As the nation's largest pizza restaurant chain, we must consider consumers' changing lifestyles and provide them with lower-fat alternatives and great-tasting menu options.
It used to be a daily menu of meatloaf, meatloaf, meatloaf.
I'm very good at ordering off the menu and eating food that other people cook for me. My husband's a fantastic cook. I always come with a good appetite!
We get so busy during Bike Night that we limit our menu or we couldn't keep up. We have extra people working.
We said we would not franchise until we developed a prototype (restaurant) and finalized a menu and systems that we believed were ready.
a menu of ways those savings can be achieved.
We're going to deal with the local farmers as much as we can. It will keep our menu changing. It will keep us more natural.
It's good that HP feels it doesn't have to invent everything as it means they can get to market quickly with new products, ... But they should also be careful they don't end up with a Chinese menu of products to resell as that adds cost and overhead.
Every month, about 20 tons of paper are wasted in restaurant menus alone, and so, you know, by that rationale, if you just ate your menu that was made from organic, local products, you could eliminate that paper waste.
Getting one bill passed is close to impossible. Ask any kid who has spent a summer in Washington, or better yet a semester, and can't understand how people tolerate its menu of constant frustration. Imagine mastering it.