Swing Saxophonist Jason Isaacs Sings for His Supper
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Dissertation (1.448Mb)
Milk revolution and the homogeneous New Zealand coffee market Guo Jingsi 2020 Faculty of Culture and Society A dissertation submitted to Auckland University of Technology in partial fulfilment of the requirements for the degree of Master of Hospitality Supervisor Dr. Lindsay Neill i Abstract It is unsurprising that, as an enjoyable and social beverage, coffee has generated a coffee culture in Aotearoa New Zealand. Part of coffee’s enjoyment and culture is the range of milk types available for milk-based coffees. That range has grown in recent years. A2 Milk is a recent addition to that offering. The A2 Milk Company has experienced exceptional growth. However, my own experience as a coffee consumer in Auckland, Aotearoa New Zealand, has revealed that A2 Milk is not a milk that is commonly offered in many of the city’s cafés. Consequently, my research explores that lack and barista perceptions of A2 Milk within my research at The Coffee Club in Auckland’s Onehunga. As a franchise outlet, The Coffee Club constitutes a representative sample of a wider cohort, the 60 Coffee Clubs spread throughout Aotearoa New Zealand. While my research reinforces much of the knowledge about coffee culture in Aotearoa New Zealand, my emphasis on the influence of A2 Milk within that culture has revealed some interesting new insights. As my five professional barista participants at the Coffee Club revealed, rather than taking a proactive approach to A2 Milk, they were ‘waiting’ for one of two occurrences before considering the offering of A2 Milk. Those considerations included a ‘push’ from the A2 Milk Company that promoted A2 Milk within coffee culture. -
Growing Types and Interesting Flavors
A COFFEE CLOSEUP; PART 2: GROWING TYPES AND INTERESTING FLAVORS 2018 • TREND INSIGHT REPORT As we mentioned in our first Coffee Closeup (Who, When & Why), coffee consumption in America is not only consistent – it’s consistently high. The average coffee drinker has more than 3 cups each day. In this closeup on coffee, we’ll zero in on the growth and expansion of formats as well as some incredibly unique and innovative flavors hitting the market. WHAT TYPES OF COFFEE ARE CONSUMERS DRINKING? Traditional hot coffee is still the most popular format, however, its losing market share to new coffee types. For example, 21% of consumers claim to have tried cold brew coffee, which is up 6% YTD. Additionally, 8% of consumers have tried flat white varieties, and 5% claim to have tried nitrogen carbonated coffee. Gourmet beverages such as these are driving the increase in past-day coffee consumption. From 2016 to 2017 the number of people reporting having a gourmet coffee drink in the past day rose 10 points from 31% to 41%. What is a Flat White? Espresso-based beverages such as a flat white are driving past-day coffee consumption. So what exactly is a flat white? It’s an espresso-based beverage prepared by pouring steamed milk over a shot of espresso. Starbucks features a seasonal holiday drink called a Holiday Spice Flat White that returned for a third year. It features Ristretto shots of (concentrated) espresso infused with warm holiday spices AT-HOME PREPARATION “subtle enough to let the coffee really shine through,” according to bustle.com, resulting in a less sweet “experience DRIP COFFEE MAKER 46% (for true coffee lovers) that shouldn’t be missed.” SINGLE-CUP BREWER 29% ESPRESSO Heyday Strong & Smooth Espresso Cold- Brew Coffee is described as strong and super Espresso, which chef and food scientist Matthew smooth. -
Valuación De Starbucks Corporation
Universidad de San Andrés Escuela de Administración y Negocios Maestría en Finanzas Valuación de Starbucks Corporation Autor: Alejandro J. Ceroleni DNI: 32.100.194 Director de Tesis: Javier P. Epstein Ciudad Autónoma de Buenos Aires, Diciembre de 2016 Maestría en Finanzas Tesis de Valuación Año 2016 Alejandro Javier Ceroleni Contenido Definiciones, aclaraciones y abreviaciones ................................................................................... 3 Resumen ejecutivo ........................................................................................................................ 5 Descripción del negocio ................................................................................................................ 6 Clasificación de las ventas por tipo de producto ...................................................................... 6 Cadena de valor ......................................................................................................................... 7 Clasificación de las ventas por segmento operativo ................................................................. 8 Clasificación de las ventas según el modelo de crecimiento .................................................... 9 Creación de valor .................................................................................................................... 10 Historia de Starbucks .............................................................................................................. 11 Howard Schultz: visión e influencia en el crecimiento -
F1d2d570d39644e7b46a7de8
STARBUCKS COFFEE ALLERGY INFORMATION This is the information on the main allergens and their derivatives in our products. Depending on your allergy, please select which you prefer. GLUTEN CRUSTACEANS EGGS FISH PEANUTS SOY MILK NUTS CELERY MUSTARD SESAME SULPHITES LUPINS MOLLUSCS COFFEE AND ESPRESSO Caffè Latte with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Caffè Latte with or without ice (with soy milk) n Cappuccino with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Cappuccino with or without ice (with soy milk) n Caffè Mocca with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n n Caffè Mocca with or without ice (with soy milk) n n White Mocha (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n n White Mocha (with soy milk) n n Caramel Macchiato with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n n n n Caramel Macchiato with or without ice (with soy milk) n n n n Caffè Americano Caffè Americano (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Caffè Americano (with soy milk) n Espresso n Espresso Macchiato (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Espresso Macchiato (with soy milk) n Espresso Panna n Pumking Spice Latte (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Pumking Spice Latte (with soy milk) n n Flat White (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Flat White (with soy -
Trade Slower, but Expected to Revive Market Conditions Have Slowed Down the Rate at Which New Cafes Have Opened – but Many Report Business Went up Over the Last Year
Trade news, insight and comment from the Beverage Standards Association No. 5, January 2020 Trade slower, but expected to revive Market conditions have slowed down the rate at which new cafes have opened – but many report business went up over the last year. The BSA has welcomed the realistic warning given in the latest Allegra report on the cafe sector. For the first time that we can recall, this annual coffee trade report has spoken of something other than headlong growth in the coffee-shop sector – the 2020 publication suggests that while British The phenomenon of 'barista wrist' is cafes have maintained positive sales, the growth in the number of outlets well known – it is an RSI-type injury has 'stalled'. which comes from one or more of the movements required when tamping According to Allegra, the UK now has very nearly 26,000 coffee shops. coffee and twisting a portafilter into Growth in cafe numbers has been under two per cent, and the 'branded coffee place in the espresso machine. shop segment', a phrase created by Allegra many years ago, grew by less than one per cent, around seventy new stores. However, sales in that sector did La Marzocco, which introduced a show noticeable growth, up by 4.2 per cent to what machine featuring an 'Ergonomic is reckoned to be £4.5 billion. Portafilter' design last year, now says that early users of the machine Unsurprisingly, Allegra comments that "outlet confirm that the new design can growth slowed significantly amid challenging "noticeably mitigate the repetitive market conditions," and refers to industry doubts stress injuries occurring through its over the costs of property and labour and the ease of action". -
Project No: V5va 1040
PROJECT NO: V5VA 1040 Steviol Glycosides Exposure Assessment Author: Phil Northing The Food and Environment Research Agency Sand Hutton York YO41 1LZ Sponsor: Coca-Cola Europe Start Date: June 2010 End Date: September 2010 Report Issue Date: September 2010 Pages in Report: 91 Final Report: 29th September 2010 Contents 1. Assessment Objectives ..................................................................................................................... 3 2. Model Specification ......................................................................................................................... 3 3. Food Baskets .................................................................................................................................... 3 4. Maximum Level data ....................................................................................................................... 5 5. Associations ..................................................................................................................................... 5 6. Modelling Approach ........................................................................................................................ 7 7. Exposure Results .............................................................................................................................. 8 8. Conclusions .................................................................................................................................... 12 9. References ..................................................................................................................................... -
Cookbook Committee Special Thanks to Jenn Springer for the Wonderful Idea and Countless Hours Collecting and Typing Recipes ~ As Well As Her Committee
2009 | www.frogtummy.com . Cookbook Committee Special thanks to Jenn Springer for the wonderful idea and countless hours collecting and typing recipes ~ as well as her committee. Jenn Springer Gennessa Robbins Relief Society Presidency 2009- PRESENT Robin Rudd Melanie Butler Kathy Robbins Staci Potter Relief Society Presidency 2006- 2009 Vicki Christensen Helen Schenck DeAnn Hoggan Krista Hansen Appetizers ..................................................... 16 Texas Caviar ................................................................................................... 17 Sun-dried Tomatoes (well, sort of) ............................................................... 17 Open-Face Crab Ciabatta .......................................................................... 18 Cheese Spread .............................................................................................. 18 Cheese Fondue ............................................................................................. 18 Stuffed Mushrooms ........................................................................................ 19 Stuffed Mushrooms ........................................................................................ 19 Fantastic Ranch Cheese Balls ..................................................................... 20 Tomato & Cream Cheese Appetizer .......................................................... 20 Ham Cheese Ball ........................................................................................... 20 Lettuce Wraps ............................................................................................... -
Espresso & Coffee
STARBUCKS ESPRESSO & COFFEE GRANDE 16 FL OZ Iced Caramel Cloud Macchiato contains egg $4.95|190 cal Iced White Chocolate Mocha $4.95|420 cal Vanilla Sweet Cream Cold Brew $4.15|110 cal Salted Caramel Cream Cold Brew $4.75|230 cal Salted Caramel Mocha $5.25|470 cal Cold Brew with Cinnamon Almond Milk Foam $4.75|40 cal Starbucks Cold Brew $3.75|5 cal Caramel Macchiato $4.75|250 cal Almond Milk Honey Flat White with Starbucks Blonde Espresso $5.45|170 cal Café Mocha $4.65|360 cal Café Latte $4.15|190 cal STARBUCKS ESPRESSO & COFFEE GRANDE 16 FL OZ Cappuccino $4.15|120 cal Café Americano $3.45|15 cal Freshly Brewed Coffee $2.65|5 cal ADD ESPRESSO ADD FLAVOR NONDAIRY* Starbucks Blonde or Regular or Sugar - Free Sumatra Coconut milk, Organic Soy milk, or Almond milk $.70 Signature $.90 | 5 cal $.50 | 0 – 25 cal per pump DON’T SEE YOUR FAVORITE? JUST ASK! We cannot guarantee that any unpackaged products served in our stores are allergen-free because we use shared equipment to store, prepare and serve them. Customers with allergies can find ingredient in- formation at starbucks.com/menu or on the labels of our packaged products. 2,000 calories a day is used for general nutrition advice, but calorie needs vary. Additional nutrition information available upon re- quest. *Nondairy substitutions do not add calories. STARBUCKS FRAPPUCCINO blended beverages GRANDE 16 FL OZ Pumpkin Spice $5.25 | 420 cal Salted Caramel Mocha $5.25 | 420 cal Caramel Ribbon Crunch $5.25 | 470 cal Mocha Cookie Crumble $5.25 | 470 cal Vanilla Bean Crème $4.65 | 370 cal Strawberry -
Toward a Value of Coffee
2018 Toward a Value of Coffee IT’S A WORKING TITLE CHRISTOPHER LECLERE LeClere 1 This research uses coffee to explore the three streams of Value as defined by Graeber (2001) and considers Massey’s (1993) argument that once an occupation is deemed “immigrant work”, native born workers will usually develop an aversion to that line of work because of employment hierarchies. I will investigate how immigrants are using coffeehouse employment, which is now immigrant work in Ireland to create economic opportunity. As the cost for future migrants declines, this is creating patterns of chain migration. LeClere 2 Introduction Ireland is a nation of tea drinkers. The island nation has the second highest per capita tea consumption in the world. Second to Turkey, the average Irish person steeps a staggering 4.831 pounds of tea per person per year (Ferdman 2014). In her book, Put the Kettle On: The Irish Love Affair with Tea (2013) Juanita Browne profiles 63 Irish citizens who are living at home in Ireland, and abroad about their relationship with tea. The people profiled range from doctors, paramedics, and firefighters to artists, archaeologists, and teenagers. Each person is photographed for the book holding their tea of choice or a serving vessel. In their profile each person waxes poetically and nostalgically about how they first started drinking tea and how it reminds them of being Irish. Rosita Agnew, who grew up in Ireland, but now works for the European Union and lives in Brussels says she has bags of Irish tea shipped from home, because tea in Brussels tastes like they “brush the floor in the teabag factory, look in the dustpan and say ‘that’ll do for the continent”. -
House Favorites Tinys Drinks Coffee Breakfast
BREAKFAST HOUSE FAVORITES DAY’S PASTRY BOARD AVOCADO TOAST a choice of three pastries, citrus, salt, red pepper, marinated tomatoes, the day’s jam and honey butter 15 local honey, fried egg and bacon on housemade artisan bread 14 HOUSE CROISSANT honey butter and strawberry jam 4 THE MORNING GRAIN steamed cashew milk, granola, FRUIT & YOGURT PARFAIT quinoa, berries, and cinnamon 10 house granola, yogurt, bananas, seasonal berries 8 HOUSE MIGAS CHIA SEED PUDDING eggs scrambled with white cheddar, sausage, potatoes, peppers, coconut milk chia seed pudding, roasted onions, tortilla strips, tomatillo salsa, blistered tortillas 14 almonds, seasonal berries and tiny’s honey 9 EGG & AVOCADO SANTA BARBARA BOWL eggs scrambled with white cheddar, tomatillo salsa, acai bowl of strawberries, blueberries, avocado, fresh basil, blistered tortillas 14 and bananas with granola 9 MOTHER’S BREAKFAST mother’s sausage or bacon, scrambled eggs, jalapeño TINYS DRINKS cheese grits, a warm biscuit with strawberry jam 16 THE WEEKEND WARRIOR BREAKFAST SANDWICH house green smoothie 7 sunny side up egg, bacon, cheese on a warm house made croissant served with ORANGE JUICE fresh fruit or crispy potatoes 15 freshly squeezed 4.50 ORANGE JULIA COFFEE a frothy orange juice concoction 5 HOUSE LEMONADE espresso homemade mint lemonade 4 cortado macchiato americano flat white cappuccino latte house black coffee bakers chai iced vanilla latte quality focused and locally roasted, our coffee is carefully crafted by trained and detailed baristas. syrups are made in house, so -
STANDARDS FROZEN Non-Coffee Specialties
Curbside pickup available! 601-856-6001 www.FusionCoffeehouse.com The Township at Colony Park /drinklocalcoffee 1111 Highland Colony Parkway 1 mile north of Renaissance (in the same building as Soulshine Pizza) @FusionCoffeehouse STANDARDS specialties latte caramel latte Locally roasted espresso with velvety smooth frothed milk You can get a caramel latte at many places, but not like this! mocha espresso Macchiato duke’s Mocha cappuccino Americano White chocolate and caramel Flat white CORTADO cold brew sweet ella Buttery smooth sweetened latte satch mocha FROZEN Almond, coconut and chocolate cookie crumble FRAPPE frankie’s Made with real cookies, real ice cream, and real espresso favorite frappé Latte with cinnamon and hazelnut Light Frappé Shakes tuxedo All cream, Fresh espresso, Fat free, A mocha made with both chocolate and white chocolate no fake stuff reduced sugar no coffee MOCHA MOCHA CHOCOLATE pink panther WHITE MOCHA WHITE MOCHA VANILLA White mocha with raspberry TUXEDO TUXEDO STRAWBERRY CARAMEL CARAMEL toffee cream COOKIE Toasted marshmallow and toffee nut DUKE’S MOCHA DUKE’S MOCHA CRUMBLE VANILLA VANILLA highlander PINK PANTHER White chocolate, toasted marshmallow, and cinnamon turtle non-coffee Chocolate and caramel mocha sea turtle Kyle’s Cocoa Turtle mocha made with sea salted caramel Our specialty hot chocolate with toasted marshmallow and cinnamon Chai Hot Chocolate Hot Tea Italian soda London fog cream soda fruit smoothie See reverse side for breakfast and Lunch... breakfast LUNCH Available all day Served with chips or -
(12) United States Patent (10) Patent No.: US 8,592,165 B2 Goletz Et Al
US0085921 65B2 (12) United States Patent (10) Patent No.: US 8,592,165 B2 Goletz et al. (45) Date of Patent: Nov. 26, 2013 (54) CARBOHYDRATE SPECIFIC CELLULAR 2007, OO16704 A1 1/2007 Harariet al. MMUNITY INDUCING MICROORGANISMS 2008, 0226681 A1 9, 2008 Goletz et al. 2010, 0028947 A1 2/2010 Goletz et al. AND FRACTIONS THEREOF 2010. O158952 A1 6, 2010 Goletz (75) Inventors: Steffen Goletz, Glienicke-Nordbahn FOREIGN PATENT DOCUMENTS (DE); Philippe Ulsemer, Berlin (DE); Anja Löffler, Schorfheide (DE) DE 4329 004 A1 3, 1995 EP O 117060 A2 8, 1984 (73) Assignee: Glycotope GmbH, Berlin (DE) EP 1167 537 A1 1, 2002 WO WO92, 15682 9, 1992 WO WO93f2O841 A1 10, 1993 (*) Notice: Subject to any disclaimer, the term of this WO WO94,29469 A2 12, 1994 patent is extended or adjusted under 35 WO WO97/OO957 A1 1, 1997 U.S.C. 154(b) by 742 days. WO WO 97.30O87 A1 8, 1997 WO WO 97/40182 A1 10, 1997 WO WO99.29834 A1 6, 1999 (21) Appl. No.: 12/514,200 WO WOOO,52135 9, 2000 WO WOO1? 12217 A1 2, 2001 (22) PCT Filed: Nov. 12, 2007 WO WO O2/44217 A2 6, 2002 WO WOO3,O16329 2, 2003 (86). PCT No.: PCT/EP2007/0097.65 WO WOO3,O23O23 A1 3, 2003 WO WOO3,035636 5, 2003 S371 (c)(1), WO WO 03/044051 A1 5, 2003 (2), (4) Date: Nov. 11, 2009 WO WO 2004/009632 A2 1, 2004 WO WO 2004/O18659 A1 3, 2004 WO WO 2004/050707 A2 6, 2004 (87) PCT Pub.