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.
For a restaurant that's a part of Lettuce Entertain You Enterprises, known for its higher-end, innovative restaurant concepts, Community Canteen is surprisingly sedate. In fact, the concept stems from simplicity. "Our goal is to offer fast-casual, simple and good food," says Susan Weaver, chef/partner.
After 30 years in business, Bruegger's Bagels is poised to shake things up at its approximately 300 locations. A cobranding agreement with Minneapolis-based Caribou Coffee for its Minneapolis and Raleigh, N.C., sites was a natural evolution for two brands that were operating side by side in these markets.
Currently the largest signature brand within Sodexo's extensive portfolio, Jazzman's Café & Bakery has also secured its spot as one of the foodservice management firm's highest-grossing concepts.
Tighter budgets and more expansive government mandates are forcing high school foodservice operators to sharpen their pencils as they search for creative solutions to meet students' desire to eat food that mimics offerings in the commercial restaurant industry.
Schools across the country suffer from antiquated infrastructure, and Knox County's 16 high schools were no exception. The Tennessee schools' 40-year-old serving lines needed major revamping. The challenge was not only how to accomplish this on a limited budget, but also how to do it in a way that would increase efficiencies and program participation.
The 2,400 students at Dekaney High School in Houston, Texas, have high expectations when it comes to lunchtime. Fortunately, the district has made a point of expanding the options it makes available to students.
Popularity among Baby Boomers and seniors and a willingness to expand into other dayparts have kept the steakhouse segment in a prime position compared to other restaurant industry segments.
When the economy took a nosedive in 2008, one of the restaurant industry's biggest casualties was the steakhouse segment. Highly dependent on the expense account crowd to drive business, many operators had to make major adjustments not just to compete but to survive.
Although many would consider Murray's Restaurant in Minneapolis a steakhouse, third-generation co-owners and siblings Tim, Jill and James Murray stop short when it comes to this designation.
Using a basic equipment package to provide often theatrical food production, Asian restaurant concepts continue to grow in popularity.