Sentences with phrase «standard menu items in»

«Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments» significantly expands FDA's regulatory reach into restaurants and beyond.

Not exact matches

Taco Bell in April announced that it would be revamping some of its menu items in the coming years to meet better nutritional standards.

In addition, businesses must maintain detailed, written nutrition information for standard menu items, including total calories, calories from fat, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, fiber, sugars and protein.

With more than 40 years of success as a nationally recognized leader in family dining and entertainment, Chuck E. Cheese's has been revamping its decades - old menu to stay relevant and bring its items up to today's industry standards.

From proprietary methods of preparation to an experienced staff focused on nutritional standards, JTM reduces sodium and fat in hundreds of existing menu items with an eye toward always developing healthier new offerings without losing flavor.

The iconic menu item is offered many ways: scattered (as opposed to the standard order, cooked in a steel ring), smothered (onions), covered (cheese), chunked (ham), diced (tomatoes), peppered (jalapeño), capped (mushrooms), topped (chili), or country (sausage gravy).

In effect since 1 January 2017, Ontario's Healthy Menu Choices Act, 2015 (passed in May 2015 as part of the Making Healthier Choices Act, 2015 (Bill 45) and accompanied by Ontario Regulation 50/16) requires food service premises that are part of a chain of 20 or more food service premises in Ontario (as well as certain cafeteria - style food service premises) to display calories for «standard food items» on menus, labels and display tagIn effect since 1 January 2017, Ontario's Healthy Menu Choices Act, 2015 (passed in May 2015 as part of the Making Healthier Choices Act, 2015 (Bill 45) and accompanied by Ontario Regulation 50/16) requires food service premises that are part of a chain of 20 or more food service premises in Ontario (as well as certain cafeteria - style food service premises) to display calories for «standard food items» on menus, labels and display tagin May 2015 as part of the Making Healthier Choices Act, 2015 (Bill 45) and accompanied by Ontario Regulation 50/16) requires food service premises that are part of a chain of 20 or more food service premises in Ontario (as well as certain cafeteria - style food service premises) to display calories for «standard food items» on menus, labels and display tagin Ontario (as well as certain cafeteria - style food service premises) to display calories for «standard food items» on menus, labels and display tags.

The findings come as districts across the country implement the national Smart Snacks in School standards, which set basic limits on the fat, salt, and calories allowed in items sold through vending machines, school stores, and a la carte cafeteria menus.

Across the country, school districts are implementing the national Smart Snacks in School standards, which set basic limits on the fat, salt, and calories allowed in items sold through vending machines, school stores, and a la carte cafeteria menus.

But when we're talking about rolling back a requirement that kids take fruit / veg with their meal, and instead go back to the «beige old days,» or when we're talking about reinstating the ability of schools to easily sell a la carte items like pizza every single day (instead of tying such sales to the menu on the reimbursable line), that is a per se «weakening» of nutrition standards — regardless of how pure SNA's motives may be in asking for those changes.

Researchers from Drexel University and the University of Pennsylvania studied more than 2,600 menu items served at full - service restaurant chains operating in Philadelphia and concluded that foods served at full - service restaurant chains are high in calories, saturated fat, and sodium, and that standard definitions are needed for «healthy choice» tags and for entrees targeted to vulnerable age groups.

Some innovative chefs like Dan Barber (of Blue Hill restaurant and last winter's popular WastED pop - up in London) have figured out innovative ways to turn pulp into food, such as a beet - pulp cheeseburger, but this is not a standard menu item.

The team represented a chain of hotels and restaurants in an investigation by trading standards regarding the mis - description of food items appearing on its menus.

• Highly skilled in inspecting food preparation duties to ensure that they conform to the specific instruction provided • Proven record of efficiently observing and testing food items to ensure that they have been cooked according to set recipes • Demonstrated expertise in creating recipes and menus according to the specific tastes of different clientele • Skilled in weighing, measuring and mixing ingredients according to recipes and by employing personal judgement • Deeply familiar with operating kitchen equipment such as grills, ovens and fryers to handle cooking and baking activities • Proficient in portioning food items according to restaurant standards and arranging them on plates and platters in a visually pleasing manner • Adept at determining estimated expected food consumption and requisitioning supplies in a time - efficient manner • Effectively able to monitor sanitation practices by ensuring that the kitchen areas is kept clean and clean and that waste management practices are followed • Focused on coordinating food orders efficiently, aimed at supporting timely and efficient delivery of food items to each table

Subway Sandwich Artists work in Subway restaurants and are responsible for greeting guests, preparing food, ensuring sanitation standards, explaining menu items to guests, collecting payments, restocking supplies at the sandwich unit area, and doing basic paperwork duties.

• Experienced and knowledgeable Banquet Chef providing quality service in all banquet food preparation for all featured menu items and specials, following practiced restaurant standards and plating guide specifications.

Responsibilities: Running the daily operations of the kitchen, developing the menu and preparing the food items, overseeing as well as participating in the preparation of the food, calculating the quantities of food to be prepared and served per day, make sure that the expenditures for the food and necessities were within the budget, teach, train, coach, and help the kitchen staff, make sure that the proper standards of sanitation were being followed.

• Highly experienced in creating menus from scratch, keeping in mind customers» likes and local standards • Hands - on experience in developing recipes for different cuisines including French, Italian, Indian and Japanese • Well - versed in providing training to both new and existing kitchen staff members to provide them with insight into handling their specific work • Competent in creating and adhering to budgets by ensuring that all food acquisition activities are performed accordingly • Qualified to develop and maintain kitchen sanitation procedures and ensure that they are implemented properly • Proven record of effectively handling food supply problems by employing exceptional comprehension of inventory management • Effectively able to provide direction and mentorship to kitchen staff, focusing on delivery of exceptional culinary services • Skilled in determining the need for kitchen equipment and appliances and fulfilling these needs by creating and maintaining effective liaison with vendors and suppliers • Proficient in determining the best way and avenue of acquiring quality food items and creating appropriate storage space for them • Adept at handling food inventory and rotation work to minimize spoilage and wastage • Particularly effective in safeguarding all kitchen employees by implementing training to increase their awareness of safety, sanitization and accident prevention principles

• Greet customers as they arrive and present them with menus • Provide information regarding the day's specials and any discounts available on meals • Assist customers in choosing items of the menu by providing them with food complementing information • Inquire if customers would like to dine in or take their orders with them • Take orders for food and beverage items and attempt to upsell sidelines • Punch orders in the POS system, process cash or credit card transactions and tender change • Prepare food items according to recipe standards in a prompt and accurate manner • Place food items on trays or pack them in paper bags for customers to take with them • Ascertain that condiments and napkins are included with both types of orders • Serve dine - in customers on their tables and ask if they would like anything extra • Ascertain the cleanliness of the restaurant area and make sure that counter are constantly tidied

Food Service Assistant University of Mississippi — Vicksburg, MS 2010 — Present • Ensure food and beverage items are prepared and presented in a time efficient manner • Develop menus for regular food service and special services akin to diet and health food • Ensure quality and quantity of food prepared keeping in mind hygiene standards • Ensure cleanliness of utensils and dishes • Monitor kitchen and work counters to ensure that sanitation standards are met • Manage food inventories and stocks

• Create and maintain a lunchroom environment that is safe for students by ensuring that no hazards are present • Oversee food preparation activities to ensure that all food items are being prepared according to set standards • Assist cooks in creating menus by providing them with feedback on students» likes and dislikes • Ascertain that all students are properly queued during lunchtime and ensure that their food is properly dispensed • Monitor student behavior during lunchtime and ensure that acceptable conduct is maintained • Circulate through lunchtime and provide assistance to young students in opening their meal packets • Ascertain that any spills are promptly cleaned up to ensure student safety and cafeteria sanitation • Respond to emergency situations or instances of misconduct by following set protocols and procedures

• Prepare food items such as vegetables, fruits and meats by cutting, chopping and marinating them • Perform cooking duties as per pre-developed recipes • Arrange food items on plates and platters in an aesthetic manner • Ascertain that food portions are dished out correctly and that food quality is maintained • Put together salads and sandwiches and ensure that they look aesthetically pleasing • Clear and clean work areas on a constant basis and ensure that appropriate hygiene and sanitation standards are maintained • Handle kitchen staffing issues and fill in for absent staff • Maintain knowledge of portion sizes and spice levels for each item on the menu • Assist head chef in developing recipes and deciding on which menu items to be incorporated into existing menus • Provide support in cooking / putting together diet meals • Maintain liaison with vendors and suppliers to ensure consistent supply of food items • Handle food inventory and storage duties

• Greet patrons as they arrive at the restaurant and show them to appropriate tables • Offer welcome drinks and beverage menus • Assist patrons in choosing the right item off the menu • Ascertain that a waiter is present to take orders and assist customers in deciding what to order from the menu • Relay orders to the kitchen staff and follow up one each order to ensure that it is served on time • Ascertain that the portion of each dish is according to established standards before serving it to customers

Head Waiter 2/2002 to 5/2006 Ruby Tuesday, Bastrop, LA • Coordinated delivery of exceptional customer services to restaurant patrons by following set food service standards • Assigned waiters to tables and assisted in taking orders and providing customers with information on menu items and specialties • Ascertained that work between the kitchen and dining areas is properly coordinated for efficient delivery of orders • Took and resolved customers» complaints by following restaurant protocol to ensure recurring business opportunities • Ascertained the overall cleanliness and maintenance of the restaurant area

HIGHLIGHTS OF QUALIFICATIONS • Profound ability to take, understand and follow instructions • Excellent manual dexterity, sound ability to carry trays of food carefully and quickly • Well versed in taking and placing food orders and serving the same • Track record of demonstrating courteous behavior and answering guest queries about items on the menu • Proven skills in kitchen assistance, vegetable cutting and food prep assistance • Familiar with and compliant to state issued hygiene standards applicable to commercial kitchens

As indicated in the enclosed resume, I am highly skilled in inspecting food items, planning and developing menus, handling food purchase specifications, recipes, presentation standards and pricing for all menu items and specials.

• Confer with restaurant management to determine specifics for menu development purposes • Create recipes in accordance with the standards of the restaurant and have it approved by the management • Oversee food preparation work and assist line cooks in preparing food items by slicing, dicing and cutting • Ascertain that all sanitation and hygiene practices are being followed and ensure that any lapses are looked into • Handle any complaints according to the restaurant's protocols and procedures and ensure that similar situations do not arise again

They help kitchen workers in the preparation of food items and set up allocated stations for the menu, as instructed by Chef per set standards.

• Highly skilled in bussing tables by ensuring that everything is in sync to the preset rules of the restaurant • Hands - on experience in completely periodic / daily banquet and buffet setup procedures • Competent at cleaning up spilled food or drink and ensuring that any broken glass or plates are removed promptly • Proficient in handling inventory duties such as stocking cabinets and serving areas with condiments • Qualified to handle food portioning and garnishing activities to ensure menu - appropriate food items • Special talent for maintaining adequate supplies of items such as tablecloths, silverware, glassware, trays and dishes • Proven ability to effectively stock refrigerating units with wines, bottled beer and soft drinks • Demonstrated ability to mix and prepare flavors for mixed drinks and stocking vending machines with food items • Well - versed in cleaning spills and make sure that any problems with kitchen equipment or tools is looked into and resolved on an immediate basis • Adept at handling customers» complaints and ensuring prompt and effective resolutions to their problems • Proficient in ensuring that food safety and hygiene standards are maintained throughout service times

PROFESSIONAL EXPERIENCE Ritz Carlton, Atlanta • GA 2007 — Present Banquet Chef Experienced and knowledgeable Banquet Chef providing quality service in all banquet food preparation for all featured menu items and specials, following practiced restaurant standards and plating guide specifications.