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.
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.
Missoula, Mont., may seem like an unlikely place for a Mongolian grill chain's success story to begin, but it was here 14 years ago that Dan, Linda and Andy Vap created the first HuHot Mongolian Grill.
While the restaurant industry as a whole struggles to reach projected growth rates that remain stuck in the single digits, one segment continues to rise above them all: bakery cafés. Indeed, operators in this segment continue to enjoy the sweet taste of success thanks to diverse menu offerings that feed consumers' desire for perceived better-for-you foods and convenience.
When family-owned Kneaders Bakery and Café opened its first location in 1997, this part of the foodservice industry had not yet risen to the heights it enjoys today. That the fast-casual chain has not only persevered in the face of stiff national competition, but also continues to travel a growth path remains a testament to this concept's success.
To help satisfy consumers' cravings for all things burger, foodservice operators are turning to equipment packages that emphasize speed of service and energy efficiency.
Named after the NFL coach with the most wins in the league's history and created as a more casual offshoot of a successful steakhouse chain, Shula Burger already had a lot going for it when the first location opened in 2011 in the Florida Keys.
Developing and maintaining widespread appeal that spans multiple generations can be a challenge for any chain, but it has been the mission of Jake's Wayback Burgers. The Cheshire, Conn.-based fast-casual chain has 72 locations across 23 states and plans to open sites in 28 countries throughout the Middle East and North Africa region.
As budgets become tighter inmate populations continue to rise and correctional foodservice operators need to enhance their menu diversity. To drive performance in this environment, these operators are turning to effective, multi-use equipment.