DOCSLIB.ORG

PE2629SC Room Service Family and Visitor Menu-Simplified Chinese

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
PE2629SC Room Service Family and Visitor Menu-Simplified Chinese Family and Visitor Menu Room Service: Made for YOU Call 7-MENU to order. Order from 7 a.m. to 8 p.m. See page 2 for more information. How to Order Call 7-MENU (7-6368) from a hospital phone to place your order, or 206-987-6368 from a regular phone. Order between 7 a.m. and 8 p.m. Breakfast is served all day. Lunch and dinner are available to order starting at 11 a.m. Please allow up to 45 minutes for food delivery. Room service is available to families and visitors of patients. Please give your room location and payment information when you call. We will process your payment over the phone with the exception of certain locations and/or for safety requirements. Menu prices include sales tax. There is no charge for delivery to families and visitors. Please note that gratuity will not be accepted. Payment methods accepted: • All major credit cards • Applicable voucher(s) • Seattle Children’s Room Service gift card Buy gift cards in the Ocean Gift Shop (level 7, Ocean zone) or at the Forest Kitchen Pick-Up Window (level L1, Forest zone). • Cash payments can only be accepted at the Forest Kitchen Pick-Up Window (level L1, Forest zone, at the bottom of the Rabbit elevators). The Call Center is not responsible for monitoring special diets of family members or visitors. If you have specific dietary requirements and/or allergens, please see a detailed ingredient list for all menu recipes available at the Forest Kitchen Pick-Up Window. Want more choices? Visit the Ocean Cafeteria and Gift Shop on level 7, Ocean zone. Need an interpreter? Please call 7-MENU and let us know. Healthy, Healing, Made for YOU Seattle Children’s offers meals that nourish and heal. Our chefs source and prepare whole foods from scratch, and most of our recipes are made in-house. We are committed to source the following whenever possible: • Meat raised without the use of antibiotics • Locally grown, seasonal organic produce • Local, cage-free eggs and hormone-free dairy products • Sustainable fish and seafood We support the Healthier Hospitals Initiative and Cool Food Pledge to reduce our carbon footprint and offer healthier and more sustainable food choices. Our food is made on demand and made for you. Enjoy! Your feedback is welcome at [email protected]. Page 2 Breakfast Served All Day Entrées Gluten-free options available. Omelets & Scrambles - Create Your Own Breakfast Sandwich Shelled eggs, liquid eggs, egg whites or scrambled tofu. 5.75 Choice of toasted whole wheat Choose up to 3 fillings: or white English muffin or Mushrooms Onions Pork chorizo sourdough bread (vegan), egg Spinach Smoked ham Cheddar-Jack cheese or tofu, and cheddar or vegan Tomatoes Bacon Vegan cheese cheese. 3.25 Avocado (add 1.00) Turkey sausage Gluten-free bun add 1.00 Add bacon 1.75 Breakfast Pizza (mini 5” or personal 9”) Topped with pizza sauce, scrambled eggs or tofu, and pizza cheese blend or vegan cheese. Choose from: Smoked ham, bacon, turkey sausage, pork chorizo, spinach, onions, sautéed mushrooms. Mini 5” 3.75 Personal 9” 5.75 Gluten-free flatbreadadd 1.00 Breakfast Burrito 12” or 8” whole wheat tortilla filled with breakfast potatoes and scrambled eggs or tofu. 5.75 Gluten-free tortilla add 1.00 Choose one filling: Choose your extras: Smoked ham Roasted tomatillo salsa Cheddar-Jack cheese Bacon Roasted tomato salsa Vegan cheese Turkey sausage Pico de gallo Onions Pork chorizo Sour cream Avocado (add 1.00) Breakfast Taco Mini corn tortilla filled with scrambled eggs or tofu. 2.25 each Choose one filling: Choose your extras: Smoked ham Roasted tomatillo salsa Cheddar-Jack cheese Bacon Roasted tomato salsa Vegan cheese Turkey sausage Pico de gallo Onions Pork chorizo Sour cream Avocado (add 1.00) Homemade Buttermilk Pancakes Plain: 1.50 each Add blueberries or chocolate chips: .25 per pancake Cinnamon French Toast Local challah or sprouted grain bread, rich egg batter and cinnamon. 1.50 per slice. Gluten-free bread add .50 Yogurt Parfait Yogurt layered with fresh berries and topped with our house-made granola. 3.50 Choose your yogurt: Strawberry (low-fat) or vanilla Greek. Vanilla coconut milk yogurt add 1.50 Menu prices include sales tax. Delivery Shaded box is value item Page 3 is free. We cannot accept tips. Breakfast Served All Day Breakfast Sides and Extras Scrambled eggs 1.75 Pork sausage links (2) 1.75 Cream cheese: .50 Scrambled egg whites 1.75 Turkey sausage (crumbled) 1.75 plain or low-fat Scrambled tofu 2.50 Bread or toast: white, wheat, .75 Sunbutter .75 Fried egg (over hard) 1.25 sourdough, sprouted grain, Peanut butter .50 pita Hard-boiled egg 1.00 Fruit: Gluten-free toast 1.25 Breakfast potatoes 1.50 See Sides, page 9. Hardwood-smoked Mini corn tortilla .50 Fruit is served all day. bacon (2 slices) 1.75 English muffin (white or wheat) 1.25 Pork chorizo 1.75 Steamed rice: brown or jasmine 1.50 Cereal Hot Cereal 1.50 Oatmeal Cream of Rice Extras: add .75 each Sliced bananas Toasted almonds Chocolate chips Blueberries Cold Cereal 1.00 Cheerios Honey Nut Cheerios From the Bakery Cinnamon Chex Doughnuts Froot Loops Chocolate with sprinkles 1.75 Vanilla with sprinkles 1.75 Glazed 1.75 Maple bar 1.75 Muffins and Pastries Blueberry muffin 2.00 Lemon poppy seed muffin 2.00 Croissant 2.00 Glazed cinnamon roll 2.00 Bagels Plain, cinnamon-raisin or multigrain. 1.50 Menu prices include sales tax. Delivery Page 4 Shaded box is value item is free. We cannot accept tips. Lunch/Dinner Order from 11 a.m. to 8 p.m. House-Made Soup For crackers, see page 11. Bowl: 2.75 Cup: 1.50 Tomato Bisque Hearty Chicken Noodle Soup Featured Soup Ask about the rotating, seasonal soup. Fresh Salads Whole or half portions available. Dressing available on Choose your dressing: the side. Ranch: regular or fat-free Add: Grilled chicken breast 3.00 Grilled salmon 4.00 Balsamic vinaigrette Grilled steak 4.00 Extra-virgin olive oil and red Roasted sesame tofu 3.00 wine vinegar Ginger-herb Barbecue Chicken Salad Lemon-olive oil Barbecue chicken on a bed of lettuce, tomatoes, red Fat-free Italian onion, cucumber, avocado, corn, radish and cilantro. Caesar Small: 3.25 Regular: 6.50 Cobb Salad Fresh-cut lettuce topped with bacon, tomato, hard-boiled egg, cucumber, diced ham, avocado and cheddar cheese. Small: 1.75 Regular: 3.25 Caesar Salad Garden blend lettuce with Parmesan cheese and house-made croutons. Small: 1.75 Regular: 3.25 House Salad Garden blend lettuce with tomatoes, red onion, Parmesan cheese, cucumber and house-made croutons. Small: 1.75 Regular: 3.25 Menu prices include sales tax. Delivery Shaded box is value item Page 5 is free. We cannot accept tips. Lunch/Dinner Order from 11 a.m. to 8 p.m. Build Your Own Sandwich or Wrap Classic Sandwiches Choose your bread or wrap and fillings. These sandwiches Sandwiches can be half or whole portions. cannot be modified. Half 4.75 Whole 7.25 PB&J Breads and wraps Spreads Meats Natural peanut butter Sourdough Mayonnaise Oven-roasted turkey and strawberry jam on Whole wheat Yellow mustard breast whole wheat bread. 2.25 White Dijon mustard Smoked ham Sprouted grain Roasted garlic Grilled chicken breast Gluten-free bread or aioli Turkey Bacon tortilla (add 1.00) Hummus Oven-roasted turkey, Pita Peanut butter Albacore tuna salad lettuce and tomato on Wheat tortilla, 12” or 8” Sunbutter whole wheat bread. Green leaf lettuce Strawberry jam Mayo and mustard served on the side. 4.00 Veggies Cheese Lettuce Cheddar Tuna Salad Red onion Monterey Jack House-made albacore Tomato Swiss tuna salad, lettuce Cucumber Provolone and tomato on whole Avocado (add 1.00) Vegan wheat bread. 4.00 Burritos, Street Tacos and More Extras: Lime crema, cheddar-Jack cheese, Cotija cheese, cilantro-onion mix, chopped tomatoes, roasted tomato salsa, roasted tomatilla salsa, pico de gallo. Avocado add 1.00. Guacamole add 1.00 Street Taco Mini corn tortilla filled with lime crema, onion-cilantro mix and shredded cabbage blend. 2.25 Choose from: Grilled marinated chicken, smoked brisket, roast pork, sesame tofu or grilled veggies. Burrito or Burrito Bowl 12” or 8” whole wheat tortilla or bowl filled with cilantro-lime brown rice, pinto beans and your choice of toppings. 7.75 Gluten-free tortilla add 1.00 Choose from: Grilled marinated chicken, smoked brisket, roast pork, sesame tofu or grilled veggies. Cheese Quesadilla 12” or 8” whole wheat tortilla or mini corn tortillas filled with cheddar-Jack or vegan cheese. 2.75 Gluten-free tortilla add 1.00 Add one for 3.00: Grilled marinated chicken, smoked brisket, roast pork, sesame tofu, grilled veggies. Menu prices include sales tax. Delivery Page 6 Shaded box is value item is free. We cannot accept tips. Lunch/Dinner Order from 11 a.m. to 8 p.m. Hot Off the Grill Grill extras: Gluten-free bun add 1.00 Cheddar cheese .50 House Burger Provolone .50 Grilled grass-fed beef patty with lettuce, tomato, onion and Swiss cheese .50 house sauce, served on an artisan bun. 6.00 Avocado 1.00 Chicken Burger Bacon 1.75 Grilled chicken breast with lettuce, tomato, onion Vegan cheese .50 and roasted garlic poblano aioli, served on an Pickle spear .25 artisan bun. 6.00 Veggie Burger Grilled veggie patty with lettuce, tomato, onion and roasted garlic poblano aioli, served on an artisan bun. 6.00 Salmon Burger Grilled salmon with lettuce, tomato, onion and roasted garlic poblano aioli, served on an artisan bun.
Load more

Recommended publications
  • Food Resources in Duluth During COVID-19 Version #4 (7/21/2020) *See Corresponding List Below Sunday Monday Tuesday Wednesday Thursday Friday Saturday
    Food Resources in Duluth During COVID-19 Version #4 (7/21/2020) *See corresponding list below Sunday Monday Tuesday Wednesday Thursday Friday Saturday Breakfast 5 2 5 13 2 13 2 5 13 2 13 2 5 13 5 5 2 5 7 2 7 9 2 5 7 2 7 9 2 5 7 5 18 13 14 18 Lunch 9 13 14 13 14 18 13 14 18 13 14 Key 18 20 20 Resources for seniors 5 6 14 20 6 14 20 6 7 14 6 7 14 5 7 14 5 Dinner Resources for 20 20 20 youth Resources for all ages Groceries/ 2 3 4 2 3 11 2 3 4 2 3 15 2 3 4 8 11 Delivery/ Resources for 18 12 12 17 8 16 Food 15 18 11 SNAP card Pick-up 19 holders .Organization Description Location Days Hours Phone 1 AgeWell Arrowhead Groceries-To-Go 306 W Superior St Ste 10 Duluth, MN 55802 Weekly Drop off at scheduled time 218-623-7800 Take out meals and food delivery. 2 AEOA Lincoln Park Center - 2014 W 3rd St Duluth MN 55806 218-727-4321 Registration required. Monday - Friday 6:00AM - 1:00PM Boys and Girls Club 3 Food care packages. Can connect 2407 W 4th St. Duluth, MN 55806 Monday - Friday 218-725-7706 of the Northland families with resources 9:00AM - 4:30PM CHUM Emergency First come first serve food pick-up 120 N. 1st Ave West Duluth, MN 55802 Wednesday and Friday 10:00AM - NOON 218-727-2391 4 Food Shelf Every Monday through First come first serve food pick-up 4831 Grand Av Duluth, MN 55807 the end of July 10:00AM - NOON 218-628-0333 Monday, Wednesday, Breakfast: 8:30AM - 9:30AM; 5 Damiano Center - Free hot and bagged meals in the Community Kitchen west parking lot Friday, Saturday, Sunday Lunch: 11:30AM - 1:00PM 218-726-0500 206 W 4th St Duluth, MN 55806 Friday, Saturday, Sunday Dinner: 5:00PM - 6:00PM 6 Damiano Center - Bagged meals served out of Kids’ Kids’ Kitchen Kitchen entrance 2nd Av W side Monday - Thursday 3:00PM - 6:00PM 218-336-1033 *For bus route information to these locations, please call 218-722-7283.
    [Show full text]
  • Restaurants, Takeaways and Food Delivery Apps
    Restaurants, takeaways and food delivery apps YouGov analysis of British dining habits Contents Introduction 03 Britain’s favourite restaurants (by region) 04 Customer rankings: advocacy, value 06 for money and most improved Profile of takeaway and restaurant 10 regulars The rise of delivery apps 14 Conclusion 16 The tools behind the research 18 +44 (0) 20 7012 6000 ◼ yougov.co.uk ◼ [email protected] 2 Introduction The dining sector is big business in Britain. Nine per cent of the nation eat at a restaurant and order a takeaway at least weekly, with around a quarter of Brits doing both at least once a month. Only 2% of the nation say they never order a takeaway or dine out. Takeaway trends How often do you buy food from a takeaway food outlet, and not eat in the outlet itself? For example, you consume the food at home or elsewhere Takeaway Weekly or Monthly or several Frequency more often times per month Less often Never Weekly or more often 9% 6% 4% 1% Monthly or several times per month 6% 24% 12% 4% Eat out Eat Less often 3% 8% 14% 4% Never 0% 1% 1% 2% (Don’t know = 2%) This paper explores British dining habits: which brands are impressing frequent diners, who’s using food delivery apps, and which restaurants are perceived as offering good quality fare and value for money. +44 (0) 20 7012 6000 ◼ yougov.co.uk ◼ [email protected] 3 02 I Britain’s favourite restaurants (by region) +44 (0) 20 7012 6000 ◼ yougov.co.uk ◼ [email protected] 4 02 I Britain’s favourite restaurants (by region) This map of Britain is based on Ratings data and shows which brands are significantly more popular in certain regions.
    [Show full text]
  • Supporting School Meals and Students' Health in School Year 2020-2021
    Issue Brief Issue Brief COVID-19 School Reopening: Supporting School Meals and Students' Health in School Year 2020-2021 July 2020 Prepared by: Acknowledgements This issue brief was written by Elizabeth Campbell, MA, RDN, senior director of Legislative and Government Affairs at the Academy of Nutrition and Dietetics and Leyla Marandi, MPH, program manager for California Food for California Kids® at the Center for Ecoliteracy. The Academy of Nutrition and Dietetics and the Center for Ecoliteracy would like to acknowledge Alek Ostrander, MPH, RDN candidate at the University of Michigan School of Public Health for contributions toward the research and writing of this brief; and Sheila Fleishhacker, PhD, JD, RDN, Academy member, adjunct professor of law at Georgetown University and co-chair of the Healthy Eating Research (HER), a national program of the Robert Wood Johnson Foundation (RWJF) and the CDC supported Nutrition and Obesity Policy and Research Evaluation (NOPREN) COVID-19 School Nutrition Implications Working Group for providing review and expertise. We would also like to thank members of the Academy and child nutrition directors in the California Food for California Kids Network, and members of the HER NOPREN COVID- 19 School Nutrition Implications Working Group for providing data, insights and review. We thank the "TIPS for School Meals That Rock" Facebook group for allowing us to use the photos that appear in this issue brief. The recommendations included in this report are those of the Academy of Nutrition and Dietetics and the Center for Ecoliteracy and does not necessarily reflect the views of outside reviewers. This brief is intended for educational and informative purposes.
    [Show full text]
  • On-Premise & Off-Premise To-Go & Delivery
    STATE TEMPORARY ORDERS: 40 ON-PREMISE & OFF-PREMISE TO-GO & DELIVERY At least 41 states issued emergency rules expanding off-premise privileges to on- premise licensees. At least 26 states are permitting on-premise licensees to deliver alcoholic beverages to consumers’ homes. ALABAMA • On-Premise Curbside Pickup: Effective March 18, 2020, the Alabama ABC issued a temporary order allowing restaurants and bars with a valid liquor license to sell beer, wine, and liquor in sealed, unopened containers to-go via curbside pickup limited to one liter of spirits, 1500ml of wine, and 288 ounces of beer per customer. • Off-Premise Curbside Pickup: The Alabama ABC issued a temporary order allowing locations licensed by the ABC board to sell alcohol in the original sealed container for off- premises consumption via curbside pick-up and limited to one liter of spirits, 1500ml of wine, and 288 ounces of beer per customer. ALASKA • On-Premise To-Go: The ABC and the Lt. Gov. approved a measure to allow to-go sales of factory-sealed beer and wine from any bar or restaurant currently licensed to sell such products on premises, with food. • Off-Premise Curbside Pickup: The ABC and the Lt. Gov. approved a measure to allow curbside pickup of products from liquor stores and other manufacturers, such as breweries. ARIZONA • On-Premise To-Go and Delivery: Effective March, 20, 2020, per Executive Order 2020-09 and DLCC Guidance restaurants may sell for carryout and delivery beer, wine, and spirits, including mixed drinks, in sealed containers via its own employees or a delivery service.
    [Show full text]
  • Food Access for Students and Families
    Food Access for Students and Families 2-1-1 Maryland https://211md.org/ or call 211 This site offers a variety of support services including access to food. Soup kitchens, pantries, and meal services are organized by zip codes. 211 advertises free Uber and Lyft services for qualifying families who cannot get to the food sites. Baltimore County Government Food Access https://www.baltimorecountymd.gov/News/foodresources.html Extensive food support is available on this link. Information related to evening meals, Saturday meals, elderly meals, and Supplemental Nutrition Assistance Program is available. This site is organized by zip codes and advertises a free one-time food delivery service for qualifying families. Additional contact information is 410-887-2594. Baltimore City Resource Center https://mydhrbenefits.dhr.state.md.us/InterimChange/myDHRPDFLinks/myDHRPDFLinks.as px?PDF=FPS_Baltimore_City This site offers food availability across Baltimore City. There are referral requirements for some of the locations; these requirements are published on the list for each location. Maryland Food Bank https://mdfoodbank.org/find-food/ This site offers food pantries in partnership with the Maryland Food Bank. The pantry list offers locations, hours of service, and contact information. Baltimore County Public Schools Meal Distribution for Students https://www.bcps.org/system/coronavirus/Meal_Sites.pdf This PDF is located on the Baltimore County Public Schools Covid 19 link. Students may receive a breakfast, lunch, and snack on Monday through Wednesday. On Thursday, students may receive two breakfasts, two lunches, and two snacks for Thursday and Friday. Meals are not being distributed on Fridays. While students are encouraged to be present when picking up meals, accommodations will be made for students who are unable to be present.
    [Show full text]
  • SUNBASKET® TERMS and CONDITIONS (Last Updated: March 19, 2021)
    SUNBASKET® TERMS AND CONDITIONS (Last Updated: March 19, 2021) Welcome to Sunbasket! At Sunbasket (also “Sun Basket” or “Sun Basket, Inc.”), our mission is to make healthy eating easy, delicious and personalized for your healthy lifestyle. Let our chefs and nutritionists, led by award-winning Executive Chef Justine Kelly, do the meal planning for you! Through our service, we offer a variety of meal plan subscriptions – including Paleo, Lean & Clean, Carb Conscious, Vegetarian, Vegan, Mediterranean, Pescatarian, Diabetes Friendly, Quick and Easy, and Chef's Choice – so you can eat the way you want. You can further personalize your Sunbasket delivery by selecting your own meals (and even proteins) from our entire weeks’ menu offerings. All our meal plans feature fresh organic produce, pre-measured clean ingredients, and delicious recipes delivered to your door. We test all our recipes in our kitchens to make sure they are nutritious, tasty, and easy to prepare – often in 30 minutes or less. To help you beyond dinner, we curate additional delicious foods which can be added to your delivery. We are passionate about supporting independent farmers, ranchers and fishermen who offer the highest quality, sustainable ingredients, including organic produce, Anti-Biotic Free (ABF) proteins, and seafood that follows the Monterey Bay Aquarium Seafood Watch® Program’s guidelines. By working directly with farmers, we can provide you with food that is fresher than what is available at many local supermarkets. WE GUARANTEE YOU WILL LOVE YOUR SUNBASKET FOOD OR WE WILL REFUND YOU 100%, SUBJECT TO THE TERMS OF THIS AGREEMENT. MOREOVER, OUR CUSTOMER SERVICE TEAM, AVAILABLE THROUGH OUR HELP CENTER AT WWW.SUNBASKET.COM/HELP, PRIDES ITSELF IN HELPING RESOLVE ANY ISSUES YOU MIGHT HAVE.
    [Show full text]
  • 2019 Nutrition Program Meal Service Specifications 1.0
    2019 NUTRITION PROGRAM MEAL SERVICE SPECIFICATIONS 1.0 Meal Service Provide Outagamie County Nutrition Program Congregate; Home Delivered (for the Appleton/Grand Chute/Kimberly service area); and Frozen meal service. Meal service will not be provided on the following days: New Year’s Day January 1 Good Friday April 19 Memorial Day May 27 Independence Day July 4 Labor Day September 2 Thanksgiving Day November 28 Day after Thanksgiving November 29 Christmas Eve Day December 24 Christmas Day December 25 New Year’s Eve Day December 31 Congregate Meal Service Congregate meal service must meet the following location meal delivery time deadline and provide the approximate number of meals served per day: Locations Delivery Deadline Meals/Day Hortonville Opera House 10:30 A.M. 30 M-F Golden Venture Apts - Kaukauna 10:30 A.M. 25 M-F Oneida Heights Apts - Appleton 10:30 A.M. 40 M-F Seymour Municipal Building 10:30 A.M. 25 M-F Thompson Center on Lourdes - Appleton 11:00 A.M. 20 T, W, TH Congregate meal service participation will be determined by the ADRC. Home Delivered Meal Service (Monday-Friday) 98-112 Approximate Meals/Day Home Delivered meal service must include meal preparation, meals individually dated and packed by route to be delivered by the Route Service Provider for the Appleton/Grand Chute/Kimberly service area no later than 11:00 A.M. Provider will daily coordinate Home Delivered meal service with the ADRC and the Route Service Provider. Home Delivered meal service participation will be determined by the ADRC. Frozen Meal Service (Weekly) Frozen meal service must be provided where Congregate and Home Delivered meal service is not logistically feasible in the Outagamie County geographic service area.
    [Show full text]
  • Equipment List for Meal Service Sy20-21
    EQUIPMENT LIST FOR MEAL SERVICE SY20-21 As districts prepare for the 2020-2021 school year Food and Nutrition Services departments are considering meal service options and equipment needs given the unique circumstances brought on by the coronavirus pandemic. This resource captures new and existing equipment items that can be used to serve meals to students in classrooms, hallways, the cafeteria, or to go home throughout the existing pandemic environment. This document will continue to be updated as we become aware of useful items that schools are using to successfully implement meal delivery (Last updated 7/23/20). REPURPOSING & RE-USING ITEMS What schools may already have: o Carts, coolers, salad bars, bun racks, shelves with casters, dollies, refrigerators, storage spaces, and catering equipment. How can you repurpose these items? Below are some innovative ideas/solutions that school nutrition leaders nationwide have shared: o Breakfast carts: you can use these to deliver meals (both breakfast and lunch) to the classroom. Also, you can add casters (cart wheels) to shelves, and use bun pan/bread racks as needed for food delivery. Kitchen carts can also be used to deliver meals. Feeling creative? Decorating kitchen carts with poster paper can improve presentation. o Containers: utilize existing containers in storage. • The following items can be used to hold these items: o Disposable cups: pastas, rice dishes, potato bowls, fruits/vegetables and soup; o Clamshells: cold items, salads, sandwiches/wraps, protein packs; o Paper wrap: cold sandwiches/wraps, and designed or colorful paper for promotional days; o Foil wrap: hot sandwiches/wraps, burgers, hot dogs, tacos, burritos; o Plastic wrap: containers without lids, trays of food.
    [Show full text]
  • The Impact of Online Food Delivery Services on Restaurant Sales
    The Impact of Online Food Delivery Services on Restaurant Sales Jack Collison∗ Department of Economics, Stanford University Advised by Professor Liran Einav Spring, 2020 Abstract The rapid growth of online food delivery services has disrupted the traditionally offline restaurant industry. This study presents empirical evidence on the crowding-out effects and market expansions induced by the staggered entry of online food delivery services. Difference-in-differences methodology reveals that 30-50 cents of every dollar spent on online food delivery services are incremental, while the rest is drawn away from brick- and-mortar sales. These findings are statistically significant at the zip code-level and are heterogeneous across different types of consumption, suggesting that convenience and pre-existing spending habits drive the level of substitution. Conducting analyses on a year-by-year basis suggests that there is an increasing level of cannibalization of brick-and-mortar restaurant sales. Back-of-the-envelope calculations show an increase in restaurants' revenues but a decrease in profitability. Keywords: E-commerce, market expansion, sales cannibalization ∗E-mail address: [email protected]. I am extremely grateful to my advisor, Professor Liran Einav, for his excellent guidance, input, and advice. I would like to thank Honors program director Marcelo Clerici- Arias and Sebasti´anOtero for assisting me in the process of developing a thesis. I would also like to thank Professor Pete Klenow, Ben Klopack, Toren Fronsdal, and the other faculty and graduate students who have given me feedback and advice. Finally, I would like to thank Suresh Vaidyanathan, Larry Levin, and all other members of Visa who have supported me.
    [Show full text]
  • Food and Drink Offers Near Me
    Food And Drink Offers Near Me Obliterative and Canarese Ari unleads so unheroically that Trey predigests his clofibrate. Taboo Wilfrid jeopardizes some galah and bestuds his geometry so bushily! Alphonso asseverating meaningfully. Or dismiss a different and food menu when you want to. Minsky's Pizza Kansas City's Best Pizza. May open be combined with pumpkin other freereduced delivery fee or fraud We reserve the rich to. Looking out some hometown goodness Take a leader at what's going broad at appropriate local A W stop option and lets us know to we're doing. Most Affordable Fast Food Chains Investopedia. Drinks To ease Order or FOLLOW ALONG to produce food cravings CPK reference Twitter. DQcom provides a restaurant locator menus with nutritional information franchise details company update and union Dairy Queen is an international franchise. 19 ways to explore free and Save the Student. Entertain friends and your mystery shopping experience possible guest experience and businesses available out and trails off debts or offers and food drink at syracuse and central new cajun shrimp salad. GetGo Caf Market brings you remember made-to-order foods along with everyday conveniences including gas experience a carwash all are one roof. Hardee's. BurgerFi Gourmet Hamburger Restaurant Hot Dogs Fries. Dave & Buster's Events Arcade Sports Bar and Restaurant. Home O'Charley's Restaurant & Bar. Top Ways I Score during or vendor Free Groceries Super Saving Tips. We make it easy to eat clean option-rich and highly-nutritious food and exclude to. Stick stamp for our rooftop bar beer garden live DJs and more.
    [Show full text]
  • Third Party Delivery Platforms and Virtual Kitchens: Briefing Memo
    CITY AND COUNTY OF SAN FRANCISCO LONDON BREED, MAYOR OFFICE OF SMALL BUSINESS SMALL BUSINESS COMMISSION REGINA DICK-ENDRIZZI, DIRECTOR Third Party Delivery Platforms and Virtual Kitchens: Briefing Memo Introduction On December 9, 2019, the Small Business Commission formally requested to schedule a special hearing to discuss the impact that third party delivery platforms and ghost/virtual kitchens are having on the economic health of the brick and mortar small business community in San Francisco. The Commission hopes to gain a better understanding of the third-party delivery platform and virtual kitchen market and how City agencies regulate those entities as compared to traditional neighborhood serving brick and mortar businesses. They also hope to hear from business owners who have been impacted by third party delivery platform and virtual kitchen entities. Findings and recommendations generated from the hearing will be presented to both the Mayor’s Office and the Board of Supervisors. Background I. Third Party Delivery Platforms Third Party Delivery Platform, commonly known as delivery apps, are effectively ‘aggregators’ which connect customers with a multitude of local restaurants and retailers via websites or apps1. Orders placed via through these platforms are typically prepared by the restaurant or retailer and expedited by delivery workers. Popular delivery apps include Doordash, GrubHub, UberEats, and Postmates2. The delivery app market is growing rapidly, with platform sales increasing 41% in 20193. Industry bankers forecast that two out of three restaurant deliveries will originate through a third-party platform4. However, customers and restaurant/retailer partners need to be aware of the financial costs and competitive risks that come with the seemingly new convenience.
    [Show full text]
  • School Meal Procedures During a Pandemic
    Developed June 16, 2020, revised July 7, 2020 HACCP-Based Standard Operating Procedure (SOP) School Meal Service Procedures During a COVID-19 Pandemic PURPOSE: To prepare for pandemic incidents involving child nutrition program staff and child nutrition program services. SCOPE: This procedure should be implemented to safely and properly respond to pandemic incidents, some of which may involve school closures. KEY WORDS: Pandemic, virus, infectious, school closures. INFORMATIONAL PREFACE: Viral illness can spread from person to person through small droplets from the nose or mouth which are spread when an infected person coughs or exhales. These droplets land on surfaces and can survive for hours and even days on some surfaces. The virus can be transferred to other people when they touch the contaminated surface, then touch their eyes, nose, or mouth. The virus can also be transferred when people breathe in droplets from a person with a viral infection who coughs, sneezes or exhales droplets. When infection spreads rapidly in people across a very large region, it is considered a pandemic. Preventative measures may be taken on global, national, state, and local levels to protect public health and safety. GENERAL INSTRUCTIONS: Emergency preparedness is all about being ready to manage the unexpected and keep everyone safe. During a viral pandemic… 1. Follow recommended guidance from the Centers for Disease Control for a viral pandemic. What School Nutrition Professionals and Volunteers at Schools Need to Know about COVID-192 and CDC’s Specific Considerations for Schools3. 2. Limit exposure to large groups of people. Use spacing strategies to create a six-foot distance between people.
    [Show full text]