Latest Stories
Most recently published stories in Feast.
Fancy, Healthy, and Still Sober
I'm a recovering alcoholic, so I don’t drink alcohol. The holidays can be a little tense. It looks fun, what everyone else in the room is participating in. You know, tasting the different wines and all. My cousins wife brings a crock pot to Thanksgiving and Christmas every year that she uses to brew up some fancy, warm apple pie flavored wine. I've never tasted the wine. I'd like to be able to try it without loosing my freaking mind, but that's not a thing and I'm not confused about it.
By Charity Faye Alexander6 years ago in Feast
Catering - a wonderful dining experience
Give your guests a wonderful dining experience for your party! Catering provides a delicious buffet so you can have fun and relax with the guests instead of being in the kitchen! Choose between All Seasons Receptions Buffet or Four Seasons Buffet for only DKK 129 per person. envelope when buying min. 10 pcs. (normal price per envelope NOK 279).
By Erik Tilbud Olsen6 years ago in Feast
How To Fill The Perfect Box Of French Fries
So, you want to be a French Fry master! This technique should work well at any restaurant that uses a standard fry scoop to serve fries into boxes: McDonald's, Burger King, Wendy's, Bojangles, and even Arby's. Well, there is definitely an art to it. You want to give the customers what they want, but at the same time you do not want to lose a whole bunch or money on food cost by giving out too much in the box. Oh, what to do, what to do? The solution is simple. You can do both! I will teach you a technique allows the fry box or bag to be full enough for the customer, but not overstuffed like my kid's teddy bear. I have had many customers over the years complement me on my fry handling skills. A couple of returning customers always referred to me as the "Fry Station Ninja". A manager takes what he can get I suppose ...
By Matthew Leo6 years ago in Feast
Interview: I Really Couldn’t Take Another Bite
“No, really, I’m stuffed.” Last week, we were able to sit down with Michelle Bunkton, who’d finished her dinner mere seconds before we’d offered dessert. The following interview was held in discussion about her feelings and concerns regarding said dessert, concerning her past experiences of having eaten her fill.
By Connor Thiessen6 years ago in Feast
Pros and Cons of Buying Food Online
Buying food and other groceries has experienced a boom in popularity during the Covid-19 pandemic. Many people feel safer using delivery or pickup options than they do spending time in a store picking things out for themselves. There are pros and cons to every service. Here are a few of them for buying food online.
By Kari Oakley6 years ago in Feast
A Beginner's Guide to 5 Food and Wine Pairings
If you're anything like me, your love of food started early. My parents were never the type to do any type of meal planning, but there was never a shortage of creative cooking in our household. My father liked to experiment with the limited ingredients he could get his hands on in rural Newfoundland and Labrador where we lived, in the center of a cold island on the North-East coast of Canada. My mother made us pancakes and blueberry sauce, fried tomatoes with our breakfast, and considered toast with tea to be a cure for anything that ails you. What passed for a fancy meal or an adventurous ingredient when I was young may seem laughable to me now, but at the time I accepted fruit and yogurt in a wine glass, topped with chocolate shavings, as the very definition of gourmet.
By Lauren Curtis6 years ago in Feast
10 Protein-Rich Foods for Vegetarians to Include in Their Diets
Are you a vegetarian or interested in looking for suggestions on how to include proteins in your diet? Is it safe to say you're often met with disbelief and replies such as, "Why don't you just eat eggs"? A lot of vegetarian food has high quantities of protein which helps build and maintain muscle or simply live a healthy lifestyle without having to revert to animal protein.
By Edward Fay6 years ago in Feast
We Are Bad Customers: Fast Food Restaurant Drive-Thru Etiquette (Part 2)
In my last article, I began by discussing some of the issues we have as consumers of fast food, how our culture has evolved from a one-size-fits-all mentality to a style of serving in which each and every customer is served precisely to their personal tastes and needs. McDonald's used to call this "Made-for-you." Burger King reigned on high with their slogan, "Have it your way." While I know this does reflect the great progression of how our society has grown, I feel that certain aspects of the fast-food business have been neglected. As customers, we sometimes feel that we are owed something when we are making our purchases. With rising pricing of meats and henceforth driving up prices of our sandwiches and entrees. These price increases are also impacted by cost of oil prices as well. Increases in the price per barrel affect gasoline costs which drive up delivery costs for food truck deliveries to each store. To stave off those costs and to help maintain the standard 33% profit that most stores strive for, those costs unfortunately have to be passed along to the consumer. Restaurants have tried to battle the anger of rising prices by attempting to add value to the customer by providing wonderful decor, upgraded merchandising, buildings and scenery that are pleasant to look at, and better quality food. Most importantly, excellent service is a value that is tied into the price of each person's meal. The more value a restaurant and provide to go along with the food that is purchased, the more a customer will feel that they got their money's worth.
By Matthew Leo6 years ago in Feast
We Are Bad Customers: Fast Food Restaurants Drive-Thru Etiquette (Part 1)
Customers Versus Employees Indeed, there are only two types of people: people who roll through the drive-thru. And those behind the scenes who work it. This excellent idea saved us from having to slave over home cooked meals for our families and us. Since its inception, a slow rising war between these two factions has been brewing for decades. Customer complaint lines and direct access to companies via the internet have done little but help fuel this amnesty. The ever-increasing pressure for faster and perfect performance on the side of the servers has put this situation right on top of a powder keg. Also, the managers trying to run the show find themselves caught in the middle of it. This supposed to be the future? As a society, shouldn’t we have moved past these issues? Altercations and complications still plague drive-thrus all over the world. Many of the customers that go through the line have never worked fast food, so they have no clue how their unpreparedness affects the stress levels and overall productivity of the people trying to feed them.
By Matthew Leo6 years ago in Feast
