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: 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.

Q&A: Richard Tarascio, Vice President of Procurement, Jake’s Wayback Burgers, Cheshire, Conn.

Developing and maintaining widespread appeal that spans multiple generations can be a challenge for any chain, but it has been the mission of Jake's Wayback Burgers. The Cheshire, Conn.-based fast-casual chain has 72 locations across 23 states and plans to open sites in 28 countries throughout the Middle East and North Africa region.

Corrections Foodservice Continues to Rehabilitate Menus and More

As budgets become tighter inmate populations continue to rise and correctional foodservice operators need to enhance their menu diversity. To drive performance in this environment, these operators are turning to effective, multi-use equipment.

Case Study: Ramsey County Correctional Facilities, St. Paul, Minn.

In a consolidation effort geared toward saving money, Ramsey County Correctional Facilities in St. Paul, Minn., took over two juvenile operations, including a detention center and residential treatment facility, two years ago.

Q&A with John Rogers, associate director of foodservice, Rhode Island Department of Corrections, Cranston, R.I.

As one of the country's smaller states, Rhode Island doesn't have county corrections facilities, but instead utilizes a unified system. Its prison facilities include an intake service center; maximum-, medium- and minimum-security prisons; and a women's correctional facility — are all located on the same campus in Cranston.