19E W005 Restaurants

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Restaurants Houston is a culinary hotspot featuring outstanding ethnic and international cuisine. Houston is one of the country’s most exciting food cities, with local restaurants scoring high on rankings: o Houston was ranked second on Food & Wine’s “32 Places to Go (And Eat) in 2019” o Yelp’s “Top 100 Places to Eat for 2019” includes five greater Houston eateries o The city is among WalletHub’s “Best Cities for Vegans & Vegetarians” According to Yelp.com, Houston has nearly 160 categories of cuisine, including Afghan, Georgian and Ukrainian restaurants. Houston also has over 650 food trucks and stands, nearly 140 delis and about 100 wine bars. Houston restaurant categories Afghan Dim Sum Kebab Senegalese African Diners Korean Food Shanghainese American (Traditional) Dinner Theater Kosher Sicilian American Food Dominican Laotian Singaporean Arabian Egyptian Latin Restaurants Slovakian Argentine Eritrean Lebanese Somali Armenian Ethiopian Live/Raw Food Soul Food Asian Fusion Falafel Malaysian Soup Australian Fast Food Mauritius South African Austrian Filipino Food Mediterranean Food Southern Food Bangladeshi Fish & Chips Mexican Restaurants Spanish Basque Fondue Middle Eastern Sri Lankan BBQ Food Court Modern European Steak Belgian Food Stands Mongolian Supper Clubs Brasseries French Restaurants Moroccan Sushi Brazilian Game Meat New Mexican Cuisine Syrian Breakfast Gastropubs Nicaraguan Szechuan British Georgian Noodles Tacos Buffets German Food Pakistani Taiwanese Bulgarian Gluten Free Restaurants Pan Asian Tapas Burgers Greek Food Pancakes Tapas/Small Plates Burmese Guamanian Persian/Iranian Teppanyaki Cafes Hainan Peruvian Tex-Mex Cafeteria Haitian Pizza Thai Cajun Restaurants Halal Polish Themed Cafes Calabrian Hawaiian Food Polynesian Trinidadian Cambodian Himalayan/Nepalese Pop-Up Restaurants Turkish Cantonese Honduran Portuguese Tuscan Caribbean Hong Kong Style Cafe Poutineries Ukrainian Catalan Hot Dogs Puerto Rican Uzbek Greater Houston Partnership Research Updated March 2019 Houston restaurant categories (continued) Cheesesteaks Hot Pot Ramen Vegan Chicken Shop Hungarian Reunion Vegetarian Restaurants Chinese Food Iberian Russian Venezuelan Colombian Indian Restaurants Salads Vietnamese Food Comfort Food Indonesian Salvadoran Waffles Conveyor Belt Sushi Irish Sandwiches Wings Creperies Italian Sardinian Wraps Cuban Izakaya Scandinavian Czech Japanese Curry Scottish Delis Japanese Food Seafood Source: Yelp.com, March 2019 In the four quarters ending Q3/18, the Houston MSA was home to 11,292 food service and drinking establishments that employed more than 258,700. These establishments included: 4,319 full-service restaurants, 4,330 limited-service eating places and 648 drinking establishments. Houston MSA’s food service and drinking establishments had sales of $18.1 billion in the four quarters ending Q3/18, according to the State Comptroller’s office. Greater Houston Partnership Research Updated March 2019 .

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500 Calorie Meals Homestyle Meals the Deli Shoppe to Go
The Courtyard Gallery Cafeteria and Vending :: Open 24 hours :: 7 days Daily Features Print your weekly menu at www.cafealt.com or call 53560 1 & 3 July 25 - 31, 2021 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY BREAKFAST QUICHE, NEW TEX MEX VISIT THE STEEL CUT CHECK OUT VISA, DISCOVER & FRITTATAS, ZORBA THE BUMBLEBEE RESTAURANT BUMBLEBEE CAFÉ OATMEAL & FRESH TASHA’S NEW MASTERCARD SANDWICHES, WAFFLE 10:30 am HAS ALL NEW - for a Breakfast FRUIT @ FLAVORS OF ACCEPTED ROLL-UPS NEXT TO ASIAN PASTRIES, TREATS THE BUMBLEBEE CAFE BOWL SOON... EGG NICK’MUFFIN THE BUMBLEBEE KRISPINESS 11 11 pm 500 CALORIE MEAL 500 CALORIE MEAL 500 CALORIE MEAL 500 CALORIE MEAL Honey Mustard Chicken THE BUMBLEBEE 500 CALORIE MEAL Honey Mustard Honey Mustard Chicken Honey Mustard Chicken Honey Mustard Chicken 500 Calorie BUTTERMILK CHICKEN DOUBLE BATTERED CAFÉ BBQ MEATBALL SUB BUTTERMILK CHICKEN Chicken Meals TENDERS CHICKEN TENDERS FRIED CHICKEN IN CAFETERIA 500 Calories MEAL ENCHILADA CASSEROLE BBQ CHICKEN SUB MEAL HAND BATTERED Opens 10:30 POMODORO or Less WHITEFISH DINNER SEATING AREA BAKED CHILI MAC SUPREME BAKED COUNTRY FRIED THE NEW CERTIFIED CHILI MAC SUPREME POTATOES DAY Smoked BBQ 8 pm 8 STEAK DINNER - POTATOES DAY ANGUS BEEF Homestyle LOUISIANA FRIED Meatloaf HONEY PEPPER CHICKEN QUESADILLA Chimichanga MONSTER BURGER Meals CHICKEN DINNER SPECIAL Dinner CHICKEN MAC & FAT FRIES AND STRIPS with BEST BURGER I EVER FAT FRIES & STRIPS CHEESE SOUTHERN PEPPER ATE 10:30 10:30 am MEAL CHICKEN BITES Fiesta Potatoes STEAKBURGERS “Best Grilled Cheese
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Using the Cafeteria Kitchen The Community Kitchen is the cooking area in the main room of the cafeteria. The cafeteria kitchen is the kitchen used by Nutrition Services for preparing student meals. We use the sink, dishwasher and storage room of the cafeteria kitchen as they are available within Nutrition Services’ schedule. Please respect the important job that Mona does to serve breakfast and lunch to our students and help make it a good relationship. Be courteous and flexible and please follow these guidelines when using the cafeteria kitchen: For almost all projects you will need to use the cafeteria kitchen dishwasher. For some projects you may need to use the cafeteria kitchen ovens (you must have permission first to do this). Opening the Kitchen 1. No supplies may leave the cafeteria kitchen (pans, etc). Please plan to use items from the Community Kitchen or loaned items from home. We supply from the Community Kitchen: parchment, plastic wrap, wiping cloths, food, plastic serving gloves, foil, cooking oils or food release items. 2. Oven a. Turn on oven fan with special key (located by produce sink counter). b. Oven bakes hot. For 350 degree oven set at 300 degrees. c. Oven timer must manually be turned off. 3. Dishwasher a. It is actually the dish sanitizer – so all food particles should be rinsed off before loading into the dishwasher. b. To turn on dishwasher see photos. Turn on switch at front of dishwasher and push lever down inside dishwasher. c. Check for soap and sanitizer. 4. Use gloves to unload washed dishes.
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Trends in the Foodservice Industry : Convenience Foods John R
Florida International University FIU Digital Commons FIU Electronic Theses and Dissertations University Graduate School 6-1979 Trends in the foodservice industry : convenience foods John R. Adams Florida International University DOI: 10.25148/etd.FI13101526 Follow this and additional works at: https://digitalcommons.fiu.edu/etd Part of the Hospitality Administration and Management Commons Recommended Citation Adams, John R., "Trends in the foodservice industry : convenience foods" (1979). FIU Electronic Theses and Dissertations. 1104. https://digitalcommons.fiu.edu/etd/1104 This work is brought to you for free and open access by the University Graduate School at FIU Digital Commons. It has been accepted for inclusion in FIU Electronic Theses and Dissertations by an authorized administrator of FIU Digital Commons. For more information, please contact [email protected]. TRENDS IN THE FOODSERVICE INDUSTRY CONVENIENCE FOODS AN INDUSTRY PROJECT Presented to the Faculty of the Hotel School of Florida International University for the degree of Masters of Science in Hotel and Food Service Management by John R. Adams Jr. June, 1979 TABLE OF CONTENTS Page I. EVOLUTION OF CONVENIENCE FOODS . 1 II. DEVELOPMENT OF CONVENIENCE FOODS . 12 Product Development . 12 Making of a Menu . 16 Savings With Convenience Foods . 17 Kitchen Workers: New Types of Individuals. 18 Changes in Equipment . 19 Successful Planning for Convenience Foods Use. 20 Outling a Study Plan . 22 Sum Up . 24 III. INTRODUCTION OF A PRE-PREPARED FROZEN FOOD PROGRAM . 26 IV. GUIDELINES FOR SELECTING FOODS . 38 V. MAINTAINING AND PRESERVING CONVENIENCE FOODS . 40 Additives . 40 Starches . 43 Packaging . 44 Vacuum Packing . 45 Freezing . 46 Reconstitution . .. ..... 51 Microwave Oven Techniques .
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School Meals Legislation and Funding by State Updated February 2021
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The Dining Room of the Future: from Cafeteria to Cool Café!
The Dining Room of the Future: From Cafeteria to Cool Café! Peggy Lee, SNS Stanya LeMay Teresa Moran-Wiebe Kristen Hennessey Sunday, July 14, 2019 2:15-3:15 PM © Copyright 2019 | School Nutrition Association | Annual National Conference | July 14-16, 2019 | St. Louis, Missouri Affiliation or Financial Disclosure • Peggy Lee, Vice President, National Dairy Council • Stanya LeMay, National Brand Manager-Education, Interior Systems, Inc/Elkay • Teresa Moran-Wiebe, Director, Youth Wellness, Dairy Council of Florida • Kristen Hennessey, Director of Nutrition Services and Procurement, Plymouth Canton Community School District, Michigan © Copyright 2019 | School Nutrition Association | Annual National Conference | July 14-16, 2019 | St. Louis, Missouri Want to make a difference in your cafeteria? This is the guide to get you there. Background: In March 2017, as part of the Nourish To Flourish endeavor, the cafeteria environment in schools was identified as an area of focus. This document is a result of that team’s work to assist in Redesign of Cafeterias. During our research, student surveys and online information showed student voices were strong. Two of the main issues influencing a student’s cafeteria experience were: 1) The time to eat/relax 2) The comfort of the surroundings. If change is needed in your cafeteria and serving area, this is the roadmap to get you there. © Copyright 2019 | School Nutrition Association | Annual National Conference | July 14-16, 2019 | St. Louis, Missouri 4 © Copyright 2019 | School Nutrition Association | Annual National Conference | July 14-16, 2019 | St. Louis, Missouri 5 © Copyright 2019 | School Nutrition Association | Annual National Conference | July 14-16, 2019 | St.
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FAQ and Hours Flyer
Continuous Service! What You Can Expect Between Full Meal Periods The cafeteria offers continuous Limited Breakfast - Belgian Waffle Station, Hot and Cold Cereals, service hours from 7:30AM to Hot Breakfast Item, Toaster Station, Fruit and Beverages. 7:00PM, Monday - Friday. This allows students greater flexibility Limited Lunch - SubZone, Salad Bar, Soups, Desserts and in dining. Traditional meal periods Beverages remain, but there is always an option to eat a meal outside of Extended Lunch/Limited Dinner - SubZone, Salad Bar, Soups, these hours. Rotating Hot Stations (Pizza, Grill, etc.), Desserts and Beverages. Weekday Hours Full Breakfast 7:30 - 8:45 MURF’S Limited Breakfast 8:46 - 10:15 Continue to enjoy dining at Murf’s. Limited Lunch 10:16 - 11:15 Your 14 and 19 meal plans include 20 Conversion Meals per semester. Full Lunch 11:16 - 1:15 10, 14 and 19 meal plans include Extended Lunch 1:16 - 3:00 Dining Dollars that can be used in Rotisserie Fresh Limited Dinner 3:01 - 5:15 Murf’s or the dining hall. SubZone Full Dinner 5:16 - 7:00 Murf’s Hours Monday - Thursday Freshly Prepared Pizza Remember: Your meal plan allows you a specific number of 11:00 AM - 3:00 PM Grill Station entries per week. You may only 6:00 PM - 10:00 PM use one entry per meal period. Pastry Table Dessert Selection Friday Weekend Hours Culinary Creations 11:00 AM - 3:00 PM Saturday And Much More... Brunch 11:15 - 1:15 Dinner 5:00 - 6:30 Sunday Lunch 11:15 - 1:15 Dinner 5:00 - 6:30 We continually strive to exceed your dining expectations! Turn this flyer over for more info.
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Cafeteria Hours of Operation Open Monday Through Sunday 6:30Am Until 7:00Pm Grill Open 6:30Am
Week 2 Day Monday Tuesday Wednesday Thursday Friday Saturday Hamburger Steak and Gravy Cajun Pasta w/ Italian Sausage Yankee Pot Roast Queso Chicken Fried Catfish Seared Sirloin Entrees Roasted Pork Loin Oven Roasted Brisket Country Fried Steak Chili Bourbon Chicken White Rice Parslied Potatoes Mashed Potatoes Fiesta Corn Garlic Mashed Potatoes Rosemary Red Potatoes Zucchini and Onions Savory Spinach Sauteed Mushrooms Rosted Broccoli Hush Puppies Carribean Blend Sides Brussel Sprouts Garlic Breadsticks White Gravy Mexican Rice Mustard Greens Field Peas California Vegetables Prince Edward Vegetables Baked Potato Stewed Tomatoes Well For Life Plate Well For Life Plate Well For Life Plate Well For Life Plate Well For Life Plate Well For Life Plate Tuna Steak Curry Tofu Pecan Tilapia Stuffed Shells Chile Lime Pork Loin Spiced Rubbed Pork Chop Parsely Bowtie Pasta Brown Rice Wild Rice Italian Green Beans Black Beans Brown Rice Pilaf Kale Carrots Malibu Blend Winter Blend Normandy Blend Broccoli Florets Featured Salad of Peanut Asian Kale Salad the Week Sunday Expo Pasta Bakes Taco Bar Pasta Bakes Fried Chicken Bowl Country Fried Steak Grill Chili Cheese Dog Tx Toast Grilled Cheese Grilled Turkey & Swiss Rice and Gravy French Fries Waffle Fries Onion Rings Waffle Fries Curly Fries Steamed Squash Well For Life Plate Italian Wedding Brunswick Stew Chicken Noodle Ham and Bean Vegetable Stuffed Peppers Soups Broccoli and Cheese Corn Chowder Cream of Tomato Minestrone Chicken with Rice Succotash Cauliflower Cafeteria Hours of Operation Open Monday through Sunday 6:30am until 7:00pm Grill open 6:30am - 6:30pm Breakfast: 6:30am - 10:00am Lunch: 10:45am - 2:00pm Dinner: 4:30pm - 7:00pm Vegetarian option Well For Life Plate Spicy Dish The Cafeteria is closed daily from 10:00am - 10:45am * Menu subject to change.
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Farm-To-Cafeteria Connections: Marketing Opportunities for Small Farms in Washington State
Cover artwork by Vickie Daniels, graphic designer, Washington Fruit Commission. Photos: Fresh vegetable farm–Leslie Zenz The Evergreen State College Food Services–Leslie Zenz Lincoln Elementary Students–Vanessa Ruddy PUB 200-102 (R/1/04) Inquiries regarding the availability of this publication in an alternate format should be directed to the WSDA Receptionist at (360) 902-1976 or Telecommunication Device for the Deaf (360) 902-1996. Farm-to-Cafeteria Connections: Marketing Opportunities for Small Farms in Washington State By Kelli Sanger and Leslie Zenz A Publication of the Washington State Department of Agriculture Small Farm and Direct Marketing Program Valoria Loveland, Director First Edition–NOVEMBER 2003 Revised–JANUARY 2004 How to use this handbook This handbook is designed to be a resource for farmers, food service professionals and community members in developing Farm-to-Cafeteria programs in Washington. It provides locally relevant information and an overall look at Farm-to-Cafeteria programs from all across the country. Much of the information provided in this handbook can be applied to serving locally produced foods at workplace cafeterias and private restaurants as well. For information on national and state rules and policies affecting Farm-to- Cafeteria programs, read Section I. For general information on what Farm-to-Cafeteria programs look like across the U. S. and different types of Farm-to-Cafeteria programs, read Section II. For specific information relevant to each groups perspective on farm to cafeteria, read the following sections: • Farmers, Section III; • Food service professionals, Section IV, • Community members and organizers, Section V. About the WSDA Small Farm and Direct Marketing Program The mission of the WSDA Small Farm and Direct Marketing Program is to increase the economic viability of small farms, build community vitality, and improve the environmental quality of the region by facilitating direct marketing opportunities and addressing market barriers for small farms in Washington.
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