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.
As senior living foodservice programs adapt to meet the needs of more discerning residents, a variety of equipment items help to expand and diversify menus.
Senior Living Q&A with David E. Henke, Franciscan–University Place executive director; Kevin Finnegan, Unidine general manager of dining services; and Tonya Hendricks, Unidine district manager for Franciscan–University Place, West Lafayette, Ind.
There can be benefits for a senior living community that is affiliated with a major university.
Eleven years ago, it was mainly Ohioans that were familiar with Marco's Pizza. Today, with some 630 restaurants from coast to coast, the chain continues to deliver on CEO and owner Jack Butorac's goal of nationalizing the brand and growing the concept.
Consumers' appetite for pizza is seemingly insatiable. To help meet customer demand, operators continue to increase the quality of the ingredients while embracing special ovens and other technologies that accelerate speed of service.
Realizing there was an opportunity to capitalize on traditional recipes from Naples, Italy, Michele Scotto brought his family to the U.S. in 1964 and proceeded to build a legacy for his sons, Anthony and Ben.
Preparing 90 million meals annually from 123 on-site kitchens on a government budget, the Florida Department of Corrections has had to get creative. To feed its approximately 90,000 inmates, the foodservice program prepares 230,000 meals per day from these on-site kitchens.
To serve large inmate populations on limited budgets, correctional foodservice operators leverage high-volume equipment packages.
Despite growing participation rates and increased governmental demands, school foodservice providers continue to leverage a battery of heavy-duty foodservice equipment to provide students with healthy meal options.
It wasn't long ago that Colorado's Boulder Valley School District's foodservice program centered on highly processed food prepared in finishing kitchens.
About three years ago, however, the district did a complete 180 with its menu and production. Today, its 54 schools feed 30,000 students approximately 12,000 mostly from-scratch meals daily.
Aside from its plant-based menu, Native Foods Café's business is unrecognizable from its beginnings in 1994 as a small, full-service restaurant in Palm Springs, Calif. The operation was created at a time when the vegetarian movement was not yet in full swing. Still, Native Foods' founder, chef Tanya Petrovna, had a vision to create a meatless menu for the masses.
Consumer interest in healthy, vegetarian restaurant concepts continues to grow. The successful ones use equipment packages that generate maximum yield and flavor profile when working with ingredients that can be costly.