PPP Loans to Restaurants During 2020
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HIDAY HIDAKA Corporation
HIDAY HIDAKA Corporation Restaurant chain serving ramen and Chinese dishes to the mass-market: steady growth in sales and OP since FY02/04 TICKER: 7611| TSE1 | website: http://hidakaya.hiday.co.jp/english/ | LAST UPDATE: 2017.04.27 Business Strengths and weaknesses Runs Hidakaya restaurant chain near train stations in Greater Tokyo; particular focus on opening new branches in Kanagawa Strengths Cost advantages from area-dominant Business model: Core business is chain of Hidakaya restaurants (95.4% of sales in FY02/17) that serve ramen, gyoza (dumplings), and other popular Chinese dishes. strategy and central kitchen: pushes up It also offers side dishes that go with alcohol for customers who want a quick OPM to above 10% since FY02/12 despite relatively low-price menu drink. Customers range from students to businesspeople, late-shift workers, and seniors, all attracted by affordable prices (JPY390 for ramen and JPY210 for gyoza Directly operated restaurants maintain including tax; FY02/16) and late hours (open till 4 a.m.: more than 10% opened quality, boost brand power, and enable 24 hours). Average spend per customer is JPY690 (before tax; FY02/17). Per the flexible operations company, no other chain operates the same restaurant format (serving both Low prices and classic dishes keep ramen and Chinese dishes). Since FY02/10 HIDAY HIDAKA has maintained an OPM customers coming back: Maintained of over 10% (11.9% in FY02/17). comparable store sales of at least 100% YoY Dominant strategy: The company’s chain restaurants are almost all directly for past six years (FY02/12-FY02/17) operated. -
Relationship Between Cleaning Practices and Microbiological Contamination in Domestic Kitchens Fur-Chi Chen,* Sandria L
Food Protection Trends, Vol. 31, No. 11, Pages 672–679 Copyright© 2011, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Relationship between Cleaning Practices and Microbiological Contamination in Domestic Kitchens FUR-CHI CHEN,* SANDRIA L. GODWIN and Agnes KILONZO-NTHENGE *Dept. of Family and Consumer Sciences, College of Agriculture, Human and Natural Sciences, Tennessee State University, 3500 John A. Merritt Blvd., Nashville, TN 37209-1561, USA INTRODUCTION ABSTRACT Foodborne diseases caused by mi- A study was conducted to evaluate the effectiveness of crobiological hazards in major outbreaks consumers’ kitchen cleaning practices in reducing microbiological have received widespread attention as a result of broad coverage by the media. In contamination in home kitchens. One hundred fifty participants contrast, the sporadic foodborne illnesses completed an in-home survey. A total of 747 samples of kitchen linked to domestic kitchens are less often surfaces and 100 samples of kitchen cleaning tools were collected reported and sometimes difficult to doc- and analyzed for the indicator microorganisms. The reported ument. As a result, cases of foodborne cleaning practices were compared with various bacterial counts. illnesses related to home-prepared foods Kitchen sinks and faucet handles were the most contaminated are often underestimated (11, 14). Stud- places in the kitchens. Dishcloths and sponges used for cleaning ies have indicated that cross-contami- often contained more bacterial contamination than kitchen nation during food handling, prepara- surfaces. Our results indicated inefficient cleaning procedures tion, and storage in the home is a major applied by the respondents even though most of them reported contributing factor in the transmission incorporating sanitizing agents in their cleaning scheme. -
4.1 Potential Facilities List FY 17-18
FY 2017-2018 Annual Report Permittee Name: City of San José Appendix 4.1 FAC # SIC Code Facility Name St Num Dir St Name St Type St Sub Type St Sub Num 820 7513 Ryder Truck Rental A 2481 O'Toole Ave 825 3471 Du All Anodizing Company A 730 Chestnut St 831 2835 BD Biosciences A 2350 Qume Dr 840 4111 Santa Clara Valley Transportation Authority Chaboya Division A 2240 S 7th St 841 5093 Santa Clara Valley Transportation Authority - Cerone Division A 3990 Zanker Rd 849 5531 B & A Friction Materials, Inc. A 1164 Old Bayshore Hwy 853 3674 Universal Semiconductor A 1925 Zanker Rd 871 5511 Mercedes- Benz of Stevens Creek A 4500 Stevens Creek Blvd 877 7542 A.J. Auto Detailing, Inc. A 702 Coleman Ave 912 2038 Eggo Company A 475 Eggo Way 914 3672 Sanmina Corp Plant I A 2101 O'Toole Ave 924 2084 J. Lohr Winery A 1000 Lenzen Ave 926 3471 Applied Anodize, Inc. A 622 Charcot Ave Suite 933 3471 University Plating A 650 University Ave 945 3679 M-Pulse Microwave, Inc. A 576 Charcot Ave 959 3672 Sanmina Corp Plant II A 2068 Bering Dr 972 7549 San Jose Auto Steam Cleaning A 32 Stockton Ave 977 2819 Hill Bros. Chemical Co. A 410 Charcot Ave 991 3471 Quality Plating, Inc. A 1680 Almaden Expy Suite 1029 4231 Specialty Truck Parts Inc. A 1605 Industrial Ave 1044 2082 Gordon Biersch Brewing Company, Inc. A 357 E Taylor St 1065 2013 Mohawk Packing, Div. of John Morrell A 1660 Old Bayshore Hwy 1067 5093 GreenWaste Recovery, Inc. -
Ohsho Food Service Junichi Shimizu Chief Analyst, Head of Research TSE 1St Section 9936 Industry: Food Service, Retail Gold Medalist in Chinese Cuisine
MITA SECURITIES Equity Research June 22, 2021 MITA SECURITIES Co., Ltd. Ohsho Food Service Junichi Shimizu Chief Analyst, Head of Research TSE 1st Section 9936 Industry: Food service, retail Gold medalist in Chinese cuisine. Enjoy Initiation of coverage dumplings in store or at home; initiating coverage with a Buy rating Rating Initiating coverage with a TP of 7,250 yen and a Buy rating We initiate coverage of Ohsho Food Service Corporation (9936, Ohsho Food Service, the Buy company) with a target price of 7,250 yen and a Buy rating. Target price (JPY) 7,250 The company operates “Gyoza no Ohsho,” the largest Chinese restaurant chain, both Stock price (JPY) (Jun 21) 5,610 directly and through franchisees nationwide. The company’s earnings have been robust Market cap (JPYbn) 130.6 since pre-COVID-19 pandemic. Although sales of in-store dining declined as it was forced Key changes to shorten business hours in the wake of the COVID-19, sales of take-out and delivery have Rating New been strong. The company posted an OP of 6.1bn yen (OPM 7.5%) in FY3/21 while many of Target price New its competitors posted losses. With the withdrawal of underperforming restaurants, the Earnings forecast New potential locations for new openings have been increasing. The company appears to be the Stock price (JPY) only major Chinese restaurant chain that can continue to make positive investments. In our 10,000 view, the company’s competitive advantage will continue to strengthen. 9,000 8,000 7,000 The catalysts we envision for an upturn in the stock price include strong monthly same- 6,000 5,000 store sales, recovery in quarterly profits, easing of requests by local governments to 4,000 3,000 shorten business hours, and progress in vaccination against the COVID-19. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
An Evaluation of Modern Day Kitchen Knives: an Ergonomic and Biomechanical Approach Olivia Morgan Janusz Iowa State University
Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2016 An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach Olivia Morgan Janusz Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Biomechanics Commons, and the Engineering Commons Recommended Citation Janusz, Olivia Morgan, "An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach" (2016). Graduate Theses and Dissertations. 14967. https://lib.dr.iastate.edu/etd/14967 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Evaluation of modern day kitchen knives: An ergonomic and biomechanical approach to design by Olivia Janusz A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Industrial Engineering Program of Study Committee: Richard Stone, Major Professor Michael Dorneich Stephanie Clark Iowa State University Ames, Iowa 2016 Copyright © Olivia Janusz, 2016. All rights reserved ii TABLE OF CONTENTS Page ACKNOWLEDGMENTS ………………………………. ....................................... iii ABSTRACT………………………………. ............................................................. -
FIC-Prop-65-Notice-Reporter.Pdf
FIC Proposition 65 Food Notice Reporter (Current as of 9/25/2021) A B C D E F G H Date Attorney Alleged Notice General Manufacturer Product of Amended/ Additional Chemical(s) 60 day Notice Link was Case /Company Concern Withdrawn Notice Detected 1 Filed Number Sprouts VeggIe RotInI; Sprouts FruIt & GraIn https://oag.ca.gov/system/fIl Sprouts Farmers Cereal Bars; Sprouts 9/24/21 2021-02369 Lead es/prop65/notIces/2021- Market, Inc. SpInach FettucIne; 02369.pdf Sprouts StraIght Cut 2 Sweet Potato FrIes Sprouts Pasta & VeggIe https://oag.ca.gov/system/fIl Sprouts Farmers 9/24/21 2021-02370 Sauce; Sprouts VeggIe Lead es/prop65/notIces/2021- Market, Inc. 3 Power Bowl 02370.pdf Dawn Anderson, LLC; https://oag.ca.gov/system/fIl 9/24/21 2021-02371 Sprouts Farmers OhI Wholesome Bars Lead es/prop65/notIces/2021- 4 Market, Inc. 02371.pdf Brad's Raw ChIps, LLC; https://oag.ca.gov/system/fIl 9/24/21 2021-02372 Sprouts Farmers Brad's Raw ChIps Lead es/prop65/notIces/2021- 5 Market, Inc. 02372.pdf Plant Snacks, LLC; Plant Snacks Vegan https://oag.ca.gov/system/fIl 9/24/21 2021-02373 Sprouts Farmers Cheddar Cassava Root Lead es/prop65/notIces/2021- 6 Market, Inc. ChIps 02373.pdf Nature's Earthly https://oag.ca.gov/system/fIl ChoIce; Global JuIces Nature's Earthly ChoIce 9/24/21 2021-02374 Lead es/prop65/notIces/2021- and FruIts, LLC; Great Day Beet Powder 02374.pdf 7 Walmart, Inc. Freeland Foods, LLC; Go Raw OrganIc https://oag.ca.gov/system/fIl 9/24/21 2021-02375 Ralphs Grocery Sprouted Sea Salt Lead es/prop65/notIces/2021- 8 Company Sunflower Seeds 02375.pdf The CarrIngton Tea https://oag.ca.gov/system/fIl CarrIngton Farms Beet 9/24/21 2021-02376 Company, LLC; Lead es/prop65/notIces/2021- Root Powder 9 Walmart, Inc. -
Kitchen Renovations
Bulletin 021 Version 0725 11 Kitchen Renovation s PurposePurpose:::: The purpose of this bulletin is to inform permit applicants of document submittal requirements for the renovation of kitchens in 1- and 2-family residential dwelling structures. Applicability: The information contained herein is applicable to all 1- and 2-family residential dwelling structures. All work must be performed in accordance with the 2003 International Residential Code (IRC), as locally amended. This document may be updated periodically. Please check the department’s web page to verify you have the current version of this document. Permit SubmittalsSubmittals:::: Except as noted below, permit submittal drawings for kitchen renovations in 1- and 2-family dwelling units are not required to be prepared by a licensed design professional, however; the drawings must be drawn to scale and clearly indicate the scope of building, electrical, mechanical and plumbing work to occur. At a minimum, the following drawings are required: • Demolition plan to show all items to be removed such as cabinets, countertops, lighting switches or fixtures, electrical outlets, plumbing fixtures, walls or portions thereof, windows and doors. • Floor plan indicating new or relocated cabinet and countertop work, plumbing fixtures, hoods, walls, windows and doors. Dimensions should be provided to indicate overall room size and distance between island or peninsula sections and other countertops. • Electrical lighting and power plan indicating location of all existing and new switches, receptacles and lighting fixtures as well as power to hard-wired appliances. • Framing Plan indicating any work involving modification to the building's structural framing system. This drawing must be signed and sealed by a licensed architect or structural engineer. -
HIDAY HIDAKA Corporation
HIDAY HIDAKA Corporation Restaurant chain serving ramen and Chinese dishes to the mass-market: focusing on new business formats despite the impact of COVID-19 TICKER: 7611 | TSE1 | HP: http://hidakaya.hiday.co.jp/english/ | LAST UPDATE: 2021.08.23 Business Strengths and weaknesses Runs Hidakaya restaurant chain near train stations in Greater Tokyo; particular focus Strengths on opening new branches in Kanagawa Cost advantages from area-dominant Business model: Core business is chain of Hidakaya restaurants (94.2% of strategy and central kitchen: GPM above FY02/21 sales) that serve ramen, gyoza (dumplings), and other popular Chinese 70% for over 20 years through FY02/21, dishes. It also offers side dishes that go with alcohol for customers who want a despite relatively low-price menu. One of only quick drink. Customers range from students to businesspeople, late-shift workers, a handful of leading listed restaurant and seniors, all attracted by affordable prices (JPY390 for ramen and JPY230 for operators with a GPM above 70%. gyoza including tax) and late hours (nearly half of stores are open till 2 a.m.; more Directly operated restaurants maintain than 10% are open 24 hours*). Average customer spend is about JPY750 (before quality, boost brand power, and enable tax; FY02/21). Per the company, no other chain operates the same restaurant flexible operations format (serving both ramen and Chinese dishes). From FY02/10 to FY02/19, Low prices and classic dishes keep HIDAY HIDAKA maintained an OPM of over 10%, but in FY02/21 sales fell and the customers coming back: Maintained company posted an operating loss, due in large part to shortened opening hours comparable store sales of at least 100% YoY amid the COVID-19 outbreak. -
Pelindungan Hukum Terhadap Minuman Alkohol Tradisional Khas Indonesia
Pelindungan Hukum terhadap Minuman Alkohol Tradisional Khas Indonesia Legal Protection towards Indonesian Traditional Alcoholic Beverages Cita Yustisia Serfiyani,* Iswi Hariyani,** Citi Rahmati Serfiyani*** *Fakultas Hukum Universitas Wijaya Kusuma Surabaya, Jalan Dukuh Kupang XXV/54, Surabaya, **Fakultas Hukum Universitas Jember, Jalan Kalimantan 37 Jember, ***Fakultas Hukum Universitas Airlangga, Jalan Airlangga 4-6 Surabaya Email: [email protected] Naskah diterima: 27 Juni 2020 Naskah direvisi: 28 September 2020 Naskah diterbitkan: 1 November 2020 Abstract Traditional alcoholic beverages have existed in Indonesian culture and society for various purposes. Its existence has been influenced by the concoction of alcoholic beverages which adversely affects the traditional alcoholic beverages’ image. These beverages are actually Intellectual Property Rights, IPR-based products of cultural heritage with indications of origin that have characteristics so that they cannot be compared to other countries’ alcoholic beverages, even though current regulations still regulate the opposite. This paper examines the legal protection of Indonesian traditional alcoholic beverages which are also adapted to their characteristics and the influence of Indonesian legal culture on these traditional alcoholic beverages. This research is a normative study with statutory, conceptual, and comparative approach method with South Korea and France as a comparison. Prudent and objective legal protection from the point of view of IPR for traditional alcoholic beverages is expected to develop positive aspects while still anticipating negative ones. This study concludes that Indonesian traditional alcoholic beverages that fulfill 3 unique characteristics can be protected as intangible cultural heritage (public property) or an indication of origin (belongs to local communities), although what is more appropriate now is an indication of origin so that the Government needs to adjust the regulatory design, especially at the national level, according to the indication of origin. -
Kitchen Remodel Requirements
City of San Carlos Building Division 600 Elm St, San Carlos, CA 94070 Phone: 650-802-4261 Residential Kitchen Remodel To apply for a kitchen remodel permit, please email a Building Permit Application form and proposed plans to [email protected]. Provide existing and proposed layout and show kitchen cabinets, appliance locations, receptacle layout, light switch locations, and lighting locations with type of lighting. See reverse side of this handout for sample kitchen floor plan. Building 1. Minimum ceiling height in a kitchen shall be 7’-0” clear measured from finished floor to finished ceiling. 2. Insulation shall be installed in all walls, floors and ceilings open for construction between conditioned space and unconditioned space such as exterior walls, garages, crawl spaces, and attics. Walls: R-13 Ceilings: R-30 Floors: R-19 3. Door openings between a private garage and dwelling unit shall be minimum 1 - 3/8” solid core wood, OR 1 - 3/8” honeycomb core steel, OR a fire door with an approved manufacturer’s label of not less than 20-minute fire rating. Fire doors shall be self-closing and self-latching. 4. A fire wall shall be provided between a private garage and living space. Minimum ½” gypsum board shall be applied to the garage side of the fire wall (recommend 5/8” Type-X gypsum board). Garages beneath habitable rooms shall be provided with not less than 5/8” Type-X gypsum board or equivalent. Electrical 1. Minimum 2- 20 amp dedicated kitchen counter circuits are required. All kitchen counter receptacles shall be GFCI-protected. -
Kaae, Leonard Kuuleinamoku, July 19, 2012 Leonard Kuuleinamoku Kaae, 84, of Honolulu, a Retired Hawaiian Tug & Barge Seaman and an Army Veteran, Died
Kaae, Leonard Kuuleinamoku, July 19, 2012 Leonard Kuuleinamoku Kaae, 84, of Honolulu, a retired Hawaiian Tug & Barge seaman and an Army veteran, died. He was born in Honolulu. He is survived by wife Ruth H. and sisters Ethel Hardley and Rose Giltner. Private services. [Honolulu Star-Advertiser 11 August 2012] Kaahanui, Agnes Lily Kahihiulaokalani, 77, of Honolulu, Hawaii, passed away June 14, 2012 at Kuakini Medical Center. Born July 10, 1934 in Honolulu, Hawaii. She was retired Maintenance Housekeeping Personel at Iolani Palace. She is survived by sons, Clifford Kalani (Marylyn) Kaahanui, Clyde Haumea Kaahanui, Cyrus Kamea Aloha Kaahanui, Hiromi (Jeanette) Fukuzawa; daughters, Katherine Ku’ulei Kaahanui, Kathleen Kuuipo (Arthur) Sing, Karen Kehaulani Kaahanui; 14 grandchildren; 10 great-grandchildren; sister, Rebecca Leimomi Naha. Visitation 10:00 a.m. Thursday (7/19) at Mililani Downtown Mortuary, Funeral Service 11:00 a.m., Burial 2:00 p.m. at Hawaiian Memorial Park Cemetery. Casual Attire. Flowers Welcome. [Honolulu Star-Advertiser 17 July 2012] Kaahanui, Agnes Lily Kahihiulaokalani, June 14, 2012 Agnes Lily Kahihiulaokalani Kaahanui, 77, of Honolulu, a retired Iolani Palace maintenance housekeeping worker, died in Kuakini Medical Center. She was born in Honolulu. She is survived by sons Clifford K., Clyde H. and Cyrus K. Kaahanui, and Hiromi Fukuzawa; daughters Katherine K. and Karen K. Kaahanui, and Kathleen K. Sing; sister Rebecca L. Naha; 14 grandchildren; and 10 great- grandchildren. Visitation: 10 a.m. Thursday at Mililani Downtown Mortuary. Services: 11 a.m. Burial: 2 p.m. at Hawaiian Memorial Park. Casual attire. Flowers welcome. [Honolulu Star- Advertiser 17 July 2012] Kaahanui, Carolyn Luana, July 21, 2012 Carolyn Luana Kaahanui, 59, of Kahului, a Makena Surf housekeeping department employee, died in Maui Memorial Medical Center.