FOOD & BEVERAGE
Out of the Shell
Shellfish is especially appealing in summer. Crab, shrimp and lobster always are popular, but consider scallops, conch and other varieties for menus.
Bold Moves Into the Mainstream
Ethnic ingredients such as chipotle chiles, wasabi and tamari have shed their mystery and joined the foodservice mainstream.
Four Stars: A Slew of Slaws
Coleslaw, the essential salad of summer, shows up on menus in many variations.
Capturing guests’ attention is the first thing a good beverage menu has to do; then, it must tempt with the right mix of options.
The online world acts as an instant marketing system. Learn the ways operators maximize the potential of electronic media.
Out of Site
Effective Web sites deliver more than just facts. They communicate menus, special promotions, services and even brand personalities.
Taming the Techies
Get ready for blogs, Webcasts and e-books, just a few of the ways computers allow interaction with guests.
Foodservice operators and retailers with similar visions and customer profiles form mutually beneficial partnerships.
Three colleges in downtown Chicago unite foodservice operations under one plan—and roof.
In the Long Run
Every city has them: legendary restaurants that endure fads and fashions, with wisdom allowing them to age gracefully.
Maisonette plans to pull up its deep Cincinnati stakes and relocate to a more vibrant suburban spot.
Most fryers ask for a lot of space and special venting. Ventless technology sidesteps both issues, allowing operations of any size to do something deep-fried and fabulous.
A Safe Summer
Warm weather heats up food-safety concerns. A quick primer refreshes the basic lessons.
New restaurants bloom in Chicago; a custom barbecue is the latest hotel amenity; the James Beard Foundation dispenses honors; Michael Schlow answers One Quick Question; Wynn Las Vegas bets on high-profile restaurants; Sodexho USA rethinks experiences. Menu Focus goes bananas. Consumer Beat checks today’s fish catch. Table Turns tells who’s news.
Interface: Stephen J. Caldeira
Interface asks Stephen J. Caldeira, co-founder and president of The Elliot Leadership Institute, about opportunities for personal and corporate growth in foodservice.
The Ten-Minute Manager analyzes al fresco dining, a seasonal boon for operators that also carries a long list of concerns and responsibilities.
On the Brinker of Greatness