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	<title>Comments for The Sustainable Shift Drink</title>
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	<link>http://www.sustainablefoodservice.com/blog</link>
	<description>Sustainability in restaurants and foodservice operations</description>
	<lastBuildDate>Mon, 21 Jun 2010 02:37:26 +0000</lastBuildDate>
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		<title>Comment on Reusable Takeout by Wendy</title>
		<link>http://www.sustainablefoodservice.com/blog/reusable-takeout/comment-page-1/#comment-328</link>
		<dc:creator>Wendy</dc:creator>
		<pubDate>Mon, 21 Jun 2010 02:37:26 +0000</pubDate>
		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=188#comment-328</guid>
		<description>I&#039;ve begun obsessing over the issue of contributing less plastic to the environment.  To load our reusable containers (which I have yet to find in stores) by having fast food restaurants plate isn&#039;t a solution because that plate will be wasted.  this seems untenable, given health code regulations which are unlikely to change to accomodate us tree huggers.</description>
		<content:encoded><![CDATA[<p>I&#8217;ve begun obsessing over the issue of contributing less plastic to the environment.  To load our reusable containers (which I have yet to find in stores) by having fast food restaurants plate isn&#8217;t a solution because that plate will be wasted.  this seems untenable, given health code regulations which are unlikely to change to accomodate us tree huggers.</p>
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		<title>Comment on 2010 Kitchen Innovation Awards by Tyler</title>
		<link>http://www.sustainablefoodservice.com/blog/2010-kitchen-innovation-awards/comment-page-1/#comment-121</link>
		<dc:creator>Tyler</dc:creator>
		<pubDate>Fri, 05 Mar 2010 22:20:33 +0000</pubDate>
		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=196#comment-121</guid>
		<description>Usually I just skim through these blogs and only read ones that -jump- out at me so I can get new ideas for designs and stuff and yours did just that. Thanks for it - it is actually a real good read! Do you have a subcribe area so I can link to it to read again another day? Let me know - thanks. 

Tyler</description>
		<content:encoded><![CDATA[<p>Usually I just skim through these blogs and only read ones that -jump- out at me so I can get new ideas for designs and stuff and yours did just that. Thanks for it &#8211; it is actually a real good read! Do you have a subcribe area so I can link to it to read again another day? Let me know &#8211; thanks. </p>
<p>Tyler</p>
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		<title>Comment on Merchant Credit Card Reform by Ty Hardison</title>
		<link>http://www.sustainablefoodservice.com/blog/merchant-credit-card-reform/comment-page-1/#comment-114</link>
		<dc:creator>Ty Hardison</dc:creator>
		<pubDate>Sun, 28 Feb 2010 16:25:20 +0000</pubDate>
		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=205#comment-114</guid>
		<description>Paul, I agree with you on many of your points.  Mandating full disclosure, transparency and month-to-month merchant agreements with no early termination fees would benefit merchants.   However a few merchant service providers are out there doing this now but business owners still choose merchant accounts without doing any research or reading the fine print of the contracts they sign.  

I believe more thought needs to go into your premise that 3% going to Visa and MasterCard is 3% lost from a local economy or business.   Local businesses and the local economy benefit greatly by the expansion of credit and efficiencies that payment cards deliver.  Go back 50 years when merchants were extending their own store credit and compare the costs.  What lift in sales can businesses attribute to accepting card payments?  What would the impact be to the local economy if there were fewer payment cards in the marketplace?  

Last, I am concerned about government intervention.  I have zero confidence that the politicians can come up with a better solution than the market.   Because there is money to be made, there are lots of innovative companies developing new payment technologies and more secure systems that are attracting venture capital within the payments space.   Now is not the time to overly regulate as this tends to benefit the incumbents and stifle innovation.   I am also skeptical that the small businesses will out negotiate huge national chains or community banks will out negotiate to big to fail banks when the lobbyist and politicians get together in the back room.  

There are steps that small businesses, family owned restaurants, local retailers and service providers can take to help themselves without waiting on the government.

Immediately switch to an Interchange pass-through pricing plan.  Effective October 2010, Visa will extend Small Ticket Interchange to most merchants.  This is an effective reduction in the overall Interchange costs for most merchants.  However, few merchants will benefit since there is no difference between a transaction over or under $15 in their current merchant account contract.  In fact this is just one example.  Most merchants are not getting the benefit of all the incentives Interchange rates available including credit voucher Interchange.  Bundled, blended, “rate as low as” pricing structures, where merchants pay non-qualified surcharges, are unable to realize lower costs on transactions that meet the specified criteria for certain Interchange categories.

Conduct a Google search using keywords &quot;merchant Interchange rate quote&quot; or ... consider the tips on how to lower your real rate to accept card payments ... and benchmark your card acceptance costs with other businesses of your same size and in your same industry.   A little study will go a long way.</description>
		<content:encoded><![CDATA[<p>Paul, I agree with you on many of your points.  Mandating full disclosure, transparency and month-to-month merchant agreements with no early termination fees would benefit merchants.   However a few merchant service providers are out there doing this now but business owners still choose merchant accounts without doing any research or reading the fine print of the contracts they sign.  </p>
<p>I believe more thought needs to go into your premise that 3% going to Visa and MasterCard is 3% lost from a local economy or business.   Local businesses and the local economy benefit greatly by the expansion of credit and efficiencies that payment cards deliver.  Go back 50 years when merchants were extending their own store credit and compare the costs.  What lift in sales can businesses attribute to accepting card payments?  What would the impact be to the local economy if there were fewer payment cards in the marketplace?  </p>
<p>Last, I am concerned about government intervention.  I have zero confidence that the politicians can come up with a better solution than the market.   Because there is money to be made, there are lots of innovative companies developing new payment technologies and more secure systems that are attracting venture capital within the payments space.   Now is not the time to overly regulate as this tends to benefit the incumbents and stifle innovation.   I am also skeptical that the small businesses will out negotiate huge national chains or community banks will out negotiate to big to fail banks when the lobbyist and politicians get together in the back room.  </p>
<p>There are steps that small businesses, family owned restaurants, local retailers and service providers can take to help themselves without waiting on the government.</p>
<p>Immediately switch to an Interchange pass-through pricing plan.  Effective October 2010, Visa will extend Small Ticket Interchange to most merchants.  This is an effective reduction in the overall Interchange costs for most merchants.  However, few merchants will benefit since there is no difference between a transaction over or under $15 in their current merchant account contract.  In fact this is just one example.  Most merchants are not getting the benefit of all the incentives Interchange rates available including credit voucher Interchange.  Bundled, blended, “rate as low as” pricing structures, where merchants pay non-qualified surcharges, are unable to realize lower costs on transactions that meet the specified criteria for certain Interchange categories.</p>
<p>Conduct a Google search using keywords &#8220;merchant Interchange rate quote&#8221; or &#8230; consider the tips on how to lower your real rate to accept card payments &#8230; and benchmark your card acceptance costs with other businesses of your same size and in your same industry.   A little study will go a long way.</p>
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		<title>Comment on Merchant Credit Card Reform by Neil Alvardo</title>
		<link>http://www.sustainablefoodservice.com/blog/merchant-credit-card-reform/comment-page-1/#comment-111</link>
		<dc:creator>Neil Alvardo</dc:creator>
		<pubDate>Fri, 26 Feb 2010 14:28:35 +0000</pubDate>
		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=205#comment-111</guid>
		<description>As a result of the CARD Act reforms that went into effect on February 22, credit card companies are projected to incur $12 billion in annual losses. But we all know that credit card companies are far too imaginative to let this happen. The reforms require the credit card companies to give you 45 days notice before rate increases, and those increases cannot be applied to existing debt unless you miss payments for 60 days. In addition, there have been new restrictions placed on how they can market to college students under 21 years old. This all translates to nothing more than a bump in the road for card companies. Old methods of revenue generation will be replace by new ones in the form of lots of fee</description>
		<content:encoded><![CDATA[<p>As a result of the CARD Act reforms that went into effect on February 22, credit card companies are projected to incur $12 billion in annual losses. But we all know that credit card companies are far too imaginative to let this happen. The reforms require the credit card companies to give you 45 days notice before rate increases, and those increases cannot be applied to existing debt unless you miss payments for 60 days. In addition, there have been new restrictions placed on how they can market to college students under 21 years old. This all translates to nothing more than a bump in the road for card companies. Old methods of revenue generation will be replace by new ones in the form of lots of fee</p>
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		<title>Comment on 2010 Kitchen Innovation Awards by Twitted by PRTammy</title>
		<link>http://www.sustainablefoodservice.com/blog/2010-kitchen-innovation-awards/comment-page-1/#comment-103</link>
		<dc:creator>Twitted by PRTammy</dc:creator>
		<pubDate>Tue, 16 Feb 2010 14:13:59 +0000</pubDate>
		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=196#comment-103</guid>
		<description>[...] This post was Twitted by PRTammy [...]</description>
		<content:encoded><![CDATA[<p>[...] This post was Twitted by PRTammy [...]</p>
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		<title>Comment on Restaurant Water Efficiency by Paul</title>
		<link>http://www.sustainablefoodservice.com/blog/restaurant-water-efficiency/comment-page-1/#comment-88</link>
		<dc:creator>Paul</dc:creator>
		<pubDate>Mon, 08 Feb 2010 08:21:43 +0000</pubDate>
		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=87#comment-88</guid>
		<description>The best option is to thaw meats in the refrigerator. A lot of places struggle with this because it takes a better par setup because you have to start thawing the product a couple days ahead of time. It also takes extra refrigeration space, which may or may not be available. Regardless, it can be done with a little practice, good par sheets and scheduling.</description>
		<content:encoded><![CDATA[<p>The best option is to thaw meats in the refrigerator. A lot of places struggle with this because it takes a better par setup because you have to start thawing the product a couple days ahead of time. It also takes extra refrigeration space, which may or may not be available. Regardless, it can be done with a little practice, good par sheets and scheduling.</p>
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		<title>Comment on Restaurant Water Efficiency by Steven</title>
		<link>http://www.sustainablefoodservice.com/blog/restaurant-water-efficiency/comment-page-1/#comment-83</link>
		<dc:creator>Steven</dc:creator>
		<pubDate>Wed, 27 Jan 2010 20:15:09 +0000</pubDate>
		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=87#comment-83</guid>
		<description>In this article you mention how frozen meat is thawed under a constant stream of water. That&#039;s currently the practice that the restaurant that I work at follows. What other procedure would you recommend? I know this is most likely the way water is wasted.

I also am going through the restaurant I work at and looking for energy efficient replacements. I&#039;ve used the aerator replacements in my home and knew it would make a huge impact in a place like a restaurant. I also thought of the idea of replacing all the incandescent lights to compact fluorescent lights to save money. And after what I&#039;ve calculated out. It will definately produce returns.

I&#039;m interested in what you have to say about a better procedure for thawing frozen meat. Please email me back.

Thank you.</description>
		<content:encoded><![CDATA[<p>In this article you mention how frozen meat is thawed under a constant stream of water. That&#8217;s currently the practice that the restaurant that I work at follows. What other procedure would you recommend? I know this is most likely the way water is wasted.</p>
<p>I also am going through the restaurant I work at and looking for energy efficient replacements. I&#8217;ve used the aerator replacements in my home and knew it would make a huge impact in a place like a restaurant. I also thought of the idea of replacing all the incandescent lights to compact fluorescent lights to save money. And after what I&#8217;ve calculated out. It will definately produce returns.</p>
<p>I&#8217;m interested in what you have to say about a better procedure for thawing frozen meat. Please email me back.</p>
<p>Thank you.</p>
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		<title>Comment on Calculating Water Savings by Faucet Aerator Guy</title>
		<link>http://www.sustainablefoodservice.com/blog/calculating-water-savings/comment-page-1/#comment-66</link>
		<dc:creator>Faucet Aerator Guy</dc:creator>
		<pubDate>Thu, 07 Jan 2010 00:22:11 +0000</pubDate>
		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=99#comment-66</guid>
		<description>Great post, love that it is backed with a data / cost savings approach.</description>
		<content:encoded><![CDATA[<p>Great post, love that it is backed with a data / cost savings approach.</p>
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