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Via de la Plata Festival: July 11, 2008

look forward on July 10, my friend Roger and I set out to be the last concert I attended in 2008:


Leaving work, everyone ate at home and begin the trip in my car on the A-5. This time fate was to be a campsite, no frills (well yes, that was not the festival campsite.) In less than two hours we were in Navalmoral de la Mata to pick up another passenger, my cousin Emily. After wander a bit (we spent a long time under his nose without him), got her purse in the car (and him) and continue walking miles. The trip was very quiet because it is familiar path as my village is in Extremadura. At Merida find a campsite that had seen my cousin on the Internet about Proserpina Reservoir. When the area were asked a middle-aged couple from the campsite and told us they had closed several years (and it was evident that the area had suffered a fire) and that "this was a mundanity." So we went to the second option, the campsite Merida (apparently the only one operating in the city). Upon entering we saw that there were already enough people installed heavy, so we set up shop, dine and sleep, which also had nothing to entertain and Roger and I were up early. Fortunately evening cooled enough, so we could sleep without getting overheated.

solar engineering sevice of man calculated the position for a tree to give us shade in the morning

dawned glorious day that would see the Maiden for the first time (and certainly not the only), breakfast, shower, eat and walk to the concert. Along the way we picked up a colleague to me and my cousin have the people who live in Merida, Juanlu, and his friend. So now the five we headed to the hostel. About four miles before police arrived and was forcing us to park, so we had to suck a monumental trek at 14:30 in the afternoon under a blazing sun. As we left not get water, we drank everything que pudimos antes de entrar porque lo que nos esperaba requería la máxima hidratación posible. Ya desde fuera se podía ver el escenario sin problemas, así que supongo que mucha gente se acercaría al caer la noche para ver el concierto de Maiden aunque fuera desde lejos. Estos eran los horarios previstos:

Hora	Grupo	Tiempo de actuación
13:00	Apertura de puertas
14:30	RA	30'
15:15	LAUREN HARRIS	30'
16:15	ROSE TATTOO	60 '
AVENGED SEVENFOLD 17:45		60'
19:15		ICED EARTH 60 '
20:45		SLAYER 60' 22:30
		IRON MAIDEN 120 '
1:00		RED BARON 60'

When we were playing daddy's girl, Lauren Harris. We did not pay much attention because the music did not seem very attractive, so we reluctantly from the bar drinking tent, sheltered shade. Hall had a truck of those who clean the streets that he walked to and fro pouring water so as not to raise dust in the wind (the scenario and to the public area was installed on a football field of land).

ROSE TATTOO:
Once finished the daughter of bassist we approach the stage to try to pick a site with shade because it was the turn of Rose Tattoo, a group that makes a clásicote and catchy rock. When they came out and saw how old they are we laugh a lot, but they played very well.

About the singer I heard many times around me: "Alfredo Landa is!". Total it was a pretty fun time. You can win public sympathy for the singer himself asked the guys from the hose that we watered a little more.

I have come to find the full setlist, but I remember they played their classic songs: Rock'n'Roll

outlower
Scarred for life
Nice boys

And some new as 1854


Avenged Sevenfold:
When they finished we went to the grassy area, which was good because there were trees shadows (But it becomes for that area would have been a slaughter.) When he began Avenged Sevenfold, we are on the edge of the wooded area on the strip just for shade and watch the concert. To me the true metal that makes these does not convince me, it seems a bit strange and catchy style.


ICED EARTH:
This group, though not as you're passionate about my case, it must come to see him, because they are a power discharge. Besides those who remain say they are again those who were with the return of red-haired singer, Matt Barlow (left the group to be police after the 11-S and replaced him with Tim "Ripper" Owens with little luck as says.) The concert was very good although it also seems a bit catchy style, but I liked more than the 7Fold because they make a pure metal.


SLAYER:
mounting While paused to touch Kerry King and his followers, we take to make us the obligatory pictures:

Poor ended as a Cangrejillos ...

Metal Deleitoseños

After half an hour of waiting (I had to put a wall of Marshalls) received one of the biggest shocks of metal in the world. These do not disappoint ever.

The anecdote was seeing one of the mates left the battery side infusions Tom Araya, who gave a drink whenever he could.

At this point the water was pouring cleaning the truck throughout the afternoon began to accumulate in certain areas, and formed real muddy until then fortunately we were able to avoid. Nor have I managed to get my hands on the setlist (you have to see how little has been said in the network of this festival a posteriori), but I have evidence that they played these:

Cult Disciple

Dead Skin Mask
Mandatory Suicide

rainning Blood South of Heaven
Angel of Death

Here's the video I recorded. Angel of Death
:


IRON MAIDEN:

After long wait (with the headline is always the same), during which it was night, reproduced by giant screen images of Bruce Dickinson piloted aircraft, named Ed Force One, landing (there was one beside me shouting, "That has been at the airport in Talavera" ... naive) and setting the stage operators. Images of course all other concert, but we announced it would begin the show. And it was. As we all know, the first thing that piece of sound was most famous harangue Churchill gave to his people in the fight against the Nazis, followed by the magnificent Aces High. From start to finish was a real party, people went crazy with all the songs. Bruce saw him in a great, non-stop running and jumping around the stage. It is a true showman, pulling a mask over Powerslave or dressing as a soldier and waving the British flag during The Trooper.

But apart from that there were also the "puppets" who left the scene, that did not stop surprising: for The Number of the Beast appeared a demon on the right side of the stage, Iron Maiden opened on stage for half and half body emerged a giant mummy waving his arms, and as the culmination, during The Clairvoyant came a soaring Eddie walking and joking with the musicians. The timing of twinning with the public came in Heaven Can Wait, by rising to about 10 or 15 people on stage to sing in chorus the refrain.

Another thing I do not want to leave in the inkstand was that during Rime of the Ancient Mariner, lighting varied to create the effect of a drifting boat.

Here is the list that have repeated throughout the tour: Churchill Speech



Aces High Two Minutes to Midnight

Revelations The Trooper Wasted Years
The Number
of the Beast
Can I Play with Madness
Rime of the Ancient Mariner Powerslave


Heaven Can Wait Run to the Hills
Fear of the Dark Iron Maiden

Moonchild

The Clairvoyant Hallowed be thy Name

And here the videos I recorded.
The Number of the Beast:


Fear of the Dark:


Iron Maiden:


The Clairvoyant:


Hallowed Be Thy Name:


In short, a concert piece, the best I've seen. The only negative details were the plotting of the start of Wasted Years barely understand (I had the impression that I play better!) and mud, which ultimately did not escape nor the tato of Pring.
For Red Baron, feeling in the soul, we no longer had the strength to none. We were exhausted, drenched in sweat and muddy legs. On the walk from the campus to the car luckily we were drying the mud and their shedding in most (but not even want to think how my poor car was over). Upon arrival at the campsite or shower or anything, right to sleep because we could not with our souls (metal). Fortunately a good night and the next day, after a refreshing shower, we set off back to house, with a lasting memory.

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JIJONA Nougat STUFFED IN YOUR SHIRT WITH CRISPY GOAT CHEESE BISCUIT.

INGREDIENTS (12 servings)

12 Apples About 180 Gr Golden each unit

12 Brik

pasta sheets

1 cinnamon stick

Cardamom

1 Gr 1 Gr

Sichuan pepper

Muscat 100 ml 250 g sugar

Nougat 200 gr Jijona Ounces 100 Ml

cream

Preparation Peel and core apples, boil them in water with spices, Moscatel and sugar for about 10 minutes. (Must be al dente, it is important not to fall apart.) Cover with wrap and let cool in refrigerator. Undo

nougat and mix with the cream until a creamy texture, place in a disposable sleeve no tip and fill the apples when they are cold.

Place each apple stuffed in the middle of a sheet of brik close this form of bag using a small piece of twine to close it.

FOR THE GOAT CHEESE BISCUIT

500 Gr goat cheese curl

cream 600 ml sugar 200 Gr

125 grams of glucose

4 Clear

Preparation Slice goat cheese and put in Termomix along with 200 ml of cream and sugar, undo at 80 °, for 12 minutes at speed 5. let it cool down without allowing it to return to set.

Beat the egg whites until stiff and reserved,

Assemble the rest of the cream with sugar and set aside.

Once tempered initial preparation we did in Termomix, mix in a bowl with the cream using a plastic spatula. When well blended incorporate the egg whites and mix with spatula, slowly and gently with stirring motion. If you mix too quickly or too much can be cut. Put in the freezer for at least 6 hours.

GO AT

jacketed apple Bake at 180 degrees for 10 minutes, the brik dough must be golden brown and crispy. Once baked and cut the thread removed, put on the plate a spoonful of jam and tomato on it a quenelle of goat cheese biscuit, put the block next to the quenelle as shown in the picture.

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MENUS A 6 EUROS TO WEATHER CRISIS CRISIS AGAINST

This is still definitely a tough winter for the hotel in Alicante. The most obvious evidence of this, I found over the past where I've seen several places in Alicante offer a menu of the day for 6 to 7 Euros. Looking back I think, that from the years 97 and 99 had not seen at this price menus.

personally think that the strategy of lowering prices at these levels in a desperate attempt to increase sales and weather the crisis can not offer long-term success. Consider that if the 90 and it was difficult to get return to a menu of thousand pesetas, is surely much more difficult if not impossible, to defend this price almost three decades later. A simple costing

quickly shows that selling a menu of seven Euros, the prices paid for raw material to date, it is impossible to obtain an operating margin that will address all the costs involved in a successful catering business. Take this example reference. (Daily menu with starter, main course, dessert, bread and a drink.)

COST SHEET 1 muffin bread € 0.25

First course.
(
Average cost of a hot dish, or
a salad or a cold starter) Cost Price € 1.50



Second course (meat or fish of some
6, € a kilo, paying about 150 Gr
per serving plus the fitting) cost price € 1.50


Dessert (Media drawn between the value of
a piece of fruit or a scoop of ice cream or dessert
economic homemade flan
type) Cost Price € 0.70


drink.
(average cost of a glass of wine,
or a soda or mineral water) cost price of € 0.60


________ TOTAL COST OF RAW MATERIAL
€ 4.55 RETAIL PRICE € 6.50
€ 2.5 GROSS PROFIT GROSS PROFIT PERCENTAGE
30%


immediately obvious that the resulting operating margin is totally inadequate to cover the costs incurred the sale of this menu as water, electricity, wages, taxes, social insurance, consulting, troubleshooting, cleaning materials, etc, etc. If it is difficult to cover expenses in these circumstances, the fact of a profit no matter how small it is impossible.

Thus, it is possible that many of the establishments who opt for this strategy are the possibility that the more menus of 6 Euros sold more money lost. It is true that we are going through difficult times require new initiatives and strategies for business collections are maintained, but these strategies have to consider the profitability of the products offered
is adequate. You have to take this as an opportunity to manage better and more accurate, something that previously I was not absolutely necessary, now it is.

must focus efforts on ensuring the continuance of the business rather than short-term survival, and for it to focus on the three most important things restaurant: the team, customers and quality. The lower the price so drastically surely resulting in decreased quality and this coupled with the low profitability of this cuisine can not bring anything good.
is then propose more economical consumer choice, but maintain a good level of occupancy without having to bear an excessive fall in margins, half rations, media menus, combo platter of the day, economic tasting menu, family and group discounts, promotions for dinner on weekdays, so ultimately find solutions to recover lost customers and avoid lose most simple issues or offer price.
If we redesign our culinary adapting to the times of crisis we need to do to analyze the demands and consumer trends, focus on customer behavior, as with the current situation that has changed their demands, expectations and above all their spending capacity: How much would you spend
consumption at all times? Want
dishes to share?
Looking for half portions, menu or a dish?
"The most important thing is the price? Want
offers, promotions and discounts?
What kind of food you looking for?, Do you prefer quantity or price?
To achieve this we ask the following questions: What services
I lost customers? "Dinner weekdays, dinner weekends, lunch a la carte menu of the day ....? How many customers have I lost?
How has spending per customer at any time of consumption? How to spend less? Where to meet: the dessert wines, extras, more economical dishes ...?
What dishes have fallen in demand and which have grown proportionally? Do you have to do with the price? Does the current mix of demand generated by the same level I% gross margin?
My personal cost is right for each service? Do I have to adjust the schedules?
My "foodcost" is correct? Am I buying it? Should I check the purchase price? Do I have too much product in stock? Do I work with competitive suppliers?
My value proposition is competitive with my direct competitors? Where I can improve it?
Do I have to increase my promotional activity? What tipo de promociones puedo hacer que sean interesantes para los clientes y no perjudiquen en exceso mi rentabilidad? ¿Capto clientes nuevos? ¿Mi ocupación es superior a la de mis competidores?
¿Mi servicio se ajusta en calidad y tiempos a lo que desean los clientes? ¿Y mi oferta gastronómica? ¿Somos consistentes en la calidad? ¿Cuál es el índice de repetición de mis clientes habituales?
¿Mi equipo humano esta motivado y capacitado?
Por otra parte la manera mas eficaz de optimizar los gastos de nuestro negocio es prestando mucha mas atención en puntos que antes no reparábamos, o so lo hacíamos era de pasada como el ahorro de energía y agua que pueden hacer bajar nuestras utility bills, create and monitor a monthly pension income statement, the monthly inventories and updating or building in case of absence of technical and cost to all our dishes and menus.