November 1, 2003

FOOD & BEVERAGE

Buttered Up
With back-to-basics cooking in vogue and pure, simple ingredients extolled in operations across all segments, butter’s varied and valued roles gain renewed appreciation. Whether the first ingredient in a sauté pan or the finishing touch to a sauce, entrée or side, butter makes an important difference.

Bar Keepers
Branding is bolstered with wines and cocktails that complement menus.

R&I EXCLUSIVE: Top 75 Multiconcept Operators

Movable Feasts
Not every restaurant concept is a success, and not every success can be duplicated. Restaurateurs talk about the decision-making that determines the move from stand-alone to chain. R&I’s annual ranking of the Top 75 Multiconcept Operators charts the major concept collectors.

BUSINESS

Man vs. Machine
Talk of an obesity epidemic has put children’s nutrition needs in the spotlight and school vending machines’ offerings under scrutiny

Made to Measure
Healthcare institutions rely on patient surveys for benchmarking performance and identifying needed improvements. How foodservice rates makes a significant impact on patients’ overall assessment of their care.

Hot Spots: Stacking Up
Where will the next successful sandwich concept like Panera or Quiznos come from? Just about anywhere. R&I’s Hot Spots introduces five growing cafe chains with menus and expansion plans that bear notice.

OPERATIONS

Timing Table Turns
Flow control requires communication among floor, kitchen and host staff.

DEPARTMENTS

Food for Thought
New research finds QSR customers value service over promotions; Aramark takes charge of foodservice at The Mount Sinai Hospital; restaurateur Phil Romano and contractor Compass Group find common ground; the CIA receives a generous gift; Charlie Trotter learns about room service in Mexico; Paul Fleming and Outback plan a joint venture; Sodexho transforms a university’s meal plans. Menu Focus ducks...

EDITORIAL

Viewpoint
Having It His Way