Best 44 quotes in «inventory quotes» category

The cookbook gives a detailed description of ingredients and procedures but no proofs for its prescriptions or reasons for its recipes; the proof of the pudding is in the eating. ... Mathematics cannot be tested in exactly the same manner as a pudding; if all sorts of reasoning are debarred, a course of calculus may easily become an incoherent inventory of indigestible information.

I asked one retailer, I said, "Let me ask you, are you going to raise prices next year?" They looked at me and said, "Not only are we not going to raise prices, we're going to have to lower prices, increase the quality of the goods, and turn the inventory quicker.

In the classic old business cycle, there would be a diminution in sales; it would take a little while for this information to reach corporate headquarters. And there would be an inventory pileup. And then - bam - businesses would react, sometimes violently, by cutting production.

I take very seriously this notion that my highest job is to live a better life, all the time and to the best of my ability. I need to monitor my own progress - take my own inventory - and clean my own closet. I am trying to do all that.

Mathematics catalogues everything that is not self-contradictory; within that vast inventory, physics is an island of structures rich enough to contain their own beholders.

My inventory of people who can save me is down to just me.

Production cutbacks have remained in place in the third quarter and this has helped to further reduce inventory levels worldwide.

Take inventory of yourself, see if any remnants of fear are standing in your way. Then you may grow... because nothing, absolutely nothing, can stand in your way.

In a language, in the system of language, there are only differences. Therefore, a taxonomical operation an undertake the systematic, statistical, and classificatory inventory of a language.

Inventory discipline across the brands coupled with an outstanding holiday performance at Victoria's Secret led to a 36 percent increase in fourth-quarter earnings per share at Limited Inc.

Less emphasis on inventories, I think, may tend to dampen business cycles, because business cycles are typically in the grasp of inventory cycles and heavy industry cycles.

Make a searching and fearless inventory of your creative curiosity.

Of course there are influences, of course there are things that are inspiring, but it's weird to think that I'm trying to keep a mental inventory of them and report them clearly to whomever might ask.

Strapped by tight credit and plummeting sales, businesses have overhauled the way they manage supply chains, inventory, production practices, and staffing.

The fact that Gene Weingarten and I and Bathroom Inventory are now part of some kind of Matrix of Poop strongly suggests that the Pulitzer is not what it once was.

We don't measure whether an economy is developing. We just measure whether companies are selling more, whether inventories are up or down, not whether the health, safety and economic well-being of people are being advanced.

The goal is not to improve one measurement in isolation. The goal is to reduce operational expenses AND reduce inventories and increase throughput simultaneously.

The inventory process and stepping back in your life can sometimes be a very dark process. But it also can be extremely funny and surprising.

There's nothing like rejection to make you do an inventory of yourself.

Time is the only commodity we deal with which cannot be counterfeited, stolen or placed in inventory.   Remember, time is irreplaceable.

There's just not a lot of inventory, and to find a shortstop or a catcher, or a centerfielder, that you think that could stay at those positions... they're very hard to acquire. Sometimes you have to overpay for them, because of that lack of inventory.

Ultimately, 'how's it going?' is the most futile and the most profound of questions. To answer it precisely, one would have to make a scrupulous inventory of one's psyche, considering each aspect in detail. No matter: we have to say 'fine' out of politeness and civility and change the subject, or else ruminate the question during our whole lives and reserve our reply for afterward.

We can always create more inventory. You don't just turn people away. The challenge is finding new ways to accommodate people.

With my recovery programme, I have to do a daily inventory of how my day has been. I am terribly dyslexic and have attention deficit disorder, so I have to carry a tape recorder everywhere I go.

Who are we, who is each one of us, if not a combination of experiences, information, books we have read, things imagined? Each life is an encyclopedia, a library, an inventory of objects, a series of styles, and everything can be constantly shuffled and reordered in every way conceivable.

We take smaller companies and middle-sized companies, all around the world, and we do currency exchange for them; we raise bonds and equities for them; and we do inventory finance, trade finance, and custody of assets.

Don’t sell based on inventory. Inventory based on who you want to sell.

Among items in the glass cold case were cheesecake, marzipan candies, The Owl & Moon's famous Chocolate Cherry Thunder fudge, and a round of sharp cheddar for the apple tarts. The nonrefrigerated case held all manner of pastries, sweet rolls, and berry pies. When the buckwheat rolls came out of the oven they went directly into pink boxes tied with kite string.

Boxes are being opened and vans idle with loads of fish and crab, early spring berries, bunches of sweet lemony sorrel, chocolates, cheeses, oils and vinegars in thin green bottles, flowers with sweet-smelling heads the colors of confectionary.

But Zozie was already making plans- seemingly unaware of the impact of that casual word- plans for a line of handmade truffles, the simplest of all chocolates to make; and then, perhaps some mendiants- my own favorites- sprinkled with almonds, sour cherries, and fat yellow sultanas. I could do it with my eyes closed. Even a child can make mendiants, and Anouk had often helped me in the days of Lansquenet, selecting the plumpest raisins, the sweetest cranberries (always keeping a generous portion aside for herself), and arranging them on the discs of melted chocolate, dark or light, in careful designs.

Even the narrow canals around the Rialto teemed with floating shops- a small barge piled with jumbled green grapes, a boat heaped with oranges and limes, and another listing under a mountain of melons. I jogged along, drunk on all the colors and smells of the known world: pyramids of blood oranges from Greece, slender green beans from Morocco, sun-ripened cherries from Provence, giant white cabbages from Germany, fat black dates from Constantinople, and shiny purple eggplants from Holland.

Give me thirty pounds of mussels, twenty-five of scampi, as much squid as you can get me, some whitefish, snapper, sea bass, and sardines- whatever you've got. That will get me through today, and when you get here I'll give you an order for the rest of the week." I'm too spent to repeat my outraged performance for Rob, the meat guy, because by now I know that neither he nor Eddie is to blame. But because we're great customers, Rob agrees to rush me over some sausage, a dozen pork tenderloins, and some flank steak, which I can cook quickly, for braciole. I instruct the prep cooks to roll out some lasagna noodles and to start preparing béchamel in large quantities. We will resort to a couple of baked pasta entrees, flavored with meat and sausage and, depending on what Eddie sends over, a cioppino.

Pots hung from the ceiling beams, between the festoons of braided garlic, the hams, the salsicce, bunches of mountain herbs for medicine, strings of dried porcini, necklaces of dried apple rings in winter, chains of dried figs. The smell of onions, of hot lard and smoldering oak wood, of cinnamon and pepper, always seemed to hang in the air. The larder was full of meat at all times, needless to say: not small pieces, but huge joints and sides of beef and lamb, which Mamma and Carenza could never hope to use just for our household, and which were quietly passed on to the monks of Santa Croce so that they could feed the poor. Carenza made salami with fennel seeds and garlic, prosciutto, pancetta. Sometimes the air in the larder was so salty that it stung your nostrils, and sometimes it reeked of spoiled blood from the garlands of hares, rabbits, quail, thrushes and countless other creatures that would arrive, bloody and limp, from Papa's personal game dealer. Next to the larder, a door led out to our courtyard, which Mamma had kept filled with herbs. An ancient rosemary bush took up most of one side, and the air in summer was always full of bees. Sage, thyme, various kinds of mint, oregano, rocket, hyssop, lovage and basil grew in Mamma's collection of old terra-cotta pots. A fig tree was slowly pulling down the wall, and a tenacious, knotted olive tree had been struggling for years in the sunniest corner.

Mahogany shelves lined the counters, stacked with glass bottles and jars, like something from a fairy tale. There were whole, plump roses steeping in honey; purple-stained sugar, thick with lavender, tiny jars of crimson threads, cherries and peaches suspended in syrup as if they had fallen there from the trees. The luxurious scents wrapped around him. 'Butter,' his nose relayed, 'cream, nuts, brandy, chocolate...

Inventory: "Four be the things I am wiser to know: Idleness, sorrow, a friend, and a foe. Four be the things I'd been better without: Love, curiosity, freckles, and doubt. Three be the things I shall never attain: Envy, content, and sufficient champagne. Three be the things I shall have till I die: Laughter and hope and a sock in the eye.

To tell you the truth, I'm curious about this place now. I wouldn't mind exploring. What do you know about it?" "I haven't been in here in years," he said. "I liked coming here as a kid. There was always something to eat, always something interesting to look at, like a puzzle of bent nails or one of Magnus's boxes, things made of beeswax from the local hives." "Isabel said her grandmother used to be in charge of the shop." Gratefully she buried her nose in the fleecy lining of his jacket. 'I'm such a goner,' she thought, lost in the scent of him. "During the harvest season, it was a busy place. Eva sold produce from the orchards, local honey, baked goods, freshly pressed cider.... Man, I'll never forget her cider and homemade donuts.

This morning, outside Nordic Fisheries a couple of delivery guys are unloading lobsters and crabs by the case, pausing in between loads to sip coffee from Styrofoam cups. Across the street, on Penn Avenue, the green grocers are busy stacking crates of vegetables and fruits, arranging them into a still life to showcase their most beautiful produce: heads of red romaine, their tender spines heavy with the weight of lush, purple-tinged leaves; a basket of delicate mâche, dark green, almost black, and smelling like a hothouse garden; sugar pumpkins of burnished gold; new Brussels sprouts, their tender petals open like flowers. At this hour the world belongs to those noble souls who devote their lives to food. Cook, grocer, butcher, baker, sunrises are ours. It's a time to gather your materials, to prepare your mise en place, to breathe uninterrupted before the day begins.

For any leftover inventory, publishers must have a program to maximize the sale of a book.

We made close to forty boxes today. Fifteen truffles (still selling well), but also a batch of coconut squares, some sour cherry gobstoppers, some bitter-coated orange peel, some violet creams, and a hundred or so lunes de miel, those little discs of chocolate made to look like the waxing moon, with her profile etched in white against the dark face. It's such a delight to choose a box, to linger over the shape- will it be heart shaped, round, or square? To select the chocolates with care; to see them nestled between the folds of crunchy mulberry-colored paper; to smell the mingled perfumes of cream, caramel, vanilla, and dark rum; to choose a ribbon; to pick out a wrapping; to add flowers or paper hearts; to hear the silky whisssh of rice paper against the lid-

A bartender is just a pharmacist with a limited inventory.

Constantly take inventory of what's important to you.

Converting a classic batch-and-queue production system to continuous flow with effective pull by the customer will double labor productivity all the way through the system (for direct, managerial, and technical workers, from raw materials to delivered product) while cutting production throughput times by 90 percent and reducing inventories in the system by 90 percent as well.

True, there's an aisle devoted to foreign foods, and then there are familiar foods that have been through the Japanese filter and emerged a little bit mutated. Take breakfast cereal. You'll find familiar American brands such as Kellogg's, but often without English words anywhere on the box. One of the most popular Kellogg's cereals in Japan is Brown Rice Flakes. They're quite good, and the back-of-the-box recipes include cold tofu salad and the savory pancake okonomiyaki, each topped with a flurry of crispy rice flakes. Iris and I got mildly addicted to a Japanese brand of dark chocolate cornflakes, the only chocolate cereal I've ever eaten that actually tastes like chocolate. (Believe me, I've tried them all.) Stocking my pantry at Life Supermarket was fantastically simple and inexpensive. I bought soy sauce, mirin, rice vinegar, rice, salt, and sugar. (I was standing right in front of the salt when I asked where to find it This happens to me every time I ask for help finding any item in any store.) Total outlay: about $15, and most of that was for the rice. Japan is an unabashed rice protectionist, levying prohibitive tariffs on imported rice. As a result, supermarket rice is domestic, high quality, and very expensive. There were many brands of white rice to choose from, the sacks advertising different growing regions and rice varieties. (I did the restaurant wine list thing and chose the second least expensive.) Japanese consumers love to hear about the regional origins of their foods. I almost never saw ingredients advertised as coming from a particular farm, like you'd see in a farm-to-table restaurant in the U.S., but if the milk is from Hokkaido, the rice from Niigata, and the tea from Uji, all is well. I suppose this is not so different from Idaho potatoes and Florida orange juice. When I got home, I opened the salt and sugar and spooned some into small bowls near the stove. The next day I learned that Japanese salt and sugar are hygroscopic: their crystalline structure draws in water from the air (and Tokyo, in summer, has enough water in the air to supply the world's car washes). I figured this was harmless and went on licking slightly moist salt and sugar off my fingers every time I cooked.

Gasoline inventories are tighter than they were a few weeks ago. It's all about perception, because inventories are well above where they have been in previous years.