Sentences with phrase «of restaurant food»

You get the luxury of restaurant food but your bill isn't quite as expensive!

As a restaurant critic, I am not an enthusiast of restaurant food.

Recent surveys revealed that for those who plan to dine out less in the next year, the major reasons were their current finances and the high cost of restaurant food.

What better way to celebrate unprocessed foods than making your own versions of restaurant foods?

We were kind of tired of restaurant food, so I spent a few moments opening cupboards and mentally making note of what I could use to whip up a nice homemade breakfast for us.

• Health: Voters can certainly take exception to the mayor and his former health commissioner Tom Frieden's «Nanny State» approach to micro-managing our diets, but no one has done more to reduce smoking, get trans - fats out of our diets and ensure the safety of restaurant food than this administration.

«The need to educate customers about the nutritional content of restaurant foods is acute because consumers increasingly eat away from home, restaurants serve large portions of energy - dense and high - sodium foods, and obesity and the prevalence of other diet - related diseases are high,» according to lead researcher Amy Auchincloss, PhD, MPH, of the Drexel University School of Public Health.

The study found Individual characteristics moderated the impact of restaurant food consumption.

Per records from the CDC, salsa, guacamole, and Mexican dip account for 4 percent of outbreaks of restaurant food poisoning.

18 Accuracy of stated energy contents of restaurant foods.

You can't subsist entirely on salads and smoothies and expect to feel satisfied, nor can you subsist on a steady diet of restaurant food and expect to get...

But the comparable provenance of restaurant food has been ignored so far.

Ensure that all the recipes, food preparations, and presentations meet the quality and specifications of the restaurant

SELECTED ACCOMPLISHMENTS • Winner of the Great American Bake Off held in New York City in 2010 • Prepared Italian cuisine for 100 restaurant patrons for a special occasion • Reorganized the food inventory system by putting highlighters on near expiry food • Trained an entire kitchen staff to be deployed to an offshore branch of the restaurant