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: Tossed, Ft. Lauderdale, Fla.
- Published on Monday, October 01, 2012
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.
Q&A: Stephane Raveneaux, corporate chef Salata, Houston
- Published on Monday, October 01, 2012
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.
Casinos Up the Ante with Sophisticated Foodservice Offerings
- Published on Tuesday, September 04, 2012
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.
Case Study: BT Steakhouse at Boomtown Casino, Biloxi, Miss.
- Published on Tuesday, September 04, 2012
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.
Q&A: James Johnson, regional director Comanche Red River Casino, Devol, Okla.
- Published on Tuesday, September 04, 2012
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.
Q&A: Michael Doocey, executive director Wild Horse Pass and Lone Butte Casinos, Chandler, Ariz.
- Published on Tuesday, September 04, 2012
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.
Q&A: Daryl Dollinger, President, Monkey Joe’s, Atlanta
- Published on Wednesday, August 01, 2012
With the proper vision, good ideas can become successful franchises.
Case Study: Medieval Times Dinner and Tournament, Irving, Texas
- Published on Wednesday, August 01, 2012
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.
Entertainment Venues Take a Slice of Foodservice Pie
- Published on Wednesday, August 01, 2012
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.
Ice Cream & Yogurt Shops
- Published on Monday, July 02, 2012
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.
Q&A: Reese Travis, CEO Orange Leaf Frozen Yogurt, Oklahoma City
- Published on Monday, July 02, 2012
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.
More Articles...
- Case Study: Sweet Republic, Scottsdale, Ariz.
- Case Study: Bi-Rite Creamery and Bakeshop, San Francisco
- K-12 Foodservice Goes Back to School
- Case Study: Granite School District, Salt Lake City
- Q&A: Dennis Gomez, district manager, and Tom Hoagland, general manager, operations, Rhode Island School District
