When Simply Frosted Cupcakes opens, scones and cinnamon rolls take the morning shift before an ever-rotating selection of cupcakes clocks in for work. The freshly baked cupcakes, in flavors such as the birthday cake or orange dreamsicle, are made each morning and never refrigerated, much to the relief of discerning taste buds and milk with jealousy issues.
If you were to trace the origin of one of Jamba Juice?s freshly squeezed juices, it wouldn?t take long before you ended up face to face with its most important supplier: Mother Nature. Whole fruits and vegetables from her gardens, groves, and orchards fill Jamba Juice's stores: kale, apples, pineapple, carrots, beets, and other produce. Although it?s serious about filling cups with wholesome, natural ingredients, the company is a little more playful when it comes to the palate.
Sure, there are classic juices on the juice menu. Purely Carrot, for instance, which is as elemental and straightforward as it sounds. But there?s also the Tropical Greens, which combines apple juice and pineapple with super greens and chia seeds. And there?s Kale Orange Power, loaded with kale, bananas, and orange juice?all of which are packed with a serious helping of vitamins and manganese. Regardless of which flavor you choose, each 12-ounce juice packs in at least 1.5 servings of fruits and veggies, making it a convenient way to restore energy and get nutrition on the go. The same commitment to simplifying healthy eating can be found throughout the Jamba Juice menu, from its Fruit and Veggie smoothies to its Artisan Flatbreads.
In addition to providing healthy options to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative is focused on improving childhood nutrition and fitness by encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to helping the nation stay fit?which you can do by visiting the main Jamba Juice website.
With over 500 stores serving the full freshly squeezed juice menu, Jamba Juice is the perfect way to blend in the good.
In 1985, a little drive-in burger joint called Rally's was born in Louisville, Kentucky. A year later, a similar drive-in burger joint called Checkers opened in Mobile, Alabama. After nearly a decade of competition between the more than 200 Rally's and Checkers franchises, the two merged in 1999. There are now more than 800 Rally's and Checkers double-drive-thru burger spots across the country.
At each location, patrons cruise through the drive-thru lanes or head to the walk-up window to request made-to-order burgers, creamy milkshakes, and, of course, Checkers and Rally's well-seasoned fries. In 2012, Checkers and Rally's CEO said that they sell more than 300,000 fry orders per day, which doesn't even include the 100,000 sent to Paul Bunyan's house.
Paradise Catering, located in Fresno Breakfast House, has standard restaurant decor: pastel-colored walls, murals, and white-clothed tables. But it also has elephants. The tusked duo—fake, of course—surrounds an extra-special banquet table that is set beneath a thick of hanging vines and flowers. At another table underneath a straw-covered cabana, a stuffed leopard lounges on a wooden bench beside a tablecloth-covered table.
Amid the eclectic decor, guests sup on breakfast, lunch, and dinner favorites such as french toast, made-to-order omelets, hearty lasagna, and chicken cordon blue. Guests aren’t restricted to onsite dining, either. The staff delivers its dishes to residences and party locations, though it’s hard to imagine going a whole meal without telling the animals you’re also stuffed.
Amid pale pink walls and white cabinets with chrome counters, a large glass case at Maddie Cakes Cupcake Bakery protects jumbo-size cupcakes perched on silver cake stands from the harsh realities of adulthood. At Maddie Cakes Cupcake Bakery, bakers infuse the desserts with flavors such as salted caramel, pumpkin apple, cherry delight, and at least 10 chocolate-infused options, and cap each cake with fluffy frosting. They also bake cinnamon rolls, fruit tarts, and custom cakes with fresh fruit filling and fondant figures.
Al Pardini operated a 24-hour diner there in the late 1950s. These days, Al's grandson, Jimmy Pardini, welcomes diners to the spot to enjoy a menu of wholesome American fare for breakfast and lunch. In the morning, chefs stuff omelets with veggies, drizzle hotcakes with maple syrup, and garnish french toast with felt berets. For lunch, Pardini's chefs prepare homestyle dishes such as grilled pork chops or chicken-fried steak with mashed potatoes and gravy. House-made soups simmer on the stovetop and sandwiches burst with italian deli meats or roast beef with balsamic caramelized onions.