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.

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care retirement communities (CCRCs) and services, OPRS is renovating its kitchens by replacing tray lines and outdated service models with a restaurant-style design.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.

Mexican Foodservice Adds Some Spice to Restaurant Revenues

With consumers' maintaining healthy appetites for Mexican-inspired cuisine, fast-casual and quick-service operators continue to enhance their menus and expand their network of locations.

Case Study: TacoTime, Scottsdale, Ariz.

A testament to TacoTime's success is the longevity of its franchisees, many of whom have been in business for 30 to 40 years.

Q&A: Dave Syarto, Vice President of Operations, Lime Fresh Mexican Grill

When John Kunkel came up with the concept for Lime Fresh Mexican Grill in 2005, his goal was to create a fast-casual eatery that reflected the vibrancy and food-conscious culture of Miami's South Beach.

Teeing Off on Country Club Foodservice

In an attempt to retain existing members and lure new customers, country clubs continue to enhance their food-focused programming.