June 1 , 2005

FOOD & BEVERAGE

Simply Splendid
Veal displays its versatility as well as its sophistication in casual preparations. “You can keep it simple but make it elegant,” says Rolf Baumann, corporate chef for Delaware North Cos.’ SportService/Well Bread division. Adaptable to a wide range of price points, veal brings flavor and flair to menus.

Dish R&D: Tuna Carpaccio With Chile-Lime Vinaigrette
Drawing on his fine-dining training and Mexican heritage, Tequila Ranch Chef Ernesto Zendejas brings chiles and spices into play with his bright and tangy version of a classic carpaccio appetizer.

Domestic Rules
The proliferation of beer brands and styles—from microbrews and regional cult favorites to national powerhouses—complicates the task of crafting an appropriate beer list. Gauging what customers want is a necessary skill.

SPECIAL REPORT

From the U.S. Department of Agriculture to Oprah, voices counsel Americans to lead more-active, healthy lifestyles. Foodservice has a role in that crusade, but what are the proper limits on the industry’s responsibilities?

Balancing Acts
Choice and balance are the watchwords for most operators’ approaches to encouraging healthful eating. Keeping menus and costs manageable becomes the key challenge.

Fresh Ideas
Changing lifestyles spawn new opportunities. Emerging quick-service, fast-casual and fine-dining concepts cater to the quest for fresh, natural and healthful foods.

BUSINESS

Top Spin
Establishing points of difference is essential in a crowded marketplace. Showcasing ingredients perceived as higher quality is one way to set an operation apart.

Day Dreams
Tight budgets didn’t deter St. Mary’s Health Center and Glenrose Rehabilitation Hospital from realizing ambitious foodservice-facility plans.

OPERATIONS

Range of Motion
College foodservice directors find cook stations that can move from kitchen to serving lines offer new menu possibilities.

DEPARTMENTS

R&I Insider
An Ohio school district raises meal prices and quality; Raving Brands takes franchising on tour; chile peppers perk up hotel menus; McDonald’s brews a plan for better coffee. An MIT professor answers One Quick Question about lines. Menu Focus toasts summer cocktails. Table Turns tells who’s in the news. Consumer Beat plumbs customer satisfaction.

Interface: Ina Pinkney
Restaurateur Ina Pinkney tells Interface how one hour of fame on a television reality show blossomed into a yearlong mentoring relationship that has changed her world.

The Ten-Minute Manager's Guide to Promoting Hourly Employees
Promoting from within is accepted as the best way to build a business and a culture. The Ten-Minute Manager hears success stories—and wisdom born of missteps—from operators about elevating hourly workers.

EDITORIAL

Viewpoint
Rethinking Research