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How to Find the Best Beat Maker Software

If you are trying to find the best beat maker software that is suitable for you, you must first define exactly what your needs are. Most music-producers who are just starting out, will not necessarily need the most expensive software, compared to those with a lot of with experience with creating beats. There are a few things that should be considered, before you shell out your hard earned money in order to be able to create some really intriguing and enjoyable sounding beats.Read As many Reviews as possibleWith the dynamic advances in technology, and the digital age in which we live, music software is more readily available, but with a wider variety of choices, it can be difficult to determine which beat maker software is the best. This is why it is important to read as many reviews as you possibly can, and to also see if the software has any demos available. In trying the demos, you can get accustomed to the interface, and learn to use the applications. A good music maker should be fairly easy to use, with a shallow learning curve, and should be something that you should be able to use for a long time.Allocate a Budget for your beat maker softwareIt is crucial that you know what your budget is, so that you know what to expect. The applications may not all be the same. Some may have different features that you may not necessarily need. The better beat maker software will cost you money, but you need to understand that it will be an investment.This holds to be even more true for those that want to take music making seriously. The majority of the best beat makers in the business today will admit that they invested in the software that they initially used.Find Out What The Pros UseA good thing to do, is to find out what software the professionals use. Most music producers will not keep their music software a secret and it just takes a little research. You may believe that you may be not able to afford the same applications as the professionals, but the chances are more than likely,that the beat maker programs they use are very affordable, but it’s the skill that they have developed that make them sound as good as they do. Most of them will have the information on their websites, and you can just take this into consideration.Although you do not have to go out and buy that software right away, it is a good idea remember what the pros use, so that you can use that in the future.Experimenting is the key to learningTry out all the demos that you can find, and experiment with those that you find to be most suitable. Try different beats. Most of these software will already have sounds that you can use for your own beat, and it really is all about finding one that suits your style of music and how you want to make it. Take your time with experimenting on the different software out there and avoid rushing into making the decision right away.A lot of neophyte beat makers tend to rush into buying beat maker software right away, and it often leads to a lot of problems. You should understand that it can be tough to find the perfect one, and it will certainly take time. Look at the various reviews, look at what the pros use and don’t be afraid to try the free demos that are provided. Take your time and with some practice you will be on your way to becoming the best beat maker that you can be.

Exposed: The Deadly Secrets Of The Sugar Industry

A Quick Preamble:If you’re a regular reader of my ‘rants’, then you already know my opinions when it comes to “Frankenfoods” and specifically the worst “Frankenfood” of them all… SUGAR… with High Fructose Corn Syrup (HFCS) being the most dangerous… and I’m certain that you also know by now that I NEVER express my opinions unless I’m certain they have good grounding – my own experience, solid evidence or documented/video proof provided by physical and scientific study.Well all the lies, denials, and duplicity that has been created, enforced and encouraged by “Big-Sugar” for decades, are being further exposed… the “hidden secrets” of the effects of all the extra sugar and HFCS added into our foods are becoming the public property that they always should have been…… yup, though it’s been known by some of us for years, it’s becoming even clearer… heavily processed and refined sugars are definitely playing a massive role in the cause of obesity, heart disease, diabetes, Alzheimer’s and cancer – not to mention the many other health-disrupting ailments that are certain to be effecting your teeth, blood flow or your gut.Remember what I’ve always said: “Fat Doesn’t Make You Fat… Sugar Does..!”And if it makes you fat, it should be more than obvious that this POISON has the ability to endanger your health in many other ways… and it most definitely does..!!Cutting To The Chase:WHAT THEY WANTED HIDDEN:Insulin Resistance:♦ In your muscles = Type 2 Diabetes♦ In your brain = Alzheimer’s Disease♦ In your Liver = Fatty Liver Disease (non-alcoholic)♦ In your peripheral nervous system = Neuropathy♦ In your ovaries = Polycystic Ovary DiseaseCancers – of all types:Sugar is cancer’s greatest friend – it increases your chances of developing cancer and if you already have cancer, it will feed on the sugar you consume and things will go from bad to worse..!THE “SCARE TACTICS” – A PEEK AT THE SNEAK:While “nutritional ignorance” – encouraged by the big-food and big-sugar corporations – can be understood and forgiven, the same cannot be said for the food industry itself, when it has clearly known and has definitely discussed, the links between processed foods and chronic diseases for many past decades – and has subsequently down-played, vilified and ignored them for the sake of market shares and cash.1999, the city of Minneapolis, USA, saw a gathering of the CEO’s – very rare as they would more normally be fighting each other for bigger cuts of the market place – of America’s largest food and beverage companies… actually the worlds’ best known brands…… they were bluntly presented with all the evidence and proof of the deadly realities of sugar by two of their own, who were actually seeking more funding so they could carry out further studies of the sugar/disease links, thus improving the lot of the food industry – Big-Food were, and still are, risking the same type of trials that the tobacco industry faced back in the 50′s..!The two guys presenting the facts were berated and ignored… money out-weighed the health risks of the world populace – Wall Street etc. was far more important..!And how about this…From the mid’ 1950′s right through to the mid’ 1990′s, the tobacco industry faced major litigation procedures… 40+ years of fines, law-suits and law-changes – all after it was proved that the tobacco industry, world wide, had carried out a decades-long campaign of “lies, denials, and duplicity” regarding the health-destroying risks inherent in the products they were selling to the public – sounds familiar, right..?Investigations undertaken by the very best of investigators, including a top attorney who was previously involved in the tobacco litigations, have revealed that the food industry/sugar industry have been copying the self-same insidious, self-serving tactics that the tobacco industry had been using all those years ago – damned scary..!Could they be anymore dishonourable..? Uhm, yes actually…Back in 1972, a British nutritionist, Dr. John Yudkin, who had been studying the effects of refined sugar for something like 30 years as it gained power and impetus in the food industry, wrote a book called “Pure White and Deadly”… he scared the Sugar Association so badly that they resorted to a long, painful and extremely successful smear campaign that ruined Dr. Yudkins’ reputation, and brought sugar research, as a whole, to a complete halt…… and many years down the road, the white paper that the Sugar Association presented as ‘proof’ that poor old John was a “quack” and that sugar was healthy and necessary – “Sugar in the Diet of Man”, was found to have not only be filled with false information but it was also found that the Sugar Association themselves had funded it – AND they made it look as though it was the result of an independent study – and the world accepted it – sad..!!!BUT – GOOD NEWS… the studies are back in full force and what was hidden is being unhidden… for Big-Sugar and Big-Food, the day of reckoning is close..!A Final Anecdote:The basic premise is simple – if you want to avoid sickness and disease, AVOID THE POISON… AVOID SUGAR at all costs… there are NATURAL alternatives that WON’T destroy your health.Don’t be deceived at your supermarket… don’t trust the food industry… check the content lists of everything you take off the shelf… you’ll be amazed and shocked at how much sugar has been added to the products you purchase – even the “Healthy” foods…… and it doesn’t just end there – artificial sweeteners are also killing people – STOP..!There’s a great video at this point at the Natural Health Sniper site – go check it out if you have time… there’s a whole lot more detail than I’ve written here – it’s scary..!* * *

Technology And Its Effects on the Over 55′s in Restaurants

The Restaurant business is set for a revolution in technology but could there be looming problems?Having new technology like mobile phone ordering and tracking, ordering kiosks, custom mobile apps, table location using cell phones, online only ordering and a host of other technologies designed specifically for improving the customer experience sounds like a great idea… but are they?The rise and rise of the restaurant and eatery since 2007 is wonderful and everyone loves to eat in them. But there are a substantial number of potential customers that cannot use those technologies no matter how they try. And it’s not really their fault!There is no doubt that technology can improve customers experience. There is a substantial percentage of customers that are not at all savvy with using technology and that is a problem. Consider that the value of fast food restaurants in the UK in 2017 for fast food including takeaways alone was a massive £5.1 Billion but adding up across the whole sector to over £14 Billion and even what seems to be smaller percentages of potential customers adds up to massive loss of business.While 56% of consumers between the age of 45-64 do use technology in restaurants that leaves a massive 44% of that age group that do not use technology. Indeed, for the USA around 65% of customers over 55 prefer to be served by waiting staff.Careful consideration of how and where technology is used to improve customer experience is a key consideration for its success, after all who wants to ignore up to 44% of customers because the technology was less than perfect? Remember that the National Restaurant Association says that the number one feature cited by ‘baby boomers’ was a loyalty and rewards program so integrating that in to customer experience technology creates a win/win situation when enticing that sector of customer in to your restaurant or business.It is noted that in the UK the government has provided national statistics about personal wealth by age where the average liquid wealth was at its highest between age 55 to 64 so it makes a great deal of sense where technology could be introduced as a customer interface that the technology itself does not turn away the wealthiest people with disposable income in UK from any restaurant or business.Having a focus towards mobile phone ordering is fine for the younger generations, but most readers will know friends over 55 that struggle daily with their cell phone. Deloitte suggest that there has been a substantial increase of smart phone users over 55 between 2012 and 2017 by as much as 71% change but that certainly is no real reflection of how many of those over 55′s use the phone for smart apps. In fact, Deloitte estimates that at least 1 out of 4 consumers aged 55+ who own smartphones have never downloaded a single app. With that level of app use in the 55+ age group those problems for restaurant technology currently remain high on the agenda but seem largely unaddressed by developers and most often ignored by restaurant operators.It is also worthwhile noting from a recent ‘greenlight’ survey that where the internet is concerned the over 55′s currently spend over £14 Billion through online shopping and are the fastest growing demographic in that area but they tend to be largely ignored by retailers and restaurant customer facing technology development by manufacturers. Bear in mind also that ‘greenlight’ also commented that for 65+ demographic that spending actually reduces compared to the customer in the 55 to 64 age group. Understanding this fact can help to identify which technology will help or hinder that demographic with the resulting increase in sales.But technology in restaurants is not just about the front of house customer experience, there are other attributable technologies now appearing in restaurants that directly contribute to the overall customer delivery of quality service such as staff tracking that can provide key metrics about staff efficiencies to improve service levels and reduce costs accordingly.Thinking about current trends where this same demographic of 55 to 64′s is concerned the payment process can also be a hurdle. While many newer payment methods might involve mobile pay, or server tablets, kiosks or apps, consideration has to be given to the effects those technologies will have in deterring the 55 to 64 age group from visiting any restaurant.It is clear that over time younger generations will eventually migrate to being older technology savvy customers but ignoring the important 55 to 64 age range is not recommended if your restaurants are catering to that demographic already.Of course, there are other technologies that ARE friendly for the 55 to 64 demographics out there that don’t involve ANY difficult customer level high technology use by the customer such as a table tracking system by LRS of Dallas TX, USA. Their ‘Table Tracker’ is simple to use and the only customer involvement is to place a ‘puck’ on the table they choose to be seated at. Service is improved dramatically and it’s a fact that the over 55′s love great service demonstrated by their love for waiter service.So, there are a number of questions that need addressing where technology is either implemented or might be in the future, things like:• Are you limiting your own customer base to millennials? If not:

How does the customer experience technology impinge on potential client involvement of the 55 to 64′s?

Are you happy insomuch as the highest disposable income sector of 55+ might not visit your restaurant because of technology concerns?

Have you seriously considered the aspect of customer facing technology affecting your restaurant sales?

Do you propose further investigation of the technology products you currently use?

Review currently installed customer facing technology to address 55+ client sector

Consider the 55+ client base BEFORE committing to technologies that might not attract the 55+ demographic due to the technical complexity when presented to them.

Customer involvement from all adults is king when using technology to enhance customer experience in any restaurant environment especially where sales are concerned.