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This is a list of restaurant terminology.A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services.
Food delivery is a courier service in which a restaurant, store, or independent food-delivery company delivers food to a customer. An order is typically made either by telephone, through the supplier's website or mobile app , or through a third party food ordering service.
Daiso categorizes all of its own branded items using the morpheme za (ザ), the Japanese representation of the English word "the", plus a category.For example, za hanabi (ザ・花火) is the category for fireworks, and za purasuchikku (ザ・プラスチック) is the category for plastic items such as plastic buckets and trays.
Food and drink companies based in Tokyo (5 C, 36 P) Pages in category "Food and drink companies of Japan" The following 40 pages are in this category, out of 40 total.
The delivery companies allow their drivers to keep the cash tendered by customers and will then deduct the order amount from the driver’s compensation. If a driver is unable to make change, they ...
Online food ordering is the process of ordering food, for delivery or pickup, from a website or other application. The product can be either ready-to-eat food (e.g., direct from a home-kitchen, restaurant, or a virtual restaurant) or food that has not been specially prepared for direct consumption (e.g., vegetables direct from a farm/garden, fruits, frozen meats. etc).
In addition to its own products, JFC International also imports branded products from other international companies. [2] The company's official establishment was in 1958 and later named JFC International in 1978, however the company existed in various forms beginning in 1906. [3] It is owned by the Japanese company Kikkoman.
The sell-by date, often referred to as the expiration date, is generally just the company’s estimate of when a food item will taste best — not when it will become unsafe to eat.