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.
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.
The PGA National Resort and Spa in Palm Beach Gardens, Fla., is about as elaborate a country club as one can find. Located on 3,000 acres, the resort includes five championship golf courses, 19 tennis courts, a 33,000-square-foot health and racquet club and a 39,000-square-foot spa. The main resort features 339 guest rooms as well as 40 cottages. Condos and single-family homes on the property house 5,000 residents.
The popularity of salad items of all shapes and sizes has some players in this segment wilting. Despite the increased competition, resilient players in this segment are starting to bloom.
A concept with roots that go back to a New York City chef, Tossed has evolved into a thriving franchise with a menu based on salads made to order from a broad list of fresh ingredients.
Salata, a restaurant chain that draws its name from the Latin origin of the word "salad", was created seven years ago in one of downtown Houston's tunnel locations. The concept is simple yet relevant due to the country's focus on healthier fare.
When it comes to casinos, the overall goal is to keep the gamers playing for as long as possible, and diverse restaurant lineups have been successful in accomplishing this.
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.
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.