BEVERAGE FLIGHTS OFFER MORE OPTIONS
On the heels of the customized meal combinations trend -- where consumers can mix and match a variety of small portions of several entrees at one sitting (see "Small Plates: The Next Big Thing" in the Marketing Tips Archive at www.hoeck.net) -- comes a similar trend toward sampling beverages. These beverage "flights" allow diners to peruse several small tastes instead of one standard-sized drink.

Wine flights are already popular in many fine restaurants, allowing operators to showcase the variety of their wine list and perhaps create fans of some of the less-ordered wines on the menu. Enterprising restaurants are taking this one step further and adding flights of mixed drinks. Casual dining chain Houlihan's allows customers to choose three 3-ounce martinis from its signature martini line for $6.29. The offering gives diners the chance to try drinks they might not otherwise have tried. The success of the martini flights have led Houlihan's to consider expanding into tequila flights.

There are all sorts of alcoholic flights possibilities (bourbon flights are a natural fit in Kentucky, for example), but some operators aren't stopping there. BIN 36 in Lincolnshire, Illinois has four-flavor milk or juice flights for children. At $3.50, the flights add both to the bottom line and to the customer base; management says that many of the restaurant's customers come because their children specifically request it.

Source: Restaurants and Institutions magazine

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HEALTHY FOOD IMPORTANT FOR QUICK-SERVE IN 2005 STUDY
A study of over 62,000 quick-service restaurants in 61 markets found that an increasing percentage of consumers are looking for healthy fare from quick-service restaurants. 43 percent of survey respondents rated "availability of healthy/nutritious food" as "extremely important" in 2005, up from 35 percent in 2001. However, basic elements like cleanliness, food quality, and accuracy were still most important.

In the survey, customers gave the highest overall ratings to specialized regional chains, particularly honoring those characterized as "fast casual." The top ten chains, based on the percentage of customers who rated them as "excellent," were:

1. In-N-Out Burger (57 percent)
2. Panera Bread (56 percent)
3. Idaho Pizza Company (55 percent)
4. Chick-fil-A (54 percent)
5. St. Louis Bread Co. (54 percent)
6. Chicago Connection Pizza (52 percent)
7. Imo's Pizza (51 percent)
8. Pat & Oscar's (51 percent)
9. Chipotle (51 percent)
10. Chico's Tacos (51 percent)

While more customers were looking for healthy fare and variety in 2005 than in 2001, the basics were still the most vital; the three most important factors to customers in the survey were cleanliness of the restaurant (rated as "extremely important" by 77 percent), taste or flavor of the food (73 percent), and order accuracy (66 percent). Also highly important were quality of ingredients and food temperature.

Source: www.businesswire.com

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SCIENCE IN THE KITCHEN
Innovative chefs are increasingly experimenting with "molecular gastronomy," a practice that brings chemistry, physics, and other scientific principles into food preparation. Here's how some chefs are using it:

* At Chicago's Blackbird, Chef Paul Kahan uses a protein binding enzyme called transglutaminase -- a.k.a "meat glue" -- to crust fish fillets with scallops. He also sprinkles it along the edges of skate roulade filled with peeky-toe crab, brown butter, and sage to seal cylinders for searing.

* At Pura Vida in Atlanta, Chef Hector Santiago uses lemon, lime, passion fruit, and sour orange "fruit caviar" to top raw fish preparations. The "caviar" is comprised of small spheres created by adding emulsifying compounds to fruit juices and purees.

* At SideBern's in Tampa, Chef Jeannie Pierola uses a food processor to mix proteins with frozen, diced produce to create flavored sorbets, ice creams, mousses, and sauces. One example is sweet corn vichyssoise, which is comprised of frozen corn, softened leeks, and cream, pureed together in the processor.

Source: Restaurants and Institutions magazine