August 15, 2005

FOOD & BEVERAGE

Beefed-Up Menus
As versatile as it is popular, beef is a menu must that always meets diner expectations. Even chicken specialists such as Boston Market find ways to feature it. “When you look at consumers’ continued desire for beef, it’s a natural fit for us,” says the chain’s Bob Karisny.

Dish R&D: Peach Salsa
University of Georgia Food Services’ Pat Brussack turns canned peaches into a year-round condiment that can stand alone or accent its Georgia Peach Turkey Wrap.

SPECIAL REPORT

Libation Liberation
It’s no secret that alcoholic beverages have often-untapped sales potential. R&I collects suggestions for unlocking those possibilities from some of the most successful beverage marketers on its Top 100 Independent Restaurants and Top 400 Chains lists. Variety in price and style connects with patrons, but there’s no substitution for a well-trained staff.

BUSINESS

Setting Up Shop
With Starbucks peddling music CDs and McDonald’s dabbling in video rentals, the mingling of foodservice and retail continues to intensify. That isn’t news to chains such as Cracker Barrel Old Country Store and ESPN Zone, which have separate merchandise areas, or to operations that market house-brand foods.

Creating an Oasis
When outside consultants reinforced its case for modernized foodservice facilities, Northwest Community Hospital invested $10.5 million in kitchen and servery rehab. The new Oasis food court yields returns—in morale as well as in nutrition—for patients, staff and visitors.

OPERATIONS

Stock Tips
Inventory-control systems for the bar can improve profit while reducing overpours and shrinkage. Staff training and communication help make use of these systems more effective.

Show of Hands
September is National Food Safety Education Month. Materials from the National Restaurant Association Educational Foundation and the International Food Safety Council support this year’s theme, “Keep Hands Clean with Good Hygiene.”

DEPARTMENTS

R&I Insider
Sticky Fingers Restaurant & Bar solves a sticky problem; Famima!! introduces Los Angeles to Japanese-style convenience stores; cookbooks with menu ideas from land and sea; organic foods are taken out to ballgames; green tea is hip for hot days; and The History Channel cooks up a pizzeria tie-in. Boston College’s Pat Bando answers One Quick Question. Menu Focus opens ideas with mussels. Consumer Beat learns when fast or slow service is appropriate.

The Ten-Minute Manager's Guide to...the Art of Upselling
Handled with tact and hospitality, suggestive selling benefits diner and operator. The Ten-Minute Manager explains how upselling can enhance a dining experience without being an annoyance.

EDITORIAL

Viewpoint
The primary goal of any foodservice business isn’t to preach but rather to serve patrons.