Online food ordering has become a new trend these days. Many studies and surveys show that there is a demographic change in the food ordering pattern of the people. Earlier there were no such means…Continue
"Today, we live in a fast paced world where there is an ever-increasing demand for faster and easier ways to accomplish day-to-day tasks. The online food ordering market is a growing industry due to this demand for speed and convenience. Online…"
"Now a day, there are lots of online services available which help in providing food at our home but they can't provide us the real feel of the restaurant but both have their own benefits.
restaurants in atlantic highlands nj"
"Now a days every restaurant and departmental store has started this service to facilitate their customers. This service is getting very much popular in food business that every store and restaurant are using advanced food ordering system to step a…"
"Online ordering is the next frontier for restaurants, letting companies become more efficient in their business practices.
I have seen a new solution which is called Eat Online which seems to be even faster and eaiser than others, have you seen…"
"In today's demanding world, more and more people are turning to the web for simple ways to order food from their favorite restaurants. If you are a business owner and don't have your own website, there is a good opportunity you are losing…"
"WOW, really a very nice and descriptive article about the online food ordering trend that has touched most of the part of the world and has made easier for people to save time, I really enjoyed reading this article.
Taco Bell will test a new fast-casual concept called U.S. Taco Co. -More-
Avocados From Mexico: All New Recipe Brochure Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!
Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.
Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.
Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.
Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.
Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.
At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?