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.

Modern Mexican Restaurants Evolve to Include More Flavor, Healthier Ingredients

Along with incorporating authentic and healthier ingredients, this cuisine has evolved to include other international flavors.

Senior Living Foodservice Programs Offer Better Options Than Ever

More often, retirement community foodservice programs are reflecting the trends of retail restaurants, with from-scratch cooking, local fare and cleaner, more nutritious ingredients.

Considering What’s at Steak

A number of operators are reinventing the steakhouse segment with updated menus, sustainable meats and modern decor in an effort to attract a wider demographic.

Brew Pubs Differentiate and Prosper

This segment is benefitting from and capitalizing on prevalent trends, which include using local, artisan and freshly made products.

Segment Spotlight: Asian Is On Trend

Incorporating a range of regional fare that features fresh and healthful ingredients, the Asian-inspired restaurant segment utilizes traditional equipment to create authentic dishes.

C-store Retail Restaurants Thrive

Restaurants can be profit centers for convenience retailers with decent store traffic that enlists the help of experienced foodservice personnel.

Casinos Double Down on Foodservice

Foodservice venues represent a sure thing for gaming operations looking to enhance their customers’ experiences and bottom lines. Operators require heavy-duty and flexible equipment packages to hit the jackpot.

BBQ Retains its Spice

Operations overcome diners’ preconceived flavor expectations and find solutions to succeed in the competitive barbecue segment.

Q&A with Joska J.W. Hajdu, senior vice president, Brookdale, Brentwood, Tenn.

Dealing with customers’ food preferences and special dietary requirements is tough enough for a single-site operation, but can be particularly challenging for one with hundreds of locations.

Senior Living Foodservice Experiences a Renaissance

As senior living foodservice programs adapt to meet the needs of more discerning residents, a variety of equipment items help to expand and diversify menus.

Senior Living Q&A with David E. Henke, Kevin Finnegan, and Tonya Hendricks

Senior Living Q&A with David E. Henke, Franciscan–University Place executive director; Kevin Finnegan, Unidine general manager of dining services; and Tonya Hendricks, Unidine district manager for Franciscan–University Place, West Lafayette, Ind.

There can be benefits for a senior living community that is affiliated with a major university.

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