Green Mill Restaurants Inc.’s Post

Ownership Every weekend I prefer to shift my style of food menu .May be a different aroma and taste which is not compatible to a Bengal Test Palate. One Sunday I went to a near by restaurant which serves fresh , hot dosas badas , and idlis and all various types of South Indian cuisines . This restaurant is owned by a lady and 6-7 workers . After I completed eating my plateful of a masala dosa I wanted to pack few things for family members which I ordered while I continued eating . The restaurant was packed with customers as being a Sunday it was evitable to be so. The man in the counter was accepting the payment, while I went to pay I asked him " bhaiya , lemon rice pack ho jayega kya ? " He with a strong vocal note of hesitance told me " bheed hai nhi ho payega". I waited for 2 mins and was about to leave the counter . The lady peeped from the kitchen and asked how am i doing ?I told fine and was looking for Lemon Rice . I also confirmed as its too busy and over loaded with customers I shall come some other day . She told me " Aap mujhe 3-4 mins do mein karti hu " I was amazed to see the spirit of her to offer my order within the next 5 mins . And she gave a smile back by packing my plate of lemon rice and papad for me and i could figure out the satisfaction on her face . When we owe certain entity , its the customer who matters to us most ,irrespective of the pay the order generates . What if the counter boy also feels the same ? What amount of business can the restaurant generate if all in that unit take each of the service as an opportunity .? This is probably an interesting observation why productivity fluctuates in an organization .Why only a few count are capable to be developed ? Its the feeling towards ownership towards a task which matters, without thinking if the task is of your bucket or not .Ownership, shapes your career and builds your image . #ownership #opportunity

We’ve all done it. We’re in a restaurant or bar, looking through the menu, hunting for the wine we chose last time, or at least a name we recognise. Because we don’t want to risk ordering something we don’t like. That’s an expensive mistake. It’s the same with tea. The choice is immense. There are strange names! Not to mention the descriptions. Where to start? So we stick with the familiar and miss out on the variety. A tasting, with someone to guide you, will help you experiment with different flavours and learn what you appreciate the most. Then you’re going to have much more confidence in the choice you make. Book a tea tasting with me and I'll help you avoid costly errors. Go online or DM to discuss. 🖱️ https://lnkd.in/eRvuEiaP 📧 sandra@chiyaandchai.com

How's your palate? 🍽 When we first try something, it's not always nice at first. I remember when I tried red wine for the first time. I didn't appreciate it's flavor, but now, more than 20 years later, I appreciate and prefer dry red wines. 🍷 Chefs always say that if you want a good steak, it should be cooked medium rare and are insulted if you ask for it medium-well or heaven forbid, well done. Eating more meat, I have slowly moved my preference down to a medium. 🥩 We all have different palates when it comes to people, too. Do we prefer certain personality traits in mentors? leaders? friends? peers? 🙂 It's easy to expand our palate when it comes to food and beverages, but how do we sophisticate our palate when it comes to our relationships with others? How do we learn to not just work with different personalities time but also learn to appreciate them, or even prefer them? Should we ever prefer one over the other - or does it depend on the trait? 😎 I am so thankful for all the people that I have been able to get to know that have helped me expand my palate and enrich my life. How have you done this in your life? #CoxBrandAdvocate #LifeatCox

2024 resolution: stop being silent about certain unpleasant aspects of working in wine business. "From the start of my career there was an ongoing pressure to try to “fit in” culturally in the alcohol industry, which meant honing a coveted skill of being able to drink heavily but still function" words by Mark LaFaro #wine #wineindustry #winebusiness #alcoholbusiness #alcoholindustry

I have learnt a new thing today so I am sharing with you😊 4th of October - National Taco day🌮 Origin - Mexico History -The history of tacos dates back to ancient Mexico, where indigenous people used soft, flat corn tortillas to hold fillings, such as fish or cooked meats. The word "taco" is believed to come from the Nahuatl language, where "tlahco" means "half" or "in the middle," reflecting how food is placed inside a tortilla. Tacos became widely popular in the 19th century when Mexican silver miners used tortillas to hold their meals. They gained international popularity after Mexican immigrants introduced them to the United States in the early 20th century. Today, tacos are a beloved global dish, known for their variety and flavor. Taco Bell (USA): One of the most popular taco chains globally, Taco Bell has expanded to over 30 countries, including India, Japan, and UK. Taco Bell was the first major fast-food chain to introduce tacos in India, opening its first restaurant in Bangalore in 2004.

Chablis On Sale 67wine.com It’s funny how things come together. About a week before Lettie Teague’s article appeared in the Wall Street Journal, a conversation took place between our Burgundy buyer, Bart, and Bernie, who manages the finances of the shop. The conversation went very much like this: Bernie: “Bart, why do we have so many Chablis? Can we cut back on the selection for budget purposes?" Bart, somewhat exasperated: “No, in fact, I was thinking of expanding the selection. They are some of the best white Burgundy wines we offer and I really enjoy them. And, they are excellent and offer great values, but, most importantly, our customers love them!” Bernie: “I hear you, but can’t we carry fewer?” Bart, even more heatedly: “We sell all of them, and could sell more!” And then, Lettie Teague comes into play and Bart expands the store's selection.

Here’s your cheat sheet on the various sizes of fresh mozzarella we have available. Customers love the taste and versatility of our Toscan fresh mozz!

Before filming this video Sarah said "I haven't really got anything to say on video". My response? "You're telling me you've flown all the way to Palma, have 26 international delegates in a room and you have nothing to say about it? Let's just tell the story." So that's what we did. Don't over complicate your video content, just share your story. #TheOnlineMediaCoach #VideoCoach #DigitalMarketing

Coffee & Tea should not be listed under „benefits“ in a job description

Little Dumpling King, Stoke-on-Trent: ‘Huge, banging flavours’ – restaurant review Review Little Dumpling King, Stoke-on-Trent: ‘Huge, banging flavours’ – restaurant review From the loud music to all the crispy chilli oil, Little Dumpling King is punching well above its weight Jay Rayner Sun 1 Sep 2024 01.00 EDT Share 311 Little Dumpling King, 50 Piccadilly, Hanley, Stoke-on-Trent ST1 1EG. 01782 286 113. Littledumplingking.co.uk. All dishes £4 - £14. Wines from £25 a bottle. Beers from £4 a bottle. At Little Dumpling King in Stoke-on-Trent’s Hanley, they make their own crispy chilli oil, which is much more crispy chilli than oil. This is a smart move, partly because it indicates a commitment to doing things properly and partly because they use so much, they’d go bust if they had to buy it retail. There are fat piles of the stuff across the dumplings, and in drifts around the deep-fried chicken wings, and as part of the “gnarly seasoning” on the sticky rice. The curious thing is that it doesn’t get repetitive, this clash and batter of heat and toastiness. It ends up feeling more like a signature; a mark of the place and its determination to beat you into happy submission with plate after plate of huge, banging flavours. https://lnkd.in/g7Yy7Thb