Sentences with phrase «food restaurants often»

Q: I eat at fast food restaurants often.

Food that is packaged, processed, or from fast food restaurants often contains hydrogenated oils, chemical additives, excess sugars and refined carbohydrates, and insufficient fiber.

Not exact matches

This often translates to increased freedom when one isn't tethered to the ball and chain of food and restaurants.

She often joined food editors at restaurants and helped them with their research.

T he restaurant and food world is notorious for being male - dominated, and female chefs are still often overlooked when it comes to industry recognition and career opportunities.

Restaurants often introduce a jumbo - sized offering not just to extend the portion spectrum, but to induce customers to move up to large and medium sizes, says Dennis Lombardi, executive vice-president of food strategies for WDP Partners in Columbus, OH.

Restaurants are often laggards when it comes to adopting new technology, but rising labor costs due to higher minimum wage and labor shortages coupled with food inflation has some looking to solutions that can provide some relief from the increased pressure on already tight margins.

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.

David Solomon, Goldman Sachs co-COO, dines out at restaurants more often than some food critics.

Restaurants are a part of the millennials» social structure, and they choose to spend less at meals so that they can eat out more often, says Darren Tristano, executive vice president of Technomic, a food - service research and consulting firm.

And often the food you get in a restaurant is better than what you make at home.

The app works on the basis that restaurants that often have an excess of pre-prepared dishes can list their surplus food on the app, which then sends notifications to nearby users when produce is listed by the restaurants.

I have had so many horrible aubergine dishes in restaurants and mainly street food places, I often forget how amazing these vegetables can be.

They're a slightly upscale Mexican restaurant with an outdoor patio (although I love the dives, too; they often have the best food).

We have one major cheat day a week and use it for Mexican food, though more often than not we indulge in chips and salsa and margaritas and then follow that with a big ass salad we've taught the restaurant to make for us.

Accidents in commercial kitchens are an all - too - common occurrence, with the U.S. Bureau of Labor Statistics reporting nearly 200,000 food service industry injuries in a single year — accidents that often result in lost days of work, job transfer or other employee restrictions that all have a tremendously negative impact on a restaurant or hospitality business» bottom line.

The Epicurean Group's newest restaurant concept offers diners the finest food and service without the pretentiousness or stuffiness that is often associated with the term «fine dining.»

Called LTOs in the restaurant trade, these gimmicky foods and drinks often come with a «while supplies last» warning.

For instance, the to - go policy is often disregarded at one restaurant located near a hospital; family members frequently bring food in to patients.

Food critics often say that the measure of a great restaurant is its roast chicken.

Of course, I often shoot on location, too, so my work space can range from the kitchen of a bustling restaurant to the home of an aspiring food manufacturer who has yet to secure a commercial kitchen space.

It's not often that a restaurant turns down a story in a national food magazine.

After USHG opened the first permanent Shake Shack as a kiosk in the park in 2004, Meyer's team spent years refining the craft: serving better - quality burgers, hot dogs, shakes, and fries; treating guests with a level of hospitality more often found in restaurants than fast - food joints; and making its cultish following of customers happy enough to endure those infamously long lines.

It's a populist notion: Retailers and restaurants will start catering to lower - income consumers who want high - quality food that is as nutritious as it is delicious, she said, pointing to the growing sales of imperfect fruits and vegetables, often marketed as «ugly produce.»

I don't believe this happens as often (or as egregiously) in restaurants that put as much consideration into their wine list as their food, so trust your gut.

Ruthie Rogers and the late Rose Gray opened the restaurant in 1987 and, as it has often been said, revolutionized British food with their focus on stellar hyperseasonal, then - obscure Italian ingredients.

Cuisine notwithstanding, Chef Byrant also boasts about how the food at Saltbox matches the bar program, noting, «Too often, they don't match up at restaurants.

Nowhere else do food and booze come together as well; the line between bar and restaurant is often deliciously blurry.

Here are some high and low carb appetizers often found at Chinese food restaurants.

We ate at Lanterns restaurant quite often for lunch and especially loved the country chicken salad, and found the food and service to be very good.

We often packed our own food for our babies on vacation and pre-fed them before going to a restaurant.

Going for a meal at a restaurant is a nice experience, but it is expensive and can often be impersonal as a shared experience compared to sharing time and food in your own kitchen.

All of this reflects the fact that school food programs in this country are expected to operate like independent businesses, facing the same high food costs and overhead as any restaurant, but further hindered by inadequate funding, reams of regulations (no food operation is more heavily regulated), often grossly inadequate infrastructure and a notoriously fickle clientele.

Here in Houston ISD, for example, high school students, PTOs and coaches often set up fundraising tables at lunch to sell entrees from local restaurants and fast food chains, everything from pizza to Chinese food, creating veritable «food courts» of junk food.

Reading the comment carefully, you understand that the father (and child) feel less shame about taking advantage of school meals at breakfast, where the service is universal (available to all regardless of economic need) versus at lunch, where there is often a more visible distinction between paying and nonpaying students, or between students on the federally reimbursable lunch line versus those who can purchase for - cash (and often more desirable) «a la carte» food, or (in the case of high schoolers) between students who can go off campus to buy lunch at convenience stores and restaurants versus those with no money in their pockets.

Living on cafeteria, restaurant, or convenience store food is often

The report cites all the reasons you would expect for such a finding: a lack of full service, reasonably - priced supermarkets with seasonal fruits and vegetables, a predominance of restaurants serving greasy, fried food, and the fact that poor people often work multiple jobs and longer hours, so they're more likely to eat on the run and have less time to exercise.

Your analysis of who goes to most of these restaurants (die hards who are not terribly well informed or treat - seekers) strikes me as dead on, and I also had the thought that if the options aren't ordered enough, the project might be conveniently tabled (as I think often happens in the school food reform world, too, with healthier entrees that kids are afraid to try.)

While you can always ask what type of oil your local restaurant uses, it's smart to limit your intake of high - calorie (and often high - sodium) fried foods anyway.

But I've often wondered if the skills acquired in a high - end restaurant kitchen have much to do with the problems faced by school food departments: extremely tight budgets (just a dollar per meal for food), reams of federal regulations, often seriously deficient infrastructure, and a notoriously fickle and hard - to - please clientele.

The plan also focuses on improving the speed and accuracy of service, updating existing restaurants, improving the taste of food and offering healthy menu items among other initiatives intended to bring customers back more often.

And while people often automatically conjure Arthur Avenue when they think Italian food, Porto Salvo co-owner Mark Lu said the cuisine is alive and well in the South Bronx at his new restaurant.

Despite the small numbers of enrolled families, this study shows that the more frequently a child views child - directed fast food TV ads, often involving a toy, the more likely the family visited the fast food restaurant that was featured in the advertising.

Front - line staff, such as servers in restaurants, are often trusted with providing customers with food safety information regarding their meals.

But arguably more impressive than the pretty food on the plates is that this ambitious LEED Gold Certified restaurant has taken an often talked about aspiration in the food world — fighting climate change through better dining choices — and made it a reality.

When we did go somewhere to eat, we often chose Mexican food because our whole family enjoyed it and because it was pretty much the only non-chain decent restaurant in our small town.

To make food more appealing to an American audience, restaurants often add butter, cream, or cheese to dishes even when those ingredients are not listed on the menu.

And if you're someone who often eats out at restaurants, you will find your food and grocery budget will decrease significantly.

A common example is MSG (monosodium glutamate), a flavor enhancer often used in Chinese restaurants and also found in processed foods.

People are also very often poisoning themselves with new substances like soybean, canola, and corn oil found in processed foods and at most restaurants.