With health and food safety on the forefront of consumers’ minds today, salad would seem a safe and smart bet. Yet, when it is available in a self-serve format, diners may now take pause.

Sushi concepts and inclusion on menus keep growing across the country, as the on-trend, healthful cuisine continues to gain widespread appeal.

No longer relegated to Spanish-style fare, small plates have become ubiquitous on menus across a variety of foodservice segments. Chefs can experiment and be creative, while diners appreciate a lower-cost sampling opportunity.

Stadium food as destination dining? That is not a far-fetched notion. Selection, food quality, menu flexibility and customer service have become focal points for stadium foodservice operators. Many stadium facilities already have become food destinations, according to Los Angeles-based IBISWorld. Demand for food and beverages in this segment grew between 2014 and 2019, along with the steady increase in attendance at sports and other entertainment events.

A mature segment, the burger business continues its stronghold in this country as plant-based proteins start to take root on its menus.

With the U.S. commercial casino industry posting another record-setting year with consumer spending in 2018, according to the most recent report from Washington, D.C.-based American Gaming Association (AGA), this segment of the foodservice industry remains ripe with opportunity.

Much like a discussion of the Greatest Of All Time in any given sport, discussing the best barbecue style can evolve into a heated debate. “It is one of those few foods that holds nostalgia,” says Rémy Thurston, marketing director, FS Food Group, a Charlotte, N.C.-based operator that has four different restaurant brands under its umbrella. “People recognize barbecue more in the South, but it can be difficult because the best barbecue is the one you grew up with.”

The recent rebranding of family dining chains IHOP and Denny’s serve as indicators that the face of family dining continues to change. It comes at a good time, as Port Washington, N.Y.-based NPD Group reports the decline of mid-scale/family dining traffic has bypassed the decline of both casual and fine dining in 2018 compared to the year prior.

Inspired by a number of regions, the Mediterranean restaurant segment’s popularity and reach is poised to mirror that of Mexican and Asian cuisines.

Operators find new ways to tweak menu items as plant-based trends take hold.

Greenville County Schools in Greenville, S.C., reflects much of what school foodservice has become. The 44th-largest K-12 district in the country maintains fully equipped kitchens that produce 80,000 chef-driven meals a day for its 76,500 students at 106 schools and centers. “Our program has evolved from a typical K-12 school foodservice program that served highly processed products to one that scratch cooks the vast majority of our meals,” says Joe Urban, the district’s director of food and nutrition services. “The major shift started with the 2010-2011 school year, and it took us about four years to transition the entire district.”

When Amy’s Ice Creams set up shop in Austin, Texas, 35 years ago, its premium scoops were an anomaly among the frozen yogurt shops that were in their heyday at that time.

As consumers continue to eat cleaner and more healthful foods, operators are taking notice. And action.

When Starbucks launched its Starbucks Reserve Roastery concept, many in the foodservice industry took notice, not the least of which were those already operating hybrid coffee-to-cocktail concepts. Starbucks’ notable presence in the space brings attention to the segment.

Channel Manufacturing, Hatco and Winholt are among the manufacturers making updates to their networks of independent manufacturers’ reps.

Brew pub operators’ creativity has not only kept the segment thriving but brought it to the forefront on the culinary scene. Case in point is Chicago’s Band of Bohemia, a Michelin-starred brew pub that infuses culinary flavors into its beer in an effort to create the perfect pairing with its food-focused menu.

Though not typically seen as innovators in the foodservice arena, on-site hotel restaurants can boost a property’s appeal, both to prospective guests and locals.

 Rutter’s Farm Stores, a c-store operator with 70 locations in central Pennsylvania and West Virginia, has a longstanding history with foodservice. The chain bills itself as the oldest vertically integrated food company in the country with its roots in agriculture, which became a still-operating dairy operation and eventually added its first c-store in 1968.

With an increasing number of diners seeking authentic, regional and more diverse ethnic dishes, Italian restaurateurs look to perfect their cuisine. Internationally inspired menu dishes present an opportunity for restaurants as international foods continue to trend. Only one in five consumers prefer Americanized international types over authentic versions, according to Mintel’s International Food Trends, U.S. report.

When Klaus Mager visited China’s White Swan Hotel back in the ’70s, he was treated to an early preview of what was to become a sensation in the states decades later.

The sports bar segment ups its game with more high-end menus and trendy cocktails to entice customers to stay after the games end.

Despite higher than average prices and consumer speculation on sourcing, seafood restaurants continue to keep their heads above water.

Meal kit providers, kitchen-only restaurants and other industry disruptors change the face of foodservice.

A bright spot in the volatile foodservice industry, fine dining now features broader menu offerings and less stuffy service.

Breakfast and lunch success depends on high volume and quick table turns.

Upscale and innovative food and beverage programs help set family entertainment venues apart.

After a shakeout, the remaining players in the frozen yogurt industry find success with innovative offerings, overseas expansion and a unique business model.

With healthier and more diverse menu options, the Middle Eastern restaurant segment is poised to become more prominent in the U.S.

On-premise catering programs continue to evolve through partnerships with nontraditional venues, incorporating local and seasonal ingredients and utilizing more versatile equipment.