Product owner – Target Rabaul Sat, 17 Sep 2022 01:14:17 +0000 en-US hourly 1 Product owner – Target Rabaul 32 32 ‘Our restaurant is also a victim’: Owner after Markham poisoning Fri, 16 Sep 2022 15:17:00 +0000 Following negative comments on social media, adviser urges clients to get the facts straight and not be fooled by sensationalist comments that hurt a small business

It has been more than two weeks since a mass food poisoning at Delight Restaurant & BBQ in Markham resulted in 12 people being admitted to hospital. York Region Public Health ruled out deliberate poisoning, and the restaurant resumed operations two days later; however, reopening the doors did not bring back lost customers.

The Canadian Chinese Kitchen and Hospitality Association (CCHAC) held a press conference with Yongkang Liu, owner of Delight Restaurant, on September 8 to clarify the incident to the public.

“Our restaurant is also a victim of this poisoning incident,” Liu said.

According to him, the dish that made 12 people sick was made with a common condiment in Asia. “We went to the supermarket that day to buy kaempferia galanga powder, but instead we bought aconitum carmichaelii powder because both products were mislabelled.”

In other words, although the Chinese characters on the packaging of the item purchased by Liu were kaempferia galanga powder, the actual product code was aconitum carmichaelii powder.

Danny Li, senior instructor of traditional Chinese medicine at the University of Toronto’s School of Continuing Studies, confirmed that aconitum carmichaelii is a traditional Chinese herb, but could lead to serious poisoning if handled. inappropriately.

He pointed out that the main function of aconitum carmichaelii is to relieve pain, but due to the various alkaloids contained in this plant, it is very toxic.

“It cannot be taken directly; in most cases, traditional Chinese medicine practitioners use it for external use instead of internal use,” Li said, suggesting that ordinary consumers should not use it without doctor’s advice. .

While Liu regretted the consequences of the multiple poisonings, he stressed that it was not his intention.

Catherine Hou, chair of CCHAC, noted that even before the official conclusion of York Region Public Health, there were numerous accusations without further investigation on social media suggesting it was a “man-made poisoning”, and these negative impacts caused the loss of two thirds of the customers of the small business after its reopening.

Markham councilor Alan Ho also noticed the online attack on the Delight restaurant. He encouraged residents to check the facts themselves and not be easily fooled by sensationalist remarks that would hurt a small business in and serving the area.

Liu is a Cantonese chef with over 10 years of cooking experience. In November 2021, with love for restoration and a vision for a better life, he took over and renovated Delight Restaurant with his savings of over half a million dollars over the years, and officially opened in May 2022. However, this incident was not what he had expected.

As a regular customer of the restaurant, Councilwoman Amanda Collucci felt saddened to see the restaurant, which used to have queues in the afternoon, empty out. The quality of food and service is very good and the prices are extremely reasonable, she said, and people shouldn’t stop supporting local businesses because of a single accident.

Hou acknowledged that the poisoning incident was not only detrimental to the Delight restaurant, but also caused many Chinese restaurants to be questioned by customers for offering similar dishes, leading to a dramatic drop in orders. . The post-pandemic restart has been undermined and she doesn’t want the Chinese restaurant industry to take another hit from an incident that shouldn’t have happened.

On behalf of CCHAC, representing more than 1,000 Chinese restaurateurs, Hou called on all operators in the food supply chain to strictly control everything from packaging, labeling, distribution, storage and purchasing by well-trained professionals.

“Everyone in the industry should take responsibility for restoring and maintaining the reputation of the Chinese restaurant industry by preventing such incidents from happening again,” she said.

Scarlett Liu is a reporter with the federally funded Local Journalism Initiative at Markham Economist & Sun

Fake soy factory dismantled in Faridabad, owner detained Wed, 14 Sep 2022 17:34:46 +0000

A joint team of officers from the Chief Minister’s Flying Squad, Faridabad Police and Food Security Department on Tuesday dismantled a manufacturing unit producing fake soybean chaap in Mujesar Industrial Zone, Sector 22 Three underage boys working in the unit were also rescued in the operation, police said.

Police recovered 20,000 kg of refined wheat flour, chemical fertilizers and 200 kg of fake soybeans from the unit. Anil Kumar, a resident of Faridabad identified as the prime suspect, set up the unit which had been operating for 18 months. He was arrested at the scene, police said.

Rajesh Kumar, Deputy Superintendent of Police (DSP), CM’s flying squad, said the unit made fake soy chaap from refined wheat flour and sold it for 60 per kilogram. “The original soybean chaap is sold for 290 per kg in stores. Anil was selling the wheat product at a lower price to get maximum orders and establish his brand. He also hired three underage boys from a nearby village to work for him except for two other employees,” he said.

The workers were paid 300 for working 10 hours a day. “The product was prepared in unhygienic conditions and the raid team found a foul smell emanating from the unit. They found products packed in five bags, ready for delivery by Anil to the area,” said Kumar added.

The incident came to light on Monday after police received a tip on the basis of which a team was formed to carry out the raid. DSP Kumar, the owner, did not produce a valid license and confessed to the crime. “The food safety team collected samples which were sent to be tested in laboratories. During the interrogation, the suspect revealed that due to the high demand for soy chaap in the market, he had started making the product with refined wheat flour because it was cheaper ( 35 per kg),” he said.

“Anil earned more than 5 lakh per month as it was a high margin business. It has supplied many top restaurants in Delhi-NCR and upscale residential areas,” added DSP Kumar. A case under Section 79 of the Juvenile Justice Act and Sections 7 and 10 of the Essential Commodities Act has been registered against the suspect at Mujesar Police Station.

Mukesh Malhotra, deputy police commissioner (crime), said cops carried out spot checks in the industrial zone last week and took strict action against people operating illegal units. “The soy unit did not have the necessary permits for food processing and packaging. The owner was endangering the health of consumers with an adulterated product,” he said. Malhotra said they are interviewing the suspect to find out which areas of Gurugram, Noida, Delhi and Faridabad he supplied as well as the people and companies who bought the product from him.

Product Owner in Investment Banking – Prague from Manpower | Wed, 14 Sep 2022 09:38:22 +0000

For our client, an international banking service provider, we are looking for a Product owner interested in an opportunity to be part of a brand new project.

Like a Product Owner, You will work closely with strong experts in the field of Technology and investment bank and play a leading role in an interesting project that can change the way potentially hundreds of thousands of clients trade securities in the capital markets.

The main objective of this project is to provide clients with a fully digital experience to trade a wide range of securities in the capital markets with a superior design and an innovative and simple user experience combined with advanced functionalities.

You will be Be responsible of:

  • Set up a new team: define the appropriate organization and the skills needed to successfully deliver the market platform as well as participate in the selection of staff

  • Lead the solution design: identify customer needs, market trends/opportunities and consequently define the customer offer and proposition, design end-to-end customer journeys

  • Lead the definition of the marketing and communication strategy for a successful deployment of the solution on the markets

  • Lead the implementation team to deliver the solution in line with the validated concept and within the budget allocated to this initiative.

  • Lead the definition of the implementation strategy in collaboration with the IT architect, the business teams and the IT development team.

Candidate Profile:

  • Solid and successful previous experience in a similar project (key role or ideally a leadership role) in the local market or a similar market

  • Good knowledge of capital markets (securities trading, product life cycle and market infrastructure)

  • Strong organizational, collaboration and communication skills

  • Open and innovative thinking

  • Good level of English

We offer:

  • Context of a solid international banking group

  • Flexible working hours and home office

  • Interesting and diverse work

  • Strong career opportunities

  • Professional and team-oriented work environment

  • Support for training and education

  • 5 weeks vacation, 3 sick days, one day off and one charity day

  • Discounts on bank products, fully covered meal vouchers of 110 CZK/day and cafeteria system

  • Contribution to the pension fund, life insurance, etc.

  • Referral program, company rate with tailor-made data and an offer for the family, etc.

Benefits of the position

Launch of a brand new project
home office
Sick days
Contributions to education
Contributions to sports, cultural or leisure activities
Additional holidays
Mobile phone

Piolo Pascual, Ruru Madrid, Bianca Umali adorn Turks’ first concept store; the owner reveals the secrets of success Tue, 13 Sep 2022 02:57:00 +0000
Jan Milo Severo –

September 13, 2022 | 10:57

MANILA, Philippines — Turkish owner Gem Zeñarosa and his wife Angel have revealed how they started their shawarma business.

Zeñarosa said their business started 15 years ago, although they have no experience in the food business. During their start-up years, the only marketing thing he cared about was their product. So he put all his effort into offering an affordable yet tasty pita bread that customers would dream of.

“I remember the sleepless nights formulating the recipes and preparing the pita bread, sauces and meat. I had only a handful of employees during the first years of my business, so I had to do work requirements. Also, I wanted to make sure I was buying the best ingredients for my product, so I bought the supplies myself,” Zeñarosa said.

Navigating the Balintawak market early in the morning, searching for quality raw materials and carrying sacks of onions and cucumbers on his shoulders were part of Zeñarosa’s daily routine back then. It also handled logistics, delivering mall-to-mall-to-mall daily, ensuring supplies were delivered to its branches before the mall opened.

Sticking to his simple plan, he turned in a direction he could never have imagined. The company quickly became a household name and appetizing habit among Filipinos that sparked buying behavior from the public. It didn’t take long for the company to grow rapidly and they had to deal with a problem that every business owner would want to be, higher supply demand.

“One of the problems we encountered, particularly during the first years of our operations, was to meet the surprisingly high demand for our product. We continued to increase our daily supply, but we always sold out even before the closure of the shopping center. We had to find rapid adjustment and expansion of our commissary in order to meet the demand of the customers”, recalls Zeñarosa.

There was even a time when Zeñarosa didn’t sleep for two straight days, continually working shift after shift because he joined the commissioner’s production team making pita bread.

“The most difficult and tiring experiences I have had leading this company are the same memories that bring me joy. Because I know the trade-off was the satisfaction of our customers and our franchisees as well “, said Zenarosa.

Today, the company’s production team uses modern equipment in food processing and applies high standards of health and hygiene in food handling in accordance with Food and Drug Administration (FDA) regulations. . Their bread maker is fully automated and can produce thousands of pita breads in a day.

Like most businesses, Zeñarosa’s company also suffered financial losses during the pandemic that began in the first quarter of 2020.

“The pandemic was unprecedented and it hit us all by surprise. We had no idea such a thing could happen to the whole world in this lifetime. We had to permanently close some of our stores, especially those located in office buildings, schools and hospitals,” explained Zeñarosa.

But as a man of faith, Zeñarosa drew strength from God, kept him strong and guided him on the paths to follow in these difficult times. And it is by God’s grace that Turks continue to thrive during the pandemic.

“Fortunately, the majority of our branches have reopened and we are delighted that people continue to patronize our product. We have also capitalized on the food delivery service through aggregators such as Grab Food, which has helped to keeping our business afloat Sales are not yet at the same level as before the pandemic, but we hope to reach that level or even surpass it soon.

To meet the needs of more customers who, in addition to quality, demand convenience to suit their busy schedules, the company has taken another step for its 15th anniversary. Their first drive-thru concept store recently opened in White Plains, Quezon City.

This plan had been in the works for some time even before the pandemic hit. And the presence of the global health emergency has only validated Zenarosa’s plan to venture into drive-thru segments aimed at increasing customer convenience, comfort and safety.

The White Plains store features a contemporary design with a high ceiling and a giant industrial fan as its main feature. The number of seats is limited to ten places only. The overall look projects an airy and comfortable atmosphere for diners. A dedicated bike rack is also available to cater to cycling enthusiasts.

Currently, the brand has over 600 stores nationwide and will open 12 more branches, with international expansion already underway.

“Globalization is the next target. We hope to start our international operations this year. We were supposed to open in the United States and Hong Kong in 2020, but have been sidetracked by the pandemic. With the easing of travel restrictions and the reopening of the borders, we hope to finally move forward with this plan.”

On top of all this, Zeñarosa credits their success to the grace God has given them over the years. According to him, the success of his business is not attributed to any marketing formula or business strategy he might have devised, it is rooted in prayers, sacrifices, commitment, hard work and most importantly , Faith in god.

For him, everything he has, every success, every little thing that displays his victories can only be attributed to the Lord who lays down his plans.

“All my plans are rooted in my faith. The course of my business stems from the strength and direction I derive from God,” Zeñarosa said.

RELATED: Marvin Agustin’s Cochinillo Cakes Now Selling at First-Ever Mall Stall

Dallas Mavericks owner Mark Cuban has an idea for the tournament of the season Sun, 11 Sep 2022 15:30:26 +0000

Dallas Mavericks owner Mark Cuban was against the tournament of the season in the past, but the owner has an open mind on the latest proposal, after Marc Stein. The tournament wouldn’t take place until the 2023-24 season, and commissioner Adam Silver has been pushing the idea for years. They are common in European football and give teams a second prize for competing each season.

Cuban remarked to Stein that it might “spur interest”. NBA business is booming, but they are always looking for ways to improve their product. It has been proposed that the group stage matches of the in-season tournament will be part of the 82-match schedule in 2019, so fans can expect at least some of the ongoing tournament contests are part of the normal team roster.

The Mavericks owner had his own proposal for the tournament this season, which he shared with Marc Stein. Here’s a look at what Cuba wants to do and how it could impact the draft.

Cuban wants the league to expand the NBA Draft to four rounds, with the winner of the in-season tournament earning the top pick in the two newly created rounds, according to Stein. Picks would not be negotiable in Cuba’s proposal, and Stein notes that expanding the draft would have to be negotiated collectively with the players’ association.

With tanking increasing across the league, this would give rebuilding teams another avenue to earn draft capital. It would also incentivize successful teams to compete hard in the in-season tournament for the extra picks. It is expected that there will be a cash prize for the players which should give them a lot of motivation.

Expanding the project is an interesting idea, but its success is unproven. The success rate for second-round picks isn’t high, so do teams want two more draft picks every year? It might improve the G League product, but it only works if teams are willing to raise salary in the league. There’s a lot of talent in the world to make the G League a hugely competitive league, but players go overseas because they can make more money.

The tournament of the season will soon be part of the NBA schedule. He’s not coming this year, but the tournament looks likely for the 2023-24 season. Will they adopt the Cuban idea? What are the specificities of the tournament? These are yet to be decided, but fans should keep an eye out for the latest.

Next. How can the Mavs add a second star?. dark

]]> Markham restaurant owner pledges to check all produce after food poisoning incident – ​​Toronto Thu, 08 Sep 2022 17:57:29 +0000

The owner of Delight Restaurant & BBQ in Markham, Ont., promises to carefully check all ingredients used in his dishes after several people were hospitalized after dining there last month.

An investigation by York Region Public Health determined that the illnesses resulted from potential aconite poisoning.

The health unit said one product, Mr. Right brand Keampferia Galanga powder, which is a spice commonly used in Asian cooking, may have been contaminated with the toxin aconite.

Read more:

Investigation underway amid reports of poisoning at Markham, Ont., restaurant

Aconitine toxin comes from the roots of the poisonous Monkshood plant, also known as Wolfsbane or Keampfeira.

After the incident, the Canadian Food Inspection Agency recalled the spice nationwide.

The story continues under the ad

Christine Hou, president of the Chinese Cuisine & Hospitality Association of Canada, who held a press conference at the restaurant on Wednesday, said the association wanted to “raise public awareness of food safety and labeling issues.”

“After the investigation by the public health department, we also investigated this incident,” Hou said.

Hou said the association had received photos of the galangal powder purchased by restaurant owner Yong Kang Liu, which appeared to have been mislabeled.

“For the entire food supply chain, not only the restaurant, but also the manufacturer, importer, distributor and supermarket, we want to call on all players in this food chain in this industry to pay attention serious about this type of problem,” she said. said.

The story continues under the ad

Read more:

Lab results in Markham, Ont., food poisoning case expected this weekend

Hou said restaurant owner Liu spent half a million dollars buying the business, renovating it and preparing it to open in May this year.

He has worked as a professional chef at a restaurant in Toronto since 2003, but decided it was finally time to open his own restaurant to live his “Canadian dream”.

Hou said Liu put all his savings, hope and effort into opening Delight Restaurant & BBQ.

However, she said the incident had a “huge impact” on the restaurant.

Hou usually said in the middle of the afternoon, there is a line of customers.

However, after the incident, the restaurant experienced a significant drop in patronage.

She said that Liu “sincerely hopes this incident can go away and customers come back.”

Hou said Liu “always wanted to do a better job,” adding that he was committed to checking “everything he buys” and double-checking the products he delivered.

“(He) trains his entire team to verify and differentiate the good quality (of the products),” she said.

The story continues under the ad

Liu and his wife are also striving for “better service for customers,” adding that they are very grateful to their customers, Hou said.

The restaurant was temporarily closed following the incident and was re-inspected on August 31.

The health unit said the restaurant “passed inspection” and was cleared to reopen.

Markham Councilor Amanda Collucci said she was a regular customer of the restaurant, dining at the establishment at least once a week.

Read more:

Spices recalled across Canada after Markham restaurant food poisoning

“This restaurant has always been a very, very popular restaurant in my neighborhood here,” she said, adding that the food was “amazing” and the prices were “extremely reasonable.”

She said the service is fast although there is always a long queue.

“Obviously this incident really affected them negatively,” she continued. “But at the same time, I wanted to make sure that all residents, especially my local residents here, know that this was just an accident and had nothing to do with intent, or anything like that. “

“Their food is always clean, the service is really, really quick, and they always have really, really high quality of food,” Collucci said.

The story continues under the ad

She echoed Hou’s remarks, saying the blame shouldn’t lie entirely with Liu who purchased the product.

“It’s the whole supply chain,” she said, noting that food inspection and whoever mislabeled the product should share responsibility.

© 2022 Global News, a division of Corus Entertainment Inc.

TikTok owner ByteDance has no public company plans yet – report (Private: BDNCE) Fri, 02 Sep 2022 15:59:00 +0000

Drew Angerer/Getty Images News

Despite a premium valuation, TikTok owner ByteDance (BDNCE) has no plans to go public, according to a report from the South China Morning Post.

The company’s chief financial officer, Julie Gao, told an employee meeting that the company remains a private entity at this time, according to the report.

And that’s despite having one of the largest private valuations in the world: ByteDance was probably worth $400 billion at its peak, and likely closer to $300 billion now amid slowing macro growth.

Its short video social app TikTok has grown exponentially, sending ripples through the plans of its rivals, the world’s biggest social media names: Meta Platforms (META), YouTube (GOOG) (GOOGL), Twitter ( TWTR), Snap (SNAP), and Pinterest (PINS).

Instead of going public, which would produce a windfall for its stock and option-holding employees, ByteDance has offered workers the option to cash in options through semi-annual buybacks since 2017.

The company will offer more options at $155 per share, a reduction of about 20% from last year’s option offering at $195 per share. It is also reportedly preparing to offer unvested options priced at more than $155 per share to about 30,000 employees (just over a quarter of its workforce).

Gao also reportedly said ByteDance would cut inflows into non-essential businesses after some of them fell short of expectations.

ByteDance is among the companies that would face new hurdles in product design if a California bill protecting the health of minors becomes law.

Central Valley Corporate Insider and Small Business Owner Indicted for Stealing Nearly $5 Million in Livestock Feed Ingredients | USAO-EDCA Thu, 01 Sep 2022 20:25:15 +0000

FRESNO, Calif. — A federal grand jury today returned a multi-count indictment against Richard Best, 68, of Fresno, and Shawn Sawa, 46, formerly of Clovis, charging them with conspiracy and electronic fraud.

According to court documents, from 2015 to 2017, Best and Sawa stole $4.8 million worth of canola used in cow feed from international food processors. They then sold the canola for a bargain.

Best and Sawa ran the program through Best’s now-defunct train-to-truck transshipment company, Richard Best Transfer Inc. (RBT). A transshipment company transfers goods from one mode of transport to another mode. The victims sent hundreds of thousands of tons of their canola and other products to RBT for delivery to their customers. Sawa was the manager of one of the victim’s Fresno branches and had a close relationship with Best.

Best and Sawa sold the stolen canola through an acquaintance in Texas who worked in the cattle feed industry. The acquaintance sold the stolen canola to farms and dairies and distributed the product according to Best’s instructions. This included wire transfers to the bank accounts of RBT, Best and Sawa. The account used by Sawa was opened in his wife’s name in an attempt to cover up the scheme.

Throughout the scheme, Best and Sawa tricked RBT into sending victims fraudulent inventory reports indicating that RBT had certain amounts of their canola in stock when, in fact, RBT had significantly lower amounts. Each time the victims began to inquire about the missing canola, Best and Sawa told them that it had been destroyed by bad weather when in fact it had been stolen.

Best and Sawa used proceeds from the program to cover RBT’s operating expenses, purchase luxury homes and several vehicles, travel, and hire private karate instructors, among other expenses.

This case is the result of an investigation by the Federal Bureau of Investigation. Assistant U.S. Attorney Joseph Barton is prosecuting the case.

If convicted, Best and Sawa face maximum legal sentences of 20 years in prison and a $250,000 fine on each count of conspiracy and wire fraud. Any sentence, however, would be determined at the discretion of the court after considering all applicable statutory factors and the Federal Sentencing Guidelines, which consider a number of variables. Accusations are only allegations; defendants are presumed innocent until and unless their guilt is proven beyond a reasonable doubt.

Boatyard names Lingerfelt primary product owner Thu, 01 Sep 2022 07:00:00 +0000

Boatyard has announced that Joe Lingerfelt, formerly of YachtWorld and more recently Expedia, has joined its team as Principal Product Owner.

“We are thrilled that Joe has brought to Boatyard his years of leadership experience at one of the world’s largest technology companies,” said Nathan Heber, Founder and President of Boatyard. “Combining his expertise in product strategy with his deep knowledge of the marine industry, Joe will help us continue to drive innovation for our boat dealers, marinas and marine professionals.”

Lingerfelt has held various positions, including that of Product Manager at YachtWorld. While at YachtWorld, now part of Boats Group, he led the product roadmap for brokerage and inventory management tools and educated international gatherings of brokers and dealers on new features and benefits. .

“My marine and product management background makes this an exciting opportunity,” Lingerfelt said. “We have the opportunity to truly innovate and change the industry, from the way service teams operate to the actual experience of owning a boat.”

At Expedia, a travel industry leader and Fortune 500 company, Lingerfelt led the vision and product direction for industry-leading back-end tools built for the travel industry. He has worked with national and international teams to deliver features and products designed in partnership with high-level stakeholders and Expedia users around the world.

Now at Boatyard as Senior Product Owner, Lingerfelt drives the product vision and analyzes market trends, and he sets the course for Boatyard accordingly. He joined Boatyard in June 2022 and has already overseen the launch of their Last Contact feature and planned updates to their Pro app for technician and field management.

Jubilee Farms owner opens local grocery store in Pauline Wed, 31 Aug 2022 00:00:18 +0000

Jacob Towe, owner of Jubilee Farms of Pauline, started his pasture-raised cattle farm in 2018.

During his early years as a farmer, Towe, a regular at the Hub City Farmers Market, quickly found it difficult and time-consuming to introduce his produce to consumers.

“One of the biggest hurdles for farmers is actually getting the product to market, especially for small farms, and being able to make a profit while selling their product at a fair price in a way that doesn’t doesn’t take all their time,” Towe said.

This fall, the Pauline Farmer aims to create another sales avenue for local farmers while addressing a need in his community by opening a local grocery store.

Jacob Towe, owner of Jubilee Farms, opens a local grocery store in Pauline.

To be considered a food desert, the closest grocery store to a rural area must be more than 10 miles away; Pauline does not qualify with three of her closest grocery stores – Food Lion in Roebuck, Walmart Neighborhood Market on Cedar Springs Road and Ingles on South Pine Street – 6.7, 6.8 and 7.7 miles away, respectively. , or 10-12 minutes by car.

However, although the community is not considered a food desert, residents still have a limited variety of foods, especially healthy foods, available within the community. Some dry, canned, frozen and refrigerated products are available at Dollar Général and other Pauline convenience stores.