February 15, 2003

FOOD & BEVERAGE

Cultural Revolution
With an appealing ability to enrich flavors and textures, cheese is menued more frequently, showing up in appetizers, salads, entrées and desserts.

Gaining Ground
Meatloaf is the ultimate comfort food, but even this popular standard can benefit from innovation. R&Is Contemporary Classics shows how to update this timeless dish.

R&I EXCLUSIVE

High Fidelity
Which factors are most likely to create loyal diners and what are the turnoffs that make for unhappy customers? Exclusive consumer research conducted for R&I identifies the building blocks for brand allegiance.

BUSINESS

Capitol Concepts
Issues and initiatives that could spell the difference between profitability and problems for foodservice operators will be debated by Congress this year. Learn what key decisions industry lobbyists hope to influence.

The Urban Edge
Casual-dining chains are taking their concepts downtown, learning how to replicate their suburban successes in center-city sites where both sales and difficulties can be high.

Self-Improvement
Carefully calculating costs helped Chicagos Resurrection Medical Center choose between self-operated and contracted foodservice.

OPERATIONS

Meeting the Vertical Challenge
Shelving climbs higher to overcome growing storage needs.

Holding Patterns Key to Food Safety
Attention to cooling and storage temperatures safeguards customers and business.

DEPARTMENTS

Food for Thought
Jack in the Box and Krispy Kreme acquire fast-casual concepts; Le Bec-Fins regal décor lives on at Drexel University; Carlson Restaurants finds a buyer for its upscale brands; Martin Yan decides to create a casual-dining restaurant of his own; co-branding opportunities convince Yum! to forego Pizza Huts red roof....

Interface: Adrian Slywotzky
On finding the right path to profitability.

EDITORIAL

Viewpoint
Fat in the Fire

The Editors
McDizzled