Designing a restaurant, whether making over an existing one or starting from scratch is a major undertaking. You may choose to engage the services of a professional design team and experienced company like

Dawnvale to help realise your dreams, but you will need to be clear on what you want as the restaurateur.

Theme

All restaurants have a theme that distinguishes them. This may be very simple, with unadventurous but good food served quickly in modest surroundings. Others will strive for excellence and originality of cuisine, venue and service. Others may go for a Mexican, Oriental or other theme. Theme is central to character and incorporates style.

Style

The style of a restaurant will be a mixture of various aspects of its character including the décor, the food and the way in which it is prepared and served. An example would be a fairly simple menu of fresh food excellently prepared in a low-key atmosphere of simple décor, basic furnishings with character (for example old but solid or upcycled) and a fun atmosphere created by fast service and uplifting background music. At the opposite end the restaurant may be full of traditional and more formal surroundings, elegant and sophisticated, with a sedate pace befitting the fine food and drink on offer.

Functionality

Regardless of the theme, style and character of a restaurant, none of it will matter if the design is not functional. Functionality must be at the heart of every aspect of design. From the layout of the kitchen and the way in which it is equipped to the way in which seating in the restaurant itself is arranged, everything must be geared towards enabling the main functions of preparing and serving food well. This is vital for both customer and staff satisfaction.

A dining area can look fantastic but be a nightmare for staff to serve in. Having to navigate a path through a sea of potted plants and screens for example will not make the task of serving customers easy for staff. Unhappy and flustered staff will mean poor service and that means dissatisfied customers.

Cost

It is very easy to allow costs to spiral out of control when trying to combine all of the required elements into a design that will be both a realisation of your dream and also functional. Keeping an eye on the budget is vital. Set one and stick to it is the easiest way to stay in control. Consulting over aspects of design can save money in the long run as design firms are used to seeing and solving problems not always immediately obvious to others.

Flexibility

Times, trends and people change, as do, sadly, the fortunes of us all. Committing to an expensive design that will require high levels of costly maintenance may not be the best decision if future finances are in question. Good design can allow for additional development if things go well, as well as keep costs down if lean times follow.…

Modified food starch can be classified as a chemical transformed ingredient of food which is derived from starch. Many starches might have been contaminated through gluten. This is why we should be observant and more careful with foods we eat nowadays if we want to eliminate gluten from our various diets.

As we have described modified food starch as ingredients, the word “food” we used when describing it brings about some doubts into the mixture. Some examples of modified starch are; potato, corn, wheat, rice and so on. All the ingredients of these foods are based on starches. Glutentenfreeliving.com states that wheat will be shown on the label of products if it has the basis of starch because other types of starches might be affected by gluten during their production. Therefore it is advised that anybody who is after a gluten-free diet should avoid modified food starch.

There are various ways in which we can modify starch, the procedures depend on the starch itself and the uses. They are;

1. By treating with sodium hydroxide
2.  By the use of potassium hydroxide for the treatment
3. Through roasting
4. It can also be treated by using acid
5. By the use of an emulsifier
6. By including the right electrical charge

There is sometimes which starches can pass through more than one procedure of treatment, depending on the preferred result.

Assisting the foods with powders such as, cheese sauce and gravy with powders, which have been reduced it after has been mixed consistently.

Allowing products settle down easily in the cold water.

Serving as an exchange of fats for low fats

Play the role of emulsifier for preparation of salad so as to save the oil from separating.

Playing roles of thickener in soups

Starches can be modified for many purposes which can be found in various places such as Quick pudding, sauce with cheese, reduced fat ice cream, preserved soup, candy and so on.

People who are following the doctor’s directions to abstain from modified food starch products would have to stop taking products which are containing modified food starch products such as modified tapioca starch to their system.

One of the biggest worries is cross affection. A modified starch does not contain gluten does not mean that there no other gluten-containing ingredient. The issue of cross affection remains crucial for individuals who are avoiding gluten. One cannot completely determine the safety of the user until the company follows the right direction for foods that don’t contain gluten.

You can avoid modified food search by checking for the word gluten-free on the label, you can also a call across to the company producing the food in order to ask for confirmation, you can also eat more of whole foods, such as fruits, meats, and vegetables which is free from included ingredients such as food starch.

Please if you are avoiding modified food starch you should be very careful of the food you eat because they’re so many foods containing different ingredients around us.

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