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I have been noticing that most of my food is going mouldy quicker, even in the jars! I was curious to find out why, espcially as this is happening more and more in the fridge as well. I thought the fridge was designed to keep things cool and slow down the detiriation of our food.
I also wanted to know what mould did to the body if injected, my mind started to generate all types of conspiracy theory so I decided to do a little research based on facts.
We all grow up learning mold is gross. But is it just unpleasant, or is it actually dangerous? Isn’t it mould that makes blue cheese blue? And wasn’t penicillin first discovered in moldy bread?
Are we wasting perfectly safe food when we throw it out? Or are we gambling our health when we shrug our shoulders and eat that piece of cheese that had a dusting of white fuzz?
How does mould grow on food?
I found this bit scary because is the air we are breathing so toxic? Is that why we are getting sicker even though we are more health concious? I mean think about it, our lungs are very moist!
So back to the question: Tiny mould spores are carried in the air. When these spores land on food, they take root and grow until they produce patches of mould visible to the naked eye. Once they mature, they produce new spores and release them into the environment and the cycle continues!
What is mold on food?
Mould is a microscopic fungus, and yes—spoilers!—consuming it can be bad for our health. Like its cousin the mushroom, there are thousands of different species.
Some are safe to consume, but many produce poisonous mycotoxins that cause illness and even death. Additionally, some people are allergic to mould and need to steer clear of it. So dealing with mold on food is serious business.
Why does mould grow on food?
Mould requires three things to grow: organic matter, water and oxygen. Food provides the the first two ingredients. Exposed to air, mold has everything it needs to grow.
How long does it take for mould to grow on food?
Many factors affect the rate of growth of mould: the specific type of mould, the food it’s growing on, and the ambient temperature and humidity. Many species of mould like warmer temperatures and mould growing on fruit on your counter may develop in very few days, especially in the warm humid summer months. Other mould growing on food with less water content in the cool of a refrigerator might take several weeks.
How to handle mould on food?
Mould can grow on most types of food, but not all food is the same.
Red Flag Food
Red flag food items should be automatically discarded when mouldy. These items include most food items, particularly soft and moist foods:
Luncheon meats, hot dogs, bacon, etc.
Cooked leftover meat, poultry and fish
Cooked pasta and cooked grains
Sour cream and yoghurt
Soft fruits such as tomatoes, berries, cucumbers, etc.
Some other drier, harder foods fall into this category as well:
Nuts and legumes
Bread, baked goods and other highly porous items
In general, softer food with more moisture content is more prone to moulding, and can’t be safely salvaged. In addition to the mould itself, soft moist food can provide an ideal environment for dangerous bacteria to grow. For these foods, it’s important not to assume the problem is limited to the mould you see.
Throw away the mouldy food, and carefully inspect other nearby food, especially food in the same package. Do not sniff mouldy food: spores might get into your respiratory system. Wrap the spoiled items in plastic to contain the spores, and discard.
To eat or not to eat?
Moulds can grow in the fridge and will even survive freezing. They can also survive in salty, sugary and acidic environments. This is scary!
As mould on our food is so hard to avoid, here are some general guidelines from the most Food Safety and Inspection Service on responding to the problem:
Discard all of these foods if mouldy:
Luncheon meat, bacon, and hot dogs.
Yoghurt, sour cream and soft cheese.
Soft fruits and vegetables
Bread and baked goods.
Peanut butter, nuts and legumes.
Jams and jellies – but note Dr Hocking has a slightly different view for Australian jams.
These foods can be saved from mould:
Hard salami (the dry, aged type) – scrub mould from the surface.
Hard cheese – cut off at least 2.5 centimetres around and below the mould. Don’t let the knife touch the mould and recover the cheese with fresh wrap.
Firm fruit and veg – small mould spots can be cut off.
Cheeses made with mould
The mould used in making these cheeses is safe for consumption. However, if other mold that is not part of the manufacturing process is present, these items should be discarded just like any other red flag food item. Some blue cheeses may be hard enough to be treated as a Yellow Flag item (see below for care). However, if you are unsure where to draw the line, remember: when in doubt, throw it out.
Note that while the mould that forms the blue veins inside blue cheeses is harmless when deprived of oxygen inside the cheese, the same strain of mold can form harmful mycotoxins if allowed to grow on surfaces exposed to air. Be careful of cross-contamination with these cheeses and keep them wrapped in cellophane while storing them.
Yellow Flag Food
Other foods, particularly harder and drier foods, can sometimes be kept once the mold is carefully removed. These include:
Firm fruits and vegetables (cabbage, carrots, bell pepers, etc.)
Hard salami and dry-cured ham
If you’re going to cut away mould rather than discard the item, it’s important to remember that there is more mould present than what you can see. Below the surface, mould will have penetrated up to 2cm or more. For these food items, mould can be cut away but you should cut at least 2.5cm (1 inch) outside of and underneath any visible surface mould. Be careful to keep the knife clear of the mould to avoid contaminating the rest of the food as you cut.
Note that surface mould is a normal occurrence on certain hard salamis. In this case, scrubbing the mould off the surface is sufficient. Again, it never hurts to be cautious. When in doubt, throw it out.
Different types of food mould
Black mold on food
I did not like this bit, but if you are going to understand something, you can’t disguard the ugly sides. Well here goes.. Various strains of mould can have a black appearance. Homeowners know to watch out for black toxic mold, Stachybotrys chartarum, commonly found in attics.
However there are many non-toxic strains of black mould as well, including Rhizopus stolonifera, also known as black bread mould. You may encounter black mould on the rubber seals of your refrigerator or on food. While this doesn’t prove you have black toxic mould in your house, you are best to assume it may be harmful and discard the food item in question, meticulously scrub clean the refrigerator, and look for signs of black mould in your house.
Pink mould on food
Pink mouldy formations on food may not be mould at all, but rather bacteria growing. Aureobasidium and Fusarium are also two common fungi that grow with a pinkish colour.
Pink mould is most often seen on bread, dairy products and meat. Dangers of pink mold include infection of the respiratory, gastro-intestinal or urinary tracts.
White mould on food
White mould is seen on a variety of foods, from the white mould purposefully grown on the outside of certain cheeses, to fluffy white mold appearing on berries and other fruit.
Many strains of mould can appear white, and to complicate matters many coloured strains of mould may go through a phase where they appear white before developing the spores that give them their colour. Unless white mould is a purposeful part of a food’s production (e.g. brie and camembert cheese), assume it is toxic and handle affected food accordingly.
Green mould on food
Green mould is commonly found on citrus fruit and bread. Cladosporium is one particularly common species of green mould.
It can have a potent smell and be particularly irritating, particularly for people with mould allergies. This can lead to respiratory problems such as wheezing and coughing, as well as vomiting. Clodosporium mold can produce mycotoxins as well, so avoid exposure.
Orange mould on food
A variety of mould can take on an orange colour, including Fuligo septica and Aleuria aurantia. These orange moulds commonly have a slimy texture.
While they may be less dangerous than some other colours of mould, they can still cause respiratory problems, and where orange mould is present, bacteria are also likely to be found.
Furthermore, orange mould is particularly prone to growing on wood. So not only is orange mould a threat to your food, it is a threat to the wood in your house.
Red mould on food
While various strains of mould can be red, red mould on food is most commonly Neurospora. While this type of mould is typically less dangerous than other types of mould, some mycotoxin-producing moulds might appear red in certain conditions, or might be present alongside red mould. It’s therefore wisest to treat red mould on food with the same caution as other mould.
Blue mould on food
Blue mould on bread and the blue mould deliberately cultivated to make blue cheese are strains of the genus Penicillium. And yes, some species of Penicillium (but not all!) produce penicillin. Many species of Penicillium are innocuous, but some are not.
And while the blue mould in blue cheese, deprived of oxygen, is safe for consumption, that same strain of mould can produce mycotoxins when it grows on an outside surface exposed to air. So, eat that blue cheese but treat other blue mould as potentially toxic.
Consumers Select Food Based on Colour at the Supermarket
It is widely accepted that consumers select a food product with their eyes, so products need to look fresh and tasty.
Oxidation is the Enemy
Oxidation, a chain reaction that occurs in the presence of oxygen, is responsible for the deterioration of food products, including off-flavours and off-odours. This process is affected by processing, packaging and storing techniques, as well as product ingredients.
What are Antioxidants?
Antioxidants are molecules that:
Significantly delay or prevent oxidation
Help maintain fresh appearance and colour
Extend shelf life
How Do They Work?
Antioxidants delay the onset of oxidation by donating hydrogen atoms to quench free radicals, forming a stable antioxidant radical that is unable to participate in propagation reactions, slowing down oxidation.
What happens if you eat mould?
Is it dangerous to inhale mould spores from food?
Inhaling mould visible on food is risky and should be avoided. It may cause allergic reactions or problems with the respiratory tract. When mould isn’t visible, sniffing may be a useful way to detect it—e.g. smelling dishcloths. However, once you’ve spotted mould, avoid inhaling.
Can mould on food make you sick?
Mould on food can be harmful in various ways. Some people are allergic to mould and could have a potentially serious reaction. However, even if you don’t have allergies, mould can cause irritation in the respiratory, gastro-intestinal or urinary tracts. And the mycotoxins created by some moulds are poisonous carcinogens that can prove fatal.
What are health symptoms you can get by eating mould on food?
Allergic reactions to mould can include sneezing, runny or stuffy nose, coughing, postnasal drip, irritated eyes, nose and throat and dry, scaly skin. Those with asthma may experience coughing, wheezing, shortness of breath and tightness in the chest.
Those without allergies may still experience respiratory problems such as wheezing, sneezing, tightness in the chest and difficulty breathing. In more severe cases, this can lead to respiratory infection and even hypersensitivity pneumonitis.
A particular concern is ingesting mould that produces mycotoxins. Signs of mycotoxin poisoning include reduced appetite, a general feeling of malaise, acute illness or death in rare cases.
Food mould facts and questions
Which food will mould fastest?
Storage conditions will have a significant effect on how quickly a given food turns mouldy. However, all things being equal, food with a high moisture content will mould first. Thus, in the fridge, fruits such as strawberries or cucumber might get mouldy before other foods. Stored at room temperature, natural bread (with no preservatives) can get mouldy quite quickly.
Is it safe to eat fruits with mould on a peel you discard?
It may be tempting to think that for fruit with a peel, simply removing and discarding the peel may be enough to protect you. In the case of a firm fruit like a pineapple, it can indeed be treated as a “yellow flag” food, carefully cutting away the affected area.
Fruits with a softer peel like oranges or bananas should be treated as “red flag” foods and discarded—underneath the visible mould, it may have penetrated the peel to the flesh of the fruit inside. In the case of an avocado, while the skin is quite tough mold can still get underneath and infect the fruit inside. Play it safe and discard it.
What temperature kills mould spores in food?
Most moulds are killed off by temperatures of 60-70°C (140-160°F). Thus, boiling water is generally enough to kill off mould. Remember, though, that mould doesn’t just grow on the surface: heat will have to penetrate into whatever the mould is growing in to kill it. Also keep in mind that the mycotoxins produced by certain mould can survive intense heat: boiling may kill the mould but leave its poisons still intact.
It takes one mouldy food item to get the whole basket covered in mold! This is very important rule to remember the moment you are at the market. If you are buying nonpacked items, ensure each of them is fresh. If you notice mold on any single piece, simply don’t buy it. Examine each item for bruising, softness, oxidation or signs of mould before you buy it and avoid any items that look overly ripe.
On the other hand, when buying pre-packed food you cannot examine every single piece, meaning that mouldy items can go unseen. In that case, ensure you checked the date and chose the one that was most recently packed. Instead of buying processed or pre-packed food, where you often don’t have control of the freshness (the story of wrong dates is not rarely heard), choose local markets and stores you can trust.
Once you buy your delicious food, especially fresh fruit and veggies, it is important to keep it covered until you’re ready to eat it to minimize the risk of cross-contamination with bacteria, mold, dust and debris from the environment. Use plastic wrap to cover foods you want to keep for longest, such as fresh fruits, vegetables, salads and cheese.
Rinse the contents of canned goods under water and store them in your fridge in tightly sealed plastic or glass containers. Refrigerate leftovers and use them within four days.
Consume early to avoid mold. The first step you can take to prevent food going bad is to eat it before mould has time to take hold. Especially for moisture-rich and porous food like fruits and breads, buy in smaller quantities so you can consume it within a just a few days.
Keep food cold: the cooler the better. Keep food, especially soft moist food like fruit, in the refrigerator rather than at room temperature. Only take it out while you’re using it—under two hours. To keep food mould-free for longer periods, store it in the freezer rather than the fridge.
Use heat to kill mold. High acid foods such as fruits, jams and jellies can be made safe to preserve through heat treatment. A boiling water bath is a common practice to prepare them for a long shelf-life. The amount of time required for a water bath will vary depending on what and how much you’re canning, so be sure to adapt your method to the specific food you’re treating.
Keep kitchen tools and surfaces clean. Mould may thrive on food, but it can be found anywhere. The less mould in your kitchen, the less your food will get exposed. Clean your refrigerator and other kitchen surfaces with a mixture of 5ml of baking powder to 1L of water. Watch out for black-coloured mold on your fridge’s rubber seals and scrub carefully to clean it out.
Keep your dishcloths, tea towels, sponges, mops and other kitchen tools clean. Give them the sniff test: if they smell musty, they may be harbouring mould. Any item that you can’t get clean and fresh-smelling, discard and replace.
In order to prevent mould on food you will have to work on overall kitchen mould prevention. In most cases it includes either ensuring there is enough fresh air or regular cleaning. Here are a few tips that can help you prevent mold in the kitchen.
As said above – mould can grow in the fridge and, thus, it is important to keep the inside of the refrigerator clean. We suggest cleaning it every few months with one tablespoon of baking soda dissolved in a quart of water. Rinse with clean water and dry thoroughly before storing food again.
Ensure your food is still fresh by checking it every day or two. Toss away anything that has a sign of mould or that started rotting away.
Wash the dishes at least once a day. Don’t leave food leftovers in your sink behind you once you are done with the meal. Throw them away immediately. If you are in a rush, keep your dishes under water to prevent food stains from hardening until you can wash them properly.
Mould can be found in dishwasher and garbage disposals. It can be the reason behind the odors, thus keeping it clean should be your priority. At least once a week pour baking soda, salt and vinegar (or lemon) own the sink and leave it for 10 minutes. You can add lemon or orange peels and even essential oils to give it a nice smell. After that all you have to do is pour boiled water to wash it up and your disposal and sink will be clean, mould-free and refreshed.
Kitchen tools, especially wooden ones should be washed and well dried before set aside, because wood is one of the favourite food for mould. All you have to do is simply wash them after you used them and leave them to dry well somewhere where it is not wet and it has enough fresh air and light. (for example if you are done with cooking and your stove is still warm, you can put it next to it to dry.
Don’t forget about unused kitchen appliances. They are often sealed and if not well dried, mould can form due to water evaporation inside. The best way to prevent mold from developing inside is to ensure it is well dried before storing and, if there is a possibility, keep it open.
And last but not least, make sure that the relative humidity in your home is between 30% and 50%, especially in the warmer months, when mold is known to flourish. The easiest thing you can do to control the humidity level is to keep your windows open as often as possible. If that is not possible your next steps should bes either air vents or even a dehumidifier.
As with mould in general, there are many strains of mould that can be found on food. While some are innocuous, many are not. While mould that’s purposefully introduced into certain cheeses can be safe, always treat other mould on food as a dangerous substance. Treat “yellow flag” foods with caution and for “red flag” foods, play it safe and discard it.
And remember, the same concerns about mould allergies and mould toxicity that applies to food mould also applies to other mould in your house. Keep watch for mould in your kitchen and whole house, and if you detect signs of mould, get informed as to the steps needed to eradicate it safely.
Each disinfecting chemical has its own specific instructions. But an important general rule is that you shouldn’t immediately wipe a cleaning solution off as soon as you’ve applied it to a surface. Let it sit there long enough to kill viruses first,” says Donald Schaffner, professor and extension specialist in food science with expertise in microbial risk assessment and handwashing.
The US Centers for Disease Control and Prevention recommends daily disinfection for frequently touched surfaces such as tables, doorknobs, light switches, countertops, handles, desks, phones, keyboards,toilets, faucets, and sinks.
The CDC also recommends the use of detergent or soap and water on dirty surfaces prior to disinfection.
If someone in your home is sick with flu-like symptoms, consider regularly disinfecting objects in your home, since SARS-CoV-2 has been shown to survive for 16 hours on plastics.
Whatever cleaning solution you use, let it remain in contact with the surface long enough to kill viruses and other pathogens. The time needed will depend on the chemical.
Don’t use different cleaning agents at the same time. Some household chemicals, if mixed, can create dangerous and poisonous gases.
How do I clean with bleach?
Bleach can be diluted with cold water to make an effective disinfectant against bacteria,fungi, and many viruses including coronaviruses. You can typically use one-quarter cup of bleach per 1 gallon of cold water—but be sure to follow the directions on the label of your bleach.
Make dilute bleach solution as needed and use it within 24 hours, as its disinfecting ability fades with time.
Non-porous items like plastic toys can be immersed in bleach for 30 seconds. Household surfaces that won’t be damaged by bleach should get 10 or more minutes of exposure.
Bleach solutions are very hard on the skin, and should not be used as a substitute for handwashing and/or hand sanitizer.
What about alcohol?
Alcohol in many forms, including rubbing alcohol, can be effective for killing many pathogens.
You can dilute alcohol with water (or aloe vera to make hand sanitizer) but be sure to keep an alcohol concentration of around 70% to kill coronaviruses. Many hand sanitizers have a concentration of about 60% alcohol, and Lysol contains about 80%; these are all effective against coronaviruses.
Solutions of 70% alcohol should be left on surfaces for 30 seconds (including cellphones—but check the advice of the phone manufacturer to make sure you don’t void the warranty) to ensure they will kill viruses. Pure (100%) alcohol evaporates too quickly for this purpose.
Containers of 70% alcohol should be sealed to prevent evaporation. But unlike bleach solutions, they will remain potent as long as they are sealed between uses.
A 70% alcohol solution with water will be very harsh on your hands and should not be used as a substitute for handwashing and/or hand sanitizer.
Can I use hydrogen peroxide?
Hydrogen peroxideis typically sold in concentrations of about 3%. It can be used as is, or diluted to 0.5% concentration for effective use against coronaviruses on surfaces. It should be left on surfaces for one minute before wiping.
Will vinegar kill off coronavirus?
Vinegar, tea tree oil, and other natural products are not recommended for fighting coronaviruses.
A study on influenza virus found that cleaning with a 10% solution of malt vinegar was effective, but few other studies have found vinegar to be able to kill a significant fraction of viruses or other microbes.
While tea tree oil may help control the virus that causes cold sores, there is no evidence that it can kill coronaviruses.
Loyalty is not the same as it once used to be. People move on fast and forget faster and the best dis-loyality tool is the mobile phone because it pumps tempting offers and inform them of alternative and your competitor in seconds!
Admit it, we all use our mobile phone search tools like our life depended on it.
One of the problems many small businesses face is the challenge to stay current, modern and up to date. The temptations to scale up and expand instead of focussing on their core brand and what they stand for is often erased from any growth plans. For example, although I enjoyed the odd facial a this local beauty salon, I never quite figured out what they really stood for because they seem to offer all sorts of bits and bobs in the salon.. I take many felt the same way…
So I am going to focus on salons at the moment because I think they face a growing challenge each day from the swelling mobile provider.
How about your salon? Sometimes it is tempting to scale up by trying to innovate, hire more and invest in the next best computer systems, but if you take your eye off your brand’s core values, your clients will slowly start to move away from you.
That of course, does not mean you are not to leap from your current situation to the next stage (whatever that might be), but as you do, here are some things worth remembering…
If you don’t know what your salon brand stands for neither do your clients (we do hair is not enough) Perhaps you should consider another way that you can grow stronger and that could be by scaling back to basics.
If you don’t know where you are driving, chances of arriving anywhere is pretty slim
The latest computer systems do not mean higher sales, could have the opposite effect
Here are 5 tips to get you started on the right path to scaling back:
Ugly flyers can give you more than you need to get busy on a Tuesday afternoon and ultimately.
Every quarter, it is wise to unplug, review, reevaluate, then set in goals, visions, and targets.
It is wise to craft your salon message than learn how to communicate with your clients. Use Social media it can be cheaper andvery effective.
If you stop promotions and marketing you will cut the lifeline from your sales so don’t.
If you don’t understand your individual team member’s needs and aspirations you will always be having staff walkouts (their needs is not what you think they are) Keeping your staff happy can bring in more sales.
… so the moral of this message is, when you are thinking about scaling up, remember, it’s not always about expansions and latest technological innovations, think holistically, think outside the box and remember sometimes scaling back will give you the boost you need to eventually scale up.
After all, when you give a cat some cream they purr, keeping your customers and enticing them to sell your exceptional services is worth investing some quality thinking time each quarter and then acting upon it.
Happy scaling back and leaping from this to that onto making your clients happy.
In this post I’ll show you how to get some top quality back links (a hyper link from one site to another) from a variety of different sources, each source is completely unique and I hope to give you a little insight into some of the methods you can use to create back links . When linking to your website you should always try to focus the links using your keywords in the anchor text of the link if it’s possible.
The big G allows you to create your very own profile page on Google.com, use the link and create your own profile page, add a picture and some text about yourself and then add a few links to your websites. Save the page and your done.
Msn is updated everyday with news and articles on just about every subject you can think of, to get a backlink you just need to comment on an article leaving behind your thoughts, name & website link. I created a video on the process to see it use this linkUsing MSN for free traffic & backlinks
Yahoo answers takes a little bit of work initially before you can get your links on their site but once you have done this first bit of work your ready to reap the rewards. Just create a yahoo account, help others by answering questions, once you have answered about 10-20 questions you will be able to add link in your responses. You can see a more detailed article onhow to use yahoo answers here
I’m sure you’ve heard of GoDaddy ? but I bet you didn’t know you can use the website to get backlinks to your website. All you need to do is visit the site and watch at least one of Bob Parsons videos. At the end of the video you can leave a creative comment and include a link to your website. Once again a more detailed on how to do this can be found here ->How to get back links from Godaddy
You can get a back link from this very page and lots of other too. All you need to do is leave a comment at the end of the article where it says comments.
Note:- I’ll allow most comments but please don’t blatantly leave a spammy comment or three words of text if you I’ll just hit the trash button. Please leave a creative, constructive comment or even a criticism. Just write what you think.I’ve also created a article where you can promote your website without having to spam just go andget a free backlink here
Big Backlink List) Credit goes toideaprofor creating the original list.
Hope you like the list, I’m sure it will help in your back linking efforts.
Leave your comment below or share your favorite backlink sources
Five Tips About Getting Your Wedding Hair Extensions Done
I wouldn’t ever suggest doing your wedding hair yourself in the first place and please please do not put clipins in for your special day!
For a wedding you’re attending, sure. Go right ahead.
Do your own curls, straighten your own locks, run a brush through it and call it a day.
But with your own wedding, you have to remember all eyes are on you. And, during your ceremony, all eyes are on the back of your head. You want to make sure what they’re looking at is perfection and you can get that from a professional. When you’re stressing out wedding morning — hoping that your groom makes it to the church on time, wondering if there will be enough food at the cocktail hour — the last thing you want to do is stand in your bathroom with a curling iron. You won’t have the patience to hold each curl long enough and your hair will be a mess. And you’ll regret it.
I put together a list of five tips about getting your wedding hair done so that you don’t end up looking at your photos and regretting anything.
1. Don’t wash your hair the morning of your wedding.
Showering when you wake up just makes you feel energised. And for wedding day, that’s what you need.
2. Know what you want. And make sure you get it. Pinterest is an amazing tool to help you find wedding hair ideas. In fact, we have a some wedding hair ideas Pinterest board and growing. Feel free to pin any and all of those ideas. Because when you’re getting married, you need an idea of what you want. The standard hair extension technicians at the salon will not look at you and say, “Oh, you have medium-length hair. This is the style for you.” Instead, they will say, “What style did you have in mind?” And it’s so much easier to show them a photo as a guide instead of saying, “I was thinking something half up and down with curls. I think. Maybe. Or all down. Or no curls. What do you think?”
Just a note to have a Signature Hair Extension Consultant offer you that service you would have to be prepared for a big bill.
When you decide what you want, make sure you get it.
A bit of advice, don’t be unreasonable or too far reaching about your style. For instance if you have 1 inch of hair don’t go asking for 26 inches. (unless it’s a wig)
3. Don’t waste your money on hair extensions trialstyles.
This is the most controversial tip, but I am really sticking firm to stating you don’t need a trial. However with hair extensions I suggest you get them installed at least a week before your wedding if they are semi permanent. I also recommend you have a stylist that is use to styling long hair extensions.
Many stylists will have a portfolio where you can check out their work and styles they’ve done before so you can get an idea of what they are capable of. Salons who attend wedding expos will have these at the booths usually (I’ve never seen a salon at an expo that didn’t have one, but you never know). Portfolios should help you feel comfortable at a salon you’ve never used before. (MAKE SURE IT’S THERE WORK AND NOT DOWNLOADED FROM THE INTERNET)
And you have to remember, too, you’re hiring a professional. You have to trust that she knows what she’s doing because this is what she gets paid to do. If you were having surgery, would you go to the doctor for a trial? No. You would just go and get it done. Extreme example, but same concept. 4. Find out if your salon will travel.
Unless you are really confident that everything will be done if you went to the salon, find out if your stylist will come to you along with the makeup artist.
Make sure you also have some quality time for your stylist and that you won’t be disturbed.
5. Don’t forget to pull out some cash to pay your stylist.
Getting organised the day before for things you need to pay for is worth it.
Your debit card has probably been hammered and the last thing you want is paying for your hair and makeup to go drastically wrong. Also prepare for emergencies incase a bridesmaid has a desaster that needs fixing straight away.
No business can grow or survive without new customers!
article by Diane Shawe M.ED
If lead generation – in other words – getting more clients and growing your business – is something you keep put off and try to put right in a panic (when it’s too late!) because you are too busy the rest of the time, then it is essential that you adopt a system that generates new leads – even when marketing is at the bottom of your priority list.
That’s why websites such as pagewiz.com have done so well over the past 3 years.
But before you can even look at setting up your marketing strategy – the web pages, videos, emails and all the other things you need – here’s how we can help you, for a very small fee (£9.99 + vat) to shape up your campaign in a 3 hour bootcamp.
Become a qualified hair extension technician this summer
As the heat turns up this summer, celebrity hair stylist Diane Shawe offers exceptional training in the summer’s latest hair trend.
Predictions abound for the coming summer to be another scorcher, the trend for hair extensions is hitting headlines with TOWIE and Miley Cyrus amongst others. An expert in extensions, Diane Shawe has teamed up with Groupon to offer cut price courses to professionally train salon owners, stylists and enthusiasts in natural looking hair extensions.
Previous years have seen summer styles favour the short; taking the heat off the head. But… Oh! Those summer nights. Tell me more. As the evenings close in, unpinning long locks to wrap around shoulders is the perfect solution to shivering in the evening calm.
Specifically designed to showcase the most natural and seamless hair extensions, Diane’s courses range from a half day preparatory course at just £49 to the full day special, where delegates will gain globally recognised accreditation from the IAO for £99. Both courses are designed to bolster professional qualifications, and can be used to practise as a hair extension trainer or consultant; earning up to £30,000 a year.
Expert in hair extensions and stylist to the stars, Diane Shawe said, “This is a great way to empower people with an interest in extensions to create longer hair, in just a day. I’ve trained for 10 years to distil the secrets into these cut price courses.”
Diane was featured on the popular Jeremy Kyle show as the UK’s top wig maker, to help a young lady who was being bullied at school replenish her hair. From wigs to extensions, Diane is an expert in hair loss and consultancy.
Get this special deal from Groupon
Designed to ensure that hair is pleasingly soft to the touch with a subtle finish, the hair extensions training academy courses divulge 16 different techniques that epitomise discretion, comfort and allure. Impervious to an outsider’s eye, the natural looking hair flows, creating the season’s hottest look for clients, friends and enthusiasts.
Investing in the low cost courses will provide high return on investment for those interested, since their current pricing, in collaboration with Groupon can lead to savings of up to £350! For existing hairdressers and salon owners, the courses enable additional income, and they are also designed to teach novice hair extension consultants and technicians too.
One satisfied student, Stacey said, “When I felt I had acquired all of the knowledge and information to start my new business venture rolling! Diane gave me information on how hair is formed, where hair is sourced from, the difference between Synthetic and Human hair, I literally wrote a training manual for myself whilst on this course.”
Having previously run courses on Wowcher, Diane has been amazed at the success of her courses and is excited to be offering this excellent price in the run up to scorching summer. She said, “I’ve had wedding stylists, photographers and total hair novices come on my courses, and because I run them in small groups, they have all received some personalised training.”
With availability all over the UK, interested people can snap up Diane’s bargain by using the Groupon link
Smartphone are here to stay! Whilst most people will bow down to the supreme way iPhone has dominated the market, lets take a look at the top 10 android smartphones.
After doing a little research on what’s happening in the market, i-send came across some info set up by Street.com.
Street.com claims that Apple’s iPhone had a good run atop the smartphone league, but 10 Google Androids aim to bury the tuckered-out leader this year.
Motorola Mobility, Samsung, HTC and LG have promised to deliver supercharged, ultra-thin, 4G Android devices in the coming weeks and months. (It’s interesting that they don’t mention any Nokia phones but let’s watch this space)
But not always. Before the mobile phone industry got all busy with design makeovers and tummy tucks, there were — and still are — some delightfully hideous phones that represented the other side of the beauty trend. The Street has gone back through the past decade to dig up some of the best examples of designs that make you wince and stare in disbelief. The clueless stylings, the flights of fancy into odd shapes, the obsession with square versus rounded — it is a wonderfully colorful history.
The giant Android attack features bigger screens, better cameras, faster processors and speedier 4G connections than the upcoming iPhone.
The Android’s phone screens, for example, start at 4 inches and go to 4.5 inches, advancing the size standard for this generation of touchscreens. By comparison, Apple’s next iPhone is expected to have a 3.5-inch screen.
The new Androids are 4G phones either on AT&T HSDPA-Plus network or Verizon’s LTE network, and four of the 10 will come with dual core processors.
Apple, on the other hand, is expected to upgrade to a dual-core processor this year, but the 4G LTE iPhone has been delayed to 2012, as first reported.
The presumed delay of the next iPhone from June to September, and the decision to wait a year on 4G LTE upgrade highlight just a few of the areas where Apple has been lagging behind the leaders in the Android pack.
“The processor and display quality improvement in the Android camp is proceeding at such a clip that Apple will be under a lot of pressure to deliver a substantial jump in iPhone specs next autumn,” MKM Partners’ analyst Tero Kuittinen.
“It’s not clear how Apple can battle the rapid Android evolution,” says Kuittinen, “unless it picks up the pace of its iPhone launches.”
Here’s a look at the top 10 Androids that could dwarf the iPhone:
This is Google’s second run at making its own phone, only this time Samsung is manufacturing the device and Sprint is selling it. Two years ago, the Nexus One was made by HTC and sold online by Google. It was an experiment in retailing that was far less revolutionary than Google hoped.
The Nexus S runs on Google Android 2.3 Gingerbread operating system and works on Sprint’s WiMax 4G service. Because it is a phone built to Google’s specifications, it includes some of Google’s favorite projects including NFC or near field communications that may one day allow phones to make purchases with a swipe at a sales counter.
The Nexus phones are big among Android fans who see them as more purely Android than other versions in the market. The Gingerbread system has been a little hard to find and the Nexus S will continue to be among the most advanced Androids until Ice Cream Sandwich arrives as early as year-end.
The LG Optimus is one of the sleeker members of the new Android class. Even though it has a 4-inch screen, the phone is nearly a third of an inch thick, and at 3.8 ounces, it is a full ounce lighter than the iPhone.
The LG Optimus runs on Android 2.2 or Froyo and is powered by a 1-gigahertz OMAP processor from Texas Instruments, one of the key wins for TI in the most recent round of Androids.
The LG Optimus is expected to debut in Europe this month and arrive in the U.S. later this year. AT&T and possibly T-Mobile will likely get the phone since it is configured for the HSDPA network.
After a little delay, No. 2 phone maker Samsung finally gets into Verizon’s Droid franchise and continues the robotic theme for another year.
The Droid Charge runs on Android 2.2, has a 4.3-inch LED screen and is powered by a 1-gigahertz Samsung Cortex A8 processor. According to analysts, Samsung has built the phone to consume about half as much battery power than its 4G LTE predecessor the HTC Thunderbolt.
Another area where it exceeds the Thunderbolt is on price. Verizon has a $300 price tag on the phone with a two-year contract.
Samsung is pushing hard to get on the 4G LTE bandwagon where Verizon has a speedy lead over the rest of the telco field. The Function is a member of the Samsung Galaxy family and a follow up to the 3G Fascinate, which debuted last year at Verizon.
The Function is a truly muscular phone. It runs on Android Gingerbread, it is powered by a dual-core 1.2-gigahertz processor, with 1-gigabyte of memory and another 32-gigabytes of built-in storage. And the 8-megapixel camera shoots 1080p HD video.
The Function is due later this year, and depending on the timing, may be one of the more formidable opponents to the iPhone next iPhone.
Speaking of formidable, Motorola Mobility apparently wasn’t happy with how the Bionic was coming together and reworked the phone under the code name Targa. Bionic was expected to be the blockbuster 4G LTE phone for Verizon from Motorola, and aimed not just at the iPhone but at the Android superphones from Samsung and HTC.
There’s not much information about what powers the Targa, but the specs are likely to be similar to the Bionic. That list would include a dual-core processor, and an 8-megapixel camera.
Verizon and Motorola were expected to have the Bionic available by the end of June, but a revamped Targa will likely be a pre-holiday fall arrival. This would also pit it squarely against the next iPhone.
When and if it arrives at T-Mobile, the HTC Sensation promises to be a big step up from the HTC Thunderbolt. And that’s no small feat. The Sensation is expected to have one of the first dual-core 1.2-gigahertz Qualcomm Snapdragon processors, which holds big promise for Qualcomm.
The Sensation has a 4.3-inch display, a 8-megapixel camera and it runs on Android’s Gingerbread operating system. The phone has an aluminum unibody structure, a trend Apple started with its laptops.
The Sensation runs on the HSDPA network that AT&T and T-Mobile call 4G. The phone is expected to arrive as early as next month.
LG’s focus on feature phones made it a weak player in the smartphone game, but the Korean electronics giant now wants to make up for lost ground in the super-phone category.
The LG Revolution is the heaviest of the five Androids, weighing 6 ounces. But it carries the weight well in a sleek half-inch-thick form with a large 4.3-inch display screen.
The phone runs on Qualcomm Snapdragon 1-gigahertz processor and has a whopping 16 gigabytes of storage. It has two cameras, one front-facing for video chats and the rear a less-than-robust 5-megapixel shooter.
The Revolution is a 4G LTE phone that was expected to start selling at Verizon in the first quarter.
Samsung seems to be trying extra hard to be the iPhone replacement for AT&T. By appearances, the Samsung Infuse looks very much like a large version of the iPhone 4, at least from the front.
Samsung had reasonable success with Android phones in its Galaxy series; with the Infuse, it hopes to take that one more step higher. The phone has a massive 4.5-inch super-AMOLED-plus screen that is designed to provide better resolution and easier daylight viewing.
The Infuse runs on a speedy 1.2-gigahertz Hummingbird single-core processor. Its front-facing camera is a wimpy 1.3-megapixels, but the rear camera captures 8-megapixels. The Infuse runs on the HSDPA-Plus wireless technology, which AT&T started calling 4G.
The Infuse, sort of like the 5-inch Dell Streak, attempts to push the limits of super-phone sizes in an effort to skirt the fringes of the larger tablet market.
We got our hands on the HTC Thunderbolt when it arrived in March. Its speed is astonishing, but its battery life is terrible.
The Thunderbolt has the best name of the new crop of 4G devices that Verizon has introduced so far. The Thunderbolt looks very much like HTC’s popular EVO at Sprint, with the same convex back and kickstand.
The Thunderbolt runs on Qualcomm’s 1-gigahertz Snapdragon processor, has a 4.3-inch screen and a front-facing camera as well as an 8-megapixel rear camera. All those specs, by the way, are identical to its 4G WiMax brother, the EVO at Sprint.
The difference with the Thunderbolt is that it runs on Verizon’s 4G LTE network. The Thunderbolt arrived in March quarter and was hailed as the first Verizon 4G LTE phone.
If there was one phone that caught the most attention at CES, it was the Motorola Atrix, which AT&T had been promoting like crazy.
This Atrix uses a dual-core Nvidia processor like its sister phone the Bionic, and has similar specs. But it also features 1-gigabyte of RAM, the same deployed by small laptops. And curiously, that’s how Motorola is pitching this device — as a pocket computer.
During the Motorola demonstration, the Atrix was docked in an empty laptop shell, which, powered by a keyboard and big screen, made the Atrix the core of a notebook computer. The Atrix is designed to serve as both your super-phone and through a docking system, your PC.
With processing power and memory comparable to a netbook, the Atrix may help push Motorola devices further into the workplace, bumping up against Research In Motion and Hewlett-Packard’s Palm business.
Well they all look very good, but I am a Nokia fan and I am looking forward to purchasing my N7. It works so well for business users.
In the mean time, as we see the rise of the smart phone, every business needs to look at how they can cost effectively advertise within proximity. Click here to learn more.
When I have reviewed some of the comments placed on youtube, I cringe. It certainly does not encourage you to allow any type of comments to be randomly placed on your own websites or blogs. But if you’ve been wondering whether or not you should allow comments on your business or personal blog, allow me to add some fodder for your decision making analysis.
Comments on your blog help you optimize your website and make it easier to be found for more key phrases and for the key phrases you are already targeting. How is that? well….
search engines love content. I know most of us think content is dead, and that video and social media are the optimum SEO’s. But the more the content, search engines are drawn to it like bee to honey. In other words, that 300-word blog post you wrote yesterday will get more search engine traction when it has 20 comments on it.
There are three ways blog comments help you:
a) Blog commentators will use the same key phrases in their comments that you used in your blog post. That will mean more instances of the keyword on the page and therefore you are more likely to be found for that key phrase.
b) Blog commentators will also use related key phrases that you didn’t use in your blog post. That will result in your blog post being found for key phrases that you didn’t target.
c) Thirdly, some blog posts, like forum posts, appear as separate pages in the search engines. Note that I said “some”. In order for your blog posts to appear as separate pages they’ll have to be threaded and coded just so.
Blog comments help you optimize your business website, it is particularly useful if you are trying to brand or generate interest. I strongly encourage you to allow at least permission based comments on your business blog to increase your search engine optimisation. If someone writes something or wants to link an inappropriate website to your you can terminate or trash the link before it goes live.
With lots of websites offering back links, text links and link exchange, this is one of the quickest ways to generate the same think without it costing you anything or taking up too much of your time.