How are you? Are you ever looking for Menu Marketing company? If so, we supply restaurants, resorts and cruise lines throughout the US, and I would love the opportunity to speak with you and explain our services.
Have a GREAT night and please keep in touch!!
My business # is 1-877-543-MENU ext 204 Bruce Sharkey or you can reach me at firstname.lastname@example.org
Today is the Deadline!
Here's an opportunity- won't take but a moment and it's fun...
- go here-
-and vote for #F06 Cherry Almond Truffles - vote only once and pass it on to all of your friends
I am a finalist in a big video recipe contest and I need your votes to win
deadline is Friday March 6
"Grilled Pizzas & Piadinas"
On behalf of everyone here at FohBoh, we want to thank you for being a member and taking part in this active, exciting community!
Just wanted to drop you a line to let you know that you’re a featured member today. If you haven’t already, take a moment to write up a new blog post in your blog, start a discussion or join one of our fantastic groups. A great way to dive right into the community is by asking questions to the group, especially in the discussion section.
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I've just launched a new website called restaurantworldtour.com where the idea is to try as many different types of food from around the world in your local area and I was wondering whether you'd go and have a look, see what you think and perhaps give me some feedback. And if you like it, I'd really appreciate it if you'd start adding a few restaurants that you know of in your area.
Training is going good. Its really not that hard. My TGM said she wants to tey and get me done sooner than 6 weeks if she can. The other MIT is ok, but not sure how good he is going to do. He is a week ahead of me and I have finished more paperwork than him. LOL How are things with you?
Yeah I know it sounds crazy, but look who you are talking to here lol. Yeah still have a place to go (mom and dad) for a hot second. I just could not pass this oppourtunity up. Not to mention I did not realize I actually realize what my dad was saying all these years about staying close to your family. : )
No I left there. They are not even open yet. They pushed the opening til this Friday. I can't wait to keep making money and this offer was to good to pass up. I am actually moving back home to Greenville today. (thats where the new job is)
I did and I start my MIT training on June 3rd! Bubbles saw Millici the other day and said he was totally jealous of me. LOL I am very excited about it. its gets me back into casual dining and into management.
Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More-
Galbani® Mascarpone. Gold Standard True Italian Taste. Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.
Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.
Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.
Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.
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.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.