When it opened in March 2011, Salt River Fields at Talking Stick in Scottsdale, Ariz., was not just distinguishable as the first Major League Baseball facility located on Native American land, but also as a stadium seeking to raise the bar for traditional ballpark fare.

When Safeco Field, the home of Major League Baseball's Seattle Mariners, was built in 1999, foodservice was more of a focus than in decades past. However, it wasn't on par with other ballpark amenities. The foodservice program was one of the first priorities when the 47,000-plus-seat stadium began a 4-year renovation project about 2 years ago.

Everything about the Biggby Coffee chain’s concept looks to eliminate the intimidation factor when ordering specialty coffee.

As new technology streamlines the segment, consumers’ appetites for caffeine-inspired beverages and the coffeehouse experience  provide these limited-service restaurants  with a jolt of competition. 

The Scooter's Coffeehouse catchphrase —"Amazing people serving amazing drinks amazingly fast" — sums up its business philosophy.

Thanks to a slowly improving economic environment, consumers and business travelers are hitting the road again — with a healthy appetite for hotel foodservice. With free breakfasts, gastropubs, fine dining, banquet service and more, hotel foodservice offers a little something for most travelers.

Hotel foodservice operations are among the most diverse because, in many instances, these businesses must be multifaceted. This can be particularly challenging for a restaurant that has made a name for itself by offering creative, cutting-edge, modern gastronomy such as molecular cuisine.

Although it is now adjacent to The Grand Del Mar, a AAA Five Diamond luxury resort in San Diego, Addison was launched as a stand-alone restaurant a year prior to the resort opening.

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.

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.

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.

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

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.

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.