FOOD & BEVERAGE
All-American barbecue has moved far beyond its rib-shack origins to menus of every culinary persuasion. The addition of globally sourced flavors has broadened this favorite’s definition and possibilities.
No longer content to sit quietly on the side, salads command front-and-center entrée respect and pricing with bold ingredient combinations.
Dish R&D: Chocolate Bento Box
The Compass Group pushes the limits of contract-management cuisine with a high-end dessert.
The martini craze was just the beginning. Vodka-based cocktails sporting inviting ingredients, colors and names continue to be the belles of the bar.
Franchising has driven restaurant-industry growth over the past half century. But when is it time to make the leap from stand-alone success to multi-unit enterprise?
Nancy and Jeff Roskin opened 3 Tomatoes & a Mozzarella five years ago. A healthier economy helped them decide to take their show on the road.
Turning Concepts Into Chains
Franchising is easy; doing it well isn’t. Industry experts and executives from fledgling chain operations share insights on lessons learned from chain building.
Last year’s spike in beef prices didn’t hurt the steakhouse segment, but it did lead many midscale chains to broaden menus and rethink marketing to strengthen the category’s appeal.
Pleasing one teen can be difficult; developing healthful meals that will appeal to 13,000 students each day is the daunting challenge.
Three years ago, R&I chronicled the opening of Michael Kornick’s mk north. A return visit finds many changes have been made in the interim.
Wrapping Up Shrink
Learn how leading operators minimize shrink, including waste and employee and guest thefts.
Chartwells captures its spirit in three words; women chefs swap recipes from their mothers; Sodexho comes full circle on grilling; the NRA Show looks to the future and Women’s Foodservice Forum recognizes leadership. Spring strawberries are the Menu Focus. Consumer Beat examines children’s influences on dining.
Interface: William Reynolds
William Reynolds has rescued Chicago’s Washburne Culinary Institute from years of neglect, moving classrooms and kitchens to sleek new quarters.
Keeping quality service staff is every operator’s goal and incentive programs can help. The Ten-Minute Manager gathers ideas for staff rewards.