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: BT Steakhouse at Boomtown Casino, Biloxi, Miss.

Although few people would compare Biloxi, Miss., to Las Vegas or even Atlantic City, the city sees its share of casino action. Since Mississippi legalized gambling in the early 90s, it has the 11th most casinos in the county, according to the World Casino Directory.

Q&A: James Johnson, regional director Comanche Red River Casino, Devol, Okla.

It might seem fitting, in an industry centered around gambling, for one operation to gamble on two new restaurant concepts in less than a year. In a span of only nine months, the Comanche Red River Casino's deli/concession stand was replaced with two sit-down restaurants that have helped transform the entire operation.

Q&A: Michael Doocey, executive director Wild Horse Pass and Lone Butte Casinos, Chandler, Ariz.

Part of the Gila River Gaming conglomerate, Wild Horse Pass and Lone Butte, casino hotels in Chandler, Ariz., are as much about gaming as they are about food.

Q&A: Daryl Dollinger, President, Monkey Joe’s, Atlanta

With the proper vision, good ideas can become successful franchises.

Case Study: Medieval Times Dinner and Tournament, Irving, Texas

The Spanish Mediterranean island of Majorca may seem like a strange place to conceive the idea for a medieval entertainment venue, yet this is where the first Medieval Times Dinner and Tournament operation was established back in 1973.

Entertainment Venues Take a Slice of Foodservice Pie

By pairing convenience with menus that evolve to meet customers' changing tastes and needs, foodservice at entertainment venues continues to play a supporting role in the success of these businesses.

Ice Cream & Yogurt Shops

With consumers remaining hungry for frozen desserts, a growing number of foodservice operators continue to add these sweet treats to their repertoire. And like other segments of the foodservice industry, restaurants offering ice cream and frozen yogurt continue to use locally sourced and sustainably produced ingredients to appeal to customers' complex palates.

Q&A: Reese Travis, CEO Orange Leaf Frozen Yogurt, Oklahoma City

Reese Travis and his business partners were looking for a unique food concept that they could bring to Oklahoma. After considering creating a new chain, Travis went back to one that had already impressed him.

Case Study: Sweet Republic, Scottsdale, Ariz.

As investment bankers in New York City, Helen Yung and Jan Wichayanuparp were afforded many opportunities to travel and eat great food at high-end restaurants. While it seemed like they had it all, the 9/11 tragedy was a wake-up call for both to follow their real passion.

Case Study: Bi-Rite Creamery and Bakeshop, San Francisco

In its first incarnation as a bakery, Anne Walker and Kris Hoogerhyde's operation was commissioned solely to create packaged baked goods for its sister company, Bi-Rite Market, an independent supermarket.

K-12 Foodservice Goes Back to School

In order to meet new USDA mandates, school foodservice operators are learning how to better leverage their equipment packages to make the most of their often tight budgets.