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 Nicole Portwood, owner Spartan Pizza, Austin, Texas

When food lovers Nicole and Jeremy Portwood created their mobile foodservice operation, Spartan Pizza, two years ago, the Austin food trailer segment was just starting to take its show on the road to curious consumers. Today, the husband and wife team are a part of the city's mobile foodservice phenomenon with one of the largest trailer operations in Austin.

Case Study: University of Washington, Seattle

There are situations in which inconvenience results in opportunity. Such is the case for Seattle's University of Washington.

Q&A with Terry Sharkey, vice president, foodservice, deli, seafood , Wakefern Food Corp., Keasbey, N.J.

The end of World War II was a difficult time for smaller, independent grocers. When price controls lifted and food rationing ended, people were flocking to the larger self-service supermarkets that could provide a wider selection of food at more affordable prices.

Supermarket Foodservice

One the few bright spots for the foodservice market during the long recession has been in the retail prepared foods segment.

Q&A: Eric Montell, executive director Stanford Dining, Stanford University, Palo Alto, Calif.

A division of Stanford University's Residential & Dining Enterprises (R&DE), Stanford Dining strives to be more than just a foodservice provider. Instead, food is promoted as a multidisciplinary educational experience.

Case Study: University of Oklahoma

The University of Oklahoma's dining program is popular with its students, and it's no wonder. There are more than 30 restaurants in 14 locations on or near campus.

College and University Foodservice

College and university foodservice has undergone a major overhaul in recent years.

Stadium Foodservice Equipment and Supplies

Stadium foodservice operators leverage a variety of equipment to execute diverse menus out in front of the watchful eyes of their customers.

Case Study: Papa John's Stadium, Louisville, Ky.

While the University of Louisville football team is scoring on the field its fans are having similar success at the concession stands thanks to a $71 million renovation project that enhanced the offerings available to patrons.

Q&A Pete Spike, general manager, Delaware North Sportservice, foodservice provider for Target Field, Minneapolis

When Minneapolis' Target Field opened last spring, it became known as more than just the home of the Minnesota Twins Major League Baseball team. The 40,000-seat venue's foodservice program showed just how far stadium fare has come over the years.

Q&A: Chris Newcomb, co-owner/president/CEO, Newk's Express Café

Developing innovative and successful restaurant concepts is nothing new for Chris Newcomb. As one of the founders of McAlister's Deli, along with partners Don Newcomb and Debra Bryson, he has a keen insight into the fast-casual restaurant segment.