World’s Most Dangerous Food Destinations

According to Khaled Yacoub Oweis, writing for Reuters, the best place to enjoy za’atar is restaurant Qubrusi in Aleppo, which “is a favorite among locals.” Another restaurant well worth a visit is Beit Sissi, rated as “Aleppo’s finest” by Lonely Planet. Located in a restored house from the 17th century, the restaurant servers French and Syrian cuisine, including items such as sujuk, spicy pork sausage rolled in bread, and ratatouille. 2. Yemen You should really not be in Yemen, even on a visit. The U.S State Department is clear with the message, as terrorist activities and civil unrest have pushed the security threat level to “extremely high.” But for daredevils, Yemen can also provide plenty of unique food experiences, distinct from the more commonly known Middle Eastern flavors. Simple stews and breads might not sound intriguing, but spices such as ginger, cardamom, and aniseed give Yemeni food a unique aromatic touch. Each region has a slightly different version of the national dish, saltah, a meat stew with chiles, tomatoes, garlic, and herbs, and usually mixed with potatoes, scrambled eggs, or even rice. Chicken, goat, and fish are other typical proteins, and dairy products, such as butter and cheese, are rarely used. The capital Sana’a is home to several restaurants, from high-end to budget eats. Freelance journalist Adam Baron, based in Sana’a, recommends Matam Taiz for the peculiar Yemeni specialty aseed a doughy dumpling of fish meal, covered in gravy. 3.

Food trend: Desserts in a jar

They see their franchisees as partners. Those companies tend to have much higher satisfaction than the companies that dont have an inclusive culture and basically say, Listen to what we say. Do this. That transparency includes financial information, he said. The best franchise systems will share financial information across their system so you know if Bob Smith in Salt Lake City has got a 28% cost of goods sold and yours is running at 34%, youre going to call Bob and ask, What are you doing to get that number? Stites said. In the food business, it is about nickels and dimes. The systems that have an inclusive culture and really get their employees to share financial information do better than those that dont, he said. Whats the biggest mistake people make? Failing to understand business finance, Stites said. Ideally, the franchiser will provide net-profit information, but even that can be confusing to some new franchisees, he said. Net profit is not your take-home salary, he said. Youve got to pay taxes out of that, reinvest in the business, pay back your loans out of that profit. If a business generates $100,000 a year in profit, your actual take-home as the business owner might be half or even less than that. Another big mistake: failing to understand the time it can take to break even. Franchising is a great model but its not a silver bullet, get-rich-quick-overnight thing, Stites said. Generally, the people that are making money in the franchise world are operators whove been doing it for five, 10, 20 years. A lot of people come in thinking, Within a year or two, Ill be paying myself a six-figure salary. That doesnt generally happen, Stites said. Unfortunately, a lot of people run out of cash.

Food franchisees face low pay, long hours

It’s catching on with people who are watching their weight and wallets, since they are small and cost less. Dessert shots Think shots of Irish brownie, strawberry mousse or blueberry pudding for a wedding, or custard jelly shots for a birthday. Popular desserts are now being served in shot glasses. About the trend’s practicality, food blogger Kajal Tejsinghani says, “These desserts, especially layered ones, look really attractive because of the see-through glasses. Besides, weight watchers love the idea because dessert shots come in single portions. To satisfy a sweet craving they just have to pick up one of these!” Moist yogurt cakes and fresh fruit salads, syrupy fruits and jelly too work well with the shot glass concept. You don’t have to worry that the cake could melt, since it is encased in glass. Ek glassy From tiramisu to banoffee and truffle cakes, food expert Rushina Munshaw-Ghildiyal has experimented with all kinds of dessert in glass jars and bottles. “The concept has versatility. You could even try serving gajar halwa and rabdi in a jar,” she says. Baking specialist Amal Farooque says the concept of fusing Indian and international desserts makes for beautiful presentation and innovative preparations. In the recent past, she has served guests ras malai tiramisu and gulab jamun truffle in a jar! “It’s a fun, fusion mix and the desserts have longer staying power this way,” she says. Food expert Megha Deokule , who makes shahi tukda in a glass bottle, feels the trend is here to stay.