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COLUMBUS Tender Chicken, Cheese & Onion with Mayo 16 Oz
WRAPS Buffalo Chicken Wrap 6.75 Grilled chicken, mozzarella, hot sauce & lettuce LUNCH SPECIALS served with ranch or bleu cheese on the side Served 11am - 3pm Monday - Friday (Dine-in Only) Chicken Caesar Wrap 6.75 1. 2 Slices with 1 Regular Topping each & Soft Drink 6.75 Grilled chicken, romaine lettuce, parmesan cheese 2. 1 Slice with 1 Regular Topping, Small Garden 6.75 and Caesar dressing Salad & Soft Drink Chicken Bacon Ranch Wrap 6.75 Grilled chicken, bacon, ranch, lettuce, mozzarella 3. Calzone or Stromboli with 1 Regular Topping and Soft Drink 7.95 and tomatoes 4. Any Sub, Chips & Soft Drink 7.25 OVEN BAKED SUBS 5. Any Chicken, Steak or Parmigiana Sub, Chips & Soft Drink 7.75 Hot oven toasted 8” sub roll with mayonnaise, mustard, lettuce, tomatoes, onions, provolone cheese & Italian dressing. All subs available in a tortilla wrap for same price. Johnny’s Special Ham, salami & capicolla 6.25 CHILD PORTIONS Club Sub Ham, turkey & bacon 6.25 Age 10 and under Veggie Sub 5.95 Child Spaghetti 3.50 Child Ravioli 3.50 Mushrooms, onions, green peppers, green & black olives Child Spaghetti w/a Meatball 4.25 Chicken Bites 4.25 Ham Sub 5.95 Turkey Sub 5.95 DESSERTS Salami Sub 5.95 Cheese Cake (Assorted Flavors) 3.50 Cinnamon Knots 3.50 Capicolla Sub 5.95 Tiramisu 3.50 Grilled Chicken Sub 6.25 BEVERAGES Breaded Chicken Sub 6.25 Coke, Diet Coke, Sprite, 1.95 Child Drink (10 & under) 1.00 Add Chips or Bacon to any Sub .90 Root Beer, Pink Lemonade, Dr. -
MAZEL TOV! OUR 200Th ISSUE
SPECIAL EXPANDED EDITION w ww M AZEL TOV! VOL. f / NO. 10 ELUL 5772 - TISHREI 5773 / SEPT.-OCT. 2012 s xc YOMIM NORAIM EDITION THE Daf a K ashrus H OUR 200th ISSUE A MONTHLY NEWSLETTER FOR THE OU RABBINIC FIELD REPRESENTATIVE מי שיש לו מנה רוצה לעשות מהם מאתים )תורה תמימה קהלת פ' א' פס' י"ג בשם המדרש( “HE who has 100, desires to make of them This special expanded issue contains many It has been a great privilege to edit The 200”. While this axiom relates to finan- articles from gifted writers and kashrus Daf. I am highly gratified that many in- cial wealth, it can be applied to spiritual experts who are either currently or were dividuals have approached me over the matters as well. In particular, as editor of previously employed by the OU. I take years in person or by other means of The Daf, this maamar Chazal resonates this opportunity to thank everyone who communication, to express the pleasure for me in a very meaningful way. We contributed articles to this volume and the and educational value they have had from reading The Daf. began publishing The Daf in June 1992. past 199 issues of The Daf for their insight- In July 2002, I was privileged to edit the ful and educational contributions. Kosher May Hashem grant me the merit to edit 100 th issue of The Daf HaKahsrus. Now ten consumers, RFR’s, RC’s and communal The Daf for many years to come. After all, years later, with great thanks to Hashem rabbis owe a tremendous debt of gratitude he who edits 200 issues of The Daf, looks Yisborach, I have the great zechus to pres- to these writers for 20 years of outstanding forward to 400 as well! ent the 200th issue of The Daf. -
Salads Wings Flatbreads Authentic Ny Pies
HOURS PHONE MONDAY - THURSDAY 904.322.7051 11am - 9pm 904.538.0555 FRIDAY - SATURDAY WEBSITE 11am - 10pm tdnypizza.com SUNDAY 12pm - 9pm APPETIZERS SALADS Garlic Knots small (6) 3 House Salad 4/8 large (12) 6 iceberg, shredded carrot, cucumber, tomato and red onion Garlic Bread 4.5 Caesar Salad 4.5/9 Garlic Bread with Mozzarella Cheese 6 romaine, parmesan cheese and crouton Meatballs & Sauce 7 Greek Salad 5/9 Cheese Sticks 7.5 romaine, green pepper, red onion, tomato, cucumber, kalamata olive, French Fries 3.5 feta cheese and pepperoncini Tony’s Garlic Parm Fries NEW 4.5 Antipasto Salad 10 Fried Calamari 9.5 italian meat and cheese, green pepper, mushroom, black olive, carrot, tomato, cucumber and red onion Sweet Chili Calamari 10.5 Chopped Salad 9 Fried Ravioli 9 romaine, roasted red pepper, tomato and fresh mozzarella Bruschetta 8 Caprese Salad 9 Fried Zucchini 7.5 slices of fresh mozzarella, tomato, fresh basil, olive oil and balsamic glaze Rice Balls large(1) 4.5 Strawberry Spinach Salad 9 small (6) 8.5 fresh spinach, strawberry, craisin, sliced almond, red onion and gorgonzola NY Pretzel 3 Dressings: house, creamy italian, ranch, fat free ranch, balsamic vinaigrette, Stuffed Mushrooms 9 bleu cheese, honey mustard, 1000 island, greek, raspberry vinaigrette Add-ons: chicken 3 WINGS 6 Wings 7 FLATBREADS 12 Wings 14 Margherita 8.5 24 Wings 28 Spinach Artichoke Tomato NEW 8.5 Sauces: bbq, buffalo, teriyaki, cajun ranch, sweet chili, Pesto Chicken 8.5 garlic parmesan, plain 10” 14” 16” 18” AUTHENTIC NY PIES Gluten Free Pizzette Mezzo Grande -
Salisbury Dining Service Menu 2/05/18– 2/11/18 Breakfast Lunch Dinner
SALISBURY DINING SERVICE MENU 2/05/18– 2/11/18 BREAKFAST LUNCH DINNER SCRAMBLED EGGS POACHED EGGS CHEF’S CHOICE SICILIAN PIZZA M HOME FRIES O FRENCH TOAST GARLIC BREAD GRITS N FRESH BAKED SCONES SCRAMBLED EGGS SOUP DU JOUR EGG A MUFFIN T HASH BROWNS GRILLED HOT DOGS CHINESE NEW YEAR FEAST SAUSAGE PATTY U OATMEAL SPINACH RAVIOLI E OMELET BAR FRUIT STRUDELNIKS FRIPPS S STEAMED MIXED VEGETABLES SOUPS DU JOUR SCRAMBLED EGGS ROAST BEEF HARD BOILED EGGS ROAST PORK LOIN W TATER TOTS EGGPLANT ROLLETTES E PANCAKES PEROGIES FRIZZLED HAM BAKED POTATOES D CREAM OF WHEAT WILD RICE PILAF WAFFLE BAR FRESH VEGETABLE MEDLEY ASSORTED DANISH STEAMED MIXED VEGETABLES SIT DOWN LUNCH SCRAMBLED EGGS RED HOT CHEF CHEESY EGGS CHICKEN CORDON BLUE T POTATO PATTIES RICE PILAF H FRENCH TOAST STICKS VEGETABLE TEAM SAUSAGE LINKS U OATMEAL SALAD CHEESE HEADS OMELET BAR BREAD AND BUTTER R DONUTS CHEESE AND CRACKERS S CHOWDER SCRAMBLED EGGS BAGEYS GRILLED TURKEY RED HOT CHEF F LYONNAISE POTATO R SAUSAGE PATTY STUFFED PORTABELLA CREAM OF WHEAT TEAM I WAFFLE BAR WILD RICE ASSORTED DANISH BREAKING BREAD STEAMED VEGETABLES SOUP OF THE DAY SCRAMBLED EGGS S HARD BOILED EGGS GRILLED HAM STEAKS BURGER NIGHT A HASH BROWNS PINEAPPLE SALSA BREAKFAST SPECIAL T OATMEAL BEAN AND CHEESE QUESADILLA OMELET BAR COFFEE CAKE SWEET MASHED POTATO STEAMED MIXED VEGETABLE 9 AM – CONTINENTAL GRILLED CHICKEN SORRENTINA 11 AM – BRUNCH S SCRAMBLED EGGS, PANCAKES, BACON, SAUSAGE PENNE PUTANESCA WITH LINKS, FRENCH TOAST STICKS, ASIAGO U HOME FRIES, SMOKED SALMON PLATTER, N OMELET AND WAFFLE BAR RICI BICI ASSORTED BREAKFAST PASTRIES ROASTED WINTER VEGETABLES . -
Sicilian Culinary Experience
Sicilian Culinary Experience passport. Your flight ticket is non-transferable and non-refundable. No refund can be given for non- Travel used portions. Passports Please ensure your 10-year British Passport is not out of date and is valid for a full six months beyond Baggage allowance the duration of your visit. EU, Andorra, We advise you to check the baggage allowances Liechtenstein, Monaco, San Marino or Switzerland carefully as you are likely to be charged the excess valid national identification cards are also if you exceed the weight limit. Maximum weights acceptable for travel to Italy. for single bags apply. With Easyjet your ticket includes one hold bag of up Visas to 23kg plus one cabin bag no bigger than 56 x 45 x Visas are not required for British and EU nationals. 25 cm. Overhead locker space is limited on board For all other passport holders please check the visa the aircraft and on busy flights your cabin bag may requirements with the appropriate embassy. have to go in the hold. Italian Consulate-General: “Harp House”, 83/86 Please contact the airline for further information Farringdon Street, London EC4A 4BL. http://www.easyjet.com/en/planning/baggage Tel: (0)20 7936 5900. Fax: (0)20 7583 9425. Email: [email protected] Website: http://www.conslondra.esteri.it/Consolato_Londra Labels Open Mon-Fri 0900-1200 Please use the luggage labels provided. It is useful to have your home address located inside your suitcase should the label go astray. Tickets Included with this documentation is an e-ticket, Transfers which shows the reference number for your flight. -
Check out Our Spizzico Menu & Combine Your Orders Check out Our
Dine-in – Pick-up – Delivery – Catering Dine-in – Pick-up – Delivery – Catering Pizzas Pastas Served with a side salad, bread & butter Traditional Thin Crust Our light flaky crust is always crisp & golden brown. Small 10” Cheese Serves 1-2 $9.39, Medium 12” Cheese Serves 2-3 $11.99, Penne Alla Spizzico Large 14” Cheese Serves 3-4 $15.79, X-Large 16” Cheese Serves 4-5 $18.09, With mushrooms, pancetta, & peas in our light cream sauce $14.49 Family 18” Cheese Serves 5-6 $20.29 Mussels Marinara With plum tomatoes, fresh garlic, & parsley in extra virgin olive oil served over linguine $17.99 Chicago-Style Deep Dish Artichoke & Shrimp Angel Hair This is the pie that Chicago made famous! In our special pesto sauce $15.99 A totally gourmet pizza with a buttery crust & lots of cheese. Allow 45 min. bake time – cut upon request only. Spinach Manicotti Small 10” Cheese Serves 2-3 $12.09, Medium 12” Cheese Serves 3- 4 $14.39, (3) Stuffed with a 4-cheese spinach blend in our tomato cream sauce $13.49 Large 14” Cheese Serves 4-5 $19.00, X-Large 16” Cheese Serves 5-6 $23.50 Penne Alla Vodka In our tomato vodka cream sauce $13.49 Spizzico Stuffed Baked like a pie with ingredients inside & topped with a thin crust & our special tomato sauce. Fresh Vegetables with Angel Hair Allow 45 min. bake time – cut upon request only. Artichoke hearts, mushrooms, broccoli, onions, roasted red peppers, & fresh garlic in our Small 10” Cheese Serves 2-3 $15.39, Medium 12” Cheese Serves 3-4 $19.09, homemade marinara sauce $13.49 Large 14” Cheese Serves 4-5 $22.99, X-Large -
Pizzas Specialty Pizzas Pastas Check out Our
Pizzas Pastas Dine-in – Pick-up – Delivery – Catering Dine-in – Pick-up – Delivery – Catering Served with a side salad, bread & butter Traditional Thin Crust Our light flaky crust is always crisp & golden brown. Small 10” Cheese Serves 1-2 $9.39, Medium 12” Cheese Serves 2-3 $11.99, Penne Alla Spizzico Large 14” Cheese Serves 3-4 $15.79, X-Large 16” Cheese Serves 4-5 $18.09, With mushrooms, pancetta, & peas in our light cream sauce $14.49 Family 18” Cheese Serves 5-6 $20.29 Mussels Marinara Chicago-Style Deep Dish With plum tomatoes, fresh garlic, & parsley in extra virgin olive oil served over linguine $17.99 This is the pie that Chicago made famous! Artichoke & Shrimp Angel Hair In our special pesto sauce $15.99 A totally gourmet pizza with a buttery crust & lots of cheese. Allow 45 min. bake time – cut upon request only. Spinach Manicotti Small 10” Cheese Serves 2-3 $12.09, Medium 12” Cheese Serves 3- 4 $14.39, (3) Stuffed with a 4-cheese spinach blend in our tomato cream sauce $13.49 Large 14” Cheese Serves 4-5 $19.00, X-Large 16” Cheese Serves 5-6 $23.50 Penne Alla Vodka Spizzico Stuffed In our tomato vodka cream sauce $13.49 Baked like a pie with ingredients inside & topped with a thin crust & our special tomato sauce. Fresh Vegetables with Angel Hair Allow 45 min. bake time – cut upon request only. Artichoke hearts, mushrooms, broccoli, onions, roasted red peppers, & fresh garlic in our Small 10” Cheese Serves 2-3 $15.39, Medium 12” Cheese Serves 3-4 $19.09, homemade marinara sauce $13.49 Large 14” Cheese Serves 4-5 $22.99, X-Large -
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 -
Hawaiian Pizza Was Invented in Canada in 1962 by a Man from Greece
Hawaiian Pizza Was Invented In Canada In 1962 By A Man From Greece On September 5th, National Cheese Pizza Day says, “Hold the toppings!” That’s right, cheese is all you need when celebrating this pizza holiday. Whether the pie is homemade or ordered in, make it cheese only. Add a variety of cheeses to your pie to celebrate. Smokey gouda or a little gorgonzola might mix it up. If you like a little cheddar, mild or sharp shredded across the top will do. In ancient Greece, they covered their bread with oils, herbs and cheese. Many believe this to be the beginning of the pizza. In Byzantine Greek the word was spelled πίτα, or pita, meaning pie. The Romans also developed a version of the pizza pie. Using bay leaves for flavoring, the Romans topped the dough with cheese and honey. In 1905, Gennaro Lombardi opened the first licensed American pizzeria, Lombardi’s Pizzeria Napoletana, at 53-1/2 Spring Street in New York City. In 1997, it’s estimated the United States produced more than 2 billion pounds of pizza cheese. That’s a lot of cheese! About 93% of Americans eat at least one pizza every month. Pizza accounts for more than 10 percent of all food service sales Americans eat approximately 100 acres of pizza a day or about 350 slices per second. The most pizzas are delivered (and eaten) on New Year’s Day, New Year’s Eve, Halloween, Thanksgiving Eve, and Super Bowl Sunday. The three dots in the Domino’s Pizza logo represent the first three Domino’s Pizza stores. -
Carbohydrate List
Carbohydrate List Common Allergens Present (as read in the ingredient label of the Elementary Items 19/20 Portion Carb Cal Fat Sat FatVit A (%)Iron (%) Sodium (mg) Fiber (g) product) Bread, Pasta & Grain Grams Brown Rice 2 oz 11g 54 0.5 0 0 0 2.5 1 Wheat Mexican Rice 2 oz 16g 38 0.2 0 0 .67mg 1 1 Wheat, Soy Bagel, wrapped/cheese 1 26g 226 1 0 0 8 880 3 Wheat, Milk, Soy WG Bagel 1 29 140 1 0 10 180 4 Wheat Biscuit 1 18g 130 6 4 0 8 390 0 Wheat, Soy Milk Holiday Pretzels All 1 30g 140 0.5 0 10 150 3 Wheat Garlic Toast Mini 1 sl 12g 110 6 1.5 0 2 200 1 Wheat, Soy ,Milk Pasta , White All Variety 8oz 41g 210 1 0 0 10 0 2 Oyster Crackers 1 pkg 9g 70 2.5 0 2 140 <1 Wheat, Milk, Soy Zesta Crackers 4 ct 1 pkg 9g 50 1 0 2 180 0 Wheat, Soy Graham Crackers -3ct 1 pkg 16g 90 2 0 4 115 1 Wheat Jurassic World Honey Grahams 1 pkg 21g 130 4 1 4 95 0 Wheat, Soy, Milk Tortilla Soft 6" 1 14.5g 90 2.5 0.5 0 2 470 1 Wheat Tortilla Chips 1 bag 18g 120 4.5 0.5 0 2 110 2 Wheat Hot dog bun- WG 1 26g 140 2 0 0 6 240 2 Wheat , Soy WG Bun 4" Hamburger 1 25g 140 2 0 0 8 230 2 Wheat, Soy WG Hoagy Bun 5" 1 28g 156 2 0 10 260 2 Wheat,Soy Wheat BreadWG 2 slices 26g 135 2 0 0 12 152 2 Wheat Wheat Dinner Roll WG 1 15g 83 1 0 0 4 137 1 Wheat, Soy Waffle for Chicken Waffles 2 15g 90 120 0 Egg, Milk, Soy, Wheat Breadstick, New York Wheat 1 17g 90 1 0 0 0 190 2 Wheat, Milk,Soy, French Toast Sticks WG(4) 1 35g 280 12 2 10 290 3 Wheat, Soy Soft Pretzel - J&J 2.2 1 30g 140 1 0 0 0 150 1 Wheat Mini Pancakes Maple Burst'n 1 39g 220 6 0.5 0 4 130 3 Wheat, Milk , Eggs Mini Cinnis -
FOODSERVICE GREATEST PAGE 12 a New Concept Store Features a Full-Service, Sit-Down Restaurant and Bar
PIZZA XASIAN FOODS XSEAFOOD XDIPS XLOGISTICS JUNE 2014 www.frbuyer.com NEW HY-VEE IS HIGH ON PETER PENGUIN WITH IRI’S LATEST & FOODSERVICE GREATEST PAGE 12 A new concept store features a full-service, sit-down restaurant and bar. Is this the future of retail foodservice? BOB SHAW ON MILLENNIALS’ MINDS PAGE 18 JOHNNY HARRIS ON PRICING PAGE 20 RHONDA RETAILER RETURNS PAGE 22 Tai Pei offers the #1 brand of Asian appetizers and snacks to your consumers. From Chicken Potstickers to Vegetable Egg Rolls to Mini Chicken Spring Rolls, all available in a variety of sizes, you can discover good fortune with Tai Pei. GOOD FORTUNE IN EVERY BOX™ TaiPeiFood.com TAI PEI $ MM 46 BRAND A $ 36 MM BRAND B $ BRAND C 24 MM $ 18 MM Source: IRI Total US MULO 52 Weeks Ending March 23, 2014 © 2014 Windsor Foods. All rights reserved Tai Pei offers the #1 brand of Asian appetizers and snacks to your consumers. From Chicken Potstickers to Vegetable Egg Rolls to Mini Chicken Spring Rolls, all available in a variety of sizes, you can discover good fortune with Tai Pei. GOOD FORTUNE IN EVERY BOX™ TaiPeiFood.com TAI PEI $ MM 46 BRAND A $ 36 MM BRAND B $ BRAND C 24 MM $ 18 MM Source: IRI Total US MULO 52 Weeks Ending March 23, 2014 © 2014 Windsor Foods. All rights reserved TABLE OF CONTENTS C O V E R S T O R Y 24 NEW HY-VEE IS HIGH ON FOODSERVICE A new concept store, the latest of which opened in April in Olathe, Kan., features a full-service, sit- down restaurant and bar. -
Ffe 32-6 Frozen 19 4.Qxd
the magazine for the frozen food industry November/December 2020 - volume 32 issue 6 > Frozen Food Convenience Market > Ready to Bake > Burgers, Grilled & Party Products > Quick Service Restaurants THE CATEGORY THAT NEVER THE UPPER PLANT-BASED LEANING TOWARDS A GOES OUT OF STYLE CRUST IS TAKING OVER HEALTHIER APPROACH Content REGULARS 06 COMMENT COVID-19 Knocked the Foodservice Sector Down 07 NEWS News from Around the World 54 FAIR PREVIEW – GULFOOD DUBAI 2021 The First International F&B Event to Kick-Start 2021 56 PRODUCT UPDATES Latest Innovations within the Industry NOVEMBER - DECEMBER 2020 VOLUME 32 ISSUE 6 FEATURES 10 FROZEN FOOD 32 TECHNOLOGY – FREEZING CONVENIENCE AND CHILLING EQUIPMENT MARKET Equipment That Locks In The Nutrients The Category that Never Goes Out of Style 38 CATERING AND FOODSERVICE Hope on the Horizon 42 QUICK SERVICE 16 READY RESTAURANTS TO BAKE Leaning Towards A AND PRE-BAKED Healthier Approach FOODS The Upper Crust 46 NUTRITION AND INGREDIENTS 22 BURGERS, Start Cleaning GRILLED Your Labels & PARTY PRODUCTS Plant-based Is 48 FROZEN Taking Over FOOD IN SCANDINAVIA Ready Meals and 28 FOOD Ice Cream Are the MANAGEMENT Main Drivers SYSTEMS What About Big Data in the Out-of- 50 RETAIL MARKET Home Market? Adapting to Business Disruptions 4 November/December 2020 Comment By Dan Orehov, Managing Editor Managing Editor: DAN OREHOV [email protected] Advertising Sales Manager: ALEXANDRU JINGA [email protected] Web & Digital Editor: BOGDAN ANGHELUTA [email protected] Production Manager: COVID-19