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Innovative Restaurant Brands and Executives Shaping the Fast Casual Segment Start Up
Innovative restaurant brands and executives shaping the fast casual segment Start up. Scale up. Succeed. Oracle MICROS Simphony Point of Service: • Open API • Gift & Loyalty • Simple Delivery • Labor & Inventory • Easy Online Integrations • Kitchen Display • Analytics & Reporting • Kiosk & Mobile Contact us for a free consultation: oracle.com/food-beverage 1.866.287.4736 Copyright © 2020, Oracle and/or its a�liates. All rights reserved. Oracle and Java are registered trademarks of Oracle and/or its a�liates. ExecutiveEXECUTIVE Summary REPORT Although 2020 isn’t quite half over, it’s already been a trying year thanks to the outbreak of COVID-19. As I watch the fast casual industry rebuild from the upheaval, however, I know two things about its workers and leaders: 1. They take care of one another. 2. Their innovation, creativity and ingenuity never stop even while facing a pandemic. Tom Harper The crisis has been especially hard on restaurants, which CEO [email protected] normally employ millions of global workers. Instead of closing up shop, however, so many fast casual brands have not only found Cherry Cansler Kathy Doyle ways to stay in business by pivoting to online ordering, curbside VP of Editorial, Networld Media Group President & Publisher pick up and delivery, but are also using precious resources to [email protected] help those in need. From collecting customer donations and creating unique social media campaigns to raise money for out- Cherryh Cansler of-work restaurant employees to giving thousands of dollars worth of food to frontline workers VP of Editorial [email protected] and cutting delivery fees, the giving spirit of this industry is contagious. -
Teachers Depart Coos Bay for North Bend What's With
C M C M Y K Y K Coupons Sports Money State Go!&Outdoors Use our ads to Fall high school Charleston makes Newest spider Oregon Shorebird save big at your sports practices way for new family discovered festival swoops in favorite retailers start Monday Marine Life Center in Grants Pass next week TV LISTINGS D4 brought to you by Serving Oregon’s South Coast Since 1878 SATURDAY,AUGUST 18, 2012 theworldlink.com I $1.50 Farmers fear their hard work may be destroyed Years worth of work could be washed away upon approval of a proposal to flood the wetland BY DANIEL SIMMONS-RITCHIE garden property which has been this The World way since the ’70s.” Crawford is not alone. According to WINTER LAKE - Every resident Coos County commissioner Bob Main, learns to live with the flood. 37 residents have emailed him with Each year, with cruel seasonality, concerns about the proposal. this peat-land is transformed into a “They are upset,”Main said. “They 1,700-acre soup. are very upset, and I don’t blame But this year, emotions have them.” piqued over a different deluge. Spearheaders of the wetland project Next year, earthworks are slated to are battling to quell those fears. The begin on a $3.5 million project to group promises that channels and tide restore 400 acres of pasture to gates will protect surrounding wetland. landowners. Sarah Crawford, an organic farmer on Garden Valley Road, worries that SEE FLOODING | A10 new body of water will radically alter the valley’s water table. “That would ruin us,” Crawford said. -
Cocktail Menu I
2020 Cloud Nine Cocktail Party Menu I Hors D’Oeuvres, Passed Butler Style (Select 4) Sesame Crusted Chicken w/ Teriyaki Glaze Skewered Chicken w/ Chipotle Sauce Mini Chicken Parmesan Sliders Grilled Chicken, Spinach & Feta Empanadas Chicken Satay w/ Honey Balsamic Reduction Caribbean Chicken & Mango in Mini Tart Shell Macadamia Crusted Chicken w/ Pineapple Glaze Coconut Chicken w/ Citrus Glaze Chicken Dumplings w/ Soy Ginger Reduction Horseradish & Pistachio Chicken Sate w/ Orange Marmalade Buffalo Chicken Empenada w/ Blue Cheese Mousse Chicken & Cheese Quesadillas Chicken & Waffles w/ Jalapeno Maple Syrup Marinated Fruit Kebobs w/ Honey Yogurt Vegetable Spring Rolls w/ soy Ginger Glaze Stuffed Mushrooms w/ Blue cheese & Bacon Potato Pancakes w/ Apple Sauce Mini Assorted Pizzas Mini Pesto and Provolone Grilled Cheese Triangles Mini Spanikopita w/ Spinach & Feta Cheese BLT Sliders w/ Aioli Steamed Vegetable Dumplings w/ Oriental Sauce Barbecued Beef Skewers Steak & Cheese Quesadillas Sesame Beef Skewers w/ Ponzu Sauce Barbecue Mini Beef Sliders w/ Vermont Cheddar Cocktail Franks in Puff Pastry w/ Spicy Mustard Mini Beef Sliders w/ Pickle Mini meatballs w/ Spicy Marinara Mini Grilled Reubens w/ Thousand Island Sauce Mini Cuban Paninis w/ Ham Shrimp Dumplings w/ Ginger Soy Sauce Blackened Shrimp Kabobs w/ Horseradish Creme Coconut Shrimp w/ Citrus sauce Mahi Mahi Tacos w/ Sour Cream Lamb Kebobs w/ Yogurt Sauce (These Items May be Added @ Additional Price Per Person) New Zealand Baby Lamb Chops w/ Mint Jelly ($7.00) Maryland Crab Cakes w/ -
Press Release for Immediate Distribution
PRESS RELEASE FOR IMMEDIATE DISTRIBUTION Nine professional racecar drivers give generously of their time to support the TRIOOMPH Foundation TRIOOMPH FOUNDATION RAISES $50,000 AT ITS FIRST ANNUAL BENEFIT EVENT Montreal, Quebec, August 16, 2012 – Earlier today, the TRIOOMPH Foundation, a not-for-profit organization dedicated to encouraging students to pursue their dreams and persevere in their efforts to achieve academic success, held its first annual benefit event at Montreal’s Circuit Gilles-Villeneuve, collecting over $50,000. The event gave racing enthusiasts the opportunity to purchase an exclusive co- pilot package and ride shotgun with one of nine professional drivers who generously gave of their time, namely: Marc-André Bergeron, defenceman with the Tampa Bay Lightning and CTCC driver Patrice Brisebois, Montreal Canadiens player development coach and racecar driver Ryan Dalziel, Scottish racecar driver and winner of the 2012 24 Hours of Le Mans (with Enzo Potolicchio) Bertrand Godin, racecar driver and automotive columnist Enzo Potolicchio, Venezuelan racecar driver and winner of the 2012 24 Hours of Le Mans (with Ryan Dalziel) Gianmarco Raimondo, Ontario racecar driver, Formula BMW and F3 Euro Series Andrew Ranger, NASCAR Canadian Tire Series driver since 2008 Richard Spénard, racecar driver and instructor inducted into the Canadian Motorsport Hall of Fame in 2001 Jacques Villeneuve, 1997 Formula 1 World Champion and NASCAR driver since 2007 “Our sincere thanks go out to François Dumontier and Octane Management for letting us on the track only a few minutes before the start of the NASCAR race. This was a first – access to the track is usually restricted prior to a racing event,” said Francyne Charette, Executive Director of the TRIOOMPH Foundation. -
Cocktail Reception Cocktail Hour
Cocktail Reception Cocktail Hour Unlimited Passed Hors D’oeuvres (Choice of Fourteen • See Page 5) Tuscan Table Slow Roasted Roma Tomatoes • Assortment of Fresh Grilled Seasonal Vegetables • Chicken & Eggplant Milanese Assorted Cheeses • Fresh Mozzarella • Cappicolla • Salami • Mortadella • Parma Prosciutto • Fresh Fruit Stuffed Cherry Peppers • Marinated Asparagus • Hummus • Bruschetta • Stuffed Olives • Breadsticks Assorted Soppersata • Imported Cheeses, and more… Add One Station (See page 6 for Cocktail Hour Station) Reception Individually Plated Salad Prosciutto Cone • Mesclun Poached Pear Salad with Gorgonzola • Caesar Salad, or Arugula Salad Carving Station (Choice of Two) Roast Prime Rib of Beef • Stuffed Pork Loin • NY Sirloin Steak • Roast Turkey Breast • Marinated Skirt Steak Whole Suckling Pig • Roast Leg of Lamb • Corned Beef • Roasted Duck Pasta Station (Choice of Two) Penne Vodka with a light Tomato Pancetta Cream Sauce • Broccoli Rabe with Penne • Filet De Pomodoro Orchietta Fresh Tomato Sausage and Broccoli Rabe • Pulled Braised Spareribs Pomodoro with Jumbo Rigatoni •Orchietta Bolognese • Tortellini Carbonara • Tortellini with Sausage and Tomatoes • Stuffed Rigatoni Hot Chafing Dishes (Choice of Three) Breast of Chicken Francaise • Chicken Scarpiello • Chicken Murphy • Braised Short Ribs • Eggplant Rollatini Fried Calamari • Filet Mignon Braciole • Chicken Marsala • Spiedini all Romana • Broccoli Rabe Francaise Pretzel or Herb Encrusted Salmon • Broiled Flounder • Stuffed Chicken Served with Rosemary Roasted Fingerling -
Opportunity Overview Lease Price/Terms Miscellaneous Operations Recast Earnings Click HERE to Contact Us About This Business! Fi
Business Team Opportunity Overview Mergers and Acquisitions EG10421 - Franchises United States Click HERE to contact us about this business! New York City famous The Halal Guys The Halal Guys Franchise is the fastest-growing American Halal franchise in the world with locations across North America, Europe, and Asia. Serving up delicious mouthwatering chicken, gyros, and falafel platters to devoted fans. The Halal Guys represents the epitome of the American Dream. This iconic brand’s fascinating origins tale is similar to scores of others who also emigrated to America in search of a better life. As a result of this journey, countless cultural traditions (and cuisines) crossed over into the United States over the years. The Halal Guys’ story begins in 1990 with three Egyptian founders, who first started a hot dog cart in New Yo Recast Earnings (Not Verified By Business Team) Financial Data Not Available Operations Number of Employees Full Time Part Time Licenses Required Local jurisdiction food handler permit and Non-Owners 0 0 business license. Owners 0 0 Hours of Operation New owners discretion Price/Terms Lease Asking Price $315,600 Monthly Rent Including NNN $0 Down Payment $315,600 Expires Inventory (included) $0 Option No Size (sq.ft.) 1400 Real Property Available No New Lease Available Yes Miscellaneous Type of Organization - Training - Reason for Sale New Franchise Disclaimer: The information provided herein is compiled from information provided by the seller(s). Business Team (CA BRE 01160661) makes no representation as to its accuracy or reliability. Prospective buyer(s) should rely upon their own verification and that of their financial advisors with respect to this information.. -
Handcrafting the Change They Want to Eat in the World? an Inquiry Into the Who, What, and Why of Artisanal Food Production in Central Ohio
Handcrafting The Change They Want To Eat In The World? An Inquiry Into The Who, What, and Why of Artisanal Food Production in Central Ohio Thesis Submitted in Partial Fulfillment of the Requirements for the Degree Master of Arts in the Graduate School of The Ohio State University by Erin Caricofe, B.A. Rural Sociology Graduate Student in the School of Environment and Natural Resources The Ohio State University September 2011 Thesis Committee: Dr. Jeff Sharp, Advisor Dr. Tomas Koontz Copyright by Erin Caricofe 2011 Abstract The U.S. food system has seen substantial growth of small scale businesses crafting “artisanal” foodstuffs. Entrepreneurs showcase their wares at events such as the Pike Place Market Artisan Food Festival (est. 2010), Oakland’s Eat Real Festival (est. 2009), and Slow Food Nation (est. 2008); they are being recognized in The New York Times and the Edible Communities magazines; and garnering designations such as the Slow Food “Snail of Approval” (for foodstuff contributions to quality, authenticity, and sustainability). From beer and spirits to breads, cheeses, and ice cream, these producers promote high quality ingredients (some local or sustainable) and tout production methods that are often labor-intensive, time-consuming, and subject to season or particular supply chains. These purveyors – selling through farmers markets, food carts and trucks, specialty groceries, and occasionally their own brick and mortar shop – charge premium prices for their small-batch creations, much like Organic and heirloom specialty crop producers that have come before them. Mass-produced, less expensive, and arguably more “convenient” versions of their foods are often readily available in traditional grocery stores, yet these entrepreneurs still step forward to offer their products – why? This research offers a qualitative portrait of artisanal food producers and the various factors motivating them. -
September 3 2009 Sports.P65 2 8/31/2009, 10:50 AM
Towns County Herald’s Sporting News Rebels take down the Indians in home opener Local Racing off a fly ball to right field be- to make it 9-1 and call the ately by logging on to http:// JIM BRYANT fore Claire Wilson finally made game on the “mercy rule”. jlbphotography.photoreflect.com the third out. TCHS varsity softball OR Photoreflect.com (type in Action Sports Writer In the fourth, the visitors team photos and actions shots Jim Bryant) and reviewing added their sixth run, 6-1 as are available for $20 pre-paid selected game photos of cur- Fannin County domi- they began to dominate the this season. Post/past season rent sports. TCHS sports by Carl Vanzura nates the plate plate. A fly ball to left made CDs are $30. Place your or- have been archived from the After playing in scrim- it 7-1 and a shot to right made der early by seeing Jim or past thirteen years. Also be Rain was the winner at Tri-County mages and tournaments, the it 8-1 before the Tribe turned Lisa Bryant or contact at aware that the sports pages It was a bad week-end at Tri-County this week as heavy TCHS Indians returned home their second DP of the game to [email protected] to place are now on line at rains Thursday and Friday made the track to wet to race on for their opener but the Fannin get out of the inning. In the your order. Individual photos townscountyherald.net each for the go karts and stock cars. -
Dict-En-Fr-Food V3
Dictionnaire Anglais-Français de l’Alimentation English-French Food Dictionary Version 3.0 Pascal Médeville (CC BY-NC-ND 4.0) 1 This work is distributed under Creative Commons license CC BY-NC-ND 4.0. Please revise the information below and stay within the limits of the license. 2 Le présent travail est distribué dans le cadre de la licence Creative Commons CC BY-NC-ND 4.0. Veuillez lire les informations ci-dessous et respecter les limites imposées. 3 Sigles et abréviations utilisés dans ce dictionnaire : adj. : adjectif agr. : agriculture bot. : botanique ichtyol. : ichtyologie Ind. : Indonésie it. : Italie J : Japon microbiol. : microbiologie œnol. : œnologie p.ex. : par exemple UK : Royaume Uni US : États-Unis d’Amérique vét. : médecine vétérinaire zool. : zoologie Historique des versions/Version history : Date Objet No. de version Déc. 2008 Version initiale 1.0 Juin 2009 Corrections diverses ; Ajout de nouvelles sources ; Ajout de nouvelles 2.0 références bibliographiques Avril 2020 Ajout de nouvelles entrées ; Corrections diverses ; Ajout de nouvelles 3.0 sources ; Ajout de nouvelles references bibliographiques 4 Pour vos traductions anglais-français ou chinois-français dans le domaine de la gastronomie ou de l’agro-alimentaire, veuillez prendre contact avec Pascal Médeville à l’une des adresses suivantes : [email protected] ou [email protected]. For all your food and agrifood translation needs (English to French of Chinese to French), you can contact Pascal Médeville, at [email protected] or [email protected]. Pour toutes vos traductions et besoins de publication assistée par ordinateur en chinois ou d’autres langues asiatiques, n’hésitez pas à faire appel à Pascal Médeville ou à Parallels Translation Office : www.parallels-translation.net. -
Hot Dog Cart Guidelines
Public Information County of Ventura ● Resource Management Agency ● Environmental Health 800 S. Victoria Ave, Ventura, CA. 93009 ● 805 654-2813 ● www.vcrma.org/envhealth Mobile Food Facility (MFF), Type 3 Plan Check Guidelines to a Hot Dog Cart/Truck/Trailer Definitions: Hot Dog (HSC 113807) - means a whole, cured, cooked sausage that is skinless or stuffed in a casing, that may be known as a frankfurter, frank, furter, wiener, red hot, vienna, bologna, garlic bologna, or knockwurst, and that may be served in a bun or roll. Condiment (HSC 113756) - means a nonpotentially hazardous food, such as relishes, spices, sauces, confections, or seasonings, that requires no additional preparation, and that is used on a food item, including, but not limited to, ketchup, mustard, mayonnaise, sauerkraut, salsa, salt, sugar, pepper, or chili peppers. Limitations: No cutting or slicing allowed on the MFF Steamed or boiled hot dogs Tamales in its original, inedible wrapper Prepackaged potentially hazardous foods Prepackaged nonpotentially hazardous foods such as chips, candies and bottled or canned beverages Condiments listed under the Condiments Allowed (see below) can be assembled on the hot dog by the customer or the operator Condiments Allowed: Food condiments for customer self-service shall be either prepackaged, or dispensed from a squeezable, or lidded container, or any approved food dispenser that was filled in a permitted food facility. 1. Ketchup 2. Mustard 3. Relish 4. Sauerkraut (may not be hot held in a steamtable) 5. Pre-cut chopped raw onions (may not be hot held in a steamtable) 6. Chili peppers 7. Jalapeno rings in vinegar ja 12/21/16 G:\Admin\COMMSERV\MFF Type 3 Hot Dog Carts.docx Page 1 8. -
The Gourmet Vendor Inc. Unique Catering – Private – Corporate 70 Florence Drive Richboro, PA 18954 Tel: (215) 396-7000 Fax: (215) 396-6886
The Gourmet Vendor Inc. Unique Catering – Private – Corporate 70 Florence Drive Richboro, PA 18954 Tel: (215) 396-7000 Fax: (215) 396-6886 HELLO: Thank you for inquiring about The Gourmet Vendor Inc., authentic Hot Dog Vendors that cater all types of affairs with many unique foods. Our authentic Center City Hot Dog Pushcarts (with red & white umbrellas) can be at your next affair, to add an interesting, attractive and convenient highlight to your party or event. Our carts are specially designed to fit anywhere, both indoors and outdoors. Included with our carts are experienced vendors, dressed in proper attire, who will professionally cater to your guests' needs by preparing and serving the food. Our food is fresh and always of the highest quality. We can prepare a creative individualized menu to your requirements from our a la carte list of specialties. All fees and information for all The Gourmet Vendor’s services are on the following pages. Please do not hesitate to call if you have any questions or ideas. In order to reserve a date please call for a contract. As a result of our personal touch, highest food quality and 30+ years of full-time dedication, The Gourmet Vendor Inc. is the premier "Hot Dog Carts That Cater" in the Philadelphia area, and we are the largest Cart Catering company in the United States. Hundreds of thousands of Delaware Valley residents have experienced the convenience and uniqueness of The Gourmet Vendor’s services at Private Parties and Business Functions. These include fine corporate events such as: AMERICAN HERITAGE CREDIT UNION - Various Events FEINBERG ROBERTS EVENTS - Various THE ACADEMY OF NATURAL SCIENCES - Various Exhibits IKEA’S - Grand Opening THE ELECTRICAL ASSOCIATION - Convention & Show "UNBREAKABLE" - Movie Set WILLOW GROVE DAY CAMP - Carnival & Corp. -
Bar Mitzvah Menu- Served Dinner
Adult Beverage Service A fully stocked open bar will be made available throughout the cocktail reception, dinner and dancing for up to five hours. Included in this service is a complete selection of name brand liquors, house wines, champagne, imported and domestic beers as well as a variety of soft drinks, juices and waters. Adult Cocktail Reception A Selection of Passed Hors d’Oeuvre Pepper Crusted Filet Mignon on Herbed Croustade Ahi Tuna on Wonton Crisp with Wasabi Dipping Sauce Mini Crab Cakes with a Cajun Remoulade Chicken Satay with a Peanut Dipping Sauce Potato Pancakes with an Apple Dipping Sauce Phyllo Spinach Turnovers California Rolls with Wasabi and Ginger Vegetable Spring Rolls Tuscan Terrace An assortment of imported and domestic cheeses, garnished with seasonal fresh and dried fruit with mixed nuts. A selection of Italian meats, grilled and marinated vegetables and assorted baguettes, flat breads and gourmet crackers Mediterranean Display A selection of Freshly Grilled Vegetables to include Eggplant, Fennel, Portobello Mushrooms, Red and Yellow Peppers and Asparagus, Marinated Sundried Tomatoes, Hummus, Roasted Red Pepper Pesto, Eggplant Caviar and Olive Tapenade with Assorted Flat Breads and Pita Chips, Accented with a Selection of Olives Adult Served Dinner Baby Red Oak Leaf Lettuce with Spiced Almonds, Poached Pears and a Sherry Wine Vinaigrette Baked Atlantic Salmon with a Whole Grain Mustard Sauce, served with Saffron Rice and a Vegetable Medley OR Filet Mignon atop a Portobello Mushroom, topped with crumbled Blue