As a successful foodservice industry consultant, Steven Weiss -- erstwhile food editor for Restaurants & Institutions magazine, but, today, an occasional contributing edior to RESTAURANT HOSPITALITY -- works primarily in the areas of menu and recipe development, but has also made extensive contributions in concept development, marketing, training, and management planning. Weiss creates concepts, writes menus, develops new products, evaluates markets, conducts seminars, delivers speeches (most of them funny), authors articles (see above), scripts audio-visual material, serves as a media representative, and works with all manner of foodservice industry professionals. In the past 15 years, he has amassed as varied and extensive experience in the American foodservice industry as anyone in his generation.