Cracker Barrel 2006 Annual Report Download - page 16
Download and view the complete annual report
Please find page 16 of the 2006 Cracker Barrel annual report below. You can navigate through the pages in the report by either clicking on the pages listed below, or by using the keyword search tool below to find specific information within the annual report.-
1 -
2
-
3
-
4
-
5
-
6 -
7 -
8 -
9 -
10 -
11 -
12 -
13 -
14 -
15 -
16 -
17 -
18 -
19 -
20 -
21 -
22 -
23 -
24 -
25 -
26 -
27
-
28
-
29
-
30
-
31
-
32
-
33
-
34
-
35
-
36
-
37
-
38
-
39
-
40
-
41
-
42
-
43
-
44
-
45
-
46
-
47
-
48
-
49
-
50
-
51
-
52
-
53
-
54
-
55
-
56
-
57
-
58
-
59
-
60
-
61
-
62
-
63
-
64
-
65
-
66
-
67
-
68
-
69
-
70
-
71
-
72
 |
 |
14
Serving Breakfast All Day. Every Day.
At Cracker Barrel, our guiding principle has always been a simple
one: Pleasing People. That means treating folks the way we’d want to
be treated—and serving Good Country Cookin’ prepared the way
we’d make it for our own families, using nothing but the best ingredients
we can find.
Today, we still make buttermilk biscuits from scratch, not a mix,
and slice our homemade meatloaf extra thick. We use only premium
vegetables and the freshest produce available. We even roll dumplins
by hand all day for our Chicken n’ Dumplins, which is some-
thing when you consider that we sell more than 49,300 servings of
it every day.
And, of course, you can’t forget breakfast. After all, we pride
ourselves on making some of the best buttermilk pancakes anywhere,
whether they’re topped with wild Maine blueberries, loaded with
pecans, or served with 100% pure maple syrup. Why do we bother to
go to such lengths, like working with a small, family supplier to
bake traditional sourdough bread for our French toast, or serving only
Florida Valencia orange juice and Florida grapefruit juice? Well,
when you’re known for offering one of the best country breakfasts
around, all day, every day, we think it pays to do it right.