Segment Spotlight

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.

Boning Up on Barbecue

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.”

Family Dining Remains Relevant

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.

A Sea of Influence

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

Vegetarian Restaurants: Rooting In

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

Scratch Spells Success in School Foodservice

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.”

Hitting the Sweet Spot

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.

Can Plant-Based Menus Go Mainstream?

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

Coffee-to-Cocktail Hybrid Concepts Heat Up

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.

Rep Roundup for March 2019

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

What’s on Tap With Brew Pubs

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.

Hotel Foodservice Takes Approachable Turn

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.