Food

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Re: Food

Post  pinhedz on Wed Apr 04, 2012 3:13 pm

I got the munchies and went out for a bacon deluxe double cheeseburger (no fries--keepin' it light).


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Re: Food

Post  Yakima Canutt on Wed Apr 04, 2012 4:42 pm


Wendy’s plans get ‘intense’
Quick-service chain moves forward with extensive revitalization program


April 2, 2012 | By Paul Frumkin, Mark Brandau
NATION'S RESTAURANT NEWS JOURNAL


During Wendy’s fourth-quarter earnings conference call last month, chief executive Emil Brolick launched into his address to investors with a dramatic curtain raiser emphasizing the scope of the changes taking place at the 43-year-old quick-service chain.

“The next three years are going to be the most intense period of change in the history of the Wendy’s brand,” Brolick said. “It will also be the three most intense years of capital investment in Wendy’s history as we implement many strategic initiatives.”

After dissolving a three-year-long union with Arby’s Restaurant Group last summer, executives of The Wendy’s Co., in a bid to compete more effectively in the bruising quick-service arena, made the decision to ratchet up the chain’s ongoing revitalization program. Central elements of the plan call for extensive store remodels, ingredient and menu innovation, the entrance into a new daypart with a long-anticipated breakfast program, fresh marketing initiatives, and service enhancements.

That plan also calls for an increase in capital expenditures to $225 million in 2012, an increase of $78 million over last year.


Like most of its quick-service brethren, Wendy’s is laboring to differentiate itself from the pack — notably frontrunner McDonald’s, which has emerged as an even more formidable competitor lately. While QSRs benefited from the recession as uneasy consumers traded down, the economic clouds appear to be parting, and that advantage has begun to evaporate. As a result, chains are looking to stand out any way they can.

Wendy’s plans address virtually every aspect of the Dublin, Ohio-based chain’s business model.We are reimaging and elevating all the touch points for our brand, our restaurants, our people, our service experience, our food quality and food presentation, and our brand communication,” Brolick told investors.

Since announcing those plans last year, Wendy’s long-term ambitions generally have drawn a favorable response from analysts. For example, late last year, Mark Kalinowski of Janney Capital Markets in a research note predicted that Wendy’s could supplant Burger King as the second-largest burger chain in terms of U.S. market share.

“We expect Wendy’s to overtake privately held Burger King for the No. 2 market share position within the limited-service hamburger sector, perhaps as soon as this year,” he said.


Kalinowski’s projection was on target, according to Technomic Inc., which announced this month that Wendy’s indeed had surpassed Burger King in terms of sales, generating $8.5 billion in 2011 compared with Burger King’s $8.4 billion.

Results for Wendy’s 2011 fourth quarter, ended Jan. 1, 2012, also were received well by analysts. The company posted net income for the quarter of $4 million, or 1 cent a share, compared with a loss of $10.8 million, or 3 cents a share, in the same year-ago quarter.

Bolstered by the rollout of several new products — including Dave’s Hot ‘N Juicy cheeseburger in October, the Asiago Ranch Chicken Club sandwich in November and The “W” burger in December — same-store sales in Wendy’s North American system rose 4.4 percent for the quarter, reflecting gains of 5.1 percent at company-owned units and 4.2 percent at franchised outlets. Weak year-earlier comparisons also helped, as company-owned stores in the fourth quarter of 2010 fell 0.9 percent, and those for franchised units rose 0.6 percent, resulting in domestic systemwide same-store sales being up only 0.2 percent.

Wendy’s also said its restaurant margin for the fourth quarter was 15 percent, up 100 basis points compared with a year ago, despite increased commodity costs.


Analysts sound cautious note
However, analysts have taken a more cautious approach and question how much momentum Wendy’s has going forward. Sara Senatore, a senior analyst with Bernstein Research, observed that Wendy’s fourth-quarter comparable-store sales “lift from product launches was encouraging, but slower 2012 comp guidance speaks to the challenge of sustaining [the] top line, even with substantial menu innovation and labor initiatives.”

Kalinowski voiced similar concerns, saying, “Although we continue to favor the company’s long-term strategic approach to its business, we cannot ignore commentary from our industry sources who suggest that Wendy’s generated weak same-store sales trends in both January and February.

“Although Q4 2011 was the best quarter for Wendy’s same-store sales in several years, that momentum appears to have mostly, if not completely, dissipated in Q1 2012,” he wrote.

‘A new QSR experience’

The new remodels will enable the breakfast initiative to expand into the Northeast market this year, the home turf of breakfast specialist Dunkin’ Donuts. The chain’s breakfast platform includes baked goods and its Redhead Roasters premium coffee program.


Wendy’s said it also will continue to drive sales through new product launches throughout the menu this year, including a spicy guacamole chicken club, a premium seasonal salad and premium hamburgers. In an ongoing effort to balance its “My 99-cent Everyday Value Menu” positioning with more premium options, Wendy’s is testing two iterations of its BLACK LABEL hamburgers: Bacon Portabella and Spicy Santa Fe, at price points between $4.49 and $4.69. The Black Label burgers would enable Wendy’s to compete more directly with fast-casual better-burger players.

“I’m not suggesting that we want to become Five Guys or Smashburger or something like that,” Brolick said earlier. “But I do believe there’s a significant opportunity in the marketplace for higher-quality products that are fresh, made-to-order products.”

A new focus on recruiting and training has emerged as a part of the sales performance at reimaged units, the chain said. During the unit reimaging process in 2011, Wendy’s reinterviewed all staff members, including general managers and area regional managers, and re-hired only “the five-star athletes,” according to chief operating officer Steve Farrar.









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Re: Food

Post  eddie on Sun Apr 15, 2012 12:17 am


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Re: Food

Post  eddie on Sun Apr 22, 2012 7:08 pm

Jamie Oliver in blistering attack on Michael Gove over poor school diet

The chef and campaigner attacks rules that allow academies to ignore nutrition guidelines

Toby Helm, political editor

The Observer, Sunday 22 April 2012


Jamie Oliver: 'The public health of five million children should not be left to luck or chance.' Photograph: Newspix/Rex Features

Jamie Oliver has made a blistering attack on Michael Gove over school food, claiming that some of the education secretary's flagship academies are lowering nutrition levels among pupils and profiteering from junk food vending machines because they have been allowed to ignore national standards.

The TV chef and food campaigner says the substantial progress made over recent years in improving pupils' diets risks going into reverse because Gove is allowing new waves of academy schools to ignore nutrient-based standards introduced by the last government in 2008.

"I have got nothing against him personally. He is a charming and energetic man," says Oliver, in an interview for today's Observer Food Monthly. "But the health of millions of children could be affected by this one man.

"When there is a national obesity crisis unfolding around us, I honestly think he is playing with fire."

Oliver, who has campaigned for a decade to raise nutrition levels in school food, says he is "totally mystified" as to why headteachers of academies – schools freed from local authority control – are being allowed to determine what food should be on offer, while heads of maintained schools have to abide by the national standards.

"This mantra that we are not going to tell [academy] schools what to do just isn't good enough in the midst of the biggest obesity epidemic ever," says Oliver. "The public health of 5 million children should not be left to luck or chance."

He adds: "We all love headteachers and think they do brilliant work, like nurses and doctors. But they have not been trained to run the biggest restaurant in town, serving 800 meals in one single sitting. They need some expertise and some guidance. It is there. It exists. Why not make it apply to all schools?"

Oliver says that some academies are buying in food that would fail the nutrition tests that maintained schools have to meet. Others are making money from vending machines packed with sweets, crisps and fizzy drinks. Under the national rules, which are applied to other state schools, vending machines can only sell healthy snacks such as fruit, nuts and bottles of water.

Oliver says that large food suppliers have got used to delivering meals to schools that meet the national standards. But now, as the number of academies has increased, they will be less rigorous and cut corners to maximise profits.

Pressure on Gove has also mounted since the Tory MP Zac Goldsmith tabled a Commons motion praising Oliver's campaigning and calling on the secretary of state to amend the regulations "to require academies and free schools to adhere to the standards for school food so that the one million children now attending these schools can benefit from this commitment to their health and wellbeing". The motion has been signed by 54 MPs.

While praising Oliver for the work he has done, Gove insists that academies should not be covered by the national rules because their headteachers can be trusted to deliver the best for their pupils. Last night Lynda Mitchell, the national chair of the of the Local Authority Caterers Association, said she had been told of cases where academies were lowering standards and of cases where vending machines with sweets, crisps and fizzy drinks were being introduced. "It is very worrying. We have clear evidence of this happening," she said, adding that vending machines could be moneyspinners for schools, bringing in profits of £14,000 a year each – enough to pay for a teaching assistant.

A spokesman for the Department for Education said Gove had written to Oliver last year pointing out that "some of the best schools in terms of attitudes to food and meals were academies". Gove also said he had asked the School Food Trust to carry out a survey of food standards in new academies last autumn. It will be published in due course. The spokesman said: "We trust schools to act in the best interests of their pupils. There's been a lasting culture change in attitudes since Jamie's School Dinners. Heads know that failing to invest in good, nutritious food is a false economy and parents won't tolerate reconstituted turkey being put back on the menu."

In his interview, Oliver says he is fed up with hearing about the devolution of power to local level and wants instead to know that ministers are acting to deal with a national crisis. "We don't want bullshit about the big society. We want a strategy to stop Britain being the fifth most unhealthy country in the world. The most unhealthy country in Europe. This is the first generation of kids not expected to live as long as their parents. Tell me, Mr Gove, Mr Lansley [the health secretary], how you plan to change that? Two out of five kids are obese. What is in your arsenal? The fact is, they are doing nothing," he says.

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Re: Food

Post  eddie on Sat Apr 28, 2012 3:35 pm


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Re: Food

Post  eddie on Sun Apr 29, 2012 2:06 am

Big picture: Death Row Prisoners’ Last Meals, by Helen Thompson

From archetypal junk food including pizzas and ice-cream to the gourmet delights of lobster, clams and shrimps, there's an eerie context to these last
suppers. Photographs: Helen Thompson. Words: Hannah Booth

guardian.co.uk, Friday 27 April 2012 16.15 BST


Last edited by eddie on Sun Apr 29, 2012 2:08 am; edited 1 time in total

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Re: Food

Post  eddie on Sun Apr 29, 2012 2:07 am


These meals resemble unhealthy school dinners – pizza, nuggets, ice-cream, Pepsi – or photographs in a glossy magazine. It’s only when you learn they are the last suppers of prisoners on death row that they take on a morbid significance.Photograph: Helen Thompson

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Re: Food

Post  eddie on Sun Apr 29, 2012 2:11 am


Not all are the fast-food blowouts you might expect – triple-murderer Allen Lee Davis chose lobster, fried potatoes, shrimp, clams, garlic bread and root beer in 1999. Photograph: Helen Thompson

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Re: Food

Post  eddie on Sun Apr 29, 2012 2:13 am


By contrast, Victor Feguer, hanged in 1963 in Iowa, ordered a single olive with the stone in as his final, symbolic meal.Photograph: Helen Thompson

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Re: Food

Post  eddie on Sun Apr 29, 2012 2:16 am


Karla Faye Tucker, executed in 1998, ate a banana, peach and garden salad with ranch dressing. Her healthy choice is pitifully ironic – we usually eat fruit and vegetables to prolong our lives. She was the first woman to be executed in Texas for more than 100 years. Photograph: Helen Thompson

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Re: Food

Post  eddie on Sun Apr 29, 2012 2:19 am


By contrast, career criminal Robert Alton Harris’s last meal in 1992 included a pack of cigarettes bearing the warning “Smoking Kills”. We’ll never know if that was a deliberate attempt at the blackest of humour. Photograph: Helen Thompson

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Re: Food

Post  eddie on Sun Apr 29, 2012 2:22 am


Timothy McVeigh, the Oklahoma bomber, ate two tubs of mint choc chip ice-cream before he was killed by lethal injection in 2001. Photograph: Helen Thompson

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Re: Food

Post  eddie on Sun Apr 29, 2012 2:24 am


The idea behind the project, initiated by graphic designer Matt Prosser, was to juxtapose the morbid context surrounding the meal with the relative mundanity of the food itself. Photograph: Helen Thompson

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Re: Food

Post  eddie on Sun Apr 29, 2012 2:27 am


Prosser approached still-life and food photographer Helen Thompson, who recreated the meals on trays in a studio. Needless to say, she didn’t eat them afterwards.Photograph: Helen Thompson

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Re: Food

Post  eddie on Sun Apr 29, 2012 2:29 am


Helen Thompson’s photographs, and other images from the Sony World Photography Awards, are at the Embankment Galleries, Somerset House, London WC2 until 20 May.Photograph: Helen Thompson

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Re: Food

Post  pinhedz on Sun Apr 29, 2012 4:25 am

Old Russian saying:

"Don't smoke, don't drink, eat sensibly and exercise regularly--that way you'll die healthy."

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Re: Food

Post  eddie on Tue May 01, 2012 3:26 am

http://www.youtube.com/watch?v=kySgAUHGTdM&feature=related
Jeremy Hardy on Cheese.

Jack Dee and Will Self join the surreal conversation, too. (At least, I'm pretty sure it's Jack and Will...).

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Re: Food

Post  Yakima Canutt on Thu May 03, 2012 2:08 am




1930s
While small corner shops in Germany still sell loose candy out of big jars, Storck introduces the first wrapped and branded caramel - the Storck 1 Pfennig Riesen. It quickly becomes a popular candy due to its delicious caramel taste and exceptional chewiness.

1940s
The 1 Pfennig Riesen evolves into the 2 Pfennig RIESEN and later into Storck RIESEN. It is available in several different flavors, including chocolate-caramel.

1980s
Riesen responds to the trend when the caramel covers the chocolate. The Storck Chocolate Riesen is born and becomes available as individually wrapped pieces, sold in bags.

1990s
The Riesen brand is successfully expanded internationally. Today, Riesen is well established in many important European and North American markets, such as Germany, Scandinavia, the UK, the USA and Canada.

2000 and BEYOND
"Riesen for the Post-Season Hot Chocolate" was first brewed in Boston, Massholia during the winter of 2007 as a tactic to stay warm and "celebrate" the AFC champeen New England Patriots. Sprinkle cinnamon or nutmeg to taste. Or don't. The choice is yours, but I warn you not to underestimate my powers.

Postscript
In some parts of Ontario, it has become popular to eat frozen Riesens. A frozen Riesen is often called a "freezin' Riesen."



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Re: Food

Post  eddie on Sat May 05, 2012 4:16 pm


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Re: Food

Post  eddie on Tue Jun 12, 2012 7:19 am


Berger & Wyse. The Guardian.

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Re: Food

Post  Yakima Canutt on Sun Nov 10, 2013 10:13 am


pig         pig 

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Re: Food

Post  woo on Sun Nov 10, 2013 11:48 am


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Re: Food

Post  Yakima Canutt on Tue Nov 12, 2013 1:56 pm












 
what the frac is this , a dude comin out of a lady's cake holding a bottle of vodka,  what the frac

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Re: Food

Post  Yakima Canutt on Sat Nov 16, 2013 5:33 am


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Re: Food

Post  Aladdin on Sat Nov 16, 2013 10:03 pm

sushi art


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Re: Food

Post  Sponsored content Today at 4:41 pm


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