August 15, 2001

FOOD & BEVERAGE

Dynamic Duos
Chefs are rediscovering the practice of headlining a dish with more than one protein and bringing to it a sophistication that goes far beyond surf and turf. Paring different cuts or complementary protein sources offers guests more exciting dining experiences.

Buffets Help Themselves
Tapping the popularity of carryout is an especially challenging task for buffet and cafeteria operations, but it can be profitabley achieved, as several chains have shown.

SPECIAL REPORT

A Matter of Convenience
Convenience stores are a major force in foodservice, taking in $13.8 billion—13.3% of all c-store sales—last year. While they compete with quickservice restaurants, c-stores also are pursuing co-branding ventures with them.

BUSINESS

Something in the Air
The past year has seen the introduction of wireless technology hardware and applications that are turning operators' heads and transforming day-to-day foodservice management.

Child's Play
Children's Hospital in Boston invested five years and $9.5 million in the design and construction of a dual-purpose facility that supports both patient room-service tray preparation and a striking cafe to serve faculty, staff and visitors.

OPERATIONS

Clean 'n' Easy
Filters prolong the life of fryer oil and lighten operators costs.

September's Message: Cool It in the Kitchen
Now in its seventh year, National Food Safety Education Month promotes proper refrigeration.

EDITORIAL

Viewpoint