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The Exciting History of the Belgian Grand Prix (F1)

The Belgian Grand Prix is part of Formula One World Championship races. The initial race was held in 1925 at a racecourse in Spa region which is approximately two hours from Brussels. This circuit was built in 1921 and used for motorcycle racing until 1924. The circuit was roughly 15km (9.3 miles) cutting between Francorchamps, Malmedy and Stavelot towns. The current modernized circuit has 7.004 kilometers (191.492 miles). It has corners named after these towns for commemoration.

Cars race 44 laps to clear a total race length of 308.176 kilometers. They can reach a speed of up to 330km/hr despite the circuit being hilly. The idea of racing track was generated after the success of SPA 24 Hours, a 24-hour endurance race held at the Spa track in 1923.

Since its inception of Spa-Francorchamps which preceded the current Grand Prix, the weather has always been unpredictable. For 20 years in a row, there has been rain at one stage of the Belgian Grand Prix. Often, drivers will race on clear and bright part of the course only to find the other is rainy and slippery ground on the other.

02-Formula-1-Logo-2015Memorable Incidents:

1960s were the most memorable due to the following occurrences:

1960: Grand Prix at Spa was tragic after crashes that caused the death of driver Alan Stacy and Chris Bristow. Another driver got injuries that ended his career while Stirling Moss broke both legs. Jack Brabham drove his cooper to victory during the sad event.

1964: Bruce Mclaren was destined to win only for his Cooper to run out of fuel close to the finish line. McLaren could only watch as a lucky Jim Clark passed him some few feet from the   finish and won another Belgian Grand Prix.

1965: Jim Clark won for the 4th consecutive year despite an early lead by Graham Hill. He also got stiff competition from Jackie Stewart, Dan Gurney, Ritchie Ginther and John Surtees.

1966: A sudden downpour caught drivers off guard at Burneville section. I1 cars including that of Jack Stewart spun off. He broke his shoulder, cracked his ribs and was soaked with gasoline. He was helped by fellow drivers Bob Bondurant and Graham Hill who pulled him out of his car and took him to nearby farmhouse. Two nuns in the farmhouse took care of him until help arrived.

1969: Belgian Grand Prix at Spa was cancelled after British and Italian teams pulled out. This is after Jackie Stewart demanded improvement to track surface and safety barriers representing the association of Grand Prix Drivers Association but owners of the circuit did not to improve anything.

1971: It was decided that Belgian Grand Prix should be held in alternation between Nivelles-Baulers circuit located near Brussels and Zolder as Spa was one more time considered to be too dangerous for F1. The new circuit only attracted few drivers as many said its layout was dull. Belgian Grand Prix took place in Zolder in 1973 and Nivellis in 1974 which went bankrupt the same year. Zolder held all the events up to 982.

1981: Giovanni Amadeo an Osella team mechanic died when Williams’ driver, Carlos Reutmann ran over him in pit lane. Dave Luckett a mechanic for Arrows broke his leg during the same race.

1982: Gilles Villeneuve was killed in a fatal accident during qualification.

1983: Finally the Belgian Grand Prix returned to rebuilt Spa.

1984: Zolder hosted its final F1 Grand Prix before the race went full-time to Spa.

1991: Michael Schumacher the Ferrari driver who has the record for most won Belgian Grand Prix wins (6 times) entered the race for first time. He first won in 1992. Schumacher also won in 1995, 1996, 1997, 2001, and 2002. He helped Ferrari to win unparalleled 5 consecutive drivers championships and 6 uninterrupted constructors’ championships from 1999 to 2004.

1995: Eddie Irvin escaped unhurt in a pit fire incident. Michael Schumacher won but was penalized and banned for one race because he blocked second placed Damon Hill.

1998: Schumacher tore off the front wheel after smashing into David Coulthard’s car forcing him to drive back to the pits on the remaining three. Couthard has earlier lost control at an exit and triggered a pile-up of 13 cars. The organizers had to stop and restart the race. Belgian Grand Prix missed from 2003 calendar after Belgium banned tobacco advertising. It missed once more 2006 because of major repairs at the circuit. A court suspended the license for this circuit on September 2009 due complaints about noise by local residents but it was reissued on November.

Even though this season’s race has already concluded several months prior, the planning has already begun for next year. Will we see any surprises in store? To follow along with the odds of all the Formula 1 races month-in and month-out, including the Belgian GP, visit online bookmaker bet365 for the latest developments.

Ideas for Sample Food Display

Plastic Food

We know the idea behind sticking out prop food samples in the window of the restaurant. It is all well meaning. There’s probably not a restaurant in Japan where you wouldn’t find these sample food display. Intended to help visitors read the menu visually, these faux food samples serve as a guide to the uninitiated tourist seeking to order “Japanese” food.

Creating the fake food however is an art that is definitely Japanese. Iwasaki is credited with thinking up the ingenious way of using wax to imitate real life food items. While the art form has progressed much, the craft is still considered a work of hands. Japan is known for its efficient use of machines, but this is one place where they refrain from using any. Using faux food samples is a good marketing technique that lures many customers into the restaurant who would have otherwise given it a pass by. A strategy that is seen employed by food shops worldwide. Like with every strategy, this one too needs to be planned well so as to make it a success.

Here are a few tips that we could think of for restaurants using sample foods to spruce up their business.

1. Keep it clean. The sample window is also a window to your interior. It’s the face you showcase to the outside world of what you serve inside. Consider lighting it up with bright lights and keeping it clean. A dirty display using fake food will plan doubts about the restaurant’s cleanliness in the minds of the customers. Do not allow that.

2. Maintain the right angle. Correct angle for the food business is supposedly 45-60 degrees. Food when placed at this angle can be seen without any restriction and helps to attract people. Line food items at definite intervals at the required angle and lift them, if required. This also reduces the crowded” feeling when all items are placed side by side in the shelf.

3. Quote the price of the dish. It helps the customer decide. It is important.

4. Quantify the dish to be a representative sample of what you offer for that price. It’s not enough to display what you provide. Let the customer know how much you serve for that price. It will also help them choose how they can pair food items so as to have a hearty meal if that is what they set out to do.

5. Arrange the dishes in groups. Foods should be grouped into starters, main dishes, desserts, drinks, ala carte, etc. Remember this is a “visual menu”. Your paper based menu card is segregated into fish, seafood, meat dishes, etc. Likewise, group the fake food into groups.

6. Let the hotcake take centre stage. Make sure you place the most ordered and popular dish of your restaurant in a place where it is easily noticeable to attract customer’s attention.

7. Amount of food samples exhibited must be optimal. Placing just a few may make it look deserted. Again, placing every single item may make it look crowded. Choose the best combination keeping in mind the other points.