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.

On-premise Opportunities

On-premise catering programs continue to evolve through partnerships with nontraditional venues, incorporating local and seasonal ingredients and utilizing more versatile equipment.

Coffeehouses Continue Creative Focus

Although a crowded space, smaller players in the coffeehouse segment find success with proprietary brews, on-site roasting and creative offerings.

Rising to the Top

The better-burger segment  continues to expand as discriminating consumers seek unique and upscale  versions of a perennial favorite.

What’s at Steak

Operators in the competitive steakhouse segment focus on sourcing, quality, flavor and preparation to distinguish menu items and bring out the best in the meat.

Creating a Niche in the Pizza Crowd

In the competitive fast-casual pizza arena, operators look to set their businesses apart.

An Evolution in Asian

In an attempt to broaden their demographic appeal, traditional Japanese restaurants continue to add signature items to their menus.

Stadium Foodservice Sports the Latest Trends

Stadium foodservice programs drive revenue by capitalizing on chef partnerships and implementing the hottest menu trends.

School Foodservice Gets an Education

School districts toss out one-size-fits-all programs for K-12 foodservice.

Hotel Restaurants Become Dining Destinations

No longer viewed as mere amenities, hotel restaurants have become popular fixtures on the local dining scene.

Segment Spotlight: Wine

Wine bars transform in an effort to attract a broader, more diverse demographic.

Dessert-Only Concepts Hit Sweet Spot

Despite the trend in healthier eating, Americans still love dessert, and restaurants are responding by expanding their menu offerings for sweet treats.

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