Sentences with phrase «quality menu items»

«We have five R&D chefs and a sales force that really partner with the restaurants to develop quality menu items on an ongoing basis.»

«We know that we need to be operationally strong, stay focused on quality menu items and ensure consistent delivery to meet guests» expectations,» Linville says.

I was drawn to Russo's New York Pizzeria because of its high - quality menu items.

Deep understanding of what it takes to provide a «customer dining experience» and to ensure quality menu item preparation focused on tempting the customer's palette resulting in repeat business and customer loyalty.

Not exact matches

And while Taco Bell loses points for quality, it more than makes up for it in the creativity of menu items and a nearly impossible - to - beat price point.

Brown repositioned Arby's as a fast - food company that offers good - quality meat, launching a «We Have the Meats» campaign to showcase more elaborate menu items, such as the venison sandwich.

Customers rave about the quality of the comfort food at Yo» Mama's, where portion sizes are generous and any menu item can be made gluten - free.

And without dimensionalizing that too much, it's a substantial change in terms of the balance of items on the menu are $ 15 or below, which we've determined to be sort of a threshold point for affordability for high - quality seafood in casual dining.

And then I would say on the core menu, in a different — in addition to making changes that really add compelling price - approachable sort of offers, Olive Garden's also working to make sure it adds items that really are seen as extremely high quality at a reasonable price to really continue to resonate with that guest who has the willingness and ability to pay more, and so that dynamic is going on as well inside the core menu.

The Robertsons realized they could save time and labor while increasing the quality and quantity of their menu items if they could automate the process.

A Craft Approach Although beer is one of the main attractions at CraftWorks» brands, the company believes in offering wine, spirits and signature menu items of a similar high quality.

It has traditional diner menu items (eggs, home fries, etc.) but better quality.

Providing traditional and complete menu items in a gluten free format without compromising taste or quality.

Of course, it's not just the quality of its menu items that makes Grotto Pizza well known — it's the fact that Grotto Pizza has become a large presence in the community in a variety of ways.

Although the menu can vary slightly from location to location, grilled burritos, enchiladas, salads, burrito bowls, breakfast entrees and the taco burger are all items that display Jimboy's Tacos» belief in providing fresh, quality ingredients and great taste at an affordable price.

The high quality of ingredients is what makes menu items like the recently featured Caribbean chicken salad, with jerk chicken, roasted corn and pineapple salsa, among other ingredients, a step above other fast - casual - dining experiences.

Landry adds that Walk - On's has not reinvented the wheel with any of its menu items, but focuses on preparing quality food that people want.

Native New Yorker's suppliers help it offer new menu items and serve safe, quality food, while its staff acts as the face of the restaurant to customers.

In May, Movie Tavern introduced a new made - to - order menu featuring higher - quality items that enhanced its expedited service approach.

For decades, seeing a quality stand - up comedy show meant getting fancied up, going to a local comedy club, seeing a nationally touring headliner and buying at least two menu items.

The fast food and fast casual sectors of the foodservice industry area well positioned to take advantage of this trend by providing high - quality, chef - inspired and nutritious menu items that can be consumed on the go.

«The $ 4 BBQ Bunch allows our guests to bite into a more wallet - friendly option while still delivering a great tasting, top quality burger packed with flavor, and with the popularity of barbecue food booming across the country, coupled with the fact that outdoor grilling season is right around the corner, these new menu items are a natural fit to meet rising demand for barbecue flavored dishes.

The award - winning company uses high - quality ingredients in its innovative and constantly expanding menu, serving delicious barbecue items from across the country, and always providing great food at a fair price.

Captain D's Turns Up the Heat with the Launch of Limited - Time Menu Items Seafood leader continues to deliver high - quality, innovative products -LSB-...]

Earlier this year, Del Taco announced a rebranding effort and the «UnFreshing Believable» advertising campaign to communicate the lengths the company goes to in order to deliver quality, made - to - order menu items created with freshly - prepared ingredients.

Consulting Chef Doug Vincent, a CIA graduate and successful restaurant consultant in New Jersey, has created a menu of house - made dishes with universal appeal using quality, seasonal ingredients including some vegetarian items that are sure to please such as:

was the unique and wide variety of delicious soup recipes they offered, along with the high quality of all the items on its menu,» said Allan, who lives in Vernon Hills with his wife and family.

Del Taco's UnFreshing Believable campaign communicates the lengths the company goes to in order to deliver quality, made - to - order menu items created with freshly - prepared ingredients at unbelievable prices.

«Our new menu items are made using healthful, seasonal ingredients and are prepared with quality and care — the gaucho way.»

«Creating a memorable dining experience with quality food has always been a priority at all of our restaurants, and these new items will be wonderful additions to our existing menu.»

But ultimately, menu items and food quality are determined by individual school districts, not Mrs. Obama.

In recent years, our agency has taken a leadership role in improving the nutritional quality and appeal of meals served, such as requiring a minimum number of fresh produce items be served weekly, restricting the amount of processed meat, and requiring vendors to provide a mostly hot supper menu.

The better the quality of the place you're eating at, the easier it becomes to get fodmap - clean items on the menu.

From house - made American cheeses to slow - roasted pulled pork, each item on the menu has amazing quality behind it.

«Where most restaurants limit their menus and raise their prices to maximize the number of guests they can cram through, we hold onto all our regular menu items that we can confidently deliver day after day with the highest quality, and then we augment that with rare, highly seasonal, indulgent and visually stunning specials,» Simpson says.

From developing and introducing menu items and monitoring customer dietary requirements and requests to leading highly motivated teams and driving first - rate quality assurance, I excel at providing an exceptional level of customer satisfaction and retention while consistently reigning in expenses.

A sous chef is a culinary expert who has supervision over kitchen staff members and who ensures that a restaurant's menu items are prepared with efficiency and quality.

• Create compelling menu items and standardized recipes, focused on Hazard Analysis and Critical Control Point (HACCP) procedures that ensure consistent product quality and food safety.

• Experienced and knowledgeable Banquet Chef providing quality service in all banquet food preparation for all featured menu items and specials, following practiced restaurant standards and plating guide specifications.

Ensure consistent food quality, and prepare menu items in a short period of time in accordance with established recipes and guidelines

• Through understanding of providing first - tier services to restaurant patrons • Special talent for explaining menu items and performing suggestive selling • In - depth knowledge of checking orders for accuracy and quality prior to delivery • Conversant with maximizing revenue through appropriate upselling methods

• Highly experienced in creating menus from scratch, keeping in mind customers» likes and local standards • Hands - on experience in developing recipes for different cuisines including French, Italian, Indian and Japanese • Well - versed in providing training to both new and existing kitchen staff members to provide them with insight into handling their specific work • Competent in creating and adhering to budgets by ensuring that all food acquisition activities are performed accordingly • Qualified to develop and maintain kitchen sanitation procedures and ensure that they are implemented properly • Proven record of effectively handling food supply problems by employing exceptional comprehension of inventory management • Effectively able to provide direction and mentorship to kitchen staff, focusing on delivery of exceptional culinary services • Skilled in determining the need for kitchen equipment and appliances and fulfilling these needs by creating and maintaining effective liaison with vendors and suppliers • Proficient in determining the best way and avenue of acquiring quality food items and creating appropriate storage space for them • Adept at handling food inventory and rotation work to minimize spoilage and wastage • Particularly effective in safeguarding all kitchen employees by implementing training to increase their awareness of safety, sanitization and accident prevention principles

• Cooking all kinds of food following menu and number of guests • Ensuring the provision of quality hospitality services • Supervising and assisting culinary staff in the production of all menu items • Portioning and garnishing • Conducting quality assurance tests for all menu items • Ensuring safe food handling procedures • Maintaining proper storage of all foods

• Welcomed restaurant patrons and assisted in seating them at their desired places • Offered menus, suggested menu items and provided information of the day's special • Took orders and provided customers with information on order delivery time • Relayed order information to kitchen and followed up on order • Served food and beverage items to customers and refilled orders when requested • Took and services food quality and service complaints • Presented checks, took payments and tendered cash • Cleaned and tidied restaurant tables and chairs

• Hands on experience in preparing and presenting quality food items in accordance with set menus and recipes.

Food Service Assistant University of Mississippi — Vicksburg, MS 2010 — Present • Ensure food and beverage items are prepared and presented in a time efficient manner • Develop menus for regular food service and special services akin to diet and health food • Ensure quality and quantity of food prepared keeping in mind hygiene standards • Ensure cleanliness of utensils and dishes • Monitor kitchen and work counters to ensure that sanitation standards are met • Manage food inventories and stocks

• Prepare food items such as vegetables, fruits and meats by cutting, chopping and marinating them • Perform cooking duties as per pre-developed recipes • Arrange food items on plates and platters in an aesthetic manner • Ascertain that food portions are dished out correctly and that food quality is maintained • Put together salads and sandwiches and ensure that they look aesthetically pleasing • Clear and clean work areas on a constant basis and ensure that appropriate hygiene and sanitation standards are maintained • Handle kitchen staffing issues and fill in for absent staff • Maintain knowledge of portion sizes and spice levels for each item on the menu • Assist head chef in developing recipes and deciding on which menu items to be incorporated into existing menus • Provide support in cooking / putting together diet meals • Maintain liaison with vendors and suppliers to ensure consistent supply of food items • Handle food inventory and storage duties

• Preparing all menu items following employer recipes • Managing all assigned prep list items and setting up cook's line stations • Maintaining product presentations and quality • Performing side duties such as greeting guests, bussing tables, cleaning work areas, washing dishes and unpacking supply deliveries

Jun 2010 — May 2011 Resort at Squaw Creek — Olympic Valley, CA Room Service Server • Provided highest quality service to guests in a timely and polite manner • Retrieved all trays and carts upon the guests» demand • Memorized menu items, pricing and other services provided by the employer • Exercised appropriate telephone manners with guests • Delivered outgoing orders as per guest's requests

Develop compelling menu items and create standardized recipes, focused on Hazard Analysis and Critical Control Point (HACCP) procedures that ensure consistent product quality and food safety.