FOOD & BEVERAGE
Function trumps form in contemporary dessert creations, especially when their role is to delight. Ornate constructions have given way to simpler, low-rise presentations where sophistication is evident in flavors rather than structure. Creativity is no less prized, however, channeled into enticing interpretations of the familiar and classic, such as carrot cake, cheesecake and crme brlée.
As adaptive as they are popular, mashed potatoes can please in their simplest form yet welcome the company of complementary ingredients. New Orleans Cobalt Restaurant rotates 30 mashed-potato variations, a number of multiple personalities few other sides could muster.
The obesity debate gripping the nation is a heavyweight fight of a different sort, a chorus of concern over Americans growing girth mixed with conflicting conclusions about causes and solutions. With foodservice often cast as a source of this problem, R&I takes an in-depth look at the many sides of an issue that holds both peril and opportunity for operators in all industry segments.
In districts where cafeterias are limited or nonexistent, schools and local restaurants benefit from partnerships that provide lunches and midday fun for students, and revenues for operators.
Food for Thought
A Chicago restaurant makes room for unobtrusive cellphone conversations; chains from Blimpie to Burger King lower carb or calorie counts to appeal to diet-crazed diners; Sodexho USAs Michel Landel is recognized for his efforts to make the contract-management company a more diverse employer; after 11 years developing menus for Smith & Wollensky Restaurant Group, David Burke joins Donatella Arpaia to open...