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: Reese Travis, CEO Orange Leaf Frozen Yogurt, Oklahoma City

Reese Travis and his business partners were looking for a unique food concept that they could bring to Oklahoma. After considering creating a new chain, Travis went back to one that had already impressed him.

Case Study: Sweet Republic, Scottsdale, Ariz.

As investment bankers in New York City, Helen Yung and Jan Wichayanuparp were afforded many opportunities to travel and eat great food at high-end restaurants. While it seemed like they had it all, the 9/11 tragedy was a wake-up call for both to follow their real passion.

Case Study: Bi-Rite Creamery and Bakeshop, San Francisco

In its first incarnation as a bakery, Anne Walker and Kris Hoogerhyde's operation was commissioned solely to create packaged baked goods for its sister company, Bi-Rite Market, an independent supermarket.

K-12 Foodservice Goes Back to School

In order to meet new USDA mandates, school foodservice operators are learning how to better leverage their equipment packages to make the most of their often tight budgets.

Case Study: Granite School District, Salt Lake City

Operating from an 80-year-old, 48,000-square-foot central commissary was not only becoming inefficient and expensive, but it also posed a significant challenge for the foodservice staff at the Granite School District in Salt Lake City.

Q&A: Dennis Gomez, district manager, and Tom Hoagland, general manager, operations, Rhode Island School District

Heading into the 2008-09 school year, the State of Rhode Island wanted to improve nutrition in its foodservice operation. To achieve this goal, the state sought ways to add more fruits and vegetables to the menu in a way that was appealing to students, and to utilize as much locally grown product as possible.

Q&A: George Gebran, owner U.S. Egg Restaurant, Chandler, Ariz.

If Arizona is the birthplace of the breakfast/lunch restaurant concept, the 21-year-old U.S. Egg Restaurant is one of this segment's pioneers.

Case Study: Scrambler Marie’s Breakfast Bistro, Cleveland, Ohio

When Phil Burke and his wife Debbie opened the first Scrambler Marie's Breakfast Bistro 22 years ago in Toledo, Ohio, the plan was to create a family restaurant with limited hours so the owners and staff would not have to sacrifice family time.

Egg-Focused Concepts

The increasing popularity of breakfast paired with the efficiencies of a single-shift operation have these limited-service restaurants, which specialize in breakfast and lunch, rising and shining.

Q&A: Marc Vetri, Head Chef/Owner Vetri Family Restaurants, Philadelphia

On a visit to Italy, Philadelphia chef and restaurant owner Marc Vetri was overcome by the large beer culture that was beginning to evolve. Inspired by beer-centric restaurants abroad and in the United States, Vetri opened his first gastro pub, Alla Spina, just two months ago.

Case Study: The Publican, Chicago

When partners Paul Kahan, Donnie Madia, Terry Alexander and Eduard Seitan teamed up to open The Publican in Chicago about four years ago, the original plan was to create an authentic gastro pub. In this case, the best laid plan went awry with positive results.