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Surviving the Downturn Panel Discussion | WEEK 6: The Upside of the Downturn
Join R&I Editor-in-Chief Kelly Smith Killian in conversation with Dennis Lombardi, Executive Vice President, WD Partners; John Owens, Senior Equity Analyst, Morningstar; and Tim Zagat, Co-Founder and CEO, Zagat Survey. More

Current Issue

Interface: Green Equipment, Quick Returns
The Green Restaurant Association (GRA) has determined that by installing the following equipment upgrades, operators will not only improve energy- and water-efficiency, but will see a payback on their investment in less than a year.

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FOODSERVICE NEWS

Families seek out cheap eats in tough times

A few lines on waiting in line

THANKSGIVING 2008 check, please!; THESE RESTAURANTS ARE READY, WILLIN

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Papa Bello Sells Area Development Rights for Shanghai, China - Zibb.com
Source: Comtex Date: 33 minutes ago
Italy-in-a-Box: More Italian Gourmet Gift Boxes from Academia Barilla
Source: www.italian-food-lovers.com Date: 2 hours 52 minutes ago
Air clearing in Berks on effect of state smoking ban - Reading Eagle
Source: www.readingeagle.com Date: 3 hours 40 minutes ago
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Compare point of sale systems prices and save money. Restaurants & Institutions has partnered with BuyerZone to offer you free price quotes. Complete a simple form and find the restaurant point of sale system that fits your business needs.

Food & Beverage Food & Beverage RSS Feed EMPLOYEE TRAINING: From Bartender to Master Mixologist in Five Days CHEERS: Survey Says Election Results Should Boost Restaurant Bar Business MENU ITEMS: Chick-fil-A Celebrates Holidays with New Peppermint Chocolate Chip Milkshake View All Stories	Management Issues Management Issues RSS Feed EMPLOYEE TRAINING: From Bartender to Master Mixologist in Five Days MENU TRENDS: Wings, Beer, Sports … Flatbreads? Fat Tony's Italian Pub Announces Pizza-For-A-Year Contest Winner View All Stories
Noncommercial Noncommercial RSS Feed Real-World McAdvice at CIA Commencement Address Business: All Night Long Restaurants & Institutions Announces 2008 Ivy Award Winners View All Stories	Operations Operations RSS Feed EMPLOYEE TRAINING: From Bartender to Master Mixologist in Five Days Surviving the Downturn Panel Discussion \| WEEK 5: Expansion Strategies Morton's Restaurant Group, Inc. Reports Results for Third Quarter 2008 View All Stories

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Managing Stress in Tough Economic Times
Is the difficult economy stressing you out? According to the American Psychological Association’s 2007 Stress in America ...
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In today’s economy, businesses large and small are aggressively cutting costs. Companies are laying off valued workers, f ...
Coping with Economic Fear and Uncertainty
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R&I Marketplace

Recipe Spotlight: Books That Cook

Grouper in Spicy Avocado Sauce
Adapted from Bestito Huntington, N.Y.

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Blogs
Talkback
Video

The Green Line
Michael Oshman, Founder, Green Restaurant Association,
November 19, 2008
How Green is Green Packaging?
How can packaging be green? Isn't it better to not use packaging or disposables? ...
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The Lombardi Viewpoint
Dennis Lombardi, Executive Vice President, WD Partners
November 3, 2008
The Era of Millennials
If the Millennials haven’t been on your radar, it’s time to start paying ...
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Starters
Chris Muller, Professor, University of Central Florida's Rosen College of Hospitality Management
October 21, 2008
The 10 Steps to Save Casual Dining
As if times weren’t bleak enough, last week USAToday ran an article on the pr...
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The instructors assembled for the B.A.R. Program are the best in the business. Just h...
Carl Essert - 11/18/2008 1:46:48 PM PT
in response to EMPLOYEE TRAINING: From Bartender to Master Mixologist in Five Days

You Need To Add Chile Rellenos From BorderFood Dot Com...
RAY DAVIS Restaurant Menu Publisher - 11/17/2008 7:52:27 PM PT
in response to CHEF RICK BAYLESS: What I Would Cook for Obama’s Inauguration

I am a huge fan of emeril live and i have watched the show for several years now. I c...
dee brown - 11/17/2008 1:41:35 PM PT
in response to R&I's 2004 Executive of the Year: Emeril Lagasse

I agree that it is a good time for pubs. It ties into clanning and comfort food tren...
SUZY BADARACCO - 11/13/2008 9:57:49 PM PT
in response to IRISH IMPORT: Is the Pint Half Full for Gastropub Expansion?

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Now Playing: Camracks®: Escape from Contamination
Cambro Camracks® for glassware washing, storage and transport

Foodservice Webcasts

The LEED Advantage: How to Build Sustainable, Energy-Efficient Restaurants

Green For One, Green For All

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Numerology

83%

Approximate percent of seafood consumed in the United States that is imported. National Oceanic and Atmospheric Administration

Most Popular Recipes

Roasted Turkey with Puerto Rican Flavors

Sweet Potato and Apple Spice Stuffed Turkey Roulade with Coffee/Nut Streusel and Calvados Gastrique

Wild Rice Salad with Turkey and Grapes

Grilled Turkey Breast with Vinegar and Cracked Peppercorns

Turkey Scaloppine Portuguese-Style

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Industry Rankings

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Top 100 Independents

Top 75 Multiconcept Operators

Consumers' Choice in Chains

New Hispanic Diner

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.

EVENTS

SIA Guest
11/22/2008 - 11/25/2008
New Expo Centre Rimini, Rimini, Italy
IFE India
12/2/2008 - 12/4/2008
Pragati Maidan Exhibition Grounds, New Delhi, India
FHC China 2008
12/4/2008 - 12/6/2008
Shanghai New International Expo Centre, Shanghai, China (PRC)
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