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: 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.

Case Study: Bojangles’ Restaurants Inc., Charlotte, N.C.

In the foodservice industry, even a concept that seems simple can make a big impact.

Case Study: El Pollo Loco, Costa Mesa, Calif.

One "crazy" chicken concept was well ahead of its time.

Q&A: Kevin King, owner, Iva’s Chicken Dinners, Sterling, Mich.

Iva's Chicken Dinners in Sterling, Mich., may be one of the most homegrown restaurants ever created. The eatery opened back in 1938, after the tiny village of Sterling, Mich., struck oil.

Case Study: Rocky Top Catering, Raleigh, N.C.

It isn't unusual for a restaurant concept to be reinvented. It is less common, though, for a foodservice operator to jump into an entirely different segment. This is what happened with the Raleigh, N.C.-based business now known as Rocky Top Hospitality, which has gone through many incarnations in the last 16 years.

Q&A: Bill Fausey, Head Chef, One Atlantic Events, Atlantic City, N.J.

With a unique event space situated 100 feet above and 100 yards into the Atlantic Ocean, this Atlantic City-based operation features an extensive from-scratch menu consisting mainly of locally sourced ingredients. "We're probably the only venue in South Jersey that makes all of our dishes fresh," says head chef Bill Fausey. "We are a farm-to-table establishment."

Catering Continues to Deliver

Made-from-scratch menus featuring locally sourced ingredients prepared with mobile cooking and holding equipment continue to drive catering foodservice sales to new heights.

Draft Kings: The Rise of Brew Pubs

Consumers’ thirst for locally produced brews and other menu items continues to drive interest in the burgeoning brew pub segment.

Case Study: Publik Draft House, Atlanta

Trial and error is nothing new in the foodservice industry. That's why it can be fairly common for a number of restaurants to rotate through a given space over the years before one finally takes root. Take, for example, Atlanta-based Publik Draft House.