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 other
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 other
In - and - Out Burger
in the western U.S. among many other
in 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, foo
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, foo
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,
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.