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.
FE&S chats with Swedish Health Service's Eric Eisenberg about the evolution of healthcare foodservice, the foodservice equipment driving execution in this segment and more.
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.
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.
Make the most from a little bit of space — this emerging foodservice segment continues to avoid operational potholes while making inroads with consumers.
There are situations in which inconvenience results in opportunity. Such is the case for Seattle's University of Washington.
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.
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.
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.