FOOD & BEVERAGE
Chicken breasts can be the start of something big—and big-selling. Available boneless or bone-in; fresh, frozen or fully cooked; preportioned or marinated, this versatile protein fits almost any menu model.
A foundation for many Asian entrées, curry can add nuances to a range of dishes. At New York City’s davidburke & donatella, it highlights butterscotch panna cotta.
Four Stars: Puff Pieces
Sometimes carbs and calories just don’t count, especially when there are cream puffs to savor.
The Third Dimension
Wine and spirits needn’t tell the whole tale on white-tablecloth restaurant beverage menus. Domestic, imported and craft beers merit cooler space and win customer support when smartly selected and merchandised.
Top 100 Independent Restaurants
Independent operators always have been the industry’s backbone, its pioneers and leaders. R&I’s 23rd annual Top 100 Independent Restaurants survey examines the food, service and growth strategies propelling the most successful operations.
The 100% organic salad bar at the University of California at Berkeley is a first, but not the last of Cal Dining Director Shawn LaPean’s plans for healthful-eating options on campus.
Breaking the Ice
It’s no secret that glassware can influence beverage sales, but don’t overlook ice, too often taken for granted. Even it has taste trends, and the fashion now is for chewable nuggets. Learn how to make, store and serve the hottest thing in cold drinks.
Lettuce Entertain You Enterprises and Cooking Light magazine set up shop; two healthcare-foodservice organizations ponder a partnership; healthful-eating hints from “Sesame Street”; Chefs Rick Tramonto and Gale Gand have busy 2006 schedules beyond their duties at Tru; finalists prepare to face off for Bocuse d’Or glory; and P.F. Chang’s China Bistro plans a Japanese concept. Menu Focus serves unexpected ideas for prime rib; On-Trend scans the cutting edge; Table Turns tells who’s news.
The Ten-Minute Manager's Guide to...Motivating Teams
Everyone talks about the importance of teamwork; making it a reality requires more than words. The Ten-Minute Manager gathers insights from resourceful supervisors who have developed initiatives to keep motivated teams on their toes and feeling appreciated.
Viewpoint: Ides of Marches