January 1, 2001

FOOD & BEVERAGE

Best Foods Forward
“People like what is familiar but they also want something that is exciting,” says Stan Frankenthaler, chef-owner of Salamander in Cambridge, Mass. Exciting food trends abound this year—from still more ethnic influences to renewed appreciation for regional foods—but foodservice operators must balance innovations and enduring favorites on menus.

Kindred Spirits
A simple garnish can make even traditional drinks seem very special.

SPECIAL REPORT

A Foodservice Odyssey
While no one can project with certainty whether this will be a good or bad year for foodservice, the consensus in R&I’s annual industry forecast is that it definitely will be an interesting one. Rich opportunities for growth coexist with obstacles old and new as operators seek to continue the past few years’ positive momentum. Uneasiness about a possible recession tempers satisfaction with consumer dining trends.

BUSINESS

Round-The-Clock Retailing
Technology responds to our 24-7 culture with new and better food vending. No longer simply snack dispensers, automatic merchandisers are providing consumers with complete meals in a wider variety of settings. The improvements are reenergizing the $24 billion vending industry.

OPERATIONS

Dry Ideas
Warm-air blowers or paper towels? Each approach has its proponents; both are effective means of aiding in the important fight against germs.

Consumer Confidence in Food Safety
The latest installment in an annual survey of consumer confidence in food safety reveals some startling findings.

DEPARTMENTS

Interface: Diane Swonk
The chief economist for Chicago-based Bank One Corp. knows that people, not numbers, determine whether a foodservice operation rises or falls. She assesses the economic indicators and the state of the culture in a frank look at the year ahead.

EDITORIAL

Viewpoint
Chilly Scenes of Winter