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.
The 2,400 students at Dekaney High School in Houston, Texas, have high expectations when it comes to lunchtime. Fortunately, the district has made a point of expanding the options it makes available to students.
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.
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.
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.
Using a basic equipment package to provide often theatrical food production, Asian restaurant concepts continue to grow in popularity.
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.
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.
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.
To help satisfy consumers' cravings for all things burger, foodservice operators are turning to equipment packages that emphasize speed of service and energy efficiency.