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.
Leave it to acclaimed chef Richard Sandoval to create an edgy Mexican concept that has become a popular gathering spot for Washington, D.C.'s young professionals.
Since its development back in 1957, the Llanfair Retirement Community in Cincinnati, Ohio, has undergone many changes. In 1979 a 75-unit apartment building was added to the community's campus. Four years later, another 32-unit condo-style independent-living building was also built.
With an emphasis on expanding menus, speed of service and the use of locally sourced ingredients to create dishes that rival the strongest of restaurants, healthcare foodservice continues to enjoy a renaissance.
Even after several remodels over the course of 41 years, the kitchen at Hendricks Regional Health remained a cramped space with failing infrastructure.
Fine dining is nothing new for California's West Hollywood neighborhood. But RivaBella, which opened in January of 2013, brings an authentic Italian experience to the Sunset Strip.
In an attempt to overcome challenges similar to those faced by their peers in other industry segments — such as sluggish sales and rising operating costs — Italian restaurant operators continue to spark their businesses by providing lighter, fresher fare.
Twenty-five years ago on Dartmouth Street in downtown Boston, Papa Razzi first opened its doors, positioned as a true Italian scratch kitchen.
It may seem unusual that Germany is the birthplace for a successful international Italian restaurant concept, but that is indeed the case with Vapiano. Established in 2002, this fast-casual Italian chain now boasts 150 restaurants in 26 countries.
With consumers beginning to travel for leisure and business, foodservice sales at resorts are starting to bounce back. As a result, these operators look to leverage equipment packages that can handle high volumes and diverse menu offerings in the most efficient manner possible.
With so many components and the high expectations of guests, it can be difficult for a resort to be all encompassing, especially when it comes to foodservice. By providing 5 restaurants, 24-hour room service and an extensive banquet facility, Montage Deer Valley in Park City, Utah, may have accomplished this challenging feat.
It can be difficult for seasonal resorts to attract guests in the off-season, so many have to get creative and make their establishments a destination.