April 15, 2001

FOOD & BEVERAGE

Reel Time
With fresh seafood abundant and accessible, the challenge for chefs is to understand the species available and the best cooking methods for each. "Know your product and learn how to bring out the best qualities," says Sean Thueson, executive chef at Falling Waters Seafood Restaurant in Seattle.

SPECIAL REPORT

Net Working
The Culinary Institute of America, the National Restaurant Association Educational Foundation and a few state restaurant associations are leading the way in Internet-based training. However, many operators--even the largest chains--are wrestling with technological and financial barriers to moving up from CD-ROM-based training programs to online distance learning.

BUSINESS

Single Minded
Not everyone wants to be a chain. For some independent restaurant operators, one unit is just the right number. Penny Wise, But Not Foolish CiCi's Pizza is changing its logo, its marketing and its unit design, but keeping the $3.99 all-you-can-eat pizza buffet that its value-hungry customers love.

Penny Wise, But Not Foolish
CiCi's Pizz is changing its logo, its marketing and its unit design, but keeping the $3.99 al-you-can-eat pizza buffet that its value-hungry customers love.

INTERFACE

John Farquharson
As president of the International Food Safety Council, John Farquharson has led the charge to improve safe food-handling and hygiene standards in the foodservice industry.

OPERATIONS

Waste Not, Want Not
In selecting the right food-waste disposers, operators need to consider several key determinants. New hepatitis A outbreaks have rekindled the debate over mandatory vaccinations for foodservice workers.

Debate Over Hepatitis A Vaccinations Accelerates Increase In Outbreaks Of Disease Nationwide Prompts Call For Action

EDITORIAL

Viewpoint