Pregas.de your link between press and gastronomy what good is it to draw great events or pamper package to lure when the guests will learn none of this? Who wanted to publish his news, needed so far a good press mailing list and possible relations with the editors. The PR for restaurateurs has become much easier thanks to the Internet: the news will be published in online press portals and the editors can access freely on it. So the gastro messages not between loud sports, politics – or Boulevard messages go under, started before recently Laura (www.pregas.de). Press Portal sees itself as a link between press and gastronomy and published exclusively gastronomic messages from the hotel industry, none, scene, disco/disco, lounge, Bistro bar, cafe, etc. Area. The news is easy: login gastro-operation (free of charge) and then publish text with photo.
The information is always online and for all editors visible. The same is also available for the press. Just sign up (free of charge) and be operated on the gastronomic information flood. Also, editors for a good gastro Storry can a requests”start and start an editorial call. No subscription, no costs, no obligations. 100% free of charge. A very good offer of trial”is published on the Web page to learn more editorial feedback. Thousands of registered press officials and restaurateurs agree with the Laura: there is a unique link between the press and the gastronomy!
Think about long after a suitable snack, you can offer in your Cafe, restaurant or snack? Los Crachos is the ideal solution! Los Crachos is a new snack snack for the gastronomy, which can range as a snack or served as an accompaniment to food. There are two varieties of this looking like noodle snacks. The sticks are made Los Crachos mix on a basis of potatoes and cereals. The taste can be determined by adding various spices. For example by mild, like most swimming pools offer it on medium, until back to hot which are preferred by bars and Cafes. Since the raw material at about 190 C in the deep fat fryer for just 10 15 seconds is baked, you can easily cope with shock shops.
Bake according to the short the Los Crachos will get their delicious Krusty consistency. The raw material shelf life 12 months is dry. Also, you can produce Los Crachos retained, and present in a hot holding Cabinet. As well as warm as cold These snacks a class change. Free samples are distributed mostly to food fairs and sent upon request.
The GASTRO-AWARD Germany AG the coveted Gaston gives the Gaston for the country winner 2009 Berlin/Brandenburg to went on October 9, 2009, for the Berlin-Brandenburg in the Sai country winner. An Oriental water pipes Cafe with ur a cosy cocktail bar, as the organizer of the GASTRO-AWARD BBs. Here, the guests at a Hookah, in a cosy setting for a couple of hours in the Orient are kidnapped. The golden boy is awarded for 10 years now. And not only the concept of the organizer has changed, also the Gaston was overhauled. While Christine Braun, CEO of GASTRO-AWARD Germany AG, worked, that it is more than a concept of the award, the golden boy in the fitness was sent Studio. He built up muscles and the organizers evolved into a marketing partner and supporter of the entire German gastronomy and hotel sector.
And the now nationwide. The members are accompanied during their daily business all year round. With innovative actions, the GASTRO-AWARD Germany AG promotes not only the Communication between the caterer and guest, they back the gastro Morgan into the public eye. Strong support she gets here by their patrons, sponsors and endorsers. The ruling Mayor Mr Klaus Wowereit, for example, has the patronage of Berlin over taken award 2010. Not only a positive signal for the industry and the competition, but the deserved recognition. The Pats on the back”, which shows the holdings: way to go! Not the location and size of a restaurant or hotels are crucial, here are the basic pillars of gastronomy: commitment, service and quality. Who does that? Guests can enjoy probably the harshest critics wishing you”!
The country winner 2009 of category German cuisine in Bavaria comes from bad Tolz Nadja & Maximilian Plotz committed to alpine cuisine and some Mediterranean touch and therefore represent what our former Prime Minister, once with the slogan “Laptop and Lederhosen” described home and yet open to the world. Maximilian Plotz has learned his art in the great houses of the world. After stops in Bangkok, Geneva and in the Ivory Coast, he spoiled the palate of our parliamentarians in the Berlin Reichstag last. There it met also his present wife Nadja. Nadja Plotz was influenced by the already proverbial perfection in the home of beetles, whose restaurant in the Berlin Reichstag she spoiled the powerful international politics together with her husband, before which the two 2004 realized their common dream of life in the form of this fantastic, culinary sanctuary in the beautiful Bavarian Oberland and the former excursion cafe to a multiple award-winning culinary insider’s tip turned. Nadja & Maximilian Plotz committed to alpine cuisine and some Mediterranean touch and therefore represent what our former Prime Minister once described with the slogan “Laptop and Lederhosen” home and yet open to the world.
Perfect service and the high quality of the food earned the award with the GASTRO-AWARD for the ‘best German cuisine’ Bavaria two exception restaurateurs. “The GASTRO-AWARD is above all the most representative industry award, which is not awarded by professional critics, but by the most demanding and at the same time most important jury that is to convince it to every ambitious and dedicated restaurateurs guests.” The winners not only have acquired their current Championship over the years also the GASTRO-AWARD has evolved continually. What began 10 years ago in Munich as a regional test bed with Gala Party, is in the last years to Quality seal for gastronomic performance par excellence became and the nationwide. And: the GASTRO-AWARD is today far more than just a price. He accompanies its participants throughout the year and supports them in everyday life with the objective with simple means to create sustainable value the gastronomes. Publisher: GASTRO-AWARD Germany AG Celtic ring 17 82041 Oberhaching Tel.: + 49 89 / 45 02 76 0 fax: + 49 89 / 45 02 76 11 eMail:
For a successful future for the Gastropodium offers strategies impulses, trends and visions on January 31, 2011 in Hannover. In the Hannover Congress Centrum refer known entrepreneurs successful future strategies in the Gastrobranche. Clearly, that GeMax strategic profits: the network of success-oriented hotels and restaurants here should not be missing. “Due to the motto of the Gastropodiums strategies for a successful future” make GeMax network success-oriented hoteliers and restaurateurs for now 10 years every year on the new course for a successful year. Together you focuses on the topics of maximizing profits and sales growth.
Also, all GeMax partners put in the now mission-critical position, always two steps ahead to be the direct competitors. How is this possible? Quite simply: At GeMax, you receive everything from a single source! With rapidly growing number rely on approximately 380 individually guided individual success proven GeMax marketing concepts as well as for the industry important organizational AIDS, a Fort education with over 195 seminars, workshops and training opportunities. Curious? Then on to the Gastropodium! Robert Tom Coester, CEO of GeMax success network, speaks in his post about goal setting and goal achievement. “Realistic and at the pulse of the time he answered the burning question of each hotelier or restaurateur: how to become a winner of the region?” “” “But also other top speakers such as Katja Raasch in theme with Twitter & co. make money profitably employ social media”, Christian Steinbach makes financing despite rejection – the detail BBs”or history fascinating Saliya Kahawattes blind date with life”, in which the contracted Hotel specialist an irreparable retinal detachment by problems of disease, change, motivation, adaptation and that nobody noticed his handicap reported the unimaginable fact,, make the Gastropodium to a destination that is worthwhile.
Accompanied by exhibitions about new developments of the industry, “Flying buffet and the evening highlight Festival of the senses” the Gastropodium promises a more than interesting program. Check in at 2011.
115 easy low carb recipes from low-carb seasons the term low carb comes from the English and means little carbohydrates. The low carb principle is simple. The daily meals consist mainly of vegetables, fish or meat and dairy products, nuts and low-sugar fruit. Renounced is on all foods that contain lots of carbohydrates, such as bread, pasta, potatoes and rice. But is this diet for variety and enjoyment. Book Description: 115 easy low carb recipes with a few carbohydrates be fed and have fun eating, how does it actually work? Low-carb works always and everywhere, even when you’re on the go. The ketogenic diet”is a form of nutrition with very few carbohydrates and not just athletes. As therapy support is becoming increasingly important this diet for people with diabetes, epilepsy, Alzheimer’s, dementia and cancer.
For example, the cancer cells go the path of least resistance and use the energy of carbohydrates (sugar) for their growth. Low-carb lowers the carbohydrates to a minimum. Conclusion: It omits the carbohydrates, creating space for a healthy diet with lots of vegetables, dairy products, fish, meat, eggs, nuts and some fruits. Even beginners can start immediately. There is however little cookbooks and recipe collections, which have been designed specially for easy introduction into this diet. This cookbook without annoying carbohydrates include”the author Jutta Schutz and Britta Kummer closes this gap and offers a practical introduction to the healthy world of low-carb. You can encourage and inspire by the diversity of the recipes and you do something good for your health. So, don’t wait too long you and just try it out.
Book data: Low-carb seasons authors Jutta Schutz and Britta sorrow rose garden-Verlag ISBN: 978-3-9816-1651-4, 9.90 euro envelope design: Dieter Hollender-the rose garden-Verlag was founded in August 2013. Emphasis here is on the high-quality design and processing Books created. The materials are carefully chosen and tested. Entrusted works are proofread carefully, lovingly prepared and released in the appropriate facilities. The Publisher is committed to the goal, to allow authors a book publishing including good service. The Publisher Angelika Schweizer”consciously focuses on mainstream – and mainstream means that books are written so that content, form and presentation appeal to the majority of the reading public. A high claim, in which the one or the other submitted manuscript due to the tightly knit grid will probably fall. Contact: A.S. Rosengarten-Verlag brick mountain 13 74538-Rosengarten telephone: 0791/95 66 4029 and fax: 0791/95 66 40 28 the authors Jutta Schutz and Britta Kummer prefer olive oil of Lakonikos Elia GmbH, which has a fruity taste and excellent fit to the recipes. The natural product can be processed very well.