February 1, 2003

FOOD & BEVERAGE

21st Century Sandwiches
No longer simple and unassuming, sandwiches are becoming serious business, creations that resemble entrées in their carefully chosen combinations of flavors and textures. Riding the growing popularity of artisanal breads and catering to consumers calls for freshness and flavor, sandwiches are getting dressed up for appearances on fine-dining as well as quick-service menus.

R&I EXCLUSIVE

A Class by Itself
While the fast-casual segments emergence has been one of the industrys most important developments in the past decade, identifying parameters that strictly define what is or isnt fast casual proves difficult. This in-depth report compiles the segments major characteristics in menu, check average, décor and service style; identifies key players, and looks at fast casuals impact on the quick-service and casual-dining segments that it straddles.

BUSINESS

Mess Appeal
With global matters heating up, U.S. armed services are less interested in using their personnel for KP. To fill the gap, contractors are polishing their brass buttons and making bids for the business.

Jumpin Java
Though Starbucks dominates the coffeehouse segment, regional chains are brewing up competition by finding ways to differentiate themselves from the Seattle giant through niche marketing.

OPERATIONS

A Clean Bill of Health
Vigilance is the best preparation for food-safety inspections.

DEPARTMENTS

Food For Thought
Dennys advertising tries a low-key approach; CEO Warren M. Thompson leads foodservice contractor Thompson Hospitality Corp.s growth; America West tests charging for in-flight meals; California Pizza Kitchens founders develop a new concept; Aqua Chef-partner Michael Mina and French Laundry Sommelier Bobby Stuckey each strike out on their own; the lure of production efficiencies persuades Dunkin Donuts to discontinue its namesake.

EDITORIAL

Viewpoint
Deep-Fried Fortunes