College and university foodservice has undergone a major overhaul in recent years.

Stadium foodservice operators leverage a variety of equipment to execute diverse menus out in front of the watchful eyes of their customers.

While the University of Louisville football team is scoring on the field its fans are having similar success at the concession stands thanks to a $71 million renovation project that enhanced the offerings available to patrons.

When Minneapolis' Target Field opened last spring, it became known as more than just the home of the Minnesota Twins Major League Baseball team. The 40,000-seat venue's foodservice program showed just how far stadium fare has come over the years.

Developing innovative and successful restaurant concepts is nothing new for Chris Newcomb. As one of the founders of McAlister's Deli, along with partners Don Newcomb and Debra Bryson, he has a keen insight into the fast-casual restaurant segment.

Due to their versatility, portability, perceived freshness and value, sandwiches are one of the most popular menu items in all types of U.S. restaurants. The top 500 sandwich chains accounted for almost $20 billion in sales in 2009, a .8 percent increase from a year prior, according to a 2010 report by Chicago-based research firm Technomic.

Although the unique name is unfamiliar to those living outside of Columbia, S.C., to its many loyal customers "Lizard's Thicket" is synonymous with down-home Southern cooking.

Facing pressure from QSRs and other competitors, the family-dining segment continues to focus on its core competencies – namely breakfast and lunch – to meet consumers' needs.

Durable equipment and supplies represent a key ingredient as foodservice operators continue to feed Americans' seemingly insatiable appetite for these Italian pies.

For a gourmet meal, head on over to … the food court?

Battered by the recession and competition from non-mall retailers, shopping centers are trying to attract customers with a decidedly upscale culinary hook.

Burger joints and smoothie shops are giving way to sushi bars and churrascarias. Flatware is replacing plastic utensils. And forget grungy cafeteria seating with the sticky table tops and fluorescent lighting. Now customers are chowing down in Wi-Fi-equipped patios with lush landscaping, waterfalls, fireplaces and city and ocean views.

Years ago, Steven Polen, 59, would have never ventured to a mall to eat. But he recently headed to Westfield Century City

Thanks to consumers' interest in healthier and portable foods that can be eaten on the go, the juice-bar segment of the foodservice industry continues to prosper.

Americans' growing taste for Mexican-inspired cuisine continues to drive this foodservice segment to new heights, despite a challenging business environment.

Just like their parents, children in the U.S. have expanded their food repertoire.

Upscale menus, high end décor and a focus on quality and service have become common sports bar attributes.

By streamlining operations and incorporating efficient equipment, the Italian restaurant segment has held up in hard times.

Although wine bars typically attract an upscale demographic, these operations are being positioned as a less costly option for consumers.

As the first hotel in Illinois to achieve LEED Certification status, the Hotel Arista in Naperville uses 30 percent less water and 21 percent less energy than hotels of comparable size by adhering to the USGBC's standards.

Grilled offerings, boneless wings and energy-efficient equipment have revitalized the chicken segment, which continues to perform in a tough economy.

With tangy flavors and an emphasis on healthy living, the frozen yogurt segment has reemerged as a category to watch.

Operational organization is essential at this Northern Italian steakhouse, which features an entertaining display kitchen that is supported by back-of-the-house production and bakery facilities. An open, full-service, elliptical-shaped bar also contributes to the elegant, upscale ambience.

Upscale offerings, grab 'n go meals and catering are becoming more prevalent, propelling retail hospital food to the next level. There's no doubt that retail foodservice programs in hospitals cater to a captive audience.

Enhanced Foodservice offerings help C-stores create a competitive advantage in a competitive market.

Equipment that meets the need for security, durability and high-volume production rules the day in correctional foodservice facilities.

Casino restaurants are becoming more customized and upscale to draw in players and hotel guests, keep them there and bring them back.

As supermarkets have evolved into convenient destinations for time-strapped customers to grab high-quality prepared foods to enjoy at home, store operations have increasingly required a variety of versatile equipment pieces to support their expanded service and menu offerings, and to market their products successfully.

Ice cream ranks as America's favorite indulgence, and ice cream store operators utilize an array of equipment to serve customers frozen dessert treats.

From conveyor ovens to peels, a variety of pizza equipment and supplies help create one of America's most popular meals.

State-of-the-art equipment, improved facilities design and an upgraded food safety program have prepared a North Carolina women's prison that dates back to the 1800s for the challenges of the 21st Century.