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.
A concept with roots that go back to a New York City chef, Tossed has evolved into a thriving franchise with a menu based on salads made to order from a broad list of fresh ingredients.
Salata, a restaurant chain that draws its name from the Latin origin of the word "salad", was created seven years ago in one of downtown Houston's tunnel locations. The concept is simple yet relevant due to the country's focus on healthier fare.
When it comes to casinos, the overall goal is to keep the gamers playing for as long as possible, and diverse restaurant lineups have been successful in accomplishing this.
Although few people would compare Biloxi, Miss., to Las Vegas or even Atlantic City, the city sees its share of casino action. Since Mississippi legalized gambling in the early 90s, it has the 11th most casinos in the county, according to the World Casino Directory.
It might seem fitting, in an industry centered around gambling, for one operation to gamble on two new restaurant concepts in less than a year. In a span of only nine months, the Comanche Red River Casino's deli/concession stand was replaced with two sit-down restaurants that have helped transform the entire operation.
Part of the Gila River Gaming conglomerate, Wild Horse Pass and Lone Butte, casino hotels in Chandler, Ariz., are as much about gaming as they are about food.
The Spanish Mediterranean island of Majorca may seem like a strange place to conceive the idea for a medieval entertainment venue, yet this is where the first Medieval Times Dinner and Tournament operation was established back in 1973.
By pairing convenience with menus that evolve to meet customers' changing tastes and needs, foodservice at entertainment venues continues to play a supporting role in the success of these businesses.
With consumers remaining hungry for frozen desserts, a growing number of foodservice operators continue to add these sweet treats to their repertoire. And like other segments of the foodservice industry, restaurants offering ice cream and frozen yogurt continue to use locally sourced and sustainably produced ingredients to appeal to customers' complex palates.
Reese Travis and his business partners were looking for a unique food concept that they could bring to Oklahoma. After considering creating a new chain, Travis went back to one that had already impressed him.