Sentences with phrase «in menu design»

• Certified Chef with expertise in menu design, kitchen operations management, and staff management.

• Certified manager with expertise in menu design, kitchen operations management, catering and banquet management, and staff management.

• Certified Chef with expertise in menu design, kitchen operations management, catering and special event menu management, and staff management.

• Certified Chef with expertise in menu design, kitchen operations management, catering and banquet management, and staff management.

Not exact matches

With 19 decks at 68.3 metres high, Majestic Princess has the capacity to carry 3,560 guests, and entertain them in 7 bars and 13 dining options, including two with menus designed by Michelin star chefs — Harmony (a Chinese fusion restaurant) by chef Richard Chen and La Mer (a French - style bistro) by chef Emmanuel Renaut.

Instead of being at the top where it's normally found, it's included in the branches of a tree that's built into the background design (or some other creative way to include a menu other than the standard way).

Tasked with designing balanced and nutritious menus for passengers on commercial space airlines — no food in tubes or Tang.

Many line icons have become universal in web design, such as the outline of a magnifying glass signaling the search function or the hamburger (three stacked lines) for a menu.

«We introduced flexibility in menu printing and design because we want them to be able to showcase different flavors that are specific to each of their regions in addition to the delicious and cravable core offerings we have» Crivello said in a statement.

Pairing the delivery and online ordering option with the new menu and store design will allow us to differentiate in the segment and attract new Famous Dave's fans and franchise partners.»

Fogo recently launched a lunch menu at 8 of its 26 U.S. restaurants, designed to get people in and out in 30 - 45 minutes.

So we need to make sure if we're addressing affordability that, that everyday affordability is available, which is what the second quarter menu introduction is designed to complement in addition to promotion.

Taco Bell said its Cantina menu was designed with fast - food diners in mind and that testing suggests it can broaden Taco Bell's customer base without turning off the hungry young men who frequent the brand.

Each restaurant is diverse in its menu options and design materials.

Participants will be called upon to blind taste two wines — one Greek and one French — with each of the three dishes featured in a divine three - course menu specially designed by Kinsterna's Chef de Cuisine Giorgos Hapsas.

KT: We engage kids in the entire process, so we design a menu that they are going to eat.

One class in particular is full of awesome projects, where I get to design my own menus / dinner parties / and create recipes... with pictures!

We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

The innovation in design is matched by innovation on the menu.

«The key with these diverse venues and menus is knowing you can't take that same design and put it in every site,» Newell says.

For example, the kitchen in its venues prepare food designed for the auditoriums and dine - in experience, as well as for the bowling lanes, finger foods and small bites for the live music venue and prepare items from the full menu for guests who want a sit - down experience.

«Our menus are designed in terms of taste and nutrition.

Most recently, Lara was a chef de cuisine at the renowned Chatham Bars Inn in Chatham, Massachusetts where he was one of eight chefs charged with designing the resort's seasonal menus.

A catering specialist will work with a customer to design a menu specific to an event, which can include weddings or corporate gatherings or anything in between.

As part of the partnership, Chef Yamaguchi is personally involved in conceptualizing and designing every element of the new pan-Asian restaurant, including creating the recipes and menus, selecting chinaware, choosing music to create the right ambience, and designing wine pairings to complement the food.

In partnership with MSC Cruises, Chef Leung designed new and innovative dining concepts tailored to the tastes of Chinese guests, enhancing existing menus with creative flair and developing new exclusive signature dishes.

«We introduced flexibility in menu printing and design because we want them to be able to showcase different flavors that are specific to each of their regions in addition to the delicious and cravable core offerings we have» Crivello said in a statement.

Our new autumn / winter menu has been designed to celebrate the humble vegetable; from kale and cauliflower to borlotti beans and butternut squash,» said Antonio Carluccio, who sold his stake in the business that bears his name in 2005 but remains a consultant.

The Global Culinary Innovators Association is an association designed solely for the Lead Menu developers from multi-unit foodservice operations ranking 201 — 400 in annual sales within the foodservice industry.

Here Malody and Brendan Spiro, principal of Quality Restaurant Corp. in Brooklyn, N.Y., who has helped conceptualize, design and operate a number of popular restaurants and eateries in the New York area, share their thoughts on the top five menu trends right now, and the lasting E&S implications.

More basic fermenting chambers take the form of insulated coolers or other plastic bins, but menu items like homemade pickles and other accouterments make for nice tabletop and dining room design elements when housed in pretty jars or other containers meant to be lined on shelves or even sold in retail form to guests.

Our staff covers how the menu, setting, and name influence the interior design — such as the recent openings of Fig & Olive restaurant in Newport Beach or Il Lago dei Cigni in St. Petersburg.

Topics: Asian, Associations, Back Office, Bakery Cafe, Burger / Steak / BBQ, Business Strategy and Profitability, Catering, Cheese, Coffee / Specialty Beverages, Communications, CONNECT: The Mobile CX Summit, Consultant / Analyst, Credit / Cashless, CRM, Curbside & Takeout, Customer Service / Experience, Digital Signage, Display Technology, Equipment & Supplies, Ethnic, Events, Fast Casual Executive Summit, Financial News, Financing and capital improvements, Food Allergies / Gluten - free, Food & Beverage, Food Cost Management, Food Safety, Food Trucks, Franchising Focus, Franchising & Growth, Fresh Mex, Furniture and Fixtures, Gaming, Going Green, Health & Nutrition, Hot Products, Human Resources, ICX Summit, Independent Restaurant, Industry Services, In - Store Media, Insurance / Risk Management, International, Internet of Things, Italian / Pizza, Kiosk ROI, Kitchen Display, Legal Issues, Loss Prevention, Loyalty Programs, Marketing, Marketing / Branding / Promotion, Menu Boards, Menu Labeling, Mobile Payments, Music Services, Mystery Shopping, National Restaurant Association, Online / Mobile / Social, Online Ordering, Online Services, On - site Customer Management / Paging, On the Menu, On the Move, Operations Management, Other, Ovens, Packaging, Packaging Trends, PCI Compliance, Policy / Legislation, POS, Product Reviews, Professional Services, Research & Development / Innovation, Restaurant Design / Layout, Safety, Sandwich, Sauce, Security Systems, Self - Ordering Kiosks, Self Service, Social Responsibility, Software, Software - Back Office, Software - Inventory Management, Software - Supply Chain, Soup / Salad, Staffing & Training, Supplier, Sustainability, Systems / Technology, Top 100, Trade or Association, Trade Show, Trends / Statistics, Video Gallery, Webinars, Window Treatments, Workforce Management

Hooters of America, LLC, today announced it is dishing out a new summer menu designed to honor its heritage as the classic beach joint established in Clearwater, Florida.

By the time the 1970s and 1980s rolled around, restaurants were designing and writing menus that snuck in political statements about sustainability, economics, and sourcing local at their restaurants.

The re-imagined restaurants will offer a completely new dining experience: from curated menus featuring modern Mexican, Latin and coastal concepts, to the actual design and styling of the spaces, guests will enjoy fresh and eclectic dining in a world - class resort setting.

A highly sought after consultant, Tesar is the genius behind the menus at DRG Concepts» Dallas Chop House, Dallas Fish Market, Wild Salsa and Chop House Burger as well as The Cedars Social and The Commissary, earning a «Best New Restaurant» award in D Magazine with his revolutionary CVap cooked burgers and most recently Oak in the Design District.

Join 9,000 + of your peers at the Western Foodservice & Hospitality Expo, where you'll have access to the hottest menu trends, state of the art design and decor, the best in business education and 450 of the leading vendors and purveyors dedicated to serving the restaurant & foodservice community — all under one roof.

Expertly designed to pair with our legendary wines, our menus showcase the bounty of Wine Country and offer exceptional dining experiences in a Napa Valley winery private eventt space.

During her restaurant years, she helped open 4 restaurants and was involved in hiring, training, menu development, and bar design.

Our ever changing a la carte and prix fixe menu is designed with you in mind.

Designed for both large and small menus, the Steam Shell will prove to impact your kitchen in a positive manner.

Local physician and business entrepreneur Dr. Stephen Goldberg and his wife Lana, an advanced practice nurse, will open a new UFood Grill restaurant featuring the new design and menu in Howard County in late spring of -LSB-...]

Chef Julie and her team work with clients to design seasonally - inspired menus that create a one - of - a-kind experience, whether on the THO fully - covered outdoor patio, in a private home, or among the vines at one of the Central Coast's beautiful wineries.

Specializing in corporate and national account beverage programs with an emphasis on gaming, resorts, nightlife and fine dining, the company provides services ranging from menu development to ground - up event concept, design and execution.

Recipes can be refined and menus can be designed utilizing Great Lakes Culinary Center's unparalleled selection of the finest kitchen equipment in the world from the industry's leading appliance manufacturers.

Keep photogenic traits in mind when designing new menus as well.

Most recently, she partnered with the Crowne Plaza of the InterContinental Hotel Group as a culinary ambassador to design healthy menu options across its properties in Asia, the Middle East, and Africa.

The hotel's in - room dining menu hence allows guests to design their own burgers, salads, pasta, and breakfast dishes, with a broad selection of choices available for custom - ordering.

We've designed the menu so that whether you're an expert or a novice in South Asian flavors, you can choose your own combination of proteins, chutneys, garnishes, and sides to suit your taste.