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Drones have transformed my business
With drone use becoming increasingly prevalent across the profession, we asked three drone-flying surveyors to share their experiences.
What will clients want from valuers and valuations in a tech-enabled future? Sander Scheurwater reviews RICS research findings.
The valuation profession is likely to face a period of significant change in coming years, in terms of how the process is managed, the role of the valuer and the benefits they can offer to clients. An RICS insight paper, The Future of Valuations, explores two main issues to determine how far they will have an impact on valuations and valuers: technological developments and changing client expectations. The latter is the focus of this article.
The paper was developed by a Europe-wide expert group consisting of both valuers and clients. Such an approach is important, because it is only through discussion that we can find the right way forward. We are extremely grateful for the support and cooperation from banks through the European Mortgage Federation–European Covered Bond Council, and institutional investors through INREV, the European Association for Investors in Non-Listed Real Estate Vehicles.
Valuations have come under increased regulatory scrutiny in recent years. While market value remains the dominant basis for many valuation purposes, the global financial crisis showed the limitations of relying on this in the event of a severe downturn. Megatrends such as changing demographics, increasing urbanisation, climate change and self-driving cars will have an impact on long-term value as well, which is important to the client.
While market value remains the dominant basis for many valuation purposes, the global financial crisis showed the limitations of relying on this in the event of a severe downturn.
Sander Scheurwater
RICS, Director of Corporate Affairs, Europe
The paper describes two main elements in which clients are increasingly expressing interest, but which remain difficult for valuers to take into account in traditional valuations: sustainability and long-term value.
Sustainability, as defined by the RICS Red Book, is "the consideration of matters such as (but not restricted to) environment and climate change, health and well-being and corporate responsibility that can or do [have an] impact on the valuation of an asset. In broad terms it is a desire to carry out activities without depleting resources or having harmful impacts". Climate-resilient and sustainable real estate characteristics should be taken into account, as they have an effect when valuing a property.
However, valuers reflect the market; they do not lead it. Solid evidence of factors affecting the value of properties is still required. So far, despite the growing number of studies in this area, most research aiming to provide empirical evidence that valuers need has been of limited use.
Currently, the RICS Sustainability and Commercial Property Valuation guidance note advises valuers to collect appropriate and sufficient sustainability data as and when it becomes available for future comparability, even if it does not currently have an impact on value.
But there is a client demand to know about the impact of sustainability, and valuers should think about how to use their knowledge and skills appropriately and go beyond a traditional valuation. The discussion around a building's sustainability is often directly linked with another among valuers and between valuers and clients: a building's future, or long-term, value.
As has already been indicated, the use of market value on its own, under any circumstances and for any purpose, has had demonstrable limitations, especially during the global financial crisis. A market value essentially looks at the past, and can thus lead to a lagging effect.
There is no doubt that market value will remain the main valuation base for many purposes. But at the same time, clients are increasingly asking for "long-term value". Different terms are used, such as long-term value, economic value or real economic value, sustainable value, and the already existing mortgage-lending value. However, except for the latter, these have never been fully developed (see the Bank Lending Valuations and Mortgage Lending Value guidance note).
See the latest technologies in action, from 3D printed buildings to virtual reality modelling and drone use across the industry.
For valuers, part of the reluctance to engage in the discussion may revolve around definitions of value and liability. Looking into the future value of a building might better be described as a risk assessment or a prediction than a "value". Also, with the future being inherently uncertain, providing a future value or risk assessment cannot have the same liability consequences as providing a market value.
Long-term value discussions, and research, are already taking place. Two examples in the paper are:
These discussions are ongoing, and valuers should be a part of them. Clients are increasingly expecting valuations to be provided more quickly, with sustainability taken into account and, ideally, a future outlook. Valuers, clients and organisations are advised to work together and build on existing documentation and guidance to identify what valuers can do, and what clients can reasonably expect.
The paper describes the current valuation process, as well as what a future valuation process might look like. We have broken down the valuation process in four stages below, with the client deliberately as the focus.
The current process will look familiar to valuers: first, there is a discussion between valuer and client on the terms of engagement. Second, the valuer investigates the primary data sources such as market research, inspection, property analysis, public information and information from the client. From these investigations and information received directly from the client come data, which at the third stage is processed, calculated, qualified, verified and analysed, all leading to a single value that is, fourth, put in a valuation report for the client.
By and large, every valuation goes through this entire process, which may have become more sophisticated and professional but has not changed substantially over recent decades.
Don't be afraid of changes in technology or the market, or ignore them. Study them, and see how you can best use technological developments and changing client expectations to your benefit.
Now, imagine what a future valuation process could look like.
There are two key points to note about this putative process.
So, the paper offers one simple recommendation: be prepared. Don't be afraid of changes in technology or the market, or ignore them. Study them, and see how you can best use technological developments and changing client expectations to your benefit. Or, conclude that nothing will change and that therefore you don't need to. It's up to you.
The paper also recommends that valuers embrace technology, enhance the client experience and update their skill sets. Most importantly, consider whether the valuer could, or should, come to act more as an advisor to the client. The report explores two roles for a valuer, which could be interlinked or distinct.
Becoming consultants would mean that valuers would increasingly operate in a highly competitive environment. However, with their extensive knowledge of both markets and buildings, alongside the right training, a different outlook on technologies and methods and a discussion on long-term value, they could comfortably fulfil both their core role as well as that of consultant.
There may be an increased polarisation between valuers who need to be efficient and valuers who offer a non-standardised process, but it will be up to the individual valuer to see where their niche lies, and to the individual client to understand and decide what they are looking for in a valuation. But all things considered, there is no doubt that valuations and valuers will continue to benefit the client.
Sander Scheurwater
Director Corporate Affairs, Europe
Brussels, Belgium


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History in a Glass: (Re)discovering Armenian Wine
What makes a wine Armenian? With more than six-thousand-year-old history of viniculture, Armenian wines are gaining popularity.Read More
Armenia, where natural beauty, wine and brandy trump a troubled past and a volatile present
Economic Time | Yerevan has street art-splashed alleys and leafy boulevards sprouting olive, cherry and mulberry trees. Cafés and wine bars remain open until early morning as punters hold chinwag over coffee and gelatos. Locals and tourists stroll along promenades or congregate around musical fountains prancing to classical tunes.Read More
Armenia in the List of 6 Unexpected Cities for the Food Lover
National Geographic | Armenia is known for khorovats, meat grilled on a skewer, and the place to get the best khorovats in Yerevan is Proshyan Street (which becomes Paronyan Street). Barbecue Street, as it's known, is lined with khorovats restaurants (try Urartu) and roadside grills.Read More

subset: commoncrawl


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If you are wondering what kind of activities you can partake in whilst staying at your holiday home in Norfolk, there is a little something to suit everyone's taste, however, we've got something that we think you will really love. Here are six of the wonderful pubs that you can moor up by as you explore the broads by boat, with the park having its own marina and very easy access you can explore the Norfolk Broads from a different view and stop of to enjoy the local atmosphere at some great local pubs to re-fuel you on your journey.
The White Horse, Neatishead
This pub won the "Best pint on the Broads" award back in 2014, with their offerings of beer providing the widest variety of the broads which include many guest beers from local breweries. The food available is hearty pub grub, as well as a traditional Sunday roast for any weekend adventures! Warm yourself by the log fires and enjoy the inviting atmosphere at The White Horse, which is also dog-friendly!
The King's Head, Hoveton
The King's Head sits within the heart of the Broads, a real must-visit whilst staying at your Norfolk holiday home with plenty of room to moor up and take a stop off for lunch at the 17th century Inn. Located so close to the train station, this is also an ideal location for anyone looking for easy transport links to and from London, making the Broads very accessible for all who wish to visit. The beer gardens provide wonderful views of the River Bure where you can dine al fresco and enjoy the Great British Weather.
The Fur and Feather, Woodbastwick
This quiet location offers more than just a comfortable bar and dining area, but the adjacent brewery gives you a great opportunity to purchase some local produce, which are perfect souvenirs for friends and family, or why not get a few treats for yourself whilst you are visiting? The Fur and Feather sits in a beautiful little village called Woodbastwick, and is both child and dog-friendly, so no one needs to be left behind!
The Ferry Inn, Horning
The Ferry Inn is easily accessible, with ample parking, as well as places for boats to moor up to enjoy their outdoor children's facilities, outdoor seating, and fantastic food. Whether it is summer or winter the Ferry Inn can cater to your needs, with roaring warm fires for the colder months and a spacious outdoor area for the summer sun! They also provide a daily carvery, with plenty of other choices to suit everybody's food needs.
The New Inn, Horning
Priding itself in providing locally sourced foods and beverages, The New Inn has a marvellous outdoor amusement area and open garden area – which even has a heated deck area for the winter! At The New Inn, there is plenty of space to moor up during the day free of charge, as well as overnight mooring spaces also for a charge.
If this sounds like the kind of activity you wish to enjoy whilst staying in Norfolk, why not take a look at our holiday lodges for sale and make the most of all the Broads has to offer!


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Okay, so it's already February but in the age of 40 being the new 30, surely this still constitutes the new year? We've had a manic first few weeks of 2015, hence an absence of activity on the site, but we would like to take this opportunity to say best wishes for the year ahead to all our friends. We have a good feeling about this year so fingers crossed!
Nigel & Gurvinder


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This is definitely a case of do as I say, not as I do. Or have done until now (stand by for a new year's resolution).
Writing a blog (or even a good old-fashioned email or print newsletter) is still a good way to keep in touch with your client base or followers. It helps remind them that you are still around and keep you 'front of mind', and it is the perfect way to reinforce the fact that you're an expert in your field – that you know what you're talking about.
But the benefits don't end there.
Google is placing increasing emphasis on content – quality content – in its search ranking calculations, ahead of things like keywords. I'll come back to that in a future post, suffice to say for now that regular, quality blog posts will help push your website higher in Google's search results.
Most people I talk to struggle to maintain their blog because a) they run out of ideas, b) they can't find the time to do it, or c) they hate writing.
Here are some hints for overcoming these and regularly posting to your blog:
- Capture your ideas as they happen. Every seasoned writer knows this one. If you don't write down an idea at the time it occurs to you, you will lose that idea. Many a great plot twist or earth-shattering business idea has been lost because it wasn't captured at the time it raised its head.
Keep a notepad with you at all times (your smartphone's notebook app is a good start), and keep a notepad by your bed. And use them!
Apart from not allowing your ideas to escape, this approach means that you will always have a backlog of things to write about, and that blank screen won't be so forbidding every time you face it.
- Write at the right time. Some people respond best to writing at a set time every week (or fortnight, or month) – but some don't. Sometimes your job simply doesn't allow this sort of regularity. If it doesn't, don't kid yourself that this method will work for you. Instead, train yourself to write whenever you can, ideally whenever inspiration strikes, and use the 'save as draft' facility in your blogging software to post the blog at the time of your choosing.
An advantage of this approach is that you don't need to worry too much about getting your writing right first time. Just dump your content down when you can, then come back and polish it later. (I'll have tips for doing this in a future post too.)
- Find someone to help. Okay, I would say this wouldn't I. And yes, a ghostwriter is a good option for getting your blog done regularly and well if writing is just not your thing. Believe me: I place a lot more emphasis on getting blog posts written for my clients than I do on getting them done for myself (as you can probably tell). But if you don't want to go down that path, find someone else in your office or circle who does like to write, and find a way to get them to turn your ideas into blog posts for you. The most important thing is to get it done.
By now you may have guessed my new year's resolution: to post to my own blog more regularly. So stay tuned, and I'll let you know as I learn more tricks along the way.


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Andrew & Kianna
Andrew & Kianna
Kiannas dress is a DREAM! I knew when Andrew saw it for the first time he would be in shock because she seriously looked perfect!
This was at the Monroe at the Abbey! This building was burnt down in the 80's and they are now just starting to do construction on it but it makes for a beautiful place to take photos!
I love their relationship they are both very playful but very much in love! It was so cute! I am so grateful to be there photographer and to be the one to photograph their wedding!


text: The use of supplementary employee reward systems has increased across Europe in recent decades, both in terms of the number of companies using them and the number of employees covered. Supplementary reward systems include performance-related pay, profit-sharing, payment by results and benefits in kind. These forms of remuneration can help to motivate and reward workers and to link pay to company results. This report examines the different types of supplementary pay schemes, their prevalence in different countries and sectors across the EU and Norway, and their relevance to different groups of employees. It also examines how systems are regulated in each country, how far they are integrated into collective agreements, and the views of social partners. An executive summary is available - see Related content.


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Aroma's Moment
You thank your barista and return to your sunlit seat by the window. You exhale. With serene anticipation you draw the heated ceramic mug to your lips and, to make this feeling last– even if only for a stolen moment– you allow yourself to pause the worries that swirl furiously through your over-worked, under-stimulated, partially-dysfunctional, mostly-out-to-get-you mind. Finally.
Steam from your cup curls around you and swaddles your face. It beckons you closer to take a sip, rolling fierce and calmly over chin to cheek, leaking warmth as precious as the humming rays pushing lazily through the window at your side. You lean in slightly. You inhale. As you do so the coffee-borne wisps burst tempestuously to life beneath your nose: sticky red honey licked from your fingers long after the baklava had gone; mandarin-soaked shirt and forearms at the pick-your-own Floridian orchard; blueberries that grew wild in your grandmother's back yard.
People in Caffè Amouri Family
January 2018
|Caffe Amouri
Caffè Amouri


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Running on empty
Sometimes church can be a drag; and sometimes it all gets a bit much. Fran Beckett shares some ideas on what church leaders can do when leadership fatigue strikes...
Are you finding it hard to muster enthusiasm for leading home group this week? Does the thought of preparing Sunday sermons depress you? Do conversations with individuals leave you full of exasperation? Do you think frequently – "I can't do this anymore" – and then quickly tell yourself not be so silly and move swiftly on to the next activity or meeting?
That place of weariness in leadership, which many experience but few admit, can take many forms due to the uniqueness of our circumstances and our individual reactions. The symptoms are similar: regularly experiencing impatience; irritability; lack of concentration through to tearfulness; difficulty in sleeping - even drinking too much. Energy is harder to summon up. Situations and conversations that once would have made our spirits soar don't have the same effect or, if they do, it's short-lived and followed by a dragging inner tiredness.
"As leaders aren't we supposed to somehow hold it all together?"
As former models of tolerance, we find ourselves running out of capacity swiftly and consequently have to work exceptionally hard to maintain our cool. When faced with the high expectations of others, or when they have no problem in telling us how we should be doing our job differently or our church is failing them, understanding proves elusive.
To cap it all, praying can become a struggle and cease to be the comfort that it once was. In our heads we know God is with us but somehow that He is also 'for us' is less certain. Heaven may seem strangely silent.
The problem with all this is that it can leave us feeling desperately unspiritual. After all, as leaders aren't we supposed to somehow hold it all together? Despite what we know in our heads in our emotions we may continue to entertain super-hero (or heroine) images of Christian leaders.
I know it's all too easy to describe the symptoms but what do you do when you find yourself in this situation and what steps can you take to reduce the likelihood of it occurring?
Firstly, and most importantly, stop pretending there's nothing wrong. Admit to someone else how you're feeling and give them the opportunity to feed back on what they see as contributing to your situation. Consider how you would advise someone else in similar circumstances. Remember physical, emotional and spiritual dimensions are all interconnected so start tackling the physical tiredness. Take a good holiday then ensure regular days off and exercise. If you remain overly tired book a doctor's appointment to get a physical check up.
You need to establish new rhythms of work, leisure, prayer and study. Find someone you can be yourself with and meet up regularly. Alternatively, form a peer support group with other leaders from elsewhere.
Each one of us should regularly take the time to consider how much of what we do now is still shaped by our original calling and what God has said to us over the years. Are you still on track or do you need to make changes? Occasionally place yourself in situations where you are not directly responsible for others by attending conferences, retreats and worship events. And, when you can't find the words to pray, using the ancient words of liturgy written by others can be liberating.
Lastly, don't forget the importance of laughter and fun!
Fran Beckett OBE
Leader (Restore – Peckham)
Consultant (Anthony Collins Solicitors)
You might also be interested in
- 02 Jul 2018 Interview with Olivia Amartey, Elim's new executive director
- 28 Jun 2018 idea: Better diagnosis for a healthier church: reviewing the debate on 'spiritual abuse'
- 05 Jun 2018 Report launched to help UK church devise and execute a clear vision
- 24 Apr 2018 idea: The Last Word: Developing resilience
- 28 Feb 2018 idea: Unity in diversity
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What is the best breakfast one can provide, as a Villa with 4 rooms?
Hello fellow hoteliers,
I've always wanted to improve the breakfast at my property, as this is what has the lowest review score (look, I know that I can't satisfy everyone).
So, what would you provide for a maximum of 8 adults 4 children (as we have 4 rooms only) for breakfast?
What are the costs involved for you making that breakfast and how much do you sell it for?
Let's dig in to some specifics guys, I think this will also help others revamp their way of doing things.
At the moment we provide guests with a gourmet breakfast, cooked to order, 5 items on the menu. Costs 3-4 Euros per person and our production cost is around 2-3 euros, so to speak, we make very little money on the breakfast.
PS: Drinks like coffee, tea, orange juice and water are free flowing in a buffet style.
Our current menu:
Hi there,
Can you not raise your accommodation price and include breakfast?
Maybe just charge an all inclusive price of 10 euro (for example) per head and they can eat what they want!
Individual pricing is always difficult.
Hello Torrdarach,
We have it inclusive and also not inclusive. We use many pricing models to best fit everyone's needs.
I feel that the bad reviews come from the inclusive reservations, something along the line that it's not enough for them.
Their reviews don't really help much as they are typically not constructive ones.
Hey all,
Yeah the breakfast deal can be tricky for a small hotel/lodge. We had the same problem. When you include anything in the price people expect exceptional performance...way above value for money. So what we have decided to do is do breakfast on request...Meaning they have to arrange well in advance and be staying a while. That way it is easy to make either a buffet of a-la-carte to their specifications. And they pay separately for the breakfast at the beginning of the stay. Win win.
Yeah Thuild sharp reviews can be a downer.
Regards, M
Dear Mazari,
We try to avoid doing a buffet style breakfast because of the food waste that it generates.
Maybe if a group books the whole place, then it would make sense.
What type of breakfast do you serve?
What are your costs involved?
Zsolt - www.thuild.com
We cater big varieties of customers so since few years back we decided to stop serving breakfast. With so many diets demands (vegetarian, pictorian, vegan, lactose free, gluten free, peanut allergic, low sodium, no sugar, no gmo, halal, kosher and so on). We are lucky that our streets are full of choices so they can choose their own breakfasts according to their budgets and preferences. Also with limited manpower with so many early flights and early ferry schedule, demands to make it all days breakfast as early as 3 am (as customers fells the price is inclusive and they have right to have it!) we find it getting more and more impossible to serve it. We do have common kitchen and snack vending machines so they can self cater.
Few complaints but we put it very clear anyway in our microsite that we do not serve breakfast.
Dear Pita,
This might work because of your location, however we are near the forest. Technically still in the city, but places to serve a breakfast are in the city center, therefore it wouldn't be a viable option.
Also, I'm the only person running the whole place, serving breakfast, cleaning and doing almost everything.
We specify that we serve breakfast only from 8 AM till 10 AM, sometimes 7:30 AM, but we never had anyone ask for it before, even if they had it included.
Although we do have rate plans which do not include breakfast, most of the guests who book this, still order breakfast (even though it costs them more than just booking an inclusive rate).
Our airport is due to open again, very soon. We never experienced having an open airport since we started after it got closed for capital renovations. So hopefully no one will ask me for a 3 AM breakfast.
Snack vending machine, sounds like a good idea, but maybe it's not viable for my type of property. However when we open the hostel, it might be the best thing there.
Thank you for your insights,
Zsolt - www.thuild.com
Few breakfast tips.
Create two type of rates, with, and without breakfast.
People who don't order breakfast should order from the menu, people who order room with breakfast scheme get standard breakfast.
As for the food itself.
Most items at your menu are kind of risky because they can range from great to terrible depending on how you cook them.
Omelets are especially tricky: if you offer it, make sure you know what good omelet is; and that you arent simply offering cooked scrambled eggs instead of real omelet
Cereals and oatmeal's on other hand is a good choice because they are quite standard, but dont offer guests cheapest cereal from local store, be a bit innovative.
Bread and cold platter can be great or terrible, depending on what you offer. If you have a possibility always offer the production of local bakery and local organic meat store, and avoid the supermarket bread and ham on the plate.
Are you providing toast and /or french toast? If not, you are behind most hotels.
Always consider vegan, vegetarian, gluten free and lactose free options, also something for Jewish and Muslim visitors.
Last note-your menu is very short on fresh fruit, vegetables and yogurts.
Once you consider it, you are all set.
About early breakfast requiest.
If someone asks for a breakfast for lest say 4 am, simpky explain that your kitchen starts at 8(or 6 depending on your schedule), and offer the meal package to be delivered at his or her room at the evening instead.
If you room does not have water boiler and tea/coffee packages for guests, offer it too.
Usual meal options for such guests are nuts, pastry, packed sandwich(if room has a fridge) fuit, usially apple and banana and yougurt(again if room has a fridge)
They eat it when they want and are usially leaving happy
I also do many things myself as we are in the island with limited manpower. That's why we limit our services. Our experience shows that breakie is always the sour note. Again, every establishment is different and it is up to you to adjust your place. My recommendation is actually to pay a visit to your next door competitions with higher rating to see what they offer to learn to be better from them. Asking here where everybody comes with different type of accommodations, different cultures etc will create random answers that it is not necessarily helpful with one's needs. Just a thought.
Good ideas there.
Just a few things to clarify:
- we have hot water boiler in the main kitchen, which everyone can use with tea bags that we provide at breakfast too
- the menu has the fruit salad, which is something we do out of 3-4 types of fruit, all fresh fruit. maybe we should offer them whole fruits on the buffet counter where the drinks are?
- the cereals are various, they can choose between 3-4 types, depending what we can find, no complaints ever there
- the oatmeal we serve is the most beloved breakfast. we have guests who love it so much that they always eat that, regardless of how many days they stay
- the omelettes look like this, however we still haven't decided if to serve them opened or just flip them in half
PS: we've upgraded to better pans, since the pictures were taken.
- the cold platter is one of the most ordered things after the cherry tomato omelette (best seller), we might need to put some vegetables there too, however the plate of super full of ham, salami and cheese, maybe serve the vegetables on another plate
- the french toast is something that you don't really find here in hotels, maybe 1-2 have them, but that's it and those have huge restaurants. we can make them of course, but considering how much different the preparation is to the rest of the menu, it will create a backlog in the kitchen, so I would skip this one.
We are serving guests with branded yogurt, plain ones, not flavored.
You gave me some food for thought. This is the type of conversation that I was looking for.
Thank you,
Zsolt - www.thuild.com
@ Pita,
There aren't any establishments that function as we do in my area.
There are the big hotels with 5 star restaurants, who of course can offer better breakfast, but that's it. The rest just serve buffet style, nothing special or no breakfast at all.
We cannot really use the local experience to provide something better than the rest, that's why I'm asking around here, maybe we get some great ideas.
I've already gotten a few things added since this post came to life and the feedback from guests is so much better.
Cost wise, we are almost at the point where the breakfast doesn't really make us any money, we cannot do much about it. Our production is not as effective as a restaurant's.
Also, different cultures and the variety of backgrounds will always have a better effect on getting the best out of anything, multiple aspects can be observed.
Best regards,
Zsolt - www.thuild.com
Hi Zsolt
When I travel, I notice that more and more boutique accommodations offer personal breakfast choices including the time you will serve them. This will reduce the waste cost and also will create added points as "personal touch" - a feeling that make customers feel special that you "create" something that is not in the menu just for them. The host will always contact the guests a night before to ask what they want in the morning. You might be able to do it as you only have 4 rooms. Creating communication with customers always increase the happiness level of customers especially when your customers in the range of 30 years above. (God knows why) Give a bit suggestion and story of how your material is homemade, local produce or whatever as customers usually love stories - just make sure it is not made up. LOL. If it is not possible to talk directly, put a note (few hotels do that as well) that guests can drop on your desk or whatsapp or email to you.
Just an idea.
Dear Pita,
That's exactly how we're doing it now. Many people choose to order the custom breakfast, exactly what they like. However the other options help them if they are undecided types of people.
Our waste is 5% with the way we function.
Just that the extras might not be enough. What we give besides their order.
That's the tricky part for us.
We give the following extras: free flowing coffee, 4 types of tea, orange juice, filtered water, gem, honey, butter, croissant, bananas, apples, yoghurt and bread These are inclusive to any option they order off the menu.
Is it too little?
Zsolt - www.thuild.com
Hi Zsolt
Is it too little?
Well, any of your customers ever mentioned it? If yes, is it significant enough for you to loose the business?
I personally think you have a good basic choices as like any other places in the world that offers breakfast and I will be happy with that. Again, go to your customers to ask their opinions. Know the market is the best knowledge to increase your value,
Hi Zsolt
Another idea. Put a local delicacy - different one - every day on your inclusive menu. You can put poale-n brau (I love it!) one day, polenta next day, merdenele and so on. A small portion so they can try. Again, personal touch is always an added point.
Hello Pita,
Oh great. Now that's a good idea, we can also source these from some local bakeries. I'll need to do some digging.
What we offer as a real great seller is locally brewed beer, artisan lager. Guests love that a lot. This is however a minibar item.
Thank you
I think buffet breakfast (self service) for a fixed price is the optimum. For my breakfast I am now replacing some store products for local home-made ones (juices, jams,... etc.). BIO is the thing now they say... lol The bigger is the variety the better.. :)
Local and home made stuff is easy to find here, just that it might be too expensive. Will need to see about the prices. We usually give these as a bonus for long staying guests, to have a larger variety of breakfast eaten at our place.
About the buffet, not viable for me as I don't have all the time enough guests to be able to do it without it being too expensive or losing money and wasting food. I wrote about this above in one of the replies.
Hey there,
You have two options for your breakfast.
1. Add room price with breakfast
2. Add room price without breakfast
According to the guests willing, they will select the breakfast options. If guest select with breakfast you can prepare breakfast as below;
1. Toasted bread + butter + jam + 4 kinds of fruits + Omelette + Tea or coffee
This is the menu many of guests like to have.
If you like to give your country style breakfast, first get the opinion of your guests and prepare according to their wish.
Thank you
Hello :-)
We include breakfast in room price this year.We do that because we got much more review from guests about our place and meals which we prepaire.Also,we decide to prepaire our traditional meal from breakfast and guests likes that very much.It takes a little more time to prepair but we wish when guests visit our place to see our nature and taste our meals.Wish to say,when I visit some country I dont like to drink just Coca Cola,I like to try some their traditional food and drinks.
Hello! We have a small Bed&Breakfast and maximum 4 rooms. I do everything myself, and the Breakfast I see as an extra service, something people enjoy and what pushes the reviews and experiences up. I am in Spain, therefore mainly serve an European Breakfast. I place it in a big basket, the hour aprox., the guests indicate, just outside the room. In the rooms are a table, microwave, water cooker etc. Some have a bigger private terrace. I serve it with coffee/tea/hot chocolate, fresh orange juice, toasts, meat/cheese, jams, butters, tomatoes and olive oil, and a freshly baked croissant out of a woodstove oven of a local bakery, whom deliver it to my door everyday. Fruits and yogurts, milk without lactose and options on stevia, or dark sugar. I believe local products, or homemade bakery adds a plus to the breakfast. When Australian, English or American come I give them the choice of scrambled eggs etc. And/or cereals. I normally get really high notes on the breakfast. I have 2 prices on the rooms, a non refundable rate, with option on breakfast for 4,- each person, or the more flexible and more expensive rate with breakfast included. It should be more expensive, but somehow I find real pleasure in preparing breakfasts. Good luck and have fun!
Nikolaspg111 Did you notice a bigger increase of bookings comparing to last year because you included breakfast in the rate? :)
Hi pibomarco...yes,we notice increase of bookings in low season and we notice too increase early bookings for full season.
I think best iz traditional breakfast providing
I think best iz traditional breakfast providing
We furnish several kinds of tea, coffee and spiced cider along with the creamer and sugar. We are a fully furnished vacation rental, full kitchens with all the appliances to cook a gourmet meal if they desire. In the 20 years we have never had anyone write a bad review because we do not do breakfast. We do make it very clear that we do not furnish meals. We also make sure the kitchen has all of the basic condiments, salt/pepper, cooking oils. spices etc. they might need. We also give a map of all the local eateries. We are in the Pacific Northwest, a small island of the coast of Washington state and people come here to experience the local specialties. Several local bakeries and our local farmers market on Saturday is always a big hit with the tourist.
With a maximum capacity like that, I would be inclined to make two separate day-ahead stratas, that you can pick and choose the ingredients for e.g. a simple bacon, egg and cheese with onion; and another one that is more kid-friendly which is straight-up French toast style with cinnamon, fruit and icing sugar. Then you can sideline them both with fresh fruit, granola, yogurt, etc. For this I charge $12.50 per person and it is built into my overnight rates. When people tell me they don't want to eat breakfast here, I simply minus that cost out.
We are a similar size hotel (max of 15 guests) and live at the end of the road in the jungle (less purchase options). For the TINY profit you are making on your breakfasts, I would be including them and offering a more standard breakfast. For example: we offer every day; toast from homemade bread, homemade jam, eggs, sausage and fruit. In addition the guests can also have a rotating daily special (like pancakes, french toast, the local gallo pinto, banana bread, hashbrowns, etc...). Our breakfasts are our crowning jewel. And we keep it simple as to the number of ingredients we keep onsite. Pancakes are the VERY best for allergies....with the right kind of flour you can make gluten free, with coconut milk you can serve to the lactose free...you can make it work for almost anyone. Hope this helps!!
Hey guys,
Wow, I guess this discussion kicked off nicely, bunch of great feedback and ideas.
Quick note: I am doing almost everything alone here, no staff.
Here are my replies.
Myhomeguestpolonnaruwa - I am already doing that, I've mentioned that in previous comments.
Nikolaspg111 - great idea. I was thinking of doing something traditional, however that is not something that everybody likes. The guests that I have are very split, because this is a luxury estate, they expect a variety of options. However, I think that a traditional platter would be something we could try to source.
Catharina - awesome ideas, I love the way you prepare everything for them. I have a dining room especially set up for serving breakfast, very restauranty, yet still feels like home. Unfortunately I do not have microwave and the others in the rooms, except the apartment, which has a fully equipped kitchen. Usually when I have a group, I serve them breakfast even though they have a kitchen, they expect this service. The first thing everyone asks is about the breakfast, so I cannot really go in any other direction than to prepare it for them to their specifications.
Gul Rais - Yes, but do you want to eat something traditional in a modern villa? This is the thing that I'm contemplating most. I'm going to add a traditional option, just need to find something that can be easily done and can be excellent.
Ed & Barbara - Lucky you. Here, people are quite snobbish, even though they shouldn't be. So as mentioned previously, they can have the apartment booked and still want us to make them breakfast. This is normal for them. On a side note, some people rent out their apartments in the city, even they had trouble because guests were asking for some breakfast, even thought that's in a residential block.
Keeper - It seems to be fine and good, but what about the times when they are long staying guests? Having just 2 options will become boring in a fast pace. $12.5 breakfast wouldn't work here :) of course it depends on the area. I'm also considering the prices from my competitors.
Resevations - We made our price to be in line with the competetion, therefore they also make the Tiny profit on it, however they have kitchen staff and a professional kitchen to make it, I have myself and a 4 burner electric stove (I can use 2 burners at once for omelettes because of the size of the pans). How much time does it take you to prepare that breakfast?
Cheers guys,
Zsolt - www.thuild.com
Hi all,
I have two breakfast options which work very well for the locals as well as the tourists.
I have the menue's on each table for the guests to see the options available.
Option 1 - Continental Breakfast (which is included in the room rate) and the guests help themselves.
Large jug of orange juice.
Choice of three cereals which are served in large bowls (Muesli, Kellogg's all bran flakes and Kellogg's corn flakes)
Large jug of fresh milk.
Plain and mixed fruit yogurt served on a platter.
Assorted Muffins served on a platter.
Plain butter Croissants separately wrapped served in a wicker basket. Pre-heat in the microwave for 45 seconds and they stay warm for some time.
Two types of cheeses which I buy pre-wrapped mixed with cherry or similar tomatoes served on a platter.
Bowl of boiled eggs in the shell.
Bowl of freshly cut fruit salad (at least five different one's)
Toast - white or brown bread.
Seperate station with a selection of different teas, instant coffee and percolator coffee.
The good thing about the above with the exception of the fruit salad is that what is not used can be refrigerated for the next day. Just monitor that the tomatoes do not go soft and the yoghurts "use by" date. There is very little wastage this way.
Option 2 - English Breakfast (at a extra charge) BUT the Continental is also included. They can choose from below.
Hot Jungle Oats served with honey.
Bacon - streaky is the best.
Eggs (two) choice of scrambled, fried, poached or boiled. (No omelettes served - too complicated)
Sausage - choice of beef or pork fried.
Fried tomatoes with a little ground black pepper.
Baked beans warmed in the microwave with fried onions.
Fried button mushrooms with black ground pepper (optional as they can be very expensive)
Toast - white or brown bread.
Selection of pre-packed jams and butter on the tables.
My guests never leave the dining room hungry and they always compliment me on the great breakfasts.
Big bonus is that once the guests see that there is a charge for the English breakfast (which can be expensive).....95% of them settle for the Continental breakfast only which is a saver for me and a win win situation for all.
When there are children, I place a plate of pancakes on the table. They love them and this really fills them.
For vegetarians, I keep a stock of Vegan sausages.
Give it a try and good luck.
Sandton Leopard Tree Lodge.
As a B&B our breakfast is included in our price. I would recommend increasing the price per room and just included breakfast. We offer coffee, tea and coco with a Keurig for guest use through out the day. We also provide homemade cookies in our cookie jar 24/7. During breakfast service we use a fresh brewed organic/ fair trade coffee and hot water in a teapot for a proper morning tea (guest can choose from up to 8 verities). We serve a three chores breakfast that includes; fresh baked good (coffee cake, tart), fresh seasonal fruit, then an egg dish. The main dish can be as simple as scrambled eggs & sausage, omelets or even eggs benedict. We serve generous portions, and allow guests to invite others to join them or an additional fee of $10. We generally get good reviews. There will be those that expect the over the top gourmet breakfast! The one thing guest truly appreciate is that we will meet specific dietary needs on request. Our booking forms ask if guest have an special dietary needs of allergies. Ellen make wonderful GF muffins. We have guest that stay with us because they can eat GF, Dairy free or Vegetarian with no trouble.
Alan Agliotti - I need to see pictures of this, the description is amazing, makes me drool over here. Can you show us what you're preparing? The whole thing you've described?
Anchorinnbnb - Thank you for the notes. Increasing the price is not possible as then it falls under the same price range as with the 5 star hotels in the area, which have the professional kitchens, I cannot compete with that in any way. Cookies, noted, that's a great idea and we have nice pastry shops which make amazing cookies. The Eggs Benedict is tricky, I steer clear of that one. The dietary needs can be easily met with our menu, however there have been requests for something even more extra, this is never an issue for us as they get exactly what they ask for, thus the review is excellent.
On another note, if you have pictures of your breakfast, post it. Let's share this with our fellow partners.
Warm regards,
Zsolt - www.thuild.com
Hi there,
As we are operating in several countries worldwide, we'd like to say that our opinion is that earning money on extra services is not something we all need to do, but to calculate them in our base prices. Extra services such as meals should only help us to make our general services better and guests who will leave more satisfied.
Thank You
Kolonaki Hellas Travel & Tourism
I have just realized I need to do a better job of capturing photos of what our complete breakfast looks like. I made note so when I have the inn photo's updated we make sure to capture this for the website.
Here are a few as requested.
These were made for Shrove Tuesday or Fat Tuesday day before Ash Wednesday / Mardi Gras.
Simple week day breakfast.
We do a little more on weekends
Hi all!
It is true that the breakfast deal can be tricky. If Your Inn is situated near to a restaurant you can cancel the breakfast (they can not stop themselves to compare your breakfast offer with the restaurant offer and of course your guests will forget about the price differences).
If you have a group with special food needs let them have access to your kitchen facilities.
Another option is the buffet (where the financial management is simple and your breakfast will look better).
Anchorinnbnb - In line with the theme, interesting. I will also need to snap shots of what my breakfast setup looks like. Never had the time though as I need to do so many things.
A Acatrinei - Yeah Adrian, it can work for others, however in my case, no nearby restaurant that serves breakfast, the one that is near, opens at 11AM, to prep for lunch time. I do have 2 kitchens in the Villa and there is yet to be a group that will make breakfast for themselves. People are too lazy to do that in the morning and prefer to have our breakfast. Buffet is financially a loss for us, too much food waste. We have seen this time to time again in other places.
Buffet would work if I'd have all 4 rooms filled all the time, but that's not the case. It works for bigger establishments, where they have many guests and can refill the buffet if needed. I, for instance would need to throw away half of it in the case that I want to make it look good and plentiful.
Zsolt - www.thuild.com
That would be debatable regarding the buffet breakfast.. You can have lots of variaty to choose from to put on the table, that have a very long expiry date. You kind of make an optical illusion. :)
Such as..
cheese spreads (light, classic, vegie, ...) that are already put in three jars separately.
penaut butter classic, light - 2 jars
jam spreads (classic, light) two jars
add some local jam - 1 - 2 jars
butter / margharine spreads - two jars
pate (chicken, beef, tuna, pork) - 4 different jars
Chocolate spreads - (chocolate, white chocolate/chocolate) - 2 different jars
three types of sugar - classic, brown, cubes - 3 jars
4 different corn flakes - 4 bowls
4 different juices (now I replaced with local farm made 100% juices).
coffe - filter, instant, cappucino, ...
etc. and tha banquet table is almost full .. All of these you buy only once and some have expiry date up to a year .. Not a big loss as you imagine.
joghurt, pudhings, sweets, fruits ..
etc ..
You do not need to refill those things .. All you need to refill maybe is some eggs, ham and cheese, which shoudl not be a problem .. 3/4 stays intact .. but you get the "wow" effect.
I had last year in average 10 breakfasts per day at the rate 11,00€/person. The only thing is that it takes a lot more preparation and "cleaning up" .. And I am preparing this myself with the help of my father. For a 110,00€ per day you can't throw away that much at all.. never.. also because mostly is reusable for the next days.
Even hotels does nto have such a big of variaty.. jsut because they can not refill all those things, because they have too many guests.. If you have 10 guests and a buffet breakfast.. its a win combo.. because you can give an extra effort to it, not worrying about running out of food, or even throwing a lot of it.. Maybe we do throw away a littel bit more, but just because father is complicating with the diversity of hams, cheeses etc that have shorter expiry date..
P.S. pics are little outdated though.. And this year we will give a price 9,00€/person, and maybe reduce little bit the offer on the table.
Hi There, we have been Partner with Booking.com for years, first, I like to read this, but we are almost fully booked every day.
An Breakfast, we serve an Continental breakfast, almost the same every day, our Breakfast are not cheap, homemade everything in best quality, but after a high rating, (9.4) we actually try to "get better paid" and the good quality, for years, made us the right way. We are lucky than people like how we are doing, its very important Dinner, and Breakfast are enough, fresh, and really good.
For years ago we had a French gentleman, he told us...3 things need to be good if you run Chambre d' Hotes, Bread, Bed and Wine. Thank you, we never forget. Now 16 years in Bed and Breakfast in South France, we cannot stop, never.
All the best to everybody, Lucy et Leif Espere
Le Balcon des Jasses
What are you serving in the chafing dishes?
Yeah, the ham variety can be tricky. The only thing with our breakfast is that nothing that is not sealed, ever gets put back. So all the cheese, ham, salami, bread and other open foods will not be served again. We pride ourselves for having a fresh breakfast, so everything has to be that way. Even the herbs that we use to season things are fresh (for omelettes especially). This is something that drives up the cost, but the taste yummmy, no complaints in that area.
I will need to make those pics. Tomorrow I'm serving omelette so I'll snap a picture of that one.
Dear Lucy,
That's a good motto.
I guess that the room minibar has better reviews than my breakfast. That regarding the wine selection each guest has there, 4 types of premium wine for all tastes, plus anything can be order as a special request.
I love the Mediterranean look of Le Balcon des Jasses. However, you might want to remove the 8.7 Booking.com review award from the pictures, that seems to be outdated since you have 9.4 now.
Zsolt - www.thuild.com
Sure those things that you mentioned are bought each morning in the store. With experiances you get a feeling the amount how much to buy so that you don't throw away too much. So salami and bread is not any different as you wouldn't have a buffet. My point was all the other things listed which is basicly the point of having a buffet. And is "fresh" because mostly is sealed until opened by the guest :)
In chafings depends. mostly wieners (hot dogs), bacon, mushrooms - shampinions, baked vegies, baked pears, pizzas,) depends.. each day something different.. and depends of the amoutn of guests.. At average 2 - 3 different warm dishes.
Continental breakfast - optional - not included in the room rate - we provided this previously before we started with a warm breakfast - the food was placed (covered) in the room fridge the previous evening for the guests to enjoy at their own leisure. We changed the yoghurt glasses to branded tubs and the muesli and fruit was packed respectively into small plastic tubs with a lid - as it got soggy overnight. Very seldom that the guests would eat the whole fruit. Cold meats were individually portioned and frozen and left to defrost in our fridge before packing the platter
Now a days our Warm Breakfast (still optional by prior arragement) - platted - only a choice of the number of eggs and how it should be cooked- scrambled, sunny side up etc. All the ingredients are pre-packed in portions and frozen accept eggs and a few other condiments. We still offer 4 cereals, yogurt tubs, canned fruit salad, tea and coffee and some confectionery items on a buffet table.
The second day a guest eats breakfast we do a "flap jack" scrambled egg with bacon bits and a white sauce with cheese. Other days if the guest stays longer, it would include a change in the starch, like fried potato, onion and tomato or french toast with bacon strips and grated cheese and cherry tomatoes (photo seems to be pasting as a landscape instead of portrait - ps turn your screen!! LOL!)
Aloha from Hawaii :)
Perhaps it works well for me because I am a smaller operation. But I do get a lot of turn over as I allow one night stays (which I get a lot). However I have always just included in my daily price; the cost of basic items like waters, coffee, tea, juice, fruits, oatmeal, eggs, hash browns, cheese, milk for coffee and show them where it all lives and then invite them to "help themselves".
I make sure I always have local fruits and coffee (and whatever I can pick up that day at the farmer's market) and even SPAM (local favorite).
I don't prepare breakfast for guests. Instead I just stay out of their way in the mornings so they can make whatever breakfast they wish to throw together form the selection. I find most guests aren't wanting to be on any more of a schedule than they already have to be on whilst being on holiday. So letting them make breakfast for themselves at their leisure, makes them quite happy.
Most guest don't even notice that I say I include breakfast and when they arrive they are delighted that it is all included when I point it all out to them. Some people even try offering money, to which I point out its already included. So when I present breakfast in this fashion, all my guests seem to perceive it a greater value.
On occasion I receive a vegan/gluten free/paleo request. Then I just ask them what they are used to for breakfast and go get that if I can. If not I let them know what I can provide and call it a day.
I assume it has to work on a larger scale also, as I simply adapted the model from all my traveling days and all the breakfast options I discovered at hotels on while on the road.
Hi All - We have a 3 room + 1 self contained unit B&B in NZ. We include breakfast in our rate. During the week I do everything myself, my husband helps at the weekend. Breakfast is between 7 and 9am, cooked option are cooked to order. We also do a takeaway option for early starters.
Waste is minimal, we have refined our serving and storage methods. Guests are very happy .
Orange Juice
WheatBix, Sultana Bran, Cornflakes, Coco Pops, Rice Bubbles, Nutra Grain, Toasted Muslies with Fruit & Nuts, Rolled Oat (Single Serve Packs) Muslie (Gluten, Soy & Dairy Free)
Home Grown Stewed Rhubarb, Fruit Salid. Dried Fruit & Nut Selection
Homemade Yoghurt - Natual Unsweetened and Flavor of the Day
Homemade Bread (I put a loaf on at night and guest wake to the smell of fresh bread) Gluten Free option a on request (always keep one in my freezer)
Butter, Olive Oil Spread, Cheese
Peanut Butter,Nutella, Honey, Vegemite, Marmalade & 7 different Jams/Conserves/Jelly (mainly homegrown/made)
Eggs - cooked any way a guest likes them
Bacon, Baked Beans, Hash Browns
Noodles - Chicken or Beef flavoured
Rice - Basmati, Savoury Chicken Brown or Golden Vegetable
Also Available - please order by 7pm night before: Sausages, Crossants, Ham
Cafe style tea/coffee menu - Invested in a nice wee semi commercial coffee machine :-)
NOODLES: Chicken or Beef
RICE: Basmati, Savoury Chicken Brown or Golden Vegetable
Also Available – Please Order By 7 pm
Full Cooked (Sausage, Bacon, Hash Brown, Bean, Eggs)
Croissants, Ham & Cheese
Kravfish - excellent idea. as you've pointed it out, it works great for holiday resorts. I have a city/business based villa, therefore requirements are strict, they sometimes want breakfast at early hours, which is great if all of them leave soon after. A lot more time to prepare rooms for the next wave of guests.
Did you want to attach pictures? Cause there is an odd space in your comment.
Reservenz - sound amazing. Do you have pictures to go with it?
How does the Vegemite sit with your foreigner guests?
I'm also doing the 7PM the night before for everything on my menu, that way I can assure that they get everything fresh in the morning.
I'm also thinking of a coffee machine, however the cost is not justified yet, as that can go up to 1500 Euros, the one that would fit our needs.
What do you serve the rice with? Or it goes just plain like that?
Zsolt - www.thuild.com
Vakluka - I totally feel your issue with pricing, that's what I'm struggling with. Going higher will make me lose business and not doing it also makes me lose business, such a dilemma.
Zsolt - www.thuild.com
We are self contained, our rooms all have kitchens and guests can prepare their own breakfast, so we do not offer any breakfast options and we are walking distance to a supermarket and a cafe which both serve cooked breakfast so I can't offer much in the way of our hosting experience. However, looking at your breakfast menu I am surprised there is no eggs, bacon, toast option - this is a standard in most places I have stayed worldwide. Also a fruit and pastry option would be nice too.
Dear Angela ,
The menu only includes what is cooked to order.
We serve croissants with every type of meal they choose, a fruit basket is also present on the counter. However if they order Omelettes, I wouldn't give them any eggs.
We had bacon and sunny side up eggs with toast, well... it didn't sell well and we had a bunch of work with it so we scrapped it from the menu.
The menu in its current form is made in a way that everything can be prepared fast and there are many shared ingredients, cutting down on waste.
Is there a way to keep bacon from running dry and to be like rubber if you prepare more of it before guests come down to eat?
Best regards,
Zsolt - www.thuild.com
For Villa I would offer you to suggest different various option not only in cuisine but also in terms of venues.


text:
India Update #3
Hi everyone! It's Ellen Tuttle in Calcutta (known as Kolkata in India), the capital of the Indian state of West Bengal. Thank you so much for following our journey and praying for us! Your prayers are essential for the success of this ministry trip.
We're testing our new course called Chosen, on the life of Mary, the mother of Jesus. This will be its first international teaching.
Christianity is India's third largest religion with approximately 24 million followers, constituting 2.3% of India's population, comprised of Protestants and Catholics. Even though these two groups have theological differences, they're both distinct minorities, and they're hoping to unite when they have opportunity. This course on Mary would seem to be one such opportunity.
Please be in prayer for Phil. There are a number of priests from the local Catholic diocese coming. Our World Teach National Director, Rev. Sathyabal sent them a preview of the material in their Bengali language. Their first feedback is positive, and they are coming to the teaching of Chosen tomorrow. Praise God.
Prayer requests:
- Pray that tomorrow will build bridges, not walls--for connections without compromise.
- Pray that Phil and his interpreter work well together so the message is presented accurately and winsomely. There have been times when interpreters were excited about preaching their own message rather than what Phil is teaching!
- Pray for every single person to be touched deeply by the Spirit through the Word.
- Pray for health and endurance! The air pollution in Calcutta is strong, so our eyes and throats are burning.
As you are reading this on Friday night, it will be Saturday morning here, and Phil will be starting to teach. So before you fall asleep, pray intentionally for these requests. We really appreciate it and we know that your prayers are what releases God's power to bring real change and growth in the hearts of these people.
We'll let you know how God is answering your prayers soon!
clearly as I should. Colossians 4:2-4


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Gigi Rosenberg, the editor of the national magazine Professional Artist, will be hosting a webinar for artists and writers to teach them how to develop a good idea into a compelling grant proposal. Topics include how to research funding, how to match your ideas with potential funders, comprehending application questions, and creating a budget. Gigi Rosenberg is the author of The Artist's Guide to Grant Writing and has been published by Psychology Today, Seal Press, and Poets & Writers. She is also a coach, assisting artists in finding funding, overcoming creative blocks and developing marketing plans.
The webinar will be held on September 26, 2017, from 2:00 pm – 3:00 pm. It is free but you must register here to participate.


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Why Get An Onsite Computer Repair Service?
Given the fact that technology only keeps on growing and making developments, it forces lots of organizations and companies to invest in IT infrastructure and equipment. A challenge develops on the other hand when these systems started to breakdown and demand for the services of professional computer repair technicians. Most organizations that outsource IT based services prefer that in such cases, a technician do the service onsite while others opt to take their equipment to the shop.
As a matter of fact, there are plenty of benefits of having onsite computer repair compared to bringing it to a repair shop and these include:
Number 1. Time saving and convenience – with an onsite computer repair services, you will be able to save time that's otherwise spent on traveling and finding the best repair shop. With this, it only indicates that you will be able to have more time working without dealing with any inconveniences of going to repair shops.
The Art of Mastering Computers
Number 2. Data safety – you will be able to monitor how technicians can handle your machine and more importantly, the sensitive data saved in it by calling a computer technician to work on your computer onsite. You're risking of leaking out data of your company while it's in their possession unlike if you bring your computer system to a repair shop.
Why No One Talks About Businesses Anymore
There are various occasions that a client assumes that the problem is only with the specific computer but if a computer technician is onsite, he or she can do further troubleshooting which is literally an added benefit of this service. The computer problem can be related to like router settings, internet connection, network cabling, network hardware or something else in regards to this.
Number 3. User tutoring – by having a computer repair technician working onsite can give reassurance that users of the system will be given quick demo on how to do simple troubleshooting, how to use various programs properly, maintain data backups and several important tasks.
Number 4. No waiting – many people who have brought their computers to repair stores can attest to the fact that time isn't on their side. Like it or not, many computer shops have a reputation for having a poor turnaround time which last for 3 days or even more. With an onsite repair on the other hand, the same job that can take you 3 days or more can be done in only a couple of hours. This can literally helps in eliminating downtime as well as extra hassle.
Bottom line, working with an onsite computer repair technician is a lot more advantageous as their service isn't just convenient and can help you save time, it ensures as well advantageous to work with onsite computer repair technicians.


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Summit check-in #3
Second morning is another beautiful, warm day in the south with a tell-tale sweetness in the air. It reminds me of Georgia.
Last night ended with a great main session. We proclaimed realities of the Lord's great love for us in song, and we affirmed a message of truth from Gabe Lyons, an author and speaker. The main focus of the talk was the importance of sharing the "whole story" of God's work as we share with people . . . especially in a context like ours in Canada. You see, sometimes we narrow our focus in "evangelism" to share about the fall (sin) and redemption (salvation). But really, this is only half the story. The story begins with creation, and how wonderful and complete and intentional God made everything. The story ends with restoration, when all things find their proper place. And that restoration is really where our hope lies. We are redeemed unto life . . . full life, eternal life, restored life. And in all things, because of redemption, His grace is sufficient to keep us restored and carry us to the complete work of ultimate restoration in heaven.
So . . . as we partake in and share the message of Creation — Fall — Redemption — Restoration, we join God in being Restorers. Cool perspective.
Alright. Now it's off to breakfast and then more conference.
Blessings to all.


text:
- Back To School
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Korg Minilogue Polyphonic Analogue Synthesizer
This 37-key fully programmable analogue polyphonic synthesizer boasts 200 program memories, an Oscilloscope function that show the waveform visually, plus compatiblity with a range of connections such as MIDI, USB MIDI and Audio Sync. Additionally the synthesizer features an automatable 16-step polyphonic note and motion sequencer giving you a multitude of options when it comes to creating and molding your sound. With its exceptional functionality and sleek design, the Minilogue Synthesizer is the ideal synth for anyone looking to expand on their sound.
Powerful, Versatile Synth
The Minilogue has been designed to offer a multitude of powerful functions and controls that let you create and manipulate sound. The synthesizer itself features four-voices and is programmable with up to 200 program memories with 100 preset sounds included. The selectable voice modes let you configure the four voices for added versatility. The voices can be set to four note polyphony for use when playing chords or they can be layered for more complex sounds. Other modes feature a range of sounds from bass explosions to layered triggering.
16-Step Sequencing
The built-in 16-step sequencer features motion sequence recording capabilities, which give you a wide spectrum of possibilities when it comes to recording and arranging sounds. Providing real-time recording with overdubbing, the Minilogue lets you record and arrange with each, with step-recording letting you record by consecutively entering notes, allowing you to create performance on the fly.
Presets And Polyphony
As well as creating your own sounds, Korg have included 200 presets ranging from thick, punchy basses to deep, atmospheric pads. You can also tweak these presets to articulate the sound you are trying to achieve. Additionally, there are 100 blank locations for saving presets of your own. This is a great tool as it lets you recall sounds and phases you've created, which can be used in live environments and music production.
Visualize Your Sound
One of the most unique features of this powerful synthesizer is the Oscilloscope. The OLED display with show you the waveform as you craft your sound. As well as being an entertaining add-on, this also helps when creating sounds as you see how the sound changed as you tweak each control.
Sync With Groove Machine
Expanding on the standard MIDI connectors, the Minilogue also features a sync connector that lets you connect to Korg's groove machines with ease. This opens up a whole world of possibilities when it comes to combining and crafting your sound as you can connect this to other Korg products such as the Volca Series, Electribe or the SQ-1 with expansive synchronised sequencer playback.
Sturdy, Robust Housing
The curved, sand-blasted 2mm aluminium front panel is durable as well as looking sleek and stylish. Also featured are metal shaft potentiometers, solid chassis mounted metal shaft potentiometers and rubber-coated knobs, resulting in a sturdy, durable build that will easily withstand the rigor of transportation and live use.
Flexible, powerful four-voice analog synthesizer
Fully programmable, with 200 program memories (100 sounds included)
Voice Mode lets you flexibly configure the four voices
Automatable 16-step polyphonic note and motion sequencer
Oscilloscope function shows the waveform visually
Rugged and stylish with aluminum top panel, chassis-mounted pots, rubber-coated knobs, and real wood back panel
MIDI, USB MIDI, and Audio Sync for all types of in-studio and live connectivity, including direct sync with SQ1, volca, electribe, and more
8 Voice Modes
POLY - operates as a four-voice polyphonic synthesizer
DUO - operates as a unison two-voice polyphonic synthesizer
UNISON - operates as an all-unison mono synthesizer
MONO - operates as a mono synth with sub-oscillator
CHORD - produces chords
DELAY - voices 2--4 sound consecutively at a delay following voice 1
ARP - an arpeggiator operates with up to four voices
SIDE CHAIN - when a note sounds, the volume of the preceding voice is lowered
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Download the Danfoss Business Case
Danfoss had an urgent need to efficiently validate a new value proposition. It was accomplished in three weeks based on a total of 160 interviews across China, France, Germany, Poland, Russia, Sweden, the UK and Denmark. Download the case to learn how we did it!


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Why social science?
The U.S. federal government's modest annual investment in social and behavioral science research yields significant benefits for the American people. New findings continue to increase the efficiency of our industries, improve the quality of K-12 education, help us understand crime patterns and evaluate prevention strategies, help manage our natural resources, keep our troops safe, help us to be informed as consumers, and even allow paralyzed individuals to communicate.
Among the countless innovations enabled by federal support for basic social science research are GPS, spectrum auctions, life-saving kidney exchanges, and warning systems to protect lives and property from extreme weather events.
Knowledge derived from social and behavioral science research has made our population healthier, our democracy fairer, our nation safer, and our economy stronger. But more still needs to be done.
What is social and behavioral science?
Social and behavioral science encompasses a collection of STEM disciplines engaged in the rigorous study of why and how humans behave as they do as individuals, groups and within institutions, organizations, and society. It often refers to the disciplines of and fields within anthropology, communication, demography, economics, geography, history, law, linguistics, political science, psychology, sociology, and statistics, as well as countless multidisciplinary subfields.
Why Social Science? is a project of the Consortium of Social Science Associations, a 501(c)(6) non-profit organization based in Washington, DC. Our goal is to share the benefits and contributions of federally-funded social and behavioral science research with the public and encourage its widespread use for tackling challenges of national importance.
To learn more about COSSA visit www.cossa.org.


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Hearty Beef Stew/
Nothing says Fall like a comforting, hearty bowl of stew. Since the days are getting colder here in the Pacific Northwest, I've been making a lot of stews lately. And, this Hearty Beef Stew is one to try! Tender chunks of beef in a dense tomato and bone broth stock sauce, perfectly spiced with beautiful smoky Spanish paprika, balanced out by a splash of Sherry. But don't go easy on the paprika now – this stew can take plenty.
What You'll Need
1/2 lb beef chunks
1 tomato, cut in fours
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1/8 teaspoon cinnamon
1/2 teaspoon red pepper blend
2 sprigs rosemary
2 sprigs thyme
2 sprigs oregano
sea salt, to taste
1.5 cups water
1 cup bone broth
1.5 cups water
1 cup bone broth (or red wine)
6 fingerling potatoes, halved
4 mushrooms, sliced
1/2 leaks, sliced in medallions
1 carrot, peeled and sliced in medallions
What You'll Need To Know
1. Using a slow cooker add beef chunks, water, bone broth, tomato, smoked paprika, cumin, cinnamon, red pepper blend, rosemary, thyme, oregano, sea salt, Sherry (or red wine) and let it cook for 6 hours.
2. At 4 hours add the vegetables except for mushrooms.
3. Add mushrooms when with one hour remaining.
4. Serve and enjoy!
Recipe makes 4-6 servings.


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Let's Be Inbox Official.
Staying up-to-date while getting free goodies? Oh, yes! When you subscribe to our newsletter, you'll receive the latest and greatest of what's on the blog, podcast, and calendar of events, plus extra goodies like worksheets, toolkits, and links to our favorite reads.
Now that's a win-win.


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Mineral Bottle #49. Red and Gray. 1000 ML. Creedite.
Each Mineral Bottle crystal has been cleansed and programmed for positivity.
You can recharge your crystal's energy by setting it in the light of the full moon. Extra positivity can never hurt. This bottle is made with Creedite. Creedite connects your body to your third eye, it clears the junk out of the way so your body and soul can talk to one another.
Measures 6 inches in diameter, 9 inches in height.
Please contact studio for pricing and availability. Note piece name in inquiry. Thank you


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How Much Does a Helicopter Cost?
Have you ever wondered, 'How much does a helicopter cost?'
Me too. In fact, I'm sure lots of people have wondered about the cost of a helicopter. So I decided to do some research and write this article to give people a realistic ballpark figure on how much a helicopter actually does cost to buy. No more vague hand-waving gestures from friends or family members as they yell things ranging from thousands to millions. I'm going to start with the cost of a basic low-end helicopter and then work up to the more advanced and expensive helicopters. I will focus on the cost of a brand new helicopter and may give a rough estimate of the cost of used models, but that will obviously vary depending on size, price, and year.
Generally, the first thing to decide if you are looking at the cost of a helicopter is whether you are after a 2-seater or a larger multi-passenger model.
One of the most popular brands in the world when it comes to helicopters is the Robinson. Although Bell Helicopter at one time made more helicopters then any other company in the world (although this was primarily on the strength of the B206 JetRanger), Robinson helicopters are renown for costing less to buy and run—and being generally more economical whilst not detracting from quality.
Helicopter Prices by Model
Robinson R-22
Robinson R-44 Raven I
Robinson R-44 Raven II
Bell B206 JetRanger
Eurocopter EC120 Colibri Hummingbird
Robinson R-22
Considered one of the world's most economical helicopters, the R-22 carries a base list price of about $250,000 brand new. But there are many excellent deals to be found for good quality used R-22s, often starting from around $100,000 - $150,000. Due to the R-22's cheap operating costs, it is often used as a training helicopter. The R-22 is a two-seater, making it light and giving it a very low inertia, allowing it to be extremely responsive to flight control inputs. In short, it is fun to fly. However, the R-22 is not forgiving of pilot error or sluggishness and is not recommended as a training helicopter due to this.
Cost: USD $250,000
Robinson R-44 Raven
The Robinson R-44 Raven line is a very popular choice among flying experts. Many argue it is the worlds best for personal ownership, regardless of the price. It has four seats and comes in two models, the Raven I and Raven II (with the Raven II being more expensive). It is heavier than the R-22 allowing it to ride through wind gusts and turbulence more solidly than the R-22. It is also much safer to fly as a 'training helicopter' for numerous reasons, but specifically, because it gives you several more seconds to activate what is called autorotation (used to land during an engine failure) which can only be a good thing.
- Raven I – USD $340,000
- Raven II – USD $415,000
Bell B206 JetRanger
The five-seater Bell B206 JetRanger is another very popular helicopter, both with military services and civilians. It has a two blade main rotor and a two blade tail rotor. This model and all of its variants are what has kept Bell Helicopters on par with the Robinson line. It does cost considerably more but is also a little larger than the R-44.
Cost: USD $700,000
Eurocopter EC120 Colibri Hummingbird
The Eurocopter EC120 is a very quiet and comfortable helicopter, but it does come with the appropriate price tag that reflects its positives. With five seats and a single engine and rotor, it is a relatively light helicopter. It also implements numerous crash resistant systems for the seats and the fuel system.
Cost: USD $1,700,000
So in conclusion, if you're interested in getting a helicopter, then you are looking at anywhere from USD $250,000 – $1,700,000, depending if you want a little two-seater or want to go all the way up to a five-seater. Obviously there are numerous other factors to consider (training costs, operational costs, storage costs, etc), but hopefully you now have a good and realistic idea the upfront cost! Whether you were just curious, or are seriously considering buying one, it's always a fun bit of trivia to know.
This article is accurate and true to the best of the author's knowledge. Content is for informational or entertainment purposes only and does not substitute for personal counsel or professional advice in business, financial, legal, or technical matters.
Questions & Answers
It's my dream one day I will buy
Thanks for the information
How I want buy
i will buy one day
Hello could you explain to me about final price and shipping
Thanks for the information
we are not for helicopter but helicopter is for us
Its 1.20 cr. To 6 cr. So can be buy. But first i will find need, then i buy. Because passion is only for some day but need is for forever.
My dream is buy a helicopter & one day I will buy......
I want to fly but i have no Helicaptor
some one please gift me
I need a 2 seat helicopter
my dream is to buy some types of chopper in my whole life
Dharasuna cholapur Varanasi u.p. India
Helicopter pics are super cool...
We will buy 1 day
1 day i Will buy
am looking for a used four seats helicopter but the price is starting at how much in us dollars?
I was thinking about that first of all question is arise every one .what is the cost of it.
I want to fly in the sky
This is my dream
nice ariticle
It's about time someone put this list together. I've been chopper-shoppin' for months and couldn't find a good resource to compare the different makes and models. I was going to buy the Raven I, but I don't want to look cheap.
can i buy a helicopter personally.
how much it cost in indian rupees
This article is great
I want to be an aeronautic engineering please god help me with a helicopter
I like helecopters
Insha Allah one day i will buy hlocptr
can u gift me a Helicopter.....
It's my dream please God help me
We need this type of helicopter to fight crime in our country.
This is the nearest i have come to understanding the cost of buying a helicopter...How about operational cost like fuel, insurance and tax?
Thank you very much,
finally a clear article about this topic.
Good Flight at averyone !
Tuesday, May,29.2018 - GOOD JOB, Tomsum ! I was looking for these information and I found your research on google.
Really HELPFUL ! BE BLESSED !
How much is a Agustawestland AW139 Turbine Helicopter.
most likey buying a helicopter in the future they are so affordable not even funny one would think they are expensive
Why does this cost so much to rent one
Very nice I like a bell206 jetRanger
Cicare helicopters from 80.0000 to 150.000 from Meza Arizona
I always dreamt about buying a "Flying Bird".. Definitely its a great information very helpful to achieve my "Goal". Of course there are certain reservations also like pilot salary Hanger charges License etc... anyway all the information is really "Great.... atleast one can dream to have one
Rajesh Aggarwal
Wow it's reasonable cost. I will buy in future
Wow... My dream may be fulfilled in near future because of its price range..
My dream that i want to buy any one of them in future
My ever dream to buy this collibri humming bird is very nice.please help me god to make it occupied
I will buy ;) ;)
Thank you Tomsum, your research on helicopter prices was useful for me.
Kindly yours
How lovely how nice?
wow! i want to buy the Colibri Hummingbird. it looks like my style!!
wow!! Its a great..................lol
Actually, firstly when i
thank you,i always wondered ,how much these things cost!
only wishies were horses.........!
It's very beautiful but no prices in Indian currency
hi , kamal are u buying one and thinking it to take nepal..i am from nepal too..its too expensive..but we are crazy to buy it...so plz let me know i want to know..how u goin to decide...
Ask and it is given.
this is it
Thanks.Though thinking more on the line of a Sikorsky, an S-76 or S-92.They look more stable and secure,what do you think?
I want to buy the latest one
thank you, this was very helpful!
Very cool
cool hub! you can build your own home built experimental helicopter for about 65K. Just google "rotorway helicopter". It has a FEDEC controlled piston engine. If I was rich I would buy one :)
Thanks for article. atleast it will help most of us who have interest in buying it.
Congrats on being selected as a HubNugget nominee. :)
the yellow helicopter in your hub is cool!!!!!! unique hub voted up
tomsum, that's a pretty good question. Come to think of it, I never thought about asking coz I never thought of buying one. :) But now I know .. just in case! LOL
Congratulations to your Hubnuggets nomination. Yes, your hub has been nominated in the Autos category. Yehey! This link will take you there: https://hubpages.com/hubnuggets6/hub/Hubnuggets-in... If not, just grab a helicopter and follow me!


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How to create a backup of your site and restore it?
You can do your backup quite easily login to your cPanel. Choose where it say backup and click to enter to the backup area. Choose the following button Download a Home Directory Backup and you will have a full home directory backup.


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8240 A Beckett Park Dr West Chester OH
Suite A - end cap unit. 1,570 SF office suite w/ 3 private offices, conference room, kitchenette, open area, excellent location-off SR 747, with private suite entrance, i $12 PSF NNN,CAM $3.51 PSF. Private deck overlooking pond! Monument signage.
Directions to 8240 A Beckett Park Dr West Chester OH 45069: I - 275, North on SR 747, Left on Smith Rd., Right on Beckett Park Dr. (behind McDonald's)
More info about this property
Send me information
No spam. Ever.
North Ridge Realty Group
John M Stretch
John M Stretch
Office: 513-860-5050
Phone: 513-860-5050
Phone: 513-860-5050
The data relating to the real estate for sale on this web site comes in part from the Broker Reciprocity program of the MLS of Greater Cincinnati, Inc. Real estate listings held by brokerage firms other than Comey & Shepherd Realtors are marked with the Broker Reciprocity logo or Broker Reciprocity house icon. The properties displayed may not be all the properties available through Broker Reciprocity.


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I only use ketchup in one thing. Meatloaf. It's rare that I make a meatloaf, but it's always with Heinz Tomato Ketchup. Never again. I read this yesterday and was completely shocked to find out these facts. This goes to show how important it is to read labels. This has been the only ketchup I have ever used and it did not dawn on me to look at the label. Call it brand brainwash.
From now on I'll be making my own and think you should too. There are many great recipes online for homemade tomato ketchup.
One example:http://allrecipes.com/recipe/240829/vals-paleo-ketchup
Here are the Heinz facts.
This ketchup based product has been put on hot dogs, eggs, burgers, chicken – you name it! But did you know that one of the biggest names in the ketchup game doesn't even have enough tomatoes to be classified as ketchup in some countries? Heinz Ketchup is actually banned from calling itself ketchup in Israel for that very reason!
On top of the utter lack of tomatoes, here's five reasons you should avoid this name brand altogether:
1. There's a proverbial crap-ton of high fructose corn syrup, an ingredient that has many links to obesity, heart attacks and cancer.
2. For every 100 grams of ketchup in a Heinz bottle, there's 23.6 grams of sugar. That's a lot of sugar for a condiment made of tomatoes…
3. According to a lawsuit filed in 2014, Heinz doesn't use distilled vinegar in their ketchup, rather a modified form of corn.
4. You know how you've heard that excessive sodium is bad for you? Well Heinz Ketchup has a lot, as in 190 milligrams per tablespoon.
5. In addition to the insane amount of corn in a tomato based product, the corn they use has a high probability of being genetically modified. That means any non-GMO people out there already have their reason to stay away!
Ketchup can be some serious business, so make sure you're getting the real thing and not some knockoff only claiming to be real. Don't buy Heinz! Pass it along


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iPhone SDK Tutorial: Rotation/
In this iPhone SDK Tutorial from Gadgetmac we learn how to add Rotation features to your iPhone or iPad Application. Many Apps use different orientations, some are just portrait or landscape however many do both. In this tutorial we show you how to use all 3.
The code is extremely simple and we use the shouldAutorotateToInterfaceOrientation method.
I hope you find the tutorial useful and come back to Gadgetmac for more!


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Hyun-Jin Ryu pitches Dodgers past Giants to avoid sweep
Hyun-Jin Ryu stretched his road scoreless streak to 26 innings this season and 28 in all, and the Los Angeles Dodgers beat the San Francisco Giants 2-1 on Thursday to avoid a sweep.
Ryu (3-1) struck out three and walked one on a season-high 112 pitches in seven innings, helping his club move into a tie with the Giants atop the NL West at 10-6. The Giants played their seventh straight one-run game, their most since eight in a row in 1910, according to STATS.
Yasiel Puig returned to the Dodgers' starting lineup and went 1 for 4 with a strikeout. He dropped a routine fly ball in right early on but recovered to throw out Brandon Belt at second. He then made a nice over-the-head catch on the next batter and a running grab in shallow center in the eighth with a runner on second. He said the ball hit his thumb area on the play he missed, and he didn't close his glove quickly enough.
Tim Federowicz hit an RBI single in the second to put the Dodgers ahead, and Adrian Gonzalez singled in a run in the fifth to chase Madison Bumgarner.
Gonzalez extended his hitting streak to 12 games, adding an eighth-inning double.
Former Giants closer Brian Wilson gave up a leadoff double to Ehire Adrianza but escaped the inning unscathed. Kenley Jansen gave up a two-out RBI single to Adrianza before finishing for his fifth save.
Ryu had surrendered a career-high eight runs in a career-short two innings against the Giants in the Dodgers' home opener April 4.
"Kind of what we needed today for him to go seven and go back out there for the seventh," manager Don Mattingly said. "It worked out."
With his bushy beard freshly shorn, Bumgarner (2-1) had a three-start winning streak against the Dodgers snapped with just his second loss in the past seven outings against Los Angeles. The left-hander allowed two runs, six hits and three walks with six strikeouts in 4 1-3 innings but threw 99 pitches.
"Not a whole lot went in our favor. I'm not trying to change anything," Bumgarner said. "That was some of the best stuff I've had so far. It's been tough getting deep into games right now."
Los Angeles played without shortstop Hanley Ramirez, a day after he was hit by a pitch on the top of his left hand. The Dodgers said there is no fracture, and Ramirez said he had iced the hand eight times and planned to play Friday against Arizona to begin a 10-game homestand.


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There is something about lemon that tastes like summer and given our current deep freeze is quite refreshing. Adding poppy seeds to this cake gives it a nice crunch, not to mention a classic combination. I think I'll still have my cake with some hot tea – lemon cake or not, it is still winter.
½ cup oil
¾ cup sugar
½ cup milk
2 eggs
zest of 3 lemons
1 ¼ cups Partially Sifted Flour
1 ½ tsp baking powder
¼ tsp salt
¼ cup lemon juice
1 tbsp poppy seeds
Preheat oven to 350°F. Beat together the oil, sugar, milk, eggs and zest. Add in the flour, baking powder and salt just until mixed. Fold the lemon juice and poppy seeds into the batter. Pour the batter into a greased pan and bake for 30-35 minutes. Once cooled, I made a simple glaze of lemon juice and icing sugar for the top though it's very good without it.


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Superficial or Partial Parotidectomy
- Excision of benign parotid tumours e.g. pleomorphic adenoma.
- Rarely, parotid sialolithiasis.
A facial nerve monitor is used. A "lazy S" incision is made in front of the pinna and behind the angle of the mandible (some surgeons used a modified facelift incision). A skin flap is raised over the gland. The facial nerve is identified close to where it exits the stylomastoid foramen. The lesion is excised with a cuff of the surrounding parotid tissue, superficial to the facial nerve branches, which are followed carefully and protected throughout.
Length of procedure
Approximately 90-120 minutes.
NB: Patients may ask whether excision of a single salivary gland will lead to a dry mouth. They can be reassured that this is not the case.
Bleeding/haematoma A drain is usually placed.
Tumour recurrence Pleomorphic adenoma may occasionally recur, particularly if the capsule is ruptured.
Need for further treatment Depending on histology (the large majority of parotid lumps are benign).
Facial weakness Can affect one branch, for example leading to lip droop, or cause weakness of the entire hemi-face. Permanent weakness is rare. Some patients experience temporary weakness, often due to traction on the nerve, which subsequently recovers.
Frey's syndrome Gustatory sweating over the parotid, due to aberrant reinnervation of the skin with parasympathetic fibres. This is often mild, but can be troublesome in a minority, and can be treated with botulinum toxin injection.
Numbness of the inferior pinna Due to division of the greater auricular nerve. It is quite common to have to divide the nerve due to its position in the operative field, leading to lasting decreased sensation. Quality of life does not appear to be adversely affected however.
Salivary collection/fistula This is usually managed conservatively if possible.
Post-operative management
- Patients usually stay overnight.
- Drain output should be monitored closely. Observe for collection at the operative site, which can require aspiration or re-opening of the wound.
- Removal of sutures at GP in one week.
- Follow-up in clinic in 2-3 weeks for histology results.
- Analgesia
Page last reviewed: 23 September 2017