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: Medieval Times Dinner and Tournament, Irving, Texas

The Spanish Mediterranean island of Majorca may seem like a strange place to conceive the idea for a medieval entertainment venue, yet this is where the first Medieval Times Dinner and Tournament operation was established back in 1973.

Entertainment Venues Take a Slice of Foodservice Pie

By pairing convenience with menus that evolve to meet customers' changing tastes and needs, foodservice at entertainment venues continues to play a supporting role in the success of these businesses.

Ice Cream & Yogurt Shops

With consumers remaining hungry for frozen desserts, a growing number of foodservice operators continue to add these sweet treats to their repertoire. And like other segments of the foodservice industry, restaurants offering ice cream and frozen yogurt continue to use locally sourced and sustainably produced ingredients to appeal to customers' complex palates.

Q&A: Reese Travis, CEO Orange Leaf Frozen Yogurt, Oklahoma City

Reese Travis and his business partners were looking for a unique food concept that they could bring to Oklahoma. After considering creating a new chain, Travis went back to one that had already impressed him.

Case Study: Sweet Republic, Scottsdale, Ariz.

As investment bankers in New York City, Helen Yung and Jan Wichayanuparp were afforded many opportunities to travel and eat great food at high-end restaurants. While it seemed like they had it all, the 9/11 tragedy was a wake-up call for both to follow their real passion.

K-12 Foodservice Goes Back to School

In order to meet new USDA mandates, school foodservice operators are learning how to better leverage their equipment packages to make the most of their often tight budgets.

Case Study: Granite School District, Salt Lake City

Operating from an 80-year-old, 48,000-square-foot central commissary was not only becoming inefficient and expensive, but it also posed a significant challenge for the foodservice staff at the Granite School District in Salt Lake City.