Ios View Based on Food Inspections
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Hotel-Map.Pdf
RADIOLOGICAL SOCIETY OF NORTH AMERICA 102ND SCIENTIFIC ASSEMBLY AND ANNUAL MEETING McCORMICK PLACE, CHICAGO NOVEMBER 27 – DECEMBER 2 DOWNTOWN CHICAGO HOTELS OLD CLYBOURN 1 Palmer House Hilton Hotel 28 Fairmont Hotel Chicago 61 Monaco Chicago, CORRIDOR TOWN 17 East Monroe 200 North Columbus Dr. A Kimpton Hotel 2 Hilton Chicago 29 Four Seasons Hotel 225 North Wabash 23 720 South Michigan Ave. 120 East Delaware Pl. 62 Omni Chicago Hotel GOLD 60 70 3 Hyatt Regency 30 Freehand Chicago Hostel 676 North Michigan Ave. COAST 29 87 38 66 Chicago Hotel and Hotel 63 Palomar Chicago, 89 68 151 East Wacker Dr. 19 East Ohio St. A Kimpton Hotel 80 47 4 Hyatt Regency McCormick 31 The Gray, A Kimpton Hotel 505 North State St. Place Hotel 122 W. Monroe St. 64 Park Hyatt Hotel 2233 South Martin Luther 32 The Gwen, a Luxury 800 North Michigan Ave. King Dr. Collection Hotel, Chicago 65 Peninsula Hotel 5 Marriott Downtown 521 North Rush St. 108 East Superior St. 79 Magnificent Mile 33 Hampton Inn & Suites 66 Public Chicago 86 540 North Michigan Ave. 33 West Illinois St. 78 1301 North State Pkwy. Sheraton Chicago Hotel Hampton Inn Chicago 75 6 34 67 Radisson Blu Aqua & Towers Downtown Magnificent Mile 73 Hotel Chicago 301 East North Water St. 160 East Huron 221 N. Columbus Dr. 64 7 AC Hotel Chicago 35 Hampton Majestic 68 Raffaello Hotel NEAR 65 59 Downtown 22 West Monroe St. 201 East Delaware Pl. 62 10 34 42 630 North Rush St. NORTH 36 Hard Rock Hotel Chicago 69 Renaissance Chicago 46 21 MAGNIFICENT 230 North Michigan Ave. -
Was the Taco Invented in Southern California?
investigations | jeffrey m. pilcher WWasas thethe TacoTaco InventedInvented iinn SSouthernouthern CCalifornia?alifornia? Taco bell provides a striking vision of the future trans- literally shape social reality, and this new phenomenon formation of ethnic and national cuisines into corporate that the taco signified was not the practice of wrapping fast food. This process, dubbed “McDonaldization” by a tortilla around morsels of food but rather the informal sociologist George Ritzer, entails technological rationaliza- restaurants, called taquerías, where they were consumed. tion to standardize food and make it more efficient.1 Or as In another essay I have described how the proletarian taco company founder Glen Bell explained, “If you wanted a shop emerged as a gathering place for migrant workers from dozen [tacos]…you were in for a wait. They stuffed them throughout Mexico, who shared their diverse regional spe- first, quickly fried them and stuck them together with a cialties, conveniently wrapped up in tortillas, and thereby toothpick. I thought they were delicious, but something helped to form a national cuisine.4 had to be done about the method of preparation.”2 That Here I wish to follow the taco’s travels to the United something was the creation of the “taco shell,” a pre-fried States, where Mexican migrants had already begun to create tortilla that could be quickly stuffed with fillings and served a distinctive ethnic snack long before Taco Bell entered the to waiting customers. Yet there are problems with this scene. I begin by briefly summarizing the history of this food interpretation of Yankee ingenuity transforming a Mexican in Mexico to emphasize that the taco was itself a product peasant tradition. -
Local Business Database Local Business Database: Alphabetical Listing
Local Business Database Local Business Database: Alphabetical Listing Business Name City State Category 111 Chop House Worcester MA Restaurants 122 Diner Holden MA Restaurants 1369 Coffee House Cambridge MA Coffee 180FitGym Springfield MA Sports and Recreation 202 Liquors Holyoke MA Beer, Wine and Spirits 21st Amendment Boston MA Restaurants 25 Central Northampton MA Retail 2nd Street Baking Co Turners Falls MA Food and Beverage 3A Cafe Plymouth MA Restaurants 4 Bros Bistro West Yarmouth MA Restaurants 4 Family Charlemont MA Travel & Transportation 5 and 10 Antique Gallery Deerfield MA Retail 5 Star Supermarket Springfield MA Supermarkets and Groceries 7 B's Bar and Grill Westfield MA Restaurants 7 Nana Japanese Steakhouse Worcester MA Restaurants 76 Discount Liquors Westfield MA Beer, Wine and Spirits 7a Foods West Tisbury MA Restaurants 7B's Bar and Grill Westfield MA Restaurants 7th Wave Restaurant Rockport MA Restaurants 9 Tastes Cambridge MA Restaurants 90 Main Eatery Charlemont MA Restaurants 90 Meat Outlet Springfield MA Food and Beverage 906 Homwin Chinese Restaurant Springfield MA Restaurants 99 Nail Salon Milford MA Beauty and Spa A Child's Garden Northampton MA Retail A Cut Above Florist Chicopee MA Florists A Heart for Art Shelburne Falls MA Retail A J Tomaiolo Italian Restaurant Northborough MA Restaurants A J's Apollos Market Mattapan MA Convenience Stores A New Face Skin Care & Body Work Montague MA Beauty and Spa A Notch Above Northampton MA Services and Supplies A Street Liquors Hull MA Beer, Wine and Spirits A Taste of Vietnam Leominster MA Pizza A Turning Point Turners Falls MA Beauty and Spa A Valley Antiques Northampton MA Retail A. -
Clover Handbook 11.30.16
CLOVER EMPLOYEE HANDBOOK v. 11.30.16 PROPERTY OF CLOVER FAST FOOD INC. WELCOME Welcome to Clover. We’re building the future, and we need you to get it right. What does that mean? It means we make a lot of mistakes. Tons and tons of mistakes. We expect you’re going to screw some things up too. Maybe not as much as us, but you’re going to make mistakes, and we’re going to love you for them. That’s what doing new things is all about. But let’s make these failures work for us. To make that happen always follow these simple rules: (a) Let’s work together to make sure your mistakes don’t cost anyone. That means don’t get hurt, don’t create dangerous situations for others, and don’t bust my fryer, seriously. (b) We’re going to ask you to learn (and help us learn) from EVERY SINGLE mistake you make. We love NEW MISTAKES (as long as they don’t cost anyone, see above), but we hate seeing the same mistakes again and again. Over the coming weeks we want you to learn as much as you can as quickly as possible. You’re going to learn what clean looks like, how to keep up with lines that grow larger everyday, and you may even learn what a “Gordon” is. Above all you’re going to get to know our food. And we’re going to be there with you along the way to provide the support you need. You’re going to help us make Clover better than it is today. -
Hotel Restaurant Institutional Russian Federation
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 12/31/2014 GAIN Report Number: Russian Federation Food Service - Hotel Restaurant Institutional Food Service -Hotel Restaurant Institutional Approved By: Gray Robin, Erik Hansen Prepared By: Moscow ATO staff Report Highlights: The restaurant sector in Russia has faced a number of serious challenges in 2014. A food import ban from numerous countries announced in August 2014, implementation of a smoking ban in restaurants and bars, a weakening ruble, currency fluctuations, dropping consumer purchasing power has many hotels, restaurants, and institutions (HRI) struggling to stay open. Market analysts forecast 30 percent of all restaurants in Russia to shut down by spring 2015. Investment in hotels in Russia has been very attractive in recent years driven by limited supply of quality lodging facilities, low overall competition, gradually improving business climate, and growing domestic and foreign travel volumes. Executive Summary: The restaurant sector in Russia has faced a number of serious challenges in 2014. A food import ban from numerous countries announced in August 2014, implementation of a smoking ban in restaurants and bars, a weakening ruble, currency fluctuations, dropping consumer purchasing power has many hotels, restaurants, and institutions (HRI) struggling to stay open. Market analysts forecast 30 percent of all restaurants in Russia to shut down by spring 2015. Investment in hotels in Russia has been very attractive in recent years driven by limited supply of quality lodging facilities, low overall competition, gradually improving business climate, and growing domestic and foreign travel volumes. -
NEWCASTLE Cushman & Wakefield Global Cities Retail Guide
NEWCASTLE Cushman & Wakefield Global Cities Retail Guide 0 A city once at the heart of the Industrial Revolution, Newcastle has now repositioned itself as a thriving and vibrant capital of the North East. The city offers a blend of culture and heritage, superb shopping, sporting activity and nightlife with the countryside and the coastline at its doorstep. The city is located on the north bank of the River Tyne with an impressive seven bridges along the riverscape. The Gateshead Millennium Bridge is the newest bridge to the city, completed in 2001 - the world’s first and only titling bridge. Newcastle benefits from excellent fast rail links to London with journey times in under three hours. Newcastle Airport is a top ten UK airport and the fastest growing regional airport in the UK, with over 5 million passengers travelling through the airport annually. This is expected to reach 8.5 million by 2030. NEWCASTLE OVERVIEW 1 Cushman & Wakefield | Newcastle | 2019 NEWCASTLE KEY RETAIL STREETS & AREAS NORTHUMBERLAND ST GRAINGER ST & CENTRAL EXCHANGE Newcastle’s traditional prime retail street. Running Grainger Street is located between Newcastle Station and between Haymarket Metro Station to the north and Newcastle’s main retail core. It not only plays host to the Blackett St to the south. It is fully pedestrianised and a key historic Central Exchange Building and Central Arcade footfall route. Home to big brands including H&M, Primark, within, but also Newcastle’s famous Grainger Market. Marks & Spencer, Fenwick among other national multiple Grainger Street is one of Newcastle’s most picturesque retail brands. -
Trade Mark Invalidity Decision O/144/03
TRADE MARKS ACT 1994 IN THE MATTER OF REGISTRATION NO. 2111700 IN THE NAME OF DIXY FRIED CHICKEN (EURO) LTD AND IN THE MATTER OF AN APPLICATION FOR A DECLARATION OF INVALIDITY UNDER NO. 12056 IN THE NAME OF DIXY FRIED CHICKEN (STRATFORD) LTD TRADE MARKS ACT 1994 IN THE MATTER OF registration No. 2111700 in the name of Dixy Fried Chicken (Euro) Ltd And IN THE MATTER OF an Application for a Declaration of Invalidity under No. 12056 in the name of Dixy Fried Chicken (Stratford) Ltd Background 1. Trade mark registration 2111700 stands on the Trade Marks register in the name of Dixy Fried Chicken (Euro) Ltd, and in respect of a specification of goods as follows: Chicken and chicken products; all included in Class 29. 2. The mark is as follows: 3. On 8 November 2000, Dixy Fried Chicken (Stratford) Ltd made an application under Section 47(1) and 47(2) of the Act to have the trade mark registration declared invalid. The grounds of the application are, in summary: 1. Under Section 3(1)(a) because the mark is devoid of distinctive character and is not capable of distinguishing the proprietor’s goods, 2. Under Section 3(1)(d) because the word DIXY is common to the trade for Fried Chicken restaurant and take-away’s, and is a generic term for the product, 3. Under Section 3(6) because the application was made in the full knowledge that the mark was being used by many traders. 4. Under Section 5(4)(a) because of the applicant’s earlier rights. -
Hyatt Place Chicago
USA-ILLINOIS-CHICAGO 2013 UNIVERSITY OF CHICAGO PREFERRED HOTEL PROGRAM USA-ILLINOIS-CHICAGO Hyatt Place Chicago - South Opening date in September, 2013 – Mar 31, 2014 Complimentary Amenities Include: 5225 S Harper Avenue $109 Standard Single Daily hot breakfast buffet Chicago, IL 60615 Internet access Phone: 773-752-5300 Apr 1 – Nov 30, 2014 Fitness center and indoor pool $159 Standard Single Local and (800) access telephone calls Waived early departure fees Closest hotel to the University, located in Dec 1 – Dec 31, 2014 the heart of Hyde Park’s vibrant Harper $109 Standard Single Court development offering restaurants, shopping and entertainment Rates: NLRA Cancellation Policy: By 6:00 PM local hotel, Twenty-four (24) Hyatt Place Chicago - South hours prior to day of arrival. These rates are provided to University faculty, staff, students, visitors, retirees, alumni, hospitals, and the Big Ten Universities. Rates are for individual travel only and may not apply to group bookings of 10 or more guest-rooms. Please ask for the “University of Chicago” rate. ** LRA (Last Room Availability) The traveler is allowed to book the last available room at the University rate. ** NLRA (Non-Last Room Availability) The University rate is available to travelers at the discretion of the hotel. In peak periods, hotels can block NLRA rates and charge a higher rate. As of 8/13/2013 CHINA-BEIJING 2013 UNIVERSITY OF CHICAGO PREFERRED HOTEL PROGRAM CHINA-BEIJING s Peninsula Beijing Jan 1 – Dec 31, 2013 2013 Blackout Periods: 8 Goldfish Lane, Wangfujing Deluxe -
@Mezcalerodc 3714 14Th Street NW 202.803.2114
Antojitos 1. Ceviche de Atun $12 11. Mussels con Chorizo $11 Ahi Tuna/Avocado/Manzano Chorizo/Tecate Beer/Chipotle Chile/Toasted Peanuts Sauce/Bread 2. Ceviche de Pescado $11 12. Tacos de Canasta $7 Fish marinated in Lemon Juice with Basket of Tacos/Frijoles/Papas con Onions and fresh Habanero Chorizo/Chicharon/Guajillo Sauce/Queso 3. Cocktail de Camarones $12 Gulf Shrimp/Avocado/Spicy Cocktail 13. Queso Fundido $10 Sauce Spicy Chorizo/Oaxcaca Cheese/Chihuahua Cheese/Peppers 4. Ceviche De Mariscos $13 served with Corn or Flour Tortillas Shrimp/Crab/Oysters/Fish/Spicy Seafood Sauce 14. Mushroom Fundido $9 Wild Mushroom/Oaxcaca 5. Duo de Ceviche $16 Cheese/Chihuahua Cheese/Poblano Choose any 2: Ceviche de Peppers served with Corn or Flour Atún/Ceviche de Pescado/Cocktail de Tortillas Camarones/Ceviche de Mariscos 15. Guacamole $7 6. Mezcalero Salad $7 Avocado/Onion/Cilantro/Serrano Mixed Greens/Honey Peppers/Tomato/Lime and Chips Vinaigrette/Cheese/Cucumber/Onions/ Grated Orange Peel/Pumpkin Seeds 16. Oysters al Carbon $12 Chipotle Butter Sauce/Parmesan 7. Jalapeño Caesar Salad $8 Cheese/Bolillo Bread Romaine Lettuce/Croutons/Cheese/ Mezcalero Dressing/Sardines 17. Flautas $8 Choice of Crispy Chicken or Beef/Sour 8. Seafood Nachos $12 Cream/Queso Fresco/Lettuce/Pico de Crab/Shrimp/Spicy Gallo/Topped with Guacamole Cheese/Jalapeños/Sour Cream/Guacamole 18. Sopes Trio $7 Any choice of Protein/Beans/Romaine 9. Nachos $10 Lettuce/Sour Cream/Queso Fresco Chicken or Beef/Beans/Jalapeños/Sour Cream/Guacamole/Pico de Gallo 19. Molletes $8 Open-faced Sandwich with 10. Fried Oysters $12 Chorizo/Cheese/Pico de Gallo D.F. -
We Have Created a Powerful Coalition of Independent Canadian Restaurateurs and Our Suppliers to Create a Unified Voice #Savehospitalityca
WE HAVE CREATED A POWERFUL COALITION OF INDEPENDENT CANADIAN RESTAURATEURS AND OUR SUPPLIERS TO CREATE A UNIFIED VOICE #SAVEHOSPITALITYCA TO OUR PARTNERS IN GOVERNMENT The hospitality industry is in a state of crisis and is in need of immediate and concrete support from all levels of government. It is unquestionable that the hospitality sector has been among the hardest hit by COVID-19, with our businesses being required to shut down in the fight against the spread of the virus. The option of working from home does not extend to hospitality workers. Our livelihoods and those of our employees have been decimated in the blink of an eye. The hospitality industry is a significant economic sector; it represents far more employees than the entire airline industry, and yet there are no reports of bailouts or additional support for our workers, who are most certainly among the most vulnerable. Let us be clear: most of us do not have shareholders. We feed our families and pay our mortgages with the income from our businesses. The financial pain about to be felt by hospitality employees, owners and operators is beyond comprehension. With over 1 million hospitality jobs lost across the country last week alone, there can be no doubt that the rebound and survival of our industry in Canada will be crucial to our country’s overall economic recovery. That includes reciprocal support to the tourism, conference & event, arts & entertainment and retail sectors. The hospitality sector’s recovery will also be essential to the survival of our food supply system including farmers, purveyors, and food manufacturers. -
EXCLUSIVE 2019 International Pizza Expo BUYERS LIST
EXCLUSIVE 2019 International Pizza Expo BUYERS LIST 1 COMPANY BUSINESS UNITS $1 SLICE NY PIZZA LAS VEGAS NV Independent (Less than 9 locations) 2-5 $5 PIZZA ANDOVER MN Not Yet in Business 6-9 $5 PIZZA MINNEAPOLIS MN Not Yet in Business 6-9 $5 PIZZA BLAINE MN Not Yet in Business 6-9 1000 Degrees Pizza MIDVALE UT Franchise 1 137 VENTURES SAN FRANCISCO CA OTHER 137 VENTURES SAN FRANCISCO, CA CA OTHER 161 STREET PIZZERIA LOS ANGELES CA Independent (Less than 9 locations) 1 2 BROS. PIZZA EASLEY SC Independent (Less than 9 locations) 1 2 Guys Pies YUCCA VALLEY CA Independent (Less than 9 locations) 1 203LOCAL FAIRFIELD CT Independent (Less than 9 locations) No response 247 MOBILE KITCHENS INC VISALIA CA Independent (Less than 9 locations) 1 25 DEGREES HB HUNTINGTON BEACH CA Independent (Less than 9 locations) 1 26TH STREET PIZZA AND MORE ERIE PA Independent (Less than 9 locations) 1 290 WINE CASTLE JOHNSON CITY TX Independent (Less than 9 locations) 1 3 BROTHERS PIZZA LOWELL MI Independent (Less than 9 locations) 2-5 3.99 Pizza Co 3 Inc. COVINA CA Independent (Less than 9 locations) 2-5 3010 HOSPITALITY SAN DIEGO CA Independent (Less than 9 locations) 2-5 307Pizza CODY WY Independent (Less than 9 locations) 1 32KJ6VGH MADISON HEIGHTS MI Franchise 2-5 360 PAYMENTS CAMPBELL CA OTHER 399 Pizza Co WEST COVINA CA Independent (Less than 9 locations) 2-5 399 Pizza Co MONTCLAIR CA Independent (Less than 9 locations) 2-5 3G CAPITAL INVESTMENTS, LLC. ENGLEWOOD NJ Not Yet in Business 3L LLC MORGANTOWN WV Independent (Less than 9 locations) 6-9 414 Pub -
Top 5 Barbecue Tips
LOCAL HOG WILDKICK OFF BACKYARD GRILLING SEASON WITH LITTLE MISS BBQ’S SCOTT AND BEKKE HOLMES. BY REBECCA L. RHOADES “PORK RIBS ARE ONE OF MY GREATEST The pair, who met in 2006, spent about four-and- PHOTOGRAPHY BY MELISSA VALLADARES childhood food memories,” says pitmaster and a-half years on the competition barbecue circuit, restaurateur Scott Holmes. “My mom would braise where they honed their flavor profiles and garnered them in the oven, and then my dad would sauce them a loyal following before opening their first brick-and- up and grill them. We didn’t make ribs that often, but mortar establishment in February 2014. Set along an when we did, it was a real treat.” industrial stretch of East University Drive in South These days, Scott and his wife, Bekke, can have Phoenix and open only for lunch hours, the takeout ribs every day of the week, if they so choose. As the spot became a favorite of local office workers. A owners of Phoenix’s renowned Little Miss BBQ— 4.5-star review in the Arizona Republic catapulted it to consistently rated one of the top barbecue joints in the top of the state’s “must-try” experiences, and soon the country—the couple has been serving up tasty hungry diners from all corners of the Southwest and Central Texas-style meats that rival dishes found in across the country were lining up for some genuine the South, where the cooking technique originated. Sonoran ’cue. In November 2018, the Holmses opened Scott and Bekke Holmes’ Don’t go too low and slow.