Thai Food – Joy Peppers http://joypeppers.com/ Sat, 25 Sep 2021 08:01:39 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 http://joypeppers.com/wp-content/uploads/2021/05/joy-peppers-icon-150x150.png Thai Food – Joy Peppers http://joypeppers.com/ 32 32 What to expect when the large and new Thai street food buffet restaurant opens in the Trafford Center http://joypeppers.com/what-to-expect-when-the-large-and-new-thai-street-food-buffet-restaurant-opens-in-the-trafford-center/ http://joypeppers.com/what-to-expect-when-the-large-and-new-thai-street-food-buffet-restaurant-opens-in-the-trafford-center/#respond Sat, 25 Sep 2021 07:05:26 +0000 http://joypeppers.com/what-to-expect-when-the-large-and-new-thai-street-food-buffet-restaurant-opens-in-the-trafford-center/

The owners of the Thai restaurant Spinningfields Thaikhun announced the opening of a new restaurant at the Trafford Center.

Thaikhun Street Restaurant will open on Monday, September 27, and will be the first of its kind to offer a buffet of Thai street food to its customers.

Main menus will vary daily and feature Thai classics, such as Pad Thai Soup, Lamb Massaman, and Khao Soi Gai.

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Owner Kim Kaewkraikhot said, “At our first buffet restaurant of its kind, we will give guests the freedom to make the experience their own by choosing exactly what they want and at their own pace.

“We are passionate about delivering an excellent quality experience with a combination of first class food and unmatched customer service.

“Thaikhun means ‘Your Thai’, which reflects the team’s goal of taking guests on their own journey around the world to Khao San Road.



Thaikhun Street will feature traditional Thai decor throughout

“Every recipe on the menu can be found at real Thai street vendors and it is with these authentic touches that we aim to give our customers a taste of Thailand, helping them fall in love with the food, everything like we did.

“Although the menu consists of a few favorites, we are delighted to bring an exciting new twist to Thai cuisine, with the ability for our guests to enjoy a variety of different dishes and flavors with each visit.”

Traditional Thai decor will be featured throughout the restaurant, including tuk tuk tables, boat seats, and even a Buddhist shrine that staff and guests alike can adore.

The 144-seat restaurant will also have a fully-equipped dessert station including a chocolate fountain, ice cream machine, popcorn machine and granita machine.



Trafford Center restaurant will be the first of its kind for Thaikhun

Kim adds, “Our attitude is completely focused on creating a fun and inclusive environment for our guests to enjoy great food, and the Trafford Center will be no exception.

“We look forward to having a new clientele joining our Thaikhun journey.”

The restaurant will officially open on Monday with a blessing from the Thai monk – an important Buddhist tradition that brings good luck, purification, peace and prosperity.

The restaurant will also partner with the food app Too Good to Go, to fight food waste in the city. Customers will be able to pre-order and pick up a “magic bag” containing food that would otherwise have gone to waste.

Thaikhun Street is located at the Trafford Center and will be open seven days a week, serving lunch, dinner and drinks.

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Sam Myint of the smiling elephant has passed away | Bites http://joypeppers.com/sam-myint-of-the-smiling-elephant-has-passed-away-bites/ http://joypeppers.com/sam-myint-of-the-smiling-elephant-has-passed-away-bites/#respond Fri, 24 Sep 2021 16:45:00 +0000 http://joypeppers.com/sam-myint-of-the-smiling-elephant-has-passed-away-bites/









Sad news from the Myint family this week. The smiling patriarch of the elephants Sam Myint – uncle of favorite local chief Arnold Myint and brother of the late and beloved Patti Myint – has passed away. The Myints, including Sam, Arnold and Patti, have shaped Nashville’s dining scene.

Arnold posted the following on Facebook:

Over the past few years, I have lost so many in my native family and my chosen family; including my parents. If there’s one thing I’ve learned, it’s that feeling pain and crying is a good thing. It’s a reminder of the impact they have had in my life. I miss them every day. But because of them, I also push harder to live fully.

As my cousin said in his father’s service, “He has not left us if we remember all the good things he taught us.

By this standard, Sam will not have left Nashville. For years, his smiling elephant on South Eighth Avenue has been rated one of the best Thai restaurants in town, scoring multiple wins in the Scenethe annual Best of Nashville issue. The restaurant is loved not only for its spicy Thai cuisine (although people are happy to wait for a table to feast on dishes such as larb lettuce wraps and sticky rice), but also for its friendly and relaxed atmosphere ( the elephant is smiling for a reason) and his long-standing contributions to the Melrose neighborhood.

The news comes just as Arnold – known for a number of Nashville restaurants, including Suzy Wong’s House of Yum and the recently closed PM, and for his appearances. Excellent chef – reopens the international market at 2013 Belmont Ave., just down the street from the beloved original. Reservations are required for dinner, but not for lunch. What better way to honor Sam and the contributions of the entire Myint family to Nashville than by having lunch at the New International Market or dinner at the Smiling Elephant?

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Michiana Chronicles: COVID intermission continued http://joypeppers.com/michiana-chronicles-covid-intermission-continued/ http://joypeppers.com/michiana-chronicles-covid-intermission-continued/#respond Thu, 23 Sep 2021 21:43:56 +0000 http://joypeppers.com/michiana-chronicles-covid-intermission-continued/

After driving US Highway 1 to Key West in June, we took a break at home to see if we were infected with any of the unvaccinated and unmasked southern climates. Finding ourselves safe thanks to our vaccination and the wearing of the mask, we decided at the end of July to venture to the other end of the spectrum, US Highway 1 in Maine.

At the risk of sounding like a groupie, I rhapsody: “Maine is so beautiful! The only negative thing I have to say about it is that it could be more easily located for those of us in the Midwest who aren’t that keen on long car fights.

Like Key West had entered my head because of a book, Silas House’s Southernmost, Maine is in my head thanks to my darling, Larry, summer stays there with his grandparents when he was a “ute”, and the writings of Elizabeth Strout. Books, of course: this is where curiosity is born and nourished. By the way, if you’ve never read any of Elizabeth Strout’s works, go for it. She’s a “mainer”, who puts her stories there and the characters and sets are fascinating. You will want to go there, even if it is in a poor location.

Our main destination was Acadia National Park. Not only does it have amazing views, but it’s close to ‘Bah Hahba’ which you might sound silly trying to say with a fake Down East accent.

Between Acadia and Larry’s old playground, Popham Beach, is Eastern Egg Rock, home to puffins. You go to Boothbay Harbor for a cruise to see this enclave which is enhanced by the Audubon Company. Hang in there to hear puffin calls at the end of this Chronicle.

One of the great charms of Popham Beach, the home of Larry’s grandparents, is the ability to be a part of what seems like a little miracle. You can walk to an island from the mainland! At low tide you can walk from the beautiful white sand beach in the Atlantic to Fox Island. Few things beat the wind in your hair and the lapping of the water on your feet as you begin your crossing over what is often underwater water. They do warn you, however, to watch the tide charts carefully so you don’t get stranded and / or washed away. (Maine can be as ruthless as it is beautiful.) In his research assistant form, Larry tells me that some people fill up with provisions: food and books, and spend the 8 hours between low tides.

Then, if you’ve had enough of the natural wonders, head a little south to Freeport to shop at the LL Bean mothership and the satellite mall that has attached itself like a barnacle to the city.

Plus, you have to stop every ten seconds for a lobster roll. Or, if that’s not your thing, oddly enough, Thai food seems to be great up there. Even non-Thai restaurants have one or two Thai dishes on their menus. Maine doesn’t seem like a climate that Thais would like, but then many Southeast Asians relocated to South Bend and stayed there. Go figure it out.

After the pleasures of Maine, the return to the Midwest can be interrupted with a day in Seneca Falls, New York, at Women’s Rights National Historic Park. If you have one of those national park passes, it’s a little disappointing that you can’t use it because the site is free, and it’s not so much a park as a building, but at Other than that, it’s great and easily worth your attention. Not only does it shine a light on women’s struggle for the vote and better conditions over a hundred years ago, but it features updates on ongoing trials and triumphs. To use an overused expression, this is the classic good news / bad news saga: you will laugh; you will cry, but you will be glad you stopped to see and think about the problems.

So, again in South Bend, and once again after escaping the curse of the unmasked and unvaccinated, for Michiana Chronicles, this is Jeanette Saddler Taylor.

Click below Atlantic Puffin Sounds, All About Birds, Cornell Lab of Ornithology

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How to make tom yum goong: Toronto chef Nuit Regular on the umami-rich Thai soup you need this fall http://joypeppers.com/how-to-make-tom-yum-goong-toronto-chef-nuit-regular-on-the-umami-rich-thai-soup-you-need-this-fall/ http://joypeppers.com/how-to-make-tom-yum-goong-toronto-chef-nuit-regular-on-the-umami-rich-thai-soup-you-need-this-fall/#respond Thu, 23 Sep 2021 10:00:36 +0000 http://joypeppers.com/how-to-make-tom-yum-goong-toronto-chef-nuit-regular-on-the-umami-rich-thai-soup-you-need-this-fall/

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Tom yum goong (sweet and sour soup, usually made with shrimp, galangal, and lemongrass) is a very popular Thai dish, but it’s not a dish that Chef Nuit Regular – credited with transforming the Toronto’s Thai food scene with bustling restaurants like Pai and Kiin – ate very often while growing up. Until she learned to cook it on her own, of course.

A key ingredient in the soup is nham prik pao (tom yum paste), a chili paste made from shallots and Thai garlic, but it wasn’t the easiest to find at Regular in the north of Thailand – and when they could find it, it was often too expensive to buy. So when a young Regular (she estimates to be around seven years old) stumbled upon a dough recipe in a book she had chosen by chance, she became determined to make it on her own.

She did it, with ease – and then she used it as the base for her first tom yum goong, with vegetables straight from her mother’s garden. “I remember it like it was yesterday, oh my god. I can still smell the shallots, ”Regular says. “It’s sour, spicy, sweet and salty. The dough itself makes a nice broth, especially when you add lime juice and fish sauce. And the soup is bright red because we use dried chili peppers to bring out a smoky flavor.

Today, Regular made tom yum goong his own (she even included his recipe in her cookbook, “Kiin: Recipes and Stories from Northern Thailand”, which came out last year). Her current version has more umami, thanks to the dried shrimp in the batter, which she says gives a very bold and ‘wow’ worthy flavor.

As for her mother’s reaction to Regular’s first attempt at soup? That memory, says the chief, has faded. Her happy sense of accomplishment, however, is a feeling she won’t soon forget.

Tom Yum Goong de Nuit Regular (Spicy and sour soup with shrimp and Tom Yum paste)

2 cups (500 ml) the water

2 lemongrass stems, lightly bruised and cut into 2-inch pieces

5 thin slices of galangal

9 unpeeled Thai garlic cloves (or 3 regular garlic cloves peeled), slightly bruised

3 medium shallots, halved and lightly mashed

5 fresh makrut lime leaves

1/3 cup (80 mL) tom yum paste (recipe follows)

ten fresh or thawed frozen medium shrimp (size 21-25), peeled, deveined and halved lengthwise

6 ounces (170 ml) oyster mushrooms, roots cut, torn in half lengthwise

5 cherry tomatoes, cut in half crosswise

1 tablespoon (15 ml) tamarind paste

1 tablespoon (15 ml) thai cane sugar

2 tablespoons (30 ml) thai fish sauce

2 tablespoons (30 ml) fresh lime juice

1/3 cup (80 mL) coarsely chopped fresh cilantro leaves and stems

2 green onions, cut into 2 inch pieces

1 fresh sawtooth cilantro stalk, cut into 1-inch pieces

1 to 3 fresh bird’s eye chillies, lightly bruised

In a medium saucepan over high heat, bring water to a boil. When the water boils, reduce the heat to medium and add the lemongrass, galangal, garlic, shallots and lime leaves. Boil for 5 minutes. Stir in the tom yum paste and boil for another 5 minutes. Without stirring, add the shrimp, oyster mushrooms and tomatoes. Increase heat to high and cook, without stirring, 2 to 3 minutes or until shrimp are pink and opaque. Be sure to wait until the shrimp have had time to cook before stirring.

Stir in the tamarind paste and cane sugar and cook for another minute. Stir in the fish sauce and lime juice. Remove from fire. Stir in the cilantro, green onions, sawtooth cilantro and peppers. Pour into bowls and serve. For 2.

Nham prik pao (tom yum paste)

1/4 cup (60 mL) large dried shrimp

1/4 cup + 1 C. (75 mL) sunflower oil, divided

3 to 5 large dried red peppers

3 tablespoons (45 ml) unpeeled Thai garlic cloves or peeled and thinly sliced ​​plain garlic

3 tablespoons (45 ml) shallots, thinly sliced

1 tablespoon (15 ml) paprika

1 tablespoon (15 ml) tamarind paste

1 tablespoon (15 ml) coconut sugar

In a small food processor, combine the dried shrimp until they appear stringy, almost like dental floss. Put aside. In a small saucepan over medium heat, heat 1 tablespoon of sunflower oil. Add the chilies and cook until the chilies turn dark red and the skin begins to swell and appear smooth, 1 to 2 minutes. Transfer the peppers to a stone mortar and pestle. (You can also use a small food processor.)

Return the pan to medium heat. Add the remaining 1/4 cup of sunflower oil and heat for 1 minute. Add the garlic and shallots and cook, stirring frequently, until cooked but not crisp, 2 to 3 minutes. The shallots will start to appear transparent. Remove from fire. Using a skimmer, transfer the garlic and shallots to the mortar with the peppers. Leave the oil in the pan.

Reduce the garlic and shallots to a fine paste. Add the paprika and mash to combine.

Return the pan to medium heat and let the sunflower oil heat for 1 minute. Remove the dough from the mortar, add to the oil and cook, stirring frequently, for about 2 minutes. Add the shrimp silk, tamarind paste and coconut sugar. Reduce the heat to medium-low and cook until the sugar is completely dissolved, 1 to 2 minutes. Store in an airtight container in the refrigerator for up to 3 days. Makes 1/3 cup (80 mL).

Recipes taken from “Kiin: Recipes and Stories from Northern ThailandBy Nuit Regular, reproduced in agreement with Penguin Canada, a division of Penguin Random House Canada. Copyright © 2020 by Nuit Régulière. Photography copyright © 2020 by Michael Graydon and Nikole Herriott. All rights reserved.

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Thai monks bring groceries to poor as pandemic hits incomes http://joypeppers.com/thai-monks-bring-groceries-to-poor-as-pandemic-hits-incomes/ http://joypeppers.com/thai-monks-bring-groceries-to-poor-as-pandemic-hits-incomes/#respond Wed, 22 Sep 2021 19:15:00 +0000 http://joypeppers.com/thai-monks-bring-groceries-to-poor-as-pandemic-hits-incomes/

BANGKOK, September 22 – A group of Thai monks and volunteers wearing protective clothing carefully navigate the bumpy roads of a Bangkok suburb in a golf cart, pulling a trailer loaded with fresh vegetables.

“The grocery store is here! The grocery store is here! a monk announces through a loudspeaker.

Their mission is to provide food and basic necessities to vulnerable people hard hit by the pandemic.

Monk Pornchai Kabmalee, 28, came up with the idea a few months ago when he saw hardship in a community near his temple, Wat Siriphong Thamma Nimit.

“I can say our truck basically has everything a supermarket has,” he said.

“I’m afraid (of the virus) like other human beings, but for me I’m more afraid of not being able to help others.”

Buddhist monks and Wat Siriphong Thamma Nimit temple volunteers wearing personal protective equipment (PPE) drive a golf cart pulling a trailer loaded with bags of fresh vegetables to give people food and other essentials vulnerable whose livelihoods were hit hard by the coronavirus pandemic on the outskirts of Bangkok, Thailand on September 18, 2021.
Jiraporn Kuhakan / REUTERS

The truck comes out on Sundays, makes several trips and reaches hundreds, if not thousands of people every month, Pornchai said.

When the truck arrives, residents begin to assemble, each being allowed to pick up five bags of produce, such as tomatoes, pumpkins, garlic and chili peppers, as well as other goods like soap, rice and eggs.

“This food will make me feel less hungry for a few days,” said Montri Boontheab, who drove a bus for Chinese visitors before the coronavirus put the brakes on tourism.

“I have been unemployed for a year and I do not yet see my future.

Buddhist monks at Wat Siriphong Thamma Nimit temple load food and other essentials to donate to vulnerable people whose livelihoods have been hit hard by the coronavirus disease pandemic (COVID- 19) on the outskirts of Bangkok, Thailand on September 18, 2021.
Buddhist monks at Wat Siriphong Thamma Nimit load food and other essentials to donate to vulnerable people whose livelihoods have been hit hard by the coronavirus pandemic on the outskirts of Bangkok, Thailand, September 18, 2021.
Vorasit Satienlerk / REUTERS

Thailand has recorded more than 1.5 million COVID-19 infections and 15,600 deaths, 99% of which since April, straining its economy.

The products cost at least $ 1,498 per week, which the monks said initially came from their own pockets. But as word of mouth spreads, more and more donations are coming in.

Pornchai is not sure how long the temple will provide the service, but looks forward to the day when it is no longer needed.

“When people can smile again, that’s when I’ll know the mission has been accomplished,” he said.

Buddhist monks at Wat Siriphong Thamma Nimit wearing personal protective equipment (PPE) donate food and other essentials to vulnerable people whose livelihoods have been hit hard by the coronavirus disease pandemic (COVID-19) on the outskirts of Bangkok, Thailand on September 18, 2021. Photo taken on September 18, 2021.
Buddhist monks at Wat Siriphong Thamma Nimit wearing personal protective equipment (PPE) donate food and other essentials to vulnerable people whose livelihoods have been hit hard by the coronavirus pandemic on the outskirts from Bangkok, Thailand, September 18, 2021.
Jiraporn Kuhakan / REUTERS

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Thai taxi drivers with green thumb turn taxis into gardens amid COVID-19 crisis http://joypeppers.com/thai-taxi-drivers-with-green-thumb-turn-taxis-into-gardens-amid-covid-19-crisis/ http://joypeppers.com/thai-taxi-drivers-with-green-thumb-turn-taxis-into-gardens-amid-covid-19-crisis/#respond Wed, 22 Sep 2021 09:39:00 +0000 http://joypeppers.com/thai-taxi-drivers-with-green-thumb-turn-taxis-into-gardens-amid-covid-19-crisis/

BANGKOK, Sept.22 (Reuters) – With demand for taxis drying up in Thailand and thousands of drivers leaving the city, a Bangkok taxi company has turned its vehicles into mini vegetable gardens, hoping to alleviate the coronavirus crisis.

The Ratchapruek Taxi Co-op has pulled hundreds of cars off the road in the past year amid an economic downturn made worse by months of lockdowns to prevent the spread of COVID-19, which has left many drivers with income insufficient to pay the rent of their vehicles.

The cooperative grows vegetables on the rooftops and hoods of 300 disused taxis, providing its drivers and members with food to share while sending a message to the government to do more to help overcome the difficulties.

“We talked among ourselves and decided to grow vegetables to eat because these taxis are useless,” said Thapakorn Asawalertkul, business consultant for the company.

“They’ve become just metal because they’ve been parking for over a year now.”

Thailand has recorded more than 1.5 million coronavirus cases and 15,600 deaths, 99% of which since April this year. Only 21% of the population has been vaccinated.

On hundreds of pink and orange cabs, peppers, eggplants, cucumbers and basil leaves sprout from the soil contained in black plastic sheeting reinforced with bamboo or wooden poles.

Kamolporn Boonnitiyong, a director of the company, said that although the gardens keep people busy, they are only a temporary solution.

“To some extent, it helped reduce our stress, but it’s not really the answer,” Kamolporn said.

“The government should also step in to help us too. “

Written by Martin Petty; Edited by Christian Schmollinger

Our Standards: Thomson Reuters Trust Principles.

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The Era of Consumer Convenience is Here: How Advisors Can Keep Up http://joypeppers.com/the-era-of-consumer-convenience-is-here-how-advisors-can-keep-up/ http://joypeppers.com/the-era-of-consumer-convenience-is-here-how-advisors-can-keep-up/#respond Tue, 21 Sep 2021 17:17:19 +0000 http://joypeppers.com/the-era-of-consumer-convenience-is-here-how-advisors-can-keep-up/

We live in an increasingly convenience-oriented age. Need Thai food delivery? A car at the airport? Heck, do you want to buy a car and have it delivered? Just pull out your phone, type in some info, and it’s all taken care of, and fast. You don’t even have to leave your sofa.

Modern technology has changed the way we source just about everything, and the pandemic has accelerated the process. All over the world, consumers’ minds are quickly being reset to expect convenience and expediency. We can have what we want, when we want it, on our terms. And this raises a pressing business question for financial advisers: What should advisors do to ensure their service meets consumers’ expectations for convenience?

It is extremely important that advisors think about how they will make themselves available to clients in this new era. As convenience becomes a tabletop issue, the old relationship model of holding quarterly, annual and semi-annual meetings has quickly become obsolete. Counselors must decide how they will overcome barriers to convenience and be available when and how clients need it.

Over the past year and a half, the Herbers & Company team has heard more and more that end clients of advisors in our network are opting out of full annual or semi-annual meetings. Instead, they’re looking for a different kind of access: information broken down into smaller chunks and delivered on demand.

For example, a wealthy customer might call or text their advisor at a car dealership, deal with sales pressure, and ask for feedback on whether to pull the trigger and buy the vehicle, sleep on it or move away. While this isn’t the kind of scenario advisers will love (it’s about reacting rather than planning, after all), it’s the inevitable reality that lies ahead.

If your clients fall into the high net worth category, they might be looking for a video chat to understand how concerned they should be about the tax laws taking shape in Washington, DC Tomorrow would be great – no later than the end of the season. week. Very wealthy clients are increasingly turning to private investments. If you are their advisor, you may have to give it all up to weigh in on a pressing private equity investment opportunity. And, having caught the convenience virus, these high net worth clients might ask you if you are able to pay their bills and provide other family office services.

Adapting nimbly to new standards of client convenience is critical to the future growth of advisors. While many businesses have been slow to adapt, those that have pivoted quickly have already started to see stronger growth in customer referrals.

As the culture of convenience grows, the responsiveness and flexibility of consulting firm client experience models will become an increasingly important factor in attracting new clients and referrals. Additionally, we expect many existing business customers to base their continued loyalty on the convenience factor. If your client is forced to wait for advice and their friend from a rival company doesn’t, don’t be surprised if the client decides to switch.

The good news is that technology that is readily available and easy to implement will allow businesses to quickly facilitate a convenience-driven customer experience. The most important of these technologies is the one that has been around for years: the digital calendar. Calendar apps, which businesses have adopted widely over the past few years, allow customers to schedule their own meetings on your calendar, eliminating the back and forth of trying to figure out immediate schedules.

The digital calendar ticks the convenient box. But they also go beyond. Customers get stressed out when they need to discuss a certain issue, but don’t know when or if the conversation will take place. If this meeting is on your respective calendars, most of the client’s stress tends to dissolve. They know an answer is on the way.

The key to making the digital calendar work is for the advisor to make room for clients to schedule meetings. If the client checks their advisor’s calendar and sees that the first availability is in three weeks, that’s a problem. And that brings us to another piece of software essential to building a customer comfort model: time tracking software.

I have never been a fan of the demands that counselors follow their time. The arrangement undermines the autonomy and internal motivation of team members and can lead to unnecessary micromanagement. But time tracking software is critically important in the era of consumer convenience, as it allows businesses to ensure that adequate uptime is built into their advisors’ work weeks.

If your advisors are so busy that they can’t adapt to their clients’ impromptu planning, you can’t expect your business to thrive in the age of convenience. Your business might not be falling behind in a year or two, but over time your service will increasingly lag behind your customers’ expectations. And it’s not a good place to be from a growth standpoint.

Your advisors should not be working at 100% of their capacity in any given week. Time tracking software should be used to track availability levels over two-week periods, which can then be compared to identify trends. If your advisors don’t spend 20-25% of their time responding to incoming customer issues and inquiries, you need to create more space in your system and make it more compact.

With timing and time tracking under control, companies should look into communications technology. The communication technologies that most people think of first are the telephone, texting, and perhaps chat software. However, in financial services, the most useful communication technologies are those that allow clients to view their data while meeting with their advisor. Imagine a mass rich client meeting in which a visual representation of their client’s cash flow is the centerpiece. For high net worth clients, investment portfolio data may be front and center, and for wealthier clients, tax projections. The software solutions behind visual data must be dynamic so that customer information is updated on a daily basis.

Financial planning data is the most important data that can be transmitted digitally in meetings to keep clients focused on their planning in a responsive world. Frankly, we’re surprised at the number of financial consulting firms that don’t have client-centric financial planning software. It is true that planning software for clients can be expensive. While this is laudable from a cost savings standpoint, growth-oriented businesses will eventually need their own software so that they can tailor programs to their own customer experience model.

As businesses head into the 2022 budget season, I recommend that they take the global shift to a convenience-driven consumer culture seriously. They should think carefully about investing in schedule improvements, time tracking software, and more robust, customer-centric financial planning software.

Technology, the pandemic, and capitalist innovation have combined to rapidly change consumers’ expectations of how and when they can get the things they want and need. Convenience is fast becoming an essential part of any successful business. This toothpaste will not return to the tube once the pandemic is over. Financial advisory firms that are at the forefront of the consumer convenience trend will be the big winners in the years to come.

Angela Herbers is the founder and CEO of Herbers & Co, a consultancy firm for financial advisers.

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Cannabis and Thailand: Everything You Need to Know http://joypeppers.com/cannabis-and-thailand-everything-you-need-to-know/ http://joypeppers.com/cannabis-and-thailand-everything-you-need-to-know/#respond Mon, 20 Sep 2021 23:43:13 +0000 http://joypeppers.com/cannabis-and-thailand-everything-you-need-to-know/

The expansion of the cannabis industry and its popularity around the world has not spared Thailand and its people. Like other issues and public policies, the population is divided over the type of legislation required to regulate the cultivation and use of cannabis in the country.

One group agrees with legalization based on the medical benefits of cannabis extract and safety over conventional drugs. On the other hand, some have raised concerns about the higher level of crime and violence associated with the sale and distribution of marijuana.

In the end, the government had the final say and had to weigh the positives of the weed against its cons for the country.

Cannabis legislation in Thailand

Hemp and cannabis are category 5 narcotics according to the classification of the Narcotics Act 1979. Therefore, all activities such as the cultivation of cannabis in grow tents, the sale of the buds or its derivatives have been subject to strict restrictions until the recent peak of legalization of cannabis due to its therapeutic value. The first major breakthrough for cannabis came in the form of an amendment (# 7) to the Narcotics Act on February 19, 2019.

The main concerns here were the presence of two primary cannabinoids in cannabis and cannabis-derived products, namely cannabidiol (CBD) and tetrahydrocannabinol (THC). According to recent legal changes, the definition of cannabis is Cannabis sativa L. subsp. Indica and hemp like Cannabis sativa L. subsp. Sativa. In this case, the herb should have at most 1.0% THC by dry weight in the buds and leaves.

The main body responsible for regulating cannabis and hemp products is the Thai Food and Drug Administration (Thai FDA). The Thai FDA is a government institution overseen by the Department of Public Health. It works with the Narcotics Control Committee to grant and supervise licenses and control the marketing of these products. Apart from that, many national cannabis policy development committees have Thai FDA representatives on their boards.

Legal use of cannabis in Thailand

In 2019, the Narcotics Drug Rehabilitation Act, BE 2545 (2002) (“NAR”) was amended. This amendment allows Thais to legally use cannabis for its medical benefits. But he has always classified cannabis as a Schedule 5 narcotic. Thus, prohibiting the production, distribution, sale of the plant except for research or medical purposes.

However, a new announcement was made on December 15, 2020, decriminalizing certain parts of cannabis, meaning that they were no longer considered Schedule 5 narcotics. Some of these parts of the cannabis plant include:

  • To bark
  • Fiber
  • Trunk
  • Root
  • Plugged
  • Leave without flower or bud
  • CBD and THC extract (less than 0.2%)
  • Post-extraction residue containing CBD and THC (less than 0.2%)

For these exceptions, there is an essential caveat that you should keep in mind; all parts of cannabis intended for medical or research use must be from Thailand, cultivated legally. Remember, the key here is’legally cultivated in Thailand. ‘

Production, export and import of cannabis

Currently, Thai laws regulate the growth of cannabis. Even though some parts of the plant no longer fall under the Schedule 5 narcotics classification, that does not mean that anyone can freely grow cannabis in their garden. The NAR still regulates the cultivation of cannabis.

Specifically, article 26/2 of the NAR has the mandate to restrict the import, production and export of cannabis in Thailand, unless you legally obtain a license. Entities that receive licenses can legally produce cannabis in accordance with Thai FDA and Narcotics Control Committee regulations.

But the authority has strict requirements and requirements before issuing licenses. In addition, only a limited group can apply for this license. Applicants for the cannabis license in Thailand can be medical organizations, universities, government agencies, farmers, or pharmacy professionals. Apart from these, community business groups or any party referred to in Article 26/5 of the NAR can also apply for a license.

Importing cannabis

This means that importing any part of the herb into Thailand is also illegal. This is because the amendment says that parts removed from Schedule 5 narcotics can only come from legal production in the country. Therefore, importing fibers, bark, branches, trunks or any other part of cannabis included in the advertisement would be an illegal transaction unless you have previously obtained specific permission from the parties concerned. .

The full legalization debate

The Thai government has taken a defensive stance towards stakeholders in Thailand, especially in the first stage of cannabis legalization. This stage of legalizing the production and sale of cannabis in the country will extend through 2024. During this first stage cannabis license period, performing agencies will receive these licenses.

As such, a group of farmers or a private entity can only become eligible to obtain cannabis licenses if they partner with operational forces with a state agency. This requirement does not apply only to the hemp licensing framework in which a private entity could use or hold an individual hemp license.

Wrap

If the government allows the legal use of cannabis for medical and recreational purposes, private cannabis companies will enjoy higher profits. This is because there will be less restrictions on production and quality control. Seeing how the full legalization of marijuana has affected other countries, this adaptable plant could be quite lucrative for Thailand, rivaling crops like rice, rubber, tapioca, and sugarcane, mainly because Thailand is primarily an agrarian economy.

The references:

http://www.incb.org/documents/Psychotropics/guidelines/travel-regulations/English/Thailand-ORIGINAL.pdf

https://www.fda.moph.go.th/sites/Narcotics/en/Pages/Main.aspx

https://www.researchgate.net/publication/235960779_Narcotic_Addict_Rehabilitation_Act_BE_2545

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Francisco Quintana launches three new ghost kitchen concepts http://joypeppers.com/francisco-quintana-launches-three-new-ghost-kitchen-concepts/ http://joypeppers.com/francisco-quintana-launches-three-new-ghost-kitchen-concepts/#respond Mon, 20 Sep 2021 17:44:00 +0000 http://joypeppers.com/francisco-quintana-launches-three-new-ghost-kitchen-concepts/

Francisco Quintana signs his e-mails with a quote from Jacques Pepin, “good food promotes prepared hands”. It’s a stripped down version of an old cooking saying about planning and a lesson Quintana has learned in her twenty year career. “If you do jam it will show up in your food,” he says. “No one is perfect. But we have to reach almost a level of perfection day in and day out.

Quintana knows a lot about the preparation; he was once the regional leader of at least eighteen Lucky Strike locations. But his roots are in Denver’s Five Points neighborhood, and his career has been one of hard work, passion and mentorship. Now he is entering a new role: owner. Quintana recently launched Bet On Me, LLC, which includes three ghost cooking concepts.

“I started at the Denver Zoo, mainly because I was fourteen, and I needed that first professional experience,” says Quintana. His cousin was the manager of The Hungry Elephant, and Quintana started working as a waiter, but he quickly moved to the main cafeteria, and at sixteen or seventeen he moved into the kitchen.

There he met Kevin McNicholas, the founder of KM Concessions, who ran the Hungry Elephant and several other cafeterias. McNicholas had built his business from scratch. “He gave me an idea of ​​who I wanted to become,” continues Quintana.

McNicholas would often step in to help in the kitchen, and when Quintana first attended criminal justice college, McNicholas supported him and helped pay for his books.

“I grew up in the Five Points neighborhood, and because of where I grew up and what I experienced as a child, being in that environment, I wanted to become a police officer or a police officer. resources that would help kids like me, ”he explains.

“Back then, the success rate for kids going to college wasn’t that high,” he says, but one of his aunts insisted he try. “I went to Metro for a year, but in the second semester I wore my clogs and pants more often than books. [Chef Jayson Reynolds] took me aside and helped make me a leader. He said to me: “You have to decide what you want to do”.

Quintana incorporates ingredients from local suppliers with whom it has forged links over the years.  - WITH THE AUTHORIZATION OF FRANCISCO QUINTANA

Quintana incorporates ingredients from local suppliers with whom it has built relationships over the years.

Courtesy of Francisco Quintana

Quintana therefore focused on his work at Lucky Strike, a chain of bowling alleys, bars and restaurants. He was hired there as a sous-chef at the age of nineteen and became executive chef two years later. “I was really immersed in the mix. I had to gain my status quickly, ”he notes. “The difficulty was working with older guys who had the [culinary] education… get them to believe in me.

Soon Quintana was traveling for the corporate branch of Lucky Strike, learning its menus in Los Angeles and performing them in restaurants across the country. For Quintana, this was not just a time to hone skills, but a way to observe how other chefs run their kitchens. He would take note of organizational techniques and sustainable alternatives such as reusing vegetable peels to create soup broth.

He was promoted to West Coast Regional Business Manager in 2018 and began writing menus for twenty Lucky Strike locations in Hawaii, Washington, Arizona, and California, in addition to managing the Denver store.

But then he had what he calls “a life event” in his early 30s. He was going through a divorce and began to develop health problems. “I remember working on the line that day, and I looked at one of my cooks and said, ‘I’m going to take some antibiotics,'” Quintana recalls. “It turns out I was in the hospital for a few days. If I hadn’t left when I did, I probably would have died. He had diverticulitis and needed a 23 inch bowel repair and bladder surgery.

Shortly after he was released from surgery, friends at Appaloosa Grill offered him the job of executive chef, which he immediately accepted. “It allowed me to be a dad,” he notes. “I could meet my requirements and still be there for my children, and in this industry it’s difficult.” It also provided an opportunity for unlimited creativity in the kitchen.

“It was always a dream job, so we hit a really good peak, then COVID came in, and we fell to zero,” Quintana continues. “I have lived three different lives in Appaloosa.” The first life was “do what you love,” the second, “tie your boots and survive,” he says. The third was the upturn, which started around Thanksgiving 2020, when the company started bringing back employees.

It was around this time that Quintana’s girlfriend Monica Ruiz really made him think about working for himself. “As parents, you tell your children, ‘you can do whatever you want’,” he says. “It was one of the deciding elements to finally say okay.”

Elote, Mexican street corn made with mayonnaise and spices, is one of the dishes on Linda Hermosa's menu.  - WITH THE AUTHORIZATION OF FRANCISCO QUINTANA

Elote, Mexican street corn made with mayonnaise and spices, is one of the dishes on Linda Hermosa’s menu.

Courtesy of Francisco Quintana

Together, Quintana, Ruiz and his sister Korena Leon began to prepare Sunday meals in the kitchen of their apartment. It was difficult for Quintana to switch from a gourmet setup to a kitchen on a coil stove, but demand increased and they went from five families to over sixty orders in about five weeks, he says.

In July, they moved the operation to a ghost kitchen and Quintana expanded the menus for each of its three concepts under the trade name Bet On Me, LLC.

30Fourth Kitchen serves New American cuisine, including barbacoa oxtail mac and cheese and a wild mushroom po’boy. The name represents 34th Street, where Quintana grew up, and symbolizes the intention of a new beginning. Linda Hermosa sells Latin American food. It’s a blend of traditions Quintana was taught as a second generation Mexican American with New Mexican ancestors and specialties from Ruiz’s house in Querétaro, Mexico and features dishes like chicken pozole, tacos carnitas and the Eightlacoche Birria with Grilled Squash. Somos Vegetarians also specializes in Latin American cuisine, but with a strict emphasis on vegetarian and vegan dishes like jackfruit tinga tostada. It also offers catering services.

In all of its dishes, Quintana tries to incorporate ingredients from local suppliers with whom it has forged links over the years. “Quality food and quality ingredients,” he explains, as do the meals he says his grandmother would cook with vegetables from her garden.

And he also wants to instill a spirit of giving in his food and his belongings. He’s once been able to mentor kids, from dish washer jobs to managers and chefs, and growing up at Five Points, he remembers getting Thanksgiving meals from Daddy Bruce and what that meant. “I want to give Thanksgiving baskets to those who need them,” he says. “My desire is to help.

30Fourth Kitchen, Linda Hermosa, and Somos Vegetarians are available via pickup and delivery on GrubHub and UberEats. For restoration requests, send an email to betonme303@gmail.com.

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New Exeter companies that created the buzz in the city in 2021 http://joypeppers.com/new-exeter-companies-that-created-the-buzz-in-the-city-in-2021/ http://joypeppers.com/new-exeter-companies-that-created-the-buzz-in-the-city-in-2021/#respond Mon, 20 Sep 2021 05:00:00 +0000 http://joypeppers.com/new-exeter-companies-that-created-the-buzz-in-the-city-in-2021/

Times have been incredibly tough for the retail business over the past few years, but despite the challenges, Exeter has continued to attract exciting new businesses.

In July, fashion expert and DJ Gok Wan even temporarily took over an empty unit in Exeter’s Guildhall shopping and dining center to film his new TV show Bling.

New Italian restaurant Luciano’s – owned by Marco Pierre White’s son – is set to open in the Princesshay this week.

Read more: Right to buy deepens affordable housing crisis in Exeter

And the leafy bar The Botanist is also set to reach town in the fall, occupying the unit previously used by The Stable pizza and cider bar.

Queen Street will also soon see the arrival of Big Bakes Bakery offering homemade treats. The store will open in November.

From successful independents to retail giants, these are just some of the businesses that have made the city their home this year.

Go to



Dan with one of his masterful murals behind him and an assortment of dishes on the table

Many locals were thrilled when Japanese restaurant Goto moved to Exeter from Plymouth in April this year.

Managed by Dan Goto and his wife Katie, the restaurant offers traditional Japanese cuisine against a backdrop of stunning hand-painted artwork created by Dan.

He honed his artistic skills when he studied the art of animation as an international student in Plymouth.

Goto is at 38 New Bridge St, Exeter, EX4 3AH.

German Doner Kebab

In May, the upscale kebab house opened on Fore Street, promising to bring a healthy and nutritionally balanced approach to “traditional kebabs”.

Upon opening, Daniel Bunce, GDK Managing Director UK & Europe, said: “We are delighted to officially open and bring the German Doner Kebab experience to Exeter.

“Our revolutionary kebabs are revolutionizing kebab in the UK, and we are delighted to bring a new fast and relaxed experience to the region, offering fresh and tasty food in a relaxed and modern setting.”

The store is at 177-181 Fore St, Exeter, EX4 3AX.

Geek Retreat



The Geek Retreat team in Exeter

The Geek Retreat team was literally jumping for joy when they came to Exeter in July.

In all things “geek”, from sci-fi to superheroes, the franchise has stores across the UK.

The Exeter branch provides space for people to play board games, grab a hamburger or milkshake, and purchase merchandise.

Geek Retreat Manager in Exeter, Jay Platt, said: “I can’t wait to bring everyone in, meet the good folks from Exeter and see how well the store is doing.

“I’ve always loved the city, and that’s one of the reasons I chose here to open the store.”

Geek Retreat is located at 87 Fore Street, Exeter, EX4 3HX.

BrewDog

The company, famous for its Punk IPA brand, opened in May, after spending more than a year looking for the perfect place in Exeter for their bar.

It has since grown into a popular spot just off Queen Street in the Guildhall Shopping Center complex, with punters divulging their craft beers and food, including an all-you-can-eat chicken wing promotion on Wednesdays.

BrewDog is at unit 12 Queen St, EX4 3HP.

Sabatini



Inside Sabatini in Exeter

The independent Italian restaurant Sabatini came to rue Catherine in May.

It is run by Lloyd Gardner and the company has replaced its old Lloyds Kitchen restaurant.

Find the restaurant at 16 Catherine Street, Exeter EX1 1EU.

Tortilla

Mexican restaurant chain Tortilla finally arrived in Exeter over the summer.

The building was occupied by the Jigsaw clothing store before the operation closed last fall, with a pop-up shop selling scarves replacing it after it closed.

Promising to sell ‘real California burritos and tacos’, the chain started in 2007 when founders Brandon and Jennifer Stephens – who are from the United States – found nowhere the same taco experience from their home country. .

Find the business at 40 High St, Guildhall Shopping Center, Exeter, EX4 3HP.

Ivy



Ivy in Exeter

Upmarket restaurant chain The Ivy finally arrived in Exeter this year and was the first of its kind to open in Devon and Cornwall.

After a complete renovation of the iconic City Bank of Exeter, the leafy restaurant finally opened to the public in June.

General Manager Drew Davey said ahead of the opening: “Each location is carefully selected to enhance, reflect and add to the local area.

“Exeter is a beautiful Roman city with a rich history, so it naturally came to the fore. The building itself ticked those boxes as well.”

The Ivy is located at 65-67 High St, Exeter, EX4 3DT.

Locked in a room



The new place offers themed escape rooms

The Escape Game Locked In A Room experience opened in Exeter in August.

Speaking ahead of the opening, Locked In A Room Director Oliver Pfaff said: “After 18 months of separation, we are delighted to offer an activity that can finally bring teams together again, regardless of the age or weather. “

The city’s largest escape room, Locked In A Room, has the capacity to accommodate 24 players in its five themed escape rooms.

Play as a group of scientists working on secret government-funded projects in an abandoned warehouse in Timelock.

Or play Parallax and help solve the mystery of the kidnapping of the time travel super genius, Professor Pottenger.

Either way, participants have 60 minutes to find the clues, solve the puzzles, and bid for freedom.

Locked In A Room is located at 83 Fore St, Exeter, EX4 3HR.

The Lilac Bakery

After a successful crowdfunding campaign, the The community bakery-café and creative space arrived in St Thomas this year.

The cafe serves freshly baked bread, cakes and specialty coffee and will host public workshops and will be available for private hire.

Find the Lilac Bakery at 59 Cowick St, St Thomas, Exeter, EX4 1HR.

Kinkhao coffee



Nui of the Kinkhao cafe in Exeter

Already a popular spot for authentic Thai cuisine, the family-run take-out restaurant opened in January.

It is run by co-owners and moms Qwan and Nui Evans, who is also the head of Kinkhao.

Qwan moved to Exeter from Thailand in 2010, Nui followed suit about five years ago.

Kinkhao’s menu features what Qwan describes as “classic Thai cuisine,” including popular dishes such as phadtai and green curry.

Find the company on 9 Well Street, Exeter, EX4 6QR.

Creative hobbies



Creative hobbies in Exeter

Selling over 25,000 arts and crafts products for hundreds of activities, Hobbycraft opened in Exeter in September.

Store Manager Tina Hippsley said: “Our new store is full of crafting materials for all ages and abilities, and both beginners and experienced craftspeople are all welcome to walk into the store and chat with our colleagues. creative.

“They are always happy to share their knowledge, tips and tricks.”

Hobbycraft can be found at Rydon Lane Retail Park, Digby Dr, Exeter, EX2 7HX.

Food store and café Aris Healthy Life

The company located on Sidwell Street offers a wide range of organic, gluten-free, vegan and vegetarian breads.

It also provides natural and healthy personal care products and health supplements.

Find the store at 148 Sidwell St, Exeter, EX4 6RT.

The head of the Turks



The Turk’s Head, Exeter

Not new at all, the iconic building has been part of Exeter for hundreds of years.

However, after the departure of the Italian restaurant chain Prezzo in 2018, the building remained closed until it reopened as a refurbished pub in September.

A favorite of prolific writer Charles Dickens, it was bought by City Pub Group from Clive Watson in 2019.

The Turks Head is located at 202 High St, Exeter, EX4 3EB.

Cake or death

Cake or Death arrived in the city in July after Katie Cross decided to move her vegan business from east London to the southwest after the onset of the coronavirus pandemic.

Named after a sketch by comedian Eddie Izzard, it sells a range of brownies from his store in Exeter and through the mail.

Cake or Death can be found at 68 Bartholomew St W, Exeter EX4 3AJ.

Thélith

The bubble tea business officially opened at the Guildhall shopping and dining center in Exeter in July.

Bubble tea is a drink served in a large cup filled with ice cubes and originated in Taiwan in the early 1980s.

The drinks fall into two categories – teas with milk and teas served without milk.

Tealith’s menu includes fruit tea options like passion fruit, kiwi or lychee, milk tea options like banoffee, chocolate, and pina colada, as well as soft drinks and lattes.

Find the business at its outdoor kiosk, 2 Guildhall Shopping Center, Exeter, EX4 3HP.

Ted baker



Ted Baker in Exeter replaced the Mac cosmetics store

Devon’s first stand-alone Ted Baker store opened in Exeter in August.

The global lifestyle brand is now located in Princesshay, in a unit previously occupied by cosmetics brand Mac.

The store offers Ted Baker’s main collections of menswear, womenswear and accessories, as well as personal shopping appointments.

Find Ted Baker at unit SU6, Princesshay Catherine Street, Exeter, EX1 1QA.

Are there any other great Exeter companies that we should know about? Leave us a comment below.

Read more news from Devon:

Legendary Boxes nightclub returns to Exeter for one night only

Exeter trader vows to make the most of the marathon opportunity

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