...Have you ever eaten at Rubio’s coastal grill? It is like Chipotle but has more proteins to choose from, but they do not make it in front of you like Chipotle. Rubio’s has a vast array of ingredients there are 7 proteins you can choose: chicken, steak, shrimp, mahi (blackened/grilled), salmon (blackened/grilled), tilapia (blackened/grilled), and lastly Rubio’s famous beer battered fish. There is a wide selection on the menu: tacos, enchiladas, burritos, bowls, and salads if you are an indecisive and picky person this isn’t the best place for you, Chipotle might be a better choice for you. My favorite thing to get on my break is a special burrito I made it’s the same ingredients as a gourmet taco, but instead of a taco it’s a burrito that contains: cheese, Mexican rice, pinto beans, chipotle white sauce, steak, avocado slices, and bacon....
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...someone will start calling friends we know asking about food manly chicken, hamburger meat hot dogs things that would be in the refrigerator, and do you want to throw them on the grill them on saying this is saying hey we are having a cookout you want a come put something on the grill play cards, card games, watch movies and just kick it, with us, if there not doing anything would they will be down for a cookout then call someone up to see if they have some stamps to sell most of the time in the hood stamps sell for half of their worth meaning 100 dollars in stamps is worth 50 dollars cash, and so on in the hood you can always find someone selling food stamps we used the stamps to buy potatoes, corn meal, macaroni and cheese manly the cheese Velveeta all real foods what I meaning I prefer to eat only real food not generic type food I am not rich or better them anybody else but I like Kraft foods, products, Hunts Ketchup, Nabisco Cookies, because as poor as my family was we always had the money to buy these foods, because there are American companies that have been making foods that me and, my family has been eating for years but still we all like to eat good foods. Now that we have the foods we pick who will make each dish like we have someone who’s macaroni and cheese is to die for the way the cheese is...
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...restaurant is very interesting. We will try to present it on the following pages. 2. Identity (What is the proposition? How does it ‘speak’ that statement – outside or inside? How standard/unique is this service business?) The restaurant offers 2 propositions at a different point time of the day in order to maximize the number of clients. Because of the location before evening it concentrates on families with children / pets, friends taking a walk, sportsmen (it does not have dedicated place for bicycles but owns a bike rental place), people enjoying various outdoor activities and those who want to have lunch taking break during the walk. The restaurant offers animation for children, there is a kinder play ground, even pets are welcome (e.g. offering water for pets), parking place is close to the restaurant. In the evening and during the weekend it changes the profile providing service for friends meeting for party, bigger groups, people who like live music and socializing with friends because live music is played. The restaurant due to its size attracts also companies willing to organize a party for their employees but also football fans who like watching the games and is equipped with many screens around the restaurant where the games can be followed. So the variety of customers are attracted at different times during the day and during the week. That makes the restaurant very often full, especially during the weekend The place from inside and outside looks like a...
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... ready for the grill or griddle, smothered with a firecracker barbecue sauce, topped with aged Cheddar, and served up slider-style on our mini burger buns. Incredible! [pic][pic][pic] Large (Serves 4-6) $23.95 [pic]Medium (Serves 2-3) $12.95 [pic] view nutritional info and cooking instructions Slider with sauce & cheese: Per 5-ounce serving: Calories 342 Total Fat 18g Saturated Fat 7g Cholesterol 73mg Sodium 506mg Total Carbohydrate 25g Dietary Fiber 0g Sugars 21g Protein 21g Rolls: Per 2 Rolls: Calories 200 Total Fat 3g Saturated Fat 0g Cholesterol 0mg Sodium 380mg Total Carbohydrate 48g Dietary Fiber 2g Sugars 6g Protein 6g Cheese is rich in calcium, which helps control blood pressure and keeps bones and teeth strong. Nutritional information on our site is approximate. When you assemble your own meals, or if we do it for you, particular ingredients may be adjusted to suit your own nutritional needs. Please consult your health professional regarding incorporating our menus into your personal meal plan. We cannot be responsible for errors or omissions in our nutritional information. Cooking Instructions: Use within 1 day or freeze. Thaw 1 to 2 days in refrigerator. GRILL METHOD: Preheat grill to med-high. Open rolls and spray lightly with nonstick cooking spray. Place on grill, cut-side down and grill for 1-2 min. Remove from grill and set aside. Grill pork slices 2-3 min., turn over and sprinkle with cheese. Grill another 2-3 min. or until cheese is melted.Place...
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...2012 My Hate for Work We all deal with some sort of issue that makes our work experience negative. In my case its cooking at a restaurant where all you hear is kids screaming uncontrollably from the control point window in the grill, the fog coming from both the fryer and grill, and last, but not least the “pushing and shoving” from the grill team when we’re pulling off a thousand dollar hour. If you haven’t guessed yet, its Friendly’s “Where ice cream makes the meal”... and my hate for people. I’m just kidding, but I don’t like rude people; like if I’m nice to you why can’t you return the nice gesture? Anyways (back on track) its crazy how many sounds you hear, things you see and objects you feel within a five hour shift that actually feels like two because of working through a rush period. Children children children, I hate them. Hate is a strong word? Trust me I KNOW! I cannot fathom the loud screaming that sounds like metal to metal screeching; all because mommy won’t them get ice cream. The sad part is that I work in the grill and its sort of tucked away in the back. Imagining the intensity of the screaming? Quite horrible isn’t it? As if the loud grinding gears of their voices isn’t enough, I have the pleasure of watching them run around like its free game day at chuck e cheese or something. The only part I enjoy of them running around like maniacs is seeing the huge bright shiny smile on their faces, it makes me all like tingly inside, but then I remember we’re in a restaurant...
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...winning grills? Although George Foreman was a world champion boxer, he also made an impact on the world with a grill that he helped promote and design. For the last 20 years, the George Foreman Grill has changed the way individuals around the world have prepared and cooked food. In 1994, Michael Boehm and Robert Johnson invented the grill that was slightly slanted. George Foreman helped design a grill that was placed at an angle to help drain the fat for the food cooked on it, little did he know how successful this product would be today. George Foreman agreed to promote the product and was placed on several different infomercials to help promote the product. As of 2004, “Foreman has sold an incredible 57 million of his famous "Lean Mean" grilling machines and has written two earlier books on barbecuing and grilling” (Sutton 83). The George Foreman Grill offers a wide variety of grills, there are the electric grills, classic-plate grills, indoor grills, outdoor grills, multi-plate grills, and removable plate grills. Along with the variety of grills they also come any several different colors such as red, blue, black, white, silver, and gun metal. Along with the variety of colors and the types of grills, they also vary in size. Currently they are producing grills that can grill anywhere from 2 to 9 servings at a time. The price of the grills range anywhere from $19.99 to $199.99. There are several different types of grills; one popular grill is the George Foreman 360 Grill. The USA...
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...S SUNSET GRILL AT BLUE w 9B10D015 Jason Melhuish wrote this case under the supervision of Professors Dina Ribbink and John Haywood-Farmer solely to provide material for class discussion. The authors do not intend to illustrate either effective or ineffective handling of a managerial situation. The authors might have disguised certain names and other identifying information to protect confidentiality. Richard Ivey School of Business Foundation prohibits any form of reproduction, storage or transmission without its written permission. Reproduction of this material is not covered under authorization by any reproduction rights organization. To order copies or request permission to reproduce materials, contact Ivey Publishing, Richard Ivey School of Business Foundation, The University of Western Ontario, London, Ontario, Canada, N6A 3K7; phone (519) 661-3208; fax (519) 661-3882; e-mail cases@ivey.uwo.ca. Copyright © 2010, Richard Ivey School of Business Foundation O D O It always seemed to take staff longer than the owner expected to learn the ropes, and queues were endemic in the restaurant’s operations. On a recent busy weekend, Melhuish had been dismayed to discover that the queue of waiting customers stretched all the way around the street corner. He had darted outside and reassured customers that they would be seated within 15 minutes. Although many patrons groaned and decided to go elsewhere, many others stayed, because breakfast options in the vicinity were...
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...Cheese I am definably a cheese lover. There are over 600 different kinds of cheese so you can’t get bored from eating cheese. My favorite dishes with cheese are pizza, any kind of Mexican dishes, macaroni and cheese, grill cheese sandwich, process cheese (just unwrap and eat), chucks of cheese for snacks, different pastas with cheese and of course the cheese burger. I love going to the Mexican restaurant and ordering cheese dip, it hot and you dip your chip into the bowl of cheese and it just makes everyone eating feel good. Conversation starts and everyone is laughing and dripping away at the cheese bowl. Americans typically use less than six different types of cheese in their kitchen: cheddar, Swiss, parmesan, mozzarella, Colby, and maybe blue. Cheese lovers should not limit themselves to the status quo; there are hundreds of types of French cheese alone, not to mention Italy, Spain, or America cheeses. Basic types of cheese are categorized as fresh (short shelf-life), soft or semi-soft cheeses (completely edible), blue/bleu (falls into every catalog but fresh), washed-rind (“Stinky” cheese), hard (firm to truly hard), uncooked pressed (“cheddaring” to prolong the shelf like), and cooked pressed (Hard cheese types must be aged for longer). All cheese is made from the milk of cows, goats or sheep. The process to make cheese can last from two weeks to years depending on the cheese that is being made. I want get into how cheese is made because frankly it is a turn...
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...THERE ARE 3 PHASES TO THE P90X NUTRITION PLAN. This plan is designed to change right along with your 3-phase workout demands, providing the right combination of foods to satisfy your body’s energy needs every step of the way. While P90X is designed as a 90-day program, you might choose to alter your choice or timing of one or more of the plans. You can follow any phase at any time based on your nutritional level. These are general guidelines recommended here. PHASE 1 2 3 FAT SHREDDER A high-protein-based diet designed to help you strengthen muscle while rapidly shedding fat from your body. FAT SHREDDER PHASE ENERGY BOOSTER A balanced mix of carbohydrates and protein with a lower amount of fat to supply additional energy for performance. ENERGY BOOSTER PHASE ENDURANCE MAXIMIZER An athletic diet of complex carbohydrates, lean proteins, and lower fat with an emphasis on more carbohydrates. You’ll need this combination of foods as fuel to get the most out of your final training block and truly get in the best shape of your life! ENDURANCE MAXIMIZER 1 THE 3 PHASES Like the P90X exercise program, the P90X Nutrition Guideline is divided into 3 phases, calibrated to move from fast, efficient fat loss (Phase 1) to peak energy (Phase 2) to lasting success (Phase 3). The nutritional proportions change with each plan, so it’s important to follow the instructions for your current plan. The nutritional proportions for each of the 3 plans are...
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...Insider's Recipes Master Edition Copyright© 2002 VJJE Publishing Co. Insider's Recipes Master Edition Table of Contents Introduction.........................................................................................................................................................1 101st Airborne Beer Cheese Soup ...................................................................................................................2 3 Musketeers Bars .............................................................................................................................................3 A&W Chili Dogs ...............................................................................................................................................4 A&W Onion Rings ............................................................................................................................................6 A1 Sauce .............................................................................................................................................................7 Almond Bark .....................................................................................................................................................8 Almond Joy Bars ...............................................................................................................................................9 Andouille Sausage ...........................................................................
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... | | | | | There you are, sinking into your bean bag chair, channel surfing with one hand down your boxers. It’s the middle of the week and you haven’t showered in three days. You’re scarfing down the last crumbs of your sixth bag of Cheetos, when you come across the Food Channel’s coverage of a guy with an outdoor kitchen broiling up a bacon cheddar cheese burger. With that, he has corn on the cob that’s still in the husk, and is about to show you how to cook it on the grill, saying that this is how you make good barbeque. WRONG! The terms barbeque and grilling have somehow become interchangeable phrases. There is a difference. The definition of barbeque varies by country, by region, and even...
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...oldest grandson, 20, was still a huge kid who loved to pick on us. His name is Raul but we call him Omar because of his middle name. He was wearing his favorite, black and silver Raiders jersey. Back in time when jean shorts for males were cool he would wear those with some Nike tennis shoes. Then came my cousin who was 2 years older than me, he was 11 at the time, I was still taller than him by an inch; he was stronger and picked on me a lot because I was a girl and taller than he was. His name is Abraham but called him Abe for short. Abe’s brother was only 2 months younger than I am and had long hair, smelled bad because he would never take a shower. He smelled like rotten cheese it was a strong disgusting order he would carry in his presences, we even gave him a nick name and it was Queso, cheese in Spanish which we still call him to this day; but his real name is Marcos. My cousin Ony was only one year younger than my brother, he was 19 years old he loved to wear basketball shorts and a white t-shirt which was...
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...Part I: Brand Inventory – Company View History and Corporate vision Inspired by authentic ingredients and the economic model of one local taqueria store in San-Francisco, Steve Ells began to open the first Chipotle store in 1993 at a former Dolly Madison ice cream location near University of Denver campus. The first Chipotle was a wide success. After two years since the first Chipotle opened, Steve added the second and third Chipotle locations. In 1996, Chipotle Denver area restaurant opened. Following the extraordinary successes, Chipotle was able to invite more outside investors to expand the scale of production to give way for the Chipotle’s openings outside of Colorado: Minneapolis, MN, Columbus and OH. After Steve visited some individual local farms, he found out pigs were raised in air-opening area as opposed to the way majority of pigs were raised. So he decided to dg pork and chicken naturally. Chipotle went public on New York Exchange in 2006. After that, Chipotle still kept focusing on providing the most authentic and healthy ingredients within each burrito. His vision is to serve 100% naturally raised beef in the near future. Moreover, Steve promoted to eliminate the antibiotics in ranching. From the year Chipotle opened until now, it has always been emphasizing on pursuing high-quality ingredients and cooking techniques to provide best eating experience for customers and fulfilling corporate social responsibilities. Driven by its main vision “Food with Integrity”...
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...Student self-study worksheet 06/01/2015 Lecturer….Mr Whitson Unit 609 Prepare and cook food by baking, roasting and grilling You are to research the following questions that relate to this unit: Q What does the word accompaniment mean? A. Something that you eat or drink with something else: A dry champagne makes the ideal accompaniment for/to this dish. List as many roasting methods as you can find A low-temperature oven, 95°C to 160°C (200°F to 325°F), is best when cooking with large cuts of meat, turkey and whole chickens. This is not technically roasting temperature, but it is called slow-roasting. The benefit of slow-roasting an item is less moisture loss and a more tender product. More of the collagen that makes meat tough is dissolved in slow cooking. At true roasting temperatures, 200°C (400°F) or more, the water inside the muscle is lost at a high rate Cooking at high temperatures is beneficial if the cut is tender enough—as in filet mignon or strip loin—to be finished cooking before the juices escape. A reason for high temperature roasting is to brown the outside of the food, similar to browning food in a pan before pot roasting or stewing it. Fast cooking gives more variety of flavour, because the outside is brown while the centre is much less done. The combination method uses high heat just at either the beginning or the end of the cooking process, with most of the cooking at a low temperature. This method produces the golden-brown texture...
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...an essential part of business. This paper will discuss the concept of using teams in production and operations management. It will give a description of a major restaurant business, Chipotle, the company’s production management style, the company’s use of teams in production and will also analyze and evaluate the company’s ability to adjust to major economic, environmental, or natural crisis and communicate effectively with their employees and customers about issues caused by the crisis. The first Chipotle Mexican Grill was opened in July 1993 and founded by current CEO, Steve Ells (Funding Universe, nd). The first store was opened in Denver, Colorado fulfilling Ells’ vision to bring together traditional Mexican peasant food with gourmet cuisine. Earlier in his career Ells worked in San Francisco for the high-end Stars restaurants but it was his off-hours visits to the local taquerias that inspired him to open Chipotle (Funding Universe, nd). Chipotle Mexican Grill is a fast-casual restaurant that offers tacos, burritos, burrito bowls, and salads...
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