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 he served as an advertising executive in New York and Chicago for three decades, Dean Bastian's heart has always been in the foodservice industry.
In foodservice, a business concept can get lost in translation when a chain moves from one country to another, even when the two nations speak the same language.
Despite pizza being one of the most established foodservice industry segments, consumers' appetite for it appears to be heartier than ever. By keeping their products customizable and embracing old-world cooking techniques, operators are keeping the segment fresh in their customers' eyes.
As the senior care business becomes more competitive, a growing number of providers are investing in their foodservice operations to provide an edge over their peers.
Although 90 years old, Ohio Presbyterian Retirement Services (OPRS), which serves 95,000 people in 38 counties, is a good example of an organization that is redefining its foodservice program for residents seeking more flexible dining options. The state's largest not-for-profit provider of continuing care retirement communities (CCRCs) and services, OPRS is renovating its kitchens by replacing tray lines and outdated service models with a restaurant-style design.
When the Masonic Village at Elizabethtown opened its doors 102 years ago, the facility was a self-sustaining community for the frail and elderly. Over the years, it evolved into a skilled nursing, memory support, personal care and independent living community for seniors. The village now has more than 1,800 residents, 576 skilled nursing and personal care accommodations and 940 retirement living homes.
With consumers' maintaining healthy appetites for Mexican-inspired cuisine, fast-casual and quick-service operators continue to enhance their menus and expand their network of locations.
A testament to TacoTime's success is the longevity of its franchisees, many of whom have been in business for 30 to 40 years.
When John Kunkel came up with the concept for Lime Fresh Mexican Grill in 2005, his goal was to create a fast-casual eatery that reflected the vibrancy and food-conscious culture of Miami's South Beach.
In an attempt to retain existing members and lure new customers, country clubs continue to enhance their food-focused programming.
What sets country club foodservice operations apart from traditional restaurants is their need to be multifunctional. While fine dining operations are fixtures at most country clubs, many clubs also offer foodservice in the form of snack bars by the pool and golf course, casual restaurants for quick bites and catering capabilities for special events.