Restaurant loans – Cucumber Chef http://cucumber-chef.org/ Wed, 01 Dec 2021 23:29:15 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://cucumber-chef.org/wp-content/uploads/2021/05/cropped-icon-32x32.png Restaurant loans – Cucumber Chef http://cucumber-chef.org/ 32 32 Dr Tony Frank launches lecture series https://cucumber-chef.org/dr-tony-frank-launches-lecture-series/ Wed, 01 Dec 2021 23:29:15 +0000 https://cucumber-chef.org/dr-tony-frank-launches-lecture-series/
CSU Chancellor Dr Tony Frank answers questions from Centennial Council member Kathy Turley.

THROUGH BOB SWEENEY
EDITOR

CSU Chancellor addresses South Metro Denver House

Tony Frank praised the merits of higher education at the South Metro Denver Chamber’s first lecture series at the Lone Tree Arts Center.

The general public dined over a fabulous catered meal provided by Jimmy and Lasinda Crane, owners of Cranelli’s Italian restaurant in Lone Tree.

Chancellor Tony Frank was the 14th President of Colorado State University and held that position for 11 years before becoming Chancellor of All Systems in 2019, which includes CSU, CSU Pueblo, and CSU Global in DTC.

Dr Frank holds a veterinary medicine degree from the University of Illinois and a doctorate. in Pathology from Purdue among his college degrees.

Leading the series of chamber addresses, Dr. Frank emphasized the value of obtaining a college education and the rich rewards in the life happiness and financial success of college graduates.

He stressed that investing in education is a wise decision, ranking among one of the major decisions of life which he called a “lifetime investment”.

“Tuition fees have increased,” he said, “largely due to the drop in state aid to 20 percent”. He thinks about 50 percent of students graduate through student loans.

Dr Frank said that CSU has made a major change in the management of higher education in the face of COVID-19. He leads the University in finding new partnerships such as the new CSU Spur campus at the National Western Stock Show Facility. The new buildings will provide educational opportunities for students in Kindergarten to Grade 12.

He pointed out that CSU offers many financial aid options for low-income students.

Looking Ahead Frank believes that higher education will continue to be in high demand and believes that education is entering the “age of the learner”.

To find out about future South Metro Denver Chamber speaker programs, visit w: BestChamber.com. Phone. : 303-249-8407

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I donate on Tuesday 2021 in Chattanooga, TN https://cucumber-chef.org/i-donate-on-tuesday-2021-in-chattanooga-tn/ Tue, 30 Nov 2021 07:00:05 +0000 https://cucumber-chef.org/i-donate-on-tuesday-2021-in-chattanooga-tn/


United Way participates in Giving Tuesday for the third year in a row | Photo via NOOGAtoday







Today it’s Give Tuesday, a worldwide celebration of generosity + the opportunity to give back to the community.

We collapse some local organizations participate in, and offer charitable giving incentives for, Tuesday I’m giving this year, so it is even easier for you to do good.

Chambliss Center for Children | The Chambliss Center for Children is organizing a social media campaign, and hopes to gain 20 new donors + raise $ 21,000 this Tuesday I donate.

Chattanooga State | In honor of Tuesday I give, all donations to the Chattanooga State Foundation Workforce training grant until December 1 will be matched dollar for dollar, up to $ 3,000, by an anonymous donor.

CO.LAB | CO.LAB takes donations from support local businesses currently fundraising with Kivaa program that offers zero-interest loans to businesses without access to traditional capital.

Girls Inc. | An anonymous donor match all gifts at Girls Inc. up to $ 5,000 for Giving Tuesday. You can also have a cocktail or a dinner To Flying squirrel from 5 p.m. to 9 p.m. today, and the restaurant will donate a percentage of all proceeds to Girls Inc.

Latin professionals from Chattanooga | Support by making a donation and then downloading the prospectus + share a post on social networks. Use the hashtags #unselfie, #givingtuesday, and #latinaprofchatt, and the organization will repost it.

Net Resources Foundation | The Net Resource Foundation has established a $ 10,000 fundraising goal for Giving Tuesday to expand its pantry services, especially as the number of people needing food is expected to increase during the holidays.

United Way | This is the third year in a row that Centraide has participated in the Mardi I Give, during which all profits will go to the organization service 211a free + confidential service that serves thousands of people across the Tennessee Valley by uniting them with local resources.

You can also check this Facebook page local nonprofit fundraisers – Facebook meet up to $ 8 million in donations today.

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Schnitzel Forever, London: “Total crowd pleaser, no crowds” – restaurant review | Food https://cucumber-chef.org/schnitzel-forever-london-total-crowd-pleaser-no-crowds-restaurant-review-food/ Sun, 28 Nov 2021 06:00:00 +0000 https://cucumber-chef.org/schnitzel-forever-london-total-crowd-pleaser-no-crowds-restaurant-review-food/

Schnitzel Forever, 119 Stoke Newington Church Street, London N16 0UD (020 7419 0022). Starters £ 7 – £ 10, main courses £ 9.50 – £ 25, desserts £ 4.50 – £ 6.50, wines from £ 24

Schnitzel forever, a small restaurant in Stoke Newington, London, is the cornerstone of a growing chain of stores with many outposts across the country. He doesn’t quite know it yet. It’s not overwhelming with slight praise. We are, of course, bound to worship the independent rather than the mass produced and cookie-cutter, and we do. Even the very word “chain” makes people tremble. I recently realized that I was substituting the word “group” to describe a restaurant chain with multiple outposts that I admire, so as not to smear it with the rancid stench of chain corporatism.

But, in truth, the eight-strong Dishoom, which I really like, is just a channel by another name. And the ever-delicious Hawksmoor steakmongers, now with 12 outlets, isn’t that a chain too? Over the years, brands like Piccolino (18 branches), Côte (over 80) and Nando’s (3,207,565) have served me well. Many channels are, of course, where the hope and the ingredients go to die. Oh Frankie & Benny’s, how do I hate you? Let me count the ways. And while I do, please wipe down your overly long dropdowns. But some can be a reassuring presence on a devastated and destroyed main street.

“Served with a seriously vinegared potato salad, accompanied by a pitcher of rich and sticky demi-glace”: wiener schnitzel. Photograph: Sophia Evans / The Observer

The point is, I could well imagine these coupons being joined by a deployed version of Schnitzel Forever, the name of which tells you most of what you need to know. Right now it’s a small stand-alone restaurant serving flattened things, which have been breaded and fried. Crispy, browned and fried foods are, as we all know, the right foods. Schnitzel Forever is total crowd pleaser, only without the crowds.

I should declare moderate interest here or maybe, more accurately, ridiculous and exaggerated obsession. In 2007, I published an infinitely brilliant novel titled The headquarters of the Oyster House, about a hostage-taking in a restaurant kitchen on the night of the 1983 general election. Schnitzel provides a key plot point. In this case, it is a wiener holstein, a wiener schnitzel with the addition of a fried egg, anchovies and veal jus. The yolk and the sauce lubricate the crispy fried veal; anchovies add extra poke. I would hesitate to call it the pinnacle of Mitteleuropean culinary success, but not for very long.

“Get the same breaded and fried treat”: pieces of squid.
“Get the same breaded and fried treat”: pieces of squid. Photograph: Sophia Evans / The Observer

In my novel, The Hostage Taker, knowing that he has to make demands of the police negotiators, panics and reads a list of ingredients on a piece of paper stuck to the wall. A policeman, who is also a passionate cook, notices that he has forgotten the anchovies, adds them to the order and so a dialogue begins. I’m not sure why this book hasn’t been made into a big movie yet, possibly starring Christopher Walken as the cutlet. The film rights remain available.

Pretty much the only iteration of the dish missing from the menu at Schnitzel Forever is, in this case, the Wiener Holstein. I’ll let it go because it’s my obsession, not theirs (Fischer in London, Marylebone makes a really good one.) What matters is that they managed the basics of taking various ingredients – chicken, pork, veal, etc. – by beating them flat, by breading them and then frying them. They’re tan and crisp and £ 10-13 for the basic, which completely covers the plate, at a great price. There is also a halloumi cutlet, a portobello mushroom cutlet and something involving sea bass. All plans are covered.

“Hilarious engagement”: tiger prawns.
“Hilarious engagement”: tiger prawns. Photograph: Sophia Evans / The Observer

In the “specials” section, priced only for teenagers, the plate cover becomes a raft for additional ingredients. The classic Viennese schnitzel, made as it should with veal, is served with a seriously vinegared potato salad, accompanied by a pitcher of rich and sticky demi-glace. The cordon bleu contains emmental cheese, ham and mashed potatoes. With the “el granjero” it’s mashed avocado, jalapeño pickles, lime and more demi-glace. Or you can decorate your own by applying some punchy sauces and relish. I especially liked the Bloody Mary ketchup and the apple and cider brandy chutney. The availability of a curry sauce allows them to include a menu item called a katsu schnitzel, which will lead some of my friends to thoughts of violence. In this case, I’m just the reporter. Quite naturally, breaded fried things like to be stuffed into a brioche bun and called a burger. For £ 12.50 you can have a Tower schnitzel burger with a triple layer of veal, pork and chicken.

The point here is that a unique and compelling idea was saddled up and pushed as far as possible until sunset. There is a really good coleslaw with white cabbage for £ 5, although I would like to stop the kitchen from adding sour cream to the cucumber salad. This makes what should be a shiny, crispy foil for fried products, strangely cloying. Hilariously, the commitment to breading and frying things extends to the entrees, where squid and tiger shrimp get the same treatment. In keeping with their desire to be ubiquitous on Main Street, the underwhelming desserts are usually overly sweet spongy products – a double chocolate brownie, a sticky caramel pudding – most of which are bought elsewhere. Apparently they make their own apple strudel, but it’s not the night we’re there.

“With a crushed avocado”: el granjero. Photograph: Sophia Evans / The Observer

Like birthday cakes and ambitions, a full cutlet should never be small and being so, few of the ones we see ordered tonight are finished. No matter. They started by doing the delivery during the various lockouts and as a result they have pizza style boxes to wrap the leftovers with. It is clear that the delivery business remains strong; Throughout the evening there is a constant stream of horse riders who come to bring the joy of schnitzel to the sofas in North London. How much I have to admit that it is not unique. The sophisticated folks of Middlesbrough have a long tradition of take-out parmo: essentially a chicken or pork cutlet, topped with a cheese bechamel sauce. All greet the mighty parmo.

I love Schnitzel Forever. It’s a good idea, well priced and well executed. This extends to the design of the restaurant. We tend to only notice such things when we have spent a lot of money. Here, a modest space has been cleverly laid out, with sleek black and white tiling, cream banquettes, and the clever use of cloudy plexiglass panels behind which hide tropical fronds of easy-care pure plastic to make the room larger. Like the menu, everything works. If you soon see a queue at the door, assume that these are hospitality industry investors. Or people who really like cutlets.

New bites

I have long been a huge fan of Riley’s Fish Shack, on Tynemouth Beach east of Newcastle, but have always feared for them whenever winter storms come. Now they have Riley’s Fish Shop, a brick and mortar restaurant (and retail operation). The ever-changing board menu includes whole sea bass and turbot, and various fillets alongside lobster and oyster platters from Lindisfarne as well as game dishes. TO rileysfishshop.com.

The results of the annual London restaurant scene survey conducted by participatory restaurant guide Harden’s are available. Along with the unsurprisingly news of a slew of closures due to the pandemic, comes glaring accounts of price inflation in the upper part of the capital. In the 2020 guide there was only one place, sushi restaurant Araki, with an average spend of £ 200 per head. Now there are seven. The number of restaurants with an average value of £ 150 per capita has increased from nine to 24. Visit durcit.com

And another look at the challenges facing the hospitality industry: the end of the holiday regime and the moratorium on liquidation requests that had prevented creditors from taking action to recover the money they were owed, combined with the need to repay government loans, all now have a serious impact. Restaurant bankruptcies in the UK rose 31% in the last quarter, from 226 to 296.

Email Jay at jay.rayner@observer.co.uk or follow him on Twitter @ jayrayner1


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Nonprofits and business groups help Latin American businesses hit hard by pandemic https://cucumber-chef.org/nonprofits-and-business-groups-help-latin-american-businesses-hit-hard-by-pandemic/ Fri, 26 Nov 2021 17:30:00 +0000 https://cucumber-chef.org/nonprofits-and-business-groups-help-latin-american-businesses-hit-hard-by-pandemic/

PHOENIX – The walls of Salvadoreño Restaurant # 3 north of Phoenix catch your eye: shades of orange, blue and green – like the feathers of a tropical bird. The scene depicts women serving pupusas in the streets of El Salvador.

Then there is the aroma of pupusas – corn dough stuffed and fried with beef, chicken, cheese, beans, bacon, pepperoni or vegetables. They are the national dish of El Salvador and the specialty of the restaurant chain.

The owners of Restaurant Salvadoreño had a clear mission when they opened their doors in 2002.

“There aren’t a lot of Salvadoran restaurants in the Arizona community,” said Yesenia Ramirez, co-owner of the family chain. “There weren’t a lot of options for our culture, our country.”

Before the COVID-19 pandemic hit in March 2020, the company had grown to five restaurants in Arizona, one in California and another in the current valley, according to its website. But during the pandemic, homeowners struggled to keep their doors open.

“One of the biggest challenges at the start was having to be quick, you know, and reacting to change immediately,” said Ramirez.

Latino-owned businesses were particularly affected during the COVID-19 pandemic, but received less federal aid than other businesses, according to a May 2020 national survey conducted by Latino Decisions for Move-On, Somos and UnidosUS . At the time, hundreds of local Latino-owned businesses had applied for the federal paycheck protection program, but only a small portion received relief, Tanairi Ochoa-Martinez, director of Fuerza Local, told Cronkite News.

The Small Business Administration Led Program loans to businesses affected by COVID -19 closures, with the possibility that loans could be canceled if the money was used to keep workers on the payroll during the pandemic, according to the article.

To help close this gap, nonprofits stepped in during the pandemic to help these small businesses while federal programs did not. The Raza Development Fund, in partnership with Wells Fargo, launched the COVID-19 Hope Fund to help small businesses. Fuerza Local (Local First Arizona) provided various Arizona small business relief grants, including a total of $ 2 million distributed to low to moderate income small business owners households.

Companies and companies groups also participated. The Arizona Hispanic Chamber of Commerce offered resources and developed grants for small businesses. And PepsiCo launched Juntos Crecemos, to provide grants, mentorship and coaching to 150 Hispanic small businesses across the country.

As a result of the pandemic, 86% of Latino business owners reported significant negative impacts, and 65% said they would not be able to continue their business beyond six months under current conditions, according to a 2020 Stanford University survey of 224 companies.

Announcing the program, CD Glin, vice president of the PepsiCo Foundation and global head of corporate philanthropy, said Hispanic communities are part of the fabric of American culture, but have long faced challenges. “Systemic barriers to success – a divide that has only deepened by the impact of COVID-19.” “

The Salvadoreño restaurant is one of the beneficiaries of PepsiCo.

Ramirez said they were facing financial hardship due to COVID-19 restrictions at limited state restaurants in the spring of 2020. The owners calculated the restaurant had lost 30 to 40 percent of sales over the course of of the first months of the pandemic.

Take-out has become the only viable option to keep the business afloat, but the shortage of plastic containers and rising prices for kitchen supplies have stretched the restaurant.

It has been more than a year and a half since the start of the pandemic and some regulations have loosened. Ramirez said sales are better, although many customers still prefer go out. Part of the courses Ramirez learned the importance of a strong social media presence for a small business.

Angie Amarillas, senior director of small business development at the Arizona Hispanic Chamber of Commerce, declared online presence for Hispanics businesses only grow. A recent survey of chamber members indicated that 26% of Arizona’s Hispanic-owned businesses are creating and improving their social media presence, she said, adding, “This is really huge.”

Many Hispanic business owners, such as Ramirez, have realized the importance of maintaining a strong social media presence.

“This consistency definitely reminds people that we are here, that we serve this amazing food,” Ramirez said. “And it brings them in, it also keeps them up to date with what’s going on.” “

As COVID-19 outbreaks persist in Arizona, Ramirez said restaurant Salvadoreño prioritizes everyone safe. “We do our best to make sure our customers are as safe as possible. The staff wear their masks. They’ve all been vaccinated, ”Ramirez said.

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Hope for Business Boost Restaurants this Holiday Season – NBC Connecticut https://cucumber-chef.org/hope-for-business-boost-restaurants-this-holiday-season-nbc-connecticut/ Thu, 25 Nov 2021 04:10:34 +0000 https://cucumber-chef.org/hope-for-business-boost-restaurants-this-holiday-season-nbc-connecticut/

With small businesses around the corner on Saturday, heads of state are also hoping to see some support for local restaurants.

The last holiday season, when Covid-19 cases escalated and the weather turned colder, that meant a lot of empty dining rooms. But this holiday season, local restaurants are more optimistic that hungry people will have their backs after a long time at the height of the pandemic.

“It’s all over the place. We’ve had a really great time and we’ve had some really tough times,” said Anthony Stewart, general manager of Que Whiskey Kitchen in Southington.

But the upscale staff at Que Whiskey Kitchen are grateful this Thanksgiving for their customers.

“We have a potluck today. I thought we were going to have some smoked turkeys at the best barbecue place in town, ”said Lenny Murtishi of Plantsville.
In the smokehouse behind their Southington dig, dedicated chefs prepare more than 70 birds for collection.

“A lot of people have bigger gatherings with their families, so it’s like you know, let us take something off your plate,” said Stewart.

Restaurant owners are betting on Wednesday evening and the next vacation to boost business.

In Hartford at Parkville Market, the dining room owner reflected on what he was grateful for – all the support he received when opening during a pandemic.

“I had no choice, it was built. It cost so much money. I had to find a way to pay for it,” said Carlos Mouta.

Mouta became moved as he described all the help he received from the Small Business Association helping him get loans to stay afloat for the hungry people who followed.
“They really helped me,” Mouta said in tears.

Building on the success of the food hall, the heads of state made a suggestion, asking people to dine at local restaurants for the holiday season and beyond.

“We survived,” said Deco Carvalho, of Brazilian Gula Grill at Parkville Market. “We are here and I think next year will be promising.”

With alfresco dining a less popular option in cold weather, the CT Restaurant Association reminds everyone that dinner or pickup will mean so much more.

“So we’re going to need support to get through this winter. With the challenges of the labor shortage, with the challenges of rising costs, all of these companies are facing,” said Scott Dolch, executive director of the CT Restaurant Association. .

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From fried foods to gym fees, it’s all now safe https://cucumber-chef.org/from-fried-foods-to-gym-fees-its-all-now-safe/ Tue, 23 Nov 2021 19:29:55 +0000 https://cucumber-chef.org/from-fried-foods-to-gym-fees-its-all-now-safe/

(Bloomberg) – Bankers repackage everything from fast food franchises to fitness center fees, into fastest-paced bonds since the global financial crisis, as investors seek protection against yields and inflation .

This year’s sales of U.S. asset-backed securities have already exceeded $ 300 billion, according to data compiled by Bloomberg – and more are expected by the end of the year. Post-crisis issuance records were also set for private label commercial mortgage bonds and secured loan bonds, which are also expected to accelerate.

“Solar energy, consumer loans, container leasing and commercial transactions as a whole offer attractive yields and spreads to some extent,” said Dave Goodson, head of securitized credit at Voya Investment Management. “These so-called esoteric sectors remain well supported with a lot of money to invest.”

On Monday, Self Esteem Brands, a franchisor of businesses including its flagship Anytime Fitness gyms, priced $ 505 million ABS backed by franchise agreements, royalties and fees. In entire corporate securitizations like these, companies mortgage virtually all of their assets.

Abs Frenzy

Last month, the fried chicken restaurant chain Church’s Chicken sold a $ 250 million securitization backed by franchise and royalty guarantees. Golden Pear Funding recently securitized financial settlement litigation costs on everything from personal injury cases to wrongful convictions. And Oasis Financial has priced a similar deal related to medical lien payments.

The deluge of ABS sales was so intense that it began to weigh on prices, especially for bonds backed by subprime auto loans and student loans. Despite this, investors appear bullish, given the positive outlook for consumer credit, boosted by the pandemic-era stimulus checks.

“There are strong underlying salvage values ​​for everything from cars to homes. The underlying collateral of many ABS is resistant to inflation, ”said Daniel Lucey, senior portfolio manager who invests in securitized credit at SLC Management. “In a low yielding, high inflation environment, securitized debt is attractive relative to short-term corporate debt, both in terms of spread and yield. “

Last week, Goldman Sachs urged investors to move away from corporate bonds to ABS and other securitized debt as inflation raises wages and increases the value of cars and homes. Its strategists have said valuations look better in securitized bonds than in corporate bonds on a historical basis.

–With help from Charles Williams.

© 2021 Bloomberg LP

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Final preparations underway for the inauguration of the Flagship City Food Hall https://cucumber-chef.org/final-preparations-underway-for-the-inauguration-of-the-flagship-city-food-hall/ Sat, 20 Nov 2021 03:16:48 +0000 https://cucumber-chef.org/final-preparations-underway-for-the-inauguration-of-the-flagship-city-food-hall/

After years of preparation, the Flagship City Food Hall is scheduled to open next week.

For most of its new restaurateurs, it was a golden opportunity to finally make their dreams come true. For many of them, this opportunity was one that they could not pass up and that they could not accomplish without help.

Perfect timing, perfect placement and a perfect fit. This is what prompted Krystal Robinson, owner of Taste & See Fruit and Veggie Bar, to open her first restaurant. She said she knew it was important to be in downtown Erie.

“It means accessibility. Not only do we have accessibility to customers that we can be successful in, but customers have accessibility to a diverse range of foods, ”said Krystal Robinson, owner of Taste & See Fruit and Veggie Bar.

A Taste of Love owner Natasha Cooks was busy Friday night getting ready to open her first restaurant. She chose to open at the food hall because it was about time that things changed.

“Change is everything and when you have different vendors in each place and you taste something different every day, you don’t have the same thing. It’s incredible. We don’t have too much downtown. It’s something big and it’s something big, ”said Natasha Cooks, owner of A Taste of Love.

Brian Stark is a chef and baker at Blue Willow Bakery & Café. The uniqueness drew him to the dining room rather than a stand-alone restaurant.

“It was this opportunity here in Erie for me doing it, Dominican, and having other neighbors doing Mediterranean food, it’s really cool,” said Brian Stark, Blue Willow Bakery & Cafe.

Corey Cook, Director of Operations and Logistics at EDDC, says this is a great opportunity for some of the vendors as a starting point and one they might not have missed go elsewhere.

“Some of them come from different backgrounds, maybe they weren’t able to get loans or things to get started. Some are established, so it’s a wide range of groups that are disappearing, ”said Corey Cook, director of operations and logistics at EDDC.

The Flagship City Food Hall opens on Monday. There are a total of nine restaurants under one roof and 160 seats.

For news delivered directly to you, subscribe to JET 24 / FOX 66 / YourErie.com, daily news and severe weather mailing lists

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The real challenge of Indonesia’s large informal economy https://cucumber-chef.org/the-real-challenge-of-indonesias-large-informal-economy/ Thu, 18 Nov 2021 19:00:00 +0000 https://cucumber-chef.org/the-real-challenge-of-indonesias-large-informal-economy/

In a surge of self-confidence, Indonesian President Joko Widodo, better known as Jokowi, bragged to leaders of G20 countries at the recent Rome summit that his country’s economy has remained resilient in the face of to the Covid-19 pandemic – thank you, he said, to 65 million micro, small and medium enterprises (MSMEs). Generating 61% of Indonesia’s economic output in 2020, Jokowi told his audience that nearly two-thirds of these MSMEs are headed by women. And he had a plan to empower them through better access to financial services and business loans.

Jokowi’s presentation, with its microeconomics twist and promise of empowering women, was clearly intended to create a good lens for Indonesia in an international forum. But on closer inspection, how accurate was this representation of Indonesian MSMEs?

Jokowi’s claim that MSMEs are the backbone of Indonesia’s economy is quite true. The 2016 census conducted by the Bureau of Statistics found that 99% companies in Indonesia could be classified as MSMEs. In addition, more than 60 percent of the Indonesian workforce earned their living in the informal sector where most MSMEs operate.

The sheer size of Indonesia’s informal sector sets it apart among the G20 countries.

In neighboring Malaysia, the vast majority of companies are classified similarly as MSMEs, but with one important difference: Malaysia’s informal sector is significantly smaller at just over nine percent, according to 2019 figures. Vietnam, another booming economy in Southeast Asia, also has a large percentage of MSMEs. But, once again, its informal sector, 15 and 27 percent, is smaller than that of Indonesia.

The sheer size of Indonesia’s informal sector sets it apart among the G20 countries. India had a larger informal economy, 93 percent in 2014, but by 2021 the figure has decreased to understand less a fifth of the country’s economy. Some believe that Indonesia’s large informal economy makes the country tougher in the face of global crises. But the informal sector has its setbacks. Informal businesses are not considered “bankable” and are generally not eligible to receive government assistance.

A 2016 report by the International Finance Corporation on Women-owned MSMEs in Indonesia noted that only 24 percent of Indonesian MSMEs used government support services, and that more than half of the companies surveyed had chosen to remain in the informal sector. Almost a third of them said the registration process was too complicated, while 9% said it was too expensive.

Indonesian President Joko Widodo (Andy Buchanan / AFP via Getty Images)

It is naturally in Indonesia’s interest to encourage more MSMEs to formalize, so that they can access financial services and become taxable entities. But a deep mistrust of government agencies is rightly a major obstacle to this.

Fifteen days before Jokowi’s speech, Indonesian social media was full of claims that police were targeting online frozen food merchants for possibly fabricated transgressions against food safety regulations. It started with an Instagram post from a restaurant in Jakarta, the owner of which had been arrested by the police for the sale of frozen ready-to-eat meals during times of large-scale social restrictions. Police said the restaurant did not have a legal license to sell frozen food and could be fined up to IDR 4 billion (AU $ 400,000) under the criminal code.

The Instagram post went viral and drew similar testimonials from micro and small business owners in the food based home industry. Several said they were searched their homes by government officials and threatened with prosecution unless they agreed to pay the authorities.

Police tracking down online food vendors trying to make a living without government handouts ultimately proved embarrassing to authorities.

The news was understandably upsetting as e-commerce became the country’s economic lifeline during the Covid-19 pandemic. According to investigation, the number of Indonesians shopping online rose from 75 million to 85 million during the pandemic. But the actual number of Indonesians using online platforms to buy and sell is undoubtedly much larger as the survey only covered major online grocers such as Lazada, Tokopedia, Shoppee, all of which belong to the formal sector of country.

Most e-commerce in Indonesia takes place informally, on platforms such as Facebook Marketplace, Instagram and WhatsApp, with the majority of “merchants” selling their products from home or acting as resellers. Most of these are seasonal or casual traders trying to make ends meet and they do not pay income taxes. But, since the government has no obligation to provide a social safety net for these outliers in the informal sector, it has gladly turned a blind eye to their non-taxpayer status.

Outrage at police tracking down online food vendors trying to make a living without government handouts ultimately proved embarrassing to authorities. BPOM, the Indonesian food and drug regulatory body, has published a declaration explain the laws and regulations governing the sale of frozen food products. The statement appeared to absolve the Jakarta restaurant of wrongdoing because its products fell under the category of “ready-to-eat meals prepared at the request of end-users” instead of being mass produced.

But that did little to end the confusion over which government agency was supposed to oversee MSMEs. Currently, several government agencies – including the police, the BPOM, the Ministry of Health and local government authorities – are claiming jurisdiction over MSMEs in the food sector and their licensing needs, creating gray areas that are likely to be affected. be exploited by unscrupulous government agents.

While extortion by government and law enforcement officials is a long-standing practice in Indonesia – the IFC report says 54% of companies said they made “informal payments” to appease them. government officials – an illegal practice can only diminish confidence in the system.

Until the issue of predatory behavior by government agents is seriously addressed, progress towards formalizing more Indonesian MSMEs will be bumpy. Any government outreach pledge to support MSMEs will be nothing short of wind.

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Sono Group and SweetGreen among IPOs this week https://cucumber-chef.org/sono-group-and-sweetgreen-among-ipos-this-week/ Wed, 17 Nov 2021 00:42:00 +0000 https://cucumber-chef.org/sono-group-and-sweetgreen-among-ipos-this-week/ Eight companies, including a solar electric car company and a restaurant chain known for its salads, went public this week as the IPO market prepares to close for the Thanksgiving holiday.

New broadcasts are typically suspended during Thanksgiving, which this year falls on November 25. No IPO is scheduled for next week. Initial public offerings typically return in early December before taking a break later this month for the Christmas holidays. Nubank, the Brazilian digital lender targeting a valuation of nearly $ 51 billion, could be listed in December.

So far in 2021, 917 IPOs have raised $ 293.5 billion as of Nov. 16, according to Dealogic data. This is more than double the 356 offers for the same period in 2020, which raised $ 132.9 billion. About 60%, or 542, of the 917 IPOs this year are Special Purpose Acquisition Companies, or SPACs. This means that 375 are traditional IPOs.

This year’s IPO market has already broken records for money raised, while the number of new issues is likely to peak in 21 years with more than 400 deals, according to Matt Kennedy, senior IPO strategist at Renaissance Capital . “The IPO market in 2021 raised the most money ever,” Kennedy said. He noted that the more than 400 offerings will likely put this year’s offerings on par with the IPO boom of the late 1990s.

Four companies – Sono Group, Iris Energy, Braze and UserTesting – are expected to open on Wednesday.

The first is Sono Group, the German electric vehicle startup looking to take advantage of recent records for


Rivien Automobile

(ticker: RIVN) last week. The electric truck maker has had the biggest IPO since 2014, when it raised $ 11.9 billion. Rivian’s shares have gained more than 29% from its IPO price of $ 78 on November 10. The stock has since more than doubled in the secondary market, closing Tuesday at $ 172.01.

“There’s a good chance Sono is doing very well depending on how Rivian trades,” said Kennedy, who noted that Sono, like Rivian, is at an early stage and unprofitable.

Launched in 2016, Sono Group has developed the Sion, a solar electric car that can be recharged using solar panels installed outside. Sono said it has received more than 16,000 reservations for the car as of Nov. 5. However, no customer has entered into a binding purchase contract for the car. The purchase price of a Sion is 28,500 euros ($ 32,294) with a down payment starting at 500 euros ($ 566.57). Sono plans to start production and delivery of the Sion in the first half of 2023, the company’s website said.

Sono Group on Tuesday listed 10 million shares at $ 15, the middle of its $ 14-16 price range, a person familiar with the matter said. Berenberg and Craig-Hallum are the underwriters of the agreement.

Iris Energy is also expected to open on Wednesday. The Sydney, Australia company is offering around 8.3 million shares at $ 25 to $ 27 each, a flyer says. It will be listed on Nasdaq under the symbol IREN. JP Morgan, Canaccord Genuity and


Citigroup

are the main underwriters of the transaction.

Iris Energy has been mining Bitcoin since 2019. The company has liquidated all the bitcoin it has mined and has none on its balance sheet as of September 30. a flyer says. Crypto mining uses a lot of electricity, and Iris Energy has tried to position itself as environmentally and socially responsible. The company said its operations in British Columbia, Canada, are connected to the BC Hydro grid, whose electricity comes 98% from clean or renewable sources starting in 2021.

Iris Energy is the latest crypto miner to hit the market. In October,


Fortress digital mining

(SDIG) climbed 52% after valuing its IPO at $ 19 a share.

Braze and UserTesting are also traded on Wednesday, both of which are in the customer engagement space. Founded in 2011, Braze’s software helps more than 1,000 brands listen to and understand their customers. The company had 3.3 billion monthly active users as of July 31, up from 2.3 billion in January 2020. Braze offers 8 million shares at $ 55 to $ 60 each. It will be traded under the Nasdaq BRZE ticker.


Goldman Sachs
,

JP Morgan and


Barclays

are the primary underwriters.

UserTesting offers self-guided videos that help businesses better understand interactions with their customers. UserTesting has more than 2000 customers including


Microsoft

(MSFT), WebMD and Lowes. UserTesting offers approximately 14.2 million shares at $ 15 to $ 17. It will be traded under the NYSE USER ticker. Morgan Stanley and JP Morgan are the main underwriters of the transaction.

On Thursday, restaurant chain Sweetgreen and KinderCare Learning Companies, a daycare operator, are expected to chat. Launched in 2007, Sweetgreen is known for its salads and bowls that include Caesar kale and guacamole leaves, but it also offers hot bowls such as cauliflower curry, shroomami, and chicken tostada. The company currently owns and operates 140 restaurants in 13 states and Washington, DC Sweetgreen is offering 12.5 million shares at $ 23 to $ 25. It will be traded under the NYSE SG ticker. Goldman Sachs and JP Morgan are the main underwriters of the IPO.

KinderCare could raise as much as $ 541 million with its IPO, if it sits at the top of its expected range. The company offers 25.8 million shares at $ 18 to $ 21 each. Its NYSE symbol is KLC. KinderCare operates 1,490 early childhood education centers in 40 states and the District of Columbia. The company focuses on children, ages 6 weeks to 12 years, providing early childhood education and care.


Partner group
,

an investment manager, acquired the company in 2016 and will hold nearly 73% after the IPO, according to a prospectus.

Finally, FinWise Bancorp is the only company currently scheduled to open on Friday. FinWise offers 3.18 million shares at $ 10 to $ 12 each. It will be traded on the Nasdaq under the ticker FINW. Piper Sandler and Stephens are the underwriters of the deal.

FinWise is a Utah digital bank that accepts deposits and provides loans to consumers and businesses across the United States. The bank was due to negotiate in August but postponed its agreement, after Renaissance.

Write to Luisa Beltran at luisa.beltran@dowjones.com

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Tropical smoothie in Waynesboro; Information on the Christmas parade; Buckhorn Inn opens restaurant – The buzz https://cucumber-chef.org/tropical-smoothie-in-waynesboro-information-on-the-christmas-parade-buckhorn-inn-opens-restaurant-the-buzz/ Mon, 15 Nov 2021 13:58:36 +0000 https://cucumber-chef.org/tropical-smoothie-in-waynesboro-information-on-the-christmas-parade-buckhorn-inn-opens-restaurant-the-buzz/

WAYNESBORO – Waynesboro gets a tropical smoothie and gets ready for its Christmas parade, while the Buckhorn Inn has opened its restaurant – here’s the buzz.

Tropical smoothie

A new Tropical Smoothie Cafe is coming to downtown Waynesboro.

Downtown Waynesboro, leased by Divaris, on Town Center Drive in Waynesboro, is anchored by Target, Kohl’s, Michael’s, PetSmart, Aldi and formerly Bed Bath & Beyond – recently adding stores like Bath and Body Works, Old Navy and Dunkin ‘Donuts.

Travis and Corrine Loan will open the new store. The couple also own the Staunton Tropical Smoothie and two more in Harrisonburg.

They officially opened in early November and expect an opening in March or April next year.

They plan to hire 45 team members – a mix of full-time and part-time positions, including the role of general manager.

“Expansion in Waynesboro has been on our radar for about three years. We explored several locations, but when the location on Shenandoah Village Drive became available we jumped,” the Loans said. “Not only does it have great neighbors, but as a stand-alone location with drive-thru, it offers another level of convenience to our customers.”

The new store will also offer drive-thru, third-party pickup and online ordering.

For more information, visit the store’s Facebook page Tropical Smoothie Café Waynesboro.

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Christmas parade

The Waynesboro Christmas Parade will take place on December 4 at 6 p.m. in downtown Waynesboro.

Nominations for the parade will be accepted until November 24. You can register online at waynesboro.va.us/1107/Christmas-Parade. The theme for this year is “Christmas”.

Last year the parade was canceled with an attempt to do a reverse parade. Instead, Waynesboro has introduced an Decorations Trail, which will be held again this year.

The “That Holiday Feeling” Decor Trail includes businesses and homes that will allow people to drive and see the lights and decorations. To register to be included in the course, go to waynesboro.va.us/258/Christmas decoration trail.

Waynesboro will also be hosting a holiday market in the Main Street aisle between the P. Buckley Moss Gallery and the Revive Beauty Bar. The holiday market will be held on December 4 from 11 am to 5:30 pm Local businesses and artisans will set up kiosks in the alley, as well as food trucks, a cartoonist, a performance by the Mountain Heritage Clogging Group at noon. and a visit from Santa Claus at 1 p.m.

The Wayne Theater will be lighting its Christmas tree at 5:30 p.m. before the Christmas Parade.

For more information on the Holiday Market and all the festive events happening downtown, check out the Destination Downtown Waynesboro Facebook. page, or go to visitwaynesboro.com/events.

Buckhorn Inn

The Buckhorn Inn celebrated its grand opening last weekend, which includes its new restaurant.

Jack and Brenda Kearney recently remodeled the Buckhorn Inn and Tavern outside of Churchville. The two do not own the building, but they own the businesses there: an Airbnb for accommodation and a new restaurant. They partnered up with Brandon and Danielle McCown and the building is now owned by Port Road Development.

They opened the hosting portion of the business in early fall. From now on, the restaurant will be able to accommodate more than simple guests.

The price will be reminiscent of the old Buckhorn menus, but a little more sophisticated. This means no seafood buffet. Instead, they will have a rotating menu (based on the seasons) that includes items like wood-grilled steak, seafood, pork, seasonal vegetables and more. Again. They focus on Appalachian style food and premium comfort food with plates ranging from $ 14 to $ 38.

Some things on the brunch menu include eggs and bacon dishes, breakfast bowls, different types of Egg Benedict, chicken and waffles, French toast, cookies and gravy. The dishes can be accompanied by drinks like mimosas and various cocktails.

Dinner options served last weekend include pork belly and grits, prawns and grits, beef brisket chili, pepper steak, pan-seared trout, wood-grilled porterhouse pork chop apple and balsamic chicken and creamy butternut squash sauce.

The opening hours of the restaurant and tavern include:

  • Friday dinner 5 p.m. to 9 p.m.
  • Saturday brunch from 9 a.m. to 2 p.m.
  • Saturday dinner 5 p.m. to 9 p.m.
  • Sunday brunch from 9 a.m. to 2 p.m.

For more information visit Buckhorn’s Facebook page or in person at 2487 Hanky ​​Mountain Highway in Churchville.

Laura Peters is the current affairs reporter at The News Leader. Do you have any advice on trends or local businesses? Or a good feature? You can reach journalist Laura Peters (she) at lpeters@newsleader.com. Am here @peterslaura. Subscribe to The News Leader at newsleader.com.


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