Yogurt snack-3:00 String cheese Dinner 5:30-6:00 Chicken Mushrooms Baked potato Cottage cheese Snack-after work Popcorn (low cal one) You don’t have to have the snacks but I’m giving you the option if you get hungry, also these meals can be alt to subway and the grill Day 2 Breakfast – wake up Banana/ or and fruit you like Cereal- multi- grain cheerios or honey bunches of oats Tea Snack – 11:00 Raisins Lunch- 12:30-1:00 Chicken salad, lettuce, tomato, cucumber
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He moves promptly towards the northwestern portion of the room where the towering, stainless steel refrigerator stands erect. When he approaches, he opens the two entry doors, protruding out towards him, in anticipation on the different types of meals he can formulate. The shelves inside the statuesque fridge are stacked from edge to edge with numerous products, from microwavable pizzabites, to hearty cabbage. After a seemingly extensive trip of browsing through the organized sections of the refrigerator
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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 containers | Labeling | Black plastic, with its logo printed at the center. Fridays logo printed in black, while the background are color in white and red. | Blue background
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extremely reasonable and affordable. They have been promoting themselves using the slogan “Always so good for so little”. The restaurant’s signature dish, a quarter chicken dinner with a side and bread can be ordered for under $12. In fact, their meals are all under $20. Their affordable prices appeal to everyone, especially for families and large groups. These customers are able to eat out for dinner without hurting their pockets too much. The Winnipeg’s branch is located in the heart of the
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Mosaic Grill Pan with thermospot technology which makes cooking a perfect meal easy and foolproof. Target group: Working urban females age 25 to 35 with an income of $35K - $50K. They have their own place, may be newly married, are eager novices at cooking and like to have friends over for dinner parties. They enjoy well-prepared food and watch cooking shows such as The Naked Chef. Heading: Create perfect meals on the spot. Sub-head: It’s easy with T-FAL’s® unique Thermo-Spot®
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and consumers in Broadway makes up about 65-80 percent according to www.foxnews.com last but not least Broadway is also a generic term that has grown with popularity over the past decade. Customers in New York City sometimes want and need a meal late at night so we will be open 24 hours from Friday-Saturday and Monday-Thursdays it will open and close from 8 a.m. - 12 a.m. The facility when you walk inside will have a very nice set up, the walls are blue and black to match up with the logos
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When performing a five forces model for the snack food industry, I first looked at competition from rival sellers as I felt that this was the strongest threat for manufacturers. Rival sellers can easily try to produce a new line of products, mimic a competitor’s product, and it’s difficult to differentiate a snack food from the competition as there is so much competition. The market isn’t quickly growing, so rivals are competing for the same customer base and there is very little if any cost to
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three ways. The three ways are: 1. to serve healthier and more nutritious meals, 2. to have more sanitary practices with the cafeteria workers, and 3. improve the seating arrangements in the cafeteria. My school cafeteria lunches serve meals that can potentially be dangerous to one’s health. On a typical day, we may have a Mexican pizza and corn. These are two carbohydrates and are not two good food choices or a balanced meal. My school offer salad and a fruit if you want to buy it; but as you know
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prepared a large meal of Amy's favorite foods, that was traditional for a Chinese Christmas. However, at the time she thought it was “strange.” She knew that Robert's family was not accustomed to this kind of meal, and she was also embarrassed by her own family's manners. By the time both families were finished eating, Amy mentioned that she “was stunned into silence for the rest of the night,” in paragraph 7. Her embarrassment was evident throughout the night. After the meal and the Robert's
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Kellogg Company Strategic and Operational Plans Christian Carpenter Management 521 November 1, 2014 Kim Hinton, Professor The planning process of an well-managed business usually starts with a broad mission statement or vision. While this starting point is both admirable and necessary, it usually does not become useable by management until the mission is converted into a strategic plan that is then used to guide operations. Understanding of the differences of the distinction between strategic
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