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.

Case Study: Shula Burger Fort Lauderdale, Fla.

Named after the NFL coach with the most wins in the league's history and created as a more casual offshoot of a successful steakhouse chain, Shula Burger already had a lot going for it when the first location opened in 2011 in the Florida Keys.

Q&A: Richard Tarascio, Vice President of Procurement, Jake’s Wayback Burgers, Cheshire, Conn.

Developing and maintaining widespread appeal that spans multiple generations can be a challenge for any chain, but it has been the mission of Jake's Wayback Burgers. The Cheshire, Conn.-based fast-casual chain has 72 locations across 23 states and plans to open sites in 28 countries throughout the Middle East and North Africa region.

Corrections Foodservice Continues to Rehabilitate Menus and More

As budgets become tighter inmate populations continue to rise and correctional foodservice operators need to enhance their menu diversity. To drive performance in this environment, these operators are turning to effective, multi-use equipment.

Case Study: Ramsey County Correctional Facilities, St. Paul, Minn.

In a consolidation effort geared toward saving money, Ramsey County Correctional Facilities in St. Paul, Minn., took over two juvenile operations, including a detention center and residential treatment facility, two years ago.

Q&A with John Rogers, associate director of foodservice, Rhode Island Department of Corrections, Cranston, R.I.

As one of the country's smaller states, Rhode Island doesn't have county corrections facilities, but instead utilizes a unified system. Its prison facilities include an intake service center; maximum-, medium- and minimum-security prisons; and a women's correctional facility — are all located on the same campus in Cranston.

Stadiums Score Points with Foodservice Sales

Leveraging new technologies that allow for flexible menus, made-to-order preparation and enhanced speed of service, stadium foodservice providers are scoring points with consumers.

Case Study: Salt River Fields, Scottsdale, Ariz.

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.

Q&A: Eric Wooden, director of equipment purchasing for Stamford, Conn.-based Centerplate discusses Safeco Field in Seattle

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.

Coffee Competition Heats Up One Cup at a Time

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.