February 2006

Features:

• Determining Total Cost of Ownership
  Many factors go into figuring out the total cost of owning foodservice equipment over its life cycle.
• Circle Becomes the Square
  Operators are riding a wave of new and innovative shapes when creating successful tabletops.

Editor's Perspective: Profile of a Partnership
Are your relationships with the various members of the distribution channel true partnerships or do they exist in name only?

Parting Shot: The Changing Landscape of Relationships & Distribution
As the foodservice industry matures and becomes increasingly competitive, individual members of the distribution chain are slowly starting to define “partnerships” in the same context used by their end-user customers for years, writes Phil DeiDolori.

Consultant’s Viewpoint: Kitchen FUNdamentals
Jim Webb discusses how applying front-of-the-house thinking to the back of the house can make for a brighter, more productive working environment for all involved.

Chain Profile: Bojangles’ Famous Chicken ’n Biscuits
A menu featuring continuously made-from-scratch biscuits for 30 signature tems, Cajun fried chicken and sides requires this chain’s kitchen space and equipment package to be well above the industry average.

Facility Design Project of the Month:
Long known for its buffets, a tapas-style restaurant that traces its roots back to Spain via Chicago has hit the jackpot thanks to a diverse menu that leverages a display cooking line with a plancha, charbroiler, sauté ranges and a hearth oven.
Café Ba-Ba Reeba!, Las Vegas feature story
Web extra with additional photos

DSR of the Month: David Beebe, The Restaurant Source, Denver

E&S Spotlight: Marketing with Equipment on Campus
Mealtime tray lines are a relic of days gone by, as more on-campus foodservice operators use their equipment to emulate the commercial side of the industry.

Web Exclusive: In Brief

Web Exclusive: Industry Outlook