Thinking of starting your own business this year, but don’t want to launch a business completely from scratch? Then consider a business opportunity often referred to as a turnkey business. With a business opportunity package you are purchasing a system of doing business that often comes with an instructional manual or a video. There are no royalties to pay but there are often no support or follow-up opportunities.

Business opportunity packages are greatly distinguished from franchises. With a franchise, you are getting involved in a long term relationship with a franchisee. You are purchasing their signage, logos, uniforms, and systems of doing business. There is no originality that you can bring to the business. You must support the proven franchised system of doing business.

There are fundamental differences between a business opportunity and a franchise. A franchised business is based on a proven method of doing business. Most often, franchised businesses are “look-a-like” businesses, meaning that signage, outfits, offerings, menu, vans, logos, etc. are identical. When you pay the franchise fee, you are purchasing the rights to use these clearly identified logos and business symbols from that particular franchise corporation.

In order to run the franchise, you must follow the rules and regulations as set forward by the franchisor. They will want you to attend training classes, perhaps attend an annual convention, and will want to make sure you keep up with their standards. According to the International Franchise Association, you are in business for yourself, but not buy yourself.

Many entrepreneurs like the idea of purchasing this proven system of doing business. The franchisor will even help pick the site and will help design the store, the restaurant or office center.

You will be required to pay royalties every year to keep your franchise operation. The royalty fees go to a national advertising fund and also to a general fund to keep the franchsor operating at a profit.

The Business Opportunity

When you purchase a “business opportunity” package you needn’t answer to anyone. You are purchasing instructions or some materials to conduct this business, but you are not purchasing a set of rules and regulations that you must follow to the letter.

Often, business opportunity packages are called “turnkey operations.” The theory is that all you have to do is to launch the business opportunity is buy the package, read the material, study the manual or video, “turn the key” and open your business. Some of these start-up business opportunity packages cost $100 or less. Others cost thousands of dollars. But there is one common denominator: the opportunity should be investigated. Remember, let the buyer beware. There are several ways to investigate a business opportunity.

. 1. Call telephone information for the city in which the company is based and ask for the number of the local Better Business Bureau (BBB). Call the BBB and ask if they have a “reliability report” filed on the company. This report provides information on the company and will include whether or not complaints have been filed on the company. It will also let you know how the company handled those complaints. Also try calling the National Fraud Information Center at 800-876-7060 and the Call for Action Hotline at 301-652-HELP.

. 2. Call the Chamber of Commerce in the town where the company is based. Just because the company might not be a member doesn’t mean they aren’t reputable. But ask the Chamber of Commerce if they know of any reason why someone shouldn’t do business with them. It doesn’t hurt to hear what the word of mouth is about a particular enterprise.

. 3. Call the Attorney General’s office in your state–often located in the State Capitol’s office. Also check with the Secretary of State’s office to see if there are any complaints filed on the company or if there are investigations pending.

. 4. Where did you hear about the business opportunity? At a local trade show? Through an ad? If it’s in an ad, call the magazine who carried the ad and ask to speak to the advertising department. Do they have information on the company? How long have they been in business? Do they pay their bills on time? Has the magazine or trade sponsor received any complaints about the company?

. 5. Use your judgment. As you study the ad, ask yourself, “can I figure out what the business opportunity is from this ad?” If not, then run in the other direction. They are trying to be evasive. If you can’t contact the company and get more information on what it is you are sending money to receive, then don’t send a dime. Remember the old line, if it sounds too good to be true, it probably is! Not in every case, but in many.

. 6. Ask the company offering the business opportunity package if you can get a list of folks who invested in the package during the last two years. If they are legit, and if they are proud of what they are offering, they will be happy to put you in touch with their satisfied customers. If they won’t do this, there very likely is something shady going on with that particular business opportunity program.

. 7. Companies that have a legitimate business opportunity package for you to look over–and we feature many of them in this magazine–should not be scared or dismayed if you want to receive some free additional information about the company before you invest in the program. This is a perfectly acceptable request.

. 8. The Federal Trade Commission offers a free package of information about the FTC Franchise and Business Opportunity Rule. Write to: Public Reference Branch, Federal Trade Commission, Washington, DC 20580 or call the FTC at 202-326-2222.

. 9. Use your instincts. If the opportunity doesn’t sound or seem just right to you, stay away. Do some more research before you get involved with the company and follow tips one through 8 to conduct your due diligence investigation about the business and the specific opportunity.

. 10. Don’t send money unless you completely understand what you are buying into, and even then, check it out before you send any money.

Steve Stanley is President of Tech Comp Associates, publisher of the Security Products Directory, visit: [http://www.securityproductsdirectory.com]

Fish Cooking Basics

I must admit that I have met more than a few fishermen that know every trick in the book to catch fish, but after they have caught it, have no idea what to do with it. So if you are still wondering what you should be doing with those fish you caught, I have some help for you. The basic techniques for turning those fish into food are very simple and I have outlined the basic information and cooking methods for you.

10 minutes to the inch

Whether you are grilling, frying, baking, poaching, steaming of broiling your fish, the basic rule is that it will take 8-10 minutes of cooking time for every inch of thickness. The biggest mistake most people make in cooking fish is to over cook it. Now if the fish is frozen, count on 20 minutes per inch.

It starts at the water

Fish can degrade quickly after you catch it. One thing you can do to prevent this is kill the fish as quickly as possible. Smack it in the head with a club, then cut the gills with a knife. This will bleed the fish out quickly and slow down spoilage.

You caught it, you clean it

OK, so you probably know this already, but you need to clean the innards out, using a sharpknife and your thumb or narrow spoon. The longer you leave that stuff in there, the more chance it will have to start messing with the fish’s flavor.

When is it done?

The classical definition is that fish is done when it hits 160° and the juices run clear. Stick a fork into the thickest portion and twist gently. It should be flaky, but please, what ever you do, don’t let it cook into dry nastiness.

NUKING (MICROWAVING) FISH – Fillets, 1″ thick steaks

Yes, this is a valid fish cooking method!Microwaves cook by exciting (heating up) the water in whatever you put in there. Now call me crazy, but fish are just full of moisture. Gee… wonder why? Here are the proper steps for nuking fish. Allow 6 minutes per pound of fish, and remember that no two microwave ovens will be the same so adjust accordingly.

1. Arrange the fish with the thickest parts towards the edge of the plate, and tuck and thin parts under so they don’t get overdone. One layer deep only please.
2. Cover with plastic wrap, but pull one corner back just a little, or punch a little hole in it to vent steam.
3. Don’t blast it! Cook at 70% of full power. Again, we are looking for just flaky.
4. Let the fish rest for three minutes after you nuke it.

PAN FRYING (SAUTÉING) – Fillets less than 1-1/2″ thick, scallops, large shrimp

The old standby by for cooking fish, there are countless variations on how to pay fry fish.The basics are to heat butter or oil over medium heat in a pan big enough to comfortably hold your fish. Then cook on one side till brown then turn over and brown the other side. This shouldn’t take long so don’t over cook them!

What you do with them before you drop them in the pan is what matters the most. To be a purist, you can pat them dry and just lightly season them with salt and pepper. Of course if you want to get fancy, you can always coat them with egg and bread them with flour or bread crumbs.Then we get into seasoning of the breading and things get really interesting. Have fun, experiment.

BROILING – Fillets & Steaks 1/4″ to 1-1/2″ thick, Scallops & Shrimp

Think of broiling as blast cooking your seafood. Put the top rack ~4 inches below the broiling element and pre-heat that puppy. One thing to remember is that broiling can suck the moisture right out of fish, so you have to make sure it doesn’t dry out and get nasty. Fish like Salmon, Tuna and Swordfish have enough oil already to keep them moist, but think about marinating other types of fish.

Drop your fish on the broiling pan, season it lightly and get it under the broiler. Keep a watchful eye on it though. Broilers will take food from done to crispy in the blink of an eye.

STEAMING SEAFOOD – Fillets, Steaks, Whole Fish and Shellfish

Steaming is about as easy and healthy as it gets. No added oil is needed, just a little salt and pepper. If you like, you can steam your veggies right along with your fish! Just remember the 10 minutes to an inch rule and go for it.

BAKING SEAFOOD – Fish Fillets, Steaks, Shellfish & Whole Fish

Baking is the tame version of broiling. Set your oven for 450° and away you go! As for the fish, arrange them one layer deep in a lightly oiled pan, tucking any thin parts under so they don’t burn. Variations include breading, coating with oil/butter, and topping with fruit and/or veggies.

POACHING (NOT BOILING) SEAFOOD – Whole fish, Steaks, Fillets, Shrimp, Scallops

Basic poaching technique is to cook the seafood in a broad, shallow pan filled with enough hot, but not boiling liquid to completely cover it. Any liquid will do, from plain water to concoctions of water, wine, herbs and stock. The liquid should be brought to a boil then turned down till you see movement, but no bubbles breaking on the surface. Carefully place your food in the water and cook the required time. Another very healthy way to cook your seafood!

STIR-FRYING – Chunks and strips of firm fish, Shrimp, Scallops, Squid

Stir frying is broiling from the bottom effectively. This is because to correctly stir fry, even cooking, make sure that your pieces of food are fairly uniform. Here is the basic stir frying technique.

1. Heat the wok over high heat with oil till the oil starts to smoke. Add your vegetables if any and stir constantly. Cook until they are just a little tender and then set aside.
2. Add oil if needed and reheat the pan. Cook the seafood, stirring constantly so it doesn’t stick. Cook until it is browned slightly and opaque in the center.
3. Add the veggies back in along with some sauce and any other seasonings you like. And you are done!

GOOD OLD GRILLING – What can’t you grill?

Whole encyclopedias could, and probably have been written about grilling. It must tap into some primal spot in our soul to be outside, cooking or burning a piece of meat over some hot coals. Here are the main points to remember.

• Keep your grill clean! Dirt grills cook unevenly and dirty grates are more likely to have food stick to them.
• Oil your grill grates! It will help keep the food from bonding to them.
• Grilling can dry food out like broiling does, so use fatty fish, and consider using a marinade or oiling and seasoning your fish before grilling.
• For fish that is small, or might fall apart, use aluminum foil on the grill.
• Once you put the food down on the grates, don’t mess with it! As my cooking hero Alton Brown says ‘Just walk away!’ Granted, not for long but don’t fiddle with it till it is time to turn it over.

So there you have the basics of cooking fish. Best of luck in your cooking adventures! Just remember to let your creativity flow and don’t be afraid of trying new things!

Cliff is a long time fisherman and cook hails from the remote lands in Northern Idaho, but has now moved to the big city. He is also the founder of the web based fishing show ‘Fishing with Cliff’ that can be found at http://www.FishingWithCliff.com where you can watch on demand episodes of his show, and get more great cooking ideas!

Aside from having powdery snow, majestic scenery, and the charming ambiance, this perfect mountain town also plays host to a number of unique festivals and events that serve as added attraction to the hordes of tourists that gather in the area especially during the ski season.

Winter Dew Tour:

One of the resort hosts for the hugely successful Winter Dew Tour’s debut season (2008-2009) which was held last December 2008 was Breckenridge. A counterpart of the summer tour which started in 2005, the Winter Dew Tour is an action winter sports tour which includes events like the slope style and super pipe snowboarding, and slope style and superpipe skiing, for both men and women’s categories.

The resort was only the first of the three-stop event wherein the top athletes in the world of snowboard and free ski accumulate points during each stop to vie for the coveted Dew Cup and the $1.5 million that comes with the title at the end of the tour.

The Budweiser International Snow Sculpture Championships:

Every year, four-person teams from different parts of the world come to Breckenridge to churn out distinctive works of art from 12-foot tall, 20-ton blocks of man-made ice with only the use of chisels, saws, the occasional chicken wire, and lots of imagination and creativity.

Working for around 65 hours spread out in five days, the team braves the cold to come up with the some of the most sensational ice pieces, which are then judged by a panel of renowned artists who give out awards for the first, second, and third prizes. Now on its 19th year, the Budweiser International Snow Sculpture Championships is one of Breckenridge’s certified attractions drawing crowds of more than 30,000 every year.

Breckenridge Festival of Film:

Breckenridge may be known as a premier year-round resort but what many people may not be aware of is that the town is also a huge patron of the art and craft of film making. Established in 1981, the BFF is actually one of the oldest film festivals in the country and each year features an interesting lineup of independent films, premiers, and educational programs.

Breckenridge Oktoberfest:

Fill your steins to the brim with German beer, dance to Oompah music, take a bite of the bratwurst – find yourself transported to Germany for a weekend when you join the Oktoberfest merriment in Breckenridge. In reliving this age-old German tradition now for 15 years, the town is known to have one of the most colorful Oktoberfest celebrations in this part of the world.

Breckenridge always offers great atmosphere that instantly puts you in a good mood. If you’re not into good climate, summer in Breckenridge Ski Resort offers more activities than any tropical resort you find. The weather is warm enough but not hot, so you can easily stay at Breckenridge Ski Resort for the whole day outside in just sandals and shorts. Don’t forget to put on sunscreen.