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Home Inn Mianyang People’S Park
Hotels in Mianyang
Home Inn Mianyang People’S Park offers accommodations in Mianyang. Every room at this hotel is air conditioned and is equipped with a TV with cable channels. You will find a kettle in the room.
Jinshou Holiday Hotel
Hotels in Mianyang
Located within 27 miles of Grand Temple of Qiqushan, Jinshou Holiday Hotel in Mianyang has a number of amenities including a garden, a bar and a tennis court.
Price from
$234
per night
Cold food storage: benefits, challenges and considerations
Cold food storage is a fundamental aspect of food safety. If you’re operating a restaurant or managing a commercial kitchen, it’s critical to learn the basics of cold storage and understand how it can help you deliver a safe, efficient food service experience for your customers.
What is cold food storage?
Cold storage is the process of storing perishable food items at a low temperature to maintain food safety and improve food preservation. Foods that require cold storage include meat, cheese, fruits, vegetables, eggs, fish and dairy products such as ice cream.
You’ll find cold storage facilities and equipment throughout the food and restaurant industries. As foods make their way from a farm, processing plant or manufacturing facility to the end buyer, they’re often transported in refrigerated vehicles. Along the route, they may be kept temporarily in cold storage warehouses. This network is typically called the cold chain.
Individual restaurants and grocery stores also use cold food storage on a smaller scale. This might include commercial freezers and refrigerators; larger restaurants may opt for walk-in freezers or refrigerators, which are also known as cold rooms.
Why is it important to store food in cold storage?
Cold storage helps prevent food poisoning in your restaurant — an important consideration, given that 1 in 6 Americans get sick from food-borne diseases every year. Low temperatures inhibit the growth of bacteria and pathogenic microorganisms, keeping food safe until you’re ready to prepare it. The cold, controlled environment also keeps parasites out and slows down processes that cause food to spoil, including enzyme reactions, oxidation and light exposure.
Maintaining correct food temperature levels also affects your bottom line. Cold storage helps prevent perishable foods from going bad, so you can save money on food spoilage.
Benefits of cold food storage
As a restaurant owner, investing in a high-quality cold storage system comes with a few important benefits:
- Keeps customers safe. By reducing the risk of food poisoning bacteria, you can create a better customer experience and maintain a positive reputation.
- Complies with industry regulations. Health inspectors look closely at how your restaurant stores foods. Sticking to proper temperature levels helps you stay compliant with the food code.
- Reduces food waste. Cold storage slows down the spoilage rate for foods, which reduces food waste.
- Lowers your prices. When you’re not wasting money on cold foods, you can pass the savings on to your customers.
- Improves food quality. Low temperatures slow the deterioration rate of food, ensuring high-quality taste, texture and appearance for longer.
7 cold storage best practices
Many restaurants develop unique cold food storage systems to suit their order volume, menu, workflow, and available space. Whether you’re using an enormous walk-in or a collection of smaller refrigerators and freezers, standard best practices can increase food safety.
1. Avoid the temperature danger zone
According to the USDA, the “danger zone” ranges from 40ºF to 140ºF. When food reaches these temperatures, bacteria grow quickly — in fact, it can double in just 20 minutes. Make sure your refrigeration units are always below 40ºF, keep freezers at a minimum of 0°F, and avoid leaving food out for too long. As a rule of thumb, perishable items should never be out for more than 1 to 2 hours, depending on the room temperature.
2. Constantly maintain and monitor your storage temperature
As with any other electronic device, cold-storage equipment needs regular maintenance. Monitor your refrigerators and freezers consistently using a separate internal thermometer. If you notice that the temperature is starting to rise in a refrigeration unit, bring in a repair person immediately. A proactive approach can head off major problems, saving money and preventing food loss.
3. Organize foods according to their required degree of cooking
Proper cold-storage organization can help prevent cross contamination between foods. Items that can be eaten right out of the fridge, including packaged desserts and cut vegetables, should be stored on the top shelf. The foods that require the highest cooking temperatures should always be on the bottom — that way, they’re less likely to drip on other foods and transport bacteria.
From top to bottom, here’s where you should place each type of prepared and raw food in the refrigerator based on the required cooking temperature:
- Washed produce and other foods that are ready to eat
- Items that will be put in hot food holding
- Eggs, seafood and raw meats including beef, lamb, veal and pork
- Marinated, tenderized or ground meats and eggs that will go into hot holding
- Poultry and meals that include temperature-controlled ingredients or cooked meat, such as casseroles or stuffing
4. Refrigerator or freeze perishables right away
When you’re receiving a shipment, aim to get perishable items into a cold storage space as soon as possible to minimize warming, reduce bacteria growth and help food stay good for longer. The same goes for food prep; ask your kitchen staff to return unused portions to the fridge or freezer quickly.
If you need to store cooked food in the refrigerator or freezer, aim to do it within 2 hours. If your kitchen is 90ºF or warmer, transfer food to cold storage within 1 hour. You don’t need to wait for it to cool first — just put it in a shallow container to help it cool down faster in the fridge.
5. If you lose electricity, keep doors closed as much as possible
Reduce food loss during a power outage by keeping refrigerator and freezer doors closed. Every time you open the door, it lets in warmer air and increases the internal temperature. When the power comes back on, check the internal thermometer — if the temperature is below the danger zone, your food is still safe to use. If the interior is too warm, you’ll need to dispose of all the food to prevent foodborne illnesses.
6. Allow circulation
As you place food in the refrigerator or freezer, don’t pack the space too full. Leave room for air to circulate and keep the food cool. If your inventory size doesn’t allow for extra space, you may need to invest in additional refrigeration units.
7. Labels and date everything
It’s easy to lose track of use-by dates in a busy restaurant kitchen. To make sure you’re not keeping foods too long in the refrigerator, label everything with large, easy-to-read dates. Then, train your kitchen crew to use the oldest items first. This practice, which is called first in, first out (FIFO), can reduce food waste and improve food safety.
While you’re labeling food for freezing, make sure it’s packaged correctly. To prevent freezer burn on frozen food items, use freezer bags; standard plastic bags and plastic wrap may allow too much air in.
Improving food safety at your restaurant
Proper cold food storage is one of the best things you can do to improve food safety and protect your inventory. Your delivery strategy matters, too; keeping prepared food hot, both while awaiting pickup and in transit, can stave off harmful bacteria and maintain excellent quality.
Grubhub can help — every aspect of our platform and delivery process is optimized to help your restaurant provide a safe and healthy dining experience. The Grubhub system finds a delivery driver while your cooks are preparing the food, ensuring fast pickup. To reduce heat loss during the journey, Grubhub drives store meals in insulated delivery bags. If your restaurant can benefit from fast, efficient delivery, partner with Grubhub today.
B&B association elects new board
Bed & Breakfast Association New Zealand is entering the post-pandemic era with a refreshed board line-up and a new president.
board member Ann-Marie Johnson has been named incoming President at the association’s recent AGM. Ms Johnson was formerly communications manager with Tourism Industry Aotearoa and joined the BBANZ Board in 2021, to provide a wider tourism industry perspective to the board’s discussions.
“The hosted bed and breakfast sector plays an important role in Aotearoa New Zealand. It offers our international visitors the opportunity to meet genuine, friendly Kiwis, and to experience our lifestyle in New Zealand’s most beautiful locations,” Ms Johnson says.
“Hosted bed and breakfast properties appeal to the high value visitors that New Zealand wants to attract. I am proud to lead the association into its next stage.”
Incoming board members are Louise Compton of Aston Road Villa in Waikanae, Garth London of Whakaipo Lodge in Taupo and Mark Alderson of Ah House Nelson City B&B. They join the incumbent board members Scott McPherson of Omaka Lodge, Taumarunui and Jan Roberts of Breakers Boutique Accommodation, Greymouth.
Ms Johnson thanked outgoing President Donna Brooke and Vice-President Glenn Gairdner for their contributions to the association throughout the turbulent Covid years and wished them well.
Ms Brooke joined the Board in 2016, served as Vice-President and became President in 2020. She led the association through the most challenging period it has ever faced, including the pandemic and weather events, all of which impacted her business, Sunlover Retreat in Tairua. This did not, however, prevent her from making a huge contribution to the bed and breakfast sector, and providing strong leadership, says Ms Johnson.
In her report to the association’s AGM, Ms Brooke said that association membership had increased slightly in 2022-23. This was pleasing after some membership losses in the previous two years, mainly due to the impacts of the pandemic.
It was also the result of a highly successful national roadshow sponsored by Tomahawk last year, which took place in 10 regions and attracted 120 participants. The information shared in the roadshow was highly relevant to helping B&B operators improve their businesses. It also showed the value of the Association and attracted a number of new members.
The association also released its updated Guide to Running Successful Hosted Accommodation in 2022, which will help keep the sector’s standards high. Although weather events in several North Island regions disrupted expectations of “a guest-packed summer” for some, it was a very positive season for many hosts around the motu, Ms Brooke said.
The association awarded a Lifetime Achievement Award and a Life Membership to Liz Webster of Wanaka in recognition of her significant contributions to the Association and the B&B sector.
Mrs Webster, from Websters on Wanaka, was Regional Convenor of her local regional group for approximately 10 years and served on the Bed & Breakfast Association Board for six years, including two years as Vice President.
She co-ordinated the Kinnect Wanaka project which developed branding concepts and design materials to:
- raise the profile of hosted accommodation in the domestic market
- assist advocacy efforts both regionally and nationally, and
- create a brand kit promoting association membership.
As Occupancy Stalls, Parking Drives Hotel Revenue Growth
By Robert Mandelbaum and Todd Casper
Based on the February 2023 Hotel Horizons® report, CBRE is forecasting that total hotel revenue for the average US hotel returned to pre-COVID levels in 2022. This occurred despite the fact that the average occupancy for US hotels is not expected to exceed 2019 levels until 2026.
With occupancy levels lagging during the post-COVID recovery and guest counts depressed, hotel owners and operators have had to look for alternative sources of revenue beyond the rental of guest rooms to make up for the income deficits. For some hotels in the US, parking has become a profitable source of revenue since COVID and helped fill in the revenue gap.
The increase in parking revenue has occurred, in part, because an increasing number of hotels started to charge guests for on-site parking. In 2019, 17.0 percent of all the hotels in CBRE’s annual Trends® in the Hotel Industry database reported parking revenue. This number rises to 20.4 percent in 2022. Further, hotels that already managed a parking operation before COVID increased the price they charged guests to park their cars.
To analyze the increase in US hotel parking revenue, CBRE studied a sample of 520 hotels that reported parking revenue for our annual Trends® survey each year from 2019 through 2022. In 2022, these hotels averaged 324 rooms in size, an occupancy of 65.4 percent, an average daily rate of $245.25, and a RevPAR[1] of $157.05, versus the $163.07 RevPAR achieved in 2019. Since the sample consists solely of properties that reported parking revenue, it is skewed toward full-service hotels located in urban areas. This explains the relatively high room counts and ADRs for the sample.
Revenue Growth
Since larger, urban hotels have suffered the most during the pandemic, it is not a surprise that the average property in our sample has yet to return to their pre-COVID levels of total hotel revenue. On average, 2022 total revenue for the study sample is just 95.9 percent of 2019 total revenue.
However, parking revenue for properties in the study sample is 103.1 percent of 2019 levels. This is particularly noteworthy because the number of rooms occupied at the average property in the sample from 2022 was still 14.6 percent less than in 2019. Parking revenue, which is measured on a per-occupied-room (POR) basis, was 20.7 percent higher in 2022 compared to 2019, there is a clear indication that hotels have significantly increased the price they charge guests to park. Parking rate increases are not only an effective way to increase revenue, but they also help offset inflationary pressures on operating expenses.
Consistent with macro travel trends, resort hotels, as well as properties located in resort/destination locations, enjoyed the greatest increase in parking revenue from 2019 to 2022, both on a POR and per-available-room basis. This implies increases in both parking prices and business volume. Limited-service and extended-stay hotels appear to have benefited from their relatively strong performance to drive parking revenue during the post-COVID recovery period. Airport properties were another group of hotels that took advantage of their location to be creative and generate more revenue from their parking lot or garage.
Several factors currently influence the decisions hotel managers make as they set parking rates:
- Kastle Systems, in conjunction with CBRE, has reported that office occupancy levels in the urban core of major US markets have just returned to the 50 percent level. This has left a surplus of available parking spots in several downtown markets. A surplus of parking in urban areas can mute the ability of hotels to raise parking rates as lots and garage owners struggle to gain market share.
- On the other hand, the surplus of parking spaces provides urban hotel owners and operators an opportunity to lease multiple parking spots at nearby lots and garages at relatively low rates. Hotels can then capitalize on their lower cost basis and maximize profits.
- Like guest rooms, hotel parking spaces are not subject to long-term leases. Therefore, hotel parking lots can utilize technology and dynamic pricing techniques to maximize revenue during different market conditions.
- Hotel guests do not typically choose a hotel based on the cost of parking. However, location is frequently cited as an important factor. If guests must drive to stay at the preferred location, then the hotel gains pricing leverage.
Impact on Revenue
Despite these growth figures, parking is still a minor source of revenue for hotels. In 2022, parking revenue for the average hotel in our study sample was 3.1 percent of total revenue. However, parking revenue has grown faster (3.1 percent) than total hotel revenue (2.8 percent) from 2019 to 2022. Parking as a percent of total revenue peaked in 2020 and 2021, highlighting the increased reliability of hoteliers on this alternative source of revenue during the height of the pandemic.
When analyzing the sample by property type, parking revenue made up the greatest share of total revenue at extended-stay hotels (5.3 percent) and all-suite hotels (4.9 percent) during 2022. Urban (3.7 percent) and airports (3.5 percent) hotels enjoyed the greatest contribution from parking revenues when segregated by location category.
Parking Profits
Consistent with the increase in revenue, hotel parking profits have increased from 2019 to 2022. On average, the properties in our sample achieved parking department profits during 2022 that were 8.7 percent greater than 2019 profit levels. Resort hotels, as well as properties in resort and airport locations, achieved the greatest gains in parking department profits.
Unfortunately, parking operations are relatively expensive to run compared to other minor operated departments. The average profit margin for a parking department in 2022 was 60.2%. This is less than the 62.1 percent average profit margin for all minor operated departments. Per the Uniform System of Accounts for the Lodging Industry, the profit margins are calculated before the deduction for overhead expenses such as administration, marketing, maintenance, utilities, property taxes, and insurance.
There are several ways in which hotel owners and operators can maximize revenues and profits from parking. Managing costs, whether parking is being operated in-house or by a third party, is critical in capitalizing on this growing revenue stream.
What Should Hotel Owners be Considering?
Drive Parking Net Income by Evaluating Expenses
Parking expense considerations include evaluating the need for valet versus self-park only operations. Valet services are labor intensive and increasingly costly in today’s labor-constrained market. Technology improvements can be a way of reducing ongoing operating costs with pay-on-foot machines or even gateless app-based technology.
Other market-specific factors impacting the bottom line of hotel parking operations include parking sales tax, if any, in a local market. Urban markets vary from having no parking sales tax to potential taxes at the city, county, and state levels. In addition, the allocation of hotel expenses to parking operations can significantly impact the net income associated with parking. Property taxes, insurance, utilities and other allocations are often out of date and require refinement to optimize parking profitability. Expenses, such as security, cleaning and enhanced lighting, typically improve the perception of a parking facility and can drive long-term parking demands.
In-House vs. Third-Party Operators
Deciding whether to operate parking in-house versus with a third-party operator or parking management company is worth considering in urban parking markets. Third-party operators are often well-connected with other parking demand generators in the area and can tap into their network of parking aggregators to source e-commerce traffic. Third-party operators can also target the surrounding area for parking users who can capitalize on hotel parking spaces during non-peak hotel times.
Since the pandemic, third-party operators are less inclined to enter into long-term lease commitments, preferring management contracts or short-term agreements with less financial risk. Third-party operators can be motivated to perform with incentive-based contracts that offer upside to the operator and enhance the bottom line for parking operations. Operators will typically not assume the risk for property taxes assessed or allocated to the garage.
Own vs. Lease Hotel Parking
Should hotel owners own their parking or simply control it with long-term rights or an access agreement? As alternative investments gain favor in investment portfolios, urban parking is generating increased attention from private and institutional capital as well as infrastructure funds. Urban parking assets can offer investors well-located, covered land plays, attractive yields and the ability to quickly mark prices to market rates in an environment of high inflation.
Parking garages and surface lots supporting hotels are increasingly being bifurcated from the hospitality ownership structure to take advantage of cap rate arbitrage of the parking asset compared to the hotel. Hotel owners don’t necessarily need to own their parking, but at a minimum, they need long-term access or rights to parking. Well-located, urban parking garages with multiple demand generators often trade at aggressive cap rates, particularly in supply-constrained urban markets.
This article was originally published in the June 2023 edition of Lodging and has been shared on HFTP Connect for the benefit of HFTP hotel finance members.
Todd Casper is First Vice President of Parking Investment Sales for CBRE. Robert Mandelbaum is Research Director for CBRE Hotels Research. For guidance on your hotel’s parking operations, Todd can be reached at [email protected]. This article was published in the June 2023 edition of Lodging.
[1] Rooms Revenue per Available Room
15 summer drink menu ideas for the 2023 season
Summer is the perfect time to revisit your restaurant menu design and come up with new ways to delight guests. The best place to start? The summer drink menu. Whether you serve locals or tourists, a brand-new beverage lineup can be just the thing you need to boost business in the summer months.
What is the value of a seasonal drink menu?
Your restaurant patrons grow accustomed to your regular beverage list over time; a seasonal drink menu shakes things up, keeping diners engaged and eager to return. This is a particularly effective strategy in the summer — slower schedules and a vacation mindset mean diners are often looking for reasons to relax with friends.
A seasonal menu is also an opportunity to experiment with new flavors and summer drink recipes. Celebrate the sunshine by adding berries and fresh fruits; when they’re in season, they’re more delicious and cost-effective.
How to create a great summer drink menu
As a restaurant operator, you know a new menu item impacts many aspects of the business. To make sure the new summer drink list works for your customers, your staff and the bottom line, use these tips:
- Use ingredients that are in season. Look for ingredients that are in season in your region — because they don’t need to be shipped as far, they’re often more affordable. If you can find fruits or herbs that are unique to your area, it’s a great way to add a local twist to your summer drink menu.
- Add menu items that complement your drinks (or vice versa). Many restaurant customers like to enjoy cocktails with food. Give them plenty of options by including dishes that complement your summer menu. Start with light, fresh options, such as salads, grilled vegetables and food flavored with fresh herbs. If your menu is already packed with summery ingredients, you can choose drinks that pair beautifully with the food.
- Offer non-alcoholic beverages and mocktails. The demand for nonalcoholic drinks is on the rise; in one study, 52% of respondents reported choosing alcohol-free options. A few delicious, beautifully presented mocktails can meet this need while maintaining a celebratory feeling.
- Keep a smaller, limited menu. A small summer drink menu achieves a few important goals: It creates a sense of exclusivity, helps customers choose, and makes life easier for bartenders. Fewer drinks also support your menu engineering process by reducing ingredients and allowing easier inventory management.
- Offer alcohol delivery. If state and city laws allow, offer beverage delivery for your new drinks. Delivery customers will love the opportunity to order a refreshing summer cocktail, and your average order value will increase.
The 15 best drinks for the summer season
Looking for inspiration for your summer drinks menu? Use these classic and modern cocktail recipes as is, or add your own creative spins to help your restaurant stand out.
1. Fresh berry lemonade
Berry lemonade is the perfect summer cocktail for restaurants — you can prepare the fruit component in advance and mix up a big batch every morning. Whip up a sweet syrup by simmering fresh fruit, water and sugar, and store it in the fridge. To prepare the lemonade, simply mix the fruit syrup with water, lemon juice and simple syrup. Use any fruits you have on hand with this recipe; Strawberries, blueberries, and raspberries are especially delicious.
2. Watermelon fresco
There’s nothing quite so refreshing as cold watermelon on a summer day. To recreate that experience in drink form, blend watermelon, lime juice and agave syrup. When a customer orders a drink, serve this blend over ice with club soda and a hint of lime. Make sure to store the watermelon juice in the refrigerator for best results.
3. Gin basil smash
Summer drinks aren’t all about fruit; fresh herbs can also add a bright, fresh flavor to a beverage recipe. The gin basil smash cocktail has just four ingredients: basil, gin, lemon juice and simple syrup. Smash the basil leaves lightly in the bottom of a cocktail shaker, add the other ingredients, and shake. Garnish the drink with another basil leaf for good measure.
4. Mexican mules
Customers who love the classic Moscow Mule recipe will adore this version. Instead of vodka, it uses tequila. The other ingredients — ginger beer and lime juice — stay the same, making this cold drink a cost-effective option if you already have Moscow Mules on the menu. Serve the mix over ice with a lime wedge for a cold, satisfying summer treat.
5. Strawberry daiquiri
With their bright red color and sweet flavour, strawberry daiquiris look as good as they taste. Don’t use a recipe that calls for a premade mix; make your own with fresh strawberries, simple syrup, rum, and lime juice. You can mix this mix with ice for a frozen daiquiri or prepare it in a cocktail shaker and strain. Add a few strawberry slices for a fun garnish.
6. Watermelon martinis
If your restaurant is known for its martini selection, switch things up for the summer with a watermelon version. Muddle mint and fresh watermelon and shake them with vodka and orange liqueur. For a sweeter version, add a splash of simple syrup. A tiny watermelon triangle or a fresh mint leaf makes the perfect garnish.
7. Mango margaritas
Mango is a classic margarita ingredient for summer; it’s sweet and slightly tangy and adds a stunning orange color. To make mango margaritas, add the fruit to tequila, orange liqueur, lime juice and simple syrup to create a rich, well-rounded flavor. Use frozen mango for a blended drink, or use fresh fruit for the shaken version.
8. Paloma cocktail
When customers are looking for a refreshing drink on summer days, the Paloma’s bold grapefruit notes fit the bill. This recipe is extremely easy to prepare — mix tequila with grapefruit juice, lime juice, soda water and simple syrup. Make sure to salt the rim for the perfect finishing touch.
9. Tequila sunrise
Just as its name suggests, this tequila cocktail recipe features the brilliant red, orange and yellow of a summer sunrise. The magic is in the preparation; mix tequila and orange juice in a glass with ice. Pour grenadine into the mix, but don’t stir. As the syrup moves to the bottom, it creates the drink’s signature color gradient.
10. Raspberry mojitos
Pink and bubbly, the raspberry mojito brings a fresh, fruity twist to a classic cocktail. Muddle mint leaves and fresh raspberries and shake with lime juice, rum and simple syrup. Pour the mixture through a strainer and add sparkling water. To dress up the drink, add a lime wedge, fresh raspberries and a mint leaf.
11. Ginger spritz
If you spend time on social media, you know spritzes are the official drink of the summer. Delight customers with a ginger version, which features lime juice and ginger beer or club soda mixed with ginger simple syrup. From there, you can get creative with the recipe — add ginger-infused vodka, sparkling wine or champagne. When it comes to the garnish, add crystallized ginger skewers for an elegant effect or a lime wedge for a pop of color.
12. Pina coladas
With its creamy texture and sweet, fruity flavour, the pina colada is a classic summer drink. Preparation is quick and easy, so you can make it in big batches. Blend rum, pineapple juice and cream of coconut with ice. Add frozen pineapple for more flavor, and squeeze in lime juice for extra depth. Top with a dollop of whipped cream. This drink is delicious without the rum, too, so it’s a good addition to a non-alcoholic menu.
13. Chile-lime pineapple soda
A little spicy and a little sweet, this drink is the perfect option for an upscale bistro. Mix lime juice, pineapple juice, sugar and dried chiles, and allow it to sit in the refrigerator for several hours. Strain the mix over ice, add club soda and top with a light sprinkle of chile flakes for color.
14. Peach-Aperol spritz
Aperol spritz is a popular drink in Italy. Unlike other summer cocktails, it’s not at all sweet. The recipe is simple: mix sparkling white wine, Aperol and club soda, and pour into a glass with frozen peach slices and ice for a fruity cocktail.
15. Gimlets
This vintage cocktail, which was popular in the 1950s, is a simple addition to your seasonal drink menu. Use a cocktail shaker to mix gin, lime juice and simple syrup. Serve it in a classic coupe for an elegant touch.
Grow your business this summer with Grubhub
Once your summer drink menu is ready to go, Grubhub can help you get the word out. When your restaurant is listed on the Grubhub Marketplace, it’s easy to get in front of local diners — users can search by dish or cuisine, and you can reach more people with the built-in loyalty and promotion tools.
If you’re ready to expand your business this summer, join Grubhub today.
여수 맛집 20곳
회사나 집에 머물다보면 ??? ??? 침 등을 드시러 가보시는게 어떨까요? 오늘은 평소와는 다르게 색다른 식사를 제공하는 여수 맛집에 ??? 이러한 포스팅을 통해 이번 주말 알찬 시간 되시기를 바랍니다.
여수 맛집 20곳
1. 여수 맛집 – 두꺼비게장
주소: 전라남도 여수시 봉산남 3길 12
??? 맛집들의 필수 코스입니다. 대표 메뉴인 게장 백반은 돌게로 만든 간장 게장과 양념 곜원한 맛을 자아해내는 된장찌개가 같이 제공됩니다.
특히 게장은 리필이 되는 것이 이 집만의 장점이며 ??? 가능합니다. 이외에도 칼칼한 국물에 부드럽게 졸인 갈치조림도 인기 메뉴입니다. 포장도 가능하며 주차도 할 수 있으니 참고하시길 바랍니다.
2. 여수 맛집 – 맛나 게장
주소: 전남 여수시 신기남 3길 22-4 1층
??? 입니다. 또 묵은지와 고등어 쌈도 판매하고 있어서 게장을 못 먹는 일행이 있더라도 필수로 방문하 여야 하는 코스라고 생각하는 곳 입니다.
3. 여수 맛집 – 여진식당
주소: 전남 여수시 학동5길 2-2
여수 현지인들이 즐겨 찾는 ??? 한 곳 입니다. 작지만 옹골찬 돌게장이 나오며 무려 12가지의 밑반찬들이 ??? 끼 해결하기 안성맞춤인 곳입니다. 게장이나 생선구이 등 메인 요리를 주문하면 된장찌개와 고등어조림까지 내어주기에 널널 한 인심에도 많은 매력을 느낄 수 있는 곳이라고 생각이 됩니다. 게장과 생선구이 모두 평이 좋은 편 입니다.
4. 여수 맛집 – 바다식탁
주소: 전라남도 여수시 고소동 448 2층
여수 고소동에 위치한 맛집입니다. 여수 현지에서 나오는 신선한 해물과 재료들로 요리를 하고 있습니다. 해산물이 다량 들어간 바다 파스타, 흑미밥과 싱싱한 ??? 가 인기가 좋습니다. 가게 내부 는 전체적으로 원목 느낌으로 편안하고 아늑한 분위기입니다.
5. 여수 맛집 – 삼학집
주소: 전라남도 여수시 수정동 195-1 파라다이스 스파호스텔 1층
1947년부터 3대째 대를 이어오고 있는 삼학집 택시 기사님들이 관광객들에게 손꼽아 추천할 정도로 여수를 대표하는 맛집입니다. 대표 메뉴 ‘서대회 무침’은 깨끗하게 손질한 서대를 먹기 좋은 ??? 불그스름한 양념에 버무려 나옵니다. 서대 는 ??? 려냈습니다.
6. 여수 맛집 – 남경전복
주소: 전남 여수시 시청서 4길 54
여수 인근 섬에는 전복양식을 하는 곳이 많습니다. 특히 이곳은 전복회 전복찜 구이 등등의 음식을 코스로 ??? 등의 해산물도 나오는 곳입니다. 이곳은 전복 배달 판매까지도 하고 있어 어느 지방에서도 느껴보기 ??? 즐기실 수 있는 곳이라 할 수 있습니다.
7. 여수 맛집 – 청정게장촌
주소: 전라남도 여수시 봉산동 273-36
갈치조림과 게장백반이 맛있는 곳. 여수엑스포덕에 ??? 국내산 갈치로만 조리 하는 곳입니다. 게장 뿐 만 아니라 갈치 조림도 같이 판매 하는데 여수 의 맛 맛 을 느낄 수 있습니다. 양념게장과 간장게장은 모두 포장이 가능합니다.
8. 여수 맛집 – 갯마을 장어탕
주소: 전남 여수시 봉산남 4길 17
갯장어탕을 판매 하는 곳입니다. 물론 이곳은 양념구이와 소금구이도 판매하고 있고 기본 반찬도 ??? 꼭 한 번 드셔 보기를 추천드리고 싶습니다. 고소한 국물에 진국 한 느낌을 더한 장어탕은 정말 일품이라고 생각이 될 만큼 맛이 좋습니 다.
9. 여수 맛집 – 티롤978
주소: 전남 여수시 소라면 서부로 952 1,2층
바로 레스토랑인 티롤978이라는 곳입니다. ??? 차나 커피는 물론 맛있는 스파게티와 스테이크를 제공 ??? 이 많이 나있는 곳이기도 합니다.
이곳에 방문하실 때는 북촌 갤러리라는 곳에 한번 방문하셔서 구경하시고나서 ??? 를 추천드리며, 저녁 노을 시간에는 정말 발 디딜 ???
10. 여수 맛집 – 한일관
주소: 전라남도 여수시 봉산동 179-2
27년 역사를 가지고 있는 여수 최초 해물한정식 전문 음식점으로 남도 해안의 풍부한 해산물을 주재료로 삼아 ??? 입맛에 맞고 우리 몸에 좋은 남도 해산물 한정식을 선보이는 곳입니다. 규모가 크고 다양한 룸을 갖춰 가족단위로 방문해도 좋은 곳 입니다.
11. 여수 맛집 – 오죽헌
주소: 전남 여수시 시청서 1길 36
이곳은 여수 학동에 위치해 있으며 점심식사를 추천 드리는 곳입니다. 초밥을 주력으로 ??? 일전에 우리나라의 국무총리가 ??? Home 을 느껴보실 수 있는 곳이라 할 수 있습니다.
12. 여수 맛집 – 진남식당
주소: 전라남도 여수시 중앙동 668-1
게장 백반과 김치찌개 전문점. 꽃게탕이 유명한 식당입니다. 여수 현지인뿐만 아니라 관광객들에게도 소문이 ??? 여유 있게 방문해야 합니다. 갈치조림, 꽃게탕, 김치찌개 등을 판매하고 있습니다.
13. 여수 맛집 – 7공주식당 여천점
주소: 전라남도 여수시 학동 193-2
붕장어로 만든 장어탕이 인기인 맛집. 여수에만 여러 분점이 있는 7공주 식당의 여천점입니다. 장어를 넣고 매콤하고 시원하게 끓인 장어탕과 담백한 장어구이를 맛볼 수 있습니다. 여수 갓김치를 비롯한 정갈한 밑반찬도 이곳을 찾게 만드는 이유 중 하나입니다.
14. 여수 맛집 – 경도회관 여천점
주소: 전남 여수시 시청서 3길 23
새조개나 갯장어 요리를 주매뉴로 하고 있는 이곳은 경도에 방문하지 않고도 경도 ??? 즐길 수 있는 곳입니다. 샤부샤부는 물론 회까지 맛볼 수 있는 색이 굉장히 강한 음식점입니다.
15. 여수 맛집 – 어부사시사 둔덕점
주소: 전남 여수시 상암로 41
남해안 청정해역에서 갓 잡아 올린 신선한 횟감들과 다양한 해산물을 ??? 입니다. 초밥 등 각종 요리가 반찬으로 제공되면서 깔끔한 상차림도 인상적인 곳입니다. 상다리가 부러질 정도의 상을 보며 먹기 전 볼 때부터 핵복한 감정이 ??? 입니다. 친철하고 편안한 가게 분위기로 여러 번 방문할 수 있는 곳입니다.
16. 여수 맛집 – 이순신수제버거
주소: 전남 여수시 중앙로 73
여수에서 자란 청년들이 여수의 토종 브랜드를 만들어가는 수제 버거집입니다. 수제버거 특성상 주문 후 5분에서 10분정도의 조리시간이 걸립니다. 신선한 양파와 토마토, 양상추와 피클, ??? 시그니처 메뉴입니다.
베이컨과 더불어 치즈 토마토가 추가된 버거도 인기가 많습니다. ??? 버거라는 슬로건으로 많은 여행객들을 사로잡고 있습니다. 매운맛을 좋아하신다면 주문시 요청할 수있다고 ???
17. 여수 맛집 – 다다한정식
주소: 전라남도 여수시 문수동 284-3
고급스러운 분위기의 해산물 한정식, 브라운과 화이트를 조화시켜 꾸민 모던한 건물의 실 내에는 다양한 크기의 별실이 ??? 니다. 생선회와 고기 요리 등 다양한 메뉴를 즐길 수 있는 ???
18. 여수 맛집 – 명동게장
주소: 전라남도 여수시 봉산동 273-8
다양한 게장과 갓김치가 맛있는 곳. 여수 간장게장, 갈치조림 전문점 명동게장입니다. 맛깔난 밑반찬을 비롯해서 정성을 다해 만든 간장게장을 만날 수 있습니다. 가게만의 비법으로 정직하게 만들어 낸 게장은 짜지 않고 특유의 감칠맛이 풍부하게 느껴 집니다. 전화주문, 포장판매, 택배 배송도 가능하며 15인 이상이면 예약이 가능합니다.
19. 여수 맛집 – 유신톳해물칼국수
주소: 전남 여수시 도원로 248-1
냉면과 더불어 불고기를 동시에 즐길 수 있는곳으로 불고기 열무 ??? 달콤하면서도 짭쪼름한 불고기를 냉면과 함께 싸서 먹는 ??? 고기는 후라이팬채로 나옵니다. ??? 다.
열무냉면은 열무가 듬뿍 올라가있어 더욱 ??? 기와 시원한 면발을 같이 즐기면 절로 미소가 나올 것 입니다. 이 외에도 샤브샤브와 낙지만두, 얼큰이 해물 등 다양한 ???
20. 여수 맛집 – 강남집
주소: 전남 여수시 학동6길 1
낙지볶음과 해물 삼합을 푸짐한 ??? 와 차돌박이, 맑은 황태, 김치찌개 순두부등 식사위주로 메뉴를 선보이고, 저녁에는 모둠 순 두부 전골, 해물파전, 갑오징어, 가오리회 등 술과 어울리는 메뉴를 선보이는 것이 이 곳 강남집의 특징입니다.
??? 해물 모둠구이도 별미중 별미 입니다. 거기에 기본적으로 따라나오는 밑반찬들도 퀄리티가 높은 편이기에 만족도가 높은 맛집 중 한 곳입니다.
이상으로 여수 맛집에 대해 알아봤습니다. 이러한 여수 맛집을 참고하셔서 즐거운 식도락 여행 되시길 바랍니다.
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NZ restaurants embrace food waste minimization ideas –
Forward-thinking chefs and hospitality owners are dealing with the environmental impact of food waste by minimizing it in their kitchens. At Vic Road Kitchen in Auckland’s Devonport, chef-owner Ian Shields changes his menu every few days to limit spoilable inventory.
“We only buy in enough to do a couple of portions for the night,” explains Shields, the British-born chef, who opened his restaurant in 2018. “I’m not afraid to run out of a dish; I’d rather run out than have waste. We try to utilize everything we’ve paid for so at the end of the week there is very little freezing or waste, except for what our diners leave on the plate.”
Shields, who helped Josh Emett establish Madam Woo in Queenstown and was head chef at The Boatshed on Waiheke Island, uses veggie peels for stock, but saves the potato skins left after creating the house-made gnocchi for staff meals.
Corks from wine bottles are reused rather than thrown away, and wine bottles are picked up by a local candle maker who trims the glass and fills it with wax.
At Coco’s Cantina on Karangahape Road, owner and hospitality legend Renee Coulter has taken a deep dive into the world of waste. It started in lockdown, when she had time on her hands.
“We’re mindful that products burn up resources getting to us, so we respect them when they arrive,” says Coulter. “We avoid waste by training staff, so they don’t make mistakes when ordering products or when following a recipe. We don’t accept deliveries in polystyrene and we’ve reduced the amount of protein we serve, and that immediately reduced our waste.”
Shields is careful with the protein he sources too, he says: “We used to buy whole sides of lamb or beef and break them down, but at the cost of going up it is harder to do. So we buy secondary cuts of meat, whole fish and chickens. Any off cuts of meat go into doubt. If we’re trimming a sirloin, we render the fat down for frying potatoes.”
Coulter is now working with EKOS to calculate Coco’s Cantina’s carbon footprint and is saving for a waste audit. The eatery is on Foodprint, an app where diners can enjoy half-priced food at the end of the night. “The customer gets a bargain; we cover the cost of our food rather than losing money, and there’s no waste,” explains Coulter, who estimates the Italian-inspired eatery generates around 3,500kgs of rubbish per year.
“We have recycling, compost and we have landfill that leaves our restaurant,” says Coulter, who has owned Coco’s for 13 years. “Our green waste was 772 kg last year and it all goes to Envirofert in Tuakau where it is turned into compost. Bones, mussel shells, paper napkins all go into it, which is great.”
At Everybody Eats in Auckland and Wellington, the entire business model is predicated on zero waste. It takes food intended for landfill, donated from suppliers, markets and charities like Kaibosh Food Rescue in Wellington, and turns it into a three-course set menu four nights a week.
In the Wellington restaurant, chef Ellis Robbins, who started his career in the UK 10 years ago, feeds 150 to 200 people a night.
“I did catering, worked in restaurants and as a private chef, but I felt disconnected from the food I was serving,” says Robbins. “When I started volunteering here, that changed. It is a beautiful opportunity to respect the abundance that is being wasted.”
All delivery boxes are returned or recycled at Everybody Eats, while soft plastics and tetra packs are repurposed as chipboard. Robbins minimizes green waste by dehydrating vegetable scraps to use for stock powders and turning fruit peels into sugar syrups. Banana skins are boiled in sugar syrup, dried, blitzed and put into cakes. What’s left is just four household-sized bins of scraps that go to industrial compost each month.
“There isn’t any kind of guidebook to this for hospitality,” says Robbins. “A directory where everything can go would be amazing for local restaurants and make it easy.”
Coulter agreed that the industry could do with more direction. “One day, I’d like to duct the heat from the pizza oven into the restaurant as heating and keep the compost and use it to power our gas. That’s how far I am willing to go.”
The hospitality industry creates an enormous amount of green waste worldwide: In 2020, The New York Times reported that restaurants in the United States generate “about 11.4 million tons of food waste annually, or $25.1 billion in costs”.
In New Zealand, a 2018 study by the University of Otago and WasteMINZ found that 24,375 tonnes of food waste was generated each year by the sector, with 61% of it being avoidable.
7 Tips to help prepare for restaurant patio season
As the temperature rises, diners start looking for ways to enjoy their meals in the sunshine. If your restaurant doesn’t have an outdoor dining area, now’s the time to build one — a patio helps you adapt to warmer weather and increase profitability during one of the busiest times of the year. With the right restaurant patio ideas, you can transform any space into a beautiful, breezy retreat.
How can a patio benefit my restaurant?
Customers love al fresco dining — it’s a chance to enjoy the fresh air and make the most of warm weather. This is particularly true for people with kids; outside, parents don’t need to worry as much about keeping the little ones quiet. A patio is a great way to attract these sun-seeking diners, all while continuing to serve people who prefer to eat inside.
On a practical level, patios expand your restaurant’s seating capacity and enable you to serve more diners. If your city sees an increase in foot traffic during the summer months, this is an effective way to reduce wait time and increase revenue. In fact, research shows that an outdoor patio can increase gross profits by up to 65%.
A patio can also help you keep up with competitors. In a 2023 National Restaurant Association survey, 90% of restaurant owners with outdoor dining are planning to keep it. That’s because customers are demanding it; about 82% of diners would like to see growth in outdoor seating options, and 75% of adults feel safer when dining out.
When your patio is attractive and visible from the street, it serves as an advertisement for your restaurant. Add live music and a special seasonal menu to intensify the impact — the festive atmosphere draws in new patrons and encourages them to stay for after-dinner drinks.
10 tips for making the most of patio season
Whether you have a small dining area next to the street or a rooftop patio with breathtaking views, there are a few things you can do to get the most from your outdoor space.
1. Check local laws and regulations
If your restaurant doesn’t already have a dedicated outdoor dining space, check state and local laws before construction starts. Many areas regulate factors such as patio capacity, location, enclosure, signage and proximity to the restaurant. You’ll likely need to get special permits, especially if you’re planning to build an outdoor bar or other new structures.
That’s not all — local laws will also affect your patio’s smoking policy and your ability to serve alcohol outdoors. If you’re thinking about hosting live music, check the local noise ordinances. Finally, look into laws and regulations regarding pet policies at restaurants; certain states allow it, but you may need to establish rules regarding leashes, hand-washing and waste management.
2. Deck out your patio with the latest decor
The look and feel of your patio has a direct impact on the customer experience. Ideally, your outdoor space should feel like an extension of the indoor dining room but with a slightly more casual vibe. If your restaurant has a romantic atmosphere, for example, you might recreate the effect outside with hurricane candles and white string lights.
As you consider restaurant patio ideas, look for ways to incorporate the latest restaurant decor trends:
- Comfortable mix-and-match outdoor furniture
- Bold lettering and murals
- Photogenic backgrounds for social media
- Warm, comforting tones
- Lush greenery
3. Keep your furniture flexible
Maximize patio space with lightweight, stackable patio furniture. When employees can move tables and chairs easily, they can adjust the seating to accommodate large groups, private events or live music.
Of course, comfort should also be a top priority. Avoid patio chairs that are too delicate; small, hard seats or flimsy frames can be uncomfortable for guests. Instead, look for wide, deep seats that work for a range of body sizes and table styles that hold food easily.
4. Establish ambiance with decorative lighting
Lighting sets the mood; it’s a critical aspect of restaurant patio design. Choose lights that match your restaurant’s aesthetics and atmosphere. Options include:
- Wall sconces
- String lights
- LED strip lights
- Hanging lanterns or pendants
- Globe lights in planters
- Landscape spotlights
- Tiki torches
Aim to fill the space with lighting that isn’t too bright or too dark — while sitting in their chairs, guests should be able to read the menus clearly.
5. Embrace your greenery
Plants are a perfect fit for an outdoor dining area; greenery enhances the natural vibe of the patio and brings life to an urban space. You can also use plants to beautify the commercial patio enclosure, create private dining areas, or conceal fixtures unsightly. Some plants can even repel mosquitoes, which creates a better patio dining experience.
When choosing greenery, consider the required upkeep. Sturdy, low-maintenance plants can stand up to heavy traffic and reduce the workload for your staff.
6. Prepare for inclement weather
Get more use from your patio by preparing the space for different weather conditions. Large patio umbrellas or sun sails provide shade on hot days and light rain protection when it’s drizzling. If space allows, you can also create shade and ambiance with a pergola covered in climbing vines.
To encourage guests to dine outdoors regardless of the weather, invest in temperature-control devices. Roofline fans can create ample airflow, and standing outdoor heaters add just the right amount of warmth on cool, crisp fall days.
7. Designate an area for pickup and delivery
Is your outdoor dining area located near the restaurant’s main entrance? You may need to establish a separate pickup point — especially if you’re listed on a service like Grubhub Marketplace. By distancing the to-go area from regular restaurant traffic, it’s easier to ensure diners and staff aren’t affected by the influx of pickup orders that come with nicer weather.
8. Create a seasonal menu
A seasonal menu refreshes the dining experience, giving loyal patrons a reason to drop in. It can also set the tone for your patio. If you’re going for a classic summer vibe, you can keep it traditional with burgers, corn dogs, and fried chicken. For a lighter, modern-bistro approach, try creative salads, shareable charcuterie boards, or gourmet nachos. Make sure to put your new menu items into the POS system before the patio space opens for easy ordering.
Don’t forget to update your alcohol menu — delicious, summery drinks are perfect for happy hour or afternoon cocktails. Consider options such as craft beer, sparkling wine, margaritas, and fruit-based mixed drinks.
9. Promote your patio on social media
Your patio should be the star of your summer social media marketing plan. After all, there’s no better marketing tool than a lively, vibrant outdoor space. Show patrons what they can expect with beautiful sunset photos, short clips of live music, or shots of people enjoying Sunday brunch in the sunshine.
Showcase your seasonal menu on social media, too. Post photos of new menu items, or plan your posts to coincide with the latest food trends or food holidays.
10. Hire seasonal staff
Additional seating capacity can increase your business; it also means that you’ll need to hire more staff. Bringing on a few extra servers, bussers and kitchen crew members can prevent your full-time employees from getting stretched too thin. An adequate team can deliver fast, friendly service and maintain a top-notch dining experience for guests dining indoors or in the patio space.
Prepare for patio season with Grubhub
Patio season is an opportunity to bring in first-time diners and build loyalty among existing patrons — and increase profits in the process. Grubhub can help your restaurant reach new customers and showcase your new outdoor dining experience. To start boosting your visibility, join Grubhub today.