The definition of organic food lies in the manner in which the food is grown and processed. Organic food is that food which is not exposed to chemicals of any kind during its growing, manufacturing, processing, or packaging. Organic fruits and vegetables are grown without the use of pesticides and are preservative-free on every level. Organic farming has emerged as one of the industries of the future as more and more people are demanding the most natural and nutritious choices for their families.
In the case of animal products, such as meat and dairy, animals are given only organic feed. Traditional agricultural farmers are in the practice of administering a myriad of chemicals to dairy cows in an effort to increase their size and milk output. Organic agricultural farmers – under stringent government guidelines – are forbidden from using such chemicals; chemicals, that should be noted, that have not been studied thoroughly enough to determine their long-term effects.
Another advantage of organic food is its positive impact on our environment as a whole. Traditionally grown fruits and vegetables are chemically treated while still in the ground, exposing the soil to a chemical cocktail that forever changes its properties – and possibly seeps into our water supply. Growing organically keeps soil in its natural state and protects the ground as well as our water.
The advantage of organic food lies in its ability to impact us on a global level; minimizing our exposure to chemically altered food and saving our planet from needless contact with unnatural contaminants.
DBC stands for Dardanup Butchering Company, one of Western Australia’s best meat producers. DBC has its own brands of beef, pork, lamb and veal as well as many retail shops in WA’s south-west. DBC is also renowned for its easy-for-me prepared meat products. Talk about taste!
Your menu that you will have in your restaurant is determined by the type of customer market that you will serve. Specifically with each type of market, the manager, owner of the restaurant or the food services manager must determine the best type of menu that is suitable and preferred for the needs and desires of their specific food customer market. That is what the area, or drive around catchments area needs.
In designing a given menu, that manager must not only consider information on the market itself – for example age, gender, economic and employment conditions, frequency of eating out etc, but also the skill levels of the employees in the area who will be hired, the availability of food products – both availability, quality and seasonal availabilities of given food ingredients. In the end it’s not only about the restaurant but also food type, quality and ultimately the profitability and longevity of the restaurant operation in question.
The type of menu to be offered and the pricing structure of the food service establishment of course are chosen and determined by management. However, with menus that change frequently it may that often the menu planning will fall into the responsibility of a chef in the case of a restaurant or a dietician in the case of a hospital or school cafeteria.
Meal planning can often be said to be among the more complex tasks of the whole food service chain a restaurant industry. There can be said to be a large number of variables – things that can and will change, often on their own. Needless to say it’s often the costs of the ingredients, or services that change. The cost of beef or chicken may vary from week to week, from month to month. Sometime it’s the absolute costs. Sometimes the products are on special or sale. Sometimes it’s seasonal. Sometimes it may be as simple that coke is on sale, yet bottled water is not. It’s ongoing to try to make sense of it all – to price consistently both in terms of product and your customer demand and yet not have customers feel that you are non -caring, or taking advantage of them.
Not only will that but a good restaurant manager keep his finger on the pulse of his customer’s preferences and his eye on the ball. Customer preferences can change. Once a customer base is lost it can take a great amount of time and effort to lure former customers back. Not only will you have the situation of reduced cash flow but as well you may have to charge less than the competition in order to get those customers back.