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.

Italian Restaurants Give Menu Stereotypes the Boot

In an attempt to overcome challenges similar to those faced by their peers in other industry segments — such as sluggish sales and rising operating costs — Italian restaurant operators continue to spark their businesses by providing lighter, fresher fare.

Case Study: Papa Razzi Boston

Twenty-five years ago on Dartmouth Street in downtown Boston, Papa Razzi first opened its doors, positioned as a true Italian scratch kitchen.

Q&A: Jeff Drazin, General Manager, Vapiano, Chicago

It may seem unusual that Germany is the birthplace for a successful international Italian restaurant concept, but that is indeed the case with Vapiano. Established in 2002, this fast-casual Italian chain now boasts 150 restaurants in 26 countries.

Resort Foodservice is on an Upward Slope

With consumers beginning to travel for leisure and business, foodservice sales at resorts are starting to bounce back. As a result, these operators look to leverage equipment packages that can handle high volumes and diverse menu offerings in the most efficient manner possible.

Case Study: Montage Deer Valley, Park City, Utah

With so many components and the high expectations of guests, it can be difficult for a resort to be all encompassing, especially when it comes to foodservice. By providing 5 restaurants, 24-hour room service and an extensive banquet facility, Montage Deer Valley in Park City, Utah, may have accomplished this challenging feat.

Q&A: Chef Robert Anderson, The Ahwahnee, DNC Parks & Resorts at Yosemite

It can be difficult for seasonal resorts to attract guests in the off-season, so many have to get creative and make their establishments a destination.

Sales at Chicken Restaurants Ready to Take Flight Again?

After a few sluggish years, are sales at chicken-oriented concepts ready to soar again? If so, an efficient, volume-driven equipment package will be critical in getting sales off the ground.

Case Study: Bojangles’ Restaurants Inc., Charlotte, N.C.

In the foodservice industry, even a concept that seems simple can make a big impact.

Case Study: El Pollo Loco, Costa Mesa, Calif.

One "crazy" chicken concept was well ahead of its time.

Q&A: Kevin King, owner, Iva’s Chicken Dinners, Sterling, Mich.

Iva's Chicken Dinners in Sterling, Mich., may be one of the most homegrown restaurants ever created. The eatery opened back in 1938, after the tiny village of Sterling, Mich., struck oil.

Case Study: Rocky Top Catering, Raleigh, N.C.

It isn't unusual for a restaurant concept to be reinvented. It is less common, though, for a foodservice operator to jump into an entirely different segment. This is what happened with the Raleigh, N.C.-based business now known as Rocky Top Hospitality, which has gone through many incarnations in the last 16 years.

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