August 1 2005

FOOD & BEVERAGE

Big Cheese
From dishes that evoke memories to the appetizers, entrées and desserts that inspire them, cheese provides unparalleled richness, flavor and texture. “Cheese rounds out the whole menu,” says Bill Cardwell, chef-owner of Cardwell’s at the Plaza in St. Louis.

Mad About Mezze
Combining trends of small-plate sampling and ethnic-cuisine exploration, the rising popularity of Middle Eastern mezze is easily understood. Pita bread and hummus are only the beginnings.

Four Stars: Toast of the Town
There are no limits to how French toast can be topped, filled or presented as evidenced by these four ideas from creative chefs.

Ladies First
Fruit juices may begin the day straight up, but in evenings they serve as the bases for colorful, flavorful cocktails that catch the eyes and favor of women.

SPECIAL REPORT

What’s Cooking?
With their celebrity status, chefs are coming out from behind closed doors into dining rooms—and often they bring their kitchens with them. Diners’ desire to see who’s cooking their meals and how has led designers to lessen barriers between the front and back of the house.

BUSINESS

Course Credits
What are university foodservice directors studying? The best ways to broaden staff skills while making operations more cost efficient. Here are lessons learned on campuses.

OPERATIONS

Serving Success
If the first thing to know about catering is that it can provide substantial incremental revenue, the second is that it can require different kinds of planning and evaluation. Learn how computer software designed for managing catering can solve common food and labor problems.

DEPARTMENTS

R&I Insider
Restaurateurs have fun with themed menus; online auctions, fraud and misuse doom Subway’s Sub Club; Tom Colicchio’s ’wichcraft debuts in the park; Aramark tries its C-3 convenience store concept in healthcare; Ogamdo restaurant gets a buzz from good service. WFF’s Patricia Venetucci answers One Quick Question. Table Turns tells who’s moved where. Menu Focus rounds up a bushel of eggplant ideas. Consumer Beat knows where the most coffeehouses can be found.

Ten-Minute Manager
Remodeling can breathe new life into a foodservice operation if the process doesn’t kill it—and owners and staff—first. The Ten-Minute Manager gathers suggestions for staying open without regrets during space renovation.

EDITORIAL

Viewpoint
Amid the noise and clutter, it helps to have a brand that is concise and easily communicated.