Food & Beverage Industry
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View more issues: Jan 15, 2007, Jan 22, 2007, Feb 5, 2007
Articles in Jan 29, 2007, issue of Nation's Restaurant News
- Leaders of the pack: cutting-edge trailblazers in foodservice set the standards with big ideas, raising the bar for the rest of the industry
by Teresa Gubbins - Courting the corporate crowd: businesses are rewarding their employees with high-end meals while enterprising restaurateurs compete for their dining dollars
by Lisa Amand - Scoring big in the dining game: foodservice players aim to be a hit with sports fans with theme restaurants, sponsorships and upgraded concessions at stadiums
by Mark Brandau - Efficient purveyors deliver results: more sophisticated distributor networks and technologies improve food quality, but some chefs still prefer slower mute of local goods
by Pamela Parseghian - Judge, jury and restaurateur: with legal issues affecting the foodservice industry on the rise, potentially precedent-setting suits keep operators on the defensive
by Sharon M. Baker - Taking hospitality to higher levels: influential operators known for nurturing guests and employees raise the service bar for rival restaurateurs seeking a loyal clientele
by Leeann Cannon - Educating employees opens doors: influencing trainees with new media methods really works, and savvy operators use well-schooled workers to set a concept apart
by Dina Berta - Boom generation still calling shots: America's largest demographic has more spending power than any ether generation, and smart operators give them what they want
by Gregg Cebrzynski - Big bills prompt profit protectionism: increased operating costs and higher charges for insurance and energy push operators to find ways to preserve the bottom line
by Sonya Moore - Letter from the editor
by Ellen Koteff - Heightened anxiety: consumer concerns about terrorism and foodborne illness prompt industry to create calming diversions that promote feelings of security
by Elissa Elan - Reformers take aim at restaurants: crusaders wield lawsuits and aggressive marketing to pressure the industry to ban smoking or trans fats in the name of public health
by Jude Ritzer Ross - Staffing to become herculean task: as the service sector's largest employer, foodservice finds itself influenced by thinning labor ranks to eye new recruitment methods
by Nora Caley - The young and restless: tech-savvy youths absorb, process and reject information faster than older generations, and smart operators are racing to keep up
by Abigail B. Millwood - Feeding time-starved customers: consumers' busy lifestyles influence restaurants to make dining mere convenient with to-go options and better service
by Milford Prewitt - The $6 billion gorilla: the influence of the Seattle-based coffeehouse giant is evident in the upgraded decor, beverages and business practices of its rivals
by Peter Romeo - Wellness warriors take action: activists' lawsuits and lobbying spark big changes as the industry's major players shed trans fats and pump up healthful menu options
by Lisa Jennings - Including all points of view: restaurants learn benefits of fostering greater participation of minorities in operations, executive suites and the supply chain
by Nora Caley - The long arm of the law: from minimum-wage and immigration reform to food and smoking bans, the government's reach extends to all aspects of the industry
by Liza Berger - Keeping their cool: operators dish out trendy ingredients and upscaled classics in effort to impress customers and their increasingly sophisticated tastes
by Molly Gise - Culinary grads learn to lead industry: the proliferation of college and university hospitality programs arrives just in time to meet rising demand for trained professionals
by Dina Berta - New toys for trailblazers: the tech boom's impact extends beyond traditional business functions, and insightful operators leave dinosaurs in the dust
by Alan J. Liddle - Contamination conundrum: after a recent series of damaging illness outbreaks, the industry and the federal government seek effective new food-safety solutions
by Susan Holaday - Answering the call to effect change: a dynamic business like foodservice benefits from motivated people dedicated to helping the industry reach its potential
by Ron Ruggless - Expanding the operator's arsenal: through politics and partnerships, the NRA and its educational arm give members tools and knowledge to battle business challenges
by Julie Ritzer Ross - Class-action figures: as lawyers slap operators with workers' wage and hour lawsuits, could-be defendants seek to minimize their risk with improved employee practices
by M. Sharon Baker - Setting sail for foreign shores: with the international middle class on the rise and plenty of room to grow, globe-trotting brands embark on adventures abroad
by Sonya Moore - Balancing fears of foodborne foes: in an era of increased connectivity and instantly available news, smart operators use the media to allay concerns about food safety
by John Riddle - Capitalizing on clout: how loud money talks depends on how vocal the investor is and how much the restaurant operator is willing to listen
by Lisa Jennings - Insights in site selection: real estate is critical to a restaurant's success, and operators facing climbing rents are taking a more critical approach to landing leases
by Susan Holaday - Going beyond child's play: recognizing opportunities to grow their sales, restaurants strive to attract kids while maintaining options for parents and adults
by Leeann Cannon - The new dinner theater: all the restaurant world's a stage for operators who combine decor, food and in-house entertainment to delight an audience of diners
by Fern Glazer - Culinary drama on the air: restaurants are feeling growing influences from TV as more diners stay tuned to stellar chefs' methods and melodrama on food shows
by Steve Caulk - Brave diners explore new horizons: as Americans are growing more inclined to try new foods, intrepid restaurateurs extend the borders of viable international flavors
by Bret Thorn - Snagging customers on the Web: independent and chain operators use new tools to reach out to tech-savvy consumers on their computers, phones and PDAs
by John Riddle - Grabbing guests on the go: savvy operators expand takeaway services and provide more convenience to harried consumers in order to grow sales
by Michael Strong - Generous operators raise the bar: creative philanthropists tap the power of hospitality to drum up publicity and dollars for the worthy causes in their communities
by Carol Tice - A critical mass: restaurant reviewers see their jobs changing amid a wave of websites trafficked by those hungry for opinions and eager to dish out their own
by Ron Ruggless - An overarching influence: McDonald's changed the way people thought about food and has remained a dominant trailblazer throughout its 51-year history
by Carolyn Walkup - Survival of the prettiest: as eye-catching decor becomes more critical to success, investing in a sharp design makes good business sense
by Elizabeth Licata - Spending spurs industry growth: buoyed by increased consumer confidence and income, operators project solid incremental sales gains to offset fluctuating costs
by Michael Strong - A favorable business environment: appetites for earth-friendly restaurant designs and organic foods inspire eco-conscious operators to seek sustainable sales, goodwill
by Elissa Elan - Perceived value brings real benefits: restaurateurs looking to give guests the most for their money find smaller plates and discounted meals still build up the bottom line
by Jack Hayes - The market's mixed blessings: companies enjoying the benefits of public status learn to handle investor pressure and the scrutiny of Wall Street's watchful eye
by Sarah E. Lockyer - Marching to their own beat: bold restaurateurs turn a profit by turning convention on its head with risky ventures that pay off and inspire waves of imitations
by Teresa Gubbins - The major minority: with a meteoric rise in population and spending power, the nation's Hispanics present opportunities to grow sales and expand menus
by Mary Bergin - Operating on the fast track: successful quick-casual brands sparked a race to upgrade in other segments but now find themselves playing the same catch-up game
by Michael Strong - The voice of the industry speaks up: as the number of political and health-related regulations grows, groups look beyond lobbying to effect change through education
by Paul Frumkin - The kings and queens of culinary: famed chefs aren't just cooking in the kitchentheir books, shows and products have propelled them into the realm of superstardom
by Lisa Amand - Forces beyond control: unpredictable natural catastrophes can ravage restaurants, leaving unprepared operators to deal with a costly aftermath
by Steve Caulk - A cause for celebration: steady business from birthdays, holidays and other special events gives operators something to cheer about, even in tough times
by Molly Gise
