Bubbakoo’s Burritos Is Headed To . - Today’s Restaurant
NOVEMBER 2019THE FOODSERVICE INDUSTRY AUTHORITYVOLUME 23Five social media strategies toimprove restaurant salesAppetizersRouxbelaunches newplant-basedcurriculum4Rex Gryphonbrings Art Foodto South Florida7CincinnatiBengals’ starbringing Ike’sto East Coast9Miami sushihotspot looksto franchiseexpansion11EntréesAdvertisers Directory.2Appell Pie.2Calendar Events. 10Classified Ads. 14What’s Going On. 3Put YourBusinesson Top!AdvertiseIn This SpaceEvery Month!Call for info:web-surfer into a real-world diner.Make sure you have accounts on all thebig social networks like Facebook,Instagram, Yelp, Google and TripAdvisor.Additionally, foodservice is a competitive industry, which is why brandinghas become so important. Not justbranding, but prominent, consistentbranding. One way to uphold yourbrand presence is to make sure allyour social channels and third-party profiles are complete and consistent with your brand aesthetic andpersonality.By Fara Rosenzweig561-620-8888Head of Content at ManyChatRestaurants have it tough when itcomes to turning their social media efforts into fiscal rewards.This is mostly due to the factthat more often than not, it seemsthat restaurants invest a lot of theirresources into their social contentand ads with very little indicatorsthat it’s actually doing anything toget people in the door. But whennearly 3 in 4 customers (72 percent)have used Facebook to make restaurantor retail decisions, it’s obvious that it’sstill a critical focus in their bids to generate foot traffic.Those who are successfully converting social media users to diners areperfecting a few timeless strategiesthat have been proven to help improve restaurant sales on some level. These strategies aren’t hard to do,but they have an immense statistical payoff.1. Have Complete ProfilesNearby customers looking for aplace to grab a bite have the highest rateof conversion, and just about everyrestaurant in the area is competing fortheir attention. If you’re missing even alittle information, they could turn toyour competitor who isn’t.Set up your restaurant with a complete online profile for success by making sure you're offering your hours, address, and phone number to turn a2. Respond To Diners Who LeaveReviewsWord-of-mouth marketing is one ofthe most influential forms of marketing. Showing just how powerful itcan be is that a one-star increase ina restaurant’s Yelp rating can resultin as much as a 9 percent increase inrevenue. You can send customersemail discounts all day long, but ifthey read a bad review, it could allbe in vain. Customers will checkyou out and judge your restaurant by itsreviews. How you respond will say a lotabout how you remedy negative experiences (which, every restaurant will experience at some point).See SOCIAL MEDIA page 12Bubbakoo’s Burritos is headed to TampaNew Jersey-based chain signs franchise development deal for five area restaurantsPoint Pleasant, N.J. – Bubbakoo’sBurritos, a build-your-own burritoconcept that touts Mexican foodfused with American flavor, is planning to open multiple locations in theTampa area.The New Jersey-based franchise has signed a developmentagreement with local restauranteurs Mike Goodwin and TraceyGarrison to open five restaurantswithin the next four years. Thoughexact addresses have yet to be announced, the pair are looking atboth suburban and core real estate, with a focus on Tampa andBrandon for the first two locations. Other areas under consideration are Plant City, Riverview,Zephyrhills and Wesley Chapel forthe remaining three.No strangers to the local restaurant scene, Goodwin owns two ofthe O’Brien’s Irish Pub & Grill sportsbars in the Tampa area, one in PlantCity and the other in Wesley Chapel.Together, Goodwin and Garrisonown Tampa Joe’s Restaurant &Sports Bar, located at 9316 AndersonRoad in Tampa.“Tampa’s food scene is ever-evolving, with more great things comingin everyday, positioning it as one ofthe leading destinations for food-lovers from all over the world,” saysGoodwin. “We are confident thatBubbakoo’s will be a welcomed addition to the area’s unique culinary culture. No other restaurant, fast-casualchain, or taco stand offers quite thevariety, quality, or the unique hybridskater-surf atmosphere that can befound at Bubbakoo’s Burritos.”The variety and quality of food iswhat really sets Bubbakoo’s apart,Goodwin says, noting that beyond“standard Mexican fare” like groundbeef and chicken, Bubbakoo’s proteinchoices include hibachi-grilled steakand shrimp, and hand-shredded carnitas. As for chicken, guests have fouroptions: crispy fried, crispy buffalo,marinated and grilled, and salt-andpepper shredded. Non-meat optionsSee BUBBAKOO’S page 12
2NOVEMBER 2019Appell PieThe sights and smells ofan Italian restaurantAutomate Your Business —Maximize Your MarginsHoward AppellRunning your own business can be one of the most rewarding, and most challenging, partsof your life. That’s why I wanted to introduce you to Clover Station — a next-generationcontrol system that radically simplifies your business operations, so you’re free to focus onwhat matters most.Clover Station goes beyond just accepting payments — it's a back office on your front counter.It streamlines work that you may be doing manually or on different systems.So you can do what you love and let Clover handle the rest.For more information call (954) 635-5044 oremail jcreegan@cardpaymentservices.net today.Manufactured in the USAServing all 50 states with endless cooling possibilitiesCooler and Freezer Warehouses:Our insulated panels are prefabricated modular construction designedfor fast and easy field assembly, relocation and future expansion with theaddition of panels. Outdoor Walk-ins will include a heavy-duty one-piecemembrane roof cap for protection against all weather conditions. Panelsconsist of interior and exterior metal skins precisely formed with steel diesand roll-forming equipment rigorously checked for precision. The metalskins are bonded firmly and permanently to the insulation. High-densitypanels have incredible flexural strength that eliminates the need forperimeter wood framing.Display Coolers and Freezers with Endless Possibilities:The constant addition of new products and package sizes continue tocreate a demand for high volume beverage Walk-ins and Beer Caves.American Walk In Coolers with our modular designed panel constructionoffers flexibility in length, depth and height to fit any space requirement.Built with our leading product line of glass doors and refrigerationequipment combined with our modular construction makes AWIC thehighest quality display Coolers/Freezers in the industry. The unique CamLock ceiling technology will make installation fast and inexpensive. Letour experienced staff help you design the perfect walk-in from conceptto installation.If it wasn’t for Italian cuisine I don’tthink I would have had so many fondmemories of growing up in my neighborhood. From the coffee grinder onthe block where my grandfather hadhis business to the new pizzeria thatopened down the street, the sights andsmells of Italian food are engraved inmy memory.I can remember walking down mymain street and walking past the pizzeria just before dinner and fighting theurge to go inside and buy a slice for fifteen cents. That’s right, I said fifteencents. I’m old! My family always said awhole pizza cost eleven cents to make.What did they know they were in thegarment business?I remember my father’s friend hadan Italian Bakery where we would visiton the weekend and I first fell in lovewith Cannoli’s and all pastries withItalian cream fillings. Are Italian creampastries on the South Beach Diet?In my neighborhood to be part ofour gang you had to have a car andmoney for gas. Every Saturday wewould go to Rocco’s Italian SandwichShop for the greatest food and the wisdom of old Rocco. Rocco was a sly devil in his day. Whenever we took a newguy or girl to see him, one of the existing members of the group would driveup there first and give Rocco the description of the new person. Why youask? When the victim ordered hissandwich Rocco would slip in his private stash of hot peppers between thelayers of meat and cheese. Needless tosay we all waited to see the reaction ofthe new guy when he tasted the peppers. We always ate in the store soRocco could enjoy the fun too. My howtimes have changed.Call now for more information:866-604-3151Today’s Restaurant PublisherI always thought of myself as anItalian Restaurant layout expert when Iwas an equipment dealer in New York. Inever owned a restaurant but my wholelife was spent in the equipment business and working in restaurants duringthe summer. One client stands out because there is a lesson to be learned ifyou are planning to open a restaurantregardless if it is Italian or not. My customers were a married couple lookingto open a tablecloth Italian restaurantthat they could run from their flowerbusiness next door. They had neverowned a restaurant and were relying onme to design the kitchen.I designed a functional, typicalItalian, New York restaurant kitchenthat any cook or chef could work out of.Everything was approved and orders forthe equipment were placed. I receiveda frantic phone call from the husbandtelling me that he had hired a chef andthe chef wanted to make changes in thekitchen. I warned my customer that thechanges were too extreme and that if hemade the changes, down the road thechef would leave or be fired and a newchef would not be able to work efficiently in the new kitchen.Needless to say the chef quit andthe next chef wanted the kitchen hisway and a renovation was called for.What have we learned from this? Don’teat a sandwich without checking between the meat and cheese. Make yourplans in conjunction with the personin charge of the kitchen but rememberto keep the design functional for anychef, so as to avoid major expenses after opening.Also remember that it’s not too badto drink an espresso and eat a pastrywhile dreaming of Sophia Loren.Index of AdvertisersAlmarra. 6American Walk In Coolers. 2 & 15Broward Nelson.3Card Payment Systems.2CSI Video Security.7Delray Foodservice.4Enviromatic.3Florida Restaurant Association.6Hudson Robinson. 13Oil Chef. 11Payrolls Plus. 11Prakas & Co.9Restaurant Marketing Services. 15Sky Hill Financing. 13Sustainable Sippers .7Thunderbird. 16United Healthcare.8Value Capital Financing.5Vinyl Repair Master.4Publisher. Howard AppellAssociate Editor. Wesley PaulCraft Brewery Cooler Storage:Over the years we have worked with hundreds of Craft Brewers providingthem with specialized assistance in designing their Walk-in and WarehouseKeg Coolers. Whether you need a custom designed Keg/Tap DisplayWalk-in or a behind the bar type with glass windows and display doors,our experienced team of Specialists can answer your questions regardingproper sized refrigeration equipment to suit your brewery, providing design,technical and installation support to suit your need. American Walk InCoolers will save you money and time through value engineering withprompt service and quality products.uContributing Editor. John TschohlP.O. Box 273264, Boca Raton, FL 33427-3264(561) 620-8888 u Fax (561) 620-8821howard@trnusa.com u www.trnusa.comToday’s Restaurant is published monthly by Today’s Restaurant News.This issue’s contents, in full or part, may not be reproduced withoutpermission. Not responsible for advertisers claims or statements.Circulation Manager.Eric SpencerAdvertising Manager. Howard MckinneyArt Director. . Jim PollardSales Managers. Terri Mckinney. William LaguskerGET INVOLVED! Today’s Restaurant accepts contributions for our monthly articles and features including Calendar Events, New Openingsand What‘s Going On? Call or email for more info on how you can get your business or product featured in Today’s Restaurant!Advertise in Today’s Restaurant call: 561.620.8888TODAY’S RESTAURANT
Dessert is a dining mainstay, with 41% of consumers eating dessert after ameal at least once a week, Technomic’s 2019 Dessert Consumer Trend Reportreveals. Operators continue to streamline menus across all mealparts though and,as such, dessert menus have shrunk over the past two years in terms of number ofitems offered at both limited-service and full-service restaurants. “As dessertmenus continue to shrink, identifying an optimal product mix that can still maximize consumer satisfaction will be key,” explains Bret Yonke, manager of consumer insights at Technomic. “Moving forward, expect those who are truly looking toprovide innovative dessert offerings to increasingly experiment with toppablebeverages, such as milkshakes and hot chocolate, as well as spicy flavor profilesand dairy-free desserts that don’t compromise on taste” Exploring direct consumer responses, as well as menu trends, the comprehensive 2019 Dessert ConsumerTrend Report helps foodservice operators and suppliers better understand consumers’ consumption, attitudes and preferences toward dessert and to identifyopportunity areas. Technomic publishes a complete library of Consumer TrendReports. To learn more visit technomic.com.Georgia NewsChicago’s Aloha Poke Co.is opening about 100 newrestaurants in Atlanta /Orlando and otherEastern areas. Many willopen by 2022. The firstAloha Poke Co. locationwas a tiny, humble foodstall in a Chicago train station. Visit the company’s website online at alohapokeco.com.uuuuCheba Hut, a Cannibus-themed subshop that has been AZ-based since 1998will open a location in the newapartment project, TheoryWest Midtown, located at800 Marietta Street inAtlanta. Cheba Hut is a"Toasted" sub conceptthat has been curingmunchies since its startin 1998. Founder ScottJennings decided toshowcase the harmony between food and a very specificcounter-culture. The menu featuresover 30 signature sub sandwiches, aswell as a variety of Rice Krispy treats,salads and munchies. Most locationsalso offer craft beer bars that feature local beers from neighborhood breweries. Huts can be found in Arizona,Colorado, California, Oregon, NewMexico, and Wisconsin and now entering Georgia. Online at chebahut.comuuuuNorth Carolina NewsThe first multi-unit franchise partner to sign on with Just Salad is CattellStreet Brands, which will open atleast four more Just Salad locationsin North Carolina by the end of 2020.The first recently opened in Raleigh atTODAY’S RESTAURANTThe Marketplace at Lake Boone. TheRaleigh-based independent restaurantoperations company is led by FounderPeter Kim. With over 50 years of combined experience in restaurant finance,operations, marketing, technology andreal estate Cattell also provides advisoryservices to operators with restaurantsacross 10 states. Catell Street Brandscan be viewed at cattellstreet.com.uuuuSouth Carolina NewsCrisp, a new Software as a Serviceplatform that seeks to reduce foodwaste while increasing profitability,announced recently, the availability ofits software for beta-testing. This follows the onboarding of 30 customers,who have a range of 15M to 10B inrevenue, during the alpha stage ofthe platform. CEO and founder AreTraasdahl established Crisp to createfresh and actionable business insightsfor customers that address painpoints throughout the supply chain,from forecasting to staffing and campaign analytics. The importance ofSee WHAT’S GOING ON page 6NOVEMBER 2019Important new products, corporate news and industry events3What’s Going On
4Rouxbe launches new plant-based curriculumNOVEMBER 2019Aims to Help the Food Industry Deliver on Customers' High ExpectationsDelrayFoodserviceHAS A NEW LOCATION!South Florida’s Restaurant & FoodserviceEquipment Professionals has now movedto a larger facility to serve you better!WE OFFER All brands of new equipment atcompetitive prices Huge inventory of refurbished equipmentwith warranty — at a fraction of new prices New and used walk in coolers andfreezers sales and installation Variety of small wares: pots, pans, utensils,dishes, glassware, flatware & tabletop items Restaurant furniture: tables, chairsand booths etc Full CAD layout and design free withequipment purchaseDelray Foodservice Equipment & Reconditioning2800 2nd Avenue North Lake Worth, Florida 33461561-202-9966 www.delrayfoodservice.comVancouver, British Columbia Rouxbe, a leading online culinary training program, has officially launchedtheir plant-based course for enterprisecustomers. Designed for professionalslooking to improve their culinary skillsto keep pace with the increase in demand for vegan and vegetarian menuoptions, Plant-Based Foundations provides the most extensive online coursefor plant-based cooking available to culinary teams today.“Plant-based dining is not a fadthat is going away. As we’ve becomemore aware and attuned to what weput into our bodies, along with theimpact our food has on the environment, we have observed a shift in theway people think about food, ” saidKen Rubin, Chief Culinary Officer atRouxbe. “Restaurants are catching onand realizing that it isn’t as simple asadding a vegan burger onto the menu.Consumers want amazing food that isas good, if not better than, dishes centered around meat. Most chefs, however, have not been trained in cookinga plant-based diet, at least not on aheightened level. With the newRouxbe program, we’re empoweringchefs to not only embrace this newconsumer demand but do so in a waythe produces incredible food that willattract new and returning diners totheir tables.”There is some significant data thatbacks up this increased need:u There has been a 600% increase inpeople identifying as vegans overthe past three years. (GlobalData)u 31% of Americans practicemeat-free days. (Mintel)u In 2018, 51% of chefs in theUnited States added vegan itemsto their menus. (Foodable Labs)u Restaurant owners saw a 13%increase in business in responseto adding vegan options.(Foodable Labs)u Total sales of plant-based foodsnow exceed 3.7 billion.(Foodable Labs)u 55 out of the top 100 U.S. restaurant chains have a plant-basedentrée. (The Good Food Institute)The new course includes 5 units, 22lessons, and 138 tasks over the courseof 30 hours. Topics vary from plantbased staples such as soups, dressingsand marinades, to meat and dairy alternatives and no-heat cooking.“There is no doubt that we’ve seenan increase in demand for plant-basedmeals across all of our restaurants andbars,” said Executive Chef AndreNatera, of the Fairmont Hotel in Austin.“As with any food we prepare, delivering on the high expectations of our customers is key — and plant-based options are no different. This new offeringfrom Rouxbe comes at the right time, asthere is a significant need for an industry-wide training option on the key fundamentals of plant-based cooking.”uIn addition to the newplant-based course,Rouxbe also offers aBasic and Pro versionof their ProfessionalOnline CulinaryTraining course.In addition to the new plant-basedcourse, Rouxbe also offers a Basic andPro version of their Professional OnlineCulinary Training course. They havealso teamed up with Chef Barton Seaveron a Seafood Literacy Course, and withthe James Beard Foundation for a WasteNot course (coming soon), designed tointroduce food waste reduction methods into working kitchens everywhere.the culinary school curriculum.About Rouxbe: Rouxbe – rouxbe.com - theworld's leading online culinary school, wasfounded in 2005 to train people of all abilities tobecome better, more confident – even healthier –cooks in kitchens around the world. With highdefinition videos, world-class instructors, peersupport and interactive assignments, Rouxbe hasset the bar as the new standard in culinary education, providing certificate-level instruction notonly to quality restaurants and hospitality organizations, but also to serious home cooks and career changers. Rouxbe’s revolutionary online platform delivers cutting edge e-learning solutionsthat drive and measure learning outcomes andengagement while providing effective, lower-costalternatives for training professional cooks. Over110 hours of foundational training are available in English, Spanish, French, Mandarin andArabic to hundreds of thousands of cooks in180 countries. Rouxbe programs are also recognized by both the American Culinary FederationEducation Foundation and by WorldChefs as approved training programs.For ALL Your Seating Needs SPECIALIZING IN:New inylrepairmaster.comTODAY’S RESTAURANT
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6NOVEMBER 2019What’s Going Onforecasting comes at a crucial time inthe food supply chain where 1.6 billiontons of food worth about 1.2 trilliongoes to waste. Crisp's forecasting helpsto eliminate over-ordering that causesfood waste and reduces out-of-stocksfor increased profitability. Visit gocrisp.com for all details.uuuuThe Charleston Food WineFestival will be held March 4-8th 2020.Located in Marion Square, the CulinaryVillage is the heart soul of CharlestonWine Food, and the 2020 menu isbigger and better than ever before.from page 3Visit charlestonwineandfood.com forthe details.uuuuBubba’s Biscuits,just opened a location in Columbia SCat 612 Whaley St. lastmonth. RestaurateurArif Rizvi, also theowner of RF’s CornerGrill in Lexington,will open another location of Bubba’sBiscuits at 115 West Main St also inLexington this month or next.uuuuBryan S. Cohen, Allan Carlisle, andChris McCarthy of Cohen CommercialRealty, Inc., announced the signing ofRed Crab to lease a 6,500-square-footspace in Cashmere Corners located at870 Saint Lucie West Boulevard. RedCrab offers seafood in afriendly, casual, and funatmosphere. They arefamily owned and operated. Red Crab joinsWalmart NeighborhoodMarket, OrangetheoryFitness, Big Apple Pizza,and Regency Dental.Cohen Commercial represented the landlord in this transaction. Cohen Commercial Realty, Inc.,and Cohen Commercial Management,LLC, are full-service commercial real estate brokerage firm and management companies dedicated to fulfilling clientneeds quickly and efficiently throughout theentire state of Florida.uuuuSelecTech, Inc., aleader in the manufacture of innovativeflooring products withlong-term value and immediate benefits, recently announced the launch ofa “Keg Room” division to better servebrew pubs, restaurants, wineries andother facilities that store and refrigerate kegs and barrels. “Breweries, wineries, restaurants and bars all have refrigerated rooms to store kegs. Many ofthose rooms have cement flooring.While it may sound like overkill, there’smore need to protect that floor thanyou realize,” said Thomas Ricciardelli,president of SelecTech, Inc., “As part ofa food service business,these rooms have to adhere to board of healthrequirements. Loadingkegs onto plain cementflooring can often chipflooring. That can openthe door to germs andbacteria. It can also startthe deterioration of thefloor.” Visit them at SelecTech.com forall information.uuuuWith more than 30 years of experience, Noi Caffe Products offer complete Gourmet Italian coffees and others. Their expertise in the gourmetcoffee business in USA and LatinAmerican markets, include customerservice, State-of-the-art gourmet coffee machines, high quality products, astrong management team and an aggressive and innovative marketingstrategy, together with our expert service and our strong one-of-a-kind focus on a market niche. Some of theequipment available is a unit that is a“Coffee Shop in one Small Machine.”There are Coffee Bean Machines,Espresso Capsule Machines, EspressoPod Machines and many other uniquepieces of equipment plus the specialtycoffees. Visit noicaffe.net for moreinformation.uuuuNovolex brand, has announcedthe introduction of Blaze , hot foodcontainers that make takeout and deliveries better than ever. The innovative containers come in avariety of popular sizesand styles, with convenient hinged or twopiece options perfectfor carryout or delivery. The easy tearaway hinge allows fora less-cluttered diningexperience, and the twopiece option offers a common lid thatfits the various base sizes. All of thepackaging can be recycled where facilities exist. The offer also includes threesizes of Contours Blaze cateringtrays with our patented EZ-Release tab system offer solutions for largerquantities of food – hot or cold – to bedelivered to events of any kind. Thepatented technology gives Blaze catering trays the ability to provide the samefood preservation capabilities and delivery experience. “We’ve engineeredBlaze hot foodcontainers to ensurecustomers enjoytheir meals at homeas much as they doat a restaurant,” saidJennifer Heller, VP ofMarketing for WNA.“This is an idealsolution for restaurants and caterers alike.”To learn moreabout Blaze hot food containers, visitBlaze Hot Foods.uuuuSalt & Straw is soaring east to openits first scoop shops in Florida. Thesewill be the first shops on the East Coast,See WHAT’S GOING ON page 10Introducing SafeStaff Online FoodhandlerVisit www.SafeStaff.org or call 866-372-7233 to register.TODAY’S RESTAURANT
and mastered the REX at our postsby offering a high quality, healthyand delicious menu with a storied,rustic, new world cross-generational atmosphere that engages andstimulates,” shared hospitality industry veteran Michael Norris wholeads the development of RexGryphon’s vigilante posts. “We lookforward to sharing the REX withgreater South Florida, its residentsand businesses, and visitors, as it isan easy drive from Miami to Stuart.”u Warhorse driving outpostsecurityOpen for lunch, dinner and latenight dining, and can accommodatelarge private celebrations and corporate events and team-building sessions, Rex Baron is where ‘urbanites’are encouraged to create and sharetheir own experiences, the food andcocktails surprise, and visits to thehi-tech HD Sports Hangar and‘Lamborghini-level’ 2,500 squarefoot VREX Lounge (with 32 virtual reality and simulation stations) engages survivors in “thrill and chill” seeking “bucket list” escapes.“Everyone Loves a GoodStory” Rex Baron has over20 to shareNorris shared that gueststhemselves will become part ofthe South Florida outpost ReStory(RG’s term for restaurant story), asthey dine and get to know moreabout Rex Baron and his 18 vigilante character personas (ninemen and nine women) who eachplay an impactful role in the NewWorld. Among those helping create a sanctuary for all survivors (including the animals) by protectingthem against a lawless society whilereplenishing the earth, health andwellness in the New World are:u Rex Baron leading the regionalvigilante outpostu Farmer Yamato tending andprotecting the landu Nurse Angel and former surgeonCobra saving and healing those inneedFood amongst the art and conversationu Roughneck drilling for water andprotecting the wellsu Drifter exploring for new territories while recruiting, and rescuingdeserted pets he finds and takescare of them in the outpost’s ownAnimal Sanctuaryu Watson (nod to IBM) leadingtechnologyu Former police officer Boca Bladein charge of transportation anddeveloping new law enforcementu Mossad in charge of intel andinfiltrating insurgentsDriven by Rex Gryphon CulinaryDirector Ralph P. Fernandez, RexBaron’s Modern American cuisine isbased on classic world techniqueswith new and old world flavors witha focus on high-quality locally-sourced ingredients; fresh vegetables and highest-grade organic meats,seafood, poultry and spice blends and“unusually served” themed cocktails.Guests indulge in a Survivors(Scratch) Menu inspired by MotherNature and the human instinct of eating well and spoiling palates. Seated atliterally the “hottest tables” in town,diners can be their own chef, cooking attheir table on a 600-million-year-oldPink Himalayan Salt Block heated to350C or a Black Lava Rock heated toSee REX GRYPHON page 14 AVORITE STRSF’AWHTS RAETired ofcheap paperstraws thatfall apart tooquickly?TrySustainableSippers !Premium quality, 4-layer paper straws for the restaurant industryE Made from FSC paper and 100% biodegradable and compostable.E We help educate your customers to reduce your straw consumption.E 5% of our profits are donated to Gumbo Limbo Nature Center forAUTHORIZED DEALER STOP EMPLOYEE THEFT INTERNET ACCESS WORLDWIDE UPGRADE EMPLOYEE EFFICIENCY STOP FALSE INSURANCE CLAIMS DETER ARMED ROBBERY AFFORDABLE LEASE PROGRAMS P.O.S. INTERFACE AND AUDIO OPTIONS AVAILABLE INSTALLATION, SERVICE & WARRANTYsea turtle rehabilitation.E Custom orders available.We are here to meet your restaurant and bar paper straw needs!888-602-5890www.csivideo.netRequest a sample or set up your order online now at:www.sustainablesippers.comSustainable Products, Pompano Beach, FloridaSTATE LIC # EF2000000752——— 21st Century Loss Prevention Control Systems ———CALL NOW FOR A CONFIDENTIAL CCTV SECURITY SITE SURVEY!TODAY’S RESTAURANTNOVEMBER 2019Rex Gryphon restaurant groupbrings its newest REX (Restaurant,Entertainment, Xperience) destinationto South Florida; its Rex Baron SurvivorsKitchen/VRex Lounge, which openedOctober 16 at
Nov 10, 2019 · Italian Restaurant layout expert when I was an equipment dealer in New York. I never owned a restaurant but my whole life was spent in the equipment busi-ness and working in restaurants during the summer. One client stands out be-cause there is a lesson to be learned if you are planning to open a restaurant regardless if it is Italian or not .
Ask the cashier or customer service desk at the store to print out your . WIC. Food Balance. Call the toll-free customer service number on the back of your . WIC Card, . In a clean pan over medium-high heat, lightly brown egg burritos to melt the cheese and toast tortillas. 6. Serve burritos with salsa. Adapted from Health eKitchen on .
Independent Personal Pronouns Personal Pronouns in Hebrew Person, Gender, Number Singular Person, Gender, Number Plural 3ms (he, it) א ִוה 3mp (they) Sֵה ,הַָּ֫ ֵה 3fs (she, it) א O ה 3fp (they) Uֵה , הַָּ֫ ֵה 2ms (you) הָּ תַא2mp (you all) Sֶּ תַא 2fs (you) ְ תַא 2fp (you
of headed-stud anchors loaded in shear, as used in precast concrete construction, are not prevalent in the literature. This test program, con-ducted by Wiss, Janney, Elstner Associates Inc., examines headed-stud connections in several geometric configurations and edge conditions. This p
5. Requirements for concrete cover, space between bars or sleeves, and minimum anchor length shall be applicable to headed steel reinforcing bars. 6. Headed steel reinforcing bars shall not be used on compression reinforcement and epoxy and other coated bars. 7. The design of anchorage to concrete
The Red-Headed League over our heads and pay our debts, if we do noth-ing more. “The first thing that put us out was that adver-tisement. Spaulding, he came down into the office just this day eight weeks, with this very paper in his hand, and he says: “‘I wish to the Lord, Mr. Wilson, that I was a red-headed man.’ “‘Why that?’ I .
The Case of the Red-Headed League The Red-Headed League first appeared in the Strand, a British magazine, in August of 1891. Arthur Conan Doyle selected this story as one of his favorites. The historical time period when this story is written is significant in t
Answer. Mr Wilson was taken aback when his job with the Red-Headed League suddenly came to an end with the notice that the Red-Headed League is dissolved. He came to know that Duncan Ross was actually William Morris and feeling something was fishy, he came to Holmes. 2.
CISC4/681 Introduction to Artificial Intelligence 1 Russell and Norvig: 2 Agents? agent percepts sensors actions environment CISC4/681 Introduction to Artificial Intelligence 2 Agent – perceives the environment through sensors and acts on it through actuators Percept – agent’s perceptual input (the basis for its actions) Percept Sequence – complete history of what has been .
