Applebees Thesis

Wasting money is a big problem, yet it is not the only one; wasting the catering associate’s time is another. Catering associates only have about two minutes to spend in a patient’s room. That may seem like plenty of time to get an order and move on to the next patient. However, by the time the caterer describes the menu, diet, and the Always Available Menu, by the time the patients decide what they want, it is time to for the catering associate to move on. There is very little time to search for a menu and describe the process of ordering. Therefore, this leads to confusion for patients.

Mike Anderson’s has been one of Baton Rouge’s premiere restaurants for over forty years. In 1975, Mike Anderson, a former LSU all American football player, opened Mike Anderson’s seafood restaurant with the hope that customers would “leave full and get their money’s worth”. He has been very successful to say the least, now with four different locations. The restaurant boast of its reputation for having the best fried and broiled seafood around town. When asking Michael Pearl, a manager at Mikes for over thirty years, what has kept Mike Anderson’s in business for so long, he said “consistency and excellence, this is a place that loves to make people’s day better” (Pearl Interview). It was remarkable to see a manager who has worked somewhere for thirty years still take pride in his job. After working there for about a year, I decided to finally give it a try. I have to admit, I’ve always thought Mike’s was just another seafood restaurant in south Louisiana, but was I wrong! Mike Anderson’s proved to be a wonderful dining experience. For starters, the quality and taste of the food is superb and it comes at a very reasonable price. Secondly, I noticed the warm and inviting atmosphere from the second I walked in. Lastly and most importantly, what stood out to me the most was the quality of service throughout the meal.

Sam’s Deli was wide and large with dim lighting. The walls decorated with posters of NY City in the 1930’s and its tables were wood stools with comfortable chairs. To the left was a bar and had boots seating on the other side of the counter, and a row of finely dried meats hung from above the booths and added to the aroma. All conversations were kept secret as the load crowed laughed and enjoyed the atmosphere. Adam had eaten there a few times during his first year enrolled in a CUNY collage down the block.

Last but not least, Apple Pie Delish gum will be helping the Ottawa food bank. Ottawa food bank’s mission is to help people by giving food. The money you guys give towards the food bank, is providing more healthy and fresher food.

This is my two-week notice to quit Applebees. I do apologize to have to put this in a letter instead of face to face, because every time I tried you had already clocked out and I didn’t want to bother you. And since I won’t be able to catch you again until next Friday I thought it would be best to let you know as soon as possible. My reasons for quitting is nothing personal with anyone. I just really need to focus on school and after working here for a few months, I honestly don’t want to be a server either. However, ask any host and they’ll tell you that it’s like being a punching bag at work. I end up going home with a lot of heart ache and the stress that doesn’t help when I’m trying to do my coursework.

FINANCIAL ANALYSIS Financial Analysis – Panera Bread (PNRA) TABLE OF CONTENT a- Overview of The Panera Bread Company ------------------------------4 b- The Latest Financial Statement 2009-2011 ------------------------------5 c- Summary of each Financial Statement ------------------------------8

Though miles from home, the convenience, homey ambience, and delicious, home-style cooking I experienced at Boston’s Hidden Mana made my meal there the best that I have encountered outside the bounds of my mother’s kitchen. The positive experience began with easily finding and entering the restaurant. My family and I found the restaurant easily in a familiar neighborhood, and only a block over from my father’s old medical school apartment. Though we anticipated that parking in a city such as Boston would be a hassle, my father, much to our relief, quickly found a spot only the street over from the restaurant. An even greater relief, as I was using a walker then, was that the restaurant’s entryway and interior were both at street level. Once

Due to their popularity, they have rolled out breakfast, lunch, and brunch menus, all happily anchored by the biscuits, a high-point all alone! It will be no surprise that, once the place becomes Lisa Garza-Selcer's Shelby Hall, it will thrive with its inherent lodging clientele. Moreover, the private supper club will surely draw a crowd. For me, especially with such low reasonable prices, this restaurant is so radiant that no glow compares to this Southern rose.

Next, we were told to mingle around and make the guests feel comfortable. In Finch Fieldhouse was hundreds of people who were here to receive the food we provided, and each of them had their own story to tell. I spent about a half an hour talking and getting to know some of them while we waited for the food truck to arrive. When it arrived I helped unload some of the boxes of food, which were surprisingly varied. I expected to see loads and loads of non-perishable foods, but instead I unloaded potatoes, apples, cakes and squash. I prepared bags to hand out, and arranged them on the tables. The people of the community began to line up, and I volunteered at the dessert table. Every person who went by was given one or two desserts like cookies, donuts, pie or cake. I could see the happiness on their faces as I handed out treats and laughed with them. The most memorable moment was when a young girl and her father came through the line. They had been waiting in line almost the whole time, and the dessert stand was the last table. When they walked by, I asked the young girl what kind of dessert she wanted, and she looked at her father as if to ask permission. He told her to pick one out, and she quietly asked for a cake. I spent some time searching for the perfect cake, one that had chocolate frosting. When I handed it to her, her face lit up like the sun. I had

Perceptive: Under the current food contract, students, faculty and staff have limited options about who provides the food they consume on campus. Currently, all the residential college dining areas, as well as most of the small food service outlets on campus, are operated by …………………………………

When we sat down at our booth it took about a minute to be asked our beverages. I got water and so did everyone else. When we saw the menu we were impressed by how many things were on it. We ordered the Jumbo pizza half everything on it half pepperoni. It took about 10 minutes for the food to come out and when it did my eyes lit up. The wings soaked in barbecue sauce. The pizza looked absolutely astonishing

Native wings, Domino's, and Freddy's Frozen Custard and Steakburgers all within a 100 meter distance. It is a surprise how fast these new restaurants sprouted out of the ground. Almost unnoticed they came about and I have never heard of two of the three before in my life and I am unsure about trying them on this day, as Cafe Rio is my favorite. There is no time for new choices as we are trying to make it back into for third period. We cruise down reserve street and pass many restaurants and businesses. This street is by far one of the busiest and comprises most of my journeys into town transpass this

I unobtrusively ate what I had order and was content with not returning. While, I was still recovering from the shocking 180 difference between this one restaurant and the so many others I had already been to. Pondering back at some of the details I had noticed when first arriving such as: no customers, no eye contact, no smiles, etc., that lunch would be short. I also would not recommend this restaurant to anyone I knew. As a final point, lunch was over and the bill ruling out around forty dollars we left grateful we didn’t receive food poisoning. The Pasco, Washington Applebee’s location needs some serious improvement before I ever consider

Stella’s menu is comprised of a variety of burgers, sandwiches, and soups. To start, we will analyze the transformation process of a typical burger meal. Many of the burger meals have the same base ingredients, a bun, patty, lettuce, tomato, onion, pickle, and a side of french fries. The meat, lettuce, tomato, onion, and pickles are delivered three times a week in order to keep the product fresh. The buns are delivered twice a week for the same reason, and they arrive from a supplier in Des Moines. Once the buns are delivered to Stella, they are allocated to the other three restaurant locations owned by the Perez family. The meat and potatoes are delivered three times per week from the same supplier in Des Moines, which come in three packages

It is time for lunch or maybe even dinner and one has no idea what to eat. After looking through take out menus and reading restaurant reviews everyone decided on one place, Applebee’s. Here comes the next hard decision which is what to eat. If you are like me then you already know what you are going to eat before you even get there. Now on the other hand if you are like a lot of others, you get to the restaurant and have to sit there for another twenty minutes before finally deciding on something. The waitress offers the special and asks what everyone would like to drink. Well at least you know the answer to that question.