SPECIAL
REPORT:

Industry lobbies for health care amendment

In another tough year, operators seek to fix ongoing challenges pg. 33

BY PAUL FRUMKIN

WASHINGTON — Restaurant industry watchdogs are urging lawmakers to pass an amendment to the Senate health care bill that would

help address potential problems stemming from the foodservice industry’s high turnover rate and often-transient workforce.

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Landrieu

The amendment, which was introduced by Mary Landrieu, D-La., together with several co-sponsors, would remove financial penalties for oper-

ators who require full-time workers to wait more than 30 days before becoming eligible for health insurance coverage.

The sponsors said the amendment to The Patient Protection and Affordable

Care Act, which is currently being debated in the Senate, would help ease the burden for small-business owners by lowering costs.

Meanwhile, the foodservice SEE INDUSTRY, PAGE 55

From soup to nuts, chefs

are sweet on sour cherries

FINANCE:

McDonald’s rolls $1 breakfast menu to combat two-month sales decline

pg. 9

BY BRET THORN

ON-SITE: Magic Johnson jumps at the chance to grow contract foodservice business

pg. 18

Although oranges were once a prized Christmas gift and nowadays there are plenty of clementines for consumers’ holiday celebrations, sour cherries seem to be the seasonal fruit of choice at many restaurants.

Much as blackberries this past summer filled the need for something that was kind of different but still familiar, sour cherries aren’t quite run-of-the-mill, but neither

are they intimidating. Too tart to be eaten on their own, they’re almost always sweetened for desserts or used as a bright counterpoint in rich savory preparations. They’re often dried to be used after their summertime harvest.

“It’s good to have cherries year-round,” says Heather Bertinetti, pastry chef of Marea in New York City. “I have been known to take fresh sour cherries and dry them myself,” she says

SEE CHEFS, PAGE 29

Rob Wilder and José Andrés of ThinkFoodGroup, second and third from left, formed a catering partnership with Ridgewells, represented by Tom Keon, far left, Susan Lacz and Jose Valado.

CONSUMER
TRENDS:

Select concepts managed to draw traffic as recession hit hard

pg. 22

Restaurants aim to grow catering
business after holiday season ends

BY LISA JENNINGS

Chef Vicky Moore of The Lazy Goat in Greenville, S.C., adds sour cherries to a pizza that is finished with a duck egg.

Nonplussed by what many have called a modest holiday party season, restaurant operators are working to turn up the volume on their catering sales in the new year.

As budget-conscious con-

sumers continue to dine and socialize at home, a growing number of chains and independents, such as Boston Market, California Pizza Kitchen, Noodles & Co., Atlanta Bread, and José Andrés’ ThinkFoodGroup, are beefing up their catering menus and service options.

Earlier this year, Technomic released a report showing that catering was an underserved sales opportunity for restaurants, estimating it to be a $33.3 billion opportunity for brands willing to follow diners where they are: at home.