In Portland, Oregon there’s a full-service breakfast and lunch restaurant called Slappy Cakes that have these built-in griddles in each table allowing customers to create and cook their own pancakes right at the table.
For the “make your own pancakes,” they have a variety of batter options including buttermilk, buckwheat, vegan and gluten-free. Accompaniments such as nuts, berries, chocolate, etc., are offered to add more twist to your pancakes. Batter costs $ 5 for an 8-oz. bottle; toppings are $1 each.
If you’re in the restaurant business, adding fun and little bit of customization might help boost your sales and even improve your brand image.
Communication is very vital to business and there are different online tools to choose from. Some are free and others are ridiculously pricey! In case you’re not sure what to use, I found this very interesting article from Small Business Computing about the different software-as-a-service (SaaS) tools that help enable online collaboration.
Audio and video conferencing services — Skype is the most familiar, but there are many — use the Internet to bridge participants together and carry voice and video.
Web conferencing solutions such as Cisco’s WebEx and Citrix GoToMeeting allow participants to join an online meeting to view presentations or collaborate on computer-based work. Some also allow you to conduct online seminars, or webinars.
E-mail collaboration solutions such as Google’s Gmail let distributed work forces use the same online mail service, and may offer presence and instant messaging as well.
Document sharing tools — Google with its Google Apps, for example — provide a central online repository for documents, with mechanisms for determining who can view and/or edit them. Document creation tools allow groups to mark up or — rarer — directly edit documents online during a meeting.
It’s about time to have an edible bottle to go with our favorite drink. And you can count on the Japanese to do something like that. Now, they have created sun-dried squid bottles to replace their traditional sake bottles. It’s recyclable and did I mention edible?
Backtracking a bit, the process begins when cuttlefish are caught, cleaned, and set out in the sun to dry. The skins may be stuffed with rice or grain to help them form to the shapes of bottles. After the squid have been sun-dried to a nice golden brown, they’re ready for their reincarnation as liquor bottles – you should be so lucky.
When warm or hot sake is poured into an Ika Tokurri, the liquor will absorb flavoring from the squid making the taste somewhat smoother and milder. The bottle can be used about 5 or 6 times; after that it can be eaten!