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TECHNOLOGY: Chain Links
Geographic-information systems, biometric fingerprinting and infinitely customizable software applications are at work every day helping foodservice run more smoothly and efficiently. More

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    The quest to impress diners doesn’t end when the check has been paid and the guests have walked out the door. Continuing the dialogue online through e-mails and e-newsletters (with the guests’ approval, of course) is a smart way to build customer loyalty and create enthusiastic brand ambassadors.
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  • Bourbon: Over a Barrel
    Bourbon's warm, sweet notes make the hearty brown liquor an ideal fit for winter bar and restaurant menus.
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    Festive drinks never fail to deliver a quick dose of holiday cheer. Restaurants of all kinds are getting into the spirit with wintery flavors such as cinnamon, gingerbread, apple and mint. Here’s a round of their latest offerings.
  • INTERFACE: Paul Pacult
    During weeklong intensives at New York City's Beverage Alcohol Resource (BAR) training program, students not only learn to mix, shake and stir drinks but also explore the history of spirits and test their mettle in blind-tasting exams.
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FOODSERVICE NEWS

Starbucks Expects Another Tough Year

In NYC, lunch menus are the real deals

Coffeehouse comes up with its own bailout plan


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Recipe Spotlight: Books That Cook

Creamed Swiss Chard With Prosciutto
"The Culinary Institute of America: Vegetables" The Culinary Institute of America

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  • Blogs
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  • Video

Dennis Lombardi
The Lombardi Viewpoint
Dennis Lombardi, Executive Vice President, WD Partners
December 15, 2008
Think 'U' not 'V'
Economists look at recession recovery in three patterns, the sharp decline and sharp ...
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Michael Oshman
The Green Line
Michael Oshman, Founder, Green Restaurant Association,
December 5, 2008
Have You Been Greenwashed?
Recently at a major restaurant show, I walked by a booth with a beautifully displayed...
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Chris Muller
Starters
Chris Muller, Professor, University of Central Florida's Rosen College of Hospitality Management
November 24, 2008
Restaurants Matter
Restaurants matter. To the macro-economy, to a local neighborhood economy, a...
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Camracks®: Escape from Contamination
Now Playing: Camracks®: Escape from Contamination
Cambro Camracks® for glassware washing, storage and transport
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Diner Data

39%
Source: Foodservice Equipment & Supplies, 2008 Industry Forecast Followup Survey

39% of surveyed operators use dealer reps to train employees on how to use new equipment properly.

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Industry Rankings



New Hispanic Diner

The New Hispanic Diner magazine cover - Restaurants & Institutions
The New Hispanic Diner
The U.S. Hispanic community is the fastest-growing population segment. It follows that Hispanic Americans represent foodservice’s fastest-growing customer base and one the industry would do well to know better.




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