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.

Salad Concepts Reimagined

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.

Spotlight: Bakery Cafes Perform

Bakery cafes earn high marks from consumers for keeping pace with industry trends, including a focus on high quality and healthy menu items. In addition to baked goods, such as breads, cakes and pastries, these operations offer meals like sandwiches, soup and salads.

Spotlight: Chicken Segment Continues Climbing

Quick-service restaurant chain Popeyes couldn’t have predicted the mayhem when it introduced its chicken sandwich last August. Consumers were desperate to get their hands on the coveted item, which sold out in just two weeks. The same situation occurred when the sandwich was again offered four months later. It even inspired a skit on “Saturday Night Live” — publicity that can’t be bought.

Small Plates Offer Big Returns

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 Now Ready for Prime Time

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.

Burger Segment Mature but Strong

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

Casino Foodservice No Gamble

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.

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.