FOOD & BEVERAGE
With results that add layers of flavor, crunch and irresistible appeal to a range of foods, deep-frying attracts interest from guests and operators alike. Whether sturdy onion rings, crisp croquettes or delicate tempura, fried tastes fabulous, especially when sound preparation techniques are followed.
Dish R&D: Grilled Moroccan Lamb Skewers
On the road to Morocco, Deborah Schneider began a longstanding love affair that 25 years later still adds sizzle and spice to her culinary repertoire. Creating a best-selling appetizer for Jsix in San Diego, the executive chef dipped into sensory memories she gathered on travels through North Africa and Spain.
Breaking the Molds
Noncommercial operations are discovering fresh ways to attract and satisfy customers. Adapting successful ideas from the commercial marketplace is a key competitive strategy.
College students find enthusiastic allies in campus foodservice directors as they advance the grassroots case for locally grown foods and sustainable farming practices.
Looking to reverse the growing incidence of childhood obesity, policy makers are turning attention to school meals and vending programs. Pressed by budget shortfalls, student taste preferences and a flurry of legislative initiatives, foodservice directors aim to find workable solutions that satisfy all constituencies.
An increasingly sophisticated—and well-researched—retail mindset is transforming the business-and-industry segment with proprietary concepts, upscale menus and new approaches to grab-and-go and takeout foodservice.
Changes at the Top
When remodeling dining rooms, more operators are taking a holistic approach, considering the entire space, including tabletop settings, as a single, harmonious unit.
Philly schools sign a neighbor as the district’s contractor; grocer Whole Foods sees in-store restaurants as the next step in its natural evolution; Arby’s new concept is hatching just a short jaunt from R&I’s offices, so a hungry reporter took a peek; if a job at McDonald’s helped launch the success of crooner Macy Gray, the burger giant is hoping the “My First” ad campaign will convince others that it’s a jammin’ place to work; planning new New Orleans; and in Menu Focus, chili themes for winter.
The Ten-Minute Manager's Guide to...New Menu Rollouts
Development of a new menu item is not complete until it includes a boffo plan to entice customers to test it. The Ten-Minute Manager explores best practices and success stories.
Servers act as their own naysayers, aiming jabs at the very food they deliver.