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Keeping morale high at work can be quite a challenge in the current economic downtown, especially with so many workers fearful about their future employment prospects. However, if you are an employer a great way to boost everyone’s happiness and produce smiles all round, whether in a factory or office, could be by treating your co-workers to chocolate treats every now and then.

That’s because chocolate has been proven to contain certain mood-lifting substances that can brighten the day of anyone consuming it. It was South American civilizations that first harvested the cocoa bean almost 1,500 years ago and after turning it into a bitter beverage, discovered its impact as a mood enhancer.

Both the Mayans and Aztecs worshipped the Cacao Tree, believing it to be a gift of the gods. From its cocoa beans they produced a bitter drink they then laced with chilli and which was drunk only by the wealthy elite, normally only at special religious ceremonies. Indeed, that bitter drink was considered so valuable that cocoa beans were used by the Aztecs as currency and they often went to war with neighbouring Mayans to acquire them.

The Aztecs’ version of the Mayan drink was known as Xocolatl, which 16th century Spaniard conquistadors adapted to the easier-to-pronounce ‘chocolat’, further mutated to ‘chocolate’ once it reached English shores. Extensive recent research has proved that both the Mayans and Aztecs were right to value chocolate, as it is a source of phenylethlamine and serotonin, both of which are also chemicals naturally produced by the human body to lift moods.

So, as it has been proven that imbibing chocolate drinks or eating chocolate bars produces an artificial boost of mood-lifting agents, giving to employees or colleagues could certainly improve morale around the workplace!

But, even though chocolate does engender the feelgood factor for the majority, not everyone appreciates its fine qualities. So, if you opt for this fairly cost-effective way of raising office or factory morale don’t let it backfire. Remember to have an alternative handy for anyone who doesn’t eat chocolate, thus avoiding any accusations that they have been marginalised; perhaps a pack of wine gums or for those who shun chocolates and sweets altogether, something savoury such as crisps, or whatever takes that particular employee’s fancy. The important thing is to get them to feel as good as their colleagues and co-workers who will be getting a natural lift from the chocolate.

“For Immediate Release”

Marranci and Miller Open New Restaurant Brokerage Operation in Mid Town

Doug Marranci and Fred Miller are pleased to announce the opening of the offices of Atlanta Restaurant Exchange, at 1708 Peachtree Street, Suite 110, Atlanta GA 30309

404-892-4999 www.atlantarex.com

The company will work with restaurant owners who are transitioning; either expanding to a new location or selling their current location. In addition, Atlanta Restaurant Exchange will assist potential new restaurant owners to find locations in the Atlanta area.

The owners are using their experience in the industry to create a brokerage operation which brings a unique approach to the purchase and sale of restaurants in the Atlanta area. They will help restaurant owners recognize the full value of their businesses as going concerns. Atlanta Restaurant Exchange will seek to serve the middle market of the restaurant and food service industry. This is a market targeting smaller, independent businesses.

Fred Miller, CEO of Atlanta Restaurant Exchange has hands on experience with the Food Service Industry. He came from a family which for a generation was involved in the Industry. He understands the unique needs of the owner / operator. He also grasps the concerns of the purchaser of a restaurant operation. His unique insight comes from having owned two restaurant operations of his own. Most of Fred’s professional life has been involved in the analysis, financing and oversight of all types of small business concerns during his 35 years in the banking industry. He has been involved in the valuation and sale of hundreds of small concerns in the restaurant and other small business areas.

Doug Marranci, General Manager of Atlanta Restaurant Exchange has spent his entire life in the restaurant business. His parents before him were in the business, which is where he gained the huge store of knowledge he has of the industry. Doug has managed restaurants for others, mom and pop operations as well as those of major franchises. In addition he has owned several restaurants of his own. Doug has been involved in the sale of many restaurant properties as a representative of the seller and counselor to the purchaser.

Marranci’s vast experience in the food service industry makes him eminently qualified to advise others in the sale or purchase of any food service operation. He can match the buyer to a suitable property. At the same time he will expose a restaurant operation to a wide range of prequalified and likely prospects. This assures the client that his business will be presented fairly to the broadest number of serious purchasers possible.

It will be the mission of the company to assist the restaurant owner in finding a buyer for his business, with the goal of maximizing value (sales price) determined by a professional approach to analysis.

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