Segment Spotlight
This section goes in depth on a selected foodservice and equipment supplies market segment. From commercial to institutional, from food trucks to correctional facilities, FE&S covers it all.
Case Study: Biggby Coffee, East Lansing, Mich.
- Published on Wednesday, May 22, 2013
Everything about the Biggby Coffee chain’s concept looks to eliminate the intimidation factor when ordering specialty coffee.
Coffee Competition Heats Up One Cup at a Time
- Published on Friday, April 26, 2013
As new technology streamlines the segment, consumers’ appetites for caffeine-inspired beverages and the coffeehouse experience provide these limited-service restaurants with a jolt of competition.
Q&A with Jay Baker, COO, Scooter’s Coffeehouse, Omaha, Neb.
- Published on Friday, April 26, 2013
The Scooter's Coffeehouse catchphrase —"Amazing people serving amazing drinks amazingly fast" — sums up its business philosophy.
Hotel Foodservice Traveling a Higher Road
- Published on Monday, April 01, 2013
Thanks to a slowly improving economic environment, consumers and business travelers are hitting the road again — with a healthy appetite for hotel foodservice. With free breakfasts, gastropubs, fine dining, banquet service and more, hotel foodservice offers a little something for most travelers.
Case Study: Clio Restaurant at the Eliot Hotel, Boston
- Published on Monday, April 01, 2013
Hotel foodservice operations are among the most diverse because, in many instances, these businesses must be multifaceted. This can be particularly challenging for a restaurant that has made a name for itself by offering creative, cutting-edge, modern gastronomy such as molecular cuisine.
Q&A: William Bradley, Chef Addison at The Grand Del Mar, San Diego
- Published on Monday, April 01, 2013
Although it is now adjacent to The Grand Del Mar, a AAA Five Diamond luxury resort in San Diego, Addison was launched as a stand-alone restaurant a year prior to the resort opening.
Q&A: Dean Bastian, chef/owner, Hard Knox Pizzeria, Knoxville, Tenn.
- Published on Friday, March 01, 2013
Although he served as an advertising executive in New York and Chicago for three decades, Dean Bastian's heart has always been in the foodservice industry.
Case Study: Sarpino's, Lincolnshire, Ill.
- Published on Friday, March 01, 2013
In foodservice, a business concept can get lost in translation when a chain moves from one country to another, even when the two nations speak the same language.
Operators Discover New Ways to Slice the Pizza Market
- Published on Friday, March 01, 2013
Despite pizza being one of the most established foodservice industry segments, consumers' appetite for it appears to be heartier than ever. By keeping their products customizable and embracing old-world cooking techniques, operators are keeping the segment fresh in their customers' eyes.
The Golden Age of Senior Care Foodservice
- Published on Friday, February 01, 2013
As the senior care business becomes more competitive, a growing number of providers are investing in their foodservice operations to provide an edge over their peers.
Case Study: Ohio Presbyterian Retirement Services
- Published on Friday, February 01, 2013
Although 90 years old, Ohio Presbyterian Retirement Services (OPRS), which serves 95,000 people in 38 counties, is a good example of an organization that is redefining its foodservice program for residents seeking more flexible dining options. The state's largest not-for-profit provider of continuing care retirement communities (CCRCs) and services, OPRS is renovating its kitchens by replacing tray lines and outdated service models with a restaurant-style design.
More Articles...
- Q&A: Daphne K. Gulick, Senior Director of Food Services, Masonic Village at Elizabethtown, Elizabethtown, Pa.
- Mexican Foodservice Adds Some Spice to Restaurant Revenues
- Case Study: TacoTime, Scottsdale, Ariz.
- Q&A: Dave Syarto, Vice President of Operations, Lime Fresh Mexican Grill
- Teeing Off on Country Club Foodservice
