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.
Segment Spotlight, October 2009; The Evolution of Italian
- Published on Thursday, October 01, 2009
By streamlining operations and incorporating efficient equipment, the Italian restaurant segment has held up in hard times.
Segment Spotlight, September 2009; Vino as a Value Proposition
- Published on Tuesday, September 01, 2009
Although wine bars typically attract an upscale demographic, these operations are being positioned as a less costly option for consumers.
Concept Closeup: Sugar Toad at the Hotel Arista
- Published on Tuesday, September 01, 2009
As the first hotel in Illinois to achieve LEED Certification status, the Hotel Arista in Naperville uses 30 percent less water and 21 percent less energy than hotels of comparable size by adhering to the USGBC's standards.
Segment Spotlight, July 2009; Chicken Takes Wing
- Published on Wednesday, July 01, 2009
Grilled offerings, boneless wings and energy-efficient equipment have revitalized the chicken segment, which continues to perform in a tough economy.
Segment Spotlight, June 2009; Frozen Yogurt, Take Two
- Published on Monday, June 01, 2009
With tangy flavors and an emphasis on healthy living, the frozen yogurt segment has reemerged as a category to watch.
Davio's at Patriot Place in Foxborough, Mass.
- Published on Monday, December 01, 2008
Operational organization is essential at this Northern Italian steakhouse, which features an entertaining display kitchen that is supported by back-of-the-house production and bakery facilities. An open, full-service, elliptical-shaped bar also contributes to the elegant, upscale ambience.
Hospital Food Goes High End
- Published on Friday, August 01, 2008
Upscale offerings, grab 'n go meals and catering are becoming more prevalent, propelling retail hospital food to the next level. There's no doubt that retail foodservice programs in hospitals cater to a captive audience.
Convenience Store E&S: Good Food Fast
- Published on Monday, October 02, 2006
Enhanced Foodservice offerings help C-stores create a competitive advantage in a competitive market.
Correctional E&S: Serving Time
- Published on Tuesday, August 01, 2006
Equipment that meets the need for security, durability and high-volume production rules the day in correctional foodservice facilities.
Casino E&S: High Rollin'
- Published on Monday, July 03, 2006
Casino restaurants are becoming more customized and upscale to draw in players and hotel guests, keep them there and bring them back.
Super Foodservice at the Supermarket
- Published on Thursday, June 01, 2006
As supermarkets have evolved into convenient destinations for time-strapped customers to grab high-quality prepared foods to enjoy at home, store operations have increasingly required a variety of versatile equipment pieces to support their expanded service and menu offerings, and to market their products successfully.
