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.
Made-from-scratch menus featuring locally sourced ingredients prepared with mobile cooking and holding equipment continue to drive catering foodservice sales to new heights.
Consumers’ thirst for locally produced brews and other menu items continues to drive interest in the burgeoning brew pub segment.
Trial and error is nothing new in the foodservice industry. That's why it can be fairly common for a number of restaurants to rotate through a given space over the years before one finally takes root. Take, for example, Atlanta-based Publik Draft House.
Not many operations can put a truly unique spin on comfort food, but one Colorado brew pub continues to find success with an unlikely pairing.
When compared to other restaurant segments, sandwich shops don't always get the respect they deserve. Although the menus may be less extensive and elaborate than those at other types of eateries, plenty of innovation goes into creating these simple dishes that most people regularly consume.
For a restaurant that's a part of Lettuce Entertain You Enterprises, known for its higher-end, innovative restaurant concepts, Community Canteen is surprisingly sedate. In fact, the concept stems from simplicity. "Our goal is to offer fast-casual, simple and good food," says Susan Weaver, chef/partner.
After 30 years in business, Bruegger's Bagels is poised to shake things up at its approximately 300 locations. A cobranding agreement with Minneapolis-based Caribou Coffee for its Minneapolis and Raleigh, N.C., sites was a natural evolution for two brands that were operating side by side in these markets.
Currently the largest signature brand within Sodexo's extensive portfolio, Jazzman's Café & Bakery has also secured its spot as one of the foodservice management firm's highest-grossing concepts.
Tighter budgets and more expansive government mandates are forcing high school foodservice operators to sharpen their pencils as they search for creative solutions to meet students' desire to eat food that mimics offerings in the commercial restaurant industry.