March 15, 2003

FOOD & BEVERAGE

Cachet of the Day
Shrimp, the nations most widely consumed seafood, is as versatile as it is popular, appropriate for frying, sautéing, steaming or baking and compatible with a wide variety of seasonings. Says Kenny Bowers, executive chef for the Rockfish Seafood Grill chain, Shrimp takes on just about any flavor, so chefs can do almost anything with it.

Contemporary Classics: Heady Spaghetti
For many diners, pasta means spaghetti. R&Is Contemporary Classics series takes a twirl with the many ways chefs in segments from casual dining to employee feeding use spaghetti as the start to something grand.

BUSINESS

Making an Entrance
Everyone learns from mistakes and perhaps no area of multi-unit restaurant operation offers greater educational opportunity than deciding which markets are right for expansion. Here are tactical considerations that can help operators avoid costly errors.

Inside Outsourcing
When revenue growth stalls, operators look to cost cutting to build bottom lines. Increasingly, outsourcing noncore functions to outside providers is being embraced to lower corporate overhead. Learn the pros and cons.

On the Mark
Its a data-driven world, and noncommercial self-ops are sharing hard numbers to create benchmarking tools through which revenues, profits, productivity and other measurements of success can be evaluated.

OPERATIONS

Fast Casual's Glass Act
Glassware and China help distinguish fast-casual chains from quick-service.

DEPARTMENTS

Food for Thought
Food Safety Summit 2003 will be held later this month; bakery/cafe chain Au Bon Pain tests in-store wireless Internet access; seafood chain McCormick & Schmicks will open grill concepts in two airports; while fast casual remains a major growth segment, NPD research shows its rate of sales increase is cooling....

Interface: Diana Wynne
On opening doors to fresh ideas.

EDITORIAL

Viewpoint
Game Face