Sentences with phrase «menu as its diners»

Not exact matches

Competition between restaurants has intensified as Yum, McDonald's Corp and Domino's Pizza Inc pull out all the stops to lure diners with dollar menus, discounts and new breakfast items as consumers increasingly spend less on processed food and eating out.

While this is a blow to the idea that nationwide calorie menu requirements will dramatically alter the way America eats, it doesn't necessarily mean the policy is useless: perhaps, as the authors speculate, it may be more effective in sit - down restaurants where dining expectations are different, or for specific groups of particularly health - concious diners.

The restaurant can lean on the boomers, who will stick with the chain as they age, while it works to attract younger diners with innovative menu updates and healthier - seeming offerings.

In a relatively flat market, Tims must draw diners away from eateries such as McDonald's, the lunch leader, so it has introduced new hot meal offerings, such as lasagna to its menu in recent years.

U.S. restaurant chains, including McDonald's, are vying to attract diners with the most exciting new menu item as consumer confidence wanes.

As a result of the law, food manufacturers and operators are changing their products and menus to accommodate diners who have food allergies.

The menu has been vastly expanded over the years, and diners now can decide between the famous stone crabs as well as steak, chicken, salads, burgers and other varieties of seafood.

This dish is described as rich and savory and has a loyal following of local diners who protest strongly whenever it's rotated off the menu for a while.

The menu is especially popular as more diners tire of burger restaurants and pizzerias, Richards says.

COO Stephen Sawitz is the great - great grandson of the original «Joe» in Joe's; he says the family owned Florida staple works hard at keeping the décor, menu, atmosphere and ambiance as consistent as possible for loyal diners as well as local and tourist first - timers.

Deliver High Quality Food and Service Diners expect takeout and delivery options to taste the same as dine - in occasions, which gives Fast Casual operators the chance to optimize to - go menus to maintain food integrity.

It is wonderful that as a restaurant famed for its grilled meat and fish, Chef Olivier Ripert has embraced this culinary challenge and come up with a really special menu that will hopefully delight and excite our diners.»

Meat free diners looking for a speedy meal can tuck into such healthful delicacies as organic veggie burgers, mac «n» cheese, chilli cheese fries, pizzas, burritos and a selection of super-food salads, with vegan and gluten - free options available for every item on the menu.

The menu at Wood's fine - diner Laura is informed as much by turf as surf, with its Flinders mussels, local sweetcorn and produce from Benton Rise Farm and Hawkes Vegetables Farm Gate.

The National Restaurant Association's 2014 Forecast indicates that for six in 10 frequent fast - food diners — one of the representative demographics purchasing the most battered and breaded food products — the availability of healthier menu items rank high as a decision - making factor for choosing fast food.

Bistro diners enjoy an upscale American menu with plates such as our delicious signature flatbreads, and fresh seasonal salads inspired by our Head Chef.

Our wine flights are the perfect complement to any of the Bistro's menu items as diners take in the surrounding beauty of Temecula Wine Country.

Encouraging a social dining experience, Sake Rok's small plates offer diners the chance to experience a variety of menu items such as the Tuna Tataki garnished with crispy garlic, avocado, coriander and a citrus soy sauce; and Crispy Rice topped with spicy tuna, serrano pepper, coriander with a ponzu drizzle.

Roscoe now calls The Original Dinerant his home and looks forward to maintaining a creative menu while establishing American diner food as an essential part of Portland's culture.

In keeping with the restaurant's mission of letting local produce inspire each season's menu, Chef Liao uses his finely - tuned presentation techniques to bring diners a diverse menu that's just as appealing to the eyes as it is the palate.

Bel Vino Bistro - Bistro diners enjoy an upscale American menu with plates such as the seared albacore sandwich, delicious signature flatbreads, and fresh seasonal salads inspired by Chef Nathaniel Philips.

More than a few customers are hovering on the sidewalk, waiting for a table, eyeing diners as they munch on menu items like the Blue Smoothie Bowl with e3 live blue algae; the fish tacos with citrus slaw, chipotle aioli and mango herb sauce; and corn fritters with poached egg, avocado salsa and fresh greens.

The value - added menu is a true «power breakfast» in all senses as diners can enjoy healthful light options to help power them through the day.

Known for adding flair to an extensive menu of traditional diner dishes, each location is recognized as the place where the locals eat.

This concept will offer guests a truly unique experience with a special tasting menu that will take diners on a journey with Jeremy as their guide,» adds GBHG Co-founder and Co-CEO Francesco Balli.

Roka Akor's decadentOmakase — translated as «to entrust the chef» — will be available for adventurous diners to experience a personalized tasting menu with premium, chef - selected ingredients.

Produced by the acclaimed Cirque du Soleil entertainment company, it's an immersive dinner show featuring gasp - inducing feats of athleticism, the rhythms of Mexico and memorable culinary experiences such as edible menus and an amuse - bouche that causes «dragon's breath» smoke to billow from each diner's mouth.

If you don't fancy mutton, the menu also features sirloin steak, rib of beef, T - bone steak, porterhouse steak to share, chateaubriand, lamb chops and chicken, as well as a raw seafood bar, salad appetisers and lobster for diners who want something lighter.

Diners can start their meal with a selection from the tea menu such as orchid vanilla black tea or ginger lemongrass herbal tea.

They can create new menus that will keep diners coming, as well as lead team members so that the kitchen can be a well - oiled machine.

Waiter — Johnson's Family Dining — 2013 - 2016 • Provided excellent customer service as server at busy 24 - hour family - style diner • Took customer meal orders and accurately relayed orders and special requests to kitchen staff • Ensured customers had everything they needed during their visit by refilling drink orders, delivering dishes quickly, and checking back periodically • Explained menu items to customers, including how dishes were prepared and what ingredients were used • Won annual company award in 2014 for «Best Team Player» • Signed up customers for rewards program; consistently achieved sign - up goal of 100 customers per month

Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Implemented and supported company initiatives and programs.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Followed proper food handling methods and maintained correct temperature of all food products.Consistently produced exceptional menu items that regularly garnered diners» praise.Quickly and courteously resolved all guest problems and complaints.Prepared healthy, enjoyable breakfasts and dinners for diners.Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.Enforced appropriate work - flow and quality controls for food quality and temperature.Prepared for each shift by placing a clean cutting board and utensil bath at workstation.Displayed a positive and friendly attitude towards customers and fellow team members.Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.Persistently strove for continual improvement and worked cooperatively as a team member.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.Actively participated in staff meetings and operated as an effective management team leader.

Set up and performed initial prep work for food items such as soups, sauces and salads.Consistently produced exceptional menu items that regularly garnered diners praise.

Gave menus to diners, took their orders, brought food to their tables and refilled drinks as needed

More than just a menu filled with such southern Louisiana fare as Po» Boys, crawfish and Croq de Jacques transports diners at the Original Crawdaddy Bayou restaurant to Cajun country...

To accommodate such thriftier diners, some restaurants began offering more specials, such as bundling courses together into fixed - price menus, says Mercurio.