March 1, 2006

FOOD & BEVERAGE

Heat and Spice
Six versatile medleys—achiote paste, Cajun/Creole seasonings, garam masala, harissa, sambal oelek and zaatar—are among spice blends gaining favor with chefs, who use them in a wide range of applications.

The Long and Short of Rice
Risotto helped rice gain long-overdue respect as a center-of-the-plate grain, opening diners to less-familiar varieties and operators to more-imaginative menu items.

Four Stars: Where There’s Smoke...
Diners’ delight in smoky, slow-roasted meats isn’t confined to summer menus. Here are barbecued beef, chicken and pork sandwich ideas that sell in any season.

Shipping News
Distributors remain the most common conduit for wine purchases. But as laws change, some operators are exploring opportunities for buying wines directly from vintners.

BUSINESS

Beating the Spread
Buffet service is a notorious operations challenge yet a proven crowd pleaser. Operators share strategies for keeping food and labor costs in check while bringing customers in the door.

Allergies: On Alert
More than one in 10 Americans suffer from food allergies that, in some cases, have lethal potential. Learn how to safeguard your customers.

Research Rituals
Contract-management companies’ investments in sophisticated research about consumer preferences and marketplace opportunities yield new ideas and sharper competitive edges.

Return Engagements
Loyalty programs that reward frequent diners are commonplace tactics. But new technologies allow them to yield more-useful data that improve repeat business and satisfy customers.

OPERATIONS

Perfect Fit
Employees may grumble about them but gloves are indispensable safety tools that require proper staff training and diligent personal hygiene.

Clearing the Air
As state and city inside-air-quality standards toughen, the number and sophistication of air-filtration systems has risen.

DEPARTMENTS

R&I Insider
The Cheesecake Factory eyes a pan-Asian opportunity; Burger King plans an IPO as Chipotle’s stock soars; Baltimore schools welcome members to its Breakfast Club; Yum! Brands races to communicate with investors; Women’s Foodservice Forum offers leadership training; Smith & Wollensky Restaurant Group expands its grills. Menu Focus talks turkey; University of Richmond has an Ivy Idea; Table Turns tells who’s news.

The Ten-Minute Manager's Guide to...Hiring Chefs
Is experience, creativity or passion the most important attribute when hiring a chef? The Ten-Minute Manager asks operators how they determine the best candidate for this critical position.

EDITORIAL

Viewpoint: Full-Fat Fracas

R&I Top 400 Survey

Does your chain qualify for inclusion in R&I's ranking of the Top 400? Download a survey form (PDF or Word Document) and FAX it in. Deadline is March 31.