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 FOOD & BEVERAGE
Leading Edges
R&Is Chefs to Watch, representing all industry segments, share recipes that showcase their culinary styles and forward-looking ideas.
Quintessential Concoctions
Distinctive cocktails and mixers build repeat business and offer retail-revenue opportunities...
R&I EXCLUSIVE
Kitchen Conjurers
Those who wonder where restaurant menus are headed should spend time with Anne Albertine, Gary Arthur, Cornelius Gallagher, Peter Gibbons, Koren Grieveson, Johnny Iuzzini, Roxanne Klein, Robert Maccarone, Luis Marquez, Ben McCarter, Lawrence McFadden, Martin Saylor, Peter Schonman, Peter Serantoni or Bryn Mawr Colleges eight-member Menu Committee. Learn why each is worth watching.
BUSINESS
Wishful Thinking
What would make chefs long, challenging workdays easier? To find out, R&I polled chefs across the country. Their wish lists include products and servicesboth practical and whimsicalthey hope someday to find.
Pie in the Sky
Hot Spots explains why Extreme Pizza, Goodfellas Brick Oven Pizza, Nick-N-Willys World Famous Take-N-Bake Pizza, Snappy Tomato Pizza and Z Pizza represent the next generation of pizzerias.
Suite Success
Healthcare facilities find that there is a market for premium-price VIP floors offering upscale foodservice and amenities. Even where extra staffing is required, such posh services can prove profitable.
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OPERATIONS
Putting on Airs
Menu mix determines heating, ventilation and air-conditioning requirements. The food-safety column reviews research on health-inspection score cards...
DEPARTMENTS
Food for Thought
Rick Bayless explains himself; FDA scrutinizes restaurant menus; Compass Group joins with Johnson & Wales; Hugh Hefner praises Carls Jr.; William Leonard named Aramark CEO; foodservice veterans help a retailer; red-wine consumption is booming. Menu Focus plumbs the comforts of pot roast...
EDITORIAL
Viewpoint
Class Conscious
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Consumers' Choice in Chains - Coffee/Snack Chains ...
