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Focuses on the prospects for growth in the restaurant equipment industry in the United States. Increase in productivity; Replacement and expansion; Strength among institutional operators; Computerization of foodservice equipment.

Focuses on foodservice-equipment buying intentions. Buying plans of institutional operators.

Recounts how the author Jane Wallace's association with The Culinary Institute of America (CIA) began. Visit to the original campus in New Have, Connecticut; Author's role in the publication of the foodservice industry textbook `The Professional Chef'; Philosophy of CIA according to its first director Frances Roth; Milestones passed by the school; CIA's celebration of its 50th anniversary in February 1996.

Presents 1996 forecasts for the American economy. Includes changes in consumer behavior; Competition between restaurants and supermarkets; Supermarkets' expansion into home delivery.

Focuses on changes in the menus of restaurants in the United States. Discussion of a survey of restaurant menus conducted by the `Restaurants and Institutions' periodical; Characteristics of popular food items; Change in the focus of restaurant menus.

Profiles Dana Quillen, publisher of `Restaurants & Institutions' periodical. Career history; Educational background; Positions occupied.

Discusses food service providers' practice of serving sophisticated menus that are beyond their means. Demand for and supply of people with top-level cooking skills; Length of time it takes to teach students to cook; Recommendation.

Opinion. Comments on the statement of Countess Morphy that racial and climactic factors are responsible for the divergence in American cookery. Acceptance of Americans of the cuisines of other nations; Blame on ethnic cooking for the hostility, enmity or unbridgeable gulfs between people.

Commends the efforts of the National Restaurant Association to provide training and employment for Americans on welfare. Implementation of the Good Start Project aimed at providing careers and jobs; Criticism against people who denigrate foodservice jobs.

Discusses menu pricing in restaurants. Author's experience with a newly opened restaurant and retail wine store; Percentage of price increase in restaurants; Controlling of costs as a way for restaurateurs to increase profits.

Comments on the United States foodservice industry. Compensation of foodservice workers; Productivity in service jobs; Service industry profits.

Discusses the importance of the restaurants' cleanliness. Consumers' view of the cleanliness of a restaurant; Food safety; Need for clean restrooms.

Presents an outlook for the food service industry in the United States in 1995. Return to authentic recipes; Emergence of exotic beverage combinations; Function of technology in cooking; Prosperity of fast-food chain concepts.

Comments on the significance of an efficient food distribution system for restaurants in the United States. Emergence of sophisticated equipments to anticipate the needs of the restaurant business; Advantages of an efficient food delivery system; Importance of partnership between foodservice operators and distributors.

Opinion. Provides analogies as guide for restaurant owners on how to come up with equally-successful second restaurants. Two operations as having different personalities; Learning to `have eyes at the back of the head'; Finding a reliable surrogate; Avoiding neglect of original restaurant.

Comments on possible restaurant opportunities appearing at electronic superhighways in the United States. Food Channel's debut on cable television; Electronic ordering of meals; Restaurants' ability to tie in with television cooking programs.

Opinion. Discusses the changes that have been reached by the National Restaurant Association since its 50th anniversary in 1969. Practices no longer done includes the overcooking of vegetables; Heaping inferior sauces on excellent meat; Deep-frying as a main method of preparation; Awareness of the customers' concerns.

Provides insights on American culinary culture. Flexibility of recipes; Diversity of ingredients.

Forecasts a strong foodservice equipment purchases for 1994. Reference to `R&T' magazine's business confidence surveys; Projected investment in new equipment.

Provides insights on training and exercise as strategic look-alikes in the food service industry. Need for time and commitment in training of employees; Payoff of employee training programs.

Opinion. Comments on salary levels and benefits for foodservice industry employees. Higher creation than loss of jobs in industry; Need for foodservice to reach parity with other industries in benefits and compensation.

Forecasts various transformations in the food industry. Invisible improvement; `It's the price, stupid'; Survival of the fitness; Food futures; More.

Editorial. Comments on the impact of the weather on the foodservice industry. Weather cycle similarity to the 1890-1940 period; Raising of food prices; Changing of eating patterns; Changes in traditional menuing practices.

Opinion. Discusses figures and popular dishes in `Restaurant & Institution' Menu Census. Apple pie's decrease in popularity; Cheesecake as top dessert in foodservice; French fries and hamburgers' status in American restaurants; Items added to menus in 1993.

Oinion. Focuses on the success of the food service industry despite the tough times experienced by other industries in the Clinton administration. Contrasts in growth and downsizing of restaurants; Menu directions; Beleaguered health-care and shool operators; McDonald's and Taco Bell's performances.

Opinion. Forecasts 1993 as a good year for the restaurant business. Bad weather in March 1993, causing stagnation of retail sales; Analysis of conditions on a day-to-day basis; Abundance of customers; Author's predilection for forecasting.

Opinion. Discusses the concept of universal student nutrition. Lyndon Johnson's organization of a special White House task force in 1969 to study the problem of hunger in America; Author's introduction to a report on the committee's work; Hillary Rodham Clinton as chairwoman of a White House task force investigating ways to cut health-care costs; School foodservice programs.

Editorial. Expresses appreciation for the menu balancing act those in the food service business have to perform. Power of heretical thinking to achieve marketing goal.

Opinion. Argues for bioengineered foods. More favorable pricing and menu options over organic foods; Answer to fears regarding cross-species gene splicing; Production of bioengineered foods as a means to eradicate hunger.

Opinion. Forecasts real foodservice sales growth for 1993. R & I's telephone survey to determine sales numbers; Statistics; Economic models; Industry sales; Foodservice industry's dynamism.