Sigmund's Gourmet Pasta

I give this restaurant extremely high marks for producing a quality product.” Another bonus is that the restaurant is very popular, meaning the food is in high demand. Therefore the food that is already out doesn’t have time to get old and stale. But consumers don’t just want great tasting food in any amount; they want enough to fill them up until the time comes for their next meal.

Most people or college students like me have work in the food industry. While I have only worked in two restaurants my whole life, I have learned so much about food and management. First I worked in Francisco’s Tex-Mex Restaurant while I was still in High School. Then, after graduating I changed to Cotton Patch Cafe because they could fit my schedule better. Although they have many similarities, both follow different procedures in making food and managing. Cotton Patch Cafe and Francisco’s Restaurant relate to the same industry but have differences in their service and cuisine. (Thesis)

When our entrees came out I was shocked. I didn’t believe how much they give you every time. Buca is very generous with their portions and does great job of making their famous pastas. The chicken Parmigianino was absolutely fabulous. The chicken had a nice texture to it especially when you cut it up. The chicken was just so tender and juicy and even crunchy due to the crunchy outside. The marinara sauce on top of it was different from what they gave with the calamari and it was amazing. You can tell the freshness of the tomatoes and the basil they use for their sauce. The pasta went really well with the chicken. On the other hand the chicken alfredo was not what I had anticipated. I love cheese, but the amount of cheese they had on this pasta was just overwhelming. The thickness of the sauce was just way too much for my taste buds. The chicken in the alfredo was just as tender and delicious as the Parmigianino, but the sauce of the alfredo really disappointed me. The first few bites were incredible but it got very difficult to eat because it wasn’t as creamy as I wanted it to be. The cheese got cold really

maximizing the flavor of every dish. By bringing in comfort food to the scene of higher end

a. Hundreds of different shaped pastas and great variety of sauces incorporated in the meals.

Nevertheless, the majority of customers are very satisfied with the amount of serving along with the quality of their meal as well as the price paid. The strategy of being a low priced high value added has seen problems due to lack of customers which is affecting the bottom line drastically. This inevitable circumstance has put a hold on operations and started an investigation upon various neighboring competitors and their own strategies.

In its elegant and welcoming eatery, Maybelle’s serves comforting modern American cuisine in its Catskill-area restaurant. Starting with breakfast, Maybelle’s crafts hearty fare that is ideal for visitors and locals of the mountain region. Items such as the classic eggs benedict with salmon on a homemade English muffin, the in-house crafted granola topped with fresh fruit and the egg sandwich topped with sausage or bacon with melted cheddar taste just as good as they sound. Piled high sandwiches make for excellent lunch options, like the pressed tuna nicoise with egg, the pulled-pork Cubano with bacon and pickles and the veggie kale and mushroom with goat cheese and caramelized onions.

The results of the research showed that women were the primary purchasers of the Italian sausage. They wanted to provide a complete meal to their families while adding a special touch of their own. Many of the women considered Italian sausage as a great "meal-maker", and the Vivio brand was considered to be of exclusive quality. Also heavy, medium and light users said that their lives were made easier by the Italian sausage and their husbands and children enjoyed the meals.

The Golden Olive is a popular Huntington Beach dining destination, crafting enticing Mediterranean cuisine in its bright and friendly restaurant. Some of Golden Olive’s most popular entrée dishes include the shrimp and filet mignon kabob combination with homemade hummus and rice, the chicken kabob stuffed into a warm pita and the incredible veggie platter, laden with crispy falafel patties, rice stuffed-grape leaves, hummus and pickled vegetables. Golden Olive also has tantalizing Italian dishes, such as the baked chicken alfredo in a creamy parmesan sauce and the spaghetti with meat sauce. Pizzas are another big draw, with selections such as the Golden Olive Supreme with pepperoni, sausage, beef, bacon, mushrooms, peppers and cheese, making

When I was a little girl my father would come and pick me up from my mother house for his visitation rights and always took me to dinner at his favorite restaurants. One of those restaurants was that of the Spaghetti Factory in San Jose, California where I grew up. It sat along the inner part of downtown San Jose, a fine place to go for a night out on the town; with lights a glowing across ever avenue. Although there are many restaurants one could choose to patronize in San Jose, CA the Spaghetti Factory is still the top choice for me, due to its friendly service, low prices, and an array of menu options to which to choose from. From food for children, to senior menu’s, gluten free menu, too dinner and lunch specials that come with a complete meal; to which to choose from. While this location is known for being one of the busiest places around, reservations are a must but you’re guaranteed a table as soon as you arrive; so the waiting period is very minimal. Another thing is sometimes it’s quite hard to find a reasonable parking spot, but the restaurant offers additional parking across the street in the garage at no additional cost; as long as you show your parking voucher at the front desk to be validated by staff upon your arrival.

of high quality ingredients and avoidance of artificial ingredients or preservatives, as this is one

To owner, Rocky Aoki and his team, their understanding on consumer patterns became their advantage; the consumer’s distrust of exotic food and their enjoyment of eating in exotic surroundings, and the customer’s interest in watching their food cooked. Though unique, this system allows the business for greater control on the flow and options given to the customer.

When eating this incredible tasting pasta I understand what it takes to make food so inviting. It has many different yet, incredible savory sauces and different ways of being crafted it can easily be adapted in diverse culture which makes pasta that more interesting. The pasta dish has come a long way from its original creation in the 18th century with its ingredients that consisted of only egg , flour, cheese, and cream; however, it has evolved into a food of art that has my taste buds more in-tact. Its roman herbs and spices give me a feeling of warmth and cheerfulness at the time of eating. Food of this stature should be a crime given my opinion because of the texture and taste only keeps me coming back for more. This pasta comes second to none; it’s my choice over all when it comes to my favorite

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.

Many people talk about gourmet foods and drinks without really ever knowing what it is that makes something gourmet. In general, gourmet foods are those that are associated with fine food and drink; the kinds of meals that make someone