Author Maureen Castellon

Five Sisters-Press Release

FOR IMMEDIATE RELEASE. MEDIA CONTACT:

Five Sisters

786-250-4170

hello@fivesisters.co

Memoir Writing Workshop on October 5th in Miami

Miami, FL September 1, 2014 – Miami’s most prolific ghostwriter, Maureen Castellon, will present her new workshop “Journey to the Past for a Brighter Future”.  The only workshop of its kind in South Florida was designed to help women overcome challenging issues or events in their past to move forward into a future of their own design. The one-day creative non-fiction workshop will address the four key components of structuring a memoir: the selection of life events, making time to write when the resistance is too hard, publishing both digitally/traditionally, and personal ramifications from family members.

Maureen Castellon is a professional ghostwriter and writing coach. She has authored and published Winter’s Mermaid, Ghostwriting for Beginners, The Mean Reds and What I Wish I Knew My First Year: A Guide to Administration, Parents, Students and Other Teachers with Siren Publications. In addition, she has ghosted over twenty-five books for clients.  Many of her clients requested she become a writing coach and, as a result, she now offers Siren Writing Sessions.  Maureen is an active member of the business community as a SCORE mentor and CollabMiami participant. She is currently a professor at Miami Dade College.

“Journey to the Past for a Brighter Future” will take place on October 5th from 11:00 AM to

3:00 PM at Five Sisters  in Miami. The cost is $40, including snacks and handouts. To

reserve, or for more information, call 786-250-4170 or visit www.fivesisters.co

Sample Press Release

For immediate release:

Contact: Chris O.

Email:

www.____.com

Join us in honoring the pride of Nigeria, Adewale Akinnuoye Agbaje, as we celebrate fashion, food and keeping the conversations alive about our girls.

“When a child wants to be accepted, he’ll do anything. And if it means you’re getting a certain amount of notoriety from a fight, that’s what you’ll do.”

-Adewale Akinnuoye Agbaje

Atlanta, Georgia, June 23, 2014. This July the 18th Annual Nigerian Reunion Corporation celebrates Nigeria through music, food, and culture. From July 3rd-7th, 2014, Nigerians living all over the world will gather in Atlanta to unite in past memories, present missions, and future progress.

This year we will be honoring Adewale Akinnuoye Agbaje.  The son of first wave Nigerians, he ran in the tough streets of London after being adopted into a white family. He rose above the challenges of his tough youth to earn his Bachelors and Masters in Law. He is a major Hollywood star and proud Nigerian. His works include Pompeii, Thor, and the upcoming Annie. You can see him this fall in the upcoming hit Odyssey.

Among the many events for your enjoyment at the festival: a fashion show, a comedy hour with international funnyman Basketmouth, and much, much more. We have something for everyone as we pay tribute to our kidnapped girls and celebrate our Nigerian heritage.

July 3rd Thursday

Meet and greet our fellow Nigerians at the welcome reception. Follow your heart to the speed dating event. Who knows? Someone special might sit next to you at our fashion show. Let us know what you think with our panel discussion on the Nigerian mind.

July 4th Friday

Kick the day off right with our bootcamp as you plan to enjoy the celebration of Nigerian culture, Basketmouth uncensored, a concert featuring up and coming artists. Then honor the pride of Nigeria with Adewale Akkinnuoye Agbaje at our Image Awards.

July 5th Saturday

Let your higher self be your guide during the Empowerment panel. Then be proud of your heritage with the Image Awards and Red Carpet Event. What a great night to display your Nigerian pride! If you are afraid to miss any of the World Cup matches, we have a viewing party.

July 6th Sunday

End the celebration on a spiritual note in the King’s Court Chapel. Say a prayer for our kidnapped girls!

The Nigerian Reunion Corporation is a global organization whose primary purpose is to promote and strengthen the unity and honor of Nigerians and Nigerian descendants in the Diaspora. The Nigerian Reunion Corporation exists for the betterment of Nigerian people, Nigerian descendants and Nigerian Communities. The Nigerian Reunion Corporation draws on its broad cultural diversity to facilitate professional and academic development, along with personal growth. Through effective communication, social programming, and skills leveraging, the Nigerian Reunion Corporation hopes to enhance the strength, unity and honor of Nigerians.

Pain Points

pain pointsWithout out rain, the grass won’t grow/Without pain the joy in life won’t show are the lyrics to some cheesy song we all sang in summer camp. This may or may not be true, but without pain there will be no business to be had. Pain points are what a client wants to be solved. It can range from reliable tires to organic dog food to meeting content needs. A client wants solutions/answers. Most are willing to throw money to solve problems, but they are also seeking to prevent problems as well.

A customer, either loyal or potential, is valuable. The key to solving their pain point s is customizing your approach. First, you must earn their trust. The easiest way to do this is to have a website. Why? People want to make sure you are reliable and not a spam bot. Many social media agencies receive dozens of emails a day promising them the best SEO possible for low rates. The problem is when you look on their sites and everything is poorly spelled with grammar that is painful to read. A paying adult wants you to fix their pain points and since pain points tend to be personal you must come across as trustworthy.  Address their pain points head on in your landing pages and content.

Your main goal in any business is to keep clients happy. You are solving their pain points in a way that meets their expectations. The second component is to be valuable to them. If your website content is all about how fabulous your product/service is, then chances are viewers will be turned off.

Focus on who your client is and what they want from your business.  If you are targeting women, then chances are they want an emotional connection such as feeing supported. Give it to them. Your approach is almost as important as the pain points you are solving. Reach out to your clients instead of barking at them.

 

 

What Types of Funding are Available for Restaurant Owners

Since the mass introduction to the World Wide Web in the mid-1990s, there are multiple options for everything. As a restaurant owner, you are most likely aware of at least five competitors within a small radius of your business. The restaurant business is very competitive and funding can be scarce even in the best economic times. There are several options available.

1. Traditional

2. Unsecure

3. Government

4. Personal

Traditional loans

Traditional restaurant loans are the most sought after. They have a long list of requirements , including a detailed and specific business plan and offering collateral such as homes and assets like vehicles  to secure the funding.  These loans for such necessities as restaurant equipment loans can be a mix between business and private life.  They can also require a hefty down payment, a history of restaurant experience, and a near impossible perfect credit score. Many banks require substantial amounts of collateral such as a mortgage. However, they can offer the lowest interest rates and they assume most of the risk. They are still the most desired option, though usually the most unattainable.

Unsecure

An unsecure loan can utilize different financial options. These can range from personal credit scores to corporate bonds. There is also more risk for the lender and a hallmark of this is higher interest rates. It may be best to apply for multiple loans from various lenders to procure the best interest rate and repayment terms. A longer-term loan is more desirable, as the lender will be able to recoup any losses over the lifetime of the loan. It may be preferable to start off with an unsecured business loan. This way a car or home can stay put and a budding entrepreneur can have a shot at their dream. After your first business is successful, it will be much easier to apply for a traditional loan.

Government

A pleasant surprise is that the Small Business Administration can offer lending solutions. The SBA cannot specifically grant a restaurant equipment loan request, but may direct you to private agencies within their umbrella. An SBA restaurant loan can be up to $150,000 with a possible three business day turnaround. These loans do not require as much capital or collateral as conventional loans, or a proven track record. The SBA assumes the risk and guarantees that the loan will be paid back, hence making your business attractive to lenders.  The vast majority who receive help from the SBA are minorities and women.

Personal

Many family members could be willing to give you a hand with restaurant financing if requested. With so many financing options, you do not need to have a family member volunteer their philanthropy by lending your business the money.

With each type of funding available, it would behoove you to research to the best of your ability. See what makes sense if you are a startup or have a strong record in the restaurant business. It might make more sense for startups to apply for unsecured restaurant financing.

Should I Hire a Food Photographer for My Restaurant?

Ask yourself how many of your patrons volunteer to take pictures of your restaurant’s dishes. It might be a safe bet given the prevalence of food porn in social media that at least 25% of your patrons engage in this tedious, yet widespread behavior as gifts to their social media followers. These amateurs may apply filters and witty (at least to them) captions about your food. You have no control over how your food is styled and the public’s perception of your offerings is based on a few hurried shots. Now what if you could control how your food was styled and how the public perceived your offerings? You may consider using a professional food photographer to handle your food’s image. (If you feel uncertain about your offerings consider a restaurant equipment loan to add new elements to your kitchen which may in turn create a great series of shots in your restaurant’s online image portfolio.)

  1. Ask for references
  2. Consider experience over price
  3. Maximize your brand

This may sound funny at first read because your food does not need to be styled or send a message. You may be correct on this, but your restaurant is all about the food and not your perceptions. To many patrons, perception is reality and with Millennials becoming increasingly visual rather than verbal, images may be the new word of mouth marketing for this technological era.

References

If you Google ‘food photography’ and your city, dozens of names will pop up. The answer to whether you should hire a professional food photographer is a resounding yes. Ask for references from your culinary peers. Research names and ask for portfolios. If a photographer has not worked with food, but would like to try it out, this may be a red flag.

Experience

Many photographers are eager to book whatever shoot they can get. Some might even try to sell you on their food photography expertise even though they may not have so much as styled a ladle. Choose your person carefully. Experience counts for quite a bit and a seasoned food photographer will not get ruffled if there is a snafu with an uncooperative floret. Consider when you were looking for restaurant financing. You did not want to take out a restaurant loan from a company with an unproven track record or credentials.

If you are concerned about price, think of how expensive it would be to reshoot or reschedule because an inexperienced photographer did not show up. A record of accomplishment or excellence is worth a few more dollars every time. Also consider additional restaurant financing with some extra money going to increasing your marketing budget.

Brand

Your brand is everything in the market. People patronize your establishment for its offerings and your reputation. If you doubt the power of word of mouth, just read negative Yelp.com reviews. Genuine reviewers and internet trolls can damage a brand with a few negative or even untrue words. Now consider how negative reviews impact restaurants. Your brand matters, so maximize your potential in the best way possible by hiring a food photographer. Lenders do consider your online presence when considering your application for a restaurant loan. Use every bit of publicity to your advantage.

Many businesses are required to have a website at this point in our evolution. The content typically includes the menu, location, and hours, but what engages potential customers are the images of the food. Research the most upscale restaurants in your city and the majority will have mouthwatering and appealing images of their selections for the cyber world to see. They have paid quite a bit for this service as perception can be reality in the culinary world.

A qualified food photographer can be considered a marketing tool. While they may not get as much use as your oven or grill, they are a valuable component, and you do not need to take out a restaurant equipment loan to hire one.  Every aspect of your brand counts and a food photographer might be the best way to get the visual word out there to potential patrons. Pictures are the new currency in this digital age and rather than fight it, it is more lucrative to join in with the masses.

How to Get Approved for a Restaurant Bank Loan

The economic downturn of 2008 meant less loans received approval. This frustrated many restaurateurs and set the standards of approval much higher than in 2007. Of course, most ways to obtain restaurant loans, restaurant financing and restaurant equipment loans are still the same. Try to have stellar credit and no previous bankruptcies. With the wealth of quality startups, there are some lenders who specialize in startup restaurant loans. However, at this stage, it may be more on the strength of your personal credit than your ideas when it comes to securing restaurant financing.

  1. Have a mortgage
  2. Include all assets such as cash, property, shares, bonds, and vehicles
  3. Demonstrate a consistent work record
  4. Make your financial strategy clear

Have a mortgage

Most lending is already risky business. Many apply for restaurant financing and are turned down. Lenders want to see that you are reliable with paying back restaurant loans. A homeowner can volunteer to borrow against personal collateral, but most restaurateurs will not put up their homes if they are not certain of their idea. Secretly, it has not much to do with certainty and more to do with how willing someone is to work. Homeowners are less willing to default and are therefore considered safer.

Include all assets

Assets such as cash, property, shares, bonds, and vehicles demonstrate your security. These can be great options if you do not have a home, as lenders are risk averse when approving restaurant loans. This may be a solid option if there is more than one person applying and not all are business owners. Make sure to include what can help you, rather than offering what might be insecure, such as internet stock.

Demonstrate a consistent work record

Starting a business will significantly decrease your earning potential. This is because a business is all-consuming and it can take up to three years to see a profit. Having a consistent work record signifies that you are less risky, as you have demonstrated a strong work ethic.  You would prefer to hire wait staff with a solid work background and the same applies here. If you have been working in another business, but have felt your calling is in the restaurant industry, this may be challenging. The restaurant world has a high rate of defaulting. It is a risk to gamble on someone who does not know the business. Try to take courses and the like to prove knowledge.

Make your financial strategy clear

When you are applying for a restaurant equipment loan, chances it will be easier attained than restaurant loans because when a loan defaults, the bank sees what it can take to make money off of to offset costs. This can include items such as the equipment. Banks want to see that your exit strategy has been carefully thought out before they can label you reliable.  Restaurant financing should focus on inventory and equipment. Lenders can retrieve inventory.

Sample Travel Piece

Paradise Found

Phuket, a tear-shaped island in southern Thailand, is quite simply paradise. After the devastating tsunami of 2004 that has left scars on the island in the shape of crosses, warning signs, and portraits on street lamps the exuberance for living is still present on the island with just a twinge of grief. Phuket was once a sleepy beach town visited only by those who wanted to counteract the seediness of Bangkok and nearby Patong. Now it boasts luxury resorts, a water park, top-rated dining and even an art community that is gaining international recognition.

The commuter plane from Bangkok is a short 45-minute ride and offers the best views of the island. Upon initial approach to landing, all one has to do to have their breath taken away is to look out the plane window below. Blue water and greenery meet the eye, but there is a sense of the magical. Your eyes have to blink quite a few times to understand fully the view is real. Within minutes, you are on the ground still mesmerized by the natural beauty.

The Phuket airport is small, but right away you have genial Thais willing to help you hail a cab or find food. Once you are outside, in broken English, a line of Thai cab drivers offer to take you anywhere you need to go. Ask them to take you to a food cart that specializes in rotis. Since the influx of tourists, Phuket has fused foreign dishes with their native flavorings. A roti is a crepe filled with egg, fruit and dowsed in condensed milk all for 30 baht (roughly 93 cents). After the hours of flying, it nourishes you enough to regain your sense of wonder.

It only takes fifteen minutes to reach the Grand West Sands Resort & Villas Phuket Resort, which resides on the western side of the side. Mai Khao, the local beach, is the quietest, yet longest stretch of beach available on the island. Blending ecological responsibility with tourism, West Sands customized a green system to conserve the local area. Once you put your bags down and check in with the transgender (aka a lady boy) concierge, make your way over to Mount Nagakerd.

You will seek refuge from the world at the white jade Buddha that is big enough to see from almost any side of the island on a clear day. Officially known as Phraphutthamingmongkhol-akenagakhiri, the statue is over 147 feet tall and rests on a lotus overlooking the Andaman Sea.  The stray dogs will guide you as you walk/drive up to the entrance and are not a problem as the monks in saffron robes care for them. One word on tourist etiquette: do not touch the monks. The holy men are happy to bless anyone (a donation is appropriate afterwards), but they are forbidden to touch women.

You will work up an appetite on the way up and will be tempted to chow down at one of the numerous beckoning restaurants targeted towards tourists. Resist the urge and instead experience food like the locals. One way to do this is to attend the night market on Ong Sim Phai Road near the Robinson Department Store. This is a glimpse into the real Phuket. Locals shop there during the day, but at night, it is a festival of food. A sea of portable stalls and carts greets you as do the salty wafts of freshly caught seafood. White plastic benches and chairs spill out into the street as a makeshift dining area.

The cornucopia of offerings might be overwhelming at first glance. Look around to see which stand has the longest line and join it. Take note, however, most local cuisine will be quite spicy, and they may not be able to accommodate special orders. However, with fresh papaya salad, pork buns, all forms of curry and barbecued fish balls there is a dish to suit your palate.  A must have dessert is white rice soaked in condensed milk served with slices of juicy mango. The best part of this market is most meals, including beer, will not cost more than 300 baht or $900.

Afterwards, head straight to your hotel room as tomorrow morning will be an elephant safari. This is a perfect activity if you have youngsters in tow. The pachyderms have enormous saddles on their backs resembling cages. There are four bars on either side to ensure maximum safety. These excursions are led by mahouts, elephant wranglers, that perch themselves on the elephant’s head. Once secure on the back of these majestic creatures, you ride for less than an hour through shallow streams, the mountainside, and groves of rubber trees. While it does take a bit to adjust to the saddle, the views are beyond compare for roughly 1500 baht or $45 per hour.

Ultimately, Phuket is whatever you want it to be. It can be a Buddhist retreat, a debauched seaside holiday or an ecological adventure. Plan ahead to take in all this earthly paradise has to offer and remember to tip well.

Sample Travel Piece –Blue Lagoon Tour Copy

Short Description:  

The Blue Lagoon is the landmark that surpasses all others in the land of fire and ice. This geothermal spa located in a black lava field with milky teal water comprised of 70% seawater and 30% freshwater has more visitors every year than there are residents in the country. The waters, which maintain a temperature of around 100 degrees Fahrenheit year round, nourish your skin from the outside as the mineral salts find the balance between your body and soul.

Long Description: 

The Blue Lagoon is an outdoor spa with surreal views unlike anything else on Earth. You will transfer from the capital city of Reykjavik where pure nature is all around into Reykjanes Peninsula. You will arrive at the lagoon with ample time to bathe in the healing waters if you chose to do so. Rather stay dry? There is an abundance of other options for land dwellers such as souvenir shopping, partake in traditional cuisine at the café or restaurant. Find a chair and enjoy the unspoiled views of West Iceland.

Please note that both bathing and non-bathing guests must pay an entrance fee not included in the tour’s price. Bathing guests will be expected to follow the local custom of taking a shower sans swimwear before entering the Blue Lagoon. Gender designated dressing rooms and showers are provided within the facility. Don’t miss one of the many highlights of Iceland and one of the twenty-five wonders of the world.

Rawai Beach

An Invitation to Transformation

I sat on the front porch with three plates before me. One was of colorful exotic fruits, and the other two were heaping salads. This would be my sustenance for the next five days. This wasn’t dieting; this was detoxing. I sat on the massive porch of the Atsumi Healing Center Lakeside Cottage, an economy room that had a massive front porch, on a simple journey to discover the healing benefits of fasting on a budget. There might not be a better place in the world to do this other than Phuket, Thailand.  Phuket, which came to prominence in the 1990s when jaded British tourists christened it the new hotspot, is a hub of detoxing facilities. Throughout its history, this island, located on the west coast of the Andaman Sea, has been known for its prosperous tin trade. The English, Portuguese, and Dutch traders who once used the country as a trade route between India and China now return as health seekers.

Phuket Island has thirty-six breathtaking beaches and with a twice daily shuttle from Atsumi, you never feel landbound which helps when you want to eat your mattress in response to the fasting. The Atsumi Healing Center is situated at 34/18 Soi King Pattana 4. Saiyuan Road., Rawai, Phuket, Thailand. The sky was a crystal blue as were the beaches with their white sands complete with passing sea gypsies selling trinkets. Although it was not high summer yet in Thailand, the air was humid and perfect for sweating out toxins. Upon my arrival at the log cabin front office, there was neither a sense of doom or hope. The grounds were spacious and other retreaters received massages, sunned by the pool or entered the sauna house. Once the formalities of signing in were completed, they led me into a smaller office to ask questions related to bodily functions. I respectfully declined the colonics, therapeutic irrigation, blaming a cultural divide. It simply was not for me. However, if there were ever a place to do one, this might have been it; colonics had their own special house on the property to ensure privacy and a designated specialist to administer them. Everything here is done with privacy and luxury in mind. There are three houses on the property and several villas. The Yellow House ($86 a night) is the biggest with spacious rooms and private bathrooms. The villas ($82 a night) are the premier accommodations with a private deck and a king size bed. Newly constructed five studio apartments comprise the Bamboo House, which are mostly for singles that are not on a budget, and can be had for $62 a night.  The economy rooms are called the Lakeside Cottages, costing only $32 per night. I selected a Cottage and, while it was small and did not have a private bathroom; it had a small bed, dresser and enough room to maneuver comfortably. The massive front porch was a surprise. When I was fantasizing about food, I would sit outside breathing in the local beauty.

A robust Thai woman delivered the cleansing meals early in the morning, before the first beach run of the day. She tells me in her broken English all the nutrients of the fruit and how they are organic. Thais are renowned for their friendliness and “Melba” answered all my questions with enthusiasm. Each morning I rushed to her and we conversed as she handed me over the plates. My meal plan for the next few days was an exotic fruit platter consisting of mango, mangosteen, and dragon fruit for breakfast. Lunch and dinner were two salad plates with a combination garlic, chia seeds, and miso dressing. Two juices were included and I immediately went for my childhood standby of apple juice. Between the jetlag and the lack of a solid meal, the lush surroundings encouraged a languid feeling, as did the twice-daily bus rides to the beach. Socializing with the other guests became a saving grace.

Every morning there was a mandatory meeting of all retreat members. Many came from all parts of the world, but Australians seemed to be the most well-represented group here. All of us detoxers congregated around the meeting table as ginger tea was poured and cheered as if each cup contained cocktails. There is no caffeine or alcohol involved in the ginger tea. A ginger root, once called Billings root in America, was boiled in hot water and then sweetened with lime and honey. This was the only kick available at the retreat. My first time tasting it, I was tempted to do a dramatic show of spitting it out. It had a sharp taste that while refreshing, had too much bite for me. Ginger can burn as much as garlic when too concentrated. My Australian counterparts threw it back like tequila shots as I shrinked away from the teapot. We laughed over it as the staff made their way to the meeting table. The Atsumi personnel tried to make the morning meeting as entertaining as possible before signing guests up for different treatments. We chose a spirit animal card, shared a dream or said good-bye to departing guests who stood next to their before pictures.  Many enthused during their parting testimonials about the wonders of Atsumi. It was meant to give hope during the initial dark days when the monster of cravings and temptations were hounding you to find a heavy meal.

To distract from mounting, hunger there were dozens of treatments from ion cleanses to personal training sessions from a retired pro Thai boxer. For those on a more spiritual bent, there was yoga and private sessions with a Buddhist monk to answer all esoteric inquiries.

The price for detoxing depends on how many days you plan on staying and which accommodation you chose. For the uninitiated, there are three levels of fasting. A full fast is hardcore and should be used by a seasoned detoxer. It involves no juice, but cleansing drinks, vegetable shooters, broth, teas and liver flush drinks alongside plenty of colonics. Full fast with juice is the same as the full fast, but with juices to give you some sweetness throughout the day. Raw fast is what I ate with the fruit plate and the two salads. The Raw fast is perfect for those about to embark on a full fast or those coming off. The full fasts were quite intimidating.

All this had seemed silly to think on the first few days, but by the second night my body did feel cleaner and more relaxed. All the promised benefits began showing up on the third morning. My skin was clearer, my clothes hung loose and I did feel a sense of giddiness. This could have been from the hunger, but the release from nicotine and caffeine was immeasurable. The other detoxers and I went to the beach twice a day and sat in the sauna with coconut oil in our hair. It was a vacation not only from bad habits, but truly an invitation to transformation just as Atsumi promised.

Pros and Cons of a Seasonal Menu

The change of seasons can be a gift to the culinary world as it offers an ever changing wealth of fresh ingredients. Many environmental experts have been picked a bone with the food industry as of late due to large carbon footprints from using hothouse produce and the transportation it needs. Restaurateurs, in an effort of consciousness or good publicity, are using more local and seasonal food to meet the green demands of society. There are pros and cons to changing the menu every season. It is always easier to offer the same items, but if you live in a geographical region where it is always summer or winter, this may not be a viable option. If you are resistant to trying a full-on seasonal menu, try out a mini seasonal menu with limited selections to test the waters with your patrons.  Also, make certain you have all the necessary equipment year-round to create the food for all seasons. If not, consider a restaurant equipment loan.

 

Pros

  1. Engage your customers
  2. Experiment with new recipes
  3. Keep up with trends

Cons

  1. Too much change can be overwhelming
  2. Inventory can become an issue
  3. Prevent familiarity

Engagement

Your customers always have an opinion-this is what can make them allies or frenemies. Seasonal change can lead to more engagement as you and the wait staff ask how they like the dishes. Some may volunteer stories about how their grandmothers may have made apple pie to kick off winter or spring. Many food bloggers are on the hunt for new topics and your seasonal menu can be featured, provided they have a connection to your establishment or culinary angle. Although it may not seem important, restaurant financing may be easier obtain with glowing reviews and a consistent online presence that engages local foodies.

Experiment

Your chefs should be as well rounded as possible. Seasons give them a chance to experiment with new ingredients and using food as fresh that’s as possible can be a great selling point. When applying for a restaurant loan, lenders always look at the menu. This can be a way of selling your restaurant as an innovative culinary experience with seasonal foods. Your chefs can also be a selling point, provided they can diversify their offerings. Experimenting with recipes can also gauge whether or not your restaurant needs new appliances or even a restaurant equipment loan to meet the expectations of the chef and patrons.

Trends

Fashion changes every season and some in the food industry believe seasonality is part of the culture. Millennials are prone to only following trends and your restaurant could become a mainstay on their radar. Many consider themselves foodies and following trends gives them conversation pieces.  Word of mouth is the best form of advertising and your seasonal menu can stay in the loop throughout the year. Also keep in mind that restaurant loans can be used for marketing purposes and engaging the same trendy audience.

Cons

Overwhelming

Too much change can become tedious after a while. Your wait staff will have to be acquainted with four different menus throughout the year, leading to confusion and annoyed patrons. Chefs can be temperamental and any change can annoy them. Too much change can lead to both confusion and frustration in your staff. If the staff is not in flow, the patrons take note.

Inventory

Depending on seasonality can lead to issues with inventory. If there is a poor harvest in the seasonal produce, there may be a pinch in the offered ingredients. In business plans used when applying for restaurant financing, the high rate of change in the inventory can be a cause of concern. Some lenders may prefer a stable menu.

No familiarity

For all the changes and trends in the fashion industry, most women have a staple little black dress. People are creatures of comfort, preferring familiarity to experimentation. If you serve a spectacular squash soufflé only in the winter, a craving for it can be frustrating if it is not on the current menu. The best way to circumnavigate this is to standardize all seasonal menus.