Waukee

Blog

  • The City Of Eiffel

    The City Of Eiffel

    Locally nicknamed “La dame de fer” (French for “Iron Lady”), it was constructed from 1887 to 1889 as the entrance to the 1889 World’s Fair and was initially criticised by some of France’s leading artists and intellectuals for its design, but it has become a global cultural icon of France and one of the most recognisable structures in the world.[3] The Eiffel Tower is the most-visited paid monument in the world; 6.91 million people ascended it in 2015.

    The tower is 324 metres (1,063 ft) tall, about the same height as an 81-storey building, and the tallest structure in Paris. Its base is square, measuring 125 metres (410 ft) on each side. During its construction, the Eiffel Tower surpassed the Washington Monument to become the tallest man-made structure in the world, a title it held for 41 years until the Chrysler Building in New York City was finished in 1930. It was the first structure in the world to surpass both the 200 meter and 300 meter mark in height. Due to the addition of a broadcasting aerial at the top of the tower in 1957, it is now taller than the Chrysler Building by 5.2 metres (17 ft). Excluding transmitters, the Eiffel Tower is the second tallest free-standing structure in France after the Millau Viaduct.

    The tower has three levels for visitors, with restaurants on the first and second levels. The top level’s upper platform is 276 m (906 ft) above the ground – the highest observation deck accessible to the public in the European Union. Tickets can be purchased to ascend by stairs or lift to the first and second levels. The climb from ground level to the first level is over 300 steps, as is the climb from the first level to the second. Although there is a staircase to the top level, it is usually accessible only by lift.

  • Cox’s Bazar

    Cox’s Bazar

    Cox’s Bazar is the prime beach and tourist town in Bangladesh, situated alongside the beach of the Bay of Bengal, beside the Indian ocean, having unbroken 120 Kilometer golden sand beach, reachable through motor transport alongside the wavy water . This town is situated in the Chittagong Division in south-eastern Bangladesh,

    Cox’s Bazar sea beach is the longest sea beach in the world, 120 km long, having no 2nd instance. The wavy water of Bay of Bengal touches the beach throughout this 120 km.

    For Bangladeshi’s it doesn’t get much better than Cox’s Bazar, the country’s most popular beach town than the other one ‘Kuakata beach town. It’s sort of a Cancun of the east. It’s choc-a-bloc with massive well-architectured concrete structures, affluent 5 & 3 star hotels, catering largely to the country’s elite and overseas tourists. The beach is only a bit crowded in tourist season, October to March, especially near the hotel-motel zone, but remains virgin during the rest of the year, April to September, when it’s better to take a trip there.

    The part of the 120 km beach is named differently having diversified flora & fauna. It starts with ‘Laboni Beach,’ Sughandha Beach’ within the Cox’s Bazar region and 10 km south is known as ‘Himchari Beach’,30 km fur known as ‘Inani Beach’ and more 70 km off is the ‘Teknaf Beach’. Things should be quieter here, but still expect to draw great attention. The entire 120 km beach can be traveled in one go by motorbike. The more one gets into the south, the more the ocean water becomes blue.

    Other attractions for visitors are conch shell market, tribal handicraft, salt and prawn cultivation.

    • Himchari: It is about 32 km south of Cox’s Bazar along the beach, a nice place for a picnic and photo-shooting. The famous “Broken Hills” and waterfalls here are rare sights.
    • Inani Beach: It is about 32 km south of Cox’s Bazar and just on the beach, with the sea to the west and a background of steep hills to the east. Inani casts a magic spell on those who step into that dreamland. It is only half an hour’s drive from Cox’s Bazar and an ideal place for sea-bathing and a picnic.
    • Maheskhali: An island off the coast of Cox’s Bazar. It has an area of 268 square kilometers. Through the centre of the island and along the eastern coast line rises a range of low hills, 300 feet high; but the coast to the west and north is a low-lying treat, fringed by mangrove jungle. In the hills on the coast is built the shrine of Adinath, dedicated to Shiva. By its side on the same hill is a Buddhist Pagoda.
    • Ramu: This is a typical Buddhist village, about 16 km from Cox’s Bazar, on the main road to Chittagong. There are monasteries, khyangs and pagodas containing images of Buddha in gold, bronze and other metals inlaid with precious stones.
  • Yeantun Masala Restaurant

    Yeantun Masala Restaurant

    The seemingly unlikely duo of nature and technology are at the heart of chef Rasmus Kofoed’s progressive tasting menu: 17-plus inspired, artistic courses composed of organic and wild Scandinavian ingredients. While a presentation of fragile, near-translucent leaves is made from a Jerusalem artichoke purée, what look to be razor clams are actually dough painted with squid ink.

    Counting quite the impressive CV, Rasmus Kofoed is the first chef in Denmark to have earned three Michelin stars, which the French fine dining guide granted to Geranium in 2016. Kofoed is also the only chef to have ever won the gold, silver and bronze medals at the esteemed global cooking competition the Bocuse d’Or, and his meticulous approach to seasonal Danish cuisine has seen Geranium climb its way up The World’s 50 Best Restaurants The rather unexpected locale of a national soccer stadium serves as Geranium’s backdrop. The restaurant is located on the facility’s eighth floor, and its dining room affords panoramic views of Fælledparken (Common Gardens). Ask management to tour the rear kitchen area for a look at the most epic of sports stadium field views.

    While Kofoed heads up kitchen operations, partner Søren Ledet manages the dining room and wine. But when Geranium opened in 2007, those roles were yet to be defined. Since both men counted chef backgrounds, they initially planned to each spend time cooking and running the front-of-house. But Kofoed quickly found himself romanced by the kitchen, while Ledet fell in love with hospitality and booze, landing them in the positions they command today. Over the years, Ledet’s 2,500-bottle wine list, which spans from classic selections to natural-leaning juice, has won numerous accolades, including Wine Spectator’s prestigious Grand Award.

  • Grand Place

    Grand Place

    Do your party packages include special experiences or a discounted group admission rate?

    Far too often, we see family entertainment centers and event facilities view their party packages as a way to secure a dozen or so more walk-ins. They might take $2 off admission per person, but still charge full price for everything else—food, beverages, gameplay, etc.

    Creating party packages that offer a high-value guest experience over lowering costs slightly just to get a few more people in the door will drive more revenue in the long term. Doing this will also reduce the strain of high-volume parties.

    • Holiday Party Package Scenario #1: Each “Basic Party Package” costs $105. Let’s say you have six of these booked on a Saturday afternoon, and each of these parties will have 10 attendees.

      You would earn $630 for creating a memorable experience for 60 people in total. However, with this many parties and people, you’ll likely need to hire multiple hosts. This situation has the potential to cause major confusion when trying to meet the needs and expectations of your many guests.
    • Holiday Party Package Scenario #2: Each “Ultimate Party Package” costs $250. Let’s say you have three of these booked on a Saturday afternoon and each of these parties will have 10 attendees.

      You would earn $750 for creating a memorable guest experience for 30 people. Since you have half the amount of parties, each party could be managed by a single host, allowing you to earn a higher profit per party.

    Build valuable party packages

    Many family entertainment centers and event facilities have adopted the “Good-Better-Best” model to tier their party package options. With this model, you’ll offer a lower-priced, basic offering, one that still holds value and appeals to customers. You’ll also offer second and third-tier options, which are higher-value.

    When using the Good-Better-Best approach, it’s important to name your products well. Which set of party package names sound more appealing?

    Set ASet B
     Party A Silver Party
     Party B Gold Party
     Party C Platinum Party


    If you’re looking to increase your revenue, especially during the holiday season, I hope your choice was “Set B”.

    Platinum is the best. Gold is more valuable than Silver. And Silver still sounds pretty nice.

    • Platinum Party Packages offer the highest incentives and make guests feel like royalty. 
    • Creating a Gold Party Package is key for your business. Your guests will feel better about not spending too much, but will still feel excited about the additional value they’ll receive compared to the cheapest option.

      More often than not, your Gold Party Packages are going to be the most popular option at your facility. Explain the added value this option holds without sounding overly “sales-y,” and watch people who would have purchased Silver upgrade to Gold!
    • A Silver Party Package is still a solid choice—don’t skimp out on the value with this one. Having an affordable party package option that still includes exclusive add-ons and a great experience shows customers that your facility welcomes everyone and anyone, no matter their budget.

    Brainstorm what party package labels suit your family entertainment center or event facility best, but please, a word of advice when it comes to naming them: “Bronze” is better left on doorknobs!

  • Hygiene Restaurant

    Hygiene Restaurant

    Food Hygiene, otherwise known as Food Safety can be defined as handling, preparing and storing food or drink in a way that best reduces the risk of consumers becoming sick from the food-borne disease. The principles of food safety aim to prevent food from becoming contaminated and causing food poisoning.

    Safe food handling practices are required in any commercial kitchen to prevent the spread of bacteria and disease. Hygienic food preparation follows a few basic principles that will reduce your risk of liability and help you remain in compliance with local sanitation requirements. Here are four key components every restaurateur should keep in mind.

    AVOID CROSS- CONTAMINATION

    Cross-contamination occurs whenever bacteria or other harmful substances are transferred from one food item to another. It often happens whenever juices from raw meat seep onto other foods from shared cutting boards or countertops. To avoid cross-contamination, you should:

    • Use different surfaces or areas to prepare meat, poultry, and vegetables.
    • Disinfect cutting boards, knives, and other equipment immediately following use.
    • Wash hands prior to preparation, and again immediately after touching raw foods.
    • Store raw food in a separate area of your refrigerator or freezer.

    CLEANING YOUR KITCHEN

    Another way to prevent the spread of bacteria is to keep your kitchen sparkling clean. In addition to washing hands and dishes, you should:

    • Wipe up spills and other messes as you go.
    • Use the appropriate disinfecting products to clean counters, stoves, walls, and floors.
    • Take out the trash often. Do not allow it to build up.

    When it comes to cleaning, personal hygiene and food hygiene are synonymous. Not only should your employees have good personal hygiene, but they should also wear clean clothing, remove dirt from underneath their fingernails, and use hair and/or beard nets as appropriate.

    CHILLING COLD ITEMS

    Certain foods must be refrigerated at the right temperature in order to preserve them. Eggs, milk, and dairy products should be refrigerated, in addition to prepared salads. Use a thermometer to check the temperature of your refrigerator to ensure it is around 40 degrees Fahrenheit or lower. Have a backup plan in place in the event one or more of your refrigerator units goes down.

    When preparing or serving food, limit the amount of time your items are out at room temperature. Surrounding containers with plenty of ice will help keep them cold and maximize the amount of time you can safely leave them out.