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.

Bellying Up to the Gastro Pub

Innovative menus and craft brews drive the operational requirements for this emerging segment of the foodservice industry.

It’s Back to Business for B&I Foodservice

As the economic environment continues to improve, the outlook for business and industry foodservice begins to look a little brighter. Just like other foodservice segments, though, providing a high-quality product that does not compromise speed of service represents a defining attribute among the successful operators.

Case Study: Microsoft Corp., Redmond, Wash. Mark Freeman, Senior Manager of Global Employee Services

Especially in today's economy, businesses recognize that time is money. Despite a slower economic environment, a growing number of companies continue to invest in their business and industry foodservice operations as a way to drive efficiency.

Q&A: Damian Monticello, Corporate Foodservice Liaison, Blue Cross and Blue Shield of Florida

Coming into the B&I industry in 2003 after working as a food and beverage manager for the Ritz-Carlton, Damian Monticello, now corporate foodservice liaison with Blue Cross and Blue Shield of Florida, quickly realized he was entering a different world entirely.

Case Study: Fatburger North America, Santa Monica, Calif.

When the first Fatburger opened in Los Angeles back in 1952, it was a local hamburger joint with a diner motif. Today, there are more than 100 locations in California and Nevada, with sites planned for South Korea, Dubai, Lebanon and Saudi Arabia.

Q&A: Seth Gross, owner, Bull City Burger and Brewery, Durham, N.C.

When Bull City Burger and Brewery opened its doors in March of last year, the goal was not only to serve burgers its customers would come back for, but also to play an integral part in the cycle of energy from the farms it sources.

Segment Spotlight: Senior Care Foodservice Comes of Age

The senior care foodservice segment is undergoing a transformation as more upscale restaurants continue to replace institutionalized dining halls. As a result, today’s residents have more dining options, including snack bars, bistros, pubs, hotel-like room service and catering.

Case Study: Atria on the Hudson, Ossining, N.Y.

As the tastes and needs of their clientele continue to evolve, so too must the way senior care facilities manage their foodservice operations. Such is the case with Atria on the Hudson, an Ossining, N.Y.-based senior care facility with more than 60 residents.

Q&A: Robert Darrah, director of dining services Legacy Retirement Communities, Lincoln, Neb.

Those who are skeptical about the quality of foodservice programs in today’s senior care facilities would be pleasantly surprised by the operations at Legacy Retirement Communities in Lincoln, Neb. Alongside the casseroles, chicken fried steak and other traditional comfort food are menu items reminiscent of an upscale steakhouse, such as beef tenderloin, lobster and prime rib.

Hotel Foodservice Programs

Hotels are placing a renewed focus on food and beverage sales. This is because the segment has discovered that a distinguishable restaurant is a draw not only for overnight guests but also for locals. In other words, it’s a win-win.

Case Study: Smyth at the Iron Horse Hotel, Milwaukee, Wis.

Just about everything at Milwaukee’s Iron Horse Hotel has a story attached to it. The 100-year-old warehouse it inhabits was initially built for a bedding company and then became home to a box company in 1927 and finally was transformed into a cold storage facility from 1955 until 2005.