Sentences with phrase «of food in restaurants»

Graham, a general manager at a Boston Pizza in Stratford, Ont., used to rely on one of her staff members to check the temperature of the food in her restaurant's refrigeration system.

But many objects — for example, plates of food in a restaurant — have basically the same outline.

«You can't tell the quality of food in a restaurant by the number of waiters who are serving you,» he says.

I am notorious for cooking fast, healthy dinners that taste so good friends say, I wish I could order this kind of food in a restaurant!

With 75 % of the food in our restaurant coming from our land, we use no chemical fertilizers or pesticides but choose to work in harmony with nature.

Not exact matches

It's hard in American restaurants and markets, which may devote over 90 % of their space to packaged and fiberless industrial food products.

Indeed, Chick - fil - A restaurants are the most frequented fast food restaurant in 38 out of 50 states, according to a study by Business Insider and Foursquare.

A year ago, McDonald's was basking in the glory of a successful all - day breakfast launch that boosted sales at the fast - food purveyor's U.S. restaurants.

In 2013, the government has tightened regulations on ingredients, restaurants have changed up their menus and customers gained greater knowledge of what goes into their food.

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

It also sees lucrative opportunities in developing new food and beverage brands and restaurants it can use at other locations, plus meeting and banquet space, a marina with boat slip leases, and the ability of owners to rent their condos as part of the hotel operation.

Hummus Republic is the only brand in the upcoming Mediterranean food trend that has immensely simplified the operation inside the restaurant without compromising the freshness and integrity of the food, or the customer experience.

Higher prices paid to farmers, combined with lower imports, may increase grocery and restaurant costs for baked goods and cereals as much as 4 percent next year, the U.S. Department of Agriculture said Tuesday in its first forecast of food - price inflation for 2018.

According to a report on food franchising by Franchise Business Review, 51.5 percent of food franchises earn profits of less than $ 50,000 a year; roughly 7 percent top $ 250,000, with the average profit for all restaurants coming in at $ 82,033.

But the kinds of restaurants we typically wine - and - dine clients at usually fall at the phone book - sized end of the spectrum, where they offer hundreds of wines in every variety to choose in pairing with your food.

Now it looks as though bargain shoppers are once again controlling the restaurant industry — something that is driving consumers away from casual chains in favor of eating at home or at fast - food and fast - casual chains.

Before joining Food & Wine magazine in 2004, the position that led to her Bravo screen test, Simmons trained in the kitchens of legendary Le Cirque 2000 and groundbreaking Vong restaurants.

But instead of bringing expansive, overwhelming menus to people in smaller cities, Good Uncle wants to cook and sell just a few items from the world's most iconic restaurants — the two most popular salads from a place like Sweetgreen, for example, or the most popular pizza from Roberta's in Brooklyn — in smaller, non-NFL cities, like New Haven or Syracuse, places that have dense populations but lack easy access to great food.

A week later, Wendy's CEO echoed Andres, saying the widening gap between prices of food at home and food served in restaurants meant companies needed to provide customers with new reasons to eat out.

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.

It's a decision that distinguishes him from the rest of the restaurant industry, which is scrambling — and in many cases stretching — to claim its food is «clean» and healthy.

Friedberg says the vast majority of people claim that they want healthy and sustainable food, but when it comes time to pick a restaurant or a meal, consumers will always prioritize taste, price, and speed — in that order.

You could have sampled food and drink, in fact, from more than 30 high - end restaurants and vendors, all served from one - of - a-kind stalls each more whimsical than the last — one shaped like Pegasus, another made entirely of ice.

Despite its small footprint, Eatsa has garnered outsized buzz for the novelty of how its restaurants sell and deliver customers their food: Diners place their orders and pay on iPads, then pick up their meal in cubbyholes with doors doubling as digital screens displaying order numbers.

The 1,700 - outlet chain has grown quickly since it opened in 1993 with a single location, distinguishing itself from typical fast - food restaurants by touting its use of healthy and high - quality fresh ingredients in its menu of burritos, tacos and salads.

Last year's surprising acquisition of Country Style Food Services Holdings, Ontario's second - largest coffee chain, boosted MTY's store count by nearly 50 %, and the most recent addition — Quebec hot - dogs - and - fries specialist Groupe Valentine, a deal that closed earlier this month — has brought the total to more than 1,700 restaurants that ring in about US$ 400 million in annual sales.

Last year, it ranked last in an annual ranking of fast food restaurants by the American Customer Satisfaction Index, only one of many surveys to find McDonald's severely lagging up - and - coming rivals like In - and - Out Burger in the western U.S. among many otherin an annual ranking of fast food restaurants by the American Customer Satisfaction Index, only one of many surveys to find McDonald's severely lagging up - and - coming rivals like In - and - Out Burger in the western U.S. among many otherIn - and - Out Burger in the western U.S. among many otherin the western U.S. among many others.

The fast - food giant hired the former co-host of Discovery Channel's MythBusters, Grant Imahara, to make a series of videos exploring the ins and outs of McDonald's suppliers and restaurants, attempting to kill stories of wormy burgers and pink slime.

Wings have become a top - selling finger food in North America, trumped only by nachos in terms of restaurant snack - food sales.

Seasonal growers in many regions can't meet the demand for the food needed there in terms of the hospitals, schools, senior centers, daycare centers, even the retail establishments and the restaurants.

Nestled between an organic - food market and a sushi restaurant in the hip Bushwick neighborhood of Brooklyn, the door is plastered with peeling stickers for obscure punk and indie rock bands.

(One case in point: In late January, 20 employees travelled to Victoria for two nights to create a custom «collabobeer» for the restaurants with Phillips Brewing & Malting Co.) This all works toward CEO Daniel Frankel and his management's goal of offering locally produced beverages and, increasingly, fooin point: In late January, 20 employees travelled to Victoria for two nights to create a custom «collabobeer» for the restaurants with Phillips Brewing & Malting Co.) This all works toward CEO Daniel Frankel and his management's goal of offering locally produced beverages and, increasingly, fooIn late January, 20 employees travelled to Victoria for two nights to create a custom «collabobeer» for the restaurants with Phillips Brewing & Malting Co.) This all works toward CEO Daniel Frankel and his management's goal of offering locally produced beverages and, increasingly, food.

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.

He's in charge of signing up restaurants, calling customers to check on food quality, handling complaints and vetting drivers.

Many of the Lobster Pound's 8,300 Twitter followers probably check in to find the roving food trucks, so the restaurant should post the truck's schedule at the beginning of each week and offer constant updates throughout the day, Collier says.

Lots of third - party delivery companies have rushed in to meet this need, and they may seem interchangeable to most consumers: After all, if Delivery.com, Seamless, Orderup and others all deliver the same food from the same restaurants, what's to differentiate them?

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.

What Shaich believes he sees in the market — and many agree with him — is that there's great distrust in Big Food brands and an appetite for disruption, which comes in the form of startups and newer restaurant concepts.

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

Throw in an uncertain economic outlook and industrywide pressures to increase the pay of fast - food workers, and restaurants have looked like an increasingly unappetizing stew to investors — making their stocks among the biggest losers in this year's market dip.

drive - in fast - food restaurant chain reported adjusted earnings of 45 cents per share, beating estimates by 1 cent.

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

But four years after graduating from Western University, Cowin was in Australia, opening up that country's first KFC to take advantage of a market underserved by fast - food restaurants.

The partygoers were portrayed as free - spirited, self - absorbed freegans who mostly sat around immersed in their smartphones and eating food they dug out of restaurant dumpsters.

«There are a lot of tasty restaurants in the food court area,» Hanks said in a December 2003 story about the making of the movie.

Things look even worse if you're in the food service sector where the National Restaurant Association says 30 percent of new restaurants fail in the first year, with another 30 percent failing within the next two years.

Chipotle, one of the first national brands to market where its ingredients come from, has faced supply - chain issues and food - borne - illness outbreaks as its restaurants have grown in number to more than 2,300.

Beer and wine: Alcoholic drinks are common at fast - food restaurants in many parts of the world, and for a simple reason: beer and wine draw customers in the evenings beyond meal times, and come with high markups.

A globally trusted producer of delicious foods, The Kraft Heinz Company provides high quality, great taste and nutrition for all eating occasions whether at home, in restaurants or on the go.

«The size surprised us, but we weren't surprised that there would be a significant increase,» said James Rilett, vice-president of central Canada for Restaurants Canada, a not - for - profit association representing 30,000 businesses in the restaurant and food service industry.