Abstract: A series of natural soaps, both liquid and solid, and methods of making thereof, which have a synergistic effect when formulated with anti-redeposition ingredients in laundry applications both in synthetic and natural textiles and fabrics. The fatty acids and/or natural oils based series of natural soaps include both sodium and potassium soap products that interact synergistically with, preferably, known, natural anti-redeposition agents and alkaline builders creating highly effective, natural solid (bar or powdered) and liquid laundry cleaning products. Solid forms soaps are dried to an acceptable amount of moisture content for milling. Further blending is then performed with various natural anti-redeposition agents or natural products which exhibit said characteristics and/or alkaline builders. The solid forms may be formed into single dose tablets. Effervescent additives may further be included.

Abstract: A series of natural soaps, both liquid and solid, and methods of making thereof, which have a synergistic effect when formulated with anti-redeposition ingredients in laundry applications both in synthetic and natural textiles and fabrics. The fatty acids and/or natural oils based series of natural soaps include both sodium and potassium soap products that interact synergistically with, preferably, known, natural anti-redeposition agents and alkaline builders creating highly effective, natural solid (bar or powdered) and liquid laundry cleaning products. Solid forms soaps are dried to an acceptable amount of moisture content for milling. Further blending is then performed with various natural anti-redeposition agents or natural products which exhibit said characteristics and/or alkaline builders. The solid forms may be formed into single dose tablets. Effervescent additives may further be included.

Abstract: A method for ordering goods and services is used in conjunction with a computer-based ordering system that is principally viewed as a kiosk by customers or patrons of a restaurant. The method synchronizes the submission of an order for food preparation to a kitchen with the patrons actually getting a table at which they may sit. This reduces the wait time for the patron, increasing their overall satisfaction with service and reduces the cycle time of a particular table (increases “turns” at the table). The method includes receiving an order for goods or services through the computer-based ordering system to create an order. A queue value, e.g., a pager number, is then associated with the order to create a queued order. The queued order is then held in a database of the computer-based ordering system. The queued order is released and fulfilled after the queue value has expired.