FOOD & BEVERAGE
Citrus covers all cuisines, and its incredibly versatile, says John Pinney, an area support manager for Sodexho USA. He is one of many who sing the praises of citrus fruits and juices for their abilities to add freshness and flavor to almost any dish. Here are ideas for all dayparts.
Contemporary Classics: Taking the Cake Walk
Rich and delicious, cheesecake is a delightful indulgence that appears on near- ly half of all restaurant menus. As R&Is Contemporary Classics series reveals, cheesecakeand the diners who adore itare open to innovation. Chocolate or other sweet sauces, fruits or nuts can deepen the delight.
Mad Cool Marketing
Trying to reach 21st century teenagers using 20th century assumptions about who they are, what they want and how they live is nowhere, dawg. Chill and check out this $170 billion market.
Every operator could learn survival skills from the business-and-industry segment. Despite corporate downsizing, employee feeders increase customer traffic and transaction averages without compromising quality.
A Shift in Policy
The insurance marketplace is in disarray, subjecting many independents and chain franchisees to soaring workers comp and general-liability premiums. For one chain, the answer is an in-house insurance agency.
Packing Up Profits
Innovations in packaging help operators convey quality and improve takeout sales.
Food for Thought
East meets Southwest as Taco Bell opens in China; the General Accounting Office takes a close look at school foodservice operations; New York Citys Riingo is set to open in September with a little help from its friends; Red Sage reaches out to redheads for help; 7-Eleven stretches the definition of conven-ience store with a deal for ribs and a test of drive-thru windows; the National Society for Healthcare Foodservice Management enhances benchmarking tools; McDonalds Corp. Chairman and CEO Jim Cantalupo looks to the QSR leaders future. Somethings fishy in Menu Focus...
Meat of the Madder