My Favorite Food

I am feeling repentant about dining at Chili’s, last week, due to the terrible experience that I had. The semblance of the restaurant from the outside, made it seem like a nice place to dine in, but when I stepped into the place, it had a very unkempt appearance. Not only was the interior appearance untidy but the smell of the place made me feel nauseated. It smelled as if there has been a dead rat in the place for a week. When I took a seat, I hoped that an amiable waiter who reveres their customers would take my order. Instead, a waiter with an impassive look on his face walked up to the table I was sitting at. His way of speaking English was enigmatical. I couldn’t understand a word he was saying. When I finally figured that he was trying

The three top pizza chains in America are Pizza Hut, Domino’s and Papa John’s. The pizza business is very competitive. We are going to discuss the third-largest pizza company, which happens to be Papa John’s. John Schnatter is the CEO of Papa John’s, he founded the company in 1985 and he own 30 percent of the company’s assets. Papa John’s is different from the other pizza places because they pride themselves in using only fresh ingredients, by them using fresh ingredients this gives their pizza the distinguished taste that the consumers crave. The fresh ingredients are delivered two times a week is a part of the prideful quality center that Papa John’s has put in place to guarantee fresh quality ingredients. Another unique difference in Papa

The modern pizza we have come to love and devour with its delicate crust, tomatoes, cheese,

For the manufacturing process Papa Johns Pizza Delivery was chosen. This store is very well placed in the small town that it operates in. Located on a very busy street in Moses Lake it is centrally located and the whole town can be navigated within an easy ten minutes of the store. This allows the workers within the store to be very detail oriented. Assembling the pizza, cooking it and making sure there are no big bubbles in the dough when cooking is easily done. This makes it very pleasing to the eye and customers are less likely to complain. Drivers can take the completed pizza and deliver it within minutes of coming out of the oven. Hot fresh pizza

The purpose of this paper is to compare and contrast deep dish pizza vs. thin crust pizza.

Two weeks after arriving in Florence, while walking home from dinner across the river, stumbled upon Piazza della Signoria, for the first time. With the sound of a street performer’s violin in the crisp night air, I sat on the edge of the open-air gallery of statues. I still do not know why the piazza affected me the way it did, but with tears in my eyes, I knew I had found a place in Florence where I could be bitter sweetly happy.

Now you may be asking yourself how is a pizza scary. but what you don't know is the book is nothing about a killing pizza actually its about a team of monster killers. Now it's not the typicaly A-Team like in the movies you may see. It's just three tennagers who were looking for a summer job. So, the main idea of the story is a group of teenagers that go hunting for

This artifact consisted of creating a hand-drawn Spanish-language restaurant menu with detailed descriptions of the items and a colorful image. Before working on it, we had to learn broad vocabulary related to food and drink, kitchens, and restaurants, and different verbs, adjectives, and expressions we could use to describe them. I think Ms. Aguirre wanted us to understand restaurant menus in foreign language, and Spanish would be a great start. The essential question of this artifact was, “How can my Spanish-speaking skills help me understand a menu and order food at a restaurant?” After I spent about a month learning the large vocabulary related to this artifact, I began brainstorming my menu by myself.

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

One of the main reason’s Papa John’s has had so much success since the time of their inception is the limited menu and freshness of their product. A limited menu could be considered as a disadvantage, but for Papa John’s the limited menu is an advantage as the main focus is their fresh pizza (Parnell, 2014). They have received numerous awards for customer satisfaction, as they only use fresh ingredients and vegetables on their pizza (Parnell, 2014). They also require all of their franchise locations to purchase their ingredients from a list of approved suppliers. More recently, the pizza industry has changed by offering more low cost pizza options from companies like Little Caesar’s and Cici’s (Parnell, 2014). The pizza from these locations

P.S: Check out other great posts about that night on The Huffington Post, The Blogger Union, Coral Gables Love, The Fashionable Esq., BlogHer, Garlic&Zest, Munch Miami, Blame It on Mei, and Knock on Food. For more information about Parmigiano Reggiano®, please visit:http://www.parmigianoreggiano.com/

For such a well known kind of pizza, it's not really known with absolute assurance who invented the famous recipe for Chicago's famous deep dish pizza. Some say that it was invented at one of Chicago's highest rated pizza restaurants called Pizzeria Uno in 1943 by founder Ike Sewell. There are also reports that Pizzeria Uno's original pizza chef Rudy Malnati was responsible for creating the recipe. Pizzeria Uno, or Unos, is now known as Uno Chicago Grill, which is the name of the franchised pizzeria restaurant chain. Ike Sewell opened the first Pizzeria Uno in 1943. The main difference between deep-dish pizza and other kinds of pizza is that the crust is very deep, usually 2- 3 inches tall and gets slightly fried due to the oil in the pan.

The 1990's rise of the family style Italian restaurant, which served portions by the bucketful, called for huge groups, replicating a nostalgic image of big, boisterous Italian families. With one wave of a garlic-bread wand, these restaurants offered a vision of the past through a red-and white-checked lens. Now I enjoy garlic-drenched linguine with clam sauce and platters of sausages and peppers as much as the next person, but I find it hard to eat surrounded by portraits of imaginary ancestors with the theme from “The Godfather” playing again and

The argument that pizza is an “indulgence” food is rendered questionable by the sheer number of consumers who eat pizza each year. With 77% of consumers eating pizza at least once a month the dish may be better described as a “convenience” food, particularly considering the ease associated with ordering a pizza as opposed to cooking every night. The concept of an refrigerated pizza that consumers can just stick in the microwave increases this sense of simplicity, and the steady growth of the refrigerated pizza industry speaks to the motivation being one of convenience rather than enjoying a special treat. As long as it tastes good (something TruEarth has experience in accomplishing), and as long as “low carb” can be stamped across the packaging, there is a high likelihood that a new, healthy, quality-ingredient, whole-grain refrigerated pizza option will do well, even without the luxury of entering a growing market, as was the case with TruEarth’s fresh pastas. Lastly, TruEarth is enhancing the refrigerated-pizza offering by developing a “refrigerated pizza kit” that maintains the sentimental value of a true cooking experience.

The most exciting part about ordering pizza is when it comes knocking on your door at the middle of the night in a cardboard box, waiting to be opened and when you open it, there’s eights beautiful yummy slices waiting for you in there to be demolished.