Pancakes Festival
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Pancakes can be eaten for any meal and come in various flavors that can be filled with meat, vegetables, fruit or Nutella. Pancake parties are popular events held for occasions like Mardi Gras. The document discusses setting up a pancake buffet with both savory and sweet options, including live cooking stations for flambé pancakes. It provides pricing details and requests marketing materials to promote the pancake festival event.
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Spanish cuisine draws influence from many cultures that have occupied the Iberian Peninsula over centuries. Some key characteristics include an emphasis on fresh, high-quality ingredients like seafood, pork, beans, rice, and olive oil. Iconic dishes include paella, tapas like tortilla española and jamón serrano, and stews incorporating tomatoes and peppers introduced from the Americas. Meals typically involve four servings daily - a light breakfast, large midday lunch, afternoon snack, and late dinner. Spanish cuisine also varies regionally and seasonally across festivals, holidays, and local specialties.Restaurant Special Offers
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This document provides information on special offers and promotions from various restaurants in South Africa. It lists the restaurant names, contact details, locations and descriptions of their winter specials which include discounted meals and food and drink packages. The document encourages readers to check restaurant websites and calendars for more details on events.Easy food
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This document provides a summary of the February 2016 issue of Easy Food magazine. It includes highlights such as recipes for pancake Tuesday, simple weeknight dinners using tortilla wraps, and immunity-boosting meals. There are also features on easy French recipes, seasonal Irish cooking, and nourishing recipes to keep healthy. The issue profiles a cookery school in Normandy, France and provides recipes for fish soup, chicken with mushrooms, an apple tart, and a cheese omelette.I Kube Project
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The document describes the room styles and amenities for a proposed hotel project called I-KUBE. It details the concept and features for various room styles including Oriental, Greek, French, and Russian bungalows. Each section provides descriptions of room interiors and exteriors, cultural designs, available facilities, and dining options representing the culture of each area.Ingles. galician food
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Galician food is traditional, family-oriented cuisine that uses fresh, local ingredients. Common dishes include empanadas (filled pies), seafood like sardines and shellfish, potatoes served with meat and fish, and greens like turnip tops. Meals are important social events in Galicia, where people traditionally spend more time eating together than in other parts of Europe. The kitchen is the heart of the home, and food festivals celebrating the local bounty are beloved community traditions.GastronomicBook
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Exclusive Catering is a team of talented chefs who provide high quality food and catering services on private jets. They offer a wide variety of classic and modern dishes from appetizers to main courses to desserts. Customers can order meals through faxes, emails or phone calls and the kitchens operate 24/7 to deliver meals directly to aircraft.Galician food
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This document provides information about traditional Galician food in Spain. It describes the main ingredients used in Galician cooking such as meat, fish, shellfish, vegetables, potatoes, cheese and fruit. Popular dishes mentioned include empanada, filloas, boiled pork with turnip tops, and seafood. The document also discusses typical meals like breakfast, lunch, and dinner as well as the importance of food and meals in Galician culture and social events.Chapter 06 hors d'oeuvres and appetizers
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This document provides definitions and classifications for hors d'oeuvres and appetizers. It begins by defining hors d'oeuvres as small preparations served before the main course to stimulate appetite. Hors d'oeuvres can be solid or liquid and are commonly classified based on ingredients like meat, fish, eggs, vegetables or fruit. They may also be classified as cold, hot, zakuski, or canapés. The document then describes zakuski and various types of cold and hot hors d'oeuvres and canapés in more detail, providing examples of each.Hors d'oeuvres
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This document provides an overview of hors d'oeuvres and appetizers, including their definition, classification, and examples. It discusses how hors d'oeuvres are small, light preparations served before the main course to stimulate appetite. Various types of hors d'oeuvres are classified, such as meat-based, fish-based, egg-based, and vegetable-based. Hot and cold hors d'oeuvres are also described. The document further explains zakuski and canapés, providing classical examples of each.Brunch Menu
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The Cheesecake Cafe is a full-service, casual restaurant with an eclectic and extensive menu, in-house bakery, bistro and full bar. We are at these locations Edmonton, Calgary & Medicine hat.Chapter 6 hors d'oeuvres and appetizers
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This document provides definitions and classifications for hors d'oeuvres and appetizers. It begins by defining hors d'oeuvres according to Escoffier as small tidbits meant to stimulate appetite or spirit. Hors d'oeuvres can be solid or liquid and are served before the main course. The document then classifies hors d'oeuvres based on ingredients like meat, fish, eggs, vegetables or fruit. It also distinguishes between cold hors d'oeuvres, hot hors d'oeuvres, zakuski, and canapés. Zakuski are large Russian hors d'oeuvres topped with meats, fish or vegetablesCyprus Food - a Taste for the Natural and Wild
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The love of our cuisine, a passion for sharing - with Tonia Buxton. Cypriot cuisine whilst a gastronomic delight to eat, its styles and flavours, using quality fresh, local ingredients
are so very simple and delicious. Project co-funded by the European Regional Development Fund (ERDF)
Contributors: The Aphrodite Hills Intercontinental Resort, Pafos; The Elysium Beach Resort, Pafos; The Four Seasons Hotel, Lemesos; The Palm Beach Hotel and Bungalows, Larnaka ; Archontiko Papadopoulou restaurant, Kornos; Ta Piatakia restaurant, Lemesos ;Pirillos bakery, LarnakaChristmas catering Hong Kong | Christmas 2016 Press Kit | Invisible Kitchen
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Invisible Kitchen is a Hong Kong based caterer. Our catering services include Christmas dinner delivery and Christmas catering in Hong Kong. http://www.invisiblekitchen.com/christmas-catering/Melia barajas f&b en
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This document provides information on various dining options available at Meliá hotels, including coffee breaks, finger foods, welcome drinks, working lunches, buffets, and cocktails. It describes the food and beverages included in each option across multiple menus. The options cater to different tastes and dietary preferences, with menus focusing on seasonal and local ingredients. Meliá aims to reinvent food and stay at the forefront of trends, while personalizing events and pampering guests.Cooking Classes 
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This document provides information about various cooking classes and experiences offered by Food Wine Tours in Barcelona and other locations in Spain. Options include traditional cooking classes focusing on dishes like paella, tapas, and gazpacho; a private cooking class and market tour that ends with cooking a meal at the chef's house; paella cooking classes for groups of 20-130 people that include a meal; and other specialized classes on topics like pintxos, spring ingredients, and textures in cooking. Contact and booking details are provided at the end.Offre nourriture
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The document describes lunch and dinner packages available at the Mandarin Oriental Hotel in Geneva, Switzerland. It provides details on pricing and included menu items for business lunches starting at CHF 85 for an express 2-course lunch up to CHF 105 for a 3-course meal. Dinner packages begin at CHF 145 for a 3-course meal. Sample menus are also provided for the CHF 85 and CHF 105 lunch options as well as CHF 105, CHF 135 and menu of the month dinner options. Additional options like wine packages or room rental fees are also mentioned. Cold hors d'oeuvres for cocktail receptions are listed with options in the garden, sea and turf categories priced at CHFrench Cuisine
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French cuisine has developed over centuries, influenced by surrounding cultures and French regional traditions. Key elements include cheese, wine, seasonal ingredients, and dishes that have proliferated across France like ratatouille. Meals typically consist of multiple courses - breakfast may include croissants or quiche, lunch features dishes like steak frites or cassoulet, and dinner consists of appetizers, a main course, cheese or dessert. Bread, wine and mineral water often accompany meals. Regional specialties include foods like duck a l'orange, sole meuniere, and ingredients like herbs de provence.More from Steve Henri Devos (11)
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Este documento apresenta o cardápio de um restaurante especializado em cervejas e pratos tÃpicos belgas. O cardápio inclui entradas como bolinhos e torradas, pratos principais como frutos do mar e lasanha de legumes, e sobremesas como mousse de chocolate e waffles de Liège.BBC Peasant Day
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The document advertises a new brunch called the "Bruegelian Brunch" at the Crowne Plaza Dubai Festival City. The brunch takes inspiration from the rural paintings of Pieter Bruegel and focuses on wholesome Belgian peasant dishes. Guests can enjoy soups, salads, appetizers, a meat carving station, signature main courses, cheese, cold cuts, waffles, pancakes and desserts along with two house beverages, all for AED 250. The brunch is available every Friday and Saturday from 12:30pm to 4:00pm.2013 Summer School
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The document outlines the topics to be covered in an introductory course on Belgian beers, including background information on Belgium, the brewing process, different types of Belgian beers, and how to taste beer. The course is titled "Intro to Belgian Beers" and is part of a 2013 summer school program.
Business Plan_The Ale HouseSteve Henri Devos
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1. A proposta discute uma parceria entre duas empresas, La Patate e The Ale House, para operar uma cozinha e um restaurante oferecendo comida belga.
2. São apresentados detalhes sobre equipamentos e custos para a cozinha, cardápios para São Paulo e Rio de Janeiro, sugestões de promoções, horários de funcionamento e divisão de tarefas.
3. O documento fornece informações sobre a implementação da cozinha, operação do delivery e catering, custos, investimentos e proposta para dividir os benefÃcios entre
Project Esmeralda29Steve Henri Devos
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O documento propõe uma parceria entre a empresa La Patate e o espaço Esmeralda29 para administrar a cozinha e fazer o marketing do espaço. A proposta de curto prazo é dividir as vendas igualmente entre as partes por 6 meses, e a proposta de médio prazo é uma possÃvel participação societária.
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Esse Plano de Negócios tem como objetivo a implementação de um Food Truck chamado La Patate em São Paulo, oferecendo gastronomia belga. Com um investimento total de aproximadamente R$ 307.200,00, o Food Truck terá capacidade para 40-60 refeições por hora em pontos estratégicos da cidade. Projeta-se lucratividade anual média de 24,73% e retorno do investimento em um ano.De Refter - 5 Minute Training - Training - Train - The Trainer
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This 5 minute training document provides information and guidance for leading short daily training sessions at the start of each shift. It discusses the following key points:
- The training sessions will cover a variety of topics relevant to working at De Refter and allow the team to set goals for each shift.
- The interactive training sessions aim to inspire employees and share professional experiences and lessons learned from practical situations on the job.
- A STAR method is used to structure discussions around practical examples where Situation, Team, Action, and Result are examined.
- Various topics are outlined like attitude, communication, efficiency, and highlighting individual strengths. Guidance is given on how to lead the training sessions using the STAR methodDe Refter - 5 Minute Training - Handling Complaints
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This document provides guidance on handling customer complaints effectively. It emphasizes the importance of actively listening to complaints, demonstrating understanding, and taking direct action in response. When addressing a complaint, one should maintain a positive attitude, ask clarifying questions, work to solve the issue, and thank the customer. It is also important to prevent future complaints by communicating clearly, allowing customers to explain issues fully, focusing on solutions, and emphasizing with their perspective. The goal is to resolve complaints such that the customer remembers the positive response and is satisfied.Marketing Promotion for restaurant: Secret envelope
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This document outlines a "Secret Envelope" marketing strategy to increase revenue and customer return rates for restaurants. It involves giving customers an unopened envelope containing a mystery gift or discount after their meal. Customers are encouraged to spend more to receive an envelope with better prizes. The envelopes cannot be opened immediately and must be redeemed within 30 days to incentivize return visits. Details on implementing the program, potential prizes, envelope design, and frequently asked questions are provided. The goal is to generate buzz around the secret envelopes and get more customer contact details, return visits, and higher spending.De refter 5 minute training - training - train - the trainer
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This 5 minute training document provides information and guidance for leading daily training sessions at the start of each shift. The training sessions are meant to be interactive and discuss a variety of topics relevant to working at De Refter in order to inspire employees and set goals for each shift. They should close the gap between theory and practice by drawing on practical examples and the expertise of team members. Each training module uses the STAR method - Situation, Team, Action, Result - to structure discussions of practical situations. The goals are to improve employee attitude, communication, efficiency, and maintain high standards through continuous learning.De Refter 5 minute training - handling complaints
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This document provides guidance on handling customer complaints effectively. It emphasizes the importance of actively listening to complaints, demonstrating understanding, and taking direct action in response. When handling a complaint, one should maintain a positive attitude, ask clarifying questions, work to solve the issue, and thank the customer. It is also important to prevent future complaints by always providing clear information, allowing customers to explain issues fully, and focusing on solutions rather than problems. The goal is to leave customers satisfied by addressing the complaint and its root causes.Pancakes Festival
- 1. Friday
- 2. Friday They come in all kind of shapes. Consumed by all ages. We can eat them for breakfast, lunch or dinner. They come in different colors. You can have them with meat, vegetables, poultry, fish, fruit and last but not least with Nutella… Everybody loves them!!
- 3. Pancakes
- 4. Pancakes
- 5. Pancakes
- 6. Pancakes
- 7. Pancakes
- 8. Pancakes YES BELGIAN PANCAKES! Pancakes are probably one of the few foods that
- 9. Pancakes Pancakes parties are being held for different occasions. Mardi Gras, St. Patrick's Day, fundraising,… They are held in different countries: Belgium, France, Australia and now in the Belgian Beer Café in Dubai Festival City.
- 10. Pancakes History of the Crepes (and galettes) 9000 years ago, legend has it that a wisp of fairy magic, some damper and a heated stone gave birth to the first crepe, made of cereal like grasses. It was thick, a little heavy, but it could be rolled and it tasted good. During the 12th and 13th centuries, buckwheat was brought to France by the returning Crusaders. It grew well in the poor soils but favorable climate of Brittany. Buckwheat was used to create savory crepes called galettes, traditionally eaten with buttermilk and accompanied by a bowl of cider. They became even more popular when Anne of Brittany promoted them. Galettes are the traditional savory dish of Brittany, and are filled with meat, ham, sausage, cheese or fish. The basic recipe has not changed: Buckwheat flour, salt and water.
- 11. Pancakes Setup: •Salad bar 4 different types of salad •Fresh Live corner The client should be able to choose the ingredients to make his own pancake. Salted pancakes buffet. We should have four different kinds of flavors setup. Different flavors and different forms of presentations. •Sweet pancakes buffet. The sweet buffet should contain four different kind of flavors. Again each flavor should have his form of presentations
- 12. Pancakes Salted Pancakes Butter Traditional: Egg, ham and cheese Popeye: Béchamel with cheese, fresh mushroom and spinach Chevre: Farm goat cheese and fresh spinach Royal: Fresh spinach, fresh salad, fresh tomato and tuna Flore: Fresh tomato and spinach and a slice of farm goat cheese Chicken: Sauté de chicken with fresh mushrooms and a bit of cream Oceane: Smoked salmon and fresh sauce with chives 3 Cheese: Tartiflette: Reblochon melted on braised patatoes bacon and onions XXL: Two galettes Eggs, ham and cheese
- 13. Pancakes Sweet Pancakes Monkey: Fresh banana, chocolat Mimi: Apple compote and cinnamon Lilie: Orange marmalade and chocolate Anne: Ice cream, chocolate, flaked almonds Belle Helene: Pear, hot chocolat, whipped cream Yeti: Ice cream, fresh banana, chocolate Virginie: Fresh strawberry and whipped cream Normande: Braised apple, a bit of whipped cream Lucie: Braised apple, ice cream, flaked almonds Johanna: Supreme d`orange and Cointreau Gourmande: Ice cream, banana, strwberry, chocolate, almonds
- 14. Pancakes Flambee pancakes (Live cooking) Suzette flambee: Flambee au Grand Marnier Normande flambee: Braised apple, flambee au Calvados Des Iles flambee: Braised banana, flambee au Rhum
- 15. Pancakes Price strategy: There should be two prices. One for adults and one for kids below the age of 12. 185 AED (included soft drinks) 275 AED (included soft drinks, bubbels, house wine (red, white, rose) Clients can stay from 12.00 until 15.30
- 16. Pancakes What I would request from Marketing: - A6 Format paper that client can fill in to order the live cooking. - A5 Flyers to be given by the reception to the clients or to be left in each room by housekeeping on Thursday night. The same flyers could also be used to leave at the different information desks in the mall. - Nice text (HTML if possible) to use to send by email to all clients on our database. - I would like a A4 menu printed on both sides to give the clients the chance to order more pancakes after the Pancakes Festival. - Text for the different magazines.