Menu Quotations

I am a dichotomy of tastes. I'm big on water, and I do a protein drink in the morning, but then I eat off the kids' menu after that. So, there's only like six foods I like. I like quesadillas. I like hamburgers. I like sushi. I like pizza, PB&J, or breakfast any time of the day.

Grown men have been seen fleeing after reading the menu posted outside.

My father died in France, and my sisters and I went over with my mum to bring back his body. I remember going to the funeral parlour in France and being given a laminated menu of coffins, and thinking, surely there is an ice cream at the back of here!

Read over your existing business plan like you read the menu at your favorite restaurant.

Sometimes these challenges naturally select more chefs that can think on their feet very quickly. There are chefs I know who won't put things on the menu unless they've tried it four or five times. So you just naturally select a certain kind of chef, people who maybe don't win a bunch of challenges but they hang around.

Shouldn't a three-course meal be 90 minutes? Do you know how hard you have to edit your menu to pull that off? Twenty-seven minutes. That's the average meal at Jiro's in Tokyo.

I'm very good at ordering off the menu and eating food that other people cook for me. My husband's a fantastic cook. I always come with a good appetite!

When I am up in Paris then the restaurant which has remained my favourite for the past decade is Guy Savoy. The menu is huge, sophisticated and very creative but I keep to simple choices.

I think one of the problems when we discuss the Israel-Palestine conflict is people talk too much in terms of, 'What's your preference?,' like politics is a Chinese menu - I'll take one from column A and two from column B. That's not what politics is about.

Every month, about 20 tons of paper are wasted in restaurant menus alone, and so, you know, by that rationale, if you just ate your menu that was made from organic, local products, you could eliminate that paper waste.

Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.

Holding a menu at arm's length, peering at anything that required reading, made me feel so old.

Selective Biblical quotation is a favorite of leftists who interpret the Bible the same way they do the Constitution: as a Chinese menu designed to allow picking and choosing. That's because when many Democrats take the Bible as a whole, they realize how much they despise it.

We've always been known for a diverse menu that offers a wide variety of fresh, quality options. Now, we're continuing to innovate by expanding our kids' meal menu with delicious and nutritious choices that children love and parents appreciate. It's a win-win for everyone.

We can do barbecue to fine dining to a buffet. Our chef, Elson Rivera, has 35 years of experience in different kinds of cuisine, and he can design a menu to fit the party.

We're going to deal with the local farmers as much as we can. It will keep our menu changing. It will keep us more natural.

The reality is we have a whole menu of options.

Let me ask you: Who do you prefer, a clown organizing your menu - with all due respect to Mr. McDonald - or a chef? I do believe it's a very simple answer.

McDonald's was built on a strong foundation of a core menu that we took around the world, but we need to make sure we are more locally relevant. Taste profiles and desires are changing.

McDonald's has introduced healthier menu items to broaden their appeal, particularly to women and specifically to moms, and this is just an extension of that.

One of the aspects of White Castle that makes us unique is we like to have fun with our menu and our history,

One nice thing about their menu is that it's not just one type of barbecue, but your choice of six different sauces.

I wouldn't make every dish on my menu a science project, but it's way exciting. It's like going back to school, and I find it naturally appealing.

But don't go to the bottom of the menu either.

Getting one bill passed is close to impossible. Ask any kid who has spent a summer in Washington, or better yet a semester, and can't understand how people tolerate its menu of constant frustration. Imagine mastering it.

We substitute foods that are on the menu with a doctor's excuse. With 20,000 kids, it's impossible to be short-order cooks.

It changes every year. I call my vendors and ask what's going to be available. They tell me 'This is going to be coming,' and I make my menu from there.

I think there is a menu of things he does very well and I think there are things that he is coming along at. Really, it's an evolution with those guys. Brian Westbrook we had a small package for when he was a rookie. So, it's moving along and he is doing all right.

Our variety is one of the key reasons our customers love us. We continue to provide all of the menu items they love, while also offering new items to try.

Our cafe keeps the name recognition out there and serves as a place where clients can come in to discuss arrangements or sample the menu selections.

Most restaurants serve a full menu with liquor now, so this opens up even more possibilities.

You can eat seafood, poultry, lean meats, most veggies and fruits. Cut down on sweets, butter, margarine, refined grains, milk and yogurt. It does have mostly healthy foods but does not have many menu selections. It is making a comeback and has some science credibility.

You'll know if you're a famous composer if 20 years from now your name appears on a pull-down menu in Band in a Box, alongside Hans Zimmer.

We're currently in the process of introducing a new menu here.

We have some ideas, but we'd like to really work out the menu with the winning bidder.

We get so busy during Bike Night that we limit our menu or we couldn't keep up. We have extra people working.

We are in this for the long haul. This menu has great breadth. And we have been ... getting the response we hoped for. We are seeing a lot of people for the first time, and then they are coming back.

We'll have American cuisine with a French or Italian influence depending on the season. We want a seasonal menu that'll change four times a year.

We are adding new items to the menu all the time.

Well, there's a lot of types of tax cuts in the menu ... Some people are talking about an across-the-board tax cut, there's marriage penalty, there's reduction for earnings test and seniors and Social Security. There's a lot of things that we're looking at and I think whatever we do will be part of a mix.

What we've done, we've tried to let people know that these are the things on the menu that'll get you in and out.

We're trying to get some variety and take-out products that are not doing well. We really didn't know the current relative acceptability of the menu items except for some of the components used in other rations.

We open at 10:30 for lunch and serve until 3 and then the dinner menu kicks in until 10. There are a lot of older diners in Fort Myers who want to go out to lunch or dinner pretty early and we try to accommodate them. We also have a lot of golfers in season who want to pop in for a quick bite.

Who we are and our brand and type of place that we are is going to stay pretty much the same. The core part of the menu is going to stay the same, but we're going to add quite a few new items to it.

We said we would not franchise until we developed a prototype (restaurant) and finalized a menu and systems that we believed were ready.

When you have a long menu of pages and pages, it's hard to choose, but if you have a small menu then your choice is simple to make, even if difficult to take.

While this has been a tough six months, we are intent upon improving the business by building comparable sales around the world through improved operations, effective marketing and menu development,

We wanted to provide as much of a simulation of the golf swing as we could without making the game as tough as the real sport. Professional golfers have a huge variety of shots available, not just shots they choose from a menu before they play them. We've made the analogue swing even more analogue.

We all want to see whole grains. We all want to see vegetarian options. We all want to see lower salt and no trans fat, and have the a la carte menu much more accountable.

We listen closely to our customers and understand how important transparency is to them. That's why we're putting nutrition information right into their hands. Our ongoing efforts to provide menu choice and variety and be an advocate for physical activity are further demonstrated here today.

As the nation's largest pizza restaurant chain, we must consider consumers' changing lifestyles and provide them with lower-fat alternatives and great-tasting menu options.

Dorado Beach's rich history provided amazing inspiration to put forward a bold menu celebrating the legacy of the people and cuisine that shaped this unique destination and to push me to share some of my own stories.

Customers continue to tell us that they want great-tasting menu choices with new flavor and more variety. As a result, quality chicken products represent an important part of our menu.

(Powell) came through the door ... and he had in his hands a sheaf of papers, and he said, 'This is what I've got to present at the United Nations according to the White House, and you need to look at it,' ... It was anything but an intelligence document. It was, as some people characterized it later, sort of a Chinese menu from which you could pick and choose.

People think of Porta Bella as being a fine dining restaurant, but I don't think so. Are we more than casual? Sure. We have a romantic atmosphere and intimate seating. But our menu is classic Italian with a lot of new, creative Italian dishes.

People get really angry if I take that off the menu now.

A far better step would be to provide calorie counts right on the menu board, so consumers would have that one critical piece of information before they placed their order.

The most popular item on our menu continues to be the double cheeseburger, hands down.

As a chef and as a father, I am very upset by what's on the menu at most schools: chicken nuggets and tater tots and ketchup and pizza.

As important as the venue and the menu are, they're secondary to the content.

This is a well-kept secret. The kind of food we have on the menu you'd pay three times as much for in a restaurant.

This is an exciting addition to our kids program. Shari's is already a favorite destination for kids, as they get to choose their meal from their own fold-out laminated menu just like mom and dad, plus every child receives a Free Cookie-on-a-Stick to end their meal.

This information on the package is useful, but it doesn't offer people an opportunity to compare products, ... Having it on the menu board would spur a lot of people to switch to a smaller order of fries, a diet soda, or a regular hamburger instead of a cheeseburger, for instance.

They used to have a fish on the menu that was smoked, grilled and peppered They did everything to this fish but pistol-whip it and dress it in Bermuda shorts.

a menu of ways those savings can be achieved.

At fancy and expensive restaurants (say, $50 and up for a dinner), you can follow a simple procedure to choose the best meal. Look at the menu and ask yourself: 'Which of these items do I least want to order?' Or: 'Which one sounds the least appetizing?' Then order that item.

The most expensive item on the menu is the prime rib at $15.95, but that's a big piece of prime rib.

It's not that easy to read a menu and say, 'that's healthy.' ... There's all kinds of hidden things.

It's good that HP feels it doesn't have to invent everything as it means they can get to market quickly with new products, ... But they should also be careful they don't end up with a Chinese menu of products to resell as that adds cost and overhead.

It's nice because a group of people can go out and whoever wants that big meaty steak can have it and whoever wants the confetti chicken off the Weight Watchers menu can have that as well.

Taco John's continues to stay tuned into what our customers crave. Steak is a premium choice that many quick service restaurants are featuring more prominently. Those who chose steak from the menu today want to treat themselves to a luxury. It's celebration food, and the quality has to be there and it is at Taco John's. It's delicious.

It needs a major overhaul. There are a whole menu of points and definitions that are not clear and the appeal process is a waste of time.

It used to be a daily menu of meatloaf, meatloaf, meatloaf.

These outstanding sales increases demonstrate that consumers are responding positively to our better tasting food, new menu offerings, energetic, targeted marketing and improved operations and service.

Expanding your menu (as a lender) to include as many loan choices means you get a better opportunity to scour borrowers out of niche markets.

I ordered from the Eat Smart menu and they brought out my chicken and it was just rancid,

If you're on a budget, Sweetgreen is a new chain of salad bars that are very good but inexpensive. You choose from a menu or customise your own, with some protein, a healthy salad and a great dressing.

Instead of focusing on opening new stores, the company is investing on improving its existing stores, ... Second, McDonald's is doing a good job with product innovation and improving quality. It's a philosophical change whereby instead of selling burgers cheaply, it's now selling better menu items at a higher price and consumers are paying for it.

In addition to cutting our spectator ticket prices, we wanted to look at our concession menu and see if we couldn't bring those prices down as well. I'm happy to say we've been able to do so.

I don't really seek out vegetarian spots... but mainly, I know how to work a menu no matter where I am.

Changes in our management ranks presented an opportunity to redefine our structure. Aggregating all our creative energies in one division; placing all sales and marketing in one area to sell our growing menu of services; consolidating oversight of all technology; and affirming the centralized management of all international businesses are powerful statements. I'm excited about the prospects of this realignment and the people leading these areas. Not only does this reaffirm ESPN as the leading sports media entity, it will strengthen our commitment to serving sports fans.

Combined customer initiatives including greater menu variety, compelling everyday value offerings, convenient and contemporary restaurants and relevant marketing continue to drive our business forward,

The idea is that the family is in some way able to choose from a kind of menu of what would be helpful to them.

The final menu is printed at four o'clock. Up until that point, we can make changes.

The last time was two years ago when we had Andrea Bocelli, ... We hope this is a precursor, and down the road we'll be able to offer to the valley a menu of big concerts.