July 1, 2003

FOOD & BEVERAGE

High Steaks
That popularity breeds competition is most evident in the increasingly crowded steakhouse category, where great steaks alone no longer are enough to satisfy diners eclectic tastes. As a result, steaks are sharing menu space with a variety of other entrée options.

R&I EXCLUSIVE

BUSINESS

The Here and Now
Economic realities that make it prudent to rein in aggressive unit-expansion plans also make it the right time to re-evaluate strategies for improving average unit volumes. Operators are seeking ways to increase traffic and improve unit profitability and finding success.

Graduated Staffing
How do you manage employee scheduling when customers disappear for the summer and on holidays? With flexibility and planning. College and university foodservice directors share the secrets of havingand retaininga staff that is right when the pace of business ebbs and flows.

OPERATIONS

Rule of the Dice
Menu and volume are key to buying the right food chopper or processor.

Red Robin Safety Chief Sets High Standards
Sharon Krull brings a background in food quality assurance to casual-dining chain.

DEPARTMENTS

Food for Thought
McDonalds doesnt take kindly to an Italian critics description of its food; The Culinary Institute of America and Cornell School of Hotel Administration form an educational alliance; Technomic revises downward its projection for the industrys 2003 sales gains; a major foodservice distributor with commercial and institutional clients is said to be on the block; fingerprints will identify students at Akrons school cafeterias this fall; North Carolina enlists chains in the drive to promote healthful eating; Carlson Hotels unveils two stand-alone restaurant concepts for its hotels. Menu Focus indulges in a full plate of lobster serving suggestions....

EDITORIAL

Viewpoint
Responsible Behavior