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How to Design and Layout a Coffee Shop Or Espresso Bar

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If you are planning to open an espresso bar/coffee shop, then developing an efficient store design and layout will be one of the most important factors in positioning your business for success.

Speed of service is critical to the profitability of a coffee business. An efficient ergonomic store design will allow you to maximize your sales by serving as many customers as possible during peak business periods. Even though your business may be open 12 to 16 hours a day, in reality, 80% of your sales will probably occur during 20% of those hours. Coffee is primarily a morning beverage, so your busy times of day (those times when you are most likely to have a line of waiting customers), may be from 6:30AM to 8:30AM, and then again around lunchtime. If you have a poor store layout, that does not provide a logical and efficient flow for customers and employees, then the speed of customer service and product preparation will be impaired.

Think of it like this; if someone pulls open the front door of your store, and they see 5 people are waiting in line to order, there’s a good chance they’ll come in, wait in line, and make a purchase. But, if they see that 20 people are waiting in line, there is a high probability that they may determine that the wait will be too long, and they will simply get coffee somewhere else. This is money that just escaped your cash register! And, if they come to your store multiple times, and frequently find a long line of waiting customers, they may decide you are not a viable option for coffee, and will probably never return. Poor design slows down the entire service process, resulting in a longer line of waiting customers, and lost sales. So in reality, your daily business income will be dependent upon how many customers you can serve during peak business periods, and good store design will be essential to achieving that objective!

The financial impact of a poor store design can be significant. For the sake of this example, let’s say the average customer transaction for your coffee business will be $3.75. If you have a line of waiting customers each morning between 7:00 AM and 8:30 AM, this means you have 90 minutes of crunch time, in which you must drive through as many customers as possible. If you can service a customer every 45 seconds, you will serve 120 customers during this 90 minutes. But, if it takes you 1 minute 15 seconds to service each customer, then you will only be able to serve 72 customers. 120 customers x $3.75 = $450.00 x 30 business days per month = $13,500. 72 customers x $3.75 = $270.00 x 30 business days per month = $8,100. This represents a difference of $5,400 in sales per month ($64,800 per year), coming from just 90-minutes of business activity each day!

So how should you go about designing your coffee bar? First, understand that putting together a good design is like assembling a puzzle. You have to fit all the pieces in the proper relationship to each other to end up with the desired picture. This may require some trial and error to get things right. I’ve designed hundreds of coffee bar over the past 15 years, and I can truthfully tell you from experience, it still usually takes me a couple of attempts to produce an optimal design.

The design process begins by determining your menu and other desired store features. If you plan to do in-store baking, then obviously you’ll need to include in your plan an oven, exhaust hood, sheet pan rack, a large prep table, and perhaps a mixer. If you plan to have a private meeting room for large groups, then an extra 200 sq. ft. or more will need to be designed-in, in addition to the square footage you are already allocating for normal customer seating.

Your intended menu and other business features should also drive decisions about the size of location you select. How many square feet will be required to fit in all the necessary equipment, fixtures, and other features, along with your desired seating capacity?

Typically, just the space required for the front of the house service area, (cash register, brewing & espresso equipment, pastry case, blenders, etc.), back of the house (storage, prep, dishwashing and office areas), and 2-ADA restrooms, will consume about 800 sq. ft. If space for extensive food prep, baking, coffee roasting, or cooking will be required, this square footage may increase to 1,000 to 1,200, or more. What ever is left over within your space after that, will become your seating area.

So, a typical 1,000 sq. ft coffee bar, serving beverages and simple pastries only, will probably allow for the seating of 15 to 20 customers – max! Increase that square footage to 1,200 sq. ft., and seating should increase to 30, or 35. If you plan to prepare sandwiches, salads, and some other food items on site, 1,400 to 1,600 sq. ft. should provide enough space to seat 35 to 50, respectively.

Next, you will have to determine the tasks that will be performed by each employee position, so that the equipment and fixtures necessary to accomplish those tasks can be located in the appropriate places.

Normally, your cashier will operate the cash register, brew and serve drip coffee, and serve pastries and desserts. Your barista will make all your espresso-based beverages, tea, chai, hot chocolate, Italian sodas, as well as all the blender beverages. If you’ll be preparing sandwiches, panini, wraps, salads, snacks and appetizers, or will be baking on-site, then a person dedicated to food prep will be necessary. And, if you anticipate high volume, and will be serving in or on ceramics, a bus-person/dishwasher may be a necessity.

After you have determined what you will be serving, the space you will be leasing, and what each employee will be responsible for, you will then be ready to begin your design process. I usually start my design work from the back door of the space and work my way forward. You’ll need to design in all of the features that will be necessary to satisfy your bureaucracies and facilitate your menu, before you make plans for the customer seating area.

Your back door will most likely have to serve as an emergency fire exit, so you’ll need a hallway connecting it with your dining room. Locating your 2-ADA restrooms off of this hallway would make good sense. And, because delivery of products will also probably occur through your back door, having access to your back of the house storage area would also be convenient.

In the back of the house, at minimum, you will need to include a water heater, water purification system, dry storage area, back-up refrigerator and freezer storage, ice maker, an office, 3-compartment ware washing sink, rack for washed wares, mop bucket sink, and a hand washing sink. Do any food prep, and the addition of a food prep sink and prep table will be necessary. If doing baking, gelato making, full cooking, or coffee roasting, all the equipment necessary for those functions will also need to be added.

After all the features have been designed into the back of the house, you will then be ready to start your design work on the front of the house service and beverage preparation area. This area will probably include a pastry case, cash register(s), drip coffee brewer and grinder(s), espresso machine and grinders, a dipper well, possibly a granita machine, blenders, ice holding bin, blender rinse sink, hand washing sink, under counter refrigeration (under espresso machine and blenders), and a microwave oven.

If serving food beyond simple pastries and desserts, you may need to add a panini toaster grill, a refrigerated sandwich/salad preparation table, soup cooker/warmer, a bread toaster, etc. If you plan to serve pre made, ready to serve sandwiches, wraps, and salads, along with a selection of bottled beverages, an open-front, reach-in merchandising refrigerator should be considered. Serving ice cream or gelato? If the answer is yes, then an ice cream or gelato dipping cabinet will be necessary along with an additional dipper well.

Finally, when all the working areas of the bar have been designed, the customer seating area can be laid out. This will, of course, include your cafe tables and chairs, couches and comfortable upholstered chairs, coffee tables, and perhaps a window or stand-up bar with bar stools. Impulse-buy and retail merchandise shelves should be established, and a condiment bar should be located close to where customers will pick-up their beverages.

A quick word about couches, large upholstered chairs, and coffee tables. Living room type furniture takes up a lot of space. If you plan to be opening evenings, and will perhaps serve beer and wine, and having comfortable seating will be important for creating a relaxing ambiance, then by all means do it. But if you have limited seating space, and are not trying to encourage people to relax and stay for long periods of time, then stick with cafe tables and chairs. The more people you can seat, the greater your income potential!

Features from the front door to the condiment bar should be arranged in a logical, sequential order. As your customers enter the front door, their travel path should take them past your impulse-buy merchandise display, and the pastry case, before they arrive at the point of order (where your cashier, cash register, and menu-board will be located). Exposing customers to your impulse items and pastries, before they order, will greatly increase their sales. Then, after the order and payment has been taken, they should proceed down-line away from the cash register to pick-up their beverage, and finally, the condiment bar should be located beyond that point. Be sure to separate your point of order from the point of product pick-up by at least six feet, otherwise customers waiting for their beverage may begin to intrude into the space of those ordering.

Don’t make the mistakes that many inexperienced designers commonly make. They arrange these features in a haphazard way, so that customers have to change direction, and cut back through the line of awaiting customers to proceed to their next destination in the service sequence. Or, wanting to make their espresso machine a focal point to those entering the store, they place it before the cashier along the customer’s path of travel. Customers inevitably end up trying to order from the barista before they are informed that they need to proceed to the cashier first. If this happens dozens of times each day, confusion and slowed beverage production will be the result.

On the employee’s side of the counter, work and product flow are even more important. Any unnecessary steps or wasted movements that result from a less than optimal design will slow down employee production. All products should flow seamlesly in one direction towards the ultimate point of pick-up. For example, if preparing a particular item is a 3-step process, then placement of equipment should allow for the 3 steps to occur in order, in one linear direction, with the final step occurring closest to the point where customers will be served.

Equipment should be grouped together so that it is in the immediate proximity of the employee(s) who will be using it. Beyond the actual equipment, empty spaces must be left on the counter top to store ingredients and small wares (tools) used in product preparation. Counter top space will also be needed where menu items will actually be assembled. Think of the grouping of equipment for different job functions as stations. Try to keep different stations compact and in close working proximity to each other, but make sure that there is enough space between each so that employee working-paths don’t cross, which could contribute to employee collisions.

Creating defined work stations will allow you to put multiple employees behind the counter when needed. When it is busy, you may need to have 2 cashiers, another person just bagging pastries and brewing coffee, 2 baristas behind the espresso machine, a maybe even a dedicated person working the blenders. If you’re preparing sandwiches and salads to order, then another person may need to be added to handle that task. Keeping your stations in close proximity to each other will allow one employee to easily access all equipment during very slow periods of business, thus saving you valuable labor dollars.

When you arrange equipment in relationship to each other, keep in mind that most people are right handed. Stepping to the right of the espresso machine to access the espresso grinder will feel more comfortable than having to move to the left. Likewise, place your ice storage bin to the right of your blenders, so when you scoop ice, you can hold the cup or blender pitcher in your left hand, and scoop with your right.

As you create your store layout, the equipment you select should fit your space and the needs of your anticipated business volume. A busy location will most likely require a dual or twin, air pot, drip coffee brewer (one that can brew 2 pots at the same time), as opposed to a single brewer. If you anticipate selling a lot of blended and ice drinks, then an under counter ice maker, one that can only produce 100 pounds of ice or less per day, will not be sufficient. You should instead locate a high-capacity ice maker (one that can make 400 or 500 lbs. per day) in the back of the house, and transport ice to an ice holding bin up front. Plan to bring in frozen desserts and ice cream? Then a 1 door reach-in freezer in the back of he house will probably be inadequate for you storage needs, so you’ll need to consider a 2 or 3 door. I always recommend a 3-group espresso machine for any location that may generate 150 drinks per day or more. And, I can tell you from experience, you can never have too much dry or refrigerated storage space!

Make sure that any equipment you select will be acceptable with your local bureaucracy before your purchase and take delivery of it. All equipment will typically need to be NSF & UL approved, or have a similar, acceptable, foreign certification equivalent. Your bureaucracy will most likely want to see manufacturer specification sheets on all equipment to verify this fact, before they’ll approve your plans.

ADA (American’s with Disabilities Act) compliance will also come into play when you are designing your coffee bar. In some areas of the country, this will only apply to those areas of your store that will be used by customers. However, other bureaucracies may require your entire store to be ADA compliant. Following are some of the basic requirements of compliance with the code:

• All hallways and isle ways must be 5 feet wide (minimum).

• All countertop working heights must be 34 inches high (instead of normal 36 inch height).

• 18 inches of free wall space must be provided on the strike-side of all doors (the side with the door knob).

• All hand-washing sinks must be ADA friendly.

• All bathrooms must be ADA compliant (5 foot space for wheelchair turnaround, handrails at toilet, acceptable clearance around toilet and hand washing sink, etc.).

• No steps allowed, ramps are OK with the proper slope.

• If your space has multiple levels, then no feature may exist on a level where handicapped access has not been provided, if that same feature does not exist on a level where it will be accessible.

You can find the complete regulations for ADA compliance at the following website:

http://www.access-board.gov/adaag/html/adaag.htm

Beyond the basic Equipment Floor Plan, showing new partitions, cabinets, equipment, fixtures, and furnishings, you’ll need to produce some additional drawings to guide your contractors and satisfy the bureaucracies.

Electrical Plan

An electrical plan will be necessary to show the location of all outlets needed to operate equipment. Information such as voltage, amperage, phase, hertz, special instructions (like, “requires a dedicated circuit”), and the horizontal and vertical location of each outlet, should all be specified.

A small, basic coffee shop might get away with a 200 amp service, but typically 400 amps will be required if your equipment package will include items like an electric water heater, high-temperature dishwasher, or cooking equipment (ovens, panini grill, etc.).

In addition to the electrical work required for your coffee business-specific equipment, you may need to adjust existing electrical for additional or reconfigured lighting, HVAC, general-purpose convenience outlets, and exterior signs. Also, have your electrician run any needed speaker wires, TV/internet cables, and cash register remote receipt printer cables at the same time they are installing electrical wires. Finally, make sure your electrician makes provisions for lighted exit signs, and a battery-powered emergency evacuation lighting system, if needed.

Plumbing Plan

A plan showing all plumbing features will be necessary. At minimum, this should show stub-in locations for all needed water sources (hot & cold), drains, your water heater, water purifications system, grease interceptor (if required), bathroom fixtures, etc.

While a typical P-trap drain should be acceptable for most fixtures and equipment, some will require an air-gap drain. An air gap drain does not go through the “S”-shaped twists of the P-trap. Instead, the drain line comes straight down from the piece of equipment or fixture, and terminates 2 inches above the rim of a porcelain floor sink drain. This porcelain drain basin is usually installed directly into the floor. The air gap between the drain line from your equipment or fixture, and the bottom of the basin, prevents any bacteria in the sewer pipe from migrating into the equipment or fixture. I drain the following pieces of equipment to a floor sink drain when creating a plumbing plan:

• espresso machine

• dipper wells

• ice maker

• ice holding bin

• food prep sink

• soft drink dispensing equipment

To save on the life of your water filtration system, only your espresso machine and coffee brewer should be supplied by with treated water. Coffee is 98% to 99% water, so good water quality is essential. Your ice maker should only require a simple particle filter on the incoming line (unless your water quality is terrible). There is no need to filter water that will be used for hand and dish washing, cleaning mops, flushing toilets, and washing floors!

Be aware that many bureaucracies are now requiring a grease interceptor on the drain line from your 3-compartment ware washing sinks and automatic dishwasher. A grease interceptor is basically a box containing baffles that traps the grease before it can enter the public sewer system.

Also understand that a typical retail space will not come equipped with a water heater with enough capacity to handle your needs. Unless your space was previously some type of a food service operation, you will probably need to replace it with a larger one.

If cutting trenches in the floor will be necessary to install porcelain floor sinks, a grease interceptor, and run drain lines, then establishing a few general purpose floor drains at this same time behind the counter, and in the back of the house, will prove useful. Floor drains will allow you to squeegee liquids away when spills occur, and when washing floors.

Finally, if you added some new walls during your remodel, you may need to have the fire sprinkler system for your space adjusted or reconfigured.

Cabinet Elevations

Drawing cabinet elevations, (the view you would have if you were standing in front of your cabinets), will be necessary for your cabinet maker to understand all the features they will need to incorporate into your cabinet designs.

These elevations are not meant to be shop fabrication drawings for your cabinetmaker, but merely serve a reference, showing needed features and desired configuration. Where do you want drawers, and under counter storage space; and, where do you want cabinet doors on that under counter storage? Where should open space be left for the placement of under counter refrigeration and trashcans? Will cup dispensers be installed in the cabinet face under the counter top? These elevations will provide your cabinetmaker with a clear understanding of all these features.

While your kitchen base cabinets at home are typically 24 inches deep, for commercial applications they should be 30 inches deep, and 33 inches if an under counter refrigerator is to be inserted. Also, when specifying the size of an open bay to accommodate under counter refrigeration, be sure to allow a couple of inches more than the physical dimensions of the equipment, so that it can be easily inserted and removed for daily cleaning.

Dimensions Plan

You will need to create a floor plan showing all the critical dimensions for new partitions, doors, cabinets, and fixtures. This will, of course, help make sure that everything ends up where it is suppose to be, and will be the right size.

A final thought about design; unless the space you will be designing is a clean vanilla shell (meaning, nothing currently exists in the space, except perhaps one ADA restroom), you will have to make sure that all the features that you are considering keeping, will be acceptable with your local bureaucracy. Many older buildings were not designed to present codes. If the business type remains the same (your space was occupied by a food service establishment before you), then some times any non compliant features will be grandfathered-in, meaning you don’t have to bring them up to current requirements. But don’t count on this! You need to check with your bureaucracies to make sure. More and more I see bureaucracies requiring new business owners to remodel, so that all features are compliant with codes. This means you may have to rip-out bathrooms and hallways, add fire sprinkler systems, and provide ramps where there are steps. Better you know all these things before you begin your store design!

I always tell my consulting clients, that if I produce a perfect design and layout for them, they will never notice… because everything will be exactly where you would expect it to be. Unfortunately, if you create a less than optimal design for your coffee bar, you probably won’t realize it until you start working in it. Changing design mistakes or inadequacies after the fact, can be extremely expensive. Not correcting those mistakes may even cost you more in lost potential sales. For this reason, I strongly suggest using an experienced coffee business space designer to create your layout for you, or at very least, to review the design you have created. Doing so will payoff with dividends.

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Benefits of Bing and Yahoo Pay Per Click

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With today’s very competitive online marketing, it is important that a business creates a strong marketing effort to build qualified traffic to their website. Pay per click marketing is one great way of advertising on the Internet. It can bring a steady flow of traffic that can result to potential leads and new sales. Over the years, it has been proven profitable, especially if the business is targeting a segment of audience. Adding Bing and Yahoo to your Google pay per click marketing is worth considering.

Pay per click campaign is based on keyword selection specifically designed to revolve around search terms that are relevant for the site. They are normally the ads that show up at the top and right corner of a search page. Generally, search engines do not charge when displaying these ads, but when a visitor clicks on the ad or the link which lands back to the business’ site, only then, is the advertiser charged.

All throughout the pay per click marketing world, Google is leading all other search engines with their 67% market share. However, what most advertisers do not realize is that with the growing amount of traffic on Google, also comes a number of competitors, still making it hard to hit on search result targets.

So, what is the alternative? Over the last couple of years, Bing and Yahoo pay per click have emerged as Google’s number one competitor. Although, Yahoo’s market share only comes up to 11.6% and Bing’s to 16.7%. When combined, they total of over 30% and this can still make a dent with Google’s share. And for any advertisers who overlooks these numbers could be ignoring a large population of potential customers.

Other advantages of Bing and Yahoo pay per click, include:

  • Pay per click with Bing and Yahoo does not cost as much as with Google. – Many advertisers say that taking Google as their host for paid search is a complete campaign suicide, mainly because of their high costs. Relevant keywords being bid with Bing and Yahoo do not cost as much as $2 to $5 per click as with Google. For instance, one of the most expensive keywords in Google includes “insurance,” “loans,” “mortgage,” “trading,” which usually ranges from $30 to $50 per click. So, if you run a business about loans and need to bid on “house loans” keyword, a business can pay as much as $3500 a month for that particular keyword alone with Google. However, Bing and Yahoo give much more reasonable prices. They have the lowest cost per click, even with the most expensive keywords in AdWords that normally ranges from $0.10 to $2, but still lands in the first pages. More so, they offer long-tail keywords of four or more words, but still at a very reasonable price bid.
  • Bing and Yahoo have demographic advantages. – Although recently, Bing removed their feature to target ads by gender and age as they say they improve it to become more accurate. Bing and Yahoo still have a statistical advantage because 58% of their users are women, and their audiences are from an age group of 35-45 and 55-64, which are definite age groups that can afford to buy as much in the Internet. Furthermore, this is probably because Bing is owned by Microsoft, and they normally put default web browsers that come with the computer a user has bought, not unless of course, if they are tech savvy and knows how to change web search engines in their computers.
  • Bing and Yahoo allow their users to import campaigns from Google – most advertisers admit that they are always having a hard time running separate campaigns in Google, and with Bing and Yahoo as they do their best to update each. Now, AdCenter with Bing and Yahoo allows users to import their campaign from AdWords with Google, without even exporting a single file. This is perfect for advertisers who do not want to spend time editing, exporting, and re-uploading spreadsheets from one account to another.
  • Bing and Yahoo pay per click does not run on Internet Explorer alone – Recently, many adCenter users of Bing and Yahoo requested to expand their service outside Internet Explorer. Now, pay per click may also be run through Mac and Chrome users, including all other web browsers.
  • Bing and Yahoo for mobile – paid search through Bing and Yahoo is made easy as they launched Bing on mobile devices through WAP or GPRS connections. Not only will users enjoy “Find My Location,” applications, as well as driving directions and maps, but they will also be able to search for new information through their smart phones, and this means that pay per click campaigns will reach a much wider audience.
  • Bing and Yahoo have representatives to talk to for free, 24/7. – Microsoft has dedicated customer representatives who are specifically assigned to help Bing and Yahoo AdCenter users, even those that are starting with their Bing and Yahoo ads. They have a range of topics that they can help with, from starting up, to billing, managing campaigns, editorial questions, and campaign reports. In fact, they are even open to suggestions and comments, which is the main reason why Microsoft brought about the freedom for users to use their Bing pay per click campaign on other web browsers. More so, these representatives are always active in social media, so it could be easy to reach them in Twitter or Facebook.
  • Cross-Platform Analytic Reports – With Bing and Yahoo’s adCenter report, it becomes easy for users to compare keyword performance for their pay per click campaign with other search engines, so that they can make the most of their budget.
  • Potentially Better Return of Investments – any pay per click campaign is useless if it does not get positive results. Numerous advertisers have vouched that adCenter pay per click campaigns through Bing and Yahoo drove more traffic than keywords run with AdWords of Google, which significantly gives a better return on investment.

Even with the 67% market share of Google, if combined with costly prices for their pay per click campaign, and with their other seemingly flaws, Bing and Yahoo still strike as a better alternative to Google, and as they make a dent to Google’s ad campaign, soon more and more advertisers will realize the benefits and power of what Bing and Yahoo can offer with the increase of their sales and rapid growth of their business.

Additional Resources

  • Pay Per Click on Bing
  • Pay Per Click on Google
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Top Three Attributes of the Car Accident Lawyer You Should Retain

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Car accidents, including motorcycle and truck accidents, are serious business. They happen every day and, even if you’re the safest driver in the world, they can still happen to you. If you suffer serious injuries from a car, motorcycle, or truck accident, it is vital that you first speak to a car accident lawyer before you reach any settlement with the insurance company, which would like nothing more than to pay you the least amount possible. However, choosing the right lawyer is not as simple as the decision to consult with one. Here are the top three attributes that you should look for in a prospective car accident lawyer to retain.

Expert

One of the most critical attributes to look for in a prospective auto injury lawyer is whether he or she actually specializes in car, motorcycle, and truck accident law. As an injured accident victim, you will be relying on lawyer you retain to maximize your recovery from the insurance company. Do yourself a big favor and make sure you retain a lawyer who specializes exclusively in representing auto accident victims.

There are many attorneys in each state practicing personal injury law. However, personal injury law can cover a wide-range of injuries. You don’t want a personal injury lawyer that handles a wide variety of personal injury lawsuits. You want a lawyer that specializes exclusively in car, motorcycle and truck accident law; someone who day-to-day represents auto accident victims.

For example, if needed heart sugary, would you want a general surgeon operating on you or a heart surgeon? Retain a lawyer specializing in representing auto accident victims. This can make a significant difference in how much you recover from the insurance company. You do not have to worry about expert auto lawyers being too expensive for you, because they generally do not charge hourly fees but, rather, a contingency fee.

Experience

The second most critical attribute to look for in a prospective car injury lawyer is his or her experience level. It’s not just a matter of being an experienced lawyer, you want an attorney who is very experienced in representing auto accident injury victims.

Following a car accident, the injuries you sustain may change your life drastically. Now is not the time to put your life and the way you are able to lead it in the hands of a rookie. Try to find a car accident attorney with at least five years of experience, ideally someone with experience representing car accident victims against the same insurance company. Consult with a seasoned lawyer who has many years of experience going up against the insurance companies.

However, it’s not just a matter of experience in car accident law. You want an attorney with years of trial experience, because your case may require going to trial.

Success

Finally, when considering a prospective car accident lawyer, you want to make sure he or she has been successful in the past and in the present. There is no point selecting a specialized lawyer with years of experience if he or she has not been successful against the auto insurance companies. It should not be difficult finding out how successful your prospective car lawyer is in representing auto accident injury victims. Just ask! If he or she has a proven track record of success, they will tell you and give you examples. Ideally, they will have been successful for past clients with similar injuries that you have sustained in the car accident.

In the end, you want a car accident lawyer who is an expert, experienced, and successful with respect to auto accident law in your state. Do not settle for anything less. There is absolutely no reason why you would need to.

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Sales Force Automation Software: Business Need

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Sales Force Automation Software was a major challenge before some decades that is successfully superseded by our techno-giants. The entire business community was longing for a system that could control; and monitor the track of sales and marketing activities. Things were getting tougher for an executive or an entrepreneur to manually handle the entire sales process and organizational activities. Moreover, the interaction with the clients was worsened. The answer to all those worries came in the form of this Software.

Streamlines Sales tasks

Sales Force Automation Software basically is another name for Customer Relationship Management Software. Its prime motto is to provide one-to-one interaction of organization executives with their customers. The primitive form of this Software was just for maintaining contacts. But rapid advancement of technology and rigorous endeavors from the technocrats has made it capable of overpowering the entire sales stage.

Online Sales Software handles all the sales tasks easily and gives you accurate sales reports on time. It is easy to use software which fulfills all the needs of the organization. It saves the precious time of the sales team and sales managers.

Web Based Technology

Online CRM Software encompasses cloud computing technology to perform the sales force automation. From Cloud Computing, we basically mean data to be stored in servers that are remotely located and are connected through network. Cloud Computing uses the SaaS module to provide this technology. SaaS stands for Software-As-A-Service. That means, the software needs not to be installed at the client’s computer. It is hosted from a remote server and its complete package can be accessed from there itself.

This Software has sorted out most of the problems faced by the entrepreneurs handling small to big organizations. Its easy usability, portability and anywhere operable flexibility have proved its worth over the previously launched hosted application.

Some Benefits of Online CRM Software over the premise hosted software are:

1) Premise hosted need to be installed to a computer. Thus it gets system specific. You can’t avail the software once you change the software. It can be used anywhere and at anytime, you can access the software any time you required.

2) Online CRM Softwares are cost effective. Whereas premise hosted software are much costlier than that.

3) There is a lot of extra IT infrastructure needed to successfully run premise hosted application. Whereas online application provide all kinds of functional service on a remote access basis.

4) The entire data load in case of premise hosted is upon your system. So, any time, there are chances of data crash and hardware failure. While in case of cloud computing, entire data load is upon the server. So your system is always safe from the impending dangers.

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Addition To The Control of Asbestos Regulations 2006 Proposed By HSE

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It was only in 1983 that Asbestos (Licencing) Regulations introduced the requirement for companies or individuals working with asbestos coating or asbestos insulation products to possess a Health and Safety Executive (HSE) licence.

Another twenty years elapsed before the 2003 Regulations instructed that the relevant authority must be notified of the details to any asbestos work which required a license, at least 14 days prior to the commencement of work. The Control of Asbestos Regulations, 2006 unified all previous prohibition and licencing regulations into one comprehensive reference document.

Following correspondence with the European Commission, the HSE is presently in consultation on plans to once again modify aspects of the 2006 Regulations. The aim is to more accurately reflect current levels of health risk concerns to companies and organisations who come into working contact with chrysotile white asbestos, estimated to be still present in a half a million premises around the UK.

Despite the continuing asbestos awareness campaigns of HSE, inconsistency of working knowledge and methods by construction firms and premises owners to the necessary actions required when first inspecting site building, encountering, containing and disposing of asbestos material.

Despite being banned from the 1980s onwards, white asbestos continued to be used in insulating materials such as wall board, wall coatings and cement products found in a wide variety of commercial and domestic building applications.

Currently, there are two existing categories of asbestos work:

1. Licensed asbestos work

2. Non-Licensed asbestos work

Currently, non-licensed work is exempt from requirements to:

– Notify work with asbestos to the relevant enforcing authority

– Carry out medical (respiratory) examinations

– Maintain registers of work (health records)

– Hold an asbestos licence

– Have arrangements to deal with accidents, incidents and emergencies

– Designate asbestos areas

While the licensed asbestos work category remains unchanged, HSE propose to modify non-licensed asbestos work by introducing additional measures for short duration exposure to ‘friable’ ( fragile and disintegrating) or ‘damaged or degraded’ asbestos. A new category of asbestos work is to be introduced in addition to the two existing categories.

3. Notifiable Non-Licensed Work (NNLW).

Work under this new category will be exempt from requirements to:

– Hold an asbestos licence.

– Have arrangements for accidents, incidents and emergencies.

– Designate asbestos areas.

However, work under the new category will require employers to:

– Notify their work with asbestos to the “relevant enforcing authority”.

– Carry out medical (respiratory) examinations.

– Maintain registers of work (health records).

HSE propose that requirements for notifying work with asbestos, health records and medical surveillance will not apply where:

a) Exposure of employees to asbestos is sporadic and of low intensity.

b) It is clear from the risk assessment that the exposure of any employee to asbestos will not exceed the control limitwhere the work involves –

(i) Short, non-continuous maintenance activities in which only non-friable materials are handled.

(ii) Removal without deterioration of non-degraded materials in which the asbestos fibres are firmly bonded in a matrix.

(iii) Encapsulation/sealing of asbestos-containing materials which are in good condition.

(iv) Air monitoring/control, and the collection /analysis of samples to confirm whether a material contains asbestos.

Existing regulations do not specifically require the asbestos to be ‘non-friable’ or ‘non-degraded’ and the European Commission also seems to require a respiratory examination of industry personnel every three years due to uncertainty of not will knowing if there has been an encounter with asbestos in ‘notifiable’ situations.

Throughout the twentieth century and right up until the present day, dangers of asbestos exposure were continually ignored by building trade personnel or building owners. As a result, joiners, plasterers, plumbers, electricians and other operatives would be constantly at fatal risk of inhaling deadly asbestos fibre dust, which remains permanently embedded within the linings of the lungs and would develop into asbestosis disease or the malignant incurable cancer, mesothelioma.

The first asbestosis symptoms would not appear until some 15 to 50 years later, often at an advanced stage when prognosis would be between 4 to 18 months.

In the UK, the number of deaths from mesothelioma has risen to 2, 250 in 2008 and over 2,000 diagnosed cases are recorded each year.

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Outsourcing Your Plastic Surgery Marketing

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As a plastic surgeon you set yourself apart from other doctors. Every day you prove your expertise and skill by sculpting and shaping clients into the people they want to be. That is why it is a good idea for you to do what you do best and let marketing experts do what they do best. Hire a professional plastic surgery marketing team and let them increase your client base.

What an SEO Professional Can Do For You

An internet marketer is skilled at optimizing your website for higher search engine ranking. The whole idea behind marketing is being seen and a professional knows how to get you seen better than anyone. He has spent years creating ways to grab the attention of the consumer. Just as you have spent years perfecting your skills.

It would take you just as long to learn how to successfully market your business. You didn’t learn how to be a plastic surgeon just by watching the techniques on television or by reading a few books. You learned hands on with the guidance of a professional. A marketing expert learned in much the same way.

Don’t Try to Do Everything

When you try to do everything on your own you end up stressing out and making mistakes. A few plastic surgery marketing mistakes can cost you quite a few clients. But, if your stress causes mistakes in your practice, then you are really in trouble. You could even lose your license. Outsourcing your marketing strategies takes away all of that stress.

A marketing expert can create a social media marketing campaign, an email campaign, create online videos and a slew of other effective promotional techniques to get your name out on the internet and a high search engine ranking. An SEO expert knows how reach a targeted audience that have already shown an interest in having plastic surgery.

Another good reason for hiring a professional is that the industry is constantly evolving. Once you think you know everything about plastic surgery marketing, things change. The techniques that worked yesterday may not work today. A professional marketer stays on top these changes and changes with them.

People like getting instant answers and that is what Google is all about. They just type in what they are looking for and in an instant they see over a hundred thousands results. If your website is down near the one hundred thousand mark, no will click on your link. If you are in the top five, you will have much more success. A marketing expert can get you into that top five.

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How to Stop Being Resigned to Living With an Alcoholic

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Alcoholism is an illness that can be much harder for those living with an alcoholic than it is for the alcoholic. Those with an alcoholic parent or spouse know the hardship of constantly worrying that their loved one will drive while intoxicated, sell personal valuables in order to finance their habit or go on a binge and disappear for days.

For many living with an alcoholic means constantly worrying about paying the bills, having to clean up after their alcoholic loved one, looking out for various signs of alcoholism, dealing with abuse, and even being unable to sleep from fear of what will happen next.

Instead of allowing or becoming resigned to the situation you must fight back. This is the only way to ensure better future! Use these top 5 tips to make a positive change to your live.

1. Take an honest look at the alcoholic: Recognizing the line between social drinking and alcohol abuse is not always easy to identify. Although an individual who only drinks a few glasses during the weekend might not be considered an alcoholic, anyone who drinks to the point that it affects their regular life can be considered to be abusing alcohol.

Talk to the alcoholic parent or spouse. Sit down and ask them why they drink. Discus worrying symptoms that indicate alcoholism such as drinking to the point of blacking out, needing to drink to feel better about their life and feeling ashamed over their drinking habits.

2. Let the alcoholic accept the consequences: To get out of resignation, let the alcoholic experience the negative consequences of drinking and do not let yourself take on responsibility for their actions. When living with an alcoholic do not call in for them if they miss work, never purchase alcohol for them, do not help them to bed or cleaning up the empty bottles after they have been drinking. To stay out of debt and get them to see how bad the situation has become do not buy alcohol for them or give them money to buy more.

3. Accept the reality: To change your life with an alcoholic parent or spouse, you need to accept the reality. Do not live in denial or make excuses for the signs of alcoholism being displayed. You should also not feel guilty or try to threaten or bribe them into giving up alcohol. Instead, deal with your own emotions, because this is the only thing you have power to control.

4. Do not engage: When living with an alcoholic, you are likely to notice that when heavily drinking they may start arguments, throw items around, or become verbally abusive. Do not allow yourself to be drawn into playing mind games or involved in fights! Make sure your spouse experiences being loved by you but detach yourself from the situation. If needed, leave the house for a few hours or go out with friends. By not accepting the outburst and bad behaviours they will see even faster that they need help.

5. Get Support: The road to recovery will not happen in just a few weeks or months. For some the process can take years! To get the emotional support needed to recognize and treat the signs of alcoholism therapists, support groups, online forums and even eBook systems can be accessed.

These treatment methods are enormously helpful for both the alcoholic and the individuals living with an alcoholic.

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