The italian style

italian fashion

Style of the italian fashion clothing

 

Italian style associated with an exquisite fabrics, excellent tailoring, exquisite fabrics, an unmistakable elegance, eventually, an innovation. Among the different national fashion brands the Italian labels have the first place on the fashion stage. People from all over the world admire and trust a product with label “Made in Italy”. As a rule, the Italian style is always in trend. Many people dream to be able to purchase an Italian branded wear with the aim look like the well-dressed. Everyone knows Italy is a home to the world’s most prominent fashion designers and brands. It should be noted that Italian fashion houses focused on both women’s clothing and menswear, such as Giorgio Armani, Bottega Veneta, Dolce & Gabbana, Etro, Fendi. Although many fashion brands are specialized basically at womenswear, including accessories and shoes for women. Among the eminent fashion brands for women are Blumarine, Alberta Ferretti, Giamba, Max Mara, Emilio Pucci. Besides, there are fashion houses, which focus only on menswear and accessories, for instance, Brioni, Canali, Corneliani, Lardini, Stefano Ricci, MP Massimo Piombo.

The influence of italian fashion

Italian fashion has significant influence on our life using an advertising, cinema and media resources. For example, the Gucci “GG” logo has already become synonymous with the Hollywood or pay attention that Italy is home to many well-known fashion magazines, such as Vogue Italia, Vanity Fair, Elle, Glamour, Grazia, Amica, Flair, Gioia.
So, on the one hand, the Italian fashion is elegant and sophisticated, on the other hand, Italy also is not out of touch with everyday fashion. In other words, what to choose among variety of the Italian brands it is up to you. The Italian designers can turn a caterpillar into a butterfly, they know what the beauty does mean and how to be in trend.

Smoking Debate Appears Headed to Ballot

smoking debate

Two cities, two smoking bans: Same argument, different conclusions.

Seven years ago in Cheyenne, the city council passed a ban on smoking in all bars, restaurants, and public buildings.

Opponents began a petition drive to overturn the decision. But they couldn’t get enough signatures to put the issue on the ballot, so the ban went into effect and people just got used to it.

That scenario won’t be repeated in Casper, where a ban city officials passed last fall seems destined to be decided by a vote of the people.

Anna Edwards fought for that ban and thought it was a done deal when it took effect last Sept. 1. The grassroots communication director of the American Cancer Society’s Cancer Action Network spent more than two years working in support of the Casper City Council’s ban on smoking in restaurants and bars in the city limits.

But four new council members elected in November campaigned to repeal the ban, and even though an immediate petition drive to overturn the ban fell far short of the necessary signatures, the nine-person city council’s sentiments regarding the smoking ban have drastically changed. Last month a straw vote showed 5-4 in favor of either amending the ban to allow smoking in the city’s bars, taverns, lounges and private clubs, or repealing it altogether.

Meanwhile in the bars, patrons say they hope to go back to the times when they didn’t have to go outside to have a puff.

A public hearing has been set for Tuesday, April 16, on proposed amendments to the ban. Edwards said that will mark the first time this year that supporters of the smoking ban will have been given the opportunity by the council to address the issue.

“People are angry about this,” she said. “The ban has only been in effect for six months, and the council hasn’t given it enough time to see how it’s working before deciding to change it.”

Edwards said Smokefree Natrona County, a coalition that lobbied for the ban, commissioned a survey last year that found two-thirds of residents supported a comprehensive ban on smoking in enclosed public areas. She thinks that level of support remains consistent, and vowed that if the council does enact any changes or repeals the ban, her group will immediately launch a petition drive to get the issue on the ballot. She has no doubts about the effort’s success.

Pat Sweeney, who owns several Casper restaurants and bars, including the Wonder Bar, Poor Boys and All That Jazz, called the amendments the council will consider “a good compromise.” He said it’s still going to amount to a win for Smokefree Natrona County, but the amendments will allow owners of bars to choose whether to permit smoking.

“I am hopeful that Smokefree Natrona County and the other side will see it for what it is — restoring some business rights,”

said Sweeney.

He said the ban has drastically hurt the business of several neighborhood bars in Casper, especially the Sandbar and Frosty’s.

“[Supporters of he ban] claimed in testimony that the Sandbar’s business would go up if it was approved, and it has done just the opposite,”

Sweeney said.

“Then they came back and said, ‘It takes time. It could take up to three years for you to recover.’ Well, we know of places that never recover. It’s just a generic comment that they made, with no documentation and no background.”

Sweeney said the Sandbar has lost about 50 percent of its business as customers have switched to bars in Evansville and Mills where they can smoke.

If bar owners are allowed to choose, he said that he thinks only six will once again perrmit smoking: the Sandbar, the Alibi, the Moonlight, Frosty’s, TJ’s and All That Jazz.

If bar owners are allowed to choose, he said that he thinks only six will once again perrmit smoking: the Sandbar, the Alibi, the Moonlight, Frosty’s, TJ’s and All That Jazz.

“The Wonder Bar isn’t going back to smoking,” the owner said.

Sweeney said he favors Casper adopting what he calls the Rock Springs model. The Rock Springs City Council originally adopted a comprehensive smoking ban for all restaurants, bars and private clubs, but later amended it to allow smoking in the latter two types of establishments.

He noted that a year ago, when opponents assessed the situation, there were 117 restaurants in Casper, and all but two — Plow’s Diner and El Jarro, which was closed for remodeling — had already voluntarily banned smoking. “So what was the need?” he asked. “Sixty percent of the liquor establishments were already non-smoking.”

Sweeney called the council’s proposed amendments a very fair compromise. “[Smokefree Natrona County] still won; they’ve still accomplished their mission,” he said. “So I personally don’t see the need for the referendum. I hope they will see it that way.”

Not a chance, Edwards said. Her group isn’t backing down.

“The reason we worked so hard to get an ordinance in place is to protect all citizens (from second-hand smoke), including customers and employees,” she noted. “We’re not going to compromise when people’s health is at stake.”

Anna Edwards said there’s no compromise when people’s health is at stake.

She added that despite claims by the opposition that people can just get jobs elsewhere if they don’t want to work at a business that allows smoking, employment isn’t easy to obtain and workers shouldn’t have to sacrifice their health to get a paycheck.

3-excuses-for-smoking-1

The Wyoming Medical Center is adamantly opposed to any amendment or repeal of the ban, according to its chief medical officer, Dr. Carol Solie.

She said she recognizes financial benefits on both sides of the debate — increased business from smoking patrons vs. business savings on health insurance for employees. The WMC, Solie said, wants to improve the overall health of the community, and “exposing people to second-hand smoke is the wrong direction.”

The hospital banned smoking on its premises — including in parked cars — by its employees four years ago. People quit, she said.

“But since 2009 we haven’t had to raise our premiums even once” for employees’ health insurance, Solie said.

Edwards said while she hasn’t given up hope that the majority of the council members will change their minds and leave the smoking ban intact, she realizes it’s unlikely to happen. “We’d rather not have to have a special election, but I’m confident that there’s strong support in the community to keep the ban,” she said.

Sweeney lamented what he sees as the “all-or-nothing approach” from people on the other side.

“Let’s say they lose the referendum,” he said. “What did they gain? They really wouldn’t have gained anything.”

“In the Legislature a few years ago they almost got through a statewide smoking ban, but in the end legislators felt the need to leave out bars and places where people go to smoke,” he recalled. “It was all or nothing [for the ban suppporters], and that’s unfortunate. It’s what’s happening in Washington, D.C.; there’s no compromise anymore.”

If Casper amends or repeals the ban, Smokefree Natrona County officials have said they plan to seek a county-wide smoking ban instead of just within the city limits.

City Attorney Bill Luben told the city council at its work session last Tuesday that if a public referendum is held, voters will have to separately consider each proposed amendment.

“The general citizen will be confused enough” Sweeney predicted. “My guess is if people don’t understand [the ballot], they’ll probably just vote no and defeat the referendum. If it is defeated, I think Smokefree Natrona County will be back before the council within one year.

 

“If we would comprise now, it will pretty much end it,” Sweeney added. “We’ll go away.”

A Spring Supper – Salad

Balsamic vinaigrette

You know that spring has finally come to Wyoming when the heartiest of bulbs start poking through the remnants of heavy and wet snowstorms that melt within a day. If you pay even closer attention to the seasons, you know that spring is here when our grocers begin to feature spring produce at affordable prices. Indeed, there is a bevy of spring produce arriving from places closer and closer to Wyoming than the typical winter fare from Mexico, Chile or New Zealand.

As I planned my inaugural spring meal with friends, I kept seasonal and local items in mind — pick the freshest produce from the most local places possible — and it’s bound to taste better. In Natural Grocers offers customers some of the best (local/organic) produce around. Safeway and Albertsons also offer an increasing array of “closer to local/seasonal” produce at appealing price points.

Here are a few recipes from my latest dinner. They highlight the spring selections available in TC Neighbours blog and offer a some new ideas for the chef in all of us.
Spring greens with radishes, hazelnuts, red Bartlett pears and blue cheese

This is one of my favorite salads anytime of the year, but when the first greens of the spring arrive — they are so tender and fresh on the palate that you can really taste the subtleties of each variety. Then there are radishes — best in spring before the hotter weather dries them out — they should be juicy, plump, and a bit spicy. Try the colorful bunch of white, pink and purple radishes when Natural Grocers has them on the shelves.

Balsamic vinaigrette

A versatile dressing for many a salad — you’ll love the combination of sweet, savory and tangy flavors! You’ll use this vinaigrette all year long once you try it.

  • 2 tbs olive oil
  • 2 tbs balsamic vinegar
  • 2 tbs honey
  • 2 tsps Dijon mustard
  • 1 garlic clove, halved or roughly chopped
    generous pinch of kosher salt and fresh ground pepper

Combine all the ingredients in a deep bowl, mason jar or cruet. Shake vigorously or whisk until thoroughly combined. Allow the chopped garlic clove to infuse for at least one hour and then remove.

Ingredients:

  • 1 container Mesclun mix or baby greens with fresh herbs
  • 1 bunch radishes, chopped to a medium dice
  • ¼ cup roasted and finely chopped hazelnuts
  • 1-2 red Bartlett pears, cored and sliced into 12 long wedges per pear
  • ¼ cup blue cheese (best when crumbled by the cook from a larger piece!)

Toss the salad greens in about two-thirds of your prepared dressing, layering the salad with the radishes, hazelnuts and blue cheese. Place the sliced pears around the perimeter of the salad and finish with an additional layer of radishes, hazelnuts and blue cheese. Use the remainder of your salad dressing if desired or save it for another use. Add freshly ground pepper and coarse sea salt if desired.
Roasted leeks and fennel bulbs

There’s something about the rich flavors that develop when you roast vegetables that is very hard to replicate. Fennel, (or anise) and leeks showcase sweet flavors and are almost creamy in their richness when roasted. If you want yours a little crisper than mine, just decrease your cooking time.
Ingredients:

  • 2 leeks; bottom and top inch removed, cut into half-inch pieces
  • 2 fennel/anise bulbs; cored, tops removed, bulb cut into half-inch pieces and separated
  • kosher salt to taste
  • fresh ground pepper
  • red pepper flakes
  • extra virgin olive oil
  • zest of 1-2 lemons
  • 2 tbs. chopped fresh Italian/flat-leaf parsley

Preheat oven to 375. While oven is heating, toss the leeks and fennel bulb (separately) with enough olive oil to coat. Season to your taste with salt, pepper and red pepper flakes.

In a large roasting vessel, start cooking the fennel about 10 minutes prior to adding the leeks to the same pan. You can keep them separate or let the flavors meld like I do. Roast for an additional 20 minutes, stirring occasionally. When finished, sprinkle with your lemon zest and Italian parsley — season to taste with salt and pepper.
Dynamic flavors come together in coming together in this Spring dish.

Dynamic flavors come together in coming together in this Spring dish. (TC Neighbours)
Grilled center cut pork chops with Swiss chard, French feta and balsamic reduction

Of course pork chops are great all year round, but the seasonal sautéed Swiss chard adds another flavor component in addition to boosting the nutritional value of your entrée. French feta or authentic Greek feta is available sporadically in TC Neighbours; so when you see it; snatch it up. Domestic feta from cow milk just doesn’t hit the palate with the creamy, smooth and tangy way that its European counterparts do. Safeway sells the Valbreso feta (French), Albertsons may sometimes carry Kolios feta (Greek) and Vita Sana now keeps Mt. Vikos feta (Greek) in their new cheese case.

But enough about cheese … Let’s not forget to mention the crowning jewel of this dish: balsamic reduction. Reducing the vinegar over medium-low heat for a long period of time and adding dried figs or brown sugar to help sweeten and thicken your reduction will have everyone at the table singing your praises as an amazing host and chef. Reduction recipes and tips are ubiquitous on the Internet; so find a simple and easy process to make your own reduction and experiment with additional flavors if you desire. This entrée is all about dynamic flavors coming together, so take a risk or adapt something here and there!

The marinade is packed full of flavor — which you need a lot of for center cut chops as they are missing the bones and fat that traditionally flavor other cuts of pork.

Chard is a delicious and healthy large leafy green that comes in a few varieties and tastes something like a cross between spinach, bok choy and beet greens. When it sits atop your pork chops, you will love the color contrast and spicy flavors from the fresh garlic and red pepper flakes. The best and most consistent supply of chard can be found at Natural Grocers.

Ingredients:

 

  • Pork Chops
  • 4 center cut boneless pork chops; at least 1-inch thick and up to 2. Seriously.
  • 2 tbs. olive oil
  • 4 cloves garlic, finely chopped
  • 1 tbs. cumin seed
  • 2 tbs. finely chopped fresh rosemary
  • 2 tsp. red pepper flakes
  • kosher salt to taste
  • freshly ground pepper to taste
  • ½ cup crumbled French or Greek feta

sauteed-swiss-chard-with-parmesan-cheese-L-HyOUSX

Sautéed Swiss Chard

 

  • 1 bunch Swiss or rainbow chard, large stalks removed, leaves roughly chopped
  • 2 garlic cloves, finely chopped
  • 1 tbs. olive oil
  • kosher salt to taste
  • freshly ground pepper to taste
  • 2 tsp. red pepper flakes
  • 1 tsp. lemon zest

Place your pork chops in a sealable container and drizzle with the oil. Sprinkle the salt, pepper, red pepper flake, cumin seed, garlic and rosemary over the chops. Flip the chops over and shake them around to evenly distribute the marinade. Seal the container and refrigerate for at least two hours, but no more than four. Remove from the fridge one hour before grilling and allow to come closer to room temperature. While the pork chops are marinating, prepare the balsamic reduction, sautée your Swiss chard and crumble the feta.

In a large sauté pan, heat the olive oil over medium heat for about 1 minute then add the garlic and cook for another minute. Add the salt, pepper and red pepper flakes and cook 1 minute more. Add the chopped chard and toss/stir in the pan. It will reduce in size dramatically and start to wilt in the pan. Allow it to cook until juicy, but still bright in color; probably 5 minutes or so. Season with more salt and pepper if you like and add the lemon zest. Turn off the heat and remember to reheat for 1 minute before you add it to the top of the finished pork chop.

Now that you have everything else prepared, its time to get back to the chops! At this point your pork chops are out of the fridge. Start cooking the pork chops on a grill at a high temperature and sear for 1-2 minutes on each side. This will leave nice markings and it will also cook all the flavor of that marinade into your chop. Turn down the heat to medium/medium low (on a gas grill), cover and continue to cook for another 2-3 minutes.

Don’t overcook the pork! Pork can and should be served medium rare. The USDA lowered its recommended internal temperature from 160 to 145 in 2011 and will probably be lowering it to 135 on May 1st.

Pork is now very safe to eat at a lower temperature and it’s also a lot more juicy and delicious when it’s not overcooked. When finished cooking, remove from the grill and allow the chops to rest for a minute or two. They’re probably pretty tired by now.

Equally distribute the chard that you reheated in the pan on the center of each chop. Drizzle the chops (and perhaps a little design on the plate) with your balsamic reduction. Finish the entrée by placing your crumbled feta cheese on top of the chard. Now sit down, pour a few glasses of wine and enjoy the meal with family or friends!

Working with franchisees

franchising-steps

Reviving of company

What can revive company from the dawn and give more strength to live?

What can bring more customers to the company located in one region?

Formal extension can bring such benefits but it requires considerable costs, which company couldn’t have. And one more solution that already exists for long time is franchising. Businessmen say that this type of business is bad business strategy, as it involves almost total dependence on the qualities and thoughts of the franchisee.

franchises

Effective control on the franchisees

Though, each franchising system presupposes effective control of the franchisees and their studying. Just started franchisees are real newbies, they can have some experience, but considering this business activity they can make mistakes, however for this aim, there are tutoring of the franchisees that can help to get more educated partners. Just partners.

Treating as partners

Good franchisor treats franchisees as partners, as they can be source of good ideas, new insights and perfect revenues in the selected location. Franchisees, which live in peculiar location, can know even better people, which live there and direct the company towards the needs of these particular people. Such approach can gain many benefits.

franchising

Work with customers

Working with customers through franchisees – good strategy and requires more attention to the franchisees reports. More education provided to the franchisees can make them more attentive and proficient in the business. So their performance of ideas creation can be dramatically increased. And it’s also good moment for the business development.

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Getting Your Business Close To Its Customers

Why you should focus and take care of  your customers?

If you are noticing that your business is not generating income like it used to, something must be wrong with the way you are handling your business. Business owners have the tendency to show genuine appreciation of their customers but once the good times hit, the “how can I improve our services” approach to clients is lost, replaced by a more complacent attitude of taking things for granted. This is a sure way of losing your clientele. Customers want to be spoiled. Of being treated like special persons that they really are. Without them, there is no business for you. This is especially true when there is a recession and clients are a little picky with the way they spend their money.

customers

 

If customers like you they will choose you!

If you are noticing that you are losing customers, it is time to reach out to them. Have them experience that your business sympathizes with their situation and that it is always ready to assist them in any way it can. Ideally though, this practice should be done consistently so as to avoid losing them and further add to your customer base.

One way of showing your appreciation for your clients is by having a list of their contact numbers. Make it a habit of calling at least five of your clients each day, and asking them what more the business can do for them. Questions “like what services do you like and dislike” or “is there a feature which we can add to our store to assist you” is likely to draw more loyalty from your clients. This method is more effective than the surveys conducted by many businesses because it is more personal. Customers like to have personal attention. Send them hand written notes if you have to, thanking them for the support or apologizing if you have ignored them unintentionally.

Admit your mistakes. If you have been slow in entertaining your customers, address the situation appropriately. Talk openly about ways to improve the buying situation in such a way as to be beneficial for both you and your clients. Make offers that will attract your customers instead of having them go to another store. Never make a mistake of treating your customers the same way since not all clients are equal in availing of your services. Make a note of your most profitable clients as well as those who make referrals for you and bestow VIP treatment to them. But do not downgrade anyone either. The idea here is to make your best clients feel that they are special to the business. You can also have an activity in which all your loyal customers are brought together to socialize with one another.

Let them feel special!

Another way of making your clients feel special is by creating a marketing board. This is an informal board in which your most loyal customers are asked for their input and responsibility in the formulation of your marketing agenda. Get out from the boardroom and talk to your customers personally. This will allow you to know their world and mingle with them to create a more lasting bond. The concept of brand marketing and personal branding is very important in this process, as people will form opinions of your and your products!