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.

Q&A: Steve Schmitz, director of culinary and nutritional services Llanfair Retirement Community/Ohio Presbyterian Retirement Services, Cincinnati, Ohio

Since its development back in 1957, the Llanfair Retirement Community in Cincinnati, Ohio, has undergone many changes. In 1979 a 75-unit apartment building was added to the community's campus. Four years later, another 32-unit condo-style independent-living building was also built.

The Fresh New Face of Healthcare Foodservice

With an emphasis on expanding menus, speed of service and the use of locally sourced ingredients to create dishes that rival the strongest of restaurants, healthcare foodservice continues to enjoy a renaissance.

Case Study: Hendricks Regional Health Danville, Ind.

Even after several remodels over the course of 41 years, the kitchen at Hendricks Regional Health remained a cramped space with failing infrastructure.

Q&A: Brent Berkowitz, Director of Development and Operations, Innovative Dining Group, RivaBella, West Hollywood, Calif.

Fine dining is nothing new for California's West Hollywood neighborhood. But RivaBella, which opened in January of 2013, brings an authentic Italian experience to the Sunset Strip.

Italian Restaurants Give Menu Stereotypes the Boot

In an attempt to overcome challenges similar to those faced by their peers in other industry segments — such as sluggish sales and rising operating costs — Italian restaurant operators continue to spark their businesses by providing lighter, fresher fare.

Case Study: Papa Razzi Boston

Twenty-five years ago on Dartmouth Street in downtown Boston, Papa Razzi first opened its doors, positioned as a true Italian scratch kitchen.

Q&A: Jeff Drazin, General Manager, Vapiano, Chicago

It may seem unusual that Germany is the birthplace for a successful international Italian restaurant concept, but that is indeed the case with Vapiano. Established in 2002, this fast-casual Italian chain now boasts 150 restaurants in 26 countries.

Resort Foodservice is on an Upward Slope

With consumers beginning to travel for leisure and business, foodservice sales at resorts are starting to bounce back. As a result, these operators look to leverage equipment packages that can handle high volumes and diverse menu offerings in the most efficient manner possible.

Case Study: Montage Deer Valley, Park City, Utah

With so many components and the high expectations of guests, it can be difficult for a resort to be all encompassing, especially when it comes to foodservice. By providing 5 restaurants, 24-hour room service and an extensive banquet facility, Montage Deer Valley in Park City, Utah, may have accomplished this challenging feat.

Q&A: Chef Robert Anderson, The Ahwahnee, DNC Parks & Resorts at Yosemite

It can be difficult for seasonal resorts to attract guests in the off-season, so many have to get creative and make their establishments a destination.

Sales at Chicken Restaurants Ready to Take Flight Again?

After a few sluggish years, are sales at chicken-oriented concepts ready to soar again? If so, an efficient, volume-driven equipment package will be critical in getting sales off the ground.

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