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Importance of cultural identity
Important cultural identity
Importance of cultural identity
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The Waffle House
It's late one Friday night. You, accompanied by a select group of your closest friends, drive down the interstate, wanting desperately to be at home in the warmth of your bed. Suddenly, the lot of us sees the sign. Like a beacon it is, summoning us to it like proverbial moths to a flame. Forgetting about the need for sleep, we turn onto the off ramp, a string of drool dripping down and off of your chin. "Waffle House," we say with a gleam in our eyes, "we have arrived." What follows will be one of the most important events of our adult lives: a tireless ritual continuing into infinity all across the nation's good expanse.
The Waffle House is without a doubt one of the last surviving institutions of small town Americana. Started in the mid 50's, this restaurant franchise has endured in ways that defy modernization. While McDonald's had to appeal to the younger set by adopting a clown as a spokesperson, and while countless other fast food eateries have embarked on multi million dollar ad campaigns to modernize their images, the Waffle House has remained solid by stating simply, "Good Food Fast, So Come On Down." The place is open nonstop: twenty four hours a day, seven days a week, dedicated to the service of the customer. This simple, hardworking approach appeals to countless numbers of hungry persons, and so it has remained relatively unchanged since its inception.
One noteworthy quality about the Waffle House is the atmosphere. My friends and I burst through the door to claim a booth and instantly attract stares from some of the most degenerate faces on the planet. This confrontation brings to mind the timeless class struggle between the Haves and the Have nots, the bourgeoisie...
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...fling" on the major issues. With all of these political bigwigs providing a free ad campaign for Waffle House, it is no wonder that business has been so good recently?
You feel a sense of security in a Waffle House because it is indeed a magical place; no harm can conceivably befall a person locked within its safe confines. The waitresses may not be as warm as that cup of coffee you sip on, but you wouldn't trade them for any other waitresses in the world. At the very least, they wear those really ugly hats that bring smiles to your heart. You are there with friends. You are happy. The Waffle House is a veritable Utopia. Yes, I tell myself, I love the Waffle House. And I mean it. I don't feel this good at home, and certainly not at school. If the Waffle House were a woman, would you ask her to marry you? Of course I would; it would be foolish not to.
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
Despite the economically uncertainty Pret A Manger keeps on thriving in the U.S. fast food market. It’s growing fast, with huge success. Pret is proving to the world its a big threat in the sandwich industry. In 2011, U.S. sales up 40% from the year before, “the company’s overall profits grew by 37% in 2010, and annual workforce turnover is only 60%, compared to fast food industry averages of 300-400%.” (Smart Advantage)
The main challenge is to determine how Panera Bread can continue to achieve high growth rates in the future. Panera Bread is operating in an extremely high competitive restaurant market which forces the company to improve and to grow steadily for staying profitable. The company’s mission statement of putting “a loaf of bread in every arm” is just underlying Panera’s commitment for growing. They are now in a good financial situation and facing growth rates of up to 20% per year in a niche market that has a great growth potential. In the next 7 years the fast-casual market is expected to grow by 500% in sales to a total of $30 billion.
In the 1950’s, one of the words to help describe America was faster. Americans craved faster cars, faster music, and faster lives. This was the perfect time for Ray Kroc to contribute his groundbreaking ideas for the fast food industry. At first, Ray Kroc was just a salesman for the Multimixer shake machine, while McDonald’s was just a single, small hamburger stand in San Bernardino, California, that offered quick service. Kroc saw the potential of this small stand (to which he had sold 8 Multimixers) operated by Richard “Dick” McDonald, and his brother, Maurice “Mac” McDonald. He signed a 99-year contract with the brothers and quickly noticed the immense success derived from the genius concept of the speedy, consistent restaurant. By 1965, McDonald’s was a franchise with over 700 restaurants scattered throughout America, and Ray Kroc had become a successful entrepreneur (Mcd). With an abundance of restaurants found almost anywhere in the country, McDonald’s was a major influence on the nation. With the large amount of restaurants, the company, understandably, picked up a share of critics along the way. Although some may have a negative perception on the role of McDonald’s, the emergence of this major fast food restaurant positively affected the culture of the 1950’s, and the decades following. It changed aspects of the nation’s restaurant industry, the daily life of Americans, and diversity within the workforce.
The purpose of this experiment is to investigate the effect of changing the concentration of sodium chloride solution on the rate of osmosis in tubes of potatoes. This was maintained using equal measurements of the potato tubes and applying them into the different concentrations of sodium chloride, 0%, 2%, 5%, 10%, 20% and 26%, in beakers then measuring the change in mass of the potato tubes afterwards. The time taken for all potato tubes to be placed in solution was 15 minutes. Can the concentration gradient of the sodium chloride solution influence on the rate of osmotic diffusion undergone by the potato tubes?
This case study will address many issues facing Wawa in an attempt to make the store better able to meet and surpass consumer expectations. The first problem is the biggest problem that faces any retail business, shrinkage. Wawa food department receives food and then sells it. Because of universal food handling regulations as well as a commitment to consumer safety, Wawa will not sell any products that are out of code meaning past its expiration date and time. Any food that is out of code and thrown away is at a cost. Different products have vastly different profit ratios.
The vision of Panera was to make Panera Bread a nationally recognized brand name as well as becoming the dominant restaurant operator in upscale, quick-service dining. The top management believed for their vision to become a reality they must depend on being better than the guys across the street. In addition Panera wanted to offer a unique dining experience at Panera so attractive that customers are passing by other fast casual restaurants to dine at their nearest Panera Bread Company. Management further implemented this strategy by following a blueprint for attracting and retaining customers. This blueprint called, Concept Essence underpinned Panera’s strategy and embraced several themes that, taken togethe...
Osmosis is the facilitated diffusion of water across the cell membrane of a cell. The inside layer of the cell membrane is hydrophilic, meaning water cannot easily pass through the membrane. The cell membrane has to have aquaporins, which are water channel proteins, that move the water across the membrane. If there is a water and salt solution outside the cell, the salt can enter the cell by diffusion, but the cell membrane is not permeable to the water. Because there is more solute solution inside the cell, there is less water. The aquaporins move the water across the membrane until equilibrium is reached.
The term “fast-food” is usually distinguished by food served very quickly to a customer by drive-through or carry-out. Fast-food restaurants are highly associated with low-cost and malnutrition foods with brief consumer and employee interaction, and below average cleanliness based on restaurant health inspection reports. Chick-fil-A has changed the usual perception of fast-food restaurants. Rather than burgers and potato fries, Chick-fil-A serves chicken sandwiches and waffle fries. Chick-fil-A also shows their appreciation for employee to customer relations, rather than ignoring the social aspect of serving customers when operating at a fast pace. Chick-fil-A’s menu selection, customer interaction, and clean eating
Krispy Kremes's strong brand name, highly differentiated products, high-volume production capability and multi-channel market penetration strategy has worked well. With each new store opening there are lines waiting at the door all night to experience the Krispy Kreme quality. In Denver, more than 3000 people stood in a line extending for more than three city blocks on opening day. They have production areas in full view and a neon light that lights up when "Hot Donuts" are actually coming off the line. Krispy Kreme makes customers feel good about indulging. Even Krispy Kreme's name brings a smile to people's faces.
The materials needed are three small beakers (150 or 250 ml), a potato, a knife to cut the potato into pieces, a ruler to measure the potato, something to weigh the potato pieces, a timer, a calculator, and three solutions: distilled water, 10% sucrose, and 50% sucrose. The point of this experiment is to calculate the percent change in the mass before and after soaking the potato in the three different solutions. Create your own hypothesis before beginning the experiment. My hypothesis is that the potato soaked in water will have a higher mass after soaking, and that the potato soaked in the 10% sucrose and 50% sucrose will remain the same. Make sure to keep up with your measurements since they are needed to determine the mass percent change. The best way to accomplish this is to use the table provided at the end of this sheet to record your results. The first thing you need to cut the potato into three pieces of about two cubic centimeters (cm^3) in length. The second step you need to take is weighing each potato piece and writing down its mass. Next, label the three beakers with the three different solutions used. Then, you need to pour distilled water over one piece of potato, 10% sucrose on another, 50% sucrose on the last piece of potato; each solution needs to be poured on each potato piece until they are completely submerged. After they are submerged: set your timer for an
I glanced around the dimly lit dining room of our neighborhood Jack-In-The-Box at the collection of adolescent girls and boys gossiping about their absent friends, urban families enjoying their weekly treat of chicken fingers with exotic dipping sauces, and a teenage employee attempting to grasp a carpet sweeper with her fry-greased hands. As each of their gazes wandered the room curiously observing the quaint surroundings, their eyes conveniently skipped over the socially unacceptable figure in the corner, but I saw him clearly.
People today are busier than they have ever been; household adults have at least one job just to make ends meet. The overall dynamic of the house has changed immensely since the 1920’s when fast food was first introduced to the American society, and even though the United States is still in a down economy, one thing remains the same, fast food restaurants. Even though most people know that fast food contributes to health problems, it still remains a part of the American life. There are more options than ever before, and while the big name restaurants are slowing down and sometimes fading out, fast food restaurants keep their doors open and even open new ones. The fast food industry is steadily growing through their affordability, convenience, and most of all their food.
10% - 15%. I intend to place a predefined weight of potato cells (0.15g) in varying concentrations of sucrose solution (0%, 20%, 40%, 60%, 80%), to see the effects of osmosis in the cells of a potato in varying levels of sucrose solution. The potato cores will be prepared, weighed and then placed in the solution and left for a certain amount of time, they will then be removed, re-weighed and the difference in weights calc...
the mass of the potato cylinder as well as the length as the mass can