March 15, 2005

FOOD & BEVERAGE

Starter Sets
Breakfast can get short shrift with consumers’ busy schedules, but the appeal of morning meals remains strong. Operators tap that affection with easy options for the time-pressed and alluring entrées when leisurely breakfasts can be enjoyed.

Four Stars: Skin Trade
Fried chicken is as versatile as it is popular. Here are innovative preparation ideas from South City Kitchen, The Harrison, Chick-fil-A and Blair House.

Haute Hot Chocolate
What Europeans long have known, Americans are discovering: Hot chocolate drinks are year-round indulgences that soothe body and soul. Learn how to capitalize on this trend.

SPECIAL REPORT

Data indicating that the United States is becoming increasingly multicultural is well known by now. But what does that change—especially increases in Hispanic and Asian populations—mean for foodservice? R&I’s Tastes of America survey provides answers and direction for operators seeking to better serve a diverse nation.

Minority Matters
Ethnic dining patterns hold opportunities. African American, Asian and Hispanic consumers evidence higher-than-average dining frequency and strong loyalty to favored destinations. Differences in daypart spending and segment patronage are worth understanding.

Opportunity Knocks
Like all diners, ethnic minorities are drawn to fast, courteous service and high-quality food, but reaching out to these consumers with customized messages and menus can pay dividends. From employee-feeding to quick-service, companies are learning to listen, learn and respond.

BUSINESS

Balancing Acts
Vending snack foods and promoting nutrition aren’t mutually exclusive. Hospitals find they can promote healthful eating habits while catering to staff and visitors’ desires for convenience foods for meals or breaks.

OPERATIONS

Hands-Off Success
Hand-washing sinks can’t improve sanitation and safety if they aren’t used. Operators find that automatic, hands-free models increase usage and promote food safety.

BK Taps New Safety Chief
At the National Restaurant Association, Steve Grover championed raising safety standards. Now he puts theory into practice as Burger King’s new vice president for food safety, quality assurance and regulatory compliance.

DEPARTMENTS

R&I Insider
Mario Batali and Nancy Silverton team to create Mozza Bar; Miami-Dade County (Fla.) Schools buck the trend, opting not to ban soft drinks; Emeril Lagasse dials in the digital world with iPod software; martinis and manicures mix in a popular promotion; Papa John’s gives breakfast pizza a spin. Menu Focus speaks of Spanish-accented cheese, and Table Turns spills the buzz on who’s news.

10-Minute Manager
Know your customers, train your staff, evaluate your success: These are among the tips on executing successful beverage promotions outlined in the Ten-Minute Manager.

EDITORIAL

Viewpoint
Web Heat