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Energy, Saturated Fat, and Sodium Were Lower in Entrées at Chain
RESEARCH Original Research Energy, Saturated Fat, and Sodium Were Lower in Entrées at Chain Restaurants at 18 Months Compared with 6 Months Following the Implementation of Mandatory Menu Labeling Regulation in King County, Washington Barbara Bruemmer, PhD, RD; Jim Krieger, MD, MPH; Brian E. Saelens, PhD; Nadine Chan, PhD, MPH ARTICLE INFORMATION ABSTRACT Article history: Background Policies on menu labeling have been proposed as a method to improve the Accepted 17 April 2012 food environment. However, there is little information on the nutrient content of chain Available online 14 June 2012 restaurant menu items and changes over time. Keywords: Objective To evaluate the energy, saturated fat, and sodium content of entrÊes 6 and 18 Food labeling months post-implementation of restaurant menu labeling in King County of Washing- Restaurants ton State for items that were on the menu at both time periods, and across all items at 6 Energy intake and 18 months and to compare energy content to recommendations provided by the 2005 Dietary Guidelines for Americans. Copyright © 2012 by the Academy of Nutrition Setting Eligible restaurants included sit-down and quick-service chains (eg, burgers, and Dietetics. pizza, sandwiches/subs, and Tex-Mex) subject to King County regulations with four or 2212-2672/$36.00 doi: 10.1016/j.jand.2012.04.019 more establishments. One establishment per chain was audited at each time period. Statistical analyses Hypothesis one examined entrÊes that were on the menu at both time periods using a paired t test and hypothesis two compared quartiles at 6 months to the distribution at 18 months using a Mantel-Haentzel odds ratios and 95% CIs, and a Cochrane-Armitage test for trend. -
Veg-‐Centric Menus
Veg-centric Menus 2011 Introduction Whether it’s meat-loving chefs embracing “vegetable butchery” or the new ways veggie burgers are showing up on even the beefiest of hamburger menus, the topics of vegetarianism, veganism, flexitarianism, pescatarianism and “Meatless Mondays” get weekly attention in November newspapers across the country. Beyond the media hype, a few forces are driving the interest in meatless fare: the local food movement and the popularity of farmers markets have been giving produce a boost for several years now. Consumers are trying to find interesting ways to eat better-for-you foods. Once limited to tofu and other meat stand-ins, today’s meat-free options have improved greatly, and chefs are seeing the value in letting produce star on the plate. And as beef and other protein prices rise, vegetarian menu options become a cost-effective alternative. Meat-free options are getting a second look, and when they taste good, diners will return to them. While vegetarians and vegans may represent a small part of the market—experts put the figure around 3%—there are plenty of reasons to add more vegetable options to any menu, and inventive menus are showing that there are more tantalizing ways to do so. This reports takes a closer look at the “why's and how's” of taking a more veggie-centric approach to menu development, through all segments of the industry. Room for Growth Top 10 Vegetarian Vegetarian menu item claims are up 28% (2011 vs. 2008). Pizza emerges as the number Menu Items/Dishes: one vegetarian menu item. -
Mcdonald's Targets Starbucks
BTS NRC MUC – NRC - TC McDonald's Targets Starbucks The fast-food company expects to add $1 billion in sales by offering specialty coffee drinks in all its U.S. restaurants. 10 January 2008 This is the VOA Special English Economics Report written by Mario Ritter McDonald's, the fast-food company, is heating up competition with the Starbucks Coffee Company. McDonald's plans to put coffee bars in its restaurants in the United States. McDonald's has enjoyed several years of strong growth. The company had almost twenty-two billion dollars in sales in two thousand six. Still, the move to compete against Starbucks carries some risk. Some experts say it could slow down service at McDonald's restaurants. And some people who are happy with McDonald's the way it is now may not like the changes. Starbucks, on the other hand, has faced slower growth and increasing competition. Starbucks has about ten thousand stores in the United States. Its high-priced coffee drinks have names like Iced Peppermint White Chocolate Mocha and Double Chocolate Chip Frappuccino. But a year ago he warned that its fast growth had led to what he called the watering down of the Starbucks experience. Some neighborhoods have a Starbucks on every block or two. Now, Starbucks will speed up its international growth while slowing its expansion in the United States. Millions of people have a taste for Starbucks. But testers from Consumer Reports thought Mc Donald’s coffee tasted better than Starbucks, and it cost less. . -
Pentagon Salutes Revised Food Courts Options Range from Quick Bites to Sit-Down Dining by BARRY LOBERFELD ASSISTANT EDITOR
FACILITY PROFILE Pentagon Salutes Revised Food Courts Options Range From Quick Bites to Sit-Down Dining BY BARRY LOBERFELD ASSISTANT EDITOR aving completed the last in a seven-year three-stage renova- tion of Pentagon foodservice, the iconic Department of Defense H(DoD) building’s cuisine spans the spectrum from fast food to fi ne dining. Three main food courts comprise the lion’s share of Pentagon food service. Two of the food courts, each offering seating for approximately 250, feature a mélange of branded and non-branded concepts, includ- ing Peruvian Chicken, Taco Bell, McDonald’s, Dunkin’ Donuts, Sbarro and Panda Express, plus clerk-served salad bars and fresh sandwich and Panini stations. The largest food court, the Concourse Food Court, is also the one opened most recently, in September. It is an 875-seat space that houses a Burger King, Subway, Popeyes, Starbucks, RollerZ, Surf City Squeeze and a Dunkin’ Donuts/Baskin-Robbins joint concept. Single-unit food service operations, which are spaces featuring and run by only one business, include a 180-seat Sbarro; the Center Court Café, a 70-seat café located in the middle of the Pentagon’s Center Courtyard; a 40-seat Subway; a 24/7 Dominic’s food service operation; and various cart operations. On Dec. 2, 2009, foodservice renovation plans culminated with the new Pentagon Dining Room opening its doors, introducing a fi ne-dining experience and signaling the work had reached completion. “This facil- ity,” said Jeff Keppler, busi- ness manager/contracting offi cer for the Department of Defense Concessions Committee (DoDCC), “is a 220-seat tablecloth res- taurant that also offers two private function rooms, capable of seating 40 and another with a capacity of 20. -
Training Coordinator Job Description Direct Report Relationship: Vice President, Training & Customer Service Location: Scottsdale, Arizona FLSA Status: Exempt
Training Coordinator Job Description Direct Report Relationship: Vice President, Training & Customer Service Location: Scottsdale, Arizona FLSA Status: Exempt Equal Opportunity Employer M/F/D/V TRAINING COORDINATOR POSITION SUMMARY Help maximize the efforts and effectiveness of the Kahala Training Team by managing franchisee training registration, identifying gaps and efficiencies in processes, developing resources and providing training support. This position supports all of the Quick Service Restaurant (QSR) brands under the Kahala Brands umbrella (e.g., Cold Stone Creamery, Blimpie, TacoTime, Planet Smoothie, Pinkberry, etc.). TRAINING COORDINATOR KEY RESPONSIBILITIES Oversee all training registrations, communicating regularly with franchisees, training stores, field and office team Maintain training records Proctor monthly ServSafe exams Provide team support (e.g., room set up, scheduling, formatting PowerPoints) for the successful execution of classroom training and other training efforts Ensure training stores have the information and resources needed to successfully train franchisees Process training store payments Work with our print vendor to maintain and order all brand resources Manage content on franchisee portal Continuously provide innovative training solutions (e.g., quizzes, handouts, best practices, apps, etc.) Support team in executing company-wide events TRAINING COORDINATOR PERSONAL ATTRIBUTES Optimistic, enthusiastic and service-minded (to model values of the hospitality industry) Strong organizational -
M J P L K G H K Q R
MAP DIRECTORY 5 ST. GEORGE BOULEVARD 151 254 D O R A 250 V E Y L A Q P U W O N B ST. GEORGE A R C GARAGE I O R B 0 221 E R 4 2 A M 250 0 H A 3 2 L A N R 0 0 O 2 I T A 162 N Q 170 172 186 FLEET STREET FLEET STREET Over 85 Brand Name & Designer Outlets! 141 145 180 191 157 159 161 163 177 199 171 181 H L K 192 155 170 T E E E 171 FLEET E G E G TANGER 153 165 G A GARAGE 151 R A A MARINER S T S NATIONAL S S S S OUTLETS S GARAGE A T A 150 A BLVD. 141 P P HARBOR P R N N O C G R G O B . A A E D R R R M B M 0 F N A M L 4 1 L R K R I H O RI J H E L E T 121 A N T A 120 T O S O A N A X T M O P O E W NA I 188 W T L L T 100 H TRAVEL U AR 108 110 112 116 120 122 128 136 138 140 142 144 152 156 162 164 168 172 174 178 180 184 BO O RV R IEW PLAZA A E VE. G N WATERFRONT STREET A WATERFRONT STREET T 137 139 141 145 149 153 165 167 171 173 177 181 185 PROXIMITY MAP ATM D 152 152 B 138 140 144 146 156 158 160 168 A NATIONAL PLAZA RD EVA 200 141 OUL 145 2 155 OR B 300 HARB C NAL NATIO E ATTRACTIONS 1 Water Taxis, Dinner Cruises, ZA PLA 6 Kayaks/Peddle Boats EL RAV T 3 2 Plaza Entertainment 3 RD The Awakening VA LE OU 4 Marina R B RBO HA 5 The Plateau AL ION AT 6 N 1 Carousel 7 4 The Capital Wheel/Brews & Bites by Wolfgang Puck 8 Urban Pirates 8 LEGEND Public Safety Office P Public Parking 7 Post Office Services ATM ATM Public Restrooms Metrobus Stop CLOTHING & SHOES K-191 Nando’s Peri-Peri PERSONAL CARE & SERVICES K-181 Betty D-146 Potbelly Sandwich Shop M-120 Bella Cosmetic Surgery B-141 The Black Dog M-110 Subway J-174 Capital Spine & Pain Center L-142 Carhartt See Map Subway (at Sunoco) Q-162 CVS Pharmacy L-165 Cariloha Bamboo L-141 GIFTS AND HOME GOODS Divine Nail Spa J-172 Comfort One Shoes K-159 A-177 GNC L-165 Del Sol Color Change AMERICA! K-161 Harbor Cleaners A-185 K-171 Art Whino Harley-Davidson Q-221 Harbor Medical & Urgent Care L-153 House of JonLei Atelier A-173 Build-A-Bear Workshop L-125 Harborside Surgery Center J-168 Jos. -
Restaurant Trends App
RESTAURANT TRENDS APP For any restaurant, Understanding the competitive landscape of your trade are is key when making location-based real estate and marketing decision. eSite has partnered with Restaurant Trends to develop a quick and easy to use tool, that allows restaurants to analyze how other restaurants in a study trade area of performing. The tool provides users with sales data and other performance indicators. The tool uses Restaurant Trends data which is the only continuous store-level research effort, tracking all major QSR (Quick Service) and FSR (Full Service) restaurant chains. Restaurant Trends has intelligence on over 190,000 stores in over 500 brands in every market in the United States. APP SPECIFICS: • Input: Select a point on the map or input an address, define the trade area in minute or miles (cannot exceed 3 miles or 6 minutes), and the restaurant • Output: List of chains within that category and trade area. List includes chain name, address, annual sales, market index, and national index. Additionally, a map is provided which displays the trade area and location of the chains within the category and trade area PRICE: • Option 1 – Transaction: $300/Report • Option 2 – Subscription: $15,000/License per year with unlimited reporting SAMPLE OUTPUT: CATEGORIES & BRANDS AVAILABLE: Asian Flame Broiler Chicken Wing Zone Asian honeygrow Chicken Wings To Go Asian Pei Wei Chicken Wingstop Asian Teriyaki Madness Chicken Zaxby's Asian Waba Grill Donuts/Bakery Dunkin' Donuts Chicken Big Chic Donuts/Bakery Tim Horton's Chicken -
View/Download the Media
MEDIA [email protected] @PizzaMarktplace www.pizzamarketplace.comKIT2021 our mission // Be the premier online destination for C-level pizza executives seeking cutting-edge intelligence for their multiunit restaurant concepts. PizzaMarketplace.com’s coverage unearths trends before they manifest and keeps pizza executives informed about all the latest innovations in: • Food & beverage • Digital signage • Equipment & supplies • Franchising & growth • Health & nutrition • Risk management • Marketing • Branding & promotion • Operations management • Ingredients • Supply market dynamics • Staffing & training • Sustainability • Food safety • And much more [email protected] @PizzaMarktplace www.pizzamarketplace.com about the editor // SHELLY WHITEHEAD // editor [email protected] Award-winning veteran print and broadcast journalist, Shelly Whitehead, has spent most of the last 31 years reporting for TV and newspapers, including the former Kentucky and Cincinnati Post and a number of network news affiliates nationally. She brings her cumulative experience as a multimedia storyteller and video producer to the web-based pages of PizzaMarketplace.com and QSRweb.com, after a lifelong “love affair” with reporting the stories behind the businesses that make our world go ‘round. Ms. Whitehead is driven to find and share news of the many professional passions people take to work with them every day in the pizza and quick-service restaurant industry. She is particularly interested in the growing role of sustainable agriculture and nutrition in food service worldwide and is always ready to move on great story ideas and news tips. KATHY DOYLE // publisher [email protected] As the former group publisher of Purchasing, Semiconductor International, and Industrial Distribution magazines and websites at Reed Business Information, Kathy Doyle brings 20-plus years of print and online media experience to this position. -
Elevation Burger Online Application Schott
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Papa Johns Paypal Offer
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New Sbarro Opens Today SMC Bars Suspended Students Discuss Parietals and Housing
, -------------c-----------------------------.1 Thursday, November 14,2002 Scene's THE gonna get you sucka pagt!s 1.4-15 The Independent Newspaper Serving Notre Dame and Saint Mary's VOL. XXXVII NO. 57 . HTTP://OBSERVER.ND.EDU New Sbarro opens today SMC bars suspended officer frotn catnpus By CALLIE WHELAN Nc:ws Writer can't even visit my daughter [on By SARAH NESTOR campus]." After numerous delays due to Saint Mary's Editor construction and logistics issues, Rathert, whose daughter is a freshman at Saint Mary's, claims the new Sbarro pizza restaurant Saint Mary's security officer that Kelly imposed the trespass will open for business today at Belinda Rathert remains on sus 10 a.m. in the LaFortune base ing order because of an alleged pension but is now also prohibit incident in which Rathert made a ment. ed from entering the campus. threatening remark about the Construction on the new facili Rathert, ty began in July of this past sum College. who was "I thought we were having an mer and was originally sched suspended intelligent conversation about uled to be completed by Nov. 4. Nov. 7, has "We had a delay with the pizza workplace violence," said been with Rathert. "All I was talking about ovens," said Dave Prentkowski, the College was that Saint Mary's docs not director of food services at the for three University. have training for workplace vio years. lence." In addition to minor delays The secu with equipment, space concerns According to Melanie Engler, a rity officer spokeswoman for the College, prompted managers to make received a Belinda Rathert "Ms. -
Directions to the Nearest Popeyes Chicken
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