|
 FOOD & BEVERAGE
Green Growth
El Pollo Locos new Pollo Salad, combining its signature grilled chicken with greens, is one of the ways operators are tapping the popularity of entrée salads.
Fast-Casual Stars
Find out whats on menus and in the planning stages at fast-casual restaurants, the industrys most talked-about segment.
Mixed Blessing
Fresh fruit, purées and flavored spirits drive cocktail sales.
R&I EXCLUSIVE
Cast of Chicago
Chicago always obliges NRA Show attendees with new restaurants. R&I spotlights notable newcomers.
BUSINESS
Dynamic Duos
Franchisee-franchiser relationships can work to the benefit of both parties despite inherent conflicts.
Cooking by the Numbers
Pressures on food and labor costs lead many noncommercial kitchens to use pre-pared foodswithout compromising quality.
Bilingual Basics
With Spanish spoken in many kitchens, companies are helping English-speaking managers learn a second language.
Comfort Zone
Independent restaurants use a variety of strategies to keep customers loyalty. Find out which work best.
Hot Spots: Burger Barons
R&Is Hot Spots series stops for a burger and finds a handful of growing chains with hot griddles and high hopes for success.
|
OPERATIONS
Flexible Resources
Smaller kitchens and staffs make multifunctional and mobile equipment a must.
Allied Domecq's Luther Calls For New Thinking
CEO wants food safety openly discussed, with recognition for operators making improvements.
DEPARTMENTS
Food for Thought
NRA offers answers to wartime business challenges; operations earn applause for innovative wine lists; students shop farmers markets to improve school menus; choosing table sizes wisely can boost revenues; Chef Douglas Rodriguez tries a high-protein/low-carbohydrate menu...
EDITORIAL
Viewpoint
The Forum for Foodservice
The Editors
The Invisible Chef
|
Consumers' Choice in Chains - Coffee/Snack Chains ...
