People who love eating steaks, young working professionals. Foreigners | Young working professionals | Product | Beverages, steaks, salads, pasta, appetizers, seafood, burgers, champagne | Appetizers, crepes, seafood, beverages, salads, white bread, rustic bread, pasta, margarita’s main, pizza | Positioning | “give me more Fridays” | “we do it best” | Packaging | For takeout, Fridays have two formats – trays and bag meals that are both ready in less than seven minutes. | Plastic, disposable plastic
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Pumpkin Cake with Cinnamon Cream Cheese Frosting Prep Time: 40 minutes Cook Time: 35 minutes Total Time: 3 hours Yield: About 16 servings Ingredients * 2 3/4 cups (390g) all-purpose flour * 1 tsp baking powder * 1 tsp baking soda * 3/4 tsp salt * 1 tsp ground cinnamon * 1/2 tsp ground nutmeg * 1/2 tsp ground ginger * 1 1/4 (270g) cups granulated sugar * 3/4 cup (172g) packed light-brown sugar * 1/2 cup unsalted butter, softened * 1/2 cup vegetable
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Creamy Au Gratin Potatoes Ingredients 4 russet potatoes, sliced into 1/4 inch slices 1 onion, sliced into rings salt and pepper to taste 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon salt 2 cups milk 1 1/2 cups shredded Cheddar cheese Directions Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with
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............................................................................................. 8 4. Products offered ........................................................................................................................... 9 4.1. Bread ..................................................................................................................................... 9 4.2. Viennoseries and sweet pastries...........................................................................
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Julia’s Food Booth NAME Strayer University MAT 540 LECTURER DATE Julia’s Food Booth Formulate and solve an L.P. model for this case. Julia Robertson is trying to advance her education and financing her education, to do so she started a food booth outside the Tech stadium selling Slices of cheese pizza, hot dogs, and barbecue sandwiches. This covers the items X1, X2, and X3 respectively. The costs of these items are $4.50, $0.50 and $1.00 respectively. As one knows the objective is to maximize Julia
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from the endosperm of each berry of wheat by rubbing, shaking and sifting. The bran and midds drop to the side and ground separately. They are re-introduced to create a whole - wheat version of each type of flour that we mill: Pastry, All-Purpose, Bread, and Spelt. Economical and versatile, wheat roller mill electric mills have a low profile design which enables it to be mounted under discharge outlets of storage structures. Wheat roller mills are the ideal all-purpose machine. One of the advantages
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FLOURLESS DARK CHOCOLATE CAKE Ingredients: Chocolate( 50 % n above good quality dark chocolate) 370 gms, water 1 cup, castor sugar 365 gm + 85 gm, butter (room temperature) 225 gm, 6 eggs. Method: mix the 365 gm sugar in the water to melt the sugar, then pour the water in the chocolate to melt it. Then add the butter to chocolate. Whish egg and the rest of the sugar. Mix it till the eggs reaches a ribbon stage. Fold the eggs mix in the chocolate mixture and mix them together. Pour this mix in
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supplying our ever growing population, our natural resources just cannot provide an unlimited number of different goods and services. Scarcity also means that we all must make choices between these goods/resources. Should I buy a bag of flour or a loaf of bread? Should I plant tomatoes or roses? When we make these choices, we always face tradeoffs between attaining one desire or another. David R. Henderson in his article wrote: At a zero price (and not a price set at zero by government regulation or caused
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Reduction of food waste in the Dutch catering sector | Author: Han Soethoudt [ Auteur: Han Soethoudt ] | Report no. 1335 | Title | Reduction of food waste in the catering sector | Author | Han Soethoudt | Number | Food and Biobased Research number 1335 | ISBN-number | ISBN no. 978-94-6173-336-8 | Date of publication | Date of publication August 2012 | Confidential | No | OPD-code | 6239021000 | Approved by | Toine Timmermans | | Wageningen UR Food & Biobased Research
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Introduction I received a bread machine one year for Christmas. I never seem to have yeast, flour, eggs, and extra add-ins like caraway seeds or whole-wheat flour all fresh and available in my kitchen at the same time. One day while at the grocery store, I stopped and bought some baker’s yeast so I could make some bread. I knew I had flour, eggs, garlic and rosemary at home; so with the purchase of yeast I would be all set to make some foccacia bread – my favorite. I got home and proofed
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