Sentences with phrase «different items on the menu»

The most they may give you is a brochure with the calories of different items on the menu.

Not exact matches

Chains have already put twists on menu items by experimenting with toppings and sauces and even different types of meat.

And then I would say on the core menu, in a different — in addition to making changes that really add compelling price - approachable sort of offers, Olive Garden's also working to make sure it adds items that really are seen as extremely high quality at a reasonable price to really continue to resonate with that guest who has the willingness and ability to pay more, and so that dynamic is going on as well inside the core menu.

«But if a guest wants to play to that customization and try something different and has a few minutes to explore new menu items, then they can hopefully enjoy their meal here rather than on the road or in the parking lot.

The company brings its operators together once a year to present different food items to be introduced to the menu and the ones that are picked have been voted on as the new favorite.

Specific calorie labeling requirements apply to combination meals, multiple - serving menu items, and menu items offered in different flavors or varieties, as well as items on display or available for self - service (e.g., salad bars, bakery items or self - serve fountain beverages).

Another revamped item on the show menu: the introduction of new educational sessions, including «Building a Winning Team,» which addressed the issue of high staff turnover; «Increase Loyalty,» covering the use of marketing and social media to achieve a loyal customer base; «Operational Excellence,» which touched on automation and the use of AI, and «Hot Trends,» which included a whiskey sommelier demonstrating different ways to use whiskey in menu items and a tasting.

Our menu has included items such as locally sourced Niman Ranch flank steak with asparagus and fingerling potatoes and touches of ricotta and fried bone marrow paired with a glass of the Ruth Lewandowski 2012 Boaz (produced by Pago's own sommelier, Evan Lewandowski), or carrots presented five different ways as a tasting appetizer with a glass of the 2010 L'Hereu Cava, or the famous «Pago Burger» — a mix of ground chuck, short rib and brisket in the succulent burger patty, topped high with artisanal bacon, Gruyere cheese, roasted mushrooms, pickled red onion and kale, on a toasted brioche bun slathered with black garlic aioli and Dijon vinaigrette — which has been written about at length in the local and national press.

A major bonus is that every item on the menu displays the calorie counts and labels the dishes that meet different dietary restrictions (I love restaurant like this since I'm lactose intolerant and gluten sensitive).

Locally grown food was featured on the menu 123 days during the school year with a different local item highlighted every month.

I'd say the only thing I wished were different was that the kids menu items came with a little fruit or vegetable on the side.

The kids tell me the food sucks now lol but they do nt see the bigger picture either... while it was a different era for us when us parents were in school; the fundamental rights shouldve remained the same... which is give the kids their choices... the Federal Gov can INCLUDE nutritious items on the free lunch menus while including more choices for them instead of reducing them to avoid social stigmas within the student body of the schools... Kids can be so cruel... Ive lived that first hand... I'm wondering who to contact to protest these changes.

Gluten can be a tricky item to spot on menus since it comes in so many forms and is used in a variety of different culinary techniques.

No matter how many items you see on that menu, it's still just different combinations of the same ingredients.

Chevy does the legacy thing of putting radio and local audio sources in two different buckets, and Pandora as a completely separate menu item on the homescreen.

To check out the different categories, just click on the «category» menu item on the left - hand side of the screen.

• 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

• 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