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: Daphne K. Gulick, Senior Director of Food Services, Masonic Village at Elizabethtown, Elizabethtown, Pa.
- Published on Friday, February 01, 2013
When the Masonic Village at Elizabethtown opened its doors 102 years ago, the facility was a self-sustaining community for the frail and elderly. Over the years, it evolved into a skilled nursing, memory support, personal care and independent living community for seniors. The village now has more than 1,800 residents, 576 skilled nursing and personal care accommodations and 940 retirement living homes.
Mexican Foodservice Adds Some Spice to Restaurant Revenues
- Published on Wednesday, January 02, 2013
With consumers' maintaining healthy appetites for Mexican-inspired cuisine, fast-casual and quick-service operators continue to enhance their menus and expand their network of locations.
Case Study: TacoTime, Scottsdale, Ariz.
- Published on Wednesday, January 02, 2013
A testament to TacoTime's success is the longevity of its franchisees, many of whom have been in business for 30 to 40 years.
Q&A: Dave Syarto, Vice President of Operations, Lime Fresh Mexican Grill
- Published on Wednesday, January 02, 2013
When John Kunkel came up with the concept for Lime Fresh Mexican Grill in 2005, his goal was to create a fast-casual eatery that reflected the vibrancy and food-conscious culture of Miami's South Beach.
Teeing Off on Country Club Foodservice
- Published on Monday, December 03, 2012
In an attempt to retain existing members and lure new customers, country clubs continue to enhance their food-focused programming.
Case Study: Oxbow Country Club Oxbow, N.D.
- Published on Monday, December 03, 2012
What sets country club foodservice operations apart from traditional restaurants is their need to be multifunctional. While fine dining operations are fixtures at most country clubs, many clubs also offer foodservice in the form of snack bars by the pool and golf course, casual restaurants for quick bites and catering capabilities for special events.
Q&A: Gordon Maybury, executive chef PGA National Resort and Spa, Palm Beach Gardens, Fla.
- Published on Monday, December 03, 2012
The PGA National Resort and Spa in Palm Beach Gardens, Fla., is about as elaborate a country club as one can find. Located on 3,000 acres, the resort includes five championship golf courses, 19 tennis courts, a 33,000-square-foot health and racquet club and a 39,000-square-foot spa. The main resort features 339 guest rooms as well as 40 cottages. Condos and single-family homes on the property house 5,000 residents.
Salad Days
- Published on Monday, October 01, 2012
The popularity of salad items of all shapes and sizes has some players in this segment wilting. Despite the increased competition, resilient players in this segment are starting to bloom.
Case Study: Tossed, Ft. Lauderdale, Fla.
- Published on Monday, October 01, 2012
A concept with roots that go back to a New York City chef, Tossed has evolved into a thriving franchise with a menu based on salads made to order from a broad list of fresh ingredients.
Q&A: Stephane Raveneaux, corporate chef Salata, Houston
- Published on Monday, October 01, 2012
Salata, a restaurant chain that draws its name from the Latin origin of the word "salad", was created seven years ago in one of downtown Houston's tunnel locations. The concept is simple yet relevant due to the country's focus on healthier fare.
Casinos Up the Ante with Sophisticated Foodservice Offerings
- Published on Tuesday, September 04, 2012
When it comes to casinos, the overall goal is to keep the gamers playing for as long as possible, and diverse restaurant lineups have been successful in accomplishing this.
More Articles...
- Case Study: BT Steakhouse at Boomtown Casino, Biloxi, Miss.
- Q&A: James Johnson, regional director Comanche Red River Casino, Devol, Okla.
- Q&A: Michael Doocey, executive director Wild Horse Pass and Lone Butte Casinos, Chandler, Ariz.
- Q&A: Daryl Dollinger, President, Monkey Joe’s, Atlanta
- Case Study: Medieval Times Dinner and Tournament, Irving, Texas
