January 2006

Features:

• Serving Up a Positive Train of Thought
  Relatively stable economic conditions have the foodservice community brimming with confidence and entering the new year with a positive state of mind, according to FE&S’ 2006 E&S Industry Forecast.
• Industry Outlook
  Leaders of several industry trade associations share their constituencies’ views on the year ahead, including the challenges and opportunities that face their specific niche and the foodservice community at-large.

Editor's Perspective: Seeing is Believing
After spending the past year in almost disbelief, members of the foodservice industry are starting to embrace the fact that business is getting better.

Parting Shot: Talking Tabletop
Mismatched tableware is a foodservice fashion faux pas, writes S.S. Kemp’s Howard Fishman, and it is up to the rest of the industry to educate operators on the do’s and don’ts of this all-important area.

Operator's Opinion: Women Leaders—A Recipe for Diversity
Applebee’s Carin Stutz outlines three ways companies can help women grow their careers.

Facility Design Project of the Month: Savaradio in Linwood, N.J.
A former employee cafeteria has been transformed into an elegant restaurant with a kitchen featuring 20 sauté burners and other equipment for producing an ambitious menu with Mediterranean, Asian and Cuban influences.

• Web exclusive supplement

DSR of the Month: Warren Polansky and Tony Nicoletti, M. Tucker, Paterson, N.J.

E&S Spotlight: Sophisticated Sandwich Prep
As the sandwich concept continues to grow in popularity and variety, operators require foodservice equipment to support prep and holding tasks specific to their sandwich menus.

Web Exclusive: Economic Outlook

Web Exclusive: In Brief