Who's Our #1? (Hint: It's a Smash with Consumers.)
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National Retailer & Restaurant Expansion Guide Spring 2016
National Retailer & Restaurant Expansion Guide Spring 2016 Retailer Expansion Guide Spring 2016 National Retailer & Restaurant Expansion Guide Spring 2016 >> CLICK BELOW TO JUMP TO SECTION DISCOUNTER/ APPAREL BEAUTY SUPPLIES DOLLAR STORE OFFICE SUPPLIES SPORTING GOODS SUPERMARKET/ ACTIVE BEVERAGES DRUGSTORE PET/FARM GROCERY/ SPORTSWEAR HYPERMARKET CHILDREN’S BOOKS ENTERTAINMENT RESTAURANT BAKERY/BAGELS/ FINANCIAL FAMILY CARDS/GIFTS BREAKFAST/CAFE/ SERVICES DONUTS MEN’S CELLULAR HEALTH/ COFFEE/TEA FITNESS/NUTRITION SHOES CONSIGNMENT/ HOME RELATED FAST FOOD PAWN/THRIFT SPECIALTY CONSUMER FURNITURE/ FOOD/BEVERAGE ELECTRONICS FURNISHINGS SPECIALTY CONVENIENCE STORE/ FAMILY WOMEN’S GAS STATIONS HARDWARE CRAFTS/HOBBIES/ AUTOMOTIVE JEWELRY WITH LIQUOR TOYS BEAUTY SALONS/ DEPARTMENT MISCELLANEOUS SPAS STORE RETAIL 2 Retailer Expansion Guide Spring 2016 APPAREL: ACTIVE SPORTSWEAR 2016 2017 CURRENT PROJECTED PROJECTED MINMUM MAXIMUM RETAILER STORES STORES IN STORES IN SQUARE SQUARE SUMMARY OF EXPANSION 12 MONTHS 12 MONTHS FEET FEET Athleta 46 23 46 4,000 5,000 Nationally Bikini Village 51 2 4 1,400 1,600 Nationally Billabong 29 5 10 2,500 3,500 West Body & beach 10 1 2 1,300 1,800 Nationally Champs Sports 536 1 2 2,500 5,400 Nationally Change of Scandinavia 15 1 2 1,200 1,800 Nationally City Gear 130 15 15 4,000 5,000 Midwest, South D-TOX.com 7 2 4 1,200 1,700 Nationally Empire 8 2 4 8,000 10,000 Nationally Everything But Water 72 2 4 1,000 5,000 Nationally Free People 86 1 2 2,500 3,000 Nationally Fresh Produce Sportswear 37 5 10 2,000 3,000 CA -
Moresurprisesfromfairacres
Fiction ISBN1-56145-255-6 $14.95 www.peachtree-online.com EFFIE LELAND WILDER’S ou’d think that author Effie Wilder—at the age of first novel, OUT TO PASTURE ninety-two and with more than 500,000 copies of her H, MY GOODNESS! Hattie (BUT NOT OVER THE HILL) was is at it again! In spite of her published to great acclaim in Yfour best-selling books in print—would be content to O 1995 when she was eighty-five rest on her laurels. Fortunately for us, she isn’t the “retiring” surprises fr failing eyesight, inveterate journal- years old. Its three sequels, OVER WHAT HILL, re om keeper and eavesdropper extraordi- sort. In response to the flood of letters from fans requesting o Fair cres) OLDER BUT WILDER, and ONE MORE TIME, have (m A naire Hattie McNair is still reporting attracted an even wider readership. another visit to FairAcres Home, Mrs. Wilder has graciously on the antics of her lovable cohorts at Mrs. Wilder has lived in Summerville, invited us back for another delightfully uplifting and enter- FairAcres Home. South Carolina, for more than sixty years, the In her familiar journal entries, last fifteen of them at the Presbyterian Home. taining adventure. Whether you’re already acquainted with Hattie takes note of the laughter that She graduated from Converse College in 1930 Hattie and her friends or are meeting them for the first time, lightens their days as well as the tears and received the Distinguished Alumna Award you’re sure to be charmed by these folks who have a whole lot in 1982. -
Freedaily Paper of the Hay Festival Lionel Shriver What We Talk About
Freedaily paper of the Hay Festival The HaylyTelegraph telegraph.co.uk/hayfestival • 25/05/13 Published by The Telegraph, the Hay Festival’s UK media partner. Printed on recycled paper Lionel Shriver What we talk about when we talk about food Inside GlamFest FreeSpeech StandUp this issue David Gritten Andrew Solomon Dara Ó Briain, Jo gets on the says embrace the Brand, Ed Byrne, Great Gatsby child you have, not Sandi Toksvig, Lee roller coaster the one you want Mack – and more! 2 The Hayly Telegraph SATURDAY, MAY 25, 2013 We need to shut up about size JQ@MNOJMT%@MI@RIJQ@GDN<GG about it. In retrospect, that very obliviousness must have helped to keep me slim. <=JPOA<O =PO)DJI@G0CMDQ@M So perhaps one solution to our present-day <MBP@NDO]NODH@R@NOJKK@? dietary woes is to restore a measure of casualness about daily sustenance. We think J=N@NNDIB<=JPOJPMR@DBCO about food too much. We impute far too much significance, sociologically, Growing up in America, I was a picky eater. psychologically and morally, to how much Lunch was a pain; I’d rather have kept people weigh. Worst of all, we impute too playing. During an athletic adolescence I ate much significance to how much we weigh whatever I liked, impervious to the calorie- ourselves. Unrelenting self-torture over counting anxieties of my classmates. At 17, I poundage is ruining countless people’s summered in Britain with a much heavier lives, and I don’t mean only those with eating girlfriend. After hitting multiple bakeries, disorders. -
9 Movie Release Dates
Student Workbook 2nd edition www.bepublishing.com ©2011 b.e. Publishing, inc. All rights reserved. Student Workbook 2nd edition Published by Excel It! 2E • Student Workbook Permissions isbN: 1-934422-32-0 To use materials from this text, please contact us: Copyright © 2011 by b.e. Publishing, inc. b.e. Publishing, inc. All Rights Reserved. No part of this work covered by P.O. box 8558 copyright hereon may be reproduced or used in any Warwick, Ri 02888 form or by any means—including but not limited to u.s.A. graphic, electronic, or mechanical, including photocopy- ing, recording, taping, Web distribution, or information Tel: 888.781.6921 storage and retrieval systems—without the expressed Fax: 401.781.7608 written permission of the publisher. e-mail: [email protected] Editors All references made to specific software applications The development Team at b.e. Publishing and/or companies used within this book are registered Kathleen hicks trademarks of their respective companies. diane silvia linda Viveiros Printed in the u.s.A. Design Fernando botelho Acti vity Layout ACTIVITY 7 The GAP® New Skills New Skills Activity Overview Activity Overview Format cells as 1. he Gap® is a worldwide retail clothing store that off ers premium clothing numbers. Tand accessories. They provide consumers with a wide assortment of fresh, 2. Increase a cell’s casual, and American style clothing. The Gap® has everything people need to lists the new skill or skills decimal places. Provides a description of each activity, express a personal style. From jeans and T’s, to khakis and oxfords, the Gap® has fashion at great prices for adults, teens, kids, and babies. -
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 -
World Carillon Congress Antwerp – Bruges 6/29 – 7/6 2014 Protective Committee World Carillon Congress Antwerp/Bruges 2014
WORLD CARILLON CONGRESS ANTWERP – BRUGES 6/29 – 7/6 2014 Protective Committee World Carillon Congress Antwerp/Bruges 2014 Herman Van Rompuy, President European Council Kris Peeters, Minister-President Flemish Government Joke Schauvliege, Flemish Minister of Culture Cathy Berx, Governor Province Antwerp Carl Decaluwé, Governor Province West-Flanders Luc Lemmens, Representative for Culture - Province Antwerp Myriam Vanlerberghe, Representative for Culture - Province West-Flanders Bart De Wever, Mayor of the city of Antwerp Frank Bogaerts, Mayor of the city of Lier Renaat Landuyt, Mayor of the city of Brugge Roland Crabbe, Mayor of the city of Nieuwpoort Jan Durnez, Mayor of the city of Ieper Philip Heylen, Vice Mayor for Culture of the city of Antwerp Mieke Hoste, Alderman for Culture of the city of Brugge Jef Verschoore, Alderman for Culture of the city of Ieper Joachim Coens, Managing Director MBZ Paul Breyne, General Commissioner for the Commemoration of World War I in Belgium Dear congress participants, Tsar Peter the Great was inspired by the sound of the carillon in the low countries. Japanese tourists are fond of this instrument and two of the world’s most famous carillon- neurs come from Antwerp and are playing now carillon also abroad, one in St. Petersburg and one in Lake Wales, Florida. The carillon is an instrument of the world and thus it feels like the world of the carillon is coming home in our city. The city of Antwerp is greatly honored to host the World Carillon Congress 2014. Our city has a fascinating carillon history, which goes back to the end of the 15th century. -
Breakfast Griddle Sides Appetizers Soup & Salads
OPEN Cafe 24 HOURS BREAKFAST Includes hash browns, toast and jelly APPETIZERS 2 EGGS, ANY STYLE* 3.99 CHIPS AND SALSA 3.99 2 EGGS, BACON OR SAUSAGE* 4.99 BEER BATTER ONION RINGS 4.99 STUFFED BISCUITS* 6.99 MOZZARELLA STICKS with marinara sauce 4.99 2 biscuits, Canadian bacon, 2 eggs any style with Sausage gravy CHEESE QUESADILLA 6.99 Flour tortilla, Ortega chiles, cheddar cheese COUNTRY BOY BREAKFAST 7.99 Half a hamsteak, 2 eggs, 2 biscuits with sausage gravy NACHOS GRANDE 7.99 and hash browns Taco meat, cheddar cheese sauce, pepper jack, green onions, tomatoes, sour cream, guacamole and jalapeños CORNED BEEF HASH & EGGS* 7.99 CHICKEN WINGS 7.99 BREAKFAST BURRITO 8.99 Eight Piece, buffalo, plain or hot Two eggs, diced ham, refried beans, cheddar cheese, hash browns wrapped in a tortilla with salsa and fruit cup CHICKEN QUESADILLA 7.99 CHEESE OMELET 8.99 Choice of American, Swiss, pepper jack or cheddar SOUP & SALADS HAM & CHEESE OMELET 9.99 HOMEMADE SOUP Cup 1.99 Bowl 2.99 Ham with Choice of American, Swiss, pepper jack or cheddar GARDEN SALAD Choice of dressing 3.99 DENVER OMELET 9.99 SEASONAL FRUIT 9.99 Ham, onion, bell pepper and cheddar cheese Fresh Fruit with cottage cheese BAJA OMELET 9.99 ASIAN CHICKEN SALAD 10.99 Ortega chiles, onion, bell pepper, pepper jack cheese, Mixed greens, chicken, toasted almonds, mandarin oranges, sour cream and avocado crispy noodles with oriental dressing EGG WHITE VEGGIE OMELET 9.99 MARTY’S SALAD 10.99 Spinach, tomato, mushroom and onions Chopped salad, grilled chicken, bacon, egg, avocado, cilantro, Swiss cheese, choice of dressing CHICKEN FRIED STEAK & EGGS* 9.99 GRILLED CHICKEN CAESAR 10.99 EGGS BENEDICT* 9.99 Romaine lettuce, croutons, parmesan cheese, BREAKFAST SKILLET* 9.99 creamy Caesar dressing Diced potatoes with sautéed onions, sausage, ham, CHEF’S SALAD 10.99 bacon topped with 3 eggs. -
Sample Menus
Weddings at Rosewood Farms 2022 B e c a u s e i t M a t t e r s Congratulations On Your Engagement! Our Mission at Feastivities Events Is to Custom Design Every Detail of Your Wedding Menu to Match Your Definition of Perfection! We Understand That Every Event Is Special and We Will Work with You to Help Create an Experience That Fits Your Style and Vision. We Offer an Impressive List of Enhancements To Further Customize Your Menu. Whether That is an Additional Sweet Treat Or Late Night Bite, We Have You Covered! Your Event Producer Will Be with You Every Step of the Way. We Hope You Enjoy the Enclosed Menu Collection Take a look further to see the details of what we have in store. But... you better grab some snacks, you're going to get hungry! F E A S T I V I T I E S 2 0 2 2 2 c h o o s e o n e G r a z i n g Gather Around the Cocktail Displays as Your Guests Mix & Mingle. Crudités Nouveau Antipasto Display Glass Cylinders and Square Glass Vessels of Varying Heights Tortellini Tossed with Sun Dried Tomatoes and Pesto, Marinated Artichokes, Filled with Fresh Vegetables and Served with Creamy Basil Herb Dip Roasted Asparagus, Grilled Eggplant, Marinated Olives, Pepperoni, Grilled Zucchini, Broccoli Rabe, Roasted Peppers, Ceci Beans, Torta Display Aged Provolone, Fresh Mozzarella and Tomato Salad, Roasted Garlic, Our Chef’s Trio of Cheeses: Sun Dried Tomatoes, Reggiano Parmesan, Smoked Mozzarella, Genoa Pesto, Roasted Red Peppers and Caramelized Onions with Mascarpone Salami, Extra Virgin Olive Oil and Pesto Bacon Peach Jam with Smoked Mozzarella -
Agenda Item 7
Item Number: AGENDA ITEM 7 TO: CITY COUNCIL Submitted By: Douglas D. Dumhart FROM: CITY MANAGER Community Development Director Meeting Date: Subject: Conceptual Review of a Proposal for the July 19, 2011 Development of a Chase Bank at 5962 La Palma Avenue RECOMMENDATION: It is recommended that the City Council conceptually approve a proposal for the development of a Chase Bank at 5962 La Palma Avenue and direct staff to draft a Zoning Code Text Amendment and Development Agreement for further consideration. SUMMARY: The City has received a letter from Studley, the real estate brokerage firm representing the property owner at 5962 La Palma Avenue, requesting that the City consider the development of a JP Morgan Chase Bank on their property. The letter is provided as Attachment 1 to this report. The site is located at the southwest corner of Valley View Street and La Palma Avenue and has been vacant for over 10 years. Late last year, the subject parcel was rezoned from Neighborhood Commercial (NC) to Planned Neighborhood Development (PND) land use designation, which prohibits financial institutions and banks. The Broker has stated that they have exhausted attempts to find end users for his client’s property that are consistent with the goals of the new PND Zone and that meet the needs of his client. They have a ground lease offer from Chase to develop a free-standing bank. The financial institution use alone does not meet the requirements in the PND Zoning District to develop the commercial corner with retail uses that are lacking in the community. -
Panera Bread and Au Bon Pain) and One on the West Cream Or Cheese
BY BONNIE LIEBMAN & JAYNE HURLEY cDonald’s is losing money. Last December, the fast- PANS Mfood giant posted its first quarterly loss since the com- ■ Turkey Artichoke Panini Sandwich. “Inspired by Italy, panini are sandwiches with fresh ingredients held between pany went public in 1965. Among the many explanations hearty bread and pressed on a hot grill,” says the menu. But both of Panera’s paninis have too much saturated fat (most- was one to make a nutritionist’s heart go all aflutter: “Time- ly from their cheese). The healthy-sounding Turkey pressed customers may increasingly be calorie- and fat-con- Artichoke Panini, for example, has as much saturated fat as a McDonald’s Big Mac (11 grams), but far more calories (850 scious and pickier about service and lifestyle issues…” ven- vs 590) and sodium (2,550 mg vs 1,090 mg). And that’s not tured The Washington Post. counting the potato chips that are served on the side. ■ Asiago Roast Beef Signature Sandwich. The Asiago As the fast-food chains stumble, what the industry calls “fast Roast Beef has 960 calories, 52 grams of fat (24 of them sat- casual” restaurants are gaining ground. No burger-and-fries urated), and 2,140 mg of sodium, not including the pickle spear and chips. That’s a Burger King Double Whopper, or buckets of chicken for these new upscale kids on the block. except the Roast Beef has twice as much sodium. Instead, you can order fast soups, salads, and sandwiches (or ■ Broccoli Cheddar Soup. The worst soup at Panera is one of a handful that are available every day. -
Soups of All Sorts
FN-SSB.070 Soups of all sorts By Sandra Bastin, PhD, RDN, LD Extension Food and Nutrition Specialist There’s nothing quite as good on a cold winter day as a hot bowl of soup or a cool refreshing soup on a hot summer day. Soup and sandwich, soup and salad, Saturday lunch, Sunday supper, appetizer or main dish... soup can fill the bill. Whether you use garden-fresh, frozen or canned ingredients, soups offer economy and nutrition. Theoretically, a soup can be any combination of vegetables, meat or fish cooked in a liquid. It may be thick, like gumbo; thin, such as consommé; smooth, like a bisque; or chunky like chowder or bouillabaisse. Though most soups are hot, some like vichyssoise and many fruit-based soups are served chilled. Soups are often garnished with flavor enhancers such as croutons, grated cheese or sour cream. • A bisque is a thick, rich soup usually consisting ham, shrimp and crab, and vegetables like of pureed seafood and cream. Stock, broth, okra, tomatoes and onions. The dish blends bouillon and consommé are interchangeable. the culinary cultures of the French, Spanish, Bouillon is a broth made by cooking African and Indian. vegetables, poultry, meat or fish in water. The • Chowder is a rich milk or cream-based soup, liquid that is strained off after cooking is the featuring solid ingredients like vegetables and/ bouillon, which can form the base for soups or seafood which have been gently simmered and sauces. A concentrated cube of dehydrated to tenderness. New England-style chowder is beef, chicken or vegetable stock is referred to made with milk or cream and Manhattan-style as bouillon cubes. -
Carbohydrate Counting List
Tr45 Carbohydrate Counting Food List Carbohydrate content of commonly eaten foods TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF FOOD* (g) RICE & NOODLES# Rice (White) 200 g 1 rice bowl (~12 heaped dsp) ~60 Rice (Brown) 200 g 1 rice bowl ~60 Rice porridge 260 g 1 rice bowl ~30 Rice noodles 200 g 1 rice bowl ~45 Pasta / egg noodles 200 g 1 rice bowl ~60 #cooked BREADS, BISCUITS, CEREALS Bread – white/wholemeal 30 g 1 slice ~10-15 Hamburger bun 30 g ½ medium ~15 Plain hotdog roll 30 g ½ roll ~15 Chapati 60 g 1 piece ~30 Cream crackers 15 g 3 piece ~15 Marie biscuits 21 g 3 piece ~15 Digestive biscuits (plain) 20 g 1 piece ~10 Cookies (e.g. Julie’s peanut butter cookies) 15 g 2 piece ~15 Oats (dry, instant) 22 g 3 heaped dsp ~15 Oats (dry, rolled) 23 g 2 heaped dsp ~15 Cornflakes 28 g 1 cup ~25 Bran flakes 20 g ½ cup ~15 STARCHY VEGETABLES Baked beans 75 g ⅓ cup ~15 Potato (cooked) 90 g 1 size of large egg ~15 Sweet potato / yam 60 g ½ medium ~15 Corn on the cob 75 g ½ medium ~15 Corn kernels (fresh / frozen / canned) 75 g 4 dsp ~15 Green peas 105 g ½ cup ~15 LEGUMES Chickpeas 75 g ½ cup (3 heaped dsp) ~15 Lentils (e.g. Dhal) 75 g ½ cup (3 heaped dsp) ~15 Beans – green / red / black / mung 75 g ½ cup (3 heaped dsp) ~15 MILK AND ALTERNATIVES Liquid milk (non-flavoured) 250ml 1cup ~12-15 Flavoured milk 125ml ½ cup Powdered milk 6 heaped tsp Evaporated milk 125ml ½ cup Soymilk (regular) 200ml ¾ cup Soymilk (reduced sugar) 250ml 1 cup Unsweetened yoghurt 125ml ½ cup Sweetened/fruit yoghurt 100g ⅓ cup TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF