A Business Plan for a Successful Family-Run Restaurant in Heber City, Utah

Business plans are considered to be an important, “even crucial,” part of opening any business (Lange, Mollov, Pearlmutter, Singh, & Bygrave, 2007). Because of a gap in the literature directed toward successful business plan strategies specific to the family-run restaurant sector, this paper is going to consider the available information regarding family-run businesses in general and apply them to the restaurant industry

Evaluation of a Brazilian fuel alcohol yeast strain for Scotch whisky fermentations

Traditionally, distilling companies in Scotland have employed a very limited number of yeast strains in the production of alcohol for Scotch whiskies. Recent changes such as the decline in availability of brewers’ yeast as a secondary yeast strain and the availability of yeast in different formats (e.g., dried and cream yeast as alternatives to compressed yeast) have promoted interest in alternative Scotch whisky distilling yeasts. In previous work, we investigated different strains of yeasts, specifically Brazilian yeasts which had been isolated from and used in fuel alcohol distilleries. One of the Brazilian yeasts (CAT 1) showed a comparable fermentation performance and superior stress tolerance compared with a standard commercial Scotch whisky distilling yeast (M Type). The Brazilian CAT 1 yeast isolate was further assessed in laboratory scale fermentations and subsequent new make spirit was subjected to sensory analyses. The spirits produced using the Brazilian strain had acceptable flavour profiles and exhibited no sensory characteristics that were atypical of Scotch whisky new make spirit. This study highlights the potential of exploiting yeast biodiversity in traditional Scotch whisky distillery fermentation processes

Maximizing alcohol yields from wheat and maize and their co-products for distilling or bioethanol production

The key to optimizing alcohol production from cereals is a full understanding of the physiology and processing characteristics of different cereals. This study examined the maximum alcohol yields that can be obtained from wheat and maize using different processing technologies. Lower processing temperatures (85°C) resulted in high alcohol yields from wheat (a temperate crop), whereas higher processing temperatures (142°C) gave maximum alcohol yields from maize (a tropical crop). Similar trends were also observed when the spent grains from these cereals were processed using commercial enzymes. Mill settings were additional factors in influencing alcohol production. Wheat has the potential to produce higher alcohol yields when compared with maize, when residual biomass (i.e. spent grains) saccharification using selected commercial enzymes is taken into account. While this approach is not applicable for the Scotch whisky industry owing to strict legislation forbidding the use of exogenous enzymes, this is pertinent for bioethanol production to increase the alcohol yield obtained from both starch and lignocellulosic components of whole cereal grains. Wheat and maize processing temperatures and the use of processing aids are of potential economic benefit to bioethanol producers and to beverage alcohol producers seeking to understand the factors influencing the processing properties of different cereals