He trained as an apprentice under Raymond Thuilier at L'Oustau de Baumanière in Les Baux-de-Provence, at Hotel de Paris in Monaca, and at Maxim's Paris before moving to the United States in 1973 at age 25. After two years at La Tour in Indianapolis, Puck moved to Los Angeles to become chef and part owner at Ma Maison restaurant. Following the 1981 publication of his first cookbook, Modern French Cooking for the American Kitchen based on his Ma Maison recipes, Puck opened the restaurant Spago on the Sunset Strip in 1982. Fifteen years later, in 1997, Puck opened the award-winning Spago in Beverly Hills, which has been recognized as one of the Top 40 Restaurants in the U.S. since 2004. His success enabled him to launch the Wolfgang Puck Companies which includes the Wolfgang Puck Fine Dining Group, Wolfgang Puck Worldwide, Inc. and Wolfgang Puck Catering.
He was the President of the Restaurant Association of the Redwood Empire and serves on the Board of Directors for the Educational Foundation of the California Restaurant Association. In 1996, Guy became a business partner with Steve Gruber. They opened two restaurants called Johnny Garlic's, an Italian based restaurant. As well as Tex Wasabi’s, a Rock N’ Roll Sushi B-B-Q restaurant. Johnny Garlic’s is a dynamic California Pasta Grill that bursts with energy and a diversity of food choices that reflects the personalities of its owners Guy Fieri and Steve Gruber.
To surprise Elizabeth Luke hired a chief for her and his anniversary; he was supposed to be the best in town! A couple weeks later they went on a trip to the mountains and found tons of items for their home and what do you know the same chief that cooked for them for their anniversary had a restaurant in the mountains, so they ate at his restaurant and it tasted just as good as the first time they had it! 8 years later Luke had to get major surgery on his back because he had been having back problems for years, he was terrified he had never had surgery in his life. Couple days later, the doctor had to check on him to make sure everything was going well, and thankfully everything went well in surgery and he was fine. The day after he had found out that his father
Entrepreneurial Leadership Yashiqua Jenkins Prof. Victoria Figiel BUS508 –Contemporary Business Strayer University October 28, 2012 An idea is all it takes to ignite the process to start a business. To find a need of the people for a particular product or service and expand on it in order to make a profit is what many entrepreneurs do to start their company. A perfect example is the formation of Five Guys Burgers and Fries by the Murrell family. Their desire to focus on providing the consumer with quality burgers and fries have led them to be very successful in a short amount of time. This paper will determine how Five Guys’ philosophy sets it apart from other fast-food chains.
Fresh dough is made daily for the pizza, breadsticks, and dessert pizzas. References Jennings, L. (2013, September 9). Papa Murphy’s debuts new restaurant design. Retrieved April 16, 2015, from Nation's Restaurant News: http://nrn.com/fast-casual/papa-murphy-s-debuts-new-restaurant-design News, I. (2013, March 1).
Steve Ells opened the first Chipotle in 1993. He started to expand in 1995, with a second and third location. Steve talked about wanting to open his own restaurant, understanding the business from working in one of his favorite restaurants in San Diego which he got after finishing culinary arts school, He started Chipotle to back his restaurant Idea that he wanted to open. As he saw that Chipotle was taking off, he opened 3 more Chipotle’s throughout 1995. If when I saw my burrito shop taking off like this I would have turned it in to the restaurant instead of opening more small Chipotle he could of invested into one more but as a restaurant style, where he could of built it as a chain from there.
Franchising in the United States began in 1999, and Pita Pit Inc. was formed. The first U.S. store opened in Syracuse, New York, and the second in Moscow, Idaho. In April 2005, Pita Pit Inc. was acquired by Pita Pit USA, Inc. and the Pita Pit concept now boasts nearly 300 stores in North America. The Pita Pit connects healthy food with people seeking alternatives to the typical fast food choices. Its motto is “fresh thinking – healthy eating,” featuring a menu based on the customer’s choice of grilled meats, fresh vegetables, zesty sauces, and a pita rolled into a unique and convenient package.
Taco Bell Benefits Comprehensive Benefits Package is offered to all Taco Bell employees. * Employees start with 3 weeks paid vacation * Full-time employees are bonus eligible * Company-matching 401k plan * Glen Bell Scholarship Program * Tuition Reimbursement * Holiday and summer hours: Half-day Fridays * Finance * Food Innovation and Quality * Human Resources * Information Technology * Legal * Marketing * Operations * Restaurant Support Center Food Innovation and Quality The love of Taco Bell's food starts here. The Food Innovation Team creates and perfects new favorites, tastes, and products that satisfy customers and keep them coming back. They also test and engineer restaurant equipment,
His mother worked as a cook and as washerwomen for many years to support the family and to save enough to move her family to Chicago. There he attended an all black high school. After graduating, Johnson worked for Supreme Liberty Life Insurance Company. After some time he was in charge of finding news about Blacks and group them with news of Supreme Life employee activities for an in-house publication. Johnson, while doing this task came up with the idea of collecting articles and publishing a monthly magazine, called the Negro Digest.
Kristlyn Dibert Self-Evaluation Journal #1 After working two jobs doing two completely different things, I can say I think I have a pretty good idea of the type of worker I am. My first job was working in Murf’s Catering at Delgrosso’s Amusement Park in Tipton, PA. I worked there for three years and it was a good job to have to start my process of real life jobs. I learned to be more vocal because while serving food, I had to talk to each person that came by. I learned to be a leader because I became what we call, “head of the line.” As “head of the line” I was in charge of at least three other co-workers and I had to get everything ready for the picnics and then I had to help customers, collect tickets, and help serve food when