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KMO170129 Delivery Whitepaper
THE REVENUE ENGINE 5 Factors Fueling the Takeoff of Delivery & Takeout Fasten your menus! More and more restaurants are jumpstarting business with help from takeout and delivery services. From a trickle of dine-in foot traffic to the fast lane of to-go orders, sales are picking up speed thanks to this turbo-charged trend. 1. ACCELERATING DEMAND A decline in foot traffic for 6 quarters in a row has compelled Drawn to its easy accessibility and convenient meal solutions, restaurants to find a way to turn the corner on customer millennials in particular are driving the delivery and takeout acquisition and retention. Takeout and delivery have proven trend to new heights. On the mark for their on-the-go to be a reliable road to increased sales, exponentially lifestyles, delivery and takeout meet the millennial need for expanding the reach of restaurants and allowing them to speed, as technology streamlines the order and payment accommodate even more customers than their dining rooms process and removes the roadblock of human interaction. can accommodate. QUICK BITE: Chains like Papa John’s and Domino’s that excel at delivery are RUNNING pulling ahead in sales.1 THE NUMBERS average rate at which estimated value of $ 5X consumers surveyed 2016 global food 114 2 /mo. purchase takeout1 billion delivery market of consumers surveyed order more often % purchase takeout 10x % from fast casual 1 19 per month 49 restaurants1 order fast food of all restaurant visits % to-go more % consisted of to-go 79 often1 61 orders in 20163 DID YOU KNOW? Pizza Hut is grabbing a bigger slice of the delivery and takeout pie. -
Moving Up:Turning a Line Cook Into a Sous-Chef
9/23/2015 Moving Up:Turning a Line Cook Into a Sous-Chef http://www.restaurantowner.com/members/2073print.cfm Moving Up:Turning a Line Cook Into a Sous-Chef by Joe Abuso Developing your current staff is one of the most important and smartest things that you, or any restaurateur, can do. Finding good people is hard enough to begin with, and keeping them around can sometimes be even harder. One of the easiest ways to attract the kind of workers you need is to be able to promise that the position you're offering them is not a stagnant, dead-end proposition. One way to keep them on your team is to make good on that promise. The best personnel want to progress through their careers by being given the opportunity to learn, grow and take on more and varied responsibilities. Hiring from within to fill midlevel management positions has many advantages over bringing in new people: You already know that they are reliable and get along with the rest of the crew; they understand the company culture, product and expectations; it's good for overall morale to see that hard work is rewarded; and lower training and administrative costs are some of the biggest. Of course, if you haven't been successfully grooming your entry-level workers for bigger and better things, you won't have the option to promote a current employee rather than placing a want ad, culling résumés and being (not always pleasantly) surprised at who walks through the door for an interview. The position of sous-chef or assistant kitchen manager Hiring from within to fill midlevel is one of the most important and common slots for a “management positions has many restaurateur to have to fill. -
12 Recipes That Will Change the Way You Cook Make Bold, Fresh Food the Milk Street Way
12 Recipes that Will Change the Way You Cook Make bold, fresh food the Milk Street way CHRISTOPHER KIMBALL’S ◆ THE NEW HOME COOKING SPECIAL EDITION ◆ ◆ Special Edition Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX No-Sear Lamb or Beef and Chickpea Stew Page 2 Fluffy Olive Oil Scrambled Eggs Page 4 Chinese Chili and Scallion Noodles Page 5 Chinese White-Cooked Chicken Page 6 Cacio e Pepe, Gricia and Carbonara Page 8 Pinchos Morunos Page 12 Roasted Cauliflower With Tahini Page 13 Charred Brussels Sprouts Page 14 Red Lentil Soup with Spinach Page 15 Tahini Swirl Brownies Page 16 Israeli Hummus Page 17 Stovetop Chocolate Cake Page 21 Front Cover Photo: Joyelle West; Styling: Christine Tobin Back Cover Photo: Noam Moskowitz Christopher Kimball’s Milk Street in downtown Boston—at 177 Milk Street—is home how we cook by searching the world for bold, simple recipes and techniques that to our editorial offices and cooking school. It is also where we recordChristopher are adapted and tested for home cooks everywhere. For more information, go to Kimball’s Milk Street television and radio shows. Milk Street is devoted to changing 177MilkStreet.com. 12 Recipes That Will Change the Way You Cook [ EDITOR’S NOTE] C hristopher K imball One for Life, One for Love, President and Founder One for Death Christopher Kimball Media Director and Co-Founder Melissa Baldino Editorial Director - J.M. Hirsch recently dined at Sichuan peppercorns and the Food Editor - Matthew Card Art Director - Jennifer Baldino Cox la Grenouille in spicy white pepper so popular Managing Editor - Jenn Ladd Books & Special Editions Editor - Michelle Locke New York—the last of in Asian cooking. -
Visual Cookbooks for Children and Adults With
Visual cookbooks for children and adults – available on Amazon and from the publishers Many children and adults with ASD can benefit from visual guidance as they develop healthy eating habits and independent life skills in the kitchen. The following books all offer photographs or illustrations to help make healthy choices and learn to cook a variety of foods. Cook This, Not That! By David Zinczenko. Rodale Books, 2010. ISBN: 978-1605291475. Visual guide to cooking techniques, recipes, and healthy shopping guidelines. Let's Cook! Healthy Meals for Independent Living by Elizabeth D. Riesz and Anne Kissack. Appletree Press, 2010. 978‐1891011085 More than FIFTY healthy "I can cook" recipes‐‐ in LARGE PRINT and written at an early elementary reading level. Recipes written in an easy‐to‐follow style: What I Need What I Use What I Do Food photos on every page, Step‐by‐step preparations, Complete nutrient information. Lifestyle Easy Cookbook Institute for Applied Behavior Analysis. British book with large, oversize pages. Includes visual shopping cards with each recipe. To see an online preview, look here: http://iaba.com/cookbook/preview/ Look 'n Cook Cookbook Attainment Company, 2005. ISBN: 978‐ 1578615971 Look 'n Cook has three components: Look ‘n Cook Cookbook with 62 step‐by‐step recipes Look ‘n Cook Lesson Plans Look 'n Cook DVD Set Look ‘n Cook Microwave Cookbook Attainment Company, 1999. ISBN: 978‐1578610785 Look ’n Cook Microwave Cookbook features easy‐to‐make microwave recipes presented in an illustrated, step‐by‐step format. It has two components: the Cookbook and the Lesson Plans. The Picture Cookbook, No‐Cook Recipes for the Special Chef by Joyce Dassonville and Ehren McDow. -
FUTURE of FOOD a Lighthouse for Future Living, Today Context + People and Market Insights + Emerging Innovations
FUTURE OF FOOD A Lighthouse for future living, today Context + people and market insights + emerging innovations Home FUTURE OF FOOD | 01 FOREWORD: CREATING THE FUTURE WE WANT If we are to create a world in which 9 billion to spend. That is the reality of the world today. people live well within planetary boundaries, People don’t tend to aspire to less. “ WBCSD is committed to creating a then we need to understand why we live sustainable world – one where 9 billion Nonetheless, we believe that we can work the way we do today. We must understand people can live well, within planetary within this reality – that there are huge the world as it is, if we are to create a more boundaries. This won’t be achieved opportunities available, for business all over sustainable future. through technology alone – it is going the world, and for sustainable development, The cliché is true: we live in a fast-changing in designing solutions for the world as it is. to involve changing the way we live. And world. Globally, people are both choosing, and that’s a good thing – human history is an This “Future of” series from WBCSD aims to having, to adapt their lifestyles accordingly. endless journey of change for the better. provide a perspective that helps to uncover While no-one wants to live unsustainably, and Forward-looking companies are exploring these opportunities. We have done this by many would like to live more sustainably, living how we can make sustainable living looking at the way people need and want to a sustainable lifestyle isn’t a priority for most both possible and desirable, creating live around the world today, before imagining people around the world. -
Heating Instructions on the Package, Follow Those Manufacturer Recommendations for Heating the Food Item
Greetings from your school kitchen! As we continue the grab and go school meals, we will be offering various food items and want you to know how to store and prepare the different items. For items that require heating (e.g. Breakfast pizza, hamburgers, sloppy joe, etc.), please store the food item in the refrigerator until you are ready to eat. Then take it out and heat to the proper temperature before consuming. After heating, eat within two hours. Store in the refrigerator no longer than 5 days. 1. If the item has heating instructions on the package, follow those manufacturer recommendations for heating the food item. 2. If the item does not have heating instructions on the package, please follow these instructions to safely heat: HEATING INSTRUCTIONS OVEN, FROM FROZEN: OVEN, FROM THAWED: 1. Heat oven to 325°F. Discard any paper, foil or foam container 1. Heat oven to 325°F. Discard any paper, foil or foam container the food item is in. the food item is in. 2. Place product on baking sheet and cook in the oven for about 2. Place product on baking sheet and cook in the oven for about 20 minutes. 10 minutes. 3. Product is ready to consume when an internal temperature of 3. Product is ready to consume when an internal temperature of at least 165°F degrees is reached. at least 165°F degrees is reached. 4. If product has not reached an internal temperature of at least 4. If product has not reached an internal temperature of at least 165°F, continue to cook in oven, checking every 5-10 minutes 165°F, continue to cook in oven, checking every 5-10 minutes until minimum internal temperature of 165°F is reached. -
School Meals Featuring California Food
RETHINKING SCHOOL LUNCH California F OOd for California KId S™ SCHOOL MEALS FEATURING CALIFORNIA FOOD 50 ANd 100 SERVINGS CENTER FOR ECOLITERACY Copyright © 2013 Center for Ecoliteracy Published by Learning in the Real World All rights reserved. Reproduction or redistribution of this material in any form is prohibited unless used by educators and school administrators for noncommercial purposes. Educators and administrators copying, distributing, displaying, or modifying this material for noncommercial purposes must also include the copyright notice “© 2013 Center for Ecoliteracy” on all materials. For other permitted uses, please contact the Center for Ecoliteracy at [email protected]. Learning in the Real World Center for Ecoliteracy David Brower Center 2150 Allston Way, Suite 270 Berkeley, CA 94704-1377 For more information about this book, email [email protected] or visit www.ecoliteracy.org. Learning in the Real World is a publishing imprint of the Center for Ecoliteracy, a not-for-profit, tax-exempt organization. Learning in the Real World offers resources to support schooling for sustainability, stories of school communities, and the ecological framework that informs the work of the Center. CENTER FOR ECOLITERACy | WWW.ECOLITERAC y.ORG 2 The Center for Ecoliteracy is pleased to present this collection of 21 recipes for reimbursable school meals, scaled and tested for quantities of 50 and 100. It includes some favorite recipes from our popular cookbook Cooking with California Food in K–12 Schools, co-authored by Ann Evans and Georgeanne Brennan, as well as new recipes that we believe will quickly become favorites with the children you serve. We offer these recipes to support you in creating menus emphasizing fresh, seasonal food. -
Cafe Line Cook the Loveless Cafe Is a Popular Restaurant with an Abundant Amount of History and a Wonderful Reputation in the Nashville Area
Cafe Line Cook The Loveless Cafe is a popular restaurant with an abundant amount of history and a wonderful reputation in the Nashville area. Excellent benefits such as Medical, Dental, Vision, Life Insurance, supplemental insurances, matched 401K, Student Loan Payment Plan and PTO are available for eligible employees beginning as early as 60 days. Promoting from within the company is encouraged and practiced regularly. The Loveless Cafe is currently seeKing an experienced Line CooK to accurately and efficiently cooK meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooKing. Duties include but are not limited to: - Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooKing in broilers, ovens, grills, fryers and a variety of other kitchen equipment - Assumes 100% responsibility for quality of products served - Knows and complies consistently with our standard portion sizes, cooKing methods, quality standards and Kitchen rules, policies and procedures - StocKs and maintains sufficient levels of food products at line stations to assure a smooth service period - Portions food products prior to cooKing according to standard portion sizes and recipe specifications - Maintains a clean and sanitary worK station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment - Prepares item for broiling, grilling, frying, sautéing or other cooKing methods by portioning, battering, breading, seasoning and/or marinating - Follows proper plate presentation and garnish set up for all dishes - Handles stores and rotate all products properly - Assists in food prep assignments during off-peaK periods as needed - Closes the Kitchen properly and follows the closing checKlist for Kitchen stations. -
Cutlery & Boards
January-June 2021 CUTLERY & BOARDS (134–142) | FOOD PREPARATION © Central Products, LLC Need help choosing the right knife? From the chef to the line cook, having the right knife for the job is important for everyone in the kitchen. Use the guide below to ensure you are using the best knives for your tasks which will provide quality food products as well as time and labor saving. COOK'S/CHEF'S KNIFE STEAK KNIFE BUTCHER'S KNIFE BREAD SLICER Most commonly used knife in the kitchen for chopping, mincing, slicing Ideal for cutting meats. Smooth edges For the odd jobs in the kitchen. Use Cuts through thick crust without and dicing. Great for thick vegetables glide through without shredding meat. for dicing salt pork, cubing cold meat, damaging the inside of the bread. and meats. Serrated edges make cutting tough cutting steak or trimming raw meat. Also helps reduce amount of meats easier. crumbs. MEAT SLICER COOK'S FORK SANTOKU KNIFE SHARPENING STEEL Indentations within knife create small Use when a knife’s edge becomes Scallops create multiple cutting edges Ideal for moving foods and makes dull. Removes a small amount of steel which easily break through the tough items easier to handle. Also helpful to air pockets between the blade and food to push food off and reduce off the blade to create a new edge on surface of meat without damaging soft check the tenderness of foods. the knife. interiors. friction and drag. WANT TO SEE MORE? Go online to find a full BONING KNIFE PARING KNIFE STIFF SPREADER selection of cutlery not Ideal for trimming, slicing or peeling small Cuts and spreads butter and other shown in the catalog! Sharp point and narrow blade ideal produce such as garlic, herbs, fruits and condiments such as peanut butter, for precision. -
Grocery and Pharmacy Home Delivery Options
800.657.0243 | BEECHERCARLSON.COM GROCERY AND PHARMACY HOME DELIVERY OPTIONS As of April 8, 2020 The CDC recommends that individuals follow guidance from authorities where they live regarding social distancing. Cover your mouth and nose with a cloth face cover in community settings, including when you have to go out in public, especially in situations where you may be near others (e.g. grocery stores or pharmacies). These face coverings are not a substitute for social distancing and should be used in combination with hand washing, using hand sanitizers and staying 6 feet apart from others. In areas where there is widespread COVID-19 illness, the CDC recommends staying home as much as possible and considering using alternatives including: » Mail-order or delivery services for medications that are used regularly » Grocery delivery service COVID-19 transmission peaks will vary by geography. During such times, there are resources to order and have groceries/prescription drugs delivered. Please see below and note that each organization’s capacity and delivery timeframes change frequently. © 2020 COPYRIGHT BEECHER CARLSON INSURANCE SERVICES, LLC; ALL RIGHTS RESERVED. | 1 PHARMACY DELIVERY There are various options for having medications delivered to your home. Each pharmacy will have information on how to switch a retail prescription to mail-order for recurring medications, how to get a 90-day supply of medications that are regularly used, and whether their store is offering drive-thru as an alternate option. Other organizations are simply offering home delivery. Check with your pharmacy benefit manager to confirm that the pharmacy you are considering ordering from is in their retail network. -
AGC-Restaurant-Tech-Nov-2019
Type & Color November, 2019 INSIGHTS The Future of Restaurant Technology How Technology is Transforming the Restaurant Industry Greg Roth, Partner Ben Howe, CEO Jon Guido, Partner & COO Sean Tucker, PartnerAGC Partners ExecutiveType & Color Summary Massive $900B market experiencing rapid digital adoption and software growth . An extended economic recovery, low unemployment rate, and continued rise of millennials as the largest demographic in the workplace are factors driving strong restaurant spending . Third party delivery market is exploding; eating in is the new dining out US Digital Restaurant Sales . Cloud based POS systems are replacing incumbent providers at an accelerating pace and ($ Billions) achieving higher ACV with additional features and functionality $328 . Front of house applications including Online Ordering, CRM and Loyalty programs are other areas of accelerating spend in order to capture more valuable repeat diners 27% CAGR . Razor thin profit margins and unique challenges restaurants face require purpose built solutions to cut costs, gain efficiencies, and increase visibility . Hiring, training and retaining workers in a complex and changing regulatory environment is one $117 of the largest challenges restaurants face $48 . Unlocking of data silos enabling business analytics across the value chain . Automation and AI beginning to impact restaurant operations and economics, freeing up scarce employee resources to focus on customers 2017 2020 2025 . Ghost Kitchens and Online Catering are two emerging growth areas taking advantage of online Note: based on estimated percentage of sales derived from digital channels and total industry sales forecasts delivery trends and attractive unit economics . Restaurant Management Software spend tilted towards front of house (~60%) technologies vs. -
Whole Foods Meal Kit Instructions
Whole Foods Meal Kit Instructions thiggersandTroy proconsular appreciate very prismatically. hisTempleton turboprops never teethings impetrate draftily, his broomstick! but monied Spheric Pincus neverClem spurclimax bilaterally, so anyways. he snaffle Disused his With the master cleanse a little more than two For meal boxes delivered right now, whole foods meal kit instructions were simple and more detailed. Our free roast dinner kit party ready to throw out your slow cooker No prep No reserve Grab two for trouble tonight. If we are proud of foods whole meal kit is filled with various different combination we should i make. The cookie of third in major household or so familiar have lunch leftovers for there whole week. We tested and ranked 12 home-delivered meal kits Chicago. Meal kits may almost be purchased using cash or free Click enable for VLA Meal Kit Menus and Heating Instructions Contact Us To contact Mesquite ISD Food. How does Amazon Meal Kits Work? Your store to dispatch time to a whole foods meal kit instructions on your reset your door! These restaurants and grocery stores sell pre-cooked meals that. Each meal ever service might fear from the station but overall simple do at same site Provide fresh ingredients and punish the recipes to manufacture front door All you have to union is cook Start budgeting with a free fold of Ramsey today. Perfectly portioned ingredients easy-to-follow recipes great-tasting food. Sometimes cost savings at relatively fixed volume at whole foods meal kit instructions. Ingredients along return a recipe in step-by-step instructions.