Liverpool – s Adelphi Hotel handed a zero-star food hygiene rating –

#adelphi hotel liverpool


Liverpool s Adelphi Hotel handed a zero-star food hygiene rating

The Britannia Adelphi Hotel in Liverpool, one of Britannia Hotels flagship properties.

Liverpool’s landmark Adelphi Hotel has a zero-star food hygiene rating.

The hotel, which came under fire in November after a customer shared photos of his “filthy” 150-a-night room. has been told its kitchens are in need of urgent improvement.

Liverpool council environmental health teams slapped the city centre hotel with the lowest rating in an inspection in September.

Food hygiene and safety was marked as “poor”, structural compliance – whether the building is fit for purpose – classed as “bad” and the inspectors had “no confidence” in the hotel’s management.

Inspectors looked at whether food is prepared hygienically, whether the kitchens are fit for purpose and how well food safety records are kept.

The council says an investigation is now underway into the hotel. Health inspectors have powers to serve an improvement notice or could even prosecute if the hygiene breaches are found to be that serious.

A spokesman said: “We are in discussions with the Adelphi with the aim of supporting them to address the issues, but as there is an ongoing investigation we can’t comment further at this stage.”

The Adelphi’s two restaurants, Jenny’s Carvery and Crompton’s, have become the subject of mixed reviews online.

Jenny’s, which has a three-star rating on TripAdvisor, is described as “a place to avoid”, with some diners warning “chaos!” and “don’t go there”.

Some customers, however, described the food as “yummy” and “better than it looked”.

On December 1, ‘Silverback97’ from Glasgow wrote: “Do not be tempted by this place, it is terrible!

“If we were asked to pay for this meal we would have refused.”

The hotel, which is a Grade II listed building is more than 100 years old and was once known as “the most luxurious hotel outside of London,” attracting big names such as Laurel and Hardy, Frank Sinatra and Bob Dylan.

The Adelphi Hotel

During the 20th century, when the city was used as a major arrival and departure point for ocean liners, wealthy passengers would stay at The Adelphi before embarking to North America.

But the hotel’s reputation has been tarnished by criticism.

In November, Peter Moss took pictures of 150-a-night room 578 after a “dreadful” stay.

He claimed the room had broken furniture, the window would not close and that it was dusty and dirty with damp and condensation stains.

Mr Moss claimed that his email of complaint and follow-up letter have been ignored by Adelphi bosses.

Britannia, which owns the hotel, was last year named by Which? magazine as the worst hotel group in Britain following a survey.

The company declined to comment.

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Pet Food Pantries Offer Relief to Animal Owners Struggling With Bills –


Pet Food Pantries Offer Relief to Animal Owners Struggling With Bills

Misael Lopez and his pit bull Cookie visited a new pet food pantry in the Bronx last month. The pantry gave away 2,000 pounds of pet food in one month. Credit Nicole Bengiveno/The New York Times

Cookie flirted with the man at the front counter with the swagger of a born charmer. She tilted her head, fixed him with a knowing look, and leaned forward on two meaty paws.

“Here Mama, this is the one you like,” the man, Fernando Cruz, cooed as he slipped her a bacon-flavored treat, not for the first time. “You want more? I got you.”

Cookie, a snow-white pit bull with light gray spots, knows the hand that feeds her. She has become a regular visitor at a new pet food pantry in the Bronx that sends free Costco-size bags of kibble home with owners who may not have enough money to feed themselves, let alone their animals.

Animal Care Centers of NYC. a nonprofit that runs the city’s animal shelters, opened this pet food pantry in December, and in the first month alone, the pantry gave out more than 2,000 pounds of food for 71 dogs and 50 cats.

Across the country, the pet food pantry is the latest addition to the food banks. soup kitchens and homeless shelters that serve as a lifeline for people living paycheck to paycheck, if they are employed at all. A small but growing number of dedicated pantries have sprung up, often in response to pleas from people who see their pets as family and spend their last dollar on a can of Purina, even if it means going hungry themselves.

Fernando Cruz wheels a cart of dog and cat food for patrons of the pantry. Credit Nicole Bengiveno/The New York Times

“Pets and people simply belong together,” said Dr. Emily Weiss, the vice president for research and development at the American Society for the Prevention of Cruelty to Animals, adding that pet food pantries help create a safety net for pets and their owners. “Just because somebody can’t afford a specific aspect of care doesn’t mean they don’t belong together.”

The pantries have become part of a broader movement among animal welfare organizations, pet lovers and others that aims to reduce the population of animals in shelters by assisting pet owners before they resort to giving up their companions. The ASPCA has awarded $400,000 in grants since 2010 to 121 organizations nationwide to support pantries, food banks, and other programs that distribute free food for pets.

But some critics have questioned whether such efforts are misdirected. Joel Berg, executive director of Hunger Free America. a nonprofit that was formerly called the New York City Coalition Against Hunger, said he could not support the idea of pet food pantries when so many people were going hungry.

“I understand why this is important, but half the food pantries in New York City don’t have enough food to meet human needs,” Mr. Berg said, noting that he was a cat owner. “We should have fully stocked pantries for humans before we feed pets.”

Supporters of the pantries counter that they are, in fact, helping people by helping their pets, citing research that shows pets can help lower stress and blood pressure, improve moods, and provide emotional comfort to their owners.

Outside a pet food pantry in the Fordham section of the Bronx. The pantry is run by Animal Care Centers of NYC, a nonprofit that operates the city’s animal shelters. Credit Nicole Bengiveno/The New York Times

“That bond is still the same, no matter what your checkbook looks like,” said Stacey Coleman, executive director of the Animal Farm Foundation. a nonprofit that provided a $12,000 grant to the Bronx pet food pantry.

Cookie, for one, has been glued to the side of Misael Lopez since he rescued her and another dog, Fifa, sitting by a Bronx road in October. Both looked so sad and lost, he recalled, that he had to take them home. “I always wanted pitbulls and these two came about,” Mr. Lopez, 31, said. “Ever since I found them, I say they are my two blessings — two gifts from God.”

Still, Mr. Lopez, a father of two who earns $9.50 an hour stocking shelves at a Family Dollar store, had little money to feed the dogs after paying his rent and other expenses. By coming to the Bronx pantry, he estimated that he had saved about $60 a month on dog food.

Across the New York region, pet food pantries are thriving. Each month, the Hudson Valley Pet Food Pantry in White Plains feeds about 775 dogs and cats belonging to older adults, disabled people and veterans, among others, said Susan Katz, a retired administrative assistant who founded the pantry in 2010 with three friends. The pantry’s $102,000 annual budget is covered by grants and fund-raisers, including pet food drives at local supermarkets and pet stores.

On Staten Island, a pet food pantry was added to an existing pantry in 2014 to help pet owners, many of whom were hard hit by Hurricane Sandy. said Warren Niu, who oversees the operation. Sponsored by VCA. a national provider of pet health care services, VCA Charities. and the Council of Jewish Organizations of Staten Island. the pantry gives away food donated by the company Hill’s Pet Nutrition to as many as 100 people a week. It had to set a monthly limit of one bag per household because it kept running out of food.

Mr. Lopez left the food pantry with a 28-pound bag of dog food. Credit Nicole Bengiveno/The New York Times

Dogology. a pet store and training center in Canton, Conn. set up a pet food pantry in a back storeroom in 2013 after hearing from local food pantries that people were coming in and asking, “What about our pets?” Since the pantry began, it has given away about 9,600 pounds of dog and cat food, as well as treats, pet beds, dog leashes and toys. Marissa Garson, an owner of the store, said that some patrons, once they recover financially, return with donations for the pantry.

In the Bronx, the new pet food pantry, in the Fordham neighborhood, is part of an existing admissions center run by Animal Care Centers of NYC, and is open to any borough resident who registers a pet, regardless of income, said Ken Foster, who coordinates the organization’s community dog program. Regulars include pet owners out of work, older people on fixed incomes, and one man who had visited nearby restaurants to ask for scraps for his pit bull.

Samantha Goodman, 21, regularly picks up a bag of Iams cat food for her two kittens, Socks and Mittens, saving about $40 a month. Ms. Goodman, who lives with a boyfriend, said last week that money had been tight since she lost her job as a cashier at a Bronx deli, which closed in December. “It helps a lot,” she said. “It takes stress off of us because we don’t have to worry, if the rent is due, where the money would come from to buy the food.”

Guillermo Maccow, 16, found out about the pantry when he brought in a stray dog last week. He said he would keep it in mind the next time he was short on money. “It will give people a chance to keep their dogs,” he said, adding that he already had to switch to a cheaper brand of food for his dog, Chooky, because he had been spending about $60 a month.

The other morning, Mr. Cruz, an admissions counselor at the center, carried a 28-pound bag of Professional Plus Chicken and Pea Formula from the back as Cookie eagerly circled the waiting area. He placed the bag on the counter. Cookie sniffed it.

Then Mr. Lopez hoisted the bag onto his shoulder, and with Cookie by his side, headed out the door for home.

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Table ronde sur la fabrication additive © N. Seling

5e soirée des partenaires

Sur le thème de la fabrication additive (3D)

Jeudi 29 juin a eu lieu la cinquième Soirée des partenaires de l’école, organisée par le service des Relations industrielles. L’événement a rassemblé environ quatre-vingt personnes, industriels, représentants du secteur économique régional, universitaires et étudiants.

Une table-ronde, animée par Fabien SOULIÉ, enseignant-chercheur, a abordé le thème de « La fabrication additive dans les applications industrielles, citoyennes, de la recherche et de la formation ».

Stéphane ABED, président de la société Poly shape, Yann LEFEBVRE, président du FabLab « LabSud », André CHRYSOCHOOS, directeur du centre PRO3D et Christian JORGENSEN, professeur au CHU de Montpellier et directeur de l’unité INSERM “Cellules souches, plasticité cellulaire, médecine régénératrice et immunothérapies”, sont intervenus pour partager leurs expériences et échanger sur les applications de ces technologies.

Les diverses interventions des invités ont permis de montrer le spectre très large des champs d’applications de ces nouvelles techniques de mise en œuvre de la matière, allant de l’industrie de pointe à la recherche médicale avancée, sans oublier les applications standardsaccessibles à tous ” précise Fabien Soulié.

Les présentations ont aussi su faire ressortir toutes les étapes de la démarche de conception, de dimensionnement et d’optimisation, préalables à la phase d’impressionproprement dite ” ajoute André Chrysochoos, concluant que “la fabrication additive est apparue aux participants comme une solution complémentaire aux techniques classiques de fabrication, mais possédant ses propres limites “.

Voir les photos de la soirée

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Cloud tax – upsets Chicago tech community: Life just got 9 percent


‘Cloud tax’ upsets Chicago tech community: ‘Life just got 9 percent harder’

Chicago’s new 9 percent tax on streaming and cloud services appears to have the local technology community agitated and, more than anything, confused.

Reports on Wednesday of the “cloud tax” took many Chicagoans by surprise, leaving providers and consumers of streaming and cloud services scrambling to understand the implications. Technology companies, among the heaviest users of cloud services, are likely to be taxed for the services they use as well as those they provide.

The cloud tax extends ordinances governing two types of taxes — the city amusement tax and the city personal property lease transaction tax. The taxes cover many products streamed to businesses and residents. They also cover use of various online databases that could especially affect businesses.

The city expects the taxes to bring in about $12 million a year.

Adrian Holovaty, founder of music-education web platform Soundslice. said he doesn’t know how the tax changes affect his business.

Holovaty’s questions include which of his subscribers should be taxed; whether he should be tracking his user’s physical locations; and how the city will enforce tax collection.

“I’m trying to hold off on being frustrated or angry until I actually understand what the new rules are,” Holovaty wrote in an email to Blue Sky. “But at face value, it seems like this new policy flies in the face of Mayor Emanuel’s efforts to build the tech community here.”

Confusion is driving widespread anger over last week’s quiet enactment of a “cloud tax” in Chicago, said Harper Reed ⇒. technologist and CEO of mobile commerce startup Modest.

“We need clarity on what it actually means, what it actually means for all of us,” Reed said. “What, as businesses, we.

Confusion is driving widespread anger over last week’s quiet enactment of a “cloud tax” in Chicago, said Harper Reed ⇒. technologist and CEO of mobile commerce startup Modest.

“We need clarity on what it actually means, what it actually means for all of us,” Reed said. “What, as businesses, we.

Several in the Chicago tech industry criticized the mayor and the city for creating an environment that they see as less friendly to tech startups than other places around the country.

Terry Howerton ⇒. co-founder at TechNexus, a private-sector venture collaborative, said the rulings do not properly define categories such as “cloud computing,” leaving them open to apply to almost any company.

“Every tech startup in Chicago is either using cloud computing services or selling them, and the city being the first to set this precedent puts us at a disadvantage to every other major tech hub. or even our own suburbs,” Howerton wrote in an email to Blue Sky.

Blagica Bottigliero, an Oak Park resident and longtime member of Chicago’s tech community who now serves as VP of digital media for California-based Metaverse Mod Squad, said the additional tax makes Chicago a less attractive location for startups.

John Byrne and Amina Elahi

Chicagoans who pay to stream movies and music from services like Netflix and Spotify will now need to fork over an additional 9 percent for the privilege, as will Chicago businesses that pay to use everything from real estate to court databases online, under a decision the city quietly made recently.

Chicagoans who pay to stream movies and music from services like Netflix and Spotify will now need to fork over an additional 9 percent for the privilege, as will Chicago businesses that pay to use everything from real estate to court databases online, under a decision the city quietly made recently.

(John Byrne and Amina Elahi)

“I wouldn’t be surprised if people look at other alternatives of places to go to that are near the city,” Bottigliero said.

She said she understands that the city needs to add revenue but that doing it this way hurts startups.

Michael Reever, VP of government affairs at the Chicagoland Chamber of Commerce, criticized the taxes as quick, insufficient fixes to larger fiscal problems.

“Given the economic climate and the economic picture, this is a step backward to making Chicago a tech hub,” Reever said.

Justin Massa ⇒. founder of restaurant data startup Food Genius, said his company has been using cloud services efficiently but that they remain his second-biggest expense after labor. Food Genius can handle the 9 percent cost increase for those services, Massa said, but it’s “not insignificant.”

Beyond the additional dollars Food Genius will owe, Massa expressed concern about how the tax will affect sales. Food Genius customers pay a subscription to access its cloud-based database.

“To customers that we call on in the city of Chicago, we just got 9 percent more expensive,” Massa said. “For anyone selling cloud services, life just got 9 percent harder.”

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Top Chef Dreams: Are Cooking Schools a Rip-Off? #cooking, #television, #food, #top


Top Chef Dreams: Are Cooking Schools a Rip-Off?

The idea of becoming a gourmet chef and maybe even owning your own restaurant someday is one of those enduring fantasies that percolate through each generation. And today, with the popularity of starmaking competition shows like Bravo’s Top Chef and Food Network’s Iron Chef. the concept of cooking your way to a new career is even more alluring. So perhaps it’s no surprise that the bottom lines of for-profit education companies in the business of selling those chef’s-hat dreams are soaring.

As the economy continues to limp along, the drive to get a leg up in competitive fields like gourmet cooking is only increasing. Overall enrollment at for-profit trade schools, which include culinary schools, has expanded by about 20% a year for the past two years, according to the Association of Private Sector Colleges Universities, a group that represents for-profit schools nationwide. For example, one company, the Career Education Corp. which operates 17 culinary schools in the U.S. has seen enrollment increase by more than 46% since 2008, according to company spokesman Mark Spencer. (See “The 20 Best- and Worst-Paid College Majors.”)

And the students flocking to attend culinary schools are paying a pretty penny. According to data recently released by the Department of Education, tuition at a culinary school can run upwards of $30,000. For example, the Orlando branch of Le Cordon Bleu (LCB) charges $35,130 for its 21-month associate’s degree in culinary arts. Thanks in part to that hefty price tag, LCB’s parent company, the Career Education Corp. has seen its profits balloon. Last year the company reported revenue of $1.84 billion, a 63% increase from 2007.

But the numbers aren’t as good for students at culinary schools. Many enroll sold on the idea of being a chef but wake up to the harsh reality of low-paying line-cook jobs and mountains of debt on graduation. About 800 current and former students are involved in a class action in California that alleges that the LCB branch in Pasadena, formerly called the California School of Culinary Arts, “falsely led students to believe they would be able to obtain employment as chefs after graduation and make a chef’s salary, thereby enabling them to pay off their loans within a reasonable period of time,” according to Michael Louis Kelly, an attorney representing the students.

One of those students, Daniel Vasquez, says he has had difficulty finding work other than as a line cook a lower-paying job that he likely could have gotten without footing the bill for culinary school. Vasquez became interested in the culinary institute after seeing a commercial on TV that he says led him to believe that if he went to the school he would become a chef. When he enrolled in 2005, he says, he was told by an admissions officer that on graduation it would be “easy” for him to obtain a job as a sous chef (an apprentice chef) for which he could expect to start at $18 an hour. Vasquez was so convinced that he took out $65,018 in loans to cover the tuition for the 18-month program ($45,148), as well as associated fees, supplies, his uniform and living expenses.

In the years since graduation, Vasquez, for the most part, has been unable to find culinary jobs that pay more than $10 to $12 an hour and as a result has been unable to make payments on his loans. And although the school changed its recruitment materials nationwide in July 2009 to make it clear students cannot expect to be chefs on graduation it now lists more realistic postgraduation career opportunities that’s cold comfort to Vasquez, who is now nearly $80,000 in debt. “I’m not sure I will ever be able to pay it off,” Vasquez told TIME. “I never would have borrowed the money if I knew I wouldn’t be able to repay it. I went to this school so I could be ahead, jump-start my future, but now, who knows.” (Read about the cult of the celebrity chef.)

That’s the problem, says Eric Greenspan, rising Food Network star and head chef and owner of the Foundry on Melrose, a high-end restaurant in Los Angeles. He thinks students enroll in the programs hoping to skip to the head of the pack, only to find out that they still have to start at the bottom. In entry-level cooking jobs like that of a line cook or work with a caterer, a typical starting wage is $9 to $10 an hour, Greenspan says. “These kids are paying law-school prices, and culinary schools are training them for minimum-wage jobs.” He says students would be better off getting their foot in the door with a chef they admire and working very hard to climb their way to the top. “How do rock stars become famous? They work hard. They don’t go to guitar schools,” he says.

That argument taps into the perennial debate over the usefulness of higher education: Are creative careers like cooking, fashion design and even journalism best learned by going to school or by getting your foot in the door and training on the job? One of the largest benefits of going to school is making connections to people in the field. That was true for Jim Hanson, who graduated from LCB’s Minneapolis branch nine months ago. He says the $34,000 or so he paid for his associate’s degree in baking and pastry arts was worth the cost even though he had to take out student loans in large part because the school connected him to his current employer. As a student worker at the school while he attended classes, Hanson was introduced to the owner of Chez Arnaud, a French bakery in Minneapolis, where he now works as head baker (and recently won a local award for “Best Baguette”). “It was all worth it,” he told TIME. “Without Le Cordon Bleu , I wouldn’t have gotten anywhere near this job.” Hanson, who estimates that he will be able to pay off his student loans in five to 10 years, says the cost of the program was intimidating at first since he would “be paying for this for a while,” but ultimately he decided it was a financial risk he was willing to take. “This was an investment I wanted to make for myself,” he says.

And it’s true that the onus is on the students to make sure their aspirations are realistic in relation to their budgets and their local job market. “Students are always making an informed decision and should fully understand what is involved,” says Brian Moran, the interim president of the Association of Private Sector Colleges Universities. “If they are taking loans, they need to understand their responsibilities the total picture.” And, of course, no degree can guarantee a job. “The education our students receive from experienced chef instructors puts them on a career path,” says spokesman Mark Spencer. “But as with all education, it’s no guarantee of success.”

But as Greenspan notes, culinary schools do a very good job of tapping into the psyches of wannabe chefs. “Culinary schools sell people on their love of cooking,” he says. “They’re selling the dream.” Indeed, a recent advertisement on Google for the Arizona Culinary Institute, a private, for-profit school that charges $25,990 for its nine-month program, read, “Ready to follow your dream?” But if the number of competitors on Top Chef and The Next Iron Chef has proved anything, it’s that while there are a lot of people who want to be chefs, far fewer see those dreams come true.

Read about why Top Chef might be losing its edge.

Read about why Top Chef Masters is a depressing proposition.

Top of the World – Fantastic Food and Amazing Views of Las

#stratosphere hotel


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welcome to top of the world

Located more than 800 feet above the Las Vegas Strip in the Stratosphere Casino, Hotel Tower, the award-winning Top of the World Restaurant offers an unparalleled dining experience. Enjoy breathtaking views of Las Vegas as the restaurant revolves 360 degrees every 80 minutes. We look forward to exceeding every expectation in one of the most unique restaurants around the world.

To make a reservation at Top of the World Restaurant by phone please Call 702.380.7711 . If you would like to make your reservation online, please use the booking form below.

Perfect for groups of 20 or more. To contact us Click here or call 800.789.9436.

Sommelier Dean Wachstetter invites to preview the Top Of the World Wine List.

Under the direction of Celebrity Chef, Rick Giffen, Top of the World’s Culinary Team is pleased to announce “Proposal Packages” at Top of the World.

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Stratosphere Casino, Hotel Tower | 2000 Las Vegas Blvd South | Las Vegas, NV 89104
For General Inquiries, call 800.998.6937 or 702.380.7777 | For Reservations call 702.380.7711 .

Stratosphere Casino, Hotel Tower | call 800.998.6937 or 702.380.7777 | For Reservations call 702.380.7711

Crisis Management #crisis #management,emergency #response,infographic,world #food #programme,emergency #management,disaster #management #system,emergency #management #system,ics,incident


Meet this Blog s Co-Hosts

Jonathan L. Bernstein, president of Bernstein Crisis Management, Inc. has more than 25 years of experience in all aspects of crisis management – crisis response, vulnerability assessment, planning, training and simulations.[Read more. ]

Erik Bernstein is vice president of Bernstein Crisis Management. Erik started with BCM in 2009 as a writer and subsequently became social media manager for the consultancy itself as well as for a number of BCM clients before moving to the VP position. [Read more. ]

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Food trucks Ice Cream Truck For Sale #food #trucks #for #sale, #food


Home Trucks for Sale Portfolio Estimate Contact Us Online Store


Businesses on wheels are perfect for today’s fast paced, on the go, on-demand world. Customers would much rather have services and goods come to them, than seek them out in particular locations. Puchasing a truck that’s readily facilitated for your mobile kitchen, ice cream truck, concession food stand, or any other business that would serve customers on the go, is the first step in beginning your business venture. We have a wide variety of food trucks and concession trailers for sale. Whether you are just starting out, or have a long established business, and are ready to take it to the next level, we are here to help you launch your dreams.

Trucks for Sale Portfolio

At, we specialize in building custom vending trucks, food trucks, and providing mobile business solutions. We will work with you to find out your exact needs, and build your truck with those specific requirements in mind. We are number one in the United States at what we do.

Browse our website to see the previous work we have done on trucks and vans to customize them for businesses. In addition, see readily available trucks and vans that we have in stock for purchase. Of course, if you’re looking for a type of truck that you don’t see on our site, let us know, and we can make arrangements to get exactly what you’re looking for to start your mobile business.

Search our site, and create an account to save your wish list to find all the moving parts that you’ll need to keep your business running smoothly, whether it be an ice cream truck, concession trailer, or gourmet food truck. Search through everything from power inverters to ice cream truck music boxes and water heaters. Each item from your serving windows to your safety equipment will be covered in the design of your truck. You can also purchase replacement parts and additions for your food and vending trucks that are already up and running. Our goal is for the sale of our products to boost the sales of your products! Take a look at examples of our work and call today to get your business rolling!

Here at, we defy the laws of the universe and create the best ice cream trucks, cupcake trucks or any other kind of food catering trucks that you can imagine. Our expertise spreads throughout all of the U.S and if you are in the need of or you are looking for a coffee truck sale or any other kind of food catering trucks sale, you can count on us to provide you with the best.

Ice Cream Trucks for Sale
Don’t count your blessings every night, we will provide you with an ice cream van that will attract more customers and it will make your pockets swell. We can trick out any van you already have or if you are looking for a custom look, we will build you the a custom made vehicle that will be so spectacular that if put next to the Great Wall, the tourists will be lining up to see it instead!

Cupcake Trucks
It can be wise to invest in a mobile business such as a cupcake truck. Park it next to a police station and watch the crowds come. If done right, you can send your kids to college and pay off your mortgage, but considering there is a lot of competition out there, some help is a must. Our service as the top custom food catering truck builder is just the thing you need.

Food Trucks for Sale
If you have any other questions regarding our services or if you are interested in one of our already listed trucks, it would be wise for you to contact us. You can also check out new food trucks for sale at our site. That way, if you find something you like, you can feel free to order it. We support all kinds of payments but feel free to come in and check out our trucks in person.

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Why Canned Wine Needs to Be Your Go-To BBQ Drink This Summer


Why Canned Wine Needs to Be Your Go-To BBQ Drink This Summer

What Makes Canned Wine Great

  • Easier to carry. Cans, especially aluminum ones, are much lighter than glass so they’re better for taking on a hike or to a picnic. They also stack more easily in a bag or cooler than bottled or boxed wine. And you’ll appreciate their lack of heft when you go to take out the recycling.
  • Stays cool longer. The metal of the can cools the wine down faster, which is great if you’re tossing a six-pack in a communal cooler when you get to the barbecue. Refrigerate the wine before heading out, and the can will keep the vino cold for even longer.
  • Doesn’t break. Cans obviate the risk of broken glass, which is dangerous and can also get you in hot water with authorities that patrol beaches and parks.
  • Bring as much as you want. With a bottle of wine, you’re stuck hauling the whole bottle even though you might not end up drinking it all (I know, I know, there’s no such thing as too much wine, but still.).

What’s Less Than Ideal About Canned Wine

  • Price. Most of the canned wines I’ve come across are between $12 and $20 for a four-pack of 187 mL cans. A standard bottle of wine is 750 mL, so the four-pack is about a bottle of wine (748mL). Personally, I tend not to spend more than $10 on a bottle of wine because I really just want something inexpensive and decent tasting. So for me, most canned wines are more than I would spend on a bottle of wine, except for the Simpler Wines offered by Trader Joe’s, which are $4 for a four-pack. If you tend to spend a little more than I do on wine, than canned wine is a fine deal for your money.
  • Consistent availability. Your canned wine options will vary by store and where you live. If you live in a place known for wine, like California, you might find local canned wine brands in more stores.
  • Variety. I went to a few large chain stores, Target, Whole Foods, and Trader Joe’s, to see what was available and had about five brands to choose from between the three stores. Your local grocery and liquors stores may have more options, but your choices are going to be limited.

Canned Wine Options to Try

  • Many canned wines are sparkling and white or rose (rather than red), since they’re best suited for warm weather drinking. Simpler Wines, Trader Joe’s, $4/four-pack. TJ’s has two sparkling options, a rose and a white. The cans are incredibly light and easy to hold, even with condensation. Very light flavor, great for mixing with liqueurs—try St. Germain or creme de cassis—or drinking on their own.
  • Sofia Mini, Francis Ford Coppola Winery, $16/four-pack. These come with a straw, which I think is supposed to make you feel fancy, but just made me feel like a toddler with a boozy juicebox. Skip the straw and drinking straight from the can like a grownup. This one was my least favorite in terms of taste because it was quite sweet.
  • Presto Sparkling Cuvee, Whole Foods, $12/four-pack. This one is also available in single cans, but the pack is more cost-effective. Very light and refreshing.

These aren’t the only canned wine options out there, so visit your local grocery store to see what other brands are on offer. And be sure to tell us about them in the comments.

Contributing Writer,

Killyhevlin Hotel – Food NI #hospice #locations

#killyhevlin hotel



Killyhevlin Hotel

You can pretty much eat round the clock at this long-established, family-run 4 star hotel. The Killyhevlin Lakeside Hotel is as much part of the landscape as its stunning lakeside setting. They take such good care of you here. Don’t you just love it when someone else does the cooking?

Cassidy’s eggs from Derrygonnelly, Sprotts Bacon and sausages from Graham’s in Lisbellaw make their way into the breakfast Ulster fry. Truly, it will set you up for the day, but come lunchtime, why not enjoy one of their famous carvery roasts?

Local goodies are great with morning coffee or the uber-trendy afternoon tea on vintage china. Very chic, and not at all shabby.

Kove is a stylish restaurant with art-deco interior. Fresh local produce savoured with iconic drinks and unspoilt views of scenic Lough Erne to enhance the dining experience.

Kove is a proud member of Taste of Ulster and this is reflected in the restaurant’s menu which offers a varied range of wholesome yet innovative dishes prepared from only the freshest local produce and served with great care and attention to detail.


An In-Depth Look At The Fraud Charges Against Vitas Hospice Services –

#vitas hospice jobs


United States. An In-Depth Look At The Fraud Charges Against Vitas Hospice Services

Earlier this month, the United States Department of Justice (пїЅDOJпїЅ) filed a suit against Vitas Hospice Services, L.L.C. and its subsidiary entities (пїЅVitasпїЅ) alleging that Vitas submitted false claims for hospice services which were excessive, unnecessary, or not provided, and also alleging that Vitas admitted patients to hospice who were not terminally ill.

Hospice Care

Hospice care is provided to terminally ill patients who have elected to forego curative treatment in exchange for palliative, comfort care in their own homes.пїЅ Hospice care is intended to make available the medical services necessary for a patient to be able to remain in his or her home without the need to run to the emergency room every time uncontrollable symptoms arise. Most hospice agencies derive a significant portion of their revenue from Medicare Part A for services provided to program beneficiaries, including Vitas, whose revenue is historically 90% derived from Medicare.

In order to be eligible for hospice care, a patient must be terminally ill with a prognosis of six months or less if the patientпїЅs illness runs its normal course. Hospice care is provided at four levels of care: routine home care, continuous home care (also called crisis care), inpatient respite care, and general inpatient care, with each level of care being reimbursed at vastly different rates. Specifically, in fiscal year 2013, MedicareпїЅs daily reimbursement for continuous care was $742 more per patient than the daily reimbursement rate for routine home care. Hospice care is not intended to be an around-the-clock service but rather intermittent care provided by a range of clinical and non-clinical personnel who make visits to a patientпїЅs home several times a week.

Continuous or пїЅCrisisпїЅ Care

The need for crisis care arises when a patientпїЅs symptoms become uncontrollable and require nursing care on a continuous basis for a brief period of time, which could range from eight hours (the minimum amount of continuous care necessary to bill for the higher rate) to several days. The first part of the DOJпїЅs complaint focuses on allegedly inappropriate and excessive billing for continuous care services. The DOJ alleges that Vitas set quotas for the percentage of crisis care which it expected its agencies to meet.пїЅ In one instance, for example, VitasпїЅs Vice President of Operations allegedly emailed a marketing employee and general manager demanding to know why the agencyпїЅs crisis care margins had dropped in a particular month.

The DOJпїЅs complaint alleges that Vitas conditioned its patients and their families to expect crisis care by misleading them into believing that the Medicare hospice benefit routinely covers around-the-clock care.пїЅ Because of this alleged marketing ploy, the DOJ surmises that patients sometimes chose Vitas over other providers. The complaint also alleges that Vitas disseminated written materials to its staff which incorrectly trained the staff on how and when to initiate crisis care. According to the complaint, several staff members gave investigators explanations of crisis care which were inconsistent with Medicare requirements.

According to the complaint, many patients failed to meet the eligibility requirements for crisis care. One Vitas nurse allegedly told the DOJ that, on more than one occasion, she would arrive at a patientпїЅs home to provide crisis care, only to learn that the patient was at church, the beauty parlor, or playing bingo. According to the complaint, an internal audit conducted by Vitas itself showed that only 50% of the continuous care records reviewed contained clinical documentation consistent with the Medicare requirements for such care. According to the DOJ, when compared to other hospice providers, Vitas bills Medicare for twice as many crisis care days as all other hospice providers combined. The complaint also alleges that VitasпїЅs crisis care billings were almost six times what would be expected if its crisis care statistics were in line with the national average.

The complaint also alleges specific instances of inappropriate use of continuous care, including treating a patientпїЅs back pain with a heating pad, performing daily dressing changes, and continuing to provide continuous care for patients whose acute symptoms had been treated and stabilized. According to the complaint, in one unfortunate incident, a Vitas nurse allegedly failed to recognize that a patient was suffering from opioid neurotoxicity and continued to administer higher levels of morphine to the patient, which only increased her pain and led to seizures. The complaint goes on to allege that Vitas then billed Medicare for 16 days of crisis care for the patient, whose critical condition was created by Vitas itself. On another occasion, Vitas allegedly offered crisis care to another patient simply because the patient was considering aggressive curative therapy instead of continuing hospice care.

Inappropriate Admissions

The second part of the DOJпїЅs complaint focuses on inappropriately admitting patients to hospice when such patients did not meet the Medicare criteria for hospice eligibility. The complaint alleges that VitasпїЅs corporate culture promoted increasing its agenciesпїЅ censuses without regard to whether services were actually necessary. Vitas allegedly paid bonuses to its non-clinical staff based on the number of patients enrolled in the program, and Vitas took adverse employment actions against marketers who failed to meet monthly admission goals. According to the complaint, one former manager told investigators that his bonuses were based on the number of patient admissions and the length of time that he could get a patient to stay on hospice services.

The DOJ further alleges that VitasпїЅs medical staff reported that they felt pressured by Vitas to admit or readmit patients who were inappropriate for hospice services. The complaint details an alleged incident in which one former Vitas admissions nurse said that if he did not admit a patient whom he found to be ineligible, he would be pressured to reconsider his decision until he finally determined that the patient was eligible. Another Vitas nurse purportedly stated that, at weekly meetings, discharging more than four patients per meeting was frowned upon by business managers, and medical staff were told to stop discharging patients even if patients were not eligible for hospice care. The same nurse also allegedly reported to investigators that Vitas instructed her to falsely write in the medical record that a patient experienced symptoms which he did not actually experience and further instructed her not to write in the medical records that a patientпїЅs health was improving.

According to the complaint, several Vitas physicians reported being under pressure from management to increase the number of patients admitted to hospice care and were oftenпїЅ overruled when they did not believe that patients were eligible for hospice or when they determined that patients should be discharged because they were not dying. The complaint includes a detailed description of several instances when, according to the DOJ, the medical record clearly did not support the need for hospice care.

Damages Sought by DOJ

Based on all of its allegations, the DOJ charges Vitas with knowingly presenting or causing to be presented false or fraudulent claims to Medicare in violation of the False Claims Act and seeks unspecified damages, which would be trebled as required by law. Finally, the DOJ also includes as causes of action payment by mistake and unjust enrichment.

Lessons for Providers

The allegations against Vitas are of course just that пїЅ merely allegations. But if proven to be true, some of VitasпїЅs practicesпїЅ are obviously flawed: donпїЅt instruct staff to falsify medical records; donпїЅt provide a higher level of service than is necessary; donпїЅt base discharges on non-clinical reasons. Some of VitasпїЅs alleged business practices, however, are not obviously problematic. From a business standpoint, what more accurate way is there to measure a marketerпїЅs performance than by looking at the number of admissions which she generates? What would be completely benign business practices in any other profession could subject someone to great civil and criminal liability in the healthcare arena.

Hospice providers are encouraged to use the DOJпїЅs complaint as a learning tool for understanding what types of issues and business practices are likely to attract the attention of investigators (and whistleblowers). Understanding the issues and potentially problematic business practices up front should enable providers to design compliance policies and procedures that will help them avoid some of the pitfalls that have befallen Vitas.

The content of this article is intended to provide a general guide to the subject matter. Specialist advice should be sought about your specific circumstances.

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Killyhevlin Hotel – Food NI #park #lane #hotel

#killyhevlin hotel



Killyhevlin Hotel

You can pretty much eat round the clock at this long-established, family-run 4 star hotel. The Killyhevlin Lakeside Hotel is as much part of the landscape as its stunning lakeside setting. They take such good care of you here. Don’t you just love it when someone else does the cooking?

Cassidy’s eggs from Derrygonnelly, Sprotts Bacon and sausages from Graham’s in Lisbellaw make their way into the breakfast Ulster fry. Truly, it will set you up for the day, but come lunchtime, why not enjoy one of their famous carvery roasts?

Local goodies are great with morning coffee or the uber-trendy afternoon tea on vintage china. Very chic, and not at all shabby.

Kove is a stylish restaurant with art-deco interior. Fresh local produce savoured with iconic drinks and unspoilt views of scenic Lough Erne to enhance the dining experience.

Kove is a proud member of Taste of Ulster and this is reflected in the restaurant’s menu which offers a varied range of wholesome yet innovative dishes prepared from only the freshest local produce and served with great care and attention to detail.