October 15, 2001

FOOD & BEVERAGE

Joint Venture
Chicken's popularity and versatility have earned it a place on almost every menu. It balances the mix of proteins offered and can help control food costs. It's appeal also leads some chefs to explore other poultry options, such as poussin, Cornish hens and turkey.

Choosing Brews
Understanding the variety of beer styles available and offering more to customers can help operators boost profits.

The Box Scores
Arresting graphics and innovative packaging can translate into higher coffee takeout sales.

SPECIAL REPORT

Institutional Giants
Foodservice's noncommercial segments—including contract management, health care, education, employee feeding, corrections and more—are a $95.6 billion marketplace. Restaurants and Institutions' annual overview of institutional feeding looks at the key issues facing each of the major categories.

BUSINESS

Ever Forward
Under the leadership of Chairman and CEO Jack Schuessler, Wendy's International has quietly and steadily maintained an impressive record of sales and growth while some restaurant chains have stumbled. Its secret? A focus on executing the food and service basics.

Many Happy Returns
It costs less to entice a restaurant's current customers to visit more often than it does to lure firstime diners. That is why many operators are rewarding loyal customers with incentive programs.

OPERATIONS

Out of the Ordinary
Daily menu specials can energize staff as well as please customers.

School Beef Supplies Are Adequate This Year
Purchases rise and costs drop, despite stringent testing standards.

EDITORIAL

Viewpoint