Entries for the '2005' Category

Winter 2005

Holiday Spirit Shines Brightly as Operators Spread Good Cheer
by Mary Daggett
While wintertime means bracing ourselves against frigid temperatures and evaluating the tread on our snow tires, it also ushers in an abundance of opportunity for the foodservice industry. The plethora of holiday parties, family get-togethers and New Year’s celebrations are a veritable windfall for operators willing to roll out the red carpet for these revelers.
Read on to learn about several Christmas past and present holiday happenings undertaken by some of Reinhart’s fabulous customers across the nation.

Fall 2005

Your Neighborhood Bar and Grill
…where everybody knows your name.
by Mary Daggett
As the theme song to the “Cheers” sitcom pointed out, “People want to go where everybody knows their name.” In addition to name recognition, people also generally want to go where they can enjoy great food in generous portions at a reasonable price, along with a wide assortment of beverage choices—served by a friendly and attentive wait staff. For a casual meal, they prefer to stay close to home and like to watch their favorite sports teams duke it out on big-screen TVs. Operators who pay attention to all of these factors know the formula for success in the bar and grill segment of the foodservice industry. Here are some examples from among our fine customers:

Summer 2005

Golf Course, Beachfront, Lakeside, Riverboat or Outdoor Patio
Patrons Seek Summer Dining Fun
by Mary Daggett
The foodservice industry, like the weather, sure heats up in the summertime. When most people are in the mood for relaxation, operators must get busy. The forecast for 2005 is rosy: The National Restaurant Association projects a 4.9 percent sales jump—to a hefty $475.8 billion. However, this is no time for you to rest on your laurels and take a snooze in the hammock. There are 900,000+ foodservice outlets in the nation, and hundreds of these are in your own backyard. To remain competitive this summer, your operation must offer special opportunities for dining fun that will serve as magnets to attract customers to your door. Read on to learn how some valued Reinhart FoodService customers have created the recipe for summertime success at their establishments.

Spring 2005

Let’s Grab a Sandwich!
by Mary Daggett
Sandwiches are sure-fire profit builders. Whether simple or sophisticated, they are the perfect hand-held meal for today’s busy consumers. What’s hot in the sandwich world? We asked an expert. According to Pamela Parsegian, Executive Food Editor of Nation’s Restaurant News, hot sandwiches are what’s hot. “The Corner Deli in New York City has a Panini bar that draws lots of opatrons,” Parsegian said. “While Paninis are especially popular all across the country at places such as Panera Bread, many operators are successful with hot sandwiches in general. Another sandwich I see everywhere is the Cuban, which features roasted pork, ham, Swiss cheese, pickles and Cuban spices on a soft white bun. Sandwiches are now merchandised on more interesting, artisanal breads. In fact, the quality of the bread is as important as any other aspect of today’s sandwiches. Also, the finest cheeses and meats are being used. And, of course, carb-friendly sandwiches are still getting a lot of play,” said Parsegian.
Some valued Reinhart customers share their sandwich success stories: