Word: menusing
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...billion worth of food and beverage messages they aim at young children each year. The initiative pledges to promote healthy lifestyles for youngsters by giving them healthier food and drink choices. It's a good start, says Robinson. "So far we have seen baby steps toward improving menus," he says, "but it remains to be seen whether these companies will follow through on their promises. If the fast-food industry were to start including more healthful foods in their menus, so that the majority of the foods were healthful, then they could have a very important effect on improving...
FIVE: SERVICE FAILURES The leading Web merchants have set a high standard for quick response times and satisfaction guarantees. Consumers want to be listened to when they e-mail or call customer service. They hate waiting for 20 minutes on hold and they despise droning voice-mail menus with seven options, none of which is a real human on the other end of the line. If the carriers don't step up their service, Google and other Web giants may find alternative routes for getting mobile services into the hands of consumers. Daniel Doutol, co-founder of SpinVox, an innovative...
...instance, consolidates all your phone numbers and personalizes the device you already have. EQO circumvents the carriers' steep rates for international calls. Spinvox and SimulScribe turn your voice mail into text. And TellMe lets you operate your phone with your voice, promising an end run around those confusing option menus. "Features have never been the carriers' strong suit," says GrandCentral CEO Craig Walker. "They're few, expensive and never work the same from one carrier to the next...
Barbecued spareribs. Chicken stir-fry. Chilean sea bass. Ah, the sumptuous experience of airline dining. If that doesn't sound like mealtime on your last flight, that's because you weren't aboard Singapore Airlines, where the menus are designed by genial German chef Hermann Freidanck, 54, the carrier's food-and-beverage director. Serving 55,000 meals a day--he has won dozens of awards for the way he accomplishes it--Freidanck does not exactly rely on ordinary caterers. "Our business is flying a tube from A to B," he says. "The in-flight experience is what the customer...
Each dish is tested in a pressure-, temperature- and humidity-controlled kitchen that simulates the conditions of a plane at 39,000 ft. (High altitude dulls taste buds, so flavors must be intensified.) Menus are revised every four months on the basis of a plane's route and its passengers' profiles. The key is robust, flavorful cuisine. "Everything is reheated," Freidanck explains. "So mild foods don't work. Fragile fish fall apart. Fresh goose liver bleeds...