Text 28617, 117 rader
Skriven 2009-09-11 21:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BOB GEARHART
Ärende: A & W
=============
-=> Quoting Bob Gearhart to Jim Weller <=-

 JW> YUM's website is rather reticent but I think you have maybe 200
 JW> surviving stores.

 BG> I dunno about the other places, but I have four of them within bike
 BG> riding distance of me

That makes sense: the world headquarters is in Michigan.

I finally found the info I was looking for - 360 USA outlets as of
2009.

From: www.brandrepublic.asia

Brand Health Check... A&W needs to revamp a tired and dated brand

Once a thriving chain of drive-in eateries, A&W has suffered decades
of corporate instability that strangled sales and forced many A&W
outlets to close. A revolving door of owners and executives took its
toll. Competition from other aggressive fast-food chains, such as
McDonald's and KFC, and high operational costs contributed to hefty
losses.

Today, A&W has 360 outlets in the US.

A&W seems to have been flailing about for years in one of the most
competitive environments there is. KFC, Pizza Hut, McDonalds,
Jollibee, Burger King, Wendy's and Carl's Jnr are incredibly focused
on investment in their brands, brand experiences and innovation.
This has left A&W a small, dated, sidelined player in the category
with too few stores, no focused positioning and too much Americana
baggage.

xxx

Two guys decide to go ice-fishing. They find a place with ice and
start drilling a hole. A loud voice from above says "There's no fish
here." After moving away from the first hole they start to drill
another one. The loud voice says "There's no fish there either."
One of the guys looks up quivering and scared, and says, "Is that
you, Lord?" "No, I'm the rink manager and I'm telling you there is
no fish here."

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Broiled Rainbow Trout w/Pine Nut Stuffing & Sage Butter
 Categories: Trout, Stuffing, Nuts, Chilies
      Yield: 4 Servings

    SAGE BUTTER:
      3 tb Chopped fresh sage
      4 tb Unsalted butter; room temp
      1    Lemon's Juice
    1/2 ts Salt
    1/2 ts Freshly-ground black pepper
    1/2 ts Paprika
      3    Scallions; finely chopped
    STUFFING:
    1/2 c  Dry bread crumbs
    1/4 c  Pine nuts
      2    Fresh jalapeno peppers;
    -seeded, diced
      1    Garlic clove; finely chopped
      1 tb Chili powder
    Salt
    Freshly-ground black pepper
      2 tb Vegetable oil
    FISH:
      4    Butterflied rainbow trout;
    -whole, skin on; boned
    Vegetable oil
    Salt; to taste
    Freshly-ground black pepper

  Well in advance of cooking the fish, prepare the Sage Butter by
  placing all the ingredients in the bowl of a food processor fitted
  with a metal blade. Pulse to combine well. Using a rubber spatula,
  heap the mixture onto a sheet of waxed paper and roll to form a
  sausage shape. Twist the ends to enclose the butter. Set on a
  plate and refrigerate at least 1 hour to harden enough so that it
  can be sliced. When the butter is firm enough to slice, remove the
  paper wrapping and cut it into 1/4-inch rounds, which will be used
  at the final moment of cooking to season the fish. Keep
  refrigerated until ready to use.

  Meanwhile, prepare the stuffing combining the bread crumbs, pine
  nuts, jalapenos, garlic, chili powder and salt and pepper in a
  bowl. Drizzle the 2 tablespoons vegetable oil into this mixture
  and blend together lightly with a fork. Preheat the broiler. Brush
  both sides of the trout with vegetable oil. Season with salt and
  pepper and broil skin-side up to crisp the skin, a maximum of 2 to
  minutes. Remove the fish from the broiler. Place the fish,
  skin-side down, in a roasting pan that has been lightly rubbed
  with vegetable oil. Sprinkle the stuffing mixture over the fish.
  Place the fish in a 375 degree oven 6 to 7 minutes to finish
  cooking. When the fish have nearly finished baking, crumble
  several pieces of the reserved Sage Butter on each fillet so that,
  in the last moment of cooking, the butter will melt, seasoning the
  fish.

  Recipe Source: COOKING LIVE with Sara Moulton

  Formatted by Joe Comiskey

MMMMM

Cheers

YK Jim


... Just be glad you're at the top of the food chain and nothing eats you.

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