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1261
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dbpedia
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https://sambhunathcollege.ac.in/stu-supp-service
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en
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Sambhu Nath College
|
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Our Canteen
Canteen is one of the integral parts of this institution. The canteen was entirely re modeled to coup up with its increasing demands. The Canteen is run under the kin-supervision of Secretary, Teachers Council. Students & teachers who came from various parts of the district and from other districts; canteen is like life line to them. Anytime in College hours you can find our canteen man was too much busy in canteen affairs, facing all in the canteen with a refreshing smile as always. A separate Girls canteen room along with the general canteen is one of the significant features of our canteen.
Anti Ragging Cell ( Say No To Ragging )
Prof. Subrata Kumar Saha and Dr. Kunal Chakraborty are continuously monitor the situation throughout the year with the positive support by the Student’s Union. Every year College Authority and Student’s Union jointly organize Anti-ragging campaign especially at the beginning of new academic session. We can proudly say that no such unforeseen incident happens so far.
Notices @ UGC
UGC Regulation on Curbing the Menace of Ragging in Higher Educational Institutions (Third Amendment), 2016
UGC Letter reg.: Anti Ragging in Higher Educational Institutions
UGC Notice Reg.: Competition for designing Poster, Logo/Icon, Slogan and Essay writing for curbing the menace of ragging
UGC Letter reg.: Introduction to monitor the ragging related issue and compliance of UGC Regulations
Curbing the Menace of Ragging in Higher Educational Institutions (Second Amendment) Regulations, 2013
Status Note reg.: Anti Ragging Measures in Higher Education Institutions.
UGC Letter regarding – 1st Amendment in UGC regulations on curbing the Menace of Ragging in Higher Educational Institutions, 2009.
Regarding the terms of reference entrusted to Monitoring Agency for the Anti Ragging Helpline & related database work.
Public Notice reg.: Curbing the Menace of Ragging in Higher Educational Institutions - English
Public Notice reg.: Curbing the Menace of Ragging in Higher Educational Institutions - Hindi
Minutes of the Committee Reg.: Finalizing EOI received from NGO/NGA for selection of monitoring agency for Anti Ragging Helpline (Financial Bid will be opened on 20/12/2013 at 3:00 PM)
Vishaka Cell ( Stop Violence against Women)
As per as the verdict of the Honorable Supreme Court the College had established Vishaka Committee for monitoring any incident regarding the mental and sexual harassments of women at workplace. Under the Convenership of Prof. Mitali Ghosh other members Dr. Chhanda Dasgupta, Dr. Sukhwinder Kalsi, Prof. Sangeeta Mukherjee, NTS representative Mrs. Ratna Sen and Female representative from Students Union are always ready to help. The Vishaka Committee had already taken few steps for the awareness among the female students. With the help of the NSS unit of the college, Vishaka Committee is continuously engaged in this activity. But no such complaints from any corner have been registered yet.
Supreme Court verdict
Vishakha vs. State of Rajasthan
In 1997, the Supreme Court passed a landmark judgment in the same Vishaka case laying down guidelines to be followed by establishments in dealing with complaints about sexual harassment.Vishaka Guidelines were stipulated by the Supreme Court of India, in Vishakha and others v State of Rajasthan case in 1997, regarding sexual harassment at workplace. The court stated that these guidelines were to be implemented until legislation is passed to deal with the issue.
The court decided that the consideration of "International Conventions and norms are significant for the purpose of interpretation of the guarantee of gender equality, right to work with human dignity in Articles 14, 15 19(1)(g) and 21 of the Constitution and the safeguards against sexual harassment implicit therein."
UGC notifications (Vishaka Guidelines)
Grievance Redressal Cell
Under the convenership of the Principal Grievance Redressal Cell was formed to justify and trying to solve any grievances within the institutional periphery. The other members are all teaching members of the Governing Body, Secretary of the Teachers Council, Safikul Islam as NTS representative and General Secretary of the Student’s Union. This body is very keen to solve various issues regarding the Student’s welfare, Academic-administrative endeavor etc. Few successful steps which are already taken by the Grievance Redressal Cell –
i. Construction of Gymnasium in College Campus
ii. Started Hons. Course in Philosophy
iii. Installation of Silent Generator
iv. Installation of Water Cooler in different parts of College Campus
v. Renovation of Girls common room
vi. Construction of separate Girls canteen
vii. Change of University Examination center from Chandidas Mahavidyalaya to Bolpur College for easier transportation facility
viii. Construction of new concrete road from College main gate to staff room
ix. Renovation of toilet in Physics Department
Career Counselling
The College has established the Career Counseling unit in the year 2008 to guide the present & the ex-students for various competitive exams like S.S.C, NET, SET, W.B.C.S, W.B.P.S, and L.I.C.I etc. to enhance their ability to peform better in the competitive examinations. Near about 50 magazines & journals including S.S.C, NET, SET general paper guidance materials with the Internet facility are available in the library of this special unit. A large number of successful students are qualified in NET (12) and SSC (42).
The Career counseling Cell is always trying to help the students to face competition in the job market like TET, PSC, SSC, CSC, WBP, RPF, BSF etc. The unit has organized four seminars conducted by the resource persons of the various fields and a good number of students participated in these seminars. A large number of students are employed in the various fields.
Different coaching classes were arranged by the internal faculty members trying to serve their best. The college has organized some workshops relating to the job opportunity of the students. The resource persons and invited academicians taught these classes. The students are benefitted from the coaching classes for competitive examinations and also future career building. Dr. Ramsundar Bairagya is in the charge of this unit and they are always keen to serve their best.
Activity Profile -
Workshop on Computer training programme ON 25.08.2012
SICE ON 10.09.13 (SICE is an institution based in Bolpur, Birbhum. They organize “Free classes” and “Educational Seminar ‘for competitive examination.)
Seminar on CONSUMER AFFAIRS ON 02.02.2014
Seminar on YOGA MEDIATION ON 22.09.2015
Student Aid Fund
The college has a good official records regarding student’s scholarship for free or half free, SC, ST, OBC, MC and Kanyashree facilities. Economically weaker but meritorious students get some free studentship and other state government aided stipends like SC, ST, MC and Kanyashree. Kanyashree scheme was started in the year 2014-15. A total of 359 girl students have benefited to the extent of Rs. 25, 000.00 per head. Kanyashree Prakalpa, a total of 359 girl students belonging to the said category have received this financial benefit in the session 2014-15. Each year on an average 11 percent students belonging to SC/ST/OBC category receive backward class stipend. Each year on an average 11 percent students belonging to Minority category receive minority class stipend.
Stipend & Concession
The college has a good official records regarding student’s scholarship for free or half free, SC, ST, OBC, MC and Kanyashree facilities. Economically weaker but meritorious students get some free studentship and other state government aided stipends like SC, ST, MC and Kanyashree. Kanyashree scheme was started in the year 2014-15. A total of 359 girl students have benefited to the extent of Rs. 25, 000.00 per head. Kanyashree Prakalpa, a total of 359 girl students belonging to the said category have received this financial benefit in the session 2014-15. Each year on an average 11 percent students belonging to SC/ST/OBC category receive backward class stipend. Each year on an average 11 percent students belonging to Minority category receive minority class stipend.
|
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https://allegiance-educare.in/college/chandidas-mahavidyalaya
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en
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Admissions, Contact, Website, Facilities 2024
|
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Chandidas Mahavidyalaya, Birbhum, West Bengal Application Form, Admissions, Contact, Website, Map, BA {Hons.}, BA, BCom . 15 Courses. Average Fees is 2,925 per year.
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Allegiance
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https://allegiance-educare.in/college/chandidas-mahavidyalaya
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1261
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dbpedia
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2
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https://successhats.allegiance-educare.in/college/chandidas-mahavidyalaya
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en
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Admissions, Contact, Website, Facilities 2024
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Chandidas Mahavidyalaya, Birbhum, West Bengal Application Form, Admissions, Contact, Website, Map, BA {Hons.}, BA, BCom . 15 Courses. Average Fees is 2,925 per year.
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Allegiance
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https://allegiance-educare.in/college/chandidas-mahavidyalaya
| |||||
1261
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dbpedia
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| 61
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https://www.onlineresultportal.com/university/university-of-burdwan.php
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en
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University of Burdwan Result 2023
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2023-12-18T16:45:00+05:30
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University of Burdwan is one of the top most universities in state of West Bengal, India. Find more about university entrance exam, exam date, all Semester Result and exam results etc.
|
https://www.onlineresultportal.com/university/university-of-burdwan.php
|
The prestigious knowledge hub of Burdwan – The University of Burdwan is situated in Burdwan district. Interestingly, there is a royal heritage associated with this esteemed university. The last King of Burdwan Princely state – Maharajadhiraja Bahadur Uday Chand Mahtab upon to the request of Chief Minister of West Bengal, Dr. Bidhan Chandra Roy handed over his palace Mahtab Manzil and Gopal Bagh to the West Bengal Government after the abolition of Zamindari system in 1955. This property of Uday Chand Mahtab was later established as “University of Burdwan in 15th June 1960.
The University of Burdwan boasts of a sprawling 400 acres and has been recognized by UGC, Ministry of HRD and Government of India. It has also been awarded 4 star status in 22 March 2001 and accredited B++ grade in 31 March 2007 by NAAC. This University boasts of providing 66 post-graduate courses, undergraduate courses and distance education programs with the help of 222 bright faculties. It also affiliates 205 colleges in Burdwan, Hoogly and Birbhum.
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https://www.reviewadda.com/institute/details/33335/chandidas-mahavidyalaya-birbhum
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en
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Chandidas Mahavidyalaya In West Bengal
|
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Chandidas Mahavidyalaya In West Bengal - Find out the details of College Courses, Placements, Facilities, Fees, Admissions, Contact Details, Rating, Reviews, Videos and Photos.
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|
reviewadda
|
https://www.reviewadda.com/institute/details/33335/chandidas-mahavidyalaya-birbhum
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About College
Chandidas Mahavidyalaya, Khujutipara was established in 1972 named after the medieval vaisnava poet of Humanism Chandidas. The college is affiliated to the University of Burdwan and accredited with 'C' Grade by NAAC in 2011. It is located at the village Khujutipara under Nanoor Police Station, Birbhum district of West Bengal. The college is aided by the state government which has been running with the motto of imparting higher education to the rural youth. The mission of the college is to ensure value based sustainable and quality education with a view to build self confidence among the students and inject energy and vigor to help them to learn, grow and evolve.
Department
Department of Mathematics
Department of Physics
Department of Chemistry
Department of Zoology
Department of Botany
Department of Bengali
Department of English
Department of History
Department of Sanskrit
Department of Geography
Department of Political Science
Department of Philosophy
Department of Economics
Department of Commerce
Research
Radicals in Matrix semiring
Globalization and leftist Politics
Semiring and Gamma Semiring
Medieval Indian History and Cultures
International trade and Environmental externality
Extra Curricular Activities
NSS & NCC - The college has a 2 unit of NSS and 1 unit of NCC, willing students can enroll themselves in any one of them.
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https://jicrjournal.com/index.php/volume-13-issue-1-january-2021/
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en
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2021 – Journal of Interdisciplinary Cycle Research ISSN:0022
|
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en
|
https://jicrjournal.com/index.php/volume-13-issue-1-january-2021/
|
1. PHYSIO-CHEMICAL ANALYSIS OF VARIOUS MARKETED FACEWASH SAMPLES: A COMPARATIVE STUDY
Shachan Sagar, Dr. Shashank Tiwari, Prashant Shekhar, Shreya Talreja & Nitin Rajan; Lucknow Model College of Pharmacy, Lucknow, UP, India
Page No:1-7
DOI:18.0002.JICR.2021.V13I1.008301.317122419
2. A COMPARATIVE STUDY OF PHYSICAL FITNESS BETWEEN GADAG AND VIJAYAPURA CYCLIST PLAYERS
Parvati Tambake, Dr.Jyoti A.Upadhye; Karnataka state Akkamahadevi Women?s University, Vijayapura
Page No:8-14
DOI:18.0002.JICR.2021.V13I1.008301.317122420
3. User Education: college library perspective
Chaitali Biswas; Memari College, University of Burdwan
Page No:15-17
DOI:18.0002.JICR.2021.V13I1.008301.317122421
4. A STUDY ON WTO RECOMMENDATIONS AND CUSTOMS VALUATION PRACTICES IN INDIA
MARIA RAJATHI P, DR.K.R. JALAJA; Central College Campus, Bangalore City University Bangalore – 01
Page No:18-35
DOI:18.0002.JICR.2021.V13I1.008301.317122422
5. SOCIAL MEDIA AS CATALYST OF WOMEN EMPOWERMENT IN INDIA
Sonela Sengupta; Bansberia Ganges High School Bansberia, Hooghly, West Bengal, India
Page No:36-43
DOI:18.0002.JICR.2021.V13I1.008301.317122423
6. EXCLUSION OF FISHERMEN COMMUNITY IN RELATION TO EDUCATION OF THEIR CHILDREN: AN ETHNOGRAPHIC APPROACH
Prof. K. P. Subba Rao, Dr. Ganta Suman; Andhra University, Visakhapatnam-530003
Page No:44-50
DOI:18.0002.JICR.2021.V13I1.008301.317122424
7. ANALYSES ON THE IMPACT OF INTERNAL DRIVERS ON THE EFFECTIVENESS OF SUPPLY CHAIN MANAGEMENT PRACTICES
(With Reference to exporters in Tirupur City, Tamilnadu State);
K.V.YUVANESWARI ; Dr.N.G.P Arts and Science College Coimbatore – 641 048.
Dr.B.THANGARAJ; Govt. Arts and Science College, Mettupalayam – 641 104
Page No:51-56
DOI:18.0002.JICR.2021.V13I1.008301.317122425
8. THE EFFECT OF EXTERNAL ELECTRIC FIELD ON ICE GLACIATION CONSIDERING THE VARIATION OF SURFACE FREE ENERGY
WITH TEMPERATURE
Abhishek Kumar Mishra and Vikas Mishra; D B S College, C S J M University Kanpur, Uttar Pradesh, India
Page No:57-59
DOI:18.0002.JICR.2021.V13I1.008301.317122426
9. Role of technology (ICT-Information and Communication Technology) in rural development: With Special Reference to the India and BRICS nations
MAHESH PANDEY, PRIYESH CHAURSIYA2& SACHIN SINGH; University of Allahabad, Prayagraj
Page No:60-69
DOI:18.0002.JICR.2021.V13I1.008301.317122427
10. IMPACT OF ONLINE TEACHINGIN HIGHER EDUCATION DURING LOCKDOWN PERIOD
SUDIP SUTRADHAR; Pijush Kanti Mukherjee Mahavidyalaya, University of North Bengal
Page No:70-75
DOI:18.0002.JICR.2021.V13I1.008301.317122428
11. The Role of the teacher and Student in English Language
Vijayalakshmi, A. N B.Caroline; Bharath Institute of Higher Education and Research, Chennai, India
Page No:76-80
DOI:18.0002.JICR.2021.V13I1.008301.317122429
12. EMOTIONAL INTELLIGENCE IN PLAY AMONG STUDENT TEACHERS
Dr. D. Sumathi, Mrs. J.Angelin Devakumari; Tamilnadu Open University, Chennai – 600 015.
Page No:81-93
DOI:18.0002.JICR.2021.V13I1.008301.317122430
13. A BOLT FROM THE BLUE IN KAZUO ISHIGURO’S THE REMAINS OF THE DAY
M. Meghaa, Shobha Ramaswamy; Kongunadu Arts and Science College(Autonomous), Coimbatore – 641029 Affiliated to Bharathiar University Tamilnadu,
India.
Page No:94-101
DOI:18.0002.JICR.2021.V13I1.008301.317122431
14. Ever Greening of Patents of Drugs and Right to Health: A Conflicting Interest
Imran Ahad; University of Kashmir, Hazratbal, Srinagar
Page No:102-110
DOI:18.0002.JICR.2021.V13I1.008301.317122432
15. Kashmir and Scarcity in Historical Perspective with Special Reference to the 19th and 1st Half of the 20th Century
Dr. Danish Mehran; J&K Govt.
Page No:111-119
DOI:18.0002.JICR.2021.V13I1.008301.317122433
16. Patenting of Drugs and Pharmaceuticals: An Indian Perspective
Imran Ahad; University of Kashmir, Hazratbal, Srinagar
Page No:120-133
DOI:18.0002.JICR.2021.V13I1.008301.317122434
17. A True Polymath – Ibn Sina
Prof. (Dr.) Rifat Aman; Govt. College for Women, M.A. Road, Srinagar
Page No:134-144
DOI:18.0002.JICR.2021.V13I1.008301.317122435
18. ISOLATION AND IDENTIFICATION OF SCYTONEMIN- A SUNSCREEN PIGMENT PRODUCED BY CYANOBACTERIA
A. Aarthi Meena and K. Krishna Prema; Ethiraj College for Women, Chennai.
Page No:145-152
DOI:18.0002.JICR.2021.V13I1.008301.317122436
19. SEASONAL PATTERN OF URBAN HEAT ISLAND IN MANIPUR VALLEY, MANIPUR
Dr. Gurumayum Jadumani Sharma, Irom Luckychand Meitei; D.M.College of Arts, Dhanamanjuri University
Page No:153-158
DOI:18.0002.JICR.2021.V13I1.008301.317122437
20. Occupational Stress Faced by Working Women during the Pandemic time of Covid-19
Nikita Jain, Dr. HarinderKour
Page No:159-165
DOI:18.0002.JICR.2021.V13I1.008301.317122438
21. Significance of Entrepreneurship Development in Higher Educational Institutions – An Avenue in Post Covid-19 Era : An Empirical Study
Rev. Fr. Dr. Thumma Fathimareddy; St. Joseph’s UG & PG Autonomous College, Hyderabad
Page No:166-173
DOI:18.0002.JICR.2021.V13I1.008301.317122439
22. सामाजिक मीडिया (माध्यम) और आधुनिक पुस्तकालय सेवायें
डॉ. प्रदीप त्रिवेदी; शासकीय महाविद्यालय बरघाट, जिला-सिवनी (मप्र)
Page No:174-181
DOI:18.0002.JICR.2021.V13I1.008301.317122440
23. Changing Landscape of India-China Economic Diplomacy in the Covid Context and its impact on Indian Business
Ms.Banhisikha Sinha, Prof. M.Guruprasad; Universal Business School
Page No:182-190
DOI:18.0002.JICR.2021.V13I1.008301.317122441
24. STUDY ON PARTICIPATION OF WOMEN IN PANCHAYATI RAJ INSTITUTIONS IN INDIA
Amit Kr Prasad , Dr. Rafat Afroz Khan; Sri Satya Sai University of Technology & Medical Sciences , Sehore , M.P
Page No:191-208
DOI:18.0002.JICR.2021.V13I1.008301.317122442
25. Non-reporting Activities and Investigationsin reference of Cyber Crime
Payal Vaya, Dr Bharat Singh Deora; JRN Rajasthan Vidyapeeth University, Udaipur
Page No:209-213
DOI:18.0002.JICR.2021.V13I1.008301.317122443
26. COMPARISON OF SPORTS COMPETITION ANXIETY AMONG NATIONAL LEVEL GYMNASTS AND SWIMMERS
Mr.Nidhin M.N; Alagappa university college of physicaleducation, Alagappa university, karaikkudi, Tamil Nadu, India
Mrs.Sali K.S; Christ college (Autonomous).,Irinjalakuda, Thrissur
Page No:214-220
DOI:18.0002.JICR.2021.V13I1.008301.317122444
27. Economic analysis of consumption of energy in rural areas- A case study of Thiruvallur district
R.Shanmugapriya; Chellammal college, Chennai
Dr. S. Ramakrishnan; MCC college, Chennai
Page No:221-226
DOI:18.0002.JICR.2021.V13I1.008301.317122445
28. श्रीमद्भगवद्गीता में वर्णित मानव-मूल्यों का संगीतात्मक अध्ययन
डॉ. अमिता शर्मा; कुरुक्षेत्र विश्वविद्यालय, कुरुक्षेत्र।
Page No:227-233
DOI:18.0002.JICR.2021.V13I1.008301.317122446
29. A Content Analysis of Emotional Appeal Used In Television Advertising
Dr. Sunder Rajdeep; University of Mumbai
Page No:234-252
DOI:18.0002.JICR.2021.V13I1.008301.317122447
30. A Detailed Study on the Work Life Balance of Women Librarians of State University Libraries of U.P.
Parul Shukla, Dr. Shiva Kanaujia Sukula; Mewar University, Chittorgarh( Raj.)
Page No:253-262
DOI:18.0002.JICR.2021.V13I1.008301.317122448
31. STUDY ON THE LEARNING EXPERIENCE OF STUDENTS THROUGH ONLINE PLATFORMS DURING COVID-19 LOCKDOWN PERIOD
Dr Chandan Thakur, Muskan Parikh, Anshika Doda; Universal Business School, Karjat, India
Page No:263-272
DOI:18.0002.JICR.2021.V13I1.008301.317122449
32. TRANSFORMATION OF TRADITIONAL BUSINESS FROM BRICK & MORTAR TO ONLINE STORE
Mohit Choudhary, Ambuj Joshi,Prof. Chandan Thakur, Kadambari Pimparwar; Universal Business School, Karjat, India
Page No:273-281
DOI:18.0002.JICR.2021.V13I1.008301.317122450
33. A Study on the Impact of Social Media Marketing Trends on Digital Marketing
Chandan Thakur, Nayan Soni, Ritika Gurjar, Amit Dewangan;
Page No:282-300
DOI:18.0002.JICR.2021.V13I1.008301.317122451
34. EXAMINE THE KINEMATIC VARIABLE AMONG COLLEGE LEVEL LONG JUMP ATHLETES
Dr. M. SELVAM; Alagappa University Model Constituent college of Arts and Science, Paramakudi, Tamilnadu, India
Page No:301-310
DOI:18.0002.JICR.2021.V13I1.008301.317122452
35. Economic Liberalization Policy in India: An Analysis of Its Context
Dr. Subhas Singha Roy; Chandidas Mahavidyalaya, Birbhum (W.B.)
Page No:311-322
DOI:18.0002.JICR.2021.V13I1.008301.317122453
36. An Empirical Study on Challenges and Prospects of Andhra Pradesh Tourism with reference to Nellore District
Sadepalli Vijay Bharath, Prof.K.V.S.N.Jawahar Babu; Vikrama Simhapuri University, Kakutur-524320, Nellor
Page No:323-330
DOI:18.0002.JICR.2021.V13I1.008301.317122454
37. ISSUES OF TOURISM DESTINATIONS IN POST COVID-19: A CASE STUDY IN MANIPUR, INDIA
Rabichand Thongam, Prof. Ch. Ibohal Meitei; MIMS, Manipur University
Page No:331-340
DOI:18.0002.JICR.2021.V13I1.008301.317122455
38. Inhibitory Influences of Capparis decidua(ker) extract on the corrosion of Aluminium in Acidic Media
Arvind Kumar Meena, Ajay Kumar Meena and Bhagwan Sahay Bairwa; Government College, Tonk(Rajasthan)
Page No:341-357
DOI:18.0002.JICR.2021.V13I1.008301.317122456
39. TO STUDY THE EFFECT OF ASSISTED SPEED TRAINING ON KINEMATIC VARIABLE AMONG INTERCOLLEGIATE MALE HOCKEY
PLAYERS
Dr. K. JOHNBOSCO; H H THE RAJAH’S COLLEGE PUDUKOTTAI TAMILNADU, INDIA
Page No:358-365
DOI:18.0002.JICR.2021.V13I1.008301.317122457
40. WHISTLE-BLOWERS–THEIR IDENTIFICATION, PROTECTION AND REWARD SYSTEM
Ms. Anita Dahiya, LNJP Institute of Criminology and Forensic Science New Delhi
Page No:366-371
DOI:18.0002.JICR.2021.V13I1.008301.317122458
41. Inhibitory Influences of Capparis decidua(ker) extract on the corrosion of Aluminium in Acidic Media
Arvind Kumar Meena, Ajay Kumar Meena and Bhagwan Sahay Bairwa; Government College, Tonk(Rajasthan)
Page No:372-388
DOI:18.0002.JICR.2021.V13I1.008301.317122459
42. IMPLEMENTATION OF LOW POWER DIGITAL CIRCUITS USING REVERSIBLE GATES
Samba Anusha , Dr K Kanthi Kumar; Holy Mary Engineering College, Hyderabad, India
Page No:389-394
DOI:18.0002.JICR.2021.V13I1.008301.317122460
43. Leaves, latex and fruits extract of Calotropis gigantea used as corrosion inhibitor for aluminium in acidic media.
Jagjeewan Ram Bairwa, Dr B.S. Bairwa, DrAjay Kumar Meena; Govt. College TonkRaj. ,India.
Page No:395-409
DOI:18.0002.JICR.2021.V13I1.008301.317122461
44. Tourism Industry: Potential Market for Manipur Products
Brahmacharimayum Poojalaxmi and Arambam Sophia; Manipur University
Page No:410-431
DOI:18.0002.JICR.2021.V13I1.008301.317122462
45. DESIGN OF AREA-EFFICIENT AND HIGHLY RELIABLE RHBD 10T MEMORY CELL FOR AEROSPACE APPLICATIONS
Ch.Rakesh, Dr. Prasanta Kumar Pradhan; Institute of Engineering and Technology, Hyderabad, India.
Page No:432-440
DOI:18.0002.JICR.2021.V13I1.008301.317122463
46. DESIGN AND IMPLEMENTATION OF 32-BIT ADDERS USING VARIOUS FULL ADDERS
P Syambabu , K. Shyamala; Holymary Institute Of Technology And Science, Bogaram(V), Keesara (M),Hyderabad -501 301
Page No:441-454
DOI:18.0002.JICR.2021.V13I1.008301.317122464
47. MODERN ACCESSES FOR POWER BINNING OF HIGH EXECUTION MICROPROCESSORS
Sripathi Edanna, Mr Dr. E Krishnahari; Holymary Institute Of Technology And Science, Bogaram(V), Keesara (M),Hyderabad -501 301
Page No:455-464
DOI:18.0002.JICR.2021.V13I1.008301.317122465
48. IMPLEMENTATION AND STUDY OF HIGH SPEED MULTIMODE DIGITAL MODULATOR USING TERNARY LOGIC
G. Mukesh, Mrs. T. Manju Vani; Holymary Institute Of Technology And Science, Bogaram(V), Keesara (M),Hyderabad -501 301
Page No:465-472
DOI:18.0002.JICR.2021.V13I1.008301.317122466
49. Fuzzy based Coordinated Control Strategy for Hybrid STATCOM Using Required Reactive Power Estimation Method
Korrapati Sudheer Reddy, Dr.J.N.Chandra Sekhar; S V University College Of Engineering, Tirupati
Page No:473-485
DOI:18.0002.JICR.2021.V13I1.008301.317122467
50. CHANGES OF HIGH AND LOW ALTITUDE TRAINING ON LOW DENSITY LIPOPROTEIN AMONG BOXING PLAYERS
Dr. T. GODWIN VEDANAYAGAM RAJKUMAR; GOVT BOYS HIGHER SECONDARY SCHOOL ALANGANALLUR, MADURAI, TAMILNADU,
INDIA
Page No:486-494
DOI:18.0002.JICR.2021.V13I1.008301.317122468
51. Educational System Practices in Higher Education
Dr. Umar Mufeed & Dr. Aijaz Akbar Mir; National Institute of Technology (NIT) Srinagar, Srinagar, (J&K)
Page No:495-500
DOI:18.0002.JICR.2021.V13I1.008301.317122469
52. Application of European Credit and Transfer System or Choice Based Credit System (CBCS): A Quest to Reform University and Higher Education in
India
Dr. Ch. Shanti kumar Singh; D.M. College of Teacher Education, Imphal
Page No:501-526
DOI:18.0002.JICR.2021.V13I1.008301.317122470
53. AN ASSESSMENT ON LOW-SLUNG POWER TESTING TECHNIQUES
KOLAKANI POOJITHA, DR. T. PRATIBHA DEVI; HOLY MARY INSTITUTE OF SCIENCE AND TECHNOLOGY, HYDERABAD
Page No:527-531
DOI:18.0002.JICR.2021.V13I1.008301.317122471
54. LOW POWER VLSI DESIGN FOR NON-LINEAR IMAGE FILTER
B SHIVA KUMAR, Dr. K KANTHI KUMAR; HOLY MARY INSTITUTE OF SCIENCE AND TECHNOLOGY
Page No:532-545
DOI:18.0002.JICR.2021.V13I1.008301.317122472
55. FPGABASED INTELLECTUAL TRAFFIC LIGHT CONTROLLER SYSTEM
B CHANDRAKANTH,SHABAZ KAZI; HOLY MARY INSTITUTE OF SCIENCE AND TECHNOLOGY, HYDERABAD
Page No:546-554
DOI:18.0002.JICR.2021.V13I1.008301.317122473
56. INNOVATIVE BANKING PRODUCTS AND SERVICES
Ponny Joseph, Dr. Baby Joseph; Bharata Mata College, Thrikkakara
Page No:555-569
DOI:18.0002.JICR.2021.V13I1.008301.317122474
57. Pali Lexicography Using Lexonomy
Anupama Devendra Sakhare; R.T.M. Nagpur University, Nagpur.
Page No:570-577
DOI:18.0002.JICR.2021.V13I1.008301.317122475
58. Leaves, latex and fruits extract of Calotropis gigantea used as corrosion inhibitor for aluminium in acidic media.
Jagjeewan Ram Bairwa, Dr B.S. Bairwa, DrAjay Kumar Meena; Govt. CollegeTonk Raj. ,India. Raj. ,India
Page No:578-591
DOI:18.0002.JICR.2021.V13I1.008301.317122476
59. Status of Prison Inmates and Administration of Tamil Nadu Central Prisons: A Temporal Analysis
D. Pazhani, M. Arul; Annamalai University, Annamalai Nagar – 608 002
Page No:592-621
DOI:18.0002.JICR.2021.V13I1.008301.317122477
60. Text analysis of Karaniya Metta Sutta using Text Analyzer
Anupama Devendra Sakhare; R.T.M.Nagpur University , Nagpur
Page No:622-631
DOI:18.0002.JICR.2021.V13I1.008301.317122478
61. Distribution of Settlement Pattern of Sites of Various Cultural Periods of Rajasthan
Mohd Firoz Khan, Dr. Mayank Gupta; Sri Satya Sai University of Technology & Medical Sciences, Sehore, M.P.
Page No:632-639
DOI:18.0002.JICR.2021.V13I1.008301.317122479
62. An Analysis On Content And Language Integrated Learning (CLIL)
Upati Madhavaiah, Dr. Mantri Venkata Raghu Ram; Sri Satya Sai University of Technology & Medical Sciences, Sehore, M.P.
Page No:640-657
DOI:18.0002.JICR.2021.V13I1.008301.317122480
63. Study on Analysis of Client Satisfaction and Relationship between Work Culture and Employee Satisfaction in Banks
M Jagadish, Dr. Geeta Verma; Sri Satya Sai University of Technology & Medical Sciences, Sehore, M.P.
Page No:658-669
DOI:18.0002.JICR.2021.V13I1.008301.317122481
64. Does Merger Affect Cash Flow, Income and Financial Position? Evidence from Indian Banks
Sovan Mishra, Dr Bhagabat Behera; Ravenshaw University, Cuttack, Odisha, India, 7978123683
Page No:670-688
DOI:18.0002.JICR.2021.V13I1.008301.317122482
65. SYNTHESIS, SPECTROSCOPIC STUDIES AND ANTIBACTERIAL ACTIVITY OF OALKYL OR O-ARYL TRITHIOPHOSPHATE
DERIVATIVES OF TUNGSTEN (VI)
Mahendra Kumar Rana and Alok Chaturvedi; S. P. C. Govt. College, Ajmer 305001, Rajasthan, India.
Page No:689-699
DOI:18.0002.JICR.2021.V13I1.008301.317122483
66. Impact of COVID-19 on Tourism Industry
Dr.Renu Malra; Kurukshetra University, Kurukshetra, Haryana, India, 136119
Page No:700-709
DOI:18.0002.JICR.2021.V13I1.008301.317122484
67. “बसरा के अविस्मरणीय सूफी” (हसन-अल-बसरी-एक अध्ययन)
डा0 जेबा नक॒वी; मध्यकालीन एवं आधुनिक इतिहास, विभाग, इलाहाबाद विश्वविद्यालय, प्रयागराज
Page No:710-715
DOI:18.0002.JICR.2021.V13I1.008301.317122485
68. DETERMINATION OF CUSTODY LAWS IN THE CONTEXT OF BEST INTEREST OF THE CHILD IN INDIA
Ms. Anupama Singh, Dr. Praveen Kr. Mall; Rama University, Kanpur
Page No:716-731
DOI:18.0002.JICR.2021.V13I1.008301.317122486
69. WOMEN EMPOWERMENT IN INDIA: A STUDY
Prabharani Institute Of Education (B.Ed College), Murshidabad, West Bengal, India
Page No:732-739
DOI:18.0002.JICR.2021.V13I1.008301.317122487
70. PROGRESS OF WOMEN EDUCATION AND EMPOWERMENT IN INDIA
JULI ROY; University of Kalyani. Kalyani ,Nadia,West Bengal,India
Page No:740-750
DOI:18.0002.JICR.2021.V13I1.008301.317122488
71. Influence of Globalization on women Diaspora: An analytical approach
Manisha Saxena & Durgesh Mishra; BRAUSS (M.P)
Page No:751-760
DOI:18.0002.JICR.2021.V13I1.008301.317122489
72. The Impact of Health Investment in Social Life in Rajasthan: A Study
Surajmal Choudhary, Vijay Kumar; M.D.S.University
Page No:761-767
DOI:18.0002.JICR.2021.V13I1.008301.317122490
73. Cyber feminism: Unleashing Women Empowerment through Technology … A Critical Review
Page No:768-778
DOI:18.0002.JICR.2021.V13I1.008301.317122491
74. Corporate Social Responsibility and its impact on the profitability of select Companies in India-An Empirical Study
Dr. Pravin D Sawant; Narayan Zantye College of Commerce Bicholim Goa
Page No:779-791
DOI:18.0002.JICR.2021.V13I1.008301.317122492
75. A SENTIMENT ANALYSIS STUDY FOLLOWED AND INTERESTING RESULTS OF COVID-19
JASTHI SIVA SAI; Velagapudi Ramakrishna Siddhartha Engineering College (AUTONOMOUS), Kanuru,Vijayawada, AP, India
Page No:792-799
DOI:18.0002.JICR.2021.V13I1.008301.317122493
76. JOB STRESS OF TEACHERS IN WEST BENGAL
JULI ROY, DR. ARJUN CHANDRA DAS; University of Kalyani, Nadia.W.B.
Page No:800-805
DOI:18.0002.JICR.2021.V13I1.008301.317122494
77. CHALLEGES OF CHILD LABOR AND THEIR EDUCATION
Ramesh Nandi; University of Kalyani, Kalyani ,Nadia ,W.B.
Page No:806-820
DOI:18.0002.JICR.2021.V13I1.008301.317122495
78. STUDENT SUPPORT SERVICES IN DISTANCE EDUCATION IN INDIA
Ramesh Nandi; University of Kalyani, Kalyani ,Nadia ,W.B.
Page No:821-829
DOI:18.0002.JICR.2021.V13I1.008301.317122496
79. IOT BASED SMART GADGET FOR WOMEN SAFETY USING LoRa
RAO. SPANDANA RAO, Dr. G.A.E.SATISH KUMAR; VARDHAMAN COLLEGE OF ENGINEERING
Page No:830-833
DOI:18.0002.JICR.2021.V13I1.008301.317122497
80. An Outlook of Consciousness about Green Computing
Divya Shekhawat, Dr N k Joshi; JRN Rajasthan Vidyapeeth University, Udaipur
Page No:834-838
DOI:18.0002.JICR.2021.V13I1.008301.317122498
81. An Analysis on Financial Planning Profession in Andhra Pradesh State
Gudipati Srinivasa Rao , Dr. Geeta Verma; Sri Satya Sai University of Technology & Medical Sciences , Sehore , M.P.
Page No:839-850
DOI:18.0002.JICR.2021.V13I1.008301.317122499
82. Employment and Labour Productivity of UnorganizedTradingEnterprises in India: A Study based on NSSO Unit Level Data
Soumita Dasgupta, Akash Dandapat and Dr. Pinaki Das; Vidyasagar University
Page No:851-865
DOI:18.0002.JICR.2021.V13I1.008301.317122500
83. RELATIONSHIP BETWEEN MOTIVATION AND ACADEMIC ACHIEVEMENT
SOUMYABRATA BHAR; Chinsurah Rabindra Sikshayatan High School (CO-ED) Dharampur, Chinsurah, Hooghly
Page No:866-871
DOI:18.0002.JICR.2021.V13I1.008301.317122501
84. EFFECT OF PROBIOTIC BACTERIA ON BIOCHEMICAL VARIABLES OF LIVER TISSUE OF CATLA CATLA FINGERLINGS
P Naga Jyothi ; S.V. University, Tirupati, Andhra Pradesh, India.
Page No:872-889
DOI:18.0002.JICR.2021.V13I1.008301.317122502
85. New Wave of Protectionism and Regionalism in world : An Empirical Analysis.
MAHESH PANDEY, Prof.G.C. Tripathi; University of Allahabad, Prayagraj
Page No:890-905
DOI:18.0002.JICR.2021.V13I1.008301.317122503
86. The U.S.A-China Trade War : An empirical Analysis
MAHESH PANDEY, DHARAMVEER, PHIROJ AHAMAD, KRISHAN KANHAYA; University of Allahabad, Prayagraj
Page No:906-917
DOI:18.0002.JICR.2021.V13I1.008301.317122504
87. “राजघराने के विशेष सन्दर्भ में सल्तनत एवं मुगल काल में महिलाएँ”
डा0 जेबा नकवी, मध्यकालीन एवं आधुनिक इतिहास विभाग, इलाहाबाद विश्वविद्यालय, इलाहाबाद |
Page No:918-929
DOI:18.0002.JICR.2021.V13I1.008301.317122505
88. OPTIMISATION: SOLVED THROUGH OPERATIONAL RESEARCH
Kriti Palod, Sudharma Kambhametu; UNIVERSAL BUSINESS SCHOOL, KARJAT, MUMBAI
Page No:930-935
DOI:18.0002.JICR.2021.V13I1.008301.317122506
89. A STUDY ON ENROLMENT AND DROPOUT AMONG STUDENTS AT SECONDARY LEVEL OF EDUCATION
Nahida Nabi; Central University of Kashmir
Page No:936942
DOI:18.0002.JICR.2021.V13I1.008301.317122507
90. THE ROLE OF VALUE SYSTEM AND EMPATHY IN PROMOTING ALTRUISTIC BEHAVIOUR AMONG YOUNG ADULTS
G. Pavithra, D. Aswini& C. N. Ram Gopal; Chettinad Academy of Research and Education (Deemed to be University), Kelambakkam, Chengalpattu Dist.,
Chennai – 603 103, India
Page No:943-949
DOI:18.0002.JICR.2021.V13I1.008301.317122508
91. FOOD PROCESSING – PREPARATION PRACTICES TO ENHANCE BIOAVAILABILITY OF MICRONUTRIENTS IN PLANT-BASED DIETS
DR. POONAM YADAV; GOVT.GIRLS DEGREE COLLEGE KOTA, SAHARANPUR(U.P)
Page No:950-956
DOI:18.0002.JICR.2021.V13I1.008301.317122509
92. STUDY ON THE VARIATION OF REFRACTIVE INDEX AND DIELECTRIC CONSTANTS WITH PHOTON ENERGY FOR GALLIUM
PHTHALOCYANINE CHLORIDE THIN FILMS.
Susan Mathew; St.Thomas College, Kozhencherry 689641 Kerala, India
Page No:957-964
DOI:18.0002.JICR.2021.V13I1.008301.317122510
93. THE EFFECT OF YOGASANA TRAINING ON CREATIVITY AMONG THE SCHOOL CHILDREN
Dr. Bhanuprasad A. Pandya; Samagra Shiksha Abhiyan, Anand, Gujarat, India
Dr. Milan P. Patel; College of Veterinary Science & Animal Husbandry, Navsari Agricultural University, Navsari, Gujarat, India.
Page No:965-974
DOI:18.0002.JICR.2021.V13I1.008301.317122511
94. A CONCEPTUAL FRAMEWORK OF HRD CLIMATE IN HEALTHCARE INDUSTRY
Dr. Raashidah
Page No:975-982
DOI:18.0002.JICR.2021.V13I1.008301.317122512
95. “A Review Study of Software Testing Approaches & Practices”
Madhu Pundir Dr. Deepak Sharma; Monad University
Page No:983-988
DOI:18.0002.JICR.2021.V13I1.008301.317122513
96. Comparative Study of Emotional Intelligence between Rural and Urban Girls of Secondary School Children
Smt. Bhagyajyoti. Meti, Dr. Rajkumar.P.Malipatil; Karnataka state Akkamahadevi Women’s University, Vijayapura
Page No:989-996
DOI:18.0002.JICR.2021.V13I1.008301.317122514
97. Digital India: Empowerment through E-governance Initiative
Madhusmita Barman; Gauhati University, Guwahati
Page No:997-1007
DOI:18.0002.JICR.2021.V13I1.008301.317122515
98. SECURITY MANAGEMENT IN GRID COMPUTING
G. Sri Sowmya, B. Padmaja Rani; Jawaharlal Nehru Technological University, Hyderabad, India
G. Sri Sowmya; GITAM Deemed to be University, Hyderabad, India.
Sudarson Jena; SUIIT, Sambalpur University, India
Page No:1008-1011
DOI:18.0002.JICR.2021.V13I1.008301.317122516
99. SOLVING MULTIPLEOPTIMIZATION PROBLEMS USINGHADOOP AND THE ROLEOFBIGDATAANALYTICSIN OPTICALNETWORKS
Bhagya Rekha Kalukurthi; Broadcom Inc, India
Page No:1012-1021
DOI:18.0002.JICR.2021.V13I1.008301.317122517
100. A Study on Role of Teachers and Changing
JAYANTHI S,B. Caroline; Bharath Institute of Higher Education and Research, Chennai,73, Tamilnadu, India
Page No:1022-1029
DOI:18.0002.JICR.2021.V13I1.008301.317122518
101. IMPORTANCE OF ENGLISH LANGUAGE EDUCATION IN TN STUDENTS
B. Caroline, SATHYA C; Bharath Institute of Higher Education and Research, Chennai,73, Tamilnadu, India
Page No:1030-1033
DOI:18.0002.JICR.2021.V13I1.008301.317122519
102. A STUDY ON PROFESSIONAL DEVELOPMENT IN ENGLISH LANGUAGE TEACHING
MEENA C , B.CAROLINE; Bharath Institute of Higher Education and Research, Chennai, India
Page No:1034-1037
DOI:18.0002.JICR.2021.V13I1.008301.317122520
103. EFFECT OF SELF-EFFICACY AMONG VARIOUS GAMES AT DIFFERENT LEVEL OF PARTICIPATION
Rohit Kumar; Kamla Lohtia Sanatan Dharam College, Ludhiana, India
Page No:1038-1042
DOI:18.0002.JICR.2021.V13I1.008301.317122521
104. Role of Micro Finance in Developing Small Medium Enterprise (SME) Businesses
Dr.Vijay Kumar Ari; Govt. Dungar College, Bikaner
Page No:1043-1058
DOI:18.0002.JICR.2021.V13I1.008301.317122522
105. Analysis of effectiveness of the Tata Innovation Fellowship Awarded during Year 2007-2013 to the from the Dept. of Science and Technology
Vipul Goel, Dr.Devesh; Himalayan Garhwal University, Pokhra,Pauri Garhwal, Uttarakhand
Page No:1059-1069
DOI:18.0002.JICR.2021.V13I1.008301.317122523
106. Psychological Aspects of Yogic Practices
Ms. Nidarshana Sharma; Gauhati University
Page No:1070-1078
DOI:18.0002.JICR.2021.V13I1.008301.317122524
107. Reduction in Rejections of XBB PW Motor Using PDCA Methodology
Mr.T. Kasinath, Dr.Smt. G. Prasanthi; Jawaharlal Nehru Technological University Anantapur, Ananthapuramu, India
Page No:1079-1089
DOI:18.0002.JICR.2021.V13I1.008301.317122525
108. LUNG TUMOR SEGMENTATION USING COMPUTED TOMOGRAPHY (CT) IMAGES
Varanasi Sri Lakshmi Pranavi, Leela Kumari.B; Jntuk Jntuk Kakinada, India
Page No:1090-1094
DOI:18.0002.JICR.2021.V13I1.008301.317122526
109. महात्मा गांधी के चिन्तन में शरीर और स्वास्थ्य
डॉ विकास शर्मा, डॉ रविन्द्र सिंह राठौड़; जैन विश्वभारती संस्थान (मान्य विश्वविद्यालय), लाडनूं – 34306 (राज-)
Page No:1095-1100
DOI:18.0002.JICR.2021.V13I1.008301.317122527
110. TOWARDS A CONCEPTUAL LINKAGE BETWEEN TRANSVECTIONS AND MALL PATRONAGE BEHAVIOUR:EXPLORING NEW
RESEARCH DIRECTIONS
MAHESH.M; IBS HYDERABAD
Dr.Tulika Sharma; IMT,Hyderabad
Page No:1101-1107
DOI:18.0002.JICR.2021.V13I1.008301.317122528
111. Application of Mendeley as Open-Source Reference Management Software in Research-A Study
Mr. Sanjib Ghosh; Dr. Gour Mohan Roy College, Vill+P.O.-Monteswar, Purba Burdwan
Page No:1108-1127
DOI:18.0002.JICR.2021.V13I1.008301.317122529
112. “A STUDY OF EFFECTIVENESS OF FINANCIAL PLANNING FOR INDIVIDUAL INVESTORS IN PUNE CITY”
Dr. Kirti Lalwani; Neville Wadia Institute of Management Studies & Research, Pune 01
Page No:1128-1141
DOI:18.0002.JICR.2021.V13I1.008301.317122530
113. SERVICE QUALITY PERCEPTION AND OVERALL SATISFACTION OF INPATIENTS OF SELECT MULTI-SPECIALTY HOSPITALS IN
COIMBATORE
M.R.Chandrasekar; Dr.N.G.P Arts and Science College, Coimbatore
Dr.B.Thangaraj; Government Arts and Science College, Mettupalayam
Page No:1142-1149
DOI:18.0002.JICR.2021.V13I1.008301.317122531
114. A DISCUSSION OF TEACHER EDUCATION IN INDIA: PAST TO PRESENT
Piyali Bose; University of Kalyani, Kalyani, Nadia, West Bengal, India
Prof .Jayanta Mete; University of Kalyani, Kalyani, Nadia, West Bengal, India
Page No:1150-1156
DOI:18.0002.JICR.2021.V13I1.008301.317122532
115. A STUDY OF PROFESSIONAL COMPETENCE AND PROFESSIONAL ETHICS FOR THE TEACHING PROFESSION
Rimmi Datta; Suniti Educational Trust B.Ed & D.El.Ed College, Kalyani, Nadia, West Bengal, India
Page No:1157-1165
DOI:18.0002.JICR.2021.V13I1.008301.317122533
116. “Multidisciplinary and Holistic Approach in The Area Professional Education and Future Vision in India”
Tapas Singh Sardar; University of S. K. B
Page No:1166-1172
DOI:18.0002.JICR.2021.V13I1.008301.317122534
117. “Protagonist’s Quest for Social Freedom and Psychological Wholeness in Toni Morrison’s Beloved”
Dr. Vikrant Rajput; Meerut College, Meerut (U.P.)
Dr. Madan Pal Singh; Model Degree College, Kapoori Govindpur, Saharanpur (U.P.)
Page No:1173-1180
DOI:18.0002.JICR.2021.V13I1.008301.317122535
118. A Study of Effect of Study Habits on Career Aspirations of Students of Prayas Residential Schools
M. Vijaya Lakshmi, Prof.Parvinder Hanspal; MATS university, Raipur, C.G.
Page No:1181-1193
DOI:18.0002.JICR.2021.V13I1.008301.317122536
119. LITERACY AND SOCIAL COHESION OF WORKERS ON OCCUPATIONAL STRUCTURE: A STUDY OF SOME SELECTED VILLAGES OF
NABAGRAM BLOCK OF MURSHIDABAD DISTRICT, WEST BENGAL
PUSPAJIT DAS; C.S.J.M University, Kanpur (UP)
Page No:1194-1206
DOI:18.0002.JICR.2021.V13I1.008301.317122537
120. INDIA-BANGLADESH RELATION: AN ANALYAIS OF TRAJECTORY OF BILATERALISM SINCE 2014
ARPON SARKI; University of North Bengal, West Bengal 734013
Page No:1207-1224
DOI:18.0002.JICR.2021.V13I1.008301.317122538
121. Problem of Racial Dicrimination In Chitra Banerjee Divakaruni’s Queen of Dreams
Dr. Manoj Namdeorao Bhagat; B.P. Sci. College, Digras, Dist. Yavatmal 445203(M.S.)
Page No:1225-1230
DOI:18.0002.JICR.2021.V13I1.008301.317122539
122. A CONCEPTUAL FRAMEWORK OF SOCIAL MEDIA AND HUMAN RESOURCE MANAGEMENT
Dr. Raashidah
Page No:1231-1234
DOI:18.0002.JICR.2021.V13I1.008301.317122540
123. An Analysis on The Educational Policies of School Education in Post-Independence India
Indranil Roy, Dr. Vandana Bhatnagar; Sri Satya Sai University of Technology & Medical Sciences, Sehore, M.P.
Page No:1235-1249
DOI:18.0002.JICR.2021.V13I1.008301.317122541
124. MARIJUANA: ITS ILLEGALITY IN INDIA AND ECONOMIC TENDENCIES
TENZIN TSEPAL, DR. SUKANYA DAS; LOVELY PROFFESSIONAL UNIVERSITY
Page No:1250-1264
DOI:18.0002.JICR.2021.V13I1.008301.317122542
125. WORK LIFE BALANCE-AN OVERVIEW
S.TEPHILLAH VASANTHAM; THE AMERICAN COLLEGE, MADURAI
Page No:1265-1273
DOI:18.0002.JICR.2021.V13I1.008301.317122543
126. Naga Hornbill Festival: The Polychromatic Blend
Arikokla Tzudir, Dr. Sukanya Das; Lovely professional university
Page No:1274-1282
DOI:18.0002.JICR.2021.V13I1.008301.317122544
127. Impact of monetary policy on Stock market with reference to India
Anoop Deshpande; ISB&M College of Commerce, Pune
Page No:1283-1291
DOI:18.0002.JICR.2021.V13I1.008301.317122545
128. DISTRIBUTION OF CROPS IN MURSHIDABAD DISTRICT, WEST BENGAL: A LONGITUDINAL STUDY
WASEF AHMED; UGC- JRF, NET, W.B-SET., Independent Researcher, M.A (Geography), Nimgram- Beluri, P.S- Nabagram, Murshidabad, PIN-742226
(W.B)
Page No:1292-1304
DOI:18.0002.JICR.2021.V13I1.008301.317122546
129. Spatial Distribution of Physico-Chemical Parameters of Groundwater: An GIS Based Assessment in Rampurhat Subdivision of Birbhum District,
West Bengal
Dr. Amit Kumar Mandal; Visva-Bharati, Santiniketan
Page No:1305-1331
DOI:18.0002.JICR.2021.V13I1.008301.317122547
130. A CRITICAL ANALYSIS OF TOURISM IN INDIA: WITH EMPHASIS TO RAJASTHAN STATE
Lokesh Sehgal, Dr. Rajesh Sharma; Sri Satya Sai University of Technology & Medical Sciences, Sehore, M.P
Page No:1332-1345
DOI:18.0002.JICR.2021.V13I1.008301.317122548
131. A Critical Study on Digital Transformation and Knowledge Management Framework in Public Service Distribution System
Nirmal Das, Dr. Indrajeet Singh Yadav; Sri Satya Sai University of Technology & Medical Sciences, Sehore, M.P.
Page No:1346-1358
DOI:18.0002.JICR.2021.V13I1.008301.317122549
132. Homo-economicus and the response to incentives
Nainy Rao; Zakir Husain Centre for Educational Studies, Jawaharlal Nehru University
Page No:1359-1367
DOI:18.0002.JICR.2021.V13I1.008301.317122550
133. Irretrievable Breakdown as a Special Ground for Divorce:Indian Judicial Approach
Anumeet Kaur,Dr Ajay Bhatt; Amity University, Manesar
Page No:1368-1373
DOI:18.0002.JICR.2021.V13I1.008301.317122551
134. A Literature Survey on Energy Consumption, Carbon Emission & Economic Growth Nexus
Dr.Amitava Mondal, Somnath Bauri; SKB University, Purulia, WB
Page No:1374-1385
DOI:18.0002.JICR.2021.V13I1.008301.317122552
135. ENERGY EFFICIENT LOW COST ARDUINO BASED DUAL AXIS SOLAR TRACKER USING LIGHT DEPENDENT RESISTOR
Surninti. HariPrasad, Dr. K. Prahlada Rao; JNTUA College of Engineering (AUTONOMOUS) Ananthapuramu, Andhra Pradesh, India
Page No:1386-1394
DOI:18.0002.JICR.2021.V13I1.008301.317122553
136. DECLINE OF PRINT MEDIA
Dr Anuradha Dandnaik, Advait Syamsunder; Neville Wadia Institute of Management Studies and Research, Pune-1
Page No:1395-1403
DOI:18.0002.JICR.2021.V13I1.008301.317122554
137. AN ASSESSMENT OF SPATIO-TEMPORAL VARIATION OF URBAN AIR POLLUTION USING GEO-STATISTICAL TECHNIQUES IN JAIPUR CITY, RAJASTHAN, INDIA
Humayun Sarkar, Arabinda Roy; Raiganj University, Uttar Dinajpur, 733134, West Bengal, India
Page No:1404-1421
DOI:18.0002.JICR.2021.V13I1.008301.317122555
138. IMPORTANCE OF ARTIFICIAL INTELLIGENCE IN HUMAN RESOURCE MANAGEMENT-A REVIEW
G.Shivaraj, Dr.P.Kannadas; Madurai Kamaraj University Madurai
Page No:1422-1429
DOI:18.0002.JICR.2021.V13I1.008301.317122556
139. A MODEL OF EDUCATIONAL LEADERSHIP: INTELLIGENCE, CREATIVE AND SYNTHESIZED
Ajit Kumar Singha ; S.M.K Teachers Training College, South 24 Parganas, West Bengal, India
Dr. Jayati Maiti; Prabhat Kumar College, Purba Medinipur, West Bengal, India
Page No:1430-1441
DOI:18.0002.JICR.2021.V13I1.008301.317122557
140. THE EFFECT OF KANYASHREE PRAKALPA IN WEST BENGAL
Dr. Jayati Maiti; Prabhat Kumar College, Purba Medinipur, West Bengal, India
Ajit Kumar Singha; S.M.K Teachers Training College, South 24 Parganas, West Bengal, India
Page No:1442-1448
DOI:18.0002.JICR.2021.V13I1.008301.317122558
141. STUDY OF MUSLIM LEADERS AND LITERATURE IN KERALA
Aslam Samim Mallick, Dr. Reshma Ara; Sri Satya Sai University of Technology & Medical Sciences, Sehore, M.P.
Page No:1449-1463
DOI:18.0002.JICR.2021.V13I1.008301.317122559
142. Evaluation Of Students’ Writing Skill In English Language Using Education Technology With Reference To Kolkata, West Bengal
Subhadeep Mazumder, Dr. Vandana Bhatnagar; Sri Satya Sai University of Technology & Medical Sciences, Sehore, M.P.
Page No:1464-1479
DOI:18.0002.JICR.2021.V13I1.008301.317122560
143. A STUDY ON THE EFFECTIVENESS OF PUBLIC SERVICE ADVERTISEMENTS IN INDIA WITH SPECIAL REFERENCE TO “RIGHT TO EDUCATION”
Dr. S Franklin John, Dr. Sheeja R; CMS Institute of Management Studies
Mr.N.Manokaran; Nehru College of Management
Page No:1480-1487
DOI:18.0002.JICR.2021.V13I1.008301.317122561
144. A STUDY ON KAP (KNOWLEDGE, ATTITUDES, AND PRACTICES) TEST AMONG TYPE-2 DIABETIC PATIENTSREGARDING
FUNCTIONAL FOODS IN RAIPUR CITY
Shilpi Jain, Dr. A. R. Joglekar, Dr. Jyoti Ravi Tiwari; Pt. Ravishankar Shukla University, Raipur-492010(CG)
Page No:1488-1494
DOI:18.0002.JICR.2021.V13I1.008301.317122562
145. थारु जनजाति : परिचय एक दृष्टि में
अंशुल सिंह; लखनऊ विश्वविद्यालय, लखनऊ
Page No:1495-1499
DOI:18.0002.JICR.2021.V13I1.008301.317122563
146. How Emerging Technologies Are Helping Contemporary Business.
MR. SIDDHARTH SINGH , MS. PRIYA JAIN, Dr.Raja Roy Choudhary
Page No:1500-1508
DOI:18.0002.JICR.2021.V13I1.008301.317122564
147. EDUCATIONAL EMPOWERMENT OF MUSLIM WOMEN IN WEST BENGAL: AN OVERVIEW
Najmatunnessa KhatunNetaji Subhas Open University, DD-26, Sector-I, Salt Lake City, Kolkata- 700064, India
Page No:1509-1519
DOI:18.0002.JICR.2021.V13I1.008301.317122565
148. A Journey towards successful National Development: A case of India
Subhra Ghosh; Netaji Subhas Open University, DD-26, Sector-I, Salt Lake City, Kolkata-700064, India
Page No:1520-1526
DOI:18.0002.JICR.2021.V13I1.008301.317122566
149. ANTISOLAR STUDY OF LEAVES EXTRACT OF CALOTROPICS GIGANTEA IN ACETONE AND WATER SOLVENT
N.V.Gandhare,N. C. Kongre, Kailas A. More; ,RTM Nagpur University,Katol-441302 (India)
Dhanshree Ridhorkar; Wadi, Nagpur- 440023, Maharashtra, (India)
Page No:1527-1535
DOI:18.0002.JICR.2021.V13I1.008301.317122567
150. Recent policies on synthetic drugs, Biological drugs and Natural Products to combat SARS-CoV-2
Dr. Biplab Kahar; Panchakot Mahavidyalaya, Sarbari, Purulia, West Bengal- 723121, India
Dr. Sudipta Saha; Trivenidevi Bhalotia College, Raniganj, Paschim Bardhaman, West-Bengal, India,
Page No:1536-1555
DOI:18.0002.JICR.2021.V13I1.008301.317122568
151. EMPIRICAL ANALYSIS OF CURRENCY EXCHANGE RATE ON FOREIGN DIRECT INVESTMENT.
Dr. S. Harish Babu, Mrs. Jyothi G; Nitte Meenakshi Institute of Technology Yelahanka, Bangalore – 560064
Page No:1556-1564
DOI:18.0002.JICR.2021.V13I1.008301.317122569
152. Literature review on the relationship between corporate governance practice and credit risks management of banks
Krishnendu Ghosh; Sidho-Kanho-Birsha University
Page No:1565-1574
DOI:18.0002.JICR.2021.V13I1.008301.317122570
153. Contemporality in Arvind Adiga’s Writing
Dr. SUDHIR V. NIKAM; B. N. N. College, Bhiwandi, Mumbai (Maharashtra)
Mr. VIJAYKUMAR G. PAWAR; M. D. M. College, Aurad Shahajani, Dist: Latur (Maharashtra)
Page No:1575-1582
DOI:18.0002.JICR.2021.V13I1.008301.317122571
154. CRITICAL STUDY OF GENDER DIFFERENCES IN PHYSICAL ACTIVITY, DIETARY PRACTICE AND HEALTH RISK AMONG UNDER
GRADUATE COLLEGE STUDENTS OF WEST BENGAL
Matin Pramanik , Dr. Minakshi Pathak; Sri Satya Sai University of Technology & Medical Sciences , Sehore , M.P.
Page No:1583-1594
DOI:18.0002.JICR.2021.V13I1.008301.317122572
155. मानव अधिकार एवं आतंकवाद
डॉ. संजय कुमार, सहायक आचार्य, समाजशास्त्र, राजकीय लोहिया महाविद्यालय, चूरू (राज.)
Page No:1595-1607
DOI:18.0002.JICR.2021.V13I1.008301.317122573
156. A STUDY ON ACHIEVING SUSTAINABILITY IN INDIAN MANUFACTURING COMPANIES THROUGH THE INFLUENCE OF GREEN
HRM PRACTICES
NAGASUBRAMANYA G.Dr. D. H. MALINI; Pondicherry University, Karaikal Campus, Karaikal – 609605
Page No:1608-1624
DOI:18.0002.JICR.2021.V13I1.008301.317122574
157. THE IMPORTANCE OF IRRIGATION IN BENGAL; FROM 19th CENTURY TILL INDEPENDENCE
Sandip Kumar Pal; The University of Burdwan
Page No:1625-1633
DOI:18.0002.JICR.2021.V13I1.008301.317122575
158. HIGHLIGHT ENGINEERING FOR SEARCH ADVERTISING RECOGNITION
CHUKKALA.POOJA, G.LAKSMIKANTH; Sree Rama Engineering College, Tirupati, AP
Page No:1634-1637
DOI:18.0002.JICR.2021.V13I1.008301.317122576
159. Variation in Amino Acids Composition in Exotic Major Carps in Darbhanga Region.
Rajesh, Shishir K. Verma; Lalit Narayan Mithila University, Darbhanga, Bihar
Page No:1638-1644
DOI:18.0002.JICR.2021.V13I1.008301.317122577
160. TEACHER EDUCATION TRANSFORMATION IN INDIA: A STUDY
Subhra Ghosh; Netaji Subhas Open University, DD-26, Sector-I, Salt Lake City, Kolkata-700064, India
Page No:1645-1655
DOI:18.0002.JICR.2021.V13I1.008301.317122578
161. INCLUSIVE EDUCATION ON CHILDREN WITH MENTAL DISABILITIES-A STUDY
Subhra Ghosh; Netaji Subhas Open University, DD-26, Sector-I, Salt Lake City, Kolkata-700064, India
Page No:1656-1662
DOI:18.0002.JICR.2021.V13I1.008301.317122579
162. ANTICIPATIING PSYCHOLOGICAL WELL-BEING AMONG SENIOR SECONDARY SCHOOL TEACHERS: AN ANALYSIS
ORGANIZATIONAL COMMITMENT, OCCUPATIONAL SELF-EFFICACY AND PERSONAL STRESS
Susmita Roy, Dr. Vandana Bhatnagar; Sri Satya Sai University of Technology & Medical Sciences, Sehore, M.P.
Page No:1663-1674
DOI:18.0002.JICR.2021.V13I1.008301.317122580
163. Attitude of Trainee Teachers of Government Training College and Self-Financial Training College towards Education for Sustainable Development.
MD BARIKUL SK, ESHA-NABI; VISVA-BHARATI COLLEGE
Page No:1675-1678
DOI:18.0002.JICR.2021.V13I1.008301.317122581
164. Synthesis and biological application of Copper (II) and Nickel (II) complexes with Benzimidazole derivative of N,N,O-donor Schiff base
Pialee Roy, Gobinda Prasad Sahoo and Animesh Patra; Midnapore College(Autonomous), Midnapore- 721101, West Bengal, India
Page No:1679-1686
DOI:18.0002.JICR.2021.V13I1.008301.317122582
165. A Study on the Evaluation of Dev Ops Skills of IT Managers
Prof. Dr. Sachin S. Vernekar, Sanjay Kumar Dhar; Bharati Vidyapeeth Deemed to be University
Page No:1687-1692
DOI:18.0002.JICR.2021.V13I1.008301.317122583
166. IMPACT OF MOTIVATION ON STUDENTS’ ACADEMIC PERFORMANCE IN POST- GRADUATE LEVEL IN WEST BENGAL.
SOUMYABRATA BHAR; Chinsurah Rabindra Sikshayatan High School (CO-ED) Dharampur, Chinsurah, Hooghly
Page No:1693-1697
DOI:18.0002.JICR.2021.V13I1.008301.317122584
167. Green Innovations: The New Normal in Entrepreneurship
Ms. Sajitha Binu Benjamin, Ms. Nithya R; Lourdes Matha College of Science and Technology, Trivandrum, Kerala
Page No:1698-1705
DOI:18.0002.JICR.2021.V13I1.008301.317122585
168. Sceneries of woman education in India: An Assessment
Narayan Chandra Kapat; Kalagechia High School(H.S.)
Page No:1706-:1713
DOI:18.0002.JICR.2021.V13I1.008301.317122586
169. Social and Environmental impact due to poor drainage system of Jalpaiguri Town, West Bengal
Ranjit Singh; State Aided College Teacher, P.D. Women’s College
Page No:1714-1719
DOI:18.0002.JICR.2021.V13I1.008301.317122587
170. IMPACT OF RESISTANCE AND COMPLEX TRAINING ON ANAEROBIC POWER AND LUNG CAPACITY AMONG WOMEN KABADDI
PLAYERS
Mrs. C. Dhanalakshmi, Dr. P. K. Senthilkumar; Tamil Nadu Physical Education and Sports University Chennai, TN, India.
Page No:1720-1731
DOI:18.0002.JICR.2021.V13I1.008301.317122588
171. Digital Image Processing based Object Height Measurement System
R.A. Joshi, S. N. Helambe; Deogiri College, Aurangabad, Maharashtra, India
R.R.Deshmukh; Dr. Babasaheb Ambedkar Marathwada University, Aurangabad, Maharashtra, India
Page No:1732-1736
DOI:18.0002.JICR.2021.V13I1.008301.317122589
172. Socio-Economic Status of Schedule Tribes in Telangana State – A Case Study of Lambadis in Nizamabad
M. Ravinder, Dr. B. Venkateshwarlu; Telangana University, Nizamabad-503322
Page No:1737-1742
DOI:18.0002.JICR.2021.V13I1.008301.317122590
173. THEORIES IN KIRAN DESAI’S NOVEL ‘THE INHERITANCE OF LOSS’
Arvind Kumar Jha; A.S. College, Deoghar, Jharkhand
Dr. Sudhanshu Shekhar; S.K.M. University, Dumka Jharkhand- 815301
Page No:1743-1755
DOI:18.0002.JICR.2021.V13I1.008301.317122591
174. Terrorism in South Asia
Mrs.Purnaprabha Tripathy; Bhanja Bihar, Gnajam, Odisha
Page No:1756-1764
DOI:18.0002.JICR.2021.V13I1.008301.317122592
175. RECONCILIATION OF WORK AND FAMILY LIFE OF PHARMACEUTICAL EMPLOYEES
MUNIGE VISHALA, D. KOUMUDI PRASANNA; Mallareddy Engineering College for Women, Hyderabad, India
CH.V.L.L KUSUMA KUMARI; GITAM (Deemed to be University), Rudraram, Hyderabad
Page No:1765-1769
DOI:18.0002.JICR.2021.V13I1.008301.317122593
176. Confronts of women entrepreneur in covid19 pandemic
N. MANISHA, D. KOUMUDI PRASANNA; Mallareddy Engineering College for Women, Hyderabad, India
CH.V.L.L KUSUMA KUMARI; Hyderabad Business School, GITAM (Deemed to be University), Rudraram, Hyderabad
Page No:1770-1773
DOI:18.0002.JICR.2021.V13I1.008301.317122594
177. INTERSECTION OF WORK AND LIFE OF TEACHING STAFF IN COVID19 PANDEMIC
N.SAI SHRUTHI, D. KOUMUDI PRASANNA; Mallareddy Engineering College for Women, Hyderabad, India
CH.V.L.L KUSUMA KUMARI; Hyderabad Business School, GITAM (Deemed to be University), Rudraram, Hyderabad
Page No:1774-1779
DOI:18.0002.JICR.2021.V13I1.008301.317122595
178. UPSHOTS OF HUMAN RESOURCE FOR SOFTWARE ORGANIZATIONS
O. RUCHITHA, D.KOUMUDI PRASANNA; Mallareddy Engineering College for Women, Hyderabad, India
CH.V.L.L KUSUMA KUMARI; Hyderabad Business School, GITAM (Deemed to be University), Rudraram, Hyderabad
Page No:1780-1783
DOI:18.0002.JICR.2021.V13I1.008301.317122596
179. UPSHOTS OF DAILY WAGE LABOUR IN CURRENT SCENARIO
P.GEETHIKA, D.KOUMUDI PRASANNA; Mallareddy Engineering College for Women, Hyderabad, India
CH.V.L.L KUSUMA KUMARI; Hyderabad Business School, GITAM (Deemed to be University), Rudraram, Hyderabad
Page No:1784-1787
DOI:18.0002.JICR.2021.V13I1.008301.317122597
180. TRAINING STRATEGIES OF IT INDUSTRY IN CURRENT SCENARIO
P. PRIYANKA, D. KOUMUDI PRASANNA; Mallareddy Engineering College for Women, Hyderabad, India
CH.V.L.L KUSUMA KUMARI; Hyderabad Business School, GITAM (Deemed to be University), Rudraram, Hyderabad
Page No:1788-1791
DOI:18.0002.JICR.2021.V13I1.008301.317122598
181. Economic Development in India – Role of FDI
Kalavagada Swathi, D.BalaMalla Reddy; Mallareddy Engineering College for Women, Hyderabad, India
B.AMARNATH REDDY; Hyderabad Business School, GITAM (Deemed to be University), Rudraram, Hyderabad
Page No:1792-1801
DOI:18.0002.JICR.2021.V13I1.008301.317122599
182. IMPACT OF DEMOGRAPHIC AND SOCIO – ECONOMIC FACTORS ON CREDIT CARD USAGE IN PUBLIC AND PRIVATE BANKS
Arti Kundan, Amisha Gupta; The Business School, University of Jammu, J&K,
Page No:1802-1822
DOI:18.0002.JICR.2021.V13I1.008301.317122600
183. चौरपंचाशिका की कथा
प्रदीप कुमार ढीगिया; मोनार्ड विश्वविद्यालय, हापुड़
Page No:1823-1832
DOI:18.0002.JICR.2021.V13I1.008301.317122601
184. Analysis of Safety and Quality of drinking water in District Ganderbal of Kashmir, India.
Dr. Sadiqa Shafiq Qureshi
Page No:1833-1848
DOI:18.0002.JICR.2021.V13I1.008301.317122602
185. IMPACT OF ONLINE APPS ON HIGHER EDUCATION IN TELANGANA STATE
Dr. Mohan. T; Telangana University, Nizamabad-503322
Page No:1849-1855
DOI:18.0002.JICR.2021.V13I1.008301.317122603
186. Emerging Issues of Job Satisfaction in Indian Sports Industry in the context of Meerut City
Anand Singh, Dr. Devesh Kumar; Shri Venkateshwara University, Gajraula
Page No:1856-1868
DOI:18.0002.JICR.2021.V13I1.008301.317122604
187. Mother & Daughter in Manju Kapoor’s Novel,‘HOME’
Neetika; Baba Mastnath University, Rohtak
Page No:1869-1877
DOI:18.0002.JICR.2021.V13I1.008301.317122605
188. THE STUDY: ARM STRENGTH AND FLEXIBILITY OF BASKETBALL PLAYERS IN GONDIA DISTRICT
Dr. Ajay Atmaram Moon; S. Chandra Mahila Mahavidyalay Amgaon, Dist. Gondia (M.S.)
Page No:1878-1885
DOI:18.0002.JICR.2021.V13I1.008301.317122606
189. A study on Effectiveness of Entrepreneurship Education on Entrepreneurial Intention among arts and science college students in Coimbatore city
Dr. G.R.Rajalakshmi, Mrs.G.Rajamani, Mrs. C.Anithamary; PSGR Krishnammal College for Women, Coimbatore
Page No:1886-1895
DOI:18.0002.JICR.2021.V13I1.008301.317122607
190. A Study on Perception Biases and Social Exclusion of LGBTQIA+ Community Special Reference to Indian Society
Dr.Gazala Bhoje; K. M. E. Society’s G. M. Momin Women’s College
Page No:1896-1904
DOI:18.0002.JICR.2021.V13I1.008301.317122608
191. A COMPARATIVE ANALYSIS BETWEEN UPFC AND DPFC IN A GRID CONNECTED PHOTOVOLTAIC SYSTEM
Patharla Chiranjeevi, Dr.G.Jaya Krishna; St. Peter’s Engineering College
Page No:1905-1909
DOI:18.0002.JICR.2021.V13I1.008301.317122609
192. Use of Book’s citations in Theses of Economics by Researcher to Jamia MilliaIslamia University, New Delhi from 2004-2014
SANDEEP; SBV, TikriKhurd, Delhi-110040
SUMAN YADAV; Kurukshetra University,Kurukshetra, Haryana (India)
Page No:1910-1919
DOI:18.0002.JICR.2021.V13I1.008301.317122610
193. SOCIAL VISION IN THE NOVEL OF ANITA DESAI’S “Cry, The Peacock”
Mr. Ram Prakash Ahirwar, Dr. Rashiqa Riaz; DCS Khandelwal (PG) College, Maunath, Bhanjan, Mau, Uttar Pradesh
Page No:1920-1927
DOI:18.0002.JICR.2021.V13I1.008301.317122611
194. वेदों में मानवाधिकार की अवधारणा
डॉ. मानवेन्द्र नाथ; बीआरएबीयू ,मुजफ्फरपुर
Page No:1928-1934
DOI:18.0002.JICR.2021.V13I1.008301.317122612
195. A Detailed Study on Progress of Buldhana Urban Co-operative Credit Society Ltd.
Shital Bhargav, Dr. Ravindra N. Sontakke
Page No:1935-1941
DOI:18.0002.JICR.2021.V13I1.008301.317122613
196. THE STUDY: SHOOTING ACCURACY AND ARM STRENGTH OF BASKETBALL PLAYERS IN WASHIM DISTRICT
Prof. Dr. Balasaheb Dattarao Paul; Shri Tulsiramji Jadhao Arts and Science Washim, Dist. Washim
Page No:1942-1949
DOI:18.0002.JICR.2021.V13I1.008301.317122614
197. Art for Education’s Sake: A Study of Clare Morrall’s novel, The Language of Others as an Attempt at Reader Sensitisation
Shirin Badar; Nagpur
Page No:1950-1955
DOI:18.0002.JICR.2021.V13I1.008301.317122615
198. Animism to Christianity a transmutation in religious faith among the Kuki tribes: An analytical study
Mr. Chandan Kumar Paul; ICFAI University Tripura
Page No:1956-1963
DOI:18.0002.JICR.2021.V13I1.008301.317122616
199. Animism to Donyipolism : Religion of Tani Tribe of Arunachal Pradesh
Shri Robin Hissang; RGU Itanagar
Page No:1964-1969
DOI:18.0002.JICR.2021.V13I1.008301.317122617
200. भारतीय संविधान और संयुक्त राष्ट्र संघ की मानवाधिकार घोषणापत्र
डॉ. चक्रधर ग. बागडे; राजनीति विज्ञान विभाग प्रमुख, शामराव बापू कापगते आर्टस कॉलेज साकोली जि. भंडारा महाराष्ट्र
Page No:1970-1978
DOI:18.0002.JICR.2021.V13I1.008301.317122618
201. ICCU: Intensive Coconut Care Unit A small effort in the stream of Gandhi’s Clean & Green India
Mita Chourasia; KV No. 1, Bhopal
Kalpana Maski; Regional Institute of Education, Bhopal India
Page No:1979-1998
DOI:18.0002.JICR.2021.V13I1.008301.317122619
202. भारतीय शिक्षा, समाज व संस्कृति के उपासक स्वामी विवेकानन्द
डॉ० स्नेहलता कुसुम; पटना कॉलेज, पटना विश्वविद्यालय, पटना
Page :1999-2003
DOI:18.0002.JICR.2021.V13I1.008301.317122620
203. An empirical study on impact of English language on empowerment of Women in suburban area of Delhi
Mrs Alka Kapur
Page No: 2004-2010
DOI:18.0002.JICR.2021.V13I1.008301.317122621
204. A comparative study on impact of classroom teaching and online teaching practices on Female students of Jaipur, Rajasthan
Mrs Jyoti Arora
Page No: 2011-2019
DOI:18.0002.JICR.2021.V13I1.008301.317122622
205. हैद्राबाद मुक्तीसंग्राम चळवळीतील स्त्रियांचे योगदान
प्रा. सुरेखा रामदास लगड; रा. ब. नारायणराव बोरावके कॉलेज, श्रीरामपूर , स्त्रज. अहमदनगर (महाराष्ट्र )
Page No: 2020-2028
DOI:18.0002.JICR.2021.V13I1.008301.317122623
206. STORAGE OF FOODS DURING COVID TIME
Dr. Mrs. Swati Chande; Smt. S. R. M. Mahila Mahavidyalaya, Khamgaon
Page No: 2029-2034
DOI:18.0002.JICR.2021.V13I1.008301.317122624
207. Automatically Evaluating Balance: A Machine Learning Approach
VINAY KUMAR BILLAPAT;
Page No: 2035-2041
DOI:18.0002.JICR.2021.V13I1.008301.317122625
208. MODELLING AND SIMULLATION OF GRID CONNECTED SYSTEM FOR EFFICIENT POWER MANAGEMENT
Chinthakuntla keerthi, srikanth D; vignan institute of technology and science
Page No: 2042-2047
DOI:18.0002.JICR.2021.V13I1.008301.317122626
209. Bapsi Sidhwa’s Ice Candy Man as Realistic Portraiture of Partition
Parshant Sethi; S D College, Hoshiarpur
Page No: 2048-2052
DOI:18.0002.JICR.2021.V13I1.008301.317122627
210. अहमदनगर जिल्हा लोकल बोर्ड – ऐतिहासिक आढावा
डॉ.सुनील प्रभाकरराव खिलारी; रा.ब.नारायणराव बोरावके कॉलेज,श्रीरामपूर
Page No: 2053-2057
DOI:18.0002.JICR.2021.V13I1.008301.317122628
211. Socio Cultural and Legal Aspects of Violence against Men
Juhi Ojha, Prof. (Dr.) R.K.Patni; Jayoti Vidyapeeth Women’s University, Jaipur
Page No: 2058-2063
DOI:18.0002.JICR.2021.V13I1.008301.317122629
212. A Study on Service Quality and Customer Satisfaction between the Public Sector and Private Sector Banks in Haryana
Manju Bala; Bhagwant University, Ajmer, Rajasthan
Page No: 2064-2076
DOI:18.0002.JICR.2021.V13I1.008301.317122630
213. SPREAD CHANNEL CHARACTERIZATION FOR 28, 73, 75 GHZ MILLIMETER-WAVE 5G FREQUENCY BAND
Mrs. Alagati Mamatha; Chaitanya Deemed to be university Engineering, Kishanpura, Hanamkonda, Telangana
Page No: 2077-2083
DOI:18.0002.JICR.2021.V13I1.008301.317122631
214. Work Culture and Occupational Stress in Indian Organisations
Tushar Sharma; Jayoti Vidyapeeth Women’s University, Jaipur
Page No: 2084-2088
DOI:18.0002.JICR.2021.V13I1.008301.317122632
215. Analysis on Strengthen of New Pavement Materials for High Performance in Pavements
Ch.Vinay Kumar, Dr.M.S. Chauhan; Holy Mary Institute of Technology & Science, Hyderabad
Page No: 2089-2103
DOI:18.0002.JICR.2021.V13I1.008301.317122633
216. STUDY OF THE EFFECTIVENESS OF DIGITALMARKETING ON INTEGRATED MARKETING COMMUNICATION (IMC)-AN
EMPIRICAL STUDY IN DELHI-NCR
DR.RAKESH KUMAR; Shaheed Bhagat Singh College (Morning), University of Delhi.
RAJESH KUMAR; Govt. College SujanpurTihra, H.P
Page No: 2104-2124
DOI:18.0002.JICR.2021.V13I1.008301.317122634
217. Representation of Dalit’s in Mainstream Media and the Rise of Alternate Dalit Media
Satlapalli Satyam, Dr. Prabhanjan Kumar; Telangana University, Nizamabad, Telangana State
Page No: 2125-2133
DOI:18.0002.JICR.2021.V13I1.008301.317122635
218. DIASPORA AND THE CYBERSPACE: VARIOUS DIMENSIONS OF DIASPORA IDENTITY ASSERTION AND INTERNATIONAL POLITICS
Dr. Jai Singh; The English and Foreign Languages University, Hyderabad-500 007
Page No: 2134-2143
DOI:18.0002.JICR.2021.V13I1.008301.317122636
219. New Age Retail Banking : A Shift Towards Socio Financial Inclusive Services
Dr. GunjanAgrawal; ShriVarshney College, Aligarh
Anubhav Mittal; Dr.BhimraoAmbedkar University, Agra
Page No: 2144-2152
DOI:18.0002.JICR.2021.V13I1.008301.317122637
220. Design and Fabrication of Portable Laser Cutting and Engraving Machine
T. Venkata Deepthi, K. Soujanya; Malla Reddy Engineering College, Telangana
Page No: 2153-2157
DOI:18.0002.JICR.2021.V13I1.008301.317122638
221. Electromagnetic Engine
Mr N.Sri Chandrahas, Mr.P.T. Naidu; Malla Reddy Engineering College (Autonomous),Hyderabad,Telangana,India,500100
Page No: 2158-2164
DOI:18.0002.JICR.2021.V13I1.008301.317122639
222. END-END PERSON IDENTIFICATION USING CNN
Dr. J.Anitha, N.Papa Rao, E.Sunil, D.Karhik, Md.Tabraz, A.Kumar Gaurav, D.Sai Sravani; Malla Reddy Engineering College (Autonomous), Secunderabad,
Telangana State
Page No: 2165-2170
DOI:18.0002.JICR.2021.V13I1.008301.317122640
223. జనపద కళలÌ ఉదŪమ ĨĆదక శĥŠ
గటక ȇజȺ క¡మȻ
Page No: 2171-2174
DOI:18.0002.JICR.2021.V13I1.008301.317122641
224. Deep Gen Network based Voice Conversion
Dr. Kanaka Durga Returi, Dr. Vaka Murali Mohan; Malla reddy College of engineering for women, Misammaguda,Medchal,Hyderabad, TS
Dr. C.Srinivas Kumar; Vignan Institute of Management and Technology for women, Ghatkesar, Medchal,Hyderabad, TS
Page No: 2175-2185
DOI:18.0002.JICR.2021.V13I1.008301.317122642
225.DEVELOPMENT OF QUADROTOR WITH VARIOUS SENSORS
F Asma Begum,Dr. Vijay Prakash Singh; Sri Satya Sai University of technology and medical sciences, Sehore, M. P
Page No: 2186-2198
DOI:18.0002.JICR.2021.V13I1.008301.317122643
226.समावेशी शिक्षा की दशा एवं दिशा
डा. सुधा राजपूत;श्री वार्ष्णेय महाविद्यालय, अलीगढ़
Page No: 2199-2208
DOI:18.0002.JICR.2021.V13I1.008301.317122644
227.IOT BASED INTELLIGENT ANIMAL MANAGEMENT AND REPELLENT SYSTEM USING ARTIFICIAL INTELLIGENCE
Dr. KOPARTHI SURESH; Bhimavaram Institute of Engineering & Technology, Pennada,Bhimavaram, Andhra Pradesh, India
Dr.R VVSV PRASAD;Swarnandhra College of Engineering & Technology, Narsapur, Andhra Pradesh,India
Page No: 2209-2215
DOI:18.0002.JICR.2021.V13I1.008301.317122645
228. Brain MRI tumor detection using Deep learning Techniques
Katam Naga Lakshman; Glocal University, Delhi-Yamunotri Marg, (State Highway 57), Mirzapur pole, Distt-Saharanpur, U.P. , India
Dr. A. Ramaswami Reddy; Malla Reddy Engineering College, Maisammaguda Secunderabad, India
Page No: 2216-2229
DOI:18.0002.JICR.2021.V13I1.008301.317122646
229. DAL LAKE, KASHMIR VALLEY, AS A CASE STUDY OF THE DETERIORATING LAKE WATER QUALITY
Afshana Bashir Darzi, Prof. S K Mishra; Ch. Charan Singh University, Meerut.
Page No: 2230-2237
DOI:18.0002.JICR.2021.V13I1.008301.317122647
230. ARNOLD’S CAT MAPPING’S DISCRETIZED PERIODS AND N-DIMENSIONAL EXPANSION
Mushtaq Ahmad Kumar; Ch.Charan Singh University, Meerut
Page No: 2238-2242
DOI:18.0002.JICR.2021.V13I1.008301.317122648
231. TRAFFIC MONITORING USING VISUALISATION AND BIG DATA ANALYTICS
MOHD UMER JOHN DAR; Real-time data, spatial temporal data, air quality maps, traffic, time series, smart cities
Page No: 2243-2252
DOI:18.0002.JICR.2021.V13I1.008301.317122649
232. A REVIEW OF THE LITERATURE ON BIG DATA RESEARCH AND FORECASTING
MOHD UMAR JOHN DAR; Big data, Forecasting, Literature review, Prediction models Information
Page No: 2253-2263
DOI:18.0002.JICR.2021.V13I1.008301.317122650
DR. B.R. AMBEDKAR AND SOCIAL JUSTICE: An Overview
Dr. Dayanand Naik, Associate professor,Department Political Science, Mangalore Universit
Page No: 2264-2272
DOI:18.0002.JICR.2021.V13I1.008301.317122651
LAND, SOCIAL REFORMS BY D. DEVARAJ URS IN KARNATAKA
Dr. GURULINGAIAH M K, Associate Professor; Government First Grade College, Yelahanka Bengaluru, Karnataka- 560064
Page No: 2273-2277
DOI:18.0002.JICR.2021.V13I1.008301.317122652
The Hierarchical Multi-Medical Server Environment in the TMIS: A Trustworthy and Reliable User Authenticated Key Agreement Scheme
Srilakshmi Cherukuri, G. Bala Gangadhar Jeevitha Ravula, Palem Naresh Kumar; Narsimha Reddy Engineering College, Secunderabad, Telangana
Page No: 2278-2293
DOI:18.0002.JICR.2021.V13I1.008301.317122653
AN ENHANCED TECHNOLOGIES TO INTEGRATE DATAMINING TO CLOUD
VENKATA RAMANA KANETI; VNR Vignana Jyothi Institute of Engineering and Technology, Hyderabad, [India]
Page No: 2294-2297
DOI:18.0002.JICR.2021.V13I1.008301.317122654
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Chandidas Mahavidyalaya: Admission 2024, Fees, Birbhum
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Chandidas Mahavidyalaya, Birbhum is affiliated with University of Burdwan, Bardhaman offers various UG programs. Get details about 2024 Admission Form, Courses Offered, Infrastructure & Facilities.
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en
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CollegeBatch.com
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https://www.collegebatch.com/5026-chandidas-mahavidyalaya-in-birbhum
|
Chandidas Mahavidyalaya, Birbhum was established in the year 1972 as a Public Educational Institution. Chandidas Mahavidyalaya Birbhum is accredited by NAAC-C, and is affiliated with University of Burdwan, Bardhaman. Chandidas Mahavidyalaya offers admission in the field of Humanities, Science and Commerce at UG level. Dr. Nursadh Ali is the Principal.
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https://bengalstudents.com/books/universities-west-bengal/university-burdwan
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The University of Burdwan
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Burdwan University started on 15th June, 1960, with Sukumar Sen, an ICS, as its first Vice-chancellor.
Website: www.buruniv.ac.in
Address:
The University of Burdwan
Rajbati, Bardhaman
Pin- 713 104
West Bengal, INDIA.
AFFILIATED COLLEGES
Government Colleges
1.Chandernagore Government College
2.Durgapur Government College
3.Government College of Education
4.Government Institution of Education (PG) for Women
5.Government Physical Education College for Women
6.Government Training College
7.Hooghly Mohsin College
Private Aided Colleges
1.Abhedananda Mahavidyalaya
2.Aghore Kamini Prakash Chandra Mahavidyalaya
3.Arambag Girls’ College
4.Asansol Girls’ College
5.Balagarh B.K. Mahavidyalaya
6.Bankura Christian College
7.Bankura Sammilani College
8.Bankura Zilla Saradamani Mahila Mahavidyapith
9.Banwarilal Bhalotia College
10.Barjora College
11.Bejoy Narayan Mahavidyalaya
12.Bidhan Chandra College
13.Birbhum Mahavidyalaya
14.Bolpur College
15.Burdwan Raj College
16.Chandidas Mahavidyalaya
17.Chandrapur College
18.Chatra Ramai Pandit Mahavidyalaya
19.Chhatna Chandidas Mahavidyalaya
20.Deshbandhu Mahavidyalaya
21.Dr. Bhupendra Nath Dutta Smriti Mahavidyalaya
22.Dr. Gourmohan Roy College
23.Durgapur Women’s College
24.Galsi Mahavidyalaya
25.Gobindaprasad Mahavidyalaya
26.Gushkara Mahavidyalaya
27.Hiralal Bhakat College
28.Hooghly Women’s College
29.Indas Mahavidyalaya
30.Jamalpur Mahavidyalaya
31.Jamini Roy College
32.Kabi Joydeb Mahavidyalaya
33.Kabi Nazrul College
34.Kabi Sukanta Mahavidyalaya
35.Kabikankan Mukundaram Mahavidyalaya
36.Kalna College
37.Kandra Radha Kanta Kundu Mahavidyalaya
38.Katwa College
39.Kazi Nazrul Islam Mahavidyalaya
40.Khalisani Mahavidyalaya
41.Khandra College
42.Khatra Adibasi Mahavidyalaya
43.Krishna Chandra College
44.Kulti College
45.M.U.C. Women’s College
46.Mankar College
47.Memari College
48.Michael Madhusudan Memorial College
49.Mohanananda College
50.Netaji Mahavidyalaya
51.Nikhil Banga Sikshan Mahavidyalaya
52.Onda Thana Mahavidyalaya
53.Padmaja Naidu College of Music
54.Panchmura Mahavidyalaya
55.Pandaveswar Colloge
56.Pandit Raghunath Murmu Smriti Mahavidyalaya
57.Patrasayer Mahavidyalaya
58.Polba Mahavidyalaya
59.Purbasthali College
60.Purni Devi Chaudhuri Girls’ College
61.Rabindra Mahavidyalaya
62.Raja Rammohan Roy Mahavidyalaya
63.Rajnagar Mahavidyalaya
64.Ramananda College
65.Rampurhat College
66.Raniganj Girls’ College
67.Sailajananda Falguni Smriti Mahavidyalaya
68.Saldiha College
69.Saltora Netaji Centenary College
70.Sambhunath College
71.Sarat Centenary College
72.Shyamsundar College
73.Sonamukhi College
74.Sree Ramkrishna Sarada Siksha Mandir
75.Sree Ramkrishna Sarada Vidya Mahapith
76.Sreegopal Banerjee College
77.Suri Vidyasagar College
78.Swami Dhananjay Das Kathiababa Mahavidyalaya
79.Tarakeswar Degree College
80.Triveni Debi Bhalotia College
81.Turku Hansda-Lapsa Hemram Mahavidyalaya
82.Vivekananda Mahavidyalaya, Burdwan
83.Vivekananda Mahavidyalaya, Haripal
Private Non-Aided Colleges
1.A M E X
2.ABS Academy
3.ACC Jain College of Education
4.Asansol Institute of Science & Management
5.Asleha Girls’ College
6.Athena B. Ed. College
7.Bankura College of Education
8.Bankura Samhati Law College
9.Bengal Law College
10.Bijoy Pal Memorial B. Ed. College
11.Binoda Law College
12.Burdwan Institute of Management & Computer Science
13.Chandernagore Institute of Management & Technology
14.College of Art & Design
15.Cyber Research & Training Institute
16.Deben Mahato Teacher Training Institute
17.DS M S College of Tourism and Management
18.Durgapur College of Commerce & Science
19.Durgapur Institute of Legal Studies
20.Durgapur Institute of Management
21.Durgapur Institute of Science & Technology
22.Durgapur Institute of Technology and Management
23.Ehiapur B. Ed. College
24.Elite B. Ed. College,
25.Galsi Rabindra Nazrul College of Education
26.HOPE School of Training
27.Indian Association of Productivity, Quality & Reliability
28.Institute of Computer & Information Sciences
29.Khamargachi B. Ed. College
30.Law College
31.Mahula Sri Ramkrishna Teachers’ Training Institute
32.Mohanananda College
33.NSHM Centre for Management & Development Studies
34.Pandua College of Education
35.Rabindra Nazrul Smriti B.Ed. Educational Institute
36.Raipur B. Ed. College
37.Rajendra Academy for Teacher Education
38.Raniganj Institute of Computer & Information Science
39.Raniganj Institute of Information Technology
40.Saltora B. Ed. College
41.Santiniketan Boniad B. Ed. Training Institute
42.Sofia Girls’ College
43.SwarajnagarTeachers’ Training College (B. Ed.)
44.Tarapith College of B.Ed.
45.Tarashankar Bandopadhyay B. Ed. Institution
46.Uttaran College of Education
47.Vidyapati Bachelor Education College
48.Vidyasagar Institute of Education, Technology & Research
49.Vidyasagar Teacher Training College
|
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Top Bengali Colleges in Birbhum 2024 - Ranking, Placements, Courses, Admission
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Best Bengali Colleges in Birbhum: Find the Complete List of Private and Government Bengali Colleges of Birbhum with Course Fees, Course Details, Ranking, Placement, Eligibility, Infrastructure, Facilities, Contact details and apply directly at Jagran Josh
|
en
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/Resources/edu2/images/favicon.ico
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https://www.jagranjosh.com/colleges/ba/bengali-colleges-in-birbhum
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College in Habra, College in North 24 Parganas, College in Prafullanagar.
|
http://www.sreechaitanyamahavidyalaya.ac.in/img/logo1.png
|
http://www.sreechaitanyamahavidyalaya.ac.in/img/logo1.png
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College In Habra North 24 Parganas Prafullanagar, Best College In Habra North 24 Parganas Prafullanagar, Sree Chaitanya Mahavidyalaya In Habra North 24 Parganas Prafullanagar. Top College In Habra North 24 Parganas Prafullanagar.
|
Sree chaitanya mahavidyalaya
|
http://www.sreechaitanyamahavidyalaya.ac.in/
|
MOU Institution
Chandidas Mahavidyalaya, Khujutipara, West Bengal 731215
Chandidas Mahavidyalaya, established in 1972, is a government affiliated college located at Khujutipara in the Birbhum district of West Bengal. It is affiliated to University of Burdwan and teaches arts, science and commerce.
Rishi Bankim Chandra College for Women, Naihati, West Bengal, PIN- 743165
Located in the adjacent area of East Kanthalpara, the hallowed birthplace of the prominent litterateur and nationalist Rishi Bankim Chandra Chattopadhyay, Rishi Bankim Chandra College for Women began its journey as erstwhile Rishi Bankim Chandra College on 15th January, 1947. From August, 1964, a morning section solely meant for women was started within the same premises. The college was rechristened as Rishi Bankim Chandra College for Women on and from 13th July 1984. It is affiliated to the West Bengal State University.
Barrackpore Rastraguru Surendranath College, 85, Middle Road, Kolkata, West Bengal 700120
BarrackporeRastraguru Surendranath College, founded in 1953, is a UGC registered College [under 2f] & accredited by NAAC. A group of dedicated men, led by Dr. Satish Bose, a noted social worker, took the initiative in establishing this institution on 19 Sept. 1953 and named it after one of the most illustrious sons of Barrackpore and India. It is affiliated to the West Bengal State University.
Nabadwip Vidyasagar College, Pacca Tole Road, Nabadwip, West Bengal 741302
Nabadwip Vidyasagar College is a college situated in Nabadwip in Nadia, West Bengal, India. It was established in 1942 as a branch of Vidyasagar College, kolkata and was affiliated to the University of Calcutta, later in 1960 the University of Kalyani, was established and this college became affiliated with it.
Gobardanga Hindu College, Jamdani, Gobardanga, West Bengal 743252
Gobardanga Hindu College, established in 1947, is a general degree college in Gobardanga, West Bengal, India. It offers undergraduate courses in arts, commerce and sciences and postgraduate courses in arts. It is currently affiliated to West Bengal State University.
Dinabandhu Mahavidyalaya, Bongaon, West Bengal 743235
Dinabandhu Mahavidyalay, is a general degree college in Bongaon, North 24 Parganas in the Indian state of West Bengal. It mainly offers undergraduate courses in arts, science and commerce. It is currently affiliated to West Bengal State University.
P. N. Das College, Santi Nagar, Palta, Kolkata, Jafarpur, West Bengal 743122
P. N. Das College, established in 1962, is a general degree college in Palta. It offers undergraduate courses in arts, commerce and sciences. It is affiliated to West Bengal State University.
New Alipore College, Block L, New Alipore, Kolkata, West Bengal 700053
New Alipore College, established in 1963, is an undergraduate college in Kolkata, West Bengal, India. It is affiliated with the University of Calcutta.
Hiralal Mazumdar Memorial College for Women, Dakshineswar, Kolkata, West Bengal 700035
Hiralal Mazumdar Memorial College for Women, established in 1959, is a women's college in Dakshineswar, Kolkata. It offers undergraduate courses in arts, commerce and sciences. It is affiliated to West Bengal State University.
K. K. Das College, Baishnabghata-Patuli, Garia, Kolkata - 700084
K.K. Das College affiliated to University of Calcutta was established in 1964 as K.K.Das College of Commerce. The college shared the premises of Dinabandhu Andrews College since its inception.
Raidighi College, P.O.+P.S, Sub. Division: Diamond Harbour, Raidighi, West Bengal 743383
Raidighi College, established in 1995, is an undergraduate college in Raidighi, West Bengal, India. It is affiliated with the University of Calcutta.
Prasanta Chandra Mahalanobis Mahavidyala, Dunlop, Bonhooghly Govt Colony, Baranagar, West Bengal 700108
Prasanta Chandra Mahalanobis Mahavidyalaya, established in 1965, is a general degree college in Baranagar, Kolkata. It offers undergraduate courses in arts, commerce and sciences. It is affiliated to West Bengal State University.
Banipur Mahila Mahavidyalaya, Banipur, Habra, West Bengal 743233
Banipur Mahila Mahavidyalaya, established in 1999, is a women's college in Banipur, Habra, West Bengal. It offers undergraduate courses in arts, commerce and sciences. It is affiliated to West Bengal State University.
Nazrul Charcha Kendra , Barasat, Kolkata
কাজী নজরুল ইসলামের জীবন ও সৃষ্টি সমূহ আরও বেশি মানুষের কাছে পৌঁছে দেওয়া ও অন্যদের জানা তথ্য সংগ্ৰহের জন্য এই চর্চা কেন্দ্র ।
Hingalganj Mahavidyalaya, Hingalganj, West Bengal 743435
Hingalganj Mahavidyalaya is a Coeducational Undergraduate Degree college, affiliated to West Bengal State University, Barasat. The college offers Honours and General Degree programs in the Choice Based Credit System introduced by WBSU.
Netaji Satabarshiki Mahavidyalaya, Ashoknagar, West Bengal 743222
Netaji Satabarshiki Mahavidyalaya, established in 2000, is a general degree college in Ashoknagar. It offers undergraduate courses in arts. It is affiliated to West Bengal State University.
Ashoknagar Kalyangarh Municipality, Ashoknagar, West Bengal 743222-72
Ashoknagar Kalyangarh is a city and a municipality in Barasat Sadar subdivision of North 24 Parganas district in the state of West Bengal, India. Ashoknagar is the first discovered oil field in West Bengal and East India. The oil field was discovered in 2018 by ONGC.
Ramakrishna Mission Vivekananda Centenary College, Rahara, Khardaha, West Bengal 700118
Ramakrishna Mission Vivekananda Centenary College, popularly known as Rahara V.C college is one of the best colleges of West Bengal, currently Autonomous and affiliated to the West Bengal State University. It is named after Swami Vivekananda. It was formerly affiliated with the Calcutta University.
Ramakrishna Mission Swami Vivekananda's Ancestral House and Cultural Centre, Manicktala, Azad Hind Bag, Kolkata, West Bengal 700006
Ramakrishna Mission Swami Vivekananda's Ancestral House and Cultural Centre is a museum and cultural centre. It is located at 105 Vivekananda Road, Kolkata, India. In this house, Swami Vivekananda was born on 12 January 1863. The house remained Vivekananda's home throughout his childhood and early youth.
Acharya Prafulla Chandra College, New Barrakpur, Kolkata, West Bengal 700131
Acharya Prafulla Chandra College, established in 1960, in West Bengal, India. It is affiliated West Bengal State University. The college is awarded grade "A" by National Assessment and Accreditation Council.
Anudip Foundation, Sector-V, Salt Lake City, P.S Bidhannagar, Kolkata-700091, West Bengal
Founded in 2007, Anudip is a professionally managed Section 8 not profit Indian Company, registered under Companies Act, 2013; single-mindedly concentrating on creating digital livelihoods at scale for youth from crisis-stricken communities through its 92+ skill and career development centres spread across 16 Indian cities.
Hulladek Recycling Pvt. Ltd. Charu Market, Tollygunge, Kolkata, West Bengal 700033
Hulladek Recycling Private Limited is Eastern India’s initiative to do their bit to make the world a greener place through establishing proper, organised e waste management systems across the country. We strongly believe that the ideal path to a macro-positive change in the future lies in building awareness towards incorporating micro-changes today. Thus, we work as partners, speakers, facilitators and managers for e waste segregation, transportation, collection and disposal. Authorised and licensed by the CPCB under the e waste (Management) Amendment Rules, 2018, we largely function as a PRO (Producer Responsibility Organisation), where assist businesses generating e waste to adhere to and comply with the rules of the land.
Uluberia College, Uluberia, Howrah, West Bengal 711315
Uluberia College is an undergraduate college in Uluberia, in Howrah district, West Bengal, India. The college is affiliated with the University of Calcutta.
|
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https://www.university.youth4work.com/cm_chandidas-mahavidyalaya-birbhum
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Chandidas Mahavidyalaya Birbhum
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Get insights about Chandidas Mahavidyalaya Birbhum, courses offered, placement & admission cell details, brochure, faculty, complete address and other details.
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Popularity
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https://www.linkedin.com/posts/dolon-ray-2b94118a_i-think-before-accusing-anyone-of-moonlighting-activity-6979660529459998720-FZF5
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en
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Dolon Ray on LinkedIn: I think before accusing anyone of moonlighting as refer to it we should…
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https://static.licdn.com/aero-v1/sc/h/c45fy346jw096z9pbphyyhdz7
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https://static.licdn.com/aero-v1/sc/h/c45fy346jw096z9pbphyyhdz7
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[
"https://static.licdn.com/aero-v1/sc/h/5q92mjc5c51bjlwaj3rs9aa82"
] |
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[
""
] | null |
[
"Dolon Ray"
] |
2022-09-25T04:39:06.025000+00:00
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I think before accusing anyone of moonlighting as refer to it we should consider all the perspectives involved. If someone does something to earn the extra…
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en
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https://static.licdn.com/aero-v1/sc/h/al2o9zrvru7aqj8e1x2rzsrca
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https://www.linkedin.com/posts/dolon-ray-2b94118a_i-think-before-accusing-anyone-of-moonlighting-activity-6979660529459998720-FZF5
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*SIX LEADERSHIP PRINCIPLES TO LEARN FROM AN EAGLE* 1. Eagles fly Alone and at High Altitudes. They don't fly with sparrows, ravens, and other small birds. MEANING; Stay away from narrow-minded people, those that bring you down. Eagle flies with Eagles. Keep good company. 2. Eagles have an Accurate Vision. They have the ability to focus on something as far as 5km away. No matter the obstacles, the eagle will not move his focus from the prey until he grabs it. MEANING; Have a vision and remain focused no matter what the obstacles and you will succeed. 3. Eagles do not Eat Dead things. They Feed only on Fresh Prey. MEANING; Do not rely on your past success, keep looking for new frontiers to conquer. Leave your past where it belongs, in the past. 4. Eagles Love the Storm. When clouds gather, the eagle gets excited, the eagle uses the storms wind to lift itself higher. Once it finds the wind of the storm, the eagle uses the raging storm to lift itself above the clouds. This gives the eagle an opportunity to glide and rest its wings. In the meantime, all the other birds hide in the branches and leaves of the tree. MEANING; Face your challenges head on knowing that these will make you emerge stronger and better than you were. We can use the storms of life to rise to greater heights. Achievers are not afraid to rise to greater heights. Achievers are not afraid of challenges, rather they relish them and use them profitably. 5. Eagles Prepare for Training; They remove the feathers and soft grass in the nest so that the young ones get uncomfortable in preparation for flying and eventually flies/ when it becomes unbearable to stay in the nest./ MEANING; Leave your Comfort Zone, there is No Growth there. 6. When the Eagle Grows Old, His feathers becomes weak and cannot take him as fast and as high as it should. This makes him weak and could make him die. So he retires to a place far away in the mountains. While there, he plucks out the weak feathers on his body and breaks its beaks and claws against the rocks until he is completely bare; a very bloody and painful process. Then he stays in this hiding place until he has grown new feathers, new beaks and claws and then he comes out flying higher than before. MEANING; We occasionally need to shed off old habit no matter how difficult, things that burden us or add no value to our lives should be let go of. Never give up. Be an Eagle. Follow for more such updates Nidhish Singh, ACCA, CISI, Dip-IFRS, M.IoD #leadership #opportunity #training #growth
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https://www.collegeadmission.in/ChandiDasMahavidyalaya/Chandidas_Mahavidyalaya.shtml
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en
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Chandidas Mahavidyalaya, Birbhum
|
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"chandidas mahavidyalaya",
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"chandidas mahavidyalaya admission",
"chandidas mahavidyalaya admission notices",
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"chandidas mahavidyalaya counsellign dates",
"chandidas mahavidyalaya admission dates",
"chandidas mahavidyalaya under university of burdwan"
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[
"www.collegeadmission.in"
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en
|
College Admission
|
https://www.collegeadmission.in/ChandiDasMahavidyalaya/Chandidas_Mahavidyalaya.shtml
| |||||||
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dbpedia
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http://entrance-exam.net/list-of-colleges-in-university-of-burdwan/
|
en
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List of Colleges in University of Burdwan
|
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[] |
[
""
] | null |
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University of Burdwan also called as Burdwan University was established in the year 1960 on the 15th of June. In the year 1960, when the university was formed it started to function just with humanities section and after completion of a year, faculty of science and other main streams were included. The initial aim of the university was to have a science and technology bias, keeping in mind the developing requirements of industrialization and this came true when Regional Engineering College and Medical College were started at Durgapur.
Nearly 22 post-graduation departments are functioning under the university in different disciplines. With the approval of AICTE, the university has recently started an Institute of Technology. Five districts are coming under the jurisdiction of this university and the list of colleges coming under the university is given below:
Government Colleges:
• Chandernagore Government College
• Durgapur Government College
• Government College of Education
• Government Institution of Education (PG) for Women
• Government Physical Education College for Women
• Government Training College
• Hooghly Mohsin College
Private Aided Colleges:
• Abhedananda Mahavidyalaya
• Achhruram Memorial College
• Aghore Kamini Prakash Chandra Mahavidyalaya
• Ananda Marg College
• Arambag Girls’ College
• Arsha College
• Asansol Girls’ College
• Balagarh B.K. Mahavidyalaya
• Balarampur College
• Bankura Christian College
• Bankura Sammilani College
• Bankura Zilla Saradamani Mahila Mahavidyapith
• Banwarilal Bhalotia College
• Barabazar Bikram Tudu Memorial College
• Barjora College
• Bejoy Narayan Mahavidyalaya
• Bidhan Chandra College
• Bikramjeet Goswami Memorial College
• Birbhum Mahavidyalaya
• Bolpur College
• Burdwan Raj College
• Chandidas Mahavidyalaya
• Chandrapur College
• Chatra Ramai Pandit Mahavidyalaya
• Chhatna Chandidas Mahavidyalaya
• Deshbandhu Mahavidyalaya
• Dr. Bhupendra Nath Dutta Smriti Mahavidyalaya
• Dr. Gourmohan Roy College
• Durgapur Women’s College
• Galsi Mahavidyalaya
• Gobindaprasad Mahavidyalaya
• Gushkara Mahavidyalaya
• Hiralal Bhakat College
• Hooghly Women’s College
• Indas Mahavidyalaya
• Jagannath Kishore College
• Jamalpur Mahavidyalaya
• Jamini Roy College
• Kabi Joydeb Mahavidyalaya
• Kabi Nazrul College
• Kabi Sukanta Mahavidyalaya
• Kabikankan Mukundaram Mahavidyalaya
• Kalna College
• Kandra Radha Kanta Kundu Mahavidyalaya
• Kashipur Michael Madhusudan Mahavidyalaya
• Katwa College
• Kazi Nazrul Islam Mahavidyalaya
• Khalisani Mahavidyalaya
• Khandra College
• Khatra Adibasi Mahavidyalaya
• Krishna Chandra College
• Kulti College
• M.U.C. Women’s College
• Mahatma Gandhi College
• Manbhum Mahavidyalaya
• Mankar College
• Memari College
• Michael Madhusudan Memorial College
• Mohanananda College
• Netaji Mahavidyalaya
• Netaji Subhas Ashram Mahavidyalaya
• Nikhil Banga Sikshan Mahavidyalaya
• Nistarini College
• Onda Thana Mahavidyalaya
• Padmaja Naidu College of Music
• Panchakot Mahavidyalaya
• Panchmura Mahavidyalaya
• Pandaveswar Colloge
• Pandit Raghunath Murmu Smriti Mahavidyalaya
• Patrasayer Mahavidyalaya
• Polba Mahavidyalaya
• Purbasthali College
• Purni Devi Chaudhuri Girls’ College
• Rabindra Mahavidyalaya
• Raghunathpur College
• Raja Rammohan Roy Mahavidyalaya
• Rajnagar Mahavidyalaya
• Ramananda Centenary College
• Ramananda College
• Rampurhat College
• Raniganj Girls’ College
• Sailajananda Falguni Smriti Mahavidyalaya
• Saldiha College
• Saltora Netaji Centenary College
• Sambhunath College
• Santaldih College
• Sarat Centenary College
• Shyamsundar College
• Sonamukhi College
• Sponsored Teachers’ Training College
• Sree Ramkrishna Sarada Siksha Mandir
• Sree Ramkrishna Sarada Vidya Mahapith
• Sreegopal Banerjee College
• Suri Vidyasagar College
• Swami Dhananjay Das Kathiababa Mahavidyalaya
• Tarakeswar Degree College
• Triveni Debi Bhalotia College
• Turku Hansda-Lapsa Hemram Mahavidyalaya
• Vivekananda Mahavidyalaya, Burdwan
• Vivekananda Mahavidyalaya, Haripal
Private Non-Aided Colleges:
• A M E X
• ABS Academy
• ACC Jain College of Education
• Asansol Institute of Science & Management
• Asleha Girls’ College
• Athena B. Ed. College
• Bankura College of Education
• Bankura Samhati Law College
• Bengal Institute of Science & Technology
• Bengal Law College
• Bijoy Pal Memorial B. Ed. College
• Binoda Law College
• Burdwan Institute of Management & Computer Science
• Chandernagore Institute of Management & Technology
• College of Art & Design
• Cyber Research & Training Institute
• Deben Mahato Teacher Training Institute
• DS M S College of Tourism and Management
• Durgapur College of Commerce & Science
• Durgapur Institute of Legal Studies
• Durgapur Institute of Management
• Durgapur Institute of Science & Technology
• Durgapur Institute of Technology and Management
• Ehiapur B. Ed. College
• Elite B. Ed. College
• Galsi Rabindra Nazrul College of Education
• HOPE School of Training
• Indian Association of Productivity, Quality & Reliability
• Institute of Computer & Information Sciences
• Khamargachi B. Ed. College
• Law College
• Mahula Sri Ramkrishna Teachers’ Training Institute
• Manbhum Institute of Education & Social Science
• Mohanananda College
• NSHM Centre for Management & Development Studies
• Pandua College of Education
• Rabindra Nazrul Smriti B.Ed. Educational Institute
• Raipur B. Ed. College
• Rajendra Academy for Teacher Education
• Raniganj Institute of Computer & Information Science
• Raniganj Institute of Information Technology
• Saltora B. Ed. College
• Santiniketan Boniad B. Ed. Training Institute
• Sofia Girls’ College
• Swarajnagar Teachers’ Training College (B. Ed.)
• Tarapith College of B.Ed.
• Tarashankar Bandopadhyay B. Ed. Institution
• Uttaran College of Education
• Vidyapati Bachelor Education College
• Vidyasagar Foundation School of Education & Training
• Vidyasagar Institute of Education, Technology & Research
• Vidyasagar Teacher Training College
The university was awarded four star status by the National Assessment and Accreditation Council. In addition to direct education through the above-mentioned colleges, the university is also offering correspondence courses through Directorate of Distance Education. The facilities included in the campus of the university are health centre, C.I.F, U.S.I.C, computer centre and central library. As far as post-graduation studies in Music, fine arts, commerce and arts is concerned, 17 departments are functioning under the university and as far as council for post-graduate studies in science is concerned 12 departments are functioning under the university. Apart from educational department, the university also includes other departments like yoga centre, rural tech centre, sports board, N.S.S, population education, adult continuing education and academic staff college.
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http://www.exams.collegedunia.com/reviews/90251-apurba-pal-review-on-chandidas-mahavidyalaya-birbhum
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Apurba Pal's Review On Chandidas Mahavidyalaya, Birbhum
|
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| null |
Course Curriculum Overview :
I have chosen this course because I am good at English and I have got the highest marks in English in HS. In the future, I want to be a teacher or professor of English. We have approximately 100 students in the English department and we had a total of 7 professors. So the student-faculty ratio is slightly bad. It is around 14 students per 1 faculty. Our faculties have done Ph.D. or M.Phil. They are highly qualified, no doubt in this. Most important our HOD and assistant professors are very student-friendly. Their teaching method is very simple. They have taken regular classes and many extra classes. They are very communicative, adaptable, and dedicated to teaching us. We had one main exam every year. Because in our time, the system was 1+1+1. The exams were difficult if you don't study.
Course Curriculum Overview :
I have chosen this course because this course and subject was many careers in future and job the national language in my country. Well, I am a new student in this college and I am the first year in ba honors first-year student. Teachers are very humbled by and they were taught really mind-blowing. I'm very grateful that I am a student of those teachers. Every six months you have gives semester examination in this college first-semester examination in the held on February month so I do not have the experience with the paper and how difficult is it to pass but I am passing very good marks in this examinations.
Course Curriculum Overview :
I have chosen this course because it has lots of scope in future to get a job and also it is a good subject or my National language. In this college lots of faculty has been given to the students. Well, I am also a new student but I can say that all teaching and non teaching staff and also the office staff are very humble to the students and they help us a lot. I am in B.A. 1st year student and lots of faculty has been given by our beloved teachers and office staff. The teachers are very humble by nature and the way they taught us is really mind blowing I am very grateful that I am a student of those teachers. In every 6 months, you have to give one semester examination and as I already told you that I am a new student and my exam is in February month so I do not have experience with the paper and how difficult it to pass but I can say you read properly you can pass the exam in Good marks.
Remarks :
Well, Presidency University (Erstwhile Hindoo College) is the oldest and one of the very first colleges to be established in India and is over 200 years old. Now a university, Presidency's allumni includes the two nobel laureates Amartya Sen and Abhijit Banerjee, the famed critic Gayatri Chakraborty Spivak while also being the alma mater to hallmarked names such as Henry Louis Vivian Derozio and others. Thus Presidency's famed English department had always been a dream seat to me and I'm humbled that I have got to study here.
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https://www.mykollege.com/college/details/chandidas-mahavidyalaya
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chandidas mahavidyalaya: Admission, Fees, Courses, Placements, Cutoff, Ranking
|
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View all details about chandidas mahavidyalaya like admission process, fee structure, courses offered, placements, ranking, reviews, cut off, facilities & more.
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https://mycollegeindia.com/college/details/chandidas-mahavidyalaya
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https://www.getmyuni.com/college/chandidas-mahavidyalaya-cm-birbhum
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en
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Chandidas Mahavidyalaya: Check College Details
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Is Chandidas Mahavidyalaya your dream college? Get the complete details on Chandidas Mahavidyalaya.
|
en
|
Getmyuni
|
https://www.getmyuni.com/college/chandidas-mahavidyalaya-cm-birbhum
|
J. C. Bose University of Science and Technology, YMCA
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https://maldacollege.ac.in/event-report-9aug19.php
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Event Report Aug 09 2019
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© 2024 maldacollege.ac.in. All Rights Reserved. Powered by M9 ITCS
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B.Com at Chandidas Mahavidyalaya : Courses & Fees 2024
|
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[
"Chandidas Mahavidyalaya B.Com",
"Chandidas Mahavidyalaya B.Com Course",
"Chandidas Mahavidyalaya B.Com Fees",
"Chandidas Mahavidyalaya B.Com Admission",
"Chandidas Mahavidyalaya B.Com Seats",
"Chandidas Mahavidyalaya B.Com Salary",
"Chandidas Mahavidyalaya B.Com Placements"
] | null |
[] |
2024-02-26T11:45:20+05:30
|
Chandidas Mahavidyalaya B.Com - Candidates willing to study B.Com at Chandidas Mahavidyalaya must check the details here to know about fees structure, admission, courses, eligibility, placements, average package, cut off and other details.
|
en
|
https://static.collegedekho.com/static-up/images/favicon.ico
|
CollegeDekho
|
https://www.collegedekho.com/colleges/chandidas-mahavidyalaya-bcom-dpid-108957
|
To be eligible for the B.Com degree program at Chandidas Mahavidyalaya, Birbhum, candidates must have completed their 10+2 education from a recognized board with a minimum aggregate of 50%. Additionally, candidates must have studied Commerce as a subject in their 10+2 curriculum. Admission to the program is based on merit, and candidates may be required to appear for an entrance exam or interview as part of the selection process. It is also important for candidates to meet any other specific eligibility criteria set by the college or university.
|
||||
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https://examfinder.in/chandidas-mahavidyalaya-admission/
|
en
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Chandidas Mahavidyalaya Admission 2024
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2021-07-22T09:30:35+05:30
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Chandidas Mahavidyalaya Admission 2024: Eligible candidates can get all details of Chandidas Mahavidyalaya BA, BSC, BCOM Admission 20 with Eligibility, Chandidas Mahavidyalaya Merit List & Counselling date details on this page. chandidasmahavidyalaya.org
|
en
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https://examfinder.in/chandidas-mahavidyalaya-admission/
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Chandidas Mahavidyalaya Birbhum Part I Admission 2024 for BA, BSC, B.COM Hons & Gen Course: Chandidas Mahavidyalaya Birbhum is affiliated to the University of Burdwan and recognized by the University Grants Commission (UGC). Chandidas Mahavidyalaya is going to publish an admission notification for various UG courses like B.A./B.Sc./B.Com. (Honours & General). Willing candidates who have recently the passed H.S. exam or equivalent (10+2) can apply online for UG courses tthe hrough official website chandidasmahavidyalaya.org before the last date. Other details like Merit List Publication Date, Counselling date, Eligibility Criteria, Reservation of Seat, Semester Exam Date, Semester Exam Result, Fees Structure, Subject Combination, Application fee, Vacant Seat, Cut off marks & How to Apply are given below in the following paragraph
.About Chandidas Mahavidyalaya Birbhum
Chandidas Mahavidyalaya, established in 1972, is a government-affiliated college located at Khujutipara in the Birbhum district of West Bengal. It is affiliated to the University of Burdwan and teaches arts, Science & Commerce. The college is recognized by the University Grants Commission (UGC).
Chandidas Mahavidyalaya Khujutipara in the Birbhum district UG 1st Year Admission & Merit List 2024-25 Apply Online For BA, BSC, B.COM Hons & Gen Course
Name of The College: Chandidas Mahavidyalaya
Affiliated University: Burdwan University
Organization Website: chandidasmahavidyalaya.ac.in
Academic Session: 2022-23
Departments: Science, Arts & Commerce
Mode of Apply: Online
Vacant Seats: Notify soon
Location of Chandidas College: Khujutipara, Birbhum, West Bengal, India
Starting Date for Apply Online: Update Soon
Last Date for Apply Online (Honours Course): Updated soon
Last Date for Online Apply (Pass Course): Updated soon
Details About Courses
Bachelor of Commerce: Accountancy
Bachelor of Science: Mathematics, Chemistry, Physics, Zoology, Botany.
Bachelor of Arts: Bengali, English, Political Science, History, Sanskrit Philosophy, Geography, Economics.
Eligibility Criteria for Chandidas Mahavidyalaya Birbhum UG Part I Admission 2024-25 – Publication of Merit List
Intake Capacity
For BA Hons Stream: 413 seats
For BSC Hons Stream: 31 seats
For BCOM Hons Stream: 44 seats
For BA Gen Stream: 792 seats
For BSC Gen Stream: 246 seats
For BCOM Gen Stream: 145 seats
Educational Qualification
Candidates who have passed Higher Secondary exam or its equivalent (10+2) from recognized Board/Councils with at least 45% in aggregate can apply for mentioned Honours courses. Candidates who passed out in the year of 2015, 2016, & 2017 are also eligible to apply.
Reservation of Seat / Intake Seat Capacity
Seat reservation for SC/ST/OBC-A/OBC-B & Physically challenged candidates will be based on existing rules of West Bengal Government.
Application Fee
Candidates should have to pay application fee through online using Credit card/ Debit card/ Net Banking. For more details refer official notification.
Publication of Merit List – Selection Process
The score will be calculated on the basis of the aggregate best of five subjects plus subject marks for which Hons. is applied for. For example – Aggregate obtained in H.S. or equivalent based on 2 Languages + 3 best subjects excluding Environmental Science and non-relevant subjects. Chandidas Mahavidyalaya Merit List 2024 will be published on official website of Chandidas Mahavidyalaya.
Chandidas Mahavidyalaya Counselling Date 2024
Counselling process will be held on the basis of Merit list. Merit listed candidates are reported to attend the Chandidas Mahavidyalaya Counselling 2024 cum admission with the following documents. Chandidas Mahavidyalaya Counselling Date will declare on the official website of Chandidas Mahavidyalaya.
Documents Required For Chandidas Mahavidyalaya Birbhum 1st Year Admission 2024
1. Duly filled the application form.
2. Applicant payment receipt copy.
3. HS & Madhyamik Mark sheet.
4. Age Proof (Madhyamik Admit Card).
5. Caste certificate (if applicable).
6. PH certificate.
7. 2 recent passports sized coloured photograph.
8. School leaving certificate.
How to Apply for Chandidas Mahavidyalaya 1st Year BA, BSC, BCOM Admission 2024: Willing candidates can apply online for mentioned BA, BSC, BCOM Honours & General courses through official website chandidasmahavidyalaya.org before the last date. To know the starting date of online registration candidates is advised to visit this page regularly.
Important Dates:
Starting Date to Apply Online: Update Soon
Last Date to Apply Online for Honours Course: Update Soon
Last Date to Apply Online for General Course: Update Soon
For Honours Course:–
Publication Date of 1st Merit List (Primarily): Update Soon
Publication Date of 1st Merit List (Finally): Update Soon
Admission starts of 1st Merit Panel: – Update Soon
For General Course:–
Publication Date of 1st Merit List (Primarily): Update Soon
Publication Date of 1st Merit List (Finally): Update Soon
Admission starts of 1st Merit Panel:Update Soon
Important Links:
Click here ⇒ College Notices
Official website ⇒ chandidasmahavidyalaya.ac.in >> Click Here
More Details: Candidates who are seeking for Chandidas Mahavidyalaya Birbhum Part I BA, BSC, BCOM Admission 2024 follow the given article on this page. For more details like Age Criteria, How to Apply, Admission Process, Cut off Marks, Semester Exam Date, Semester Exam Result, Counselling Date, Subject Combination, Reservation of Seat about Chandidas Mahavidyalaya 1st Year BA, BSC, BCOM Admission 2024 candidates must visit the official website or notification.
|
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https://www.icbse.com/colleges/chhatna-chandidas-mahavidyalaya-0yprz8
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Chhatna Chandidas Mahavidyalaya College, Bankura
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Chhatna Chandidas Mahavidyalaya College (CCMC) located at Ghoramuli, Chhatna, Bankura Bankura West Bengal is one of the best colleges in India. The College has been rated by 24 people. This College is counted among the top-rated Colleges in West Bengal with an outstanding academic track record. Find details on Contact Number, Reviews, Website, Address, Map Location, Fees, Application Form, Photos and Admissions.
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en
|
iCBSE
|
https://www.icbse.com/colleges/chhatna-chandidas-mahavidyalaya-0yprz8
|
General Description
Chhatna Chandidas Mahavidyalaya College (CCMC) located at Ghoramuli, Chhatna, Bankura Bankura West Bengal is one of the popular colleges in India. The College has been rated by 24 people on iCBSE. The College has been recognized by University Grants Commission since a long time. The Chhatna Chandidas Mahavidyalaya College has been viewed 1026 times by the visitors on iCBSE. This College is counted among the top-rated Colleges in West Bengal with an excellent academic track record. If you're looking for more details regarding syllabus, examinations schedule, placements, courses offered, application forms, admission procedure and results, kindly get in touch with the relevant department of the college.
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MSME & Agri banking - IDBI Bank
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Due to technical reasons, the site is not available from 05-Jul-2024 07:00 PM to 06-Jul-2024 6:00 AM. You are requested to contact customer care center. Sorry for the inconvenience caused
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https://networks.h-net.org/group/announcements/20037443/call-papers-inquest-journal-social-sciences-and-humanities
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Inquest: A Journal of Social Sciences and Humanities
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2024-06-27T12:00:00+00:00
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It is our immense pleasure to inform you that we are going to publish the annual volume of INQUEST (ISSN: 2349-5472). We welcome original and unpublished papers on any theme related to field of social sciences and humanities.ABOUT THE JOURNAL
|
en
|
/core/misc/favicon.ico
|
https://networks.h-net.org/group/announcements/20037443/call-papers-inquest-journal-social-sciences-and-humanities
|
CALL FOR PAPERS | Inquest: A Journal of Social Sciences and Humanities
Location
West Bengal, India
Subject Fields
Digital Humanities, Humanities, Social Sciences, South Asian History / Studies, World History / Studies
It is our immense pleasure to inform you that we are going to publish the annual volume of INQUEST (ISSN: 2349-5472). We welcome original and unpublished papers on any theme related to field of social sciences and humanities.
ABOUT THE JOURNAL
INQUEST, a peer-reviewed journal, is published by Chandidas Mahavidyalaya, Khujutipara, Birbhum, West Bengal, Pin-731215. The journal publishes original, peer-reviewed papers concerning current research in the field of Humanities and Social Sciences. The journal accepts both original, unpublished research articles as well as invited papers/reviews. INQUEST strives to contribute to the emerging trends in the field of Humanities and Social Sciences.
SUBMISSION GUIDELINES FOR AUTHORS
The manuscript is to be prepared in English language only.
The length of the paper should be between 3000-5000 words, including References. The paper should include an abstract of 150-200 words.
The article should be typed in Microsoft Word in Times New Roman with a font size of 12 and a line spacing of 1.5.
References should be prepared according to the guidelines of APA 6th Edition.
The paper should have a proper title, author(s) name, affiliation, and complete address.
A declaration is to be submitted that the article is original and unpublished and not being considered for publication elsewhere.
Standard rules against unethical practices shall apply.
SUBMISSION PREPARATION CHECKLIST
Authors should check their manuscripts thoroughly before submitting for publication to avoid typographical and grammatical errors, inconsistencies, and violations of the author guidelines.
All the references related to In-Text Citations only should be arranged alphabetically at the end of article strictly following the Publication Manual of the American Psychological Association, 6th ed.
Questionnaire has to be attached (if it is used to collect data).
Manuscripts should also be tested with good plagiarism tests software (e.g., Turnitin/ Urkund) before submission and the detailed report should be attached.
The thoroughly checked research paper should be sent to “inquest.editors@gmail.com” along with plagiarism test report, scanned copy of the declaration form (format available in Chandidas Mahavidyalaya website) signed by author/s, and a short bio-note.
IMPORTANT DEADLINES
Submission of Full Paper: Contributors are requested to submit soft copies of their full papers within November 15, 2024.
Selection of Papers: To be decided by the Editor(s) upon review of the papers.
For any relevant issue, feel free to reach us: inquest.editors@gmail.com
EDITORIAL BOARD
Editor in Chief
Dr. Sk. Ataur Rahaman, Principal, Chandidas Mahavidyalaya
Joint Editors
Dr. Md. Alamgir Khan, Librarian, Chandidas Mahavidyalaya
Shri Rit. Chattapadhyay, Assistant Professor, Dept. of English, Chandidas Mahavidyalaya
Shri Karan Vora, Assistant Professor, Dept. of Political Science, Chandidas Mahavidyalaya
Members
Professor Dr. Kamaran M K Mondal, Dept. of International Relations, Jadavpur University
Professor Mihir Kumar Shome, Dept. of Management & Humanities, NIT, Arunachal Pradesh
Professor Dr. Sanjeev Kumar, Associate Professor, Dept. of History, School of Social Science, Central University of Punjab
Dr. Ranjit Sil, Assistant Professor, Dept. of Law, NEHU, Shillong
EDITORIAL CORRESPONDENCE
The Joint Editor(s)
INQUEST: A Journal of Social Sciences and Humanities
Chandidas Mahavidyalaya
Khujutipara, Birbhum, West Bengal,
Pin: 731215
E-mail: inquest.editors@gmail.com
Website: www.chandidasmahavidyalaya.ac.in
Contact Email
inquest.editors@gmail.com
|
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https://www.studyjankari.com/college/342-chandidas-mahavidyalaya/faculty
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Chandidas Mahavidyalaya Faculty Details: Reviews, Experience, Strength & Teaching methodology 2024-25
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https://www.studyjankari.com/college/342-chandidas-mahavidyalaya/faculty
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Enter your username or email to reset your password. You will receive an email with instructions on how to reset your password. If you are experiencing problems resetting your password contact us or send us an email
Username or email
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|
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https://www.sbi.co.in/documents/14463/0/2904241543-List%2Bof%2BSBI%2BKIOSK%2BOUTLETS%2B%2528BC%2BChannel%2529%2Bas%2Bon%2B31.03.2024.pdf/f1852b32-ceaa-9b18-3709-719c71bf951b%3Ft%3D1714385704983
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Request Rejected
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Chandidas Mahavidyalaya: Check College Details
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Is Chandidas Mahavidyalaya your dream college? Get the complete details on Chandidas Mahavidyalaya.
|
en
|
Getmyuni
|
https://www.getmyuni.com/college/chandidas-mahavidyalaya-cm-birbhum
|
J. C. Bose University of Science and Technology, YMCA
|
|||||
1261
|
dbpedia
|
0
| 40
|
https://www.icbse.com/colleges/chandidas-mahavidyalaya-646zv1
|
en
|
Chandidas Mahavidyalaya College, West Bengal
|
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Chandidas Mahavidyalaya College (CMC) located at Vill. KHUJUTIPARA, P.O. KHUJUTIPARA, Kjujutipara Birbhum West Bengal is one of the best colleges in India. The College has been rated by 14 people. This College is counted among the top-rated Colleges in West Bengal with an outstanding academic track record. Find details on Admissions, Fees, Photos, Website, Contact Number, Map Location, Application Form, Reviews and Address.
|
en
|
iCBSE
|
https://www.icbse.com/colleges/chandidas-mahavidyalaya-646zv1
|
General Description
Chandidas Mahavidyalaya College (CMC) located at Vill. KHUJUTIPARA, P.O. KHUJUTIPARA, Kjujutipara Birbhum West Bengal is one of the popular colleges in India. The College has been rated by 14 people on iCBSE. The College has been recognized by University Grants Commission since a long time. The Chandidas Mahavidyalaya College has been viewed 30 times by the visitors on iCBSE. This College is counted among the top-rated Colleges in West Bengal with an excellent academic track record. If you're looking for more details regarding placements, admission procedure, syllabus, application forms, examinations schedule, courses offered and results, kindly get in touch with the relevant department of the college.
|
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1261
|
dbpedia
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0
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https://www.indiastudychannel.com/colleges/27837-chhatna-chandidas-mahavidyalaya-college-bankura
|
en
|
Chhatna Chandidas Mahavidyalaya, Bankura
|
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"Bankura",
"Chhatna Chandidas Mahavidyalaya phone number",
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Check this college post to find information about the Chhatna Chandidas Mahavidyalaya at Ghoramuli, P.O.-Chhatna. Get to know the telephone number, email address, address of this college. Also find information about the college and the entrance exam ...
|
/images/favicon.ico
|
IndiaStudyChannel.com
|
https://www.indiastudychannel.com/colleges/27837-chhatna-chandidas-mahavidyalaya-college-bankura
|
About Chhatna Chandidas Mahavidyalaya
Chhatna Chandidas Mahavidyalaya, Bankura was established to promote the higher education in this region. This is a Private Aided College. The college offers under graduate courses in Arts stream. The college is well equipped with all modern facilities including a well stocked library.
Did you find any wrong or incomplete information here? Or, like to get any information removed? Please submit correct information (... and earn revenue).
College Admission Consulting & Guidance
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|
|||||
1261
|
dbpedia
|
3
| 54
|
https://www.scribd.com/document/701180283/CENTER-LIST-for-UG-Sem-V-Hons-Gen-Exam-2023
|
en
|
CENTER LIST For UG Sem-V (Hons & Gen) Exam-2023
|
https://imgv2-1-f.scribdassets.com/img/document/701180283/original/efefadf944/1724693093?v=1
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https://imgv2-1-f.scribdassets.com/img/document/701180283/original/efefadf944/1724693093?v=1
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[] |
[] |
[
""
] | null |
[
"Debjyoti Mukhopadhyay"
] | null |
CENTER LIST for UG Sem-V (Hons & Gen) Exam-2023 - Free download as PDF File (.pdf) or read online for free.
|
en
|
https://s-f.scribdassets.com/scribd.ico?0caec5b16?v=5
|
Scribd
|
https://www.scribd.com/document/701180283/CENTER-LIST-for-UG-Sem-V-Hons-Gen-Exam-2023
| |||
1261
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dbpedia
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2
| 18
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https://books.google.com/books/about/Colleges_Affiliated_to_University_of_Bur.html%3Fid%3DKPHZnQEACAAJ
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en
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Google Books
|
[] |
[] |
[] |
[
""
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[] | null |
https://books.google.com/
|
Search the world's most comprehensive index of full-text books.
My library
|
||||||||
1261
|
dbpedia
|
1
| 36
|
https://sreechaitanyamahavidyalaya.ac.in/mou_ins.php
|
en
|
College in Habra, College in North 24 Parganas, College in Prafullanagar.
|
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"mahavidyalaya in north 24 parganas habra prafullanagar",
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] | null |
[] | null |
College In Habra North 24 Parganas Prafullanagar, Best College In Habra North 24 Parganas Prafullanagar, Sree Chaitanya Mahavidyalaya In Habra North 24 Parganas Prafullanagar. Top College In Habra North 24 Parganas Prafullanagar.
|
Sree chaitanya mahavidyalaya
|
http://www.sreechaitanyamahavidyalaya.ac.in/
| |||||
1261
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dbpedia
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1
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https://www.entrancezone.com/college/chandidas-mahavidyalaya-birbhum
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en
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2024 Admission Process, Ranking, Reviews, Affiliations
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[
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[
"H S"
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2024-08-26T00:00:00
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Chandidas Mahavidyalaya Birbhum also known as CHANDIDAS BIRBHUM, is a Public (Govt.) College, affiliated to BURU BURDWAN situated in Khujuti Para, West Bengal. CHANDIDAS BIRBHUM...
|
en
|
/static/img/apple-touch-icon.png
|
https://www.entrancezone.com/college/chandidas-mahavidyalaya-birbhum
| ||||||
4713
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dbpedia
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2
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https://leadiq.com/c/pizza-pizza-limited/5a1d7e7e240000240058c0e6
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Pizza Pizza Limited Company Overview, Contact Details & Competitors
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Learn more about Pizza Pizza Limited's company details, contact information, competitors, and more. Find accurate contact data easily with LeadIQ. Book a demo today.
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en
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Pizza Pizza Limited
Food and Beverage ServicesOntario, Canada1001-5000 Employees
For over 50 years, Pizza Pizza Limited has been guided by a vision to provide the âbest food, made especially for youâ with a focus on quality ingredients, customer service, continuous innovation and community involvement. With more than 750 locations across Canada, the company is Canadaâs pizza pioneer and a quick-service restaurant leader, operating two banners â Pizza Pizza and Pizza 73 â that deliver quality food choices, diverse menus and exciting promotions for all tastes, lifestyles and budgets. Visit www.pizzapizza.ca and www.pizza73.com for more information.
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https://themodernnonna.com/easy-homemade-pizza/
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Easy Homemade Pizza
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"The Modern Nonna"
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2023-06-11T13:38:30+00:00
|
The method to make this Easy Homemade Pizza (Restaurant-Style) produces restaurant-quality flavor and texture without a wood-burning oven.
|
en
|
The Modern Nonna
|
https://themodernnonna.com/easy-homemade-pizza/
|
4.80 from 48 votes
This post may contain affiliate links. Please read our disclosure policy.
My Easy Homemade Pizza (Restaurant-Style) will be your new favorite way to make 🍕 pizza at home. Not only is this a foolproof recipe, but this method also produces restaurant-quality flavor and texture without a 🪵 wood-burning oven or any fancy equipment. This dough is similar to an Italian Neapolitan-style pizza: a pleasantly chewy thin crust, speckled in dark spots from baking in a hot oven.
Why You’ll Love Easy Homemade Pizza
Once you try my amazing Easy Homemade Pizza (Restaurant-Style), you’re never going to look back. The final product of this recipe has a crispy yet tender crust. Combined with the simple and satisfying 🇮🇹 Italian flavors of tomato, 🧀 cheese, and basil, it’s so much better than takeout. The best part is, that the dough can be made in advance and frozen, and the pizza only takes about 10 minutes to cook. Buon appetito!
How to Prepare Easy Homemade Pizza
💦 First, activate the yeast by combining yeast, sugar, and warm water (100-110°F or 40°C).
🫧 Whisk and allow to activate and foam for 5 to 10 minutes.
💧 Ensure water temperature is within the specified range for successful activation.
🥣 Once the yeast is activated, you can make the pizza dough. Start by mixing flour and salt in a large bowl. Then, pour in the activated yeast mixture and stir.
✨ Now, knead the dough on a clean counter until smooth, adding flour if sticky. Test readiness by pressing a finger into the dough; it should bounce back slowly.
🫒 Shape dough into a ball, oil it, and then let it rise, covered, for 1 1/2 hours. After rising, divide the dough into four equal pieces and roll into balls.
🍕 Roll out each ball into thin pizzas using hands or rolling pin, flouring as needed.
🔥To bake the pizzas, preheat a skillet on the stovetop on medium-high heat and set the oven to broil.
🍄 Place one pizza dough in the hot skillet and then add toppings immediately.
♨️ Cook until charred on the bottom, then transfer to a baking sheet lined with parchment paper.
🧀 Broil until cheese is melted and charred, monitoring closely to prevent burning (about 5 minutes). Optionally, top your Easy Homemade Pizza (Restaurant-Style) with basil, slice, and serve.
Nonna’s Tip
Activating the yeast is the most important part of this recipe. If the yeast does not activate, start this step all over. If it does not activate it means that the water was too hot, too cold, or the yeast was old or bad. The water should be around 100-110 degrees Fahrenheit or 40 degrees Celsius.
Variations and Substitutions for Easy Homemade Pizza
There are several variations and substitutions you can make to customize this Easy Homemade Pizza (Restaurant-Style) 🍕 recipe according to your taste preferences or dietary restrictions. I have not tried all of these options, so you may need to experiment and adjust quantities as necessary.
Experiment with different types of flour, such as 00 flour, whole-wheat flour, bread flour, or 1-1 gluten-free flour, however, you will have to experiment and adjust the quantities.
For a thin-crust pizza, roll out the dough thinner or for a thicker crust, leave the dough slightly thicker.
Choose toppings according to your preferences. Common choices include pepperoni, sausage, 🍄 mushrooms, onions, 🫑 bell peppers, olives, and fresh tomatoes.
Include cooked proteins such as grilled chicken, shrimp, or tofu for added protein.
Feel free to use a homemade pizza sauce (like my Italian Tomato Sauce) or a store-bought sauce like Rao’s Homemade Pizza Sauce.
Use alternative sauces such as pesto, barbecue sauce, or Alfredo sauce instead of traditional pizza sauce.
Load up on vegetables for added nutrition and flavor, such as 🥬 spinach, kale, artichokes, or roasted garlic.
More Pizza Inspired Recipes
Best Served With
A fresh green salad 🥗
Some warm garlic breadsticks or Cheesy Roasted Garlic Bread
A glass of red wine 🍷
Common Questions
How do I Activate and test my yeast?
First, make sure the yeast is not old or expired. The water must be warm to activate the yeast — not hot, not cold. The water needs to be between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius). If the water is too hot or too cold the yeast will not activate. In a bowl, add the yeast, sugar, and warm water. Give it a quick whisk and leave it to activate and foam up for 5 to 10 minutes.
why is it important to activate the yeast?
Activating the yeast is the most important part of making this Easy Homemade Pizza (Restaurant-Style) recipe because your crust depends on it! If the yeast does not activate, start this step all over. If it does not activate it means that the water was too hot, too cold, or the yeast was old or bad.
How Can I use a stand mixer to make the dough?
If you’re using the stand mixer you can do everything in one bowl by activating the yeast in the mixer bowl, then adding the flour and salt and mixing the dough with the dough hook attachment on low speed until it’s kneaded and smooth. If the dough is sticky and not pulling away from the sides, add 1 tablespoon of flour at a time until the dough begins to pull away from the sides of the bowl. The kneading should take 6 to 8 minutes at medium-low speed.
Can I use store Bought Dough?
Absolutely! To make this Easy Homemade Pizza (Restaurant-Style), you can buy a nice pizza dough from an Italian bakery and make it the same way to save time.
How do I freeze the pizza dough?
After the dough has risen and punched back: divide the dough into your preferred portion sizes, wrap loosely in saran wrap, and seal each ball of dough tightly in a freezer bag. When you want to prepare a pizza, thaw the dough overnight in the fridge, or for 2 to 3 hours at room temperature, then roll it out and bake as per my instructions.
Can I make this pizza gluten-Free?
I have not tried this, but it should work with 1-to-1 all-purpose gluten-free flour. My favorite flour is by Caputo and they have an amazing pizza dough recipe on the back of their GF flour pack.
Can I use any kind of yeast?
Yes, you can but if you use instant yeast you do not need to activate it, as the grains are super fine. Simply add all the dough ingredients to a bowl all at once. If you use quick-rise yeast, it will cut down the rise time so keep an eye on it. You can also use fresh yeast which would require 21 grams in total.
What do I need to look out for when I broil the pizza?
If you use parchment paper make sure you don’t place the tray too close to the top burners as the paper can start to burn. I always place the oven rack on the second highest level.
What type of pizza sauce do you use?
My favorite store-bought pizza sauce is Rao’s Homemade Classic Pizza Sauce.
What type of flour do you recommend?
You CAN use 00 flour, whole-wheat flour, or bread flour for this recipe. 00 pizza dough flour is my favorite.
Homemade Pizza (Restaurant-Style)
My easy homemade pizza will be your new favorite way to make pizza at home. Not only is this a foolproof recipe, but this method also produces restaurant-style flavor and texture without a wood-burning oven or any fancy equipment.
4.80 from 48 votes
Cook ModeKeeps your screen on
Course: Main Course
Cuisine: American, Italian
Servings: 4 pizzas
Author: The Modern Nonna
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Resting Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 55 minutes minutes
Ingredients
The Yeast
▢ 1 packet active dry yeast , (2 1/4 teaspoons or 7 grams)
▢ 1 ¼ cups warm water, (300ml)
▢ 1 teaspoon sugar, (5 grams)
The Dough
▢ 3 cups 00 flour, whole-wheat flour, bread flour, or all-purpose flour (450 grams), plus more for dusting
▢ 1 teaspoon salt , (6 grams)
▢ 1 tablespoon olive oil
Additional Toppings
▢ pizza sauce, to taste
▢ provolone cheese, or any melty cheese you like
▢ grated Parmigiano Reggiano, to taste
▢ fresh basil leaves, to taste
Instructions
Activate the Yeast
Note: Activating the yeast is the most important part of this recipe. If the yeast does not activate, start this step all over. If it does not activate it means that the water was too hot, too cold, or the yeast was old or bad. The water should be around 100-110 degrees Fahrenheit.
In a bowl, add the yeast, sugar and warm water. Give it a quick whisk and leave it to activate and foam up for 5 to 10 minutes.
The Pizza Dough
Note: You can use 00 flour, whole-wheat flour, all purpose, or bread flour for this recipe. 00 pizza dough flour is my favorite.
Add the flour and salt to a large bowl (stand mixer instructions in notes below) and mix together. Pour in the activated yeast mixture and stir with a spatula or wooden spoon.
Pour the dough out onto the clean counter and begin to knead it. If the dough is sticky, add 1 tablespoon of flour at a time (I used about 1/4 cup or less) and knead until you have a smooth dough.
You will know the dough is ready when you press down on it with a finger and the indent bounces back up slowly. I knead by hand for 8 to 10 minutes. If you don't know how to knead dough, watch this Youtube tutorial here: How to knead dough
Once the dough is kneaded, shape it into a ball and oil it up with olive oil. Place it in a big bowl and let it rest, covered with plastic wrap, in a warm dry place away from drafts. (This can be in a turned-off oven, microwave, or cupboard.) Let rest for about 1 1/2 hours, until the dough has tripled in size.
When the dough has risen, remove the plastic wrap and punch it down in the middle so it deflates. Place the dough on the counter and divide into four equal pieces.
Roll each piece into a ball and start to roll out the pizzas one by one. I take a dough ball, flatten it with my hands and begin to stretch out the dough gently with my fingers, rotating it around.
If you don't know how to gently stretch dough with your hands you can skip this step, grab a rolling pin, and roll it as thin as possible, making sure you rotate the rolling pin in all directions. Be sure to lightly flour the dough and rolling pin, if the dough gets sticky.
Roll out all four pizzas as thin as possible and set them aside. You can set them on a big baking dish or kitchen towel that is sprinkled with flour. You can also set them on parchment paper.
Baking Method
Note: before you start, make sure you have all the toppings of choice ready.
Preheat a skillet on the stove over medium-high heat (my skillet is 11 inches). Preheat the oven to broil. Place one pizza dough in the hot skillet and immediately (carefully) add the toppings. Spoon on your favorite pizza sauce, distributing it evenly with the back of a spoon, leaving a small border for the crust.
Add the grated cheeses. When the pizza is charred on the bottom (lift it up with a spatula and check), transfer it onto a baking dish or sheet lined with parchment paper and place it in the oven on BROIL (top burner only), until it's melty and charred.
I put the pizza on the second highest rack to prevent the parchment paper from burning. Watch the pizza the whole time as it can quickly burn. Mine takes about 5 minutes (sometimes less).
Note: if you have an oven-safe skillet, you do not need to transfer the pizza onto a baking sheet, you can put the skillet in the oven IF it's oven-safe and safe to put under the broiler.
Remove the pizza from the oven, top with basil, slice and enjoy!
Video
Nutrition
Calories: 382kcal, Carbohydrates: 73g, Protein: 10g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 588mg, Potassium: 119mg, Fiber: 3g, Sugar: 1g, Vitamin C: 0.01mg, Calcium: 18mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️
Hi! I'm Sneji. Nice to meet you!
I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…
Keep up to date with me on social media! Follow @themodernnonna
Related Posts
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4713
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dbpedia
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0
| 14
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https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4791952/
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en
|
Multiple pathways from the neighborhood food environment to increased body mass index through dietary behaviors: A structural equation-based analysis in the CARDIA study
|
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[
"Andrea S. Richardson",
"Katie A. Meyer",
"Annie Green Howard",
"Janne Boone-Heinonen",
"Barry M. Popkin",
"Kelly R. Evenson",
"James M. Shikany",
"Cora E. Lewis",
"Penny Gordon-Larsen"
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2015-11-14T00:00:00
|
To examine longitudinal pathways from multiple types of neighborhood restaurants and food stores to BMI, through dietary behaviors.We used data from participants (n=5114) in the United States-based Coronary Artery Risk Development in Young Adults study ...
|
en
|
https://www.ncbi.nlm.nih.gov/coreutils/nwds/img/favicons/favicon.ico
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PubMed Central (PMC)
|
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4791952/
|
1. Introduction
Since the mid-1980's, obesity increased dramatically across developed countries, such as the U.S., U.K., New Zealand, and Canada (World Health Organization, 2011) with socioeconomically disadvantaged populations disproportionately affected (McLaren, 2007; Ministry of Health, 2004). At the same time, a literature (albeit somewhat mixed) has developed suggesting a role for neighborhood SES in the availability of healthy foods, with lower SES communities having comparatively lower access to higher quality food sources (Block et al., 2004; Moore and Diez Roux, 2006; Morland and Filomena, 2007). Consequently, efforts to improve dietary behaviors and reduce obesity have targeted neighborhood restaurants, especially fast food restaurants, and lack of quality food stores in disadvantaged areas (Let's Move, 2012; The Food Trust, 2004). Yet, most of the evidence is based on cross-sectional studies that focused on a single part of the pathway, either direct associations for food stores and restaurants with dietary behaviors or with body mass index (BMI) (Caspi et al., 2012; Giskes et al., 2011). The extent to which changing food environments lead to individual-level dietary change and consequent reduction in obesity, through diet, is unknown.
International researchers suggest that comprehensive strategies are needed to address environmental and societal factors to reduce obesity disparities (Foresight, 2007; World Health Organization, 2013) Yet, socioeconomically disadvantaged subpopulations in developed countries remain disproportionately affected by obesity (McLaren, 2007; Ministry of Health, 2004). Thus, researchers have begun to examine how temporal changes in food environments impact diet and obesity (Burgoine et al., 2009; Cummins et al., 2014; Smith et al., 2010). But findings are mixed and studies examining temporal patterns in food environments are sparse [see review (Mackenbach et al., 2014)]. A large gap remains in long-term, population-based research in racially diverse samples with detailed time-varying food environment data.
Cross-sectional studies cannot link changes in neighborhood environments with changes in individual-level diet and body weight (Gary-Webb et al., 2010). The few longitudinal studies (Block et al., 2011; Boone-Heinonen et al., 2011; Gibson, 2011) have generally examined associations between a single type of restaurant or food store with a single outcome, such as BMI, obesity, or a broad diet behavior (e.g., diet quality) (Moore et al., 2009). Moreover, we posit that food stores and restaurants do not influence dietary behaviors in isolation; rather, alternative food resources within the same neighborhood may also be important. New approaches to modeling complex pathways that simultaneously account for multiple food store and restaurant options may help explain inconsistent findings in the literature on neighborhood environment and BMI (Ball et al., 2012; Mackenbach et al., 2014).
While neighborhood food stores and restaurants may influence obesity indirectly through dietary behaviors, presence of neighborhood food stores and restaurants may also relate to other neighborhood resources, such as street networks, presence of parks or other obesity-related amenities (Belon et al., 2014; Tseng et al., 2014). This necessitates control for a variety of other neighborhood characteristics through pathway-based approaches. Yet, a majority of research ignores complex pathways, instead using simple direct association. Use of simultaneous regression modeling via systems of equations may help clarify hypothesized pathways.
We used a single longitudinal structural equation model (SEM) in a large United States (U.S.)-based prospective cohort of adult black and white adults over 20 years to estimate simultaneous and separate pathways from neighborhood fast food restaurants, sit-down restaurants, supermarkets and convenience stores to individual-level diet behaviors and BMI. We have two central hypotheses: Hypothesis 1: neighborhood restaurants and food stores are indirectly associated with BMI through the consumption of specific foods typically acquired from specific types of restaurants and foods stores; and Hypothesis 2: associations between restaurants and food stores with dietary behaviors and BMI become stronger over time due to the increase in restaurants and food stores over time (Economic Research Service - USDA, 2004; Lenard, 2012; National Association of Convenience Stores (NACS), 2011; National Restaurant Association, 2013; The Reinvestment Fund, 2011) and the increase in away-from-home eating (Duffey et al., 2007; Smith et al., 2014; Zick and Stevens, 2006). We quantified indirect pathways from fast food restaurants, sit-down restaurants, supermarkets, and convenience stores to BMI, through consumption of specific foods typically acquired at each type of food resource. We also included direct pathways between fast food restaurants, sit-down restaurants, supermarkets, and convenience stores to BMI to capture neighborhood effects that occur through unmeasured factors that are independent of diet.
4. Discussion
Using SEM, environmental- and individual-level data spanning two decades in the U.S., we found that pathways from neighborhood restaurants to BMI might operate through higher consumption of an obesogenic fast food-type diet (e.g., French fries and sugar sweetened beverages). Living near fast food restaurants was associated with greater consumption of foods typically consumed at fast food restaurants, while living near sit-down restaurants was associated with lower consumption of a fast food-type diet. Yet, we found no direct or indirect pathways from neighborhood supermarkets and convenience stores to BMI through dietary behaviors.
Research on the food environment, dietary behaviors, and body weight has proliferated over the past several years, yet most of this literature is cross-sectional and ignores multiple direct and indirect pathways from different types of restaurants and food stores to BMI through dietary behaviors (Ball et al., 2012; Hattori et al., 2013; Kegler et al., 2014; Pruchno et al., 2014). Further, the bulk of the literature involves a black box-step from the food environment to BMI and is largely mixed [see reviews (Giskes et al., 2011; Mackenbach et al., 2014)]. Inconsistent findings in the literature might relate to patterning by neighborhood SES (Baker et al., 2006; Borrell et al., 2004; Carson et al., 2007; Kershaw et al., 2010; Morland et al., 2002a; Morland et al., 2002b; Author et al., 2012; Author et al., in press; Zenk et al., 2005), by individual-level SES (Author et al., 2011) or by geographic location (Ahern et al., 2011; Sharkey et al., 2009). However, none of these studies accounted for complex pathways from neighborhood fast food restaurants, sit-down restaurants, supermarkets, and convenience stores to BMI through dietary behaviors.
Our findings support our hypothesis that fast food restaurants impact weight gain through diet behaviors. In contrast, in one of the few longitudinal studies in the Framingham Heart Study Offspring Cohort, Block et al. (2011) found no consistent association between neighborhood fast food and full-service restaurants with BMI. Yet, Block et al. (2011) used distance to nearest outlet to characterize the food environment, rather than the range of alternative neighborhood restaurants and food stores that we considered in our study. In (Author et al., 2011), we used longitudinal CARDIA data to examine fast food restaurant and supermarket availability in separate models where each model did not account for the availability of other restaurants and food stores. In the current study, we accounted for separate pathways in one model from fast food restaurants, sit-down restaurants, supermarkets and convenience stores to dietary behaviors hypothesized to be associated with restaurants, food stores and BMI.
We did not expect to find that higher numbers of sit-down restaurants could lead to reduced BMI through reduced consumption of foods typically consumed at fast food restaurants. While sit-down restaurants offer some of the same foods and beverages as fast food restaurants they typically offer a wider variety of foods with less obesogenic options (e.g., vegetables). It is also possible that presence of sit-down restaurants may reflect unmeasured features of the neighborhood.
Counter to our hypothesis, we found no statistically significant pathways from neighborhood supermarkets and convenience stores to BMI (either directly or through diet behaviors). In (Author et al., in press), we found that the most socioeconomically deprived neighborhoods (compared to socioeconomically advantaged neighborhoods) had consistently greater numbers of convenience stores, despite similar numbers of supermarkets.
The lack of pathways from supermarkets to BMI in our study suggests that the number of supermarkets in a neighborhood, regardless of the SES of that neighborhood, does not substantially relate to diet behaviors or BMI. This finding could relate to the rise in new food and beverage products from the mid-1990s through 2010 offered in food stores [e.g., candy and snacks] (Economic Research Service - USDA, 2013), which could allow consumers to purchase a fast food-style diet from supermarkets, particularly given that supermarkets and convenience stores sell a mix of unhealthy and healthy food options (Bodor et al., 2010; Gustafson et al., 2013; Hutchinson et al., 2012; Rose et al., 2010).
We found very few direct pathways from food environments to BMI. After accounting for indirect pathways from neighborhood restaurants and food stores to BMI through diet, direct pathways from neighborhood food environments to BMI did not contribute consistently to BMI. Findings from our model suggest that associations in previous studies between food environments and BMI (Mehta and Chang, 2008; Pruchno et al., 2014), reflect a combination of measured and unmeasured direct and indirect pathways. In addition, we did not find strong evidence that baseline BMI is associated with future dietary behaviors 7 or 13 years later.
Our study has limitations. Electronic business record data (e.g., D&B) are vulnerable to geospatial inaccuracy and misclassification (Bader et al., 2010; Fleischhacker et al., 2012). A ground-truthed study in Chicago and surrounding suburban/rural Census tracts found higher validity (D&B business listings compared to ground-truthed food store and restaurant locations) in white versus predominantly black race Census tracts and in high compared to low-to-middle income tracts (Powell et al., 2011). However differences could relate to urbanicity. The CARDIA study recruited participants from four major U.S. cities and after 20 years, over 90% of them were still living either in or less than a mile away from an urban area. Therefore, differential misclassification in our data by urbanicity is not likely.
We lacked diet history data from exam years 10 and 15, yet sensitivity models comparing three versus five exam years of fast food visit data indicated similar patterns of association between restaurants and BMI through dietary behaviors. Dietary recall may be biased; however, we had repeated measures of diet from three exam periods spanning 20 years. To facilitate model convergence we categorized dietary behaviors into low, medium, and high. However, this approach may miss temporal changes that reflect food environmental influences of diet and BMI. This could bias our findings either towards or away from the null.
Residential location choice is complex and driven by more than dietary preferences. However, individual diet preferences and behaviors may be tied to unobserved characteristics (e.g., health consciousness) that underlie an individual's residential location. Not accounting for this path (individual influence on environment) might bias any paths we estimate in the other direction (environment influence on individual), which requires a model of substantial recursive complexity that allows for individual variation and warrants future research.
We hypothesized that the associations between the food environment, diet, and BMI operate concurrently, so we did not include pathways from the food environment to outcomes at later exams, except through tracking of the food environment over time. Our rationale stems from the fact that at a single point in time a person is only able to consume foods that are present at that same point in time. Certainly neighborhoods today are a function of their past and people may tend to live in similar types of neighborhoods over time. Therefore, we include autoregressive pathways that account for the tracking of food environments over time. We did not include pathways from current food stores and restaurants to future diet behaviors. However, we allowed neighborhood SES to have a temporal influence because people may experience neighborhood SES changes over time as their neighborhoods change or as they move to new neighborhoods. Using this approach we controlled for the participant's longitudinal residential SES history.
We did not use raw counts of restaurant and food store in our main model because they may reflect commercial development and can create spurious associations. For example, low SES neighborhoods located in dense inner-city areas may have more convenience stores than high SES neighborhoods because they have more businesses in general, and not necessarily because of disparities in the food environment. Commercial development, dense and connected roadways, and population density can track together as businesses and infrastructure respond to population demand for and access to businesses. Thus, to separate restaurant and food store disparities from other contextual features of the neighborhoods, we addressed commercial development by scaling food resource measures by roadway length and controlling for population density. While we did not use network buffers, we addressed differences in food resources according to overall commercial activity by scaling counts by roadway length while holding Euclidean area constant across geographic areas varying in terrain and network distances. Thus, the resources relative to roadway lengths provides measures relative to road network, whereas the Euclidean buffers provide the salient geographic area of focus.
The above modeling approach allows us to compare neighborhood disparities across a spectrum of population and commercial densities. Access is a complex construct as it reflects more than just simple availability of stores and restaurants (e.g., store sizes may be larger in more dense areas). In sensitivity analyses, we replaced roadway-scaled counts of restaurants and food stores with straight counts. In general, findings were similar using counts except that the estimated effects of restaurants on dietary behaviors were attenuated. We opted for the roadway scaled measures (Romley et al., 2007) in the central analysis as we wished to account for commercial development and potential routes of travel. Indeed, that we observed stronger associations between restaurants and dietary behaviors using roadway-scaled relative to those using straight counts may reflect that access to restaurants along roadways may play a role in eating away-from-home. However, we acknowledge that there may remain unmeasured differences in access by commercial development or other social or economic factors. Nonetheless our count results shown in the Web Fig. 2a and b provide policy relevance in terms of a true count of physical restaurants and food stores.
Testing a linear trend over time in the estimated effect of food environment on BMI is not feasible in the SEM context. However, we can examine how the effect sizes of the associations between the food environments, dietary behaviors and BMI change over time. If a linear trend exists then we would expect the effects sizes to increase in magnitude as the exam year increased. We did not observe evidence that the effect of the food environments on BMI increased over time. Our findings do not support a linear trend of the food environment on obesity from young to late adulthood.
We assumed our estimates were not confounded by unmeasured factors, but sensitivity methods to address unmeasured bias (VanderWeele, 2010) do not exist for longitudinal SEMs. Thus, unmeasured confounding could bias our estimates away from or towards the null. Lastly, we present one causal model but there may be other valid causal models. While our findings shed light on the mechanism of how the food environment influences diet and BMI, they do not definitively clarify the underlying relationships between diet behaviors, restaurants and food stores.
Despite these limitations, this study had several strengths, including using a large and unique GIS capturing multiple types of neighborhood restaurants and food stores, spatial characteristics, and demographics, with detailed diet and anthropometric data. We modeled latent factors and hypothesized causal relationships with longitudinal data from a large cohort during early- to late-adulthood. We used multiple dietary behaviors we hypothesized would be associated with restaurants and food stores. We included separate direct and indirect (through dietary behaviors) associations from neighborhood food stores and restaurants on BMI. We accounted for other restaurant (fast food versus sit-down) and food store (supermarkets versus convenience stores) options. While we controlled for physical activity which declined over time there are other factors that could contribute to weight gain over 13 years, such as previous BMI, race/ethnicity, and SES. All are accounted for in our model. In addition, age is related to dietary behaviors and BMI, thus we included baseline age as a confounder of dietary behaviors and BMI. How people interact with their environments, what and where they choose to purchase and consume food is complex. Traditional regression models of a single exposure and a single outcome cannot capture these complexities. Pathway-based modeling is a step towards disentangling which features of the food environment should be modified to influence dietary behaviors and improve health outcomes.
|
||||
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1
| 19
|
https://markets.businessinsider.com/news/stocks/pizza-73-opens-new-state-of-the-art-head-office-distribution-centre-in-northwest-edmonton-1027365599
|
en
|
Pizza 73 opens new state-of-the-art Head office & Distribution Centre in northwest Edmonton
|
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[
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2018-07-13T13:00:00+00:00
|
EDMONTON, July 13, 2018 /CNW/ - Pizza 73, leading pizza chain in Western Canada, opened the doors to a brand new 40,000 square foot headquarters i...
|
en
|
/apple-touch-icon.png
|
markets.businessinsider.com
|
https://markets.businessinsider.com/news/stocks/pizza-73-opens-new-state-of-the-art-head-office-distribution-centre-in-northwest-edmonton-1027365599
|
EDMONTON, July 13, 2018 /CNW/ - Pizza 73, leading pizza chain in Western Canada, opened the doors to a brand new 40,000 square foot headquarters in Edmonton in June 2018. Thirty-three years after the pizza delivery chain opened the doors to their first pizza store in Edmonton, and with 86 stores operating under the brand, Pizza 73's recent expansion sparked the need for the brand new, larger facility.
The new head office will be home base to their Distribution Centre, Customer Service, Call Centre and Administrative teams. Pizza 73 is hiring several key functions and is expected to staff approximately 100 employees by October 2018, approximately 20 per cent more than currently employed.
Pizza 73 is committed to sustainability and baked those values into the new facility via 100 per cent LED lighting, occupancy sensors, high efficient boilers, roof top units, and high efficient insulated roof and panels.
"Pizza 73's new headquarters is an important investment for today and tomorrow as we grow and innovate Pizza 73 and Western Canada," said Philip Goudreau, Senior Vice President, Operations & Development, Pizza 73. "It will help with efficiencies for our team and suppliers to allow us to enhance the customer experience."
"Pizza 73 is a proud Canadian brand with deep roots in Western Canada. We now employ over 1,800 people across Saskatchewan, Alberta, BC and Yukon between restaurant staff, delivery drivers, commissary, call centre, and administrative team members, and we're looking forward to continued growth," Goudreau stated.
Pizza 73 further tapped into the local talent by contracting Alberta-based Cormode and Dickson, along with Edmonton-based architectural firm, BR2. Construction began in early 2016 and officially opened in the summer of 2018.
The facility will service the leading Western Canadian pizza chain's locations throughout Saskatchewan, Alberta, British Columbia and Yukon. The facility is located at 13703, 164 Street NW, Edmonton.
About Pizza 73
Established in 1985, Pizza 73 aims to satisfy every customer by providing excellent quality food and true value in a fast and friendly manner. The company is a leader in the communities it serves and offers a broad range of menu items with 20 varieties of specialty pizzas, more than 20 different toppings, four styles of crust (traditional pan, super pan, thin crust and gluten-free), and an assortment fresh side dishes including chicken wings, boneless wings, wedgies, dipping sauces and salads. Visit www.pizza73.com for more information or follow the brand on Twitter, Facebook, and Instagram.
SOURCE Pizza 73
|
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4713
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dbpedia
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1
| 35
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https://childrenshospitals.ca/our-partners/pizza-pizza/
|
en
|
Our Partners - Pizza Pizza
|
[
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[] |
[] |
[
""
] | null |
[] |
2019-02-14T15:50:28-05:00
|
As a partner of CCHF, Pizza Pizza is standing up for children’s health by raising funds for kids’ hospitals. Help Pizza Pizza by donating today.
|
en
|
https://childrenshospitals.ca/wp-content/themes/sme-cchf-child/favicon.ico
|
https://childrenshospitals.ca/our-partners/pizza-pizza/
|
Pizza Pizza Limited has been guided by a vision of “Always the best food, made especially for you”, with a focus on quality ingredients, customer service, continuous innovation and community involvement. With more than 750 locations across Canada, the company is Canada’s pizza pioneer and a quick-service restaurant leader, operating two banners – Pizza Pizza and Pizza 73 – that deliver quality food choices, diverse menus and exciting promotions for all tastes, lifestyles and budgets.
|
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1
| 62
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https://www.tiktok.com/%40josephdebenedictis/video/7374856253836758314%3Flang%3Den
|
en
|
Make Your Day
|
[] |
[] |
[] |
[
""
] | null |
[] | null |
en
| null | ||||||||
4713
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dbpedia
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1
| 74
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https://kfab.iheart.com/featured/coast-to-coast-am/content/2024-04-15-video-pizza-stalker-plagues-canadian-man/
|
en
|
Video: 'Pizza Stalker' Plagues Canadian Man
|
https://i.iheart.com/v3/re/new_assets/661d98784991d1ffbf48d360?ops=gravity(%22north%22),fit(1200,675),quality(65)
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https://i.iheart.com/v3/re/new_assets/661d98784991d1ffbf48d360?ops=gravity(%22north%22),fit(1200,675),quality(65)
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"Nebraska"
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[] |
2024-04-15T00:00:00
|
A Canadian man is at his wit's end due to a nefarious individual who has repeatedly ordered pizzas to his home and workplace for the last six months.
|
en
|
https://i.iheart.com/v3/re/assets.brands/5f084b68395d434f6da42b6c?ops=gravity(%22center%22),contain(32,32),quality(65)
|
Coast to Coast AM with George Noory
|
https://news.iheart.com/featured/coast-to-coast-am/content/2024-04-15-video-pizza-stalker-plagues-canadian-man/
|
A Canadian man is at his wit's end due to a nefarious individual who has repeatedly ordered pizzas to his home and workplace for the last six months. The weird case reportedly began back in November when Justin Rybicki's dinner at his home in the community of Stony Plain, Alberta was interrupted by a delivery driver from the Canadian restaurant chain Pizza 73. Since he had not ordered anything that evening, he initially assumed the visit was some kind of mistake, but an email confirming the transaction soon led to the suspicion that he was the victim of identify theft. The following day, the situation became even stranger when Pizza 73 contacted him about a sizeable order set to be delivered to his job.
More on this very strange story at the Coast to Coast AM website.
|
||
4713
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dbpedia
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2
| 21
|
https://money.tmx.com/en/quote/PZA/news/5746689105017083/Pizza_Pizza_Expands_To_Mexico_with_New_PZA_Pizzeria_Brand
|
en
|
TMX Money
|
[] |
[] |
[] |
[
""
] | null |
[] | null |
en
| null | ||||||||
4713
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dbpedia
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1
| 23
|
https://www.answers.com/food-ec/Is_Pizza_73_halal
|
en
|
Is Pizza 73 halal?
|
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No
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|
/favicon.ico
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Answers
|
https://www.answers.com/food-ec/Is_Pizza_73_halal
| |||||
4713
|
dbpedia
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1
| 54
|
https://www.coasttocoastam.com/article/video-pizza-stalker-plagues-canadian-man/
|
en
|
Video: 'Pizza Stalker' Plagues Canadian Man
|
https://i.iheart.com/v3/re/new_assets/661d98784991d1ffbf48d360?ops=gravity(%22north%22),fit(1200,675),quality(65)
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https://i.iheart.com/v3/re/new_assets/661d98784991d1ffbf48d360?ops=gravity(%22north%22),fit(1200,675),quality(65)
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[] |
[] |
[] |
[
"pizza",
"prank",
"Canada"
] | null |
[] |
2024-04-15T21:08:00+00:00
|
A Canadian man is at his wit's end due to a nefarious individual who has repeatedly ordered pizzas to his home and workplace for the last six months.
|
en
|
https://i.iheart.com/v3/re/assets.coast2coast/5d4dc9096ea20854764b2ce8?ops=gravity(%22center%22),contain(32,32),quality(65)
|
Coast to Coast AM
|
https://www.coasttocoastam.com/article/video-pizza-stalker-plagues-canadian-man/
| |||
4713
|
dbpedia
|
2
| 17
|
https://industrytoday.com/making-dough/
|
en
|
Making Dough
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2016-07-26T23:06:22+00:00
|
No matter how you slice it, Pizza Pizza satisfies Canada’s taste for the Italian pie, particularly now that it has acquired the western regional chain of Pizza 73. David Soyka samples how Canada’s number-one pizza maker delivers the freshest quality.
|
en
|
https://industrytoday.com/wp-content/themes/insdutry-today/assets/ico/favicon.ico
|
Industry Today - Leader in Manufacturing & Industry News
|
https://industrytoday.com/making-dough/
|
Volume 4 | Issue 4
No matter how you slice it, Pizza Pizza satisfies Canada’s taste for the Italian pie, particularly now that it has acquired the western regional chain of Pizza 73. David Soyka samples how Canada’s number-one pizza maker delivers the freshest quality.
While flat breads topped with cheese and sauce have been around since antiquity, the pizza pie as we know it originated in 17th century Naples. It wasn’t until the 20th century in North America, though, until pizza became an established dining selection, and it took until the 1950s before the tomato pie really became the popular staple it continues to be today. While pizza is typically thought of as an American (meaning United States) food, one of the early pizza pioneers was in fact Canadian. In 1967, Michael Overs opened a 300-square-foot restaurant in Toronto, Ontario called Pizza Pizza. To ensure that delivered pizza remained hot, Overs worked with a local car upholsterer to create the first insulated pizza delivery bag, one of many innovations initiated for the pizza industry by Pizza Pizza.
Forty one years later, Overs is president and CEO of the largest pizza chain in Ontario, with more than 567 restaurants and a newly refreshed entry into Montreal, Quebec markets. Approximate annual sales exceed $416 million in Canadian dollars in which more than 29 million orders are served every year and more than 10 million telephone orders are taken. Now, with the recent 2007 acquisition of Edmonton, Alberta-based Pizza 73 (59 stores in Alberta, three in Saskatchewan and one in British Columbia), Pizza Pizza extends the size of its business pie. Pizza 73 holds a 15 percent share in Alberta, and is the number one brand in Edmonton and Calgary; it served over two million customers in 2007 while also being the biggest seller of chicken wings in western Canada. System wide sales exceeded $75 million.
“The Canadian pizza market is very similar to that of the United States, with three or four major national chains, a few strong regional players, and then the local mom and pop stores,” explains Pat Finelli, vice president of marketing. While the company competes against some of the same chains popular in the United States, such as Pizza Hut and Little Caesers (which is prohibited from using its widely recognized “pizza pizza” slogan in the Canadian market due to territory restrictions), it maintains its leadership position with a combination of savvy marketing and community involvement.
Almost from its outset, Pizza Pizza established an easy to remember rhyming phone number (the last five digits are pronounced “seven eleven eleven”) that serves as a centralized, single ordering number for all its stores. Perhaps not coincidentally, Pizza 73 uses the same centralized number concept; you guessed it, “seventy three, seventy three.”
Pizza Pizza is also heavily involved in sports sponsorships, from the professional to community levels. The company has sponsored Canadian professional hockey, football, basketball and baseball teams. A high-scoring forward offensive line of the hockey Ottawa Senators is referred to as the “Pizza Line” by the sports press because whenever the home team scored six goals and won, fans could trade their tickets in for a free slice of pie at traditional restaurants the following day. A similar promotion with the Toronto Raptors basketball team entitled ticket holders to a free slice the day following any game in which the home team scored more than 100 points.
Finelli emphasizes that individual franchises are also active in their local communities, sponsoring youth sports club, arts and cultural activities. Pizza Pizza provides donations to more than 200 charities throughout Canada, including children’s causes and health and education. In October 2007, for example, Pizza Pizza raised $80,000 for Big Brothers and Big Sisters through its “Slices for Smiles” fundraising efforts with in-store donation boxes at its restaurant locations coupled with a corporate donation to reach this amount. A fall 2008 one-day fundraiser called “Cheese for Charity” will again offer customers discounted cheese slices and medium cheese or pepperoni pizzas, with a portion of all proceeds donated to the Children’s Miracle Network. Similarly, Pizza 73 has donated approximately $38,000 worth of pizza and champions vital causes such as the Alberta Children’s Hospital through fundraising and volunteering.
The company is also concerned about adopting more sustainable and environmentally friendly practices. It is also using recycled materials for its pizza boxes as promoting recycling of the boxes themselves. In addition, direct deposit of flour into Pizza Pizza silos eliminates use of hundreds of thousands of flour bags.
MENU FOR SUCCESS
While Canada hasn’t experienced the same economic downturn as in the U.S., Finelli is confident that Pizza Pizza is relatively protected against any possible slide in consumer spending trends. “We haven’t seen anything so far to indicate tightening of discretionary spending, but, if anything, QSRs (quick serve restaurants) tend to be recession resistant; in fact, we benefit when the economy is in a down cycle. People still like to go out, but, instead of a white table cloth restaurant where they might easily spend $100 on dinner for two, they’ll go to somewhere considerably less expensive that is still a night out for them to enjoy a quality meal.
He adds, “It’s also an ideal place for families to bring the kids to enjoy a night out. In fact, a pizza is really more of a group experience, with everyone being able to voice an opinion about what type of toppings they want and everybody getting to share the same meal together, as opposed to everyone ordering their own separate thing.”
Pizza Pizza is well positioned in that respect as a result of its latest store renovations. “We still are the number one delivery chain, but we also always had a sizeable walk-in business,” Finelli says. “About 12 years ago we expanded our restaurants to accommodate 20 to 40 seats, with an average 2,500 square foot store size. Today we are one of Canada’s leading QSR operators on top of being the leader in terms of slices sold and pizza delivery.”
One way that Pizza Pizza maintains its leadership position is constant innovation. “We’re always listening to our customers and staying attuned to the latest trends,” Finelli says. “These days, everyone is looking to include healthier fare on their menus. Well, we were the first pizza chain to provide an entire trans-fat free menu (not including naturally occurring trans fats) including a whole wheat multi-grain dough and gluten free crust. Health-conscious consumers appreciate that, and they remember who was first to market.”
OUTSIDE OF THE BOX
Pizza 73 has been the only pizza company to offer chicken wings as a substitute for a pizza, and the demand for chicken on the Pizza Pizza menu has also grown significantly, with chicken wings, bone in chicken, bites and strips.
Finelli notes that the company also has non-traditional sites of about 500 square feet that operate as part of the concessions at sport centers, universities, corporate buildings and hospitals across the country. “These are operated seasonally therefore only open for limited hours or select seasons during the year, but they can be very profitable.” He adds also that the restaurants are emphasizing lunch menus more. “Customers are looking for quick midday meals and pizza is a perfect choice. That’s why we introduced the selling of slices, as opposed to entire pizzas, to facilitate more of the lunch crowd traffic that wants a quick bite and isn’t going to order a whole pie.”
Pizza Pizza understands the quality of brand recognition and fully intends to profit from its Pizza 73 acquisition by maintaining its brand identity. “Pizza 73 will continue to operate as it always has,” Finelli says. “Our long term strategy in expanding further into other regions across Canada is to either acquire a strong player and maintain its identity or, if there are no strong regional restaurants, grow the Pizza Pizza brand organically.”
Nor will the different franchising arrangements change for the two brands. Pizza Pizza operates 10 corporate-owned stores for the purpose of training and testing new menu items. Otherwise, all restaurants are independently-owned franchises. Pizza 73 stores, however, are all 50/50 joint ownerships between the corporation and the operator.
“Pizza Pizza’s rise to the top of a crowded marketplace isn’t by accident,” Finelli emphasizes. “Considerable time and effort has been spent throughout the organization to provide consumers with, as our slogan says, ‘the best food, made especially for you.’”
Which is a recipe for success that can’t be topped.
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Pizza 73 Gluten
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Gluten-free options at Pizza 73 in Edmonton with reviews from the gluten-free community. Has gluten-free pizza.
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Been eating here for years and nary an issue. When choosing toppings for your personalized pizza, items are clearly marked. You can also order their 3 gf pizzas if you don’t want to choose toppings yourself. Their pizza crust is 7/10 for a gf. It’s less flat and blah then papa George’s or TJ’s Pizza but not as fluffy as pizza huts new gf crust. I always order mine well done otherwise any leftovers are soggy by the next day. Also they sell gf breaded boneless wings that are quite good for what they are. I love ordering their creamy dill dip for wings and pizza. Takeout or delivery only, no dine. Their regular wings are amazing for non gf eaters!
I have ordered here once before a cheese gluten free pizza and was totally fine. I order a few nights ago and ordered a gluten free pepperoni pizza, sad to say I was sick with in a hour. I think maybe pepperoni did it since it was a new one I tried or CC???
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Maine Pizzas You Have To Try
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2022-02-23T16:20:51+00:00
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From old-school parlors to chi-chi Neapolitan joints to brick ovens on trailers, Maine has more and better pie purveyors than ever before.
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Down East Magazine
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https://downeast.com/food-drink/30-maine-pizzas-you-have-to-try/
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By Joel Crabtree, Will Grunewald, Brian Kevin, and Adrienne Perron
From our February 2022 issue
When Nancy English took over as the Portland Press Herald’s food critic in 2005, Maine’s dining scene had only a fraction of its current variety, creativity, and buzz — and the state’s pizza offerings, in particular, were pretty humdrum. “When I first came to Portland, in the ’80s, it was just your classic pepperoni pizza pie,” English recalls. A couple of decades later, little had changed. “The ideal was just huge amounts of cheese and sauce,” she says. “It was all about the quantity of toppings, mozzarella dripping all over everything, and of course, you need a really sturdy crust to handle all that stuff.”
Don’t get us wrong, we like the occasional gooey, maximalist slice as much as the next guy, but Maine’s pizza offerings have come a long way since English gave up the dining beat in 2011. Credit the artisan-bread revolution, which habituated Mainers to flatbreads and sourdough and charred and blistered crusts. Credit the farm-to-table movement, which expanded our topping horizons and gave us mobile pizza pop-ups at farmers markets and barn dinners. Maybe even credit the brewery boom, which launched dozens of taprooms with pizza ovens to keep craft-beer fans from overindulging on empty stomachs.
English credits the arrival of Otto Pizza, the now-ubiquitous chain (with nine locations in Maine and 10 more in Massachusetts), which got its start on Congress Street in 2009. Otto sold Mainers on a thin, crispy crust and transcended red sauce and mozzarella: their mashed potato, bacon, and scallion and cranberry, squash, and ricotta pies got a lot of breathless press early on (and frankly, they hold up).
“It was so exciting when Otto started — just like, ‘Wow!’” English remembers. “Thin crust, really modest amounts of toppings. It was more about flavor, and they were messing with your head with toppings — mashed potatoes, the carb-on-carb thing. That was really thrilling.”
Maine, she says, was “ripe for the mouthwatering version versus the same old version,” as a decade-plus of proliferating pizzerias has proven. These days, Mainers can find authentic Neapolitan on the midcoast and Jersey-style thin crust down east and arugula on the toppings menu from Portland to Augusta to Fort Kent, not to mention plenty of throwback parlors that have withstood the test of time. Maine’s pizza scene is booming. Here’s where to get a slice of the action.
Intervale Pizza at the New Gloucester Village Store, New Gloucester | Broccoli
Anyone who grew up with parents who pushed vegetables by smothering them in melted Velveeta will feel a certain nostalgia about this one. The broccoli is dressed up with garlicky ricotta and cheddar (an upgrade on Velveeta), and roasted onions add smoky sweet3ness, all on a hearty crust that holds up against the decadent cheesiness. A delightful and grown-up take on a classic nutritional compromise. 405 Intervale Rd. 207-926-4224.
Cushnoc Brewing Co., Augusta | Mill Park Pie
When servers at the capital’s essential wood-fired–pizza pub set this one down on the giant tomato cans they use as tabletop pedestals, the confetti-like shaved brussels sprouts make the Mill Park Pie look like a party. Roasted butternut squash, bacon, mozzarella, and some generous swirls of balsamic round it out, a perfect triangulation of savory, sweet, and smokey — plus a little crunch from those brussels. Cushnoc’s thin-crust pies are never over-charred and pair nicely with their crisp and malty Kresge Kölsch beer. 243 Water St. 207-213-6332.
Lazzari, Portland | Bolognese
Sure, you love it on pasta, but the rich, spicy complexity of a great bolognese is just as terrific spread across one of Lazzari’s featherlight, 10-inch, Neapolitan-style crusts. No sloppy marinara base here — Lazzari’s bolognese is meat-forward, slow-cooked beef and pork hearty enough to carry the pizza with just a few dollops of house ricotta and mozzarella and a few stray basil leaves alongside. 618 Congress St. 207-536-0368.
Furbish Brew House & Eats, Rangeley | Barbecue Chicken
Furbish Brew House, with its fine view of Rangeley Lake, adroitly adapted modish Neapolitan-style pizza to the environs. Whether it’s AT thru-hikers ducking into town, day trekkers returning from Bigelow Preserve, skiers done with a day at Saddleback, or fishermen or paddlers coming off the lake, the clientele is inclined to be extra hungry. So it’s good that the crust is a little sturdier and that the toppings are applied liberally. And sweet, zingy barbecue chicken feels particularly rewarding — and calorically restorative — after an exertive day in the great outdoors. 2541 Main St. 207-864-5847.
The Cabin, Bath | Shrimp Scampi
Across the street from Bath Iron Works, this cash-only, rathskeller-ish, proletarian hangout is coming up on its 50th (!) anniversary in 2023. Somewhere along the line, a dining writer apparently proclaimed it, “the only real pizza in Maine” — which, who knows, may have made sense at the time and today is the restaurant’s somewhat inscrutable slogan. In any case, the Cabin turns out thick-crust, delivery-style pies, the floppy slices always generously topped. The cult order is the shrimp scampi, a hefty scatter of gulf shrimp over a bed of super-garlicky white sauce. Most Cabin pies benefit from a grease-skimming napkin dab before you dig in. 552 Washington St. 207-443-6224.
Hearth & Harbor, Southwest Harbor | Mushroom
If ever there was a pizza for cooler days and longer nights, that’d be the deeply savory mushroom pie at Hearth & Harbor, with slices of shiitakes, mushroom cream sauce, and melty brie on a perfectly freckled crust. It’s pure, delicious earthiness. The only way to improve upon it would be to order an accompanying bourbon. 336 Main St. 207-244-8247.
Oxbow Beer Garden, Oxford | ’Nduja
It might look at first as if the pizza maker skimped on the ’nduja, a spreadable Italian-style pork sausage, pronounced en-doo-yah, but any more of it and your mouth would be a fuoco (on fire). Plus, red slivers of Calabrian chilies (fitting, since ’nduja also originated in Calabria) add more kick. Oxbow Brewing Company’s Oxford location is a former Nordic ski center, and after exploring the trails out back, a skier will feel warm again in a hurry with an ’nduja pie. It’s not only about the heat, though. Roasted garlic lends earthy depth, a drizzle of honey adds sweetness, and the crust has some sourdough bite, all adding up to a satisfyingly nuanced pizza. 420 Main St. 207-539-5178.
Maine Beer Co., Freeport | Margherita
Maine Beer Company got to be one of the state’s best breweries by keeping things simple: no smoothie sours or milkshake IPAs here, just a concise, expertly executed lineup of classic styles. It stood to reason that, once they started serving pizza at their Freeport taproom, they’d figure out how to nail the most elemental of pies, the Neapolitan paragon, the margherita. They don’t mess with the time-tested design: crust charred just so, bright tomato sauce, soft gobs of fresh mozzarella, and a few aromatic leaves of basil. It’s like their bottle labels say: “Do what’s right.” 525 Rte. 1. 207-221-5711.
Oysterhead Pizza, Damariscotta | Dr. Gonzo
It wasn’t so long ago that the best pizza Damariscotta had to offer came from a gas station. Oysterhead changed the game in the midcoast’s Twin Villages when it opened in 2019, its wood-fired oven turning out indulgently topped ’zas on sublimely chewy thin crusts. The Dr. Gonzo is characteristically rich, topped with both mozzarella and Gruyère, foraged mushrooms, and a marsala duxelle — that is, a decadent spread of cooked-down ’shrooms and shallots. The coup de grâce, though, is the everything-bagel crust, a little bit salty and perfectly pliant, like its namesake, flecked with poppy and sesame seeds. 189 Main St. 207-563-6816.
Monte’s Fine Foods, Portland | Manzo
It means “beef” in Italian, but the simple name of this decadent pie kind of sells it short: the Manzo is topped with aged provolone, sweet potatoes, roasted onions, greens, and, yeah, braised beef. Monte’s uses light and crispy pinsa-Romana–style crust, a multi-grain, cold-fermented flatbread that takes 72 hours to make and that owners Steve Quatrucci and Neil Rouda say is easier to digest than traditional pizza dough. 788 Washington Ave. 207-613-9873.
Flight Deck Brewing, Brunswick | Barrel Roll
Some questionable things wind up on pizzas — pickles? anchovies? — but brown sugar is downright unusual. Flight Deck’s Barrel Roll is a maximally garlicky white pie, with garlic-infused olive oil as well as a heap of minced garlic melted in with the mozzarella. The garlic might overwhelm if not for a sweet undertone from none other than brown sugar. (Add bacon to round out the flavor profile and add some crunch.) Also notable: the Barrel Roll is cut into strips rather than slices, turning it into a shareable riff on (and big improvement over) breadsticks. 11 Atlantic Ave. 207-504-5133.
Lincolnville General Store, Lincolnville | No. 3
Glistening roasted red peppers, deep-green leaves of kale, and satiny little dollops of ricotta, all framed by a bubbled and blackened crust — sometimes, pizza is as much a visual delight as a culinary one. The No. 3 on Lincolnville General’s pizza menu is as pretty as a pie can be and tastes great to boot. The crust is chewy with a bit of crackle, and house-made tomato sauce and a layer of mozzarella tie all the other toppings together in beautiful bite after beautiful bite. 269 Main St. 207-763-4411.
Bangor Sandwich Co., Bangor | Supreme
Detroit-style pizza, which Bangor Sandwich Co. brought to the Queen City in fall 2020, is a pan pizza not as deep or doughy as Chicago style and not as cakey as Sicilian. You can eat it with a fork, but if cutlery strikes you as too refined, the bottom is crispy enough to pick up, as are the sides, since cheese and toppings extend to the edges, where they blacken slightly. Cupping pepperoni is the classic topping, but Bangor Sandwich Co. gilds that lily with Italian sausage, mushrooms, red onion, green pepper, and black olives — to great effect. 25 Hammond St. 207-573-1361.
DiOddo’s Pizza, Caribou | Carmelo
When Robert Oddo moved from Ohio to Maine, eventually settling in Aroostook County, he brought with him press clippings about his old restaurant, La Pizzeria Di’Oddo, that now hang on the walls of his new pizza joint, DiOddo’s. He also bought along his old method of making dough: he lets it go through an extended fermentation and doesn’t add olive oil, so he can stretch it into a remarkably airy crust, like a freshly baked and impossibly thin baguette. On the Carmelo, that crust is crowned with a colorful, flavorful combo of mozzarella, arugula, cherry tomatoes, and sweet, smoky ham, then accented by a lightly acidic drizzle of lemon vinaigrette. 11 Sweden St. 207-492-2186.
Burano’s Wood-Fired Pizza, Bath & Hallowell | Muffuletta
The muffuletta is the classic New Orleans sandwich: ample layers of olive spread, various deli meats, and provolone crammed between top and bottom slices of a focaccia-ish sesame-seed bread. Burano’s takes the concept and mashes it up with meat-lovers pizza: crust instead of sesame-seed bread, tomato sauce, and mozzarella instead of provolone, all loaded up with capocollo, prosciutto, soppressata, and olive salad. A darn tasty homage. 128 Front St., Bath. 207-371-7000. 192 Water St., Hallowell. 207-213-6634.
Morano’s Authentic Pizza , Lubec | Triple Meat
Maine’s easternmost pizzeria, at the foot of the FDR Memorial Bridge to New Brunswick’s Campobello Island, is run by two New Jersians turned Mainers offering Jersey-style thin crust. After Ginny Morano moved to Lubec in 2004, she perfected making her own pizzas at home, but the then–IT consultant had long fantasized about opening a pizzeria. In 2017, after Jersey buddy Dee Kosch moved to town, the pair decided to make a (seasonal) go of it. Morano’s crust is crispy without being cracker-like, sturdy enough to handle the weight of the Triple Meat pie’s pepperoni, Italian sausage, and what the menu calls “ground beef” — that’s Jersey-speak for hamburg. 53 Pleasant St. 207-733-0137.
Tinder Hearth, Brooksville | Feta, Tahini, and Za’atar
Brooksville’s much-admired 15-year-old brick-oven bakery changes its offerings with each pizza night (mellow garden and barn dining in summer, takeout in winter). Toppings are overwhelmingly sourced from around the Blue Hill peninsula, so what’s available locally is what’s for dinner. But Tinder Hearth has a penchant for Mediterranean pies, and if you catch a night when feta, tahini, and the Middle Eastern spice za’atar are on the menu (maybe with red peppers or eggplant), you’re in for an herbal, nutty treat. 1452 Coastal Rd. 207-326-8381.
Coletti’s Pizza Factory, Biddeford | Primavera
A pioneer of Neapolitan pizza in Maine, Francesco Coletti moved to coastal Maine from Naples (Italy, not Sebago) in the ’90s and opened his Route 1 hole-in-the-wall in 2000. Coletti’s primavera pizza is a lovely showcase for his pillowy Neapolitan crust, topped with a subtle garlic sauce beneath a few dollops of fresh ricotta, basil, and a seasonal mix of roasted veggies. Delicious simplicity. 497 Elm St. 207-571-4476.
Portland Pie Co., multiple locations | Vegan Old Orchard
A nearly 25-year-old chain that’s not so much exciting as it is reliable — and known for its bagged dough in grocery stores — PPC nonetheless gets high marks for offering options to folks with dietary restrictions: vegan cheese, gluten-free crust, and cauliflower crust. The faux-cheese is Daiya plant-free mozzarella, which has a reputation for being the meltiest, most mozz-like on the hit-or-miss vegan scene. Put it on an Old Orchard pie, with its hefty handfuls of artichoke hearts, roasted red peppers, green peppers, mushrooms, and garlic, and now you’ve got someplace to dine out with your vegan pals that you’re rarely all that far from in central and southern Maine. Eight locations.
American Flatbread, Rockport | Punctuated Equilibrium
Flatbread Company, the New England–grown chain that’s had a popular presence on the Portland waterfront since 1999, recently split its empire in two, the result of legal wrangling between partners. The original company got the venerable Portland location. The newly renamed American Flatbread, with just one Maine location, in Rockport, got the best pizza off the old menu. Kalamata olives, roasted red pepper, red onion, goat cheese from Brooksville’s Sunset Acres Farm, and a conservative helping of mozzarella are made extra fragrant by liberal doses of rosemary and garlic. Cut in long strips, the wood-fired crust is nonetheless foldable, so it’s dangerously easy to overindulge. 399 Rte. 1. 207-706-4146.
Luiggi’s Pizzeria, Lewiston | White Pizza #2
A Lewiston staple since the 1950s, Luiggi’s is where to fill up on Italians, pasta, or decent pizza without putting a dent in your wallet. Better than decent is the oh-so-simple, cheeseless White Pizza #2: a puffy, chewy crust rubbed down with olive oil, garlic, and lots of oregeno and topped with tomato, onions, and green pepper. If you’re not ordering a specialty pie, beware the sneaky ham, which comes on every regular pizza by default. (Really.) 63 Sabattus St. 207-782-0701.
Slab Sicilian Street Food, Portland | Spicy Meat
Bit of a scandal on the old Portland food scene back in 2013 when baker Stephen Lanzalotta split with his employers at the East End’s venerable Micucci’s Grocery and opened Slab in the former Portland Public Market, taking with him his recipe for his thick-crust, rectangular Sicilian hand pies. Lanzalotta’s slabs weigh in at a pound and are unfailingly (and accurately) described as “pillowy,” with the cheese and sauce soaking into the puffy, slow-fermented dough. The truly indulgent order is the Spicy Meat, with pepperoni and pepperoncinis in piquant red-pepper sauce, strewn with mozzarella and provolone — plus a blue cheese sauce for dipping. Come hungry. 25 Preble St. 207-245-3088.
Micucci’s Grocery, Portland | Pepperoni Slab
Back at Micucci’s, the Siclian slab is still on the menu, a version that’s heavier on the cheese and sauce than at the aforementioned Slab, and the sauce is on the sweeter side too. Some Portlanders have an allegiance to either the 73-year-old Italian grocer or its former baker’s offshoot, but we say, why pick sides? 45 India St. 207-775-1854.
Ashley Labell, executive chef at Kittery’s outlet-adjacent bread-and-pizza emporium, is into creative pairings. Her best is dates and salami, which she says offers “the perfect combo in your mouth in every bite — sweetness from the dates and an intense aromatic punch from the salami.” Plus, some kick from drizzled Mike’s Hot Honey, a blend of honey, vinegar, and chiles, available in the bread-and-gifts shop next door. 460 Rte. 1. 207-438-7036.
Finelli New York Pizzeria, Ellsworth | Bianca
Floppy, New York–style thin crust from a no-frills shop that’s lured Ellsworthians (and won over plenty of MDI-bound tourists) for 20 years. Ricotta lover? The house specialty Bianca piles lavish amounts of the soft, sweet cheese on a bed of spinach, garlicky olive oil, and mozzarella. In true New York fashion, Finelli offers it by the slice. 12 Rte. 1. 207-664-0230.
Pizza By Alex, Biddeford | Yaya’s Greek
Talk about old-school: the Mantis family has run this iconic Biddo joint since 1960. Only personal pizzas here, little 10-inch wonders cooked in metal pans and using Wisconsin cheddar in lieu of mozzarella. The Yaya’s Greek pizza piles on nice salty feta, spinach, and plenty of onions. 93 Alfred St. 207-283-0002.
Coals, Portland | Bayside
Offering grilled pizza on the thinnest of thin crusts, Coals has been a recurring top-five contender in Down East’s annual Best of Maine reader poll since opening in 2019. The paper-thin crust, grilled fast at high heat, bubbles and chars, while the cheese is applied modestly and the toppings are none too moist or gloppy (otherwise, it’d be sog city). The Bayside, with fresh mozz, goat cheese, and a huge pile of spicy arugula atop house-made pistachio pesto, is zesty and delicious. 118 Preble St. 207-747-5747.
Nora Belle’s, Bridgton | Butternut Squash, Arugula, Roasted-Green-Tomato Sauce
Eating at Nora Belle’s feels like being in on a secret. Not a year old, it has an open kitchen where chef-owner Calvin Gorrell feeds pizzas into a volcanic-rock oven imported from Italy. The crust that comes out is perfectly puffy, crisp outside and soft inside. Since the menu changes daily, it’s hardly worth recommending a pie, but Gorrell’s had diners rave about his butternut squash and arugula over a sauce of roasted green tomatoes — a sweet, tangy, and peppery combo. The place is small, so make reservations to eat in. 2 Cottage St. 207-803-8698.
Uproot Pie Co., Thomaston | Peach, Pancetta, and Whipped Ricotta
Jessica Shepard’s mobile wood-fired ovens are mainstays at the Camden and Rockland farmers markets, as well as pop-ups around the midcoast, where Uproot has a cult following (last summer, it was a weekly presence at Union’s Pour Farm nanobrewery, where Shepard hopes to return). The delightfully supple sourdough crusts — from a spring-water–fed starter — are canvases for whatever’s in season. “I’m very proud of our dough,” Shepard says. “Then, you just add anything our farmers have a lot of that week.” In late summer, regulars clamor for peach pies, with fruit from Unity’s Hubbard Brook Farm. “People wait all season — it’s no joke,” Shepard says. “The peaches are tender and juicy, and the pancetta is crispy, the ricotta a little sweet. It’s just everything your tastebuds want.” Off season, Uproot sells bake-at-home pizza kits from a new permanent kitchen in Thomaston. 9 Green St. 207-370-1568.
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Pizza Pizza signs master franchise agreement to expand into Mexico
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2021-12-01T00:00:00
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TORONTO — Pizza Pizza Ltd. has signed a deal that will see the restaurant chain expand into Mexico next year. The company says it has signed a master franchise agreement with Guadalajara-based KSG/GrünCorp.
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CityNews Ottawa
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https://ottawa.citynews.ca/2021/12/01/pizza-pizza-signs-master-franchise-agreement-to-expand-into-mexico-4817289/
|
TORONTO — Pizza Pizza Ltd. has signed a deal that will see the restaurant chain expand into Mexico next year.
The company says it has signed a master franchise agreement with Guadalajara-based KSG/GrünCorp.
Pizza Pizza chief executive Paul Goddard says KSG/GrünCorp is a long-standing business leader in Mexico, with expertise in restaurants and real estate.
KSG will be responsible for developing and growing the restaurants in Mexico.
KSG operates Arby’s in Mexico as well as in-house brand Papas Topper.
Pizza Pizza has restaurants across Canada under the Pizza Pizza and Pizza 73 banners.
This report by The Canadian Press was first published Dec. 1, 2021.
Companies in this story: (TSX:PZA)
The Canadian Press
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https://www.facebook.com/Pizza73dotcom/videos/oil-country-free-pizza-on-us-chain-wide-thank-you-all-for-an-incredible-season-t/424838820374210/
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Oil Country, FREE PIZZA ON US CHAIN-WIDE! 🧡 💙. Thank you all for an incredible season together 🍕. Use the promo code OILERS at checkout to redeem your...
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Oil Country, FREE PIZZA ON US CHAIN-WIDE! 🧡 💙. Thank you all for an incredible season together 🍕. Use the promo code OILERS at checkout to redeem your...
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https://static.xx.fbcdn.net/rsrc.php/yT/r/aGT3gskzWBf.ico
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https://www.facebook.com/Pizza73dotcom/videos/oil-country-free-pizza-on-us-chain-wide-thank-you-all-for-an-incredible-season-t/424838820374210/
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Pizza Pizza: Get A Slice Of This Delicious Dividend Yield
|
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"Brian Langis"
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2015-02-03T00:00:00
|
Reposted from Seeking Alpha By Brian Langis Pizza Pizza Royalty Corp. Canada TSX: PZA US: OTC: OTC:OTC:PZRIF Pizza Pizza Royalty Corp. is primarily traded on the Toronto Stock Exchange under the sticker PZA. Note: Dollar amounts are in Canadian $ unless mentioned otherwise. USD-CAD 1.2682 Price of 1 USD in CAD. Source: Bloomberg Thesis Pizza…
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https://secure.gravatar.com/blavatar/0991618c6823b1767936183bca25b315c847fa60793b66fec587230c1dea7563?s=32
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Brian Langis
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https://brianlangis.wordpress.com/2015/02/03/pizza-pizza-get-a-slice-of-this-delicious-dividend-yield/
|
Reposted from Seeking Alpha
By Brian Langis
Pizza Pizza Royalty Corp.
Canada TSX: PZA
US: OTC: OTC:OTC:PZRIF
Pizza Pizza Royalty Corp. is primarily traded on the Toronto Stock Exchange under the sticker PZA.
Note: Dollar amounts are in Canadian $ unless mentioned otherwise. USD-CAD 1.2682 Price of 1 USD in CAD. Source: Bloomberg
Thesis
Pizza Pizza Royalty Corp. (OTC:PZRIF) is a former Canadian income trust that owns the trademarks and trade names Pizza Pizza and Pizza 73. The intellectual property is used by Pizza Pizza Limited (NYSE:PPL), a private operating company. Folks from Ontario and Alberta are familiar with the Pizza Pizza or Pizza 73 restaurant chain and their famous 11-11 jingle (or 73-73 in the West). Even though the American chain Little Caesars uses the expression “pizza pizza!” as its slogan, it’s completely unrelated to PZA.
The focus of this article is to better understand the company and if it’s worthy as a fixed income investment. As I will explain later, few investors actually understand the structure of PPRC. In this research the name Pizza Pizza, Pizza 73, PZA, and PPRC are used interchangeably. As mentioned above, PPL is referred to the privately owned company that operates the two brands. You can’t invest in PPL but its financial statements are declared with PPRC under “operating entity”.
PZA has a current dividend yield of ~5.4% that pays sustainable and growing dividends. Pizza Pizza is well known where their restaurants have a presence, but as an investment, I don’t think anyone knows that it’s publicly traded. Pizza Pizza Royalty Corp. (NYSEARCA:PZA) is rarely mentioned in the financial media and has one analyst covering it. There’s also no coverage on Seeking Alpha. This is an income oriented investment for people who like monthly dividends. By investing in PZA, you acquire predictable, growing royalty streams from their portfolio of restaurants.
When you invest in Pizza Pizza/PPRC, you are buying a royalty corp. PPRC owns two assets, the trademark to Pizza Pizza and Pizza 73. PZA has licensed the rights and marks to PPL. PPL pays a 6% royalty on the system sales of the Pizza Pizza included in the Royalty Pool and a 9% royalty for the Pizza 73 included in the Royalty Pool.
I highlighted the bold statement above because a lot of investors are under the perception that they are directly invested in the operating restaurant chain Pizza Pizza Limited. When I spoke to the CFO, Curtis Feltner, he told me that most portfolio managers that call him are surprised to learn that they are invested in a royalty corp. and not the operating company, even though the words royalty corp. are part of the official name. I would assume that most investors simply look at the dividend yield and their monthly deposits to justify their investment. The reality is there’s a lack of knowledge among investors regarding the company. I understand the confusion. Over the years PPRC and PPL have undergone change in their corporate structure that demands further attention where I will go into further detail.
I will also analyze the dividend. Since I’m skeptical by nature, when I see dividend yield north of 5%, I have to investigate. Many questions pop into mind such as: Is a dividend cut expected? Is it sustainable? Is there anything wrong with the company? What’s the payout ratio? Is there a chance of permanent capital loss?
Buying PZA five years ago would have been very rewarding since your investment that would have more than doubled (not including dividends). It also crushed the TSX, which has returned 31% compared to the 102% by PZA.
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https://www.lawinsider.com/dictionary/pizza-73-marks
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Pizza 73 Marks Definition
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Define Pizza 73 Marks. means all trademarks that are registered or the subject of pending applications for registration under the Trade-marks Act (Canada) and other unregistered trademarks, trade dress,distinguishing guises, logos, slogans, brand names, domain names, commercial symbols and other indicia of origin used in connection with the Pizza 73 Business.
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What are the main styles of pizza that are popular in America?
|
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"Gianni Gianni"
] |
2010-09-01T19:47:18
|
Background: I found a pizza in Italy that was sold as "American pizza", and that used bell peppers, corn, and hot salami as toppings. In the USA, is there a pizza that is called "American pizza"?
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https://cdn.sstatic.net/Sites/cooking/Img/favicon.ico?v=72c7f10e2fcd
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Seasoned Advice
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https://cooking.stackexchange.com/questions/6529/what-are-the-main-styles-of-pizza-that-are-popular-in-america
|
No.
Those are not common pizza toppings in America at all.
In America there are these (rather well known) pizza styles:
Chicago style
Chicago style pizza is a deep-dish pizza that is baked in a thick heavy cornmeal based crust. The toppings are also added in reverse order of a traditional pizza. First the cheese is added, then a pound or more of sausage is added in a dense patty layer, finally it is topped with sauce. You eat it with a fork and knife.
New York style
New York style pizza is wide thin-crust pizza. The crust is made with a very high gluten bread flour and hand-tossed. Some say that it gets a lot of it's flavor from the NYC water. It is typically cut into only 8 slices for a large pie. You fold the piece in half to eat.
New Haven style
New Haven style pizza is a bit lesser known, and originates from New Haven, Connecticut. There it is commonly called "apizza". It is similar to a New York style pizza in that it has a thin crust, but it is always brick oven fired until crispy. You should not be able to fold a New Haven slice of pizza in half without cracking it. It should also be crispy enough to stand up to it's own weight when held by the crust.
In a New Haven pizza a "plain" does not have mozzarella. A plain pizza consists solely of sauce, oregano, and a bit of parmesan and romano grated on top. Mozzarella is considered a separate topping.
They are most known for their white pizzas. These have no tomatoes at all, the "sauce" consists of olive oil, oregano, chopped garlic, and grated parmesan. The most well known is the clam pie which has fresh clams as a topping. It is generally frowned upon to order this with mozarella.
Verace pizza napoletana style
Although this is the original Neapolitan pizza, it has become very popular in the Pacific Northwest (and maybe elsewhere?). There is a certifying organization, which has stringent requirements for the crust ingredients, oven and so forth. The pies are very thin in the interior, with a slightly puffy edge, and are typically lightly charred in spots, which contributes a lot of flavor. Toppings tend to be minimalist.
There are four pizza toppings or combinations that are the most popular in the US:
Cheese - nothing but tomato sauce and mozzarella (sometimes a blend of cheeses)
Pepperoni - add pepperoni to a cheese pizza
Supreme - many variations, but commonly tomato sauce, mozzarella, pepperoni, loose ground pork sausage (or "Italian" sausage), bell peppers, mushrooms and onions (often black olives)
all meat - many variations, but often tomato sauce, mozzarella, three or more of: pepperoni, ground beef, loose ground pork sausage (or "Italian" sausage), ham, bacon, Canadian bacon, other "cased" and sliced meats such as salami, etc.
Also popular:
Veggie: some combination of vegetables with tomato sauce and mozarella
Hawaiian: ham or Canadian bacon and pineapple with tomato sauce and mozzarella
Margherita: red tomato sauce, white mozzarella cheese, green basil
BBQ - barbecue (aka BBQ, Bar-B-Q, etc.) sauce and shredded or diced chicken, pork or beef (usually brisket)
White - no sauce or sometimes alfredo sauce, mozzarella or another white cheese and spinach
Many menus list available toppings, crust types, sauce choices and sizes and the customer chooses their own combination
In addition to the other crust styles already mentioned by hobodave, there are quite a few variations mostly of thickness, crispness and chewiness (also variations in added ingredients such as garlic or herbs and even cheese). Some restaurants serve a "Neopolitan" style which may or may not be authentic but frequently the only discernible distinction is that it's rectangular instead of round.
American pizzas typically are covered fairly heavily in toppings in contrast to what I understand to be the case with genuine Italian pizzas.
With the increase in the number of good restaurants, international travel, cooking and travel shows on TV, etc., awareness of and interest in authenticity and variety have increased and many people have ventured outside their familiar territory to try new things.
See also the Wikipedia article Pizza in the United States.
It's often claimed that modern pizza originates from the US Chicago and Detroit area. In Italy it was a simple bread dish with a few flavorings on top, and for poor people. Then in the US it started getting more elaborate toppings; then this got exported to Italy by returning expats, some of whom started businesses offering this US-style, topping heavy pizza. Then demand by American visitors (some say mostly troops during WWII) expecting the local "authentic" pizza to be a refined dish expanded these returnees' businesses and prompted them to refine it to met this demand. This cultural back-and-forth-and-back-again is refered to as the pizza effect sometimes. I think with respects to pizza this has happened several times already, in various ways, and this might be just the latest iteration of this phenomenon.
But most people here in Europe I think know Americans don't eat corn on pizza. There's other pizzas that have corn as a topping, I think it probably refers more to the bell peppers and the hot salami, which is imitating the American "pepperoni" (which is not and actual Italian word, there's a word "peperoni" which means something compeltely different) which is a spicy salami-like meat product and the stereotypical American topping. Corn as spereotypically American might and probably does play a role, but in American pizza chains here don't have corn on pizzas so I think it's not a misunderstanding. I think Americans might not realize people use geographical terms like that as shorthand like that without actually implying that this is an authentic dish from there, I guess here in Europe people we can do that because different countries are more nearby and we actually see what they're like firsthand. While Americans might interpret these things much more literally as might be the case here.
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Pizza Pizza Royalty Corp.: Shareholders Board Members Managers and Company Profile
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Pizza Pizza Royalty Corp.: Company profile, business summary, shareholders, managers, financial ratings, industry, sector and market information | Toronto S.E.: PZA | Toronto S.E.
|
en
|
MarketScreener
|
https://www.marketscreener.com/quote/stock/PIZZA-PIZZA-ROYALTY-CORP-1411380/company/
|
Delayed Toronto S.E.
Other stock markets
02:50:37 2024-08-14 pm EDT 5-day change 1st Jan Change 12.88 CAD 0.00% -3.45% -12.50%
Business description: Pizza Pizza Royalty Corp.
Pizza Pizza Royalty Corp., through Pizza Pizza Royalty Limited Partnership (the Partnership), owns the trademarks, trade names and other intellectual property used by Pizza Pizza Limited (PPL) in its Pizza Pizza and Pizza 73 restaurants and in its international franchising business. PPL is a privately held company that provides service and operational support to restaurant operators. Pizza Pizza is a franchise-oriented restaurant business operating primarily in the province of Ontario, in which it leads the pizza quick service restaurant (QSR) segment. Of the 652 Pizza Pizza restaurants, 646 are franchised or licensed, and six are owned and/or managed as corporate restaurants. Of the 652 restaurants, 197 are non-traditional locations which have limited operating hours and a limited menu. There are about 100 Pizza 73 locations operating in the QSR segment, principally in the province of Alberta. The Pizza 73 business also includes a central food distribution center in Edmonton.
Sales by Activity: Pizza Pizza Royalty Corp.
Fiscal Period: December20192020202120222023
Restaurants
35.95M 31.79M 31.92M 36.43M 40.22M
See all business segments
Geographical breakdown of sales: Pizza Pizza Royalty Corp.
Fiscal Period: December20192020202120222023
Canada
35.95M 31.79M 31.92M 36.43M 40.22M
See all geographic segments
Managers: Pizza Pizza Royalty Corp.
Director TitleAgeSince
Paul Goddard CEO
Chief Executive Officer - 10-03-30
Christine D’Sylva DFI
Director of Finance/CFO - 06-12-31
Chuck Farrell HRO
Human Resources Officer - 16-12-31
See PIZZA PIZZA ROYALTY CORP. governance
Members of the board: Pizza Pizza Royalty Corp.
Manager TitleAgeSince
Paul Goddard CEO
Chief Executive Officer - 10-03-30
Jay Swartz CHM
Chairman 75 14-05-27
Michelle Savoy BRD
Director/Board Member 64 15-11-01
Composition of the Board of Directors
Shareholders: Pizza Pizza Royalty Corp.
NameEquities%Valuation
Pizza Pizza Ltd.
33.67 %
8,290,239 33.67 % 80 M $
Sionna Investment Managers, Inc.
0.1782 %
43,879 0.1782 % 425 144 $
Northwest & Ethical Investments LP
0.1275 %
31,400 0.1275 % 304 235 $
Paul Goddard
0.0674 %
16,600 0.0674 % 160 837 $
MD Financial Management, Inc.
0.0650 %
16,000 0.0650 % 155 024 $
List of PIZZA PIZZA ROYALTY CORP. shareholders
Company details: Pizza Pizza Royalty Corp.
Pizza Pizza Royalty Corp.
500 Kipling Avenue
M8Z 5E5, Toronto
+
http://www.pizzapizza.ca
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Change 5d. change 1-year change 3-years change Capi. ($) 0.00%-3.45%-15.32%+16.14% 309M-1.32%+26.58%-5.65%-18.92% 109B+0.98%+1.37%+17.72%+59.30% 51.17B-2.13%-0.39%-12.38%+0.77% 17.14B+0.75%+0.75%-8.39%+22.09% 13.88B+1.08%+15.47%+99.46% - 10.77B-0.99%-1.64%-49.28%-61.78% 8.69B+1.81%+13.04%-1.42%+131.67% 6.82B-1.05%+6.64%+27.96%-15.71% 5.05B+2.98%+6.90%-2.50%+32.75% 4.61B Average +0.20%+6.39%+5.02%+18.48% 22.71B Weighted average by Cap. -0.45%+14.51%+3.18%+8.02%
See all sector performances
Sell Buy
Mean consensus
HOLD
Number of Analysts
1
Last Close Price
12.88CAD
Average target price
13.00CAD
Spread / Average Target
+0.93%
Consensus
Quarterly revenue - Rate of surprise
Stock Market
Equities
PZA Stock
Company Pizza Pizza Royalty Corp.
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portal
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performance
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https://www.fnint.com/news/canadas-largest-pizza-chain-partners-with-futurenow-technologies-after-impeccable-performance-delivered-during-pilot-phase/
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Canada’s Largest Pizza Chain Partners With FutureNow Technologies After Impeccable Performance Delivered During Pilot Phase
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|
12 Dec 2010
Pizza Pizza signs a long-term contract with FutureNow (Pvt) Ltd, Lahore, Pakistan
December 12th, 2010; Pizza Pizza, a renowned pizza restaurant chain in Canada that operates from 600 locations and employs over 3,000 people; has signed a contract with FutureNow Technologies to augment its contact center operations.
The collaboration began as a four month pilot project in August 2010. Each FutureNow contact center agent was meticulously selected, screened and then thoroughly trained before being deployed onto the project. Initially 5 agents were selected to support Pizza Pizza’s peak business hours. Within a short time span of 15 weeks, the number of agents supporting Pizza Pizza’s operations rose to forty five.
FutureNow’s impeccable performance during the pilot project with a 99.2% accuracy rate and an average conversion ratio of over 75% proved to Pizza Pizza, that FutureNow would be a valuable long term partner in the achievement of its strategic goals.
After the successful completion of the pilot phase, FutureNow Technologies has now entered into a long-term contract with Pizza Pizza. This alliance has proved that Pakistan is an untapped market that contains a pool of highly dedicated, hardworking and intelligent resources.
“We appreciate the quality, superior service and professionalism of FutureNow’s team; and the effort that they have put in to bring about excellent performance! It’s been a pleasure so far to work with them.” said Craig Reed, Site Manager for Pizza Pizza’s Customer Contact Centers while commenting on FutureNow’s performance during the first 4 months of the collaboration.
“We are extremely proud of the performance that we have been able to deliver to Pizza Pizza. It was a tough job considering the response time and other related KPIs were concerned; however we took a 3 Cs approach where we chose to commit, we crossed the line of excellence and we continued working rigorously! We will continue to prove ourselves to be a service provider who exceeds all expectations!” said Arif Ali, Chief Operating Officer at FutureNow Technologies.
“Our front line people – our true assets have put a very positive impression by addressing Pizza Pizza needs and what the food giant promises to their customers -Satisfaction and Quality of Service. We are filled with enthusiasm; looking to the future, working with them to reinforce our responsiveness and perfect our quality” said Bilal Iqbal, the Contact Center Manager at FutureNow Technologies.
About FutureNow (Pvt) Ltd.
FutureNow (Pvt) Ltd. is a provider of cutting edge technology solutions and services with a diverse portfolio of clients spread across the globe. Over the years we have engineered solutions which are currently being used in some of the largest fortune 500 companies around the world. We believe in innovation and matchless quality and our mutually beneficial partnerships with our clients are the foundation of our success
About Pizza Pizza Limited: Pizza Pizza is a leader in Canada’s quick service restaurant segment (QSR). The company is guided by a mission to provide the “best food, made especially for you” and a focus on quality ingredients, customer service, community contribution and continual innovation. The Pizza Pizza network including Pizza73 is composed of more than 600 traditional and non-traditional restaurants coast to coast with over 3,000 employees. We provide a flavorful, varied and high-quality menu to Canadians of all ages and tastes.
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Monthly Dividend Stock In Focus: Pizza Pizza Royalty Corp.
|
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[
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2023-04-07T17:52:32+00:00
|
Pizza Pizza Royalty Corp. has a fortress balance sheet and a high, monthly yield, but the stock is slightly overvalued at the moment.
|
https://www.suredividend.com/favicon.ico
|
Sure Dividend
|
https://www.suredividend.com/monthly-dividend-stock-pzrif/
|
Published on April 7th, 2023 by Felix Martinez
Pizza Pizza Royalty Corp. (PZRIF) has two appealing investment characteristics:
#1: It is a high-yield stock based on its 6.3% dividend yield.
Related: List of 5%+ yielding stocks.
#2: It pays dividends monthly instead of quarterly.
Related: List of monthly dividend stocks
You can download our full Excel spreadsheet of all monthly dividend stocks (along with metrics that matter, like dividend yield and payout ratio) by clicking on the link below:
The combination of a high dividend yield and a monthly dividend render Pizza Pizza Royalty Corp. appealing to income-oriented investors. In addition, the company has a robust business model, with most of its revenues recurring. In this article, we will discuss the prospects of Pizza Pizza Royalty Corp.
Table of Contents
You can instantly jump to any specific section of the article by using the links below:
Business Overview
Growth Prospects
Dividend & Valuation Analysis
Final Thoughts
Business Overview
Pizza Pizza Royalty Corp is a Canadian company that operates in the restaurant industry, primarily through its two brands, Pizza Pizza and Pizza 73. Pizza Pizza Royalty Corp is a unique entity in the Canadian stock market, as it operates as a royalty-based income trust structure.
Pizza Pizza, founded in 1967, is a well-known and established pizza chain in Canada, with a strong presence in Ontario, where it originated. Pizza 73, founded in 1985, is a pizza delivery and takeout brand focusing on Western Canada, particularly Alberta and British Columbia.
As a royalty-based income trust, Pizza Pizza Royalty Corp does not operate the restaurants directly, but instead earns royalties from franchisees who operate Pizza Pizza and Pizza 73 locations. The company’s revenue is primarily generated from royalty payments based on a percentage of franchisee sales. This unique business model allows Pizza Pizza Royalty Corp to generate revenue without directly bearing the costs and risks associated with operating restaurants, such as labor, rent, and food costs.
Source: Investor Presentation
Pizza Pizza Royalty Corp’s revenue and profitability are directly tied to the performance of its franchisees. The company’s financial success depends on factors such as franchisee sales, the number of restaurants in operation, and overall consumer demand for pizza and fast-food offerings.
One of the notable features of Pizza Pizza Royalty Corp is its history of paying monthly dividends to its shareholders, which has made it an attractive investment for income-seeking investors. However, it’s important to note that dividend payments are not guaranteed and can be subject to change based on various factors, including the company’s financial performance and management decisions.
Growth Prospects
On March 7th, 2023, the company reported the fourth quarter and fiscal year results for 2022. The company sales increased by double-digits during the year while it also opened a record 45 new restaurants.
The company restaurants managed through inflationary pressures from both commodity and labor increases. The positive momentum throughout 2022 allowed for three dividend increases as walk-in and pickup sales increased significantly as pandemic restrictions were relaxed or removed.
The company is pleased to announce another dividend increase surpassing its pre-Covid dividend rate. The management team looks to continue the sales momentum by leveraging its marketing strengths while featuring its high-quality menu offerings. The announced dividend increase was 3.6% compared to the last dividend rate.
For the quarter, same-store sales increased 13.0% year-over-year (YOY). At the same time, adjusted earnings per share increased 11.1% YOY.
In terms of expansion, Pizza Pizza Royalty Corp has focused on growing its restaurant footprint primarily through franchising. The company has a history of selectively opening new locations and working with existing franchisees to renovate and upgrade existing restaurants to meet changing consumer demands and market trends.
However, it’s worth noting that the restaurant industry, like many other sectors, can be subject to challenges such as changing consumer preferences, competitive pressures, and economic fluctuations. Additionally, the franchise business model comes with risks related to the performance of individual franchisees, potential legal and regulatory changes, and other operational challenges.
Source: Investor Presentation
Dividend & Valuation Analysis
Pizza Pizza Royalty Corp. offers an exceptionally high dividend yield of 6.3%, four times the 1.6% yield of the S&P 500. The stock is thus an interesting candidate for income-oriented investors. However, U.S. investors should be aware that their dividend is affected by the prevailing exchange rate between the Canadian dollar and the USD.
The company’s policy is to distribute all available cash to maximize returns to shareholders over time after allowing for reasonable reserves. Despite seasonal variants inherent to the restaurant industry, the company’s policy is to make equal dividend payments to shareholders monthly to smooth out income to shareholders.
The company’s working capital reserve is $7.5 million, an increase of $0.5 million in the quarter due to the 93.8% payout ratio. With the increase in the monthly dividend in February, June, November of 2022, and March 2023, the company believes that there is sufficient cash flow to service the company’s obligations as they fall due while also increasing the monthly dividend above its pre-COVID levels.
The company has a very healthy balance sheet. The company has an interest coverage ratio of 27.1x, which is outstanding, and a Debt/Equity ratio of 0.2.
Regarding valuation, the company looks to be slightly overvalued because the current PE of 15.5x earnings is slightly higher than its ten years average PE of 14.6x. Based on 2023 earnings expectations of $0.67 per share, the company’s fair value price is $9.73 per share. Currently, the company is trading hands for $10.20 per share.
The current dividend yield of 6.3% is also lower than its five-year dividend yield average of 7.43%. Thus, based on the PE ratio and dividend yield average, the company looks to be slightly overvalued at the current price.
Source: Investor Presentation
Final Thoughts
In conclusion, Pizza Pizza Royalty Corp is a unique company in the Canadian restaurant industry, operating as a royalty-based income trust focusing on pizza brands. Its business model relies on generating revenue from royalty payments from franchisees, and it has a history of paying increasing monthly dividends to shareholders.
The company’s success is closely tied to the performance of its franchisees and overall consumer demand for pizza and fast-food offerings. As with any investment, conducting thorough research, reviewing financial statements, and consulting with a qualified financial professional is essential before making investment decisions related to Pizza Pizza Royalty Corp or any other company.
Don’t miss the resources below for more monthly dividend stock investing research.
The Monthly Dividend Stocks List
20 Highest Yielding Monthly Dividend Stocks
10 Cheapest Monthly Dividend Stocks
10 Safest Monthly Dividend Stocks
3 Top ‘Hold Forever’ Monthly Dividend Stocks
And see the resources below for more compelling investment ideas for dividend growth stocks and/or high-yield investment securities.
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2009-12-23T00:00:00
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Let the conversation begin: It’s simply not possible to put together a list of the 100 best restaurants and please everyone. This list was a year in the making. Just days after wrapping up the last survey, we wiped the...
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https://www.washingtonian.com/wp-content/themes/washingtonian/favicon.ico
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Washingtonian - The website that Washington lives by.
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https://www.washingtonian.com/2009/12/23/washingtonians-100-best-restaurants-1/
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Let the conversation begin: It’s simply not possible to put together a list of the 100 best restaurants and please everyone.
This list was a year in the making. Just days after wrapping up the last survey, we wiped the slate clean (nobody in the top 100 has a sinecure) and started over, combing the region in search of deliciousness—feasting on foie gras, munching on pizza. More than 350 diner’s report cards and some added pounds later, we came up with what we believe to be the area’s 100 best right now.
What were we looking for? Not just good cooking but memorable cooking that communicates a sense of place or personal expression. Not just good service—is the server there when needed?—but the feeling of being pampered.
Decor? Ambience? They’re not as important as some might think. Ambience can enhance an experience, but in our book it’s no substitute for really good dining.
So here’s to a new year of memorable meals. May our list be a trusty companion on your dining-out excursions, and may you find deliciousness wherever you go.
100. 3 Bar & Grill ★★
2950 Clarendon Blvd., Arlington; 703-524-4440
Cuisine: Brian Robinson oversees an appealing roster of upmarket pub grub (chips with house-cured bacon, mussels steamed in beer) and rib-sticking Southern staples (collard greens, scallops with grits and ham). The cooking is more sophisticated than it reads, but the owners—who also operate the popular bar Whitlow’s on Wilson down the block—keep the mood loose.
Mood: Clarendon/Courthouse yuppies flock to the Art Deco–accented dining room for comfort food in a dressed-up setting.
Best for: A filling meal on a budget; drinks and appetizers on the patio.
Best dishes: Fried oysters with cornmeal crust; shredded duck with pickled cucumbers, bourbon molasses, and lettuce leaves for rolling (Vietnam meets the American South); chicken and waffles; pork shank in a smoky stew of beans and chickpeas; Hawaiian malasada doughnuts with dark-chocolate/coffee dipping sauce.
Insider tips: In winter, ask to sit in the ski-lodge-like room with a fireplace; in summer, the patio is the place to be. There’s a good weekday lunch deal: a soft drink and daily special for $10.
Service: ••
Open Monday through Saturday for lunch and dinner, Sunday for brunch and dinner. Moderate.
99. Bibiana ★★
1100 New York Ave., NW; 202-216-9550
Cuisine: Restaurateur Ashok Bajaj—having tried his hand at Modern American, cutting-edge American, traditional Indian, and Indian fusion—indulges his passion for Italian cooking with this elegant restaurant on the edge of Penn Quarter. His chef is Nicholas Stefanelli, most recently of Mio, who oversees a menu of salads, pastas, pizzas, and main courses and manages to balance the needs of his well-traveled diners for lightness with his desire to tweak tradition.
Mood: It’s no looker—from the garish appointments to the unrelenting tones of brown, the dining room seems to have been outfitted by the sort of furniture stores that supply the area’s McMansions. The early crowds—a mix of tourists, curiosity seekers, and diners with billable hours—don’t appear to mind and have given the place the buzz of a play on opening night.
Best for: A client dinner.
Best dishes: Oysters with lemon emulsion; tender veal meatballs with marinara; crisp-crusted pizza for one, capped with a runny egg and strips of lardo; braised veal cheeks with white polenta, wild mushrooms, and hazelnuts; a thick twirl of squid-ink spaghetti with good crabmeat; chocolate bomba, a half-moon of ganache-draped chocolate mousse with a hazelnut-mousse center; a superb tiramisu.
Insider tips: The lounge offers a brief menu of small plates and pizza from 2:30 to 5:30 on weekdays.
Service: ••
Monday through Friday for lunch and dinner, Saturday for dinner. Expensive.
98. Marvin ★★
2007 14th St., NW; 202-797-7171
Cuisine: Late in life, soul legend and DC native Marvin Gaye found redemption in Ostend, Belgium, where he wrote his classic “Sexual Healing.” This upscale U Street tavern pays homage to Gaye’s beginning and end, combining the robustness of Belgian cooking with the directness of upscale soul food. The result? Pub grub of surprising finesse and power.
Mood: A large portrait of Gaye dominates the dimly lit dining room, which feels both cozy and festive.
Best for: Hearty food before a night of U Street revelry; Belgian-beer enthusiasts; an early weeknight dinner.
Best dishes: Seared foie gras over caramelized onions; sea scallops with braised leeks; Niçoise salad with ahi tuna; coconut-curry mussels or wine-and-shallot meunière mussels, both of which come with fries and three dipping sauces; chicken and waffles atop braised greens; seared halibut in beurre blanc; bacon-topped burger on a brioche bun.
Insider tips: Reservations can be hard to come by on weekends. The inside bar upstairs can be noisy; the partially covered deck is great. Desserts remain the weak spot—if your sweet tooth beckons, head around the corner to Ben’s Chili Bowl for a post-meal milkshake.
Service: ••
Open Monday through Saturday for dinner, Sunday for brunch and dinner. Moderate.
97. Pete’s New Haven Style Apizza ★★
1400 Irving St., NW; 202-332-7383
Cuisine: The best pizza in DC. The New Haven–style pies sport wonderfully thin crusts—crunchy on the outside, chewy on the inside—and spare, well-chosen toppings. Quality comes at a price: Whole pizzas are all one size—18 inches—and start at $19. Given how good the pies are, it’s easy to forget there are other options here, too, with pasta (spaghetti and meatballs), panini (a riff on an Italian sub), and seasonal antipasti (recently, sweet potatoes with cranberries).
Mood: Though slicker than most order-at-the-counter pizza shops—there are beautiful photographs of Italian street life, and food comes on ceramic plates—the space is refreshingly unpretentious and welcoming. Peak dinner hours bring a crush of families, shoppers, and hipsters in search of good pizza.
Best for: A post-shopping slice; dinner with a group.
Best dishes: Glorious, calzone-like Sorbillo’s, a turnover of soft dough stuffed with salty ricotta and cubed salumi; garlicky white-clam pie; a salt lover’s pie with anchovies, olives, and capers; a changing selection of antipasti, which has included black lentils with pickled celery root and bacon, fingerling-potato confit with anchovy dressing, and roasted beets with walnuts and Gorgonzola.
Insider tips: There’s now delivery in a limited zone that includes neighborhoods north of Dupont Circle to Brightwood, and pizza arrives in tip-top shape. For added crispness, you can reheat slices in a hot, non-oiled sauté pan for a minute or two. At happy hour, Monday through Friday 4 to 6:30, a pint of Moretti beer and a slice of cheese pizza are $5.
Service: ••
Open daily for lunch and dinner. Inexpensive.
96. Acadiana ★★
901 New York Ave., NW; 202-408-8848
Cuisine: The buttery biscuits that land on the table at the start of every meal amount to a declaration: This is no place for calorie counters. And it only gets better—or worse—from there. Jeff Tunks has fashioned a rich excursion into down-home “Looziana” cooking, from New Orleans–style barbecue shrimp to classic seafood gumbo to oyster po’ boys. If the menu says something is served with warm French bread, chances are there’s a buttery sauce to be mopped up with it.
Mood: For all the decadence, the dining room is almost matronly—with tall, tapestried booths, oversize chandeliers, and decorative urns. But that hasn’t kept it from becoming a power spot.
Best for: Louisiana expats and anyone who craves Mardi Gras–like decadence and traditional Louisiana cocktails—with all the customary kick.
Best dishes: Trio of deviled eggs with toppings such as ham, crab, and shrimp; seafood gumbo; roast duck over smoky greens; barbecue shrimp; shrimp and oyster po’ boys (lunch only); chocolate doberge cake; Pimm’s Cup cocktail.
Insider tips: Deals here include a $29 three-course pre-theater menu from 5:30 to 6:30 daily, half-price wines on Sunday, and bar specials on drinks and nibbles during happy hours and Sunday football games.
Service: ••½
Open Monday through Friday for lunch and dinner, Saturday for dinner, Sunday for brunch and dinner. Expensive.
95. Equinox ★★
818 Connecticut Ave., NW; 202-331-8118
Cuisine: Local-eating pioneer Todd Gray crafts carefully chosen ingredients into dishes that honor Italy and France and sometimes the Chesapeake. When the kitchen is on, it can be very good, but basic mistakes (gritty scallops, cold entrées) can get in the way of Gray’s vision. Former Maestro pastry chef Tom Wellings recently joined the kitchen, and his desserts are a highlight.
Mood: There are plenty of big-spending regulars schmoozing away—often with Gray, who makes the dining-room rounds—at this serene power haunt near the White House. (The Obamas dined there just before the inauguration.) The front dining room is a see-and-be-seen fishbowl; the taupe-painted back room is more date-friendly and low-key.
Best for: Lunchtime dealmaking; expense-account dinners.
Best dishes: A potted spread of rich foie gras slicked with quince gelée; cobia, a meaty white fish, with creamy grits and spinach; grilled beef strip loin in sweet Cabernet jus with a day-braised short rib; a cast-iron pot of truffled mac and cheese; ultra-light ricotta fritters; a layered panna cotta with foamed cider and sautéed apples.
Insider tips: Gray was trained at DC’s Galileo, and he excels at dishes bearing an Italian bent. He’s also skilled at regional classics—nobody does summer soft-shells as well as he does.
Service: ••
Open Monday through Friday for lunch and dinner, Saturday and Sunday for dinner. Very expensive.
94. Et Voila! ★★
5120 MacArthur Blvd., NW; 202-237-2300
Cuisine: Sturdy Belgian bistro classics, generous pours from French boutique wineries, a well-chosen Belgian beer roster, and a short menu of wonderful desserts—many of them centered around Callebaut chocolate—make chef/owners Claudio Pirollo and Mickael Cornu’s restaurant one that would be welcome in any neighborhood.
Mood: The modish space could fit right into the bustling bistro scene in Brussels—ivory and orange walls and clear wall panels embedded with grasses and leaves.
Best for: A relaxed meal with friends or a significant other.
Best dishes: Any of the carefully dressed salads, but especially the chopped endive with Chimay cheese and pecans; silken gravlax with crème fraîche and a wedge of olive-oil pancake; a robust carbonnade à la flamande (a kind of beef stew) spiked with dark beer; a flavorful organic Meyer-beef burger with Chimay and bacon; crisp golden fries; a standout chocolate mousse; Belgian waffle with poached pear and dark chocolate.
Insider tips: As good as many plates are, there are some disappointments—the hanger steak and moules with garlic and white wine being two. The owners recently introduced a menu of savory and sweet crepes at brunch, and the early results are promising; we like a version with ham, cheese, and egg.
Service: ••½
Open Monday for dinner, Tuesday through Friday for lunch and dinner, Saturday and Sunday for brunch and dinner. Moderate.
93. Cedar ★★
822 E St., NW; 202-637-0012
Cuisine: At this Penn Quarter newcomer, chef Andrew Kitko’s Modern American menu offers just a handful of appetizers and entrées, forgoing the chance to dazzle diners with elaborate dish descriptions and instead emphasizing his commitment to execution. Simple though his dishes are, many are elevated by house-made touches such as duck bacon and pickled figs.
Mood: The contemporary dining room evokes the Pacific Northwest with wood-trimmed walls and photos of giant cedars. A friendly staff and soft lighting keep the small, subterranean dining room from feeling like a basement.
Best for: Happy hour, when there are $5 deals on beer, wine, and cocktails; brunch; an after-work dinner with office pals.
Best dishes: Creamy oyster pan roast with leeks and Jerusalem artichokes; beet salad with pickled figs and goat-cheese fondue; pork-belly BLT (lunch and brunch) and smoked-salmon eggs Benedict (brunch); poached lobster atop a sort of deconstructed clam chowder; filet mignon with potato-porcini gratin and roasted carrots; trumpet mushrooms and poached egg over lentils; pumpkin-pecan tart; apple-almond brown-butter cake; Red Burro cocktail with ginger beer and blackberry purée.
Insider tips: The bar is small, but the bartenders are friendly and eager to whip up special requests.
Service: ••½
Open Monday through Friday for lunch and dinner, Saturday for brunch and dinner, Sunday for brunch. Expensive.
92. Faryab ★★
4917 Cordell Ave., Bethesda; 301-951-3484
Cuisine: Subtle spicing and assured cooking—from vegetable stews to open-faced meat-and-leek-filled dumplings—set a high standard for the area’s Afghan restaurants.
Mood: Afghan textiles and rugs give the white-walled space a gallery-like feel, but when tables fills up, conversation can get lively, transforming one of Bethesda’s most intimate hideaways into a convivial party.
Best for: Families and groups who enjoy sharing; vegetarians.
Best dishes: Fried appetizer pastries such as bulanee (with leeks) and sambosa (with meat and chickpeas); open-faced dumplings known as mantu (with meat) and aushak (with scallions), blanketed with creamy yogurt and meat sauce; quabili pallow, a fragrant heap of brown basmati rice studded with carrots, raisins, and braised lamb; stewed pumpkin with yogurt sauce; melting eggplant; spinach with onion and garlic.
Insider tips: Several dishes are finished with dabs of tomatoey meat sauce and yogurt, which can make for a meal of redundancies; mix it up when ordering. Desserts are not a high point.
Service: ••
Open Tuesday through Sunday for dinner. Inexpensive.
91. Heritage India ★★
2400 Wisconsin Ave., NW; 202-333-3120
Cuisine: Opulent Indian. The curries are lush, the flatbreads are hot and flaky, and dishes seldom seen at quick-serve joints that gloss over the subtlety and variety of this complex cooking find their way into the mix.
Mood: With carved wooden screens, British Colonial furnishings, and vintage sepia photos of Indian princes, the main dining room channels the days of the Raj.
Best for: A communal meal with a group, the better to order widely and experience the myriad styles of Indian cooking; a romantic dinner; a vegetarian meal full of conviction.
Best dishes: Bhel puri, an Indian-style salad with puffed rice, chickpea vermicelli, cilantro, shallots, and sweet-and-sour chutney; eggplant in a velvety sesame-cashew sauce; black lentils elevated to star status with cream and butter; yakhani gosht, a Kashmiri lamb stew with yogurt and saffron; prawns in green-pepper sauce; a ginger-shot sag paneer, the classic cheese-and-spinach dish; first-rate flatbreads.
Insider tips: While service is friendlier than in the past, the restaurant sometimes seems short-staffed, a situation that’s underscored when it’s crowded. Ask for a table in the dining room overlooking Wisconsin Avenue, preferably by the window.
Service: •½
Open daily for lunch and dinner. Moderate.
90. Assaggi ★★
4838 Bethesda Ave., Bethesda; 301-951-1988
Cuisine: The mozzarella bar might intrigue curiosity seekers, but the real draw is chef/owner Domenico Cornacchia’s cooking. It pulls from many regions of his homeland but rings truest when he draws from the stick-to-your-ribs, tomato-based dishes of central Italy. And he’s a whiz with pasta.
Mood: The open dining room channels the buzz of a DC hot spot, right down to the glimpse of the chef intently finishing dishes in the open kitchen.
Best for: A family-style meal for groups who like to share—the staff is happy to bring plenty of plates.
Best dishes: Burrata cheese with condiments of pesto eggplant, tomato marmalade, and roasted red peppers; salumi; fritto misto; tiny clams in a broth with toasted Israeli-couscous-like pasta; a vinegary kale-and-escarole salad; gnocchi topped with veal-short-rib ragu and pungent caciocavallo-cheese sauce; pasta with blue crab and spicy tomato sauce; zeppole, sugared batons of fried dough with zabaglione dip; raspberry-and-white-chocolate cake.
Insider tips: Specials include a $14 two-course lunch and a 15-percent discount on dinner checks daily between 4 and 6.
Service: •••
Open daily for lunch and dinner. Moderate to expensive.
89. Montmartre ★★
327 Seventh St., SE; 202-544-1244
Cuisine: Mussels, steak frites, country pâté—rear-guard staples of the Parisian bistro scene—dominate the menu at this likable, dependable Eastern Market hot spot, but there’s an occasional nontraditional special or two.
Mood: A loud, clangy place that packs customers in so tightly you could pluck a fry off your neighbor’s table. In other words, a real bistro where you’ll find Le Chat Noir posters, not a celebrity chef.
Best for: A budget date; a raucous, wine-soaked dinner with friends.
Best dishes: Mussels with chorizo or shallots and cream; duck pâté with Armagnac (a special); braised rabbit with buttery linguine; hanger steak in a richly reduced red-wine sauce; floating island, a meringue surrounded by crème anglaise; crème brûlée; fruit tarts.
Insider tips: Brunch, so often an afterthought, gets respect here.
Service: ••
Open Tuesday through Friday for lunch and dinner, Saturday and Sunday for brunch and dinner. Moderate.
88. Art and Soul ★★
Liaison Capitol Hill, 415 New Jersey Ave., NW; 202-393-7777
Cuisine: Chicago celebrity chef Art Smith—formerly of Oprah Winfrey’s home kitchen—and his local deputy, Travis Timberlake, serve up feel-good food. Their renditions of classic Southern fare are both gussied up (an oyster po’ boy turned into a hoecake) and faithful (simple fried chicken with white gravy).
Mood: It might look like a retro-chandeliered hotel restaurant (and you’ll see many a rolling suitcase) but looming portraits of Martin Luther King Jr. and Dwight Eisenhower—and perhaps a Nancy Pelosi sighting—remind you that you’re dining just steps from the seat of power.
Best for: A crowd-pleasing dinner with a big group; a gut-busting power lunch; snacking at the bar; weekend brunch (oh, the lemon pancakes).
Best dishes: Chesapeake Bay fry, a Southern take on fritto misto with oysters, hushpuppies, okra, and shrimp; arugula salad with blackberry vinaigrette and watermelon pickles; hoecakes (pancake-like rounds made with cornmeal) topped with either fried oysters and rémoulade, apples and blue cheese, or pulled pork and slaw; a wedge of buttery-crusted onion pie slathered with goat cheese; lunchtime fried chicken, boneless and wonderfully juicy; pecan-crusted chicken; crisply fried trout drizzled with rhubarb vinaigrette; spiced quince trifle; “baby cakes,” an ever-changing quintet of mini cupcakes.
Insider tips: A budget-friendly Sunday supper features the fried chicken plus two sides for $18.
Service: ••½
Open Monday through Friday for breakfast, lunch, and dinner, Saturday and Sunday for breakfast, brunch, and dinner. Expensive.
87. Grapeseed ★★
4865 Cordell Ave., Bethesda; 301-986-9592
Cuisine: This wine bar/restaurant pairs whimsical-but-not-cutesy fare with sips from around the globe. The nearly 500 wines, $6 to $20 by the glass, are also available in inexpensive tasting portions.
Mood: Although there’s plenty of goblet swirling and chatter about the subtleties of, say, the cellar’s 37 Pinot Noirs, the blond-wood restaurant doesn’t feel pretentious. One category on the wine list is “kinda sweet, sorta dry.”
Best for: Wine flights with friends; casual dates that still feel special.
Best dishes: Roasted piquillo pepper oozing goat cheese; fried oysters swabbed in bacony beurre blanc; ultra-rich mushroom fricassee; sauté of calamari with chorizo and lemon; lobster in spicy-sweet Vietnamese-style caramel sauce; roasted balsamic chicken.
Insider tips: Lunch specials abound. Tuesday through Friday there are three $6 shrimp specials plus a special of $12 for two courses chosen from the regular menu.
Service: ••½
Open Monday and Saturday for dinner, Tuesday through Friday for lunch and dinner. Expensive.
86. Circle Bistro ★★
1 Washington Cir., NW; 202-293-5390
Cuisine: After a rocky year, the kitchen seems to have stabilized with the arrival of Ethan McKee, a veteran of Equinox and Rock Creek at Mazza, whose French- and Mediterranean-influenced American menu runs to plates such as wild Alaskan halibut with chorizo, Swiss chard, and saffron butter.
Mood: Deciding where to sit can be hard. Will it be the teeming lounge, where you can nibble on snacks such as fries with fines herbes mayonnaise, or the conversation-friendly dining room done in shades of orange, yellow, and cream?
Best for: The Kennedy Center–bound—there’s a $35, three-course pre-theater meal from 5 to 7.
Best dishes: Crisp potato-crusted oysters with bacon-chive crème fraîche; roasted-beet salad with arugula and walnut vinaigrette; lamb rib eye with ratatouille and olive tapenade; duck with celery root, spinach, crispy leeks, and orange; a deconstructed brownie sundae including a dense, fudgy wedge of cake, house-made espresso ice cream, and candied walnuts.
Insider tips: There are lots of deals, including half-price cocktails, beer, and wine at the bar Monday through Friday from 4:30 to 7:30 and free bottomless mimosas at Sunday brunch.
Service: ••
Open Monday through Friday for breakfast, lunch, and dinner, Saturday for breakfast and dinner, Sunday for breakfast, brunch, and dinner. Moderate to expensive.
85. Villa Mozart ★★
4009 Chain Bridge Rd., Fairfax; 703-691-4747
Cuisine: Chef/owner Andrea Pace anchors his dishes with familiar Northern Italian flavors—prosciutto with melon, eggplant lasagna—but elevates them with unexpected accents. When he’s successful, which is often enough (chocolate pappardelle with wild boar), the result feels fresh; when he’s not (a caprese salad with buffalo-milk foam), it feels forced.
Mood: Long on charm, this cozy but contemporary townhouse is a prime destination for date nights. Each table is adorned with fresh red roses, and the Italian arias soaring through the dining room set the mood for an evening of romance.
Best for: An old-fashioned date.
Best dishes: Wide bands of smoked prosciutto sharing the plate with hemispheres of sweet cantaloupe; coins of eggplant and zucchini stacked with pungent Taleggio; a dressed-up “meat and potatoes” with lamb two ways (roasted shoulder, grilled rack) and a cube of potato mille foglie; delicately poached halibut filet in a comforting but light mushroom-based broth with white beans and artichokes; chocolate soufflé, cracked and filled with Grand Marnier sauce at the table.
Insider tips: The wine list is small, but the corkage fee for bringing your own bottle is just $25—cheaper than almost anything else on the menu.
Service: ••½
Open Monday through Friday for lunch and dinner, Saturday for dinner. Expensive.
84. Hell Point Seafood ★★
12 Dock St., Annapolis; 410-990-9888
Cuisine: Bob Kinkead calls his Annapolis waterfront operation Kinkead Lite—a more casual, streamlined, and affordable version of his DC seafood emporium. The kitchen early on was a work in progress but has found its groove. Portions are bigger, execution is tighter, and the familiar-looking plates of mussels, oysters, lobster rolls, and smothered fish are now worthy of the Kinkead name.
Mood: The redeeming feature of the bland space, which for years housed Phillips Seafood, is the gorgeous view of the Annapolis harbor—seats along the glass windows fill up fast.
Best for: That rarest of dining-out pleasures—a good meal with a view.
Best dishes: Sweet mussels in green Thai curry with diced squash; an ever-changing roster of oysters on the half shell; plump, minimally bound crabcakes; cornmeal-crusted flounder in a creamy sauce garnished with tasso ham, mushroom matchsticks, and baby shrimp; swordfish steak with confit of basil-draped baby tomatoes; excellent seasonal tarts (peach in summer, pear in fall, apple in winter); elegant, Eastern Shore–style caramel layer cake.
Insider tips: Think seafood calls exclusively for white wine? Think again: The important thing is to complement the sauce or accompaniment, and the embellishments for Kinkead’s seafood are generally big and bold-flavored. Accordingly, there are red-wine by-the-glass picks that pair well with the restaurant’s catches of the day, including a rosé made from Malbec. And servers will pour a taste of any by-the-glass wine.
Service: ••
Open Tuesday through Sunday for lunch and dinner. Expensive.
83. Passage to India ★★
4931 Cordell Ave., Bethesda; 301-656-3373
Cuisine: Chef/owner Sudhir Seth tackles his native India’s every culinary corner on his menu, which ranges far beyond commonplace curries and tandoori meats. With an impressive level of accuracy and consistency, he conveys the flavors of not just the familiar north (with its reliance on kebabs) and south (with its breads and veggie stews) but also the east and west.
Mood: The low-lit dining room, with elaborate wood carvings and photographs of Indian palaces, is a throwback in an age of clean-lined, bustling spaces: quiet, serious, almost serene. Waiters in jackets and bow ties tend to their tables with a military-like precision.
Best for: Anyone willing to venture beyond the safe ground of butter chicken; anyone seeking an oasis of calm to dine in.
Best dishes: Sev-murmura chaat, a mash-up of puffed rice, vermicelli, and dates, sweetened with tamarind; a potato-stuffed samosa dressed up with chickpeas and yogurt; juicy, thin slices of lamb cooked in the tandoor oven; shrimp in a coconut-based curry with coriander and garlic; a marvelous pickle plate; a dessert of fresh mango peeking out from a blanket of cardamom-spiked yogurt.
Insider tips: If you want to sample some of Seth’s complex and layered cooking but are on a budget, come at lunchtime. Main courses arrive with a side of lentils, rice, and a salad—all for about $10.
Service: ••
Open daily for lunch and dinner. Moderate.
82. Jackie’s ★★
8081 Georgia Ave., Silver Spring; 301-565-9700
Cuisine: If restaurants were people, this would be the hearty partyer who hunkers down with Wittgenstein in his spare time: playful but with a serious side. That side—evident in the fine stemware, thoughtfully composed salads, and detailed riffs on American comfort food—transforms what otherwise might be a convivial night of fun into a minor gastronomic outing.
Mood: The dining room—all exposed beams, dangling light bulbs, hot-pink pillows, and sculpted plastic chairs—is a masterpiece of retro chic. It’s framed by a bar with a drop-down projection-screen TV and an open kitchen, and it crackles with an energy rare in fine dining.
Best for: Dining out without getting dolled up—or having to leave the kids at home.
Best dishes: Butter lettuce with anchovy dressing and aged sheep’s-milk cheese; Prince Edward Island mussels in a Madras curry broth with lime jelly and cilantro; pan-seared swordfish with shrimp butter; pimiento-topped “Elvis” burger; Hudson Valley duck leg with duck sausage; a roast of braised pork, house-made sun-dried tomatoes, kalamata olives, and hominy stew.
Insider tips: Frank Morales, who previously manned the stove at Rustico, has recently come aboard to run the show. The streamlined menu is a little less zippy, and Morales is given at times to overproducing his dishes, but the Elvis burger is better (and bigger) than ever and the cheese grits are otherworldly.
Service: ••½
Open Monday through Saturday for dinner (cafe menu on Monday), Sunday for brunch and dinner. Moderate to expensive.
81. Hook ★★
3241 M St., NW; 202-625-4488
Cuisine: Chef Jonathan Seningen turns out an ever-changing, all-over-the-map roster of seafood that encompasses the au courant (a crudo of mahi mahi with pickled jalapeño) and the enduring (fish and chips). Meat lovers might want to look elsewhere—there’s only one non-fish entrée on the menu—but seafood fanciers will smile. Every fish is sustainably caught; think Arctic char, not Atlantic salmon.
Mood: The softly lit, minimalist dining room has turned into something of a weeknight clubhouse for Georgetown couples and families. On weekends, tables are filled by a snappily dressed crowd of thirtysomethings and internationals.
Best for: A quiet date or dinner; brunch.
Best dishes: The menu changes daily, but look for a trio of smoked fishes—salmon, mackerel, and bluefish; oysters three ways; beet salad with pistachios and goat cheese; gingery tuna tartare; tempura-fried pufferfish with piquant cilantro sauce for dipping; whole grilled Greek dorade with olives and chimichurri; lingonberry linzertorte with Taleggio ice cream; butterscotch tart.
Insider tips: Pastry chef Heather Chittum is a top talent; even if you’re not having a meal, you can graze on her sweets at the bar.
Service: ••
Open Monday for dinner, Tuesday through Friday for lunch and dinner, Saturday and Sunday for brunch and dinner. Expensive.
80. Brasserie Beck ★★
1101 K St., NW; 202-408-1717
Cuisine: Vegetarians and believers in portion control will find little to like about this buzzing den of immoderation, perhaps the finest of the area’s growing contingent of Belgian-inspired restaurants. Chef Robert Wiedmaier’s menu abounds in burly servings of beef stews, lamb sausages, and roasted rabbit—even salads sport bits of pork. Just as hearty is the Belgian-dominated beer list that’s as thick as a novel and closely managed by a suds sommelier.
Mood: A gleaming open kitchen is the backdrop for a frenetic dining room, where cooler-than-thou servers cater to hungry beer lovers and celebratory groups, while gaggles of young professionals swarm the granite bar at happy hour. In summer, try the patio for a quieter scene.
Best for: Celebrating with a large group—you don’t have to worry about being too loud, and dishes are easy to share.
Best dishes: Buttery lentils supporting a house-made lamb sausage; triple-fried frites, herb-dusted and served with three mayos; garlic-happy mushrooms and spaetzle with a crunchy baguette slice and a warm poached egg; coq au vin, liberally scattered with bits of bacon; fried-parsley-flecked snails; a soufflé-like black-currant-and-fig clafoutis.
Insider tips: Resist the allure of the steamed mussels—more-flavorful pots are to be found elsewhere. Instead, splurge for Wiedmaier’s house-made charcuterie.
Service: •½
Open Monday through Friday for lunch and dinner, Saturday for dinner, Sunday for brunch and dinner. Moderate to expensive.
79. Etete ★★
1942 Ninth St., NW; 202-232-7600
Cuisine: Ethiopian is among the great strengths of Washington’s ethnic-dining landscape, with restaurants, bars, groceries, and even bakeries dotting the scene. This family-run operation remains the best spot to dig into the complex, spice-laden stews, called wats, that form the backbone of the cuisine. Tiwaltengus Shenegelgn, who runs the kitchen, is a star in the local community, and no wonder: Her cooking is the most refined, with clear flavors and a lingering depth in her saucing.
Mood: The coziness and sophistication call to mind a contemporary urban cafe, and the multicultural crowd, sipping cocktails and sharing platters of stews, reinforces the relaxed vibe.
Best for: A cheap and sustaining meal before or after a concert or outing on U Street; a big gathering with friends (particularly if the group includes vegetarians).
Best dishes: Sambusas, crisp, three-cornered pastries filled with spiced beef or lentils; yebeg wat and doro wat, the former made up of sliced lamb, the latter involving a leg of chicken and a hard-boiled egg, and both of them buried in the same thick, spicy, brick-red sauce; a vegetarian platter with azifa (brown lentils with Ethiopian mustard), kik alicha (a creamy, yellow-lentil stew), and yemisir wat (spiced red lentils).
Insider tips: The coffee ceremony, which takes place in the afternoon, is a treat, featuring strong, dark brews, bowls of popcorn, and the smell of incense—a chance to take a moment, slow down, and breathe.
Service: •½
Open daily for lunch and dinner. Inexpensive.
78. Eventide ★★½
3165 Wilson Blvd., Arlington; 703-276-3165
Cuisine: Chef Miles Vaden’s ambitious Clarendon kitchen doesn’t produce anything too out-there, but his Modern American cooking is full of surprises. A classic tartare is made from bison, sweetbreads are rolled in oats, and octopus comes not grilled but marinated, escabeche style.
Mood: You might expect a crowd out of Twilight in this soaring, Goth-chic dining room. But under the black chandeliers sit casual families, empty-nesters, and smartly turned-out young professionals.
Best for: Bar snacks in the downstairs lounge or, in the summer, on the roof; dinner dates.
Best dishes: Grilled-pear salad with blue-cheese flan; octopus with olives and mashed chickpeas; Arctic char over spaghetti squash and spicy-tangy rémoulade; duck with foie gras butter and lush polenta cake.
Insider tips: Virginia permits unfinished bottles of wine to be taken home, and the restaurant provides wine “doggie bags.”
Service: •••
Open Tuesday through Saturday for dinner, Sunday for brunch. Expensive.
77. Addie’s ★★½
11120 Rockville Pike, Rockville; 301-881-0081
Cuisine: What’s come out of the kitchen at Jeff and Barbara Black’s folksy first restaurant can best be described as uneven. But now it’s a different story with Nate Waugaman behind the stove. Gone are the scattered attempts at fusion fare, and in its place are house-made charcuterie (plus a whole lot of excellent Benton’s ham from Kentucky) and rootedly American roasts and fish dishes. Finally, the food has one personality, not 15.
Mood: Driving past strip mall after strip mall, you might miss this creaky, sunshine-yellow Victorian set back in the trees. (Look for the diner-like neon let’s eat sign.) Inside the tiny dining rooms, funky charm abounds, with cheerful young servers and side tables made from antique ovens.
Best for: Lunch or dinner after hitting White Flint Mall; families (although the place can get very loud); satisfying a case of small-town nostalgia.
Best dishes: Charcuterie, including lomo, peppery soppresatta, rustic rabbit pâté, and a wonderful pumpkin marmalade; fried green tomatoes stuffed with goat cheese; artfully presented beet carpaccio over rounds of ashy goat cheese; fried oysters with lemon and chopped egg; grilled trout with brown-butter vinaigrette; rustic vegetable lasagna; in the summer, a fabulous mixed-bean salad with ham.
Insider tips: Don’t be hesitant to make a meal out of the generous appetizers—they tend to outshine the entrées.
Service: ••
Open Monday through Saturday for lunch and dinner, Sunday for dinner. Moderate.
76. Black’s Bar and Kitchen ★★½
7750 Woodmont Ave., Bethesda; 301-652-5525
Cuisine: You never quite know what you’ll find at Jeff and Barbara Black’s Zen-slick suburban dining room. Sure, there will always be the solid raw bar and reliable wood-fired steaks and seafood. But beyond that, the ever-changing menu might skitter from fried chicken and waffles to white-bean-and-prosciutto bruschetta to plantain-crusted shrimp with mango salsa.
Mood: With its twinkling pool out front and mood-lit dining room inside, Black’s stands out among its neighboring chain restaurants. It’s the closest Bethesda gets to a Malibu brand of chicness and, not surprisingly, has become a magnet for expensively groomed thirtysomethings with a taste for $10 Dark and Stormys. But it’s not all see-and-be-seen: Look beneath the arty mural of a vineyard and you’ll see plenty of casual families and empty-nesters.
Best for: An oyster craving; happy hour; a date or catch-up with friends; late-night dessert.
Best dishes: Squares of airy cornbread with honey butter; mussels with tomato, lemon, and shallot; well-shucked oysters on the half shell (we lean toward the West Coast varieties); hanger steak with chimichurri or béarnaise; fried chicken with pecans and sweet-potato waffles; a spicy, saffron-scented stew packed with mussels, prawns, and other seafood and served with aïoli-slathered toasts; salty-caramel trio (with a dreamy caramel tart); Key-lime pie.
Insider tips: The blond-wood bar room is an equally comfortable place to sit, especially in the booths for two. Happy-hour specials abound, with early- and late-night deals. Sunday is half-price wine-bottle night.
Service: ••½
Open Monday through Saturday for lunch and dinner, Sunday for brunch and dinner. Expensive.
75. Liberty Tavern ★★½
3195 Wilson Blvd., Arlington; 703-465-9360
Cuisine: Robust American comfort cooking with Italian accents. Much is made in-house, from the sweet rolls in the bread basket to the egg noodles on the pasta menu to the marshmallow atop an upscale take on s’mores. Note to the waist-conscious: Nearly every dish celebrates duck fat, bacon, butter, or cheese, and portions are hearty.
Mood: The walk-in-friendly Clarendon restaurant has a split personality. The loud downstairs bar swarms with young people noshing on grilled cheeses and drinking up a storm. The second-floor dining room, with its cozy striped banquettes and open kitchen, feels more civilized.
Best for: A casual date or pizza with friends downstairs, a quieter meal upstairs.
Best dishes: Arctic char, smoked in-house and folded over johnnycakes; apple-and-endive salad, heavy on the blue cheese and bacon; fiery fra diavolo macaroni with fresh lobster; autumnal gnocchi with celery root and blue cheese; Vermont pizza with white cheddar and apples; skirt steak covered in tangy steak sauce; schnitzel-style skate, its richness cut with lingonberry sauce; homey roasted half chicken with lemon marmalade; light but decadent Black Forest cake; s’mores pot de crème; Masonic cocktail, a citrusy take on a mint julep.
Insider tips: Liberty is among the better takeout options in the area, particularly for a fine-dining establishment—a dedicated window in the back of the restaurant makes it convenient.
Service: ••½
Open Monday for dinner, Tuesday through Saturday for lunch and dinner, Sunday for brunch and dinner. Moderate to expensive.
74. Potenza ★★½
1430 H St., NW; 202-638-4444
Cuisine: DC has no Little Italy, and its best Italian restaurants have long been tasteful spots for expense accounts or luxe destinations for foodies. This newcomer thus represents a bold departure—an unassuming, big-hearted place where you can dunk your bread into your red sauce, a pizza can constitute the basis for a meal, and glasses of wine come in tumblers.
Mood: One part Carnegie Deli, one part Little Italy: a loud, sometimes chaotic space that practically demands you raise your voice to be heard and where flagging down your waiter is sometimes as tough as hailing a cab at rush hour. But there’s warmth, too, and the sight of diners heartily digging in is a welcome sight.
Best for: A come-as-you-are night of pretense-free Italian indulgence.
Best dishes: Rigatoni With Sunday Gravy, the very definition of red-sauce Italian; pappardelle with red Bolognese; a plate of gnocchi in a Gorgonzola cream sauce that steers clear of overrichness and is garnished with toasted walnuts; a lightly fried, almost delicate pork Milanese; the Salame Picante, the best of the surprisingly good, crisp-crusted pizzas; the best cannoli in the area; a perfect-textured lemon panna cotta; gorgeous bombolini (Italian doughnuts) with a side of jelly.
Insider tips: Don’t skimp on bread; the loaves come from the adjoining bakery and are among the highlights of eating here. But also try to back-load your meal, saving room for the simple and generally wonderful desserts.
Service: •½
Open Monday through Friday for lunch and dinner, Saturday and Sunday for brunch and dinner. Moderate.
73. BlackSalt ★★½
4883 MacArthur Blvd., NW; 202-342-9101
Cuisine: Of all the restaurants in Jeff and Barbara Black’s local empire, this fishhouse is the most polished and most expensive. But the premise is wonderfully simple: an ever-changing roster of often rustic dishes built around well-sourced seafood and fish, from Maryland rockfish to Japanese hamachi.
Mood: A tidy fish market fronts the restaurant: A stainless-steel-accented bar/cafe is the casual counterpart to the bistro next to the glass-walled kitchen in back. The spaces share tight quarters, a menu, and—when the place is full—lots of energy.
Best for: Seafood lovers who don’t want precious preparations of raw fish.
Best dishes: Sweet Nantucket bay scallops atop a zesty puttanesca; a many-splendored salad of bitter escarole, sweet candied almonds, salty bacon, and tart apples; creamy chowder with crisp fried clams; steamed mussels with chorizo and tomato sauce; tart Key-lime pie; butterscotch pudding with a Scotch milkshake.
Insider tips: You can easily make a meal from a couple of happy-hour-menu small plates and $5 Champagne cocktails, available daily from 4 to 7 in the bar and cafe. You can order one of pastry chef Susan Wallace’s seasonal fruit streusels from the market up front.
Service: ••
Open Monday through Saturday for lunch and dinner, Sunday for brunch and dinner. Expensive.
72. PassionFish ★★½
11960 Democracy Dr., Reston; 703-230-3474
Cuisine: It’s easy to look at this slick, bustling operation as a corporate seafood house in a Reston shopping center, but chef/owner Jeff Tunks’s kitchen makes a genuine effort to stock local produce and sustainable fishes for executive chef Chris Clime’s globally inspired dishes—from a simple bucket of fried clams to Peruvian ceviche.
Mood: The raw-bar items laid out on ice near the kitchen set a tone of authenticity, and the room has the buzz of a fishmonger’s stall. Because the space expands vertically, there’s not a bad seat in the house—all diners can enjoy views of the first-floor action, though things are slightly more subdued in the upstairs gallery.
Best for: A night of downtown sophistication for Virginians—without the traffic or the long drive home from DC.
Best dishes: Clams casino; fried clams; hamachi crudo with grapefruit and jalapeño; eight-piece “kamikaze roll” of tempura prawns, avocado, and spicy tuna; red Thai curry lobster; honest, lightly bound crabcakes; whole-roasted branzino; freshly fried doughnut holes.
Insider tips: A special kids’ menu is a welcome departure from the usual chicken-fingers kind of offering. Servers here know their wines—one of the chefs lives on a nearby vineyard—and will bring samples.
Service: •••
Open Monday through Friday for lunch and dinner, Saturday for dinner. Expensive.
71. Present ★★½
6678 Arlington Blvd., Falls Church; 703-531-1881
Cuisine: The New Age–sounding names of many of the dishes, together with the over-the-top presentations (fried shrimp dangling in an elegantly carved pineapple boat), suggests an operation founded on kitsch. But there’s plenty of steak to go with the sizzle: This energetic restaurant has emerged as one of the leaders of Vietnamese cooking, turning out dishes of complexity and refinement—dishes that, at their best, rival the efforts of non-family-style places that typically cost three times as much.
Mood: From the tinkling fountain to the lodge-like surround of wood, a serenity belies the expectation of most ethnic family-run restaurants, which tend to emphasize a stark efficiency and a minimum of atmosphere. Present aims to dazzle you, and not just on the plate.
Best for: Special occasions on the cheap.
Best dishes: A mouthwatering hash of clams served in a giant sesame shell; a spot-on preparation of bun, with grilled pork and shrimp, a nest of veggies and a twirl of vermicelli; any of the masterful soups, including the Sour Spicy Seafood; a tenderer-than-usual rendition of “shaky” beef called Cow on the Open Field, tossed in a complex and zingy sauce; the best banh xeo, or stuffed crepe, in the area.
Insider tips: Many of the dishes are large and best suited for sharing.
Service: ••½
Open daily for lunch and dinner. Inexpensive to moderate.
70. Zentan ★★½
Donovan House, 1155 14th St., NW; 202-379-4366
Cuisine: What Wolfgang Puck is to America, Susur Lee is to Canada—a culinary mastermind who fuses French techniques and Asian flavors into an exuberant brand. Lee—whose now-shuttered Lotus, in Toronto, was acclaimed as Canada’s best restaurant—was recruited to DC’s new Donovan House hotel after Todd English backed out, and his signature take on Asian fusion is on vibrant display: a Szechuan-style duck that pairs a confit-like bird with a stack of lotus pancakes; a mountainous slaw of 19 ingredients tossed tableside; a platter of dumplings concealed by a lacy pancake; and dazzling plates of unconventionally dressed nigiri and sashimi.
Mood: The hotel is owned by the fashionable Thompson Group, and the moodily lit dining room bears the hallmarks of that boutique chain: slick and garish and populated largely by businessmen dining alone and high rollers in search of a good time.
Best for: Sushi. The freshness of the fish and the detail that goes into its preparation make this one of the area’s best spots for sashimi and nigiri.
Best dishes: Singapore slaw; robust hot-and-sour soup; sashimi of scallop, yellowtail, mackerel, and fatty tuna; Brick Roll of spicy lobster, barbecue eel, and scallop; duck with lotus pancakes; crispy garlic chicken, a fine-dining take on the stir-fry classic; black cod with miso mustard; molten chocolate cake.
Insider tips: Consider forgoing a main course and instead front-loading your meal. Some entrées rank among the most expensive in town, and the most successful meals here tend to be cobbled together from various parts of the menu: a soup, a salad, a couple of starters, and above all sushi.
Service: ••
Open Monday through Friday for breakfast, lunch, and dinner, Saturday for breakfast and dinner, Sunday for breakfast. Expensive.
69. Sou’Wester ★★½
Mandarin Oriental, 1330 Maryland Ave., SW; 202-787-6868
Cuisine: Straightforward Southern cookery as seen through the eyes of one of the area’s most celebrated chefs, Eric Ziebold, and one of the world’s elite hotels, the Mandarin Oriental. From the expertly engineered biscuits and hushpuppies to the meticulously rendered grits and fried chicken, the mastery of detail is inescapable—you may come away marveling at the clarity of many of these dishes. It’s hard, too, not to wonder whether it was all necessary—whether down-home food really benefits from being so technically proficient.
Mood: The plate-glass window looks out onto the Southwest DC waterfront, but there the appeal of the multilevel room pretty much ends. This is as sterile as hotel dining gets (pouring a Miller into a Champagne glass seems as incongruous as grits and hushpuppies at the Mandarin Oriental), despite the few Southern-style touches on the table and the earnest efforts of the excellent staff.
Best for: Those who crave unpretentious comfort food and who can put up with digging into it in a pretentious setting.
Best dishes: Root-beer float with Jack Daniel’s; a remarkable, seemingly cream-free crab bisque; Rappahannock oysters with a house-made grilled sausage; the best hushpuppies you’ll ever eat, Sou’Wester’s inspired counterpart to the irresistible mini–Parker House rolls at CityZen; creamy yellow grits with a yolk-spilling poached egg and miniature bites of veal sweetbreads; juicy, well-seasoned pan-fried chicken; a filet of porgy with a rich crab imperial; banana cream pie.
Insider tips: The hushpuppies, unlike a lot of hot, fried foods, hold up surprisingly well; order an extra round or two and take them home.
Service: •••
Open daily for breakfast, lunch, and dinner. Moderate to expensive.
68. Sei ★★½
444 Seventh St., NW; 202-783-7007
Cuisine: Asian/Latin fusion often seems sillier than Tom DeLay on Dancing With the Stars, but this Penn Quarter small-plates spot/sushi bar—a sister to nearby Oya—defies expectations. Dubious-sounding creations such as a fish-and-chips sushi roll and wasabi-jolted guacamole prove smart and satisfying.
Mood: With its white-on-white palette and mod wall of red branches, Sei makes a striking perch for the fashionistas and pretty young things who gather around the bar to sip Liquid Wasabi cocktails. The dining room tends to be just as loud but not as show-offy.
Best for: A working lunch or pre-theater dinner; a big group of friends up for sharing small plates; creative and high-quality sushi.
Best dishes: Steamed buns stuffed with hoisin-slicked pork; wasabi guacamole with wontons; Kobe-beef tataki dotted with jellied ponzu; fish-and-chips roll; Snow White roll with eel and roasted apple; traditional nigiri such as fatty tuna, fatty yellowtail, sweet shrimp, and sea urchin; lunchtime miso-glazed salmon burger on brioche.
Insider tips: This is one of the town’s better sushi restaurants, and you can find traditionally cut fish amid all the funky rolls.
Service: ••½
Open daily for lunch and dinner. Expensive.
67. Westend Bistro by Eric Ripert ★★½
Ritz-Carlton, 1190 22nd St., NW; 202-974-4900
Cuisine: This outpost of chef Eric Ripert’s empire benefits from the spending power of its peripatetic culinary master. Among the new wave of casually elegant restaurants to hit DC, this byline bistro has evolved and now speaks with a bit of a Southern accent, with fried okra and shrimp ’n’ grits joining salmon rillettes and tuna tartare.
Mood: The slick room fades into the background, making this a surprisingly versatile choice for special occasions, dates, and business meetings. It’s neither hushed nor lively but something in between.
Best for: Happy hour at the U-shaped bar; dinner with friends, especially on the small patio in warmer months.
Best dishes: A buttery tuna carpaccio sprinkled with chives; a pot of rich salmon rillettes; a homey shrimp-and-bean soup; macaroni and cheese with ham and toasted bread crumbs; a golden-crusted fish burger with saffron aïoli; a filet of wild striped bass with Asian spices.
Insider tips: Desserts are a weak spot—the best of the recent bunch were the corn madeleines and the ginger parfait. And although the menu changes seasonally, the Web site fails to keep pace with those changes, making advance planning difficult.
Service: ••½
Open Monday through Friday for lunch and dinner, Saturday and Sunday for dinner. Expensive.
66. PS 7’s ★★½
777 I St., NW; 202-742-8550
Cuisine: Chef/owner Peter Smith might dabble in ragoûts and udon noodles, but his real passion lies in mining a deep vein of regional American cooking. He has the most fun with his lounge menu, which features upscale takes on Chicago-style hot dogs (everything made in-house) and the signature French-fry-topped sandwich from Pittsburgh’s Primanti Brothers. The more expensive dining-room offerings are less fun—and less reliable.
Mood: There’s a buzz in the bar and lounge, where cocktail maven Gina Chersevani presides in her flowered apron over a bright-yellow lava-rock bar. The mood in the steely dining room is quieter and more suited for business dinners.
Best for: Happy hours or dates in the lounge (most everything is shareable); Chersevani’s excellent, outside-the-box cocktails, which feature everything from Miller High Life to marshmallows.
Best dishes: Tiny oxtail “tots”; flatbread topped with Buffalo chicken, blue cheese, and celery; snappy miniature hot dogs with house-made ketchup; tuna-tartare-filled sliders on buttery Parker House rolls; Primanti Brothers sandwich with soppresatta, shoestring fries, and a runny egg; sirloin au poivre, light on the pepper but thick and satisfying; short ribs and foie gras baked in flaky pastry; warm beignets served in a paper bag; Situation Rum cocktail with hibiscus tea; Yes We Can-ton, with Cava and pineapple; toasted cider punch.
Insider tips: A weeknight happy hour—with $3 beer, $4 wine, and half-price flatbreads—runs from 4 to 7.
Service: ••
Open Monday through Friday for lunch and dinner, Saturday for dinner. Expensive.
65. Indique Heights ★★½
2 Wisconsin Cir., Chevy Chase; 301-656-4822
Cuisine: Dynamic Indian flavors find their way into unexpected preparations, such as crabcakes (spiked with anise), Caesar salad with chicken grilled in the tandoor, and especially the lineup of chef/owner K.N. Vinod’s flavor-packed street-snacks menu. Purists can rest assured there are plenty of classic dishes, too.
Mood: A low-lit series of elegant dining rooms, outfitted with silk curtains and a gurgling fountain, is energized by brightly colored plates, glittering granite tables, and red-and-orange-striped booths.
Best for: An introduction to Indian cuisine; a filling meal after a day of shopping in the boutiques of Friendship Heights.
Best dishes: Vegetable samosa chaat, spilling with tomatoey chickpeas; crab tikki, anise-spiked crab patties with spicy coconut flakes; cayenne-rubbed tilapia with lemony rice; coconutty Malabar shrimp curry; a very peppery chicken chettinad; shreekand brûlée, a yogurt-based riff on crème brûlée studded with pistachios.
Insider tips: Midday deals abound. The all-you-can-eat lunch buffet holds about ten curries and dosas for $10.95. Weekday lunch boxes come both vegetarian ($6.95) and meat-filled ($7.95 to $8.95) and include two curries, rice pilaf, and naan.
Service: ••
Open daily for lunch and dinner. Moderate.
64. General Store ★★½
6 Post Office Rd., Silver Spring; 301-562-8787
Cuisine: A loving and affordably priced tour of the simple, soulful dishes that define Americana, from pot pie to fish tacos to fried chicken. Chef Gillian Clark cooks what she loves, and when she’s on—which is often—it shows.
Mood: Burlap sacks of potatoes and quirky bits of memorabilia—vintage magazine ads, a stuffed bear—lend the front half of this eat-in/takeaway a homey flavor. But the two dining areas in back don’t really have a sense of place.
Best for: Eating cheaply without resorting to the chains or fast food.
Best dishes: Crispy shrimp on baguettes; meatloaf with sweet-sour onion gravy, an occasional special we’d like to see more often; tangy collards studded with pork; not-too-cheesy macaroni and cheese; nicely fried battered chicken; an ever-changing roster of luscious pies, including a wonderful coconut cream and lemon chess.
Insider tips: Best to go for lunch, when crowds are usually at bay. The scene at night, especially on weekends, can be frenetic, and with so few tables it’s wise to consider takeout rather than a sit-down meal. Whole pies are available if you call a day or two ahead.
Service: •
Open Tuesday through Saturday for lunch and dinner, Sunday for brunch and dinner. Inexpensive.
63. Nava Thai Noodle and Grill ★★½
11301 Fern St., Wheaton; 240-430-0495
Cuisine: If it’s not Washington’s best Thai restaurant, it’s easily the most interesting. Owners and cooks Suchart and Ladavan Srigatesook have culled a fascinating assortment of dishes from the night-market stalls and floating barges in Thailand. The cooking is bright and bold, perhaps nowhere more so than in the marvelous and complex soups and the vivid papaya salad (made to order). Even pad Thai is transformed from a gloppy noodle dish into a small symphony of flavor.
Mood: The multi-room setting once housed a Greek taverna, and the rustic-chic appointments aren’t an ideal match for the restaurant’s vision of quick-serve Thai street food. The giant olive-oil bottles of fish sauce that sit on the tables feel almost comical. Then again, the atmosphere is cozy, and when the place is packed on weekends, it’s lively but not loud.
Best for: Food adventurers.
Best dishes: Papaya salad; pad Thai; hot-and-sour squid; a crispy frittata of mussels with green curry; Floating Market Noodle Soup, sweet and funky and sour and incendiary; drunken noodles.
Insider tips: Don’t hold out for the desserts—none are worth the calories, even those made that morning.
Service: ••
Open daily for lunch and dinner. Inexpensive.
62. Minh’s ★★½
2500 Wilson Blvd., Arlington; 703-525-2828
Cuisine: To judge by the inclusive menu at this East Coast outpost of the Nguyen family’s popular San Jose restaurant empire, this is one of the area’s preeminent destinations for Vietnamese cooking. Both northern and southern dishes are given their due—as are budget-minded diners: No entrée is more than $17.
Mood: The expansive dining room tempers its office-building locale with white tablecloths and soothing red walls. Although large groups are often the norm, the space retains its calm, Zen-like energy.
Best for: A good introduction to Vietnamese food, and the menu is broad enough to include something for just about every taste and sensibility.
Best dishes: Luscious pork vermicelli, both northern (saltier) and southern (sweeter); banh xeo, an oversize, web-like crepe with bean sprouts, shrimp, and pork; fried shrimp-and-yam patties; a fragrant, dill-laced catfish, to be broken into hunks and folded into giant leaves of lettuce; a clay pot bubbling with a sweet/peppery caramel sauce and bits of catfish; chicken, tart with lemongrass and covered in red-pepper flakes.
Insider tips: Bring a large group—most dishes are served family style and can feed several.
Service: •••
Open Tuesday through Sunday for lunch and dinner. Inexpensive.
61. L’Auberge Chez François ★★½
332 Springvale Rd., Great Falls; 703-759-3800
Cuisine: It’s all about nostalgia at this Alsatian institution, now in its sixth decade. Plates are still garnished with sprigs of parsley, and the cooking runs to standbys such as Châteaubriand and Dover sole meunière. Founder François Haeringer’s three sons usually run L’Auberge these days, but it’s still a place to rediscover what made classical French the favorite cuisine of the Mad Men era.
Mood: Country French dining rooms with dark wood beams, decorative copper pots, and windows framing the countryside seem made for proper celebrations, and the Old World–style pampering reinforces the sense of grand occasion.
Best dishes: A robust onion soup light on cheese and heavy on stock; a delicate crepe with chives, mushrooms, and Madeira-truffle sauce; grapefruit-mint palate-cleanser sorbet; the signature choucroute (a hearty lineup of pork, duck, and goose charcuterie and sausages; sauerkraut steeped in Crémant d’Alsace; red cabbage; and mustards); a marvelous chicken braised in Riesling with jus and haricots verts; whipped broccoli purée; hazelnut soufflé; plum tart with cinnamon ice cream.
Best for: A leisurely romantic dinner, family gathering, or special event.
Insider tips: In summer, the patio is the place to be—it feels as if you’re dining in a meadow. During winter, the coveted tables are fireside. Sunday lunch with light streaming in the walls of windows is also a hot ticket. The price of an entrée—from $59 to $75—includes appetizer, salad, sorbet, vegetable, dessert, and coffee or tea, plus lots of little extras from garlic bread to chocolate truffles. Sunday lunch is a deal at $39 to $49 for a similar meal but with some different menu items.
Service: ••••
Open Sunday and Tuesday through Friday for lunch and dinner, Saturday for dinner. Very expensive.
60. Eola ★★½
2020 P St., NW; 202-466-4441
Cuisine: How’s this for risk-taking? Sending out a tiny spoonful of offal as an amuse-bouche, then following that with plates of chicken-fried tongue. You might expect that kind of thing from Michel Richard, but from a newcomer with little track record and no corporate backing? Fortunately, in Daniel Singhofen’s case, the chef is a young talent who can make good on his promises. Sometimes he tries too hard, but he connects more often than he whiffs, producing imaginative, intensely flavored dishes that hint at big things to come.
Mood: The space—tasteful and softly lit—suggests a cross between Obelisk and Komi, restaurants that define the new aesthetic of townhouse dining and that stand as models for the sort of place the chef and owners aspire to.
Best for: Gastronomes who understand that supporting an interesting independent restaurant means enduring a misstep or two.
Best dishes: Pork croquettes with apple-mustard sauce; chicken-fried tongue with braised lentils; a sunchoke velouté, most recently embellished with raisins and toasted almonds; agnolotti filled with bitter greens and accompanied by buttery squash fondue; roasted pheasant with deviled quail eggs and olives; apple galette; mocha-chestnut roulade.
Insider tips: Eola boasts a fine, if smallish, roster of beers, a number of which match well with the dishes on the menu. And there are some surprisingly good deals on the well-chosen, 100-bottle wine list.
Service: ••½
Open Tuesday through Saturday for dinner. Expensive.
59. Kotobuki ★★½
4822 MacArthur Blvd., NW, Second Floor; 202-281-6679
Cuisine: You’d have an easier time turning up a moderate Republican on the Hill than finding sushi that’s this fresh and this cheap. Equally uncommon is the rest of chef Hisao Abe’s menu, a roster of largely unfamiliar but traditional Japanese dishes—from the rice casseroles called kamameshi to oshizushi, a pressed-sushi preparation deriving from Osaka—that distinguish it from the conventionally minded raw-fish houses.
Mood: There’s barely space to breathe in this small second-floor dining room containing a sushi bar, a handful of tables, and nearly always a line out the door. Above the hum of the Beatles-only soundtrack, servers encourage diners—a mix of couples and families—to eat and run.
Best for: A first date; a good on-the-go dinner for up to four—the wait will lengthen if tables have to be put together.
Best dishes: Silky monkfish-liver pâté, known as ankimo—the foie gras of the sea; oshizushi, square blocks of saltier-than-normal rice pressed tightly and topped with thin slices of fish; eel kamameshi, a hot pot with charred rice, raw fish, and vegetables preceded by a parade of mezze-type appetizers; a smooth slab of fatty or white tuna atop a small bed of rice; green-tea mochi, a pouch of Japanese ice cream encased in a rice wrapper.
Insider tips: Check out the specials posted on the wall—fresh fish comes in daily (look for the uni) and is the only time Abe strays from his otherwise unchanging menu.
Service: ••
Open Monday through Saturday for lunch and dinner, Sunday for dinner. Inexpensive.
58. Vermilion ★★½
1120 King St., Alexandria; 703-684-9669
Cuisine: If only all neighborhood restaurants paid this much attention to the craft of cooking. Tony Chittum’s rustic comfort food is full of handmade details—the terrines, sausages, and pastas are prepared in-house, and many of the high-quality ingredients are from local farms.
Mood: One of Old Town’s most picturesque streets is the setting for this cozy restaurant, which achieves a tucked-away, boho feel with red velvet drapes and exposed-brick walls.
Best for: Dates in one of the cushy banquettes; eating at the bar; a spur-of-the-moment dinner; the excellent brunch.
Best dishes: Roasted scallops with leeks and a potato gratin; crusty fried oysters with fennel; roasted chicken with smashed grapes and kale; rockfish surrounded by clams and a light chowder; Maryland rib eye and short rib with blue cheese; seared duck with duck sausage and dirty rice; apple beignets with cider and apple sorbet; goat-cheese cake, at once rich and airy; profiteroles stuffed with rocky-road ice cream.
Insider tips: A weeknight happy hour, with $4 appetizers and discounted beer, wine, and cocktails, runs from 4 to 7.
Service: ••½
Open Monday through Friday for lunch and dinner, Saturday and Sunday for brunch and dinner. Expensive.
57. Black Market Bistro ★★½
4600 Waverly Ave., Garrett Park; 301-933-3000
Cuisine: Thoughtfully crafted renditions of home-kitchen fare (roast chicken, apple crisp) plus chef-driven creations with the occasional dash of lemongrass or chimichurri. The menu doesn’t change much, but this is one of the most consistent places around.
Mood: With its white-lattice porch and Pottery Barn aesthetic, this collection of cozy dining rooms is loaded with small-town charm. You’ll even hear the windows rattle now and then—that’s just the freight train rumbling by.
Best for: Casual dinners; the terrific brunch; a brief respite from city living.
Best dishes: Crunchy cornmeal-fried oysters with freshly made tartar sauce; roast chicken, straightforward and satisfying; barbecue shrimp over corn-studded grits; wood-grilled hanger steak with chimichurri; fried-onion-topped cheeseburger; apple crisp; potato latkes and orange-vanilla French toast at brunch.
Insider tips: The restaurant takes a very limited number of reservations each night, so go early or late to avoid a wait. On nights when there’s a performance at Strathmore, tables usually open up around showtime.
Service: ••
Open Monday through Saturday for lunch and dinner, Sunday for brunch and dinner. Moderate.
56. The Majestic ★★½
911 King St., Alexandria; 703-837-9117
Cuisine: Comfort cooking with a twist. The coq au vin is spiked with cocoa, and Old Bay aïoli livens up a Chesapeake seafood stew. The chef is Shannon Overmiller, hand-picked by proprietor Cathal Armstrong of Restaurant Eve, and more and more her stamp is on nearly every bowl and plate that emerges from the open kitchen—even the bread and pickles are made in-house.
Mood: The young and single hover by the bar, where the cocktails of Todd Thrasher and Melissa Horst hold sway; the dining room, with its big mirrors and soft lighting, draws couples of all ages.
Best for: A top-notch meal without all the bells and whistles of fine dining.
Best dishes: Chicken-liver mousse as dense as it is smooth; crumb-crusted whole sardines with caramelized onions and sage; Coco’a Vin, a delectable, cocoa-laced take on the wine-and-chicken stew that tastes like a cross between the French classic and a mole; well-seasoned slabs of meatloaf with mushroom gravy; one of the best coconut cakes in the area, served in tall, thick wedges; a bourbon milk punch that could double as dessert.
Insider tips: Unless you want to do extra penance on the StairMaster, consider sharing some plates, especially dessert; portions are generous. And take advantage of the ongoing specials: The $12 Royal Pick lunch (an entrée and soda or iced tea) and Nana’s Sunday Dinner ($22 per person for entrée, sides, and dessert) are good deals.
Service: ••½
Open Monday through Saturday for lunch and dinner, Sunday from 1 to 9 for dinner. Moderate to expensive.
55. Inox ★★½
1800 Tysons Blvd., McLean; 703-790-4669
Cuisine: When it first opened, it seemed that chef/owners Jonathan Krinn and Jon Mathieson—who had brought moments of playfulness to the white tablecloths at 2941—forgot how to have fun at their hotly anticipated Tysons Corner showpiece. A menu of esoteric ingredients felt forced. Krinn is now working the dining room, and Mathieson’s French-inflected American food is more relaxed. One thing hasn’t changed: The owners throw recession caution to the wind; hardly a dish exits the kitchen without being anointed by some little luxury, be it foie gras, truffles, or caviar.
Mood: The office-park dining room is about as exciting as a Ford Taurus. Browns and grays dominate—on the walls and on the suited-up diners, some of whom choose to be seated in the DVD-equipped private rooms. The lounge is livelier, with its conversation-piece bar and tables made from tree trunks.
Best for: A client lunch or dinner.
Best dishes: Most meats, including seared foie gras piggybacking on a gamey venison filet and a duo of duck with breast and leg confit; a generous slice of foie gras with caramelized apples; a pair of bass filets in a Vietnamese-pho-like ginger broth with cilantro and jalapeños; a decadent surf and turf of lobster poached in butter with a short-rib raviolo; a rich chocolate bread pudding, its denseness and intensity leavened by savory kalamata olives in the batter and a dollop of olive-oil ice cream; grapefruit custard tempered by intensely vanilla ice cream.
Insider tips: If you see a dish you like on the tasting menu, you can almost always order it à la carte in an appetizer- or entrée-size portion. While sommelier John Wabeck’s wine list is hearty and excellent, don’t ignore the creative cocktail list.
Service: ••½
Open Monday through Friday for lunch and dinner, Saturday and Sunday for dinner. Very expensive.
54. Trummer’s on Main ★★½
7134 Main St., Clifton; 703-266-1623
Cuisine: This ambitious newcomer, taking up residence in an old inn in off-the-beaten-track Clifton, has emerged as a home of elegant rusticity. The secret’s in the sauces—ethereal reductions, froths, and marmalades drizzled or dolloped so judiciously that they never overwhelm. Even braised veal with root vegetables and vermouth cream isn’t as weighty as it sounds—its tiny pool of cream is almost like a condiment. The lineup of talent is formidable: Chef Clayton Miller came to Clifton after stints at the French Laundry in Napa Valley and Daniel in Manhattan; co-owner Stefan Trummer, who has shaken and stirred at New York’s Bouley, doubles as cocktail master; Tyler Packwood, late of the Inn at Little Washington, is sommelier; Chris Ford, from ChikaLicious Dessert Bar in New York, is pastry chef.
Mood: Few traces of the old Hermitage Inn remain in the airy main dining room, where French windows overlook a flagstone waterfall and garden and palm-frond fans twirl from the high ceiling. Service is formal enough that a table of four, six, or eight will all get its plates at precisely the same moment.
Best for: A convivial meal with friends, a romantic repast, or a celebratory dinner for a group (there’s a big communal table in the center of the main dining room). A mostly over-30 crowd gathers in the first floor bar/lounge on weekends.
Best dishes: The house Titanic 13 cocktail, with grape vodka, muddled grapes, and Champagne sorbet floating on top; flour-dusted ciabatta; a fresh take on pumpkin soup with sweet lump crab, salty bay-leaf crumble, and frothy pumpkin foam; frisée with mild curry vinaigrette and celery three ways (puréed, shaved, and steamed); vermouth-braised veal with rutabaga and vermouth cream; flaky Nantucket flounder with Yukon Gold purée; chocolate cream, a painterly swipe of lush chocolate pudding with hazelnut sorbet and crunchy cocoa nibs.
Insider tips: The wait between starters and main courses can be long. Request a table in the Winter Garden; the third-floor dining rooms aren’t as charming.
Service: ••
Open Monday through Saturday for dinner, Sunday for brunch; bar/lounge open until midnight. Expensive.
53. Cashion’s Eat Place ★★½
1819 Columbia Rd., NW; 202-797-1819
Cuisine: Ann Cashion may no longer be here, but chef John Manolatos has maintained her standards, serving a consistently satisfying lineup of elegantly homey dishes. His Greek-inspired—and family-derived—fare particularly stands out.
Mood: A low-key charmer with the soul of a neighborhood restaurant, serving regulars from Adams Morgan and beyond in a warmly lit dining room brimming with good-time seekers.
Best for: Dates and double dates; brunch; late-night eating—sous chef Sam Thresher takes over the kitchen at midnight on weekends, putting out a likable menu of chili dogs, shaved-beef sandwiches, and grilled veal.
Best dishes: Pork souvlaki with tzatziki and chilies on grilled flatbread; a buttery skillet of Alaskan crab, Parmesan, and prosciutto with Parker House rolls; turbot with grapefruit beurre blanc; duck breast with foie gras; a juicy bison burger (brunch); pear clafoutis.
Insider tips: Sunday through Thursday from 5:30 to 7:30, wines by the glass are half price.
Service: •••
Open Tuesday through Saturday for dinner, Sunday for brunch and dinner. Expensive.
52. Spice Xing ★★½
100-B Gibbs St., Rockville; 301-610-0303
Cuisine: The sibling restaurant to chef Sudhir Seth’s Passage to India trades the elegance and formality of its big sister for a more casual and vibrant experience. It’s a looser operation, but the profusion of flavors emanating from the kitchen—complex, vivid curries, lovingly rendered street snacks, well-blistered breads—is testament to the commitment to authenticity. A tantalizing roster of cocktails complements—and balances—the heat in the dishes.
Mood: The quiet, colorful space manages to be stylish without feeling off-putting, soothing without being somnolent, and provides an appealing backdrop for the riot of flavors on the table.
Best for: A grand meal that’s not out of reach for ordinary weekday dining.
Best dishes: Mini-dosas; juicy, plump tandoori wings; a single butterflied barbecue jumbo shrimp, foil-tipped and hot from the tandoor oven; a Persian-style lamb-and-apricot stew; a simple and spot-on chicken tikka masala; roasted baby eggplants; lychee mojito.
Insider tips: The curries travel extremely well, making good carryout choices. If you order in, you might want to consider getting an extra couple to go to help out with lunch for the week.
Service: ••½
Open daily for lunch and dinner. Inexpensive to moderate.
51. The Prime Rib ★★½
2020 K St., NW; 202-466-8811
Cuisine: No clever juxtapositions, no artful drizzles, no chef-inspired riffs on comfort-food classics. This elegant supper club serves as steward for straightforward if lavish renditions of meat, fish, and potatoes. Shrimp and flounder come stuffed with jumbo lump crab, and the titular star—slow-roasted beef with jus poured atop it at the table—remains a welcome reminder of the virtues of honesty and simplicity.
Mood: Economy? What economy? Here, women are draped in minks, men wear expensive suits, and the waiters are all tuxedoed. It’s a timeless, clubby place that reminds you of your grandfather—if he happened to have his own library.
Best for: A guys’ night out; a special-occasion dinner for those who don’t cotton to too much innovation; an important business lunch.
Best dishes: Chunky, creamy crab imperial; steak au poivre with a side of Marchand de Vin sauce; prime rib; pencil-thin grilled asparagus with hollandaise; house-made Key-lime pie; a pink pouf of strawberries Romanoff.
Insider tips:At lunch, men are free to dine without jackets, and all can take advantage of the prix-fixe menu—three courses for $24.95. At dinner, there’s complimentary valet parking and live piano.
Service: •••
Open Monday through Friday for lunch and dinner, Saturday for dinner. Expensive to very expensive.
50. Adour ★★½
St. Regis, 923 16th St., NW; 202-509-8000
Cuisine: Jet-setting chef Alain Ducasse—who has 18 Michelin stars and oversees 22 restaurants from Tokyo to Monaco—aims for elegance that appears effortless. Ducasse’s French technique is both rigorously followed (near-perfect macarons) and thoughtfully tweaked (a halibut meunière with grapes) by his kitchen staff. The menu says the cuisine is “designed with wine in mind”—and sommelier Ramon Narvaez, a Marcel’s alum, stocks an excellent bottle collection.
Mood: A polished team of servers dotes on jacketed men and glammed-up women in a whitewashed room that melds David Rockwell’s modern design with a dark, beamed ceiling. True to the Ducasse brand, the space feels elite, with buttery-leather chairs, glass-covered wine shelves, and three semicircular private booths with gold-painted ceilings.
Best for: Diners who value wine as much as they do food.
Best dishes: Frothed cauliflower velouté with crunchy bits of blanched cauliflower and perfectly cubed croutons; flawlessly cooked halibut garnished with grapes (peeled, of course) and walnuts; foie-gras-stuffed squab breast atop cabbage (who knew it could be so airy?); hazelnut soufflé with smooth orange sorbet; meringue slices with pear chutney and maple-pecan pastry.
Insider tips: Every table gets a plate of macarons—one of the best items out of the kitchen—and house-made truffles at the end of the meal. Instead of dessert, try the cheese plate, a well-selected lineup with thoughtful condiments such as red-pepper jelly and toasted pine nuts in syrup.
Service: •••½
Open Sunday and Monday for breakfast, Tuesday through Saturday for breakfast and dinner. Very expensive.
49. Cork ★★½
1720 14th St., NW; 202-265-2675
Cuisine: What makes this bustling boîte the best wine bar in Washington? It has the best food. Chef Ron Tanaka, a Citronelle and CityZen alum, seldom employs more than five ingredients, creating complex but unfussy small plates that change with the season and are remarkable for their consistency. Owners Diane Gross and Khalid Pitts maintain the carefully curated list of Old World–only wines, many of which come from small producers.
Mood: Since it opened, this founding member of the newly hot 14th Street corridor has felt like a favorite pair of jeans. There’s an intimacy in the narrow space, framed by exposed brick and a pressed-tin ceiling, that draws a regular rotation of neighborhood twenty- and thirtysomethings, who squeeze in around the bar while waiting upward of an hour for a table.
Best for: A group of friends looking to catch up over dinner; oenophiles in search of new thrills.
Best dishes: Braised mustard greens with big bites of pork tenderloin and rings of tempura-fried lemon; long-roasted Brussels sprouts, their nutty flavor accentuated with fresh thyme; a croque madame by way of Italy with prosciutto and fontina; a Moroccan-inspired stew of chickpeas with saffron; garlic-and-lemon-kissed French fries with house-made ketchup; a densely creamy trio of crustless goat-cheese-cake quenelles.
Insider tips: If you show up for dinner when the crowds start congregating just before 7, you can forget about trying to make a movie or show. But you can make reservations from 5:30 to 6:30. And on Sundays there’s rarely a wait.
Service: •••
Open Tuesday through Sunday for dinner. Moderate.
48. Tallula ★★½
2761 Washington Blvd., Arlington; 703-778-5051
Cuisine: Chef Barry Koslow’s terrines and pâtés stand out on a contemporary farm-to-table menu that has moments both robust (cavatelli with veal sausage) and refined (crisp fried oysters with puréed celery root).
Mood: The dining room, with its orange-red walls and Mission-style wood furniture, lacks the character of the restaurant’s popular gastropub, EatBar, but the curvy corner booths give you a wide-angle view on the whole room and subdued lighting makes it feel more intimate.
Best for: Those who believe that good wine is essential to a good meal; besides three- and six-ounce pours, you can order ten-ounce beakers and half and full bottles.
Best dishes: Terrines, including the rosy rabbit and silky chicken liver in ceramic pots; fried oysters with celery-root purée and apple “risotto”; marvelous spaghetti squash served casserole style; farmers-market lettuces with breakfast radishes and Champagne vinaigrette; roasted gnocchi with braised wild boar, Niçoise olives, and rapini; cavatelli with lemon, chili flakes, and veal sausage; toffee brownie with pistachio ice cream.
Insider tips: Saturday brunch means old-time cartoons such as Foghorn Leghorn and Pepe Le Pew on the big screen in EatBar; on Sunday, look for family movie screenings.
Service: ••
Open Monday through Friday for dinner, Saturday and Sunday for brunch and dinner. Expensive.
47. Ray’s the Classics ★★½
8606 Colesville Rd., Silver Spring; 301-588-7297
Cuisine: Michael Landrum is so obsessive about his aged, hand-trimmed Hereford steaks that he worries a customer might ruin one by ordering it incorrectly. The New York strip can be ordered “rare, medium rare, and medium only.” This might sound like the work of a control freak, but it speaks to what makes the place worthwhile—uncommon engagement from a passionate proprietor that shows up in everything from the cut-rate pricing to the loving odes to regional classics such as crab bisque.
Mood: The anti-steakhouse steakhouse. Harking to the egalitarian promise of the new Silver Spring, Landrum emphasizes accessibility and affordability. The supper-club-by-way-of-Ikea dining room tends toward austerity, but the place is almost always busy, especially pre- and post-movie—the AFI Silver Theatre is across the street.
Best for: Good dining without pretense.
Best dishes: Perhaps the area’s best crab bisque; crab royale sprinkled with Old Bay; among the steaks, the entrecôte and the hanger steak; jumbo diver scallops, blackened or wrapped in bacon; the ten-ounce Ray’s Hell-Burger with most of the fixings offered at the Arlington original; creamed spinach; tangy Key-lime pie.
Insider tips: In the bar area, a three-course Bistro Special offers soup or salad, entrée, and dessert for $23.95. For smaller appetites, the Petit Bistro Special—$18.95 for soup or salad, ten-ounce sirloin, and dessert—is an even better deal. Both bistro menus come with free mashed potatoes and creamed spinach.
Service: ••½
Open daily for dinner. Moderate to expensive.
46. Mourayo ★★½
1732 Connecticut Ave., NW; 202-667-2100
Cuisine: It used to be that the flaming cheese known as saganaki—lit tableside—delivered most of the excitement in going out to eat Greek. At this cozy bistro, the drama is quieter but more intriguing. It offers a modern makeover of a traditional, often heavy cuisine—from the liberal use of Greek wines and ouzos in dishes to the focus on native cheeses. Even better, for all of the refinement, the cooking still retains an essential gutsiness.
Mood: A dynamic ceramic sculpture anchors the back wall, while flashes of dark Aegean blue, glossy wood, and servers dressed in captain’s hats and stripes lend the narrow room a nautical feel. With a recent expansion, there’s now a bar area plus a handful of additional tables. The best part about the renovation? A new entrance means no more blasts of frigid air in the main dining room.
Best for: A night of intense flavors and conversation.
Best dishes: Crisp butternut-squash keftedes, a sort of vegetable meatball with sesame seeds and raisin paste; nicely charred octopus with octopus-ink vinaigrette; an elegant moussaka with duck, eggplant, and kefalotyri cheese; grilled whole fish, especially the branzino.
Insider tips: Some platters, such as the symposium edesmata, a lineup of dips, are a mixed bag, with stellar (fava-bean purée; tzatziki; tyrokafteri, a spicy feta-and-hot-pepper spread) and not-so-stellar (hummus, skordalia, taramasalata) items. If you ask nicely, the kitchen has been known to let you order individual items or make substitutions.
Service: ••
Open Monday for dinner, Tuesday through Sunday for lunch and dinner. Moderate to expensive.
45. Cava ★★½
527 Eighth St., SE, 202-543-9090; 9713 Traville Gateway Dr., Rockville, 301-309-9090
Cuisine: If all you know about Greek food comes by way of family-style diners trading on heaping portions of moussaka, these cozy mezzeterias—the creation of three Rockville natives and longtime friends—will be revelatory. They straddle the lines between authenticity and modernity, between lightness and heartiness.
Mood: The slinky hostess in her cocktail dress could have come straight from a hot club; the waitstaff wears jeans and black T-shirts. Those polarities define these brick-walled, bare-tabled restaurants, which have a good deal more heart and soul than a first glance suggests.
Best for: Big groups of friends; a night of dining where you can feel free to roll up your sleeves and get your napkin messy.
Best dishes: Spicy lamb sliders with tzatziki; olive-oil-drenched squares of watermelon with mint and feta; zesty, grandmother-style meatballs in tomato sauce; a tangy, full-bodied avgolemono soup; Disco Fries, a sort of Greek sloppy joe, with cinnamon-spiced braised lamb spilling over crispy French fries; superbly thick Greek yogurt with honey and walnuts; loukoumades, or Greek doughnuts.
Insider tips: Portions are bigger and often heartier than at most small-plates spots, usually falling somewhere between a standard appetizer and an entrée—nearly twice the size of a tapa.
Service: ••
DC location open Monday through Saturday for lunch and dinner, Sunday for brunch and dinner. Rockville location open Monday through Friday for lunch and dinner, Saturday and Sunday for dinner. Moderate.
44. Johnny’s Half Shell ★★½
400 N. Capitol St., NW; 202-737-0400
Cuisine: Traditional doesn’t have to mean hidebound. Nor does a rarely changing menu have to be synonymous with a kitchen that has grown stale. Happily, neither is the case at Ann Cashion’s culinary tour of the Chesapeake and Gulf Coast, where fish and seafood are front and center and the chef, a James Beard Award winner, recedes into the background. More than a restaurant, Johnny’s is a celebration of values that may seem to have gone out of fashion amid a rapidly changing restaurant scene: rooted cooking, simplicity of design, consistency of execution.
Mood: A classic oyster house, from the tiled floor to the white-jacketed waiters to the rolling laughter at the bar. A magnet for the House and Senate (the Capitol is visible from out front), whose staffers flock to the bar after work, the place manages to remain above the political fray—a tribute, perhaps, to the power of good food and drink to diminish what divides us.
Best for: All those who turn away from the increasingly ambitious ingredient lists of some local restaurants, with their many foams and powders and essences.
Best dishes: A roasted-beet-and-cucumber salad with smoked sturgeon and a delicate caviar parfait; charbroiled Chesapeake oysters; made-to-order oyster stew; the best gumbo in the area; Maryland crabcakes; spicy whole lobster with drawn butter and fresh shell beans; a sigh-inducing coconut cream pie, one of the best desserts around.
Insider tips: On Fridays in summer, the restaurant brings back its remarkable barbecue crabs—good-size hard-shells from Crisfield that are cut in two and dredged in Gulf Coast spices. They’re served on the outdoor patio, where a jazz trio plays.
Service: ••½
Open Monday through Friday for breakfast, lunch, and dinner, Saturday for dinner. Expensive.
43. Siroc ★★½
915 15th St., NW; 202-628-2220
Cuisine: This modest newcomer stands out more for what it’s not than for what it is. It’s not, for one thing, an exercise in over-the-top richness, larding on the cream, the butter, and the prosciutto, as so many high-end Italian restaurants do. Nor is it the budget buster that the setting and level of execution would lead you to believe. It minds the middle—a place of quiet refinement and moderation. Martin Lackovic’s pastas are among the best in town, all of them imaginatively but judiciously sauced, and he manages to imbue common-sounding dishes with bites of luxury.
Mood: The former occupant of the space was Gerard’s Place, a serious destination for haute French cooking, and an air of formality lingers in this more casual (but still tasteful) setting, which retains its popularity as a spot for wooing potential partners (financial and romantic). But there’s also a new energy, and the staff goes about its rounds with cheer and professionalism.
Best for: A grand night at a good price.
Best dishes: Pan-seared shrimp with roasted peppers, anchovies, and fried capers; black-pepper pappardelle with scallops and chili flakes; capellaci, tiny squares of thinly rolled pasta filled with lobster and sweet corn; a lusty trio of coarse-grained house-made sausages with white beans; pan-roasted duck breast.
Insider tips: You can order any of the pastas as a half portion—a way to save but also to sample more of them.
Service: •••
Open Monday through Friday for lunch and dinner, Saturday and Sunday for dinner. Moderate to expensive.
2. Sushi-Ko and Sushi-Ko Chevy Chase ★★½
2309 Wisconsin Ave., NW, 202-333-4187; 5455 Wisconsin Ave., Chevy Chase, 301-961-1644
Cuisine: For raw-fish fanciers, there are few better places to appreciate the subtleties of the genre than these restaurants, which trade on smart sourcing and eschew style points and overambitious menus in favor of careful execution. The nigiri in particular are models of purity and balance: small, well-seasoned pads of rice, atop which sit thin, delicately carved slices of fresh fish.
Mood: The original in Glover Park is the city’s oldest sushi bar and remains a template for the sort of unstuffy dining rooms cropping up around the area (though some might find it austere); the sumptuous spinoff in Friendship Heights manages to ride the line between glamorous and accessible.
Best for: Sushi purists.
Best dishes: Spot-prawn nigiri; a presentation of scallop sashimi, alternately rich and clean; sashimi or nigiri of salmon, yellowtail, yellowtail belly, and mackerel; a light and crisp deep-fried soft-shell crab with ponzu sauce; salmon teriyaki.
Insider tips: Sushi, particularly sashimi, makes a surprisingly rewarding take-out dinner (unlike pizza, there’s no chance of steaming), and both locations are attentive to the needs of diners looking to duck in and out.
Service: ••
DC location open Tuesday through Friday for lunch and dinner, Saturday through Monday for dinner. Chevy Chase location open Monday through Friday for lunch and dinner, Saturday and Sunday for brunch and dinner. Moderate to expensive.
41. 701 ★★½
701 Pennsylvania Ave., NW; 202-393-0701
Cuisine: Twenty-eight-year-old Adam Longworth, an alum of New York’s Modern American pioneer Gotham Bar and Grill, has steadied this kitchen with surehanded American cooking that shows off an atlas of influences.
Mood: With its shimmery wall of silk threads and baby-blue leather chairs, the renovated dining room—so big it’s usually easy to get a table—has a freshly swank look. A pianist who plays Thursday through Saturday adds to the charm.
Best for: Pre- and post-theater dining; business lunches; dinner with the parents.
Best dishes: Clam chowder with gnocchi and prosciutto; classic steak tartare topped with a chilled hollandaise “yolk”; spinach salad with bacon and goat cheese; seared halibut with lovely jasmine rice and coconut sauce; a Spain-inspired branzino with Serrano ham and olives; custardy banana ice cream.
Insider tips: Don’t overlook the cocktails. The bar features the talents of Mo Taheri, the charismatic bartender who’s been mixing Negronis in Washington for 20 years. He makes a mean Manhattan and passionfruit mojito.
Service: ••
Open Monday through Friday for lunch and dinner, Saturday and Sunday for dinner. Expensive.
40. Sushi Sono ★★½
10215 Wincopin Cir., Columbia; 410-997-6131
Cuisine: Some of the most creative, exuberant sushi-making in the area emerges from the busy kitchen at this lakefront restaurant. Chef King Lin is a persnickety shopper (he procures some of the best chu-toro, or fatty tuna, around) and possessed of a vivid imagination. Witness the fishing boat he fashions from a small horse mackerel (the fish is sparklingly fresh) or his magnificent Dragon Roll, a tour de force of color and drama. Rolls are a point of pride—they’re not filled with the scraps from preparations of nigiri and sashimi but treated (and often priced) as featured players.
Mood: Eye-catching plates of sushi sail through the dining room as heads turn and point, and the line of diners congregating by the door for a table grows longer. (This is arguably the toughest reservation in Columbia.) The bustle is balanced by the serenity of Lake Kittamaqundi visible through the long plate-glass windows.
Best for: A night of splurging on the high-priced delicacies and rarities that dot the menu.
Best dishes: Snow Balls, panko-rolled, deep-fried shrimp croquettes dusted with Old Bay; shrimp hand rolls; sashimi or horse mackerel (ask the kitchen to fry the skin and bones for a pleasurable treat); sashimi of wild baby red snapper, fatty yellowtail, and o-toro, shipped from Japan; salt-grilled geoduck clam.
Insider tips: Stick to sushi and sashimi—the tempura and the rendition of shabu shabu are ordinary.
Service: ••
Open daily for lunch and dinner. Moderate to expensive.
39. Willow ★★½
4301 N. Fairfax Dr., Arlington; 703-465-8800
Cuisine: Briny scallops get a hit of sweetness from a dice of butternut squash. Creamy-sweet smoked tomato bisque goes tart and grainy with a zesty olive tapenade. Chef Tracy O’Grady plays with flavor and texture on her seafood-centric menu, and more often than not her pairings come off well. Her years with Bob Kinkead have also made her a master fryer; shrimp, scallops, and sweetbreads are all done to a golden turn.
Mood: This sprawling space, with its dramatic drapes and oversize burgundy lamp shades, is more fun when full; the bar/lounge has an intimate vibe.
Best for: After-work get-togethers and dinner with gal pals—the rooms are spacious, and the menu abounds in high/low options.
Best dishes: Crisp fried veal sweetbreads; lobster agnolotti filled with sizable chunks of lobster and berthed on a “butter” of lobster roe and sherry; lemony fried chicken; flatbread pizzas, including the signature Willow, with fontina, thyme, lemon, and truffle essence; gorgeous farm lettuces with shaved Manchego and citrusy sherry dressing; a perfect-for-sharing fisherman’s platter with fried shrimp, scallops, lobster, calamari, pickled fennel, and spiked rémoulade; seared day-boat scallops with butternut squash two ways, diced and in ravioli.
Insider tips: Desserts have been disappointing lately, and the wine list is full of underwhelming picks. When making a reservation, ask to be seated in the main dining room; the two annexes, often used for private events, feel B-list.
Service: ••½
Open Monday through Friday for lunch and dinner, Saturday for dinner. Moderate to expensive.
38. Poste ★★½
Hotel Monaco, 555 Eighth St., NW; 202-783-6060
Cuisine: Respectful of the classics but with a bit of whimsy, Robert Weland, one of the area’s most underrated chefs, has turned this hotel restaurant into an exciting and consistent destination for smartly conceived, carefully executed American cooking.
Mood: A bright and bustling multilevel space with vaulted ceilings, an open kitchen, and the air of a big night in the making.
Best for: Dinner before or after a show or a game or concert at Verizon Center.
Best dishes: Steak tartare on brioche, a clever variation on the mini-burger craze; a slow-cooked hen egg on toasted brioche with hollandaise and black truffles; wild-mushroom consommé, earthy and intense; spit-roasted poussin; a crisp-skinned filet of sea bass capped by a red-wine-poached egg; a loving ode to salted caramel, a multipart dessert that never descends into gimmickry.
Insider tips: The restaurant hosts Poste Roasts several times a year during spring and summer—moderately priced prix fixe dinners centered on spit-roasted meats and small-batch whiskeys and served in the courtyard.
Service: ••
Open Monday through Friday for lunch and dinner, Saturday and Sunday for brunch and dinner. Expensive.
37. Patowmack Farm ★★★
42461 Lovettsville Rd., Lovettsville, Va.; 540-822-9017
Cuisine: “Farm to table” is given fresh meaning at this country restaurant, where much of what’s served is grown on the surrounding farm. During dinner, chef Christopher Edwards sometimes can be seen outdoors snipping herbs to finish his produce-driven plates.
Mood: The dining room, a glass conservatory perched in the Potomac River Valley, commands a glorious sweep of mountains—and sunsets. By night, candelabras flicker inside and tiny white lights line the rafters.
Best for: A romantic brunch or dinner while it’s still light out—that way you can work up an appetite with a stroll on the farm’s half-mile woodland trail and take in the view.
Best dishes: Chèvre-and-herb crepe with roasted beets and a drizzle of aged balsamic vinegar; deconstructed croque madame with soft-cooked farm egg, dry-cured ham, and béchamel on a buttery house-made brioche cube; meaty beef short rib with spaghetti squash and chanterelles; seared diver scallops with carrot tagliatelle, black truffle, and Madeira jus; caramel-coffee soufflé with toffee ice cream and crystallized herbs.
Insider tips: Service is solicitous, with servers waxing enthusiastic about every dish. More-informal—and less-expensive—Sunday suppers are sometimes offered.
Service: ••½
Open Thursday and Friday for dinner, Saturday for brunch and dinner, Sunday for brunch. Very expensive.
36. Makoto ★★★
4822 MacArthur Blvd., NW; 202-298-6866
Cuisine: No sushi bar in the area can match the intensity, focus, and purity of this tiny restaurant in DC’s Palisades. Chef Tetsuro Takanashi’s $60 prix fixe menu presents a parade of tastes and textures, from the simple (a cube of avocado with soybean sauce) to the deceptively simple (a slab of orange roughy with a sweet miso glaze). Many diners also indulge in a few pieces of well-sourced sashimi and nigiri from the à la carte menu. These add-ons don’t come cheap, but selections such as the fatty yellowtail and live scallop offer some of the restaurant’s greatest rewards.
Mood: The dining room exudes Zen-like serenity punctuated by shouted salutations from waitresses and chefs. Wearing the required slippers and sitting on wooden boxes instead of chairs adds to the sense of transport. Most diners seem to modulate their voices as they talk with the Geisha-like, kimono-clad waitresses.
Best for: Diners willing to put themselves in the hands of the chef and let a meal run its course.
Best dishes: The tasting menu of ten or so courses changes regularly but can include persimmon with sweet tofu sauce; mussels marinated in oil with ginger and onion; shrimp wrapped in wheat bread and fried; fried eggplant with soybean sauce; fatty yellowtail sashimi with freshly grated wasabi; miso-glazed orange roughy; beef with mushroom sauce; grape purée with Grand Marnier granita.
Insider tips: There can be hidden costs—the only water you’ll be poured is bottled water for an added charge, and the only tuna is the excellent but expensive fatty tuna.
Service: ••½
Open Tuesday through Saturday for lunch and dinner, Sunday for dinner. Very expensive.
35. Bourbon Steak ★★★
Four Seasons Hotel, 2800 Pennsylvania Ave., NW; 202-944-2026
Cuisine: This Four Seasons hot spot is only nominally a steakhouse. The force behind it is San Francisco’s Michael Mina, known for his flair with fish. Accordingly, the tuna tartare is more memorable than the porterhouse. Beware the prices: Care for a $75 snifter of single malt after that $85 lobster pot pie?
Mood: The chocolate-leather-clad dining room exudes a sort of modern elegance. But the place has a sense of humor, too—a gratis trio of McDonald’s-inspired fries (fried in duck fat and served with house-made ketchup) welcomes every table.
Best for: Dinner on the boss’s dime; splurging on date night; cocktails and appetizers in the lounge.
Best dishes: Spice-poached-shrimp cocktail; chilled lobster with yuzu; classic wedge salad; tuna tartare, which sets itself apart with sesame oil and Asian pear; creamy shrimp Louis; pan-roasted chicken with mac and cheese, a Trump-style TV dinner; garlic-and-chive pierogi; boozy butterscotch pot de crème made with 18-year-old Macallan; caramel apple; coconut candy bar.
Insider tips: Pace, pace, pace. After those fries comes the bread course: a skillet of buttery truffle rolls. Do too much nibbling at the outset and you might not make it through the appetizer—which would be a shame because the desserts are some of the area’s best.
Service: ••½
Open Monday through Friday for lunch and dinner, Saturday and Sunday for dinner. Very expensive.
34. Teatro Goldoni ★★★
1909 K St., NW; 202-955-9494
Cuisine: Chef Enzo Fargione, who was head chef at Roberto Donna’s late Galileo, revived this K Street destination almost two years ago, dazzling the business crowd and attracting foodies with creative spins on regional Italian cooking. Among his tricks: a slice of branzino in a cigar
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The United States of Pizza
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2024-07-25T08:00:00-04:00
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Is there a more endlessly reinventable food than pizza?
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en
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https://www.vogue.com/verso/static/vogue/assets/us/favicon.ico
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Vogue
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https://www.vogue.com/article/united-states-of-pizza-restaurant-guide
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It happened the way Hemingway described bankruptcy: gradually and then suddenly. I was a young Brooklyn-based food writer cataloging differences between crusts at Saraghina and Motorino while nibbling a slice from Roberta’s—hopping nimbly onto my red steel Specialized for a second slice at Joe’s or Di Fara or Best Pizza. Then I was married, pregnant, living upstate, ignorant of the changing nature of American pizza. Such ignorance may seem trivial in your line of work. In mine, it’s fatal. Pizza is the defining food of our country, the key to the American gestalt. Unbeknownst to me, it was evolving, severing ties with tradition in some cases while fixing firmly to others, all at the hands of chefs whose names I didn’t recognize. Meanwhile, I was making baby food.
My son’s now eight. He’s (basically) asking for the car keys and heading out for the evening. And I’m determined to scour the country for the bleeding edge of pizza. To explain my mission to my husband, I used the words of another great American man of letters, Washington Irving: “I was myself last night, but I fell asleep on the mountain…. Everything’s changed, and I’m changed.” I took his stunned countenance as comprehension, and bought a plane ticket to Oregon.
Why Oregon? Because I’d received a piece of unassailable intelligence: Anthony Falco, formerly of Roberta’s—the Bushwick-based star of the aughts-era pizza scene—had declared Portland, Oregon, “America’s greatest pizza city.” He now works as a pizza consultant. I reached him in Naples, Italy, where he was on vacation, enjoying his favorite pastime: eating pizza. “Portland is a perfect storm for great pizza,” he affirmed. “They have an amazing Mediterranean climate, great ingredients. And a community that values real food.” Portland’s artisanal bakers apparently have something to do with it too, but it was hard to understand Falco through his chewing. I had called my pizza-connoisseur Portland friends, who’d promised me an inside line on the best plain cheese pie in the country—the true mirror of pizza’s soul.
So I flew to the fairer coast and dropped a bag at my friends’ house on a verdant, tree-lined street—its driveways full of bumper-sticker-festooned Westfalia camper vans—only to discover that Portland’s No Saint would be closed for the duration of my brief stay. It took pleading and haranguing and tossing around phrases like pizza quest and pretty please, but eventually the owners agreed to open just for me. I donned a high-tech waterproof shell and hiking boots—as one must to blend in in Portland—and walked the half mile to the restaurant.
No Saint’s fresh-faced owners, Gabriella Casabianca and Anthony Siccardi, are native New Yorkers (and high school sweethearts) and hospitality-industry veterans who opened No Saint in late 2022 on “a maxed-out credit card,” Casabianca says. The decor is simple—bouquets of fresh flowers, Siccardi’s cookbooks, a selection of lesser-known wines strategically deployed—and sunlight filters into the dining room through plate glass windows, even amid gloomy Portland rain.
Sitting at a long wood communal table, I inquire about their theory of pizza. Siccardi answers in detail: “We use nice grains—they’re all unbleached, which is better for our digestion, better for our guts.” This includes: “Red Rose Artisan high-gluten bread flour and Cairnspring Mills Expresso, which has a lot of protein”—to give the dough elasticity. On a tour of the open kitchen, Siccardi points out a cook making mozzarella from fresh curd. The prosciutto cotto and sausage are also made in-house. Asked what inspires No Saint’s pizza, Casabianca replies: “Where we are. The growing season here is incredible, the small farms are just amazing. We’re this mixture between a West Coast and East Coast pizzeria. Like, you could come here and get a classic cheese pizza, or you could come here and get a seasonal one with quince and pepperoni.”
The words cheese pizza provide an opening, and in an instant we three are sitting before a blistered sample, dappled with cherry red, its mozzarella exhibiting cartoonish stretch as I take hold of a slice. It looks—and smells—like the platonic ideal of pizza: like pizza drawn in children’s books. I take a bite. Wild Sicilian oregano, liberally sprinkled on just before serving, is floral and almost medicinal (in a good way). It’s as though each flavor has been amplified, even the dough tasting nuttier and sweeter than I’d expected.
I’m tempted to try others—one topped with local pear and sausage, perhaps, and another with individual sprouts of kale called kalettes. But I only have two hours before my next pizza, at Lovely’s Fifty Fifty, famous for its farmers-market-specific pies, and I’ve been told to arrive early.
Once there, I crack the door beneath Lovely’s cotton-candy-pink sign, and find myself amid wainscoting and milk glass lamps—a beach house dining room. Owner and chef Sarah Minnick, sunburned cheeks and worn button-down making her look indistinguishable from one of the local farmers she buys from, sits with me at a booth. Guiltily observing the lengthening queue of hearty Portlanders outside in the drizzle, I wonder aloud what defines a “West Coast pizza.” Dough inspired by bread baking is her answer. “Obviously it’s not one thing,” Minnick says. “But at Apizza Scholls”—one of two older Portland pizzerias local chefs emulate—“there’s a three-day dough process.” Minnick’s own dough comes from a combination of regional flours, spelt, a wheat called Edison, and hard red wheat, and is based on sourdough bread from San Francisco’s legendary bakery Tartine. On a tour of Lovely’s production kitchen behind the pizza oven, Minnick shows me the quart of sourdough starter she relies on for each batch of dough. “Meet Jake.”
I resettle myself in the booth. The crowd streams in. I’m joined by my pizza-connoisseur friends—smug at my report of No Saint’s perfection. Then, we’re stunned. The first pizza is a large pie, its crust dotted with charcoal blisters, topped with black trumpet mushrooms, local spinach, spring onions, Etxegarai (a Basque cheese), parsley, garlic, and lemon zest. It is entirely sui generis. And entirely pizza. I’m drunk on sheep cheese, making pronouncements like: “Now, this is pizza!” It’s followed by a mad scientist concoction of roasted sunchokes and watercress, bizarre and faultless. The dough is crisp and chewy, with sour, bran-y flavor. The pizzas are generally unsauced. “I think tomato overwhelms other flavors.” Minnick laughs when I call this heresy. “We have our own standards. We don’t have to have East Coast standards.”
I arrive in San Francisco the following day. San Francisco is also on the West Coast—which you likely know. But you may not know that the city and its environs are home to many of the more outlandish pizza ideas I’ve ever encountered, including a takeout-only place in a Berkeley storefront called Emilia’s Pizzeria, famous for a byzantine ordering system and 15-minute pick-up window, and Square Pie Guys, which makes Detroit-style pizzas in combinations like tikka sauce, tandoori-marinated paneer, and masala-pickled onions with cilantro-mint-sauce drizzle; and vodka sauce, pepperoni, Italian sausage, onion, pickled pepper, and mushroom medley.
But what could be more modish than “trash pie”? You can get one at Shuggie’s, in the city’s Mission District, in one of two Day-Glo dining rooms—emerald green and lemon yellow, where the ingredients are local and upcycled. “The dough is part milled dehydrated mash from local oat milk, plus whey from our in-house cheese-making process,” says chef David Murphy. “It makes a weird Frankenstein dough that we use for grandma-style pies.” These are thin-crusted square-pan pizzas—the kind you eat, Murphy explains, at a bar knocking back a beer. Or at Shuggie’s, knocking back 750 ml of natural orange wine, poured directly into your mouth by Murphy from a Catalan porrón.
Murphy invites me to join him in Shuggie’s tiny kitchen, which may be the world’s only restaurant kitchen lit by black light. There, he guides me in the architecture of a trash pie. The Frankenstein dough is stretched into pans, the edges torn haphazardly, and all drizzled with oil. “I love a thin, wispy edge on a tavern pizza,” he says. “We have this killer little crunchy, nonexistent edge. It’s, like, there, but it’s, like, not.” I attempt the tear, preciously. “We don’t fuss,” he says. “We just slap these suckers out, you know?”
For toppings, Murphy suggests a white-cheese sauce made from last night’s ricotta. Perhaps also a green purée—made from wilting greens and the restaurant’s herb stems. What else? “We have tons of cauliflower leaves right now.” One pie on the menu is topped with grape must from local wineries.
I sit in a green plastic chair molded to look like a butt-cradling palm to eat my handiwork. The flavor of the dough is slightly lactic and tangy. My dinner guest, once a denizen of Florence, compares it to a schiacciata bread she loved that was rumored to contain stracciatella—stretchy fresh cheese. Upcycled whey gives the Shuggie’s pie a similar acidity and stretch. Crisped cauliflower leaves do belong on pizza. Orange wine and trash pie is a pairing nonpareil.
I fly east, pondering how to complete my reeducation. An exemplary sourdough Margherita at Middle Brow in Chicago? A slice at the Lower East Side’s Scarr’s? (The dough matters there too: Scarr’s owner and chef, Scarr Pimentel, buys flour from the Champlain Valley and mills some himself for maximum nutrition and flavor.)
There’s really only one answer: Una Pizza Napoletana. Una Pizza Napoletana, which has been open for nearly 30 years (in several locations), is famously traditional, serving classic Neapolitan pies modeled on the original pizza at the hands of pizzaiolo Anthony Mangieri. (On my flight home, I read that pizza isn’t actually from Naples. It’s from Gaeta, which is 100 km to the northwest. Close enough.) Una Pizza Napoletana happens to hold the title of best in the US—an honor bestowed by the Italian organization 50 Top Pizza. Again, a queue outside reinforces my conviction, which I helpfully explain to waiting diners as I cut the line for a scheduled interview, that to understand a people, you must understand their pizza.
Inside, Mangieri generously offers to show rather than tell. He introduces me to two cooks—Shane and Sean—hands me an apron, and instructs me in how to lift and shape his delicate dough. “It’s all naturally leavened. Kind of like a biga. No yeast.” Was it made from the Italian 00 flour mandated by the Neapolitan pizza organization that certifies everything from ingredients to diameter to cook time? He shakes his head. “My dough changes every day. I’m always changing the flour, changing the proofing time.” He advises me to top my dough with puréed San Marzano tomatoes, salt, and a drizzle of house olive oil. The pizza cooks for an instant. (Fine: two minutes.) I eat half in a few bites, standing by Mangieri’s wood-burning oven, entranced by the pizza’s bold simplicity. I adjourn to the dining room to order the night’s special: a Margherita with “miracolo di San Gennaro” tomatoes, with their seeds and skins intact, and mozzarella from Campania. The dough is stretchy, salty, bouncy, spottily singed to black. It reminds me of freshly made pita—FYI, one theory re: the etymology of pizza is pita. The salty dough and fresh pungent oil recall pizza’s birth as flatbread, baked on heated stones in ancient Egypt and Rome. Chatting with Mangieri before I leave, I ask whether he still considers his pizzas technically Neapolitan—in keeping with all the traditions that first inspired him years ago. “My pizza’s been evolving for so long, it’s not Neapolitan. It’s mine.” He continues: “Even naming the place ‘Napoletana’ was out of innocence. I would never do that now.”
All that remains is for me to synthesize what I’ve learned. Until it closed in 2017, Franny’s, in Brooklyn, where my brother, John, was the chef, served the best pizza in New York. I call John out of retirement to help me make a pizza of the moment. I ferment a dough of locally milled all-purpose flour and einkorn slowly for two days to achieve Portlandian levels of digestibility. Instead of whey, I add liquid from a tub of burrata. I purée a can of datterini tomatoes—as small and juicy as grapes—with olive oil. As my brother heats his oven to 500, I contemplate the contents of his refrigerator, hoping to be moved by an ingredient beckoned to be upcycled. But perhaps to feel inspired by cauliflower scraps on pizza, one needs black light.
We make our pies, which have a relevance I’m not used to sensing. It’s in part the local flour, in part the use of a heartier grain, in part the focus on what we ourselves wanted, rather than an imitation of some classic ideal. As we ate one to which I’d added wild Greek oregano, I remembered something said by No Saint’s Casabianca as we’d eaten her restaurant’s plain pie: “I think of pizza as freedom food.” What do I now know about pizza? That it’s never more closely reflected what we care about, and what we’ve learned. And that it’s never been better.
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Pizza 73 Information
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[] | null |
Pizza 73 is a Hospitality, Food and Beverage Services, and Hospitality General company_reader located in Edmonton, Alberta with $21.6 million in revenue and 209 employees. Find top employees, contact details and business statistics at RocketReach.
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en
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//static.rocketreach.co/images/favicons/apple-icon-57x57.png?v=2020120
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RocketReach
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https://rocketreach.co/pizza-73-profile_b456ef31fca77e75
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The year was 1985. It was a magical time when hair defied gravity, neon spandex defied explanation, and pizza came in one of two choices: tasty or cheap, but that would soon change. In September, we swung our door open for the first time and introduced Albertans to our dream of delivering great value on top-notch food. Like Cabbage Patch Kids, our unique melange of palate pleasing pizzas at pocketbook-protecting prices caught on fast. Almost over night – give or take 24 months – 17 new Pizza 73 outlets popped up in Edmonton and Calgary. Today there are over 85 Pizza 73 stores across Western Canada with more opening soon. Each delivering on our promise to serve up a “Better meal. Better deal.” every time. Our menu has grown too. When we started out, we offered a limited number of pizzas. Now we cook up 25 varieties of specialty pizzas, offer over 20 different toppings, four styles of crust (Traditional, Super Pan, Sesame Seed and Gluten Free), and seven types of sauce (Traditional, BBQ, Donair, Sriracha Honey Garlic, Pesto, Buffalo and Creamy Garlic) for you to create your own pizza, and prepare eight flavours of wings. We even whip up an assortment of fresh side dishes such as boneless wings, wedgies, dipping sauces and salads daily. Headquartered at a brand new 40,000 square foot state-of-the-art Head Office & Distribution Centre on 164th Street in northwest Edmonton , Pizza 73 continues to be a leader in technology, personnel and food products. We were the first Alberta pizza company with a Central Call Centre, which means that in every region we feed, one telephone number connects you to our operators, who then pass your order on to your neighbourhood Pizza 73. That’s why our meals make it to your door so fast, hot, and delicious.
View Top Employees from Pizza 73
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https://www.mapleleaffoods.com/news/field-roast-grain-meat-partners-with-pizza-pizza/
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Field Roast Grain Meat & Pizza Pizza Restaurants announce Partnership
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2019-06-24T17:00:39+00:00
|
Greenleaf Foods, SPC, owner of Field Roast Grain Meat Co™ and Pizza Pizza announce a Canada wide Partnership to offer more plant-based options to consumers.
|
en
|
Maple Leaf Foods
|
https://www.mapleleaffoods.com/news/field-roast-grain-meat-partners-with-pizza-pizza/
|
The aptly-named ‘Super Plant Pizza’ launches exclusively at Pizza Pizza across Canada and was created to meet consumer demand for more plant-based options
TORONTO, ON (JUNE 24, 2019) – Greenleaf Foods, SPC, owner of Field Roast Grain Meat Co™ (“Field Roast”), the original maker of artisan plant-based meats and cheeses and a pioneer in the plant-based industry since 1997, today announced its partnership with Canadian pizza chain and quick-serve restaurant leader, Pizza Pizza. This partnership brings Pizza Pizza’s first-ever plant-based pizza to the menu at all restaurants across Canada beginning June 24.
The new ‘Super Plant Pizza’ will feature Field Roast’s Mexican Chipotle Sausage as a crumble. The artisanal plant-based sausage is made from grains, smoked Chipotle peppers, sweet onions, fresh-chopped garlic, apple cider vinegar, cumin seed, oregano and Chili de Arbol, creating bold flavour with a kick. The Field Roast Mexican Chipotle Sausage—along with other Field Roast plant-based meat and cheese products—is available in retail stores and natural food stores across Canada.
To complement the Field Roast crumble, the ‘Super Plant Pizza’ will also feature homestyle Italian tomato sauce, mozzarella cheese, and is topped with plant-based pepperoni. For an entirely vegan experience, consumers are also able to order the pizza with dairy-free vegan cheese. The new ‘Super Plant Pizza’ recipe is a delicious combination of flavours and is available on any crust, including Pizza Pizza’s newest innovation, Cauliflower Crust.
“When dining out, plant-based options can seem less exciting, but we’re quickly changing that experience,” said Dan Curtin, President of Greenleaf Foods, SPC. “Now Pizza Pizza consumers don’t have to sacrifice taste because we’re bringing innovative and delicious plant-based options to the menu. We are always looking for ways to introduce more people to plant-based eating. Teaming up with Pizza Pizza will allow us to deliver our high-quality, artisanal products in new ways.”
The Field Roast brand offers plant-based meat and cheese that pay homage to regionally-beloved spices and ingredients, incorporating big, bold flavours that create a complex, layered taste experience. The brand makes it its mission to use only the finest quality, all-natural, whole food ingredients such as grains, fresh-cut vegetables, herbs and legumes. All Field Roast® products are vegan and do not contain any animal ingredients.
For more information on Field Roast, visit www.fieldroast.com and follow @FieldRoast on Facebook, Instagram, and YouTube. To learn more about Pizza Pizza, visit www.pizzapizza.ca.
About Greenleaf Foods, SPC
Greenleaf Foods, SPC is committed to shaping the future of plant-based foods. Established in 2018, the Company’s portfolio of leading plant-based protein brands includes Lightlife® and Field Roast Grain Meat Co.™. The Company is headquartered in Chicago, and is a wholly owned, independent subsidiary of Maple Leaf Foods Inc.
About Pizza Pizza Limited
For more than 50 years, Pizza Pizza Limited has been guided by a vision of “Always the best food, made especially for you”, with a focus on quality ingredients, customer service, continuous innovation and community involvement. With more than 750 locations across Canada, the company is Canada’s pizza pioneer and a quick-service restaurant leader, operating two banners – Pizza Pizza and Pizza 73 – that deliver quality food choices, diverse menus and exciting promotions for all tastes, lifestyles and budgets. Visit www.pizzapizza.ca and www.pizza73.com for more information.
For more information about Greenleaf Foods, contact:
|
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2
| 16
|
https://markets.businessinsider.com/news/stocks/pizza-73-opens-new-state-of-the-art-head-office-distribution-centre-in-northwest-edmonton-1027365599
|
en
|
Pizza 73 opens new state-of-the-art Head office & Distribution Centre in northwest Edmonton
|
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2018-07-13T13:00:00+00:00
|
EDMONTON, July 13, 2018 /CNW/ - Pizza 73, leading pizza chain in Western Canada, opened the doors to a brand new 40,000 square foot headquarters i...
|
en
|
/apple-touch-icon.png
|
markets.businessinsider.com
|
https://markets.businessinsider.com/news/stocks/pizza-73-opens-new-state-of-the-art-head-office-distribution-centre-in-northwest-edmonton-1027365599
|
EDMONTON, July 13, 2018 /CNW/ - Pizza 73, leading pizza chain in Western Canada, opened the doors to a brand new 40,000 square foot headquarters in Edmonton in June 2018. Thirty-three years after the pizza delivery chain opened the doors to their first pizza store in Edmonton, and with 86 stores operating under the brand, Pizza 73's recent expansion sparked the need for the brand new, larger facility.
The new head office will be home base to their Distribution Centre, Customer Service, Call Centre and Administrative teams. Pizza 73 is hiring several key functions and is expected to staff approximately 100 employees by October 2018, approximately 20 per cent more than currently employed.
Pizza 73 is committed to sustainability and baked those values into the new facility via 100 per cent LED lighting, occupancy sensors, high efficient boilers, roof top units, and high efficient insulated roof and panels.
"Pizza 73's new headquarters is an important investment for today and tomorrow as we grow and innovate Pizza 73 and Western Canada," said Philip Goudreau, Senior Vice President, Operations & Development, Pizza 73. "It will help with efficiencies for our team and suppliers to allow us to enhance the customer experience."
"Pizza 73 is a proud Canadian brand with deep roots in Western Canada. We now employ over 1,800 people across Saskatchewan, Alberta, BC and Yukon between restaurant staff, delivery drivers, commissary, call centre, and administrative team members, and we're looking forward to continued growth," Goudreau stated.
Pizza 73 further tapped into the local talent by contracting Alberta-based Cormode and Dickson, along with Edmonton-based architectural firm, BR2. Construction began in early 2016 and officially opened in the summer of 2018.
The facility will service the leading Western Canadian pizza chain's locations throughout Saskatchewan, Alberta, British Columbia and Yukon. The facility is located at 13703, 164 Street NW, Edmonton.
About Pizza 73
Established in 1985, Pizza 73 aims to satisfy every customer by providing excellent quality food and true value in a fast and friendly manner. The company is a leader in the communities it serves and offers a broad range of menu items with 20 varieties of specialty pizzas, more than 20 different toppings, four styles of crust (traditional pan, super pan, thin crust and gluten-free), and an assortment fresh side dishes including chicken wings, boneless wings, wedgies, dipping sauces and salads. Visit www.pizza73.com for more information or follow the brand on Twitter, Facebook, and Instagram.
SOURCE Pizza 73
|
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https://toronto.citynews.ca/2021/12/01/popular-canadian-pizza-chain-expanding-into-mexico/
|
en
|
Popular Canadian pizza chain expanding into Mexico
|
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[
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[
"Neetu Seupersadsingh"
] |
2021-12-01T00:00:00
|
A well-known Canadian pizza chain is heading down south to Mexico. Pizza Pizza has inked a deal with Guadalajara-based KSG/GrunCorp. to expand the restaurant chain internationally to the land of sandy beaches and palm trees in 2022. The chain’s chief executive Paul Goddard says KSG/GrunCorp. is a long-standing business leader in Mexico, with expertise in […]
|
/apple-touch-icon.png?v=2
|
CityNews Toronto
|
https://toronto.citynews.ca/2021/12/01/popular-canadian-pizza-chain-expanding-into-mexico/
|
A well-known Canadian pizza chain is heading down south to Mexico.
Pizza Pizza has inked a deal with Guadalajara-based KSG/GrunCorp. to expand the restaurant chain internationally to the land of sandy beaches and palm trees in 2022.
The chain’s chief executive Paul Goddard says KSG/GrunCorp. is a long-standing business leader in Mexico, with expertise in restaurants and real estate.
“Appeal for pizza continues to grow in Mexico and we believe our delicious food and great value will connect well with Mexican consumers,” adds Goddard.
KSG, which already operates Arby’s in Mexico, will be responsible for developing and growing the restaurants in the country.
Pizza Pizza was founded in Toronto, back in 1967.
Since it opened its first location more than 50 years ago, Pizza Pizza has grown tremendously and now operates more than 730 locations across Canada.
In 2007, Pizza Pizza acquired the Pizza 73 brand and now runs more than 100 locations — primarily in Alberta.
|
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https://stockhouse.com/companies/bullboard/pzrif/pizza-pizza-royalty-corp%3Fpostid%3D35080306
|
en
|
Pizza Pizza has Q3 income of $9.54M, hikes dividend
|
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OTCPK:PZRIF Forum Post by midard-35080306: Pizza Pizza has Q3 income of $9.54M, hikes dividend
Mr. Paul Goddard reportsPIZZA PIZZA ROYALTY CORP...
|
https://assets.stockhouse.com/kentico-cms/0344-00/images/favicon.ico
|
stockhouse
|
https://stockhouse.com/companies/bullboard?symbol=t.pza&postid=35080306
|
Mr. Paul Goddard reports
PIZZA PIZZA ROYALTY CORP. ANNOUNCES A 3.7% DIVIDEND INCREASE AND THIRD QUARTER 2022 RESULTS
Pizza Pizza Royalty Corp. has released financial results for the three months and nine months ended Sept. 30, 2022.
Third Quarter highlights:
Royalty Pool sales increased 15.4%
Same store sales increased 14.0%
Adjusted earnings per share(5) increased 14.4%
Traditional restaurant network increased by five net locations
Paul Goddard, CEO, Pizza Pizza Limited ("PPL") said, "Our strong sales growth across all channels continued during the quarter at Pizza Pizza; we were also pleased to see Pizza 73 report improved sales. With successive, quarterly same store sales growth, our Board announced a 3.7% increase in the shareholder dividend effective November 2022; this is our third increase this year. Our on-trend product introductions, creative marketing campaigns, including our "Everyone Deserves Pizza" campaign, and strategic partnerships with our many non-traditional restaurants, will continue to support sales growth as we enter our strongest sales quarter."
Year-to-Date highlights:
Royalty Pool sales increased 16.6%
Same store sales increased 16.0%
Adjusted earnings per share(5) increased 15.6%
Monthly cash dividend increased 16.7%
Traditional restaurant network increased by six net locations
Royalty Pool of restaurants for 2022 increased by two restaurants on January 1, 2022
SALES
For the three months ended September 30, 2022, System Sales from the 727 restaurants in the Royalty Pool increased 15.4% to $149.7 million from $129.7 million in the same quarter last year when there were 725 restaurants in the Royalty Pool. By brand, sales from the 624 Pizza Pizza restaurants in the Royalty Pool increased 17.5% to $130.8 million and sales from the 103 Pizza 73 restaurants increased 2.6% to $18.9 million for the Quarter.
For the nine months ended September 30, 2022, Royalty Pool System Sales for the Period increased 16.6% to $415.1 million from $355.9 million in the same period last year. By brand for the Period, sales from the 624 Pizza Pizza restaurants in the Royalty Pool increased 19.4% to $358.5 million and sales from the 103 Pizza 73 restaurants increased 1.5% to $56.6 million.
The increase in Royalty Pool System Sales is due to the full re-opening of the economy and many non-traditional locations reopening as the Period progressed. Additionally, while the number of restaurants in the Royalty Pool increased in 2022, it remains less than 2019 when there were 772 restaurants in the Royalty Pool. The negative impact on Royalty Pool System Sales due to prior year restaurant closures has been mitigated by the Make-Whole Carryover Amount.
SAME STORE SALES GROWTH ("SSSG")
SSSG, the key driver of yield growth for shareholders of the Company, increased 14.0% (2021 - 2.8%) for the Quarter, and increased 16.0% for the Period (2021 - decreased 3.4%).
SSSG is driven by the change in the customer check and customer traffic, both of which are affected by changes in pricing and sales mix. At Pizza Pizza, for the Quarter and Period, the increase in SSSG was largely driven by the lifting of COVID-19 related public health restrictions and the reopening of non-traditional locations, both of which lead to increased customer traffic. Additionally, during the quarter the average customer check increased as the brands passed along industry-wide price and commodity inflation and labour cost increases. At Pizza 73, for the Quarter and Period, the SSSG was affected by an increase in average check, offset by a decrease in customer traffic.
MONTHLY DIVIDENDS AND WORKING CAPITAL RESERVE
Subsequent to the quarter end, after careful consideration and taking into account the working capital reserve, the Board of Directors announced another 3.7% increase in the monthly dividend, from $0.0675 to $0.07 per share, effective November 2022. The dividend will be payable to shareholders of record at the close of business on November 30, 2022, and will be paid on December 15, 2022.
The Company declared shareholder dividends of $5.0 million for the Quarter, or $0.2025 per share, compared to $4.3 million, or $0.175 per share, for the prior year comparable quarter. The payout ratio was 91% for the Quarter and was 90% in the prior year, comparable quarter.
For the Period, the Company declared shareholder dividends of $14.5 million, or $0.59 per share, compared to $12.4 million, or $0.505 per share, for the prior year comparable period. The payout ratio was 97% for the Period and was 97% in the prior year, comparable period.
The Company's policy is to distribute all available cash in order to maximize returns to shareholders over time, after allowing for reasonable reserves. Despite seasonal variations inherent to the restaurant industry, the Company's policy is to make equal dividend payments to shareholders on a monthly basis in order to smooth out income to shareholders.
The Company's working capital reserve is $7.0 million at September 30, 2022, which is an increase of $0.5 million in the Quarter due to the 91% payout ratio. With the increase in the monthly dividend in February and June 2022, the Company believes that there is sufficient cashflow to service the Company's obligations as they fall due, while also partially restoring the monthly dividend to pre-COVID levels.
The reserve is available to stabilize dividends and fund other expenditures in the event of short- to medium-term variability in System Sales and, thus, the Company's royalty income. The Company has historically targeted a payout ratio at or near 100% on an annualized basis. See "Dividends".
CREDIT FACILITY
On June 28, 2019, the Partnership amended and extended its $47 million credit facility with a syndicate of chartered banks from April 2020 to April 2025. The credit facility bears interest at the Canadian Bankers' Acceptance rate plus a credit spread between 0.875% to 1.375%, depending on the level of debt-to-earnings before interest, taxes, depreciation and amortization ("EBITDA"), with EBITDA defined as annualized earnings before interest, taxes, depreciation and amortization.
In April 2022, the credit spread decreased to 0.875% as the impact of COVID-19 lessened and earnings improved resulting in the effective interest rate decreasing to 2.685%. Previously, in April 2021, the credit spread had increased to 1.125%, raising the combined interest rate to 2.935%.
CURRENT INCOME TAX EXPENSE
Current income tax expense for the Quarter increased to $1.7 million from $1.4 million in the prior year. For the Period, current income tax was $4.5 million, which increased when compared to the prior year comparative period at $3.7 million. The increase for the Quarter and Period is a result of the increase in the Company's earnings stemming from the increase in royalty income.
Of particular note is that the Company's adjusted earnings from operations before income taxes differs significantly from its taxable income due largely to the tax amortization of the Pizza Pizza and Pizza 73 Rights and Marks, as well as the taxable income allocated to PPL. The amount of tax amortization deducted is based on a declining balance basis and will decrease annually.
EARNINGS PER SHARE ("EPS")
Fully-diluted basic EPS increased 15.4% to $0.225 for the Quarter compared to the prior year comparable quarter.
As compared to basic EPS, the Company considers adjusted EPS(5) to be a more meaningful indicator of the Company's operating performance and, therefore, presents fully diluted, adjusted EPS. Adjusted EPS for the Quarter increased 14.4% to $0.231 when compared to the same period in 2021, and increased 15.6% to $0.645 for the Period.
RESTAURANT DEVELOPMENT
As announced earlier this year, the number of restaurants in the Company's Royalty Pool increased by two locations to 727 on the January 1, 2022 Adjustment Date, and consists of 624 Pizza Pizza restaurants and 103 Pizza 73 restaurants. The number of restaurants in the Royalty Pool will remain unchanged through December 31, 2022.
During the Quarter, PPL opened six traditional Pizza Pizza restaurants, including four openings in British Columbia, one in the Yukon and one in Prince Edward Island, and opened three non-traditional Pizza Pizza restaurants. PPL closed one traditional and nine non-traditional Pizza Pizza restaurants, the majority of which were smaller movie theatre venues. At the Pizza 73 brand, PPL opened one traditional restaurant and closed three non-traditional restaurants, while converting one Pizza 73 traditional restaurant in the Yukon, into a Pizza Pizza restaurant.
During the Period, PPL opened 14 traditional and 11 non-traditional Pizza Pizza restaurants, and closed seven traditional and 14 non-traditional restaurants, the majority of which were smaller movie theatre venues. Additionally, at the Pizza 73 brand, PPL opened one traditional and one non-traditional restaurant, closed two non-traditional restaurants, and converted two Pizza 73 traditional restaurants into Pizza Pizza restaurants.
New restaurant construction continues across Canada as government mandated restrictions on commercial construction have been lifted in all provinces. PPL management has revised its traditional restaurant network growth expectation to 3 to 4% due to supply chain issues. However, its franchisee pipeline remains strong and its renovation program continues through 2022.
Readers should note that the number of restaurants added to the Royalty Pool each year may differ from the number of restaurant openings and closings reported by PPL on an annual basis as the periods for which they are reported differ slightly.
SELECTED FINANCIAL HIGHLIGHTS
The following tables set out selected financial information and other data of Pizza Pizza Royalty Corp. ("PPRC" or the "Company") and should be read in conjunction with the September 30, 2022 unaudited interim condensed consolidated financial statements of the Company ("Financial Statements"). Readers should note that the 2022 results are not directly comparable to the 2021 results due to there being 727 restaurants in the 2022 Royalty Pool compared to 725 restaurants in the 2021 Royalty Pool.
A copy of the Company's unaudited interim condensed consolidated financial statements and related Management's Discussion and Analysis ("MD&A") will be available at www.sedar.com and www.pizzapizza.ca after the market closes on November 7, 2022.
As previously announced, the Company will host a conference call to discuss the results. The details of the conference call are as follows:
Date: Monday, November 7, 2022
Time: 5:30 p.m. ET
Call-in number: 416-764-8650 / 888-664-6383
Recording call in number: 416-764-8677 / 888-390-0541
Available until midnight, November 21, 2022
Conference ID: 367009
A recording of the call will also be available on the Company's website at www.pizzapizza.ca.
We seek Safe Harbor.
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en
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Pizza Pizza Royalty Corp. adds Restaurants to the Royalty Pool
|
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2020-02-14T23:00:00+00:00
|
TORONTO, Feb. 14, 2020 /CNW/ - Pizza Pizza Royalty Corp. (the 'Company') and Pizza Pizza Limited ('PPL') today announced that effective January 1,...
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markets.businessinsider.com
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https://markets.businessinsider.com/news/stocks/pizza-pizza-royalty-corp-adds-restaurants-to-the-royalty-pool-1028908156
|
TORONTO, Feb. 14, 2020 /CNW/ - Pizza Pizza Royalty Corp. (the "Company") and Pizza Pizza Limited ("PPL") today announced that effective January 1, 2020, the number of restaurants on which royalties are paid to the Company by PPL (the "Royalty Pool") has been adjusted to include 20 new restaurants opened during the prior year vend-in period, offset by 43 restaurants which were closed during the period. The majority of restaurants closed were nontraditional restaurants.
By brand, 19 new Pizza Pizza restaurants and one new Pizza 73 restaurant were added to the Royalty Pool; there were 34 Pizza Pizza restaurants and nine Pizza 73 restaurants closed and removed from the Royalty Pool. Of the 43 closures, 13 were traditional restaurants and 30 were nontraditional locations. Nontraditional restaurants, which have limited operating hours and a limited menu, are operated by licencees under licence agreements which can be based on shorter terms when compared to our traditional restaurant format.
For 2020, there will be 749 restaurants (2019 – 772) in the Royalty Pool made up of 645 Pizza Pizza locations and 104 Pizza 73 locations.
Historically, PPL has maintained a low restaurant closure rate. However, during the second half of 2019, with an enhanced focus on restaurant level profitability across the entire national network of locations, management began undertaking a review of underperforming traditional restaurants; the review is expected to continue into early 2020. Of the 30 nontraditional closures, 13 were operating in cinemas and six were in gas bars. Management anticipates returning to positive store growth in 2020 at both brands.
The Company, indirectly through the Pizza Pizza Royalty Limited Partnership (the "Partnership"), owns the trademarks and trade names used by PPL in its Pizza Pizza and Pizza 73 restaurants. The Pizza Pizza trademarks and other intellectual property were licensed to PPL in 2005 for 99 years, for which PPL pays the Partnership a royalty equal to 6% of the System Sales of its Pizza Pizza restaurants in the Royalty Pool. In 2007, the Partnership acquired the trademarks and other intellectual property of Pizza 73 and licensed them to PPL for 99 years, for which PPL pays a royalty equal to 9% of the System Sales of the Pizza 73 restaurants in the Royalty Pool.
January 1, Royalty Pool Adjustment Date (the "Adjustment Date")
Annually, on January 1, the Royalty Pool is adjusted to include the Forecasted System Sales from new restaurants added to the Royalty Pool net of System Sales from restaurants which were closed and removed from the Royalty Pool. The Forecasted System Sales from new restaurants added to the Royalty Pool may also be reduced by any decrease in system sales of a previously existing restaurant whose territory has been adjusted by a new restaurant. (See "Adjusted Restaurant" as defined in the Licence and Royalty Agreements).
In exchange for adding new restaurants to the Royalty Pool, PPL is compensated in equivalent Company shares ("Equivalent Shares") using an agreed-upon formula which is designed to be accretive to current shareholders. Generally, when additional restaurants are added to the Royalty Pool, the forecasted increase to PPL's System Sales (and thus, the Company's royalty income) will result in an increase in PPL's interest in the Company, reflected through an increase to the Class B and/or Class D Exchange Multipliers. Additional details about this formula can be found in Table 1 below and in the Company's most recent Annual Information Form.
January 1, 2019 Royalty Pool Adjustment
In early January, 2020, a second adjustment was made to the royalty payments and PPL's Class B Exchange Multiplier based on the actual performance of the 18 new restaurants added to the Royalty Pool on January 1, 2019. As a result of the adjustments, the Class B Exchange Multiplier is 2.117969 and Class B Units can be exchanged for 5,312,373 shares effective January 1, 2019.
In early January, 2020, a second adjustment was made to the royalty payments and PPL's Class D Exchange Multiplier based on the actual performance of the seven Pizza 73 restaurants added to the Royalty Pool on January 1, 2019. As a result of the adjustments, the Class D Exchange Multiplier is 22.44976 and Class D Units can be exchanged for 2,244,976 shares effective January 1, 2019.
After the second adjustments to the January 1, 2019 Adjustment Date, PPL owns Equivalent Shares representing 23.5% of the Company's fully diluted shares as shown in Table 1. Prior to this adjustment, PPL's ownership was 23.0%. PPL's ownership is through its holdings of Class B and Class D units of the Partnership, which are exchangeable for a number of Shares based on the Class B and Class D Exchange Multipliers.
January 1, 2020 Royalty Pool Adjustment
On January 1, 2020 Adjustment Date, in exchange for adding $38,000 of Forecasted System Sales from Pizza Pizza restaurants to the Royalty Pool ($8,725,000 from the 19 new Pizza Pizza restaurants less sales of $8,687,000 from 34 permanently closed Pizza Pizza restaurants), PPL has received 1,536 additional equivalent Shares (through the change to the Class B Exchange Multiplier). The additional equivalent Shares represent 80% of the forecasted equivalent Shares entitlement to be received (1,920 equivalent Shares represent 100%), with the final equivalent Shares entitlement to be determined when the actual sales of the new restaurants are known with certainty in early 2021.
Additionally, $345,000 of System Sales from Pizza 73 restaurants were removed from the Royalty Pool ($546,000 from the one new Pizza 73 restaurant less sales of $981,000 from the nine permanently closed Pizza 73 restaurants). Since the system sales of the closed Pizza 73 restaurants exceeded the additional system sales of the additional restaurant added to the Pizza 73 Royalty Pool, the Make-Whole Payment paid by PPL to the Partnership will be carried over, and continue to be paid for subsequent years, until on an Adjustment Date, additional system sales of additional restaurants are sufficient to offset the Pizza 73 system sales attributable to all closed Pizza 73 restaurants. Additionally, the January 1, 2020 adjustment date's net estimated sales were further reduced by $1,446,000 in system sales attributable to certain restaurants previously added to the Royalty Pool whose territory adjusted a previously existing restaurant. As per the Pizza Pizza Royalty Limited Partnership agreement, whenever the Estimated Determined Amount is negative it shall be deemed to be zero. Accordingly, the Class D Exchange Multiplier remained unchanged at 22.44976. The second adjustment to the Class D Exchange Multiplier will be adjusted to be effective January 1, 2020, once the actual performance of the new restaurants is determined in early 2021.
Forward-Looking Statements
Certain statements in this press release, including those concerning Forecasted Sales performance of new restaurants and related adjustments to the Exchange Multipliers, may constitute "forward-looking" statements, which involve known and unknown risks, uncertainties and other factors that may cause the actual results, performance or achievements to be materially different from any future results, performance or achievements expressed or implied by such forward-looking statements.
When used in this press release, such statements include such words as "may", "will", "expect", "believe", "plan", and other similar terminology in conjunction with a discussion of future operating or financial performance. These statements reflect management's current expectations regarding future events and operating performance of the restaurants added to the Royalty Pool and speak only as of the date of this press release. Material factors or assumptions reflected in the presentation of Forecasted Additional System Sales include: demographic and competitive studies, historical sales performance of similar stores and economic forecasts for the retail industry. These forward-looking statements involve a number of risks and uncertainties. The following are some factors that could affect the forecasted performance of these restaurants, causing actual results to differ materially from those expressed in or underlying such forward-looking statements: competition, the store owner's performance, changes in demographic trends, changing consumer preferences and discretionary spending patterns, changes in national and local business and economic conditions, and legislation and governmental regulation. These factors could also affect PPL's ability to develop new restaurants. The foregoing list of factors is not exhaustive and should be considered in conjunction with the other risks and uncertainties described in the Company's most recent Annual Information Form. The Company assumes no obligation to update these forward-looking statements, except as required by applicable securities laws.
SOURCE Pizza Pizza Royalty Corp.
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https://ca.finance.yahoo.com/news/pizza-pizza-royalty-corp-announces-210000518.html
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PIZZA PIZZA ROYALTY CORP. ANNOUNCES SECOND QUARTER 2024 RESULTS
|
https://media.zenfs.com/en/cnw.ca/fed477c227c8ba5c9acb1c618c677b21
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https://media.zenfs.com/en/cnw.ca/fed477c227c8ba5c9acb1c618c677b21
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2024-08-07T21:00:00+00:00
|
Pizza Pizza Royalty Corp. (the "Company") (TSX: PZA), which indirectly owns the Pizza Pizza and Pizza 73 Rights and Marks, released financial results today for the three months ("Quarter") and six months ("Period") ended June 30, 2024.
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https://s.yimg.com/rz/l/favicon.ico
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Yahoo Finance
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https://ca.finance.yahoo.com/news/pizza-pizza-royalty-corp-announces-210000518.html
|
TORONTO, Aug. 7, 2024 /CNW/ - Pizza Pizza Royalty Corp. (the "Company") (TSX: PZA), which indirectly owns the Pizza Pizza and Pizza 73 Rights and Marks, released financial results today for the three months ("Quarter") and six months ("Period") ended June 30, 2024.
Second Quarter highlights:
Same store sales(2) decreased 3.9%
Royalty Pool sales decreased 2.0%
Adjusted earnings per share(5) decreased 3.3%
Restaurant network increased by five net locations
Year-to-Date Quarter highlights:
Same store sales(2) decreased 1.3%
Royalty Pool sales increased 1.0%
Adjusted earnings per share(5) was consistent to the comparable period
Restaurant network increased by ten net locations
Royalty Pool of restaurants for 2024 increased by 31 restaurants on January 1, 2024
"With our high quality, value-oriented menu offerings, we are well positioned to retain existing, and win new customers, including those who are more discerning with their spend in this challenging economic environment", said Paul Goddard, President and CEO of Pizza Pizza Limited ("PPL"). "Our national footprint across Canada and omni channel presence provide customers with unmatched convenience to experience our brands; and with over 25 new restaurants opened in Canada so far this year, and another two in Mexico, we are scaling for growth."
SALES
Royalty Pool System Sales for the Quarter decreased 2.0% to $155.4 million from $158.5 million in the same quarter last year. By brand, sales from the 672 Pizza Pizza restaurants in the Royalty Pool decreased 2.8% to $133.8 million for the Quarter compared to $137.7 million in the same quarter last year. Sales from the 102 Pizza 73 restaurants increased 3.3% to $21.5 million for the Quarter compared to $20.8 million in the same quarter last year.
Royalty Pool System Sales for the Period increased 1.0% to $304.3 million from $301.2 million in the same period last year. By brand, sales from the 672 Pizza Pizza restaurants in the Royalty Pool increased 0.3% to $262.1 million for the Period compared to $261.3 million in the same period last year. Sales from the 102 Pizza 73 restaurants increased 5.7% to $42.1 million for the Period compared to $39.9 million in the same period last year.
For the Quarter and Period, the change in Royalty Pool System Sales is primarily driven by the new restaurants added to the Royalty Pool on January 1, 2024 and the same store sales. The Royalty Pool System Sales for the Period also benefitted from the extra day of sales in February 2024 due to the leap year. Additionally, while the number of restaurants in the Pizza 73 Royalty Pool remains less than 2019 when there were 104 restaurants, the negative impact on Royalty Pool System Sales due to prior year restaurant closures has been mitigated by the Make-Whole Carryover Amount.
SAME STORE SALES GROWTH ("SSSG")
SSSG, the key driver of yield growth for shareholders of the Company, decreased 3.9% (2023 – 13.6%) for the Quarter, and decreased 1.3% for the Period. SSSG is not affected by the additional day during the year, as SSSG is calculated using a 13-week comparative basis.
SSSG is driven by the change in the customer check and customer traffic, both of which are affected by changes in pricing and sales mix. During the Quarter and Period, the average customer check increased as the brands passed along retail price increases. Consistent with the general market trends, at both brands restaurant traffic decreased due to the current economic situation and its impact on consumer discretionary spending.
MONTHLY DIVIDENDS AND WORKING CAPITAL RESERVE
The Company declared shareholder dividends of $5.7 million for the Quarter, or $0.2325 per share, compared to $5.4 million, or $0.22 per share, for the prior year comparable quarter. The payout ratio is 109% for the Quarter and was 95% in the prior year, comparable quarter.
The Company declared shareholder dividends of $11.4 million for the Period, or $0.465 per share, compared to $10.6 million, or $0.4325 per share, for the prior year comparable period. The payout ratio is 115% for the Period and was 99% in the prior year, comparable period.
The Company's policy is to distribute all available cash in order to maximize returns to shareholders over time, after allowing for reasonable reserves. Despite seasonal variations inherent to the restaurant industry, the Company's policy is to make equal dividend payments to shareholders on a monthly basis in order to smooth out income to shareholders.
The Company's working capital reserve, excluding the credit facility, is $6.8 million at June 30, 2024, which is a decrease of $1.4 million in the Period due to the decrease in royalty income and the 115% payout ratio. System sales for the quarter ended March 31 have generally been the softest and historically results in a payout ratio over 100%. The reserve is available to stabilize dividends and fund other expenditures in the event of short- to medium-term variability in System Sales and, thus, the Company's royalty income. The Company has historically targeted a payout ratio at or near 100% on an annualized basis.
EARNINGS PER SHARE ("EPS")
Fully-diluted basic EPS decreased 3.3% to $0.233 for the Quarter compared to the prior year comparable quarter.
As compared to basic EPS, the Company considers adjusted EPS(5) to be a more meaningful indicator of the Company's operating performance and, therefore, presents fully diluted, adjusted EPS. Adjusted EPS for the Quarter decreased 3.3% to $0.238 when compared to the same period in 2023, and was consistent at $0.469 for the Period.
RESTAURANT DEVELOPMENT
As announced earlier this year, the number of restaurants in the Company's Royalty Pool increased by 31 locations to 774 on the January 1, 2024 Adjustment Date, and consists of 672 Pizza Pizza restaurants and 102 Pizza 73 restaurants. The number of restaurants in the Royalty Pool will remain unchanged through 2024.
During the Quarter, PPL opened six traditional and eight non-traditional Pizza Pizza restaurants, and closed one traditional and eight non-traditional Pizza Pizza restaurants.
During the Period, PPL opened eight traditional and 17 non-traditional Pizza Pizza restaurants, and closed three traditional and 13 non-traditional Pizza Pizza restaurants. PPL also opened one non-traditional Pizza 73 restaurant.
PPL management expects to grow its traditional restaurant network by 3-4% and continue its renovation program through 2024.
Readers should note that the number of restaurants added to the Royalty Pool each year may differ from the number of restaurant openings and closings reported by PPL on an annual basis as the periods for which they are reported differ slightly.
CREDIT FACILITY
On June 19, 2024, in response to the cessation of the Canadian Dollar Offered Rate ("CDOR"), the benchmark interest rate on bankers' acceptances, the credit facility was amended. The amendment transitioned the $47 million term loan from bankers' acceptances to CORRA loans. The remaining terms and conditions are consistent with those of the previous credit facility. The fixed interest rate on the swaps remained unchanged with this amendment, and the effective interest rate remained at 2.685% for the Quarter and Period.
As it is the Company's practice to renegotiate the terms of its credit facility approximately one year in advance of its maturity, it intends to renegotiate the credit facility that matures in 2025 in late 2024. The Company expects the new facility to be similar in size, however at higher interest rates as compared to its existing facility.
SELECTED FINANCIAL HIGHLIGHTS
The following tables set out selected financial information and other data of Pizza Pizza Royalty Corp. ("PPRC" or the "Company") and should be read in conjunction with the June 30, 2024 unaudited interim condensed consolidated financial statements of the Company ("Financial Statements"). Readers should note that the 2024 results are not directly comparable to the 2023 results due to there being 776 restaurants in the 2024 Royalty Pool compared to 743 restaurants in the 2023 Royalty Pool.
A copy of the Company's unaudited interim condensed consolidated financial statements and related Management's Discussion and Analysis ("MD&A") will be available at www.sedarplus.ca and www.pizzapizza.ca after the market closes on August 7, 2024.
As previously announced, the Company will host a conference call to discuss the results. The details of the conference call are as follows:
A recording of the call will also be available on the Company's website at www.pizzapizza.ca.
FORWARD-LOOKING STATEMENTS
Certain statements in this report, including information regarding the Company's dividend policy, its ability to meet covenants and other financial obligations, and the potential business and financial impacts of the COVID-19 pandemic on the Company, PPL and its franchisees and restaurant operators and their ability to achieve their business objectives, constitute "forward-looking" statements, which involve known and unknown risks, uncertainties and other factors that may cause the actual results, performance or achievements to be materially different from any future results, performance or achievements expressed or implied by such forward-looking statements. When used in this report, such statements include such words as "may", "will", "expect", "believe", "plan", and other similar terminology in conjunction with a discussion of future events or operating or financial performance. These statements reflect management's current expectations regarding future events and operating and financial performance and speak only as of the date of this MD&A. The Company does not intend to or assume any obligation to update any such forward looking statements, whether as a result of new information, future events or otherwise, except as required by applicable securities laws. These forward-looking statements involve a number of risks and uncertainties. The following are some factors that could cause actual results to differ materially from those expressed in or underlying such forward-looking statements: changes in national and local business and economic conditions including those resulting from the COVID-19 pandemic (such as customers' ability and willingness to visit restaurants and their perception of health and food safety issues, discretionary spending patterns and supply chain limitations, and the related financial impact on PPL and its franchisees and restaurant operators), impacts of legislation and governmental regulation, accounting policies and practices, competition, changes in demographic trends and changing consumer preferences, and the results of operations and financial condition of PPL. The foregoing list of factors is not exhaustive and should be read in conjunction with the other information included in the foregoing MD&A, the PPL financial statements for the period ended December 31, 2023 and the related MD&A and the Company's Annual Information Form.
www.pizzapizza.ca and www.pizza73.com or www.sedarplus.ca.
Exhibit One: Reconciliation of Non-IFRS Measures
The Company's earnings, as presented under IFRS includes non-cash items, such as deferred tax, that do not affect the Company's business operations or its ability to pay dividends to shareholders. The Company believes its earnings are not the only, or most meaningful, measurement of the Company's ability to pay dividends or measure the rate at which the Company is paying out its earnings. Therefore, the Company reports the following non-IFRS measures:
Adjusted earnings available for distribution to the Company and PPL;
Adjusted earnings from operations;
Adjusted earnings available for shareholder dividends;
Adjusted earnings per share ("EPS");
Payout Ratio; and
Working Capital.
The Company believes that the above noted measures provide investors with more meaningful information regarding the amount of cash that the Company has generated to pay dividends, and, together with Interest Paid on Borrowings and SSSG, help illustrate the Company's operating performance and highlight trends in the Company's business. These measures are also frequently used by analysts, investors, and other interested parties in the evaluation of issuers in the Company's sector, particularly those with a royalty-based model. The adjustments to net earnings as recorded under IFRS relate to non-cash items included in earnings and cash payments accounted for on the statement of financial position. Investors are cautioned, however, that this should not be construed as an alternative to net earnings as a measure of profitability. The method of calculating the Company's NI 52-112 non-IFRS financial measures: Adjusted earnings available for distribution to the Company and Pizza Pizza Limited, Adjusted earnings from operations, Adjusted earnings available for shareholder dividends, Adjusted EPS, Payout Ratio, Working Capital, Interest Paid on Borrowings and SSSG for the purposes of this MD&A may differ from that used by other issuers and, accordingly, these measures may not be comparable to similar measures used by other issuers.
The table below reconciles the following to "Earnings for the period before income taxes" which is the most directly comparable measure calculated in accordance with IFRS:
Adjusted earnings available for distribution to the Company and Pizza Pizza Limited;
Adjusted earnings from operations; and
Adjusted earnings available for shareholder dividends.
The Basic EPS and the Adjusted EPS calculations are based on fully diluted weighted average shares, and both include PPL's Class B and Class D Exchangeable Shares since they are exchangeable into and economically equivalent to the Shares. See "Adjusted EPS".
Adjusted EPS is calculated by dividing Adjusted earnings from operations, as explained above, by the fully diluted weighted average shares.
Payout Ratio is a non-IFRS financial measure that does not have a standardized meaning prescribed by IFRS and therefore may not be comparable to similar measures presented by other issuers. The Company presents the Payout Ratio to illustrate the earnings being returned to shareholders. The Company's Payout Ratio is calculated by dividing the dividends declared to shareholders by the adjusted earnings from operations, after paying the distribution on Class B and Class D Exchangeable Shares, in that same period.
Working Capital is defined as total current assets less total current liabilities. The Company views working capital as a measure for assessing overall liquidity and its ability to stabilize dividends and fund unusual expenditures in the event of short- to medium-term variability in Royalty Pool System Sales. During the Period, the borrowings of $47 million have been reclassified to current liabilities as the facility is scheduled to come due in April 2025. Excluding the impact of the borrowings, the working capital reserve would be $6.8 million as compared to $8.2 million at December 31, 2023. The use of the working capital during the Period relates to the payout ratio of 115%.
SSSG is a key indicator used by the Company to measure performance against internal targets and prior period results. SSSG is commonly used by financial analysts and investors to compare PPL to other QSR brands. SSSG is defined as the change in period gross revenue of Pizza Pizza and Pizza 73 restaurants as compared to sales in the previous comparative period, where the restaurant has been open at least 13 months. Additionally, for a Pizza 73 restaurant whose restaurant territory was adjusted due to an additional restaurant, the sales used to derive the Step-Out Payment may be added to sales to arrive at SSSG. It is a key performance indicator for the Company as this measure excludes sales fluctuations due to store closings, permanent relocations and chain expansion.
The following table calculates SSSG by reconciling Royalty Pool System Sales, based on calendar periods, to PPL's 13-week sales reporting period used in calculating same store sales.
SOURCE Pizza Pizza Royalty Corp.
|
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4713
|
dbpedia
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0
| 19
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https://www.scribd.com/document/715199198/dominos-project
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en
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Dominos Project
|
https://imgv2-1-f.scribdassets.com/img/document/715199198/original/0ddd9a464f/1723662828?v=1
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https://imgv2-1-f.scribdassets.com/img/document/715199198/original/0ddd9a464f/1723662828?v=1
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[
"Rahul aggarwal"
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dominos project - Free download as PDF File (.pdf), Text File (.txt) or read online for free. The document discusses the fast food industry in India. It provides background on the emergence of fast food culture globally in the 1950s due to factors like increased automobile use and highway construction. It then discusses the fast food market in India, which remains much smaller than other countries but is growing. It identifies major players in the Indian fast food market like McDonald's, Domino's Pizza, Pizza Hut, and Nirula's. It notes that international chains have largely outpaced domestic Indian chains in growth and revenue.
|
en
|
https://s-f.scribdassets.com/scribd.ico?6e29186df?v=5
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Scribd
|
https://www.scribd.com/document/715199198/dominos-project
| |||
4713
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1
| 22
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https://www.breachsense.com/breaches/pizza-73-data-breach/
|
en
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Pizza 73
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[
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[] | null |
Learn everything about the Pizza 73 data breach in 2023
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en
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/images/favicon_hucd4edce12ba947526d3df903d55b8acd_2744_32x0_resize_box_3.png
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https://www.breachsense.com/breaches/pizza-73-data-breach/
|
Detect & Prevent Data Breaches in Real Time With Breachsense
Protect your organization and staff from data breaches using Breachsense. Breachsense monitors the dark web for potential data breaches, allowing you to prevent cyber attacks in real time.
Learn More
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4713
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https://finance.yahoo.com/news/pizza-pizza-makes-history-official-143000586.html
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Pizza Pizza makes history as the Official Pizza of the PWHL
|
https://media.zenfs.com/en/cnwgroup.com/d2544e5d3e66ba5c0e969d3452cf19d3
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https://media.zenfs.com/en/cnwgroup.com/d2544e5d3e66ba5c0e969d3452cf19d3
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[
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2024-01-17T14:30:00+00:00
|
Pizza Pizza becomes the first exclusive quick-service pizza sponsor of the new Professional Women's Hockey League (PWHL) for its Canadian operations including the teams in Toronto, Montreal and Ottawa.
|
en
|
https://s.yimg.com/rz/l/favicon.ico
|
Yahoo Finance
|
https://finance.yahoo.com/news/pizza-pizza-makes-history-official-143000586.html
|
TORONTO, Jan. 17, 2024 /CNW/ - Pizza Pizza becomes the first exclusive quick-service pizza sponsor of the new Professional Women's Hockey League (PWHL) for its Canadian operations including the teams in Toronto, Montreal and Ottawa.
Pizza Pizza is no stranger to professional sports in Canada, particularly hockey, as the pizzeria has long-standing partnerships with the Toronto Maple Leafs, Montreal Canadiens, Winnipeg Jets, and its sister brand Pizza 73 with the Edmonton Oilers and Calgary Flames. So, it was a natural move to expand the sponsorship portfolio as professional women's hockey enters the stage in Canada.
"We're beyond excited to celebrate and support the PWHL during its inaugural season," said Amber Winters, Senior Director of Marketing, Pizza Pizza. "This is a tremendous moment for hockey and sports in Canada. With Pizza Pizza's belief that Everyone Deserves Pizza, we are committed to offering a consistent experience for our loyal fan base during shared hockey-viewing moments of watching an exciting game while enjoying pizza!"
"The PWHL's partnership with Pizza Pizza will contribute to the success and growth of the league during its inaugural season," said Chelsea Purcell, PWHL Senior Director of Corporate Partnerships. "This marks another positive step forward in corporate Canada's vital support for women's hockey and the advancement of opportunities for women in sports."
The inaugural PWHL regular-season began on January 1, 2024 and includes 72 games through May 5, 2024, followed by playoffs.
About Pizza Pizza Limited
Pizza Pizza Limited was founded in 1967 in Toronto, Ontario and has grown to become Canada's leading national Quick Service pizza brand with over 750 restaurants across the country. In 2007, Pizza Pizza acquired the Pizza 73 brand, which operates over 100 locations, primarily in Alberta. Pizza Pizza is guided by its vision of "Always the best food, made especially for you", with a focus on quality ingredients, customer service, continuous innovation, and community involvement. In 2022, Pizza Pizza introduced its brand platform 'Everyone Deserves Pizza' a testament to their belief that pizza is all about inclusion. For more information, visit www.pizzapizza.ca and www.pizza73.com or follow Pizza Pizza on Facebook, Instagram, LinkedIn and Twitter @PizzaPizzaLtd.
About the Professional Women's Hockey League (PWHL)
The Professional Women's Hockey League (PWHL) is a professional ice hockey league in North America comprised of six teams in Boston, Minnesota, Montreal, New York, Ottawa, and Toronto, each with rosters featuring the best women's hockey players in the world. Visitthepwhl.com to purchase tickets and merchandise, and subscribe to thePWHL e-newsletter to receive the latest league updates. Follow the league on all social media platforms @thepwhlofficial plus all six team accounts @pwhl_boston, @pwhl_minnesota, @pwhl_montreal, @pwhl_newyork, @pwhl_ottawa, and @pwhl_toronto.
SOURCE Pizza Pizza Limited
|
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4713
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2
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https://ppl-tmp-fe-phx2.appspot.com/investors/leadership-team/
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en
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Leadership Team
|
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Pizza Pizza
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https://ppl-tmp-fe-phx2.appspot.com/investors/leadership-team/
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At Pizza Pizza, we’ve built a culture that’s open, respectful and proud, while being a company driven by performance, innovation and recognition. We're grateful to have a leadership team that lives and inspires these values every day!
|
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https://www.franchising.com/alberta_opportunities/news/page_4.html
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Alberta Franchise News
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Welcome to Franchising.com's directory of Alberta franchise business opportunities. Browse our wide selection of opportunities currently recruiting new franchisees in Alberta.
|
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|
Franchising.com
|
https://www.franchising.com/alberta_opportunities/news/page_4.html
|
Franchising.com is produced by Franchise Update Media. Franchise Update Media has its finger on the pulse of franchising with unrivalled audience intelligence and market driven data. No media company understands the franchise landscape deeper than Franchise Update Media.
P.O. Box 20547
San Jose, CA 95160
PH. (408) 402-5681
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4713
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dbpedia
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https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6685801/
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The factors influencing the eating behaviour of shiftworkers: what, when, where and why
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[
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"Alison M. COATES",
"Jill DORRIAN",
"Siobhan BANKS"
] |
2019-07-14T00:00:00
|
Shiftwork leads to altered eating patterns, with workers often eating foods at all times
across the 24 h period. Strategies to reduce the burden of shiftwork on the workers should
be prioritised and altering these eating patterns is an important ...
|
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https://www.ncbi.nlm.nih.gov/coreutils/nwds/img/favicons/favicon.ico
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PubMed Central (PMC)
|
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6685801/
|
Ind Health. 2019 Jul; 57(4): 419–453.
PMCID: PMC6685801
PMID: 30404995
The factors influencing the eating behaviour of shiftworkers: what, when, where and why
,1,* ,2 ,1 and 1
Charlotte C. GUPTA
1Sleep and Chronobiology Laboratory, Behaviour Brain Body Research Centre, University of South Australia, Australia
Find articles by Charlotte C. GUPTA
Alison M. COATES
2Alliance for Research in Exercise, Nutrition and Activity, University of South Australia, Australia
Find articles by Alison M. COATES
Jill DORRIAN
1Sleep and Chronobiology Laboratory, Behaviour Brain Body Research Centre, University of South Australia, Australia
Find articles by Jill DORRIAN
Siobhan BANKS
1Sleep and Chronobiology Laboratory, Behaviour Brain Body Research Centre, University of South Australia, Australia
Find articles by Siobhan BANKS
1Sleep and Chronobiology Laboratory, Behaviour Brain Body Research Centre, University of South Australia, Australia
2Alliance for Research in Exercise, Nutrition and Activity, University of South Australia, Australia
*To whom correspondence should be addressed.
Copyright ©2019 National Institute of Occupational Safety and Health
This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial No Derivatives (by-nc-nd) License. (CC-BY-NC-ND 4.0: https://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract
Shiftwork leads to altered eating patterns, with workers often eating foods at all times across the 24 h period. Strategies to reduce the burden of shiftwork on the workers should be prioritised and altering these eating patterns is an important area for change. This narrative review examines the current evidence on the individual and environmental factors influencing the eating behaviours of shiftworkers. A systematic search was conducted and yielded 62 articles. These were split into four themes that influence eating patterns; When shiftworkers eat, What type of foods shiftworkers eat, Where the food is sourced from, and Why shiftworkers choose to eat on shift. Irregular working hours was the biggest influence on when workers ate on shift, shift-type was the biggest influence on what workers ate, the majority of food was sourced from canteens and cafeterias, and socialising with colleagues was the biggest reason why workers chose to eat. While more research is needed to explore multiple industries and shift-types, and to investigate the ideal size, type and timing of food on shift, this review has highlighted that future research into shiftworker eating needs to adopt an integrative approach and consider the different individual and social contexts that influence eating patterns.
Keywords: Shiftwork, Meal timing, Eating at night, Nightshift, Safety
Introduction
Shiftwork, characterised by working outside of regular daytime hours, is increasingly common in today’s society1). Having workers available 24 h a day is a requirement for many industries including healthcare, transport, mining and aviation. These industries require workers to complete important tasks across a 24 h schedule, including caring for patients and piloting aircrafts2). In addition to shiftwork being an advantage for employers3), many workers may work shiftwork due to factors such as the pay, the schedule allowing school or childcare, or because other work was not available for various reasons4). However there are a number of negative consequences of shiftwork that can impact the often safety critical tasks that workers are required to do5).
The health impacts of shiftwork have been widely researched, including the increased risk of metabolic disorders, insulin resistance, type 2 diabetes, obesity, and gastrointestinal disorders6,7,8,9,10,11,12,13). Shiftwork is also associated with fatigue and performance impairments1, 14,15,16), particularly at night when circadian and homeostatic processes typically promote sleep17). This has serious implications for the safety of shiftworkers, especially during the commute home from a nightshift which is at time of increased accident risk18,19,20). Additionally, shiftwork is linked to high levels of stress, exhaustion, burnout, job dissatisfaction, absenteeism, presenteeism, and increased social and family conflict21,22,23,24). These negative aspects of shiftwork have significant consequences for employers, employees and for the wider society. Research must prioritise strategies and countermeasures, at both the individual and environmental level, to reduce the burden of shiftwork.
Diet is a large contributor to both health25) and performance26, 27). The timing of eating has become an important area of research given that food intake has been shown, largely in studies of rodents, to be an external cue involved in entraining the circadian clock28,29,30,31). Circadian clocks regulate metabolic processes, glucose homeostasis, gastrointestinal motility and digestive processes32). It has been shown that eating food at times that contradict our circadian rhythms can therefore entrain rhythms in peripheral tissues, such as the liver28), and lead to weight gain and obesity33). This is particularly important to consider in shiftworkers, who are frequently distributing food intake across the 24 h period7, 34). This altered meal timing includes eating during the night10, 35) which is problematic given that at night, the body is naturally primed for sleep1) and we are eating at a time where we experience reduced glucose tolerance36), reduced rates of gastric emptying37) and changes in body temperature38). Consequently, understanding and modifying the eating behaviours of shiftwork may play a key role in addressing the health risks associated with shiftwork34).
Much of the discussion of shiftworker eating patterns to date has focussed on the effects of these eating patterns on metabolism and health39). However, two significant reviews have demonstrated the large number of biological, social and cultural factors that influence eating patterns34, 40), and these must be considered when understanding eating behaviour. These factors are at both the individual level, such as eating as a way to socialise with co-workers41) and at the organisational level, for example bringing in certain foods to eat due to a lack of storage options in the workplace42). The current review aims to extend the scope of previous reviews by investigating the evidence on the range of individual and environmental factors that influence eating patterns at work, and to determine the interactions between these different factors. We will argue that a holistic approach is key, and demonstrating how these factors influence each other is important for identifying areas for further research and change. Further, this review aims to evaluate the evidence on these factors and identify differences among shift-types and industries. It is important to identify similarities and differences across shift-types and industries given there are differences that may impact eating behaviours, such as work demand14), food availability43), and social interaction on shift44).
Method
Search methods
This is a scoping review with a systematic search ( ) and a narrative analysis. This approach overcomes the evidence bias that may be present in a narrative review45). A literature search for relevant, peer-reviewed articles was conducted on March 7th 2018 using three databases (PubMed, PsycINFO and Scopus). Relevant search terms included “shift work”, “eating”, “meal timing”, “work”, “food”, and “night”. Repeating the search on July 5th 2018 did not return any articles not already identified in the initial search. On September 20th 2018 the search was repeated with the addition of the search terms “work schedule” and “health behaviour” to capture articles that may have considered eating behaviours in a broader measure of health behaviour. This led to the addition of seven articles to the final literature review. As shown in , the searches yielded 1,458 articles. Once duplicates were removed, 1,106 articles remained that were screened for eligibility. Articles were considered for this review if they were available in full text, were written in English, were conducted with human participants, were field studies (not laboratory-based), included shift-workers in the sample (shiftwork defined as work outside of typical daytime hours1), including rotating shifts, split shifts, and fixed nightshifts, in order to capture eating patterns that may be conflicting with typical biological, social and cultural eating times), and presented information about dietary intake including description of the timing of food intake, food items, macronutrient content, where food is soured from and reasons for eating (using quantitative or qualitative measures). Articles were included in the review regardless of the year of publication. As shown in , the number of articles that were excluded was 1,044. A total of 62 articles remained and were included in this literature review.
This review has an overview section, followed by results and discussion sections for each theme (What, When, Where and Why). Within each results section, a description of the studies including the measures used and the shift-types and industries included will be provided.
Results: Overview
Among the studies included in this review, there were a variety of industries, methodologies, countries and shift-types studied. Of the 62 articles included in this review, overall the healthcare industry was the most commonly studied (n=30). The studies included in this review included quantitative, cross-sectional designs (n=30), quantitative longitudinal study designs (n=10), qualitative, cross sectional (n=14), qualitative longitudinal (n=3), mixed-method, cross sectional (n=4) and mixed-method longitudinal (n=1). Although the studies included samples of rotating (n=17) and fixed shiftworkers (n=20; fixed day, morning, evening and night), a majority of the studies included shiftwork samples but did not specify the shift-types worked (n=24). The most frequent method used to capture food habits and timing was questionnaires (n=30), and studies were most commonly conducted in Western populations (n=38). A majority of the samples included male and female shiftworkers (n=28), although the numbers were rarely even for both sexes. A range of shift schedules were sampled including rotating (a shift schedule where shift-type rotates according to a set schedule), nightshift, and day workers, however shift-type was not provided in all studies included.
Four major themes emerged from the results and these where: 1) When shiftworkers eat on shift, 2) What shiftworkers eat, 3) Where the food is sourced from, and 4) Why shiftworkers choose to eat on shift. Each of the articles was allocated to at least one of these themes; 30 articles were allocated to the theme of ‘When’ ( ), 26 articles to ‘What’ ( ), 21 articles to ‘Where’ ( ) and 28 articles to ‘Why’ ( ). shows the four themes of the review and each of the factors identified in the literature that influence each theme. The findings of each theme will be summarised and discussed
Table 1.
Author(s), yearCountry & Participant informationStudy design Shift-typeIndustry Eating behaviour methodology Findings1. 1 Irregular working hoursBonnell, Huggins, 201746)Australia, 42 males and femalesMixed method, cross-sectionalRotatingFirefightingFocus groups and 24h dietary recallsShift-type influenced food intake. Participants stated that they would consume healthier foods on the day shift than on the nightshift and would consume more takeaway foods on nightshift.De Freitas, Canuto, 201547)Brazil, 1,206 males and femalesQuantitative, cross-sectional Fixed day and nightshifts Poultry slaughterhouseDiet questionnaireAlmost all nightshift workers reported eating breakfast at an inappropriate time. Esquirol, Bongard, 200948)France, 198 malesQuantitative, cross-sectionalRotating and day Chemical plantDiet history questionnaireTotal energy consumption was comparable between different shift types but the energy distribution across the day differed amongst shift types.Geliebter, Gluck, 200049)USA, 85 male and femalesQuantitative, cross-sectionalDay shift and evening/nightshiftHealthcare and securityQuestionnaire Late-shift workers reported fewer meals compared to day-shift workers.Han, Choi-Kwon, 201650)Korea, 240 femalesQuantitative, cross-sectionalRotating and fixed HealthcareQuestionnaireNurses who worked rotating schedules with nightshifts had irregular meals more often than rotating schedule workers without nightshifts. Among nurses with a rotating schedule with nightshifts, only 21% had 3 meals per day. The most common reasons for skipping meals were irregular work schedules and lack of time.Kräuchi, Nussbaum, 199051)Switzerland, 28 males and femalesQuantitative, cross-sectionalNightshift HealthcareDaily food and drink frequency questionnaireThe content of meals did not change on different shifts, but the timing of food intake changed.Lasfargues, Cacès, 199652)France, 2,400 males and femalesQuantitative, cross-sectionalDay shift and nightshift Middle management, employee (including nursing staff), worker, police/army, other (including service)QuestionnaireMen were more likely to skip breakfast during the nightshift.Pasqua and Moreno, 200453)Brazil, 28 malesQuantitative, longitudinal Fixed morning, fixed afternoon and fixed nightshiftsTransport3-d dietary recordThe season of the year impacts the eating habits of shiftworkers. Food consumption was greater in winter compared to summer.Reeves, Newling-Ward, 200454)UK, 36 males and femalesQuantitative, longitudinalNightshift and day-shift Healthcare6-d food diaryTiming of meals differs on work days to non-work days.Strzemecka, Bojar, 201455)Poland, 700 males and females Quantitative, cross-sectionalShiftwork (specific shift type(s) not provided)Mine workersQuestionnaire46.3% of respondents considered their eating habits as inappropriate, 68.2% cited shiftwork as the reason for their irregular nutrition habits. Shiftwork made it difficult to follow regular consumption of meals for 66% of the sample.Sudo and Ohtsuka, 200156)Japan, 137 males and femalesQuantitative, cross-sectionalRotating and fixed day shiftComputer factoryQuestionnaire Late workers had lower energy and nutrient intake compared to daytime workers. Late workers had lower daily energy from breakfast, the authors suggest that this indicates that breakfast was skipped.Takagi, 197257)Japan, 1,335 males and females Quantitative, cross-sectionalRotating Textile factory, iron works and a chemical factoryQuestionnaire Nightshift workers reported eating 4 meals on nightshift days. In both factories, a meal was eaten during the nightshift .Yoshizaki, Kawano, 201658)Japan, 285 females Quantitative, cross-sectionalRotating and fixed day shiftHealthcareQuestionnaireAn increase in improper eating habits and a higher probability of obesity was found for rotating shiftworkers compared to day workers.1.2 Break availabilityAnstey, Tweedie, 201642)Australia, 15 males and femalesQualitative, cross-sectional RotatingHealthcare (paramedics)InterviewsBreaks were often interrupted for an emergency call out, or not available at all due to a heavy workload. Eating events were seen as opportunistic. Paramedics reported that an increased workload led to a greater incidence of disrupted or missed meal breaks.Faugier, Lancaster, 200143)England, 126 participants (sex of participants not provided)Quantitative, cross-sectionalSpecific shift type(s) not providedHealthcareQuestionnaireParticipants cited a lack of breaks as a barrier to healthy eating and were unable to take sufficient breaks due to workload.Gifkins, Johnston, 201873)21 femalesQualitative, cross-sectionalShiftwork (specific shift type(s) not provided)HealthcareInterviewsParticipants reported skipping meals due to increased workload .Jack, Piacentini, 199844)Scotland, 46 males and femalesMixed method, cross-sectionalVariable shift patterns (specific shift type(s) not provided)TransportFocus group (n=6) and repertory grid method sessions where individual questionnaires on specific food use were generated and completedDrivers report choosing to eat when convenient and when there was time available.Keogh, 201459)England, approximately 3500 participants (specific sample size and participant sex not provided)Quantitative, cross-sectionalShiftwork (specific shift type(s) not provided)HealthcareQuestionnaireThe walk to the canteen is time-consuming and limits food options. After walking to the canteen to get food there is not a lot of time left in the break to eat it.Lemaire, Wallace, 201163)Canada, 20 males and femalesQualitative, cross-sectionalShiftwork (specific shift type(s) not provided)HealthcareSemi-structured interviews Doctors were concerned about not enough time during the work day to eat, and that workload and work schedule prevents them from taking breaks to eat. There is also not enough time to walk to purchase something to eat. Monaghan, Dinour, 201865)USA, 20 femalesQualitative, cross-sectionalRotating, fixed day shift, fixed nightshift HealthcareInterviews All participants reported that they were unable to take their full breaks, largely due to prioritizing patient care. 85% of the participants reported taking a break affected their eating habits and 75% attributed taking a break to healthier eating.Nea, Pourshahidi, 201774)Ireland, 109 males and femalesQualitative, cross-sectionalRotating, fixed day shift, fixed nightshiftAccommodation and food services, health and social care sector, manufacturing/industry sectorFocus groupsA lack of a consistent routine and erratic work schedule were perceived as one of the most difficult aspects of shiftwork, as well as a demanding environment with a lack of breaks and heavy workload. Nyberg and Lennernäs Wiklund, 201760)Denmark and Sweden, 20 males and femalesQualitative, cross-sectionalShort- and long-haul flights Aviation (flight attendants)InterviewsMeals at work were characterised by irregularity and involved eating in a hurry and often standing up. Meals were unpredictable with regard to time, place and food available. Eating during short-haul flights was described as stressful and time-pressured.Phiri, Draper, 201461)South Africa, 102 participants (participant sex not provided) Qualitative, cross-sectionalNightshift, dayshift and non-shiftworkersHealthcareFocus groupNurses reported a lack of time to prepare healthy meals, due to long working hours and being over-tired.Rogers, Hwang, 200462)USA, 393 males and females Quantitative, longitudinalShiftwork (specific shift type(s) not provided)HealthcareLog booksNurses were able to have a break, free of patient care responsibilities on less than half of the shifts worked. During 10% of the shifts, nurses had no opportunity to break and on 43% of the shifts nurses had time for a break but were not relieved from patient care responsibilities.Strickland, Eyler, 201566)USA, 102 males and females Qualitative, cross-sectionalShiftwork (specific shift type(s) not provided)Healthcare and retailFocus groupSchedules and breaks were reported as having an impact on the healthy eating of workers. Short and interrupted breaks made it difficult to eat healthy.Torquati, Kolbe-Alexander, 201664)Australia, 17 males and females Qualitative, cross-sectionalShiftwork (specific shift type(s) not provided)Healthcare Focus groupsA lack of breaks were reported as common, particularly during the nightshift, and this led to poor food choices. The work demands made it challenging to find time to take a break and this led to overeating as nurses would eat as much as they could when given the opportunity to take a break.1.3 The interaction between shiftwork and family life on meal timingAttia, Mustafa, 198567)Kuwait, 40 malesQuantitative, cross-sectionalRotating PoliceFood intake checklistFewer meals were eaten with family when working shiftwork compared to days off.Jay, Paterson, 201871)Australia, 24 femalesMixed method, cross-sectionalOn-call workers (salaried and volunteer)Emergency servicesInterviewParticipants reported that they may be called to a job in the middle of family dinner and pre-planning of meals was done to make the disruption of on-call work easier.Hertz and Charlton, 198968)USA, 44 males and their female spousesQualitative, cross-sectionalRotatingAir force securityInterviewsShiftwork disrupts the regular diurnal pattern of family life and shifts the timing of family meals.Kniffin, Wansink, 201569)USA, specific sample size and participant sex not providedQualitative, cross-sectionalShiftwork (specific shift type(s) not provided)Firefighting Semi-structured group interviewsNightshifts started at 6pm and some firefighters, particularly those married, reported eating dinner at home with their wife and/or family and then again at the firehouse.Monaghan, Dinour, 201865)USA, 20 femalesQualitative, cross-sectionalRotating, fixed day shift, fixed nightshift HealthcareInterviews Work hours typically conflicted with their families’ eating habits on non-work days.Naweed, Chapman, 201770)Australia, 29 males and femalesQualitative, cross-sectionalShiftwork (specific shift type(s) not provided)Train driversFocus groupTime pressures and misalignment with shiftwork and life schedules prevent the ability to eat meals at times that suited the participants and their family.Nea, Kearney, 201539)Ireland, 109 males and femalesQualitative, cross-sectionalRotating, fixed day shift, fixed nightshiftAccommodation and food services, health and social care sector, manufacturing/industry sectorFocus groupsDifficulties with time management were reported, with workers experiencing pressures from the workplace and at home.
Table 2.
Author(s), yearCountry & Participant informationStudy design Shift-typeIndustry Eating behaviour methodology Findings2.1 Meal SizeBonnell, Huggins, 201746)Australia, 42 males and femalesMixed method, cross-sectionalRotatingFirefightingFocus groups and 24 h dietary recallsOn nightshifts a greater proportion of snacks were consumed (chocolates, ice-cream, sweet pastries).De Freitas, Canuto, 201547)Brazil, 1,206 males and femalesQuantitative, cross-sectional Fixed day and nightshifts Poultry slaughterhouseDiet questionnaireNightshift workers report greater incidence of snacking during the afternoon and less breakfast and morning snack consumption. Gander, Gregory, 199891)USA, 74 males Observational, longitudenal Shiftwork (short-haul flights)AviationObservational monitoringMore snacks were eaten on shift than pre-shift or post-shift. The provision of crew meals did not affect the number of meals or snacks eaten on shift.Gander, Gregory, 199892)USA, 34 males and femalesObservational, longitudinalShiftwork (8-d trip patterns)AviationObservational monitoringMore snacks reported on duty days than pre-shift, post-shift or days off.Gifkins, Johnston, 201873)21 femalesQualitative, cross-sectionalShiftwork (specific shift type(s) not provided)HealthcareInterviewsNurses reported more snacking behaviour during shiftwork, particularly nightshifts. Most of the participants believed their diets had changed since starting shiftwork, with some reporting less healthy diets since starting shiftwork.Han, Choi-Kwon, 201650)Korea, 240 femalesQuantitative, cross-sectionalRotating and fixed HealthcareQuestionnaireRotating nurses with night shifts snacked the most frequently, whereas rotating nurses without nightshifts snacked mostly in the afternoon. Haus, Reinberg, 201689)France, 7 males Quantitative, longitudinal Rotating and non-shiftworkOil refinery 56-d food diary Nibbling behaviour occurred during the nightshift, and included sweet foods and carbohydrate consumption.Holmes, Power, 199693)USA, 63 males and femalesQuantitative, cross-sectional Shiftwork (specific shift type(s) not provided)TransportQuestionnaire on health and nutrition habitsOn weekdays, most drivers ate a dinner meal while on the road, and snacks were also frequently eaten.Lennernäs, Åkerstedt, 199484)Sweden, 22 males Quantitative, longitudinalRotating Industrial factory workers24 h dietary recallAcross morning, afternoon and night shifts, total 24 h energy intake did not differ. On the nightshift 30–40% of 24 h energy intake was consumed, compared to 40–50% of intake consumed on morning and afternoon shifts.Novak and Auvil-Novak,1996 41)USA, 45 femalesQualitative, cross-sectional Shiftwork (specific shift type(s) not provided)HealthcareFocus groupWorking the nightshift made it harder to eat nutritionally balanced meals and meal splitting was utilised to maintain a balanced diet. Some nurses refrained from eating while on shift.Reeves, Newling-Ward, 200454)UK, 36 males and femalesQuantitative, longitudinalNightshift and day-shift Healthcare6-d food diaryOn work days, male shiftworkers ate the greatest amount of kilojoules at 4 pm, compared to 1 pm on rest-days. Female food intake peaked at 7 pm on both work and rest days and when working the nightshift they were more likely to eat during the night and less during the day.Sahu and Dey, 201194)India, 75 participants (sex of participants not provided)Quantitative, cross-sectional RotatingHealthcareQuestionnaire on shiftwork, digestive problems, food habits, food intake, ratings of eating satisfaction and appetite, and diet surveysThe number of full meals eaten during the nightshift was less than eaten during morning and afternoon shifts, and the number of snacks was greater during the nightshift.Torquati, Kolbe-Alexander, 201664)Australia, 17 males and females Qualitative, cross-sectionalShiftwork (specific shift type(s) not provided)Healthcare Focus groupsWorking the nightshift was considered by nurses to be one of the major barriers for following a healthy diet. Irregular meal patterns resulted from nightshifts. 2.2 Type of foodBalieiro, Rossato, 201495)Brazil, 150 malesQuantitative, cross-sectional Fixed nightshift and dayshiftTransport (bus drivers)Food frequency questionnaireNightshifts were associated with greater vegetable, fruit, milk and dairy product and dessert intake.Bonnell, Huggins, 201746)Australia, 42 males and femalesMixed method, cross-sectionalRotatingFirefightingFocus groups and 24 h dietary recallsTotal energy intake did not differ between day or nightshifts. During a 24h period that included nightshift a higher % of energy was from sugar than during a 24h period with a day shift.De Assis, Nahas, 200383)Brazil, 66 participants (sex of participants not provided)Quantitative, longitudinal Fixed nightshift and dayshiftGarbage collectors24 h recall and two 24 h records of food intakeA traditional Brazilian meal was provided to workers during the nightshift, this consisted of meat, rice, beans, roots and/or pulses, vegetables and fruit). Meat was the biggest contributor to daily energy intake across different shift types.Fernandes Jda, Portela, 201396)Brazil, 2,279 males and females Quantitative, cross-sectionalShiftwork (specific shift type(s) not provided)Healthcare Health questionnaireMale nurses reported greater consumption of fried foods and lower consumption of fruit and vegetables compared to the female nurses. For female nurses, longer working hours was associated with greater consumption of fried foods.Fisher, Rutishauser, 198697)Australia, 25 malesMixed-method, longitudinal RotatingOil refinery workersInterviews during one nightshift, one afternoon shift and one day shift, and 24 h food recordOn nightshifts, milk/milk products, non-alcoholic beverages and yellow and green vegetables were consumed more frequently than on other shift types.Han, Choi-Kwon, 201698)Korea, 240 femalesQuantitative, cross-sectionalRotating and fixed HealthcareQuestionnaireOf the sample, 76% of nurses reported having a healthy dietary intake. 30% of nurses ate high carbohydrates snacks every day.Haus, Reinberg, 201689)France, 7 males Quantitative, longitudinal Rotating and non-shiftworkOil refinery 56-d food diary No differences between the groups in caloric intake, protein, lipids and carbohydrates. Lower intake of fat and greater carbohydrate consumption during a nightshift compared to a day shift.Heath, Coates, 201699)Australia, 118 males and femalesQuantitative, cross-sectional Shiftwork (specific shift type(s) not provided)Printing, postal, nursing, oil and gas industriesFood frequency questionnairePermanent night workers were the only group to report higher than recommended fat intake. All workers reported lower than recommended levels of carbohydrate, and protein was in the recommended levels (as a percentage of daily intake).Hemiö, Puttonen, 201578)Finland, 1,478 males and females Quantitative, cross-sectional Shiftwork and non-shiftwork AviationFood intake questionnaireMale and female in-flight workers used high-fat milk products more than the day workers. For males, estimated energy intake from fat and saturated fat was the highest in the shift work group and lowest in the in-flight group. For females, energy intake from saturated fat was higher among shift workers compared with day workers. In shift-working men who did not work nightshifts, sucrose intake was lower compared with men who worked at least three nights per month.Holmes, Power, 199693)USA, 63 males and femalesQuantitative, cross-sectional Shiftwork (specific shift type(s) not provided)TransportQuestionnaire on health and nutrition habitsThe drivers’ favourite meals were steak and burgers, and the preferred snacks were chips and fruit.Kräuchi, Nussbaum, 199051)Switzerland, 28 males and females Quantitative, longitudinal Fixed nightshift HealthcareDaily food and drink frequency questionnaireTotal food intake and overall sweets intake did not change across different shift types. Caffeine rich drinks and milk intake were consumed more during the nightshift.Lennernäs, Hambraeus, 199585)Sweden, 96 males Quantitative, longitudinalRotating and day shiftIndustrial factory workers24 h dietary recallShiftwork did not affect the 24h intake of energy and nutrients but caused a redistribution of food intake. For three-shift workers, the intake of energy, protein, total carbohydrates, sucrose, total fat, calcium and selenium were significantly lower during nightshifts compared to afternoon shifts.Morikawa, Miura, 2008100)Japan, 2,254 malesQuantitative, cross-sectional RotatingFactory workersQuestionnaire No difference in macronutrients consumed among different shift types.Mota, De-Souza, 201386)Brazil, 72 males and females Quantitative, longitudinalShiftwork (specific shift type(s) not provided)HealthcareDietary recallData evaluated using the adapted healthy eating index. The average overall score of residents was 82.6, indicating the diet needs improvement. Mota, Waterhouse, 201487)Brazil, 72 males and femalesQuantitative, longitudinalShiftwork (specific shift type(s) not provided)HealthcareDietary recallA shorter duration of sleep was associated with a greater intake of cereals, meat and cholesterol. Poorer sleep quality was associated with increased hours of additional work per week and a decrease in fruit and bean consumption. Roskoden, Krüger, 201788)Germany, 44 males and females Quantitative, longitudinalRotating and non-shiftwork HealthcareFood diaryTotal energy intake was similar between the shiftwork and non-shiftworking groups. There was a higher percentage of fat intake among the office staff compared to the shiftworking and non-shiftworking nurses. The percentage of carbohydrate intake was less in the office group compared to shiftworking nurses. Sahu and Dey, 201194)India, 75 participants (sex of participants not provided)Quantitative, cross-sectional RotatingHealthcareQuestionnaire on shiftwork, digestive problems, food habits, food intake, ratings of eating satisfaction and appetite, and diet surveysWhen working the nightshift, the mean energy intake of carbohydrate, protein and fat were less than other shift types.Zapka, Lemon, 2009101)USA, 194 males and females Quantitative, cross-sectional Shiftwork (specific shift type(s) not provided)HealthcareFood frequency questionnaireParticipants consumed less servings of fruit and vegetables per day than government guidelines and had a higher average percentage of calories from fat compared to government guidelines. Overweight participants reported fewer fruit and vegetable servings as those who perceived themselves as just right or underweight.
Table 3.
Author(s), yearCountry & Participant informationStudy design Shift-typeIndustry Eating behaviour methodology Findings3.1 Canteen/CafeteriaFaugier, Lancaster, 200143)England, 126 participants (sex of participants not provided)Quantitative, cross-sectionalSpecific shift type(s) not providedHealthcareQuestionnaireNurses were not satisfied with hospital catering facilities.Lemaire, Wallace, 201163)Canada, 20 males and femalesQualitative, cross-sectionalShiftwork (specific shift type(s) not provided)HealthcareSemi-structured interviews Doctors reported that the after-hours access to canteen services was limited. Canteens were too far away for some wards and lining up for food took too long.Monaghan, Dinour, 201865)USA, 20 femalesQualitative, cross-sectionalRotating, fixed day shift, fixed nightshift HealthcareInterviews The cafeterias offered healthy options, however 60% of the sample reported there was not enough time to eat there.Novak and Auvil-Novak, 199641)USA, 45 femalesQualitative, cross-sectional Shiftwork (specific shift type(s) not provided)HealthcareFocus groupThe closing of the hospital cafeteria limited food choice availability.Phiri, Draper, 201461)South Africa, 102 participants (participant sex not provided) Qualitative, cross-sectionalNightshift, dayshift and non-shiftworkersHealthcareFocus groupBuying fast food was considered the most convenient option. The cafeteria was closed at night, but day shift nurses agreed that the cafeteria had predominantly unhealthy food options, and while there were some healthier options (such as fruits and salads) these were more expensive.Stewart and Wahlqvist, 1985104)Australia, 267 males and females Quantitative, cross-sectional Fixed day, afternoon and nightshiftsSteel and aluminium plantsQuestionnaire Food was purchased from the canteen by a greater proportion of workers on day shift than on nightshift.Sudo and Ohtsuka, 200156)Japan, 137 males and femalesQuantitative, cross-sectionalRotating and fixed day shiftComputer factoryQuestionnaire A large majority of the workers had dinner at the cafeteria but there was dissatisfaction with the menu.Waterhouse, Buckley, 200375)United Kingdom, 93 males and femalesQuantitative, cross-sectional Fixed nightshift and non-shiftworkersHealthcareFood intake questionnaire During the nightshift the canteen was open but had limited food options.3.2 Workplace provides mealsDe Assis, Nahas, 200383)Brazil, 66 participants (sex of participants not provided)Quantitative, longitudinal Fixed nightshift and dayshiftGarbage collectors24 h recall and two 24 h records of food intakeA traditional Brazilian meal was provided to workers during the nightshift.Gander, Gregory, 199892)USA, 34 males and femalesObservational, longitudinalShiftwork (8-d trip patterns)AviationObservational monitoringSome airlines provide crew meals in flight.Nea, Kearney, 201539)Ireland, 109 males and femalesQualitative, cross-sectionalRotating, fixed day shift, fixed nightshiftAccommodation and food services, health and social care sector, manufacturing/industry sectorFocus groupsIn the accommodation and food services sector, meals were provided at the workplace.3.3 Vending machinesFaugier, Lancaster, 200143)England, 126 participants (sex of participants not provided)Quantitative, cross-sectionalSpecific shift type(s) not providedHealthcareQuestionnaireThe majority of participants used vending machines at work.Keogh, 201459)England, approximately 3,500 participants (specific sample size and participant sex not provided)Quantitative, cross-sectionalShiftwork (specific shift type(s) not provided)HealthcareQuestionnaireOnly 3 in 10 respondents rated the quality of food offered at their workplace as good or excellent. 20% of respondents reported they have a ready meal or vending machine snack at work once or twice a week and 7% had snacks or microwave meals up to 4 times a week. To improve healthy eating habits, nurses called for vending machines to be stocked with healthier options (nuts, fruit, low-sugar drinks).Lillehoj, Nothwehr, 2015105)USA, 333 males and femalesQuantitative, cross-sectionalShiftwork (specific shift type(s) not provided)Manufacturing Vending machine intervention to increase healthy food options and a pre-intervention and post-intervention surveyAcross the 4 worksites, vending machine snack purchase increased post-intervention. Some worksites increased and some decreased in satisfaction with vending machines post-intervention.Stewart and Wahlqvist, 1985104)Australia, 267 males and females Quantitative, cross-sectional Fixed day, afternoon and nightshiftsSteel and aluminium plantsQuestionnaire Afternoon and night shift workers used the vending machines.Waterhouse, Kao, 2006107)United Kingdom, 93 males and femalesQuantitative, cross-sectional Fixed nightshift and non-shiftworkersHealthcareFood intake questionnaire Vending machines were utilised frequently at night.3.4 Food from homeAnstey, Tweedie, 201642)Australia, 15 males and femalesQualitative, cross-sectional RotatingHealthcare (paramedics)InterviewsAn ambulance has a lack of facilities to store and prepare food, leading to paramedics bringing in transportable, pre-packaged, non-perishable foods on shift.Bonnell, Huggins, 201746)Australia, 42 males and femalesMixed method, cross-sectionalRotatingFirefightingFocus groups and 24 h dietary recallsWorkers tended to bring food from home to cook communally and eat on shift or purchase takeaway.Fisher, Rutishauser, 198697)Australia, 25 malesMixed-method, longitudinal RotatingOil refinery workersInterviews during one nightshift, one afternoon shift and one day shift, and 24 h food recordFacilities to prepare meals were available on shift and a range of food was brought to work to consume. The canteen was only open during day and afternoon shifts.Jack, Piacentini, 199844)Scotland, 46 males and femalesMixed method, cross-sectionalVariable shift patterns (specific shift type(s) not provided)TransportFocus group (n=6) and repertory grid method sessions where individual questionnaires on specific food use were generated and completedFood was brought from home.Lemaire, Wallace, 201163)Canada, 20 males and femalesQualitative, cross-sectionalShiftwork (specific shift type(s) not provided)HealthcareSemi-structured interviews There were inadequate storage facilities for items brought from home. .Naweed, Chapman, 201770)Australia, 29 males and femalesQualitative, cross-sectionalShiftwork (specific shift type(s) not provided)Train driversFocus groupParticipants felt it important to plan ahead and bring food onto shift, however factors such as roster changes, fatigue and the need to sleep often prevented this.Nea, Kearney, 201539)Ireland, 109 males and femalesQualitative, cross-sectionalRotating, fixed day shift, fixed nightshiftAccommodation and food services, health and social care sector, manufacturing/industry sectorFocus groupsThere were inadequate facilities for storing foods from home.Novak and Auvil-Novak, 199641)USA, 45 femalesQualitative, cross-sectional Shiftwork (specific shift type(s) not provided)HealthcareFocus groupNurses had readily available or pre-prepared food from home to consume on shift.Nyberg and Lennernäs Wiklund, 201760)Denmark and Sweden, 20 males and femalesQualitative, cross-sectionalShort- and long-haul flights Aviation (flight attendants)InterviewsThe lack of adequate storage facilities was a barrier to bringing food from home. Bringing in canned food or smaller snacks such as raisins, nuts and fruits were more convenient to store and did not require heating .Stewart and Wahlqvist, 1985104)Australia, 267 males and females Quantitative, cross-sectional Fixed day, afternoon and nightshiftsSteel and aluminium plantsQuestionnaire For all shift types, most food is brought from home.3.5 Take-awayAnstey, Tweedie, 201642)Australia, 15 males and femalesQualitative, cross-sectional RotatingHealthcare (paramedics)InterviewsTo save time on shifts without set meal breaks, paramedics would choose to purchase take-away foods if their colleague was also purchasing take-away foods.Jack, Piacentini, 199844)Scotland, 46 males and femalesMixed method, cross-sectionalVariable shift patterns (specific shift type(s) not provided)TransportFocus group (n=6) and repertory grid method sessions where individual questionnaires on specific food use were generated and completedOn shift, food was mainly sourced from motor service areas, truck stops and filling stations.Naweed, Chapman, 201770)Australia, 29 males and femalesQualitative, cross-sectionalShiftwork (specific shift type(s) not provided)Train driversFocus groupThere were few outlets available at night offering healthy food options. This commonly led to purchasing convenient options from the service stations.Nea, Pourshahidi, 201774)Ireland, 109 males and femalesQualitative, cross-sectionalRotating, fixed day shift, fixed nightshiftAccommodation and food services, health and social care sector, manufacturing/industry sectorFocus groupsFor health and social care workers, there was a lack of canteen facilities at nights/weekends.3.6 Break areaCheung, 2003106)United Kingdom, 128 participants (sex of participants not provided)Quantitative, cross-sectional Shiftwork (specific shift type(s) not provided)HealthcareQuestionnaireParticipants consumed an average of 5.4 chocolates that were in the ward per day. In the sample, 43% felt guilty about eating so many chocolates and felt the need to reduce their intake.Monaghan, Dinour, 201865)USA, 20 femalesQualitative, cross-sectionalRotating, fixed day shift, fixed nightshift HealthcareInterviews Of the sample, 75% reported that food donated from patients’ families was high in sugar and fat, and often the only option in the break room. The most donated foods included donuts, cookies and cakes.Torquati, Kolbe-Alexander, 201664)Australia, 17 males and females Qualitative, cross-sectionalShiftwork (specific shift type(s) not provided)Healthcare Focus groupsNurses reported that the quality of the food eaten was influenced by the food available in the hospital wards, such as chocolates. Nurses would continuously snack on these because they were available and accessible. If healthier options were available at work then they felt they would make better food choices.
Table 4.
Author(s), yearCountry & Participant informationStudy design Shift-typeIndustry Eating behaviour methodology Findings4.1 Time availableBonnell, Huggins, 201746)Australia, 42 males and femalesMixed method, cross-sectionalRotatingFirefightingFocus groups and 24 h dietary recallsShift schedule was a main influence on dietary intake.Holmes, Power, 199693)USA, 63 males and femalesQuantitative, cross-sectional Shiftwork (specific shift type(s) not provided)TransportQuestionnaire on health and nutrition habitsDrivers ate their main meals on the road and food choice was influenced by factors such as convenience, cost and time.Persson and Mårtensson, 2006119)Sweden, 27 males and femalesQualitative, cross-sectionalFixed nightshiftHealthcareInterviews analysed with the critical incident technique Leisure-related factors (eg don’t have the time to prepare healthy food) influence the choice to eat on shift.Waterhouse, Buckley, 200375)United Kingdom, 93 males and femalesQuantitative, cross-sectional Fixed nightshift and non-shiftworkersHealthcareFood intake questionnaireOn work days the reasons for eating were schedule, with a decrease in citing social and hunger as reasons. The reason determining the type of food eaten was time available significantly more on workdays. When eating during the nightshift, hunger motivated workers less and habit motivated them more.4.2 Eating with colleaguesAnstey, Tweedie, 201642)Australia, 15 males and femalesQualitative, cross-sectional RotatingHealthcare (paramedics)InterviewsPsychosocial factors influenced food choice.Bonnell, Huggins, 201746)Australia, 42 males and femalesMixed method, cross-sectionalRotatingFirefightingFocus groups and 24 h dietary recallsThe attitudes and decisions of co-workers influenced dietary intake.Kniffin, Wansink, 201569)USA, specific sample size and participant sex not providedQualitative, cross-sectionalShiftwork (specific shift type(s) not provided)Firefighting Semi-structured group interviewsParticipants reported a strong tradition of eating and cooking together. A significant correlation was found between work-group performances and eating.Persson and Mårtensson, 2006119)Sweden, 27 males and femalesQualitative, cross-sectionalFixed nightshiftHealthcareInterviews analysed with the critical incident technique Work related factors (eg influence of colleagues) influence the decision to eat on shift.Phiri, Draper, 201461)South Africa, 102 participants (participant sex not provided) Qualitative, cross-sectionalFixed nightshift, dayshift and non-shiftworkersHealthcareFocus groupSome nurses suggested that the food choices of colleagues influenced their food choice, both positively and negatively.Strickland, Eyler, 201566)USA, 102 males and females Qualitative, cross-sectionalShiftwork (specific shift type(s) not provided)Healthcare and retailFocus groupNearly all participants reported that their healthy eating would improve with social support and accountability to colleagues.Torquati, Kolbe-Alexander, 201664)Australia, 17 males and females Qualitative, cross-sectionalShiftwork (specific shift type(s) not provided)Healthcare Focus groupsStress eating was commonly reported by nurses and related to emotional eating and craving high-fat, high-sugar foods. Nurses could limit the intake of unhealthy snacks during the nightshift if there was a group commitment to this goal. Snacks were eaten continuously during the nightshift to help nurses stay awake.Wandel and Roos, 2005120)Norway, 46 males Qualitative, cross-sectionalShiftwork (specific shift type(s) not provided)Carpenter, engineering and transportInterviewsEating on shift was considered a social occasion to meet colleagues, get to know each other and have work-related discussions. Drivers also had cafeterias that were frequently visited and would meet up with colleagues there.4.3 HealthAnstey, Tweedie, 201642)Australia, 15 males and femalesQualitative, cross-sectional RotatingHealthcare (paramedics)InterviewsParamedics reported concern that not eating for an extended period on shift could be potentially unsafe and detrimental to their health.Bonnell, Huggins, 201746)Australia, 42 males and femalesMixed method, cross-sectionalRotatingFirefightingFocus groups and 24 h dietary recallsKnowledge of the relationship between food and health impacted dietary intake.Naweed, Chapman, 201770)Australia, 29 males and femalesQualitative, cross-sectionalShiftwork (specific shift type(s) not provided)Train driversFocus groupParticipants reported experiencing negative and judgemental reactions from fellow drivers when they discussed healthier eating habits.Nyberg and Lennernäs Wiklund, 201760)Denmark and Sweden, 20 males and femalesQualitative, cross-sectionalShort- and long-haul flights Aviation (flight attendants)InterviewsFlight attendants reported eating less during a flight in order to stay fit.Phiri, Draper, 201461)South Africa, 102 participants (participant sex not provided) Qualitative, cross-sectionalFixed nightshift, dayshift and non-shiftworkersHealthcareFocus groupNightshift workers reported a balanced diet as a main aspect of staying healthy, including eating breakfast in the morning.4.4 AlertnessBaba, Darina Indah Daruis, 2011121)Malaysia, 117 malesQuantitative, cross-sectionalShiftwork (specific shift type(s) not provided)AviationQuestionnaire Before and during a flight, nutritious food is considered a strategy used to overcome fatigue.Gifkins, Johnston, 201873)21 femalesQualitative, cross-sectionalShiftwork (specific shift type(s) not provided)HealthcareInterviewsHealthy eating was a self-care activity reported by participants to prepare for a shift.Haus, Reinberg, 201689)France7 males (5 rotating shiftworkers, 2 non-shiftworkers)Oil refinery Food diary Work during the nightshift was considered so boring that snacks such as biscuits, candy bars, seeds, sweets and sandwiches were consumed to stay awake.Kräuchi, Nussbaum, 199051)Switzerland, 28 males and femalesQuantitative, cross-sectionalNightshift HealthcareDaily food and drink frequency questionnaireAn increase of sweet foods on shift was associated with less self-reported fatigue.Nea, Pourshahidi, 201774)Ireland, 109 males and femalesQualitative, cross-sectionalRotating, fixed day shift, fixed nightshiftAccommodation and food services, health and social care sector, manufacturing/industry sectorFocus groupsTiredness was reported as a barrier to healthy eating, as it lead to a lack of motivation and will-power.Novak and Auvil-Novak, 199641)USA, 45 femalesQualitative, cross-sectional Shiftwork (specific shift type(s) not provided)HealthcareFocus groupNurses reported refraining from eating during the 12 h work period to reduce drowsiness.Zadeh, Shepley, 2017122)USA, 136 males and females Mixed-methods cross-sectionalShiftwork (specific shift type(s) not provided)HealthcareQuestionnaire including questions on identifying aids to improve alertness and reduce sleepiness on shiftDietary strategies were reported as the greatest behavioural tactic used to maintain alertness and reduce sleepiness.4.5 Gastric upsetNovak and Auvil-Novak, 199641)USA, 45 femalesQualitative, cross-sectional Shiftwork (specific shift type(s) not provided)HealthcareFocus groupMany nurses reported putting on wright after eating meals and snacks during nightshifts.Nyberg and Lennernäs Wiklund, 201760)Denmark and Sweden, 20 males and femalesQualitative, cross-sectionalShort- and long-haul flights Aviation (flight attendants)InterviewsSome flight attendants described eating during the nightshift as leading to stomach aches.Persson and Mårtensson, 2006119)Sweden, 27 males and femalesQualitative, cross-sectionalFixed nightshiftHealthcareInterviews analysed with the critical incident technique Nurses reported maintaining a healthy diet to aid digestion.4.6 Stress eatingAlmajwal, 2016123)Central Saudi Arabia, 365 femalesQuantitative, cross-sectionalFixed shift and non-shiftworkersHealthcareQuestionnaireNurses with high stress had more eating problems. Those working nightshifts were more likely to experience restrained eating (which, under stress, is associated with eating more than usual and binge eating) .Han, Choi-Kwon, 201650)Korea, 240 femalesQuantitative, cross-sectionalRotating and fixed HealthcareQuestionnaireNurses with greater food intake than normal while under stress were more frequently found among those with rotating shifts compared to fixed shift nurses. Only 11% of nurses reported no overeating.Jordan, Khubchandani, 2016124)USA, 120 males and females Quantitative, cross-sectionalFixed day and nightshift HealthcareQuestionnaire70% of nurses reported a greater consumption of junk food and 63% reported consuming more food than normal as a way of coping with work-place stress.Monaghan, Dinour, 201865)USA, 20 femalesQualitative, cross-sectionalRotating, fixed day shift, fixed nightshift HealthcareInterviews Unhealthy foods, such as cookies and brownies, were often eaten during stressful shifts.Sahu and Dey, 201194)India, 75 participants (sex of participants not provided)Quantitative, cross-sectional RotatingHealthcareQuestionnaire on shiftwork, digestive problems, food habits, food intake, ratings of eating satisfaction and appetite, and diet surveysThe appetite and satisfaction of workers was lower after eating during the nightshift than after morning or afternoon shifts.Silva, Lopes, 2017126)Brazil, 34 males Quantitative, cross-sectionalFixed nightshiftSecurity6-d food diary and a questionnaire evaluating perceptions related to mealsAfter a nightshift, participants enjoyed eating breakfast, lunch and dinner less than after a night of sleep.Wong, Wong, 2010125)Hong Kong, 378 males and femalesQuantitative, cross-sectionalFixed shifts and non-shiftworkHealthcareQuestionnaire The majority of nurses had abnormal eating scores. Shift duties at least 4 times per month were associated with abnormal emotional eating behaviour.4.7 Shiftwork experience Gifkins, Johnston, 201873)21 femalesQualitative, cross-sectionalShiftwork (specific shift type(s) not provided)HealthcareInterviewsThe more experienced workers ensured the less experienced nurses took breaks and had time to eat.Morikawa, Miura, 2008100)Japan, 2,254 malesQuantitative, cross-sectional RotatingFactory workersQuestionnaire 20–29 year olds, intakes of meat and vegetables were the lowest in shiftworkers with midnight shifts and among 40–49 year olds, intake of meat, fat and oil were lowest in shiftworkers with midnight shifts. Mota, De-Souza, 201386)Brazil, 72 males and femalesQuantitative, longitudinalShiftwork (specific shift type(s) not provided)HealthcareDietary recall80.5% of residents reported negative changes in eating habits after beginning their residency.
When Do Shiftworkers Eat?
Results
From the search of the literature, 30 articles were identified that explore when shiftworkers eat ( ). The key factors identified from these articles included, irregular working hours46,47,48,49,50,51,52,53,54,55,56,57,58), break availability39, 42,43,44, 66), family life39, 65, 67,68,69,70,71) and cultural influences72). Articles were published from 1972 to 2018, indicating that when shiftworkers eat has been an area of research for some years. In this theme, a majority of the samples were in the healthcare industry (n=15). This may be due to the size of the workforce and patient safety issues, in addition to the convenience of the sample. Two studies included multiple industries52, 66) and this approach allowed for comparisons across industries. As can be seen in , a questionnaire approach was the most common method used to capture when shiftworkers were eating (n=12). While a convenient and cost-effective method, the few studies that employed focus group and interview techniques allowed for greater description of the factors influencing these eating patterns. For example, one study used a focus group approach with air force security workers and their spouses, and this identified the large disruption of shiftwork to family eating patterns68). There were both quantitative (n=14) and qualitative (n=13) articles included in this theme, and three mixed-methods studies44, 46, 71). Three studies utilised a longitudinal method through the use of food-diaries53, 54) and logbooks62). The shift-types sampled included samples of rotating workers (n=11), fixed shift workers (n=8) and one study including a sample of on-call workers71). There were ten studies in which specific shift-types were not provided.
More research is needed to unpack differences across industries and shift-types, and longitudinal research on the effect of shiftwork experience on the timing of food consumption would also be beneficial.
Discussion
This section explores the theme of ‘When shiftworkers report eating.’ Those working during the day often consume a standard three meals per 24 h75). However, shiftworkers, who are working irregular hours, have difficulty maintaining these regular eating patterns49, 76). The first step in this review is to investigate what influences the timing of eating for shiftworkers.
Irregular working hours
Shiftworkers that follow a traditional western three meals a day routine may tend to eat a main meal during the night15). However there may be cultural differences, as only 21% of a sample of rotating nightshift workers in Korea reported three meals a day. Irregular work schedules and a lack of time may also impact when food is consumed on shift40, 50). Rotating shiftworking nurses report more abnormal temporal eating patterns and unbalanced diets, compared to day working nurses58). Likewise, mine workers working rotating shifts found it difficult to follow regular patterns of meal consumption55). There is also evidence that nightshift workers may skip breakfast if they are on shift during the morning hours, and prioritise sleep when they get home rather than eating a meal56) or may consume breakfast but at times outside of regular breakfast timing (outside of 6 am to 8:30 am)47). The impact of irregular working hours on food consumption may also be influenced by hunger. There is a decrease in hunger during the night compared to during the day34), as hunger displays an endogenous circadian rhythm and is decreased during the night77), when homeostatic processes are promoting sleep1). This may be a reason why some workers report not eating during a nightshift, compared to during the day34). However, given that many shiftworkers are eating during the nightshift, there must be factors other than appetite that motivate them to eat, and this will be discussed in the discussion section for the theme of ‘Why’.
Sex differences may play a part in these differences in meal timing78). In a study of residential nursing home and hospital workers, the greatest amount of kilojoules per 24 h were eaten around lunchtime on rest days for male workers54). On nightshift days, this was pushed to around 4 pm, as this is when shiftworkers were waking up. In contrast, female workers ate the greatest amount of kilojoules at 7 pm on both work and rest days, so shiftwork did not appear to disrupt meal timing54). Moreover, in a study with night and day working employees, male nightshift workers were more likely to skip breakfast and female workers were more likely to skip lunch52). Notably, workers in this study were from multiple industries, including middle management, healthcare and police, suggesting that sex differences may impact eating across industries. This should be considered in future research.
Break availability
In some workplace settings there are set break times in which workers can consume food34). However there is growing evidence that these breaks are not always associated with food consumption. Workers, particularly in care settings, often sacrifice break opportunities and skip meals to care for their patients or undertake other tasks65, 73, 79). In a sample of 20 nurses, all participants reported not being able to take their full breaks, largely due to prioritizing patient care65). Of this sample, 75% attributed taking a break to better eating habits as when they were unable to take full breaks they often chose to eat snacks. This suggests that when workers eat can influence what they are eating. Further, a study of American nurses found that 10% had no opportunity during their shift to have a break or meal due to the relentless workload of the shift62). Of the 393 participants, 43% had time for a break to eat a meal but were not relieved from patient care responsibilities63). Similarly in a study in the UK it was found that 6% of a sample of 126 nurses never took meal breaks, 15% almost never and only 16% sometimes took breaks43). The workers suggested that they were too busy to take a break because of the workload, and if breaks were taken, they were only able to be short which did not allow enough time to purchase or prepare food43, 63). Of concern, nurses in Australia have reported overeating during breaks as they would want to eat as much as they could when given the opportunity to eat64). Due to this demanding environment and subsequent lack of breaks workers in the health and social care sector have suggested a need for protected times to eat65, 74). Taken together, these findings indicate that, for those in the healthcare industry, the timing of eating during the nightshift and the opportunity to eat is heavily influenced by the availability of breaks in the work schedule.
Recent research has also revealed that break availability also influences the timing of eating in other industries. For example paramedics reported eating whenever there was an opportunity between emergency call-outs42). For flight attendants, there was also no choice about when to eat on shift and eating was based on the demands of the flight60). These workers characterised eating on shift as irregular and unpredictable, and often involved eating while standing up, in order to fit in the meal between various work duties. Similarly, long-distance truck drivers, a group of workers who were working unpredictable and varied hours, reported eating whenever was convenient in case they didn’t get another chance to eat44). This could mean eating food whenever it was available, such as during gaps between deliveries44). Break availability was also reported as a factor influencing healthy eating in a sample of retail workers66). Breaks were short and interrupted and this made it difficult to eat healthy66). In summary, the nature and demands of the work can have a large influence on when workers choose to or can eat. Considering this, an area for possible improvement of shiftworker health is on the organisational level, with employers working to increase time available to eat on shift.
The interaction between shiftwork and family life on meal timing
It’s not only in the workplace that shiftwork has an impact on meal timing. When 44 rotating shiftworkers and their spouses were interviewed to examine how the work routines impacted family life, meals arose as a main aspect of conflict between the couples when integrating a shiftwork routine into the family lifestyle68). Families were required to alter the timing of the family meal to fit the shiftworkers schedule, and this disrupted the family routine. Dinner preparation was also frequently disrupted, as workers had to choose between sleeping and assisting with or sharing the family dinner80). This could be a factor influencing the extended time awake prior to a nightshift1), as some workers may prioritise family life, including family meals, over sleeping. The interaction between meal timing and family life was also identified by police, with 80% of meals taken with the family on free days compared to only 38% of meals taken with the family on nightshift days67). Rather than skipping meals with the family, firefighters reported eating a dinner meal with the family before a nightshift and then eating again at the firehouse69). This would have an impact on the total energy consumed within a 24 h period with a nightshift. Similarly, in studies of nurses65) and in train drivers70) work hours were reported as conflicting with their families’ eating habits. In emergency service on-call workers, a largely under-represented workforce in the shiftwork literature, workers are often called to work during non-standard hours. A sample of 24 on-call emergency service workers highlighted the impact of this on meal timing with family, as they could be called to work during family dinner71). Importantly, this sample reported pre-planning meals as a strategy to deal with this disruption to meal timing. Within the studies that have reported an impact of shiftwork on family life, rarely are the strategies used to cope with this explored. Together, these findings demonstrate the relationship between family meal timing and shiftwork and highlight the difficulty in aligning shift schedules with life schedules. Future research should be mindful to explore the family context of shiftworkers as a potential influence on the worker’s eating patterns, as well as any coping strategies to deal with this disruption.
Cultural influences on meal timing at work
Culture has been identified as another important factor for meal timing72). During Ramadan, Muslims fast between sunrise and sunset and this fasting regiment applies to about 18% of the world’s population81). During Ramadan those that are on nightshift may take their main meals during the night while at work, however this has not been explored in shiftworking populations. In Spain the workday is characterised by a common split work schedule that allows for a long lunch break and siesta as, culturally, the lunch meal is large and considered the main meal82). These cultural variations in main meal timing could have interesting benefits but also unexpected impacts for shiftworkers, and should be considered when developing eating guidelines. The majority of studies included in this current review had samples from Western populations (n=38). More diverse populations should be sampled in future studies to capture these potential cultural influences.
What Do Shiftworkers Eat?
Results
From the literature search, 26 articles were identified that fit into the theme of what shiftworkers eat ( ). These studies were split into 2 factors, what sized meals shiftworkers eat and what types of foods, including different macronutrients, shiftworkers eat. As can be seen in , healthcare is again the most prominent industry sampled (n=10). The majority of studies were quantitative (n=18), with four qualitative studies, two mixed-methods and two observational studies. Of the 17 studies that provided information on shift-type, nine had samples of rotating shiftworkers and eight had samples of fixed shiftworkers (day, morning, evening and night). A variety of methods were used to capture what food was eaten, with 24 h dietary recalls and food diaries frequently used46, 54, 83,84,85,86,87,88,89). These allow researchers to capture specific food types and analyse macronutrient content. Of note, only 2 studies utilised more than one method46, 90). This mixed-methods approach allows for greater detail on what the sample are eating, as patterns emerging from the 24 h recalls can be elaborated on in subsequent qualitative exploration. Longitudinal methodologies were effective in studies within this theme (n=11). Food-diaries and dietary recalls ranged from repeated 24 h recalls84) to 56-d89) recall comparisons and the analysis of changes in what shiftworkers ate over time85).
Discussion
This section explores the theme of ‘What shiftworkers report eating’. Understanding what shiftworkers eat is important for identifying areas of change, particularly in the context of improving shiftworker health. Understanding what shiftworkers eat involves exploring what size meal is eaten, for example do workers eat meal sized portions or snack sized portions. For this review, snacks are considered to be discretionary foods, such as potato chips, chocolate, lollies and muesli bars. It is also important to explore the types of food (including different nutrient profiles) that shiftworkers consume during the nightshift. The amount of food, and the type of foods and macronutrients that shiftworkers eat can differ based on shift-type and among industries, and this is clear from the studies shown in .
Meal size
During the day, shiftworkers report eating full meals, however at night snacking is more common75, 94). This has been reported in samples of nurses50, 54, 64, 73), transport workers93), airline crew92), slaughterhouse workers47) and oil refinery workers89). In addition, nurses have also reported consuming less kilojoules at dinner when working the nightshift compared to working other shift types94). Perhaps workers are compensating for this loss of kilojoules at dinner by snacking during the nightshift. Future research should consider measuring what shiftworkers are eating during the 24 h before starting shift, as changes in meal size during the day prior to a shift may be associated with increased food on shift. Interestingly, nurses have reported ‘meal splitting’ as a strategy for eating41). Half of the portion of food was eaten during regular break time and the other half was eaten later during the shift. This would split a meal sized portion into two smaller snack-sized portions. While this strategy has not been explored in other literature, perhaps more snacks are reported during the nightshift because workers are splitting a main meal into smaller portions. This would impact the way in which research captures the size of the meals and snacks eaten, as a worker may report eating one meal across the nightshift, but has consumed this one meal in three snack sized portions across the shift. Rather than forcing a choice between a snack and a meal, quantities of foods could be recorded and classified as a snack or meal, as well as recording the timing of food intake100).
Type of foods and nutrient profiles
A range of foods are eaten by shiftworkers. Sandwiches, fruit, cake, potato chips, and biscuits are commonly reported, and these are characterised by high carbohydrate and fat content89, 90). Nurses have reported significantly more carbohydrate consumption compared to non-shiftworkers88), with 30% of a sample of 340 Korean nurses reporting carbohydrate heavy snacks every day50). Similarly, in a study of nurses in Brazil, an increased consumption of fried foods was associated with longer work hours96). Much like in the ‘When’ theme, this study demonstrated sex differences in the eating behaviours of shiftworkers, with this increase in the consumption of fried foods not found in the male nurses. However the authors were unclear as to why this difference was reported and concluded that qualitative studies are needed to understand these differences between male and female workers and how factors, such as domestic duties, may play a role96).
Shift-type can also have an impact on what is eaten. Nurses in India reported less meals and more snacks per 24 h with significantly less carbohydrate, protein, and fat intake during the nightshifts than during other shift types94). Although shiftwork didn’t influence the 24 h intake of nutrients for industrial workers, significantly less protein, total carbohydrates, sucrose, total fat and calcium was consumed during nightshifts compared to afternoon shifts85, 89). Differences in nutrient content was also reported in a cross-sectional study that included shiftworkers from postal, printing, nursing, and oil and gas industries97). Across industries, nightshift workers consumed the greatest percentage of saturated fat and 12 h rotating shift workers consumed less carbohydrates than morning workers98). In a study of male oil refinery operators more milk and milk products, non-alcoholic beverages and yellow and green vegetables were consumed during the nightshift than during day or afternoon shifts90). Interestingly, milk consumption also differed between female in-flight workers (flight attendants and pilots) and shift workers (aircraft service and customer service), with more high-fat milk products consumed by in-flight workers than by shift-workers78). Fruit and vegetable intake is also influenced by shiftwork, with garbage collectors consuming less fruit on nightshifts than on morning and afternoon shifts83), resident physicians consuming less fruit as the number of hours of additional work increased87), nurses consuming less servings of fruit and vegetables compared to government guidelines99), and nightshift working bus drivers eating less vegetables compared to dayshift drivers95). Of note, in a study of nurses, overweight participants consumed fewer fruit and vegetable servings than those who perceived themselves as just right or underweight99). Given the high rates of obesity in shiftworking populations13, 101), the role of obesity in the food choices of shiftworkers should be a focus of further research.
In firefighters, there was no difference in energy intake between day or nightshifts, but a significantly higher percentage of energy from sugar was consumed on 24 h periods with a nightshift than with a dayshift46). It is important to note that drinks high in sugar, such as soft-drinks and energy drinks, in addition to hot beverages such as tea and coffee that sugar may be added to, are frequently reported by nightshift workers41, 46, 64) and may partly explain increases in sugar intake reported by nightshift workers.
Where is Food Sourced from while on Shift?
Results
There were 21 articles found that discuss the source of food for shiftworkers ( ). Overall the common themes that were identified from these articles were canteen/cafeteria41, 43, 44, 56, 61, 63, 65, 75, 83, 92, 103, 107), vending machines43, 59, 75, 103, 105), food brought from home41, 42, 44, 46, 60, 63, 70, 74, 90, 103), purchasing take-away42, 44, 70, 74) and food in the break area64, 65, 104). There were nine qualitative, eight quantitative and three mixed-method studies included in this theme. The majority of samples did not provide details on the shift-type of the samples (n=8) and the remaining articles had fixed shift samples (n=7) or rotating shift samples (n=6). One article included a sub-sample of non-shiftworkers as a comparison to the fixed nightshift workers75). This allowed for a comparison of eating habits and highlighted the impact of shiftwork on where food is sourced from. As can be seen in , nine of the 16 articles fit into more than one of the themes. This indicates that shiftworkers often source food from multiple places. These studies were in different workplaces, suggesting that this is common across industries and this has implications for future research, as research into what shiftworkers are eating should take into account these multiple sources for food.
Discussion
This section explores the theme of ‘Where do shiftworkers source their food from.’ Eating habits may be largely shaped by the availability of certain foods34). Where shiftworkers source their food from during shifts and the availability of certain foods is a key factor contributing to what is eaten during the nightshift.
Canteen/cafeteria
Many workplaces will have a canteen or cafeteria service available for staff members during the day, however the availability over the nightshift can vary43, 107). It is common in hospitals for the canteen to be closed at night, and this limits food options for nightshift workers41, 61, 63). In settings where the canteen is open during the night, there is evidence that it isn’t the main source of food for workers, due to reasons such as cost, choice, location and opening times43, 63). In one study, although the canteen was open at night until 2,330 h, the hot food options were limited75). Nurses still relied on vending machines or ordering hot meals to be delivered, such as pizza. Similarly, although a hospital cafeteria may offer healthy options, healthcare workers have reported time constraints on shift as a barrier to walking there to purchase food63, 65). In industrial settings, canteen services were available on all shifts, including overnight102). However this was mostly utilised by day shift workers, with nightshift workers preferring vending machines. This is concerning when we consider that 13% of the sample of 267 steel plant workers were reporting their principal eating occasion during the nightshift, meaning that these main meals consisted of food bought from vending machines. This food is typically processed, and high in saturated fat, sugar and sodium which are nutrients that should be consumed in moderation106).
Workplace providing meals
Workplaces may also provide food for shiftworkers, for example some airlines provide crew meals on flights91). Similarly, garbage collectors in Brazil were provided a dinner meal during the nightshift83). This was a traditional Brazilian meal consisting of meat, rice, beans, roots and or/pulses and vegetables, and usually fruit for dessert. This standardises what the workers are eating, and the workers are not required to provide their own food, however the nutritional content of the food is not controlled by the shiftworker. An under-researched shiftworking industry, the accommodation and food-services industry, also provides meals for workers74). However, this was considered a major barrier to healthy eating for the workers, as they had easy access to foods throughout their shift. This can promote continuous snacking rather than eating at regular meal times34).
If workplaces are providing food for workers, then consideration of healthy options, portion sizes and time of night are important to consider. Recent evidence suggests that workers will respond positively to workplaces implementing strategies to improve healthy eating107,108,109,110). In a feasibility study107), five workplaces were provided with a healthy intervention in which free fruit was available for workers. This led to an increase in fruit and dietary fibre consumption for these workers, compared to three workplaces that were not provided this healthy intervention. Another strategy for workplaces is providing healthy labels for existing canteen food108). In a hospital setting, this led to decreases in fat and energy density of the consumed meals and an increase in fruit and vegetable consumption. Taken together, these findings demonstrate a positive influence of workplace strategies for healthy eating, however neither of these studies accounted for differences among shift-types. As previously discussed, there is a difference in what workers consume on a day shift to a night shift94), and we may expect a difference in the response to a healthy food intervention amongst shiftworkers. One study has assessed the effects of an intervention in shiftworkers compared to day workers109). Healthy pre-packaged lunch meals were provided for 59 hospital workers (16 shiftworkers) and there was an overall decrease in daily fat intake and an increase in carbohydrate, fibre and water intake after the intervention compared to a control period where workers followed their habitual eating patterns. However, when the shiftworkers in the sample were analysed separately, the only significant difference in dietary consumption from the intervention was an increase in total water109). This suggests that the efficacy of a healthy food intervention may differ for shiftworkers and dayworkers, and further research is needed in shiftworking samples, and particularly among different shift-types.
Vending machines
Vending machines may seem more feasible and convenient in 24 h workplaces than cafeteria and canteen services, as they don’t need to be staffed at night111). However, if this is a major source of food for workers43, 59, 75, 103), then it is important to consider the contents of the vending machines. In one study nurses reported that vending machines stocked cold and hot drinks, chocolate bars, potato chips and similar junk food snacks75). These are high in fat, sugar and sodium, and not considered healthy106, 112). Further, in an article assessing the work settings of truck drivers it was found that only 23% of non-refrigerated snacks available were healthy113). This lack of healthy vending machine options is a concern among workers, with nurses reporting a perceived lack of healthiness and attractiveness of the foods available in the vending machines43). To improve healthy eating habits at work, nurses in the UK have asked for vending machines to be stocked with healthy options, such as nuts, fruit and low-sugar drinks59). When healthy options such as these were included in vending machines for manufacturing workers, purchases increased, however satisfaction and willingness to pay for healthier options varied among different worksites103). This study did not differentiate between shift-type, and we may expect differences between the likelihood of engaging with the healthier machines between a day and nightshift, due to differences in cravings114). It would appear that despite vending machines being a common source of food, the perceived healthiness of the food is a concern for workers. The availability of only smaller unhealthy snack foods in vending machines may account for the frequency of snacking behaviour during the nightshift75, 94). To improve eating habits for workers, the contents of vending machines is an important issue to consider.
Food from home
Workers also bring foods from home. In steel plant workers, the majority of food was brought from home, irrespective of shift type102). This was also seen in the healthcare41) and transport industry, with train drivers required to bring food on shift70, 115). However, in a sample of truck drivers in Australia, although the participants saw the importance of planning ahead to bring food, factors such as roster changes and prioritising sleep prevented them from doing this70). Furthermore, in a sample of firefighters, ingredients were brought from home to cook communally during shifts, with a large focus on co-workers cooking and eating together46). This indicates a potential social function to bringing food from home.
An important consideration for workers bringing their own food on shift is the provision of facilities, such as microwaves, that allow for the preparation of food. In the study of oil refinery workers, facilities to prepare and heat pre-cooked frozen meals were available on all shifts90). This allowed workers to bring their own food. However, healthcare workers have expressed disappointment over a lack of adequate storage facilities63, 74). Additionally, on airplanes there was a lack of storage options, refrigeration and heating facilities, and consequently flight attendants were brining small snack items such as canned food, fruit and nuts to eat on shift60). Paramedics reported similar issues, as they were unable to store perishable foods in the ambulance, so were required to bring small, transportable and pre-packaged foods on shift42). This was also reported by truck drivers113), who were reluctant to bring food as they had no way to maintain the quality of food in warm truck cabins44). Together, these results suggest that what is eaten can be influenced by what is feasible to bring to the shift. This demonstrates the interaction between what is eaten on shift and the sources of food.
Take-away
An alternative to bringing food from home is purchasing take-away. Truck drivers sourced food from motorway service areas, truck stops and filling stations44). Due to the demands of the shift, paramedics were required to source food from convenient locations, and reported buying take-away on shift42) and this was also reported by firefighters46). Although train drivers can’t buy foods on shift, it was reported that for convenience, food was often purchased before a shift from places such as service stations70). As noted previously, take-away has also been reported by nurses as the only option due to canteen facilities closing at night74). It is important to note that these studies were conducted prior to the introduction of instant food delivery services, particularly phone applications116). This expands food choice and creates more convenient opportunities to have meals delivered to workplaces. These delivery services should be explored as a source of food in future studies.
Food in the break area
Another source of food that has been reported in nursing samples is the presence of food in the ward break areas64, 104). In multiple studies, nurses have felt that their food intake was influenced by what was available and accessible in the wards64, 65). Nurses reported continuously snacking on chocolates because they were there, rather than because the nurses were hungry64). Whilst this source of food has not been frequently reported in the current literature, it is an important factor to consider for nursing populations given the frequency of receiving food, particularly chocolates, as gifts from patients65, 104). In a sample of 128 nurses, an average of 5.4 chocolates given to the ward were eaten per day104). Further in a sample of 20 nurses, 75% reported that food donated from patients’ families was often high in sugar and fat, and included cookies, donuts and cakes. Nurses reported eating this food because it was the only option available in the break room65). These findings suggest that the availability of food at work, particularly gifts given by patients, is an important factor to consider when understanding the source of food for this population. Having these types of foods (chocolate, cookies, donuts and cakes) constantly on the wards64, 65) may also explain the frequency of nurses reporting snacking during the nightshifts50, 54, 94). Future research in healthcare worker populations should be mindful to explore food received as gifts from patients and the availability of this in the wards as a potential influence on the food intake of those in the healthcare industry.
Why Do Shiftworkers Choose to Eat during Their Shifts?
Results
There were 28 articles identified that explore why shift workers choose to eat on shift ( ). The key themes common amongst the literature were eating with colleagues42, 46, 61, 64, 69, 93, 117, 118), improving health42, 46, 60, 61, 70, 73, 117), staying alert41, 51, 64, 74, 89, 117, 119, 120), avoiding gastric upset60, 117), stress eating50, 64, 65, 121,122,123) and years of shiftworking experience73, 86, 98). There was a mix in industry types sampled in these studies, with healthcare the most represented (n=16). Thirteen of the studies included in this theme were quantitative and thirteen were qualitative, with two studies utilising a mixed-methods approach. The majority of studies did not provide information of the shift-types of the samples (n=11), and the remaining were rotating samples (n=8) or fixed shift samples (n=9). The articles included in the discussion of this theme are relatively recent, and although there was one article from 1990 by Kräuchi, Nussbaum, 199051), the motivations for eating emerged as a secondary result, rather than the main focus. This suggests that exploring why workers eat is a more recent area of importance and should continue to be considered in future research.
Discussion
This section explores the theme of ‘Why do shiftworkers eat on shift.’ In order to make meaningful and effective changes to eating behaviours, the motivations behind why workers are choosing to eat are important to explore.
Time available
A main theme emerging from the literature that influences the choice to eat on shift is having time available to eat. One study that has explored the motivations for eating used a questionnaire that was designed to identify the role of habits, desire, food availability and social factors on eating during the shift75). For healthcare workers, schedule was the most common reason for choosing to eat and time available was the most common reason for the type of food chosen. This has also emerged as a motivator for food intake for firefighters46) and truck drivers93). Taken together, these findings suggest that choosing to eat on the nightshift may be a function of time available to eat and the constraints of the shift. This has previously been discussed as a major influence on when shiftworkers eat at night and where food is sourced from, and this must be considered when recommending dietary patterns for shiftworkers. If we want to influence shiftworkers to consume certain foods, then there must be time available to source and eat these foods.
Eating with colleagues
The eating patterns of shiftworkers may be heavily influenced by the eating patterns of their colleagues34). Eating together increases cooperation and work group performance and serves an important social function69). For nurses, eating together was a way to spend time with colleagues, and this was a huge motivator for eating on shift, regardless of hunger117). This may be why time available and break availability emerge as a key factor in the previous themes, as break times are when workers can sit together43, 117). Similarly, in a group of firefighters, the choices and attitudes of co-workers had a large influence on individual food choice46). As a group, the workers decided on whether take-away food was purchased or food was cooked, rather than making individual choices. Encouragement and bonding with colleagues was reported by nurses in South Africa, with these workers motivated to choose healthier foods because of their colleagues61). However, feelings of guilt emerged in this sample, with nurses feeling guilty if they didn’t make the same food choices as their colleagues.
This social pressure may make it harder for workers to make individual food choices, and indicates that perhaps for some industries such as healthcare, group level changes would be the most effective when recommending changes to eating habits. For example, in a sample of nurses in Australia, nurses felt they would be able to reduce their intake of unhealthy snacks during the nightshift if there was a group commitment to this goal64). This was also reported in a sample of healthcare workers and retail workers, who suggested that their ability to initiate and maintain healthy eating behaviours would improve with social support and accountability to colleagues66).
Improving health
The short- and long-term negative health impacts of shiftwork are well established in the literature and these shiftworkers are particularly vulnerable to higher rates of obesity7, 125). It is therefore not surprising that health may motivate eating choices on shift. For example, drivers have agreed that they should eat healthier on the roads, but were not able to due to a lack of availability of healthy food93). This suggests a discrepancy between what shiftworkers want to be eating, and what is available to choose from. Similarly, nurses have reported health as the motivator for choosing a balanced diet at work61) and have been inspired or pressured to start a diet or eat healthy foods because a colleague is117). This social impact on healthy food choices has also been reported in train drivers, however in this group of workers the opposite effect was found, where workers experienced judgement and negative reactions from colleagues when they wanted to eat healthier70). Together, this demonstrates an effect of social factors interacting with health to motivate food choice during the nightshift. This has also been observed in firefighters, with workers describing a move towards healthier choices, including bringing in home-cooked meals or healthy ingredients to prepare a meal as a group46). In a sample of nurses, healthy eating was considered a self-care activity to prepare for a shift73). From these studies, workers are conscious of their health when choosing to eat during the nightshift. Therefore, the barrier to these choices may be environmental and relate to where shiftworkers are getting their food, such as a lack of healthy food options available to buy from the canteen43).
Interestingly, health factors influenced the decision of flight attendants to avoid eating on shift60). On the other hand, in a sample of paramedics there was concern that not eating for an extended period during the shift could be detrimental to health42). These conflicting strategies for maintaining health during the shift may result from the lack of general recommendations and guidelines about eating during the nightshift. Despite recent literature demonstrating a clear impact of eating large meals during the night on health outcomes126, 127), we are yet to determine what recommendations to make about eating on shift. Future research should prioritise investigating the ideal meal size, meal type and meal timing for shiftworkers, and whether this differs based on industry.
Staying alert
Across the nightshift workers experience an increase in sleep pressure and a decrease in alertness1). Napping and caffeine are the most common shiftwork countermeasures emerging from the literature128). However, eating appears to be another strategy that workers are using to stay alert during the night. Nurses have reported eating unhealthy foods, such as chocolate, as a way to stay awake on shift51, 64, 118, 121). Similarly, a sample of oil refinery workers reported eating biscuits, candy bars, seeds, nuts, sweets and sandwiches during the night to stay awake during the monotonous nightshift89). In contrast, airline pilots chose to eat healthier foods, rather than sweet foods, to promote alertness120). Some shiftworkers also report refraining from eating during the nightshift to stay alert41), with heavy foods linked to not feeling well and feeling less alert118). Taken together, it is clear that, as with napping and caffeine129), there are individual differences in the effectiveness of eating as a countermeasure. Individuals may have developed specific strategies that involve eating or not eating to maximise alertness on shift. These individual differences must be acknowledged in any eating recommendations.
One factor that may affect food choice is the extent of sleepiness. In laboratory-based studies, sleep restriction has been shown to influence food consumption97, 130, 131). After a simulated nightshift participants chose more high-fat breakfast options, compared to after a night of regular sleep at home130). Further, severe sleep restriction (4 h sleep per 24 h) has been shown to increase the likeliness of snacking on sweet foods97, 131). Shiftworkers often report sleep restriction1), and perhaps shiftworkers are choosing foods to attempt to feel more alert after restricted sleep.
Avoiding gastric upset
Shiftwork has been linked to increased gastrointestinal distress9, 132). However very few studies have reported gastrointestinal distress in the context of eating behaviours. Nurses have reported maintaining a healthy diet during shifts as a strategy to reduce gastrointestinal symptoms41, 94, 117). Flight attendants similarly reported gastric upset after eating during the nightshift, however the impact of this on food choice and eating habits on shift is unknown60). The influence of gastric upset on food choice is an important focus for future research.
Stress eating
Shiftwork is associated with increased work stress, exhaustion and burnout22). Nurses may cope with this work-related stress by consuming more food than usual, such as increasing junk food consumption50, 64, 65, 122). Further, in Saudi Arabia, nurses experiencing high-stress were more likely to report abnormal restrained eating, associated with binge eating121). This lack of self-control when feeling stressed was also reported by nurses in Australia, who reported that feeling stressed or fatigued undermined attempts to diet and led to emotional eating64). Similarly, nurses in Hong Kong working shiftwork at least four times per month were more likely to report abnormal emotional eating, which is eating in response to emotional arousal states such as stress and anxiety123). An increase in state anxiety has also been found to influence food intake, with security guards reporting a decrease in hunger before breakfast and before lunch, and less enjoyment of eating foods at lunch on days after a nightshift124). This suggests that an emotional state resulting from a nightshift may impact food consumption not only on-shift but on the day after. Given that stress eating is a common phenomenon133, 134) and shiftwork is associated with high amounts of work stress135), these findings are unsurprising. What is surprising is that stress eating does not appear more frequently in the shiftwork literature as an influence on food choice. Greater understanding of work stress and its influence on shiftworker eating patterns would be beneficial. Recommendations for eating behaviours may not be followed if workers are eating to cope with stress.
Shiftwork experience
The number of years working as a shiftworker also impacts what shiftworkers eat98). In a sample of manual workers, those in the 50–59 age group had the highest energy intake on nightshifts, those in the 40–49 yr old age group had a lower intake of vegetables, meat, fat and oil, and those in the 20–29 yr old age group had a lower intake of dietary products when working nightshifts, compared to the other shift types. Overall, the 50–59 yr old workers with more experience than the 20–29 yr old workers (10.8 yr vs 2.6 yr) ate more during the nightshift. This indicates some differences in what workers choose to eat based on their experience with nightshifts. It is possible that older workers have developed eating strategies to cope with the shift. It is also important to consider the impact of individual energy requirements and changes in energy needs with age136). Further support for the influence of shiftwork experience was reported by a sample of medical residents, a group of workers with minimal previous shiftwork exposure86). Unhealthy eating habits were common in this sample, with only 7% of the sample of 72 residents reporting a good-quality diet. Of further concern, 80.5% of the residents reported negative changes in eating habits after beginning their residency86). Taken together, this suggests that there may be an acute effect of working nightshifts on what the workers are choosing to eat, and this period of transitioning onto a shiftwork schedule should be a focus of future research. In a study of experienced and inexperienced nurses, the less experienced nurses reported that the more experienced nurses would allow them to take breaks and eat on shift73). This demonstrates a positive aspect of shiftwork experience, as the more experienced nurses protected the time of the less experienced nurses. The more experienced workers ensured the less experienced nurses took breaks and had time to eat.
Conclusion
This review has examined the current literature on the range of factors influencing shiftworker eating patterns and has identified the four main themes that are important to consider; What, When, Where and Why. These factors are complicated and interact with each other to influence the eating behaviour of workers.
As can be seen in , different factors influence each theme and the weight of evidence from the literature for each of these themes varies. To understand when shiftworkers eat, it is necessary to investigate the influence of irregular work hours. However family life and culture has emerged as a potentially major influence and area of future research68, 72). When exploring what shiftworkers eat, shift-type was found to be the biggest influence. Notably, meal splitting was reported in one study and is an area of further discussion amongst shiftworkers41). Sex differences in both what and when workers eat on shift were identified from the literature96). This was also identified as influencing when workers ate on shift, suggesting that in samples of male and female shiftworkers possible differences in eating habits between the groups should be investigated. Canteen/cafeteria services were the largest source of food reported in the literature41, 43, 44, 56, 61, 63, 75, 83, 92, 102), however rarely did shiftworkers only report one source. The biggest reason why workers chose to eat was for social reasons42, 46, 61, 64, 69, 93, 117, 118). This may be due to the large representation of healthcare amongst the literature, as this is a workforce with a large team focus137). Time available and health were important motivators for eating for those in the transport industry93, 118), and this industry should not be overlooked in the literature. In a previous review of barriers to healthy eating for nurses40), many of the factors in the current review, including brining food from home, social barriers and long working hours were identified as impacting the eating patterns of nurses. The current review has demonstrated that these factors are common across
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https://www.iastatedigitalpress.com/mmb/article/id/11683/
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Abstracts from the 2020 International Congress of Meat Science and Technology and the AMSA Reciprocal Meat Conference
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The International Congress of Meat Science and Technology (ICoMST)/73rd Reciprocal Meats Conference (RMC) was hosted August 2–7, 2020 by the American Meat Science Association. This historic conference was held virtually because of the unprecidented global Covid-19 pandemic. The abstracts for the over 200 scientific papers that were presented at the meeting are contained in this document.
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Meat and Muscle Biology
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https://www.iastatedigitalpress.com/mmb/article/id/11683/
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Meat and Poultry Quality
62 - EFFECTS OF GENETIC STRAIN OF BROILERS ON PROTEOME PROFILES OF NORMAL AND WOODY BREAST MUSCLE
K. V. To1*, T. Jarvis1, M. W. Schilling1, X. Zhang1, Y. L. Campbell1, S. P. Suman2, J. D. Hendrix1, W. Zhai3, S. Li2, J. Chen4, and H. Zhu4, 1Food Science, Nutrition and Health Promotion, Mississippi State University, Starkville, MS, USA, 2Animal and Food Sciences, University of Kentucky, Lexington, KY, USA, 3Poultry Science, Mississippi State University, Starkville, MS, USA, 4Proteomics Core Facility, University of Kentucky, Lexington, KY, USA, *kvt34@msstate.edu
Objectives: Wooden or woody breast (WB) is a myopathy in the Pectoralis major of fast-growing broilers and downgraded due to undesirable appearance and impaired nutritional quality. The objective of this study was to evaluate differences in growth and proteomes of normal (NB) and WB among 5 genetic broiler strains.
Materials and Methods: For each of 5 strains, 128 chicks were randomly assigned to 8 pens (1 pen/block) and raised at the Mississippi State University Poultry Farm according to an approved animal welfare protocol (IACUC-16-542). After 8 wk, 4 birds/pen were randomly selected and evaluated for WB at 24 h postmortem according to Tijare et al. (2006) where breast samples were grouped into NB and WB. Completely randomized designs were used to evaluate the differences among 5 genetic strains with respect to the body, carcass, and breast weights for both NB and WB groups. Tukey’s Honestly Significant Difference test was used to separate treatment means among strains (P < 0.05). A two-tailed t test was used to evaluate the difference between NB and WB within each strain (P < 0.05). A group of live male birds (1 bird/pen) were also evaluated for WB myopathy by manual palpation. Within each strain, 4 birds with NB and 4 birds with WB were selected. Next, the birds’ cranial breast muscles were collected and snap-frozen in liquid nitrogen. The whole muscle proteomes (3 samples/strain, 2 gels/sample) were analyzed using two-dimensional gel electrophoresis and liquid chromatography-tandem mass spectrometry for protein spots that exhibited a fold change of 2.0 threshold in spot intensity (P < 0.05).
Results: Birds from strains 1, 3, and 5 in the WB group were heavier than those in the NB group (P < 0.05). Although there were no differences in breast weights within WB meat (P > 0.05), WB meat from all strains was heavier than breast meat from NB (P < 0.05). Within WB, strain 5 had a greater breast percentage than strains 1, 3, and 4 (P < 0.05). WB from strains 2–5 had a greater breast percentage than that of NB (P < 0.05). Within NB—when compared with strain 5—alpha-actin, ubiquitin carboxyl-terminal hydrolase, cofilin-2 muscle isoform, and voltage-dependent anion-selective channel protein 2 were underexpressed (P < 0.05) in strain 2; nucleoside diphosphate kinase and voltage-dependent anion-selective channel protein 2 were underexpressed (P < 0.05) in strain 3; and myozenin-1 isoform X2 was underexpressed (P < 0.05) in strain 4. Within WB—when compared with strain 5—alpha-actinin-2 and gelsolin were overexpressed (P < 0.05) in strain 1; elongation factor 2 and myozenin-3 were underexpressed (P < 0.05) in strain 1; adenosylhomocysteinase and LIM domain-binding protein 3 were underexpressed (P < 0.05) in strain 2; and myozenin-3 and LIM domain-binding protein 3 were underexpressed (P < 0.05) in strain 3. Desmin, serum albumin precursor, annexin A5, actin-related protein 3, ubiquitin carboxyl-terminal hydrolase, and troponin T were underexpressed (P < 0.05), while mitochondrial 60 kDa heat shock protein and myosin-binding protein H were overexpressed (P < 0.05) in strain 4 compared to strain 5.
Conclusion: Protein profiles of broiler breast were affected by genetic strains and the presence of WB myopathy. This helps us understand how breast muscle proteins affect the growth performance of broiler strains and further elucidates the etiology of WB development in different commercially available genetic strains.
Keywords: genetics, poultry, proteomics, woody breast myopathy
63 - EFFECT OF EARLY POSTMORTEM OXIDATIVE STRESS ON MITOCHONDRIAL REDOX STABILITY AND APOPTOSIS OF TWO PORCINE MUSCLES
M. Abdelhaseib1*, J. Zhang1, and Y. H. B. Kim1, 1Animal Science, Purdue University, West Lafayette, IN, USA, *maha@purdue.edu
Objectives: Apoptosis has been suggested as a novel mechanism affecting meat quality attributes. Oxygen-deprivation-induced apoptosis is dependent on the intrinsic mitochondrial pathway, which is closely associated with metabolic status and mitochondria dysfunction of the muscle cells. Generation of reactive oxygen species (ROS) under oxidative stress could lead to further mitochondrial damage. However, the exact mechanisms of ROS-mediated mitochondrial apoptosis remain largely unknown. The objective of this study was to evaluate effects of oxidative stress on early postmortem muscles and its impacts on mitochondrial functionalities and apoptosis of 2 porcine muscles.
Materials and Methods: Longissimus dorsi (LD) and Psoas major (PM) muscles were excised from 6 pork carcasses at 2 h postmortem. Each muscle sample was subdivided into 2 fractions and allocated to 2 treatments as follows; oxidizing condition as being immersed in 20 mM H2O2 for 60 min or control as being treated with distilled water. Upon treatments, all samples were vacuum packaged and stored for 0, 6, 24, and 48 h at 4°C. Biochemical attributes, including mitochondrial membrane permeability, mitochondrial lipid peroxidation, mitochondrial Ca2+, and cytochrome c redox stability, were determined at each storage time. Data were analyzed by SAS (SAS Institute Inc., Cary, NC) to compare the traits across muscle types and treatments over time. Least-squares means were separated by least significant differences.
Results: Overall, the mitochondrial membrane permeability was increased at 0–48 h post treatment in both muscles. PM had a higher membrane permeability than LD at 0–24 h (P < 0.05). The effect of oxidative stress on the mitochondrial membrane permeability was only significant in LD at 6–24 h. Oxidative stress resulted in a significant increase in mitochondrial lipid peroxidation and Ca2+ flux in both muscles. However, PM had a greater mitochondrial lipid peroxidation and Ca2+, compared to LD (P < 0.05). While the cytochrome c redox stability decreased in both muscles, PM had a greater cytochrome c redox stability than LD (P < 0.05). These observations further support the hypothesis that ROS-mediated oxidative stress plays a major role in the activation of mitochondrial apoptosis by influencing important regulators of the mitochondrial apoptotic pathway. These results also imply that oxidative stress could induce the rate and extent of apoptosis process, but it could be muscle specific.
Conclusion: The ROS generated by H2O2 significantly increased the mitochondrial oxidative stress levels. The results from the present study found that ROS-mediated oxidative stress enhanced the mitochondrial apoptotic pathway indicated by increased mitochondrial membrane permeability, mitochondrial lipid peroxidation, and overload of the production of mitochondrial Ca2+, from early postmortem muscles. However, the rate and extent of response to the given oxidative-stress-induced apoptosis could be muscle specific, where PM showed more ROS-mediated mitochondrial apoptosis compared to LD. Further research looking into the impact of oxidative-stress-mediated apoptosis on proteolytic enzyme activity and subsequent myofibrillar protein degradation is currently underway.
Keywords: apoptosis, pork loins, reactive oxygen species
64 - EFFECT OF COUNTRY OF ORIGIN AND COOKING ENDPOINT TEMPERATURE ON THE FLAVOR PROFILE OF BEEF
N. Prieto1*, J. L. Aalhus1, I. L. Larsen1, Z. Pietrasik2, and N. J. Gaudette2, 1Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Canada, 2Food Processing Development Centre, Ministry of Agriculture and Forestry, Leduc, Canada, *nuria.prietobenavides@canada.ca
Objectives: The aim of this study was to evaluate the effects of country of origin and cooking endpoint temperature on the flavor profile of beef.
Materials and Methods: Full ribeye primals (Longissimus thoracis) were purchased from Australia (n = 18), Canada (n = 16), and the US (n = 20) to represent Meat Standards Australia Grade 4 star mixed grain, Canadian AAA barley, or USDA Choice corn-finished beef steers, respectively. Upon arrival at the Lacombe Research and Development Centre (Agriculture and Agri-Food Canada, Canada), all ribeyes were aged at 2°C until 45 d to equal the aging time incurred during shipping of the Australian product, and subsequently frozen at −35°C until analyses. Two 2.5-cm steaks from each loin were cut, thawed overnight under refrigeration, and randomly grilled to an internal endpoint temperature of either 63°C (rare) or 71°C (medium-well). Steaks were presented in a balanced design to a 9-member trained sensory panel to rate the intensity of aromas (n = 19), tastes (n = 5), and flavors (n = 19) using a 15-cm line scale. Flavor profile data were analyzed using the MIXED model procedure of SAS version 9.4 (SAS Institute Inc., Cary, NC), with the main effects of country of origin and endpoint cooking temperature and their interaction in the model, and panel session and assessor and their interactions included as random effects.
Results: Beef identity and buttery flavors were rated higher (P < 0.05) in Canadian and US compared to Australian steaks, whereas bitter taste and barnyard, liver-like, and rancid flavors were higher (P < 0.05) in Australian than in both Canadian and US steaks. Canadian steaks presented higher (P < 0.05) fat-like flavor than Australian and US steaks, whereas brown roasted flavor was higher in US, lower in Australian, and intermediate in Canadian steaks (P < 0.05). Steaks cooked to a 63°C endpoint presented higher (P < 0.05) cruciferous aroma, sour taste, and bloody/serumy and sour/dairy flavors and tended (P < 0.1) to have higher metallic flavor than the 71°C steaks. Steaks cooked at 71°C had higher (P < 0.05) sweet taste and beef identity flavor and tended (P < 0.1) to have higher buttery flavor and brown roasted aroma and flavor than the 63°C steaks. There was only one significant interaction between endpoint cooking temperature and country of origin; the 71°C treatment significantly (P < 0.05) increased the beef identity flavor compared to the 63°C in Canadian steaks, but no cooking endpoint temperature effect was observed for this flavor attribute in either US or Australian steaks.
Conclusion: Even after 45 d of aging, trained panelists were able to discern variations in beef taste/flavor intensities arising from production differences in country of origin. Cooking beef steaks to a low endpoint temperature of 63°C resulted in a combination of aromas, tastes, and flavors that may be attributed to limited formation of Maillard reaction products. Increasing endpoint temperature to 71°C lengthened the cooking time and contributed to additional flavor development. Nevertheless, the endpoint temperature increasing from 63°C to 71°C did not enhance umami taste regardless of country of origin, which suggests that higher temperatures/longer cooking times may be required to promote the formation of umami compounds.
Keywords: beef, cooking endpoint temperature, country of origin, flavor
65 - THE RELATIONSHIP BETWEEN THE HINDGUT MICROBIOMES AND CARCASS MERIT IN ANGUS STEERS
T. Krause1*, J. Lourenco1, C. Welch1, T. Callaway1, and T. D. Pringle1, 1Department of Animal and Dairy Sciences, University of Georgia, Athens, GA, USA, *trk73598@uga.edu
Objectives: It is well known that microbial populations in the gastrointestinal tract of cattle contribute protein and energy to meet the host’s nutrient requirements. These nutrients go on to influence animal performance and ultimately carcass composition. While the rumen is often accredited with the largest contribution of nutrients to requirements, recent research has suggested that the secondary fermentation occurring in the hindgut may also provide significant levels of nutrients that may explain portions of the variation seen in animal performance. Therefore, variation in carcass value, through the quality and quantity of beef produced, could be partially attributed to variation in the microbial fermentation occurring in the hindgut. The objective of this study was to determine whether dissimilarities in microbial taxa from the cecum and rectum contents of Angus steers could be correlated to differences in carcass lipid accretion in terms of intramuscular and subcutaneous fat deposition.
Materials and Methods: Twenty-four Angus steers were slaughtered to collect cecum contents, feces, longissimus muscle samples, and measurements for the calculation of carcass quality and yield grades. Cecal and fecal microbial DNA extraction and 16S ribosomal RNA gene sequencing were performed to determine microbial relative abundances. Proximate analysis was performed to determine chemical lipid content of longissimus muscle samples. A variety of correlation and regression analyses were performed to investigate the relationships between the cecal and fecal microbiomes and carcass traits.
Results: The relative abundance of the phylum Proteobacteria in the feces was negatively correlated to marbling score (P = 0.009) and longissimus lipid content (P = 0.015), indicating that lower abundances of bacteria within the phylum Proteobacteria may be linked to greater intramuscular adipose accumulation. The abundance of the family Succinivibrionaceae in the feces was negatively correlated to longissimus lipid content (P = 0.017), and within that family, the genus Succinivibrio was negatively correlated to longissimus lipid content (P = 0.018). In the feces, the abundance of the genus Ruminococcus was positively correlated to longissimus lipid content (P = 0.031). In the cecum, the abundance of the genus Mycoplasma was positively correlated to marbling score (P = 0.029). In contrast, the abundance of the genus Methanosphaera in the cecum was negatively correlated to marbling score (P = 0.03), suggesting that lower abundances of methane-producing bacteria in the cecum may be linked to greater marbling deposition through reductions in energy wasting in the hindgut. The genus Bulleidia was positively correlated to 12th rib adjusted backfat thickness (P = 0.002) and yield grade (P = 0.019), suggesting that greater abundances of bacteria within this genus in the cecum may be linked to increased subcutaneous fat deposition.
Conclusion: No other bacterial taxa in the hindgut were correlated with 12th rib adjusted backfat thickness or yield grade, indicating that the hindgut microbiome may not play a substantial role in subcutaneous fat deposition. The hindgut microbiome may, however, influence intramuscular fat deposition through the fermentation end products of various microbial taxa. Overall, these results suggest that the microbiomes of the cecum and rectum impact adipose accumulation in the carcass via distinct mechanisms due to the lack of overlap in significant taxa.
Keywords: hindgut microbiome, lipid, marbling, subcutaneous fat, yield grade
66 - PALATABILITY ASSESSMENTS OF BEEF TOP LOIN STEAKS PORTIONED BY WEIGHT OR BY THICKNESS SOURCED FROM VARIOUS CARCASS WEIGHT/RIBEYE SIZE COMBINATIONS
M. K. Foster1, K. R. Caldwell1, R. R. Kirkpatrick1*, A. N. Arnold1, D. B. Griffin1, K. B. Gehring1, J. W. Savell1, 1Animal Science, Texas A&M University, College Station, TX, USA, *j-savell@tamu.edu
Objectives: The study objectives were (1) to determine whether carcass weights and ribeye sizes influence consumer acceptance of beef top loin steaks and (2) to determine whether differences exist in palatability between steak portions cut by thickness and those by weight.
Materials and Methods: Beef carcass sides (n = 90) were selected to be USDA Choice (Small marbling only) and to meet a 3 × 3 treatment scheme of ribeye area (REA) sizes (83.9 to 89.8 cm2, 90.3 to 96.1 cm2, and 96.7 to 102.6 cm2) and hot carcass weights (HCW) (340.6 to 385 kg, 386.0 to 430.9 kg, and 431.4 to 476.3 kg). Beef strip loins were obtained, vacuum packaged, boxed, and shipped to a collaborating purveyor. Subprimals were passed through a Marel® intelligent portion cutter (M Series 3000, Marel®, Lenexa, KS) intelligent portion cutter to generate steaks with 2 target endpoints: (1) portion thickness of 3.18 cm and (2) portion weight of 340 g. Steaks were assigned to either consumer sensory panel (n = 360) or Warner-Bratzler shear (WBS) force (n = 180) determinations, individually vacuum packaged, transported in insulated containers, and flash frozen for 24 h at −40°C before storage at −20°C until analyses were performed. Steaks were thawed (2°C to 4°C) for approximately 28 h before being cooked on grated, nonstick electric grills preheated to a surface temperature of 177°C ± 2°C. Steaks were flipped at internal temperatures of 35°C and were removed from the grills at 70°C. Cooked steaks for WBS force evaluation were placed on metal trays in a single layer, covered with plastic wrap, and stored (2°C to 4°C) for approximately 12 to 16 h before six 1.3-cm cores were removed for WBS force determinations. Steaks for consumer panels (IRB2019-0820M) were held in an Alto-Shaam oven set at 60°C for not more than 20 min before serving to panelists, who scored steak samples on 9-point scales (9 = like extremely; 1 = dislike extremely). Analysis of variance was performed wherein the main effects of REA, HCW, and portioning method (thickness or weight) along with the REA × HCW interaction were included.
Results: There were REA × HCW interactions for WBS values for both steaks portioned by thickness (P = 0.031) and by weight (P = 0.014). In both cases, the trend was for the lowest WBS values to be from the lightest HCW/smallest REA combinations with the highest WBS values among the largest REA categories regardless of HCW category. Regardless of these trends, WBS values were all extremely low and met most thresholds for “very tender” classifications. When portioned by thickness, there were REA × HCW interactions for overall liking (P = 0.042) and flavor liking (P = 0.006). In both cases, there were significant differences among the palatability ratings for HCW within the largest REA category, whereas HCW did not impact these ratings within the other 2 REA categories. It is not clear why this occurred. When portioned by weight, only overall liking (P = 0.42) and tenderness liking (P = 0.009) were impacted by REA with the highest ratings given to the smallest REA category. No palatability trait was influenced by HCW.
Conclusion: Carcass weight and ribeye size do impact beef steak palatability. Fortunately, all palatability ratings and shear force values were in ranges thought to be highly acceptable.
Keywords: beef, carcass weight, palatability, ribeye area, Warner-Bratzler shear force
67 - CONSUMER PALATABILITY OF AUSTRALIAN GRASS- AND GRAIN-FED SMOKED BEEF RIBS
J. C. Sarchet1*, N. C. Hardcastle1, A. J. Garmyn1, R. J. Polkinghorne2, and M. F. Miller1, 1Animal and Food Science, Texas Tech University, Lubbock, TX, USA, 2Birkenwood, Birkenwood, Hawthorne, Australia, *jcsarchet@sbcglobal.net
Objectives: The objective of this study was to identify the effects of grade, diet (grass vs. grain), muscle, and hold time on the consumer palatability of smoked beef ribs.
Materials and Methods: Beef ribs of varying quality grades (2, 3, 4, 5) were collected from 2 commercial abattoirs in Australia, equally representing grass- and grain-fed carcasses. The subprimals were then vacuum packaged, frozen at 3 d postmortem, and shipped frozen to Texas Tech University in Lubbock, Texas. Upon arrival, the ribs were sorted into cook batches and returned to frozen storage (−20°C). Prior to cooking, ribs were thawed, excess external fat was trimmed, and ribs were lightly seasoned with salt and pepper. On their designated testing day, ribs were placed in electric pellet smokers (Green Mountain Grills set to 120°C) and cooked until reaching an internal temperature of 93.3°C. After removal from the smoker and resting for at least 30 min, the rib meat was deboned and separated into intercostales externus et internis (INT), as well as chuck and rib portions of the serratus ventralis (SV). The samples were allocated to serve time treatment. Half of the samples were held warm (~60°C) and fed to consumers; the other half were vacuum packaged, refrigerated for 7 d, reheated, and served the following week. Hot and reheated samples were fed to consumers and evaluated for tenderness, juiciness, flavor liking, overall liking, and satisfaction. Consumer data were analyzed to determine the effects of Meat Standards Australia (MSA) grade, diet, muscle, serve time (hot vs. reheat), and their interactions. Only MSA grade × diet remained in the model as a fixed effect (P < 0.05).
Results: There was an interaction (P < 0.01) between quality grade and diet for all palatability attributes and consumer satisfaction scores. Grass-fed samples from grade 2 (lowest) carcasses were scored lower (P < 0.05) than their grain-fed counterparts for all traits. Tenderness was greater (P < 0.05) for grass-fed samples from grade 3 carcasses compared to grain-fed samples, but all other palatability traits were similar for grade 3 carcasses. Flavor liking, overall liking, and satisfaction were greater (P < 0.05) for grade 4 grass-fed carcasses compared to grain fed, but the opposite trend was observed for grade 5 (highest grade) carcasses, where grain-fed samples were preferred (P < 0.05). Additionally, consumers were able to distinguish (P < 0.01) between muscle for all palatability traits and consumer satisfaction. The SV rib portion was scored greater (P < 0.05) for all traits compared to the SV chuck portion or INT. The SV chuck portion was scored greater (P < 0.05) for flavor and overall liking and satisfaction compared to INT, but those samples did not differ for tenderness or juiciness. Panelists also noted a difference in serve time for juiciness, flavor liking, overall liking, and consumer satisfaction (P < 0.01), where hot samples were scored more favorably than reheated samples.
Conclusion: Quality grade and diet interacted to affect the eating quality of smoked beef ribs, with inconsistent trends between MSA grade depending on the diet. The palatability of the posterior end of the SV was preferred by consumers compared to the anterior portion and to the rib fingers, when prepared using a smoked cookery method. Samples served hot were scored more favorably for all palatability traits, except tenderness, compared to reheated samples.
Keywords: beef ribs, consumer, palatability, quality grade, smoking
68 - EVALUATION OF DIETARY ZINC SUPPLEMENTATION ON LAMB PERFORMANCE AND CARCASS CHARACTERISTICS
J. G. Logar1*, C. L. Gifford1, R. M. Knuth1, H. C. Cunningham-Hollinger1, A. L. Julian1, C. M. Page1, J. R. Whaley1, B. Bisha1, and W. C. Stewart1, 1Animal Science, University of Wyoming, Laramie, WY, USA, *jakelogar57@gmail.com
Objectives: The objectives of this study were to assess the impacts of feeding 3 concentrations of a dietary zinc supplement pellet on lamb feedlot performance, carcass characteristics, and nutrient composition.
Materials and Methods: Commercial Rambouillet lambs (n = 33) were weighed (49.0 ± 1.0 kg) and randomly assigned to one of 3 treatment groups consisting of a zinc-sulfate (80%) and zinc amino acid (20%) complex supplementation pellet (Zinpro Corp., Eden Prairie, MN) included in feedlot diets. Treatment groups consisted of diets with a zinc concentration of 72.7 mg/kg (T1), 95.5 mg/kg (T2), or 315 mg/kg (T3). Individual feed intake and body weights were recorded at day 10, 24, 38, 52, 66, and 73. Following the feeding phase, lambs were transported to a commercial harvest facility, and samples of the liver were collected for mineral analysis. At 24 h postmortem, carcasses were allowed at least 20 min to bloom after being ribbed between the 12th and 13th rib and carcass characteristics were measured. Objective color (L*, a*, and b*) scores were measured from the Longissimus dorsi and Rectus abdominis (flank) by obtaining 3 scans and recording a mean reading (HunterLab MiniScan EZ 45/O-L; Reston, VA). Samples of the Longissimus dorsi were removed from the 13th rib region of each carcass for proximate composition. All data were analyzed using the GLIMMIX procedure of SAS version 9.4 (SAS Institute Inc., Cary, NC).
Results: An interaction between treatment and feeding period was observed for dry matter intake (P < 0.001). No treatment effects were identified for growth performance, but average daily gain (P < 0.001) and grain/feed ratio (P = 0.04) was greatest during the final feeding period. Treatment impacted a* values (P < 0.05) of the flank, resulting in greater a* values of the flank from lambs in the T2 treatment group compared to the T3 treatment group. Treatment did not affect L* (P = 0.37) and b* (P = 0.11) values from either muscle. No treatment differences were identified for other carcass characteristics, proximate composition, or mineral analysis, but a trend of higher sodium (P = 0.06) among the T1 treatment group and lower calcium (P = 0.07) among the T3 treatment group was observed.
Conclusion: Results suggest that dietary zinc supplementation impacts dry matter intake dry matter intake and redness values in the flank of lamb carcasses. This information will be beneficial to future work assessing optimal level of zinc supplementation in feedlot lambs.
Keywords: carcass characteristics, lamb performance, zinc supplementation
69 - INFLUENCE OF CARCASS CHILLING SYSTEM ON CHUCK, LOIN, AND ROUND TEMPERATURE DECLINE
L. M. Hite1*, C. E. Bakker1, T. C. DeHaan1, A. D. Blair1, K. R. Underwood1, and J. K. Grubbs1, 1Animal Science, South Dakota State University, Brookings, SD, USA, *lydia.hite@sdstate.edu
Objectives: Spray chilling has been utilized to replace loss of moisture and increase yields during beef chilling. The objective of this study was to evaluate the effect of spray chilling beef carcasses on temperature decline of the chuck, loin, and round.
Materials and Methods: Ten beef animals were slaughtered at the South Dakota State University Meat Laboratory across 2 slaughter days (n = 5/d). Hot carcass weight for each side was recorded. The left side of each carcass was chilled by air movement only (AIR), and the right side was spray chilled (SPRY). Air temperature of the cooler was 3.8°C (range 2.5°C–6.0°C), and air movement was 3,500 m2/min. The SPRY treatment was chilled under similar conditions to the AIR treatment with addition of a timed spray of chilled water at 5.5°C with a volume of 3.78 L for 80 s repeated every 32 min for 24 h via 10 sprinkler heads. Temperature data loggers were placed in the round, loin, and chuck of each side 60 min postmortem, and temperature was recorded at multiple positions every 30 min. Loggers were placed in the center of the round in the semimembranosus at depths of 20.32, 15.24, 10.16, and 5.08 cm from the surface. Loggers were placed in the chuck immediately posterior to the foreleg in the pocket between the brisket and the chuck in the serratus ventralis at depths of 20.32, 15.24, and 10.16 cm. A data logger was placed 10.16 cm deep into the longissimus lumborum of the loin, at the third lumbar vertebra. Data were analyzed using the MIXED procedure of SAS (SAS Institute Inc., Cary, NC). Hot carcass weight was used as a covariate for all data. Temperature decline from the round and chuck were analyzed as repeated measures with day, time, treatment, and logger depth and their interactions as fixed variables. Temperature decline from the loin was analyzed as a repeated measure with day, time, and treatment and their interactions as fixed variables. Statistical significance was considered at an alpha of P < 0.05.
Results: Sides exposed to SPRY treatment were cooler (P < 0.001) than AIR chilled sides in the round, loin, and chuck. No treatment by time interactions were observed for any primal (P > 0.05). A treatment by depth interaction was observed in the chuck (P = 0.001) with SPRY sides having lower temperatures than AIR sides at the 10.16-cm depth (21.4°C vs. 22.5°C; P < 0.0001) and 20.32-cm depth (23.4°C vs. 24.0°C; P = 0.0006). A depth by time interaction was observed in the round (P < 0.0001). In the round at time 0, the 5.08-cm probe recorded lower (30.0°C; P < 0.0001) temperatures compared to the 10.16-, 15.24-, and 20.32-cm probes, which were similar (39.5°C, 40.2°C, and 39.8°C, respectively; P > 0.05). At 1,440 min, as depth in the round increased, temperature increased and differed at each depth (5.2°C at 5.08 cm, 10.2°C at 10.16 cm, 12.2°C at 15.24 cm, and 13.6°C at 20.32 cm; P < 0.0001).
Conclusion: Spray chilling of beef carcasses resulted in lower internal temperatures in the round, loin, and chuck compared to the air chilled sides. Internal temperature decline differs between carcass locations and muscle depth. Tissue closer to the surface reached lower temperatures and chilled faster than deep tissue in both AIR and SPRY treatments. These data suggest that spray chilling helps chill carcasses more rapidly; however, additional research is needed to optimize spray chilling systems.
Keywords: beef, internal, spray chilling, temperature
70 - SMART TUMBLING IMPROVED QUALITY AND PALATABILITY ATTRIBUTES OF FRESH BEEF M. LONGISSIMUS LUMBORUM AND M. SEMITENDINOSUS
J. R. Tuell1* and Y. H. B. Kim1, 1Animal Sciences, Purdue University, West Lafayette, IN, USA, *tuell@purdue.edu
Objectives: Beef round muscles often exhibit unacceptable tenderness and require extensive aging to reach targeted eating quality. Our recent study indicated a feasibility in improving tenderness of beef loins immediately following the tumbling process without the use of brine enhancement, as well as promoting enzymatic degradation of muscle fiber structure with aging (termed Smart Tumbling). However, it is currently unknown whether consumers would find a tumbled fresh beef product to be acceptable, as well as what role muscle type (i.e., tender vs. tough) may have. As such, the purpose of this study was to evaluate the impact of Smart Tumbling on the quality attributes and consumer acceptability of 2 beef muscles.
Materials and Methods: Beef loin (M. Longissimus lumborum [LL]) and eye of round (M. Semitendinosus [ST]) muscles (n = 16; USDA Low Choice) at 5 d postmortem were cut into 4 sections and allocated among 4 tumbling (T) treatments (in minutes: T0 [control], T40, T80, T120). The beef sections were individually vacuum packaged, tumbled in a Lance LT-30 at 8.5 rpm, and aged either 0 d or 10 d. Meat quality attributes, including pH, water-holding capacity, Warner-Bratzler shear force, and instrumental color, were analyzed. Consumer sensory evaluations (n = 120) per each muscle were conducted by assessing their liking of various attributes including tenderness, juiciness, flavor, and overall acceptability. A model per each muscle was created using the MIXED procedure of SAS (version 9.4; SAS Institute Inc., Cary, NC) with tumbling and aging durations serving as fixed effects and carcass included as a random effect.
Results: Both Smart Tumbling and aging main effects decreased Warner-Bratzler shear force in LL, but only aging improved instrumental tenderness in ST (P < 0.05). The consumer panel could clearly distinguish tenderness differences between Smart Tumbled and control (T0) beef samples from both LL and ST. Consumers found LL steaks tumbled for any duration to be more tender than the control (P < 0.05), whereas juiciness, flavor, and overall liking were unaffected (P > 0.05). In particular, Smart Tumbled steaks from LL (T120) without further aging had equivalent tenderness liking values to control steaks with additional 10-d aging (P > 0.05). Consumer panelists found improved tenderness values for Smart Tumbled (T120) steaks from ST (P = 0.050) after 10 d of aging, while no positive aging impact was found in the non-tumbled control (T0) counterpart (P > 0.05). This may be attributed to a similar interaction observed in liking of juiciness in ST (P < 0.05). Smart Tumbling increased cooking loss in LL (P < 0.05) regardless of aging duration, while 10-d aging appeared to mitigate tumbling-induced detriments to cooking loss in ST (P < 0.05). Smart Tumbling did not impact color attributes at either aging duration (P > 0.05).
Conclusion: Overall, the results suggest that tumbling vacuum-packaged fresh beef (Smart Tumbling) can improve tenderness and possibly other eating quality attributes of beef LL and ST muscles. Smart Tumbling may allow fresh beef muscles to reach targeted eating quality outcomes with shorter aging. As the effects of combined tumbling and aging treatment appear to be muscle specific, further study on other muscles (i.e., round and sirloin) would be warranted.
Keywords: beef tenderness, consumer evaluation, meat tumbling, natural processing, sensory panel
71 - EFFECT OF REPLACING COTTONSEED MEAL AND SORGHUM GRAIN WITH CORN DRIED DISTILLERS GRAINS WITH SOLUBLES IN LAMB FEEDLOT DIETS ON VOLATILE AROMA COMPOUNDS OF LAMB CHOPS
K. M. Hodges1, Z. Hicks1*, C. R. Kerth1, T. R. Whitney2, K. R. Wall1, R. K. Miller1, W. S. Ramsey1, and D. R. Woerner3, 1Department of Animal Science, Texas A&M University, College Station, TX, USA, 2Department of Animal Science, Texas A&M AgriLife Research, San Angelo, TX, USA, 3Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, USA, *zmhicks@tamu.edu
Objectives: The objective of this project was the examine the presence or absence of volatile aroma compounds in lamb chops from lambs fed diets differing in percentage of dried distillers grains with solubles (DDGS).
Materials and Methods: Frozen Longissimus muscles (n = 45) were received from lambs fed one of 5 different treatment diets: cotton seed meal, sorghum grain, and cotton seed hulls, but no DDGS (CNTL), and 4 treatment diets that were similar to CNTL but did not contain cotton seed meal where corn DDGS replaced 0% (0DDGS), 33% (33DDGS), 66% (66DDGS), or 100% (100DDGS) of the sorghum grain in the treatment diets (9 lambs/treatment). Each frozen loin was cut into 2.54-cm chops and stored at −10°C until cooking. Chops were thawed (4°C) for 12 to 24 h, then cooked on a 2.54-cm-thick flat-top grill set at 177°C ± 2.8°C. Chops were cooked until the internal temperature reached 35°C, were turned, and continued cooking to a final internal temperature of 71°C. Chops were cut into cubes (1.3 cm × 1.3 cm × chop thickness), trimmed of excess fat and connective tissue, frozen in liquid nitrogen, and stored at −80°C until volatile analysis. Samples were placed in a glass jar with a Teflon lid, placed in a water bath (60°C), and thawed for 60 min. Then, a solid-phase micro-extraction portable filed sampler was placed in the headspace for 2 h to collect volatile compounds. The solid-phase micro-extraction was then injected into a multidimensional gas chromatographer/mass spectrometer that desorbed, separated, and identified each volatile compound. Data were analyzed using JMP version 14.0 (SAS Institute Inc., Cary, NC) using model fitment for a completely randomized design with finishing diet as fixed effects. Treatments were testing using one of the following: orthogonal contrasts of CNTL versus 0DDGS; or linear or quadratic effects of 0DDGS, 33DDGS, 66DDGS, and 100DDGS diets with the highest order relationship (linear or quadratic; P ≤ 0.05) discussed.
Results: The volatile aroma compounds 2-heptenal (fried, buttery), heptanal (fatty), and 2-pentyl furan (caramel-like) linearly increased (P < 0.03) as DDGS increased. Conversely, 2-butanone (fruity) linearly decreased (P = 0.004) as DDGS increased. Furthermore, 2-heptanone (banana, fruity aroma) tended (P = 0.065) to increase linearly with increasing DDGS. 2-(hexyloxy)-ethanol had a quadratic decrease with up to 33DDGS in the diet and then an increase to 100DDGS in the diet (P = 0.005); however, 2,3-octanedoine and methyl pyrazine quadratically increased to 33DDGS then decreased to 100DDGS (P < 0.05). 2-ethyl-5-methyl pyrazine tended (P = 0.089) to increase quadratically to 33DDGS then decrease as DDGS increased above that, and 2,5-dimethyl pyrazine tended (P = 0.089) to decrease with increasing DDGS in the diet. Decanal (orange, citrus flavor) tended (P = 0.054) to be lower in the CNTL diet when contrasted with the 0DDGS diet.
Conclusion: Replacing cottonseed meal with dried distillers grains in lamb feedlot diets alters the composition of volatile compounds of lamb chops. Aromatic compounds that are perceived as fried, fatty, and caramel aromas increased as DDGS increased, suggesting that higher levels of 33% to 66% DDGS may improve flavor in lamb chops.
Keywords: gas chromatography/mass spectrometry, lamb, volatile compounds
72 - INFLUENCE OF FEEDING COMPOSITION AND STORAGE TIME ON PHYSIC-CHEMICAL PARAMETERS OF CHURRA LAMB MEAT
P. E. S. Munekata1*, R. Bermudez1, M. Pateiro1, R. Dominguez1, A. Maggiolino2, D. Franco1, and J. M. Lorenzo1, 1Food Science and Technology, Centro Tecnológico de la Carne de Galicia, Ourense, Spain, 2Department of Veterinary Medicine, University of Bari Aldo Moro, Bari, Italy, *paulosichetti@ceteca.net
Objectives: The use of natural and residual sources from food processing in animal feeding is an important strategy to evolve the meat productive sector towards more sustainable practices and also reduce the environmental impact of food processing. Apple is an important source of nutrients, and heather (Calluna vulgaris) is a relevant source of bioactive compounds found in several countries of Europe. In this sense, the present study aimed to study the effect of apple, heather, and their combination and the storage time in the physic-chemical parameters of Churra lamb meat.
Materials and Methods: The handling of animals was performed according to the Directive 2010/63/EU of the European Parliament and the Council of the European Union (2010). Sixty Churra male lambs (already weaned, 6 to 8 wk old) were used. The animals were separated in 5 groups according to diet composition: Control (14), Concentrate (12), Apple (12), Heather (11), or Heather + Apple (11). The water and feeding were offered ad libitum. The lambs were slaughtered at age 4 mo in a commercial abattoir (1.5 h transport) where they were stunned, exsanguinated (jugular vein), eviscerated, and skinned. The carcasses were chilled for 24 h at 4°C. The meat samples were collected from the longissimus thoracis muscle, vacuum packaged, and stored for 3, 9, and 15 d at 4°C. During the storage period, the meat samples were evaluated regarding the pH, color, thiobarbituric acid reactive substances, and texture. The influence of feeding composition and storage time on quality characteristics of Churra lamb meat were examined using analysis of variance, with IBM SPSS Statistics 23 software package (IBM Corp., Armonk, NY).
Results: Regarding the pH, the lowest value (P < 0.05) was obtained from animals fed with Concentrate after 3 d of storage. This difference was not observed on other storage days wherein the pH values ranged from 5.61 to 5.74. In the case of L*, not-significant differences were obtained from storage time and feeding composition. Differently, the a* value increased during storage for all animals regardless of feeding composition. A similar outcome was obtained for b* for animals fed with Control, Concentrate, and Heather + Apple. The storage time reduced the firmness, shear force, and total work of Churra lamb meat, particularly after 9 d of storage. The formation of lipid oxidation increased gradually (P < 0.05) during storage, but it was not affected by feeding composition.
Conclusion: The inclusion of apple, heather, and their combination were associated with minimal effect on physic-chemical parameters of Churra lamb meat and could be used in its production.
Acknowledgments: This work was supported by European Research Area on Sustainable Animal Production Systems (SusAn, ERA-NETSUSAN 2016/48 [PCIN-2017-053], EcoLamb project). Thanks to GAIN (Axencia Galega de Innovación) for supporting this study (Grant Number IN607A2019/01). Paulo E. S. Munekata acknowledges postdoctoral fellowship support from the Ministry of Economy and Competitiveness (MINECO, Spain) “Juan de la Cierva” program (FJCI-2016-29486). José M. Lorenzo is a member of the HealthyMeat network, funded by CYTED (reference 119RT0568).
Keywords: apple, heather, lipid oxidation, meat quality, texture parameters
73 - INVESTIGATION INTO MECHANISMS UNDERPINNING DRY-AGING IMPACTS ON BEEF QUALITY ATTRIBUTES AND FLAVOR-RELATED COMPOUNDS
D. Setyabrata1*, S. Xue1,2, K. Vierck3, J. Legako3, B. R. Cooper4, T. J. Sobreira4, and Y. H. B. Kim1, 1Meat Science and Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN, USA, 2Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China, 3Department of Animal and Food Science, Texas Tech University, Lubbock, TX, USA, 4Bindley Bioscience Center, Purdue University, West Lafayette, IN, USA, *dsetyabr@purdue.edu
Objectives: Postmortem aging has been well known to improve meat palatability. Dry aging, specifically, has been known to improve flavor of the meat, generating unique flavor such as beefy and umami. However, compounds that are associated with dry-aged beef flavor have not been fully identified and understood. Thus, the objective of this study was to identify flavor-related compounds that can be naturally liberated through different aging methods.
Materials and Methods: Paired beef loins (M. longissimus lumborum) from 13 cull cow carcasses (42 mo +, Holstein) were collected 5 d postmortem, split into 4 equal portions, and randomly assigned to 4 different aging treatments: wet aging (WA), conventional dry aging, dry aging in water-permeable bag, and conventional dry aging with ultraviolet light (2 treatment/d, 5 J/s/treatment) for 28 d at 2°C, 65% relative humidity, and 0.8 m/s air flow. After aging, loins were trimmed, and steaks were collected for sensory evaluation, biochemical analyses, and metabolomics analysis. Steaks were evaluated for various flavor and palatability attributes by both trained (n = 11) and consumer (n = 130) panelists. The free amino acid concentration, fatty acid profile, and volatile content were measured for all treatments. Metabolomics were analyzed using an ultraperformance liquid chromatography electrospray ionization mass spectrometry system. All data were analyzed using PROC GLIMMIX of SAS (SAS Institute Inc., Cary, NC). Least-squares means for all traits were separated (F-test, P < 0.05) using the PDIFF option. Principal component analysis was performed on the metabolites using R software.
Results: From the analysis, 1,407 metabolites were detected, and 60 were significantly affected by the treatments (P < 0.05). Of these, 44 were able to be identified. Greater abundance of protein metabolites was observed in all dry aging treatments compared to WA. Similarly, free amino acids analysis also showed significant treatment effect, where dry-aged samples had greater abundance of amino acids compared to WA (P < 0.05), except for aspartate, hydroxyproline, and cysteine. No difference in the fatty acid profile was found between different aging treatments (P > 0.05). More lipid-related metabolites, however, were identified in the WA treatment, potentially from the limited exposure to the environment. Volatile analysis indicated that dry aging generated more volatile compounds, especially from hydrocarbon and alcohol groups, compared to WA. Additionally, more sulfur containing compounds, such as thioproline and erysothiopine, were observed in dry aging treatments compared to WA. Sulfur containing compounds have been often related to desirable flavor in beef product. The trained panel identified that conventional dry aging steaks and steaks dry-aged in water-permeable bag had significantly lower fat and sour flavor and a trend of lower oxidized flavor (P = 0.07) compared to steaks from WA and conventional dry aging with ultraviolet light. The consumer panel, however, found no differences in sensory attributes between treatments (P > 0.05).
Conclusion: The results showed that dry aging treatments resulted in greater amino acids and sulfur containing compounds, whereas more lipid-related compounds were observed in WA. This observation potentially indicates that different postharvest aging methods could affect the liberation of flavor-related compounds of beef. Further research correlating these compounds to sensory quality and conducting pathway analyses to elucidate the underlying mechanisms by which dry-aged beef flavor-related compounds can be generated is currently underway.
Keywords: cull cow, dry aging, metabolomics, volatile compounds
74 - TASTE-RELATED COMPONENTS IN HANWOO STEER AND COW LONGISSIMUS DORSI MUSCLES
S. Cho1, K.-H. Seol1, S. M. Kang1, Y. Kim1, H.-W. Seo1, J.-H. Kim1, and H. V. Ba1*, 1Animl Products Utilization Division, National Institute of Animal Science, RDA, Wanju-gun, Republic of Korea, *smkang1014@naver.com
Objectives: Taste (e.g., sweetness and umami, etc.) is an important factor affecting the eating quality of beef. Cow and steer are the 2 main sex classifications of Hanwoo (Korean native cattle) beef in the Korean meat market. Therefore, the main objective of this study was to determine and compare the taste-related components of beef from Hanwoo steers and cows.
Materials and Methods: Longissimus dorsi (LD) muscles (n = 10 per sex class) with the same quality grade (1+ grade) collected from the left sides of Hanwoo steers (31–32 mo old) and cows (47–53 mo old) at 24 h postmortem were used in the present investigation. The average marbling scores and intramuscular fat content of the LD muscles used were 6.8 and 6.0, and 17.82% and 16.69%, for the steers and cows, respectively. After trimming of visual fats, the lean muscles were used for analysis of taste-related components including free amino acids (FAA), metabolites, and nucleotides. The FAA were analyzed using an ultraperformance liquid chromatography, and the results were expressed as milligram per 100 g meat. Nucleotides were analyzed using ultraperformance liquid chromatography, and then were identified by using external standards. For metabolite analysis, each sample (20 mg) was extracted with acetonitrile/water (1:1, v/v) mixture. The extracts were freezing-dried and then dissolved in deuterated water containing 2 mM 3-trimethylsilyl-2,2,3,3-tetradeuteropropionicacid-d4 as an internal standard. 1H-NMR (nuclear magnetic resonance) spectra were acquired on a 600 MHz NMR spectrometer equipped with 600 MHz 4-mm gHX NanoProbe at a 1H frequency of 599.93 MHz. Metabolites were tentatively identified using a 600 MHz library database and NMR.
Results: Based on their similar taste qualities, researchers have classified the FAA into several classes, such as umami, saltiness, sweetness, bitterness, and sourness. The outcome of our analysis revealed that the levels of some FAA associated with umami (e.g., glutamic acid and lysine), sweetness (e.g., proline and glutamic acid), and saltiness (e.g., histidine and glutamic acid) in the LD muscles were significantly higher in the cows compared to the steers (P < 0.05). No differences were found in amounts of all the detected nucleotides (hypoxanthine, uridine, guanosine monophosphate, inosine 5′-phosphate) between the 2 types of beef (P > 0.05). A total of 27 metabolites were identified in the LD muscles of both cattle genders. Out of them, 8 compounds (e.g., acetate, creatine, creatinine, glucose, glycine, inosine, trimethylalanine, and tyrosine) showed their significantly higher amounts in the cow meat compared with those in steer meat (P < 0.05).
Conclusion: The cattle sex type partly showed its effects on the levels of taste-related components (e.g., FAA and metabolites) in the 1+ grade LD muscles. However, further study is needed to determine the associations of the identified taste-related compounds with eating quality attributes of cooked beef.
Keywords: Hanwoo, taste, free amino acid, metabolite, nucleotide
75 - THE INVESTIGATION OF DIFFERENT LEVELS OF VITAMIN A AND ITS EFFECTS ON CARCASS TRAITS, AND THE CONVERSION RATE OF EXTERNAL FAT COLOR IN CULL COWS
J. T. Parkinson1*, H. J. Cochran1, A. E. Relling1, S. L. Boyles1, and L. G. Garcia1, 1Animal Science, The Ohio State University, Columbus, OH, USA, *parkinson.78@osu.edu
Objectives: The study objective was to evaluate different feeding strategies and their effects on fat color, carcass yield, and quality traits in cull cows.
Materials and Methods: Angus crossbreed cull cows (n = 98) were used with a feeding time of 56 d under clean bunk management. Cows were blocked by location and year and then divided into 2 feed treatments (8 pens with 7 to 22 cows per pen). Each treatment had 4 replications, and pens were used as the experimental unit. Treatments included low vitamin A (LVA) and high vitamin A (HVA) diets. The LVA diet was formulated using corn, soybean hulls, soybean meal, and a mineral-vitamin supplement. The HVA diet was formulated using corn, fescue hay, distillers dried grains with solubles, and a mineral-vitamin supplement. A subcutaneous fat biopsy was taken in the rump area on 0 d. Fat biopsy consisted of 1 × 1 cm size sample removed after area was shaved and scrubbed, followed by 5 mL of lidocaine used locally. Upon 3 min, a cut with a sterile scalpel was made to remove the subcutaneous fat tissue, bagged, then placed in dry ice and transported back to Ohio State University. Visual evaluation of fat color was conducted by using a 1 to 5 number scale published by the American Meat Science Association ranging as follows: 1, white; 2, creamy white; 3, slightly yellow; 4, moderately yellow; and 5, yellow. Upon day 56, cows were harvested; carcass data were collected 48 h postmortem. Yield and quality grade was evaluated at the 12th/13th rib interface using USDA grading standards. Additionally, subjective visual color score of carcasses was conducted using the same American Meat Science Association 1–5 fat color scale as on 0 d. Statistical analysis was conducted using a proc mixed procedure. The color of the fat from the 0-d biopsy was used as covariable for 56-d fat color. Differences between treatments showing significance was determined at P ≤ 0.05.
Results: Carcass external fat, ribeye size, internal fat percent, and hot carcass weight did not differ (P > 0.10) among treatment groups. Similarly, quality traits including skeletal maturity, lean maturity, marbling, and overall quality grade were not significantly affected (P > 0.10) by treatment group. Subcutaneous adipose color scores did differ significantly (P < 0.01) by treatment. Cows on the LVA treatment exhibited lower color scores compared to HVA (2.19 vs. 2.59) (P = 0.0039).
Conclusion: Results indicate that feeding strategies with feed ingredients differing in concentration of vitamin A had no effect on carcass yield or quality traits in cull cows; however, the reduction of subjective subcutaneous fat color scores seen in the LVA treatment group lends merit to the feeding of an LVA diet to cull cows prior to slaughter in order to target a “white-cow” premium.
Keywords: beef, quality traits, subcutaneous fat color, yield
76 - QUALITY DIFFERENCES IN TRADITIONAL AND CLEAN-LABEL CHICKEN PATTIES FORMULATED WITH WOODY BREAST MEAT
T. Jarvis1*, X. Zhang1, C. Rowe2, B. Smith3, C. Crist1, and M. W. Schiling1, 1Food Science, Nutrition & Health Promotion, Mississippi State University, Starkville, MS, USA, 2Research & Development, Perdue Foods Inc., Salisbury, MD, USA, 3Business Development, Hawkins Inc., Birmingham, AL, USA, *trj215@msstate.edu
Objectives: The objective of this research was to evaluate quality differences between chicken patties composed of different percentages of normal (NOR) and severe (SEV) woody breast (WB) meat and formulated with a control (salt), traditional (salt, sodium phosphate), or clean-label (salt, potassium carbonate) marinade.
Materials and Methods: Chicken breasts were collected from broilers with an average live weight of 4.2–4.3 kg at a commercial poultry plant. Breasts collected were graded NOR and SEV and stored at 2°C–3°C for 6 d. On the processing day, NOR and SEV WB were ground through a 1.27 cm plate, then a 0.48 cm bone-extracting plate. Meat was combined into 18.1 kg batches. Each meat block was blended with control, traditional, or clean-label marinades. Each batch was vacuum blended at 25 mmHg, chilled with CO2 to −2.7°C, then formed into patties using a 11 3/4 × 10 4/5 × 25 cm3 plate (166 g). Ten raw patties were frozen to −62.2°C in a CO2 cabinet. The remaining patties were belt grilled at 257°C for 75 s, cooked for 12 min at 163°C, 82°C dew point, and 800 rpm fan speed, then individually frozen for 25 min at −62.2°C. Samples were stored at −23°C and evaluated within 3 mo of processing. A 3 × 4 factorial structure within a randomized complete block design with 3 replications (processing dates) was used to evaluate the impact of marinade (control, traditional, clean label) and % NOR (0% NOR, 33% NOR, 67% NOR, 100% NOR) on pH, cook yields, texture profile analysis attributes, and protein bind. A 2 (traditional vs. clean label) × 4 (% NOR) factorial structure within a randomized complete block design with 2 replications (processing dates) was used to determine the impact of % NOR meat on descriptive sensory attributes (n = 10 trained panelists) and consumer acceptability (n = 105 for traditional and 113 consumers for clean label) of chicken patties within each marinade treatments (traditional and clean label). Means were separated using Fisher’s protected least significant difference test. Orthogonal contrasts were also conducted to determine whether there were linear or quadratic effects (P < 0.05).
Results: The 100% NOR patties had greater cook yields than 33% and 0% NOR patties (P < 0.05) and better protein bind than other treatments (P < 0.05). Traditional patties had greater cook yields and better protein bind than clean-label and control patties (P < 0.05). For texture profile analysis, 100% NOR patties were harder, gummier, chewier, and springier than 33% and 0% NOR patties (P < 0.05). For descriptive analysis, 100% NOR patties were chewier and more cohesive than 0% NOR patties (P < 0.05), and traditional patties were springier, gummier, chewier, juicier, more cohesive, uniform, and fracturable than clean-label patties (P < 0.05). Consumers rated all patties acceptable for appearance, aroma, texture, flavor, and overall acceptability (>6).
Conclusion: Protein functionality was hindered when WB meat was included in chicken patties, which contributed to decreased cook yields. In addition, use of sodium phosphate in the traditional marinade maximized yields and protein bind in the 100% NOR treatment and was superior to the clean-label and control samples, but was less effective in formulations with WB meat. It appears that all WB formulations could be used without a major impact on acceptability, but yields and protein bind decreased as WB amount increased in the formulation and when potassium carbonate was used in place of sodium phosphate.
Keywords: chicken breast, marination, myopathy, water-holding capacity
77 - MUSCLE WATER PROPERTIES BY TIME-DOMAIN NUCLEAR MAGNETIC RESONANCE IN RAW INTACT BROILER PECTORALIS MAJOR WITH THE WOODY BREAST CONDITION
H. Zhuang1*, B. Pang2, and B. C. Bowker1, 1US National Poultry Research Center, USDA-Agricultural Research Service, Athens, GA, USA, 2Food Science and Engineering, Qingdao Agricultural University, Qingdao, China, *hong.zhuang@usda.gov
Objectives: In addition to having unique tactile properties in the raw state, woody breast (WB) fillets (pectoralis major) also exhibit altered muscle water characteristics, with increased moisture content and decreased water-holding capacity (WHC) compared to normal fillets. Time-domain nuclear magnetic resonance (TD-NMR) is a rapid analytical methodology that provides information about muscle water properties, such as mobility, compartmentalization, and relative content. Previous studies have shown a relationship between water properties measured with TD-NMR and the WB condition. However, these studies utilized only small subsamples of the pectoralis major and did not analyze the relationships between the water properties and WHC. The objective of this study was to investigate effects of WB on muscle water properties determined by TD-NMR and their relationship with WHC in raw intact broiler breast fillets.
Materials and Methods: Pectoralis major muscles (n = 144) from 8-wk-old broilers deboned at 3 h postmortem were collected from a commercial plant and categorized as normal, moderate WB, or severe WB based on fillet hardness and rigidity. For WHC, fillet purge loss was determined based on weight differences before and after overnight storage at 4°C. Muscle water properties were determined by TD-NMR based on the following measurements: relaxation parameters mobility (time constant of peak, T), distribution (area of peak relative to other peaks, P), and relative abundance (peak area per 100 g meat, A); values were transformed using an inverse Laplace algorithm.
Results: There were 3 water components identified in raw broiler breast meat: hydration water (T-HW), intra-myofibrillar water (T-INTRA), and extra-myofibrillar water (T-EXTRA). As WB scores increased (from normal to severe), time constant T-HW increased (P < 0.05) from 0.39 to 0.44 ms, T-INTRA from 49 to 57 ms, and T-EXTRA from 205 to 235 ms. There was also an increase in the proportion of extra-myofibrillar water (P-EXTRA) from 18% to 39% (P < 0.05) and increases in the relative abundance of intra-myofibrillar water (A-INTRA) from 385 to 404 unit/100 g meat and extra-myofibrillar water (A-EXTRA) from 88 to 273 unit/100 g. However, P-HW decreased from 0.79% to 0.35%, P-INTRA from 81% to 60%, and A-HW from 3.65 to 2.25 unit/100 g. In addition, the WB condition resulted in increased (P < 0.05) purge loss from 1.14% to 1.84%. Correlation analysis revealed that the strongest overall correlation (r = 0.64) was between A-EXTRA and purge loss. There was no correlation (P > 0.05) between A-INTRA and purge loss. Within normal fillets, purge loss correlated to T-HW, T-INTRA, A-INTRA, and A-EXTRA (r ≥ 0.38, P < 0.001). Within the severe WB group, only the A-EXTRA correlated to purge loss (r = 0.5; P < 0.001).
Conclusion: The WB condition has a significant impact on water mobility, compartmentalization, and abundance within raw breast fillets. The WB condition results in increases in water mobility, P-EXTRA, A-INTRA, and A-EXTRA but decreases in P-HW and P-INTRA. In normal broiler pectoralis major, T-HW, T-EXTRA, A-INTRA, and A-EXTRA are involved in meat purge loss. However, A-EXTRA may be a key factor responsible for the poor WHC in WB meat.
Keywords: extra-myofibrillar water, intra-myofibrillar water, meat water-holding capacity, nuclear magnetic resonance, wooden breast myopathy
78 - PINUS TAEDA POLYPHENOLS ADDITION IN BEEF FEEDING: EFFECTS ON VOLATILE COMPOUNDS AND ANTIOXIDANT ENZYME ACTIVITY
A. Maggiolino1*, E. Casalino1, M. Faccia2, J. M. Lorenzo Rodriguez3, and P. De Palo1, 1Department of Veterinary Medicine, University of Bari, Valenzano, 2Department of Soil, Plant and Food Sciences, University of Bari, Bari, Italy, 3Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Oruense, Spain, *aristide.maggiolino@uniba.it
Objectives: Natural antioxidants obtained from leaves, seeds, or flowers of plants, containing bioactive substances such as phenolic compounds, flavonoids, and volatile oils, have been used in animal feeding. Consumers perceive this strategy positively, as these compounds have an effectiveness also in human health, they are natural, and usually they are from agricultural byproducts, in a context of increasing circularity of the economic activities. The aim of the work was to evaluate the effects of Pinus taeda Hydrolyzed Lignin (PTHL) polyphenols’ inclusion on the volatile organic compounds (VOC) profile and antioxidant enzyme activity of beef meat stored at 4°C for 15 d of aging.
Materials and Methods: Forty Limousin bulls (340 ± 42 kg) were fed ad libitum on a total mixed ration (TMR) for 120 d. The control group received exclusively TMR, while the experimental group received the same TMR as the control group but supplemented with PTHL polyphenols (Oxifenol, I-Green, Padua, Italy; 35 g/d per head at 1–90 d and 70 g/d per head at 91–120 d). Samples of longissimus thoracis muscle (mean weight of 2,000 ± 100 g) were removed from the right carcass side between the 11th and 13th thoracic vertebra from each animal and placed in a dry aging meat chamber (2°C, 82% of humidity) until analyses. Steaks of 2.5 cm of thickness were obtained from the sample at 2 different storage times (1 and 15 d) and analyzed. At each aging time, samples were grill cooked at 130–150°C for 5 min, and VOC profile was performed by solid-phase microextraction and gas chromatography-mass spectrometry. Moreover, superoxide dismutase, catalase, and glutathione peroxidase meat activity were detected on raw samples at both aging times and in both experimental groups. VOC profile and enzyme activity were determined by gas chromatography-mass spectrometry and the spectrophotometric method, respectively, and the results obtained were analyzed using a nested analysis of variance using the general linear models procedure by SAS software (version 9.4, SAS Institute Inc., Cary, NC), where aging time and PTHL polyphenols’ inclusion were set as independent variables. Means were compared using the Tukey test for repeated measures.
Results: Ketones and aldehydes were the most common VOC from cooking meat, representing around 60% of the total VOC. The ketones showed to be produced less in meat from the polyphenols group at 15 aging days (P < 0.01); however, they increased in both groups during aging (P < 0.01). They usually derived from lipid oxidation, in particular from fatty acid oxidation, and showed how these processes are probably characterized by lower intensity if animals are fed with added polyphenols. Also aldehydes, derived from lipid oxidation although through different pathways than ketones, did not show any difference between groups (P > 0.05). However, they increased after aging (P < 0.05). Superoxide dismutase and catalase activity did not change during aging, with no differences between groups (P > 0.05); instead, glutathione peroxidase activity showed different trends between experimental groups, increasing during aging time in PTHL group (P < 0.01) and decreasing in the control group (P < 0.05), with higher activity in meat from animals fed with polyphenol additives at 15 aging days (P < 0.01).
Conclusion: Some changes are present in beef meat after grilling cooking, and these changes involved primarily those indicative of lipid oxidation, with less production in animals fed with PTHL polyphenols.
Keywords: aging time, antioxidants, enzymes, volatile organic compounds
79 - IMPACT OF PRODUCTION CLAIMS AND COLOR SCORING UNDER CONTROLLED LIGHTING ON PORK QUALITY TRAITS
K. Philipps1*, C. Carr1, D. Newman2, S. Beauchamp3, C. Burdett3, X. Sun4, J. Apple5, J. Young6, and C. Roland7, 1Animal Sciences, University of Florida, Gainesville, FL, USA, 2Animal Sciences, Arkansas State, Jonesboro, AR, USA, 3Animal Science, Arkansas State, Jonesboro, AR, USA, 4Agricultural and Biosystems Engineering, North Dakota State University, Fargo, ND, USA, 5Animal Science, Texas A&M University-Kingsville, Kingsville, TX, USA, 6Animal Science, North Dakota State University, Fargo, ND, USA, 7Animal Science, University of Florida, Gainesville, FL, USA, *kphilipps@ufl.edu
Objectives: The two objectives of this study were to (1) investigate whether center loin chops marketed with a production claim impacted retail pork quality and to (2) categorize chops by National Pork Board color scores under controlled lighting to determine impact on weight loss and slice shear force.
Materials and Methods: A total of 1,289 center loin chops from 746 retail packages were purchased from 85 retail and wholesale/club stores in 15 cities, representing 7 different regions. Auditors purchased up to 10 retail packages of center loin pork chops per retail brand, per retailer. A mobile quality laboratory was set up in each city. All chops were weighed individually to calculate retail purge as compared with retail sale weight. Chops were individually evaluated for National Pork Board (NPB) color and marbling scores under controlled lighting prior to being vacuum sealed and frozen and shipped to University of Florida. Chops were weighed frozen, thawed at 4°C, then weighed prior to and after cooking on grills to an internal temperature of 65°C; they were then evaluated for tenderness using slice shear force protocol and recorded as KG of force. Total weight loss was calculated by summing retail, thaw, and cooking loss.
With claim
(n = 385) Without claim
(n = 904) P value Light
(n = 850) Dark
(n = 435) P value Retail Purge, % 4.2 ± 0.3 5.1 ± 0.2 0.003 5.1 ± 0.2 4.5 ± 0.3 0.04 Thaw Loss, % 3.2 ± 0.2 2.6 ± 0.1 < 0.001 2.8 ± 0.1 2.7 ± 0.1 0.48 Cook Loss, % 18.0 ± 0.6 18.2 ± 0.4 0.73 18.5 ± 0.4 17.4 ± 0.5 0.02 Total Weight Loss, % 26.1 ± 0.9 26.8 ± 0.5 0.44 27.3 ± 0.5 24.8 ± 0.7 <0.001 Slice Shear Force, Kg 15.8 ± 0.4 16.1 ± 0.3 0.52 16.3 ± 0.3 15.6 ± 0.4 0.07
Results: Seventy percent of purchased chops (n = 904) contained no production claim on the label, which represented 427 different retail packages. The top 3 label claims were hormone or steroid free, antibiotic free, and vegetarian fed. The presence of a production claim did not affect (P ≥ 0.18) NPB color or marbling score under controlled lighting (data not shown in table). Center loin chops with production claims had less retail purge (P = 0.003) than chops without production claims. The opposite was found with thaw loss, where chops with production claims had a greater percentage (P < 0.001) than chops without production claims. Production claim did not affect cooking loss, total weight loss, or slice shear force (P ≥ 0.44). Chops determined to be light (NPB color score 1 or 2; n = 145 and 705, respectively) under controlled lighting had more retail purge, cooking loss, and total weight loss (P ≤ 0.04) than chops determined to be dark (NPB color score 3 or 4; n = 408 and 27, respectively). Additionally, dark colored chops tended (P = 0.07) to have lower slice shear force values than light colored chops.
Conclusion: Grouping pork loins by the presence of a production claim had less influence over total post-packaging weight loss and slice shear force than evaluating subjective NPB color scores under controlled lighting. Subjective evaluation of color under controlled lighting can distinguish differences in weight loss and potentially objective tenderness, when chops are purchased from multiple retailers.
Keywords: color scoring, pork quality, production claim, retail benchmarking
81 - EFFECTS OF FEEDING BREWERS GRAINS, MAIZE STARCH, AND OMEGA 3 FATTY ACIDS ON GROWTH PERFORMANCE, MEAT QUALITY ATTRIBUTES, AND BLOOD STRESS INDICATORS OF VEAL
F. M. Giotto1*, E. L. Shebs1, A. M. Cavender1, D. E. Gerrard2, M. A. Fonseca1, and A. S. De Mello1, 1Agriculture, Veterinary, and Rangeland Sciences, University of Nevada, Reno, NV, USA, 2Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA, *amilton@cabnr.unr.edu
Objectives: From to 2008 to 2018, the veal production in the United Sates decreased from 143 to 76 million pounds. Therefore, research focusing on developing and promoting veal production in the US is needed. In this study, we evaluated the effects of feeding starch and omega 3 oils on growth performance, blood stress indicators, pH, tenderness, sensory attributes, and fatty acid profile of veal as a feeding strategy to improve animal welfare and overall veal quality.
Materials and Methods: Twenty-three veal calves approximately 2 mo old and 94.67 ± 12.07 kg were randomly assigned to one of 3 dietary treatments (Control n = 7, Starch, n = 8, and Omega 3 n = 8 animals per treatment). Diets included the following: milk replacer, 200 g of brewers grain, and mineral supplement (Control); Control + maize starch (Starch); and Control + 3% of omega 3 (Omega 3). All animals were individually fed and offered ad libitum amounts of milk replacer. Diet composition changed among treatments mostly on ethereal extract and energy content. Calves were fed for 68 d, and blood samples were collected during exsanguination for creatinine and cortisol analysis. After slaughter, hot carcass weight was recorded as well as weight after 24 h (cold carcass weight). Values of pH were assessed using a Hanna® pH meter (Hanna Instruments, RI), and instrumental color (L*, a*, b*) was recorded by using a CR-400 Konica Minolta® (Konica Minolta Sensing Inc., Osaka, Japan) color reader. Approximately 24 h postmortem, the M. longissimus dorsi et lumborum was excised from the loins and aged for 14 d. Steaks (2.5 cm) were fabricated and evaluated for proximate composition, fatty acid profile, Warner-Bratzler shear force, and sensory attributes. Data were analyzed as a completely randomized design using the GLIMMIX procedure of SAS (SAS Institute Inc., Cary, NC). When significance was detected at P ≤ 0.05, means were separated using LSMEANS.
Results: Dietary treatments did not affect hot carcass weight, cold carcass weight, pH, moisture, color, Warner-Bratzler shear force, sensory attributes, and creatinine. Veal from calves fed Control and Omega 3 diets were significantly fatter than veal from calves fed Starch. Calves fed Starch and Omega 3 had lower levels of blood cortisol compared to calves fed Control. Veal from calves fed Control had the highest concentrations of C20:2n6, C22:4n6, and C20:3n3, whereas feeding Starch increased C18:2n6 and C20:4n6 compared to Omega 3 and increased C22:5n3 compared to control. Veal fed Starch also showed higher total omega 6 when compared to veal fed Omega 3. Feeding Omega 3 increased the deposition of eicosapentaenoic acid (C20:5n3) and docosahexaenoic acid (C22:6n3) fatty acids.
Conclusion: Supplementing veal calves with maize starch and omega 3 oils does not affect growth performance and veal quality attributes. Animals fed supplemented diets had lower blood cortisol levels. Feeding milk replacer with brewers grains with or without maize starch increased omega 6 fatty acid deposition in the lean, whereas feeding Omega 3 favored deposition of eicosapentaenoic acid and docosahexaenoic acid. Feeding management is a viable strategy to decrease blood cortisol and manipulate nutritional values of veal.
Keywords: omega 3, quality, stress, veal
82 - EFFECT OF FAT LEVEL ON PREMATURE BROWNING OF MARBLING BEEF
W. Liu1, X. Luo1, Y. Zhang1, Y. Mao1, P. Dong1, X. Yang1, and R. Liang1*, 1Food Science and Engineering, Shandong Agricultural University, Taian, China, *lrr327@126.com
Objectives: The problem of premature browning (PMB) leads to consumers’ wrong judgment on the endpoint of cooking and can cause food safety problems. Highly marbled beef has more intramuscular fat, and the lipid oxidation is more severe during storage and cooking. Lipid oxidation will probably cause more PMB in cooked meat. However, very little of the literature can be found that focuses on the impact of lipid level on PMB in cooked beef. Therefore, the objective of this study was to investigate the effect of lipid level on PMB in marbled beef.
Materials and Methods: Longissimus lumborum muscles with 2 different Japanese marbling levels, A1 (Fat % = 8.08 ± 1.15) and A3 (Fat % = 15.81 ± 2.28), were collected from Angus × Black Waygu crossed cattle (28 mo) in an abattoir. The cattle were fed with the same fodder using the same farming practices. Six Longissimus lumborum muscles were collected for each marbling level from 6 different cattle after grading, and 12 Longissimus lumborum were obtained in total. Then, the muscles were vacuum packaged and transported to the laboratory within 2 h in boxes on ice. Muscles were divided into steaks of 2.54 cm, and all were packaged under high-oxygen packaging (80% O2 + 20% CO2) and stored in a dark environment of 0°C–4°C for 0 d, 5 d, and 10 d. Four steaks from each cattle were prepared for each sampling day, and thus 72 steaks from 6 cattle were used in each treatment. On each day, the steaks were cooked to a central temperature of 55°C, 66°C, and 72°C, respectively, and the center cooked color was recorded immediately using an X-Rite spectrometer (SP62, 8 mm diameter aperture, Illuminant A, 10° observer, Grand Rapids, MI).
Grade Center temperature (°C) Storage time (day) SE 0 5 10 A1 55 14.65aAX 14.31aAX 11.26bAX 0.2007 66 13.68aAX 7.31bAY 7.04bAY 72 10.54aAY 6.85bAZ 6.57bAY A3 55 13.29aBX 11.02bBX 9.15cBX 0.4439 66 10.99aBY 6.51bAY 6.52bBY 72 8.56aBZ 6.59bAY 6.38bAY
Results: There was a significant interaction of fat level, storage time, and center temperature on the cooked color of a* values (P < 0.05, Table 1). As the central temperature increased, the central a* values of both fat levels decreased significantly. And with the extension of storage time, the a* values decreased as well. Significant differences were observed between 2 fat levels. On day 0, the a* values were much lower in high fat level compared to the lower fat level. This indicated that steaks with a high fat level had more PMB problem even on day 0 of storage. When stored to day 5 and day 10, PMB was observed in steaks from both marbling levels, but it was more obvious in A3 steaks. The fat level showed no significant impact on L* values and b* values (P < 0.05, data not shown).
Conclusion: Fat levels impacted PMB in high-oxygen packaging.
Acknowledgments: This work was supported by the fund of National Natural Science Foundation of China (31871731), China Agriculture Research System-beef (CARS-37), and Key R. and D. Plan of Shandong Province (2019GNC106050).
Keywords: a* value, fat level, high-oxygen packaging, marbling beef, premature browning
83 - EFFECTS OF PACKAGING METHODS AND FROZEN TEMPERATURE ON THE COLOR OF FROZEN BEEF ROLLS
F. Wang1, R. Liang1, Y. Zhang1, X. Luo1, and Y. Mao1*, 1College of Food Science and Engineering, Shandong Agricultural University, Taian, China, *maoyanwei@163.com
Objectives: Beef rolls are popular among Chinese consumers, which makes them a widely used ingredient in hot pot meals. Beef rolls are usually stored and transported in a frozen state, during which the color deteriorates quickly due to freezing. Therefore, a number of storage methods and package methods for frozen beef rolls aiming to extend color shelf life were investigated.
Materials and Methods: Samples were obtained from the Longissimus lumborum muscle of 6 Chinese Luxi yellow cattle. The Longissimus lumborum were removed from carcasses at 48 h postmortem, and then frozen and cut into thin slices of 0.1 cm and rolled into solid beef rolls with a diameter of about 2 cm. The slices were assigned randomly to 10 package × temperature groups (50% O2: 50% O2 + 30% CO2 + 20% N2; 60% O2: 60% O2 + 40% N2; 80% O2: 80% O2 + 20% CO2; CO: 0.4% CO + 30% CO2 + 69.6% N2 and overwrap packaging, stored at −12°C or −18°C). The surface color of beef rolls was determined by using an X-Rite spectrophotometer (Model SP62, 4 mm diameter aperture, Illuminant D65, 10° observer, X-Rite, USA). The first measurement was carried out after blooming for 30 min at day 0, and the other measurements were taken immediately in frozen state after opening packages at days 30, 90, 120, and 180.
Packaging methods Storage temperature (°C) Storage times (d) 50%O2 60%O2 80%O2 CO OP -12 0 22.27±0.38akx 22.27±0.38akx 22.27±0.38akx 22.27±0.38akx 22.27±0.38akx 30 19.89±1.02akx 20.05±0.74aklx 15.67±0.98bly 17.81±1.53ablx 18.73±1.38ablx 90 15.82±1.94bclx 17.98±1.52ablmx 9.96±1.42dmy 20.88±2.60aklx 14.67±1.84cmx 120 11.81±2.04bcmy 14.84±1.44bmx 9.07±1.97cmy 23.05±2.20akx 11.28±1.40cny 180 11.14±2.07cmy 15.05±1.86bmx 10.87±2.16cmy 20.39±2.39aklx 12.49±1.76bcmnx -18 0 22.27±0.38akx 22.27±0.38akx 22.27±0.38akx 22.27±0.38akx 22.27±0.38akx 30 20.29±0.99aklx 21.36±0.74akx 21.18±0.96aklx 16.83±1.53blx 20.15±1.76aklx 90 18.33±1.10almx 19.39±0.86aklx 18.11±0.84almx 17.64±2.29alx 16.70±0.90almx 120 15.39±1.32amx 16.90±0.96alx 15.55±1.76amx 17.04±1.57aly 15.83±1.49amx 180 15.75±0.43amx 17.19±0.61alx 16.90±0.49amx 18.01±1.23alx 15.50±0.87amx
Results: Combined with the results in Table 1 and the consideration of economic factors, the following conclusions are drawn. When stored at −12°C and the storage period is within 30 d, it is recommended to use overwrap packaging, and when the storage period needs to reach 30–90 d, 60% O2 modified atmosphere packaging (MAP) is recommended, for CO MAP is forbidden in China. When stored at −18°C and the storage period is within 90 d, overwrap packaging is recommended, and when the storage period needs to reach 90–180 d, 60% O2 MAP is recommended.
Conclusion: This study established a number of storage methods suitable for different conditions of frozen beef rolls in terms of color stability.
Keywords: color, frozen beef rolls, modified atmosphere packaging, shelf life
84 - ANALYSIS OF FOAL MEAT SHELF LIFE UNDER VACUUM AND MAP PACKAGING CONDITIONS
D. Franco1*, R. Bermúdez1, P. E. S. Munekata1, L. Cutillas-Barreiro1, L. Purriños1, and J. M. Lorenzo1, 1Food Science and Technology, Centro Tecnológico de la Carne de Galicia, Ourense, Spain, *danielfranco@ceteca.net
Objectives: Horsemeat is characterized by low fat and cholesterol content, higher amounts of iron and vitamins of B group, as well as a favorable dietetic fatty acid profile and balanced protein profile. For this reason, horsemeat could be an alternative to conventional red meat, and it could play an important role. One of the main concerns of the meat industry is preserving food to extend its shelf life while ensuring its safety and quality. The aim of this preliminary study was to evaluate the effect of packaging under vacuum or modified atmosphere packaging (MAP) during 21 d at 4°C on main quality attributes (color, microbial spoilage, lipid oxidation, and odor) of fresh foal meat.
Materials and Methods: Five foals of Galician breed reared in an extensive system were slaughtered at 15 mo of age. Steaks of longissimus dorsi were stored in polystyrene tray and packaged with a gas mixture of 80% O2/20% CO2 (MAP group) and under vacuum conditions (VAC group) at 4°C. Instrumental colorimeter parameters (luminosity [L*], redness index [a*], and percentage of metmyoglobin), microbial spoilage (counts of CFU mesophiles and enterobacteria), and lipid oxidation expressed as thiobarbituric acid reactive substances values were measured at 0, 7, 14 and 21 d of storage. Additionally, an acceptance test with 12 trained panelists for discoloration and odor was carried out using a 5-point hedonic scale (1 = excellent and 5 = not acceptable). An analysis of variance was performed using the IBM SPSS Statistics 23.0 program (IBM Corp., Armonk, NY) and considering storage time and type of packaging as fixed effects. The least-squares means were separated using Duncan’s post hoc test for a significance level P < 0.05.
Results: Regarding instrumental color, there were significant differences between VAC and MAP packaging after 14 d of storage. Long-term storage strongly affected metmyoglobin and redness index of MAP samples which increased (159%) and decreased (259%) from 0 to 21 d. Concerning lipid oxidation, foal steaks from the VAC group did not show significant (P > 0.05) changes during storage time, displaying values below 2 mg malondialdehyde/kg meat considered for several authors as rancidity threshold. On the contrary, the thiobarbituric acid reactive substances values of the MAP group increased significantly (P < 0.001) from 0.12 to 10.56 mg malondialdehyde/kg meat during storage time. With respect to microbial spoilage, there was no significant (P > 0.05) difference between the 2 types of packaging (VAC vs. MAP). As expected, the number of counts significantly raised as storage time increased in all cases. This increment was slower for enterobacteria than for mesophilic microorganisms, reaching average final values of 3.6 and 6.6 log CFU/g at 21 d storage, respectively. Finally, sensory attributes of the acceptance test (discoloration at surface and odor) for the VAC group obtained scores within the acceptability range (<3); meanwhile, MAP samples exceed this score for discoloration at surface and odor at seventh day of storage.
Conclusion: From the findings of this preliminary study, we can conclude that VAC is preferable to MAP packaging maintaining the color, avoiding the discoloration at the surface, and improving the odor acceptance and lipid rancidity.
Acknowledgments: This research received funding by INIA-Spain RTA2017-00081-C04-00. José M. Lorenzo and Daniel Franco are members of the HealthyMeat network, funded by CYTED (119RT0568). Thanks to GAIN (Axencia Galega de Innovación) for supporting this research (IN607A2019/01).
Keywords: foal, lipid oxidation, packaging, sensory analysis, spoilage
85 - MATHEMATICAL MODELS WILL HELP YOU TO DETERMINE SHELF LIFE OF COOKED MEAT PRODUCTS
L. Meinert1*, A. G. Koch1, and T. Jacobsen1, 1Food Safety, Danish Meat Research Institute, Taastrup, Denmark, *lme@dti.dk
Objectives: The aim was to develop mathematical models that describe the microbial development and sensory shelf life of cooked pork products. The hypothesis is that it is possible to estimate shelf life, when you know the number of bacteria in the cold cuts at the time of packaging combined with storage temperature and preservations used.
Materials and Methods: The dataset used to develop the models consists of 37 individual trial series in which approximately 2,000 packages of cold cuts were analyzed for psychrotrophic colony forming units and lactic acid bacteria. Furthermore, approximately 10,000 sensory assessments were made of the appearance, smell, and taste of the cold cuts by 5 expert assessors. The sensory assessment was based on scores from 1–4 (1–2 acceptable; 3–4 unacceptable)
The growth models: As primary model a logistic function of the form (see below in the Image section) was applied. Here, I0 is the aerobic initial counts in the used meat, and t is the storage time in days. The variable φ constitutes the secondary model depending on water phase salt content, temperature, and whether nitrite and lactate were added.
The sensory models: The time dependency of all sensory profiles is all linear or slightly logistic. These profiles were modeled using a small neural network with 6 input neurons, 2 hidden neurons with logistic response functions, and a single output neuron. The 6 inputs were, nitrite (Y/N), lactate (Y/N), water phase salt, temperature, I0, and storage time. This neural network model incorporates both primary and secondary models.
Results: The results in Figure 1 show an example of a dataset used in the model. It can be seen from Figure 1 that, after 28 d of storage at 8°C, some samples were assessed as unacceptable (above 2). At this time, the number of bacteria was between 7 and 8 log CFU/g. The psychrotrophic colony forming units reached a maximum after approximately 30 d. At that time, the sensory assessments were above an average score of 2, which means that most of the assessors assessed the product as sensory unacceptable.
log(cfu(t))=8/(1+(8log(I0)−1)e−t/ϕ
Conclusion: The data showed variations in the number of bacteria in the cold cuts packages, both between different products and within the same product, as expected. These variations are a part of the real life situation for meat producers when they determine end dates of their products. But even so, it is possible to predict shelf life of cooked meat products with the use of the mathematical models, which will be of great help for the quality managers in companies producing cooked meat products.
Find the shelf life model (and other predictive models) at DMRIPredict.dk. It is free of charge to use the models.
86 - MORPHOLOGICAL, COMPOSITIONAL AND MECHANICAL CHARACTERISTICS OF BELLIES FROM IMMUNOCASTRATED AND INTACT MALE PIGS
M. Font I Furnols* Institute of Agrifood Research and Technology, Barcelona, Catalonia, Spain, *maria.font@irta.cat
Objectives: Firmness or softness of bellies is an important quality characteristic because it is related to fat quality, processing difficulties, and visual appearance. It depends on intrinsic and extrinsic production factors. Non-castration versus castration can affect fat content and composition and, consequently, firmness. There are few studies in which the effect of immunocastration over the quality of the bellies is studied, and it is worthwhile to study this effect when comparing to bellies from intact male pigs. The aim of the present work was to determine the effect of the non-castration versus the immunocastration of pigs on the morphological, compositional, and mechanical (firmness) characteristics of bellies.
Materials and Methods: A total of 17 bellies were used from intact male (EM) and 13 from immunocastrated (IM) pigs fed the same diet. Bellies were cut using as a reference anatomical points of the carcass and weighted. Length and width were measured in the central part. Fat content was measured with dual X-ray equipment. Firmness was determined by means of the flop distance and angle measured skin-side up and skin-side down using the bar-suspension method. The height of each belly was measured skin-side up in the center of the dorsal side. Then the skin was stretched with tweezers until the base of the belly gets up and the height was measured. The difference between these 2 heights is calculated as a measure of firmness in terms of fat separation. Subjective firmness was also measured by 2 trained technicians, applying pressure with a finger, using a 5-point scale from 1 (very firm) to 5 (very soft). Analysis of variance was performed with SAS software (version 9.4; SAS Institute Inc., Cary, NC) including the castration condition (non-castrated and immunocastrated) as fixed effect.
Results: No significant differences in bellies’ weight, width, and thickness were found between IM and EM. The length was significantly (P < 0.05) higher in IM than EM bellies. As expected, fatness was higher in IM than EM since IM pigs behave as surgically castrated after the second dose of the immunocastration vaccine. Flop distance and angle, both skin-side up and skin-side down, were significantly higher in bellies from IM than those from EM, indicating that IM bellies were firmer. This was also confirmed with significantly lower measure of fat separation and subjective firmness value in the center of the cranial side of the bellies.
Intact males Immunocastrated RMSE P-value n 17 13 Weight (kg) 44 4.7 0.56 0.204 Width (cm) 24.0 23.6 1.34 0494 Length (cm) 42.1 45.9 2.57 0.001 Thickness1 (cm) 3.9 3.7 0.57 0.322 Fat (%) 29.3 33.9 4.29 0.008 Flop distance (cm) Skin-side up 13.9 18.8 4.88 0.010 Skin-side down 16.2 22.5 6.28 0.011 Flop angle (°) Skin-side up 38.5 48.3 12.32 0.040 Skin-side down 45.6 59.8 18.25 0.044 Firmness2 Fat separation (cm) 2.0 1.5 0.45 0.013 Pressure3 4.3 3.6 0.57 0.005
Conclusion: Firmness of the bellies is affected by the castration condition of the animals. In this sense, bellies from IM pigs are firmer and fattier than those from EM pigs. More work is needed to determine the effect of immunocastration on fat composition.
Keywords: fat content, firmness, flop angle, flop distance
88 - POTENTIAL OF 2D QUANTITATIVE NUCLEAR MAGNETIC RESONANCE (2D qNMR) SPECTROSCOPY ANALYSIS FOR CHICKEN BREAST MEAT METABOLITES
H. C. Kim1*, Y.-J. Ko2, K. H. Baek1, and C. Jo1,3, 1Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, Republic of Korea, 2National Center for Inter-University Research Facilities, Seoul National University, Seoul, Republic of Korea, 3Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang, Republic Of Korea, *eoenhc@naver.com
Objectives: Acquiring accurate metabolic information is important to understand and/or elucidate biological changes in meat samples. Among the different quantitative analyses, one-dimensional (1D) 1H nuclear magnetic resonance (NMR) analysis is rapid, reproducible, and simultaneous for various metabolites without derivatization. However, despite these advantages, 1D 1H NMR analyses still need to overcome the problem of chronic overlap, which is critical in cases of mixtures such as meat extracts. For this problem, the application of two-dimensional quantitative nuclear magnetic resonance (2D qNMR) can be helpful to reduce overlap issues via its dimensional expansion. Hence, in this study, 2D qNMR analytical methods were applied for metabolite analysis in meat, investigating its potential in comparison to high-performance liquid chromatography (HPLC) and 1D 1H NMR.
Materials and Methods: Chicken breasts meat were purchased from a local market and pooled prior to the analyses. The breast meat (5 g) was extracted with 0.6 M perchloric acid, neutralized with potassium hydroxide, and lyophilized for elimination of the water. Lyophilized samples were reconstituted with 1 mL of 20 mM phosphate buffer in D2O solution (1 mM 3-(trimethylsilyl)propionic acid, pH 7.0) and applied for 1D 1H NMR, 2D qNMR (heteronuclear single nuclear quantum coherence [HSQC]), and HPLC. Prior to setting up 2D qNMR, artificial free amino acid mixture was prepared manually and acquired on HSQC for quantification. All results were triplicated, and statistical analysis was performed using the procedure of the general linear model. Significance of differences among mean values was determined by a Student-Newman-Keul test (P < 0.05).
Results: A total of 18 free amino acids were found in chicken breast meat extracts using 3 different analyses (Table 1). Compared to HPLC and HSQC, 1D 1H NMR showed good precision with lower variation. However, some metabolites (arginine, glutamate, proline, histidine, lysine, serine, and tryptophan) were quantified in 1D 1H NMR because of its overlap. Unlike 1D 1H NMR, HSQC could qualify and quantify all metabolites without overlap. Different quantification in 2D qNMR was observed in the contents of arginine, proline, glutamine, histidine, leucine, phenylalanine, tyrosine, and valine, while other free amino acids were not different when compared to the conventional HPLC method (P < 0.05). This inconsistency can be improved by further optimization as it is possibly due to difference of ionic strength between breast meat extracts and artificial standard mixture, different 90° pulse (p1) of metabolites, and/or NMR acquisition parameters. In addition, although quantification of was not consistent on HSQC, standard of each free amino acid showed good linearity (R2 = 0.97 in proline and R2 > 0.99 in others).
Conclusion: Based on the results, 2D qNMR can be helpful in acquiring interactive and accurate information, which could be advantageous when compared to traditional chromatographic analysis. However, further optimization is needed for more accurate numerical quantification.
Keywords: one-dimensional quantitative nuclear magnetic resonance, two-dimensional quantitative nuclear magnetic resonance, chicken breast, high-performance liquid chromatography, heteronuclear single nuclear quantum coherence
89 - SOW CLASSIFICATION BASED ON WEIGHT AND PARITY AFFECTS PORK QUALITY
J. J. Nehls1*, K. E. Hwang1, and J. R. Claus1, 1Animal Sciences, University of Wisconsin, Madison, WI, USA, *jrclaus@wisc.edu
Objectives: The objective of this study was to determine the effects of sow classification used by the industry based on a combination of slaughter weight and parity on various meat quality attributes.
Materials and Methods: Six sows representing 2 commercial classification groups (low weight [LW] = 155–165 kg; high weight [HW] = 278–308 kg) were harvested. The weight classes were further controlled by age and parity (LW average age = 1 y, average parity = 1; HW average age = 3.8 y, average parity = 8). Sows were electrically stunned, bled, skinned, eviscerated, cut into anatomical lateral sides, and fabricated (~45 min postmortem). One side was sampled for water-holding capacity (WHC) and pH. The other side was hot-boned, and the meat was ground through a 3/4” plate. The ground meat was mixed with salt (1.5% meat weight basis) and dry ice (28% meat weight basis) and stored (3 d) before being re-ground (5/32” plate). Ground samples were homogenized and then analyzed for moisture, fat, and protein. Additional samples (~150 g) were placed on Styrofoam trays, overwrapped with polyvinyl chloride, and continuously displayed (1,615 lux, 3°C). Color measurements were taken on 1, 4, and 7 d (CIE L*a*b*; reflectance: chemical states of myoglobin). Oxygen consumption (OC) and metmyoglobin reductase activity (MRA) were calculated using a reflectance method. Ability of the meat to hold water was measured using a centrifugal method (expressible moisture [EM]%) on ground meat and Carver Press (WHC %) on Longissimus lumborum (LL) and Semimembranosus (SM) muscle samples. Ground meat samples premixed with 40% water added (meat weight basis) prior to being centrifuged (15,000 G, 5 min, 4°C) were used to determine EM%. Patties (~125 g each) were prepared and cooked in an oven until 160°F, cooled (30 min), and weighed for cook loss. Animal served as the experimental unit. Data were analyzed using PROC MIXED procedures (SAS Institute Inc., Cary, NC), and significance was set at P < 0.05.
Results: Ground meat from LW compared to HW had more moisture (68.59% vs. 66.42%, P < 0.05), less fat (8.14% vs. 10.57%, P < 0.05), and slightly lower protein (20.83% vs. 21.19%, P < 0.05). During lighted display, the HW ground meat had lower L* values, higher a* values, and greater oxymyoglobin (P < 0.05) than LW. Also, the L* and a* values decreased while the metmyoglobin estimate increased with increasing display time (P < 0.05). The calculated OC was higher (P < 0.05) in the HW ground meat compared to LW, but no differences were found in MRA. WHC % was greater (P < 0.05) in HW than LW for both the SM and LL. In contrast EM% was not affected (P > 0.05) by weight class. The pH of HW (5.74) was higher than LW (5.55). In addition, the pH of the SM (5.77) was higher (P < 0.05) than in the LL (5.52). The cook loss percentage was almost identical for the HW and LW patties, and the HW cooked patties were noticeably darker in color.
Conclusion: Sow classification, based on weight relative to age and parity, had a significant effect on moisture content, fat content, OC, WHC percentage and meat color during lighted display. However, sow classification did not have an influence on the protein content, MRA, EM%, pH, and cook loss. Time in lighted display had a significant effect on meat color. The results serve as valuable information for pork harvest facilities making decisions on which sow classification provides the most positive impact on meeting consumer quality expectations.
Keywords: meat quality, parity, pre-rigor, slaughter weight, sows
90 - EFFECT OF SUPPLEMENTATION WITH MANGANESE AND CHONDROITIN SULPHATE ON CARCASS TRAITS AND BROILER MEAT QUALITY
J. A. Muñoz1*, T. S. Martins2, T. A. J. Sant’Ana2, P. L. M. Garbossa2, L. F. Mueller1, A. M. Ferrinho1, G. V. de Moura1, I. H. S. Fuzikawa1, J. L. Gemelli1, T. R. Amorim1, H. C. Rocha2, L. B. Ferreira1, C. B. Barbalho1, M. M. da Silva1, M. D. Poleti1, and A. S. C. Pereira2, 1Department of Animal Science, Faculty of Animal Science and Food Engineering, University of Sao Paulo, São Paulo, Brazil, 2Department of Animal Nutrition and Production, School of Veterinary Medicine and Animal Science, University of São Paulo, Pirassununa, Brazil, *julianmunoz@usp.br
Objectives: The goal of this study was to verify whether different levels of chondroitin sulphate (CS) and manganese (Mn) could influence the presence of myopathy, macroscopic measurements of breast, carcass traits, and quality of broiler breast meat.
Materials and Methods: A total of 1,152 male Cobb chicks were housed during 47 d and distributed in a completely randomized design, in a 4 × 3 factorial arrangement: 4 doses of CS (0.00%, 0.06%, 0.12%, and 0.18%) and 3 doses of Mn (0, 40, and 80 mg/kg), totaling 12 treatments of 8 repetitions with 12 birds each. In the slaughter process, one breast was collected per experimental unit to verify the presence of white striping myopathy and to perform macroscopic analysis (area, width, and length). After 24 h of chilling, the carcasses were weighed to calculate the yield. During boning, the breasts, thighs, drumsticks, and wings were weighed to calculate the yield of the cuts. Then, 3 breasts per experimental unit were collected to determine the meat quality by analyzing pH, color (CIELAB system: L*, a*, and b*), cooking loss, and shear force. The results were submitted to analysis of variance and the means compared by the Tukey test at 5% probability.
Results: It was observed that CS and Mn supplementation levels did not influence (P > 0.05) carcass yields, macroscopic breast characteristics, nor the cooking loss, shear force, and luminosity (L*) of broiler breasts. However, there was an effect (P < 0.05) on breast yield, with the highest percentages presented by the birds supplemented with 0.18% CS compared to the breasts of the diet without CS inclusion. There was interaction (P < 0.05) for thighs-drumsticks and wings yield, in which the highest yields for thighs and drumsticks were presented by diets without the inclusion of additives (CS and Mn) and it was evident that the different relationships between CS and Mn levels did not provide increases in thigh and drumstick yields. For the wings, the diet of greatest prominence was that formulated from 0.18% of CS and 80 mg/kg of Mn, since it presented the highest yields of wings. There was an effect (P < 0.05) of the CS levels in a* values, where the highest levels of red were present in the breasts from 0.18% CS diet compared to those of the diet without added CS. The pH and b* values were influenced by Mn levels (P < 0.05). The breasts from 0 mg/kg Mn diet had a higher b* than the breasts of chickens that consumed the diet with 80 mg/kg Mn. The 40 mg/kg Mn diet reached the highest pH values concerning the other Mn inclusion levels. Regarding the presence of myopathies, it was found that, regardless of CS or Mn levels, the breasts showed moderate white striping myopathy. However, it is noteworthy that the control diet without the inclusion of CS and Mn provided the breasts with the largest striation sizes (0.78 mm) when compared to the striations of the breasts of the diets of 0.18% CS and 80 mg/kg Mn (0.64 mm) and the diet of 40 mg/kg Mn (0.64
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chain
Pizza 73 opens first location in Prince Albert, fifth in Saskatchewan
Press release Pizza 73 has opened its first location in Prince Albert located at 3300 – 2nd Avenue West, in the South side of town. This is the chain’s fifth location in Saskatchewan and 84th in total. “We’re delighted to be expanding into the heart of Saskatchewan,” says Pat Finelli, Chief Marketing Officer. “We’re looking […]
Benny&Co.: a Quebec chain ready to conquer Ontario
Press release The Quebec-based chain Benny&Co. is set to open three new locations in Eastern Ontario as early as 2018. This operation aims to meet the growing demand from customers in the Ottawa area. It is also a means of introducing the chain’s prized specialty: chicken roasted on a spit using an exclusive three-hour slow […]
Glance Technologies signs Ricky’s restaurant chain with 90 locations
Press release Glance Technologies Inc. is pleased to announce that it has entered into an agreement to offer its mobile payment app for restaurants and merchants, Glance Pay, at the Ricky’s Group of Family-Style Restaurants. The Ricky’s Group currently has 90 locations across Canada and is growing. The 90 locations are comprised of Ricky’s All […]
Canada to get a second helping of Fuddruckers on January 30
Press release Regina-based franchisee Bradd Restaurants, Ltd. to debut hometown location Texas-born heritage brand, Fuddruckers, is expanding in Canada with franchise partner Bradd Restaurants, Ltd. The Regina-based operator is putting the final touches on Fuddruckers’ second Canadian site in a bustling location at 2540 Victoria Avenue East near the intersection of the Trans-Canada Highway and Fleet Street. The nearly […]
A new logo and a new name for the Trattoria di Mikes restaurants
Press release For its 50th anniversary, the restaurant chain is going back to its roots as Toujours Mikes 2017 will mark the 50th anniversary of Mikes restaurants. The Quebec based chain takes this opportunity to introduce its new brand image and logo as Toujours Mikes. Since the opening of its first restaurant in 1967 in […]
10,000 free coffees in 10 days: Tim Hortons challenges Canadians to pay it forward
Press release 100 special-edition pay-it-forward Tim Cards to be released across the country to celebrate National Coffee Day This National Coffee Day, Tim Hortons is asking Canadians to let their kindness shine by helping the brand share at least 10,000 free coffees in 10 days. Starting September 29, Tim Hortons will start a pay-it-forward chain by releasing 100 special-edition Tim […]
SUBWAY Restaurants reveals bold new logo and symbol
Press release SUBWAY restaurants, the world’s largest sandwich chain, reveals a bold update to its iconic logo, along with a powerful new symbol designed to bring the brand to life in the digital space. This is the next step in the evolution of the brand following menu enhancements and the launch of SUBWAY Digital earlier […]
Madisons NY Grill & Bar proudly serves Certified Humane – raised & handled beef free of hormones, steroids and antibiotics
Press release On July 1st, 2016, Madisons NY Grill & Bar will become the first Quebec restaurant chain to serve 100% Certified Humane – raised & handled beef, raised without the use of antibiotics, steroids or added hormones. Madisons has signed an exclusive distribution agreement with Les Viandes Intercités – Canada’s sole distributor of Creekstone Farms meat – to supply […]
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The different types of pizza in Italy
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[
""
] | null |
[
"Italia.it"
] |
2022-11-14T14:46:23+01:00
|
From classic Neapolitan pizza to pizza al taglio and pizza romana: discover how many types of pizza there are in Italy.
|
en
|
/content/dam/tdh/static-resources/favicon/apple-icon-152x152.png
|
Italia.it
|
https://www.italia.it/en/italy/things-to-do/types-of-pizza-italy
|
Let's start with the classic of the classics, the round pizza, a disc of thin dough generally seasoned before cooking, which can be made in electric, wood or gas ovens.
The round pizza is actually a macro-category, which includes the queen of pizzas: the Neapolitan.
What most distinguishes the Neapolitan pizza on your plate, to other round pizzas of Italian tradition is neither the flour, nor - as argued - the water of Naples, but it is the cooking temperature.
The Neapolitan pizza is made in wood ovens, which produce very high temperatures, between 450 and 500 °. Such strong and rapid cooking means that much more moisture remains inside the dough in comparison to other types of pizza.
On the palate, Neapolitan pizza is not crunchy but soft. The crust, higher than that of other classic Italian pizzas, deserves a separate chapter.
In fact, the volume of the crust establishes differences within the Neapolitan tradition itself. In increasing order of size, only in Naples it is possible to distinguish at least three subsets: the “a ruota di carretto” (wheel on a cart), the “napoletana classica” (classic Neapolitan) and the “a canotto” (dinghy) pizza.
In Rome too, there is a much-loved format of round pizza, known as just that,“pizza romana” (Roman pizza).
The defining feature of this type of pizza results from the flattening, rolling of the dough, which causes the loss of all fermentation gasses and creates a crunchy crust, which is very thin and flat.
Even the resistance of the bottom of the pizza differs from the Neapolitan one, being a less hydrated style of pizza it’s slightly stronger and crunchier than that of Neapolitan pizzas.
Rome is also well known with the panorama of Italian pizzas for two other very popular styles, pizza “in teglia” (tray), and “in pala” (served on a paddle), flatbread pizza usually sold by the slice “al taglio” and by weight.
These two styles of pizza, while differing in their cooking methods, both have very moist dough, as in a very high percentage of water compared to flour (usually between 70% - 80%), and by cooking in an electric oven.
The high hydration levels create the typical bubbles inside the dough. Once baked this gives the pizza its particular soft texture. This pizza rises higher than those of the Neapolitan and Roman round pizzas.
The dough, once made and left to rise, can be spread on a tray and baked, for pizza “in teglia”, or spread and cooked directly on the flat base of the electric oven, as pizza “in pala”.
The bonus? Whichever way this dough is cooked, it is very versatile and can be cut in half and stuffed, guaranteeing a wide variety of very different options to be tried.
If you are in Rome and want to taste a Capitoline classic, the clear choice could only be a prosciutto and fig pizza. The fruit is spread like a sauce on the base of a white pizza just out of the oven, garnished with generous slices of ham, then covered with a layer of salty crunchy crust. Delicious.
|
||||
4713
|
dbpedia
|
2
| 6
|
https://finance.yahoo.com/news/pizza-pizza-announces-multi-partnership-120000986.html
|
en
|
Pizza Pizza announces multi-year partnership as the Official Pizza of BC Place, BC Lions and Vancouver Whitecaps FC
|
https://media.zenfs.com/en/cnwgroup.com/1f5cfac6e2cab577bf5e70536b994091
|
https://media.zenfs.com/en/cnwgroup.com/1f5cfac6e2cab577bf5e70536b994091
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[
""
] | null |
[
"CNW Group"
] |
2024-07-03T12:00:00+00:00
|
Hot and Fresh Pizza Pizza is coming to BC Place! As part of their expansion strategy throughout British Columbia, Pizza Pizza has finalized a multi-year partnership in the heart of Vancouver, as the official pizza partner of BC Place, the BC Lions and Vancouver Whitecaps FC.
|
en
|
https://s.yimg.com/rz/l/favicon.ico
|
Yahoo Finance
|
https://finance.yahoo.com/news/pizza-pizza-announces-multi-partnership-120000986.html
|
TORONTO, July 3, 2024 /CNW/ - Hot and Fresh Pizza Pizza is coming to BC Place! As part of their expansion strategy throughout British Columbia, Pizza Pizza has finalized a multi-year partnership in the heart of Vancouver, as the official pizza partner of BC Place, the BC Lions and Vancouver Whitecaps FC.
Pizza Pizza, established in Ontario in 1967, entered the Lower Mainland in 2018 and has grown to over fifty (50) locations in BC. "We are so excited to finalize our new partnership with BC Place, the Lions and the Whitecaps FC as it allows Pizza Pizza to deepen our engagement with this amazing community," said Amber Winters, Senior Director of Marketing, Pizza Pizza. "We believe Everyone Deserves Pizza, so we're pumped for the fans in BC to enjoy a hot and fresh slice of Pizza Pizza during a game, concert or event or by participating in our 'Score a Slice' program to earn a free slice from our app while cheering on their favourite team!"
Pizza Pizza has decades of experience feeding sports and entertainment fans, serving millions of slices in stadiums, arenas and festivals across the country. The pizzeria has long-standing partnerships across teams in the NHL, NBA, CFL, MLS and PWHL. This latest partnership with BC Place and its affiliate teams puts a stake in the ground that Pizza Pizza continues to grow and invest in this province.
"We are excited to partner with Pizza Pizza, a beloved brand that seamlessly integrates into our diverse food lineup at BC Place," said Chris May, General Manager at BC Place. "We know fans will love the addition of Pizza Pizza to their game day or concert experiences, because we are committed to partnering with brands that share our dedication to delivering exceptional fan experiences."
Pizza Pizza kicked off its first event at BC Place during the BC Lions' sellout home opener crowd this month. In addition to selling pizzas to patrons in the building, the pizza brand is activating its infamous 'Score a Slice' program where fans in-stadium could earn a free slice on the Pizza Pizza app if the home team hits a certain trigger.
About Pizza Pizza Limited
Pizza Pizza Limited was founded in 1967 in Toronto, Ontario and has grown to become Canada's leading national Quick Service pizza brand with over 775 restaurants across the country. In 2007, Pizza Pizza acquired the Pizza 73 brand, which operates over 100 locations, primarily in Alberta. Pizza Pizza is guided by its vision of "Always the best food, made especially for you", with a focus on quality ingredients, customer service, continuous innovation, and community involvement. In 2022, Pizza Pizza introduced its brand platform 'Everyone Deserves Pizza' a testament to their belief that pizza is all about inclusion. For more information, visit www.pizzapizza.ca and www.pizza73.com or follow Pizza Pizza on Facebook, Instagram, LinkedIn and X @PizzaPizzaLtd.
About BC Place
As the largest multipurpose venue of its kind in Western Canada, BC Place provides a spectacular home for international, professional, and amateur sport, entertainment, commerce, cultural experiences, and community gatherings for the benefit of all British Columbians. BC Place is a part of BC Pavilion Corporation (PavCo), a Provincial Crown Corporation of the Ministry of Tourism, Arts, Culture & Sport that owns and operates the Vancouver Convention Centre and BC Place.
SOURCE Pizza Pizza Limited
|
||
4713
|
dbpedia
|
3
| 40
|
https://www.mcdonalds.com/us/en-us.html
|
en
|
McDonald's: Burgers, Fries & More. Quality Ingredients.
|
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[] | null |
McDonalds.com is your hub for everything McDonald's. Find out more about our menu items and promotions today!
|
en
|
/content/dam/sites/usa/nfl/icons/favicon.ico
|
https://www.mcdonalds.com/us/en-us.html
|
Get 1 of 6 collectible cups when you order the Collector’s Meal with your choice of a Sausage McMuffin® with Egg, Big Mac® or a 10 piece Chicken McNuggets®.* Don’t forget, you earn points toward free food too! Order ahead in the app to save time.^
Ty, Universal, Mattel, Coca-Cola, Nanoblock and Hello Kitty are registered trademarks of their respective owners. ©2024 Peanuts Worldwide LLC
*At participating McDonald’s while supplies last.
^Program and Mobile Order & Pay available at participating McDonald’s. McDonald’s app download and registration required. Must opt in to Rewards.
Free large Fries to keep you company. Download the app and get 'em with your first purchase of $1+.* Every $1 you spend earns 100 points, redeemable for free food.
*Offer valid 1x thru the last day of month for first time app users at participating McDonald’s. May take up to 48 hours to appear in your deals. Must opt in to Rewards. Excludes tax.
Get a 4 piece McNuggets®, small fries and soft drink, plus a McChicken® or McDouble® starting at $5 for a limited time.*
*Prices and participation may vary. McDouble Meal Deal $6 in some areas. ©2024 The Coca-Cola Company. “Coca-Cola" is a registered trademark of The Coca-Cola Company.
Every McDelivery order in the app lets you earn MyMcDonald’s Rewards points—use those to get your free food. And, yup, you can get ‘em delivered, too. Imagine, McD’s you didn’t pay for brought right to you. Check out how easy ordering delivery is in the app.*
*At participating McDonald's. Must opt into Rewards. McDelivery prices may be higher than at restaurants. Delivery/other fees may apply.
The 2024 McDonald’s Change of Fashion Program is focused on driving change when it comes to Black representation in fashion. The industry frequently pulls inspiration from Black culture, but doesn’t always embrace Black creatives. After all, only 7.3% of American fashion designers are Black.*
So, we’re pairing five, rising Black designers with five fashion insiders for career-changing mentorships. The program will also provide access and resources, and give their brands a chance to shine.
*Per Zippia.com as of 2021.
You’re gonna love the hotter, juicier, tastier upgrades we’ve made to burgers like our Cheeseburger and Double Cheeseburger.* From patties grilled with onions and perfectly melted cheese to new soft, pillowy buns—these are our best burgers yet. Ask the Hamburglar, he can’t keep his hands off of ‘em. Robble, robble.
Get one today in the app for pickup or McDelivery®.^
*Comparison of McDonald’s classic burgers to prior burgers.
^At participating McDonald’s. McDelivery prices may be higher than at restaurants. Delivery/other fees may apply.
Get a pair of McDonald’s branded clogs or limited edition Grimace, Birdie or Hamburglar Crocs decked out with fun McDonald’s x Crocs JibbitzTM charms or socks. Hurry, before it’s too late.*
In celebration of the Crocs partnership, McDonald’s will be making a donation to Ronald McDonald House Charities® to help support families when they have a child who is ill or injured.
*While supplies last.
We now prep when you’re on the way if you choose Curbside, Front Counter—or dine in for Table Service. Just order ahead in the app to save time. Because waiting in line for faves? Not our thing either.*
*At participating McDonald’s.
|
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4713
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1
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https://ppl-tmp-fe-phx2.appspot.com/company/
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Company
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[] |
[] |
[
""
] | null |
[] | null |
en
|
Pizza Pizza
|
https://ppl-tmp-fe-phx2.appspot.com/company/
|
Children’s Miracle Network® raises funds and awareness for 170 member hospitals, 14 of which are in Canada. Donations raised local stay local, and every dollar raised goes directly to the children’s hospital that supports that community. Support from Pizza Pizza and Pizza 73 customers and employees helps revolutionize treatment and diagnoses, creates healing environments for kids and families, and provides the right care at the right place at the right time. Together, if we change kid’s health, we can change the future.
Learn more about their work at childrensmiraclenetwork.ca and facebook.com/cmncanada.
|
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4713
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dbpedia
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https://trimaxinvest.com/pizza-73/
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en
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[] |
[] |
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[
""
] | null |
[] | null | null | ||||||||||
4713
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dbpedia
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2
| 46
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https://www.franchising.com/franchises/p.html
|
en
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By: Franchising.com
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Find a complete list of known companies who franchise their business. This list to provides vital information about the companies that franchise, and provides a clear representation of the reach of the franchise industry.
|
/icon-highres.png
|
Franchising.com
|
https://www.franchising.com/franchises/p.html
|
Home:
Franchise Opportunities:
Franchises A-Z
In this section you will find a complete list of known franchise businesses. Though not all of them are actively recruiting new franchisees, we have compiled this list to provide vital information about the companies that franchise, and provide a clear representation of the reach the franchise industry has in the business community. Our list of franchises currently includes 3,302 franchises from 30 countries.
|
|||||
4713
|
dbpedia
|
1
| 13
|
https://www.verdictfoodservice.com/news/fast-food-chain-pizza-73-opens-new-headquarters-edmonton-canada/
|
en
|
Fast food chain Pizza 73 opens new headquarters in Edmonton, Canada
|
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[] |
[
""
] | null |
[
"Satish Gujjarlapudi"
] |
2018-07-16T23:00:21+00:00
|
Canada-based pizza chain Pizza 73 has opened its new headquarters in Edmonton, Alberta.
|
en
|
Verdict Food Service
|
https://www.verdictfoodservice.com/news/fast-food-chain-pizza-73-opens-new-headquarters-edmonton-canada/
|
Canada-based pizza chain Pizza 73 has opened its new headquarters in Edmonton, Alberta.
Spread across 40,000ft2, the new headquarters includes a distribution centre, a customer service, a call centre and administrative teams.
Pizza 73 operations and development senior vice-president Philip Goudreau said: “Pizza 73’s new headquarters is an important investment for today and tomorrow as we grow and innovate Pizza 73 and Western Canada.
“It will help with efficiencies for our team and suppliers to allow us to enhance the customer experience.”
The company began the construction of the facility in early 2016 in collaboration with Alberta-based Cormode and Dickson and Edmonton-based architectural firm BR2.
Other features of the facility include 100% LED lighting, occupancy sensors, efficient boilers, roof top units and insulated roof and panels showcasing the company’s commitment towards sustainability.
The headquarters will support the business of the company’s locations across Western Canadian including Saskatchewan, Alberta, British Columbia and Yukon.
In addition, the pizza chain is planning to expand its team working in the headquarters by hiring approximately 100 employees by October 2018.
Goudreau added: “Pizza 73 is a proud Canadian brand with deep roots in Western Canada. We now employ over 1,800 people across Saskatchewan, Alberta, British Columbia and Yukon between restaurant staff, delivery drivers, commissary, call centre and administrative team members, and we’re looking forward to continued growth.”
|
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4713
|
dbpedia
|
2
| 11
|
https://www.newswire.ca/news-releases/pizza-pizza-limited-announces-international-expansion-with-master-franchise-agreement-to-launch-in-mexico-888743812.html
|
en
|
Pizza Pizza Limited Announces International Expansion with Master Franchise Agreement to Launch in Mexico
|
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[] |
[] |
[
"Pizza Pizza Limited"
] | null |
[
"Pizza Pizza Limited"
] |
2021-12-01T09:12:00-05:00
|
/CNW/ - PIZZA PIZZA LIMITED today announced as part of its ongoing expansion plans in Canada and beyond, the establishment of a Master Franchise Agreement with...
|
en
|
/content/dam/cision/icons/favicon.png
|
https://www.newswire.ca/news-releases/pizza-pizza-limited-announces-international-expansion-with-master-franchise-agreement-to-launch-in-mexico-888743812.html
|
THE AGREEMENT MARKS THE FIRST ENTRY INTO THE MEXICAN MARKETPLACE FOR THE LEADING CANADIAN PIZZA CHAIN
TORONTO, Dec. 1, 2021 /CNW/ - PIZZA PIZZA LIMITED today announced as part of its ongoing expansion plans in Canada and beyond, the establishment of a Master Franchise Agreement with Guadalajara based KSG/GrünCorp. The partnership will see the leading Canadian pizza chain enter the Mexican marketplace in 2022. GrünCorp, through its affiliated company Key Spot Group ("KSG") will be the Master Franchisee for Mexico, responsible for developing and growing the restaurants in the country.
"We are excited to introduce pizza lovers in Mexico to our innovative and unique offering. Our wide assortment of pizzas, signature chicken products and famous slices is a proven formula that we look forward to bringing to new markets." said Paul Goddard, President & Chief Executive Officer, Pizza Pizza Limited. "Appeal for pizza continues to grow in Mexico and we believe our delicious food and great value will connect well with Mexican consumers. Our partner, KSG/GrünCorp, is a long-standing, highly reputable business leader in Mexico, with deep expertise in restaurants and real estate, and we are proud to be working alongside their experienced team."
"We are thrilled to partner with Pizza Pizza, a quick-service pizza industry leader in Canada and we are very confident that together we will have great success in the Mexican market." said Ricardo Aldrete, President and CEO of GrünCorp. "We also love Pizza Pizza Limited's longstanding involvement in the community, and their continual innovation approach that is reflected in their high product quality, and industry-leading service and convenience."
"I am sure our restaurants will be a big success in Mexico. The Mexican market is ready for a new player in this segment and Pizza Pizza Limited definitely has the best offering." said Nataly Valdez, CEO at Key Spot Group (KSG).
About Pizza Pizza Limited
Pizza Pizza Limited was founded in 1967 in Toronto, Ontario and has grown to become Canada's leading national Quick Service pizza brand with over 730 restaurants across the country. In 2007, Pizza Pizza acquired the Pizza 73 brand, and operates over 100 locations, primarily in Alberta.
Guided by its vision of "Always the best food, made especially for you", with a focus on quality ingredients, customer service, continuous innovation, and community involvement. For more information, visit www.pizzapizza.ca and www.pizza73.ca or follow Pizza Pizza on Facebook, Instagram, LinkedIn and Twitter @PizzaPizzaLtd.
Pizza Pizza Royalty Corp. (TSX: PZA.TO), which indirectly owns the Pizza Pizza and Pizza 73 Rights and Marks, has licensed these and other trademarks to Pizza Pizza Limited.
About Grüncorp and KSG
GrünCorp is a Guadalajara based group that has multiple companies dedicated to real estate development, commercial development, and hospitality projects with international chains like IHG. Some of its affiliates are Grünpark, Grüncom, Roomie and KSG.
Their board of directors is led by Ricardo Aldrete, President and Juan Carlos Aldrete as Vice President, alongside Job Hernández, Guillermo Hernández and Rodolfo Covarrubias.
KSG is GrünCorp's Food and Beverage affiliate and operator, led by CEO, Nataly Valdez. KSG will be Pizza Pizza Limited's Master Franchisee in Mexico. KSG operates Arby's in Mexico as well as in-house brand, "Papas Topper".
Certain statements in this release constitute "forward-looking" statements, which involve known and unknown risks, uncertainties and other factors that may cause the actual results, performance, or achievements to be materially different from any future results, performance or achievements expressed or implied by such forward-looking statements. When used in this release, such statements may include such words as "may", "will", "expect", "believe", "plan", "sure", "confident" and other similar terminology in conjunction with a discussion of future events or operating or financial performance. These statements reflect management's current expectations regarding future events and operating and financial performance and speak only as of the date of this release. The Company does not intend to or assume any obligation to update any such forward-looking statements, whether as a result of new information, future events or otherwise, except as required by applicable securities laws.
SOURCE Pizza Pizza Limited
Please direct media inquiries to: [email protected]
Related Links
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PIZZA PIZZA ROYALTY CORP. ANNOUNCES SECOND QUARTER 2024 RESULTS
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TORONTO, Aug
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/img/icon-200.png
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https://capedge.com/news/benzinga/40235786/pizza-pizza-royalty-corp
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TORONTO, Aug. 7, 2024 /CNW/ - Pizza Pizza Royalty Corp. (the "Company") (TSX:PZA), which indirectly owns the Pizza Pizza and Pizza 73 Rights and Marks, released financial results today for the three months ("Quarter") and six months ("Period") ended June 30, 2024.
Second Quarter highlights:
Same store sales(2) decreased 3.9%
Royalty Pool sales decreased 2.0%
Adjusted earnings per share(5) decreased 3.3%
Restaurant network increased by five net locations
Year-to-Date Quarter highlights:
Same store sales(2) decreased 1.3%
Royalty Pool sales increased 1.0%
Adjusted earnings per share(5) was consistent to the comparable period
Restaurant network increased by ten net locations
Royalty Pool of restaurants for 2024 increased by 31 restaurants on January 1, 2024
"With our high quality, value-oriented menu offerings, we are well positioned to retain existing, and win new customers, including those who are more discerning with their spend in this challenging economic environment", said Paul Goddard, President and CEO of Pizza Pizza Limited ("PPL"). "Our national footprint across Canada and omni channel presence provide customers with unmatched convenience to experience our brands; and with over 25 new restaurants opened in Canada so far this year, and another two in Mexico, we are scaling for growth."
SALES
Royalty Pool System Sales for the Quarter decreased 2.0% to $155.4 million from $158.5 million in the same quarter last year. By brand, sales from the 672 Pizza Pizza restaurants in the Royalty Pool decreased 2.8% to $133.8 million for the Quarter compared to $137.7 million in the same quarter last year. Sales from the 102 Pizza 73 restaurants increased 3.3% to $21.5 million for the Quarter compared to $20.8 million in the same quarter last year.
Royalty Pool System Sales for the Period increased 1.0% to $304.3 million from $301.2 million in the same period last year. By brand, sales from the 672 Pizza Pizza restaurants in the Royalty Pool increased 0.3% to $262.1 million for the Period compared to $261.3 million in the same period last year. Sales from the 102 Pizza 73 restaurants increased 5.7% to $42.1 million for the Period compared to $39.9 million in the same period last year.
For the Quarter and Period, the change in Royalty Pool System Sales is primarily driven by the new restaurants added to the Royalty Pool on January 1, 2024 and the same store sales. The Royalty Pool System Sales for the Period also benefitted from the extra day of sales in February 2024 due to the leap year. Additionally, while the number of restaurants in the Pizza 73 Royalty Pool remains less than 2019 when there were 104 restaurants, the negative impact on Royalty Pool System Sales due to prior year restaurant closures has been mitigated by the Make-Whole Carryover Amount.
SAME STORE SALES GROWTH ("SSSG")
SSSG, the key driver of yield growth for shareholders of the Company, decreased 3.9% (2023 – 13.6%) for the Quarter, and decreased 1.3% for the Period. SSSG is not affected by the additional day during the year, as SSSG is calculated using a 13-week comparative basis.
SSSG is driven by the change in the customer check and customer traffic, both of which are affected by changes in pricing and sales mix. During the Quarter and Period, the average customer check increased as the brands passed along retail price increases. Consistent with the general market trends, at both brands restaurant traffic decreased due to the current economic situation and its impact on consumer discretionary spending.
MONTHLY DIVIDENDS AND WORKING CAPITAL RESERVE
The Company declared shareholder dividends of $5.7 million for the Quarter, or $0.2325 per share, compared to $5.4 million, or $0.22 per share, for the prior year comparable quarter. The payout ratio is 109% for the Quarter and was 95% in the prior year, comparable quarter.
The Company declared shareholder dividends of $11.4 million for the Period, or $0.465 per share, compared to $10.6 million, or $0.4325 per share, for the prior year comparable period. The payout ratio is 115% for the Period and was 99% in the prior year, comparable period.
The Company's policy is to distribute all available cash in order to maximize returns to shareholders over time, after allowing for reasonable reserves. Despite seasonal variations inherent to the restaurant industry, the Company's policy is to make equal dividend payments to shareholders on a monthly basis in order to smooth out income to shareholders.
The Company's working capital reserve, excluding the credit facility, is $6.8 million at June 30, 2024, which is a decrease of $1.4 million in the Period due to the decrease in royalty income and the 115% payout ratio. System sales for the quarter ended March 31 have generally been the softest and historically results in a payout ratio over 100%. The reserve is available to stabilize dividends and fund other expenditures in the event of short- to medium-term variability in System Sales and, thus, the Company's royalty income. The Company has historically targeted a payout ratio at or near 100% on an annualized basis.
EARNINGS PER SHARE ("EPS")
Fully-diluted basic EPS decreased 3.3% to $0.233 for the Quarter compared to the prior year comparable quarter.
As compared to basic EPS, the Company considers adjusted EPS(5) to be a more meaningful indicator of the Company's operating performance and, therefore, presents fully diluted, adjusted EPS. Adjusted EPS for the Quarter decreased 3.3% to $0.238 when compared to the same period in 2023, and was consistent at $0.469 for the Period.
RESTAURANT DEVELOPMENT
As announced earlier this year, the number of restaurants in the Company's Royalty Pool increased by 31 locations to 774 on the January 1, 2024 Adjustment Date, and consists of 672 Pizza Pizza restaurants and 102 Pizza 73 restaurants. The number of restaurants in the Royalty Pool will remain unchanged through 2024.
During the Quarter, PPL opened six traditional and eight non-traditional Pizza Pizza restaurants, and closed one traditional and eight non-traditional Pizza Pizza restaurants.
During the Period, PPL opened eight traditional and 17 non-traditional Pizza Pizza restaurants, and closed three traditional and 13 non-traditional Pizza Pizza restaurants. PPL also opened one non-traditional Pizza 73 restaurant.
PPL management expects to grow its traditional restaurant network by 3-4% and continue its renovation program through 2024.
Readers should note that the number of restaurants added to the Royalty Pool each year may differ from the number of restaurant openings and closings reported by PPL on an annual basis as the periods for which they are reported differ slightly.
CREDIT FACILITY
On June 19, 2024, in response to the cessation of the Canadian Dollar Offered Rate ("CDOR"), the benchmark interest rate on bankers' acceptances, the credit facility was amended. The amendment transitioned the $47 million term loan from bankers' acceptances to CORRA loans. The remaining terms and conditions are consistent with those of the previous credit facility. The fixed interest rate on the swaps remained unchanged with this amendment, and the effective interest rate remained at 2.685% for the Quarter and Period.
As it is the Company's practice to renegotiate the terms of its credit facility approximately one year in advance of its maturity, it intends to renegotiate the credit facility that matures in 2025 in late 2024. The Company expects the new facility to be similar in size, however at higher interest rates as compared to its existing facility.
SELECTED FINANCIAL HIGHLIGHTS
The following tables set out selected financial information and other data of Pizza Pizza Royalty Corp. ("PPRC" or the "Company") and should be read in conjunction with the June 30, 2024 unaudited interim condensed consolidated financial statements of the Company ("Financial Statements"). Readers should note that the 2024 results are not directly comparable to the 2023 results due to there being 776 restaurants in the 2024 Royalty Pool compared to 743 restaurants in the 2023 Royalty Pool.
A copy of the Company's unaudited interim condensed consolidated financial statements and related Management's Discussion and Analysis ("MD&A") will be available at www.sedarplus.ca and www.pizzapizza.ca after the market closes on August 7, 2024.
As previously announced, the Company will host a conference call to discuss the results. The details of the conference call are as follows:
A recording of the call will also be available on the Company's website at www.pizzapizza.ca.
FORWARD-LOOKING STATEMENTS
Certain statements in this report, including information regarding the Company's dividend policy, its ability to meet covenants and other financial obligations, and the potential business and financial impacts of the COVID-19 pandemic on the Company, PPL and its franchisees and restaurant operators and their ability to achieve their business objectives, constitute "forward-looking" statements, which involve known and unknown risks, uncertainties and other factors that may cause the actual results, performance or achievements to be materially different from any future results, performance or achievements expressed or implied by such forward-looking statements. When used in this report, such statements include such words as "may", "will", "expect", "believe", "plan", and other similar terminology in conjunction with a discussion of future events or operating or financial performance. These statements reflect management's current expectations regarding future events and operating and financial performance and speak only as of the date of this MD&A. The Company does not intend to or assume any obligation to update any such forward looking statements, whether as a result of new information, future events or otherwise, except as required by applicable securities laws. These forward-looking statements involve a number of risks and uncertainties. The following are some factors that could cause actual results to differ materially from those expressed in or underlying such forward-looking statements: changes in national and local business and economic conditions including those resulting from the COVID-19 pandemic (such as customers' ability and willingness to visit restaurants and their perception of health and food safety issues, discretionary spending patterns and supply chain limitations, and the related financial impact on PPL and its franchisees and restaurant operators), impacts of legislation and governmental regulation, accounting policies and practices, competition, changes in demographic trends and changing consumer preferences, and the results of operations and financial condition of PPL. The foregoing list of factors is not exhaustive and should be read in conjunction with the other information included in the foregoing MD&A, the PPL financial statements for the period ended December 31, 2023 and the related MD&A and the Company's Annual Information Form.
www.pizzapizza.ca and www.pizza73.com or www.sedarplus.ca.
Exhibit One: Reconciliation of Non-IFRS Measures
The Company's earnings, as presented under IFRS includes non-cash items, such as deferred tax, that do not affect the Company's business operations or its ability to pay dividends to shareholders. The Company believes its earnings are not the only, or most meaningful, measurement of the Company's ability to pay dividends or measure the rate at which the Company is paying out its earnings. Therefore, the Company reports the following non-IFRS measures:
Adjusted earnings available for distribution to the Company and PPL;
Adjusted earnings from operations;
Adjusted earnings available for shareholder dividends;
Adjusted earnings per share ("EPS");
Payout Ratio; and
Working Capital.
The Company believes that the above noted measures provide investors with more meaningful information regarding the amount of cash that the Company has generated to pay dividends, and, together with Interest Paid on Borrowings and SSSG, help illustrate the Company's operating performance and highlight trends in the Company's business. These measures are also frequently used by analysts, investors, and other interested parties in the evaluation of issuers in the Company's sector, particularly those with a royalty-based model. The adjustments to net earnings as recorded under IFRS relate to non-cash items included in earnings and cash payments accounted for on the statement of financial position. Investors are cautioned, however, that this should not be construed as an alternative to net earnings as a measure of profitability. The method of calculating the Company's NI 52-112 non-IFRS financial measures: Adjusted earnings available for distribution to the Company and Pizza Pizza Limited, Adjusted earnings from operations, Adjusted earnings available for shareholder dividends, Adjusted EPS, Payout Ratio, Working Capital, Interest Paid on Borrowings and SSSG for the purposes of this MD&A may differ from that used by other issuers and, accordingly, these measures may not be comparable to similar measures used by other issuers.
The table below reconciles the following to "Earnings for the period before income taxes" which is the most directly comparable measure calculated in accordance with IFRS:
Adjusted earnings available for distribution to the Company and Pizza Pizza Limited;
Adjusted earnings from operations; and
Adjusted earnings available for shareholder dividends.
The Basic EPS and the Adjusted EPS calculations are based on fully diluted weighted average shares, and both include PPL's Class B and Class D Exchangeable Shares since they are exchangeable into and economically equivalent to the Shares. See "Adjusted EPS".
Adjusted EPS is calculated by dividing Adjusted earnings from operations, as explained above, by the fully diluted weighted average shares.
Payout Ratio is a non-IFRS financial measure that does not have a standardized meaning prescribed by IFRS and therefore may not be comparable to similar measures presented by other issuers. The Company presents the Payout Ratio to illustrate the earnings being returned to shareholders. The Company's Payout Ratio is calculated by dividing the dividends declared to shareholders by the adjusted earnings from operations, after paying the distribution on Class B and Class D Exchangeable Shares, in that same period.
Working Capital is defined as total current assets less total current liabilities. The Company views working capital as a measure for assessing overall liquidity and its ability to stabilize dividends and fund unusual expenditures in the event of short- to medium-term variability in Royalty Pool System Sales. During the Period, the borrowings of $47 million have been reclassified to current liabilities as the facility is scheduled to come due in April 2025. Excluding the impact of the borrowings, the working capital reserve would be $6.8 million as compared to $8.2 million at December 31, 2023. The use of the working capital during the Period relates to the payout ratio of 115%.
SSSG is a key indicator used by the Company to measure performance against internal targets and prior period results. SSSG is commonly used by financial analysts and investors to compare PPL to other QSR brands. SSSG is defined as the change in period gross revenue of Pizza Pizza and Pizza 73 restaurants as compared to sales in the previous comparative period, where the restaurant has been open at least 13 months. Additionally, for a Pizza 73 restaurant whose restaurant territory was adjusted due to an additional restaurant, the sales used to derive the Step-Out Payment may be added to sales to arrive at SSSG. It is a key performance indicator for the Company as this measure excludes sales fluctuations due to store closings, permanent relocations and chain expansion.
The following table calculates SSSG by reconciling Royalty Pool System Sales, based on calendar periods, to PPL's 13-week sales reporting period used in calculating same store sales.
SOURCE Pizza Pizza Royalty Corp.
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https://www.theglobeandmail.com/business/article-pizza-pizza-signs-master-franchise-agreement-to-expand-into-mexico-2/
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Pizza Pizza signs master franchise agreement to expand into Mexico next year
|
[
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[
"The Canadian Press"
] |
2021-12-01T16:05:50.271000+00:00
|
Pizza Pizza will expand into Mexico next year after signing a master franchise agreement with Guadalajara-based KSG/GrunCorp
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en
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The Globe and Mail
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https://www.theglobeandmail.com/business/article-pizza-pizza-signs-master-franchise-agreement-to-expand-into-mexico-2/
|
Pizza Pizza Ltd. has signed a deal that will see the restaurant chain expand into Mexico next year.
The company says it has signed a master franchise agreement with Guadalajara-based KSG/GrunCorp.
Pizza Pizza chief executive Paul Goddard says KSG/GrunCorp is a long-standing business leader in Mexico, with expertise in restaurants and real estate.
KSG will be responsible for developing and growing the restaurants in Mexico.
KSG operates Arby’s in Mexico as well as in-house brand Papas Topper.
Pizza Pizza has restaurants across Canada under the Pizza Pizza and Pizza 73 banners.
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https://en.wikipedia.org/wiki/Pizza
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Wikipedia
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2001-12-01T01:14:59+00:00
|
en
|
/static/apple-touch/wikipedia.png
|
https://en.wikipedia.org/wiki/Pizza
|
Italian dish with a flat dough-based base and toppings
For other uses, see Pizza (disambiguation).
"Pizzaiolo" redirects here. For the restaurant chain, see Pizzaiolo (restaurant chain).
PizzaTypeFlatbreadCourseOne course mealPlace of originItalyRegion or stateNaples, CampaniaServing temperatureHot or warmMain ingredientsDough, sauce (usually tomato sauce), cheese (typically mozzarella, dairy or vegan)VariationsCalzone, panzerotto
Pizza[a][1] is an Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven.[2]
The term pizza was first recorded in the year 997 AD, in a Latin manuscript from the southern Italian town of Gaeta, in Lazio, on the border with Campania.[3] Raffaele Esposito is often credited for creating modern pizza in Naples.[4][5][6][7] In 2009, Neapolitan pizza[8] was registered with the European Union as a traditional speciality guaranteed (TSG) dish. In 2017, the art of making Neapolitan pizza was added to UNESCO's list of intangible cultural heritage.[9]
Pizza and its variants are among the most popular foods in the world. Pizza is sold at a variety of restaurants, including pizzerias (pizza specialty restaurants), Mediterranean restaurants, via delivery, and as street food.[10] In Italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork.[11][12] In casual settings, however, it is typically cut into slices to be eaten while held in the hand. Pizza is also sold in grocery stores in a variety of forms, including frozen or as kits for self-assembly. They are then cooked using a home oven.
In 2017, the world pizza market was US$128 billion, and in the U.S. it was $44 billion spread over 76,000 pizzerias.[13] Overall, 13% of the U.S. population aged two years and over consumed pizza on any given day.[14]
Etymology
The oldest recorded usage of the word pizza is from a Latin text from the town of Gaeta, then still part of the Byzantine Empire, in 997 AD; the text states that a tenant of certain property is to give the bishop of Gaeta duodecim pizze (lit. 'twelve pizzas') every Christmas Day, and another twelve every Easter Sunday.[3][15]
Suggested etymologies include:
Byzantine Greek and Late Latin pitta > pizza, cf. Modern Greek pitta bread and the Apulia and Calabrian (then Byzantine Italy) pitta,[16] a round flat bread baked in the oven at high temperature sometimes with toppings. The word pitta can in turn be traced to either Ancient Greek πικτή (pikte), 'fermented pastry', which in Latin became picta, or Ancient Greek πίσσα (pissa, Attic: πίττα, pitta), 'pitch',[17][18] or πήτεα (pḗtea), 'bran' (πητίτης, pētítēs, 'bran bread').[19]
The Etymological Dictionary of the Italian Language explains it as coming from dialectal pinza, 'clamp', as in modern Italian pinze, 'pliers, pincers, tongs, forceps'. Their origin is from Latin pinsere, 'to pound, stamp'.[20]
The Lombardic word bizzo or pizzo meaning 'mouthful' (related to the English words "bit" and "bite"), which was brought to Italy in the middle of the 6th century AD by the invading Lombards.[3][21] The shift b>p could be explained by the High German consonant shift, and it has been noted in this connection that in German the word Imbiss means 'snack'.
A small pizza is sometimes called pizzetta.[22] A person who makes pizza is known as a pizzaiolo.[23]
The word pizza was borrowed from Italian into English in the 1930s; before it became well known, pizza was called "tomato pie" by English speakers. Some regional pizza variations still use the name tomato pie.[24]
History
Main article: History of pizza
Records of pizza-like foods can be found throughout ancient history. In the 6th century BC, the Persian soldiers of the Achaemenid Empire during the rule of Darius the Great baked flatbreads with cheese and dates on top of their battle shields[25][26] and the ancient Greeks supplemented their bread with oils, herbs, and cheese.[27][28] An early reference to a pizza-like food occurs in the Aeneid, when Celaeno, queen of the Harpies, foretells that the Trojans would not find peace until they are forced by hunger to eat their tables (Book III). In Book VII, Aeneas and his men are served a meal that includes round cakes (such as pita bread) topped with cooked vegetables. When they eat the bread, they realize that these are the "tables" prophesied by Celaeno.[29] In 2023, archeologists discovered a fresco in Pompeii appearing to depict a pizza-like dish among other foodstuffs and staples on a silver platter. Italy's culture minister said it "may be a distant ancestor of the modern dish".[30][31] The first mention of the word pizza comes from a notarial document written in Latin and dating to May 997 AD from Gaeta, demanding a payment of "twelve pizzas, a pork shoulder, and a pork kidney on Christmas Day, and 12 pizzas and a couple of chickens on Easter Day".[32]
Modern pizza evolved from similar flatbread dishes in Naples, Italy, in the 18th or early 19th century.[33] Before that time, flatbread was often topped with ingredients such as garlic, salt, lard, and cheese. It is uncertain when tomatoes were first added and there are many conflicting claims,[33] although it certainly could not have been before the 16th century and the Columbian Exchange. Pizza was sold from open-air stands and out of pizza bakeries until about 1830, when pizzerias in Naples started to have stanze with tables where clients could sit and eat their pizzas on the spot.[34]
A popular contemporary legend holds that the archetypal pizza, pizza Margherita,[35] was invented in 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo (pizza maker) Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita. Of the three different pizzas he created, the queen strongly preferred a pizza swathed in the colors of the Italian flag—red (tomato), green (basil), and white (mozzarella). Supposedly, this type of pizza was then named after the queen,[36] with an official letter of recognition from the queen's "head of service" remaining to this day on display in Esposito's shop, now called the Pizzeria Brandi.[37] Later research cast doubt on this legend, undermining the authenticity of the letter of recognition, pointing that no media of the period reported about the supposed visit and that both the story and name Margherita were first promoted in the 1930s–1940s.[38][39]
Pizza was taken to the United States by Italian immigrants in the late nineteenth century[40] and first appeared in areas where they concentrated. The country's first pizzeria, Lombardi's, opened in New York City in 1905.[41] Following World War II, veterans returning from the Italian Campaign, who were introduced to Italy's native cuisine, proved a ready market for pizza in particular.[42]
The Associazione Verace Pizza Napoletana (lit. 'True Neapolitan Pizza Association') is a non-profit organization founded in 1984 with headquarters in Naples that aims to promote traditional Neapolitan pizza.[43] In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a traditional speciality guaranteed (TSG) dish,[44][45] and in 2017 the art of its making was included on UNESCO's list of intangible cultural heritage.[9]
Preparation
Pizza is sold fresh or frozen, and whole or in portion-size slices. Methods have been developed to overcome challenges such as preventing the sauce from combining with the dough, and producing a crust that can be frozen and reheated without becoming rigid. There are frozen pizzas with raw ingredients and self-rising crusts.
In the U.S., another form of pizza is available from take and bake pizzerias. This pizza is assembled in the store, then sold unbaked to customers to bake in their own ovens. Some grocery stores sell fresh dough along with sauce and basic ingredients, to assemble at home before baking in an oven.
Pizza preparation
Pizza dough being kneaded before being left undisturbed and allowed time to proof
Tossing pizza dough to stretch it
An unbaked Neapolitan pizza on a metal peel, ready for the oven
A wrapped, mass-produced frozen pizza to be baked at home
Baking
In restaurants, pizza can be baked in an oven with fire bricks above the heat source, an electric deck oven, a conveyor belt oven, or, in traditional style in a wood or coal-fired brick oven. The pizza is slid into the oven on a long paddle, called "peel", and baked directly on hot bricks, a screen (a round metal grate, typically aluminum), or whatever the oven surface is. Before use, a peel is typically sprinkled with cornmeal to allow the pizza to easily slide on and off it.[46] When made at home, a pizza can be baked on a pizza stone in a regular oven to reproduce some of the heating effect of a brick oven. Cooking directly on a metal surface results in too rapid heat transfer to the crust, burning it.[47] Some home chefs use a wood-fired pizza oven, usually installed outdoors. As in restaurants, these are often dome-shaped, as pizza ovens have been for centuries,[48] in order to achieve even heat distribution. Another variation is grilled pizza, in which the pizza is baked directly on a barbecue grill. Some types, such as Greek pizza, deep-dish Chicago-style pizza and Sicilian pizza, are baked in a pan rather than directly on the bricks of the pizza oven.
Most restaurants use standard and purpose-built pizza preparation tables to assemble their pizzas. Mass production of pizza by chains can be completely automated.
Pizza baking
Pizzas baking in a traditional wood-fired brick oven
A pizza being removed with a wooden peel
A pizza Margherita
Charred crust on a pizza Margherita, an acceptable trait in artisanal pizza
Pizza grilling on an outdoor gas range
Crust
The bottom of the pizza, called the "crust", may vary widely according to style—thin as in a typical hand-tossed Neapolitan pizza or thick as in a deep-dish Chicago-style. It is traditionally plain, but may also be seasoned with garlic or herbs, or stuffed with cheese. The outer edge of the pizza is sometimes referred to as the cornicione.[49] Some pizza dough contains sugar, to help its yeast rise and enhance browning of the crust.[50]
Dipping sauce specifically for pizza was invented by American pizza chain Papa John's Pizza in 1984 and has since been adopted by some when eating pizza, especially the crust.[51]
Cheese
Main article: Pizza cheese
Mozzarella cheese is commonly used on pizza, with the buffalo mozzarella produced in the surroundings of Naples.[52] Other cheeses are also used, particularly Italian cheeses including provolone, pecorino romano, ricotta, and scamorza. Less expensive processed cheeses or cheese analogues have been developed for mass-market pizzas to produce desirable qualities such as browning, melting, stretchiness, consistent fat and moisture content, and stable shelf life. This quest to create the ideal and economical pizza cheese has involved many studies and experiments analyzing the impact of vegetable oil, manufacturing and culture processes, denatured whey proteins, and other changes in manufacture. In 1997, it was estimated that annual production of pizza cheese was 1 million metric tons (1,100,000 short tons) in the U.S. and 100,000 metric tons (110,000 short tons) in Europe.[53]
Varieties and styles
A great number of pizza varieties exist, defined by the choice of toppings and sometimes also crust. There are also several styles of pizza, defined by their preparation method. The following lists feature only the notable ones.
Varieties
Pizza varieties Image Name Characteristic ingredients Origin First attested Notes Pizza Margherita Tomatoes, mozzarella, basil. Naples, Italy June 1889 The archetypical Neapolitan pizza. Pizza marinara Tomato sauce, olive oil, oregano, garlic. No cheese. Naples, Italy 1734 One of the oldest Neapolitan pizza. Pizza capricciosa Ham, mushrooms, artichokes, egg. Rome, Lazio, Italy 1937 Similar to pizza quattro stagioni, but with toppings mixed rather than separated. Pizza quattro formaggi Prepared using four types of cheese (Italian: [ˈkwattro forˈmaddʒi], 'four cheeses'): mozzarella, Gorgonzola and two others depending on the region. Lazio, Italy Its origins are not clearly documented, but it is believed to originate from the Lazio region at the beginning of the 18th century.[54] Pizza quattro stagioni Artichokes, mushroom, ham, tomatoes. Campania, Italy The toppings are separated by quarter, representing the cycle of the seasons. Pizza pugliese Tomatoes, onion, mozzarella. Apulia, Italy Seafood pizza Seafood, such as fish, shellfish or squid. Italy Subvarieties include pizza ai frutti di mare (no cheese) and pizza pescatore (with mussels or squid). White pizza (pizza bianca) No tomatoes. Italy The Roman variant does not use cheese and has minimal toppings, while the U.S. variant typically consists of a cheese topping.[55]
Styles
Pizza styles Image Name Characteristics Origin First attested Calzone Pizza folded in half turnover-style. Naples, Italy 1700s Deep fried pizza (pizza fritta) The pizza is deep fried (cooked in oil) instead of baked. Italy Pizzetta Small pizza served as an hors d'oeuvre or snack. Italy California-style pizza Distinguished by the use of non-traditional ingredients, especially varieties of fresh produce. California, U.S. 1980 Chicago-style pizza Baked in a pan with a high edge that holds in a thick layer of toppings. The crust is sometimes stuffed with cheese or other ingredients. Chicago, U.S. c. 1940s Colorado-style pizza Made with a characteristically thick, braided crust topped with heavy amounts of sauce and cheese. It is traditionally served by the pound, with a side of honey as a condiment. Colorado, U.S. 1973 Detroit-style pizza The cheese is spread to the edges and caramelizes against the high-sided heavyweight rectangular pan, giving the crust a lacy, crispy edge. Detroit, U.S. 1946 Grandma pizza Thin, square, baked in a sheet pan, "reminiscent of pizzas cooked at home by Italian housewives without a pizza oven".[56] Long Island, U.S. Early 1900s Greek pizza Proofed and baked in a shallow pan; the crust is light and similar to focaccia. Connecticut, U.S. 1955 Italian tomato pie Made from thick dough covered by tomato paste; a variation on Sicilian pizza. Also called "pizza strips" (when cut as in the image), gravy pie, church pie, red bread, party pizza, etc. U.S. Early 1900s Jumbo slice Very large slice of pizza sold as street food. New York and Washington, D.C., U.S. 1981 New York–style pizza Neapolitan-derived pizza with a characteristic thin foldable crust. New York metropolitan area (and beyond) Early 1900s St. Louis–style pizza The style has a thin cracker-like crust made without yeast, generally uses Provel cheese, and is cut into squares or rectangles instead of wedges. St. Louis, U.S. 1945
By region of origin
Italy
Authentic Neapolitan pizza (Italian: pizza napoletana) is made with San Marzano tomatoes, grown on the volcanic plains south of Mount Vesuvius, and either mozzarella di bufala campana, made with milk from water buffalo raised in the marshlands of Campania and Lazio,[57] or fior di latte.[58] Buffalo mozzarella is protected with its own European protected designation of origin (PDO).[57] Other traditional pizzas include pizza marinara, supposedly the most ancient tomato-topped pizza,[59] pizza capricciosa, which is prepared with mozzarella cheese, baked ham, mushroom, artichoke, and tomato,[60] and pizza pugliese, prepared with tomato, mozzarella, and onions.[61]
A popular variant of pizza in Italy is Sicilian pizza (locally called sfincione or sfinciuni),[62][63] a thick-crust or deep-dish pizza originating during the 17th century in Sicily: it is essentially a focaccia that is typically topped with tomato sauce and other ingredients. Until the 1860s, sfincione was the type of pizza usually consumed in Sicily, especially in the Western portion of the island.[64] Other variations of pizzas are also found in other regions of Italy, for example pizza al padellino or pizza al tegamino, a small-sized, thick-crust, deep-dish pizza typically served in Turin, Piedmont.[65][66][67]
United States
The first pizzeria in the U.S. was opened in New York City's Little Italy in 1905.[68] Common toppings for pizza in the United States include anchovies, ground beef, chicken, ham, mushrooms, olives, onions, peppers, pepperoni, pineapple, salami, sausage, spinach, steak, and tomatoes. Distinct regional types developed in the 20th century, including Buffalo,[69] California, Chicago, Detroit, Greek, New Haven, New York, and St. Louis styles.[70] These regional variations include deep-dish, stuffed, pockets, turnovers, rolled, and pizza-on-a-stick, each with seemingly limitless combinations of sauce and toppings.
Thirteen percent of the United States population consumes pizza on any given day.[71] Pizza chains such as Domino's Pizza, Pizza Hut, and Papa John's, pizzas from take and bake pizzerias, and chilled or frozen pizzas from supermarkets make pizza readily available nationwide.
Argentina
Main article: Argentine pizza
Argentine pizza is a mainstay of the country's cuisine,[72] especially of its capital Buenos Aires, where it is regarded as a cultural heritage and icon of the city.[73][74][75] Argentina is the country with the most pizzerias per inhabitant in the world and, although they are consumed throughout the country, the highest concentration of pizzerias and customers is Buenos Aires, the city with the highest consumption of pizzas in the world (estimated in 2015 to be 14 million per year).[76] As such, the city has been considered as one of the world capitals of pizza.[74][76] The dish was introduced to Buenos Aires in the late 19th century with the massive Italian immigration, as part of a broader great European immigration wave to the country.[74] Thus, around the same time that the iconic pizza Margherita[77] was being invented in Italy, pizza were already being cooked in the Argentine capital.[78] The impoverished Italian immigrants that arrived to the city transformed the originally modest dish into a much more hefty meal, motivated by the abundance of food in Argentina.[76][79] In the 1930s, pizza was cemented as a cultural icon in Buenos Aires, with the new pizzerias becoming a central space for sociability for the working class people who flocked to the city.[79][78]
The most characteristic style of Argentine pizza—which almost all the classic pizzerias in Buenos Aires specialize in—is the so-called pizza de molde (Spanish for 'pizza in the pan'), characterized by having a "thick, spongy base and elevated bready crust".[74] This style, which today[when?] is identified as the typical style of Argentine pizza—characterized by a thick crust and a large amount of cheese—arose when impoverished Italian immigrants found a greater abundance of food in then-prosperous Argentina, which motivated them to transform the originally modest dish into a much more hefty meal suitable for a main course.[76][79] The name pizza de molde emerged because there were no pizza ovens in the city, so bakers resorted to baking them in pans.[80] Since they used bakery plates, Argentine pizzas were initially square or rectangular, a format associated with the 1920s that is still maintained in some classic pizzerias, especially for vegetable pizzas, fugazzetas or fugazzas.[80]
Other styles of Argentine pizza include the iconic fugazza and its derivative fugazzeta or fugazza con queso (a terminology that varies depending on the pizzeria),[74] or the pizza de cancha or canchera (a cheese-less variant).[81] Most pizza menus include standard flavor combinations, including the traditional plain mozzarella, nicknamed "muza" or "musa"; the napolitana or "napo", with "cheese, sliced tomatoes, garlic, dried oregano and a few green olives", not to be confused with Neapolitan pizza;[74] calabresa, with slices of longaniza;[82] jamon y morrones, with sliced ham and roasted bell peppers;[74] as well as versions with provolone, with anchovies,[82] with hearts of palm, or with chopped hard boiled egg.[74] A typical custom that is unique to Buenos Aires is to accompany pizza with fainá, a pancake made from chickpea flour.[83]
Dessert pizza
The terms dessert pizza and sweet pizza are used for a variety of dishes resembling a pizza, including chocolate pizza and fruit pizza.[84][85] Some are based on a traditional yeast dough pizza base,[86] while others have a cookie-like base[87] and resemble a traditional pizza solely in having a flat round shape with a distinct base and topping. Some pizza restaurants offer dessert pizzas: as of May 2024 PizzaExpress offers a "White Chocolate & Salted Caramel Pizza Dolce",[88] and Franco Pepe at his Pepe In Grani offers desserts including "Gelsomina: Fried pizza slice with custard, mulberry syrup, butter, violet crystals, citrus zest and icing sugar".[89]
Nutrition
Some pizzas mass-produced by pizza chains have been criticized as having an unhealthy balance of ingredients. Pizza can be high in salt and fat, and is high in calories. The USDA reports an average sodium content of 5,100 mg per 14 in (36 cm) pizza in fast food chains.[90][91][92]
Similar dishes
Calzone and stromboli are similar dishes that are often made of pizza dough folded (calzone) or rolled (stromboli) around a filling.
Coca is a similar dish consumed mainly in Catalonia and neighboring regions, but that has extended to other areas in Spain, and to Algeria. There are sweet and savory versions.
Farinata or cecina.[93] A Ligurian (farinata) and Tuscan (cecina) regional dish made from chickpea flour, water, salt, and olive oil. Also called socca in the Provence region of France. Often baked in a brick oven, and typically weighed and sold by the slice.
Flammekueche, food speciality of the Alsace region
Focaccia is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called pizza bianca (lit.'white pizza').[94]
Garlic fingers is an Atlantic Canadian dish, similar to a pizza in shape and size, and made with similar dough. It is garnished with melted butter, garlic, cheese, and sometimes bacon.
Khachapuri, Georgian cheese-filled bread
Lahmacun, Middle Eastern flatbread topped with minced meat; the base is very thin, and the layer of meat often includes chopped vegetables.[95]
Manakish, Levantine flatbread dish
Matzah pizza, Jewish pizza dish
Panzerotti are similar to calzoni, but fried rather than baked.
Pastrmalija is a bread pie made from dough and meat. It is usually oval-shaped with chopped meat on top of it.
Piadina is a thin Italian flatbread, typically prepared in the Romagna historical region.
Pissaladière is similar to an Italian pizza, with a slightly thicker crust and a topping of cooked onions, anchovies, and olives.
Pizza bagel is a bagel with toppings similar to that of traditional pizzas.
Okonomiyaki, a Japanese dish cooked on a hotplate, is often referred to as "Japanese pizza".[96]
Pizza cake, multiple-layer pizza
Pizza snack rolls are a trade-marked commercial product.
Pizza strips, a tomato pie of Italian-American origin
Wähe, Swiss type of tart
Zanzibar pizza is a street food served in Stone Town, Zanzibar, Tanzania. It uses a dough much thinner than pizza dough, almost like filo dough, filled with minced beef, onions, and an egg, similar to Moroccan basṭīla.[97]
Zwiebelkuchen, a German onion tart, often baked with diced bacon and caraway seeds
See also
Media related to Pizzas at Wikimedia Commons
Italy portal
Food portal
Notes
References
Further reading
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] | null |
[
"Brock Radke",
"lasvegasweekly.com",
"brock-radke"
] |
2013-11-13T00:00:00
|
Pizza nerds rejoice! Award-winning pizza maker Tony Gemignani brings his stuff to Downtown 3rd with Pizza Rock.
|
//assets.lasvegasweekly.com/assets/images/icons/favicon-64.png
|
Las Vegas Weekly
|
https://lasvegasweekly.com/dining/reviews/2013/nov/13/pizza-rock-has-every-style-pie-youre-craving-and-t/
|
If a new pizzeria opened anywhere in the Las Vegas Valley serving one specific style of super-delicious pizza, I’d eat it and write about it here. I believe we all love pizza, and I don’t think I’m overestimating your interest in outstanding pies and slices.
That said, I’m trying to decide how much we should all freak out about Pizza Rock, which has not one, but eight different, specific styles of super-delicious pizza. If the only thing on the menu was the tomato pie ($21), a crisp 16-inch beauty cooked in an electric brick oven with a three-tomato blend, sliced mozzarella, shreds of fresh basil, oregano, olive oil and garlic, I would still be in love with this place. But the tomato pie is just one of four New York/New Haven pizzas on the menu, so now we have to fight over ordering it again or trying different toppings on this almost-crunchy, wonderfully charred crust—like bacon, clams, roasted garlic, mozzarella and pecorino.
And those New York pies are just one small section of the menu, culled from the mind of Bay Area-based Tony Gemignani. His classic margherita Napoletana earned him the title of first American to win the World Pizza Cup in Naples, Italy, something those Neapolitans were not happy about. But it makes me happy. Pizza Rock makes only 73 of these each day—hand-mixing the dough made with San Felice flour; proofing the dough in wood boxes to remove moisture; adding only tomatoes, mozzarella, basil, olive oil and sea salt; and then giving them 90 seconds in the 900-degree wood-burning oven. A study in the beauty of simplicity, these pies are on par with the best Neapolitans in town, your Settebellos and Due Fornis and D.O.C.G.s and Novecentos.
There’s so much more. I’m obsessed with the Chicago cracker-thin, another thin-crust pizza with significantly different flavor thanks to rare Ceresota flour, plenty of corn meal and a liberal crispifying scorch from the oven. The Frank Nitti ($21) is an utterly satisfying meatless pizza, crowned with spinach and ricotta. Or opt for the Old Chicago ($22) and its savory sliced meatballs. If you’ve got a hungry group, Pizza Rock’s huge, deep-dish Sicilians can handle your needs in flavorful style, thanks to a hearty-yet-light, buttery focaccia crust. Get the Boss ($32), loaded with salami, bacon, pepperoni, sausage, mushrooms, bell peppers, black olives and cherry tomatoes.
There are gluten-free pizzas, Roman pizzas with three different sets of toppings on one pie, California-style pizzas with honey and piave cheese, and New York slices as big as your head dotted with those little pepperoni coins that curl slightly when cooked.
This is the pizzeria of a pizza nerd’s dreams, and we’re all pizza nerds. Adding to the experience is a classic, easygoing bar-and-grill setting with a lot of energy and a totally respectable beer and wine list and cocktail menu. Once you’ve checked off all the interesting pizzas you need to try, work your way through sandwiches, house-made fresh pastas, and sides of wood-fired asparagus or deep-fried artichokes. Clearly, Pizza Rock is built to be a place where you keep coming back. It’s already got me hooked.
|
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4713
|
dbpedia
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1
| 29
|
https://www.newswire.ca/news-releases/pizza-pizza-limited-announces-international-expansion-with-master-franchise-agreement-to-launch-in-mexico-888743812.html
|
en
|
Pizza Pizza Limited Announces International Expansion with Master Franchise Agreement to Launch in Mexico
|
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[] |
[] |
[
"Pizza Pizza Limited"
] | null |
[
"Pizza Pizza Limited"
] |
2021-12-01T09:12:00-05:00
|
/CNW/ - PIZZA PIZZA LIMITED today announced as part of its ongoing expansion plans in Canada and beyond, the establishment of a Master Franchise Agreement with...
|
en
|
/content/dam/cision/icons/favicon.png
|
https://www.newswire.ca/news-releases/pizza-pizza-limited-announces-international-expansion-with-master-franchise-agreement-to-launch-in-mexico-888743812.html
|
THE AGREEMENT MARKS THE FIRST ENTRY INTO THE MEXICAN MARKETPLACE FOR THE LEADING CANADIAN PIZZA CHAIN
TORONTO, Dec. 1, 2021 /CNW/ - PIZZA PIZZA LIMITED today announced as part of its ongoing expansion plans in Canada and beyond, the establishment of a Master Franchise Agreement with Guadalajara based KSG/GrünCorp. The partnership will see the leading Canadian pizza chain enter the Mexican marketplace in 2022. GrünCorp, through its affiliated company Key Spot Group ("KSG") will be the Master Franchisee for Mexico, responsible for developing and growing the restaurants in the country.
"We are excited to introduce pizza lovers in Mexico to our innovative and unique offering. Our wide assortment of pizzas, signature chicken products and famous slices is a proven formula that we look forward to bringing to new markets." said Paul Goddard, President & Chief Executive Officer, Pizza Pizza Limited. "Appeal for pizza continues to grow in Mexico and we believe our delicious food and great value will connect well with Mexican consumers. Our partner, KSG/GrünCorp, is a long-standing, highly reputable business leader in Mexico, with deep expertise in restaurants and real estate, and we are proud to be working alongside their experienced team."
"We are thrilled to partner with Pizza Pizza, a quick-service pizza industry leader in Canada and we are very confident that together we will have great success in the Mexican market." said Ricardo Aldrete, President and CEO of GrünCorp. "We also love Pizza Pizza Limited's longstanding involvement in the community, and their continual innovation approach that is reflected in their high product quality, and industry-leading service and convenience."
"I am sure our restaurants will be a big success in Mexico. The Mexican market is ready for a new player in this segment and Pizza Pizza Limited definitely has the best offering." said Nataly Valdez, CEO at Key Spot Group (KSG).
About Pizza Pizza Limited
Pizza Pizza Limited was founded in 1967 in Toronto, Ontario and has grown to become Canada's leading national Quick Service pizza brand with over 730 restaurants across the country. In 2007, Pizza Pizza acquired the Pizza 73 brand, and operates over 100 locations, primarily in Alberta.
Guided by its vision of "Always the best food, made especially for you", with a focus on quality ingredients, customer service, continuous innovation, and community involvement. For more information, visit www.pizzapizza.ca and www.pizza73.ca or follow Pizza Pizza on Facebook, Instagram, LinkedIn and Twitter @PizzaPizzaLtd.
Pizza Pizza Royalty Corp. (TSX: PZA.TO), which indirectly owns the Pizza Pizza and Pizza 73 Rights and Marks, has licensed these and other trademarks to Pizza Pizza Limited.
About Grüncorp and KSG
GrünCorp is a Guadalajara based group that has multiple companies dedicated to real estate development, commercial development, and hospitality projects with international chains like IHG. Some of its affiliates are Grünpark, Grüncom, Roomie and KSG.
Their board of directors is led by Ricardo Aldrete, President and Juan Carlos Aldrete as Vice President, alongside Job Hernández, Guillermo Hernández and Rodolfo Covarrubias.
KSG is GrünCorp's Food and Beverage affiliate and operator, led by CEO, Nataly Valdez. KSG will be Pizza Pizza Limited's Master Franchisee in Mexico. KSG operates Arby's in Mexico as well as in-house brand, "Papas Topper".
Certain statements in this release constitute "forward-looking" statements, which involve known and unknown risks, uncertainties and other factors that may cause the actual results, performance, or achievements to be materially different from any future results, performance or achievements expressed or implied by such forward-looking statements. When used in this release, such statements may include such words as "may", "will", "expect", "believe", "plan", "sure", "confident" and other similar terminology in conjunction with a discussion of future events or operating or financial performance. These statements reflect management's current expectations regarding future events and operating and financial performance and speak only as of the date of this release. The Company does not intend to or assume any obligation to update any such forward-looking statements, whether as a result of new information, future events or otherwise, except as required by applicable securities laws.
SOURCE Pizza Pizza Limited
Please direct media inquiries to: [email protected]
Related Links
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4713
|
dbpedia
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2
| 1
|
https://www.lexpert.ca/big-deals/pizza-pizza-acquires-pizza-73/346358
|
en
|
Pizza Pizza Acquires Pizza 73
|
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[] |
2007-10-02T12:57:00+00:00
|
en
|
/favicon-16x16.png
|
https://www.lexpert.ca/big-deals/pizza-pizza-acquires-pizza-73/346358
|
Pizza Pizza Royalty Income Fund and Pizza Pizza Limited completed the acquisition of Flying Pizza 73 Inc. and its affiliated companies on July 24, 2007. In connection with the transaction, the Fund has acquired the trade-marks and other intellectual property associated with Pizza 73 restaurant operations. The acquisition of Pizza 73, a leading quick-service restaurant pizza retailer based in Edmonton, allows Pizza Pizza to expand into Western Canada. Pizza Pizza operates 532 restaurant locations, predominantly in Ontario and Quebec.
The Fund and Pizza Pizza acquired Pizza 73 for a combined purchase price of $70.25 million. The Fund, through Pizza Pizza Royalty Limited Partnership, acquired the trade-marks and other intellectual property of Pizza 73 for $54.04 million and Pizza Pizza acquired the operating business of Pizza 73 for $16.21 million.
In connection with the transaction, on July 5, 2007 the Fund issued 2,600,000 subscription receipts, each representing the right to receive one unit of the Fund, for gross proceeds of $23.8 million. The proceeds of the offering were applied to satisfy part of the purchase price payable by the partnership.
Concurrent with the closing of the transaction, the partnership entered into a credit facility co-led by BMO Bank of Montreal and Toronto-Dominion Bank to finance a portion of the purchase price payable in the transaction and to re-finance existing indebtedness. In addition, Michael Overs, indirectly, and the Pizza 73 vendors acquired an aggregate of 766,392 units on a private placement basis, for total proceeds to the Fund of approximately $7 million.
Torys LLP represented Pizza Pizza Royalty Income Fund and Pizza Pizza Limited in the acquisition, private placement and offering, working with Dan Vukovich, general counsel, Pizza Pizza Limited. Torys' team included James Scarlett, Glen Johnson, Wendy Kennish, Peter Bryce, David Ho, Stephen Jaggers and Mary Thomas-Nagel (corporate and securities); Corrado Cardarelli and Richard Johnson (tax); Amanda Balasubramanian, Natasha De Cicco and Jennifer Manning (lending); Eric Boehm and Joanne Nardi (intellectual property); Tara Sastri (pension and employment); and Katharine Alexander-Carew (real estate).
The independent trustees of Pizza Pizza Royalty Income Fund were represented by Goodmans LLP with a team that included Steve Halperin and Tim Heeney (corporate) and Jon Northup (tax).
Pizza 73 was represented by Parlee McLaws LLP with a team that included David Tam, Jim Thomson, Cynthia Solano (corporate and securities); David Kozicki, Sarah Manduca, Megan Buffin (corporate); Jay Haugan (intellectual property); Colleen Verville (employment); and Katherine MacRae (tax).
The underwriters for the subscription receipt offering led by Toronto-Dominion Bank and the lenders for the credit facility co-led by BMO Bank of Montreal and Toronto-Dominion Bank were represented by Osler, Hoskin & Harcourt LLP with a team that included Chris Murray, Jeff Murray, Jennifer Lee (corporate and securities); Jack Silverson (tax); and Laurie Barrett, Lida Bucyk and Charles Zienius (lending).
|
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4713
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3
| 47
|
https://tonyspizzanapoletana.com/
|
en
|
Tony’s Pizza Napoletana – Tony Gemignani – San Francisco, CA – Restaurant
|
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en
|
/favicon.ico
|
https://tonyspizzanapoletana.com/
|
Welcome
to Tony’s Pizza Napoletana, home of 13-time World Pizza Champion, Tony Gemignani.
Located in the heart of San Francisco’s Little Italy, Tony brings his passion and perfection to North Beach, sharing his award winning pizzas with us all. Whether you choose the famous Margherita, winner for Best Pizza in the World in Naples, Italy, or the savory Cal Italia, Tony’s will not disappoint.
Tony’s was the first restaurant to bring several styles of pizza to California; such as Detroit, St. Louis, New Haven, and Grandma styled pizzas. People from Detroit tell us we have the best Detroit pizza in the world (the Motorhead being a favorite). If you’re a fan of St Louis, know that our delicious Provel cheese makes our St Louis the only authentic St Louis pizza in the Bay Area. The New Haven Clam and Garlic is one of Tony’s personal favorites. And our Grandma style is a North Beach favorite (try it spicy or sweet!). With authentic specialty Italian ingredients imported directly from Naples, you can taste why Tony’s has been recognized as the world’s best pizza. Tony’s menu also includes mouth watering pastas and genuine Italian dinners. Pair any one of our entrees with our extensive Imported and Domestic award-winning wine list and your experience will not soon be forgotten.
Be sure to sample one of our specialty cocktails such as our Negroni and finish your meal off with a classic digestive.
A presto!
|
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4713
|
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3
| 10
|
https://www.flyerspizza.com/
|
en
|
Flyers Pizza
|
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2017-10-30T19:04:42+00:00
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What Our Customers Say
|
en
|
Flyers Pizza
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https://www.flyerspizza.com/
|
Home
What Our
Customers Say
Annemarie D.
I was looking for a BBQ chicken pizza, and checked out the menus for several(5) different pie places nearest me. Went with Flyer’s…holy chicken!! They marinate their chicken, and it is soo good! The crust sauce isn’t the same as the bbq drizzle on top, and please ask for extra fresh cilantro if that’s your thing!! ♨️🐔🍕😋
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Brittany H.
*Update*
It took me a while to give this place another chance after a really poor experience, but since then they’ve really improved. They’ve actually become my favorite pizza spot. Their service has tremendously improved. Everyone that I’ve encountered over the past few month has been really pleasant and helpful. The food is really good. They can still be expensive from time to time, but they do have some good deals and the portion sizes are decent.
*Original Post – One Star Review* Didn’t get the chance to try the food. First experience was bad from when I first called. The worker seemed rude. When I called back someone picked up the phone but was talking to someone without ever acknowledging me. Called back again to order and they didn’t follow the pricing that’s listed on their website and I wasn’t given a time frame. After the fourth call I ended up just cancelling my order.
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Faith H.
I ordered a pretty big order for our office today! The manager actually delivered our order and was AMAZING! They had accidentally forgot our plates and he was extremely apologetic. He even went out of his way to run and grab some plates at the store for us. Absolutely amazing and thoughtful. Everything was hot and fresh. 10 out of 10!!!!!
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Sarah
Honest review. We got 2 pepperoni pizzas and bone in wings. Everything was fresh and hot however this just wasn’t for us. The sauce is plain and very different tasting and has a tomato/sweet undertone. The old world pepperonis did not taste like the ones at marcos which we are used to but they were crisp like you would want. The wings have a fried breading type coating and then are dipped in a sauce after being cooked. Also not our preference. However that being said if you like your pizza and wings that way then this is the place for you but the flavors just weren’t our style. The place was very clean. Prices are steep though. $20 for a large pepperoni is a bit much.
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Fred B.
As usual pretty good.
Got home to inspect our pizza, outer crest was burnt and hard.
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Rubber S.
If you love sandwiches, they were delicious and different varieties and homemade potatoes chips, we loved it…
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Sheryl H.
Walked in, they took our order and it was maybe 15 minutes and we had our order to go. The girls working the counter were friendly and polite. We waited outside on the patio for our order and they brought it out to us. I love Flyers !!🛩️🍕
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justin t.
Pizza in Columbus area is terrible. It is all the same… Thin crust cut into squares. Thankfully Flyers offers traditional options to satisfy us regular pizza lovers. The food has always been ready on time, and the staff is friendly.
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Steve R.
First timers. Not busy but early afternoon. Food was amazing. Had the bomber pizza I think it’s called. I must say it was everything and then some. Great service. Definitely return and bring more people
Please bring you store to Delaware. You will do great there. 👍👍
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Barbara
Tasty thin crust pizza. Lots of toppings. Cooked just right. Delivered faster than expected! Just picked up this 1/2 bacon chicken ranch and bomber pizza. Omg soo tasty
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Alan
I have to say that the garlic white pizza we just had was THE BEST ever from Flyers. We make the order a bit complicated as we skip the chicken, and only want the tomatoes and garlic sauce. One half also gets mushroom/onion, but usually some gets on the other half, wife is allergic to onion so it gets tricky. Samantha, who took the order, made this one perfectly; it looked like it was cut in half first…and each half was done exactly to order. She was also very polite. I realize this all sounds a bit “much”, but my point is that this is the BEST Flyers experience ever. Now if I can figure out how to get it made like that again. 🙂
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Flame E.
The Pizza was delicious. I got their cauliflower crust pizza with the chicken honey BBQ style. It was phenomenal! Their cheese bread was delicious as well! I would highly recommend them
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billy l.
We just went there and had like 15 ppl. I called early and asked about reserving seats and they said they don’t do that hut they would leave a note for the manager for that day. We arrived today and they had it saved for us. Kayla was amazing helping us with food and drinks. All the food was amazing. They made my son very happy. I will for sure be back. Thanks for everything
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Linda C.
We have been getting our pizza from Flyers in West Jefferson for as long as I remember. They never disappoint. We always get the old world pepperoni!!!!!
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mary m.
Natasha is an excellent ambassador for your company. She is always friendly and gives outstanding customer service. In this day and age that is lacking but not at Flyers pizza. It is one of the reasons I order at least once a week from this location good job
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Stephanie M.
Flyers is a great company with outstanding employees. The food is always delicious. I have had many different pizzas, subs, salads and wings. I have had food from 5 different Flyers and the food and the service is always consistent and outstanding. Thank you Flyers!
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Dana E.
We’ve picked up from the drive thru a lot but dined in for the first time tonight. The interior was clean and well maintained (possibly recently renovated). Their free chips are great! They come out warm, are a bit thicker cut but still nice and crisp, and have a great seasoning. The gentleman running the front counter greeted us right away and provided excellent friendly service. It’s so refreshing to have the staff actually engage with you.
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Ed S.
Pizzas are good and staff is friendly but man they can’t never get my girlfriend’s sub made right to save their life. I’ve been ordering here for over 6 years and the pizzas are accurate 90% of the time. Overall it’s a great pizza toppings are good, crust is good, cheese is good and the sweet pizza sauce is delicious better than anyones else’s around these parts. I order her a veggie sub no onions, no bell peppers and no green peppers. Every time I get home it has peppers or onions on it. Why is this so difficult to get right? She picks them off but its annoying. I will start checking in the parking lot but I shouldn’t have to after $40 something orders. Doesn’t seem to matter calling back and complaining because there is a entirely new Staff every time I go there. I’m not a complainer really but the last 20 orders they’ve gotten something wrong on our order 16 times I mean come on.
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Jason
Your typical Columbus area pizza. Good sauce and decent cheese. Good amount of toppings on the pepperoni pizza. Above average pie
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Robert B.
Impressive. Fries were some of the best ever. Thank you for following instructions on the pizza. The sauce is very good.
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John Y.
Great food! But. If you order delivery, be sure to check your order BEFORE the driver leaves. Been short on items a few times, today ordered 2 salad dressing, only got one.
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Kimberly S.
We’ve been to the West Jefferson location twice in 4 months. Exceptional service both times!
The same gal took our orders both visits, and she is so kind, helpful, and on point with service.
The food is always delicious.
The restaurant is always clean and the atmosphere is friendly and comfortable.
Great job, West Jeff Flyers!
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Ashley R.
All around excellent pizza shop. Well above average pizza, clean inviting atmosphere, friendly staff. I have been dining regularly at Flyers for over 20 years and every single visit has been excellent.
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Bourbon A.
Just moved to Hilliard. This Flyer’s location has been great on two different occasions now. Pizza is always perfectly cooked, taste is amazing with a little bit of sweetness, and the staff is always super friendly. Keep up the great work!
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Angel R.
We ordered Flyers for the family, everyone seemed to enjoy it. It was made as ordered and we didn’t have any issues.
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Bo B.
Italian sub is very good and the 9″ is a perfect size. More meat and better bred than competitors”big don”. Pizza was ok. Crust and sauce are great.not enough cheese though.
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Kenneth C.
we stopped here on our way to Columbus and found a pizza Gem!! amazing foof friendly staff!!
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Max P.
Ohh, I love their pizza🍕 . I always order the Country Garden pizza with my onw selected toppings to it. Plus, their service is excellent. I’d Absolutely recommend this place to any newcomers.
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Linda H.
We picked our pizza up and took it home. Of course we tried some on the way! It was delicious and the staff was very friendly! Thanks
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jack O.
Im diabetic so i got the cauliflower crust and it was great. Their crust is bigger and cheaper than most other places
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Tammy H.
We drive from London to get this pizza. It’s my all time fav. I used to work there when it was Tonni’s. Loved it then, love it now. I’m happy they still use the same sausage recipe that Wayne had. Little pricey, but what isn’t?
Love the Stromboli also. Clean, friendly and great buffet!
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Grady G.
5 STARS FOR NATASHA – EVERY TIME she answers, she provides top notch service and is fast and accurate while also being SOO friendly and personable.. She is just excellenttttttttttt and deserves to be recognized! Natasha brings her A game and deserves a BIG raise as such a HUGE asset to Flyers Pizza!
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William
Great pizza and very friendly staff. Highly recommend the think crust.
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Nate S.
Such Great customer service. Great food. Keep it up guys!
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Jennifer M.
Today my husband and I ordered from Flyers in Hilliard, as we frequently do. Our front door didn’t close all the way after my husband got our pizza from the delivery driver, and the wind blew it open further. Our driver Autumn went out of her way to text me to let me know it hadn’t shut because she didn’t want our pups to get out. Though they are very good dogs and don’t typically run, I am so appreciative of her doing so! Also, with it being Super Bowl Sunday, I expected it to take a little longer than normal but we received our order very quickly with no issues! Thank you for the outstanding service!
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Will M.
Fast delivery and tasty pizza. Tried at least 4 pies and each was delicious.
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Yane F.
Pizza was great! I don’t really like eating pizza in different places because the sauce is bitter or too acid 😊but honestly i love the sauce of the pizza here.
Love😍 ❤️ 💕 ♥️ 💖 the funnel 🍟 fries.
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Amber L.
Recomended to me to take on the road as I headed back home to Mansfield. The food was absolutely better than I had even hoped for but the staff was a reason to return on its own. I always appreciate friendly strangers and they exceeded expectations greatly. Thank you and keep up the good.work.
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Nacho F.
Their team gets your order right and delivered to you so quickly, it’s amazing.. the pizza is so good too! My out of town friends were blown away.
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Teresa C.
Our favorite pizza!! Many years ago, I attended a business networking meeting that provided Flyers pizza. It was my first time having it, and it’s been our go-to pizza place ever since.
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Melinda
Had a desire for a simple Italian sub… their small 6inch was around $6 and delicious also pickup in the driveway thru…
I was thrilled
I had recently twisted my ankle 😫
I’ll definitely be returning
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Marcia C.
Really amazing service! Our youth hockey team dropped in basically unannounced this Sunday afternoon. One staff member in particular worked incredibly hard to ensure our orders were accurate and timely. And they were so friendly and helpful. Great experience!
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Kathy L.
Everything is terrific! The pretzel bites with cheese sauce is superb! The delivery was exactly on time.
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Rachel W.
Hawaiian Pizza is our favorite here! Love the drive thru option for pickup after ordering.
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Carol R.
I love their pizza, however I live an hour an a half away. I like to take a pizza home to cook later. With the fresh dough it has to be on foil or parchment to take home. They have none of this in the establishment.
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Aaron K.
Have had several times. Very consistent, very good pizza. Have had several different pizzas from here and they’re all really good. My personal favorite is the smokin buffalo though! Just wish it was closer to home.
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Brian L.
Great pizza as always. I am so glad that after years when we moved away their food still tastes the same. Very good pizza.
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Alex T.
Great pizza, friendly service, traditional pizza place atmosphere (mom and pop type, i.e. not a chain feel). We looked up the pizza place in west Columbus with the highest Google rating. This one slightly edged out any others and now we know why. Crispy pepperoni, tons of toppings, good flavor. Three 15″ pizzas definitely filled up 6 hungry adults and a couple pre-schoolers.
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Stephanie P.
Customized a personal pizza and they made it perfectly. Fries and cookies are always fresh and hot. They forgot my ranch, but honestly the fries didn’t even need them
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Casse K.
Update 11/1 recd call from their manager. Apologized, corrected training issue, issued credit so we will be ordering from there again. Thanks for the followup!
Ordered an Italian Sub. We get home and I reached for my sandwich. There was sooooo much Italian dressing on it that the paper that held the sandwich was in shreds. The bread was soaked and was soggy. This was within minutes of us picking order up. Not had this happen before, but whoever made my sandwich went crazy with the dressing.
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Diana T.
It was our family’s first visit here. Our family ate inside. Workers were very nice and attentive, asking if we needed anything and made our visit memorable. Food was hot, delicious and on our table before we knew it. We really enjoyed our visit and will definitely go back.
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Erika W.
Food is always good. No complaints. Love ordering from here.
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Oscar H.
This place is incredible, the pizzas are great and the staff is the best. Hands down a spot for people to visit
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Hark J.
Being from northeast Ohio where we grow up on a lot of family own pizza places. I have to say Columbus has the worst pizza. Except for Flyers. We used to live close to the Groveport location & it became our go to spot.
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CharacterMatterz
They knocked it out of the park. Everything was excellent, from the service to the food. I can’t think of any way my experience could’ve been better. Flyers pizza G.C. North gets an A in my book. Yes, I have a book….
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Kelsey H.
I was looking for something new and decided to give flyers a chance. I was not disappointed! Flyers is right up there as one of the best pizzas in the area! On top of that, the customization they allow on your orders is amazing. The pizza is fantastic. I ordered breadsticks with cheese on them and added pepperoni to them. Delicious!! If you’re debating giving them a shot, do it! Highly recommend!
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Arlesia B.
1st time buying on purpose. Other times, it was available at gatherings. They were patient with me. Very pleasant. I wanted to try everything. Ordered 2 pizzas and cheesy garlic bread. They were extremely busy that day but got us in and out. Everything was good. Thank you
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Liz S.
I never eat in but by far best pizza in Ohio. Love their natural potato chips. And philly cheese steak. Can eat it for days. Plus the delivery gentleman is so nice. I have trouble walking and he always is so kind to put the pizza where i want it
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Kevin A.
We came with a massive marching band from out of town and BOY DID FLYERS DELIVER, LITERALLY! The pizza was delicious (especially the crumble sausage) and their service was fast & friendly. They’ve made us lifelong customers. Thank you from the Lindbergh High School Marching Band, GO FLYERS!
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Andy K.
Good pizza place. We come here to get a break from other places. Their sweeter sauce is a nice change. Kids like it too. Good food, good service. Never had an issue which is getting harder and harder to do these days. Great job!
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EFFICIENT M.
A couple of items to note.
Garlic Parm Wings.
Nightmare Sub.
BLT Pizza.
The rest is at your own discretion.
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Brian B.
Out of all the Flyers Pizza locations, this one is undoubtedly the best. Their customer service at the Hilliard location is second to none. This is THE reason I come back.
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Jordan Y.
Staying at an Airbnb and our host recommended Zamarellis or Flyers Pizza. Flyers has a few tables outside so we chose Flyers over Zamarellis. We ordered 2 large pizzas–The Bomber and the Old World Pepperoni with extra cheese. They do a square cut. I have never seen a pizza covered with toppings loaded that much. It will be hard to eat other pizzas now. Great flavor, ingredients were fresh. They had about 10 staff working. It was busy and they said it’s busier on Weekends. Staff friendly. Staff seemed like they were working as a team and got along. Great job!!!!
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Laven C.
I ordered 4 pizzas 3 was medium and 1 was small and it was over $60 but the pizzas was pretty good. My favorite was the chicken bacon ranch and I added banana peppers SOOO GOOD a must try.
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Kathy M.
Thank you to Flyers!!! They value their customers and their input. We had some issues with our recent orders multiple times and they reached out to me to find out what the problem was.
Very unusual to feel valued by a restaurant in today’s world. I appreciate your customer service and food always tastes great
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Reb S.
Pizza is always good and so was my son’s sub. The cheesy bread is kind of a rip off because there’s no cheese on the ends.
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V R.
This place was recommended to my wife and I by our nieces. Therfore we had no idea what to expect. Well we can safe the pizza is good and the chocolate chip cookies are great. We had a cheese pizza, it was fresh when we picked it up. They have a good crunchy crust, the sauce is sweet, and it had a good amount of cheese. There was nothing special about this place, but we would definitely come back if we’re in the area. They do have cheese fries and other appealing foods, so we see why our nieces love this place.
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crystal j.
The pizza was delicious and our server was as sweet as pie.
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Melody R.
Love the place!
I live nearby so I order out from here ALOT. The staff are always on point. Always get my very specific order perfect and they’re always friendly and thoughtful. Several of them have even learned my name and recognize me and always give me extra paper plates and napkins(because they know I have a bunch of kids lol).
The food itself is also fantastic. Definitely the best pizza place in/near Groveport!!
Highly recommend the funnel cake fries WITH icing!
This location even does a lot of deals and coupons, my favorite is the dinner special!
Keep up the great work Flyer’s!!
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Tee A.
Omg so good been looking for a new pizza spot and found flyers pizza in Blacklick yes my new fav😁
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Mark B.
Fantastic! Been going to flyers for decades and the consistency between locations is top notch.
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Todd M.
I’m new to the area and received a welcome gift certificate and I ordered the wrong location. They were so very nice and understanding of my mistake and made me a new order at their location. Thanks Crew! It was the Hilliard Robert’s Rd location.
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Aaron B.
Hilliard is ALWAYS the most consistent and best location in my experience.
The crew makes the most extraordinary pizzas every time. I mean, they look better than any advertisement right on my kitchen table.
The delivery drivers are always friendly and hand me my pizza with a smile.
In multiple years of excellent service, they haven’t dropped the ball a single time. I appreciate this crew greatly for the integrity that they carry and the respect that they have for their product.
Nothing satisfies after a 60 hour work week like Flyers Old World Pepperoni… it just cannot be beat, and I’m originally from Chicago…that’s saying something.
Thank you everyone, you are appreciated.
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Rusty W.
Their food is great 👍 I just went for an interview but I don’t rate things out of bias. The manager seems hard at work with his shop. I noticed right away how clean the inside was so that’s great. It was small inside but cozy. Just know what you’re going there for because some hours they are open only to drive through.
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DarcyDoodle (.
Always excellent service! Something as simple as requesting “no ham or salami” on my Italian Sub has left other Pizza Shops perplexed 🤯, but NOT Flyers! Its like they get that sometimes folks just want slight variations from their amazing menu selection. The BEST part is that they dont make me feel annoying when I change things up a bit. It is 💯 OKAY to veer off script. Food got a 4 star because my sub was severely under-baked, or not at all and had tomatoes that I asked to be held.
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https://www.ubereats.com/ca/store/pizza-73-538-mayor-magrath-dr-s/neCH-Ul8VkWQHCKhTdmwxQ
|
en
|
Order Pizza 73 (538 Mayor Magrath Dr S) Menu Delivery in Lethbridge
|
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Use your Uber account to order delivery from Pizza 73 (538 Mayor Magrath Dr S) in Lethbridge. Browse the menu, view popular items, and track your order.
|
en
|
/_static/35b3b9a3182fec82.png
|
https://www.ubereats.com/ca/store/pizza-73-538-mayor-magrath-dr-s/neCH-Ul8VkWQHCKhTdmwxQ
|
Enter your address to see if Pizza 73 (538 Mayor Magrath Dr S) delivery is available to your location in Lethbridge.
There are 2 ways to place an order on Uber Eats: on the app or online using the Uber Eats website. After you’ve looked over the Pizza 73 (538 Mayor Magrath Dr S) menu, simply choose the items you’d like to order and add them to your cart. Next, you’ll be able to review, place, and track your order.
To save money on the delivery, consider getting an Uber One membership, if available in your area, as one of its perks is a $0 Delivery Fee on select orders.
|
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https://markets.businessinsider.com/news/stocks/pizza-73-delivers-by-bringing-cauliflower-crust-and-plant-based-protein-toppings-to-the-menu-1028422757
|
en
|
Pizza 73 'Delivers' By Bringing Cauliflower Crust And Plant-Based Protein Toppings To The Menu
|
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2019-08-06T16:00:00+00:00
|
Pizza 73, first quick service restaurant to debut Cauliflower Crust in Alberta CALGARY, Aug. 6, 2019 /CNW/ - Looking for more options when it com...
|
en
|
/apple-touch-icon.png
|
markets.businessinsider.com
|
https://markets.businessinsider.com/news/stocks/pizza-73-delivers-by-bringing-cauliflower-crust-and-plant-based-protein-toppings-to-the-menu-1028422757
|
Pizza 73, first quick service restaurant to debut Cauliflower Crust in Alberta
CALGARY, Aug. 6, 2019 /CNW/ - Looking for more options when it comes to your pizza? Look no further. Today, Pizza 73 announced all-new menu options that will change the way Western Canadian pizza lovers order their pizza. Rolling out in all 88 traditional restaurants, Cauliflower Crust, two new plant-based protein toppings (plant-based pepperoni and plant-based spicy sausage crumble) and the Super Plant Pizza are now available for order.
"The resounding feedback from our customers has been for healthier options and more flexibility, so we are excited to deliver on their requests," said Paul Goddard, Chief Executive Officer for Pizza 73. "At Pizza 73, we are continuously focused on new trends and menu innovation for our customers. The launch of our Cauliflower Crust and plant-based protein toppings is another example of Pizza 73 leading the way in innovation and food quality."
Specific details on the new crust alternative and topping options include:
Cauliflower Crust: The delicious, Cauliflower Crust is currently available in medium size and contains two servings of vegetables in every 12" pizza. The crust alternative is a source of iron and fibre and is gluten-free and vegan.
Plant-Based Protein Toppings: Customers can now customize any pizza with plant-based pepperoni and plant-based spicy sausage crumble.
Super Plant Pizza: The first wholly plant-based protein topping recipe on the menu. A mouth-watering combination of flavours, the recipe includes: traditional tomato sauce, mozzarella cheese, and is topped with plant-based pepperoni and plant-based spicy sausage crumble. For a truly vegan experience, customers are also able to order the new Cauliflower Crust with dairy-free vegan cheeze.
Pizza 73 selected strategic partners who are proven leaders in the plant-based protein space to bring these all new options to the menu. Yves Veggie Cuisine will offer plant-based pepperoni and Field Roast Grain Meat Co., owned by Greenleaf Foods, SPC, will bring plant-based spicy sausage crumble to the menu. Both industry-leading brands offer a unique flavour in all their products.
For more information and to order the new menu options, visit pizza73.com.
About Pizza 73
Established in 1985, Pizza 73 aims to satisfy every customer by providing excellent quality food and true value in a fast and friendly manner. The company is a leader in the communities it serves and offers a broad range of menu items with over 20 varieties of specialty pizzas, more than 20 different toppings, six styles of crust (traditional pan, super pan, thin crust, sesame, gluten-free and cauliflower), and an assortment of fresh side dishes including chicken wings, boneless wings, wedgies, dipping sauces and salads. Visit www.pizza73.com for more information.
SOURCE Pizza 73
|
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https://www.theguardian.com/business/2020/sep/07/pizza-express-close-restaurants-jobs-birmingham-bristol-london
|
en
|
Pizza Express to close 73 restaurants, putting 1,100 jobs at risk
|
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2020-09-07T00:00:00
|
Chain confirms full list of branches to close, including in Birmingham, Bristol and London
|
en
|
the Guardian
|
https://www.theguardian.com/business/2020/sep/07/pizza-express-close-restaurants-jobs-birmingham-bristol-london
|
Pizza Express is to close 73 restaurants, putting 1,100 jobs at risk, after creditors approved a rescue restructure.
The casual dining chain has 355 Pizza Express restaurants open in the UK, and more than 30 more restaurants and music venues are scheduled to reopen in the coming weeks. It also operates 150 outlets internationally.
The closures span Aberdeen to Torquay, including its original site in Wardour Street in Soho, which opened in 1965, and other outlets in London, Birmingham and Bristol.
Pizza Express said approval of its company voluntary arrangement (CVA) deal, a form of insolvency, would help secure 9,000 jobs in the UK.
It paves the way for a financial restructure to cut the group’s debt burden from £735m to £319m and potentially hand control to its bondholders in a debt-for-equity swap.
Creditors have agreed to plough £144m into helping reopen Pizza Express outlets that were forced to close in March under the government’s lockdown to control the spread of coronavirus.
A potential buyer is also being sought as part of the restructuring process.
The group is owned by Hony Capital, a Chinese company that bought Pizza Express in 2014 in a £900m deal with hopes of expanding the chain in China.
The company has said it will look for redeployment opportunities for those affected by the closures.
Restaurants have been closing outlets as trade has slumped because of fears over coronavirus as well as pressure on household finances.
The government’s Eat out to help out discount scheme has helped keep businesses going and encouraged diners to return to restaurants and cafes but the number of diners is still down year on year.
Pizza Express is the latest chain to close restaurants and cut jobs – the owner of the Ask Italian and Zizzi pizza chains is to permanently close 75 restaurants with the loss of up to 1,200 jobs, while Casual Dining Group, the owner of Bella Italia, Café Rouge, and Las Iguanas, shut 91 outlets when it went into administration in July.
|
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https://pizzarocklasvegas.com/menu/prlv/
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Pizza Rock Las Vegas – Menu
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ITALIAN FRIES
Rosemary Garlic 9
Gorgonzola 10.5
Truffle 10.5
Honey Pancetta 10.5
CLASSIC MEATBALLS
Smothered in Marinara
3 FOR 8.5 or 6 FOR 14
FRIED GREEN BEANS
Flashed Fried. Tossed in Garlic and EVOO.
10
GARLIC-GARLIC BREAD
with Mozzarella
9.5
SALUMI & FORMAGGIO BOARD
Assorted Italian Meats & Cheeses. Served with Fig Jam, Spicy Candied Walnuts and Bread
15.5
CALAMARI FRITTI* **
Choice of Traditional or Calabrese Style. Served with Calabrese Aioli and Marinara.
18
ZUCCHINI FRIES
Breaded Fried Zucchini, with Fresh Herbs and Parmesan, with Calabrese Ranch Dressing
10
BEER BATTERED ARTICHOKES* **
Artichoke Heart with Stems. Served with Horseradish Aioli.
12
HONEY CALABRESE SAUSAGE
House Made Spicy Sausage. Served with Local Honey. 10
COCCOLI
Sea Salted Fried Dough with Prosciutto Di Parma, Arugula and Burrata Cheese
15.5
WINGS
Your choice of either our BBQ Sauce, Buffalo Sauce or Hot Honey Sauce. Served with Ranch or Blue Cheese Dressing and Celery/Carrots.
9 FOR 18 or 18 FOR 34
ADD CHICKEN BREAST 5
HOUSE SALAD
Mixed Greens, Cherry Tomatoes, Red Onions, Mozzarella, Croutons and Balsamic Vinaigrette
INDIVIDUAL SERVING 9.5
FAMILY STYLE 14.5
CLASSIC CAESAR
Hearts of Romaine, Croutons, Parmigiano-Reggiano, Caesar Dressing (Anchovies by Request)
INDIVIDUAL SERVING 9.5
FAMILY STYLE 14.5
ITALIAN CHOP SALAD
Hearts of Romaine, Italian Dry Salami, Soppressata, Banana Peppers, Kalamata Olives, Peppadew Peppers, Artichoke Hearts, Feta, EVOO, Red Wine Vinegar
17
PANCETTA & ARUGULA
Arugula, Crispy Warm Pancetta, Fresh Mozzarella, Cherry Tomatoes, EVOO and Balsamic Reduction
16.5
GORGONZOLA & APPLE
Mixed Greens, Gorgonzola, Apples, Spicy Candied Walnuts, Dried Cherries and Balsamic Vinaigrette
16
FRIED "GREEN" TOMATO CAPRESE
Our Take on Fried Green Tomatoes with Heirloom Tomatoes, Fresh Mozzarella, Fresh Basil and Sweety Drop Peppers
16.5
SERVES 1-2
12"-13" Pizza Baked in a 900 Degree Wood Fired Oven Using Caputo 00 Flour for an Authentic Charred Crust.
Vegan Cheese Available 3
MARINARA
San Marzano Tomato, Sea Salt, Roasted Garlic, Oregano, EVOO (No Cheese)
15.5
MARGHERITA
World Pizza Cup Winner,
Naples, Italy
LIMIT OF 73 MADE PER DAY
San Marzano Tomato, Mozzarella Fior di Latte, Basil, EVOO & Sea Salt
23
SERVES UP TO 5
700 Degree Electric Oven. VERY LONG, THIN PIZZA SERVED 3 WAYS WITH MOZZARELLA CHEESE ON ALL SECTIONS.
Sorry No Substitutions ⢠Price 39 ⢠All Cheese 30 ⢠Pepperoni or Sausage 33
Vegan Cheese Available 6
ROMANA ONE
ROMANA TWO
SERVES UP TO 3
13" PIZZA BAKED IN A 550 DEGREE GAS BRICK OVEN USING TONY'S FLOUR FOR A RUSTIC CRUST FEATURING A RICH, SMOOTH TOMATO SAUCE UNLESS NOTED & MOZZARELLA CHEESE.
Vegan Cheese Available 3
THE AMERICANO
Tomato Sauce, Mozzarella, Pepperoni, Genoa Salami, Applewood Smoked Bacon, Linguica, Italian Sausage, Mushrooms, Red Onions, Black Olives, Bell Peppers, Green Onions & Cherry Tomatoes
29
PAPA GINO
Tomato Sauce, Mozzarella, Pepperoni, Applewood Smoked Bacon, Pineapple and Green Onions
26.5
CLASSIC PEPPERONI
With Natural Cased Pepperon
21
CLASSIC CHEESE
18
TONY 2 TIMES
Pepperoni, Italian Dry Salami, Mushroom and Double Sausage
26.5
PICANTE
Tomato Sauce, Mozzarella, Pepperoni, Linguica, Chorizo, Garlic, Calabrese Peppers, Serrano Peppers, Banana Peppers, Ricotta, Green Onions and Cholula Hot Sauce
25.5
RIVER CITY RANCH (THIN CRUST)
Ranch Dressing, Mozzarella, Chicken Breast, Applewood Smoked Bacon, Garlic, Cherry Tomato, Green Onions
25.5
VODKA PIE (SESAME SEED THIN CRUST)
Vodka Sauce, Mozzarella, Applewood Smoked Bacon, Thick & Thin Pepperoni, House Made Fennel Sausage, Ricotta, Basil, House Made Hot Honey
29
BUFFALO CHICKEN
Fried Chicken Tossed in Hot Sauce, Mozzarella, Gorgonzola Cheese, Ranch Dressing and Green Onion (No Sauce)
23.5
THE BUTCHER (ALL MEAT)
Tomato Sauce, Mozzarella, Genoa Salami, Pepperoni, Applewood Smoked Bacon, Linguica, Italian Sausage, Pistachio Mortadella, Hot Coppa and Prosciutto di Parma
29.5
OLD SMOKEY
Smokey BBQ Sauce, Mozzarella, Cheddar, Ground Beef, Applewood Smoked Bacon, Caramelized Fried Onion, Cilantro
25.5
HAWAIIAN HITMAN
Tomato Sauce, Mozzarella, Smoked Ham, Pineapple Rings, Bacon, Honey
25.5
SERVES UP TO 3
13" PIZZAS BELOW ARE PREPARED IN A 550 DEGREE GAS BRICK OVEN USING TONY'S FLOUR AND FEATURE CRUSHED TOMATOES AND MOZZARELLA UNLESS NOTED.
Vegan Cheese Available 3
CAL ITALIA
Gold Medal Winner Food Network Pizza Champions Challenge
Asiago, Gorgonzola, Mozzarella, Fig Preserve, Prosciutto di Parma, Parmigiano-Reggiano and Balsamic Reduction (No Sauce)
25.5
MORTADELLA E BURRATA (SESAME SEED THIN CRUST)
Pistachio Mortadella, Smoked Mozzarella, Smoked Provolone, Burrata, Pizzuti Tomato, Volcano Salt, Lemon
29
DIAVOLA
Vine-Ripened Tomato Sauce, Mozzarella, Soppressata, Arugula, Hot Red Pepper Oil & Parmigiano-Reggiano
23.5
THE VERDURA (VEGGIE)
Vine-Ripened Tomato Sauce, Mozzarella, Sautéed Spinach, Mushroom, Garlic, Caramelized Onions, Sun Bathed Tomatoes, Shallots, Green Onions & Feta
21
PRIMAVERA
Pesto Sauce, Mozzarella, Spinach, Burrata Cheese, Tomato, Parmigiano-Reggiano, Sea Salt
24.5
ST. ANTHONY* **
Sliced Mozzarella, House Made Fennel Sausage, Italian Sausage, Garlic, Roasted Red Peppers, Ricotta, Basil, Hot Red Pepper Oil and 2 Cage Free Eggs (No Sauce)
27.5
ARTICHOKE JOE
Mozzarella, Marinated Artichokes, Sautéed Spinach, Garlic, Provolone, Ground Pepper & Fresh Lemon (No Sauce)
22.5
SERVES 2-3
INCLUDES SLICED MOZZARELLA, ROMANO, GARLIC OIL & OREGANO.
GRANDMA THE BUTCHER
Tomato Sauce, Pecorino, Rosa Grande Pepperoni, Italian Dry Salami, Italian Sausage, Applewood Smoked Bacon, Hot Coppa, Arugula, Peppadew Peppers
33
SWEET GRANDMA
Sliced Fresh Mozzarella, Sweet Tomato Sauce, Romano, Basil
25.5
CHEESE or PEPPERONI
25.5
TRADITIONAL
Double Thick & Thin Cup and Char Pepperoni (Rosa & Regular), Italian Pinched & Cup and Char Sausage
30
SPICY GRANDMA
Sliced Fresh Mozzarella, Spicy Tomato Cream Sauce, Basil
25.5 (Add Serrano Peppers 2)
GRANDMA THE HIPPIE
Housemade Agave Nectar Pesto, Peppadew Peppers, Goat Cheese
29.5
SERVES 2
Prepared in a 500 Degree Electric Brick Oven • 12" CRUST FEATURING MOZZARELLA CHEESE.
Our Gluten Free Pizzas are Cooked in a Separate Oven but Prepared in an Environment that Contains Flour. Change to Gluten Free Dough on Most Pizzas for 5
Vegan Cheese Available 3
GLUTEN FREE VEGETARIAN
Vine-Ripened Tomato Sauce, Mozzarella, Roasted Red Peppers, Kalamata Olives, Goat Cheese and Fresh Basil
25.5
GLUTEN FREE PANCETTA GORGONZOLA
Mozzarella, Applewood Smoked Bacon, Smoked Pancetta, Gorgonzola, Agave Nectar. Topped with Mixed Greens, Tossed in Balsamic Vinaigrette.
26.5
SERVES UP TO 5
Made on Our Housemade Focaccia and Prepared in a 500 Degree Gas Brick Oven • ALL SICILIANS ARE MADE WITH VINE RIPENED TOMATO SAUCE & MOZZARELLA CHEESE UNLESS NOTED.
Vegan Cheese Available 6
PEPPERONI
35
CHEESE SICILIAN
31.5
LA REGINA
Gold Cup Winner, International Pizza Championships in Parma, Italy
Soppressata, Prosciutto di Parma, Arugula, Provolone and Parmigiano-Reggiano
38
THE SHOP
Italian Dry Salami, Sliced Meatballs, Pepperoni, Applewood Smoked Bacon, Linguica, Italian Sausage, Pistachio Mortadella, Hot Coppa, Prosciutto di Parma
39.5
FRATELLANZA
Genoa Salami, Italian Sausage, Pepperoni, Mushrooms and Oregano
37
THE MOB BOSS
Genoa Salami, Pepperoni, Applewood Smoked Bacon, Linguica, Italian Sausage, Mushrooms, Bell Peppers, Red Onions, Black Olives, Garlic, Green Onions and Cherry Tomatoes
39.5
BURRATA QUEEN
Ricotta, Sliced Mozzarella, Pesto Artichoke Cream, Burrata, Agave, Garlic, Hot Pepper Oil, Crushed Red Pepper, Maldon Salt
39
SERVES 2-4
(PLEASE ALLOW 25 MINUTES)
Traditional Detroit Pizza Cooked in a Blue Steel Pan with White Cheddar, Wisconsin Brick Cheese and Butter Toasted Corners. Topped with Two Racing Stripes of Marinara, Garlic Oil, Romano and Oregano. (Make it a Green Top, Pesto Sauce 5)
RED TOP
Traditional Detroit Pizza Topped with Marinara
30.5
MOTORHEAD
Red Top with Pepperoni, Salami, Mushroom, Applewood Smoked Bacon, Sausage, Ricotta, Basil
39
HONEY DYNAMIC
Prosciutto di Parma, Honey, Arugula, Asiago (No Sauce)
35
DEVILLE
Red Top with Hot Red Pepper Oil, Honey, Soppressata Picante, Nduja, Arugula, Mozzarella, Parmigiano-Reggiano
37
THE ROSA
Red Top with Thick & Thin Cup and Char Pepperoni. Finished with Fresh Basil.
37
THE MOTOWN
Triple Sausage, Italian Pinched, Cup and Char & Sliced Link Sausage, Red Onions, House Made Hot Honey
38
SERVES 1-2
12"-13" Pizza Baked in a 900 Degree Wood Fired Oven Using Caputo 00 Flour for an Authentic Charred Crust.
Vegan Cheese Available 3
HOT HONEY
Cup and Char Pepperoni & Sausage, Vodka Sauce, Mozzarella, House Made Local Hot Honey, Basil
24
HONEY PIE
Mozzarella, Calabrese Peppers, Serrano Peppers, Green Onions. Topped with Local Honey, Fried Caramelized Onions and Piave Cheese
22
SMOKE SHOW
Smoke Provola & Mozzarella Cheese, Millionaireâs Bacon, Pizzuti Tomatoes, Volcano Salt, Basil
22
QUATTRO CARNE
Tomato Sauce, Mozzarella, Soppressata, Hot Coppa, Genoa Salami and Prosciutto di Parma. Topped with Arugula, Sweety Drop Peppers and Goat Cheese.
25.5
DOUBLE DOWN
Pinched Italian Sausage, Cup and Char Sausage, Mozzarella, American Sauce, Roasted Peppers, Red Onions, Peppadew Peppers, Ricotta
24
SHROOMING
Mozzarella, Peppered Goat Cheese, Wild Mushrooms, Maldon Salt, Shaved Black Truffle Cheese, Prosciutto di Parma, Arugula, Truffle Honey
24
SERVES 2-3
15"-16" PIE PREPARED IN A 650 DEGREE GAS BRICK OVEN USINGCERESOTA FLOUR. FEATURES TOMATO SAUCE, MOZZARELLA, WHITE CHEDDAR, PROVOLONE, GARLIC, EVOO, ROMANO & OREGANO.
Vegan Cheese Available 6
TRADITIONAL
Double Thick & Thin Cup and Char Pepperoni (Rosa and Regular) and Sausage
30.5
MICHIGAN AVE
Thick & Thin Cup and Char Pepperoni
28.5
SAM GIANCANA
Italian Sausage, Calabrese Sausage
27.5
FRANK NITTI
Sautéed Spinach, Ricotta
26.5
CHEESE
22.5
LITTLE ITALY
Mushrooms, Pepperoni, Red Onion, Roasted Red Pepper, Italian Sausage
31.5
CHICAGOLAND
Grande Mozzarella, Rosa Grande Cup & Char, Red Onion, Sausage, Peppadew Peppers, Agave, Ricotta, Basil, Garlic Oil
31.5
OLD CHICAGO
Sliced Meatballs, Italian Sausage, Ricotta
30.5
SERVES 2-3
16â Lightly Charred Crust Using Tonyâs Flour. Prepared in a 700 Degree Electric Brick Oven.
NEW YORKER
Winner of âBest Traditional Pizza in the Worldâ at the Las Vegas Pizza Expo
Sliced Mozzarella, Tomato Sauce, House Made Fennel Sausage, Pepperoni, Garlic, EVOO, Oregano, Romano and Ricotta
31.5
TOMATO PIE
Sliced Mozzarella, Tomato Sauce, Garlic, Fresh Basil, EVOO, Oregano, Romano
24.5
DON GIOVANNI
Vodka Tomato Cream Sauce, Garlic, Sliced Mozzarella, White Onion, Romano, Oregano, Garlic Oil, Sea Salt & Pepper. Finished with Fresh Parsley. (Add Chicken Parm 6)
28.5
SERVES 2
LIMITED 23 PER DAY
Honey Malted Dough Made with Stout Beer, Fresh Mozzarella, House Made Beer Sausage, Caramelized Onions, Fontina, Green Onions, Crushed Red Peppers, Beer Salt & a Sweet Stout Beer Reduction
27.5
FEATURES PLANT-BASED PROTEIN, TOMATO SAUCE, MOZZARELLA, OREGANO AND ROMANO
Vegan Cheese Available 3
PIANTA PICCANTE
Vegan Pepperoni, Banana Peppers, Cholula Hot Sauce, Serrano Peppers, Calabrese Peppers, Ricotta
24
PEPPER PLANT
Vegan Pepperoni, Garlic Oil
24
House Made Focaccia Available Upon Request.
Add Chicken Breast or House Made Italian Sausage 5
SAUSAGE AND PEPPERS
House Made Fennel and Calabrese Sausages, Roasted Peppers, Caramelized Onions and Garlic in a Tomato Cream Sauce
20 (With Pasta for 23)
CHICKEN PARMIGIANA
Breaded Chicken Breast, Mozzarella, Provolone and Romano. Served Over Bucatini Pomodoro.
22.5
CHICKEN FETTUCCINE ALFREDO
Grilled Chicken, Fettuccine, Cream, Butter, Romano Cheese
22.5
SPAGHETTI AND MEATBALLS
3 Meatballs with Pasta and Meat Sauce
22.5
LASAGNA
Ground Beef, Italian Sausage, Mozzarella, Ricotta, Romano, Tomato Pomodoro
22.5
SPICY BUCATINI
Pasta with a Creamy Tomato Meat Sauce, Calabrese Peppers and a House Made Calabrese Sausage Link
22.5
MAC AND CHEESE
With Smoked Pancetta, Applewood Smoked Bacon, Cheddar, Mozzarella, Asiago, Romano Cheese and Breadcrumbs (Add Truffle Oil 3)
16.5
VEGGIE PASTA
Fettuccine Pasta, Peppers, Mushrooms, Durati Tomatoes, Garlic and EVOO. Finished with Grated Romano.
18
All Half-Pound Burgers and Sandwiches are Served on Fresh Homemade Buns/Rolls and Come with Rosemary & Sea Salt Garlic Fries. All Burgers Made with Certified Angus Beef.
UPGRADE TO GORGONZOLA OR TRUFFLE FRIES 2.00
DOUBLE ANY PATTY** FOR AN ADDITIONAL 6.50
BURRATA BURGER**
Certified Angus Beef, Burrata Cheese, Crispy Applewood Smoked Bacon, Caramelized Onions, Arugula and Balsamic Reduction
18.5
GORGONZOLA BURGER*
Certified Angus Beef, Gorgonzola Cheese, Pesto Mayo, Lettuce and Tomato
18.5
AMERICAN BURGER**
Certified Angus Beef, Applewood Smoked Bacon, American Cheese, Romaine Lettuce, Tomato, Red Onion
17.5
CALABRESE BURGER**
Certified Angus Beef, Cheddar Cheese, Crispy Applewood Smoked Bacon, Fried Caramelized Onions, Calabrese Peppers and Spicy BBQ Sauce
18.5
MEATBALL SUB**
Meatballs Smothered in Marinara, Melted Mozzarella, Romano
16
CHICKEN PARMESAN SANDWICH**
Breaded Chicken Parm, Marinara, Mozzarella, Parmigiano-Reggiano, Garlic Oil on a Toasted Buttered Hoagie
17
Deep Fried or Baked
BROOKLYN
Mozzarella, Ricotta, Garlic, Spinach, EVOO, Romano and Oregano
17
MANHATTAN
Mozzarella, Ricotta, Garlic, Sliced Meatball, EVOO, Romano and Oregano
17
PEPPEROLI
Mozzarella, Romano, Pepperoni, Garlic and Oregano
16.5
3 CHEESE ROLL
Mozzarella, Romano, Ricotta, Crushed Red Pepper, Garlic and Oregano
16.5
RED BULL
5
MEXICAN PEPSI
5
VOSS WATER
500ML 4.5
850ML 7
VOSS SPARKLING WATER
800ML 7
20 OZ SODA
4
|
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| 64
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https://www.franchiseinfo.ca/news/pizza-73-expands-into-whitehorse/
|
en
|
Pizza 73 expands into Whitehorse
|
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[
"Expansion",
"Pizza 73",
"Pizzeria",
"Rashid Aziz",
"Yukon",
""
] | null |
[
"Katie Daniel"
] |
2017-08-18T12:23:35+00:00
|
Edmonton-based Pizza 73 opened its first Yukon franchise in Whitehorse on July 20. It is owned by franchisee Rashid Aziz.
|
en
|
https://www.franchiseinfo.ca/favicon.ico
|
Canadian Business Franchise
|
https://www.franchiseinfo.ca/news/pizza-73-expands-into-whitehorse/
|
Edmonton-based Pizza 73 opened its first Yukon franchise in Whitehorse on July 20. It is owned by franchisee Rashid Aziz.
“We couldn’t be happier to set up shop in Whitehorse,” says Pat Finelli, chief marketing officer (CMO) for Pizza 73. “We believe local residents and the increasing number of tourists will appreciate our commitment to provide a better meal for a better deal.”
|
||||
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| 31
|
https://en.wikipedia.org/wiki/Pizza_Hut
|
en
|
Pizza Hut
|
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American multinational restaurant chain
Pizza Hut, LLC[5] is an American multinational pizza restaurant chain and international franchise founded in 1958 in Wichita, Kansas by Dan and Frank Carney. The chain, headquartered in Plano, Texas, operates 19,866 restaurants worldwide as of 2023.[6]
While studying at Wichita State University, the Carneys opened their first location, which quickly expanded to six outlets within a year. The brand began franchising in 1959, and its distinctive building style was designed by Chicago architect George Lindstrom in 1963. Pizza Hut experienced significant growth, including the acquisition by PepsiCo in 1977, followed by a spin-off into Tricon Global Restaurants, Inc., later renamed Yum! Brands[2] in 2002, who are the current owners.
Pizza Hut introduced PizzaNet in 1994, an early internet ordering experiment, and continued innovation with offerings like stuffed crust pizza introduced in 1995. Pizza Hut has adapted its model to include various restaurant formats, including the family-style dine-in locations, carry-out, and hybrid locations. It has ventured into international markets, tailoring its menu to local tastes. The brand faced challenges, including the closure of numerous dine-in locations in the US and adjustments to its franchise operations. Despite these hurdles, Pizza Hut remains a significant player in the global fast-food industry, known for its innovative products and marketing strategies.
History
Pizza Hut was launched on May 31, 1958,[7] by two brothers, Dan and Frank Carney, both Wichita State students, as a single location in Wichita, Kansas.[8] Six months later they opened a second outlet, and within a year they were operating six locations.[9]
One early employee was future Pro Football Hall of Fame head coach Bill Parcells, who had worked for the company while a college student and football player at Wichita State University. Parcells was considering a franchise for a career (as well as law school), but instead chose to enter coaching, eventually becoming a head coach in the National Football League.[10]
The brothers began franchising in 1959. The iconic Pizza Hut building style was designed in 1963 by Chicago architect George Lindstrom[11] and was implemented in 1969.[9]
PepsiCo acquired Pizza Hut in November 1977.[12][13] On May 30, 1997, PepsiCo spun off Pizza Hut, along with Taco Bell and Kentucky Fried Chicken, into a new company named Tricon Global Restaurants, Inc. The company assumed the name of Yum! Brands on May 22, 2002.[14][15]
The first Pizza Hut restaurant east of the Mississippi River was opened in Athens, Ohio, in 1966 by Lawrence Berberick and Gary Meyers.[16]
In August 1994, Pizza Hut and the Santa Cruz Operation (SCO) announced PizzaNet, a pilot program in the Santa Cruz area that allowed consumers to use their own computer to order pizza delivery from a local Pizza Hut restaurant, with connection being made over the Internet to a central Pizza Hut server in Wichita, Kansas.[17][18] The PizzaNet application software was developed by SCO's Professional Services group.[19] PizzaNet was based on the first commercially licensed and bundled Internet operating system, SCO Global Access.[19]
On March 31, 2011, Priszm, owner of Pizza Hut in Canada, went into bankruptcy protection in Ontario and British Columbia.[20]
In 2015, the oldest continuously operating Pizza Hut, which was the restaurant located in the Aggieville District of Manhattan, closed.[16]
The company announced a rebrand that began on November 19, 2014, in an effort to increase sales, which had dropped in the previous two years. The menu was expanded to introduce various items such as crust flavors and 11 new specialty pizzas, and the company's employee uniforms were redesigned.[21] In 2017, Pizza Hut was listed by UK-based company Richtopia at number 24 in the list of 200 Most Influential Brands in the World.[22][23]
On June 25, 2019, Pizza Hut announced it was bringing back the logo and the red roof design that was used from 1976 until 1999.[24][25]
On August 7, 2019, Pizza Hut announced its intention to close about 500 of its 7,496 dine-in restaurants in the US, by the middle of 2021.[26]
On August 18, 2020, Pizza Hut announced it would be closing up to 300 restaurants after the bankruptcy of NPC International, one of its largest franchisees.[27] In March 2021, Flynn Restaurant Group acquired NPC's 937 Pizza Hut locations.[28]
Concept
Pizza Hut is split into several different restaurant formats: the original family-style dine-in locations; storefront delivery and carry-out locations; and hybrid locations that have carry-out, delivery, and dine-in options. Some full-size Pizza Hut locations have a lunch buffet, with "all-you-can-eat" pizza, salad, desserts, and breadsticks, and a pasta bar. Pizza Hut has other business concepts independent of the store type.[citation needed]
In 1975, Pizza Hut began testing concepts with Applegate's Landing.[29][30] with restaurants that featured had Colonial-style exteriors and eclectic interiors that included a truck with a salad bar in the bed. The chain offered much of the same pizza and pasta dishes, with some additions like hamburgers and bread pudding. Applegate's Landing went defunct in the mid-1980s except for one location in McPherson, Kansas that closed in late 1995.[31]
An upscale concept was unveiled in 2004, called "Pizza Hut Italian Bistro". At 50 U.S. locations, the Bistro is similar to a traditional Pizza Hut, but with a menu that included previously unseen items, such as penne pasta, chicken pomodoro, and toasted sandwiches.[32] Instead of black, white, and red, Bistro locations feature a burgundy and tan motif.[33] In some cases, Pizza Hut has replaced a red roof location with the new concept. Pizza Hut Express locations are fast food restaurants that offer a limited menu with many products not seen at a traditional Pizza Hut. These stores are often paired in a colocation with WingStreet in the US and Canada, or other sibling brands such as KFC or Taco Bell and found on college campuses, food courts, theme parks, bowling alleys, and within stores such as Target.[citation needed]
Vintage locations featuring the red roof, designed by architect Richard D. Burke, can be found in the United States and Canada; several exist in the UK, Australia, and Mexico. In his book Orange Roofs, Golden Arches, Phillip Langdon wrote that the Pizza Hut red roof architecture "is something of a strange object – considered outside the realm of significant architecture, yet swiftly reflecting shifts in popular taste and unquestionably making an impact on daily life. These buildings rarely show up in architectural journals, yet they have become some of the most numerous and conspicuous in the United States today."[34]
In 2014, Curbed.com reported, "Despite Pizza Hut's decision to discontinue the form when they made the shift toward delivery, there were still 6,304 traditional units standing as of 2004, each with the shingled roofs and trapezoidal windows signifying equal parts suburban comfort and strip-mall anomie." This building style was common in the late 1960s and early 1970s. The name "red roof" is somewhat anachronistic now since many locations have brown roofs. Dozens of these restaurants have closed or been relocated or rebuilt.[35]
Many of the older locations with the red roof design serve beer or have a full bar, music from a jukebox, and in some cases an arcade. In the mid-1980s, the company moved into other formats, including delivery or carryout and the fast food "Express" model.[36]
In June 2024, some locations reportedly brought back the all you can eat lunch buffet.[37]
Products
In North America, Pizza Hut has notably sold:
Pan pizza, baked in a pan with a crispy edge;
"Stuffed crust" pizza, with the outermost edge wrapped around a cylinder of mozzarella cheese;
"Hand-tossed", more like traditional pizzeria crusts;
"Thin 'N Crispy", a thin, crisp dough which was Pizza Hut's original style;
Dippin' Strips pizza, a pizza cut into small strips that can be dipped into a number of sauces;
The P'Zone, a calzone with a marinara dipping sauce that comes in plain, Supremo, Meaty, and pepperoni;
The Bigfoot pizza, its largest product;
The Priazzo, a pie like pizza stuffed with pizza ingredients.[citation needed]
The "stuffed crust" pizza was introduced on March 26, 1995. By the end of the year, it had become one of their most popular lines.[38]
Regional differences are seen in the products and bases.[39] The company has localized to Southeast Asia with a baked rice dish called Curry Zazzle.[40][41]
On May 9, 2008, Pizza Hut created "The Natural" pizza, which featured natural ingredients and was sold in Seattle, Denver and Dallas. This was discontinued on October 27, 2009, in the Dallas market.[42]
Pizza Hut developed a pizza to be delivered to the International Space Station in 2001.[43] It was vacuum-sealed and about 6 in (15 cm) in diameter to fit in the station's oven.[43] It was launched on a Soyuz and eaten by Yuri Usachov in orbit.[44]
In the 2010s, the chain saw a downturn in profits. In 2015, the franchise stated it would be pumping more capital into its London branches. Pizza Hut is installing cocktail bars in its London branches as part of a £60 million bid to win back "the Nando's generation".[45]
In January 2019, Pizza Hut announced it had expanded beer delivery to 300 locations across the U.S., with plans to expand to 1,000 locations by the middle of the year.[46]
In March 2019, Pizza Hut announced the return of the P'Zone after a hiatus of several years.[47]
In March 2020, Pizza Hut Hong Kong announced that it had partnered with furniture retailer IKEA on a joint venture. IKEA launched a new side table called SÄVA, which was designed to resemble a pizza saver. The table would be boxed in packaging resembling a pizza box, and the building instructions included a suggestion to order a Swedish meatball pizza from Pizza Hut, which would contain the same meatballs served in IKEA restaurants.[48][49] A 2021 menu addition, designed to commemorate the 25th anniversary of the introduction of stuffed crust pizza, was "nothing but the stuffed crust," a ring of dough filled with cheese.[50]
WingStreet
WingStreet is the name used for Pizza Hut's chicken wing menu.[51]
In 2003, Yum! launched WingStreet in combination with existing Pizza Hut franchises.[52] The chain predicted aggressive growth, adding more than 4,000 locations by 2010.[53] In 2012, Pizza Hut opened a standalone pilot store in Denton, Texas. The store was unsuccessful and closed the following year.[54]
Restaurants with WingStreet sections on their menus sell breaded and traditional buffalo wings for take-out and delivery. Their sauces include original Buffalo (in mild, medium, and hot levels of spiciness), sweet chili, spicy garlic, honey barbecue, and garlic Parmesan, as well as cajun and lemon pepper dry rubs. They also offer sauce-free "naked" wings.[citation needed]
International
Pizza Hut's international presence under Yum! Brands includes:
Canada and Mexico in North America
Japan, India,[55][56] Bangladesh,[57][58] Pakistan, Sri Lanka, China, Saudi Arabia, United Arab Emirates, United Kingdom, Croatia,[59] European Union, Qatar, Philippines, Vietnam, Thailand, Malaysia, Singapore, Indonesia, Brunei, Hong Kong, Taiwan, South Korea, Myanmar, and Macau in Asia [60]
Egypt
Pizza Hut's China operations are part of the Yum! spinoff Yum China. Pizza Hut was one of the first American franchises to open in Iraq.[61]
China
In China, Pizza Hut (simplified Chinese: 必胜客; traditional Chinese: 必勝客; pinyin: Bìshèng Kè) used an altered business model, offering a fine-dining atmosphere with knives and forks and using an expanded menu catering to Chinese tastes.[62] By 2008, Pizza Hut operated restaurants and delivery locations. That year, the company introduced "Pizza Hut Express", opening locations in Shanghai, Shenzhen, and Hangzhou.[63] The 160 restaurants were in 40 Chinese cities in 2005.[64] As of 2015, Pizza Hut had 1,903 restaurants in China.[65] As of the end of March 2024, Pizza Hut has over 3400 outlets in over 700 cities.[66]
Savio S. Chan (陳少宏, Pinyin: Chén Shàohóng) and Michael Zakkour, authors of China's Super Consumers: What 1 Billion Customers Want and How to Sell it to Them, stated middle-class Chinese perceive Pizza Hut as "akin to fine dining", though Pizza Hut was "China's largest and most successful foreign casual-dining chain".[67]
Australia
Pizza Hut expanded to Australia in 1970, opening its first dine-in restaurant in Belfield in April 1970.[68] In 2016, private equity firm Allegro Funds and a local management team bought the master franchise agreement for Pizza Hut in Australia from Yum! Brands.[69] In June 2023, Allegro sold Pizza Hut Australia to US franchise operator Flynn Restaurant Group.[70] As of June 2023, there are about 260 Pizza Hut stores in Australia.[70]
In May 2024, Australian franchisee Pizza Pan Group was penalized with a AU$2.5 million fine for spending 10 million marketing spam messages over four months in violation of Australian spam laws. It had been directed to report regularly to the Australian Communications and Media Authority.[71]
Pakistan
Pizza Hut Pakistan (Urdu: پیزاہٹ پاکستان) is the Pakistani franchisee of Pizza Hut. It is owned by MCR (Pvt) Ltd and is headquartered in Karachi, Pakistan.[72][73] The first outlet was opened in Karachi in 1993. Currently, Pizza Hut has a presence in 23 major cities.[74]
Mongolia
"Tavan Bogd Foods Pizza" LLC officially opened Pizza Hut on July 14, 2014, in Mongolia. They currently work under three concepts: Restaurant, Delivery, and Express, and provide products and services in 13 areas.[citation needed]
Ethiopia
In 2018, Pizza Hut officially opened in Ethiopia.[75]
United Kingdom
Pizza Hut first opened in the UK in 1973.[76] In 2023, UK Pizza Hut restaurants added Beyond Meat Pepperoni to its menus with pizzas that include the Big New Yorker with vegan cheese and Beyond Pepperoni.[77]
South Korea
As of August 2018, Pizza Hut has 324 franchises in South Korea since it opened its first store in 1985.[78]
Former markets
Russia – Pizza Hut began operating in Russia in 1991, when food supplies dwindled during the 1991 Soviet coup d'état attempt, prompting Russian President Boris Yeltsin to call Pizza Hut deliveries.[79] Pizza Hut suspended operations in response to the 2022 Russian invasion of Ukraine.[80] Later some restaurants re-opened operations under rebranded new trademark PittsaN (ПиццаН).[81]
Panama – In 2022, the Pizza Hut chain ceased its operations in Panamanian lands after re-reporting economic losses.[82]
Advertising
United States
Pizza Hut's first television commercial was produced in 1965 by Bob Walterscheidt for the Harry Crow agency in Wichita, and was entitled "Putt-Putt to the Pizza Hut". The ad looks just like an old movie and is set in fast motion. It features a man in a business suit and tie, played by Ron Williams, who was then a production manager for Wichita's ABC affiliate KAKE-TV, as he orders take-out, leaves his house, and gets into his 1965 Mustang JR to drive to Pizza Hut, where he is chased by a variety of townspeople, portrayed by neighborhood kids, Walterscheidt and his daughter, and various employees for Harry Crow and KAKE-TV. He goes inside Pizza Hut to pick up his pizza and drives home. People eat all the pizza before the man who ordered it can get any, which makes the man very upset, so he calls Pizza Hut again. The ad first aired on November 19, 1966, during halftime of the Notre Dame vs. Michigan State "Game of the Century", and dramatically increased sales for the franchise. "Putt-Putt to the Pizza Hut" ran on TV for eight years and was nominated for a Clio Award.[83][84]
Until early 2007, Pizza Hut's main advertising slogan was "Gather 'round the good stuff".[85] From 2008 to 2009, the advertising slogan was "Now You're Eating!"[86] From 2009 to 2012, the advertising slogan was "Your Favorites. Your Pizza Hut"[85] From 2012 to 2016, the advertising slogan was "Make it great", a variation of the 1987–1995 slogan "Makin' it great!".[85] From 1995 to 1999, the slogan was "You'll love the stuff we're made of".[87] The advertising slogan is currently "No one outpizzas the hut".[88]
Pizza Hut does not have an official international mascot, but at one time, a series of commercials in the U.S. aired, titled "The Pizza Head Show". These commercials ran from 1991 to 1999 and was created by Walter Williams, creator of the Mr. Bill sketches from Saturday Night Live in the late 1970s – upon which the ad campaign was based. The ads featured a slice of pizza with a face made out of toppings called "Pizza Head". In the 1970s, Pizza Hut used the signature red roof with a jolly man named "Pizza Hut Pete". Pete was on the bags, cups, balloons, and hand puppets for the kids. In Australia during the mid to late 1990s, the advertising mascot was a delivery boy named Dougie, with boyish good looks, who upon delivering pizza to his father, would hear the catchphrase "Here's a tip: Be good to your mother". Adding to the impact of these advertisements, the role of Dougie was played by famous Australian soap opera and police drama actor Diarmid Heidenreich.[citation needed]
Pizza Hut sponsored the film Back to the Future Part II (1989) and offered a free pair of futuristic sunglasses, known as "Solar Shades", with the purchase of Pizza Hut pizza. Pizza Hut also engaged in product placement within the film, having a futuristic version of their logo with their trademarked red hut printed on the side of a mylar dehydrated pizza wrapper in the McFly family dinner scene, and appear on a storefront in Hill Valley in the year 2015.[89]
The 1990 NES game Teenage Mutant Ninja Turtles II: The Arcade Game came with a coupon for a free pizza. The game included Pizza Hut product placement in the form of background advertisements and pizza that would refill the character's life.
In 1995, Donald Trump and his ex-wife Ivana Trump appeared in a commercial. The last scene of the commercial showed Ivana asking for the last slice, to which Donald replied, "Actually, you're only entitled to half", a play on the couple's recent divorce.[90]
In 1995, Ringo Starr appeared in a Pizza Hut commercial that teased to a Beatles reunion, but featured three members of The Monkees. A commercial with Rush Limbaugh dates from the same year, in which he boasts "nobody is more right than me," yet he states for the first time he will do something wrong, which was to participate in Pizza Hut's then "eating pizza crust first" campaign regarding their stuffed crust pizzas.[91][92]
In 1999, the announcer says, "The best pizzas under one roof" in the Big New Yorker pizza commercial seen on the PlayStation Pizza Hut Demo Disc 1. Also, in 1999, the game Crazy Taxi for Sega Dreamcast featured Pizza Hut as one of the locations to which players were able to drive and drop off customers. However, in the game's 2010 re-release for Xbox Live and PlayStation Network, all of the product placement, including the Pizza Hut locations, were removed and replaced with generic locations.[93]
Early 2007 had Pizza Hut move into several more interactive ways of marketing to the consumer. Using mobile-phone SMS technology and their MyHut ordering site, they aired several television commercials (commencing just before the Super Bowl) containing hidden words that viewers could type into their phones to receive coupons. Other innovative efforts included their "MySpace Ted" campaign, which took advantage of the popularity of social networking, and the burgeoning user-submission marketing movement via their Vice President of Pizza contest.[94]
United Kingdom
In 1996, as part of Pizza Hut's global advertising strategy using celebrities, Formula One driver Damon Hill and BBC motorsport commentator Murray Walker advertised the stuffed crust pizza, which parodies Walker's extravagant style.[95]
Talk show host Jonathan Ross co-starred in an ad with American model Caprice Bourret. They advertised the new stuffed crust pizza, with Jonathan Ross saying "stuffed cwust" due to his rhotacism.[96]
Following England's defeat to Germany on penalties in the semifinals of Euro '96, Gareth Southgate, Stuart Pearce, and Chris Waddle featured in an advertisement, which shows Southgate wearing a paper bag over his head in shame as his penalty miss allowed England to lose the shootout. Waddle and Pearce, who both missed in a shootout vs West Germany at World Cup '90, are ridiculing him, emphasizing the word "miss" at every opportunity. After Southgate finishes his pizza, he takes off his paper bag, heads for the door, and bangs his head against the wall. Pearce responds with, "this time he's hit the post".[97]
Russia
Former Soviet Union leader Mikhail Gorbachev starred in a 1997 Pizza Hut commercial with his granddaughter Anastasia Virganskaya to raise money for the Perestroyka Archives.[98] The ad "obviously exploited the shock value of having a former world leader appear... [and] played on the fact that Gorbachev was far more popular outside Russia than inside it". It was filmed on a multi-million budget with a cinematic quality, including mounting cameras on the Kremlin and shutting down Red Square to get the establishing shots of the square, and dialogue entirely in Russian with English subtitles, to show Pizza Hut as a global brand compared to its American rivals.[99]
More recently, Pizza Hut has had various celebrity spokespeople, including Jessica Simpson, the Muppets, Damon Hill, and Murray Walker.
In 2000, Pizza Hut paid for their logo to appear on a Russian Proton rocket, which launched the Russian Zvezda module.[100]
Pasta Hut
On April 1, 2008, Pizza Hut in America sent emails to customers advertising their pasta items. The email (and similar advertising on the company's website) stated: "Pasta so good, we changed our name to Pasta Hut!"[101] The name change was a publicity stunt held on April Fools' Day, extending through the month of April, with the company's Dallas headquarters changing its exterior logo to Pasta Hut.[102]
This name change was also used to promote the new Tuscani Pasta line and the new Pizza Hut dine-in menu. The first Pasta Hut advertisement shows the original Pizza Hut restaurant being imploded and recreated with a "Pasta Hut" sign.
A version of this stunt was re-created by Pizza Hut's UK operation later that year in October 2008, which included ten locations in London temporarily taking on new "Pasta Hut" signage. Pizza Hut UK's chief executive at the time has insisted that this was solely intended as a "PR exercise" and the chain never planned on permanently changing its name in the UK or elsewhere.[103]
In the early 1990s, as part of PepsiCo's sponsorship of The NewsHour with Jim Lehrer (and its former moniker, The MacNeil/Lehrer NewsHour), Pizza Hut was included in the acknowledgment alongside Taco Bell and KFC, which PepsiCo owned at the time.
In 2000, Pizza Hut was a part-time sponsor of Galaxy Motorsports' #75 Ford in the then NASCAR Cup Series, driven by Wally Dallenbach Jr.
Pizza Hut was the shirt sponsor of English football club Fulham F.C. for the 2001–02 season[104]
Terry Labonte drove selected events with Pizza Hut as the primary sponsor of his #44 car for Hendrick Motorsports in 2005.[105] Brian Vickers also drove a Pizza Hut car in the NASCAR Busch Series for Hendrick.
Pizza Hut purchased the naming rights to Major League Soccer club FC Dallas' stadium, Pizza Hut Park, prior to its opening in 2005, which were allowed to expire in January 2012.[106]
In October 2015, Pizza Hut signed sponsorship deals with the Dallas Mavericks, Dallas Stars, and American Airlines Center.[107]
In February 2018, Pizza Hut signed a sponsorship deal to be the official pizza sponsor for the National Football League.[108][109]
Pizza Hut sponsored the #14 Brad Jones Racing Holden ZB Commodore driven by Todd Hazelwood for both of the Darwin Triple Crown and Townsville 500 in 2021.[110]
In March 2022, Pizza Hut signed a sponsorship deal to be the official Quick Service Restaurant for the Supercars Championship.[111]
Book It!
Pizza Hut has sponsored the Book It! reading-incentive program since it started in January 1985.[112][113] Students who read books according to the goal set by the classroom teacher, in any month from October through March, are rewarded with a Pizza Hut certificate good for a free, one-topping Personal Pan Pizza; and the classroom whose students read the most books is rewarded with a pizza party. Book It! was conceived in 1984 during a dinner with Art Gunther, President of Pizza Hut, and Bud Gates, SVP of Marketing at Pizza Hut, as a way to help Gunther's son read more.[114]
The program has been criticized by some psychologists on the grounds it may lead to overjustification and reduce children's intrinsic interest in reading.[115] Book It! was also criticized by the Campaign for a Commercial-Free Childhood in 2007 who described it as "one of corporate America's most insidious school-based brand promotions." A pamphlet produced by the group argued the program promoted junk food to a captive market, made teachers into promoters for Pizza Hut, and undermined parents by making visits to the chain an integral part of bringing up their children to be literate.[116] However, a study of the program found participation in the program neither increased nor decreased reading motivation.[115] The program's 25th anniversary was in 2010. The Book It! program in Australia ceased in 2002.
Criticism
In the United Kingdom, Pizza Hut was criticized in October 2007 for the high salt content of its meals, some of which were found to contain more than twice the daily recommended amount of salt for an adult. The toppings that consumers prefer, however (ham, sausage, bacon, etc.), naturally contain high levels of salt.[117]
To meet the Food Standards Agency 2010 target for salt levels in foods, between 2008 and 2010, the company removed over 15% of salt across its menu.[118]
In July 2014, delivery drivers in the United States filed a class-action lawsuit over Pizza Hut "paying delivery drivers net wages below minimum wage due to unreimbursed automobile expenses" in violation of the 1938 Fair Labor Standards Act.[119] An attempt by Pizza Hut to have the case dismissed in November 2015 failed.[120] In December 2016, the case, Linkovich v. Capital Pizza Huts, Inc., et al., was decided by arbitration, in which Pizza Hut paid damages.[121][failed verification]
See also
Companies portal
Food portal
List of pizza chains
List of pizza chains of the United States
List of pizza franchises
List of pizza varieties by country
References
Further reading
Lutz, Ashley; Schlossberg, Mallory (June 16, 2015). "We tried Pizza Hut's hot dog stuffed crust pizza—here's what we thought". Business Insider .
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Celebrate National Cheese Day with The Big Cheesy XXL Pizza! It comes with a hefty 1.5lbs of Mozzarella & Cheddar Cheese on an enormous 18" crust. It's...
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Celebrate National Cheese Day with The Big Cheesy XXL Pizza! It comes with a hefty 1.5lbs of Mozzarella & Cheddar Cheese on an enormous 18" crust.
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Do Adolescents Who Live or Go to School Near Fast Food Restaurants Eat More Frequently From Fast Food Restaurants?
Science.gov (United States)
Forsyth, Ann; Wall, Melanie; Larson, Nicole; Story, Mary; Neumark-Sztainer, Dianne
2012-01-01
This population-based study examined whether residential or school neighborhood access to fast food restaurants is related to adolescentsâ eating frequency of fast food. A classroom-based survey of racially/ethnically diverse adolescents (n=2,724) in 20 secondary schools in Minneapolis/St. Paul, Minnesota was used to assess eating frequency at five types of fast food restaurants. Black, Hispanic, and Native American adolescents lived near more fast food restaurants than white and Asian adolescents and also ate at fast food restaurants more often. After controlling for individual-level socio-demographics, adolescent males living near high numbers fast food restaurants ate more frequently from these venues compared to their peers. PMID:23064515
Marketing fast food: impact of fast food restaurants in children's hospitals.
Science.gov (United States)
Sahud, Hannah B; Binns, Helen J; Meadow, William L; Tanz, Robert R
2006-12-01
The objectives of this study were (1) to determine fast food restaurant prevalence in hospitals with pediatric residencies and (2) to evaluate how hospital environment affects purchase and perception of fast food. We first surveyed pediatric residency programs regarding fast food restaurants in their hospitals to determine the prevalence of fast food restaurants in these hospitals. We then surveyed adults with children after pediatric outpatient visits at 3 hospitals: hospital M with an on-site McDonald's restaurant, hospital R without McDonald's on site but with McDonald's branding, and hospital X with neither on-site McDonald's nor branding. We sought to determine attitudes toward, consumption of, and influences on purchase of fast food and McDonald's food. Fifty-nine of 200 hospitals with pediatric residencies had fast food restaurants. A total of 386 outpatient surveys were analyzed. Fast food consumption on the survey day was most common among hospital M respondents (56%; hospital R: 29%; hospital X: 33%), as was the purchase of McDonald's food (hospital M: 53%; hospital R: 14%; hospital X: 22%). McDonald's accounted for 95% of fast food consumed by hospital M respondents, and 83% of them bought their food at the on-site McDonald's. Using logistic regression analysis, hospital M respondents were 4 times more likely than respondents at the other hospitals to have purchased McDonald's food on the survey day. Visitors to hospitals M and R were more likely than those at hospital X to believe that McDonald's supported the hospital financially. Respondents at hospital M rated McDonald's food healthier than did respondents at the other hospitals. Fast food restaurants are fairly common in hospitals that sponsor pediatric residency programs. A McDonald's restaurant in a children's hospital was associated with significantly increased purchase of McDonald's food by outpatients, belief that the McDonald's Corporation supported the hospital financially, and higher rating
Neighborhood fast food restaurants and fast food consumption: A national study
OpenAIRE
Richardson, Andrea S; Boone-Heinonen, Janne; Popkin, Barry M; Gordon-Larsen, Penny
2011-01-01
Abstract Background Recent studies suggest that neighborhood fast food restaurant availability is related to greater obesity, yet few studies have investigated whether neighborhood fast food restaurant availability promotes fast food consumption. Our aim was to estimate the effect of neighborhood fast food availability on frequency of fast food consumption in a national sample of young adults, a population at high risk for obesity. Methods We used national data from U.S. young adults enrolled...
Are fast food restaurants an environmental risk factor for obesity?
Directory of Open Access Journals (Sweden)
Linde Jennifer
2006-01-01
Full Text Available Abstract Objective Eating at "fast food" restaurants has increased and is linked to obesity. This study examined whether living or working near "fast food" restaurants is associated with body weight. Methods A telephone survey of 1033 Minnesota residents assessed body height and weight, frequency of eating at restaurants, and work and home addresses. Proximity of home and work to restaurants was assessed by Global Index System (GIS methodology. Results Eating at "fast food" restaurants was positively associated with having children, a high fat diet and Body Mass Index (BMI. It was negatively associated with vegetable consumption and physical activity. Proximity of "fast food" restaurants to home or work was not associated with eating at "fast food" restaurants or with BMI. Proximity of "non-fast food" restaurants was not associated with BMI, but was associated with frequency of eating at those restaurants. Conclusion Failure to find relationships between proximity to "fast food" restaurants and obesity may be due to methodological weaknesses, e.g. the operational definition of "fast food" or "proximity", or homogeneity of restaurant proximity. Alternatively, the proliferation of "fast food" restaurants may not be a strong unique cause of obesity.
Franchised fast food brands: An empirical study of factors influencing growth
OpenAIRE
Christopher A. Wingrove; Boris Urban
2017-01-01
Orientation: Franchising is a popular and multifaceted business arrangement that captures a sizeable portion of the restaurant industry worldwide. Research purpose: The study empirically investigated the influence of various site location and branding factors on the growth of franchised fast food restaurant brands across the greater Gauteng region. Motivation of the study: Researching which factors influence the growth of franchised fast food restaurant brands is important for an emer...
The Fast-Casual Conundrum: Fast-Casual Restaurant Entrées Are Higher in Calories than Fast Food.
Science.gov (United States)
Schoffman, Danielle E; Davidson, Charis R; Hales, Sarah B; Crimarco, Anthony E; Dahl, Alicia A; Turner-McGrievy, Gabrielle M
2016-10-01
Frequently eating fast food has been associated with consuming a diet high in calories, and there is a public perception that fast-casual restaurants (eg, Chipotle) are healthier than traditional fast food (eg, McDonald's). However, research has not examined whether fast-food entrées and fast-casual entrées differ in calorie content. The purpose of this study was to determine whether the caloric content of entrées at fast-food restaurants differed from that found at fast-casual restaurants. This study was a cross-sectional analysis of secondary data. Calorie information from 2014 for lunch and dinner entrées for fast-food and fast-casual restaurants was downloaded from the MenuStat database. Mean calories per entrée between fast-food restaurants and fast-casual restaurants and the proportion of restaurant entrées that fell into different calorie ranges were assessed. A t test was conducted to test the hypothesis that there was no difference between the average calories per entrée at fast-food and fast-casual restaurants. To examine the difference in distribution of entrées in different calorie ranges between fast-food and fast-casual restaurants, Ï(2) tests were used. There were 34 fast-food and 28 fast-casual restaurants included in the analysis (n=3,193 entrées). Fast-casual entrées had significantly more calories per entrée (760±301 kcal) than fast-food entrées (561±268; Prestaurants to determine whether the energy content or nutrient density of full meals (ie, entrées with sides and drinks) differs between fast-casual restaurants and fast-food restaurants. Calorie-conscious consumers should consider the calorie content of entrée items before purchase, regardless of restaurant type. Copyright © 2016 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.
Comparing nutrition environments in bodegas and fast-food restaurants.
Science.gov (United States)
Neckerman, Kathryn M; Lovasi, Laszlo; Yousefzadeh, Paulette; Sheehan, Daniel; Milinkovic, Karla; Baecker, Aileen; Bader, Michael D M; Weiss, Christopher; Lovasi, Gina S; Rundle, Andrew
2014-04-01
Many small grocery stores or "bodegas" sell prepared or ready-to-eat items, filling a niche in the food environment similar to fast-food restaurants. However, little comparative information is available about the nutrition environments of bodegas and fast-food outlets. This study compared the nutrition environments of bodegas and national chain fast-food restaurants using a common audit instrument, the Nutrition Environment Measures Study in Restaurants (NEMS-R) protocol. The analytic sample included 109 bodegas and 107 fast-food restaurants located in New York City neighborhoods in the upper third and lower third of the census tract poverty rate distribution. Inter-rater reliability was evaluated in 102 food outlets, including 31 from the analytic sample and 71 from a supplementary convenience sample. The analysis compared scores on individual NEMS-R items, a total summary score, and subscores indicating healthy food availability, nutrition information, promotions of healthy or unhealthy eating, and price incentives for healthy eating, using t tests and Ï(2) statistics to evaluate differences by outlet type and neighborhood poverty. Fast-food restaurants were more likely to provide nutrition information, and bodegas scored higher on healthy food availability, promotions, and pricing. Bodegas and fast-food restaurants had similar NEMS-R total scores (bodegas 13.09, fast food 14.31; P=0.22). NEMS-R total scores were higher (indicating healthier environments) in low- than high-poverty neighborhoods among both bodegas (14.79 vs 11.54; P=0.01) and fast-food restaurants (16.27 vs 11.60; Pnutrition environments in the two types of food outlets. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.
Neighborhood fast food restaurants and fast food consumption: a national study.
Science.gov (United States)
Richardson, Andrea S; Boone-Heinonen, Janne; Popkin, Barry M; Gordon-Larsen, Penny
2011-07-08
Recent studies suggest that neighborhood fast food restaurant availability is related to greater obesity, yet few studies have investigated whether neighborhood fast food restaurant availability promotes fast food consumption. Our aim was to estimate the effect of neighborhood fast food availability on frequency of fast food consumption in a national sample of young adults, a population at high risk for obesity. We used national data from U.S. young adults enrolled in wave III (2001-02; ages 18-28) of the National Longitudinal Study of Adolescent Health (n = 13,150). Urbanicity-stratified multivariate negative binomial regression models were used to examine cross-sectional associations between neighborhood fast food availability and individual-level self-reported fast food consumption frequency, controlling for individual and neighborhood characteristics. In adjusted analysis, fast food availability was not associated with weekly frequency of fast food consumption in non-urban or low- or high-density urban areas. Policies aiming to reduce neighborhood availability as a means to reduce fast food consumption among young adults may be unsuccessful. Consideration of fast food outlets near school or workplace locations, factors specific to more or less urban settings, and the role of individual lifestyle attitudes and preferences are needed in future research.
Neighborhood fast food restaurants and fast food consumption: A national study
Directory of Open Access Journals (Sweden)
Gordon-Larsen Penny
2011-07-01
Full Text Available Abstract Background Recent studies suggest that neighborhood fast food restaurant availability is related to greater obesity, yet few studies have investigated whether neighborhood fast food restaurant availability promotes fast food consumption. Our aim was to estimate the effect of neighborhood fast food availability on frequency of fast food consumption in a national sample of young adults, a population at high risk for obesity. Methods We used national data from U.S. young adults enrolled in wave III (2001-02; ages 18-28 of the National Longitudinal Study of Adolescent Health (n = 13,150. Urbanicity-stratified multivariate negative binomial regression models were used to examine cross-sectional associations between neighborhood fast food availability and individual-level self-reported fast food consumption frequency, controlling for individual and neighborhood characteristics. Results In adjusted analysis, fast food availability was not associated with weekly frequency of fast food consumption in non-urban or low- or high-density urban areas. Conclusions Policies aiming to reduce neighborhood availability as a means to reduce fast food consumption among young adults may be unsuccessful. Consideration of fast food outlets near school or workplace locations, factors specific to more or less urban settings, and the role of individual lifestyle attitudes and preferences are needed in future research.
Interactive effects of reward sensitivity and residential fast-food restaurant exposure on fast-food consumption.
Science.gov (United States)
Paquet, Catherine; Daniel, Mark; Knäuper, Bärbel; Gauvin, Lise; Kestens, Yan; Dubé, Laurette
2010-03-01
Local fast-food environments have been increasingly linked to obesity and related outcomes. Individuals who are more sensitive to reward-related cues might be more responsive to such environments. This study aimed to assess the moderating role of sensitivity to reward on the relation between residential fast-food restaurant exposure and fast-food consumption. Four hundred fifteen individuals (49.6% men; mean age: 34.7 y) were sampled from 7 Montreal census tracts stratified by socioeconomic status and French/English language. The frequency of fast-food restaurant visits in the previous week was self-reported. Sensitivity to reward was self-reported by using the Behavioral Activation System (BAS) scale. Fast-food restaurant exposure within 500 m of the participants' residence was determined by using a Geographic Information System. Main and interactive effects of the BAS and fast-food restaurant exposure on fast-food consumption were tested with logistic regression models that accounted for clustering of observations and participants' age, sex, education, and household income. Regression results showed a significant interaction between BAS and fast-food restaurant exposure (P food restaurant exposure and consumption was positive for the highest tertile (odds ratio: 1.49; 95% CI: 1.20, 1.84; P < 0.001) but null for the intermediate (odds ratio: 1.03; 95% CI: 0.80, 1.34; P = 0.81) and lowest (odds ratio: 0.84; 95% CI: 0.51, 1.37; P = 0.49) tertiles. Reward-sensitive individuals may be more responsive to unhealthful cues in their immediate environment.
Comparing nutrition environments in bodegas and fast food restaurants
OpenAIRE
Neckerman, Kathryn M.; Lovasi, Laszlo; Yousefzadeh, Paulette; Sheehan, Daniel; Milinkovic, Karla; Baecker, Aileen; Bader, Michael D. M.; Weiss, Christopher; Lovasi, Gina S.; Rundle, Andrew
2013-01-01
Many small grocery stores or âbodegasâ sell prepared or ready-to-eat items, filling a similar niche in the food environment as fast food restaurants. However, little comparative information is available about the nutrition environments of bodegas and fast food outlets. This study compared the nutrition environments of bodegas and national chain fast food restaurants using a common audit instrument, the Nutrition Environment Measures Study in Restaurants (NEMS-R) protocol. The analytic sample ...
Are fast food restaurants an environmental risk factor for obesity?
OpenAIRE
Jeffery, Robert W; Baxter, Judy; McGuire, Maureen; Linde, Jennifer
2006-01-01
Abstract Objective Eating at "fast food" restaurants has increased and is linked to obesity. This study examined whether living or working near "fast food" restaurants is associated with body weight. Methods A telephone survey of 1033 Minnesota residents assessed body height and weight, frequency of eating at restaurants, and work and home addresses. Proximity of home and work to restaurants was assessed by Global Index System (GIS) methodology. Results Eating at "fast food" restaurants was p...
Why eat at fast-food restaurants: reported reasons among frequent consumers.
Science.gov (United States)
Rydell, Sarah A; Harnack, Lisa J; Oakes, J Michael; Story, Mary; Jeffery, Robert W; French, Simone A
2008-12-01
A convenience sample of adolescents and adults who regularly eat at fast-food restaurants were recruited to participate in an experimental trial to examine the effect of nutrition labeling on meal choices. As part of this study, participants were asked to indicate how strongly they agreed or disagreed with 11 statements to assess reasons for eating at fast-food restaurants. Logistic regression was conducted to examine whether responses differed by demographic factors. The most frequently reported reasons for eating at fast-food restaurants were: fast food is quick (92%), restaurants are easy to get to (80%), and food tastes good (69%). The least frequently reported reasons were: eating fast food is a way of socializing with family and friends (33%), restaurants have nutritious foods to offer (21%), and restaurants are fun and entertaining (12%). Some differences were found with respect to the demographic factors examined. It appears that in order to reduce fast-food consumption, food and nutrition professionals need to identify alternative quick and convenient food sources. As motivation for eating at fast-food restaurants appears to differ somewhat by age, sex, education, employment status, and household size, tailored interventions could be considered.
Fast food purchasing and access to fast food restaurants: a multilevel analysis of VicLANES
Science.gov (United States)
Thornton, Lukar E; Bentley, Rebecca J; Kavanagh, Anne M
2009-01-01
Background While previous research on fast food access and purchasing has not found evidence of an association, these studies have had methodological problems including aggregation error, lack of specificity between the exposures and outcomes, and lack of adjustment for potential confounding. In this paper we attempt to address these methodological problems using data from the Victorian Lifestyle and Neighbourhood Environments Study (VicLANES) â a cross-sectional multilevel study conducted within metropolitan Melbourne, Australia in 2003. Methods The VicLANES data used in this analysis included 2547 participants from 49 census collector districts in metropolitan Melbourne, Australia. The outcome of interest was the total frequency of fast food purchased for consumption at home within the previous month (never, monthly and weekly) from five major fast food chains (Red Rooster, McDonalds, Kentucky Fried Chicken, Hungry Jacks and Pizza Hut). Three measures of fast food access were created: density and variety, defined as the number of fast food restaurants and the number of different fast food chains within 3 kilometres of road network distance respectively, and proximity defined as the road network distance to the closest fast food restaurant. Multilevel multinomial models were used to estimate the associations between fast food restaurant access and purchasing with never purchased as the reference category. Models were adjusted for confounders including determinants of demand (attitudes and tastes that influence food purchasing decisions) as well as individual and area socio-economic characteristics. Results Purchasing fast food on a monthly basis was related to the variety of fast food restaurants (odds ratio 1.13; 95% confidence interval 1.02 â 1.25) after adjusting for individual and area characteristics. Density and proximity were not found to be significant predictors of fast food purchasing after adjustment for individual socio-economic predictors
Fast food purchasing and access to fast food restaurants: a multilevel analysis of VicLANES.
Science.gov (United States)
Thornton, Lukar E; Bentley, Rebecca J; Kavanagh, Anne M
2009-05-27
While previous research on fast food access and purchasing has not found evidence of an association, these studies have had methodological problems including aggregation error, lack of specificity between the exposures and outcomes, and lack of adjustment for potential confounding. In this paper we attempt to address these methodological problems using data from the Victorian Lifestyle and Neighbourhood Environments Study (VicLANES) - a cross-sectional multilevel study conducted within metropolitan Melbourne, Australia in 2003. The VicLANES data used in this analysis included 2547 participants from 49 census collector districts in metropolitan Melbourne, Australia. The outcome of interest was the total frequency of fast food purchased for consumption at home within the previous month (never, monthly and weekly) from five major fast food chains (Red Rooster, McDonalds, Kentucky Fried Chicken, Hungry Jacks and Pizza Hut). Three measures of fast food access were created: density and variety, defined as the number of fast food restaurants and the number of different fast food chains within 3 kilometres of road network distance respectively, and proximity defined as the road network distance to the closest fast food restaurant.Multilevel multinomial models were used to estimate the associations between fast food restaurant access and purchasing with never purchased as the reference category. Models were adjusted for confounders including determinants of demand (attitudes and tastes that influence food purchasing decisions) as well as individual and area socio-economic characteristics. Purchasing fast food on a monthly basis was related to the variety of fast food restaurants (odds ratio 1.13; 95% confidence interval 1.02 - 1.25) after adjusting for individual and area characteristics. Density and proximity were not found to be significant predictors of fast food purchasing after adjustment for individual socio-economic predictors. Although we found an independent
Fast food purchasing and access to fast food restaurants: a multilevel analysis of VicLANES
Directory of Open Access Journals (Sweden)
Kavanagh Anne M
2009-05-01
Full Text Available Abstract Background While previous research on fast food access and purchasing has not found evidence of an association, these studies have had methodological problems including aggregation error, lack of specificity between the exposures and outcomes, and lack of adjustment for potential confounding. In this paper we attempt to address these methodological problems using data from the Victorian Lifestyle and Neighbourhood Environments Study (VicLANES â a cross-sectional multilevel study conducted within metropolitan Melbourne, Australia in 2003. Methods The VicLANES data used in this analysis included 2547 participants from 49 census collector districts in metropolitan Melbourne, Australia. The outcome of interest was the total frequency of fast food purchased for consumption at home within the previous month (never, monthly and weekly from five major fast food chains (Red Rooster, McDonalds, Kentucky Fried Chicken, Hungry Jacks and Pizza Hut. Three measures of fast food access were created: density and variety, defined as the number of fast food restaurants and the number of different fast food chains within 3 kilometres of road network distance respectively, and proximity defined as the road network distance to the closest fast food restaurant. Multilevel multinomial models were used to estimate the associations between fast food restaurant access and purchasing with never purchased as the reference category. Models were adjusted for confounders including determinants of demand (attitudes and tastes that influence food purchasing decisions as well as individual and area socio-economic characteristics. Results Purchasing fast food on a monthly basis was related to the variety of fast food restaurants (odds ratio 1.13; 95% confidence interval 1.02 â 1.25 after adjusting for individual and area characteristics. Density and proximity were not found to be significant predictors of fast food purchasing after adjustment for individual socio
The Effect of Fast Food Restaurants on Obesity
OpenAIRE
Currie, Janet; DellaVigna, Stefano; Moretti, Enrico; Pathania, Vikram
2009-01-01
We investigate the health consequences of changes in the supply of fast food using the exact geographical location of fast food restaurants. Specifically, we ask how the supply of fast food affects the obesity rates of 3 million school children and the weight gain of over 1 million pregnant women. We find that among 9th grade children, a fast food restaurant within a tenth of a mile of a school is associated with at least a 5.2 percent increase in obesity rates. There is no discernable effect...
Proximity of fast-food restaurants to schools and adolescent obesity.
Science.gov (United States)
Davis, Brennan; Carpenter, Christopher
2009-03-01
We examined the relationship between fast-food restaurants near schools and obesity among middle and high school students in California. We used geocoded data (obtained from the 2002-2005 California Healthy Kids Survey) on over 500,000 youths and multivariate regression models to estimate associations between adolescent obesity and proximity of fast-food restaurants to schools. We found that students with fast-food restaurants near (within one half mile of) their schools (1) consumed fewer servings of fruits and vegetables, (2) consumed more servings of soda, and (3) were more likely to be overweight (odds ratio [OR] = 1.06; 95% confidence interval [CI] = 1.02, 1.10) or obese (OR = 1.07; 95% CI = 1.02, 1.12) than were youths whose schools were not near fast-food restaurants, after we controlled for student- and school-level characteristics. The result was unique to eating at fast-food restaurants (compared with other nearby establishments) and was not observed for another risky behavior (smoking). Exposure to poor-quality food environments has important effects on adolescent eating patterns and overweight. Policy interventions limiting the proximity of fast-food restaurants to schools could help reduce adolescent obesity.
Calorie labeling, fast food purchasing and restaurant visits.
Science.gov (United States)
Elbel, Brian; Mijanovich, Tod; Dixon, L Beth; Abrams, Courtney; Weitzman, Beth; Kersh, Rogan; Auchincloss, Amy H; Ogedegbe, Gbenga
2013-11-01
Obesity is a pressing public health problem without proven population-wide solutions. Researchers sought to determine whether a city-mandated policy requiring calorie labeling at fast food restaurants was associated with consumer awareness of labels, calories purchased and fast food restaurant visits. Difference-in-differences design, with data collected from consumers outside fast food restaurants and via a random digit dial telephone survey, before (December 2009) and after (June 2010) labeling in Philadelphia (which implemented mandatory labeling) and Baltimore (matched comparison city). Measures included: self-reported use of calorie information, calories purchased determined via fast food receipts, and self-reported weekly fast-food visits. The consumer sample was predominantly Black (71%), and high school educated (62%). Postlabeling, 38% of Philadelphia consumers noticed the calorie labels for a 33% point (Pâ<â0.001) increase relative to Baltimore. Calories purchased and number of fast food visits did not change in either city over time. While some consumers report noticing and using calorie information, no population level changes were noted in calories purchased or fast food visits. Other controlled studies are needed to examine the longer term impact of labeling as it becomes national law. Copyright © 2013 The Obesity Society.
Identifying fast-food restaurants using a central register as a measure of the food environment
DEFF Research Database (Denmark)
Toft, Ulla; Erbs-Maibing, Peter; Glümer, Charlotte
2011-01-01
To validate the identification and location of fast-food restaurants according to a government list of inspected food stores and restaurants.......To validate the identification and location of fast-food restaurants according to a government list of inspected food stores and restaurants....
The effects of Cosmopolitanism and Tradition on the Evaluation and Intentions of the Users of Fast Food Restaurants
Directory of Open Access Journals (Sweden)
Srdjan Sapic
2017-08-01
Full Text Available In terms of modern life, consumers have an increasing number of options when it comes to choosing a restaurant when they do not wish to eat at their homes. Fast food restaurants represent one of those options. In addition to domestic fast food restaurants, the development of global restaurant chains is also noticeable. The purpose of this paper is to identify the factors that affect the evaluations of products and services and the intentions of users in terms of using the services of fast food restaurants. In relation to that, it is important to analyze the factor of cosmopolitanism and tradition. Cosmopolitanism, as the willingness of people to cooperate with other cultures and tradition, and tradition, as a reflection of respect for the customs and ideas that are imposed on individuals by their culture or religion, affect consumersâ intentions and their willingness to use the services of foreign fast food restaurants. In accordance with that, the purpose of this research study is to determine if and how cosmopolitanism and tradition affect the evaluations of products and services and consumersâ intention concerning foreign restaurant chains and domestic fast food restaurants of both the local and the family types. The results of the conducted empirical research show that cosmopolitanism positively affects the evaluations of the products and services of foreign restaurants and that tradition positively affects the evaluations of the products and services of domestic fast food restaurants.
Outdoor ultrafine particle concentrations in front of fast food restaurants.
Science.gov (United States)
Vert, Cristina; Meliefste, Kees; Hoek, Gerard
2016-01-01
Ultrafine particles (UFPs) have been associated with negative effects on human health. Emissions from motor vehicles are the principal source of UFPs in urban air. A study in Vancouver suggested that UFP concentrations were related to density of fast food restaurants near the monitoring sites. A previous monitoring campaign could not separate the contribution of restaurants from road traffic. The main goal of this study has been the quantification of fast food restaurants' contribution to outdoor UFP concentrations. A portable particle number counter (DiscMini) has been used to carry out mobile monitoring in a largely pedestrianized area in the city center of Utrecht. A fixed route passing 17 fast food restaurants was followed on 8 days. UFP concentrations in front of the restaurants were 1.61 times higher than in a nearby square without any local sources used as control area and 1.22 times higher compared with all measurements conducted in between the restaurants. Adjustment for other sources such as passing mopeds, smokers or candles did not explain the increase. In conclusion, fast food restaurants result in significant increases in outdoor UFP concentrations in front of the restaurant.
Child-directed marketing inside and on the exterior of fast food restaurants.
Science.gov (United States)
Ohri-Vachaspati, Punam; Isgor, Zeynep; Rimkus, Leah; Powell, Lisa M; Barker, Dianne C; Chaloupka, Frank J
2015-01-01
Children who eat fast food have poor diet and health outcomes. Fast food is heavily marketed to youth, and exposure to such marketing is associated with higher fast food consumption. To examine the extent of child-directed marketing (CDM) inside and on the exterior of fast food restaurants. Data were collected from 6,716 fast food restaurants located in a nationally representative sample of public middle- and high-school enrollment areas in 2010, 2011, and 2012. CDM was defined as the presence of one or more of seven components inside or on the exterior of the restaurant. Analyses were conducted in 2014. More than 20% of fast food restaurants used CDM inside or on their exterior. In multivariate analyses, fast food restaurants that were part of a chain, offered kids' meals, were located in middle- (compared to high)-income neighborhoods, and in rural (compared to urban) areas had significantly higher odds of using any CDM; chain restaurants and those located in majority black neighborhoods (compared to white) had significantly higher odds of having an indoor display of kids' meal toys. Compared to 2010, there was a significant decline in use of CDM in 2011, but the prevalence increased close to the 2010 level in 2012. CDM inside and on the exterior of fast food restaurants is prevalent in chain restaurants; majority black communities, rural areas, and middle-income communities are disproportionately exposed. The fast food industry should limit children's exposure to marketing that promotes unhealthy food choices. Copyright © 2015 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.
Characteristics of fast-food/takeaway-food and restaurant/café-food consumers among New Zealand adults.
Science.gov (United States)
Smith, Claire; Gray, Andrew Robert; Fleming, Elizabeth Ann; Parnell, Winsome Ruth
2014-10-01
To investigate: (i) the percentage of the New Zealand (NZ) population reporting fast food/takeaway food and restaurant/café food per day; (ii) examine demographic factors associated with their use; (iii) quantify their contribution to energy intake; and (iv) describe the specific types of foods reported from both sources. Twenty-four hour diet recalls from the cross-sectional 2008/09 NZ Adult Nutrition Survey were used to identify fast-food and restaurant-food consumers. NZ households. Adults aged 15 years and older (n 4721). Overall 28 % reported consuming at least one fast food and 14 % a restaurant food within the 24 h diet recall. Fast-food consumption was not associated with level of education or an area-based measure of socio-economic status, but a higher education was positively associated with restaurant-food consumption. Individual factors such as ethnicity, household size, age, sex and marital status were found to be important influences on the use of fast food and restaurant food. Fast-food consumption was more prevalent among participants living in urban areas, young adults (19-30 years) and MÄori compared with NZ European and Others. The most frequently reported fast foods were bread-based dishes, potatoes (including fries) and non-alcoholic beverages. Given the high reported consumption of fast food by young adults, health promotion initiatives both to improve the nutritional quality of fast-food menus and to encourage healthier food choices would likely make a large impact on the overall diet quality of this group.
Sodium levels in Canadian fast-food and sit-down restaurants.
Science.gov (United States)
Scourboutakos, Mary J; L'Abbé, Mary R
2013-01-31
To evaluate the sodium levels in Canadian restaurant and fast-food chain menu items. Nutrition information was collected from the websites of major sit-down (n=20) and fast-food (n=65) restaurants across Canada in 2010 and a database was constructed. Four thousand and forty-four meal items, baked goods, side dishes and children's items were analyzed. Sodium levels were compared to the recommended adequate intake level (AI), tolerable upper intake level (UL) and the US National Sodium Reduction Initiative (NSRI) targets. On average, individual sit-down restaurant menu items contained 1455 mg sodium/serving (or 97% of the AI level of 1500 mg/day). Forty percent of all sit-down restaurant items exceeded the AI for sodium and more than 22% of sit-down restaurant stir fry entrées, sandwiches/wraps, ribs, and pasta entrées with meat/seafood exceeded the daily UL for sodium (2300 mg). Fast-food restaurant meal items contained, on average, 1011 mg sodium (68% of the daily AI), while side dishes (from sit-down and fast-food restaurants) contained 736 mg (49%). Children's meal items contained, on average, 790 mg/serving (66% of the sodium AI for children of 1200 mg/day); a small number of children's items exceeded the children's daily UL. On average, 52% of establishments exceeded the 2012 NSRI density targets and 69% exceeded the 2014 targets. The sodium content in Canadian restaurant foods is alarmingly high. A population-wide sodium reduction strategy needs to address the high levels of sodium in restaurant foods.
Market research and plan for Chinese fast-food restaurant start-up
OpenAIRE
Song, Tianhao
2017-01-01
CENTRIA UNIVERSITY OF APPLIED SCIENCES Market research and plan for Chinese fast-food restaurant start-up Instructor Due to the popularity of fast-food services in the Helsinki region, this thesis studies the possibility to find out the market opportunities for Chinese traditional fast-food business. Most of the fast-food restaurants opened are according to European flavor, so there is almost a void for Chinese fast-food to fill in, plus the Helsinki region is an area of ...
Nutrition labeling and value size pricing at fast-food restaurants: a consumer perspective.
Science.gov (United States)
O'Dougherty, Maureen; Harnack, Lisa J; French, Simone A; Story, Mary; Oakes, J Michael; Jeffery, Robert W
2006-01-01
This pilot study examined nutrition-related attitudes that may affect food choices at fast-food restaurants, including consumer attitudes toward nutrition labeling of fast foods and elimination of value size pricing. A convenience sample of 79 fast-food restaurant patrons aged 16 and above (78.5% white, 55% female, mean age 41.2 [17.1]) selected meals from fast-food restaurant menus that varied as to whether nutrition information was provided and value pricing included and completed a survey and interview on nutrition-related attitudes. Only 57.9% of participants rated nutrition as important when buying fast food. Almost two thirds (62%) supported a law requiring nutrition labeling on restaurant menus. One third (34%) supported a law requiring restaurants to offer lower prices on smaller instead of bigger-sized portions. This convenience sample of fast-food patrons supported nutrition labels on menus. More research is needed with larger samples on whether point-of-purchase nutrition labeling at fast-food restaurants raises perceived importance of nutrition when eating out.
Correlates of Sugar-Sweetened Beverages Purchased for Children at Fast-Food Restaurants.
Science.gov (United States)
Cantor, Jonathan; Breck, Andrew; Elbel, Brian
2016-11-01
To determine consumer and fast-food purchase characteristics associated with the purchase of a sugar-sweetened beverage, as well as calories and grams of sugar, for children at a fast-food restaurant. We completed cross-sectional analyses of fast-food restaurant receipts and point-of-purchase surveys (nâ=â483) collected during 2013 and 2014 in New York City and Newark and Jersey City, New Jersey. Caregivers purchased beverages for half of all children in our sample. Approximately 60% of these beverages were sugar-sweetened beverages. Fast-food meals with sugar-sweetened beverages had, on average, 179 more calories than meals with non-sugar-sweetened beverages. Being an adolescent or male, having a caregiver with a high school degree or less, having a caregiver who saw the posted calorie information, ordering a combination meal, and eating the meal in the restaurant were associated with ordering a sugar-sweetened beverage. Purchases that included a combination meal or were consumed in the restaurant included more beverage grams of sugar and calories. Characteristics of fast-food purchases appear to have the largest and most important association to beverage calories for children at fast-food restaurants. Targeting fast-food restaurants, particularly combination meals, may improve childhood obesity rates.
Clustering of fast-food restaurants around schools: a novel application of spatial statistics to the study of food environments.
Science.gov (United States)
Austin, S Bryn; Melly, Steven J; Sanchez, Brisa N; Patel, Aarti; Buka, Stephen; Gortmaker, Steven L
2005-09-01
We examined the concentration of fast food restaurants in areas proximal to schools to characterize school neighborhood food environments. We used geocoded databases of restaurant and school addresses to examine locational patterns of fast-food restaurants and kindergartens and primary and secondary schools in Chicago. We used the bivariate K function statistical method to quantify the degree of clustering (spatial dependence) of fast-food restaurants around school locations. The median distance from any school in Chicago to the nearest fast-food restaurant was 0.52 km, a distance that an adult can walk in little more than 5 minutes, and 78% of schools had at least 1 fast-food restaurant within 800 m. Fast-food restaurants were statistically significantly clustered in areas within a short walking distance from schools, with an estimated 3 to 4 times as many fast-food restaurants within 1.5 km from schools than would be expected if the restaurants were distributed throughout the city in a way unrelated to school locations. Fast-food restaurants are concentrated within a short walking distance from schools, exposing children to poor-quality food environments in their school neighborhoods.
Predictors of total calories purchased at fast-food restaurants: restaurant characteristics, calorie awareness, and use of calorie information.
Science.gov (United States)
Brissette, Ian; Lowenfels, Ann; Noble, Corina; Spicer, Deborah
2013-01-01
To examine purchase patterns at fast-food restaurants and their relation to restaurant characteristics, customer characteristics, and use of calorie information. Cross-sectional survey. Fast-food restaurants in New York State. Adult fast-food restaurant customers (n = 1,094). Restaurant characteristics (fast-food chain type, presence of calorie labels, and poverty of location), participant characteristics (demographics, calorie knowledge, awareness, and use), and customer purchasing patterns (ordering low-calorie or no beverage, small or no fries, or restaurant and customer characteristics, fast-food chain customer age, sex, calorie use, and calorie awareness were independently associated with total calories purchased (all P < .05; model R2 = .19). When 3 purchasing patterns were added to the model, calorie use (P = .005), but not calorie awareness, remained associated with total calories purchased. The 3 purchase patterns collectively accounted for the majority of variance in calorie totals (Πmodel R2 = .40). Promoting use of calorie information, purchase strategies, and calorie awareness represents complementary ways to support lower-calorie choices at fast-food chains. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.
Franchised fast food brands: An empirical study of factors influencing growth
Directory of Open Access Journals (Sweden)
Christopher A. Wingrove
2017-03-01
Full Text Available Orientation: Franchising is a popular and multifaceted business arrangement that captures a sizeable portion of the restaurant industry worldwide. Research purpose: The study empirically investigated the influence of various site location and branding factors on the growth of franchised fast food restaurant brands across the greater Gauteng region. Motivation of the study: Researching which factors influence the growth of franchised fast food restaurant brands is important for an emerging market context such as South Africa when considering the marked increase in the consumption of fast foods. Design: A sample of 140 customers was surveyed from 12 leading franchised fast food outlets. Primary data were collected for various items representing site location and brand factors. Regression analysis was used to test the hypotheses. Findings: The overall findings showed that convenience and central facilities of a retail location are positively and significantly associated with the growth of the franchise fast food outlet. Practical implications: The study findings have implications for practitioners who need to take into account which factors influence revenue growth, since targeted interventions may be required to implement sustainable strategies by franchisors. Contribution: The findings may serve as a catalyst for this growing and important activity in South Africa and other emerging markets.
Association between proximity to and coverage of traditional fast-food restaurants and non-traditional fast-food outlets and fast-food consumption among rural adults
Directory of Open Access Journals (Sweden)
Horel Scott A
2011-05-01
Full Text Available Abstract Objective The objective of this study is to examine the relationship between residential exposure to fast-food entrées, using two measures of potential spatial access: proximity (distance to the nearest location and coverage (number of different locations, and weekly consumption of fast-food meals. Methods Traditional fast-food restaurants and non-traditional fast-food outlets, such as convenience stores, supermarkets, and grocery stores, from the 2006 Brazos Valley Food Environment Project were linked with individual participants (n = 1409 who completed the nutrition module in the 2006 Brazos Valley Community Health Assessment. Results Increased age, poverty, increased distance to the nearest fast food, and increased number of different traditional fast-food restaurants, non-traditional fast-food outlets, or fast-food opportunities were associated with less frequent weekly consumption of fast-food meals. The interaction of gender and proximity (distance or coverage (number indicated that the association of proximity to or coverage of fast-food locations on fast-food consumption was greater among women and opposite of independent effects. Conclusions Results provide impetus for identifying and understanding the complex relationship between access to all fast-food opportunities, rather than to traditional fast-food restaurants alone, and fast-food consumption. The results indicate the importance of further examining the complex interaction of gender and distance in rural areas and particularly in fast-food consumption. Furthermore, this study emphasizes the need for health promotion and policy efforts to consider all sources of fast-food as part of promoting healthful food choices.
Association between proximity to and coverage of traditional fast-food restaurants and non-traditional fast-food outlets and fast-food consumption among rural adults
Science.gov (United States)
2011-01-01
Objective The objective of this study is to examine the relationship between residential exposure to fast-food entrées, using two measures of potential spatial access: proximity (distance to the nearest location) and coverage (number of different locations), and weekly consumption of fast-food meals. Methods Traditional fast-food restaurants and non-traditional fast-food outlets, such as convenience stores, supermarkets, and grocery stores, from the 2006 Brazos Valley Food Environment Project were linked with individual participants (n = 1409) who completed the nutrition module in the 2006 Brazos Valley Community Health Assessment. Results Increased age, poverty, increased distance to the nearest fast food, and increased number of different traditional fast-food restaurants, non-traditional fast-food outlets, or fast-food opportunities were associated with less frequent weekly consumption of fast-food meals. The interaction of gender and proximity (distance) or coverage (number) indicated that the association of proximity to or coverage of fast-food locations on fast-food consumption was greater among women and opposite of independent effects. Conclusions Results provide impetus for identifying and understanding the complex relationship between access to all fast-food opportunities, rather than to traditional fast-food restaurants alone, and fast-food consumption. The results indicate the importance of further examining the complex interaction of gender and distance in rural areas and particularly in fast-food consumption. Furthermore, this study emphasizes the need for health promotion and policy efforts to consider all sources of fast-food as part of promoting healthful food choices. PMID:21599955
Commercial Television Exposure, Fast Food Toy Collecting, and Family Visits to Fast Food Restaurants among Families Living in Rural Communities.
Science.gov (United States)
Emond, Jennifer A; Bernhardt, Amy M; Gilbert-Diamond, Diane; Li, Zhigang; Sargent, James D
2016-01-01
To assess the associations between children's exposure to television (TV) networks that aired child-directed advertisements for children's fast food meals with the collection of fast food meal toy premiums and frequency of family visits to those restaurants. One hundred parents of children 3-7 years old were recruited from a rural pediatrics clinic during 2011; families receiving Medicaid were oversampled. Parents reported the child's TV viewing habits and family visit frequency to the fast food restaurants participating in child-directed TV marketing at the time, and their child's requests for visits to and the collecting of toy premiums from those restaurants. Logistic regression models assessed adjusted associations between a child's TV viewing with more frequent restaurant visits (â¥monthly in this population). Structural equation modeling assessed if child requests or toy collecting mediated that association. Thirty-seven percent of parents reported â¥monthly visits to the select fast food restaurants. Among children, 54% requested visits to and 29% collected toys from those restaurants. Greater child commercial TV viewing was significantly associated with more frequent family visits to those fast food restaurants (aOR 2.84 for each 1-unit increase in the child's commercial TV viewing scale, P restaurants. Child desire for toy premiums may be a mediating factor. Copyright © 2016 Elsevier Inc. All rights reserved.
Consumer Estimation of Recommended and Actual Calories at Fast Food Restaurants
OpenAIRE
Elbel, Brian
2011-01-01
Recently, localities across the United States have passed laws requiring the mandatory labeling of calories in all chain restaurants, including fast food restaurants. This policy is set to be implemented at the federal level. Early studies have found these policies to be at best minimally effective in altering food choice at a population level. This paper uses receipt and survey data collected from consumers outside fast food restaurants in low-income communities in New York City (NYC) (which...
Consumersâ estimation of calorie content at fast food restaurants: cross sectional observational study
OpenAIRE
Block, Jason Perry; Condon, Suzanne K; Kleinman, Ken Paul; Mullen, Jewel; Linakis, Stephanie; Rifas-Shiman, Sheryl Lynn; Gillman, Matthew William
2013-01-01
Objective: To investigate estimation of calorie (energy) content of meals from fast food restaurants in adults, adolescents, and school age children. Design: Cross sectional study of repeated visits to fast food restaurant chains. Setting: 89 fast food restaurants in four cities in New England, United States: McDonaldâs, Burger King, Subway, Wendyâs, KFC, Dunkinâ Donuts. Participants: 1877 adults and 330 school age children visiting restaurants at dinnertime (evening meal) in 2010 and 2011; 1...
Association between neighborhood need and spatial access to food stores and fast food restaurants in neighborhoods of colonias.
Science.gov (United States)
Sharkey, Joseph R; Horel, Scott; Han, Daikwon; Huber, John C
2009-02-16
To determine the extent to which neighborhood needs (socioeconomic deprivation and vehicle availability) are associated with two criteria of food environment access: 1) distance to the nearest food store and fast food restaurant and 2) coverage (number) of food stores and fast food restaurants within a specified network distance of neighborhood areas of colonias, using ground-truthed methods. Data included locational points for 315 food stores and 204 fast food restaurants, and neighborhood characteristics from the 2000 U.S. Census for the 197 census block group (CBG) study area. Neighborhood deprivation and vehicle availability were calculated for each CBG. Minimum distance was determined by calculating network distance from the population-weighted center of each CBG to the nearest supercenter, supermarket, grocery, convenience store, dollar store, mass merchandiser, and fast food restaurant. Coverage was determined by calculating the number of each type of food store and fast food restaurant within a network distance of 1, 3, and 5 miles of each population-weighted CBG center. Neighborhood need and access were examined using Spearman ranked correlations, spatial autocorrelation, and multivariate regression models that adjusted for population density. Overall, neighborhoods had best access to convenience stores, fast food restaurants, and dollar stores. After adjusting for population density, residents in neighborhoods with increased deprivation had to travel a significantly greater distance to the nearest supercenter or supermarket, grocery store, mass merchandiser, dollar store, and pharmacy for food items. The results were quite different for association of need with the number of stores within 1 mile. Deprivation was only associated with fast food restaurants; greater deprivation was associated with fewer fast food restaurants within 1 mile. CBG with greater lack of vehicle availability had slightly better access to more supercenters or supermarkets, grocery
Association between neighborhood need and spatial access to food stores and fast food restaurants in neighborhoods of Colonias
Directory of Open Access Journals (Sweden)
Han Daikwon
2009-02-01
Full Text Available Abstract Objective To determine the extent to which neighborhood needs (socioeconomic deprivation and vehicle availability are associated with two criteria of food environment access: 1 distance to the nearest food store and fast food restaurant and 2 coverage (number of food stores and fast food restaurants within a specified network distance of neighborhood areas of colonias, using ground-truthed methods. Methods Data included locational points for 315 food stores and 204 fast food restaurants, and neighborhood characteristics from the 2000 U.S. Census for the 197 census block group (CBG study area. Neighborhood deprivation and vehicle availability were calculated for each CBG. Minimum distance was determined by calculating network distance from the population-weighted center of each CBG to the nearest supercenter, supermarket, grocery, convenience store, dollar store, mass merchandiser, and fast food restaurant. Coverage was determined by calculating the number of each type of food store and fast food restaurant within a network distance of 1, 3, and 5 miles of each population-weighted CBG center. Neighborhood need and access were examined using Spearman ranked correlations, spatial autocorrelation, and multivariate regression models that adjusted for population density. Results Overall, neighborhoods had best access to convenience stores, fast food restaurants, and dollar stores. After adjusting for population density, residents in neighborhoods with increased deprivation had to travel a significantly greater distance to the nearest supercenter or supermarket, grocery store, mass merchandiser, dollar store, and pharmacy for food items. The results were quite different for association of need with the number of stores within 1 mile. Deprivation was only associated with fast food restaurants; greater deprivation was associated with fewer fast food restaurants within 1 mile. CBG with greater lack of vehicle availability had slightly better
Development and Reliability Testing of a Fast-Food Restaurant Observation Form.
Science.gov (United States)
Rimkus, Leah; Ohri-Vachaspati, Punam; Powell, Lisa M; Zenk, Shannon N; Quinn, Christopher M; Barker, Dianne C; Pugach, Oksana; Resnick, Elissa A; Chaloupka, Frank J
2015-01-01
To develop a reliable observational data collection instrument to measure characteristics of the fast-food restaurant environment likely to influence consumer behaviors, including product availability, pricing, and promotion. The study used observational data collection. Restaurants were in the Chicago Metropolitan Statistical Area. A total of 131 chain fast-food restaurant outlets were included. Interrater reliability was measured for product availability, pricing, and promotion measures on a fast-food restaurant observational data collection instrument. Analysis was done with Cohen's κ coefficient and proportion of overall agreement for categorical variables and intraclass correlation coefficient (ICC) for continuous variables. Interrater reliability, as measured by average κ coefficient, was .79 for menu characteristics, .84 for kids' menu characteristics, .92 for food availability and sizes, .85 for beverage availability and sizes, .78 for measures on the availability of nutrition information,.75 for characteristics of exterior advertisements, and .62 and .90 for exterior and interior characteristics measures, respectively. For continuous measures, average ICC was .88 for food pricing measures, .83 for beverage prices, and .65 for counts of exterior advertisements. Over 85% of measures demonstrated substantial or almost perfect agreement. Although some measures required revision or protocol clarification, results from this study suggest that the instrument may be used to reliably measure the fast-food restaurant environment.
The Effect of Fast Food Restaurants on Obesity and Weight Gain
OpenAIRE
Janet Currie; Stefano DellaVigna; Enrico Moretti; Vikram Pathania
2009-01-01
We investigate the health consequences of changes in the supply of fast food using the exact geographical location of fast food restaurants. Specifically, we ask how the supply of fast food affects the obesity rates of 3 million school children and the weight gain of over 3 million pregnant women. We find that among 9th grade children, a fast food restaurant within a tenth of a mile of a school is associated with at least a 5.2 percent increase in obesity rates. There is no discernable effect...
Commercial TV exposure, fast-food toy collecting and family visits to fast food restaurants among families living in rural communities
Science.gov (United States)
Emond, Jennifer A.; Bernhardt, Amy M.; Gilbert-Diamond, Diane; Li, Zhigang; Sargent, James D.
2015-01-01
Objective To assess the associations between children's exposure to TV networks that aired child-directed advertisements for children's fast food meals with the collection of fast food meal toy premiums and frequency of family visits to those restaurants. Study design One hundred parents of children 3â7 years old were recruited from a rural pediatrics clinic during 2011; families receiving Medicaid were oversampled. Parents reported the child's television viewing habits and family visit frequency to the fast food restaurants participating in child-directed TV marketing at the time, and their child's requests for visits to and the collecting of toy premiums from those restaurants. Logistic regression models assessed adjusted associations between a child's TV viewing with more frequent restaurant visits (â¥monthly in this population). Structural equation modeling assessed if child requests or toy collecting mediated that association. Results Thirty-seven percent of parents reported â¥monthly visits to the select fast food restaurants. Among children, 54% requested visits to and 29% collected toys from those restaurants. Greater child commercial TV viewing was significantly associated with more frequent family visits to those fast food restaurants (adjusted odds ratio 2.84 for each one-unit increase in the child's commercial TV viewing scale, prestaurants. Child desire for toy premiums may be a mediating factor. PMID:26526362
The effect of fast-food restaurants on childhood obesity: a school level analysis.
Science.gov (United States)
Alviola, Pedro A; Nayga, Rodolfo M; Thomsen, Michael R; Danforth, Diana; Smartt, James
2014-01-01
We analyze, using an instrumental variable approach, the effect of the number of fast-food restaurants on school level obesity rates in Arkansas. Using distance to the nearest major highway as an instrument, our results suggest that exposure to fast-food restaurants can impact weight outcomes. Specifically, we find that the number of fast-food restaurants within a mile from the school can significantly affect school level obesity rates. Copyright © 2013 Elsevier B.V. All rights reserved.
Valorisation of menu labelling at fast food restaurants: exploring consumer perceptions
OpenAIRE
Luis Miguel Cunha; Ana Pinto de Moura; Rui Costa Lima; Ana Frias
2011-01-01
The present study aimed to investigate Portuguese consumers' interestfor the provision of nutrition information at fast food restaurants and reactionsto alternative presentations of this information. Four focus groups, with 5 to8 consumers, were conducted in which participants were asked to look at threemock fast food restaurant menus that varied with respect to whether calorieinformation was provided and whether small portions and salads were available.Participants also discussed about fast ...
Focusing on fast food restaurants alone underestimates the relationship between neighborhood deprivation and exposure to fast food in a large rural area.
Science.gov (United States)
Sharkey, Joseph R; Johnson, Cassandra M; Dean, Wesley R; Horel, Scott A
2011-01-25
Individuals and families are relying more on food prepared outside the home as a source for at-home and away-from-home consumption. Restricting the estimation of fast-food access to fast-food restaurants alone may underestimate potential spatial access to fast food. The study used data from the 2006 Brazos Valley Food Environment Project (BVFEP) and the 2000 U.S. Census Summary File 3 for six rural counties in the Texas Brazos Valley region. BVFEP ground-truthed data included identification and geocoding of all fast-food restaurants, convenience stores, supermarkets, and grocery stores in study area and on-site assessment of the availability and variety of fast-food lunch/dinner entrées and side dishes. Network distance was calculated from the population-weighted centroid of each census block group to all retail locations that marketed fast food (n = 205 fast-food opportunities). Spatial access to fast-food opportunities (FFO) was significantly better than to traditional fast-food restaurants (FFR). The median distance to the nearest FFO was 2.7 miles, compared with 4.5 miles to the nearest FFR. Residents of high deprivation neighborhoods had better spatial access to a variety of healthier fast-food entrée and side dish options than residents of low deprivation neighborhoods. Our analyses revealed that identifying fast-food restaurants as the sole source of fast-food entrées and side dishes underestimated neighborhood exposure to fast food, in terms of both neighborhood proximity and coverage. Potential interventions must consider all retail opportunities for fast food, and not just traditional FFR.
Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003-2010.
Science.gov (United States)
Rehm, Colin D; Drewnowski, Adam
2016-12-13
Energy intakes from fast food restaurants (FFRs) have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs). Using data from a single 24-h dietary recall among 12,378 children aged 4-19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES), 2003-2010 a custom algorithm segmented FFRs into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops. There was a significant population-wide decline in FFR-sourced solid fats (-32 kcal/day, p -trend restaurants; added sugars, solid fats, and SSBs declined significantly from burger restaurants. Fruit did not change for fast food restaurants overall. Temporal analyses of fast food consumption trends by restaurant type allow for more precise monitoring of the quality of children's diets than can be obtained from analyses of menu offerings. Such analyses can inform public health interventions and policy measures.
Energy contribution of sugar-sweetened beverage refills at fast-food restaurants.
Science.gov (United States)
Breck, Andrew; Cantor, Jonathan H; Elbel, Brian
2017-09-01
To identify demographic and consumer characteristics associated with refilling a soft drink at fast-food restaurants and the estimated energy content and volume of those refills. Logistic and linear regression with cross-sectional survey data. Data include fast-food restaurant receipts and consumer surveys collected from restaurants in New York City (all boroughs except Staten Island), and Newark and Jersey City, New Jersey, during 2013 and 2014. Fast-food restaurant customers (n 11795) from ninety-eight restaurants. Thirty per cent of fast-food customers ordered a refillable soft drink. Nine per cent of fast-food customers with a refillable soft drink reported refilling their beverage (3 % of entire sample). Odds of having a beverage refill were higher among respondents with a refillable soft drink at restaurants with a self-serve refill kiosk (adjusted OR (aOR)=7·37, Prestaurant (aOR=4·45, P<0·001). KFC (aOR=2·18, P<0·001) and Wendy's (aOR=0·41, P<0·001) customers had higher and lower odds, respectively, of obtaining a refill, compared with Burger King customers. Respondents from New Jersey (aOR=1·47, P<0·001) also had higher odds of refilling their beverage than New York City customers. Customers who got a refill obtained on average 29 more 'beverage ounces' (858 ml) and 250 more 'beverage calories' (1046 kJ) than customers who did not get a refill. Refilling a beverage was associated with having obtained more beverage calories and beverage ounces. Environmental cues, such as the placement and availability of self-serve beverage refills, may influence consumer beverage choice.
Arterial roads and area socioeconomic status are predictors of fast food restaurant density in King County, WA
Directory of Open Access Journals (Sweden)
Streichert Laura C
2009-07-01
Full Text Available Abstract Background Fast food restaurants reportedly target specific populations by locating in lower-income and in minority neighborhoods. Physical proximity to fast food restaurants has been associated with higher obesity rates. Objective To examine possible associations, at the census tract level, between area demographics, arterial road density, and fast food restaurant density in King County, WA, USA. Methods Data on median household incomes, property values, and race/ethnicity were obtained from King County and from US Census data. Fast food restaurant addresses were obtained from Public Health-Seattle & King County and were geocoded. Fast food density was expressed per tract unit area and per capita. Arterial road density was a measure of vehicular and pedestrian access. Multivariate logistic regression models containing both socioeconomic status and road density were used in data analyses. Results Over one half (53.1% of King County census tracts had at least one fast food restaurant. Mean network distance from dwelling units to a fast food restaurant countywide was 1.40 km, and 1.07 km for census tracts containing at least one fast food restaurant. Fast food restaurant density was significantly associated in regression models with low median household income (p Conclusion No significant association was observed between census tract minority status and fast food density in King County. Although restaurant density was linked to low household incomes, that effect was attenuated by arterial road density. Fast food restaurants in King County are more likely to be located in lower income neighborhoods and higher traffic areas.
Pricing Decisions in Franchised Chains: A Look at the Restaurant and Fast-Food Industry
OpenAIRE
Francine Lafontaine
1995-01-01
This paper examines empirical issues of pricing and price dispersion within franchised restaurant and fast-food chains. Given the per se illegality of resale price maintenance (RPM) under current U.S. Antitrust laws, and the fact that franchised outlets are independent businesses under the law, franchisors must delegate the power to set prices to franchisees whereas corporate chains can control downstream prices directly. The issue I examine is whether it matters empirically who, between the ...
Focusing on fast food restaurants alone underestimates the relationship between neighborhood deprivation and exposure to fast food in a large rural area
Directory of Open Access Journals (Sweden)
Dean Wesley R
2011-01-01
Full Text Available Abstract Background Individuals and families are relying more on food prepared outside the home as a source for at-home and away-from-home consumption. Restricting the estimation of fast-food access to fast-food restaurants alone may underestimate potential spatial access to fast food. Methods The study used data from the 2006 Brazos Valley Food Environment Project (BVFEP and the 2000 U.S. Census Summary File 3 for six rural counties in the Texas Brazos Valley region. BVFEP ground-truthed data included identification and geocoding of all fast-food restaurants, convenience stores, supermarkets, and grocery stores in study area and on-site assessment of the availability and variety of fast-food lunch/dinner entrées and side dishes. Network distance was calculated from the population-weighted centroid of each census block group to all retail locations that marketed fast food (n = 205 fast-food opportunities. Results Spatial access to fast-food opportunities (FFO was significantly better than to traditional fast-food restaurants (FFR. The median distance to the nearest FFO was 2.7 miles, compared with 4.5 miles to the nearest FFR. Residents of high deprivation neighborhoods had better spatial access to a variety of healthier fast-food entrée and side dish options than residents of low deprivation neighborhoods. Conclusions Our analyses revealed that identifying fast-food restaurants as the sole source of fast-food entrées and side dishes underestimated neighborhood exposure to fast food, in terms of both neighborhood proximity and coverage. Potential interventions must consider all retail opportunities for fast food, and not just traditional FFR.
Energy Content of U.S. Fast-Food Restaurant Offerings 14-Year Trends
Science.gov (United States)
Bauer, Katherine W.; Hearst, Mary O.; Earnest, Alicia A.; French, Simone A.; Oakes, J. Michael; Harnack, Lisa J.
2012-01-01
Background Within the past decade there has been increasing attention to the role of fast food in the American diet, including a rise in legislative and media-based efforts that address the healthfulness of fast food. However, no studies have been undertaken to evaluate changes in the energy content of fast-food chain restaurant menu items during this period. Purpose To examine changes in the energy content of lunch/dinner menu offerings at eight of the leading fast-food chain restaurants in the U.S. between 1997/1998 and 2009/2010. Methods Menu offerings and nutrient composition information were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database. Nutrient composition information for items was updated biannually. Changes in median energy content of all lunch/dinner menu offerings and specific categories of menu items among all restaurants and for individual restaurants were examined. Data were collected between 1997 and 2010 and analysis was conducted in 2011. Results Spanning 1997/1998 and 2009/2010, the number of lunch/dinner menu items offered by the restaurants in the study increased by 53%. Across all menu items, the median energy content remained relatively stable over the study period. Examining specific food categories, the median energy content of desserts and condiments increased, the energy content of side items decreased, and energy content of entrees and drinks remained level. Conclusions While large increases in the number of menu items were observed, there have been few changes in the energy content of menu offerings at the leading fast-food chain restaurants examined in this study. PMID:23079171
Energy content of U.S. fast-food restaurant offerings: 14-year trends.
Science.gov (United States)
Bauer, Katherine W; Hearst, Mary O; Earnest, Alicia A; French, Simone A; Oakes, J Michael; Harnack, Lisa J
2012-11-01
Within the past decade, there has been increasing attention to the role of fast food in the American diet, including a rise in legislative and media-based efforts that address the healthfulness of fast food. However, no studies have been undertaken to evaluate changes in the energy content of fast-food chain restaurant menu items during this period. To examine changes in the energy content of lunch/dinner menu offerings at eight of the leading fast-food chain restaurants in the U.S. between 1997-1998 and 2009-2010. Menu offerings and nutrient composition information were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database. Nutrient composition information for items was updated biannually. Changes in median energy content of all lunch/dinner menu offerings and specific categories of menu items among all restaurants and for individual restaurants were examined. Data were collected between 1997 and 2010 and analysis was conducted in 2011. Spanning 1997-1998 and 2009-2010, the number of lunch/dinner menu items offered by the restaurants in the study increased by 53%. Across all menu items, the median energy content remained relatively stable over the study period. Examining specific food categories, the median energy content of desserts and condiments increased, the energy content of side items decreased, and energy content of entrées and drinks remained level. Although large increases in the number of menu items were observed, there have been few changes in the energy content of menu offerings at the leading fast-food chain restaurants examined in this study. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.
Corporate social responsibility approaches and implementation in selected fast food restaurants
Directory of Open Access Journals (Sweden)
Emma E. Montalbo
2015-08-01
Full Text Available This study sought to determine Corporate Social Responsibility approaches and implementation in Fast Food Restaurants in Batangas City, Philippines. The researchers employed a descriptive design and quantitative method in the analysis of data with the questionnaire as the main instrument. Five (5 restaurant- participants were purposively chosen from the total population of 15. Results showed that CSR related mission/vision is clearly not embedded in the institutional websites of fast food restaurants while personal relation/social proximity approach is highly evident. Also, factors in the implementation of corporate social responsibility in relation to philanthropic behavior, shows a significant behavioral change from the statistical result such as moderately evident. CSR approaches and implementation are highly evident that clearly proves the responsible behavior of local fast food restaurants. Institutional integration of CSR in the companyâs mission/vision statements, structure, decisions, activities, communication, practices stated appears to be beneficial in light of new corporate-state-market-society relationship.
Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003â2010
Science.gov (United States)
Rehm, Colin D.; Drewnowski, Adam
2016-01-01
Energy intakes from fast food restaurants (FFRs) have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs). Using data from a single 24-h dietary recall among 12,378 children aged 4â19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES), 2003â2010 a custom algorithm segmented FFRs into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops. There was a significant population-wide decline in FFR-sourced solid fats (â32 kcal/day, p-trend restaurants; added sugars, solid fats, and SSBs declined significantly from burger restaurants. Fruit did not change for fast food restaurants overall. Temporal analyses of fast food consumption trends by restaurant type allow for more precise monitoring of the quality of childrenâs diets than can be obtained from analyses of menu offerings. Such analyses can inform public health interventions and policy measures. PMID:27983573
Employees Motivation â A Key for the Success of Fast Food Restaurants
OpenAIRE
Rashid, Abdul
2010-01-01
In this modern era where the flows of customers are increasing towards fast food restaurants it is becoming more challenging to offer good customer service. For this purpose, there is strong need of highly trained and skilful workforce as like other service oriented businesses, the frontline employees of fast food restaurants also have direct interaction with customers and are considering the backbone of restaurants. Therefore, the main intention to conduct this study is to understand the wor...
Health Implications of Adults' Eating at and Living near Fast Food or Quick Service Restaurants.
Science.gov (United States)
Jiao, J; Moudon, A V; Kim, S Y; Hurvitz, P M; Drewnowski, A
2015-07-20
This paper examined whether the reported health impacts of frequent eating at a fast food or quick service restaurant on health were related to having such a restaurant near home. Logistic regressions estimated associations between frequent fast food or quick service restaurant use and health status, being overweight or obese, having a cardiovascular disease or diabetes, as binary health outcomes. In all, 2001 participants in the 2008-2009 Seattle Obesity Study survey were included in the analyses. Results showed eating ⩾2 times a week at a fast food or quick service restaurant was associated with perceived poor health status, overweight and obese. However, living close to such restaurants was not related to negative health outcomes. Frequent eating at a fast food or quick service restaurant was associated with perceived poor health status and higher body mass index, but living close to such facilities was not.
Investigating adolescents' sweetened beverage consumption and Western fast food restaurant visits in China, 2006-2011.
Science.gov (United States)
Lee, Yen-Han; Chiang, Timothy C; Liu, Ching-Ti; Chang, Yen-Chang
2018-05-25
Background China has undergone rapid Westernization and established dramatic social reforms since the early 21st century. However, health issues led to challenges in the lives of the Chinese residents. Western fast food and sweetened beverages, two food options associated with chronic diseases and obesity, have played key roles to alter adolescents' dietary patterns. This study aims to examine the association between adolescents' visits to Western fast food restaurants and sweetened beverage consumption. Methods Applying three waves of the China Health and Nutrition Study (CHNS) between 2006 and 2011 (n = 1063), we used generalized Poisson regression (GPR) to investigate the association between adolescents' Western fast food restaurant visits and sweetened beverage consumption, as the popularity of fast food and sweetened beverages has skyrocketed among adolescents in contemporary China. A linear-by-linear association test was used as a trend test to study general patterns between sweetened beverage consumption and Western fast food restaurant visits. We adjusted all models with sweetened beverage consumption frequency, four food preferences (fast food, salty snacks, fruits and vegetables), school status, gross household income, provinces, rural/urban regions, age and gender. Results From the results of the trend test, frequent sweetened beverage consumption was highly associated with more Western fast food restaurant visits among Chinese adolescents in the three waves (p beverage consumption or did not drink them at all, had much less likelihood of visiting Western fast food restaurants (p beverage consumption was highly associated with Western fast food restaurant visits in contemporary China. Further actions are needed from the Chinese central government to create a healthier dietary environment for adolescents.
Association between neighborhood need and spatial access to food stores and fast food restaurants in neighborhoods of Colonias
OpenAIRE
Sharkey, Joseph R; Horel, Scott; Han, Daikwon; Huber, John C
2009-01-01
Abstract Objective To determine the extent to which neighborhood needs (socioeconomic deprivation and vehicle availability) are associated with two criteria of food environment access: 1) distance to the nearest food store and fast food restaurant and 2) coverage (number) of food stores and fast food restaurants within a specified network distance of neighborhood areas of colonias, using ground-truthed methods. Methods Data included locational points for 315 food stores and 204 fast food rest...
Association between proximity to and coverage of traditional fast-food restaurants and non-traditional fast-food outlets and fast-food consumption among rural adults
OpenAIRE
Sharkey, Joseph R; Johnson, Cassandra M; Dean, Wesley R; Horel, Scott A
2011-01-01
Abstract Objective The objective of this study is to examine the relationship between residential exposure to fast-food entrées, using two measures of potential spatial access: proximity (distance to the nearest location) and coverage (number of different locations), and weekly consumption of fast-food meals. Methods Traditional fast-food restaurants and non-traditional fast-food outlets, such as convenience stores, supermarkets, and grocery stores, from the 2006 Brazos Valley Food Environmen...
Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003â2010
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Colin D. Rehm
2016-12-01
Full Text Available Energy intakes from fast food restaurants (FFRs have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs. Using data from a single 24-h dietary recall among 12,378 children aged 4â19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES, 2003â2010 a custom algorithm segmented FFRs into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops. There was a significant population-wide decline in FFR-sourced solid fats (â32 kcal/day, p-trend < 0.001, added sugars (â16 kcal/day; p-trend < 0.001, SSBs (â0.12 servings (12 fluid ounces or 355 mL/day; p-trend < 0.001, and sodium (â166 mg/day; p-trend < 0.001. Declines were observed when restricted to fast food consumers alone. Sharp declines were observed for pizza restaurants; added sugars, solid fats, and SSBs declined significantly from burger restaurants. Fruit did not change for fast food restaurants overall. Temporal analyses of fast food consumption trends by restaurant type allow for more precise monitoring of the quality of childrenâs diets than can be obtained from analyses of menu offerings. Such analyses can inform public health interventions and policy measures.
Fast food restaurant locations according to socioeconomic disadvantage, urbanâregional locality, and schools within Victoria, Australia
Directory of Open Access Journals (Sweden)
Lukar E. Thornton
2016-12-01
Full Text Available Features of the built environment provide opportunities to engage in both healthy and unhealthy behaviours. Access to a high number of fast food restaurants may encourage greater consumption of fast food products. The distribution of fast food restaurants at a state-level has not previously been reported in Australia. Using the location of 537 fast food restaurants from four major chains (McDonald׳s, KFC, Hungry Jacks, and Red Rooster, this study examined fast food restaurant locations across the state of Victoria relative to area-level disadvantage, urbanâregional locality (classified as Major Cities, Inner Regional, or Outer Regional, and around schools. Findings revealed greater locational access to fast food restaurants in more socioeconomically disadvantaged areas (compared to areas with lower levels of disadvantage, nearby to secondary schools (compared to primary schools, and nearby to primary and secondary schools within the most disadvantaged areas of the major city region (compared to primary and secondary schools in areas with lower levels of disadvantage. Adjusted models showed no significant difference in location according to urbanâregional locality. Knowledge of the distribution of fast food restaurants in Australia will assist local authorities to target potential policy mechanisms, such as planning regulations, where they are most needed. Keywords: Australia, Fast food, Socioeconomic inequalities, Urbanicity, Schools, Land-use planning
Fast food restaurant locations according to socioeconomic disadvantage, urban-regional locality, and schools within Victoria, Australia.
Science.gov (United States)
Thornton, Lukar E; Lamb, Karen E; Ball, Kylie
2016-12-01
Features of the built environment provide opportunities to engage in both healthy and unhealthy behaviours. Access to a high number of fast food restaurants may encourage greater consumption of fast food products. The distribution of fast food restaurants at a state-level has not previously been reported in Australia. Using the location of 537 fast food restaurants from four major chains (McDonald׳s, KFC, Hungry Jacks, and Red Rooster), this study examined fast food restaurant locations across the state of Victoria relative to area-level disadvantage, urban-regional locality (classified as Major Cities, Inner Regional, or Outer Regional), and around schools. Findings revealed greater locational access to fast food restaurants in more socioeconomically disadvantaged areas (compared to areas with lower levels of disadvantage), nearby to secondary schools (compared to primary schools), and nearby to primary and secondary schools within the most disadvantaged areas of the major city region (compared to primary and secondary schools in areas with lower levels of disadvantage). Adjusted models showed no significant difference in location according to urban-regional locality. Knowledge of the distribution of fast food restaurants in Australia will assist local authorities to target potential policy mechanisms, such as planning regulations, where they are most needed.
Message frame and self-efficacy influence the persuasiveness of nutrition information in a fast-food restaurant
NARCIS (Netherlands)
Riet, J.P. van 't; Werrij, M.Q.; Nieuwkamp, R.; Vries, H. de; Ruiter, R.A.C.
2013-01-01
The present study investigated the persuasiveness of gain- and loss-framed information recommending healthier choices in fast-food restaurants. Visitors of two fast-food restaurants (N = 235) filled in a questionnaire concerning their fast food choices and received gain-or loss-framed nutrition
Use of calorie information at fast-food and chain restaurants among US adults, 2009.
Science.gov (United States)
Wethington, Holly; Maynard, Leah M; Haltiwanger, Christine; Blanck, Heidi M
2014-09-01
The aim of this study was to examine reading and use of calorie information at fast-food/chain restaurants. A cross-sectional analysis was conducted on a sample of 4363 US adults using the 2009 HealthStyles survey. The outcome variable was reading calorie information when available while ordering at fast-food/chain restaurants. Among those who go to fast-food/chain restaurants, we conducted multivariable logistic regression to examine associations between sociodemographic variables and reading calorie information when available. Among those who report reading calorie information when available, we assessed the proportion using calorie information. Among those who reported eating at fast-food/chain restaurants, 36.4% reported reading calorie information when available. Reading calorie information was not related to race/ethnicity, income or education. Compared with men, women had higher odds [adjusted odds ratio (OR) = 1.8; 95% confidence interval (CI) = 1.5-2.1] of reading calorie information when available while those who frequented fast-food/chain restaurants â¥3 times/week (aOR = 0.6; 95% CI = 0.4-0.8) had lower odds compared with those going Health 2013. This work is written by (a) US Government employee(s) and is in the public domain in the US.
Changes in the nutritional quality of fast-food items marketed at restaurants, 2010 v. 2013.
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Soo, Jackie; Harris, Jennifer L; Davison, Kirsten K; Williams, David R; Roberto, Christina A
2018-03-27
To examine the nutritional quality of menu items promoted in four (US) fast-food restaurant chains (McDonald's, Burger King, Wendy's, Taco Bell) in 2010 and 2013. Menu items pictured on signs and menu boards were recorded at 400 fast-food restaurants across the USA. The Nutrient Profile Index (NPI) was used to calculate overall nutrition scores for items (higher scores indicate greater nutritional quality) and was dichotomized to denote healthier v. less healthy items. Changes over time in NPI scores and energy of promoted foods and beverages were analysed using linear regression. Four hundred fast-food restaurants (McDonald's, Burger King, Wendy's, Taco Bell; 100 locations per chain). NPI of fast-food items marketed at fast-food restaurants. Promoted foods and beverages on general menu boards and signs remained below the 'healthier' cut-off at both time points. On general menu boards, pictured items became modestly healthier from 2010 to 2013, increasing (mean (se)) by 3·08 (0·16) NPI score points (Prestaurants showed limited improvements in nutritional quality in 2013 v. 2010.
Availability, Location, and Format of Nutrition Information in Fast-food Chain Restaurants in Ontario, Canada.
Science.gov (United States)
Hobin, Erin; Lebenbaum, Michael; Rosella, Laura; Hammond, David
2015-03-01
To assess the availability, location, and format of nutrition information in fast-food chain restaurants in Ontario. Nutrition information in restaurants was assessed using an adapted version of the Nutrition Environment Measures Study for Restaurants (NEMS-R). Two raters independently visited 50 restaurants, 5 outlets of each of the top-10 fast-food chain restaurants in Canada. The locations of the restaurants were randomly selected within the Waterloo, Wellington, and Peel regions in Ontario, Canada. Descriptive results are presented for the proportion of restaurants presenting nutrition information by location (e.g., brochure), format (e.g., use of symbols), and then by type of restaurant (e.g., quick take-away, full-service). Overall, 96.0% (n = 48) of the restaurants had at least some nutrition information available in the restaurant. However, no restaurant listed calorie information for all items on menu boards or menus, and only 14.0% (n = 7) of the restaurants posted calorie information and 26.0% (n = 13) of restaurants posted other nutrients (e.g., total fat) for at least some items on menus boards or menus. The majority of the fast-food chain restaurants included in our study provided at least some nutrition information in restaurants; however, very few restaurants made nutrition information readily available for consumers on menu boards and menus.
Consumers' estimation of calorie content at fast food restaurants: cross sectional observational study.
Science.gov (United States)
Block, Jason P; Condon, Suzanne K; Kleinman, Ken; Mullen, Jewel; Linakis, Stephanie; Rifas-Shiman, Sheryl; Gillman, Matthew W
2013-05-23
To investigate estimation of calorie (energy) content of meals from fast food restaurants in adults, adolescents, and school age children. Cross sectional study of repeated visits to fast food restaurant chains. 89 fast food restaurants in four cities in New England, United States: McDonald's, Burger King, Subway, Wendy's, KFC, Dunkin' Donuts. 1877 adults and 330 school age children visiting restaurants at dinnertime (evening meal) in 2010 and 2011; 1178 adolescents visiting restaurants after school or at lunchtime in 2010 and 2011. Estimated calorie content of purchased meals. Among adults, adolescents, and school age children, the mean actual calorie content of meals was 836 calories (SD 465), 756 calories (SD 455), and 733 calories (SD 359), respectively. A calorie is equivalent to 4.18 kJ. Compared with the actual figures, participants underestimated calorie content by means of 175 calories (95% confidence interval 145 to 205), 259 calories (227 to 291), and 175 calories (108 to 242), respectively. In multivariable linear regression models, underestimation of calorie content increased substantially as the actual meal calorie content increased. Adults and adolescents eating at Subway estimated 20% and 25% lower calorie content than McDonald's diners (relative change 0.80, 95% confidence interval 0.66 to 0.96; 0.75, 0.57 to 0.99). People eating at fast food restaurants underestimate the calorie content of meals, especially large meals. Education of consumers through calorie menu labeling and other outreach efforts might reduce the large degree of underestimation.
Youth and Fast Food Restaurants: the Tough Face of Flexible Labor
Directory of Open Access Journals (Sweden)
SÃlvia Maria Fávero Arend
2009-01-01
Full Text Available This study analyzes how labor relations operate in the world of youth based on the reported experiences of male and female workers in the McDonaldâs fast food restaurants in the city of Florianópolis from 2000 - 2007. It was found that the production and service system in this sector is guided by Fordist and Toyotist strategies. This fast food system seeks to forge a certain kind of worker, understood as âmultifunctional,â âinterchangeableâ and âdiscardableâ to the degree that, under the euphemism of flexibilization, it utilizes labor in the quantity, place and time desired. To do so, specific training is conducted in which the high turnover of these attendants does not make the business of the fast food restaurants unviable.
Arterial roads and area socioeconomic status are predictors of fast food restaurant density in King County, WA
OpenAIRE
Hurvitz, Philip M; Moudon, Anne V; Rehm, Colin D; Streichert, Laura C; Drewnowski, Adam
2009-01-01
Abstract Background Fast food restaurants reportedly target specific populations by locating in lower-income and in minority neighborhoods. Physical proximity to fast food restaurants has been associated with higher obesity rates. Objective To examine possible associations, at the census tract level, between area demographics, arterial road density, and fast food restaurant density in King County, WA, USA. Methods Data on median household incomes, property values, and race/ethnicity were obta...
Consumersâ estimation of calorie content at fast food restaurants: cross sectional observational study
Science.gov (United States)
Condon, Suzanne K; Kleinman, Ken; Mullen, Jewel; Linakis, Stephanie; Rifas-Shiman, Sheryl; Gillman, Matthew W
2013-01-01
Objective To investigate estimation of calorie (energy) content of meals from fast food restaurants in adults, adolescents, and school age children. Design Cross sectional study of repeated visits to fast food restaurant chains. Setting 89 fast food restaurants in four cities in New England, United States: McDonaldâs, Burger King, Subway, Wendyâs, KFC, Dunkinâ Donuts. Participants 1877 adults and 330 school age children visiting restaurants at dinnertime (evening meal) in 2010 and 2011; 1178 adolescents visiting restaurants after school or at lunchtime in 2010 and 2011. Main outcome measure Estimated calorie content of purchased meals. Results Among adults, adolescents, and school age children, the mean actual calorie content of meals was 836 calories (SD 465), 756 calories (SD 455), and 733 calories (SD 359), respectively. A calorie is equivalent to 4.18 kJ. Compared with the actual figures, participants underestimated calorie content by means of 175 calories (95% confidence interval 145 to 205), 259 calories (227 to 291), and 175 calories (108 to 242), respectively. In multivariable linear regression models, underestimation of calorie content increased substantially as the actual meal calorie content increased. Adults and adolescents eating at Subway estimated 20% and 25% lower calorie content than McDonaldâs diners (relative change 0.80, 95% confidence interval 0.66 to 0.96; 0.75, 0.57 to 0.99). Conclusions People eating at fast food restaurants underestimate the calorie content of meals, especially large meals. Education of consumers through calorie menu labeling and other outreach efforts might reduce the large degree of underestimation. PMID:23704170
Receptivity to television fast-food restaurant marketing and obesity among U.S. youth.
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McClure, Auden C; Tanski, Susanne E; Gilbert-Diamond, Diane; Adachi-Mejia, Anna M; Li, Zhigang; Li, Zhongze; Sargent, James D
2013-11-01
Advertisement of fast food on TV may contribute to youth obesity. The goal of the study was to use cued recall to determine whether TV fast-food advertising is associated with youth obesity. A national sample of 2541 U.S. youth, aged 15-23 years, were surveyed in 2010-2011; data were analyzed in 2012. Respondents viewed a random subset of 20 advertisement frames (with brand names removed) selected from national TV fast-food restaurant advertisements (n=535) aired in the previous year. Respondents were asked if they had seen the advertiseme
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