April 1, 2001

FOOD & BEVERAGE

Super Salads
No longer an afterthought, the first-course or composed salad has come into its own. As a prelude to an entrée, it brings panache and attention-getting style to rival even the splashiest appetizer.

Party Platform
Some chains are expanding their takeout capabilities into catering operations and adding sales and profits.

Promoting Premium Pours
High-end spirits can enhance an operation's image and bottom line.

SPECIAL REPORT

2001 Top 100 Independent Restaurants
Restaurants and Institutions presents the 18th annual ranking of the nation's highest-grossing independent operations. These high-volume restaurants share an ingrained commitment to continual training that keeps standards high and customers returning.

BUSINESS

Wired for Service
For independent restaurants, the returns from a well-designed, well-managed Web site can quickly exceed the investment.

Raising the Bar
Restaurants around the country are pulling in more customers, different customers and incremental sales by offering bar menus.

Buying into Efficiency
East Baton Rouge (La.) Parish School System has invested in technologies that minimize the school foodservice paper chase.

Scan and Deliver
The quick-service restaurant segment is exploring new ways to accept electronic payments.

INTERFACE

Eric Weiss
Helping operators make the step up from good to great service-providers is Eric Weiss' mission.

OPERATIONS

The Chill Drill
Asking the right questions is crucial to purchasing the proper ice system.

GAO Chides FDA on Seafood-Safety Programs
Report to U.S. Senate cites weakness in FDA inspections, urges Congressional action

EDITORIAL

Viewpoint
Safe for Business