύλλο και ούτω καθ’ εξής. Σερβίρεται με λάδι αρωματισμένο με
βασιλικό, και κονκασέ ντομάτας..
Σαλάτα χρωματιστών
ζυμαρικών με λιαστή
ντομάτα & βασιλικό
ΥΛΙΚΑ
l 200 γρ. μικρά λευκά μανιτάρια
l 1-2 κουταλιές ελαιόλαδο
l 1-2 σκελίδες σκόρδο με την φλούδα
l 32 φέτες μελιτζάνας πάχους ½ εκ.
l 400 γρ. μαλακό κατσικίσιο τυρί
l 1 κουταλιά έξτρα παρθένο ελαιόλαδο
l 1 κουταλιά πουρέ σκόρδου
l 10 φύλλα πλατύφυλλου βασιλικού
l ½ δόση ζύμης για στρούντελ, χωρίς ζάχαρη
ΕκτEλεση:
Καθαρίζουμε τα μανιτάρια σκουπίζοντάς τα καλά με ένα
βρεγμένο πανάκι. Κόβουμε τις μελιτζάνες και τις αφήνουμε
να ξεπικρίσουν με αλάτι για μία ώρα περίπου. Τις ξεπλένουμε
καλά και τις αφήνουμε να στεγνώσουν. Προθερμαίνουμε το
φούρνο στους 180°C. Σε ένα τηγάνι σοτάρουμε τα μανιτάρια με 2
κουταλιές από το λάδι και το σκόρδο, φροντίζοντας να μείνουν
al dente. Προσθέτουμε αλάτι και άσπρο φρεσκοτριμμένο πιπέρι.
Απλώνουμε τις μελιτζάνες σε λαμαρίνα και τις βάζουμε στο
φούρνο να στεγνώσουν μέχρι να μαλακώσουν και να γίνουν
ελαφρώς τραγανές. Αναμειγνύουμε το τυρί με το υπόλοιπο λάδι,
ΥΛΙΚΑ
l 500 gr βίδες βρασμένες και στραγγισμένες
l 8 ψιλοκομμένες λιαστές ντομάτες
l 2 κουταλιές της σούπας κάππαρη
l 2 κουταλιές της σούπας ψιλοκομμένο βασιλικό
l 1 πακέτο 200 gr Cream Cheese Philadelphia
l 1 σκελίδα σκόρδο ψιλοκομμένο
l 1/4 κούπας balsamico
l 1/2 κούπα ελαιόλαδο
l αλάτι
& φρεσκοτριμμένο πιπέρι
l ελιές & φύλλα βασιλικού για γαρνίρισμαι
ΕκτEλεση:
Όταν φτιάχνουμε σαλάτα ζυμαρικών, βράζουμε τα
ζυμαρικά και αφού τα στραγγίξουμε καλά, τα ξεπλένουμε
με κρύο νερό, ώστε να φύγει το περιττό άμυλο και να μην
κολλάνε τα ζυμαρικά μεταξύ τους. Ανακατεύουμε σ΄
ένα μπολ τις βίδες, τις λιαστές ντομάτες, την κάππαρη,
το βασιλικό και το Philadelphia. Χτυπάμε στο blender το
σκόρδο, το balsamico, το ελαιόλαδο, το αλάτι και το πιπέρι
και περιχύνουμε τη σαλάτα ζυμαρικών. Γαρνίρουμε με
ελιές και φύλλα βασιλικού και σερβίρουμε τη σαλάτα κρύα.
Ξιφίας σοuβλάκι στη σχάρα
γραμμάρια ξιφία. Οι κύβοι του ψαριού θα πρέπει να είναι
αρκετά μεγάλοι, 5 εκ. περίπου η κάθε πλευρά.
Κόβουμε προσεκτικά το κρεμμύδι σε μεγάλα κομμάτια
και την πιπεριά στη μέση. Φτιάχνουμε τα σουβλάκια
περνώντας στα καλαμάκια έξι από τα κομμένα κομμάτια
ξιφία, διαχωρίζοντάς τα μεταξύ τους με κομμάτια πιπεριάς
ή κρεμμυδιού. Τα βάζουμε σε ένα ταψί και τα αφήνουμε
μέχρι να ετοιμάσουμε η σος.
Σε ένα μπολ, χτυπάμε το λάδι, το σκόρδο και τη ρίγανη.
Προσθέτουμε το αλάτι και πιπέρι και συνεχίζουμε το
χτύπημα. Με ένα φαρδύ πινέλο αλείφουμε με τη σος τα
σουβλάκια, φροντίζοντας ώστε να πάει αρκετή σος παντού.
Προθερμαίνουμε το γκριλ στο φούρνο ή ετοιμάζουμε τα
κάρβουνα στη ψησταριά. Βάζουμε το ταψί στο φούρνο στη
πρώτη σxάρα κάτω από το γκριλ, ή βάζουμε τα σουβλάκια
στη σxάρα της ψησταριάς, φροντίζοντας να μην είναι πολύ
κοντά στη φωτιά. Ψήνουμε για 8-10 λεπτά γυρίζοντάς τα
συνεχώς, μέχρι να ψηθεί το ψάρι και οι πιπεριές και τα
κρεμμύδια να καψαλιστούν στις άκρες τους. Κάθε φορά
που γυρίζουμε τα σουβλάκια τα αλείφουμε με τη σος.
Σερβίρουμε αμέσως τα σουβλάκια, με δροσερή σαλάτα
από ντομάτα, αγγούρι, κρεμμύδι και ελιές.
Σοκολατένια παγωτομπισκότα
ΥΛΙΚΑ
l 20-24 κομματάκια ξιφία, συνολικού βάρους
675- 800 γρ. περίπου
l 2 κρεμμύδια κομμένα στα τέσσερα
l 2 κόκκινες ή πράσινες πιπεριές καθαρισμένες
από τους σπόρους και κομμένες στα τέσσερα
l 75 ml έξτρα παρθένο ελαιόλαδο
l 1 σκελίδα σκόρδο λιωμένο
l 1 μεγάλη πρέζα αποξηραμένη ρίγαvη
l αλάτι και πιπέρι
ΕκτEλεση:
Για το τεμάχισμα του ψαριού, ο ψαράς σας θα σας
κόψει τον ξιφία σε κύβους, αν του το ζητήσετε, αλλά, αν
προτιμάτε να κόψετε μόνοι σας το ψάρι, θα χρειαστείτε 800
ΥΛΙΚΑ
l 2 πακέτα μπισκότα σοκολάτας cookies
l 1 σακουλάκι σταγόνες σοκολάτας
l 1 κιλό παγωτό κρέμα / σοκολάτα
ΕκτEλεση:
Ένα διασκεδαστικό παιχνίδι επιδόρπιο που θα κάνει τα
παιδιά να συμβάλουν στην κουζίνα. Αφήνουμε το παγωτό
έξω να μαλακώσει λίγο. Με ένα κουτάλι παίρνουμε λίγο
παγωτό και γεμίζουμε ένα μπισκότο και κλείνουμε με
ένα άλλο. Σε ένα μπολ ρίχνουμε τις σταγόνες σοκολάτας
και κυλάμε εκεί μέσα τα σάντουιτς του παγωτού.
Eπαναλαμβάνουμε για όλα τα μπισκότα και τα βάζουμε στην
κατάψυξη να σφίξουν για τουλάχιστον τρεις ώρες.
Want A Calorie Count With That?
F DA I s s u e s N e w R u l e s F o r R e s t a u r a n t s
S
oon, you may not be able to ignore how
many calories are in the breakfast sandwich or doughnut you like to stop for in the
morning.
The Food and Drug Administration on
Tuesday will release new rules that will require chain restaurants with 20 or more locations to begin posting calorie information
on their menus.
“Americans eat and drink about one-third
of their calories away from home, and people today expect clear information about the
products they consume,” FDA Commissioner
Margaret A. Hamburg said in a statement.
The labeling rules will take effect a
year from now. They will apply not only
to menus and menu boards at sit-down and
fast-food restaurants, but also to other retail
food establishments with 20 or more locations, such as convenience stores and movie
theaters. Even some prepared foods sold in
supermarkets will be covered.
“The new rules around menu labeling
are terrific,” says Margo Wootan of the
Center for Science in the Public Interest.
Pizza chains had argued that it would
be tough to comply with calorie labeling, given all the possible topping combinations, so they are being given the
flexibility to post calorie information by
the slice rather than the whole pie. And, yes,
the pizza chains will be required to include
calorie counts on menus posted for online
ordering as well.
Wootan has been pushing for calorie
labeling for a decade. With Americans
spending 50 cents of every food dollar on
foods prepared outside the home, she says,
the FDA had to expand its calorie-posting
requirements beyond restaurants — even
vending machines are included.
“Once this [vending machine] provision
goes into effect, people will be able to see
outside the machine how many calories are
in each vended item,” Wootan notes.
Calorie labeling became required by law
in 2010 as part of the Affordable Care Act,
but implementation has been delayed for
several years. The idea is that, with calorie
information in full view, people will pay
attention and order healthier options. But
does it work?
The National Restaurant Association issued a statement saying it strongly believes
in the importance of providing nutrition information to consumers. With the new FDA
regulation, the industry group says, diners
around the country — from Portland, Ore.,
to Portland, Maine — “will have a new tool
to help them make choices that are right for
them.”
Not everyone is happy with the rules.
The American Pizza Community - a group
comprised of large pizza companies, regional chains and franchise owners - says
the labeling rules will be onerous for small
business.
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Bill - Pan Gregorian Enterprises

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