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.
After a few sluggish years, are sales at chicken-oriented concepts ready to soar again? If so, an efficient, volume-driven equipment package will be critical in getting sales off the ground.
Iva's Chicken Dinners in Sterling, Mich., may be one of the most homegrown restaurants ever created. The eatery opened back in 1938, after the tiny village of Sterling, Mich., struck oil.
It isn't unusual for a restaurant concept to be reinvented. It is less common, though, for a foodservice operator to jump into an entirely different segment. This is what happened with the Raleigh, N.C.-based business now known as Rocky Top Hospitality, which has gone through many incarnations in the last 16 years.
With a unique event space situated 100 feet above and 100 yards into the Atlantic Ocean, this Atlantic City-based operation features an extensive from-scratch menu consisting mainly of locally sourced ingredients. "We're probably the only venue in South Jersey that makes all of our dishes fresh," says head chef Bill Fausey. "We are a farm-to-table establishment."
Made-from-scratch menus featuring locally sourced ingredients prepared with mobile cooking and holding equipment continue to drive catering foodservice sales to new heights.
Consumers’ thirst for locally produced brews and other menu items continues to drive interest in the burgeoning brew pub segment.
Trial and error is nothing new in the foodservice industry. That's why it can be fairly common for a number of restaurants to rotate through a given space over the years before one finally takes root. Take, for example, Atlanta-based Publik Draft House.
Not many operations can put a truly unique spin on comfort food, but one Colorado brew pub continues to find success with an unlikely pairing.
When compared to other restaurant segments, sandwich shops don't always get the respect they deserve. Although the menus may be less extensive and elaborate than those at other types of eateries, plenty of innovation goes into creating these simple dishes that most people regularly consume.