September 15, 2001

FOOD & BEVERAGE

New Waves of Grain
The inexhaustible search for new signature dishes that are flavorful, distinctive and eye-appealing has led chefs to rediscover the bounty and versatility of rice and grains. "Besides the variety, there is so much you can do with them," says Jim Barnett, executive chef for multiconcept operator Unique Restaurant Corp.

R&I EXCLUSIVE

A Taste for Adventure
How do you please diners who are simultaneously daring and demure, open to the unfamiliar and loyal to their favorites? Restaurants and Institutions' 2001 Menu Census, an exclusive survey of what is served and what sells at nearly 1,400 operations nationwide, reveals how the foodservice industry is balancing the new and the known on menus daily.

BUSINESS

A Secret Success
Fred "Pal" Barger, founder of Pal's Sudden Service, is far more interested in maintaining service and quality standards than in opening more restaurants. That strategy may be as unusual as the quick-service chain's quirky unit design, but it has been successful.

Sign Language
Bold and innovative signage can establish a brand personality for noncommercial operations.

Essential Reading
Skillfully designed menus whet appetites, trigger expectations and deliver messages about style, price and professionalism.

OPERATIONS

Ranges of Opinion
Chefs' habits, budgets, logistics drive equipment purchases.

Kansas City Hikes Health Permit Costs
Need to strengthen ailing inspection program prompts voters to endorse higher fees.

EDITORIAL

Viewpoint