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: University of California San Francisco Medical Center (UCSF)

Pulling off a multimillion dollar renovation of a restaurant while it is still in operation is a feat in and of itself, but to accomplish this with no cooking equipment, only 50 seats to serve 5,000 customers daily and with only a 15 percent drop in sales seems unheard of.

Hospital Foodservice Programs

Foodservice has become a differentiator in today's hospitals. Progressive facilities competing for patients are instituting revolutionary room service programs; installing serveries with a variety of offerings; providing upscale, seasonal fare; and even creating destination restaurants with takeout programs rivaling the top chains.

Foodservice Operators Hit the Road with Mobile Food Trucks

Make the most from a little bit of space — this emerging foodservice segment continues to avoid operational potholes while making inroads with consumers.

Q&A Nicole Portwood, owner Spartan Pizza, Austin, Texas

When food lovers Nicole and Jeremy Portwood created their mobile foodservice operation, Spartan Pizza, two years ago, the Austin food trailer segment was just starting to take its show on the road to curious consumers. Today, the husband and wife team are a part of the city's mobile foodservice phenomenon with one of the largest trailer operations in Austin.

Case Study: University of Washington, Seattle

There are situations in which inconvenience results in opportunity. Such is the case for Seattle's University of Washington.

Q&A with Terry Sharkey, vice president, foodservice, deli, seafood , Wakefern Food Corp., Keasbey, N.J.

The end of World War II was a difficult time for smaller, independent grocers. When price controls lifted and food rationing ended, people were flocking to the larger self-service supermarkets that could provide a wider selection of food at more affordable prices.

Supermarket Foodservice

One the few bright spots for the foodservice market during the long recession has been in the retail prepared foods segment.

Q&A: Eric Montell, executive director Stanford Dining, Stanford University, Palo Alto, Calif.

A division of Stanford University's Residential & Dining Enterprises (R&DE), Stanford Dining strives to be more than just a foodservice provider. Instead, food is promoted as a multidisciplinary educational experience.

Case Study: University of Oklahoma

The University of Oklahoma's dining program is popular with its students, and it's no wonder. There are more than 30 restaurants in 14 locations on or near campus.

College and University Foodservice

College and university foodservice has undergone a major overhaul in recent years.

Stadium Foodservice Equipment and Supplies

Stadium foodservice operators leverage a variety of equipment to execute diverse menus out in front of the watchful eyes of their customers.