October 1, 2005

FOOD & BEVERAGE

Go Fish
Driven by diner interests in freshness and variety, seafood’s popularity steadily rises, even on meat-heavy menus. “In order to compete, you have to continue exploring [fish and shellfish],” says Ted’s Montana Grill co-founder George McKerrow.

Bar Bites
Bar areas present opportunities to create second menus of shareable, bite-size foods that complement dining-room fare.

Root Awakenings
Foodservice has rediscovered earthy, tasty root vegetables. At restaurants and in noncommercial operations, parsnips, rutabagas, turnips and beets have earned new respect and menu prominence.

Four Stars: A Course in Cheese
Four restaurants’ appreciation for small-batch craftsmanship and quality is evident in their use of artisanal cheeses.

Liquid Cheer
The holiday season invites spirited cocktails with a dash of whimsy. What new treats will join flavor favorites chocolate and peppermint?

SPECIAL REPORT

2005 Executive of the Year: Sally Smith
Balancing an aggressive expansion strategy with carefully controlled brand building and financial discipline, President and CEO Sally Smith rethought and reenergized Buffalo Wild Wings into a concept that realizes the fast-casual promise.

BUSINESS

Another Satisfied Customer
In a competitive marketplace, retaining guests is as important as attracting new customers. Operators share strategies that significantly improve guest satisfaction.

Making the Grade
College students today are smarter—about food at least—presenting challenges and opportunities for campus foodservice.

OPERATIONS

Chop Shops
Food choppers are irreplaceable time-savers for high-volume salad prep, cheese grating and a multitude of other tasks.

Hand to Mouth
Clyde’s Restaurant Group updates training manuals to better communicate the importance of hand washing to younger workers.

DEPARTMENTS

R&I Insider
Operators open hearts and checkbooks after Hurricane Katrina; an ice cream store asks customers to give it a name; Aramark takes a restaurant marketing tactic to college; P.F. Chang’s tests a Japanese concept; Pizza Hut moves upscale; the International Hotel/ Motel & Restaurant Show readies new features; San Francisco celebrates its history. Halibut is the Menu Focus catch of the day.

R&I Interface: Bruce Weinstein
Bruce Weinstein, known as “The Ethics Guy,” talks to Interface about the moral and business reasons for operators to take the high road.

The Ten-Minute Manager's Guide to ... Employee Benefits
Paychecks aren’t all that employees expect from jobs. The Ten-Minute Manager finds that benefits can make the difference between loyal and unhappy staffs.

EDITORIAL

Viewpoint
Foodservice must stand united, doing what it can to sustain its industry brethren.