October 15, 2003

FOOD & BEVERAGE

High on the Hog
Pork popularity is on the rise with both chefs and consumers. Preparations such as brining and braising have introduced diners to more pork dishes that are juicy and satisfying, while favorable pricing encourages operators to find more ways to menu pork. From chops and ribs to loins and shoulder cuts, pork feeds creativity.

Contemporary Classics: Lump Sum
West Coasters take advantage of Dungeness while blue crab is a favorite on the East Coast, but operators from Atlantic to Pacific love profitable crab cakes. R&Is Contemporary Classics series offers new spins on these crispy patties.

R&I EXCLUSIVE

Open Season
As the lodging industry works to rebuild revenues, hoteliers have opened their doors to independent restaurateurs in order to erase the stigma of hotel foodservice as bland and uninteresting. Well-known chefs and seasoned operators have developed hotel concepts that offer exciting menus and enticing designs, and the trend is forecast to continue.

BUSINESS

Night Moves
Extending hours or adding a daypart is a proven path to higher revenues. Many colleges, healthcare facilities and corporate-feeding operations have discovered that late-night foodservice finds hungry and appreciative audiences that dont require high labor commitments to profitably satisfy.

OPERATIONS

Working Draft
A many as 100 draft beers dispensed from a three-tier wall of taps please customers of the Taco Mac chain but present a maintenance challenge that requires attention and care. In food-safety news, Chicagos Francesca Restaurants pilots a labeling program for carryout meals and doggy bags....

DEPARTMENTS

Food for Thought
Chef Rick Bayless finds a quick-service sandwich he loves; New York City Public Schools provides free breakfasts for its 1.1 million students; Ruths Chris Steak House turns on a lighter menu; research disputes the axiom that nine of 10 restaurants dont survive their first years; a college study finds that men and women have starkly differing definitions for comfort foods; Alaska may require operators to perform their own health inspections; Smith & Wollensky Restaurant Group deepens its commitment to wine service with its hiring of oenophile Kevin Zraly. Menu Focus takes a gentle look at lamb...

EDITORIAL

Viewpoint
Ins and Outs