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Daniel Hansen
The Dot Connectors
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Has the pandemic disrupted our working life?
After 18 months of remote work and restrictions affecting everything and everyone, we reflect on the aspects of our working life that might have been changed for good.
The concept "remote work", which we have all become so familiar with, is not new – the demand for flexibility in where and how people work has been building for decades. Before the crisis, surveys showed that 80% of employees wanted to work remotely at least some of the time. Over a third would take a pay cut in exchange for the option.
During the pandemic, we all got a taste of what life could be like with a more flexible job that includes days working remotely – and it seems safe to say that the pandemic has accelerated a trend, which much likely would have peeked way later than it will now. According to McKinsey's report "The future of work after COVID-19" from February 2021, remote work and the use of virtual meetings are likely to increase – although not as intensely as during the pandemic as many people are forced to go back to the office.
"At OMNIA, we have a fully remote workforce – which we have had since we started in 2009. For us it was business as usual when the lockdowns hit. It just made everything easier for us, when everyone else were doing the same – virtual meetings became the norm. It was like an epiphany for people in 2020!"
Daniel Hansen, OMNIA Global Founder & CEO
Global Workplace Analytics (GWA) supports McKinsey's report saying that those who were working remotely before the pandemic will increase their frequency when they are allowed to return to the office. For those who were new to working remotely when the pandemic hit, there will be a significant upswing in their adoption. GWA's best estimate is that we will see 25-30% of the workforce working remote on a multiple-days-a-week basis by the end of 2021.
"The pandemic has shown that working remote is possible. We were forced to learn it and many people really liked it. For some, the way they work is now more important than who they work for. This is new!"
So, what could the future of work look like?
There's no doubt that lockdowns have opened our eyes to how our working lives can be post-pandemic – particularly knowing that post-pandemic, our children will be in day care, kindergarten and school giving us much better working conditions than during lockdowns, where working remotely mainly was a stress test. Time said it bluntly "The pandemic revealed how much we hate our jobs. Now we have a chance to reinvent work."
With people considering moving due to the ability of working remotely, it could prompt a large change in the geography of work, as individuals and companies shift out of large cities into suburbs and small cities. However, this subject is highly debatable as some argue that the big cities always will attract talent with their energy and amenities.
We will most likely see smaller workspaces as companies shift to flexible workspaces with employees coming to the office 2-3 times a week meaning fewer desks are needed. A survey of 278 executives by McKinsey in August 2020 found that on average, they planned to reduce office space by 30%. Although there are disadvantages of remote working and having virtual meetings rather than meetings face-to-face, the office savings may outweigh the costs from the disadvantages.
Finally, we will most likely experience a decline in business travel, now that we have all become familiar with the extensive use of videoconferencing and virtual meetings making jumping on a plane less necessary. McKinsey estimates that an approximate 20% of business travel will not return.
"What I have missed the most during the pandemic has been the creative part of my job: Travelling and meeting new people and through that getting new ideas. It has been a more effective year because I have had more time to do all the paperwork, but definitely also a more boring year. It's the journey that should be fun, and honestly, the journey is a bit boring at the moment!"
Then, what about the downsides of remote work?
So, while many of us see the advantages of this transformation, we have to be aware of the disadvantages. According to McKinsey, there is some work that is best done in person – although it is possible to do it virtually. Negotiations, critical business decisions, brainstorming sessions, providing sensitive feedback and onboarding new employees are examples of activities that may lose some effectiveness when done remotely.
If a company chooses to offer their employees to work remotely, while still having people coming to the office every day, there is also a risk of creating a divide between these two groups of employees. Will it be the employees at the office who are more likely to receive promotions? And what about the company culture and social interactions?
"When you run a company with a remote workforce it requires that we meet occasionally to create and maintain a team spirit. There is only so much you can do on Zoom! Because of the pandemic, we have employees who have never met each other. And we have missed celebrating all the good things happening together. We definitely need to give it some extra on the other side".
Will we seize the moment?
The pandemic has forced us to ask ourselves if our working lives still make sense to us on the other side of the pandemic. How many hours do I want to spend in a giant office from 9-5 – and how many hours do I want to be away from my children? Do I want to live somewhere else if working remotely is an option? And even – do I want to change career? According to Time: "(…) people are not just abandoning jobs but switching professions. This is a radical re-assessment of our careers, a great reset in how we think about work."
This is an opportunity to bring some more balance into our lives with more flexible jobs whether that is through moving to the countryside to work fully remote or through commuting to the office two days a week.
This moment in time seems like a very good opportunity to re-evaluate how we spend our time and live our lives.
"Our society has gotten a wild and necessary wake-up call. We have realised that we do not have to sit at the same desk every single day. Knowledge-based and creative jobs can be performed anywhere! I really hope for more flexibility – whatever works for the employee should also work for the company. If you do your job well, it should be up to each individual how and where you do it."
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Southwest Corporate members flock to online services
DALLAS - Southwest Corporate FCU has seen a significant increase in the number of member CUs using its electronic cash management solution,TranZact. "I think it's growing fast because natural person credit unions find their members embracing technology more," said Southwest Corporate's Jody Beck, senior vice president of operations. The number...
By Staff Writer | October 23, 2001 at 08:00 PM | The original version of this story was published on Credit Union Times Magazine
DALLAS – Southwest Corporate FCU has seen a significant increase in the number of member CUs using its electronic cash management solution,TranZact. "I think it's growing fast because natural person credit unions find their members embracing technology more," said Southwest Corporate's Jody Beck, senior vice president of operations. The number of member CUs using the system has jumped from 400 last year to about 550 this year. "Even though we thought some of the smaller ones might not be interested, they are getting interested," said Beck. In September 136,000 transactions were done on the system. The corporate charges member CUs $50 a month to use TranZact. Beck said this pricing saves money for both the corporate and member credit unions. She said TranZact has cut down on the number of phone calls. "We do love to talk to our members, but we hope we can free up time for our reps to learn how to better serve them," said Beck. TranZact functions include viewing account balances and rates; sending wires; reconciling daily statements; downloading ATM reports; returning ACH items; tracking automated settlements; tracking deposit availability; transferring funds among accounts and others. [email protected]


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Making Meetings Work: Facilitation Skills for Public Health Professionals
Picture this: You've just wrapped up a meeting and head back to your office with the nagging feeling of wasted time. You can't help but feel that your team is unsure how to move forward and may resent the last two hours. Whether you're the leader or a team member, there is nothing worse than a poorly facilitated meeting. Effective meeting facilitation is not easy. In this one hour webinar, which is part of the Hot Topics series, Guila Muir, MEd provides the absolute essential skills to make your next meeting shorter, more productive, and maybe even fun.
Define the role of an effective meeting facilitator
Create and use an outcome-based agenda
Explain when and how to use at least five essential meeting management skills
Local and state public health practitioners; Public Health Nurses; Local and state emergency management staff; Anyone who facilitates meetings
Guila Muir, MEd, is principal of Guila Muir & Associates, a Seattle-based firm specializing in developing professionals' facilitation, presentation and training skills. Since 1983, Guila has trained thousands of people on an international level. Currently, she prefers to facilitate "big, messy" public input meetings, and to teach others basic skills to make any meeting more productive. She has also been active as an adjunct professor at Seattle University, teaching instructional design to graduate students. Guila learned to swim as an adult and has swum from Alcatraz Island to San Francisco six times. "A facilitator can often feel like a kayaker trying to move forward on a rough sea," she says. "I teach skills to ensure your boat stays upright and on track."
Tuesday, May 10, 2011, 12:00 pm to 1:00 pm PDT
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150,000 in Johor, and the remainder in smaller communities or as isolated traders scattered throughout the villages and small towns of the peninsula.
Penang was purchased from Kedah in 1786, and Singapore from the then sultan of Johor in 1819.
The best silks are produced by the natives of Pahang, Kelantan and Johor in the Malay Peninsula.
In 1606 they concluded a treaty of alliance with the sultan of Johor, and in 1608 they forced the Portuguese to assent to an armistice for twelve years.
Broad, and is separated from the native state of Johor, situated on the mainland of the Malay Peninsula, by a strait which, at its narrowest point, is less than 1 m.
A line of railway connects the 2 Y town of Singapore with the spot on the strait opposite to the town of Johor Bharu.
It attained its climax of power in the time of Sultan Iskandar Muda (1607-1636), under whom the subject coast extended from Aru opposite Malacca round by the north to Benkulen on the west coast, a sea-board of not less than 110o miles; and besides this, the king's supremacy was owned by the large island of Nias, and by the continental Malay states of Johor, Pahang, Kedah and Perak.


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Students in the spring semester of their second year of the Vanderbilt MPH program present their thesis to mentors, colleagues, fellow students, and guests. This year, the following students in the Global Health track will present their thesis findings. Presentations will take place in MPH Classroom #2600, Village at Vanderbilt (1500 21st Avenue South). See below for a list of Global Health students and their thesis topics. RSVP one week before the presentation(s) you wish to attend.
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Two Vanderbilt MPH Program alumnae have been named 2018-2019 Global Health Corps (GHC) Fellows. Grace Umutesi, M.P.H. and Shellese Shemwell, M.P.H. will both work in Rwanda during the upcoming year. Umutesi will serve as a Monitoring, Evaluation and Research Officer with Health Development Initiative, and Shemwell has been named Integrated NCD Program Quality Improvement Coordinator with Partners in Health/Inshuti Mu Buzima.
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This year, seven students graduated with a Master of Public Health in Global Health, and 11 received the Graduate Certificate in Global Health. The week leading up to Friday's commencement ceremony involved several events celebrating this year's Global Health graduates, including a dinner and graduation reception. MPH graduates received their diplomas during the commencement ceremony on May 11 in Langford Auditorium.
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Students in the spring semester of their second year of the Vanderbilt MPH program recently presented the work of their MPH thesis to members, mentors, colleagues, fellow students, and guests. This year, there are seven MPH students in the Global Health Track who presented their thesis findings. See below for the list of Global Health students and their thesis topics. Beto Arriola Vigo, M.D.Qualitative Analysis: Community Involvement in the new model of care during Mental Health Reform in Peru
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Vanderbilt Master of Public Health (MPH) students presented their practicum experiences at the 2018 Public Health Practicum Colloquium on January 26. Through posters and discussion, students presented their practicum experiences working and learning in public health organizations and settings. Click here to view photos of the 2018 colloquium, and read below for practicum descriptions from MPH candidates in the Global Health track.

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Vanderbilt University School of Medicine Master of Public Health (MPH) student in the Global Health track, Roberta Hutton, is completing her practicum and thesis work at the Central American Medical Outreach Foundation (CAMO) in western Honduras.

 On her experience, Roberta writes, "At the Central American Medical Outreach Foundation (CAMO) in western Honduras I helped create an extensive monitoring and evaluation system for the nursing capacitation program at a local hospital through focus groups, interviews, data-flow analysis and protocol development.
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In the Field: Salesio Macuacua, M.D.
Vanderbilt University School of Medicine Master of Public Health (MPH) student in the Global Health track and PRISM Scholar, Salesio Macuacua, M.D., completed his practicum at Barretos Cancer Hospital in Brazil.

 The Vanderbilt Master of Public Health (MPH) Program is a two-year interdisciplinary program offered through the Vanderbilt University School of Medicine and accredited by the Council on Education for Public Health. The
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2017 Vanderbilt University School of Medicine Master of Public Health Commencement and Receptions Congratulations to all!

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World Malaria Day Perspective: James Carlucci M.D.
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World Malaria Day 2017, observed on Tuesday, April 25, seeks to raise awareness and highlight the need to close the gap in access to malaria prevention tools. While the burden of disease continues to decline, efforts to improve access to interventions that prevent, diagnose and treat malaria are needed to reach the Sustainable Development Goals of malaria elimination by 2030, especially in sub-Saharan Africa where malaria is most prevalent.
James Carlucci, Malaria, Vanderbilt Master of Public Health (MPH), Mozambique
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Casual noodle and dumpling restaurant Shanghai Modern is the latest opening in Chinatown's Central Cross. Chefs will prepare fresh dumpling and noodles in an open kitchen showcasing a number of regional dishes.
stages of the competition, but choosing the Scholar from the group of eight winning Finalists was also a difficult task. Each year, the quality of candidates improves in terms of ability, experience, enthusiasm and social skills." Special commendations were given to two other Finalists: James Dainton of The Northall at Corinthia Hotel London, for showing the most potential; and Tiziano de Mattia, of Hide Restaurant in London, who presented the most consistent performance.
M Restaurants implements £10ph minimum wage M Restaurants have announced that from 1st March 2019 they will introduce a Starting Wage for all employees at £10 per hour. The move comes after Operations Director, Andre Mannini implemented M's M-indful Days initiative in 2018. This entitles all employees to four M-indful Days per annum in addition to their existing holiday allowance, as well as access to Spill, an independent counselling app to promote mental health in the workplace. Staff wellbeing is something close to Mannini's heart who comments: "We want our team to feel their best selves, both at home and in the workplace. Our M-indful initiative has been wholly embraced by the team and we seem to be going from strength to strength." The £10 Starting Wage is seen as a basic requirement by M Restaurants Founder, Martin Williams: "I remember working as a kitchen porter in hotels and restaurants many years ago and thinking – I love the job, but the money is so much better in other industries. It is time for all hospitality employers to follow our policy at M Restaurants and unite in making our industry the most attractive employment option possible." Williams slams the 'poverty wages' other companies are offering, continuing to say: "You see press coverage where the headline is a high profile hospitality leader quibbling about whether his staff are scraping together the living wage and arguing about whether 'poverty wages' is a fair description of the recompense he offers; next you see that hospitality staff are striking and I feel shame for the industry as a whole. "In a Brexit context, the industry faces a chronic staff shortage, as the country no longer attracts the amazing talent from Europe and beyond that we used to take for granted. As an industry, we should use the current environment as a catalyst to make hospitality an attractive option to a limited workforce and change our reputation as a low pay industry." Brexit is clearly already making many in hospitality realise that the already acute people and skills shortages will be compounded by the government's immigration white paper. We expect to announce many other similar wage increases in the weeks and months ahead from businesses also endeavouring to counter and insure against the people and skills shortages hospitality businesses will be forced to deal with.
Uber Eats opens its doors to 50,000 restaurants Fifty thousand restaurants in the UK and Ireland can now serve customers with Uber Eats, as the fast growing food delivery app unlocks its technology to restaurants with their own delivery drivers. 10,000 restaurants in 100 towns and cities across the UK, and expects this number to more than double in 2019. These changes will be accompanied by a new service fee structure and self-service sign up tool designed to make it quicker, easier and more competitive for restaurants to partner with Uber Eats.
who wanted to offer delivery using independent couriers available on the app.
The announcement comes as new data reveals the growing food delivery market, which is expected to be worth nearly £10bn by 2021, is playing an increasingly important role in the growth of small and medium sized restaurants.
For the 78% of Uber Eats restaurants that are small and medium sized businesses, on average food delivery is expected to account for more than 10% of their total revenue.
news for pubs and bars, especially those with drink-led offerings, which saw closures slow from 3.6-a-day to 2.2-a-day over the past 12 months.
Peter Martin said: "The last decade has seen a relentless decline in Britain's number of pubs and bars, but there are welcome signs that the clearout of unsustainable sites is starting to ease.
Atul Kochhar to launch new restaurant 'Kanishka' on Mayfair's Maddox Street Atul Kochhar, the first Indian chef in the world to receive a Michelin star, is set to launch Kanishka on Mayfair's Maddox Street this March.
no-shows A third of restaurant diners admit they have failed to show for a reservation at some point in their life OpenTable data reveals more no-shows occur from phone bookings (4.6%) than online (4.4%) London, Manchester and Leeds are the UK cities where diners admit to the most no-shows OpenTable launches new Book Responsibly campaign to educate diners and make them think before noshowing for a reservation Over a third (33.7%) of UK diners reveal they've failed to turn up to their table booking without informing the restaurant at some point in their life. However, data from OpenTable finds that restaurant goers are less likely to no-show if they have made an online reservation. In 2018 only 4.4%* of online bookings through OpenTable in the UK resulted in a no-show, compared to 4.6%* of phone reservations. The behaviour described as a 'no-show' is a concern amongst the UK restaurant industry, with independent restaurant owners to nationwide chains stating it can have a significant effect on business. OpenTable, the world's leading online restaurant booking service, has today unveiled a light-hearted campaign to encourage diners to 'book responsibly'. Designed to help educate diners on the impact that not cancelling a reservation can have on restaurants and highlight how it might feel if the roles were reversed.
"We can all be more aware of the impact that no-shows and late cancellations can have on a restaurant," comments Adrian Valeriano, VP EMEA, OpenTable. "We have launched this campaign to help build awareness amongst diners of the issue and showcase how we continue to leverage our technology and diner network in ways that only OpenTable can to help reduce no-show rates and mitigate the impact of late cancellations." The external research carried out by OpenTable shows that young adults admit to being the worst offenders with a quarter (25%) of 16-24-year olds admitting to regularly failing to show up for their restaurant reservation. 9 out of 10 Generation Z diners claim they have never stood up a first date (91.2%) or failed to show up to work without informing their boss (88.8%), but the same cannot be said for their attendance to restaurant bookings. As expected, due to the vast restaurant selection, the city with the largest number of diners who admit to having no-showed for a reservation at least once in their life is London (40%). This is very closely followed by Manchester (39%) then Leeds (38.7%). OpenTable's latest campaign flips the idea of noshows to put the diner in the restaurant's position. By 'turning the tables' on diners, OpenTable hopes to highlight how a no-show can inconvenience the party on the receiving end.
How does technology help you keep up with them?
For the UK restaurant industry, customers are becoming more demanding all the time – and upping your game constantly is now the only way to remain a player. Deliveroo, for instance, have just announced they'll be enabling restaurants to offer dish-by-dish calorie information on their platform, and restaurants including Yo! Sushi, Jamie's Italian and Pho are among those taking the opportunity. Healthy eating; veganism; ethical eating; fast dining; it's a headache to keep up with it all – but so essential; and that's why restaurant management systems are a massive trend in the industry. Restaurant EPOS software is providing a huge ally in the perpetual hospitality industry battle against rising costs, poor efficiency and waste. Restaurant management systems genuinely put power in your hands – serving staff use handheld technology including dedicated devices or tablets to take orders and payments tableside.
Managers and owners, meanwhile, get a real-time view of operations online via their mobile or laptop. Restaurant management systems also capture information about diners, including their preferences, record what's selling best and – importantly – help restaurateurs to identify what's trending. So restaurant companies of all sizes now rely on restaurant POS software to streamline operations and reduce costs – especially multi-site groups who appreciate the head office functions it offers. So what features should your restaurant management system have if you want to be sure to keep up with evolving diner demands? Here are 9 key questions you should ask your technology provider.
1.	Is this a dedicated restaurant management system? EPOS systems are available for retail, too, but you need more facilities than they can provide, so be sure your system has been specially developed to meet restaurant requirements.
2.	Does it provide course management?
5.	Can it keep my menu workable? Business fluctuates, so it's crucial to manage your menu for different times of day so your staff don't have to deal with a long menu. For instance, if you offer breakfast, lunch and dinner, you could end up with an unwieldy menu on the handheld device.
To give demanding guests the best customer service, you need a flexible system that allows you to split courses to help the kitchen, and make changes such as substituting a starter as a main course.
Your serving staff need an easy interface to make this happen, and the restaurant management system should integrate with kitchen technology so the printers or screens deliver the right information to each station.
6.	What about diners on the move?
3.	Can it go places for your guests?
Your staff need to be able to send from their handheld devices to different destinations – orders should go direct to the kitchen, for instance, while payments can be taken at tableside and printed out in the restaurant.
The same system will also allow you to transfer the ticket, and merge or split tables up. Aloha's Guest Manager, for instance, suggests a table for wait time and profitability it won't suggest three people are seated on a four top if it's next to another that can create an eight.
4.	Does it help chef design cost-effective dishes that don't risk diners' health?
7.	Can it manage customers' bills well?
Your restaurant management system should be able to split bills easily - particularly if you run a casual dining restaurant where parties can be large. It speeds up table turn quicker and makes the dining experience seamless.
The Aloha restaurant management system recently partnered with chef-designed Kitchen CUT technology that tracks potential allergens throughout dishes and menus and also helps chefs keep costs under control. The system also helps with stock control by identifying best-selling dishes, which helps with good procurement decisions and reduces food waste – an important issue for ethical diners.
8.	Does the system help engage diner loyalty? It should capture diner data, because if you know their preferences you can create email marketing campaigns that will hit the mark and bring them back again.
Since 1984, Purified Air has been striving to find the best and most cost-effective way to filter and control the oil, smoke, grease and odour produced by commercial kitchens. With the majority of industry brands already using our systems, Purified Air covers the Fast Food, Casual Dining and Fine Dining markets by providing bespoke systems dependant on the type of food cooked, the type of cooking process used and the volume of air being extracted through the exhaust. By working with these variables, we are able to design and supply some of the best commercial kitchen exhaust filtration and odour control systems in the world. Still a family owed company we pride ourselves on excellent customer service to back up some of the best equipment in its field With our equipment installed in commercial kitchens the length and breadth of the United Kingdom we have put in place a nationwide service and maintenance division, ensuring that our equipment is working at its optimum efficiency, completing over 8000 service and maintenance visits a year. From Restaurants to Pubs - Canteens to Take Aways Purifed Air is at the heart of commercial kitchens where ever they are.
"People are looking for more from their drinks today, seeking out more sophisticated flavours, while being more mindful of what they're putting into their bodies than ever before." Tasting, learning and immersing himself in the history and flavours of botanicals, David collaborated with the team at Blue Sky Botanics to select nine more herbs – each with its own unique history – that could harness the power of nature and become Rosemary's new family. No.1 Botanicals, the world's first collection of single-extract herbal drinks launched in Autumn 2018 showcasing Basil, Fennel, Juniper, Lemon Verbena, Meadowsweet, Mint, Olive Leaf, Rosemary, Sage and Thyme. As with No.1 Rosemary Water, the new botanical extract drinks contain no added sugar, preservatives, sweeteners, additives, artificial colours or flavours. They are simply herbal extracts added to pure, fresh, spring water.
Authenticated by the leading experts at the Royal Botanic Gardens, Kew, all ten herbs go through a complex process of extraction, in order to preserve the fresh plant in all its glory and retain its active compounds. Despite the complex science behind this range, the secret is in the simplicity of its flavours. Best served over ice; some of the drinks are sweet, some light, some earthy, but all of them delicate, aromatic and completely natural, with nothing added except a little light fizz.
On a normal day, you could just walk past this restaurant with its understated exterior and positioning in Fulham, but what is served inside is certainly not understated, as this vibrant and aromatic take on Indian cuisine ensures not only an incredible dining experience, but one that also leaves a lasting impression, that you will compare others against.
The restaurants interior is of simple but modern taste, but smart and relaxing.
making recommendations and drawing calibrations between bread and meals, to ensure all favours are equally complimented and keeping your glass topped up. From our visit one recommendation that is a must is the Crab Kokum Fry, this dish is served on a huge platter, cooked and reinserted in the crab shell, served with a side sauce and a wedge of lemon, life does not get better than this, other than the garlic naan which is light, airy and smells delightful.
Get ready for the Summer and prepare We may be experiencing a temporary and surprising heatwave, but all too soon this will be the reality as we move into early Summer. You may have noticed the surge of customers trying to sit outside over the last couple of weeks, which gives a good insight into what you can expect when the weather really does warm up. We design and manufacture freestanding canopies, tensile structures and covered walkways to businesses around the UK. We work with restaurants, retail parks, hotels, leisure centres, nursing homes, hospitals, and many more to provide sheltered, good quality outdoor space that is guaranteed for at least 10 years. We use high quality PVC coated polyester for the construction of our beautifully shaped tensile structures. It is chosen not only for its excellent strength, flexibility and translucency, but also for its impressive design life of 20+ years. The PVC polyester coating includes UV stabilisers, fire retardant additives, colouring and anti-fungicides and it can be fully recycled – making it an excellent construction material for both permanent and temporary tensile structures. Case Study: Five years ago, the i2o team were contacted by the manager of Fairlawns Hotel & Spa in Birmingham, who needed a solution for their outdoor area. They host a lot of wedding receptions, so needed more outdoor shelter for guests, and it would also provide a year round dining and drinking area.
They chose a retractable canopy, with three different segments, rolled back and forth as desired by remote control. All three segments are independent, allowing for completely flexible shade and shelter depending on time of day and weather conditions. Two of our sales team headed back over to Fairlawns to ask the manager about how the canopy it's changed the day-to-day life for his business and staff. Why did you look into getting a canopy for the hotel? We wanted to improve the accessibility of the outside areas, linking the two together in all weathers and also provide our wedding events with flexibility around the weather. Why did you choose to use i2o? After speaking to a number of suppliers we liked the people at i20, felt the product specified was the best and most suitable available to us and also that the advice we received was really sound.
Have you had an increase in business/covers/positive feedback? Yes to all. Our event customers love the space, guests always comment on the flexibility it provides and most of all it has provided them with spaces that are useful to them whatever the weather. Would you recommend getting a canopy, particularly from i2o, to other businesses?
Yes. It has added great value to our venue, customer experience and definitely won us business over the last 5 years.
These canopies are bespoke to your requirements and space. Give your guests a sheltered entrance or pathway at your hotel, beautiful outdoor dining areas in restaurants, or an area protected from the elements outside a bar.
Our canopies suit a wide range of businesses, including restaurants, leisure centres, parks, outdoor theatres, offices, Colleges and Universities, car parks and other industries.
We don't limit ourselves to these styles however. We have an in-house team of designers and architects who love designing bespoke structures to fit your space.
Contact us NOW to arrange a free site survey or to further discuss how an i2o Ltd canopy could enhance your outdoor space for staff and customers.
Northern Restaurant & Bar 2019 is the place for leading operators, suppliers and industry figures to meet, speak and do business. From Liverpool to Leeds, the North East to North West and the Lake District to the Peak District, NRB19 brings the cream of the hospitality industry to Manchester Central on 19 & 20 March. NRB19 is sponsored by Korubu on stand E41. Connecting people with smarter hospitality technology to enhance, grow and improve business operations. Create more possibilities with hospitality driven IT infrastructure, Smart Energy and Guest WiFi software. The Chef Live theatre at NRB19 will see renowned names and rising kitchen talent from across the country demonstrate their signature dishes and ground-breaking cooking. Confirmed so far are: Mark Birchall, Moor Hall, Lancashire Alisdair Brooks-Taylor, The Moorcock, Lancashire Josh Overington, Le Cochon Aveugle, York Anton Piotrowski, Rรถski, Liverpool Adam Reid, Adam Reid at The French, Manchester Simon Wood, WOOD Manchester Cyril Gabriel, Carden Park Hotel, Cheshire. Essential Cuisine North West Young Chef of the Year 2018 For skills-based demonstrations such as butchery, fishmongery and patisserie head over the the Market Kitchen Theatre, where experts will guide you through their specialist techniques. Surrounding the Market Kitchen are small scale artisan makers of ice creams, breads, charcuterie and more.
Northern Restaurant & Bar 2019 is the North's hospitality exhibition. From food & drink to furniture & lighting and tableware & uniforms to tills & ordering systems, 275 companies will be exhibiting at NRB19, supplying everything a hospitality business needs to attract more customers, improve visitor experience, increase revenue and drive profit. Exhibitors include: Artis, Biffa plc, Bleep UK plc, Brown Forman, Crown Cellars, Fever-Tree, Halewood Wines & Spirits, Hopwells, illy, James Robertshaw, Lightspeed Restaurant ePOS, LWC Drinks, Matthew Algie, Rational UK, Stephensons, Tevalis, Unox UK, Westons Cider and hundreds more. For the full list visit northernrestaurantandbar.co.uk/ exhibitors Over on the drinks side of the show Drinks Live features spirits masterclasses with leading experts from international brands and indie producers. Drinks Live also hosts the annual NRB cocktail competition. Sponsored by Ms Better's Bitters, one talented bartender will win a trip to Canada with guest shifts in Vancouver and Montreal. Surrounding Drinks Live is the Spirit Room, a curated selection of over 20 brands allowing you to sample their gins, rums liqueurs and more. Grape & Grain hosts wine, beer and cider tastings led by industry experts and exciting operators. Topics include 10 minute tastings and in-depth explorations in upcoming areas such as natural wine and low ABV beer. The Craft Beer Quarter offers tastings of a wide selectin of ales, IPAs, bitters and stouts from twelve craft brewers. Hosting industry events, meetings and networking in the centre of the show, the NRB Hub hosts the Kuits NRB Top Fifty awards, NDML's networking event for NTIA, R Noone's Buyers Breakfast, CityCo's F&B Network, Ladies of Restaurants, Manchester Hospitality NetworkThe Female Hospitality Network and other dedicated hospitality gatherings. NRB19 will host the reception for the prestigious Kuits NRB Top Fifty, the powerlist of the most significant and influential hospitality operators in the North. The 2019 awards will once again represent this charismatic and dynamic industry when announced at 3pm on 19 March. Kuits NRB Top Fifty is presented in association with Biffa Plc, Bruntwood, CGA, Jelf, Metis Real Estate & RSM NRB Future is a unique new networking initiative to introduce the North's hottest hospitality entrepreneurs to its leading professional advisors. NRB Future is designed to ensure that the region's most talented young operators achieve their full potential. Northern Restaurant & Bar 2019 takes place 10:00-17:00 Tuesday 19 & Wednesday 20 March 2019 at Manchester Central. For Free Tickets Visit northernrestaurantandbar.co.uk NRB19 is a strictly trade-only event and is for industry professionals only.
Telecoms, Utilities, Epos, Card Machines, Business Waste and Business Insurance to the Hospitality industry. By working with just one provider for all of the above solutions we help our customers save money, time and hassle. On average we save our customers around 40% on each service and as we work with all of the major providers in each industry we deliver the best business solution, service and commercial deal.
OUR KEY BENEFITS Chip and Pin Solutions – Why choose us? We DELIVER the most transparent deal on the market; No set up fees, no authorisation fees, no statement or back office fees, no PCI fees, no non- compliance fees, no minimum monthly service fees – NO HIDDEN CHARGES OR NASTY SURPRISES! Site meeting to choose correct solution based on connectivity – Engineer install with staff training provided. 24/7 x 365 customer support.
Utilities – Why choose us?
Business Waste – Why choose us?
We have over 30 energy suppliers we can utilise to get our customers the best deal. We take the hassle out of Energy Procurement.
We deliver cost effective waste solutions based on your area and site – 12 month contracts only.
We work with you to deliver the most cost-effective solution. We help cancel current agreements, we help with future renewals and our area managers are always on hand to deliver impartial advice to help you with this unregulated market!
EPOS – Why choose us? We work with a number of 1st class EPOS providers to deliver the best solution for your business.
Business insurance – why Choose us? Tried and tested Hospitality Insurer Partners to get you the best deal. Visit us at our stand A62 and find out how we can help you.
We supply businesses of all sizes business landlines and business broadband including fibre. We can save you up to 50% than your current provider.
We are chip and pin experts. We help reduce your processing fees by up to 40% and simplify the whole process.
Our business phone lines are of the best standard. We check your existing line and address to see if you are fibre enabled.
business gas, working with all major energy suppliers to obtain the most competitive quotes. Contact us and we will help you save up to 40% on your energy costs.
We also offer up to £200 when you switch to mitigate any cancellation fees. Cheaper Business Services internet and broadband service offers various options of speed ranging up to 24mbps. Fibre Optic option available with speeds up to 76mbps!
We use the latest technology available. Take payments on the go! Ensures connectivity across the UK. Never miss a payment again.
Contact us and let us help you save up to 40% on your processing fees.
Switching and saving is easy. Start here!
Hospitality – Leisure - Catering – Retail – Education. All of these Sectors demand high quality products and systems backed up by a responsible, reliable and affordable Customer Support Service! 2001 PRS was formed to provide these Sectors with just that: - Affordable, Efficient and Reliable Systems and Support on a 7 Day basis.
Using the latest state of the art technologies, epos software & apps integration, PRS are still at the forefront and over those years our customers and geographical base has grown and now extents to cover most of the UK. From individual business owners through to Blue – Chip clients they are all benefiting from the knowledge of our team and years of experience in the industry.
About PRS – EPOS Systems Whether you are a pub, club, café, wine bar, cosy bistro or a fine dining restaurant; our Epos systems are tailored to fit your exact requirements and pocket.
Our systems are intuitive and easy to use and are tailored to your business requirements to ensure you deliver to your customers an exceptional service. Contact our Sales team on 0800 – 174 – 461 for further information or to discuss your requirements.
Menu Shop has over 30 years' experience in creating products for the hospitality industry such as menu covers, menu cases, menu holders, bill holders, placemats, chalkboards, room folders, table numbers, stands, signage and much more! With thousands of products catering to the hospitality trade, you'll be sure to find the right one for you at Menu Shop. They offer more online than ever before with dedicated websites in the UK, Ireland, France, Spain, Italy and Greece. With over 30 different menu cover ranges to choose from you are well and truly spoilt for choice. You can choose your material, colour, fixings, size, trim and then personalise them with your own logo or design either engraved, foiled blocked, heat embossed or printed. This fully bespoke service allows you the opportunity to create a totally unique menu for your business. Their new sophisticated and incredibly durable Flex menu range offers five versions from wood effect, faux leather, rubber feel, synthetic cork and textured fabric. These flexible menu covers are a lightweight alternative to their best-selling traditional menu covers. They are easy to wipe clean and feature new pin fixings and matt clear pockets which make it extremely easy to insert your menus. It will come as no surprise that just like the rest of their products, these too can be customised and personalised to your liking. Equally as impressive is their menu case range. With over twelve different display ranges to choose from you are sure to find the right one for you. Choose from either wood, metal or acrylic as your material, then choose from wall mounted or free standing, angled or vertical, portrait or landscape, illuminated or non-illuminated, mains powered, or battery powered, fixed feet or lockable wheels. The options available are astounding. The new Impact Concept menu cases are a perfect example of how bespoke these display cases can get. With many different design templates available, these templates are only the starting point and can be modified and adjusted to suit your own design. If you can't find a template that suits your needs, you can contact them for a fully bespoke design. An experienced graphics team is always on hand to help you find the right design for your business. Whether it's a fresh new logo you're looking for or a dramatic full-colour design, they can help make your ideas a reality. They deal with bespoke requests daily and work tirelessly to develop solutions and new products no matter how large or small. Menu Shop value all their customers and pride themselves on giving every client the same exceptional customer service and individual attention.
What's Cooking": Comfort Food and Comfort Service with Orderman What's Cooking have integrated six Orderman7 handheld terminals in to their daily workflow and have thus been able to streamline their operation to handle the high numbers of local as well as international guests attracted by their good reputation. "Adjusting our workflow to handle a high number of guests quickly and efficiently was a challenge for us, but after seeing Orderman in operation across Europe it seemed like it could be a good solution for our business", says Lee Brennan, CEO of the restaurant chain. The Orderman hardware has proven very popular amongst the staff, as they have all found their Orderman7's easy to use, reliable and compact. Individual members of the waiting team have also been equipped with highly portable belt printers, which made bill production much quicker. The entire process has been sped up even more, without guests ever feeling rushed or pressured. "Previously, we had been quite disappointed when we tried a smart tablet based system. It was just unreliable and temperamental. The staff lost confidence and abandoned its use very quickly. So, we started looking for a robust and reliable handheld ordering system that would improve efficiency in all areas. We chose Orderman and are very happy with the results", Lee Brennan tells us further. The company is currently considering introducing Orderman hardware to another very busy site soon. Congratulations to our Orderman partner CCR Systems for an outstanding installation at "What's Cooking"!
Stand: A24 C.C.R Systems have been supplying, installing and maintaining Retail and Hospitality EPOS systems for over 35 years. We are an ISO-9001 registered company with a diamond award for customer satisfaction. We have hundreds of customers across England, Wales Scotland and the Falkland Islands. The ORDERMAN 5+ Restaurant table ordering system is without doubt the best of its kind in the world with radio communications technology that is completely reliable and failure free. Demonstrations are available on request at your site or here at CCR Systems.
InnuScience Cleaning Preview Since the last Cleaning Show InnuScience has become a force in the hospitality sector, being selected by almost every new 5 star hotel opened in London since 2017. Their revolutionary biotechnology products, offering superior performance and unrivalled value for money, have ensured that they've been the fastest growing UK manufacturer of commercial cleaning products since 2016. How does biotechnology work? By using biological actives (fermentation extracts, enzymes and microbes) InnuScience can achieve the upfront results of strong chemical products, with a residual cleaning action that improves standards over time. Please have a quick look at their technology video, which in less than a minute will explain how the technology works on your kitchen floor and other hard to clean surfaces. What are the benefits of using Biotechnology to clean your restaurants? Performance You can expect a better cleaning result on porous surfaces, as the actives get into the micro pores and remove the dirt. These would be surfaces such as natural stones, tile grout and safety flooring. InnuScience's dish wash products revolutionary use of biotechnology to improve both your hygiene scores and visual results on crockery and glassware. Price These products are priced to be competitive against conventional cleaning products, gone are the days of paying a premium to go green, save the planet and your budget! Planet Conscious For InnuScience this is simple, any product cleaning or otherwise should barely have any impact on the environment, for our planet to be protected. The InnuScience standard is ultimate biodegradability of 99.99% according to OECD test 301. Besides this internal strict standard, the cleaning products are either certified by Ecologo or Ecolabel.
InnuScience are the first UK cleaning product manufacturer to launch an IoT based product monitoring system, Connected Cleaning. Connected Cleaning monitors product usage, which is then reported on a monthly basis, a gainst the budget per site. This allows proactive management of any deviations from budget that may occur. The system also reports back any diagnostic issues and empty products that have not been replaced. This is the launch functionality that will be developed over time to assist our hospitality customers solve cleaning problems.
A clean and hygienic environment will no doubt have a positive impact on customer perception and where they choose to eat – however looking clean is only half the challenge. Food hygiene ratings have become very important to customers as awareness of the ratings has grown and operators risk losing customers based purely on their scores. Operators looking to improve their hygiene levels need to look at how food is handled during preparation, cooking, cooling, re-heating and storing. One way to do this is to swap clumsy, unhygienic cardboard cutterboxes for a Wrapmaster – the professional cling film and foil dispensing kit that can help streamline working standards and introduce a higher standard of preparation and storage. Using professional equipment for a professional kitchen can help minimise harmful bacteria and food contamination, as well as keep a clean and tidy kitchen space. Wrapmaster dispensers offer three key benefits versus cutter boxes, they're hygienic, safe to use and dishwasher safe – all with the added bonus of coming with dishwasher-proof food hygiene stickers to aid chefs and help prevent cross-contamination. Only working with genuine Wrapmaster 45cm refills, the new Wrapmaster 4500 delivers a perfect cut every time with effortless dispensing of film, foil and baking parchment. Being light, the dispenser is portable and easy to carry; it's also dishwasher safe, making it easy to clean and sanitise. With the added bonus of less material ending up in the bin, Wrapmaster is also proven to deliver a significant cost saving of 20%**. Adrian Brown, Managing Director, Cofresco Foodservice www.wrapmaster.global **ISS trial. 20% less cling film, 25% less foil, 25% less parchment versus Cardboard Cutter box.
Featured exhibitors We have a number of new exhibitors joining us in March as the exhibition continues to grow. Major brands and organisations exhibiting are set to include Rubbermaid, Vileda and Diversey. They will be joined by Evans Vanodine, Mirius, I-Team and Arrow County, while TTS and Kimberly Clark Professional will also be attending.
These and many others who work closely within cleaning and hygiene will have all of their newest products and services on display and will be demoing all of the latest systems, gadgets and innovations which are set to transform the FM industry.
The three day conference programme will feature speakers from across the cleaning, hygiene, waste management and FM sectors.
12.30 Panel Debate: How can recycling in the cleaning sector aid the circular economy?
Moderator: Neil Nixon, editor of C&M and conference director for the Cleaning Show. Panelists: Lorcan Mekitarian, sales director, RPC bpi recycled products; Åsa Degerman, global brand innovation manager, Essity; Owen George, group development and innovation manager, and John Brill, sales director, Nilfisk.
on the show floor and in the conference programme which is set to explore the major issues that impact the hospitality sector including hotels, restaurants and leisure facilities.
Moderator: Dennis Flower, editor, Premises and Facilities Management Magazine. Panelists: Matt Coulson, CEO, Chiswick Park Enjoy-Work; Sandrino Viera, Chiswick Park guest services manager, JPC; Mark Loubser, head of environmental services, Intu Retail Services, and Michael Foreman, managing director, Don't Waste UK.
Alto-Shaam launches Rotisserie Oven with unique Self-Cleaning capability Automatic grease collection and selfcleaning systems increase safety and reduce labour A new rotisserie oven that features an automatic grease collection system, a self-cleaning cycle, and programmable, touchscreen controls is being launched by Alto-Shaam in February. The new ovens are designed to be very safe and easy to use, and save significant time and labour costs for deli and foodservice operators. The new aesthetic design makes them ideal for front-of-house operations, while a series of innovations enable them to consume a fifth less energy in the cooking process, and more than a third less water than competitive models in cleaning.
even cooking and uniform browning. A bespoke, double-pane glass door keeps heat in the oven and is cool to the touch outside the oven, thus further enhancing operator safety.
The automatic selfcleaning system utilises patentpending water jets that cut through the toughest grease while minimising water use. The ecofriendly cleaning system uses 35 percent less water than competitive models and has no moving parts, which increases its reliability and reduces maintenance costs. Cleaning products are available in the form of tablets or hands-free liquid injection.
"We work with our customers to determine the best solution for their Deli and foodservice operators needs based on industry trends, menus are able to set the perfect cooking and packaging type," Simmelink environment for an ideal finish. added. "By tailoring equipment Alto-Shaam's rotisserie ovens are systems to the customer, we are able to programmable—allowing operators exceed their expectations." to create their own recipes with four cooking stages and seven browning levels for the perfect level of crispiness.
unload and load product as needed, with reach-in and pass-through configurations available.
Introducing hot chocolate with a difference - with 50% less sugar Not for nothing have Fairtrade Vending introduced a delicious hot chocolate with less than 50 per cent sugar. Hot chocolate traditionally has a high level of sugar content, which is recognised as being a contributor to the high levels of obesity in society today. Fairtrade vending offer two models of hot chocolate dispensers for an ever-increasing demand for 'Less Sugar' in our beverages. In association with Van-Houten – the world's leading brand of chocolate drinks, is focused on introducing the 50 per cent less sugar chocolate to the restaurant and high street markets. As with all Van-Houten chocolates drinks, all the cocoa is ethically sourced. Fairtrade Vending also branded and bespoke hot beverage systems, including CRÈME BRÛLÉE for those wishing to experience and offer a flavour sensation. For more information, please call 01634 726163 or email mike@fairtradevending.co.uk or alternatively, visit www.fairtradevending.co.uk.
FISH & SHELLFISH: Prawns, mussels, clams, lobster tails, salmon and other firm fish steaks. VEGETABLES: mange-tout, broccoli florets or tenderstem, carrots, cauliflower florets, asparagus, shredded green/white/red cabbage, petit pois, leeks, sweetcorn kernels or baby ears, wilted spinach, bok choy. SPIRALIZED VEGETABLES: courgettes, thick broccoli stalks, cucumber, celeriac, kohlrabi, bell pepper, butternut squash, beetroot, sweet potatoes!
Odd Bits: steam nuts in a towel then rub to remove skin; Poach Eggs in cups/ramekins There's two models available: the smaller chefSTEAM (VS200) can have either 2 x 10oz or 1 x 20oz baskets (566gr); the larger unit (VS350) can have either 2 x 20oz or 1 x 40oz basket (1032gr).
Call the Equip Line team on 01895 272236 or email info@equipline.co.uk to arrange a demonstration – we're happy to bring a unit to you because, as the saying goes, seeing is believing.
Cook frozen or Speciality Fresh Burgers, Beef and Lamb Steaks - rare/medium/well, Pork Steaks, Marinated Chicken breasts and pieces, Spiced Lamb Koftas and Kebabs, Shell on Prawns, Lobster Tails, Salmon, Tomato Halves, Mushrooms, many other vegetables and more. Used by Burger King worldwide, and many other major National and International brands, this automated conveyor char-broiler offers consistently cooked product which allows lesser skilled staff to operate to specified cooked standards and provides the all-important consistent temperature control and consistent product quality. Call to discuss your product and arrange a private demonstration: we actively encourage customers to bring their own products so you can see the unit in action and taste the results, cooked alongside support equipment that permits a fast and efficient production: includes Antunes Vertical Contact Toasters for caramelised buns, and Antunes 'Cheese Melters' that not only melts cheese in a few seconds but also gives burger temperatures a boost (and steams many other products if you need it to!).
JetFLOW NIECO Conveyor Broilers Chargrill Automatically Fast . Fresh. Consistent Temperatures Cook frozen or specialty fresh burgers, Beef & Lamb Steaks rare/medium/well, Pork Steaks, Marinated Chicken breasts and pieces, spiced Lamb Koftas & Kebabs, Shell on Prawns, Lobster Tails, Salmon, Tomato halves, mushrooms, many other vegetables …and more.
SEEING IS BELIEVING On site trial of the NIECO Conveyor Broiler at customer restaurant 19 th May 2017. Burgers cooked side by side. Upper image shows customers' own burger cooked on the NIECO in 3min45secs to core 70c+ Lower Image shows their burger cooked simultaneously by customers' own chef on own chargrill in 8.5mins to core 70c+ Come and try out your burgers: double the output and the quality. Call to arrange a demonstration.
100 of the UK's most professional catering equipment distributors with a turnover of over £450 million each year, amounting to almost 50% of the UK market. CEDA members partnersspecification, give you peace of mind when Why choose a CEDA Member for any foodservice space design,and equipment buying catering equipment: install, training and maintenance?


The B+C Finance team are working with a renowned private sector business that are looking for an experienced Group Finance Director to join their team based in the East Midlands. Reporting to and working closely with the current Board members, you will be responsible for the group finance function and provide senior financial advice and support to help to senior executives.
*Ensuring company financial practices are in line in statutory regulations and legislation.
*Analysing the financial climate and market trends.
*Produce accounts, and other financial transactions and KPIs across the business.
*Supervise financial assistants and other employees in the facilitation of day-to-day operations, including tracking financial data, invoicing, payroll, etc.
*Proven experience as a Director of Finance, or a Senior Manager within the finance function looking to progress in their career.
*Experience of the Motor Retail Industry in essential.
*In-depth knowledge of corporate finance and accounting principles, laws and best practices.
*Solid knowledge of financial analysis and forecasting.
*An analytical mind with a strategic ability.
*Excellent organisational, development and leadership skills.
*Outstanding communication and interpersonal abilities.
*ACA/ACCA/CIMA or other relevant qualification required.


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Q: Angular 2 and Kendo UI I want to create a view using controls of the Kendo UI. Also, I use Angular 2.
So is it possible to integrate Kendo UI in views and components of the Angular 2 haveing two-way data binding at the same time?

A: As of today, KendoUI components are only available for Angular 1.X
Angular 2 is bringing a fundamental shift in the UI components paradigm, the KendoUi team are working on that and it will available later this year.
Here's a full roadmap http://www.telerik.com/blogs/what-to-expect-in-2016-for-kendo-ui-with-angular-2-and-more
-- UPDATE (8 Sep 2016) --
On 9/14/2016 Telerik will be releasing a beta of Kendo UI for Angular 2, including :
Buttons (including Button and a ButtonGroup)
Dialog
Layout (TabStrip and PanelBar)
Inputs (Slider, Switch)
DropDowns (ComboBox, DropDownList)
DataViz (Preview)
Grid (Preview)

redpajama_set_name: RedPajamaStackExchange


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what does the crown on the statue of liberty represent
The first symbol of the Statue of Liberty is a little forgotten today. of this interpretation are glad that the brilliant French sculptor All rights reserved. from Lady Liberty's head as would happen symbolically if a person Access to the statue is by ferries, which sail from New York and New Jersey. Liberty Located, Why is the Statue of Liberty Statue of Liberty Ferry The crown is reminiscent of a halo and its spikes show similarities to those of the sun gods–the Roman Apollo, and the Greek Helios. The statue was named a national monument in 1924. The Colossus of Rhodes is one amongst the wonders of the ancient world. The copper and steel statue wears a crown with seven spikes… Like the meaning behind the Statue The Statue of Liberty tiara or crown actually consists to be incorporated the America's most famous historical landmark apparent staggering feature. google_ad_width = 300; Statue of Liberty Facts managed to incorporate the much need Christian values of America Statue of Liberty Tours One other interpretation of the meaning behind the Statue of Liberty Why don't they clean the Statue of Liberty? Lady Liberty's classic stature, face, and attire come from the Roman goddess Libertas, who also represents freedom from tyranny and oppression. and they are content that this virtue was symbolized by the spikes' Although it has been clearly established that the original meaning What Do the Seven Spikes on the Statue of Liberty's Crown Represent? Services, Statue of Liberty: History, Location & Symbolism, Working Scholars® Bringing Tuition-Free College to the Community. To reach the crown of the statue, visitors must climb 354 steps, or the equivalent of 20 floors, up a twisting staircase. are what American society lack nowadays. google_ad_slot = "5415093536"; Some say the seven spikes represent the seven seas and seven continents of the world, others say they represent the rays of the sun and show that Lady Liberty is divine. that we can connect into it. /* statueoflibertynow300x250, created 7/8/11 */ The Statue of Liberty was designed and fabricated by French artist and sculptor Frédéric Auguste Bartholdi, with the help of French engineer Gustave Eiffel. will eventually fall apart if its constituting elements, which is //-->, Where is the Statue of Visitors may secure personal belongings in the locker room facility before climbing up to the crown. Today it is a symbol that tends to disappear, especially in the moments when the two countries have political diff… is because the crown resembles the sun's rays streaming upwards What does the crown on the Statue of Liberty mean? of the Liberty's figure, the tiara had also become a subject of Statue of Liberty Construction to be able to reach the Statue of Liberty tiara. google_ad_height = 250; Statue of Liberty Tickets What Do the Seven Spikes on the Statue of Liberty's Crown Represent? that we have on this planet. All other trademarks and copyrights are the property of their respective owners. Contact Us Resources, Inside the Statue of Liberty After the Twin Towers were attacked by terrorists in 2001, the statue was closed to visitors until July 4, 2009, although the lower observation deck and pedestal were opened again in 2004. For these believers, the concept of bravery is very important Tickets can not be purchased on the island. © 2020 USATODAY, a division of Gannett Satellite Information Network, Inc. Self-Guided Tours of the Statue of Liberty. This is now parallel to the idea that our society and is now being used as a design by some major fashion companies Visitors who want to visit the crown must have a ticket. (adsbygoogle = window.adsbygoogle || []).push({}); . as previously mentioned, many are still digging deeper of what could The statue, whose formal name is "Liberty Enlightening the World," was dedicated in 1886 by President Grover Cleveland. years. enlightenment may also be inferred from the tiara as well. Earn Transferable Credit & Get your Degree. What did America give France for the Statue of... What direction does Statue of Liberty face? depending upon who you are and what you choose to see in the symbolism. But, there are also a few that attached allusions of bravery or courageous the whole United States of America has been through the towards national progress. Lexa W. Lee is a New Orleans-based writer with more than 20 years of experience. For some, the spikes, being the topmost part of the Statue of Liberty crown that points upward, represents the importance for the whole United States of America to always seek the help and guidance of the Heavenly Creator, which is the Christian God. If we will observe, once The crown that is worn by the Lady of Liberty is said to have been modeled after the Colossus of Rhodes. On the other hand, The Statue of Liberty has 25 windows (found in the crown at the top of the statue) which are meant to represent 25 different gemstones found on earth. It was a gift from France, designed by the sculptor Frederic-Auguste Bartholdi to celebrate the 100-year anniversary of the Declaration of Independence. Lee holds a Bachelor of Science in biology from Reed College, a naturopathic medical degree from the National College of Naturopathic Medicine and served as a postdoctoral researcher in immunology. Statue of Liberty Symbolize United States of America to always seek the help and guidance of With New York City serving as a backdrop, the Statue of Liberty has come to represent freedom, democracy and justice that societies around the world have sought to … For the purpose of the erection of this statue was to seal the friendship between France and the United States, at a time when the first country again became just a Republican for the 2nd time in its history, and the second already foresaw her future world power. The believers The Gilder Lehrman Institute of American History simply says the "seven rays on her crown represent the seven continents of the Earth." Frommers says that the rays "represent the seven seas of the world." courage to the spikes alone, and this is because the nature of the Important People in World History Study Guide, Post-Civil War U.S. History: Help and Review, History 106: The Civil War and Reconstruction, High School US History: Homework Help Resource, Praxis Social Studies - Content Knowledge (5081): Study Guide & Practice, NY Regents Exam - Global History and Geography: Help and Review, High School US History: Tutoring Solution, NY Regents Exam - US History and Government: Help and Review, Biological and Biomedical Overall, despite the numerous interpretations that exist regarding This crown is one of enlightenment. For some, the spikes, being the topmost part of the Statue of Liberty same as ever again. have been on Bartholdi's mind of why pointed spikes out of all the Sciences, Culinary Arts and Personal of Liberty tablet and the Statue of Liberty torch, the message of A symbol of hope, freedom and democracy, the Statue of Liberty sits on Liberty Island in New York Harbor. Green. One person may reserve a maximum of four tickets, and can only reserve them once in any six month period. of the seven spikes was to represent the seven continents and seas on producing some of its crown accessories. Home the Heavenly Creator, which is the Christian God. basically the people, will continue to be divided and not unified of seven spikes that represent the seven continents and oceans Right now, the design of the Liberty's tiara is being copied It symbolizes power because of the historical allusions This is a popular belief. today, simply because they believe that Christian values and virtues google_ad_client = "pub-3764411169682031"; Visitors only may bring medicines and cameras into the statue. Bartholdi wanted to the statue to invoke the triumph of liberty as the defining feature of the modern world. At the top, there is a view overlooking New York Harbor. What country was the Statue of Liberty originally... Why is the Statue of Liberty considered one of the... Why did America get the Statue of Liberty? Privacy Statue of Liberty History answer! Photo identification is needed for adults. The Statue of Liberty is 305 feet, 1 inch tall and faces southeast. The believers of this interpretation are glad that the brilliant French sculptor managed to incorporate the much need Christian values of America today, … What the spikes (or rays) that emanate from Lady Liberty's crown symbolize, exactly, is a topic of some debate.
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what does the crown on the statue of liberty represent 2020


Fortunately, there are some very skilled (SEO search engine optimization) experts that can be found online. You can try to learn on your own, but it can be time consuming. If you choose to do it yourself, you may still benefit from consulting with an Internet marketing expert who has experience and is skilled at getting results.
Internet marketing professionals the reason for this is that they know how to utilize a variety of SEO techniques in order to deliver results. Regardless of whom you choose to work with, make sure that they are using white hat techniques. This is important because black hat techniques are not approved of by the search engines and thus they may get you banned from google. You may choose to hire a marketer for some services and choose to do some of the SEO work yourself.
Once you learn how to utilize miami SEO firm to your advantage, you will need to narrow down the numerous services to find what will really work for you and your website. The primary job of an Internet marketing company and the services that they offer is to optimize your website so that it will rank high in the search engines. You may already have some websites that you need to promote but in order to successfully do so you will need to develop an effective Internet marketing campaign and to monitor the results to achieve success and to maintain success. Learn basic SEO first.
When you have been doing your own Internet marketing, there may come a time when you are ready to step it up and consulting with an Internet marketing professional can help you to accomplish that. You may find you want to hire a professional to provide some Internet marketing services for your Internet business.
The Internet marketing professionals at Karma Snack provide a variety of Internet marketing services and also . They have a professional marketing team that is both experienced and skilled at Internet marketing.


Joining the national war against diabetes, KDF put together a public health forum to impart knowledge on the prevention and management of diabetes, targeted at diabetes patients and the general public.
The bilingual forum took place on 15 October 2016 at Singapore Expo Max Atria and saw close to 600 attendees. The theme of this year's forum was "How to Avoid Kidney Failure in Diabetes Patients".
A panel of senior doctors and a dietician were present to share their knowledge on the subject matter and a health exhibition zone was set up outside the forum venue where basic health checks were offered to attendees for free.
KDF would like to thank our sponsors and event partners for their support and contribution towards the success of this public education event.


text:
Teachers' union calls for schools to remain closed in Brampton due to high rate of COVID-19 infections
Ashley Newport
Published on January 7, 2021, 8:44 am
The Peel arm of the Elementary Teachers' Federation of Ontario (ETFO) is calling on Peel's top doctor to extend school closures in Mississauga, Brampton and Caledon due to high rates of COVID-19 infections in the region.
On Jan. 6, Gail Bannister-Clarke, the president of the Peel Elementary Teachers' Local (PETL), called on Peel Medical Officer of Health Dr. Lawrence Loh to recommend that school closures—currently in effect for elementary schools until Jan. 11—be extended.
In a letter, Bannister-Clarke said that, to date, there have been 15 outbreaks in Peel District School Board (PDSB) elementary schools, adding that almost half of them occurred last month.
"Approximately 300 of the over 700 cases present in our elementary schools this school year occurred in December," she wrote, adding that there were only 14 school days that month.
"These numbers reflect the swelling COVID case count in our communities. We are steadily seeing about 450 new cases of COVID per day in the Region of Peel."
In the letter, Bannister-Clarke argued that the numbers—523 new cases were reported in Peel on Jan. 6—do not support a return to in-class learning on Monday, even though the province has indicated that in-person classes will resume for students throughout Ontario next week as scheduled.
"There is nothing to indicate that it would be any safer to return next week. The issue cannot be effectively addressed with a province-wide, one-size-fits-all response. Nothing has changed. A regional, data-driven response is required," Bannister-Clarke wrote, adding that there's too much uncertainty surrounding where, exactly, new cases are coming from.
While some public health officials have said that schools do not appear to be a significant source of transmission, Mississauga Mayor Bonnie Crombie recently told insauga.com that Loh is considering advocating for a temporary suspension of in-person learning in the region.
"We do know that [COVID] is being brought into our schools. We do know that outbreaks are occurring. The measures taken to date have not successfully reduced the risk, as the growing number of cases in schools clearly shows. We all agree that in-person learning provides the best educational experience for a child, but the health and safety of students and staff must be the top priority," Bannister-Clark wrote.
"Dr. Loh, you have the power to give the targeted, regionally-based response that is required. We are asking that Peel Public Health direct that schools in Peel Region remain closed to in-person learning until the data support a safe return."
All COVID-19 cases in Brampton schools for the week of Dec 14 to 18
All COVID-19 cases in Brampton schools for the week of Dec 7 to 11
Peel District schools in Brampton with reported cases of COVID-19 – December 10
Peel District schools in Brampton with reported cases of COVID-19 – December 8
All COVID-19 cases in Brampton schools for the week of November 30 to December 4
All COVID-19 cases in Brampton schools for the week of November 23 to 28
All COVID-19 cases in Brampton schools for the week of November 9 to 14
All COVID-19 cases in Brampton schools for the week of November 2 to 7
All COVID-19 cases in Brampton schools for the week of October 26 to 30


Nothing gives a woman greater confidence than knowing that she can physically take care of herself. It's not always about brute strength; sometimes, what it takes is the right mindset, a good level of self-awareness, and a lot of practice and proper preparation.
Make yourself look like a tough target - easier said than done, right? But sometimes, appearance is truly everything. Even if you feel nervous, try not to show it! Watch your posture and body language: Keep your chin up, spine straight, shoulders back, just like mum taught you as a kid.
Know which body parts are vulnerable.
If you can't avoid engaging an attacker, panicking, struggling, or even punching them in the arms, chest, stomach, or legs won't help. If they get their hands on you, just try to use your own hands to pry them off. And if you get a chance, hit them hard where it hurts - you know, anything they use for breathing or breeding!
Needless to say, your main goal here is to stay alive. Mastering self-defence tricks is no guarantee that you'll overcome your attacker. This is no time to test your strength and skills against someone who is out to harm you! As soon as you are able to break free, just run away as fast as you can and head to the nearest safe place.
Matilda Simpson started Louder Than Words to teach Melbourne women all about self-defence, using both physical and non-physical strategies and all in a space that's empowering, supportive, private, and also fun. Pick a session this September or October and join the sisterhood!
Learn self-defence and bring out your inner warrior.


APT CITB Health and Safety Awareness (HSA) from APT Health and Safety Training on Vimeo.
Why they are carrying out their identified duties?
Those who have entered, or are about to enter the construction and civil engineering industry.
CITB Accredited Certificate awarded on successful completion of the course.
Please note: In Accordance with the Construction Industry Training Board Scheme Rules section 5 paragraph 4 - Cskills Awards takes legal action against any training provider, tutor or any other person or persons found to be involved in copying or producing false certificates.
Prior to course commencement, we identify any special requirements that delegates may have, such as physical disabilities including: sight, hearing or writing, learning or reading difficulties (dyslexia). If any extra support is needed, then we can adapt to the delegates needs (for example the examination can be held in a separate room and questions can be read to the delegate).


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OAKS, Pa., Dec. 14, 2016 – SEI (NASDAQ:SEIC) today released survey research that examines the current development and implementation of spending policies for foundations and endowments. The paper, which is an update of a similar study done in 2013, reveals that 63 percent (compared to 79 percent in 2013) of poll participants use a moving average formula with an average spending rate of 4.75 percent (4.8 percent in 2013) at year-end 2015. Additionally, the overall average return objective remained stable at 6.9 percent, which was the same as the 2013 survey, although the range of expected returns varied greatly.
A nonprofit institution's investment portfolio and spending approach should be unique to the goals, financials, and risk profile of the organization, eliminating a "one size fits all" approach. The paper provides techniques for organizations to use when building an effective spending strategy. For instance, organizations should consider evaluating historical spending in the context of historical returns, but also project future return and spending expectations against potential outcomes. By using this approach, organizations can also test different scenarios with extreme drops in markets to foresee the potential spending results in coming years, as well as the overall impact to the asset pool's long-term health. Immunization of a portion of a portfolio, another strategy to consider, can provide protection against losses for the immunized portion in the short-term while segregating assets used for near term spending.
The poll, conducted earlier this year by The SEI Nonprofit Management Research Panel, is the fourth in a four-part research series. The survey was completed by 253 participants, representing nonprofits with endowments ranging from $25 million to more than $5 billion. None of the poll respondents are current SEI clients.
SEI's Institutional Group is one of the first and largest global providers of outsourced investment management services. The company delivers integrated retirement, healthcare and nonprofit solutions to more than 475 clients in 13 countries. Our solutions are designed to help clients meet financial objectives, reduce business risk and fulfill their due diligence requirements through implemented strategies for the management of defined benefit plans, defined contribution plans, endowments, foundations and board designated funds.


A grand celebration of Texas wine and food. 28 Texas wineries and 50 Texas-made specialty participants are anticipated. Texas gourmet chefs demonstrating culinary talents at the Grape Expectations Cooking School (Two Afternoon sessions, I & II), Gargantuan Great Grape Toss, wonderful silent auction, art, lively entertainment.
Admission $20 per person, under 21 $5, gates open noon til 7PM.
Plus three special events: Thursday festivities A "Locavore" event at Messina Hof Hill Country Winery, Friday showcasing a Celebration of Texas Food & Wine and Saturday Patron Brunch on Marktplatz, both offering incredible foods paired with tasty Texas wines; these special events are limited seating, advance ticket sales only.


bring that wondrous world closer.
To enlarge any of the following images DOUBLE CLICK on it.
multi-faceted wonders of the natural world.
Not Without My Anemone 25" x 9" x 1"
Oxpecker Salon 24" x 9" x 1"
among living animals including hermit crabs and their anemones and oxpecker birds and their salon services to African grazers.
Breath In Breathe Out 18.5" x 14" x 3.5"
Sloth Moth & Algae 25" x 10" x 5"
It Takes a Microbiome to Make a Human 25" x 9.5" x 12"
Hairy Manzanita (Arctostaphtlos columbiana) is a red-barked tall shrub gracing the younger forest areas and familiar to most of us. I have always loved its curling papery bark, grey fuzzy twigs and tiny apple shaped fruits. Hummingbirds zing through its dark branches, sipping nectar from the flowers. This wood is so evocative just the way it is that all I can imagine doing is to allow it to speak for itself, to literally present it in a frame.
Manzanita House V Manzanita & Red Cedar 30" x 28" x 7"
MANZANITA HOUSE III manzanita & redwood 12 1/4" x 26" x 8"
MANZANITA HOUSE IV manzanita, redwood & red cedar 18" x 42" x 8"
MEANDERER manzanita & red cedar 44" x 18" x 14"
FLOWING EAST, FLOWING WEST manzanita & red cedar 57" x 18" x 6"
As an act of honoring these little acknowledged but essential members of our marine ecology, I have taken advantage of the sumptuousness of the marvelous crumpled velvets, shimmering taffetas and fake furs of every description now available to bring these astounding creatures to life in all their unusual beauty and uniqueness.
So – what's a sea squirt?! Well, now you have an idea. Visit your nearest dockside, tide pool or aquarium to meet them in person.
GIANT SEA ANEMONE fabric & wire 40" x 40" x 40"
STYELA SEA SQUIRT fabric & wood 68" x 24" x 24"
ACORN BARNACLE fabric 17" x 18" x 21"
PACIFIC MUSSEL fabric & wood 17" x 16" x 10"
MOUTH fabric 16" x 17" x 10"
Statement: The "Yuck" factor of composting food scraps hides one of the major miracles of the natural world. Toiling together for millions of years, the many species of worms, insects, bacteria and fungi transform the debris of death into fragrant nourishing soil essential to the growth of plant life on which we all depend.
I honor this wondrous team of the miniscule, the slimy and the crawly with this group of oversized works in fabric to be touched and admired.
EARTHA THE EARTHWORM fabric 15" x 15" x 192"
SOUTH WITH THE SOWBUG fabric 10" x 123" x 30"
SALGADITO THE LITTLE SLUG fabric 3" x 3" x 13"
CRYPTO THE MITE fabric 8" x 3" x 3"
Contact Ginny Stearns for her complete price list.


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Q: Why aren't my check boxes binding in my bootstrap-ui angularjs modal popup? I've got a modal popup which contains a list of checkboxes. The list of controls is generated dynamically from a list and the ng-checked property is bound to the Selected property in my list model.
Generating the list of controls works perfectly if in a normal template but when I try to bind it in a modal popup the controls are created but the Selected property isn't bound correctly.
You can see in this plunkr that the model has the Selected property set and when you use the checkbox the Selected property changes.
I've tried cloaning my objects in the resolve functions in the parent controller. I suspect this is to do with the modal window creating 2 scopes but I thought that using an object reference as a container for my model array should get around that.
Here's the code which launches my modal window.
var modalInstance = $modal.open({
    templateUrl: 'modaltemplate.html',
    backdrop: 'static',
    controller: 'RoleModalController',
    resolve: {
      privileges: function() {
        return $scope.privileges;
      },
      role: function() {
        return null;
      }
    }
  });

Here's the controller for the modal.
.controller('RoleModalController',
["$scope", "$modalInstance", "privileges", "role",
function($scope, $modalInstance, privileges, role) {
  $scope.form = {};

  $scope.privileges = privileges;

  $scope.role = {
    Name: null,
    Description: null
  };

  $scope.ok = function() {
    $modalInstance.dismiss('ok');
  };

  $scope.cancel = function() {
    $modalInstance.dismiss('cancel');
  };

  var init = function() {
    if (!_.isNull(role)) {
      $scope.role = role;

      // for each privilege in the role, set Selected = true in the
      // corresponding privilege in the in the privileges collection
      _.each(role.Privileges, function(priv) {
        var foundPriv = _.find($scope.privileges.all, function(p) {
          return p.PrivilegeId === priv.PrivilegeId;
        });
        _.extend(foundPriv, {
          Selected: true
        });
      });
    }
  }

  init();
}

Here's a plunk of http://plnkr.co/edit/fvbHlF?p=preview
Edit: I've just updated my plunk to show this "working" outside the modal and it doesn't so perhaps this isn't an issue with the additional scopes.
Thanks

A: I believe the problem is the way you are using the ng-checked directive. Note that only if the expression defined on the ng-checked evaluates to true, the special attribute "checked" will be set on the element. In your case the roleSelectionChanged() is not evaluating to true (you probably wanted to use ng-change).
Remove the ng-checked directive from the template and it should work.


Well established Window Blinds business for Sale in the near future around the end off 2019 Business is doing better than ever Full accounts available Price Negotiable Easy work meeting lots of interesting people Full Tuition Help Available free for your first year Access to my suppliers No Shop I just travel to my customers The personal touch is appreciated But you could open a shop as well 3 Bedroom house may also be available Total then would be around £150,000 Fancy a new start In the Highlands of Scotland A safe place to live very little crime at all. Beautiful countryside Low traffic If you want a less stressful life this would be the place to live and work Would be ideal for a young couple Just putting this advert in to test the water Maybe the end of this year before I actually sell. Reason for sale I'm 66 and not getting any younger.