February 2002

Cover Story: New York City's Metropolitan Opera HouseA One of A Kind Performance
Upscale menus and very special service programs are designed to pamper aria-lovers at NYC's Lincoln Center Metropolitan Opera House. FE&S went behind the scenes to learn how Restaurant Associates uses E&S to orchestrate its fine-dining operations at the opera.

Feature: Industry RoundtableAre You Ready For IKE?

Editor's Perspective: Let Traffic Be Your Guide

Consultant's Viewpoint: Evolution Of Foodservice Drafting

Parting Shot: Back To Basics

Operator's Opinion: Successful Selling To Healthcare Operations

Chain Report: Papa John's Offers Online Ordering

Facility Design Project of the Month:

• Ristorante Caterina dé Medici at the Culinary Institute of America
  The intricacies of Italian cuisine have long been emphasized in the comprehensive curriculum at the Culinary Institute of America (CIA) in Hyde Park, N.Y. Last spring, this emphasis became a long-term, momentous commitment to the food, wine, service and culture of Italy. In May 2001, doors were opened - after 10 years of planning - at the $6.7 million Colavita Center for Italian Food and Wine, home to the many-faceted Ristorante Caterina de' Medici.
• Web exclusive supplement

DSR of the Month: Doug Tyler, Loubat Equipment Co., New Orleans

E&S Spotlight:

• Keeping It Cool
  No kitchen is complete without refrigeration. Not only does intelligent placement of refrigerators and freezers protect customers from food-borne illnesses, it can also save operators time and money. Here, three operators discuss their refrigeration needs and preferences.
• Web exclusive supplement