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The Great Steak & Potato Co.,
Fast food franchises.
| Title | Author | Description | |
|---|---|---|---|
Progressive International Microwavable Potato Cooker with Lid | Progressive International® is your source for the widest range of functional, inventive, and fun kitchen tools and great ideas put into practice. Our in-house designers spend hours in the kitchen coming up with ways to improve on a variety of traditional tasks and tools. Established in 1973, our commitment to quality and service allows us to offer a broad selection of quality kitchenware and other household products. Microwavable potato cooker holds up to 4 medium sized potatoes. Base prongs pierce the potatoes to ensure even cooking. 1 qt capacity. | ||
Food Politics: What Everyone Needs to Know | Robert Paarlberg | The politics of food is changing fast. In rich countries, obesity is now a more serious problem than hunger. Consumers once satisfied with cheap and convenient food now want food that is also safe, nutritious, fresh, and grown by local farmers using fewer chemicals. Heavily subsidized and underregulated commercial farmers are facing stronger push back from environmentalists and consumer activists, and food companies are under the microscope. Meanwhile, agricultural success in Asia has spurred income growth and dietary enrichment, but agricultural failure in Africa has left one-third of all citizens undernourished - and the international markets that link these diverse regions together are subject to sudden disruption. Food Politics carefully examines and explains the most important issues on today's global food landscape, including international food prices, famines, chronic hunger, the Malthusian race between food production and population growth, international food aid, "green revolution" farming, obesity, farm subsidies and trade, agriculture and the environment, agribusiness, supermarkets, food safety, fast food, slow food, organic food, local food, and genetically engineered food. Politics in each of these areas has become polarized over the past decade by conflicting claims and accusations from advocates on all sides. Paarlberg's book maps this contested terrain, challenging myths and critiquing more than a few of today's fashionable beliefs about farming and food. For those ready to have their thinking about food politics informed and also challenged, this is the book to read. | |
How Much Can I Make? | Robert E. Bond and Robert E. Bond | One of the franchise industry's leading experts offers critical information on over 150 franchises in 46 industry categories, from food, health, and fitness to retail and real estate. | |
Understanding Food: Principles and Preparation | Amy Christine Brown | UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the fourth edition gives you a thorough overview of the different dimensions of food principles--and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read. | |
Hot Diggity Dog: The History of the Hot Dog | Adrienne Sylver | If we are what we eat, Americans are hot dogs. We ate them on the way to the moon and served them to the king of England. We name a Hot Dog? Eating Champ! Garnished with hilarious illustrations and amazing ?foodie? facts, this kid-friendly, globespanning history of our favorite fast-food meal offers unique insight into America?s multicultural heritage. From a hobo?s franks-and-beans to astronaut food, there?s more to the wiener?and what?s for dinner?than you think. | |
The Franchise Handbook: A Complete Guide to All Aspects of Buying, Selling or Investing in a Franchise | Atlantic Publishing Co | This book is a great resource for both prospective franchises and franchisors as it explains in detail what the franchise system entails and the precise benefits it offers to both parties. | |
1,000 Dollars and an Idea: Entrepreneur to Billionaire | Sam Wyly | The rags-to-riches story of an amazing business wizard—from the Louisiana cotton fields to the worlds of computers, retailing, fast food, high finance, and green energy—life lessons from a man ahead of the pack and ahead of his time."My work is to create companies and build them," says the billionaire whom Fortune magazine, over thirty years ago, characterized_as "one of the most, if not the most, important entrepreneurs" of the century. This was even before Wyly contributed to nearly every great technological, service industry, and investment business breakthrough in the second half of the twentieth century.Now, in his fast-paced, fascinating, and candid memoir, Wyly reveals the thought processes, relationships, and financial machinations behind the building of his diverse businesses over the last four decades.Here's the story of how he worked his way through Louisiana Tech selling class rings and why, after his first job in which he broke sales records for IBM (along with Ross Perot, a fellow IBM salesman) and a brief stint at Honeywell, he decided to risk $1,000 of his savings to found the first "computer utility" company in the business world. This was in 1963. Two years later, he took his University Computing Company public and became an instant millionaire.Never losing his entrepreneurial spirit, Wyly undertook one challenge after another, such as: • Waging a successful anti-monopoly battle against AT&T, enabling him to build a "telephone highway" for computers• Growing the modest Bonanza Steak House chain, which he "inherited" as the result of a bad debt, to a total of 600 outlets before selling it for a huge profit • Creating a new systems software company, Sterling Software, which he eventually sold for $4 billion • Dividending Sterling Commerce to public shareholders and selling to AT&T_for $4 billion in 2000• Expanding the small arts-and-crafts chain Michaels Stores from 10 to 1,000 stores before selling it for $6 billion in 2006• Founding Green Mountain Energy, which has become the largest and most profitable green business in the country.Part autobiography and part inspirational self-help business guide, Wyly not only provides his homespun life lessons in the practice of starting and building businesses, but he also delivers refreshing new insights into how many American businesses operated from the 1950s to the present. | |
What the Great Ate: A Curious History of Food and Fame | Matthew Jacob and Mark Jacob | What was eating them? And vice versa. In What the Great Ate, Matthew and Mark Jacob have cooked up a bountiful sampling of the peculiar culinary likes, dislikes, habits, and attitudes of famous—and often notorious—figures throughout history. Here is food • As code: Benito Mussolini used the phrase “we’re making spaghetti” to inform his wife if he’d be (illegally) dueling later that day. • As superstition: Baseball star Wade Boggs credited his on-field success to eating chicken before nearly every game. • In service to country: President Thomas Jefferson, America’s original foodie, introduced eggplant to the United States and wrote down the nation’s first recipe for ice cream. From Emperor Nero to Bette Davis, Babe Ruth to Barack Obama, the bite-size tidbits in What the Great Ate will whet your appetite for tantalizing trivia. | |
Closing the Food Gap: Resetting the Table in the Land of Plenty | Mark Winne | In Closing the Food Gap, food activist and journalist Mark Winne poses questions too often overlooked in our current conversations around food: What about those people who are not financially able to make conscientious choices about where and how to get food? And in a time of rising rates of both diabetes and obesity, what can we do to make healthier foods available for everyone?To address these questions, Winne tells the story of how America's food gap has widened since the 1960s, when domestic poverty was "rediscovered," and how communities have responded with a slew of strategies and methods to narrow the gap, including community gardens, food banks, and farmers' markets. The story, however, is not only about hunger in the land of plenty and the organized efforts to reduce it; it is also about doing that work against a backdrop of ever-growing American food affluence and gastronomical expectations. With the popularity of Whole Foods and increasingly common community-supported agriculture (CSA), wherein subscribers pay a farm so they can have fresh produce regularly, the demand for fresh food is rising in one population as fast as rates of obesity and diabetes are rising in another. Over the last three decades, Winne has found a way to connect impoverished communities experiencing these health problems with the benefits of CSAs and farmers' markets; in Closing the Food Gap, he explains how he came to his conclusions. With tragically comic stories from his many years running a model food organization, the Hartford Food System in Connecticut, alongside fascinating profiles of activists and organizations in communities across the country, Winne addresses head-on the struggles to improve food access for all of us, regardless of income level. Using anecdotal evidence and a smart look at both local and national policies, Winne offers a realistic vision for getting locally produced, healthy food onto everyone's table. | |
Everything I Want To Do Is Illegal: War Stories From the Local Food Front | Joel Salatin | Drawing upon 40 years' experience as an ecological farmer and marketer, Joel Salatin explains with humor and passion why Americans do not have the freedom to choose the food they purchase and eat. From child labor regulations to food inspection, bureaucrats provide themselves sole discretion over what food is available in the local marketplace. Their system favors industrial, global corporate food systems and discourages community-based food commerce, resulting in homogenized selection, mediocre quality, and exposure to non-organic farming practices. Salatin's expert insight explains why local food is expensive and difficult to find and will illuminate for the reader a deeper understanding of the industrial food complex. |
| Tags | fastfood |
| Address |
9311 E. Via De Ventura Scottsdale, Arizona 85258 |
| Web | kahalacorp.com | Type | Franchise |