February 2003

Cover Story: Arby's Poised at the 'Pinnacle'
Arby's 'Restaurant of the Future' has arrived in the form of a one-of-a-kind unit recently opened in Allentown, Pa., where a new layout, design and equipment package are creating significant improvements in operational efficiency and product consistency.

Feature:

• State of Industry RelationsEAB Roundtable
  Industry leaders speak openly about their expectations for channel partners and trade associations and how they see the future of our industry taking shape.
• Web exclusive supplement

Feature: Customer ServiceTales From The Front Lines

Operator's Opinion: 'Customizing' Success With Equipment & Vendors

Chain Profile: Jamba Juice
A new, re-engineered prototype with a custom-designed equipment package is offering an improved model for this rapidly growing chain's speed of service and productivity.

Facility Design Project of the Month:

• Successtech Academy In Cleveland
  A simple, yet flexible equipment package installed in this newly renovated, experimental, inner-city school cafeteria supports a diverse menu. It is also used to test new menu items for the district and will serve as a prototype for future projects.
• Web exclusive supplement

DSR of the Month: Theresa Mowers-Phipps, Smith & Greene Co., Portland, Ore.

E&S Spotlight: Banquet PrepWell Equipped For Special Events
Multitasking capabilities are a key requirement for kitchen equipment that provides critical support to labor-intensive banquet preparation.

Product Sales Tips: Ice Makers
We kick off this new series, designed to help E&S professionals sell the full complement of equipment on the basis of features, benefits and ROI rather than price, with Bill Byrne's informative take on ice makers and their key accessories.

Editor's Perspective: How Level The Playing Field?

Consultant's Viewpoint: Communicating And Coordinating Project Success

Parting Shot: Whose Customer Is It?

Web Exclusive: Sales Training Tips for DSRs

In Brief: Industry News