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.

Steakhouses Still Sizzling

Popularity among Baby Boomers and seniors and a willingness to expand into other dayparts have kept the steakhouse segment in a prime position compared to other restaurant industry segments.

Case Study: III Forks Steakhouse, Dallas, Texas

When the economy took a nosedive in 2008, one of the restaurant industry's biggest casualties was the steakhouse segment. Highly dependent on the expense account crowd to drive business, many operators had to make major adjustments not just to compete but to survive.

Q&A with Tim Murray, co-owner, Murray’s Restaurant, Minneapolis

Although many would consider Murray's Restaurant in Minneapolis a steakhouse, third-generation co-owners and siblings Tim, Jill and James Murray stop short when it comes to this designation.

Asian Restaurant Concepts Stir up Sales

Using a basic equipment package to provide often theatrical food production, Asian restaurant concepts continue to grow in popularity.

Case Study: Chi Lin, Los Angeles

Modernizing an ancient cuisine may seem like a stretch, but Chi Lin in Los Angeles manages to take Chinese food to a unique new level.

Q&A: Jeff Martin, vice president, operations, HuHot Mongolian Grill, Missoula, Mont.

Missoula, Mont., may seem like an unlikely place for a Mongolian grill chain's success story to begin, but it was here 14 years ago that Dan, Linda and Andy Vap created the first HuHot Mongolian Grill.

Bakery Cafés Enjoy the Sweet Taste of Success

While the restaurant industry as a whole struggles to reach projected growth rates that remain stuck in the single digits, one segment continues to rise above them all: bakery cafés. Indeed, operators in this segment continue to enjoy the sweet taste of success thanks to diverse menu offerings that feed consumers' desire for perceived better-for-you foods and convenience.

Case Study: Dinkel’s Bakery, Chicago

Typically a truck crashing into the front of a building brings with it negative repercussions. In the case of Dinkel's Bakery in Chicago, the event was a blessing in disguise.

Q&A: James Worthington, CEO, Kneaders Bakery and Café, Orem, Utah

When family-owned Kneaders Bakery and Café opened its first location in 1997, this part of the foodservice industry had not yet risen to the heights it enjoys today. That the fast-casual chain has not only persevered in the face of stiff national competition, but also continues to travel a growth path remains a testament to this concept's success.

Burgers Mean Big Business

To help satisfy consumers' cravings for all things burger, foodservice operators are turning to equipment packages that emphasize speed of service and energy efficiency.

Case Study: Shula Burger Fort Lauderdale, Fla.

Named after the NFL coach with the most wins in the league's history and created as a more casual offshoot of a successful steakhouse chain, Shula Burger already had a lot going for it when the first location opened in 2011 in the Florida Keys.