1. Saturday: McDonald’s for breakfast 8:30am, two biscuits, probably about a cup of gravy, and a hashbrown (fast food). Water to drink. My boyfriend brought it home for me when I woke up, he knows that is what I usually get from there. Lunch 1:30pm: Bagel Street Deli, Plain bagel, turkey, american cheese. Water to drink. I was with my fam. They like it, I was giving it another try after not having a good first experience. Dinner 8:30pm: Pizza (3 slices) pepperoni and cheese, 2 cheesy breadsticks
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A staple of Mexican restaurants in the US, Tapatio Hot Sauce has been around since 1971. Tapatio’s reputation has grown over the years to the point where it is now considered one of the great American hot sauces alongside Tabasco Original Red Sauce and Frank's RedHot Original Cayenne Pepper Sauce. Its relatively mild heat along with its piquant flavor makes it a tasty addition to food, both for chile pepper novices and for longtime lovers of spicy food. Ingredients in Tapatio Hot Sauce The label
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Zippy’s Restaurants is a dining chain that serves Hawaii customers at 25 locations on three different islands (FCH Enterprises Inc., n.d., para. 2). Renowned for their chili, fried chicken, and Japanese-inspired bento called Zip Pac, Zippy’s also offers a breakfast menu and daily specials that feature local favorites. Founded by brothers Francis and Charles Higa in 1966, Zippy’s has evolved from a single location with a fast-food counter to a multi-brand organization that has added restaurants, bakeries
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Perfection is defined as the art of doing something with the utmost dexterity, ability or condition. This highly prominent word describes the backbone of the company, franchise, and quick service restaurant known as Chick-Fil-A. Chick-Fil-A was founded in 1946 by a very humbled man named Truett Cathy. The first restaurant of its kind was opened in Hapeville, Georgia, and was named the "Dwarf Grill". Today, it is known as "The Dwarf House". Over the next sixty plus years, Chick-Fil-A has grown to over 1,400
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Just a few days. In the city of Reno, Nevada, there was a restaurant called, Jimmy’s Ristorante Italiano. The owner, Jimmy, who was usually lonely, even though he had lots of friends, plus the other people who worked at the restaurant, wanted to have somebody who could keep him company. But today was Jimmy’s big day, today some executives were going to come and inspect his restaurant, and if it was up to their standards, Jimmy’s restaurant would be made in several cities. Just a couple of miles away
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information available at the time Yes, I think that it was a reasonable decision to open the store in Calumet City based on the information at the time. Calumet City has a good-sized population within a five-mile radius so there are people in which the restaurant can market to. Many of the families are blue-collar families and people of these families tend to have jobs that are more manual work in society this leaves room means that they might be more likely to grab things on the go rather than go out and
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family and friends, and when you want time to yourself. The atmosphere is welcoming, the staff is mannerable and is a good representation of the southern hospitability. As you are approaching the revolving door, you notice the fish as well as the restaurant name Bonefish Grill. Depending on the time and day, the wait can be anywhere between 10-30 minutes, but with a large group it could be up to 45-minute wait. During the day, Bonefish Grill has a very welcoming atmosphere. The dining areas are well
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have many choices to choose from when deciding where to eat . You can enjoy yourself at a fine dinning restaurant or at a food truck. They both are capable of preparing food in a safe way. They both also need to have their serve safe certificate visible in the kitchen. Below are ways to help tell the difference. For instance the dress codes will be very different. At the fine dinning restaurant you are required to wear a formal attire. An example of and outfit would be a black suite, tie and a fancy
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more like a dinner than an actual breakfast and eat snacks as dinner. This reality shows up in my food journal. Moreover, on school days, I often do not take the time to make a full lunch, so I often complete or buy my lunch at the cafeteria or at restaurant. Indeed, in the food journal we can see that I went to the cafeteria purchase foods the two-week days. Another realization with the food journal is that I noticed that on the weekend I do not drink coffee while on the week days I drink coffee. In
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Just like Bill Addison, the author of my secondary source, my relationship with Pizzeria Bianco goes back a good two decades. While Addison’s review is thoughtfully well written, it was his similar experience with this restaurant that piqued my interest. I agree with his memories of the first incarnation of Pizzeria Bianco wholeheartedly; the place was filled with a kind of youthful energy and pride that was truly inspiring (Addison 4). But the food! The food was something extraordinary. Again
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