The year 2012 is set to see the opening of many things. All over the globe there are countless preparations going on to make sure restaurants, bars, pubs and many other things open, stay good for business and make the world of supply and demand a better place to be in. one such outlet that has been doing good for business since the day it started is Dairy Queen. If you have never heard of the name, then make sure you check this fast food outlet out because you have been missing out on some of the world’s finest fast food that tastes so good—it can pass for gourmet food.

Saudi Arabia, known for many things and many great places has 6 franchises of Dairy Queen open around the center—Riyadh. The population has thereby been loving the food Dairy Queen has been producing and dishing out. Originally famous for their banana splits, fudge delicacies and burgers that could make anyone weak at the knees Dairy Queen is one of those good outlets that one can visit every Saturday. The same goes for every franchise because they are all masters in producing the best sundaes, ice creams, milkshakes, hotdogs, chicken and much more. When you have all these delicious treats just a few miles away who would resist. Even thought Dairy Queen started off in the US it is now a global fast food outlet, indicating the level of quality and goodness in the food.

LIKE DQ Saudi Arabia on Facebook (www.facebook.com/dqriyadh) or FOLLOW them on Twitter (www.twitter.com/dqsaudi) for the latest updates on our menu and promos.

See you at Dairy Queen Saudi Arabia!

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In addition, the cost for enjoying these fabulous foods is amazingly reasonable. I consider buffet-style restaurants to be the most cost-effective. About two years ago, we found an extremely good Asian cuisine buffet restaurant, the Beijing Buffet, close to the San Francisco Airport. I referred to several rating sites before writing this article, and the ratings varied from person to person. However, the general rating was average. My own experience at this restaurant has been good, and my wife and mother-in-law love it as well. Because my wife is a Chinese American who was born in China, her sense of taste for authentic Chinese foods is trustworthy.

My wife and I like this place because of the size of the buffet and the variety of foods offered. There are five large buffet tables that keep the food warm. Along the right wall of the square restaurant is the counter for sushi, sashimi, shrimp, crab, and fresh seafood. The other counter carries both warm and cold Asian and European deserts. At the end of the desert counter, there are ice cream self-dispensers that offer the following flavors: vanilla, chocolate, or a mixture of both.

Each buffet table has its own food categories:
1) warm vegetables and cold salads,
2) fish and seafood,
3) Chinese and American-style poultry,
4) fried rice, noodles, and rice soup, and
5) steamed, fried, or boiled pot stickers and Chinese-style meat buns.

Some restaurants offer a regular menu in addition to a buffet. Beijing Buffet does not have regular menu. However, a BBQ counter is a part of the buffet service offered by this restaurant. They have a buffet menu for both lunch and dinner. My wife is not very excited about BBQ, but I love it. It is like ordering an omelet to your taste during breakfast at a hotel. The buffet includes choices of beef, pork, chicken, shrimp, fish, vegetables, tomatoes, bean sprouts, and more. Although some buffet-style restaurants do not have lobsters or crabs at lunch, this place offers all types of foods for both lunch and dinner.

You also can ask the chef to make your dish spicier, sweeter, or saltier. Mr. Choi, who works in the BBQ section, became my friend because he thinks that I request more choices in my food than other people. If you like grilled fish or jumbo shrimp, you can ask to have it skewered. If you want to eat Chinese buns, which are called pao, Mr. Choi can grill them for you. He makes pao with only pork, pork and vegetable pao, and pao with only vegetables, or sweet pao.

Finally, you can order Chinese egg noodles grilled with your choice of meat, seafood, vegetables, or a combination of these options. You can also choose thick egg noodles, thin egg noodles, or rice noodles.

Each of the 240 items listed on Congo’s menu, most of which came from the customers, is guaranteed to satisfy three to four persons who need not worry about forking out big bucks.

“We have a ‘customer comment card’ which customers fill up whenever they dine at Congo. We consolidate their suggestions in our monthly meeting then we study whatever is predominant and improve that,” adds Frayco. Because of constant and tireless monitorship of what Congo’s customers want, Frayco and everybody else running Congo Grille discovered that people can’t get enough of their sizzling delights such as Pork Sisig which is priced at P160, Baked New Zealand Mussels cooked in cheese, garlic butter and Rockefeller Sauce (P260), and Congo Rice topped with calamares, spring onions, dried ginger and rye (P160). Other Congo favorites are Tex Mex Nachos, Crispy Pata and Grilled Pusit.

“Our Crispy Pata is good for five persons because it’s really big. We’ve got a lot of suppliers for pata because it’s hard to source out pata that weighs 60 kilos. That’s why we get our supply of pata from as far as Laguna,” reveals Frayco, adding that they go out of their way to please their customers because Congo Grille wants to live up to the special trait of a silverback gorilla.

“You’ve noticed that our restaurant is represented by a silverback gorilla and that is so because if you research on it, you’ll realize that this type of creature is the most caring and playful to its young. This is the image that our restaurant exudes because our standard of taste is always based on our customers’ preference,” he explained.

Aside from putting utmost importance on what its customers want, Congo Grille’s other secret to its continuing success is the pair of expert hands working in the kitchen. Congo’s Executive Chef Reynaldo Natividad’s passion for Spanish and Western cuisine contributed a lot to Congo’s speedy progress in the grilling industry. “Since our vision is to go global and we’ve made the first step in our kitchen, preparations are now being made for our first branch abroad. We’re planning to put up a branch in the US,” concludes Frayco. Congo Grille currently has 10 branches located in Ortigas, Quezon City, Makati City, Alabang, SM Fairview, SM San Lazaro, SM Valenzuela, SM Sta. Rosa, SM Clark and SM Mall of Asia.

Mary Antonette Valdez-Pua is a certified food critic who reviews the new offerings of food establishments in the metropolis.

And yet, nothing can beat eating at a good restaurant just for the sheer pleasure of tasting gourmet meals and exotic cuisines. Not all restaurants are ‘good’ restaurants; there are several restaurants that will make you regret your decision the moment you step in. This article gives you some easy tips on how to distinguish the good from the bad.

You know you are in a good restaurant when the waiters:

� are polite and courteous

� are dressed well in clean clothes

� listen carefully to your order and repeat it to you

� are able to explain what goes into each dish

� are knowledgeable about the wine

� ensure that every person at your table gets what they ordered

� do not offer unsolicited small talk

� fade into the background once the food is served but materialize at your side when you need them!

And you know you are in a good restaurant when

� it is airy with fresh air and sunlight pouring in through open windows

� it offers a good view

� the lighting is just right – not too dark that you can’t read the menu or see what you are eating and yet not so bright that you feel like you are in the spotlight

� there is soothing music playing in the background

� you find beautiful artwork on the walls that are painted in colours that are pleasing to the eye

� you are served a decent sized main course

� you are served an entr�e or dessert on the house

� you can sense the waiters and the staff in the kitchen are working in tandem

� the food is cooked to perfection and served with flair

If you walk into any restaurant, find the waiters are not dressed well and walk around with a disinterested look, it would be best to walk out immediately rather than wait around to find out that you wasted your time and money.

On rare occasions, you just might find a restaurant where the food is extremely tasty but the service is poor. In those cases, opting for take-away will at least ensure that you get a decent meal without losing your cool. Then there are those restaurants who have the best customer service but the food tastes awful, or the portions are too small, or everything on the menu is overpriced or not available, the tables and silverware are dirty, etc. There are also those restaurants where the same dish tastes different the next time you eat there. The quantity is less, the price is more, or the quality has gone down.

Sometimes, you will find everything to your liking: waiters who serve you the perfect meal with the perfect smile, and you would have had a terrific time. But, unfortunately, you may fall very ill as soon as you get back home and you would curse the food and swear you won’t eat out again! Kitchen hygiene is something that you don’t get to see for yourself. If the restaurant chooses to be spic and span in the serving area, and neglects the cooking area you are in for serious trouble.

It takes just one bad experience to put you off a restaurant for the rest of your life. So choose your restaurant with care, read reviews, and talk to friends about the restaurant before you head there. If it is for a special occasion or you are going on a first date, it is best to go where you have been before.

Almost all restaurants start off with everything picture perfect. But the ones that take a laid back approach and stop paying attention to customer feedback slowly deteriorate over time both in the quality of food and service. These restaurants are forced to close eventually because of lack of patronage. A restaurant that has knowledgeable, well-dressed, and courteous staff, and offers a tasty fare every single time is the one that can be assured of a regular and expanding clientele over the years.

Indian food and snacks industry has always been popular amongst not only the natives but people visiting from various other countries too. Food snacks packed attractively serve to be major gifts for friends and relatives in the festive seasons and also on various other celebrative occasions. A party is incomplete without sweets and namkeen like aloo bhujia, cornflakes mixture, chana masala, dal moth, ganthiya, kaju mixture, kashmiri mixture. Food snacks like pav bhaji, vada pav, pakoda, paneer pakoda, bread pakoda, burger, soya masala wada, samosa, cheese corn balls, kachodi, samosa roll, soya tikki, gobhi pakoda, paneer tikki, etc. are popular amongst Indian food freaks and overseas tourists alike. Leave aside occasions of celebrations, vegetarian snacks are also considered the best snacks with tea. Best munching namkeens, bhujias, matar masala are preferred in all Indian homes with or without tea as well. Brand does matter when it comes to hygienic production, carefully done packing, and the healthy ingredients. Most of the sweets and vegetarian snacks are meant to be consumed in a day or maximum a week.

The snacks industry has over the years developed as one of the most preferred industries in terms of gifting in the festive seasons. Sweets and food snacks make the best of gifts when it comes to greeting family, friends and relatives. Sweets and food snacks manufactured by reputed restaurant franchise brands are distinct not only in quality, but taste and nutritious value as well. These reputed restaurant franchise brands also offer online ordering facilities for their customers. Through this online facility, you can also send your relatives, and friends’ sweets and food snacks like cornflakes mixture, kaju mixture, kashmiri mixture, khatta meetha, khoka bhujia, matar masala, moong daal, navratan mixture, peanut masala, etc. This online ordering and gifting facility offered by restaurant franchise ensures that you do not miss on any opportunity to wish your loved ones happiness even in the hectic of days.

In addition, the cost for enjoying these fabulous foods is amazingly reasonable. I consider buffet-style restaurants to be the most cost-effective. About two years ago, we found an extremely good Asian cuisine buffet restaurant, the Beijing Buffet, close to the San Francisco Airport. I referred to several rating sites before writing this article, and the ratings varied from person to person. However, the general rating was average. My own experience at this restaurant has been good, and my wife and mother-in-law love it as well. Because my wife is a Chinese American who was born in China, her sense of taste for authentic Chinese foods is trustworthy.

My wife and I like this place because of the size of the buffet and the variety of foods offered. There are five large buffet tables that keep the food warm. Along the right wall of the square restaurant is the counter for sushi, sashimi, shrimp, crab, and fresh seafood. The other counter carries both warm and cold Asian and European deserts. At the end of the desert counter, there are ice cream self-dispensers that offer the following flavors: vanilla, chocolate, or a mixture of both.

Each buffet table has its own food categories:
1) warm vegetables and cold salads,
2) fish and seafood,
3) Chinese and American-style poultry,
4) fried rice, noodles, and rice soup, and
5) steamed, fried, or boiled pot stickers and Chinese-style meat buns.

Some restaurants offer a regular menu in addition to a buffet. Beijing Buffet does not have regular menu. However, a BBQ counter is a part of the buffet service offered by this restaurant. They have a buffet menu for both lunch and dinner. My wife is not very excited about BBQ, but I love it. It is like ordering an omelet to your taste during breakfast at a hotel. The buffet includes choices of beef, pork, chicken, shrimp, fish, vegetables, tomatoes, bean sprouts, and more. Although some buffet-style restaurants do not have lobsters or crabs at lunch, this place offers all types of foods for both lunch and dinner.

You also can ask the chef to make your dish spicier, sweeter, or saltier. Mr. Choi, who works in the BBQ section, became my friend because he thinks that I request more choices in my food than other people. If you like grilled fish or jumbo shrimp, you can ask to have it skewered. If you want to eat Chinese buns, which are called pao, Mr. Choi can grill them for you. He makes pao with only pork, pork and vegetable pao, and pao with only vegetables, or sweet pao.

Finally, you can order Chinese egg noodles grilled with your choice of meat, seafood, vegetables, or a combination of these options. You can also choose thick egg noodles, thin egg noodles, or rice noodles.

Each of the 240 items for auction on Congo’s menu, many of which originated from the shoppers, is guaranteed to satisfy 3 to 4 persons who require not be worried about forking out a lot of money.

“We have a ‘customer comment card’ which customers fill up whenever they dine at Congo. We consolidate their suggestions in our monthly meeting only then do we study whatever is predominant and improve that,” adds Frayco. Due to constant and tireless monitorship of the items Congo’s customers want, Frayco and everyone else running Congo Grille discovered that people can’t get an adequate amount of their sizzling delights such as Pork Sisig that is costing P160, Baked Nz Mussels cooked in cheese, garlic butter and Rockefeller Sauce (P260), and Congo Rice topped with calamares, spring onions, dried ginger and rye (P160). Other Congo favorites are Tex Mex Nachos, Crispy Pata and Grilled Pusit.

“Our Crispy Pata will work for five persons because it’s really big. We’ve got a lot of suppliers for pata since it is tough to source out pata that weighs 60 kilos. This is exactly why we obtain our way to obtain pata from as far as Laguna,” reveals Frayco, adding that they walk out their method to please their customers because Congo Grille really wants to meet the special trait of the silverback gorilla.

“You’ve realized that our restaurant is represented by a silverback gorilla and that is so because if you research onto it, you’ll understand that this type of creature is the most caring and playful to its young. This is actually the image our restaurant exudes because our standard of taste is definitely according to our customers’ preference,” he was quoted saying.

Aside from putting utmost importance on what its customers want, Congo Grille’s other secret to its continuing success is the set of expert hands employed in the kitchen. Congo’s Executive Chef Reynaldo Natividad’s adoration for Spanish and Western cuisine contributed a lot to Congo’s speedy progress in the grilling industry. “Since our vision would be to go global and we’ve made the initial step within our kitchen, preparations are increasingly being designed for our first branch abroad. We’re likely to put up a branch in america,” concludes Frayco. Congo Grille currently has 10 branches situated in Ortigas, Quezon City, Makati City, Alabang, SM Fairview, SM San Lazaro, SM Valenzuela, SM Sta. Rosa, SM Clark and SM Mall of Asia.

Mary Antonette Valdez-Pua is really a certified food critic who reviews the new offerings of food establishments within the metropolis.

In the six years Haze has bought blues to some level where people aren’t unaware anymore. Few know that the bar was largely a result of sheer necessity above all else. Like everyone else from his generation, Sant was raised listening to the typical suspects-Chuck Berry, Elvis, Bob Dylan and the Rolling Stones. However it wasn’t until he discovered the blues that he realised the strength of music for this moved him like nothing ever had.

Even though Sant setup businesses and went through the motions of life, the blues continued to be a passion. It was the lack of places which played his kind of music in Delhi that prompted him to start a club of their own.

Haze continues to provide a platform for blues musicians from across the nation. It is the club which introduced the legendary Lou Majaw from Shillong to a wider audience. Acts like Soulmate, HFT, Saturday Night Blues Band are regulars at Haze whose music rivets the audiences every week. It’s hardly a surprise then the Blues Club of India, an initiative of Sant along with Subir Malik of Parikrama and Priya Paul of The Park Hotels has countless members in just five months.

Offering a significantly laid-back atmosphere, the ambience gets control once you set foot into Haze. A flurry of patrons, Indians and expatriates, have enjoyed it so much that they often mistake it for any blues bar down in New Orleans. There’s more on the anvil because the blueprint for Haze is far from complete. The original idea was to create a space that does not only showcases musical talent but also allows for aficionados to see blues in each and every possible manner. A library tracking the past and present of blues with the written word along with a CD collection promise to create you back for more.

While frequenting any popular watering hole or carrying out a band, one reaches begin to see the same faces and ostensibly eventually ends up hearing exactly the same thing once again. This is definitely not the case with Haze as despite the same musicians, the blues never sound exactly the same. This quality of the blues has transcended towards the patrons too. Even the familiar faces, much like the tunes that fill-up Haze, tell another story each time.

Larry’s
A longtime fixture on St. Pete Beach, Larry’s provides the type of old-fashioned frozen treats parlor present in few places nowadays. Offering over 80 flavors, including frozen yogurt and 10 flavors of no-sugar added and low fat options, in addition to 94% fat free gelato, Larry’s offers something for everyone, including those watching their waistlines. The best choice: the Belgian Waffle Sundae or a Peanut Butter Heaven Parfait.

Paradise Sweets
Situated in Pass-a-Grille Beach, Paradise Sweets is not only known for its frozen goodness, but also its coffee, with the rich, bold flavor of espresso creating a truly aromatic experience for patrons. Offering Working Cow frozen treats, it’s served ultra thick and creamy – only the way you like it. Offering 28 flavors of frozen treats and a plethora of unique organic roasted coffees, Paradise Sweets is not only an frozen treats shop – it is your neighborhood cafe!

Super Scoops
Located on Gulf Boulevard in Treasure Island, this is actually the place to visit for whether chocolate milkshake or a super-sized banana split! Personally, I prefer the Brownie Sundae, topped with homemade hot fudge. Portions are huge, and it’s a family-owned and operated business, so that they tend to be more than accommodating to patrons, offering some of the lowest prices around the beach. Additionally they offer low-fat, low sugar options. Voted Greatest of the Beaches by Beach Life, and it is within easy reach of countless Treasure Island Hotels.

Candy Kitchen
On the edge of Madeira Beach, near a few of the quieter Treasure Island Condos is the legendary mom and pop shop Candy Kitchen. Candy Kitchen continues to be making homemade ice cream and fudge since 1950. My personal favorite is the Butter Pecan or the Space Ice Cream created using marshmallows! Dieting? Not to worry. The Maple Nut flavor is low in calories and it is still very delicious. If you want some fudge, try the Homemade Maple Turtle or even the Peanut Butter Chocolate Fudge. Both of them are simply delicious! While parking is a bit of the pain, it is a short walk from Treasure Island Condo Hotels. Besides, whoever said taking a leisurely stroll on the beach would be a bad thing?