January 2005

Feature Story:

• 2005 Industry Forecast - How Much Can We Grow?
  Despite falling somewhat short of last year's strongly optimistic growth projections, E&S manufacturers, dealers and end-users surveyed for this Industry Forecast 2005 report are once again looking for healthy gains in volume and earnings.

Point Counterpoint: Are OEM Parts of Greater Value to End-Users than Generic Parts?
Two industry experts take up this long-simmering debate and present opposing views on which types of replacement parts are most beneficial to operators and why.

Facility Design Project of the Month:

• Ralph's On The Park, New Orleans
  The two kitchens at Ralph Brennan’s newest restaurant venture, located in a renovated historic building across from the entrance to City Park, are amply equipped with a French-style cooking suite, a “W”-shaped hot appetizer and pantry section, a walk-in cooler for both fish and poultry, and an array of other equipment that supports the production of Chef Gerard Maras’ seasonal culinary creations.
• Web exclusive supplement

DSR of the Month: Don Conrad, Stafford-Smith

E&S Spotlight: Seafood Prep
Operators require versatile kitchens, designated cold holding equipment and skilled chefs to maintain consistent quality in seafood preparations.

Product Sales Tips: Lead Your Field In Induction Cooktop Sales
This high-tech method of cooking offers operators a way to expand their menu programs quickly and inexpensively.

Parting Shot: Be A Great Salesperson...

Operator's Opinion: Smaller Is Better In On-Site Foodservice

DSR Clinic: What Do You Do If Clients Are Not Happy With Items You Sold Them?

Web Exclusive: Economic Outlook