Judge secures eatery's right to do business (The Herald-Mail)
MARTINSBURG, W.VA. - The gaudy assembly of railroad ties, construction equipment, tour buses and other equipment meant to barricade Trula B's Coffee House from doing business in Berkeley Plaza last fall only helped attract more customers to the restaurant. "It certainly brought people into the restaurant outraged that someone would do (this)," said Trula Christian, a partner in the business that ...
Systemic failure seen in India's response to attacks (Los Angeles Times)
The prime minister promises to beef up anti-terrorism methods, plagued by poor intelligence, inadequate equipment and limited training. But experts and others are skeptical reform is coming. Facing mounting public anger over the response of his government and security forces to last week's assault on Mumbai, India's prime minister pledged Sunday to beef up anti-terrorism measures, and a top ...
FBI team in Mumbai to investigate militant attacks (AlertNet)
Source: Reuters NEW DELHI, Dec 1 (Reuters) - An FBI team visited a restaurant and luxury hotel in Mumbai on Monday where Islamist militants struck last week in an attack that killed 183 people, including six ...
Do Some Good: Stand up for sea turtles (The Wilmington Star-News)
Stand up for sea turtlesThe first annual Cold Stroke Classic will start at 10 a.m. Dec. 13, at Dockside Restaurant and Marina, 1308 Airlie Road. Proceeds benefit Wrightsville Beach Sea Turtle Project (http://turtles.wrightsville-beach.info/).
For local health inspectors, safety goes beyond game of 'Gotcha' (The Pantagraph)
BLOOMINGTON -- Larry Carius and the seven sanitarians of the McLean County Health Department stand between you and foodborne illness. "They keep everybody in line," said Tony Smith, co-manager of Lucca Grill. | Q&A: Ins and outs of local restaurant hygiene | Search scores of McLean Co. eateries
The definitive guide to foodservice equipment and design-from inception to completion Good food, happy customers, and profits - the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry regulations, and terms of the trade, Design and Equipment for Restaurants and Foodservice, Second Edition demystifies the complex decisions facing the new restaurateur and foodservice manager. In Design and Equipment for Restaurants and Foodservice, well-known hospitality and food authors Costas Katsigris and Chris Thomas cover every aspect of establishing a physical facility - from concept development to operation - including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning systems and water heaters work. Thoroughly updated to embrace the latest trends in design and the newest equipment technology, this Second Edition features: Updated coverage of site selection and the changing diversity of restaurants and mixed-theme facilities New coverage of costs associated with restaurant start-up New photographs and diagrams featuring cutting-edge foodservice equipment Guidelines to designing kitchen and storage areas for maximum efficiency Information on purchasing, installing, operating, and maintaining foodservice equipment in all areas of a restaurant, from the kitchen to the tabletop Helpful coverage of safety and health-related concerns Expanded coverage of energy conservation Discussion of new types of lighting and HVAC technology With fascinating interviews of successful professionals as well as novices, Design and Equipment for Restaurants and Foodservice, Second Edition is an indispensable resource for hospitality management students and professionals alike.
With fascinating interviews of successful professionals as well as novices, Design and Equipment for Restaurants and Foodservice, Second Edition is an indispensable resource for hospitality management students and professionals alike.
The "Restaurant Gripper" cutting board is the perfect cutting board for restaurants & home chefs. A high density extra thick cutting surface is thermally bonded to a soft bed of gripping octagons. Made from the highest quality food grade material. Professional size and won't dull knives.
Harry Caray's Restaurant, is named for the late, renowned baseball announcer and has been designated the Official Home Plate of the Chicago Cubs. The bar is 60' 6, the exact distance from the pitcher's mound to home plate, and the restaurant houses 1, 500 pieces of baseball memorabilia, including photographs, vintage newspapers, a Sammy Sosa autographed bat, and items from Stan Musial, Ernie Banks, Hank Aaron, Ted Williams, and others. Harry Caray's is just north of the Loop in one of Chicago's most architecturally significant buildings. The Harry Caray's Restaurant Cookbook is a visit to Chicago. The stories, sidebars, and pictures bring back memories of baseball and Chicago. This important addition to the Roadfood Cookbook series is sure to be a favorite with people in Chicagoland and throughout the country.
our design met with your good taste. since 1864 coltellerie sanelli manufactures knives and knives blocks for professionals, using the same care and materials for cooking lovers. researches of new technologies have contributed to establish our brand in the most demanding international markets.
The "Restaurant Gripper" cutting board is the perfect cutting board for restaurants & home chefs. A high density extra thick cutting surface is thermally bonded to a soft bed of gripping octagons. Made from the highest quality food grade material. Professional size and won't dull knives.
The "Restaurant Gripper" cutting board is the perfect cutting board for restaurants & home chefs. A high density extra thick cutting surface is thermally bonded to a soft bed of gripping octagons. Made from the highest quality food grade material. Professional size and won't dull knives.
Start with nothing but some cash and a passion for food. It's your task to build a restaurant from the bottom up hire waiters, decorate the restaurant, cook the meals and more. Buy, build, outsell and underprice your competition. With a combination of business strategy and role-playing game styles plus a free-form Sandbox game mode, three huge cities and more than 30 playable chefs, Restaurant Empire will satisfy your appetite for fun. Your business sense and culinary tastes will be tested to the limit as you choose from three culinary capitals and five restaurant cuisines. Keep the critics happy and try to buy out the competition. You'll travel all over the world to promote your restaurant. Serve up breakfast, appetizers, soups, main courses and desserts from a variety of recipes.
Grizzly Range 57"" Restaurant Gas (8) 25 000 BTU Open Burners (1) 11 516"" Griddle and a half"" thick wmanual controls ss valve panel and 4"" high backriser black exterior modular stand with ss front and lower shelf 220 000 BTU
Heavy Duty Restaurant Range gas 60"" (1) 48"" griddle wand three quarters"" thick grill plate manual controls (2) 32 000 BTU open burners (2) std oven wone rack ea ss front sides high shelf and riser 6"" chrome plated legs 214 000 BTU
whimsical "wagon wheel restaurant" birdhouse beckons birds to stop in for a bite and rest their weary wings for the night. wood. 9" x 7" x 9 7/8" high. exclusive
