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 | Ctuit, On Your Mobile Device |
 Those of you who utilize Ctuit Radar to help manage your restaurant's sales and financials, you are already very much aware of the immeasurable value it provides your business. As an adjunct feature to the existing Ctuit Radar software for you business, the company has just launched a new application for your mobile telephone which helps to deliver the same invaluable information--just now while on the go!
Radar to go affords you the same capabilities to manage your business' activity via charts, graphs, and tables conveniently downloaded onto your phone to view. And with a similar look to that of the traditional program, the mobile application allows for easy adaptation and comprehension.
With over 140 customizable reports from which to choose, you may monitor every aspect of your restaurant quickly and efficiently-even while working remotely. You can then later choose to include the information downloaded to your device in future presentations company wide.
With the flexibility Radar to go gives the busy Restaurateur, the decision to make use of such a application is an easy decision! Simply click onto http://www.ctuit.com/Mobile.asp and log in as your normally would. Then follow the steps to download the application to your mobile device. If you experience difficulties or have further questions regarding the application, please contact your Client Manager directly. |
Mobile Food; A fleeting Trend?
There's no question the food truck movement has gained significant momentum within the past year in most major cities across the country. What has yet to be determined, however, is whether or not the cities they inhabit, will allow them to stay. Portland, Seattle, Los Angeles and New York have come to represent the country's major contributors to the mobile restaurant phenomenon. And yet, each states' legislature behind such food service remain as unique as the town itself. LA and Portland for instance, while met with varied controversy over parking limitations, have free range to sell mobile food as they so choose.
In stark contrast, Chicago,known for their culinary scene, still faces nearly impossible hurdles regarding mobile food. The city of Chicago has been plagued with an antiquated law which forbids mobile trucks to "cook" onsite. Rather, the food must be prepared prior to bringing it on the truck, essentially making it impossible for any aspiring chefs to create anything inspiring at all. The mundane hotdog or pretzel stand, then, remains the only street food allowed under the current law. Scott Waguespack, a Chicago City Council Alderman, is currently working towards drafting a proposal to gain admittance to participate in the street food movement . "We are working on a very large plan for Chicago that will create jobs and business opportunities." And with Chicago's impressive presence in the restaurant scene, one would expect that they would eventually be allowed to expand into the mobile food world as so many other large cities have already done.
Seattle and New York have become so inundated with mobile food vendors and with the ever-expanding popularity from patrons to seek out such curbside culinary delights, the City has started setting aside vacant parking lots for which the trucks are allowed to post-up. This way, food trucks can still adhere to the city's parking restrictions and interested patrons can track down their specific location, typically via Facebook, to create a win-win situation.
Much of the success behind the mobile food movement can be attributed to the high quality chefs who have pioneered it. Take Kogi Chef, Roy Choi. Famous for his Korean/Mexican hybrid-style cuisine, Choi grossed just over 2 million within his first year of conception and was just recently named Food & Wine Magazine's Best new chef of 2010. In addition, many notable brick and mortor restaurants have taken to the streets and added a mobile version of their already famous cuisine. Sam's Chowder House of Half Moon Bay, California now delivers it's award winning seafood all around the Bay Area. Boucherie, of New Orleans, Michael's Genuine Food and Drink in Miami, and even Daniel Boulud of NBC's New York Restaurant has added a mobile version to draw in business.
And while Chef Roy Choi might not represent the success all mobile chef's will experience, one factor remains true; with the authentic, high-quality ingredients many of the mobile chef's are utilizing to set themselves apart, patrons are definitely taking note. |
| Container Compliance; A note about New Laws | 
California has long been the forerunner in the passing of laws for the betterment of the environment and health safety, hence, the newly passed law affecting Marin County and the City of Richmond.
A material regularly found and used in the packing/transport and protection of food called polystyrene, (found in Styrofoam), has been officially banned because of its known carcinogenic properties which can leach into food. According to the EPA. polystyrene has serious implications on Human health and the overall environment. This new law requires all new container materials to be biodegradable and compostable.
The ordinance originally passed by the Marin County Board of Supervisors, was set to take effect January 1, 2010. However, such laws were not reinforced and no active participation with the ordinance was being enacted. Due to this discrepancy, beginning July 1st, the Marin County Health Services Department will begin actively mandating that such laws be followed. To that end, regular inspections will be made and routine restaurant walk-throughs will be scheduled to insure their compliance. If found non-compliant in Marin, restaurants
will be issued a written warning and given 90 days to become so. If after 90 days, the status still remains out of ordinance, the restaurant will be cited with a violation to their discretion. In Richmond, all restaurants found non-compliant, will be cited.
For additional information regarding compliance with the new legislature, please contact Rebecca Ng of the Marin County Environmental Health Services Department at 415-499-6919. For more information on polystyrene and it's harmful effects, visit the Marin County Website at: www.co.marin.ca.us/depts/CD/Main/comdev/EHS/food/food.cfm
And for additional information for the City of Richmond, please contact Jennifer Ly at 510-621-1554
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