May 15, 2001

FOOD & BEVERAGE

Bird Call
Poultry may not have the swagger of steak or the come-hither of seafood, but its customer appeal and a versatility make it a chef favorite. And when perfectly roasted, chicken, duck or turkey packs a moist, flavorful punch the equal of any other menu option.

The 'Cue Factor
Pork and beef ribs remain barbecue's staples, but operators are making room on the grill and in the smoker for such nontraditional meats as bison, goat and ostrich.

R&I EXCLUSIVE

Cover Story: Ivy Awards
Six distinguished operations make up the Class of 2001 for Restaurants and Institutions' 31st annual Ivy Awards induction.

BUSINESS

Mesa Makeover
Tuscany's, an Italian trattoria that is progressive in menu and design, is tucked away in Motorola's Mesa, Ariz., manufacturing plant. The $4 million renovation project hints at the innovations to come from Motorola Hospitality Group.

Power Play
With utility rates soaring, foodservice operations' bottom lines are under siege. Don't wait for a rollback: There are ways to reduce power consumption without cutting back service.

INTERFACE

Keith Famie
His participation in CBS' "Survivor: The Australian Outback" taught him about hunger. But Keith Famie's new cookbook spotlights what he has learned over two decades as a chef.

OPERATIONS

To Have and To Hold
At Outback Steakhouse, as well as at many other operations, cook-hold ovens are critical to pleasing patrons and maximizing profits.

Beef producers push for a reconsidering of federal standards on salmonella

EDITORIAL

Viewpoint