Sentences with phrase «regional restaurant chains»

Today, NPC assists in the management of the delivery of safe, high - quality produce to national and regional restaurant chains, schools, healthcare organizations and contract food - feeding organizations.

As a born and bred New Englander, I'm woefully inexperienced when it comes to some regional restaurant chains.

In addition, the regional restaurant chain, Shoney's, was founded in the city in 1953.

Not exact matches

Maple Lodge Farms» major customers include national and regional retailers, foodservice companies and restaurant chains including KFC and Swiss Chalet.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

«We sell over 1.5 million pounds of fresh chicken per month because we have many small distributors, regional chains, and local multi-unit restaurants who buy from us consistently,» he says.

He eventually quit teaching to build Ken's into a strong regional chain of restaurants.

What started as a single location in a hollowed - out ice cream shop in 1996 has since blossomed into a four - restaurant chain that features regional favorites as well as a more eclectic international menu.

Trade survey respondents included major retail and restaurant chains as well as distributor, regional and individual operations.

Hart brings nearly 20 years of foodservice industry experience to his role at JTM and will be responsible for building partnerships with national and regional chain restaurant operations across the country.

Our clients range from exclusive chef inspired locations, to quick service national and regional chain restaurant groups.

About Good Times Restaurants Inc.: Good Times Restaurants Inc. (GTIM) operates Good Times Burgers & Frozen Custard, a regional chain of quick service restaurants located primarily in Colorado, in its wholly owned subsidiary, Good Times DriveRestaurants Inc.: Good Times Restaurants Inc. (GTIM) operates Good Times Burgers & Frozen Custard, a regional chain of quick service restaurants located primarily in Colorado, in its wholly owned subsidiary, Good Times DriveRestaurants Inc. (GTIM) operates Good Times Burgers & Frozen Custard, a regional chain of quick service restaurants located primarily in Colorado, in its wholly owned subsidiary, Good Times Driverestaurants located primarily in Colorado, in its wholly owned subsidiary, Good Times Drive Thru Inc..

They operate under long - term leases, primarily with businesses, national and regional retail chains, and restaurants.

As a Graduate Sales Executive you will be given 45 accounts to manage on a regional basis that will include national food chains, pubs, restaurants and fast food chains.

• Handled multiple accounts payable functions for a regional chain of casual dining restaurants in southwest Ohio.

The array of expanding national chains, along with the local and regional restaurants seeking to grow, gives landlords a mix of choices.

With higher - end restaurants and national chains reining in aggressive expansion, local and regional players have seized opportunities to fill the void.