Sentences with phrase «more restaurant operations»

«National Accounts is a prime growth area for JTM, and Tim is a terrific addition to our team as we serve more restaurant operations and develop new, on - trend products for that market,» said Scott Bonta, Vice President and General Manager of Sales & Marketing for JTM Food Group.

Not exact matches

Eventually the operations hit peak efficiency, at which point in order to keep growing you need to bring in more customers, open more restaurants (franchises) or make another big acquisition.

Other operations, such as restaurants, require line stations, freezers, cooking appliances, and more.

A restaurant in operation five or more years that demonstrates high standards of hospitality and service.

Indeed, this inventive and trendsetting spot feels much more like a freestanding restaurant where the locals hang out than a traditional hotel operation.

«I love working with (Dining Out For Life) because it's just such a cool, very low overhead operation that raises more than $ 4 million for American HIV and AIDS service organizations in a single day... It also helps restaurants and chefs get new people coming in to try what they're doing.

A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well - presented wine list, knowledgeable staff, and efforts to educate customers about wine.

Although Dick's Last Resort is more known for its unique environment and staff than any other part of its operation, the restaurants don't skimp when it comes to the food quality.

De la Garrigne stepped into his role a year - and - a-half ago, bringing with him more than 30 years of experience in restaurant operations.

When it comes to dining in the parks, there are more than 250 food and beverage operations ranging from snack bars to sit - down restaurants, which together serve more than 20 million park visitors annually.

But, technology can also help smaller chains — and even mom and pop restaurants — to run their operations more efficiently than ever before, leveling -LSB-...]

«As consumer awareness continues to increase, more and more restaurants and other foodservice operations are discovering gluten - free products as a mechanism to build loyalty by catering to special dietary needs,» says Tina Battistoni, a senior marketing manager at Rich Products Corp. «Rich's gluten - free products are certified by the Gluten - Free Certification Organization [GFCO],» she explains, «and are individually wrapped to mitigate risk of cross-contamination.

CHD Expert defines a chain restaurant as an establishment or brand with 10 or more restaurants in operation.

The company also supplies soup to foodservice operations including Restaurants, Colleges, Franchises and More.

David Medure has served as Executive Chef at the award - winning Restaurant Medure in Ponte Vedra for more than a decade, overseeing both the restaurant's day - to - day operations and creating and executing the nightly menu.

With more than 10 years of industry experience, Kaufman pledges, «UFood Grill will be the leader in optimal training and restaurant operations.»

Additionally, he held several management positions, including vice president of operations at Brinker International, where he was responsible for the performance of more than 500 Chili's Grill & Bar restaurants, and On the Border Cafes in the western region.

At his just - opened Old Maryland Grill, in College Park — or OMG, as Franklin affectionately refers to his second restaurant — Franklin has put forward a vision of eating locally that is more comprehensive and exciting than any operation this side of Woodberry Kitchen, the James Beard Award - winning restaurant in Baltimore.

The large volume of new commitments from existing franchisees follows the company's 2016 convention, during which Cicis leadership laid out the strategy to contemporize its restaurants with its new MAVERICK reimage package; focus on driving guest frequencies by highlighting the brand's unique ability for every guest to get what they want from the variety available on its unlimited buffet; and to streamline its operations with more efficient and effective systems.

«Houston is the natural next step for Pie Five's expansion, now that we have a solid and rapidly expanding base of restaurants in the Dallas - Fort Worth area and more than 100 franchise units under contract in 11 states,» said Chris Smith, vice president of operations for Pie Five Pizza Co., a subsidiary of Pizza Inn Holdings, Inc. «It's not an exaggeration to say that we're changing the way people experience pizza, and I have no doubt our friends in the Bayou City will love what we're bringing to their area.»

Prior to their partnership, Charlie oversaw operations of more than 20 Arby's restaurants.

Walt Disney Parks and Resorts (Lake Buena Vista, Fla.) The Be Our Guest Restaurant utilizes a unique fast - casual restaurant system capable of automating elements throughout the operation, including RF table locators, ordering, checkout, back - of - the - house workflow and more to deliver a personalized, streamlined experience for guests that allows the operation to serve more than 3,000 meals at lunch each day.

With more than 20 years of industry experience, Bour will manage culinary operations and direction at the hotel's newly launched Mexican - inspired restaurant Agaveros Cantina, as well as in - room dining, banquets, and special events for the 235 - room boutique lifestyle hotel.

Holding a hospitality management degree from Florida International University, as well as a degree in Culinary Arts from CIA, Goglia has amassed more than 20 years of experience and expertise in restaurant operations, planning and development, financial performance, guest services and branding.

An industry veteran with more than 25 years of senior - level leadership with the fast casual and quick service restaurant industry, Bower has extensive experience overseeing all aspects of operations for multimillion - dollar restaurant corporations.

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.

Dan Darbo has managed college foodservice operations for more than 20 years, owned restaurants and managed hotels.

TalentLMS easy to use content creation tools will allow the company to easily create a comprehensive curriculum covering everything related to a franchise's operation, from an on - boarding course for new hires, to cooking instructions, guidelines for food storage, restaurant logistics, and more.

Mr. Kravis has more than three decades of experience leading and managing the growth and expansion of retail restaurant operations in food service chains in Canada and across the globe.

So expect to see more movie theaters, restaurants and even such service operations as medical facilities, supermarkets and drug stores at a mall near you in the immediate future.

Everything you need for your vacation is within close range of your villa: various shops, dive operations, dive sites, internet cafe, supermarket, restaurants, (beach) bars, a tennis court, fitness centre / spa, bank and much more.

The fast food chain has more than 13,000 restaurants around the world, many of which are run as franchise operations.

Professional Experience General Manager — Le Bistro, Stockton, CA 2008 — Present Oversee all restaurant operations, food and beverage, food safety handling, kitchen operations, staff training, and directly manage large wine inventory of more than $ 60K.

Levy Restaurants, Oracle Arena • Oakland, CA 08/2007 — 01/2008 Senior Concessions Manager Controlled all aspects of the concession's operation at a 19,000 - seat venue generating more than $ 20 million in sales.

While this is a support role, by no means is it little in essence as the operations of a restaurant can not be carried out correctly without these... Read More»

O'Charley's, Acworth / Canton • GA 2007 — 2010 Service Manager Managed all restaurant operations for 2 locations with annually revenues totaling more than $ 2.7 MM and personnel oversight of more than 80 team members.

Exceptionally innovative Sous Chef with more than nine years» experience in operations for renowned restaurants preparing a wide variety of unique appetizers, soups, entrées, sauces, and desserts.

Highly experienced and knowledgeable Executive Chef with more than 30 years in the culinary industry, and who demonstrates results - focused, fine dining restaurant operations, and food and cost reduction initiatives.

Highly experienced and knowledgeable International Executive Chef with more than 20 years in the culinary industry, and who demonstrates results - focused, fine dining restaurant operations, and food and cost reduction initiatives.