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.

Coffee Competition Heats Up One Cup at a Time

As new technology streamlines the segment, consumers’ appetites for caffeine-inspired beverages and the coffeehouse experience  provide these limited-service restaurants  with a jolt of competition. 

Q&A with Jay Baker, COO, Scooter’s Coffeehouse, Omaha, Neb.

The Scooter's Coffeehouse catchphrase —"Amazing people serving amazing drinks amazingly fast" — sums up its business philosophy.

Hotel Foodservice Traveling a Higher Road

Thanks to a slowly improving economic environment, consumers and business travelers are hitting the road again — with a healthy appetite for hotel foodservice. With free breakfasts, gastropubs, fine dining, banquet service and more, hotel foodservice offers a little something for most travelers.

Case Study: Clio Restaurant at the Eliot Hotel, Boston

Hotel foodservice operations are among the most diverse because, in many instances, these businesses must be multifaceted. This can be particularly challenging for a restaurant that has made a name for itself by offering creative, cutting-edge, modern gastronomy such as molecular cuisine.

Q&A: William Bradley, Chef Addison at The Grand Del Mar, San Diego

Although it is now adjacent to The Grand Del Mar, a AAA Five Diamond luxury resort in San Diego, Addison was launched as a stand-alone restaurant a year prior to the resort opening.

Q&A: Dean Bastian, chef/owner, Hard Knox Pizzeria, Knoxville, Tenn.

Although he served as an advertising executive in New York and Chicago for three decades, Dean Bastian's heart has always been in the foodservice industry.

Case Study: Sarpino's, Lincolnshire, Ill.

In foodservice, a business concept can get lost in translation when a chain moves from one country to another, even when the two nations speak the same language.

Operators Discover New Ways to Slice the Pizza Market

Despite pizza being one of the most established foodservice industry segments, consumers' appetite for it appears to be heartier than ever. By keeping their products customizable and embracing old-world cooking techniques, operators are keeping the segment fresh in their customers' eyes.

The Golden Age of Senior Care Foodservice

As the senior care business becomes more competitive, a growing number of providers are investing in their foodservice operations to provide an edge over their peers.

Case Study: Ohio Presbyterian Retirement Services

Although 90 years old, Ohio Presbyterian Retirement Services (OPRS), which serves 95,000 people in 38 counties, is a good example of an organization that is redefining its foodservice program for residents seeking more flexible dining options. The state's largest not-for-profit provider of continuing care retirement communities (CCRCs) and services, OPRS is renovating its kitchens by replacing tray lines and outdated service models with a restaurant-style design. 

Q&A: Daphne K. Gulick, Senior Director of Food Services, Masonic Village at Elizabethtown, Elizabethtown, Pa.

When the Masonic Village at Elizabethtown opened its doors 102 years ago, the facility was a self-sustaining community for the frail and elderly. Over the years, it evolved into a skilled nursing, memory support, personal care and independent living community for seniors. The village now has more than 1,800 residents, 576 skilled nursing and personal care accommodations and 940 retirement living homes.