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 FOOD & BEVERAGE
The Age of Regions
American cooking is a collection of regional cuisines shaped by indigenous ingredients. Menus that acknowledge and celebrate locale are on the rise, in tune with desires for food that evidences freshness, seasonality and heritage. As Cory Schreiber, chef-owner of Wildwood in Portland, Ore., observes, “There is allure to foods that come from a particular part of the country that you can’t get anywhere else.”
Holiday's on Ice
Guests warm to beverage promotions that capture the season’s spirit.
R&I EXCLUSIVE
Back in Business
R&I’s annual ranking of the Top 75 multiconcept operators is testimony to the difficult year past and to the optimism and spirit behind these leaders’ drive to continually develop new ideas. Rebounding from 2001’s depressed sales, the most successful MCOs again are creating restaurants that respond to markets’ unmet needs. Profiles of three such companies follow this year’s list.
BUSINESS
Enough Is Enough
The debate over foodservice portion sizes and their culpability for rising rates of obesity catches operators between nutritionists’ criticism and consumers’ perception of larger size as greater value.
Follow the Leaders
R&I spotlights six CEOs whose companies are at a threshold, facing opportunities and weighing decisions that will determine whether these operations advance to the next level of industry prominence.
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OPERATIONS
Fire Works
Menu and space dictate shopping strategy for grills, rotisseries.
USDA Declares War on E. Coli Bacteria
Proposed food-safety measures draw backlash from meat processors.
DEPARTMENTS
Food, News & People: The Latest Buzz
The CIA at Greystone offers oenophiles certifications in wine studies; Swedish Medical Center in Seattle tries 24-hour room service; traditional breakfasts hit a 10-year high in popularity at home...more
EDITORIAL
Viewpoint
California Dreaming
The Editors
Through the Grapevine
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