#taco cabana delivery

[themenuland1]

Taco Cabana Menu – Fresh Handmade Tacos, Burritos & Nachos

Taco Cabana specializes in Tex-Mex inspired fresh food. The Tex-Mex cuisine is well known for its “pink” dining establishments and partially enclosed patios

[nwbeerguide]

Two Roads Brewing's Stratford location revamps the space, to be more family inclusive, a golf simulator, a new food menu, and more!

Press Release

STRATFORD, Conn. ... IPA with a golf chaser? That’s now on the menu at Two Roads Brewing Co., thanks to a new wave of additions and enhancements made throughout the brewery’s campus – already a favorite of Connecticut locals and a destination for craft beer enthusiasts from near and far.

The can’t-miss new Two Roads Tee Box means no more waiting for the 19th hole to kick back. Located just alongside the brewery’s recently-opened Food Hall + Bar, this full-on golf simulator, with Augusta National among 300 iconic courses all over the world, can be reserved by the hour and booked for private events. With space for six golfers, rentable clubs and delivery of food, beer and cocktails from the Food Hall next door, there’s something for everyone, from beginner duffers to scratch handicappers.

Other recent additions to the campus include:

-        A family-friendly lounge in the brewery’s main Tasting Room. With comfortable leather couches and three new hi-def TVs, the lounge offers a more relaxed space for guests to sit back and unwind with the whole family, right down to highchairs for the littlest ones.

-        A new shuffleboard table.  Also located in the Tasing Room, indoor shuffleboard means never having to wait for warm or dry days. Community tables have also been added throughout the space to give guests even more seating options for drinking, eating, hanging-out and board-gaming.

-        For warmer months, a suite of five cabanas located outside in the Hop Yard is available first come first serve or to reserve for large gatherings in the summer months during festivals and events. Each cabana can fit up to ten guests, who can order from the Hop Yard’s new cocktail menu – including all-new slushie and froze inspired cocktails.

“In true road-less-traveled form, we’re always thinking about how our campus experience can go beyond what our fans might expect,” said Ben Paré, Director of Hospitality of Two Roads Brewing Co. “Our latest additions were inspired by all the places our fans enjoy Two Roads – from the golf course to the comforts of their own home or backyard – and give them tastes of those experiences right here at the brewery.”

In addition to the campus enhancements, Two Roads is also debuting a revamped menu at its Food Hall + Bar. The new menu includes tacos made with brisket, pork and chicken braised or marinated in Two Roads beer and beverages, artisanal flatbreads, smash burgers and an extended list of “shareable” items perfect for groups.

“We got a lot of great customer feedback over the past couple months,” added Paré. “We’ve worked hand-in-hand with our Director of Culinary, Tim Lonzak, to launch new items that we know our guests will be excited to try, share and enjoy.”

Two Roads Tee Box will be open from Wednesday – Sunday between 12pm and 8pm available to rent for $60 per hour or $100 for two hours. To book a tee time or learn more about Two Roads’ campus, visit www.tworoadsbrewing.com.

About Two Roads Brewing Co.

Two Roads Brewing Co., launched in 2012, is a privately owned craft beverage company offering a wide-ranging portfolio of beers, canned cocktails, hard seltzers, distilled spirits, and other Road Less Traveled beverages. Located in Stratford Connecticut, Two Roads is ranked 54th among 9,500+ independently owned breweries in the US according to the Brewer’s Association’s 2021 survey. For more information visit www.tworoadsbrewing.com.

[shadoedseptmbr]

fic post

 “A moment in repose,” as @swaps55 so gracefully put it, for a couple of characters who rarely get such luxuries. Aedan Shepard and Kaidan Alenko, down by the shore.

Idlewhile

Kaidan flinched away from the sunlight flaring through the window and she looked sharply at him.  There were tell-tale lines starting to etch between his eyes.

She pitched her voice low and soft to ask, “Do you have your meds?”

He grimaced.  “Took ‘em.  I’d hope to stave it off, but…” With a sigh, Kaidan admitted, “I need to go lie down.”

“Hey, it’s okay.” She reached out and barely touched her knuckles to his.  “Can I help at all?”

The first time Kaidan had suffered a migraine after a mission, Aedan had pulled him to the side after and gone through what he needed; dark, cool, quiet, no touching not necessary.  But that was before they were...this.

His “No.” was blunt but soft and she nodded.  “Go on, then. I’ll be here.”

A wave of his omni lowered a set of blackout shades and he disappeared into the darkened bedroom of the cabana.  

Aedan sighed as the door shut behind him and turned to the kitchen.  They’d cleaned up the remains of their late breakfast, too set in the neat ways of ship life to let it sit.  He put things away as easily as he’d found them and Aedan wondered again, if this was a place he’d been before.

On the hammock, after they’d eaten, they’d batted around ideas for the afternoon. Considered a walk to the strand of touristy shops.  But the day had drifted on around them, neither of them willing to share much of the time they had to relax together with strangers.

Still...if she sat here too long, she’d make noise he didn’t need.

Aedan tapped out a note, triggered it to pop up when he woke, and went for a run.  Barefoot on the beach was a treat in itself.  And it was easier to get her head straight if she was moving.

The sun was starting to drop when she hit the porch, pleasantly tired and aching.  Nice to run with no one chasing, for a change.  The outdoor shower at the corner of the cabana gave her a chance to rinse off the worst of the sand and salt. The temperature was falling as she snagged the dark blue sweatshirt he’d left on the rack by the door and pulled it over her bikini before she went back into the cool shade.

The cabana’s living space was still and quiet and she hesitated outside the door of his room.  There was water by the bed, she recalled.  

He might need something to eat when he was awake, though, and she glanced at the kitchen.  A bowl of fruit on the counter and a pile of sandwich fixings in the cooler.  She hesitated for a moment and then sent in an order to the little restaurant she’d passed. Grabbing a beer to pass the time, she stepped back outside and settled back in the hammock to wait for the delivery drone.

“Is that my hoodie?”

The big room had grown dark as an evening storm rolled in.  She’d left a movie flickering on the vid screen, silently, after she’d eaten and curled up on the sofa with a second beer.  She’d watched it absently, her eyes drifting more often to the gathering storm clouds and the jags of lightning rolling in from the ocean.

 Kaidan padded across the floor and crawled onto the couch, mumbling a “hey” to her soft greeting.  He dropped his head into her lap and slid his arms around her waist, much like he tended to wrap himself around his pillow.

“Well, you left it lying around for anyone to walk off with.”  She couldn’t tell if the tease landed well and added, “Want me to take it off?”

He shook his head against her belly.

Aedan wasn’t quite sure what to do with her hands but she tested out laying them softly on his shoulders. “Feeling better?”

“Mmhmm.  Little groggy.”  He nuzzled down farther against her and the warmth of him started to seep into her.  “You could’ve turned on the sound, if you wanted. I don’t hear much once I’m down.”

“Nah, wasn’t really watching.”  His contented sigh as she let her fingers pat drew a little smile to her face.  “There’s food if you want.”  The scent of fish tacos and peppers with onions still hung fragrant in the room and she winced internally...maybe it wasn’t the best idea. 

“In a bit, thanks.”  He seemed happy to lay here and Aedan waited for the restlessness to hit her, but she was getting used to it, now.  The way he seemed to dampen that urge to bolt.

She let her fingers drift into the curly, dark mess of hair that she’d never yet touched without his lips on her skin giving her permission.  He didn’t object and she explored a little further.  It was softer than usual, his neat style left to go wild here, the static tamed by the humid sea air.  She found herself fascinated by the way it wrapped around her fingers.  His fingers slid between the top of her suit bottoms and the hoodie, tracing a line of freckles on her back he’d found earlier in the day.  

Outside, the rain started as the night air cooled and the storm rolled over the sand. It drummed against the roof, soft and rhythmic.  Inside, she watched the light catch in his curls and the tension fall away from his shoulders and thought she might find a few more things to get used to.

[curatedglobaltravel]

SEASIDE SECLUSION TRAVEL WITH CONFIDENCE TO LOS CABOS, MEXICO

SEASIDE SECLUSION

TRAVEL WITH CONFIDENCE TO LOS CABOS, MEXICO

…And just like that we’ve moved into a bright new year. I hope your spirits are high and you are filled with optimism for the joys 2021 can bring. Although circumstances from last year have not entirely been erased, I hope the turn of the year for you feels like a fresh, inspiring beginning.

I also hope your aspirations include travel moments (big or small) to look forward to. Now more than ever, I am committed to helping you navigate travel complexities and provide insights into destinations you can visit with peace of mind. If you are considering a winter or spring escape, one such destination is Los Cabos.

The mere mention of Mexico brings to mind ease and secluded serenity — and while you may not currently associate these words with travel, I've designed a comprehensive, yet flexible, travel package including flights, transfers, gorgeous accommodations and the finest on-site experiences at Montage Los Cabos, and even insurance. Book by February 15, and travel by April 30, 2021 to receive exclusive added value — including a complimentary 5th night!

Enjoy learning more below, and don't miss this 1-minute video showcasing what your experience at Montage Los Cabos could look like with safety protocols in place. I wish you and your loved ones good health and happiness, and am looking forward to working with you this year to help you travel with confidence.

TRAVEL WITH CONFIDENCE

YOUR SAFETY & COMFORT IS TOP-OF-MIND

Savvy travelers who are selective about their destinations and travel choices can travel to Mexico with ease and peace of mind. In short, research is key — and I've got you covered. Currently, there are no government restrictions to and from Mexico. You will simply need to fill out a health form before boarding your flight, which can be done from your phone. Masks must be worn during your flights and private transfers — and just like those around you, practice social distancing and sanitization out of respect for your own health and others.

Air travel to Los Cabos International Airport is served by all three U.S. legacy carriers (American, Delta, and United) from most major cities. Each airline has adopted new and thorough aircraft cleaning procedures to provide added confidence that your flight will be as safe and comfortable as possible. From the airport, you are just a 40-minute chauffeured ride away from Santa Maria Bay, home to the five-star Montage Los Cabos.

STAY WITH CONFIDENCE

WELCOME TO MONTAGE LOS CABOS

More than ever, where you stay is just as important as where you go. At Montage Los Cabos, enhanced protocols and safety measures are in accordance with CDC guidelines, ensuring peace of mind throughout your stay. During check-in, all touch points are sanitized with UV wands and luggage delivery is contactless. Hand sanitizers and wipes are provided for guests in addition to your VIP welcome amenity.

All rooms, suites, and casas feature ocean views and are flooded with fresh open air (complete with outdoor showers). Accommodations are disinfected by hotel staff who are health-certified daily and wear gloves and masks before entering rooms. As you take it all in, be prepared to snap quite a few impromptu shots around the resort — the minimalist architecture and lush native landscaping are an ideal canvas for photogenic moments.

Private perks:

✅Complimentary 5th night, ✅Upgrades, early check-in/late check-out ✅Daily breakfast, $200 dining credit ✅VIP welcome amenity ✅Wi-Fi, and more. Book this exclusive package by February 15, and travel by April 30, 2021.

DINE WITH CONFIDENCE

GOURMET DINING WITH ICONIC MEXICAN HOSPITALITY

With several mouthwatering restaurants, strict food service protocols, and $200 of dining credit (my compliments!), be prepared to wine and dine safely across Montage Los Cabos. Head to Marea by Day for familiar Baja cuisine (think fish tacos and cold cerveza), or head back in the evening for more elegant plates. Talay, which means “sea” in Thai, is a unique night-market setting offering Thai street food from a gourmet food truck. For modern, gourmet Mexican with inspired gastronomic twists, be sure to spend an evening at Mezcal.

At all venues, guests are seated six feet apart at reduced capacity, hand sanitizers are on every table, and storage bags are provided for your used masks and napkins for the added protection of both guests and staff. If you prefer your free daily breakfast in-room, a QR code menu allows for contactless room service, where your colorful breakfast is left just outside your door for minimal interaction.

EXPERIENCE WITH CONFIDENCE

STUNNING BEACH, POOL, GOLF & SPA

While Cabo offers plenty of offsite excursions for adventure seekers — from ATV tours to deep sea fishing — there is plenty to do without straying far from the comfort and safety of the resort. Cozy up in an isolated beach bed or pool cabana to gaze at the yachts dotting the sparkling shoreline. Enjoy a complimentary kayak, paddle board, or snorkel set to discover the playful Pacific sea life up close. Round out your adventures at sea with a socially distant cooking class or tequila tasting.

After a long year of not-so-ideal habits (guilty), a soothing wellness experience awaits at the most spacious spa on the Baja Peninsula, complete with an Olympic size adults-only pool. All spa facilities are free to enjoy (a major value of the resort) with a pre-entry temperature check for both guests and technicians. If you haven’t had the pleasure of golfing lately, we recommend the Swing Your Swing Massage to improve your balance and rotation before heading out to the signature course — all 19 holes feature a view of the Sea of Cortez.

[wiseguyreportresearch]

Global Evening Economy Market Audience, Geographies and Key Players 2026

This report focuses on the global Evening Economy status, future forecast, growth opportunity, key market and key players. The study objectives are to present the Evening Economy development in North America, Europe, China, Japan, Southeast Asia, India and Central & South America.

ALSO READ :  http://www.marketwatch.com/story/cognitiveartificial-intelligence-systems-market-growth-2021-2025-by-covid-19-impact-revenue-profit-leading-companies-opportunities-and-global-industry-trends-2021-01-19

The key players covered in this study At.mosphere Ozone Bar 360 Restaurant Gong Bar Bar 54 Marini's on 57 Sky Bar Cloud 9 New Asia bar Signature Lounge at the 95th 7-ELEVEN Cumberland Farms QuikTrip Wawa Circle K McDonald’s Kentucky Fried Chicken Jack in the Box Whataburger Dunkin’ Donuts Steak' n Shake Perkins Taco Cabana IHOP Waffle House Denny’s

ALSO READ :  https://icrowdnewswire.com/2019/07/09/drug-delivery-in-cancer-market-global-key-players-trends-share-industry-size-growth-opportunities-forecast-to-2024/

Market segment by Type, the product can be split into Eating and Drinking Economy Entertainment Economy Nightlife Economy Others Market segment by Application, split into City Town

ALSO READ :  http://www.marketwatch.com/story/smart-scale-market-2021-2026-global-industry-trends-market-price-consumption-supply-demand-ratio-top-key-player-companies-and-more-2021-01-18-21752731

Market segment by Regions/Countries, this report covers North America Europe China Japan Southeast Asia India Central & South America

ALSO READ :  http://www.marketwatch.com/story/global-surface-acoustic-wave-sensors-market-2021-recent-trends-industry-share-size-demands-regional-survey-and-swot-analysis-till-2026-2021-01-19

The study objectives of this report are: To analyze global Evening Economy status, future forecast, growth opportunity, key market and key players. To present the Evening Economy development in North America, Europe, China, Japan, Southeast Asia, India and Central & South America. To strategically profile the key players and comprehensively analyze their development plan and strategies. To define, describe and forecast the market by type, market and key regions.

In this study, the years considered to estimate the market size of Evening Economy are as follows: History Year: 2015-2019 Base Year: 2019 Estimated Year: 2020 Forecast Year 2020 to 2026 For the data information by region, company, type and application, 2019 is considered as the base year. Whenever data information was unavailable for the base year, the prior year has been considered.

ALSO READ :  http://www.marketwatch.com/story/smart-home-solutions-market-growth-2021-2025-by-covid-19-impact-revenue-profit-leading-companies-opportunities-and-global-industry-trends-2021-01-20

[sgcruz21-blog]

Taco Cabana offering delivery and curbside pickup for alcoholic beverages

Taco Cabana offering delivery and curbside pickup for alcoholic beverages

Photo: Taco Cabana, used with permission.

Update:

For the first time ever, Taco Cabana is offering curbside pickup for alcoholic beverages at all Houston and San Antonio locations, and delivery of alcoholic beverages from all San Antonio locations. Information about specific delivery locations and ordering options is available online.

Taco Cabanais excited to announce the launch of…

[easyfoodnetwork]

The Lockdown Was Terrible for Restaurants. Can We Make ‘Reopening’ Any Better?

Photo by FREDERIC J. BROWN/AFP via Getty Images

Without proper aid, restaurants will struggle through rolling lockdowns and half-capacity dining rooms

In Georgia, restaurant owners are in shock. At a press conference this week, the state’s governor Brian Kemp announced plans to allow the state’s restaurants to reopen to the public on April 27 — the first state in the nation to do so after sweeping shutdown measures closing public spaces in March. Some restaurateurs already know they will not be following suit. “JenChan’s will not put our staff or the rest of our community at risk by reopening to the public Monday,” restaurateur Emily Chan told Eater Atlanta. “We will continue takeout and delivering our Supper Club but we cannot risk a second wave when the first wave is still happening.” Restaurateurs in other states may soon find themselves making similar decisions as the president and local governments make louder and louder pushes to “reopen” for business.

The lockdown was a body blow to restaurants, but “reopening” poses a whole new set of terrifying, existential threats: Experts agree America would need widespread testing both for the virus and its antibodies, robust contact tracing, quarantine protocols for even the mildly sick, and treatment options as the country awaits a vaccine. We’re not even close yet.

More profoundly, the current thinking around “opening up” suggests that one key containment tool will be strategically putting the population back under lockdown whenever cases resurge. For restaurants, that means potentially opening for a few weeks, re-staffing and re-training, ordering new product, and getting the word out about letting customers into half-capacity dining... only to be forced to close again with little notice. Open. Close. Open. Close.

A rolling lockdown cycle — which some experts believe will last 18 months or longer — would be debilitating. Half-capacity dining rooms mean restaurants won’t be earning at pre-COVID rates in the first place. And when the restaurants are forced, once again, to close their dining rooms entirely, the familiar choices will come fast and hard as they did this time: Keep employees on payroll and hope for a quick reopening? Furlough staff? Lay them off? Meanwhile rent will still come due. Each return wave of customers that would follow each subsequent lockdown would be more economically depressed than the last. On top of that, there’d be money lost to wasted product, difficult-to-spin-up pivots to contactless delivery or grocery models again, and any other unexpected repairs or expenses due to having operated their dining room at all.

While Congress is likely to inject more money into the PPP, it’s hard to imagine many more $2 trillion stimulus plans forthcoming, even if we’re expecting to see multiple localized lockdowns over the next year and a half. The difficulty of resuming operations before the true end of the pandemic isn’t a problem that can be solved by any one restaurant; the aid the industry’s workers need can’t be addressed by any one relief fund. The only organization with any hope of achieving a solution at scale is the federal government, and so far it’s proven utterly unprepared if not utterly uninterested.

The only way forward for the small, independent restaurants that make dining out something special is large-scale government assistance that helps address the structural problems that have left restaurants (and restaurant workers) vulnerable to the current moment in the first place. The results so far do not inspire confidence. PPP is broken, and broken in exactly the way many of us expected: This is America, and big chains were allowed to reach hand over fist for limited resources ostensibly meant to save small businesses. Some $300 million of the $350 billion in available funding went to at least 75 publicly traded companies, some with market values of $100 million and above, according to an Associated Press investigation. Major restaurant chains like Potbelly, Ruth’s Chris Steakhouse, and Taco Cabana scored huge loans. So did Shake Shack — which, after a public backlash and, perhaps more importantly, securing additional capital, is “returning” its loan. Restaurants big and small also have to contend with the end-of-June deadline to rehire all full-time staff, which seems increasingly impossible. Meanwhile, the Independent Restaurant Coalition points out, airlines received specifically earmarked relief to the tune of $25,000,000,000 while zero dollars were specifically flagged to help restaurants.

But of all the failures, the biggest is that there just isn’t enough money — especially not enough money to cover the needs of publicly traded businesses, large chains, and small shops. Independent owners like Seattle’s Edouardo Jordan (Junebaby, Salare), Detroit’s Stephen Roginson (Batch Brewing Company), and Atlanta’s Jen and Emily Chan (JenChan’s Restaurant and Supper Club) are hearing that their banks can’t help them — the PPP money has long run out. When it comes to restaurants, the stimulus hasn’t done nearly enough. To protect restaurants going forward into the “reopening,” much more is needed.

A proper aid package for the restaurant industry, one that accounts for the consequences yet to be fully reckoned with, and with the ones yet to come — of rolling lockdowns, of lower demand in a ransacked economy — needs to be a part of the government-sanctioned “reopening.” It would actually prioritize the small, independent restaurants that form the cultural and economic lifeblood of neighborhoods, towns, and cities across the country in the form of a restaurant-specific stimulus.

In the fall of 2019, there were more than 657,000 food and drinking establishments in the U.S., per the Bureau of Labor Statistics, totaling 6 percent of all domestic businesses. Data from the National Restaurant Association suggest that the majority are what we’d consider “small business” (7 in 10 restaurants are single-unit). The things they needed in the first place would still be critical in the event of reopening and rolling lockdowns, like rent abatement and tax deferrals. The Independent Restaurant Coalition has called for Congress to require business interruption insurance to cover COVID-19 (which largely isn’t happening right now because of an exclusion many insurers added to avoid paying out business-interruption claims due to viruses). But most of all, they need money.

Aid money should not come with an impossible rehiring clause; the industry needs loans that are not only forgivable, but repayable at a realistic timeline, given the wildly uncertain future ahead. Payroll assistance should not be based on the ability to rehire at full capacity, and certainly not by an arbitrary deadline to hit such a goal — especially when businesses will likely be asked to temporarily shutter again in the future as lockdowns will likely be necessary again.

Independent restaurants need sweeping payroll assistance, closer to the Danish model. In Denmark, the government is covering 75 percent of payroll for the duration of the crisis to prevent the kind of mass layoffs America is already witnessing. With payroll burdens reduced with money that isn’t owed back, restaurant owners could more likely keep staff on board, even through rolling shutdowns. Workers could continue to earn, even as it might not be safe (or even necessary, staffing-wise) for them to come to work.

And given that millions of workers in the industry work at large chains, bigger restaurant companies (even those that are publicly traded) and their franchisees should also be eligible for aid — but their needs should be evaluated on different criteria, with relief coming from a separate fund so we don’t repeat the mistakes of PPP. A path to the restaurant sector surviving through waves of shutdowns just might be possible with the right aid.

The industry also needs concrete guidance on the practicalities of reopening amid the possibility of repeated lockdowns and a virus that hasn’t yet been contained. What are the risks to staff and what are the best safety and sanitation protocols to protect them? What are the rules for resuming business more generally, and how can they start planning around those? If additional safety equipment — whether it’s PPE or even plexiglass dividers to separate work stations in kitchens or seats in dining rooms — is required, will those resources be provided free or at reduced costs to restaurants? Data-driven safety guidelines and access to the right equipment to execute them should be a prerequisite of returning to any sort of business-as-usual.

I don’t know of anyone in the restaurant industry who expects this level of support. But there needs to be more — much more — than what’s currently on the table. For restaurants, not just reopening but surviving depends on it.

from Eater - All https://ift.tt/2VLzGN8 https://ift.tt/2KoClH7

Photo by FREDERIC J. BROWN/AFP via Getty Images

Without proper aid, restaurants will struggle through rolling lockdowns and half-capacity dining rooms

In Georgia, restaurant owners are in shock. At a press conference this week, the state’s governor Brian Kemp announced plans to allow the state’s restaurants to reopen to the public on April 27 — the first state in the nation to do so after sweeping shutdown measures closing public spaces in March. Some restaurateurs already know they will not be following suit. “JenChan’s will not put our staff or the rest of our community at risk by reopening to the public Monday,” restaurateur Emily Chan told Eater Atlanta. “We will continue takeout and delivering our Supper Club but we cannot risk a second wave when the first wave is still happening.” Restaurateurs in other states may soon find themselves making similar decisions as the president and local governments make louder and louder pushes to “reopen” for business.

The lockdown was a body blow to restaurants, but “reopening” poses a whole new set of terrifying, existential threats: Experts agree America would need widespread testing both for the virus and its antibodies, robust contact tracing, quarantine protocols for even the mildly sick, and treatment options as the country awaits a vaccine. We’re not even close yet.

More profoundly, the current thinking around “opening up” suggests that one key containment tool will be strategically putting the population back under lockdown whenever cases resurge. For restaurants, that means potentially opening for a few weeks, re-staffing and re-training, ordering new product, and getting the word out about letting customers into half-capacity dining... only to be forced to close again with little notice. Open. Close. Open. Close.

A rolling lockdown cycle — which some experts believe will last 18 months or longer — would be debilitating. Half-capacity dining rooms mean restaurants won’t be earning at pre-COVID rates in the first place. And when the restaurants are forced, once again, to close their dining rooms entirely, the familiar choices will come fast and hard as they did this time: Keep employees on payroll and hope for a quick reopening? Furlough staff? Lay them off? Meanwhile rent will still come due. Each return wave of customers that would follow each subsequent lockdown would be more economically depressed than the last. On top of that, there’d be money lost to wasted product, difficult-to-spin-up pivots to contactless delivery or grocery models again, and any other unexpected repairs or expenses due to having operated their dining room at all.

While Congress is likely to inject more money into the PPP, it’s hard to imagine many more $2 trillion stimulus plans forthcoming, even if we’re expecting to see multiple localized lockdowns over the next year and a half. The difficulty of resuming operations before the true end of the pandemic isn’t a problem that can be solved by any one restaurant; the aid the industry’s workers need can’t be addressed by any one relief fund. The only organization with any hope of achieving a solution at scale is the federal government, and so far it’s proven utterly unprepared if not utterly uninterested.

The only way forward for the small, independent restaurants that make dining out something special is large-scale government assistance that helps address the structural problems that have left restaurants (and restaurant workers) vulnerable to the current moment in the first place. The results so far do not inspire confidence. PPP is broken, and broken in exactly the way many of us expected: This is America, and big chains were allowed to reach hand over fist for limited resources ostensibly meant to save small businesses. Some $300 million of the $350 billion in available funding went to at least 75 publicly traded companies, some with market values of $100 million and above, according to an Associated Press investigation. Major restaurant chains like Potbelly, Ruth’s Chris Steakhouse, and Taco Cabana scored huge loans. So did Shake Shack — which, after a public backlash and, perhaps more importantly, securing additional capital, is “returning” its loan. Restaurants big and small also have to contend with the end-of-June deadline to rehire all full-time staff, which seems increasingly impossible. Meanwhile, the Independent Restaurant Coalition points out, airlines received specifically earmarked relief to the tune of $25,000,000,000 while zero dollars were specifically flagged to help restaurants.

But of all the failures, the biggest is that there just isn’t enough money — especially not enough money to cover the needs of publicly traded businesses, large chains, and small shops. Independent owners like Seattle’s Edouardo Jordan (Junebaby, Salare), Detroit’s Stephen Roginson (Batch Brewing Company), and Atlanta’s Jen and Emily Chan (JenChan’s Restaurant and Supper Club) are hearing that their banks can’t help them — the PPP money has long run out. When it comes to restaurants, the stimulus hasn’t done nearly enough. To protect restaurants going forward into the “reopening,” much more is needed.

A proper aid package for the restaurant industry, one that accounts for the consequences yet to be fully reckoned with, and with the ones yet to come — of rolling lockdowns, of lower demand in a ransacked economy — needs to be a part of the government-sanctioned “reopening.” It would actually prioritize the small, independent restaurants that form the cultural and economic lifeblood of neighborhoods, towns, and cities across the country in the form of a restaurant-specific stimulus.

In the fall of 2019, there were more than 657,000 food and drinking establishments in the U.S., per the Bureau of Labor Statistics, totaling 6 percent of all domestic businesses. Data from the National Restaurant Association suggest that the majority are what we’d consider “small business” (7 in 10 restaurants are single-unit). The things they needed in the first place would still be critical in the event of reopening and rolling lockdowns, like rent abatement and tax deferrals. The Independent Restaurant Coalition has called for Congress to require business interruption insurance to cover COVID-19 (which largely isn’t happening right now because of an exclusion many insurers added to avoid paying out business-interruption claims due to viruses). But most of all, they need money.

Aid money should not come with an impossible rehiring clause; the industry needs loans that are not only forgivable, but repayable at a realistic timeline, given the wildly uncertain future ahead. Payroll assistance should not be based on the ability to rehire at full capacity, and certainly not by an arbitrary deadline to hit such a goal — especially when businesses will likely be asked to temporarily shutter again in the future as lockdowns will likely be necessary again.

Independent restaurants need sweeping payroll assistance, closer to the Danish model. In Denmark, the government is covering 75 percent of payroll for the duration of the crisis to prevent the kind of mass layoffs America is already witnessing. With payroll burdens reduced with money that isn’t owed back, restaurant owners could more likely keep staff on board, even through rolling shutdowns. Workers could continue to earn, even as it might not be safe (or even necessary, staffing-wise) for them to come to work.

And given that millions of workers in the industry work at large chains, bigger restaurant companies (even those that are publicly traded) and their franchisees should also be eligible for aid — but their needs should be evaluated on different criteria, with relief coming from a separate fund so we don’t repeat the mistakes of PPP. A path to the restaurant sector surviving through waves of shutdowns just might be possible with the right aid.

The industry also needs concrete guidance on the practicalities of reopening amid the possibility of repeated lockdowns and a virus that hasn’t yet been contained. What are the risks to staff and what are the best safety and sanitation protocols to protect them? What are the rules for resuming business more generally, and how can they start planning around those? If additional safety equipment — whether it’s PPE or even plexiglass dividers to separate work stations in kitchens or seats in dining rooms — is required, will those resources be provided free or at reduced costs to restaurants? Data-driven safety guidelines and access to the right equipment to execute them should be a prerequisite of returning to any sort of business-as-usual.

I don’t know of anyone in the restaurant industry who expects this level of support. But there needs to be more — much more — than what’s currently on the table. For restaurants, not just reopening but surviving depends on it.

from Eater - All https://ift.tt/2VLzGN8 via Blogger https://ift.tt/2yxbXs4

[moradach]

Very slow morning since I dropped off my sis at work. She works downtown if that says anything. Lol. So, I took this call and Kim is doing what most customers DON'T do, is write down the directions to her place for the delivery. I thanked her for it. Lol. 😂 #Uber #UberX #UberXL #UberBlack #UberEats #UberLife #UberLifestyle #Dallas #OnTheRoad #Hustle #Grind #DailyGrind #PrivateDriver #RideShare #Marketing #DallasTX #Tx #Anywhere #Anytime #Trustworthy #Safe #SafeDriver #Business #BusinessOwner #Morádach #Lyft (at Taco Cabana) https://www.instagram.com/p/BxkBOxKnSrl/?igshid=16s3pdlvtjf9p

[mysa]

For the first time ever, Taco Cabana is offering delivery of alcoholic beverages in San Antonio.

[babbletop]

List of the top 10 best Mexican fast food chains in America. A lot of these fast food restaurants are considered Tex-Mex cuisine. Fast-food Mexican restaurants are very popular in the USA. ➡️ SUBSCRIBE to BabbleTop! https://www.youtube.com/channel/UCX--mGSg0UwDjl7MDL8H5Jg?sub_confirmation=1 When it comes to fast food, there are many choices out there. While burgers and pizza are possibly the most popular choices on the fast-food market, what if you are seriously craving Mexican? Well if that’s the case then we’ve got you covered with the Top 10 Best Mexican Fast Food Joints In America. This video is not about Mexican fast food chains, ranked from worst to best. These are highly Americanized chains serving Mexican-inspired fast food that most people love in the United States of America. So if you enjoyed this video Mexican food list of the top 10 best Mexican fast food chains in America. Comment: #mexicanfood #texmex #fastfood TIMESTAMPS: 0:00 Best Mexican Fast Food Joints in America 0:26 Del Taco 1:57 El Pollo Loco 3:21 Baja Fresh 4:44 Chuy's Tex-Mex 6:09 Moe's Southwest Grill 7:24 Qdoba Mexican Eats 9:03 Taco Cabana 10:12 Taco John's 11:35 Taco Bell 13:13 Chipotle SUMMARIES: - Del Taco recently launched its products on Postmates, which tripled delivery sales, and it's going to link with DoorDash in the future. - El Pollo Loco means "the crazy chicken", which is already a fun place to start. What El Pollo Loco is most renowned for is its Fire-Grilled Chicken. - Some favorite menu items from Baja Fresh include Baja Bowls, Quesadillas, Fajitas, and Nachos, and of course they have the classic tacos, taquitos, salads, and burritos too. - Every day, the team at Chuy's Tex-Mex creates fresh sauces that give their menu items kick. - Moe's Southwest Grill is a chain that has a similar setup to Chipotle, including the whole assembly-line thing. - Another amazing Mexican fast-food chain is Qdoba Mexican Eats. For 15 years, it was owned by Jack in the Box. - At Taco Cabana, customers may gorge on an assortment of quesadilla, loaded tacos, enchiladas, burritos, fajitas, bowls, and flautas. - Renowned for its unique and exciting menu items, including Potato Olés, Crispy Tacos and Meat, and Potato Burritos, Taco John's also serves breakfast. - Taco Bell has a big online store where its most avid fans can buy their own Taco Bell gear, including clothing, to show their loyalty to this Mexican fast-food chain. - At Chipotle, the ingredients are organic, antibiotic-free and GMO-free. ➡️ SUBSCRIBE to BabbleTop! https://www.youtube.com/channel/UCX--mGSg0UwDjl7MDL8H5Jg?sub_confirmation=1 🥳 JOIN and become a BabbleTop member! https://www.youtube.com/babbletop/join 👕 Check out our MERCH! https://ift.tt/2xcFumO 🔥 Our Most Popular VIDEOS! https://www.youtube.com/watch?v=uOvb3ZRIwh0&list=UUX--mGSg0UwDjl7MDL8H5Jg All clips used for fair use commentary, criticism, and educational purposes. See Hosseinzadeh v. Klein, 276 F.Supp.3d 34 (S.D.N.Y. 2017); Equals Three, LLC v. Jukin Media, Inc., 139 F. Supp. 3d 1094 (C.D. Cal. 2015).

[voidofzombies]

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[eatbcstx-blog]

Take Our Poll

Bryan-College Station Dining Guide : Late Night

Hungry after a long night of celebrating another Aggie win? Or need some sustenance during an all-night study session? Here’s our guide to late night munchies in the 979.

Buffalo Wild Wings 903 University Dr., College Station, TX • 979-691-8453

Since 1982, Buffalo Wild Wings (or B-Dubs) has been the ultimate place to watch the game, have a cold beer and eat some great food. Open ’til 2am.

FAT SHACK College Station 4309 Wellborn Rd.. College Station, TX • 979-704-6575

FAT SHACK College Station is open all day for Lunch, Dinner and Late Night! We deliver from 11AM to 3am Friday To Saturday And Until 1am Sunday Through Wednesday!

Fuego 108 Poplar St., College Station, TX • 979-703-1804

24/6 deliciousness (closed Mondays). Fuego is the go-to late night place in College Station. They can get insanely busy late nights, but they’re quick. From seafood, to BBQ Brisket, to Bacon & Egg… Great tacos.

Gumby’s Pizza 107 Dominik Dr., College Station, TX • 979-764-8629

Gumby’s Pizza is open super-late every night of the week! Recent EatBCS.com Review: “The Buffalo Wings were juicy and moist. There was a decent amount of meat on the bone. The sauce wasn’t too hot, but was perfectwhen cooled by the ranch dressing they come with. The wings aren’t breaded so they aren’t too heavy. Overall, they’re pretty good for pizza shop wings.”

Hungry Howie’s Pizza Bryan / College Station 979-693-6666

Hungry Howie’s is open late at both the Bryan and College Station locations. Call 979-693-6666 for both stores or order online at HungryHowies.com Super fast delivery to the campus from the new University & Texas Ave. location.

Jimmy John’s 200 University Dr E, College Station, TX • 979-695-9200

At Jimmy John’s the food is simple; it’s clean, and it’s fresh…and the University Drive location stays open ’til 3am, 7 days a week! They use locally purchased produce, which is brought in fresh and hand-sliced daily. Their tuna salad is made from scratch by hand. Their real provolone cheese, oven-roasted turkey, choice top round roast beef, real wood-smoked ham, dry cured genoa salami, and spicy capicola are also brought in fresh and sliced by hand daily – in every single Jimmy John’s location.

Layne’s Chicken Fingers 3 College Station Locations • Email

Layne’s Chicken Fingers has one main item on the menu: best chicken strips and secret sauce in all of College Station! The Walton and Welborn locations are open ’til midnight Wednesday through Sunday.

Pepe’s Mexican Cafe 3312 S College Ave Bryan, TX • 979-779-2457

Pepe’s Mexican Cafe has been located in the same Bryan, TX spot since 1969. They serve delicious Tex Mex food including tacos, burritos, fajitas, specialty queso, and more. Open ’til 12am weeknights.

Subway 601 W University Dr, Ste 103, College Station, TX • 979-846-2165 + 913 Harvey Rd, College Station, TX • 979-764-3990 + 951 William D Fitch Parkway #801, College Station, TX • 979-690-4561 + 806 Earl Rudder Fwy, College Station, TX • 979-846-7533 + 2418 Texas Ave D2, College Station, TX  • 979-696-4418 + 1815 Brothers Blvd, College Station, TX  • 979-693-4975 + 12815 FM 2154 #100, College Station, TX • 979-693-9173 + 330 George Bush Dr, College Station, TX • 979-693-0346 + 3601 E 29th St #4, Bryan, TX • 979-846-4972 + 2305 Booneville Rd, Suite 750, Bryan, TX • 979-731-1847 + 3601 E 29th St #4, Bryan, TX • 979-846-4972 + 100 N Main St, Bryan, TX • 979-823-3147

You are never too far from a Subway Sandwich Shop in Bryan-College Station. More locations than any other sandwich shop. Value pricing. Y’all know the deal. Most Bryan-College Station Subway locations stay open until 11pm or midnight.

Taco Cabana 701 S. Texas Avenue

Flame Grilled Chicken Tacos at Taco Cabana

What guide to late night eats in the 979 would be complete without the Taco C. Open 24/7. A true Tex Mex original! Tortillas made in-house. Aggieland’s Taco Cabana is of the better ones in the chain. Updated a few years ago.

The Tacobar 1411 Wellborn Rd., College Station, TX • 979-704-6636

Tacobar On Wellborn: Marinated Meats Make The Menu That’s the simple formula The Tacobar is executing to earn rave reviews for their newly opened Taqueria, specializing in authentic, border-style Mex fare. They’re open ’til 3am on weekends.

Taqueria El Nopalito 216 Martin Luther King St., Bryan, TX • 979-402-2414

Taqueria El Nopalito: Authentic Mex, Fast & Fresh That 1am taco run from Revs became the start of a regular love affair between me and El Nopalito. My favorite is the Brisket Taco. They make the tacos street style, wrapping them all up together in foil so they keep each other nice and warm. Cilantro, onions and meat on your chioce of tortilla…simple goodness! Open ’til 4am on weewekends.

The Kettle 2712 S. Texas, Bryan, TX + 2502 S. Texas., College Station, TX

The Kettle is open 24/7 and is very popular for late night visitors of all kinds. From study groups to travelers from the hotels nearby to groups headed back from the bars. The service is friendly and the environment is nice. Food is pretty great. Not health food, but good late night…my personal favorite is chili cheese fries with bacon and ranch.

Whataburger All over Bryan-College Station

Whataburger is open 24/7 and everyone has their favorites. From biscuits and gravy to the A1 Thick & Hearty Burger. The best thing about Bryan-College Station Whataburger locations is that they are staffed by B/CS locals and students. Great service. Fast both inside and through the drive-through.

Wingstop Bryan-College Station 700 University Dr., College Station, TX • 979-846-9464 + 2305 Boonville Rd., Bryan, TX • 979-776-9464

Wingstop Bryan-College Station is the destination when you crave fresh never faked wings, hand-cut seasoned fries, and famous sides. For people who demand flavor in everything they do, there’s only Wingstop Inc. – because it’s more than a meal, it’s a flavor experience. Open ’til midnight on weekends.

Vote for your favorite Late Night Eats in #BCSTX Bryan-College Station Dining Guide : Late Night Hungry after a long night of celebrating another Aggie win?

[gempreendedora]

Franquia Pizza Hut

Quando se fala em pizzaria boa, a franquia Pizza Hut é uma das primeiras marcas a se pensar.

A franquia Pizza Hut está presente no Brasil há mais de 27 anos e já se tornou uma empresa de tradição.

É possível observar que há várias opções de franquia Pizza Hut distribuídas em vários estados em todo o país.

Se você está pensando em abrir uma franquia de pizzaria, precisa conhecer a Pizza Hut.

Continue lendo nosso artigo e saiba tudo que precisa sobre a franquia Pizza Hut:

Um pouco da história por trás da marca

Em 1957, os irmãos Dan e Frank Caney são indagados por um amigo sobre abrir uma pizzaria.

Os irmãos pegaram 600 dólares emprestados de sua mãe e em 1958 abriram sua primeira Pizzaria Hut em Wichita, Estados Unidos.

A loja ficava num edifício desocupado com o telhado de cabana.

Neste prédio já havia uma placa de sinalização com espaço para apenas oito letras, logo a mulher de Dan sugeriu colocar o nome de Pizza Hut, sendo que hut em inglês significa cabana.

Em 1968, a Pizza Hut abriu sua primeira franquia, no Canadá.

Novas franquias são abertas na Austrália, no México e na Alemanha em 1969.

Em uma semana, aproximadamente 1 milhão de pessoas comiam em um dos 310 restaurantes da Pizzaria Hut.

Em 1989, já sendo a maior rede de pizzarias do mundo, a franquia Pizza Hut abre a sua primeira franquia no Brasil.

Atualmente, a marca faz parte do grupo Yum!Brands.

Marcas como Taco Bell e KFC também fazem parte deste grupo.

A franquia Pizza Hut está presente nos 5 continentes e em mais de 90 países, tendo aproximadamente 14.000 restaurantes ao redor do mundo e vende uma média de 11,5 milhões de pizzas por dia.

No Brasil, existem aproximadamente 120 franquias Pizza Hut distribuídas pelos estados, atingindo o número de 1 milhão de pessoas consumindo os produtos da marca por mês.

Segundo a APUESP, existem 36 mil pizzarias no país, com faturamento em torno de 22 milhões de reais por ano.

Ou seja, quem pensa em entrar nesse setor sabe que tem tudo pra dar certo.

Além disso, pesquisas apontam que é um ótimo momento para abrir uma franquia.

Segundo dados da Associação Brasileira de Franchising (ABF), o setor teve um faturamento 9,4% maior no primeiro trimestre de 2017 em comparação com o ano anterior.

Franquia Pizza Hut: Valor

Infelizmente, para abrir uma franquia Pizza Hut, o investimento inicial é alto, podendo ir de R$ 620 mil até R$ 1,5 milhão, dependendo do modelo de negócio escolhido.

Existem quatro modelos que a franquia Pizza Hut oferece, sendo eles:

Pizza Hut Delco

Modelo com entrega a domicílio e venda para viagem, sem mesas e serviços.

Construção R$ 306.000,00 Instalações, equipamentos e mobiliário R$ 467.000,00 Valor total R$ 773.000,00 m² da área construída 120 nº de assentos 0

Pizza Hut Delco With Seats

Modelo com entrega a domicílio e venda para viagem, com mesas.

Construção R$ 363.000,00 Instalações, equipamentos e mobiliário R$ 478.000,00 Valor total R$ 841.000,00 m² da área construída 160 nº de assentos 50

Pizza Hut Red Roof

Restaurante com assento, serviço na mesa. Sem entrega a domicílio.

Construção R$ 952.000,00 Instalações, equipamentos e mobiliário R$ 635.000,00 Valor total R$ 1.587.000,00 m² da área construída 350 nº de assentos 100

Pizza Hut Food Court/Express

Restaurantes em praças de alimentação, sem assentos privativos, com menu limitado.

Construção R$ 227.000,00 Instalações, equipamentos e mobiliário R$ 398.000,00 Valor total R$ 625.000,00 m² da área construída 80 nº de assentos –

Processo para adquirir uma franquia Pizza Hut

Para adquirir uma franquia Pizza Hut, você deverá, antes de tudo, fazer uma apresentação em Power Point em inglês e português que deve conter os seguintes dados: currículo dos sócios, planos de disponibilidade financeira e um plano de crescimento na cidade e região nos próximos cinco anos, contendo o mínimo de cinco lojas.

O seu projeto será apresentado para a diretoria YUM! demonstrando a sua argumentação sobre a cidade e região para a expansão. Se a diretoria aprovar, o processo continuará.

Você assinará um contrato de confidencialidade de troca de informações entre as partes e depois a Pizza Hut contratará uma empresa terceirizada para a análise geral do seu perfil e dos sócios.

Nesta etapa, essa análise será paga por você, o que já ocasiona um desembolso financeiro.

Se seu perfil e o dos sócios seguirem os requisitos exigidos pela diretoria, vocês serão convidados para uma entrevista com o comitê de diretores da YUM! no Brasil.

Toda a apresentação e o projeto feitos anteriormente são enviados para o comitê internacional do grupo YUM!, e caso seja aprovado, uma carta de aprovação chegará.

Além da carta, você receberá uma Circular de Oferta da franquia Pizza Hut, com um prazo de assinatura e de reenvio para a empresa de até 10 dias úteis.

Finalmente, o contrato da franquia Pizza Hut definitivo chegará, e com ele a previsão da data de inauguração da loja.

Contrato de Franquia Pizza Hut

Contanto que o franqueado esteja cumprindo todas as suas obrigações contratuais, o contrato inicial será de 10 anos, a partir da data de abertura da loja.

Perfil do Franqueado

Segundo a franquia Pizza Hut, os candidatos deverão ter boas habilidades administrativas e gerenciais.

Uma boa noção financeira também conta pontos na hora da avaliação. É essencial que os franqueados saibam operar e conduzir um negócio.

Experiências anteriores com gerenciamento e administração de outra loja de varejo pode ser exigida.

A Pizza Hut busca empreendedores que tenham interesse na empresa a longo prazo, considerando o capital dos franqueados para a possibilidade de novas franquias.

Além disso, a empresa procura pessoas que estejam interessadas em acompanhar diariamente seu negócio, presenciando o dia a dia das operações de seu restaurante.

O franqueado será responsável pelas compras, rotinas fiscais e administrativas, isso sem falar que deverá cuidar de seus funcionários e do bom funcionamento do restaurante.

Treinamentos oferecidos pela franquia Pizza Hut

A franquia Pizza Hut oferece treinamento adequado para que o empreendedor saiba como gerenciar seu negócio, fornecendo informações úteis à operações dos restaurantes.

Após o treinamento, os franqueados se sentem mais confiantes e mais próximos do franqueador.

Além do treinamento presencial, a Pizza Hut Delivery Brasil desenvolveu uma plataforma de treinamento virtual, que é paga anualmente e é obrigatória para todos os franqueados, buscando o melhoramento da marca.

Neste portal são disponibilizados treinamentos, procedimentos e cursos de atualização operacional dos restaurantes para funcionários, gerentes e para os próprios franqueados.

Interesse em expandir

Segundo informações no site oficial da marca, a Pizza Hut pretende até o final de 2017 estar presente em todas as grandes cidades do país, dando preferência para aquelas com mais de 350 mil habitantes.

Ainda de acordo com a marca, a expansão é nacional, com foco nos estados de Sergipe, Alagoas, Pernambuco, Minas Gerais, Rio de Janeiro e Bahia.

Isso não quer dizer que não seja possível abrir uma franquia em outro local.

Como já mencionado antes, a franquia Pizza Hut busca franqueados que estejam interessados em fazer a expansão dentro da sua região, então é possível que um franqueado tenha oportunidade de expandir sem nova concorrência.

Se você quer abrir uma franquia Pizza Hut em algum lugar, veja se eles já não tem um franqueado em expansão nesta região.

Vale a pena abrir uma franquia Pizza Hut?

Para quem quer investir no mercado de alimentação através de franchising, com certeza a franquia Pizza Hut é uma boa opção.

Além de ser conhecida mundialmente e já ter clientes fiéis a marca, a Pizza Hut é um grupo que apoia seus franqueados sempre buscando o melhor treinamento e qualidade para o restaurante.

O investimento inicial, contudo, pode ser alto dependendo do modelo escolhido.

Entender quais são suas obrigações e atividades dentro da empresa também é essencial para você avaliar se realmente quer fazer parte dessa franquia.

O mercado de alimentação, que é bem competitivo, exige um franqueado com perfil ativo e disposto a colocar a mão na massa quando necessário.

Se você tiver certeza que é isso que quer, tenha a certeza que a Pizza Hut te dará todo o apoio necessário para você conseguir abrir uma franquia e ter um caminho de sucesso pela frente.

A Pizza Hut preza pela qualidade dos produtos, oferecendo suporte para a padronização do negócio.

A marca constantemente testa novos formatos de atendimento para melhor atender o cliente.

Não se esqueça de avaliar um ponto comercial estratégico para ter seus resultados ainda mais rápido.

Comparando a franquia Pizza Hut com concorrentes

Se você ainda está com dúvidas se vale a pena investir na franquia Pizza Hut, nós trouxemos um comparativo com as principais concorrentes de acordo com a Associação Brasileira de Franchising.

Pizza Hut

Investimento total: R$ 220 mil a R$ 1,5 milhões

Taxa de franquia: 25 mil dólares, equivalente a R$ 78.230,00 em Agosto de 2017

Royalties: 6%

Faturamento médio mensal: R$ 210 mil

Prazo de retorno: em torno de 36 meses

Bella Capri

Investimento total: a partir de R$ 334 mil

Taxa de franquia: R$ 30 mil a R$ 60 mil

Royalties: 4%

Faturamento médio mensal: R$ 130 mil

Prazo de retorno: 30 a 32 meses

Domino’s

Investimento total: R$730 mil a R$ 910 mil

Taxa de franquia: R$ 60 mil a R$ 89 mil

Royalties: 6%

Faturamento médio mensal: R$ 155 mil

Prazo de retorno: 36 a 42 meses

Patroni Pizza

Investimento total: a partir de R$200 mil

Taxa de franquia: R$ 45 mil a R$ 65 mil

Royalties: 6%

Faturamento médio mensal: R$ 120 mil

Prazo de retorno: 18 a 30 meses

Pizza Cesar

Patroni Pizza

Investimento total: a partir de R$430 mil

Taxa de franquia: R$ 45 mil

Royalties: 5%

Faturamento médio mensal: R$ 150 mil

Prazo de retorno: 24 a 36 meses

Esse artigo Franquia Pizza Hut foi publicado primeiramente no Geração Empreendedora.

[spoiler2010]

Another Brick In The Wall?

There was yet another bizarre twist in the propaganda war being waged by alienated Democrats against the White House administration. On January 27, 2017 President Trump made a telephone call to Mexican President Enrique Pena Nieto. Whether or not the conversation was recorded by either side is a moot point. It seems highly unlikely that it was unrecorded, for historical posterity as well as future reference and introspection. Yet the details that leaked out via the Associated Press were emphatically denied by both the White House and the Mexican government. It makes one wonder how much ‘fake news’ the nation is willing to tolerate.

It behooves us to remember that Trump’s unconventional campaign to the Presidency took the propaganda wars to a new level. He continually baited the liberal press, using sarcasm and exaggeration to provoke them into publishing outlandish headlines. Some of it was bombastic threats which he easily backpedaled from, such as his threat to ban all Muslims from entering America. Others were as hysterical as they were eye-popping, namely his concept of distributing nukes to our smaller allies in leveling the playing field against aggressors. The downside was that the media turned this folderol into anti-conservative dogma, making fringe populations believe that Trump was the next thing to the Antichrist.

What fizzled most from this sugar bomb was a rumor that Trump threatened to deal with Nieto’s ‘bad hombre’ problem south of the border by invading Mexico. Anyone reading such a headline in 2015 would have chalked it up to another hallucination by editors of the National Enquirer. Only after the cosmic storm of surrealistic scandal served up during the presidential campaigns of 2016, nothing becomes too hard to believe. One could imagine Trump making such an off-the-cuff remark to Nieto, with the Mexican leader and his interpreters taking it the wrong way.

According to both sides, nothing was further from the truth. Both conversations between Trump and Nieto in 2016-17 were tranquil and respectful, regardless of all the pre- and post-chat hype. Trump had repeatedly announced that he was going to build a great Trump Wall between the USA and Mexico, and the Mexicans were going to pay the cost. Nieto was rumored to have said he was not going to pay for a (expletive) wall. After the pre-inaugural phone talk, both sides said that the subject never arose between them.

The second phone call would have brought up a less sensitive subject. It is well known that the USA and Mexico have worked together in fighting Latin American drug cartels for nearly a half century. The DEA and the FBI have rolled up their sleeves and joined in countless operations against the drug gangs. Their efforts have paid off in breaking the backs of some of the most ruthless networks in history. Only America has stopped short of offering outright military aid across the border. It would not be beyond Trump to make such a suggestion. Yet it appears that such a suggestion never arose, despite Associated Press’ allegations to the contrary.

President Nieto, despite his purported behind-the-scenes macho bombast, realizes that the writing is on the Trump Wall. Even a grade schooler can surmise that a trade deficit between Mexico and the United States can easily amount to over ten billion dollars. This is not to mention the foreign aid good cheer baskets that are sent along, as well as all the other amenities contributed by a superpower neighbor. Trump can literally take the cost of the wall in trade, sparing Nieto a huge loss of face in the process. The liberal press will demand facts and figures, but Trump’s overabundance of business savants and number-crunchers will handle it readily.

Once the wall is erected, Border Patrol’s job will be largely relegated to surveillance. It will be far less anxious than chasing down border jumpers, which is oftentimes like security guards running kids out of the community swimming pool after hours. It is quite possible that the Department of Homeland Security will handle the heavy lifting, which will entail monitoring of underground and aerial invasions. It is well known that the drug cartels have made great use of tunnels and small aircraft to ensure large deliveries. This will become a chess game in which DHS Secretary John Kelly will establish himself as grandmaster.

The need for manpower in monitoring a wall stretching over a thousand miles can well be provided by Secretary of Defense James Mattis. In bringing home troops from Iraq and Afghanistan, he might possibly rotate units along the wall in field training exercises. It would allow them to operate in rugged terrain in sweltering conditions for most of the year, and provide a daunting obstacle for alien invaders. Most likely it would provide citizens with an entertaining spectacle. Watching the military run through the motions would be much like going to NFL training camps. Also, private areas that are off-limits to the military could be shored up by volunteer militia corps.

We then address the issue of tariffs on Mexican goods causing havoc among American consumers. Over the better part of a century, Americans have swarmed across the border to avail themselves of highly-discounted goods that could often be brought through tax-free. Not to mention the mini-vacations provided in a country where food, board and entertainment can be bought at a fraction of the cost at similar venues in the USA. Stringent border crossing procedures could make many conveniences of the past prohibitive at best. Yet the long-term advantages could well outweigh the immediate cost.

If, as predicted, the price of Mexican goods skyrocketed, it would provide an opportunity to American entrepreneurs. Mexican food and beverages could be reproduced north of the border, quite possibly as superior products. Tequila and mescal could be manufactured, as well as authentic Mexican beer. Mexican food is often considered superior in Texas restaurants. Were franchises such as Taco Cabana were to go nationwide, there might well be a Tex-Mex culinary revolution on the horizon. Even Mexican-style apparel could be replicated by legal immigrants willing to cash in on a cultural vacuum. A surge of popularity in American-produced Mexican goods could not but help Mexican industrialists offering authentic items over the Internet.  

The next most obvious trend would be toward Mexican nationals applying for citizenship. There has been much speculation over what would befall the Southwest economy were all Mexicans to disappear from the landscape. The greatest initial calamity would be to blue-collar and unskilled labor markets. Despite what some pundits argue, there are few segments of the American population that will flock to apply for jobs picking fruit or domestic service. This vacuum will be refilled as restrictions are eased, allowing immigrants to apply for green cards more easily. Soon equilibrium will be restored, only the number of legal immigrants will greatly outweigh a dwindling number of illegals under the Trump administration.

President Nieto will also realize the old adage: crisis breeds opportunity. He will not only be forced to restructure his economy, but seek out and establish new trade networks. The main reason why Mexicans swarm across the border is due to the lack of opportunity in their homeland. By forcing the monopolies to offer higher wages and benefits, Mexicans will revitalize the economy by spending more of their earnings and investing in local markets. It will also strengthen their oil and energy industry, allowing them to become a stronger influence in Latin America and throughout the world. Nieto may find that he may not need the gringos as much as he might think.

The Trump Wall may soon become a reality, but it may not be the Iron Curtain that many Mexicans fear. It might well be paid for on the back end as Trump indicated, but not as painfully as many predict. One thing is for certain: both countries will be determined to find a way to make it work to mutual benefit. After all, neighbors are usually friendly on both sides of the fence.

[easyfoodnetwork]

Photo by FREDERIC J. BROWN/AFP via Getty Images Without proper aid, restaurants will struggle through rolling lockdowns and half-capacity dining rooms In Georgia, restaurant owners are in shock. At a press conference this week, the state’s governor Brian Kemp announced plans to allow the state’s restaurants to reopen to the public on April 27 — the first state in the nation to do so after sweeping shutdown measures closing public spaces in March. Some restaurateurs already know they will not be following suit. “JenChan’s will not put our staff or the rest of our community at risk by reopening to the public Monday,” restaurateur Emily Chan told Eater Atlanta. “We will continue takeout and delivering our Supper Club but we cannot risk a second wave when the first wave is still happening.” Restaurateurs in other states may soon find themselves making similar decisions as the president and local governments make louder and louder pushes to “reopen” for business. The lockdown was a body blow to restaurants, but “reopening” poses a whole new set of terrifying, existential threats: Experts agree America would need widespread testing both for the virus and its antibodies, robust contact tracing, quarantine protocols for even the mildly sick, and treatment options as the country awaits a vaccine. We’re not even close yet. More profoundly, the current thinking around “opening up” suggests that one key containment tool will be strategically putting the population back under lockdown whenever cases resurge. For restaurants, that means potentially opening for a few weeks, re-staffing and re-training, ordering new product, and getting the word out about letting customers into half-capacity dining... only to be forced to close again with little notice. Open. Close. Open. Close. A rolling lockdown cycle — which some experts believe will last 18 months or longer — would be debilitating. Half-capacity dining rooms mean restaurants won’t be earning at pre-COVID rates in the first place. And when the restaurants are forced, once again, to close their dining rooms entirely, the familiar choices will come fast and hard as they did this time: Keep employees on payroll and hope for a quick reopening? Furlough staff? Lay them off? Meanwhile rent will still come due. Each return wave of customers that would follow each subsequent lockdown would be more economically depressed than the last. On top of that, there’d be money lost to wasted product, difficult-to-spin-up pivots to contactless delivery or grocery models again, and any other unexpected repairs or expenses due to having operated their dining room at all. While Congress is likely to inject more money into the PPP, it’s hard to imagine many more $2 trillion stimulus plans forthcoming, even if we’re expecting to see multiple localized lockdowns over the next year and a half. The difficulty of resuming operations before the true end of the pandemic isn’t a problem that can be solved by any one restaurant; the aid the industry’s workers need can’t be addressed by any one relief fund. The only organization with any hope of achieving a solution at scale is the federal government, and so far it’s proven utterly unprepared if not utterly uninterested. The only way forward for the small, independent restaurants that make dining out something special is large-scale government assistance that helps address the structural problems that have left restaurants (and restaurant workers) vulnerable to the current moment in the first place. The results so far do not inspire confidence. PPP is broken, and broken in exactly the way many of us expected: This is America, and big chains were allowed to reach hand over fist for limited resources ostensibly meant to save small businesses. Some $300 million of the $350 billion in available funding went to at least 75 publicly traded companies, some with market values of $100 million and above, according to an Associated Press investigation. Major restaurant chains like Potbelly, Ruth’s Chris Steakhouse, and Taco Cabana scored huge loans. So did Shake Shack — which, after a public backlash and, perhaps more importantly, securing additional capital, is “returning” its loan. Restaurants big and small also have to contend with the end-of-June deadline to rehire all full-time staff, which seems increasingly impossible. Meanwhile, the Independent Restaurant Coalition points out, airlines received specifically earmarked relief to the tune of $25,000,000,000 while zero dollars were specifically flagged to help restaurants. But of all the failures, the biggest is that there just isn’t enough money — especially not enough money to cover the needs of publicly traded businesses, large chains, and small shops. Independent owners like Seattle’s Edouardo Jordan (Junebaby, Salare), Detroit’s Stephen Roginson (Batch Brewing Company), and Atlanta’s Jen and Emily Chan (JenChan’s Restaurant and Supper Club) are hearing that their banks can’t help them — the PPP money has long run out. When it comes to restaurants, the stimulus hasn’t done nearly enough. To protect restaurants going forward into the “reopening,” much more is needed. A proper aid package for the restaurant industry, one that accounts for the consequences yet to be fully reckoned with, and with the ones yet to come — of rolling lockdowns, of lower demand in a ransacked economy — needs to be a part of the government-sanctioned “reopening.” It would actually prioritize the small, independent restaurants that form the cultural and economic lifeblood of neighborhoods, towns, and cities across the country in the form of a restaurant-specific stimulus. In the fall of 2019, there were more than 657,000 food and drinking establishments in the U.S., per the Bureau of Labor Statistics, totaling 6 percent of all domestic businesses. Data from the National Restaurant Association suggest that the majority are what we’d consider “small business” (7 in 10 restaurants are single-unit). The things they needed in the first place would still be critical in the event of reopening and rolling lockdowns, like rent abatement and tax deferrals. The Independent Restaurant Coalition has called for Congress to require business interruption insurance to cover COVID-19 (which largely isn’t happening right now because of an exclusion many insurers added to avoid paying out business-interruption claims due to viruses). But most of all, they need money. Aid money should not come with an impossible rehiring clause; the industry needs loans that are not only forgivable, but repayable at a realistic timeline, given the wildly uncertain future ahead. Payroll assistance should not be based on the ability to rehire at full capacity, and certainly not by an arbitrary deadline to hit such a goal — especially when businesses will likely be asked to temporarily shutter again in the future as lockdowns will likely be necessary again. Independent restaurants need sweeping payroll assistance, closer to the Danish model. In Denmark, the government is covering 75 percent of payroll for the duration of the crisis to prevent the kind of mass layoffs America is already witnessing. With payroll burdens reduced with money that isn’t owed back, restaurant owners could more likely keep staff on board, even through rolling shutdowns. Workers could continue to earn, even as it might not be safe (or even necessary, staffing-wise) for them to come to work. And given that millions of workers in the industry work at large chains, bigger restaurant companies (even those that are publicly traded) and their franchisees should also be eligible for aid — but their needs should be evaluated on different criteria, with relief coming from a separate fund so we don’t repeat the mistakes of PPP. A path to the restaurant sector surviving through waves of shutdowns just might be possible with the right aid. The industry also needs concrete guidance on the practicalities of reopening amid the possibility of repeated lockdowns and a virus that hasn’t yet been contained. What are the risks to staff and what are the best safety and sanitation protocols to protect them? What are the rules for resuming business more generally, and how can they start planning around those? If additional safety equipment — whether it’s PPE or even plexiglass dividers to separate work stations in kitchens or seats in dining rooms — is required, will those resources be provided free or at reduced costs to restaurants? Data-driven safety guidelines and access to the right equipment to execute them should be a prerequisite of returning to any sort of business-as-usual. I don’t know of anyone in the restaurant industry who expects this level of support. But there needs to be more — much more — than what’s currently on the table. For restaurants, not just reopening but surviving depends on it. from Eater - All https://ift.tt/2VLzGN8

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