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: Bruegger’s Bagels Burlington, Vt.

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.

Q&A: Jennifer Schmalz, Senior Brand Manager, Jazzman’s Café & Bakery/Sodexo, Paris, France

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.

It’s Back to School for High School Foodservice

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.

Case Study: Bearden High School, Knox County Schools Knoxville, Tenn.

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.

Q&A: Melanie Konarik, director of child nutrition services Spring Independent School District, Houston, Texas

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.

Steakhouses Still Sizzling

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.

Case Study: III Forks Steakhouse, Dallas, Texas

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.

Q&A with Tim Murray, co-owner, Murray’s Restaurant, Minneapolis

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.

Asian Restaurant Concepts Stir up Sales

Using a basic equipment package to provide often theatrical food production, Asian restaurant concepts continue to grow in popularity.

Case Study: Chi Lin, Los Angeles

Modernizing an ancient cuisine may seem like a stretch, but Chi Lin in Los Angeles manages to take Chinese food to a unique new level.

Q&A: Jeff Martin, vice president, operations, HuHot Mongolian Grill, Missoula, Mont.

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.