January 1, 2006

FOOD & BEVERAGE

Taste of 2006
Diners’ desire for high-quality ingredients continues as a menu determinant, while culinary buzzwords—including artisanal, organic, global and locally sourced—maintain influence in the new year.

Four Stars: Souped Up
Inspired variations transform tortilla soup into unexpected specialties of the house.

Glass Acts
Food trends will influence beverages in 2006, with consumer calls for menu variety mirrored in drink flights. Interest in ethnic flavors is evident in cocktail garnishes as bars and kitchens move in tandem.

SPECIAL REPORT

An ill wind blew through foodservice during 2005 as severe weather damaged operations and hiked food and utility prices. How quickly will the industry regain its footing? R&I’s annual forecast assesses the factors that will determine success in 2006.

In the Money
Consumers’ commitment to dining away from home never has been stronger, and the outlook for employment and discretionary spending is brighter than a year ago. Worries about the higher costs of doing and expanding business have, however, led to clouds on the horizon.

Feet to the Fire
Heating dining rooms will cost more, as will cooking. And if gasoline prices spike again, product delivery surcharges will reappear. While customer traffic may be looking up, industry analysts warn that overhead increases will require operators’ close attention.

Demanding Times
Noncommercial foodservice is asked to bear greater responsibility for monitoring guests’ food choices, and to do so when budgets are lean. Schools, universities, healthcare and employee-feeding operations seek ways to satisfy new demands.

BUSINESS

Capitol Concerns
Liability limitation, immigration, wages and benefits, taxation and school-meal funding are among foodservice-related issues that federal and state legislators will debate in the upcoming months.

OPERATIONS

Full Service
Chafers and heated mobile cabinets are high on the lists of equipment that operators intend to purchase in 2006, reflecting their heightened interest in capturing incremental catering revenue.

DEPARTMENTS

R&I Insider
Drew Nieporent’s Myriad Restaurant Group travels to Kentucky; David Burke creates dual foodservice concepts for Bloomingdale’s; Lettuce Entertain You Enterprises’ newest restaurant specializes in Italian-influenced seafood; Morrisville State College welcomes All Seasons Services’ first U.S. location for its c-store vending machine; California Tortilla rewards evening customers with a special promotion; and a Cornell professor questions the wisdom of large overseas franchise-development agreements. Menu Focus pours hot-chocolate suggestions.

The Ten-Minute Manager's Guide to ... Maximizing Off-Peak Hours
During mornings when customer traffic dwindles, CiCi’s pizza units often give children and teachers from daycare centers a tour, a taste and a coupon. The kids love it and bring the family when they return. That’s one idea for maximizing off-peak hours that operators share with The Ten-Minute Manager.

EDITORIAL

Viewpoint
Intention Retention