March 1, 2003

FOOD & BEVERAGE

New Takes on Cakes
Old fashioned is again in fashion as simplicity and quality become hallmarks of contemporary cakes. What may have been menued as genoise in the 1980s once more is offered proudly as yellow cake. But as with many classic entrées, traditional cakes are being given modern nuances that deepen their popularity. Discover sweet ideas that can take the cake.

Mapping Out Menus
Chains that customers rate highest for food quality and menu variety have mastered the difficult balancing act of keeping menus fresh through careful additions while maintaining the standards that bring diners back.

Playing Taps
Niche marketing, customer education raise beer awareness and increase sales.

R&I EXCLUSIVE

The Popular Vote
Customers have their say in R&Is annual Choice in Chains survey, rating the performance of restaurants where they dine. The message this year is that earning guests loyalty is a continuous responsibility, never to be taken for granted. While several chains kept their top spots, other categories crowned new favorites with quality-and-value propositions that have won consumers respect and their business.

BUSINESS

Artistry Meets Technology
A new dishs arrival on a menu is the culmination of deliberations and testing, calling on a research chefs understanding of what kitchen staffs can handle and what customers will order.

OPERATIONS

Screen Pass
Touch-screen ordering’s accuracy and speed improve guest satisfaction.

Bush Administration Ups Food Safety Spending
5.6% increase will fund hiring of processing-plant inspectors and new education programs.

DEPARTMENTS

Food for Thought
Chef Hartmut Handke medals at Bocuse dOr competition; Hardees streamlines its menu to focus on hefty burgers; a study of portion sizes finds that Americans are putting more on their plates; Daniel Boulud is among the chefs planning restaurant openings; Krystal signs to open restaurants with contractor Sodexho USA....

EDITORIAL

Viewpoint
Smoke and Mirrors