Sentences with phrase «food restaurants do»

Hotel chains and fast food restaurants do not exist in Nosara.

Over-processing foods, however, like fast food restaurants do; destroys the nutrients in foods.

Love the sandwiches, if only all fast food restaurants do it their way.

Not exact matches

«We didn't have big flashy headquarters with food from Michelin - starred restaurants,» she says of the company's early days.

For example many fast food restaurants woke up slowly to the fact that their competition didn't come solely from within their ranks.

It doesn't appear to matter whether you go to a food court, or an office cafeteria, or a proper sit - down restaurant, or sit on a bench with a sandwich; what matters is that you take a break.

As the tenants went away, so did the retailers; many of the other restaurants in that food court didn't make it.

Unlike the super-popular food - delivery service Seamless, DoorDash hires its own drivers, so even restaurants that do not usually offer delivery appear on the app.

The restaurants lost nearly $ 700 by preparing food that he didn't end up paying for.

While people assume gimmicky restaurants don't have good food, we do.

The food doesn't get delivered by the restaurants; instead, it will be prepared in Good Uncle's kitchens, after the chefs spend a lot of time with each restaurant learning the recipe.

The fourth riskiest thing you can do is hit fast - food restaurants on a daily basis and watch too much TV.

So, if going to the fast - food restaurant or even clicking on your order on a smartphone takes too long for your taste, now all you have to do to order Taco Bell is wiggle your phone around.

Other fast - food restaurants, such as chief rival Burger King, have veggie burgers or other options for the 5 % or so of North Americans who don't eat meat.

In doing our research, we visited several restaurants, and tried the different foods.

Sara Burnett, director of food and wellness at Panera, told Fortune the restaurant chain doesn't want to lure kids in with toys or french fries and a soda.

Food and some non-alcoholic beverages are typically included in the overall package, but that doesn't mean your cruise is all - inclusive; expect to pay for alcohol at a standard restaurant price - point, and don't try to sneak in your own booze — you're not the first genius to come up with this plan, and there are due procedures in place to prevent you from succeeding.

The CEO of China's largest restaurant group didn't always work in food retail, let alone the retail industry.

Plenty of other fast - food chains and restaurants have done so and maintained quality.

Fast casual chains sell food that consumers perceive as having higher quality than fast - food restaurants and are also priced a few dollars above those bargain - focused chains, but doesn't require table service like Olive Garden, Applebee's and other casual - dining chains.

I don't like McDonald's food much, and I personally haven't been to one of their restaurants in years.

In 15 states, you can use Postmates to summon a courier to pick up food from restaurants that don't deliver.

«That's what restaurant people can do: We can throw events, cook food, make people have a good time, and raise money with it,» Miller said.

It's likely Ontario's restaurant food inflation will continue to rise, he said, as price - sensitive restaurateurs realize they did not increase prices enough initially or learn they did not account for the costs of other new legislation, including new rules around vacation and holiday pay.

What we didn't anticipate was that other factors, including bad weather and other hiccups in commodities markets, would drive up the price of food in much of the U.S., increasing restaurants» costs at a time when they couldn't easily pass those costs through to budget - conscious diners.

All of our food is fresh — we make our dough fresh at every location — but we don't have chefs in every restaurant; we have people that assemble the food.

It's not often that a packaged food brand opens a restaurant, but that's exactly what the 138 - year - old Barilla company is doing.

Says Michael Williams, director of strategy and growth at Wine»n Dine, a food and restaurant app based in New York City: «We don't want to craft a culture.

And when a fast - food restaurant can't do the «fast» part right, it starts to lose sales, which explains McDonald's prolonged financial doldrums.

«It might seem like I built my business overnight, but what people don't know is that on the marketing side, It took me years of building a network of food writers, chefs, magazine editors, and other people in the industry,» echoes Luuvu Hoang, founder of Txiki Plaka restaurant.

Spacious» more ambitious goal is to improve food culture by allowing restaurants to focus on what they do best.

Whether you want Postmates or GrubHub to bring you food from a restaurant that normally doesn't deliver, or you want a subscription service such as Amazon Now to bring you soap because you ran out and didn't have time to run to the store, apps have got you covered.

There's a lot more to running a restaurant than making good food and serving it with a smile — and no, we don't...

Since you already used a restaurant example, let me continue with the analogy: we're serving tasty food to an ever increasing number of satisfied, loyal customers and making enough money on every meal served to pay back original investment in fixed overhead by next year (those faux - egyptian obelisks didn't come cheap).

Ordering food at a restaurant, discussing an auto repair, arranging for lawn care, providing feedback on a new product, picking classes for the fall semester, getting suggestions on clothes that match — all done by voice.

«What is perhaps different now is that the message that they're trying to create is not one just of low cost but that we are innovating, being creative, trying to meet consumer needs with new products but doing it in a value - oriented way,» says David Henkes, senior principal at Technomic, a restaurant and food industry consulting firm.

I've done a couple of nice restaurants where I had to eat over $ 100 worth of food.

These risks and uncertainties include food safety and food - borne illness concerns; litigation; unfavorable publicity; federal, state and local regulation of our business including health care reform, labor and insurance costs; technology failures; failure to execute a business continuity plan following a disaster; health concerns including virus outbreaks; the intensely competitive nature of the restaurant industry; factors impacting our ability to drive sales growth; the impact of indebtedness we incurred in the RARE acquisition; our plans to expand our newer brands like Bahama Breeze and Seasons 52; our ability to successfully integrate Eddie V's restaurant operations; a lack of suitable new restaurant locations; higher - than - anticipated costs to open, close or remodel restaurants; increased advertising and marketing costs; a failure to develop and recruit effective leaders; the price and availability of key food products and utilities; shortages or interruptions in the delivery of food and other products; volatility in the market value of derivatives; general macroeconomic factors, including unemployment and interest rates; disruptions in the financial markets; risk of doing business with franchisees and vendors in foreign markets; failure to protect our service marks or other intellectual property; a possible impairment in the carrying value of our goodwill or other intangible assets; a failure of our internal controls over financial reporting or changes in accounting standards; and other factors and uncertainties discussed from time to time in reports filed by Darden with the Securities and Exchange Commission.

«We really focus on wings, fries and sides — we are not a bar, we don't want to be a bar, the key for us is that's all about the food, not about the restaurant and big occasion,» says Morrison.

It does not include restaurant tech or companies marketing traditional food products.

Now with those same - restaurant sales assumptions and accelerated new restaurant growth, we expect meaningfully stronger earnings growth in fiscal 2013 than we had in fiscal 2012, and that's because we were burdened in 2012 with food cost inflation headwinds that we don't anticipate in 2013.

Leave it to an ordinary business person in the food business to describe the problem simply: «There's no rent control on restaurant rent, so even if we did start to be successful, the landlord could jack up our rent.

People can and do start with as little as a food cart and from that small beginning build a successful restaurant with hard work and some luck.

I don't trust government - reported statistics, thus I'd watch numbers that the Chinese government is less likely to fudge: electricity consumption, which was down during the global recession, same - store sales of American fast food restaurants in China, tonnage of goods shipped through railroads, and, though they may lag, sales by American and European companies in China.

I do not need the CEO of a damn fast food restaurant telling me how to live my life!!

If I don't collect stamps, and I own a restaurant, should I call it: «Bob's Non-Stamp Collecting Italian Food»?

Also so nice to have this site for ideas on healthy gf foods, restaurants and ideas where it's not just omitting half the menu / ingredients and really looking forward to having a cook book where I don't have to earmark the pages I can eat!

«I was at a turning point in my career and had done every aspect of the restaurant business, so I decided to take a chance and really do what I wanted regardless of food trends and what everyone else was doing,» he remembers.

Chef Osso describes the eatery's food and atmosphere as a «beautifully composed symphony of sights, scents and tastes,» which is a fitting depiction considering «Virtù» is the Machiavellian term for achieving excellence — something Chef Osso has been doing throughout his career at countless award - winning restaurants in the Phoenix area.

I seriously don't think I've ever had Chinese food this good from a restaurant.