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.

Mexican Concepts Remain a Foodservice Mainstay

The evolution of the Mexican foodservice segment mirrors that of Italian restaurants: an increased focus on regional, authentic ingredients and from-scratch preparation. Mexican foodservice operators across the board, from QSRs to fine dining restaurants, from chains to independents, continue to embrace these trends as their concepts evolve.

Case Study: Taco John's Cheyenne, Wyo.

One of the country's largest quick-service Mexican food chains, Taco John's came from what many would consider to be the humblest of beginnings.

Q&A: Graham Bartlett, Regional Executive Chef, Richard Sandoval Restaurants/El Centro D.F.

Leave it to acclaimed chef Richard Sandoval to create an edgy Mexican concept that has become a popular gathering spot for Washington, D.C.'s young professionals.

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.

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