This book brings together the best of what Pret a Manger has to offer, from soups and hot drinks to the ever-popular sandwiches, baguettes, wraps and salads that have been impressing customers for the past 20 years.

Project Report from the year 2010 in the subject Business economics - Offline Marketing and Online Marketing, grade: 100%, Ottawa University, course: Multinational Business Policy, language: English, abstract: A passion for food was the driving force for Sinclair Beecham and Julian Metcalfe, two college friends who were hungry for tasty and healthy sandwiches, when they opened the first Prêt a Manger in 1986. The company was founded in London, England on the basis of making proper sandwiches while avoiding obscure chemicals, additives and preservatives that were common for prepared food in the market at the time. This one of a kind restaurant blossomed, as it offered consumers a product that could not be found anywhere else. Prêt a Manger has differentiated itself in three main categories: the menu, the level of customer service and the dedication to sustainability. A soup, sandwich or salad from Prêt a Manger is made with all natural ingredients. There are no artificial colours or no additives, just good taste. They get their supplies from local vendors and are always looking for new flavours in the area. Poor service cannot be found in a Prêt a Manger store. The staff are all exceptionally trained and treated for the best overall customer experience. Prêt a Manger's sustainability goals, which are primarily to reduce their environmental impact, are updated regularly as they want to continuously decrease their environmental footprint. The food industry leaves a lot of room for waste, but not for Prêt a Manger. They donate all their unsold sandwiches, salads and baguettes to the homeless at the end of each day. Prêt a Manger is privately owned, and thus does not have the pressure to grow as quickly as a public company does. However, they are continuously growing. There are over 200 stores in the UK and Prêt a Manger has expanded to New York City, Chicago, Washington DC and Hong Kong. Prêt a Manger is synonymous with good taste.

All successful leaders have a secret power - where's yours? When leadership becomes a byword for control, and trust is outdated - how should YOU respond? 'Believe nothing, test everything'. This is the war cry of the maverick. This scream, an essential cornerstone of the maverick mindset. Leadership and maverick expert Judith Germain provides the blueprint to becoming a successful leader. - Discover the 5 maverick attributes all 'natural leaders' possess - Master the 8 maverick capabilities that all successful leaders demonstrate - Extend your influence by utilising the 3 key power bases - Become a transformational leader by deploying the Maverick DRIVEN Leadership(TM) Methodology 'Judith is one of those rare people who actually knows what she's talking about. She provides results based on good research and a professional approach'. Peter Clayton, author of 'Body Language at Work' and body language consultant for the BBC and ITV

Want to save time, money and energy by using up your existing food stocks rather than constantly grocery shopping and then struggling to use up leftovers? Here Megan Davies shows how, by helping you develop intuition for using what you already have in your kitchen. She shares her vibrant, accessible and, most importantly, flexible recipes for kitchen-foraged meals that can be rustled up just by looking in the fridge or store cupboard. Each recipe has a highly inventive ingredients table, showing how to swap and substitute ingredients, depending on what you have to hand, making it easy to ring the changes and work with what you have. Cooking this way is something that comes naturally to Megan and here she shares her secrets, to equip you with the skills and tricks needed to make your own food go further, whilst at the same time refreshing your weeknight meal roster and enjoying some weekend feasting.

This guide is designed for quick reference and ease of use. It contains full nutritional information, including individual serving sizes, for each food listed. It covers healthy diets, exercise, diet myths and advice for losing weight safely.

Nearly all of us have to work, but how much do we really know about what other people do all day? What is it like to be a fishmonger, a sex worker or an Orthodox rabbi? Or a banker, a research scientist or a carer? How do our jobs affect our lives, beliefs and happiness? And what happens when we don't work? Joanna Biggs has travelled the country to find the answers, talking to interns and bosses, professionals and entrepreneurs, thinkers and doers. She takes us from Westminster to the Outer Hebrides, from a hospital in Wales to the industrial Midlands, introducing us to different worlds of work and the people who inhabit them. Rich with the voices of the wealthy and poor, native and immigrant, women and men of the UK in the twenty-first century, All Day Long shows us who we are through what we do.

This guide is designed for quick reference and ease of use. It contains full nutritional information, including individual serving sizes, for each food listed. It covers healthy diets, exercise, diet myths and advice for losing weight safely.