March 1, 2005

FOOD & BEVERAGE

Asian High Five
Chefs and operators explore five of the key ingredients that add spark, spice and distinctive stamps to Thai, Vietnamese, Indian, Chinese and Japanese cuisines.

By Land and Sea
With popularity that never ebbs, surf-and-turf partnerships gain ground on menus as contemporary presentations stir new interest.

Dish R&D: Grape Chile Jam
At Executive Chef Scott Serpas’ hand, red table grapes and chipotles transform into garnet-colored jam that is the ideal enhancement for Two Urban Licks’ signature lamb appetizer.

Blending In
Fruit smoothies are daypart chameleons, adapting to whatever customers want them to be—snack, sidekick or a replacement for a meal.

SPECIAL REPORT

Making History
McDonald’s is an iconic brand of global reach. In 1955, though, it was just a hamburger stand that captured and crystallized one man’s vision. R&I salutes its 50th anniversary with a look at how past events shaped a golden future.
The Founder
The Menu
Training
Kids
Marketing
The Future
A McDonald's Timeline (Adobe PDF, 2.4MB)
Web exclusive: Redefining McDonald's
Web exclusive: World Cuisine

BUSINESS

Balancing the Menu
To find the right menu mix, chains aim for the intersection of what customers say they want and what they actually order.

Internal Revenue
Business-and-industry segment operators get creative as they face external competition and internal cutbacks.

OPERATIONS

Soft Touch
Though some industry software solutions deliver little more than promises, many programs are the electronic equivalent of extra staff members.

DEPARTMENTS

R&I Insider
The White House chef is told to pack up his pans; Sodexho USA looks to spin off its proprietary brands; chains open their eyes to breakfast’s sales boost; Landry’s bets it can win in Las Vegas; IFMA’s 2005 Silver Plate winners; ancho chiles heat up Menu Focus while Consumer Beat points to the wisdom of the ages—courting seniors as customers.

Interface: Jim Skinner
Jim Skinner may be new to the CEO seat at McDonald’s Corp. but he’s hardly a company novice: He has worked for every other McDonald’s CEO, learning a lot along the way. In an exclusive interview, Skinner talks about legacy and leadership.

10-Minute Manager
Hourly employees often are the only points of contact a restaurant has with its guests. Ten-Minute Manager explores proven methods of training them quickly and effectively.

EDITORIAL

Viewpoint
The Bob Squad