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.
Case Study: Granite School District, Salt Lake City
- Published on Friday, June 01, 2012
Operating from an 80-year-old, 48,000-square-foot central commissary was not only becoming inefficient and expensive, but it also posed a significant challenge for the foodservice staff at the Granite School District in Salt Lake City.
Q&A: Dennis Gomez, district manager, and Tom Hoagland, general manager, operations, Rhode Island School District
- Published on Friday, June 01, 2012
Heading into the 2008-09 school year, the State of Rhode Island wanted to improve nutrition in its foodservice operation. To achieve this goal, the state sought ways to add more fruits and vegetables to the menu in a way that was appealing to students, and to utilize as much locally grown product as possible.
Q&A: George Gebran, owner U.S. Egg Restaurant, Chandler, Ariz.
- Published on Tuesday, May 01, 2012
If Arizona is the birthplace of the breakfast/lunch restaurant concept, the 21-year-old U.S. Egg Restaurant is one of this segment's pioneers.
Case Study: Scrambler Marie’s Breakfast Bistro, Cleveland, Ohio
- Published on Tuesday, May 01, 2012
When Phil Burke and his wife Debbie opened the first Scrambler Marie's Breakfast Bistro 22 years ago in Toledo, Ohio, the plan was to create a family restaurant with limited hours so the owners and staff would not have to sacrifice family time.
Egg-Focused Concepts
- Published on Friday, April 27, 2012
The increasing popularity of breakfast paired with the efficiencies of a single-shift operation have these limited-service restaurants, which specialize in breakfast and lunch, rising and shining.
Q&A: Marc Vetri, Head Chef/Owner Vetri Family Restaurants, Philadelphia
- Published on Monday, April 02, 2012
On a visit to Italy, Philadelphia chef and restaurant owner Marc Vetri was overcome by the large beer culture that was beginning to evolve. Inspired by beer-centric restaurants abroad and in the United States, Vetri opened his first gastro pub, Alla Spina, just two months ago.
Case Study: The Publican, Chicago
- Published on Monday, April 02, 2012
When partners Paul Kahan, Donnie Madia, Terry Alexander and Eduard Seitan teamed up to open The Publican in Chicago about four years ago, the original plan was to create an authentic gastro pub. In this case, the best laid plan went awry with positive results.
Bellying Up to the Gastro Pub
- Published on Monday, April 02, 2012
Innovative menus and craft brews drive the operational requirements for this emerging segment of the foodservice industry.
It’s Back to Business for B&I Foodservice
- Published on Thursday, March 01, 2012
As the economic environment continues to improve, the outlook for business and industry foodservice begins to look a little brighter. Just like other foodservice segments, though, providing a high-quality product that does not compromise speed of service represents a defining attribute among the successful operators.
Case Study: Microsoft Corp., Redmond, Wash. Mark Freeman, Senior Manager of Global Employee Services
- Published on Thursday, March 01, 2012
Especially in today's economy, businesses recognize that time is money. Despite a slower economic environment, a growing number of companies continue to invest in their business and industry foodservice operations as a way to drive efficiency.
Q&A: Damian Monticello, Corporate Foodservice Liaison, Blue Cross and Blue Shield of Florida
- Published on Thursday, March 01, 2012
Coming into the B&I industry in 2003 after working as a food and beverage manager for the Ritz-Carlton, Damian Monticello, now corporate foodservice liaison with Blue Cross and Blue Shield of Florida, quickly realized he was entering a different world entirely.
