WHEN AND WHERE NEEDED: USING DISPOSABLES
- PLATE TO WIN. Lane, Diane // Caterer & Hotelkeeper;8/19/2004, Vol. 193 Issue 4337, p57
Presents information on the kinds of banqueting tableware used by hotel companies in Great Britain. Perception range of glassware from Libbey introduced by Hilton Hotels; HotWave plates from Villeroy & Boch; Contrasting classic white with black pieces used by Sheraton Skyline hotel; Red glass...
- CafÃ© East's creative entrees supply Pan-Asian theme treat. Fitzmorris, Tom // New Orleans CityBusiness (1994 to 2008);12/13/2004, Vol. 25 Issue 24, p23
This article presents information about full Pan-Asian restaurant CafÃ© East. The menu is predominantly Chinese, but it's liberally sprinkled with dishes from other Asian cuisines, notably Thai and Vietnamese. And intermingled with that are more than a few dishes that seem to be American with...
- One Exciting Dinner Date. // Cosmopolitan;Mar2006, Vol. 240 Issue 3, p214
The article suggests how to make dinner dates exciting. One should be able to give their dinner outing a sexy Cosmo twist. One should start by making a list of restaurants in present in the town, include a few that one would like and several that one want to try. Then write the name of each on...
- To treat guests well, avoid the eight deadly sins of service. Strianese, Pam; Strianese, Toby // Nation's Restaurant News;9/17/2007, Vol. 41 Issue 37, p72
The article offers the authors' suggestions on improving services for guests in restaurants. They suggest hotel employees including waiters not to greet the guest by asking "Just yourself? One?". They also suggest to provide clean utensils for every course and not to remove dirty dishes till...
- Upper crusts. WILSON, BEE // New Statesman;02/19/99, Vol. 128 Issue 4424, p42
Recalls the dining experience of the author at the House of Lords in Westminster, London, England. Specialties served; Prices.
- Operators see the light, offer diners black-napkin option. // Nation's Restaurant News;9/30/2002, Vol. 36 Issue 39, p206
Relates the fine dining experiences of the author in several restaurants in the U.S. Details of his experiences; Restaurants' specialties; Quality of service.
- Top tables. Harmer, Janet // Caterer & Hotelkeeper;4/24/2003, Vol. 192 Issue 4269, p36
Deals with the advantages of chef's dining room concept of eating. Popularity of the concept in Great Britain; Information on the celebration of the birthday of British Prime Minister Tony Blair in 2002 using the concept; Menu from the chef's table service at Claridge's; Hotels and restaurants...
- MarketCapsule: EATING OUT'S A WAY OF LIFE. // FoodService Director;03/15/2000, Vol. 12 Issue 3, p3
Reports on the decline in the number of meals prepared and eaten at home. Market growth of homemeal replacement product; Reason for the decline.
- Young diners help boost eat-out trade. // Morning Advertiser;8/1/2013, Issue 113, p26
The article informs that according to the QuickBite/YouGov survey, people in Great Britain under 34 years old are strengthen the eating out market and younger diners are most likely to dine out.