March 2005

Feature Stories:

• Food Safety: One Operator's Efforts
  Golden Corral’s rigorous food safety program relies on extensive management and staff training, third-party audits and, of course, cutting-edge E&S.
• Food Safety: Chain Reactions
  By helping customers stay up-to-date with the fast-changing food safety scene, DSRs initiate a chain of events that ultimately benefits everyone involved.
• Food Safety: Helping Hands
  A series of new products and enhancements to existing ones are aiding operators in the fight to keep food safe for their patrons.

Editor's Perspective: A Food-Safe Environment
While operators are on the front line of food safety, every member of the channel can and should play a key role in creating a food-safe environment.

Parting Shot: New Opportunities in E&S
According to Fritzi Pikes Woods, evolving customer demands, outsourcing and technology transfer are sources of potentially lucrative growth in foodservice distribution.

DSR Clinic: “What do you do if you're unable to meet a customer's demands?”

Facility Design Project of the Month:

• Sandy's Place at Best Buy Headquarters, Richfield, Minn.
  Staff takes food quality to a new height in this B&I setting by using a well-equipped production kitchen and marketplace-style servery.
• Web exclusive supplement

Product Sales Tips: Tableware

DSR of the Month: Frances Fernandez, National Restaurant Supply Co.

E&S Spotlight: Grill Lines
Grills used for menu preparation in commercial kitchens take many versatile forms and can cook a wide variety of food items.

Web Exclusive: Economic Outlook

Web Exclusive: In Brief