January 2004

The foodservice industry will meet an uncertain economy with healthy resolve.
Noncommercial segments, already accustomed to tight budgets, look at cost containment.
From marketing to menus to management, turning on profits in 2004.
And more—view the Table of Contents.

February 1, 2004

Contract-management companies' strategies for winning clients.
Fusion cooking, new takes on fajitas and Caesar salads.
And more—view the Table of Contents.

February 15, 2004

Soups that sell year-round.
Results from R&I's exclusive survey on obesity.
And more—view the Table of Contents.

March 1, 2004

Sundaes appeal to customers of all ages.
Exclusive research examines operators’ and consumers’ food-safety concerns.
And more—view the Table of Contents.

March 15, 2004

New style of sushi is making waves.
Popularity of high-profile diets means menus change more quickly than before.
And more—view the Table of Contents.

April 1, 2004

R&I ranks the 100 largest independent restaurants.
Chile peppers add flavor as well as heat to menu dishes.
And more—view the Table of Contents.

April 15, 2004

Special Report: Calculating returns on training investments.
Protein-rich diets are popular and veal flavorfully fits the bill.
And more—view the Table of Contents.

May 1, 2004

Sandwiches pack profit punch.
Schools weigh strategies for boosting breakfast participation.
And more—view the Table of Contents.

May 15, 2004

2004 Ivy Awards.
Warmer weather invites the chills and thrills of ice cream desserts.
And more—view the Table of Contents.

June 1, 2004

Cool salads for hot months.
R&I researches sales and menu trends on college campuses.
And more—view the Table of Contents.

June 15, 2004

Emeril Lagasse: R&I 2004 Executive of the Year.
Fresh fruit preparations.
And more—view the Table of Contents.

July 2004

Annual report: 2004 Top 400 Restaurant Chains.
Addition of low-carb items has been only one of many shifts menus recently have undergone as chains’ fight to capture new diners.
A look at some of the latest thinking in chain restaurant interior and exterior designs.
And more—view the Table of Contents.

August 1, 2004

When a high-profile chef leaves.
Schools face serving healthful foods under tighter budgets.
And more—view the Table of Contents.

August 15, 2004

Operators discover the possibilities of flatbreads.
Remedies for what ails healthcare foodservice.
And more—view the Table of Contents.

September 1, 2004

Special Report: 2004 Consumers' Choice in Chains.
The American hamburger is going strong.
And more—view the Table of Contents.

September 15, 2004

Chefs offer more seasonal meatless options for all diners.
Smart wine merchandising.
And more—view the Table of Contents.

September 21, 2004

World's Fare.
Menus reflect the best of everywhere.
Celebrating its 100th anniversary, the American hamburger is going strong.
Learn how menu and marketing incentives can fill seats during between-meal and latenight hours.
And more—view the Table of Contents.

October 1, 2004

The romance of roasted chicken.
Candid conversation with Wolfgang Puck.
And more—view the Table of Contents.

October 15, 2004

Seafood that sells.
Rethinking kitchen design.
Interface with Norman Brinker.
And more—view the Table of Contents.

November 1, 2004

EXCLUSIVE: Top 75 Multiconcept Operators.
Chili weathers test of time.
And more—view the Table of Contents.

November 15, 2004

Irresistible dessert ideas.
Operators share the secrets of winning service.
And more—view the Table of Contents.

December 1, 2004

Menu trends.
Recipes that capture the spirit of contemporary menus.
Create memorable dining experiences with stylish interiors.
Jump-starting sales with promotions.
New baking technologies meet demand for fresh baked goods.
And more—view the Table of Contents.