FOOD & BEVERAGE
Breakfast is back in vogue, and with comfort foods reigning, it is not surprising that traditional morning meals are most popular. But opportunity for creative updates of familiar fare remains, especially on weekends. Regional and ethnic influences have a place, such as in Southwestern-style eggs Benedictcombining tortillas, poached eggs, chorizo, black beans, salsa and lime-jalapeo hollandaiseserved atGrant Corner Inn in Santa Fe, N.M. Here are morning menus that rise and shine.
When you are passionate about barbecue, you enjoy the variety thats out there, says Dave Anderson, founder of the Famous Daves chain. Restaurants and Institutions Contemporary Classics series surveys barbecues many regional preparations and styles, from dry rubs to mustard- or tomato-based sauces, and offers an array of guest-pleasing tips.
The differences between commercial and noncommercial foodservice dont preclude the industrys two spheres finding ways to work together. Self-operated colleges and healthcare operations are successfully bringing commercial brands into their domains, striking financial arrangements that benefit both parties. Some adjustments may be needed for institutional and corporate cultures to mesh, but rewards can be substantial.
Friends in Small Places
New ice machines offer cleaner, quieter productionó even in cramped quarters.
Whataburger Makes HACCP User-Friendly
Safe & Sound program teaches science without frightening workers who must make it work.
Food for Thought
Foreign-born workers numbers are rising rapidly; in-dependent restaurants in Milwaukee band together to attract diners; a new course introduces hospitality students to the contract-management field; An American Place is reborn at Lord & Taylor; Maines legislature considers bills to counter rising obesity rates...
My Big Fat Film