BEST OF EVERYTHING NOW OPEN . . . IN LA MIRAGE MALL im. • 41111111kk YOGIIIIT STATiort mi.." ► 4 c. . , : Featuring •''' LOWFAT FROZEN YOGURT 29555 NORTHWESTERN HWY., Next to Willow Tree, Facing Northwestern Southfield . 471 3786 - =NOW HIRING= COUPON? $2.00 OFF Time Dint Prime MENU GOOD ONLY AT OUR SOUTHFIELD LOCATION he Prime Time Dining Club is an exclusive menu featuring some of our most populat entrees. Each dinner is served with Mountain Jack's fresh salad bar, homemade soup, a [oaf of bread and choice of rice pilaf, pan-roasted redskins or baked potato. Entrees from the Prime Time Dining Menu may be ordered anytime by 6:30 p.m. Mon- day through Thursday and by 4:00 p.m. on Sunday. AB Entrees $9.95 • Prime Rib • Stuffed Filet Mignon • Fresh Grilled Swordfish • Gourmet Stuffed Shrimp • Teriyaki Chicken Breast • Catch Of The Day Child's Meal $4.95 We feature on request a child's cheeseburger, fries and a beverage. Expires Oct. 6, 1988 Reservations Suggested BEEF • SEAFOOD • SPIRITS 26855 GREENFIELD S. of 11 Mile • Southfield • 557-0570 Overnight Sensation! A Luxurious Room Plus Eggs Benedict for Two 9 Blissful weekends for two at the Radisson Plaza...just imagine the pleasures. Opulent surroundings. Our spectacular fitness center and indoor pool. Legendary dining and entertainment. And in the morning, wake up to Eggs Benedict** for two in Tango's European Bistro. Your own overnight sensation...for the unbelievable price of $69!* Or' `Specify "Overnight Sensation" Adventure Package when making reservation. Valid Friday. Saturday and Sunday nights. Not applicable with other discounted rates. A limited number of rooms are available for this promotion. **Or breakfast entree of equal value. Radisson Plaza Hotel At Town Center 1500 Town Center, Southfield, Michigan 48075 (313) 827-4000 For Reservations Worldwide 800-333-3333 68 FRIDAY, SEPTEMBER 23, 1988 DANNY RASKIN Local Columnist I ALSO SERVING COOKIES AND BROWNIES I OUNTAII CK'S. National Restaurant Statistics Are As Astounding As The Food JN 0 ctober is Michi- gan Restaurant/Hos- pitality Month . . . and always the time for many food-service facts to come out . . . as released by the Michi- gan Restaurant Association. Nationwide total industry sales in 1988 are expected to reach $213.5 billion . . . an in- crease of 7.1 percent from the $199.4 billion recorded in 1987 . . . The food service in- dustry includes restaurants, cafeterias, hospitals, schools, hotels, retail stores, catering operations and private clubs. Eating places comprise two- thirds of the nation's total food service industry sales .. . This segment hit the $128.6 billion mark in 1987 . . . and is forecast to reach $138.2 billion in 1988 . . . a 7.5 per- cent increase. Restaurants and lunch- rooms, which account for one- third of total food-service in- dustry sales, are expected to post $70.6 billion in 1988 .. . up from $66.0 billion in 1987 . . . Food and drink purchases are slated to reach $81.8 billion in 1988. During the 1984 World Culinary Salon, the competi- tion equivalent to the Culinary Olympics held every four years in Frankfort, Ger- many, Michigan received more gold medals than any other state . . . taking home five golds out of the 27 won by the U.S. . . . Of those five gold medals, two were "with distinction," meaning the chefs received a perfect score . . . There were only six gold medals with distinction awarded worldwide. According to the Michigan Restaurant Association, you can eat three different meals made from Michigan products each day, for an entire year, without ever duplicating dishes. Michigan eating place sales are expected to reach $5,400,315,000 in 1988, a 6.5 percent increase from 1987 . . . Projected employment figures in Michigan eating and drinking establishments by 1990 are anticipated to hit 241,000 . . . Figure for 1985 was 205,300. Of the following activities . . . watching a movie, listen- ing to music, socializing with friends, watching sporting events and dining . . . the on- ly activity which a majority of consumers said they would rather do away from home was eat a restaurant meal. Take-out food has become a way of life in American socie- ty, purchased by eight out of 10 households surveyed .. . The number of Americans dining out is currently at an all-time high . . . with con- sumers eating 40 percent of all meals away from home .. . Spice consumption has in- creased for the third year in a row, according to the American Spice Trade Association . . . Americans now sprinkle on more than 650 milion pounds of season- ings annually. Men eat out more frequent- ly than women, says Michi- gan Restaurant Association . . . 4.2 times per week versus 3.4 times. One of the nation's largest restaurant industry trade shows, the 22nd Michigan and Great Lakes Food Service Show, comes to Cobo Hall, Oct. 2-3. Sponsored by the Michigan Restaurant Association and open to members of the food service industry, the show will feature 200 booths displaying the latest commer- cial food products, equipment and services used by restaurants, clubs, taverns, hotels and institutional food operations . . . Also, a host of seminars and demonstrations will be presented by industry experts. Michigan's two "Most Hospitable People" for 1988 will also be named and honored at the show . . . Earlier this year the Michigan Restaurant Associ- ation and AAA's Michigan Living magazine teamed up to sponsor a statwide contest honoring restaurant employ- ees . . . The public was asked to nominate their favorite employee through ballots in Michigan Living magazine and at MRA member restaurants . . . Two winners were selected . . . one from metropolitan Detroit and one from the rest of Michigan .. . Each will receive a two-night vacation for two at Shanty Creek-Schuss Mountain Re- sort in northern Michigan .. . They'll also be honored at an awards ceremony Oct. 3. In addition to the regular trade show activities, the . Michigan Restaurant Associ- ation will host its first annual Pizza Pizzazz contest . . . Con- testants from restaurants and food service operations across the state will compete in a "Pizza as Art" competition, judged by a panel of celebri- ties and food connoisseurs .. . The pizzas wil be made on location . . . Oct. 2 at Cobo Hall. The Michigan and Great Lakes Food Service Show is open to members of the food service industry only . . . Show hours are Oct. 2, 12 noon to 8 p.m., and Oct. 3, 10 a.m. to 8 p.m. Golden Mushroom bossman Reid Ashton, MRA chairman of the board, says that a key reason for Michigan's restaurant growth is the state's superior educational programs . . . "Michigan is at the forefront in the field of culinary education," says Reid. "Students coming out of our universities and voca- tional schools are bringing fresh, innovative ideas into the workplace." Michigan has one of the finest food service educa- tional networks in the coun- try, with 34 high schools, 12 community colleges, 13 universities and 19 vocational schools offering programs. Reid adds that nationally, food service is in a favorable position compared to many other domestic industries .. . One distinct advantage is that food service does not have to share its growth with foreign competition. LE CLIQUE, the New York theater troupe capable of transforming themselves into 800 different characters, will return for the black-tie, fourth annual "Evening of Brilliance" by Metropolitan Detroit Chapter, Juvenile Diabetes Foundation . . . Sept. 30 in the Hubbard Ballroom at Hyatt Regency Dearborn. Theme is "Anything Goes On The Orient Express" with MDCJDF's events beginning in London, England's Vic- toria Station and traveling to destinations including Paris, Shanghai and Detroit. Marion and Mike Ilitch of Little Caesar's are honorary co-chairpersons for the fund- raiser . . . Event chairfolks are Lia Iacocca Nagy, An- nette Kolon and Nick Ristich of Cozy Cafe and Cozy Cater- ing, both in Plymouth. Tickets are $150, $250 and $500 . . . Proceeds will be us- ed to support research in fin- ding the cure for diabetes .. . For more information, call the Juvenile Diabetes Founda- tion, 569-6171. GOOD EMPLOYEES