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.
By streamlining operations and incorporating efficient equipment, the Italian restaurant segment has held up in hard times.
Although wine bars typically attract an upscale demographic, these operations are being positioned as a less costly option for consumers.
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.
Grilled offerings, boneless wings and energy-efficient equipment have revitalized the chicken segment, which continues to perform in a tough economy.
With tangy flavors and an emphasis on healthy living, the frozen yogurt segment has reemerged as a category to watch.
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.
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.
Equipment that meets the need for security, durability and high-volume production rules the day in correctional foodservice facilities.
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.