While skiing is considered by most to be a winter sport, if you live near mountains or in a cold region of the country, it can be a great year-round sport. Most of us picture classic recreational skiing when we envision the sport, but there are several kinds of skiing – cross country, downhill racing, competitive, and recreational – all of which are excellent forms of exercise.
Kenneth Loeb, Ottawa Ontario resident and commercial real estate mogul, is an avid skier. Skiing builds hand-eye coordination, core strength, and balance, says Loeb. And it also has benefits for your overall mental health as well.
Skiing Strengthens Lower Body Muscles Says Ken Loeb
When you watch people ski, it often looks like an effortless glide downhill across the snow. Skiers seem to be allowing gravity to pull them along while they stand here. But nothing could be further from the truth says Kenneth Loeb. While skiing can help you improve your balance and flexibility, it’s also a huge exertion of effort and strength.
When you’re skiing, you don’t stand up straight, you have to be in a squat position to keep your balance and steer yourself, explains Ken Loeb. This position naturally strengthens your calves, glutes, quads, and hamstrings.
Skiing Engages the Core Muscles Explains Ken Loeb
Keeping your body upright as it speeds downhill in a squat position is not an easy feat, says Ken Loeb. It requires serious balancing skills, focus, and flexibility. This balance is achieved through the engagement of your core muscles. Since you have to be constantly in a squat position and ready to change direction and steer, skiing is the perfect way to tone your abdomen and increase your overall core strength.
Skiing Burns Serious Calories Says Ken Loeb
This may feel obvious, but Ken Loeb says people often underestimate the physical exertion it takes to ski. It may look like skiers are flying downhill effortlessly, but you can burn a truly impressive number of calories while skiing. Harvard completed a study that found the average 185-pound person can burn up to 266 calories in just a half an hour of skiing! And you burn even more calories walking back up the slope. The steeper the slope, the more effort it takes to stay balanced, and the more calories you burn.
Even the weather can help you burn more calories when you’re skiing, says Kenneth Loeb. The colder it is, the harder your body has to work to stay warm, which adds to the overall calorie count significantly.
As a manager or supervisor, you’re no stranger to the tough working conditions of the past few months. When you’re trying to manage employees who are working from home, it can be hard to get maximum productivity from your team. Business executive Ken Loeb is sharing his top tips for helping your employees to maximize your workday, no matter how different the conditions may be from a regular day in the office.
First, Ken Loeb recommends making it clear to your employees that you understand many of them are facing unusual situations. Whether they’re struggling with child care, have a spouse who is out of work, or are trying to homeschool while also getting their own work done, stress levels are high. When you put this understanding out to your employees, you’re making it clear that you’re a team that will overcome obstacles together, rather than use those obstacles as an excuse for a lack of productivity, says Ken Loeb.
Ken Loeb also recommends setting daily and/ or weekly goals with your employees but being flexible with how and when they achieve their goals. For employees with small children at home, it may make the most sense to work furiously while their children are asleep while keeping a more relaxed schedule during the day. For employees who are able to maintain a more standard office schedule, working 9-5 (and not checking email for the rest of the evening) may make more sense. Regardless of when your employees choose to work, take note of any personal situations they share with you, and do your best to be mindful of when they’re able to be most productive, suggests Ken Loeb.
It’s also important to define boundaries for yourself, according to Ken Loeb. While employees may be getting their work done at odd hours, they shouldn’t be expecting replies from you in the middle of the night. Let employees know what your working hours are, and that if they contact you after your business hours have ended for the day, you’ll reply the following morning.
Remember the old adage about meetings that could have been emails? Ken Loeb says that this applies to working from home as well. Don’t force your team into an unnecessary daily Zoom just for the sake of having a meeting. Getting some face time in can be helpful, but it can occur on a weekly basis, rather than daily. Your team will appreciate your respect for their time, and your trust for them will likely encourage an increase in productivity, according to Ken Loeb.
As a real estate executive and businessman, Ken Loeb understands what business owners are going through with the COVID-19 shutdowns. Restaurants rely on the public to stay in business and need technology that helps them keep customers safe. Contactless technology can help customers have confidence in their safety when they dine out and conduct other public transactions. With public health in mind, businesses need ways to avoid physical contact and still engage their clientele.
Ken Loeb Acknowledges the Importance of Contactless Innovations
Here are six ways restaurants and other businesses can make their business contactless:
- Although contactless payment options have been available for a while, the technology hasn’t been widely adopted. That needs to change, according to Ken Loeb of Ottawa. To use contactless payments, guests download an app such as Googe Wallet or ApplePay. Through near-field communications (NFC), they can transfer payment authorization by tapping their phone to a card reader. This eliminates passing a credit or exchanging cash. Consumers never even touch the card reader!
- Ken Loeb also espouses the idea of using Quick Response codes. Smartphones use matrix barcodes to share information. Denny’s and Ruth’s Chris steakhouses are using QR codes to avoid exchanging menus, which makes servers and guests safer. QR codes on the tables allow guests to download meal choices to their phones.
- Curbside Pickup keeps guests safely in their cars. Starbucks currently only accepts payment through their mobile app, and baristas bring the drinks to the door for pickup. Panera uses geofencing to let employees know when a guest has arrived to pick up their curbside order. Ken Loeb applauds these efforts and says that he has used them to keep his own family safe.
- Subscriptions and Meal Kits have long been part of the online world. Panera and other restaurants are using them to entice the public in a safe way. Panera Bread has a $8.99/month deal on all-you-can-drink coffee. Through curbside delivery, guests can maintain their coffee habit without entering the store. Plus, they already made the investment, so they want to get their money’s worth. Ken Loeb calls the plan ingenious. Other restaurants are using meal subscriptions to provide customers with low-effort, delicious meals.
- Ken Loeb applauds restaurants that use reservations to control the number of guests on the premises. Restaurants also have to use enhanced cleaning procedures to keep guests safe. In Italy, Burger King is asking guests to place their order online and choose an available time slot for a reservation.
- Loyalty programs also encourage guests to return to restaurants where they get perks for being members. Ken Loeb believes that loyalty programs cultivate guest relationships and can help drive advertising in the post-COVID world.
Ken Loeb understands that guests to not want to come in close contact with restaurant staff. So, taking a few extra steps to order online doesn’t seem like a major inconvenience. Adopting contactless technology can help restaurants reduce the spread of germs even after COVID-19 is a distant memory.
Ken Loeb Explains What Restaurant Owners Need To Know During The Coronavirus Crisis
Restaurant owners have been hit hard during COVID-19, and Ken Loeb is sharing his top tips for keeping restaurants running even when it’s impossible to tell what the next day will bring.
First, Ken Loeb recommends helping your customers to see your restaurant as a break from the craziness of every day life right now. When customers come into your restaurant, they should see your staff taking every possible precaution to keep them safe. From cleaning tables to washing hands regularly, make it clear to your customers that you’re following all regulations necessary to ensure a safe and pleasant dining experience.
You may want to consider switching up the floor plan inside your restaurant, according to Ken Loeb. While your tables may already meet the standard six feet between patrons requirement, going the extra mile can help customers feel even better about dining in. This may mean that there are fewer tables available within your restaurant. If you’ve thought about adding outdoor or sidewalk dining to your space, this may be the time to do so.
Ken Loeb also recommends preparing for the worst. While you hope that no customers attempts to dine at your restaurant when they aren’t feeling well, you need to prepare for the unexpected. Remember, if this happens, a customer could have become ill suddenly – they may not have known they were symptomatic before entering your restaurant. Ken Loeb recommends training waitstaff on what to do if a customer needs to leave the restaurant quickly.
Getting creative with your promotions is important right now, according to Ken Loeb. A work from home special can be a popular option, where you offer delivery deals for lunch for people stuck on Zoom meetings or homeschooling. You may also consider offering online cooking classes, teaching your customers how to make some of their favorite dishes from your restaurant in the comfort of their own kitchen. Ken Loeb encourages restaurant owners to maximize their creativity, and use this time as an opportunity to try ideas that may have been too time consuming in the past.
While you usually are working against other restaurants in your area to ensure that you’re staying ahead of the competition, this may be a time to come together, according to Ken Loeb. Sharing kitchen staff, delivery drivers, or coming together to offer joint specials can be a great way too boost your business. In these difficult times, restaurants are in this together. Helping diners in your area feel safe when eating out benefits everyone.