July 1, 2001

FOOD & BEVERAGE

The Layered Look
New-age sandwiches are everything but everyday. To stand out and be noticed, sandwiches are flashier, sporting the look and intricacy of entrées. Each element, from main component to ingredient accessory, is regarded as a way to build flavor, texture and temperature.

Great Shakes
Despite its humble, malt-shop origins, the milkshake is making appearances on fine-dining menus as well.

R&I EXCLUSIVE

Model Behavior
Krispy Kreme Doughnuts' current success came only after the company, at middle age, fundamentally changed how it does business. Recognizing the difficulties of that transition, Restaurants and Institutions honors Krispy Kreme Chairman, President and CEO Scott Livengood as the 2001 Executive of the Year.

BUSINESS

Ground Control
Casual-dining stalwart The Ground Round's fortunes were in a downward spiral when Thomas Russo returned to the chain in 1997 after a 12-year absence. After some tough decisions, Ground Round is again on the rise.

20-20 Hindsight
"If I had it to do over..." is a common refrain after a remodeling project. Renovation veterans offer common-sense suggestions on avoiding oversights through better planning.

OPERATIONS

Tough Glove
Where there's food preparation, there are sharp knives. It is nearly impossible to eliminate cuts in the kitchen, but cut-resistant gloves can help minimize them.

Regulatory Tide Shifts for Gulf Coast Oysters
In food-safety news, the Gulf Coast oyster industry faces new regulations to reduce foodborne illnesses.

Up-Front Tactics
Candor and courtesy impress guests and encourage repeat business.

EDITORIAL

Viewpoint