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.
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.
After a few ups and downs, the frozen yogurt business seems to be leveling off as consumers find its "better-for-you" ingredients and customizable menu items appealing.
Like many frozen yogurt brands, Tutti Frutti got its start in Southern California, but what sets the chain apart is its operational model. The operation's 700 locations in 30 countries are run by licensees, who are supported by Wellspring Industry Inc., a supplier and wholesaler of soft-serve frozen yogurt mixes and equipment.
When husband and wife Danna and Adam Caldwell opened the first Menchie's in Los Angeles back in 2007, they didn't anticipate that it would be the start of one of the largest franchises of its kind.
Mirroring the restaurant industry, sports and entertainment venue operators, managers and promoters continue to aggressively upgrade their food selection and quality, make their menus more flexible and enhance customer service to improve the fan experience. This has led to higher-quality concessions and higher-end suite and club seat foodservice programs, transforming a growing number of major venues into food destinations.
A minor league baseball park may not seem like a typical culinary destination, but for fans of the Ft. Wayne TinCaps, the food at Parkview Field is a definite draw. Stadium Journey magazine ranked the Indiana venue as the number-one minor league facility and in the top 10 for an event experience among stadiums overall. Food and beverage options weighed heavily in the overall score.
Despite the well-documented troubles some of the larger chains continue to experience, consumers’ appetites for burgers remain as strong as ever. The key to success in this crowded and competitive segment is an evolving menu that features high-quality ingredients, paired with a versatile equipment package that brings these flavors to life. Here we look at two operators who continue to accomplish this.
Driven by consumers’ interest in culinary exploration and desire to eat more healthful foods, Mediterranean restaurants remain one of the most intriguing operator segments in the foodservice industry. Here we explore how several operators continue to keep this segment fresh.