Sentences with phrase «thought about the menus»

If we have four of our restaurants in a row on one street, four different operators go in there and there are four different executive chefs who have thought about the menus.

Around four weeks before the actual party you are going to have to think of the best theme for your cocktail party decide upon the exact location and think about the menu, drinks included.

When do you start thinking about your menu?

Now is the time when most of us are thinking about our menus, selecting recipes and finalizing shopping lists.

So when I initially started thinking about the menu for our spring grocery bag — a week's worth of dinners made using one grocery bag of ingredients — I started with the type of dinners I love to cook myself: shredded zucchini veggie burgers, a springy pot pie, steamed mussels with veggie fries.

I am also trying to get a little prepared for the holidays and starting to think about menus.

Sadly, I don't get to think about my menu — and I have NO CLUE what will be offered at the place that we are going!

Easter is nearly here and that means it is time to start thinking about your menu.

Around 10:30, I start to do more admin work — catching up on emails, thinking about menus, thinking about changes, thinking about schedules, thinking about bigger projects.

I didn't need to think about any menus; the only decision I had to take was which meal times we wanted to eat at the villa and when!

So for now, I'm making gift lists, planning our advent calendar activities, thinking about menus and cookie exchanges.

Not exact matches

Since my keynote program had been about creating a Menu for Your Life, with many metaphors around cooking, I started thinking about what her sales management recipe should be.

Folks that are trying to take one ingredient and trying to draw broad generalizations about their whole menu, we think its wrong.

Because there was a lot more space on the desktop, we thought about how we could add complex menus and a ton of information and graphics and text.

They don't invite me to dinner to hear my thoughts about airline fares or dinner menus.

«I'm not thinking there's share going to any particular competitor,» Easterbrook said after an analyst asked about the decline in visits, the softness in the breakfast time and the new value menu.

We do get a lot of customer feedback to make sure that we're appropriately priced across our whole menu, and the great news is as you think about what we talked about on our brand health metric Worth What You Pay, we're making great progress on that front, but that's really generated on the yields with the 4 for $ 4, and what we need to do is make sure that the customer feels that our core and LTO items are appropriately priced for the value that we're providing, and that's not just what you put into the food, but that's what you create as the total customer experience to make sure they feel good, that it's worth what they pay.

I mean it does sound like there's a lot riding on the Olive Garden menu coming in third quarter, and I think you just said something about the market — the menu being in market.

«I'm somewhat skeptical about (Taco Bell's Cantina menu), but I don't think they have a lot to lose,» RBC Capital Markets analyst Larry Miller said.

«One of the things that works on our menu is when you can talk about both premium and value, because they're two different customers who are interested in those products and so I think, for us, there's always going to be an element of talking to different customers with different needs,» Kempczinski said in an interview.

If you're thinking about Super Bowl, like Ben, this should be a consideration for your football - watching menu.

I like thinking about the treats that I will offer, how the place is going to look like, who's going to write on the chalkboard menu.

I literally just starting thinking about my tday menu last night!

While I still have not finalized our menu yet, I am thinking about adding this Creamy Lemon Tahini Kale Salad with Spicy Chick Pea Croutons to the mix.

I was thinking about my lunch menu for upcoming weeks and came up with five perfect lunch salads.

I was just thinking about making egg and bean burritos the other day and now I think they are definitely going on the menu for next week

Conch Fritters and Conch Chowder were on menus as appetizers, and it was also served steamed, cracked (coated with a batter and fried), creamed, in burgers, curried, in «souses», and grilled; I think I tried just about all of them during my short visit.

The children haven't thought twice about the week - long vegetarian menu, given that their Meat Free Monday menu is a normal fact of school life.

these would win over my hubby and they don't need to be bbq'd which is usually the only menu items I think about making and i don't know how to bbq!!

Then, I started thinking about Cinco de Mayo coming up along with menu planning and deciding I was going to serve the mexican feast outside.

Have you ever looked at your upcoming week and then the wonderful menu you planned and think, ha, we'll see about that?

If you are like me and are already thinking about what you will be making for Thanksgiving, I highly suggest you put this on the menu.

Perhaps you can reference our Passover recipes and menus page as well: http://www.vegkitchen.com/tips/holidays-and-special-occasions/passover-pleasures/ With most of the winter still ahead of us, it's nice to be thinking about Passover already!

So I think it's about time we embraced pumpkin season because this is going to be on my breakfast menu for the rest of Fall.

Thinking about the ways you can incorporate more dark meat on your menu?

I never thought about searching for a weekly menu on Pinterest!

Frankly, there isn't much that you couldn't make heavenly by sauteing it in some bacon drippings... (personally, I love me some cabbage) Love this & it is totally unfair of you to make me think about other food when I am supposed to be pulling my Holiday menu together.

I'm thinking about organizing a vegan potluck, maybe once a month, and this will definitely be on the menu for the first night!

I went into Escoffier knowing next to nothing about local / sustainable menu development and I now have an appreciation for local food that never even factored into my thoughts before.

I can't believe it's time to be thinking about the Thanksgiving menu already.

Crazy schedules, long work hours, and tempting takeout menus make it tough to even think about cooking most nights during the week.

When you think about franchise restaurants, you might not picture menus that are especially healthy.

ACF members are invited to participate in an online survey to help culinary and nutrition professionals at Clemson University and Pennsylvania State University better understand what chefs think about how to make menu items healthier at https://online.survey.psu.edu/chef/.

As I pondered how lucky I was to score about 10 big, juicy ready - to - use tomatoes, I began to think about the ways in which these beauties could enrich our weekend menu.

This is a place you can take a date for a six - course vegetarian tasting menu (think almond - crusted kohlrabi with charred - carrot crème fraîche), eat the most insane knife - and - fork breakfast sandwich of your life (we're still dreaming about the fried soft - shell crab iteration) with your kids at brunch, or stop by for an afternoon glass of wine at the bar.

Echoing how much these guys think about community, the menu is built around things people can make together.

I've had plenty of time on the sofa to think about this today, so here's the room temperature Asian - inspired menu for casual entertaining I came up with during the first episode of the new season of Orange is the New Black.

This baked bean recipe is a favorite, and is always on my cookout menu, I thought it was about time I share it with you lovelies.

And as we're gearing up for the big day (aka Superbowl) I started to think about what would be on the menu.

Here is a sneak peek for you because I think my menu planner friends will be especially excited about it:)