April 1, 2003

FOOD & BEVERAGE

Cross-Cultural Chicken
Diners want new flavor combinations and chefs want versatile ingredients. Chicken fills both bills. Intrinsic to most cuisines, poultry can carry a variety of seasonings and presentations and be at once exotic and familiar.

Complementing Condiments
Discover how condiments such as spreads, salsas, vinaigrettes, chutneys, infused oils or almost any medley of ingredients can enhance menu contrast and appeal.

Bottled Water Goes to School
Restrictions on soft-drink availability bode well for bottled water.

R&I EXCLUSIVE

Top 100 Independents
R&I's 20th annual Top 100 Independent Restaurants ranking shows that individual locations can flourish despite challenges from chains and the economy. Learn what keeps these best-in-the-business operations on top.

BUSINESS

Your Attention, Please
Promotions dont have to be about price cuts. Operators find that diners respond to events centered on special food and beverage offerings as well as to celebrations.

Class Clout
As budgets tighten, school districts are banding together to create purchasing co-ops that yield lower food costs and best-practices information sharing.

Sizzle Space
Theres always room for new steakhouse concepts, and Hot Spots profiles five growing chains that have atmosphere and aspirations.

OPERATIONS

Remains of the Day
Leftovers, a fact of life in many kitchens, must be handled with strict attention to food safety.

Expanding the Food-Safety Dialogue
Jack in the Box’s safety expert seeks to bring all segments of the food chain together.

DEPARTMENTS

Food for Thought
McDonalds discovers the virtues of fresh fruit; Sodexho brings an organic restaurant to campus; USDA considers incentives for healthier food options; Restaurant Associates relationship with Compass Group evolves; an oven mitt talks about Arbys; Sheetz c-stores put food-order kiosks at gas pumps...

Interface: Harry Balzer
On the evolution of Americans’ eating habits.

EDITORIAL

Viewpoint
Freedom Fries? Mais non!