Search

Reports on the financial success of United States fast-food chain restaurants companies in countries outside United States. Growth of international sales of the United States foodservice companies; Number of units of international fast-food chain restaurants; Expansion of fast-food companies.

Reports that crime is affecting the way consumers patronize fast-food restaurants according to the survey conducted by the retail market watchers at America's Research Group. Change in fast-food eating habits customers because of their fear of possible danger; Safety of restaurant businesses from crimes.

Presents guidelines toward a more accessible wine list. Includes keeping the wine stored for a reasonable period; Making a line by line descriptions of the wine list; Maximum variety by going computer flexible; Strive for 100-percent accuracy; Make markup of your merchandising strategy; Concentrating on maximum price points; Choosing wines that taste good; Categorizing wine list by taste.

Profiles Bill Kimpton, chairman of the Kimpton Hotel & Restaurant Group. Career history of Kimpton; Management style; Views of Kimpton on the hotel and restaurant industry; Food preferences; Business advice.

Presents guidelines for employers in complying with the Americans with Disabilities Act of 1990. Complaints of employees to the Equal Employment Opportunity Commission; Prohibition of discrimination against people who are otherwise qualified for the position; Definition of the essential functions of a job; Contact information. INSET: Where to turn for ADA advice..

Interviews restaurateur Bill Post, manager at D.B. Kaplan's the flagship of Chicago, Illinois-based Levy Restaurants. Reflection of the eating habits and diet practices of Post through the contents of the refrigerator; Career of Post; Favorite foods; Food preferences.

Presents the recommendation of the National Restaurant Association (NRA) in its publication of the report `Tableservice Restaurant Trends 1994'. Includes the recommendation for restaurant owners to offer dishes geared toward nutrition-conscious customers; Survey of the vegetarian diet; Views of surveyed consumers; Bioengineered food; Consumer demand for more healthy food; Restaurant management; Contact information.

Presents photographs of the persons who topped the 1994 Rising Stars list survey of Restaurant Hospitality. Includes restaurateur Brad Weiser; Restaurant critic Nicki Pendleton; Former waiters Vivienne Wildes and Gerard Foley; Taco Bell executive Julia Stewart; Chef/owner of Lampreia restaurant, Scott Carsberg.

Announces the 40th anniversary of Burger King restaurants. Daily sales report; Burger lines.

Presents the winners of the 1994 International Foodservice Manufacturers Association Silver Plate Awards for the Foodservice Operators of the Year. Recognition of the individuals' contributions to the advancement of the foodservice industry; Nine business categories.

Reports on the retirement of Georges Haidon as chef of the restaurant Maisonette in Cincinnati, Ohio. Celebrities who attended the retirement party of Haidon; Gala diner prepared to raise fund for scholarship endowment in Haidon's name at Cincinnati's Culinary Arts Institute.

Reports on the earnings of San Francisco, California-based American Institute of Wine and Foods' annual benefit auction at New York's Essex House. Participation of wine connoisseur Julia Child on the auction of rare wine and culinary delights; Organizers of the events; Recipes and food preparations offered to winning bidders.

Reports on the graduation of McDonald's Hamburger University's 500th class last March, 1994 in Oakbrook, Illinois. History of the university; Management education offered by the university; Views of university dean Shirley Rogers on the objective of the university.

Presents a question-and-answer advisory on hiring restaurant employees based on their physical appearance. Refusal of hiring employees based on the presence of tattoo in their bodies; Legal constraints in discriminating employees based on their physical appearance; Human resource management policy.

Reports on the differences in red meat consumption and preparation preferences between males and females in a study conducted by the Beef Industry Council. Males' liberal approach to beef consumption; Reserved liking of females of red meat; Differences in preferences between males and females in the preparation of red meat dishes.

Presents guidelines in spotting counterfeit dollar bills. Production of counterfeit dollar bills through innovations in color copier technology; Security features of the bills; Guidelines of things to do when receiving counterfeit dollar bills.

Reports on the advertising campaign of Godfather's Pizza chief executive officer and National Restaurant Association president Herman Cain directed against the United States government's health care initiatives. Elimination of jobs in restaurants through the health care plans.

Reports on the formation of the department store restaurant Mad.61 at Madison and 61st in Manhattan, New York by restaurateur Pino Luongo and tony department/clothing store chain Barneys New York. Services and food offered by Mad.61.

Discusses the management style of New York City's Chanterelle Restaurant owners David and Karen Waltuck. Four-star rating of Chanterelle by the periodical `The New York Times'; Views of Waltuck on the restaurant business; David Waltuck's innovative style of cooking; Maintenance and standards of the restaurant; Management practices; Importance of customer relations.

Discusses the various aspects of sexual harassment in a work environment. Study of the number of women experiencing sexual harassment by the Society for Human Resource Management; Nature of sexual harassment; Types of sexual harassment; Work of the Equal Employment Opportunity Commission in investigating sexual harassment charges; Guidelines in handling sexual harassment complaints. INSET: Handling sexual harassment complaints, by RA..

Reports on the efforts of the sub-and-salad fast-food chain Blimpie to teach teens alternatives to violence and fighting. Support of Blimpie to the violence prevention program of the Boys & Girls Club of America through its `Buy a Drink, Build a Link' promotion; Sale of the `La Grand Cuisine' painting by LeRoy Neiman; Contact information.

Reports that restaurants Cracker Barrel, Morisson's Cafeteria, Shoney's, and Old Country Buffet topped the list of restaurants preferred by motorcoach tour groups. Survey of the restaurant preferences of the motorcoach tours by the American Bus Association; List of the favorite tourist destination of the motorcoach tours.

Reports on the interior and exterior renovation of the restaurant establishment Caffe Lucci in Chicago, Illinois which was renamed Lucci's Pasta Facce. Features of the new restaurant; Views of restaurant owners Joe Greco and Chick Stella on the remodelling concept; Perception of the customers to the renovation work done on the restaurant.

Discusses the life and works of ice carver Mac Winker as an ice carver. Career of Winker as manager of The Raquet Club of Memphis; Views on ice sculpture; Academic background; Role of ice sculpture in the promotion of businesses.

Reports on the introduction of fruit drinks Fruitopia by Coca-Cola Co. in its bid to gain a share in the alternative beverage market. Views of marketing director Sergio Zyman on the marketability of the fruit drinks; Advertising campaign to introduce Fruitopia in the international market; Product development.

Presents an interview with chef David Burke of the Park Avenue Cafe in New York City. Contents of the refrigerator as a reflection of a person's eating habits and lifestyle; Favorite food; Condiments; Food preferences; Developments in the Park Avenue Cafe; Celebrities dining at Park Avenue Cafe.

Features MCA Recreation Services' restaurant and radio station called KWGB at the Universal CityWalk in Hollywood, California. Developing the burger and fries products; Expansion plans.

Presents Montgomery Securities trade analyst Michael Mueller's comments regarding the profitability of midscale restaurant chains. Characteristics of growing restaurant chains.

Reports on the career moves among chief executive officers of leading restaurant chains in United States. Steve Leipsner; Joe Micatrotto; Lou Neeb; Jim Peterson; Richard Rivera; Previous jobs; New jobs; Parting comments.

Presents an interview with Woodbury, Connecticut-based restaurant Good News Cafe owner Carole Peck. Reason for choosing a rural location for her restaurant; Choice of coffee or tea in the morning; Learning from Howard Johnson's Restaurants.

Features views by Rush Limbaugh on various topics. Feminism; Liberals; Minority cultures.

Presents an interview with restaurateur Michela Larson of Cambridge, Massachusetts. Restaurants owned; Favorite cookery; Family background.

Speculates on the outlook of the restaurant business in the United States for 1994. Predicted commercial food service sales; Consumer confidence; Fast-food industry growth.

Reports findings of a study by the National Institute for Occupational Safety and Health on violent crimes in the workplace. Statistics on the restaurants and food establishments; Recommendations for prevention; Contacts for a free copy of the study.

Features the Christmas catalog of the organization Share Our Strength. Beneficiaries of proceeds; Examples of products featured; Contacts.

Reports on awards presented by Distinguished Restaurants of North America (DiRoNA). Inductees into the DiRoNA Hall of Fame; Entry of 162 restaurants of the United States, Canada and Mexico into the organization.

Features the restaurants Cava of Los Angeles, California and Bolo of New York, New York. Dishes; Spanish influences; Owners.

Interviews Johanne Killeen and George Germon, owners of the Providence, Rhode Island restaurant Al Forno. Food preferences; Conduct of life; Food and condiments in their refrigerator at home.

Reports on the closure of the San Francisco, California restaurant Max's Eatz for failing to comply with disability access laws. Protest of owner Dennis Berkowitz; Lawsuit of the Disability Rights Advocates of Oakland; Financial aspects.

Features the 1994 calendar `The Surreal Gourmet.' Works of illustrator Bob Blumer; Humorous depictions of food and cooking.

Reports on Hospitality Television, an educational television channel for restaurants and hotels. Size of audience; Test markets; Corporate participants; Coverage of topics; Style of presentation.

Reports on the changes made in Ma Maison restaurant. Increased business; Replacement of maitre d'; Less expensive prix five menu; Degustation menu; Recruitment of a Frank Sinatra imitator to entertain guests; Comments from chef Markus Schadler.

Features food industry and trade-related activities and events. Service seminar by the Educational Foundation of the National Restaurant Association; Midwest International Wine Exposition in Chicago, Illinois; American dietetic Association's annual exhibition; More. INSET: Kiosk extra (international trade shows and travel)..

Highlights the book `Jake's Seafood Cookbook,' from Jake's Famous Crawfish Restaurant in Portland, Oregon. Price; Sample dishes.

Reports on the opening a Mr. Steak restaurant in Englewood, Colorado. Refocusing of concept; Steak as primary focus; Motif and features; Management plans.

Features Cleveland, Ohio-based Kapok International owner Jeff Moats' interest in fish dishes. Start of interest; Importation of fish from the Amazon River; Amazon Fish Feast fund-raiser by the Rainforest Alliance. INSET: Amazon fish sampler (terminology in fish cookery)..

Reports on the color change of the awning of a TGI Friday's Restaurant's branch in Madrid, Spain. Addition of black stripes; Success of the restaurant.

Interviews 1993 American Culinary Federation's Chef of the Year Hartmut Handke. Handke's Cuisine restaurant; Mushroom recipes; Comments on fastfood chains Wendy's and McDonald's; Travelling; More.

Lists suggested food and products for storage in the refrigerator. Liquor and beverages; Fruits; Ketchup; More.

Features pasta desserts from the La Campagne restaurant in Cherry Hill, New Jersey created by Executive Chef Olivier de Saint Martin. Ingredients; Price; Experimentation by de Saint Martin.