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.

Food courts upgrade to finer dining

For a gourmet meal, head on over to … the food court?

Battered by the recession and competition from non-mall retailers, shopping centers are trying to attract customers with a decidedly upscale culinary hook.

Burger joints and smoothie shops are giving way to sushi bars and churrascarias. Flatware is replacing plastic utensils. And forget grungy cafeteria seating with the sticky table tops and fluorescent lighting. Now customers are chowing down in Wi-Fi-equipped patios with lush landscaping, waterfalls, fireplaces and city and ocean views.

Years ago, Steven Polen, 59, would have never ventured to a mall to eat. But he recently headed to Westfield Century City just to have lunch at its food court, now called the “dining terrace” following a posh makeover.

Borgata Buffet in Atlantic City, N.J.

Juice Bars

Thanks to consumers' interest in healthier and portable foods that can be eaten on the go, the juice-bar segment of the foodservice industry continues to prosper.

K-12 School Foodservice Revised

Just like their parents, children in the U.S. have expanded their food repertoire.

Segment Spotlight, December 2009; Sports Bars Score Big

Upscale menus, high end décor and a focus on quality and service have become common sports bar attributes.

Segment Spotlight, October 2009; The Evolution of Italian

By streamlining operations and incorporating efficient equipment, the Italian restaurant segment has held up in hard times.

Segment Spotlight, September 2009; Vino as a Value Proposition

Although wine bars typically attract an upscale demographic, these operations are being positioned as a less costly option for consumers.

Concept Closeup: Sugar Toad at the Hotel Arista

As the first hotel in Illinois to achieve LEED Certification status, the Hotel Arista in Naperville uses 30 percent less water and 21 percent less energy than hotels of comparable size by adhering to the USGBC's standards.

Segment Spotlight, July 2009; Chicken Takes Wing

Grilled offerings, boneless wings and energy-efficient equipment have revitalized the chicken segment, which continues to perform in a tough economy.

Segment Spotlight, June 2009; Frozen Yogurt, Take Two

With tangy flavors and an emphasis on healthy living, the frozen yogurt segment has reemerged as a category to watch.

Davio's at Patriot Place in Foxborough, Mass.

Operational organization is essential at this Northern Italian steakhouse, which features an entertaining display kitchen that is supported by back-of-the-house production and bakery facilities. An open, full-service, elliptical-shaped bar also contributes to the elegant, upscale ambience.