Restaurants & Institutions: August 1, 2003 Contents

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Contents At A Glance

R&I � Editorial Archives � 2003 � August 1 � Contents

August 1, 2003

FOOD & BEVERAGE

The Fast-Casual Effect
While the first part of this years analysis of Top 400 concepts in the July 15 issue focused on numbers and on differenceshow each of 400 chains maps an individual course to financial successthis second and final installment celebrates the Top 400 concepts shared commitment to create and offer satisfying, enticing meal options for diners in all dayparts. These reports salute the continuous evolution of chain menus by spotlighting trends in 11 categories. By doing so, R&I aims both to put into focus current innovations and provide ideas that can fuel future creativity and sales.

A Toast to Taste
Beverages are open to the same limitless possibilities that have emboldened the center of the plate. Coffee, tea, smoothies, shakes and fruit juices all are being rethought, with greater flavor and style pouring forth from the effort...

BUSINESS

Paper Cuts
The computerization of the foodservice industry has extended to promotional marketing, with plastic gift cards and reloadable debit cards replacing paper certificates for many chains, especially casual-dining concepts. Swiped through point-of-sale systems, these cards can be more efficiently processed and tracked than paper. Some cards even are traded as collectors items that increase in value if not redeemed.

DEPARTMENTS

Food for Thought
Consumers dip in when olive oil rather than butter accompanies bread; Hard Rock Cafe opens its corporate university to outside executives; Smith & Wollensky discovers underappreciated wines in unexpected locales; the Chilis Too concept goes to college in Texas; Apex Restaurants assumes management of a new casual concept; Starbucks adds new drinks and reaffirms aggressive expansion plans; new Labor Department rules on overtime pay would benefit some but not all foodservice employees; Ivy Award winner Ruths Chris Steak House shares a tip on service. Menu Focus surveys the latest comfort foods from family-dining chains...suggestions....

Interface: Tim Ryan
No one may have more impact on what restaurants will serve in the future than Tim Ryan. The fifth president of The Culinary Institute of America reflects on its industry role and his mandate to balance tradition and progress....

EDITORIAL

Viewpoint
Dining While Black

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