Restaurants & Institutions back issues from October 2003:
Beyond the cover.(using sauces)(Brief Article)
Oct 01, 2003 ... In the Pinot Blanc kitchen, stocks simmer almost all the time, says Executive Chef Kerry L. Heffernan. Vegetables and herbs as well as chicken, game, duck and lobster help her build sauces for menu items at the St. Helena, Calif., restaurant. Heffernan's intent is to support the protein or ...
Letter perfect.(viewpoint)(Letters to a Young Chef)(Book Review)
Oct 01, 2003; ... Except that it had been written by Daniel Boulud, the slender volume that landed in the R&I offices was something that normally would have been relegated to a teetering pile of things to read later, or perhaps never, the lapse a consequence of time rather than of curiosity, intentions or ...
Healthy attitudes.(food service improvements at Lakeland Regional Medical Center)(Editorial)
Oct 01, 2003; ... Not many hotels would triple their number of rooms without expanding the room-service and banquet kitchens. Few restaurants would triple their seats without giving the chef a little more elbowroom or at least upgrading equipment. Noncommercial foodservice operators don't often ...
Chains get reborn identities.(food for thought)(Hops Grillhouse & Brewery)(Bonjangles' Famous Chicken 'n Biscuits)(Brief Article)
Oct 01, 2003 ... OFF COURSE: Dessert sales at restaurants were down 2% in 2002 versus the previous year, according to Port Washington, N.Y.-based researcher NPD Foodworld. Every commercial segment experienced a dessert deficit last year, it found. Two established restaurant chains are taking to ...
The low-carbonation diet.(food for thought)(California bans school soft drink sales)(Brief Article)
Oct 01, 2003 ... The recall vote on its governor hasn't been the only issue gripping Californians. The state also has been obsessed with school children's weight problems. In late August, the California legislature passed a bill banishing soft drinks from all elementary schools beginning in July 2004 ....
Menu focus.(food for thought)(squash)(Brief Article)
Oct 01, 2003 ... Few vegetables define fall and winter menus better than squash in the forms of acorn, butternut, spaghetti, buttercup, delicata, turban and kabocha. Baked or roasted, squash's firm flesh turns soft. The delicate flesh then is ideal for a full range of menu applications. ...
Hit the sack.(food for thought)(school lunches)(Brief Article)
Oct 01, 2003 ... School foodservice-prepared lunches rate higher in nutritional value than lunches brought from home. That's the finding of research conducted by Alice Jo Rainville, associate professor in the human nutrition program at Eastern Michigan University (EMU) in Ypsilanti. She ...
Peculiar pair perks up Hooters menu.(food for thought)(Brief Article)
Oct 01, 2003 ... How does Hooters, best known for servers clad in snug T-shirts and skimpy shorts, serve up a chicken-wing dinner that earns the designation of gourmet? Simple: Add a bottle of too-shelf French champagne to a 20-wing order and price the pairing at $124.99 "It's a little bit ...
MRG finds its Apex.(food for thought)(Metromedia Restaurant Group partners with Apex Restaurant Group)(Brief Article)
Oct 01, 2003 ... Metromedia Restaurant Group (MRG) is under new management following announcement of a strategic relationship between the Plano, Texas-based company and Apex Restaurant Group LP, based in Irving, Texas. Apex acquired a significant minority stake in MRG and will manage day-to-day ...
Show time in New York City.(food for thought)(International Hotel-Motel and Restaurant Show)(Brief Article)
Oct 01, 2003 ... Architect and interior designer Jeffrey Beers is the keynote speaker at the 23rd annual International Hotel/Motel & Restaurant Show, to be held Nov. 8-11 at New York City's Jacob K. Javits Convention Center. He is the thunder and a principal of New York City's Jeffrey Beers International, ...
Ivy idea.(food for thought)(Smith and Wollensky trains servers)(Brief Article)
Oct 01, 2003 ... Servers at new Smith & Wollensky (Ivy '03) units receive extensive training, including hours of instruction devoted to understanding beef and the restaurant's in house aging process. They learn to differentiate between aged ...
Hitting the sauces: better prepared and more effectively used, these flavorful components can power a winning dish.(Food)
Oct 01, 2003; ... Modern-day sauces know just how to get the job done. With a clear understanding of their roles and responsibilities, the best sauces start with a strong foundation built upon solid techniques. They can be bright and bold. They may offer nuance, contrast and texture, but most importantly, ...
What's in a name?(Food)(Brief Article)(Glossary)
Oct 01, 2003 ... From emulsions to relishes, traditional toppings, accompaniments and condiments are saucing up the nation's menus. BROTH Pan-seared butterfish with creme fraiche potatoes, flageolet beans and red-pepper lobster broth ABACUS, Dallas COULIS ...
Classics revisited.(Food)(sauces)(Brief Article)
Oct 01, 2003 ... Many chefs create modern sauces with inspiration from the classics. Fole gras sauteed with fig banyuls sauce BASTIDE, Los Angeles Sea scallops with squid-ink angel hair pasta with two side sauces, tomato coulis and citrus beurre blanc BLUE WATER GRILL, Kirkwood, Mo. ...
A menu for change: R&I's Menu Census points the way to opportunities for all industry segments.(Menu Census)
Oct 01, 2003 ... Conducted every two years, Restaurants and Institutions' Menu Census study seeks answers to two questions of interest to all operators: What is offered on American menus, and what sells best? Not surprisingly in a culture that embraces both shared and individual values, foods reported as ...
Breakfast.(Menu Census)
Oct 01, 2003 ... With traditional and comfort foods in favor, it's not surprising that eggs, bacon and sausage show gains as morning-meal fare. According to Port Washington, N.Y.-based researcher NPDFoodworld, consumption of those breakfast staples hit a 10-year high in 2002. However, breakfast ...
Breads/sandwiches.(Menu Census)
Oct 01, 2003 ... Growing customer demand for a variety of higher-quality breads has made the breadbasket integral to full-service settings and elevated sandwiches in quick-service and casual operations. Noncommercial venues are riding the bandwagon as well. R&I's Menu Census finds that herb breads and ...
Appetizers.(Menu Census)
Oct 01, 2003 ... "Share and share alike" is the approach many customers apply to menu selections. Spun off from the traditional structure--an appetizer, entree and dessert for each person--are meal plans that suit other situations. Increasingly, according to operators, patrons choose a communal approach. ...
Soups.(Menu Census)
Oct 01, 2003 ... With today's sourcing options, restaurants don't require a waterside location to offer customers the freshest seafood. In Novi, Mich., Executive Chef Joe Bachman says it's fresh lump crab meat that makes his hearty seafood bisque a year-round favorite at No.VI Chop House & Lobster Bar. ...
Salads.(Menu Census)
Oct 01, 2003 ... Behind every Caesar or chef's salad is a mighty salad green. Often, it's romaine. The versatile lettuce can be found at the heart of Menu Census favorites including tossed salads, chef's salad bowls and concept signatures. At the University of Southern California in Los Angeles, ...
Rice/pasta/potatoes.(Menu Census)
Oct 01, 2003 ... Diners practicing high-protein regimens have been diverting attention from starches, but even these low-carbohydrate devotees admit that they miss rice, pasta and potatoes. As a side dish or entree, it is hard to resist the appeal of creamy and comforting macaroni and cheese, a ...
Vegetables.(Menu Census)
Oct 01, 2003 ... Keep it simple. When it comes to ordering vegetables, students at Connecticut College in New London prefer the basics: broccoli, corn, green beans and zucchini, all steamed. "The exception is cauliflower," says Mary Zawieski, director of dining and auxiliary services. "They want it with ...
Meats.(Menu Census)
Oct 01, 2003 ... Savory crusts and seasonal sides lend texture and variety to such familiar favorites as beef or pork tenderloin, now starring in popular protein-rich diets. At Palisade in Seattle, Executive Chef Mike Bryan offers his own version of mushroom-crusted meat, seasoning beef ...
Poultry.(Menu Census)
Oct 01, 2003 ... When Chris Pyun this summer joined Jeroboam in Dallas as executive chef, he replaced its French-brasserie menu with a collection of New American dishes. "We went back to the drawing board and made our menu, if not mainstream, certainly more friendly for [most customers]," says ...
Seafood.(Menu Census)
Oct 01, 2003 ... Light and flaky, simple yet versatile, mahi mahi has caught on as a favorite with diners and chefs. The mild-flavored white fish, suitable for a variety of cooking methods including charbroiling, roasting and sauteing, ranked as the top-selling species in this year's Menu Census. ...
Italian.(Menu Census)
Oct 01, 2003 ... Pasta's popularity is unshakable, making the dish a perpetual part of Italian menus both casual and refined, commercial and noncommercial. At Chicago's Coco Pazzo, Executive Chef Tony Priolo calls his Stracci con Asparagi e Funghi dish "a perfect marriage" of ingredients. ...
Asian.(Menu Census)
Oct 01, 2003 ... The beauty of stir-tried dishes--which occupy the top four On Menu spots in this year's census--is spontaneity. Vegetables and meats found in most kitchens are suitable candidates for the quick-cook technique, while Asian sauces and noodles add personality to the mix. In ...
Mexican.(Menu Census)
Oct 01, 2003 ... Mexican fare has evolved in recent years as operators emphasize the country's regional specialties. Traditional favorites, however, continue to dominate R&I's Menu Census, both with Mexican-American interpretations as well as contemporary renditions. Tostadas, Menu Census' ...
Desserts.(Menu Census)
Oct 01, 2003 ... The Menu Census desserts category is full of strong sellers. Apple pie, cheesecake, brownies and other treats rank high in numbers of operators menuing them and in those who count them as strong sellers. There are disconnects, however, and tiramisu is one. The rich combination ...
Beverages.(Menu Census)
Oct 01, 2003 ... Cola, coffee and orange juice are indispensable pillars of most beverage menus, their lofty status esteemed by restaurant patrons and operators alike. With minimal labor requirements and generally favorable food costs, the Big 3 beverages are essential, satisfying back-of-the-house needs ...
Kitchen help: subsidies still play major roles for many business-and-industry foodservice accounts.(Business)
Oct 01, 2003; ... With profit margins often running thinner than sliced prosciutto, it's no wonder that a high percentage of foodservice operations fail within the first year. Nancy Knoepfel, director of dining services for a Washington, D.C.-based law firm, considers herself lucky not to have to perform ...
Talent shows: smart hiring and forecasting ease chain labor costs.(operations)
Oct 01, 2003; ... Every operation is tightening its productivity expectations, seeking ways to increase the quality of guest experiences while minimizing labor needed to deliver better food and service. Data from 110 of the largest (in sales) restaurant chains, compiled by Restaurants and ...
Food-safety agency improving its training: USDA unit says a well-trained work force is the most important tool for ensuring safe foods.(operations)(Food Safety and Inspection Service)
Oct 01, 2003; ... Foodservice operators assessing their food-safety maintenance programs might take a cue from the Food Safety and Inspection Service (FSIS), which plans to expand and improve training for its employees. Addressing the Food Safety Summit and Expo held in Washington, D.C., in ...
A shot in the dark: espresso is hot--and cold--and gaining in popularity among serious coffee drinkers.(beverages)(Directory)
Oct 01, 2003; ... If they're sleepless in Seattle, the espresso boom may be the reason. The city at the epicenter of the 1990s coffee revolution--which convinced consumers to approach coffee with the same reverence and quality expectations as they do wine--is kicking it up a notch with a new emphasis on ...
Grime fighters.(products)
Oct 01, 2003; ... People who rave about a great restaurant rarely cite its spotless floors or squeaky-clean tables as highlights of the experience. But a sloppy or visibly dirty operation makes a strong negative impression on customers who then may question the quality and safety of the food. No matter how ...
Stain solution.(products)
Oct 01, 2003 ... 201 ForceOut[TM] nontoxic stain remover has been developed to handle applications in everything from kitchens to storage bins to public areas. Use on wine, ketchup, ink, ...
Hand sanitizer.(products)
Oct 01, 2003 ... 202 Derm-Care AL[TM] Antimicrobial Lotion from C&K provides a long-lasting alternative to traditional instant hand sanitizers. The two-step process includes a hand-sanitizing ...
Surface wipes.(products)
Oct 01, 2003 ... 203 Gerogia-Pacific's new line of foodservice wipes provides a better alternative for front- and back-of-house cleaning that benefits the total business. They're ...
Floor-surface sweepers.(products)
Oct 01, 2003 ... 204 The Sparta[R] Omni Sweep[TM] has pitched-angle synthetic bristles for fast, effective sweeping on all types of floor surfaces. ...
Squeaky clean.(products)
Oct 01, 2003 ... 205 Windex[R] Glass Cleaner with Ammonia-D[R] removes dirt without streaking or filming, Windex can be used to clean glass, chrome, stainless steel, counters and tabletops, mirrors and much more. ...
Comfort foods.(products)
Oct 01, 2003 ... 206 Operators looking to add comfort foods to their menus can look to Peer[R] Homestyle Boneless Beef Pot Roast, which makes it easy to menu this classic favorite any tme. The meat has rich, ...
Environmental standards.(products)
Oct 01, 2003 ... 207 Become pro-active in the environmental solution with Green Solutions[TM] Restroom, Industrial and All-Purpose cleaners. These three solutions earned Green Seal certification indicating that these products meet Green Seal's environmental standard for industrial and ...
Fish patties.(products)
Oct 01, 2003 ... 208 For a flavorful change of pace, offer Clear Springs Rainbow Trout Ranchers[TM] to sandwich menus. Serve closed, open-faced or without the bread. Clear Springs forms patties ...
Mix it up.(products)
Oct 01, 2003 ... 209 Bartenders can quickly pour stylish, more-consistent drinks with Rose's Cocktail Infusions[TM] line of colorful nonalcoholic mixers. Just add Infusions directly to vodka or other spirits for a premium drink anyone can make ...
Sweet packets.(products)
Oct 01, 2003 ... 210 Overwhelming consumer popularity has made foodservice operators and distributors nationwide take notice and offer Splenda[R], the sweetener in the yellow packet. Splenda[R] No Calorie Sweetener is made from sugar so it tastes like sugar and offers ...
Frozen batters.(products)
Oct 01, 2003 ... 211 Bake'n Joy's FreshBakes[TM] line of predeposited frozen batters are premeasured batter units deposited into attractive, bakable paper pans and flash frozen. The 12-oz ....
Quick toasting.(products)
Oct 01, 2003 ... 212 Hatco Corp. re-introduces the Toast-Qwik[R] conveyor Toasted Model TQ-10 with independent controls for single- or dual-sided toasting. This economical toaster is fast, dependable and versatile, toasting up to 300 slices per hour. Utilizing conveyor speed, not temperature, to determine ...
Snacking re-invented.(products)
Oct 01, 2003 ... 213 PretzelFils[TM] are filled soft pretzel sticks that can be served as a mini-meal or anytime snack. These novel soft pretzel sticks are available in six popular flavors: Twisted Pizza[R], Hoilerin' ...
Three-ply pans.(products)
Oct 01, 2003 ... 214 Vollrath Tribute[TM] three-ply fry pans offer exceptional heat conductivity and durability, An aluminum core sandwiched between stainless steel ensures even heating, Tribute pans are designed for induction, ...
Ice cream cakes.(products)
Oct 01, 2003 ... 215 Rich's[R] Jon Donaire[R] Desserts line includes a range of beautifully finished, ready-to-serve products and plain cakes that lend themselves to signature finishing with a variety of ...
On-trend cheeses.(products)
Oct 01, 2003 ... 216 Heightened passion for specialty cheeses has increased demand for blue cheese and Gorgonzola. Blue cheese is popular in salads, paired with Buffalo wings or piled on burgers. Gorgonzola most often appears in salads but is increasingly common ...
Dissolvable labels.(products)
Oct 01, 2003 ... 217 Cambro offers the same high-performing, 100% dissolvable and biodegradable Store Food Rotation Labels in an economical sheet format for central-kitchen office printers. Perfect for hotels and resorts, schools, hospitals, caterers, cruise ships and correctional facilities where mass ...
Granola bars.(products)
Oct 01, 2003 ... MasterFoodServices[TM] introduces improved Kudos[R] Milk Chocolate Granola Bars. With more toasted rice and more ingredient inclusions, each bite is a light, crispy mouthful of scrumptious goodies such as M&M's[R], ...
Specialty sausages.(products)
Oct 01, 2003 ... Tyson[R] Specialty Sausages are made with the finest ingredients and are full of spices that deliver traditional Old World flavor. Offered in a variety of flavors ...
Coffee system.(products)
Oct 01, 2003 ... 218 Douwe Egberts Coffee Systems introduces the C-700 Coffee System, which dispenses a variety of beverages including coffee, espresso, cappuccino, caffe latte, hot chocolate and hot tea, all at the push of a button. The streamlined footprint is ideal for delivering a host of ...
Flavor boost.(products)
Oct 01, 2003 ... 219 Whether the need is adding bold flavor to recipes back of house or giving customers their own seasoning options front of house, Mrs. Dash is available in four convenient sizes in eight bold flavor profiles including Tomato ...
Seafood dressing.(products)
Oct 01, 2003 ... 220 Dress up your seafood with Whirl[R]. Customers insist on authentic butter flavor, so serve the original Whirl[R] Butter Flavored alternative. Whirl is cost effective versus buffer and ...
No salt or MSG spices.(products)
Oct 01, 2003 ... 221 The extensive line of salt- and MSG-free seasonings from Durkee[R] helps create fun, flavorful foods that cater to patrons' healthier lifestyles. These "eat smart" Durkee ...
Cornish Hens.(products)
Oct 01, 2003 ... 222 Perdue[R] Cornish Hens are developed specifically for food-service menus, with more breast meat and a higher meat-to-bone ratio than competitors. A meatier entree results in more satisfied customers. Perdue Cornish Hens are always Grade A, ...
Authentic Dijon mustard.(products)
Oct 01, 2003 ... 223 More than 250 years ago, using a secret recipe and traditional manufacturing methods, Antoine Maille secured his place as the official Dijon mustard supplier to the Grand Courts of Europe. Today, Maille, still manufactured in Dijon, France, respects the authentic recipe developed by ...
Versatile Cheesecake.(products)
Oct 01, 2003 ... 224 Royal's Cheesecake is an instant mix requiring no baking, allowing you to customize and create a multitude of desserts from just one bag of mix. Drizzle chocolate and caramel syrup over the cheesecake, or ...
Ins and outs.(viewpoint)
Oct 15, 2003; ... "Red-faced at Red Lobster" headed a recent editorial in the Chicago Tribune, the item attempting to parse, analyze and add commentary to the recent, well-publicized fallout from the chain's summertime all-you-can-eat crab promotion. It earned the company "a new entry in the What Were They ...
Starting the school day right.(food for thought)(Brief Article)
Oct 15, 2003 ... Breakfast is now free for 1.1 million New York City public-school children, regardless of need. The policy announced by Mayor Michael Bloomberg in September is intended to ensure that no children begin their days hungry and to encourage low-income families to apply for free or ...
Short cuts for Ruth's Chris.(food for thought)(Brief Article)
Oct 15, 2003 ... In the ongoing nutrition debate, experts say eating less can be just important as eating light. Metairie, La-based chain Ruth's Chris Steak House is helping customers follow this advice with a smaller-portion menu called Ruth's Prime Temptations. Six reduced-size entrees now are ...
Menu focus.(food for thought)(Brief Article)
Oct 15, 2003 ... Domestic or imported, lamb offers chefs an alternate protein to test their creativity and satisfy customers eager to try something different. While chops and loins are most prevalent, other more-economical cuts appear an menus as well. CLINTON, N.Y. Hamilton College: ...