JANUARY 2002
Half-Empty, Half-Full, Fact-Based Optimism
Mixed economic indicators and a gaggle of economists, none of whom agree, leads our chief editor to this conclusion: the industry will likely run on par with last year, with more difficulty in some areas and less in others. full story

FEBRUARY 2002
Untying the Purchaser's Hands
If you're in purchasing, you know the drill: acquire equipment, stay within the budget. But are you thinking about the long run? How do you bring in state-of-the-art equipment today that'll save money down the road? full story

MARCH 2002
Tech Transfer and Kitchen Wonderment
Ever trace the lineage of new kitchen equipment technology? Your tax money at work. full story

APRIL 2002
Challenge Bad Decisions
Tightening budgets often drive top management to some horribly shortsighted ideas for saving money. It's tempting to take the easy way out in the name of being a "team player," but it's your job to stand up when you foresee trouble. full story

JUNE 2002
Wrestling the Recruitment Python
Hot oil, spotty benefits and invisible career paths are just the beginning of your recruiting challenges. Then you get to the touchy questions full story

JULY 2002
Fun With MIBs: The Online Kitchen Cometh
For all intents and purposes, NAFEM's Online Kitchen has arrived. The protocol's in place. The controls makers are on it. Field sites are testing. So what's missing?.  full story

SEPTEMBER 2002
Applying the Lessons: 50 Years of Microwavery
Not often a really good foodservice industry book hits the market. But Lewis Napleton's fond account of his decades in microwave development is educational, fun and thought-provoking. We could all learn from it. full story

OCTOBER 2002
Kitchens as Financial Tools
When's the last time you looked at your FF&E expenditures as financial tools that would either attract or deter investors? Every dollar you spend or don't spend in the facility impacts stock or share value or franchisee sales. Or all three. full story

NOVEMBER 2002
Nice Efficiency Plan. Where's the Training?
You build the best, most high-tech, most efficient kitchen you can. And then you hand it over to staffers who don't know what to do with it. Consultant Stephen Pieretti says you might want to analyze that. full story

DECEMBER 2002
Shaping the Future: Globalization & Resources
We all know that globalization is quickly becoming a driver of developments. But what difference will it make in the products you use? You'll have more choices, and manufacturers will face more competitive pressure, among other things. full story