Bali Villa News and Article

Turnover of “sek” restaurant, in Pariaman, West Sumatra, an increase of 40 percent during the Idul Fitri holidays.

Entrepreneur “Sek” restaurant Shack Salero, Mardial in Pariaman, Monday said his store rice Sek most visited during the three days after Idul Fitri.

“Omset most increased to 40 percent compared to a regular day on the days after Idul Fitri,” he said.

Increased turnover are felt at all, because during the month of ramadan in honor of the restaurant did not open the fasting month. Especially after the earthquake 30 September 2009, he said, visitors crowded downward spiral and started the last three months.

According to him, on the last day beach party, Sunday (19 / 9), consumers are busy during the late afternoon. Her bar with a capacity of up to two hundred men at most visited by tourists from outside West Sumatra. » Read more..

Entrepreneur traditional food typical of Bantul, Geplak, in Bantul District, began to increase production to cope with purchases during the Idul Fitri 1431 Hijri.
“We are increasing production of Geplak to meet demand of these foods during the upcoming Idul Fitri,” said Kelik, entrepreneurs Geplak Mbok pile in Palbapang, Bantul.
According to him, increased production Geplak started this week and will run in the next few weeks until Lebaran.
“Toward this Lebaran production increased from an average of the previous two Geplak quintal per day, to seven to eight per day Geplak quintal,” he said.
   
Kelik said Geplak Bantul, which is a typical food made from raw coconut and sugar, admitted his side ahead of Idul Fitri this purchase has increased.
“We have increased the purchase to have occurred around 20 percent, is likely to reach the peak at three days before Lebaran until seven days after Idul Fitri,” he said.
Further, he said consumers Geplak mostly from outside Bantul residents who have families in Bantul, or who was visiting as a tourist attraction in this area.
“This food is suitable for family gift in my hometown, so that when the demand Fitri increased dramatically,” he said.
Kelik say, other than it produces Geplak also produces dent, dent production also increased but not as much Geplak.
   
“Previously, we produced dent about one quintal quintal dent was increased to two, the purchase now also been increased by approximately 10 percent,” he said.
According to him, Geplak dujual Rp20.000 price per kilogram, while the dent is sold at Rp 30,000 per kilogram.
Kelik say, typical foods business that was involved was originally just a home, but admitted his side of the business growing.
“We currently have employees as many as 20 people with turnover generated in the millions per month,” he said.

The atmosphere of a typical direct vessel was shortly after I entered Piscator Seafood Buffet is located at Ground Floor, Epicentrum Walk, this Brass. Mirrors a typical round porthole neatly along the walls were mostly from the glass, and miniature knickknacks ship was visible in the middle of the room trim. “It’s a concept boat. Piscator itself is taken from Italian which means fishermen,” said Liny Tanto, Marketing Manager Piscator, in casual conversation while breaking the fast at a restaurant that consists of two floors.

Entering the entrance to this outlet, as if entering the deck of a ship which contains various types of seafood. Design of this restaurant interior design is typical of the deck so that visitors can experience in a real ship with the convenience of two floors.

On the first floor of the ship interior looks nuance, variety of foods available at the front entrance, whether cooked or that still can be processed by the chef. “Here the most popular is the BBQ Grill and Tepanyakinya, in addition to Sushi and Sashimi. And indeed, a reliable and represents the excess of his Piscator is a good seafood and fresh,” he said on the sidelines of casual conversation at one table which is located at first floor rear Piscator.

“That is true …,” I takled my self

Savory taste and tender shrimp rosy after the burn, as well as squid and tuna fish that feels soft and sweet on the tongue to justify saying that the woman was wearing a blazer boss blue jeans.

At that time I really was eating BBQ Grill. Here we can select their own shrimp, squid, chicken, tuna fish or who want to eat, then we choose to eat with BBQ Grill or Tepenyaki. In approximately five to ten minutes, BBQ Grill can be eaten.

“If you want Korean cuisine can be enjoyed only in Korean restaurants, Japanese cuisine, Japanese restaurant, while here include all. And, we do not wear micin,” continued the white woman.

She told him, there are more than 100 outlets around the menu at all Can you eat this. Seafood her own local one, except beef, salmon, and tuna. One person from the Korean chef and chef-local chef to be a key presenter various types of seafood dishes are fresh, soft, savory, and delicious on the tongue.

“Food has become a lifestyle. Meeting and eating, then eat something bad was passable. In addition, we would like with seafood, a favorite food from small to large. Buffet at expensive hotels, so we wanted a nice place and affordable,” he said.

Solo culinary map changed again. As I have suspected since a few years ago, slowly but surely, Solo was aligning himself with Yogyakarta as a tourism destination – especially a culinary tour. Changes and updates are performed Mayor Joko Widodo has become an effective trigger for the dynamics of the culinary map of Solo.

Indeed, there are some who die – like Café Solo and Hughess in Jalan Dr. Rajiman. However, the new growth is much more than he lost.

I begin this report with a visit to Soga, a fine-dining restaurant located on the back side of the Museum Batik Danarhadi (also concurrent batik shops and batik production demo) on Jalan Slamet Riyadi.

This restaurant is a byproduct of the dalem Wuryaningratan buildings – a house purchased by the owner prince Danarhadi, and an elegant restored. Dalem Wuryaningratan itself is a showcase that need to be visited, and often used for private events. Last December, Santosa Dullah – Danarhadi owner, who also holds Kanjeng Prince – invited 400 friends to the Dalem Wuryaningratan to celebrate her birthday.

Soga is set up with a beautiful interior architecture and tasteful. Renate, manager of beauty and elegance, making the guest feel at home enjoying the luxury of lingering over the restaurant. In addition to serving international cuisine served Soga also Java. What could I taste is the gado-gado as appetizers, and rawon fuel as a main course.