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.

Q&A: Bill Lehn, Director of Food and Beverage, and Scott Kammerer, Culinary Director, Parkview Field, Ft. Wayne, Ind.

Details: Published: March 31, 2015; Written by Lisa White, Contributing Editor

A minor league baseball park may not seem like a typical culinary destination, but for fans of the Ft. Wayne TinCaps, the food at Parkview Field is a definite draw. Stadium Journey magazine ranked the Indiana venue as the number-one minor league facility and in the top 10 for an event experience among stadiums overall. Food and beverage options weighed heavily in the overall score.

Segment Spotlight: Burger Business Remains A Bonanza

Details: Published: March 1, 2015; Written by Lisa White, Contributing Editor

Despite the well-documented troubles some of the larger chains continue to experience, consumers’ appetites for burgers remain as strong as ever. The key to success in this crowded and competitive segment is an evolving menu that features high-quality ingredients, paired with a versatile equipment package that brings these flavors to life. Here we look at two operators who continue to accomplish this.

Mediterranean Goes Mainstream

Details: Published: February 1, 2015; Written by Lisa White, Contributing Editor

Driven by consumers’ interest in culinary ?exploration and desire to eat more healthful foods, Mediterranean restaurants remain one of the most intriguing operator segments in the foodservice industry. Here we explore how several operators continue to keep this segment fresh.

Q&A: Andy Pforzheimer, co-owner and CEO, Barteca Restaurant Group, ?Norwalk, Conn., owner of Barcelona Wine Bar

Details: Published: January 30, 2015; Written by Lisa White, Contributing Editor

Q&A: Samantha Severo, marketing manager at Aladdin’s Eatery, Lakewood, Ohio

Details: Published: January 30, 2015; Written by Lisa White, Contributing Editor

Fine Dining Spotlight: Q&A Kevin Harron, cofounder, president and CEO Burtons Grill LLC, Andover, Mass.

Details: Published: January 5, 2015; Written by Lisa White, Contributing Editor

Fine Dining Reclaims Its Place in the Spotlight

Details: Published: January 3, 2015; Written by Lisa White, Contributing Editor

While other segments of the restaurant industry remain in take-share mode, fine dining continues to enjoy a period of growth. Here we explore the impetus behind the success of two fine-dining concepts:

Mexican Concepts Remain a Foodservice Mainstay

Details: Published: November 2, 2014; Written by Lisa White, Contributing Editor

The evolution of the Mexican foodservice segment mirrors that of Italian restaurants: an increased focus on regional, authentic ingredients and from-scratch preparation. Mexican foodservice operators across the board, from QSRs to fine dining restaurants, from chains to independents, continue to embrace these trends as their concepts evolve.

Case Study: Taco John's Cheyenne, Wyo.

Details: Published: November 2, 2014; Written by Lisa White, Contributing Editor

One of the country's largest quick-service Mexican food chains, Taco John's came from what many would consider to be the humblest of beginnings.

Q&A: Graham Bartlett, Regional Executive Chef, Richard Sandoval Restaurants/El Centro D.F.

Details: Published: November 2, 2014; Written by Lisa White, Contributing Editor

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.

Q&A: Steve Schmitz, director of culinary and nutritional services Llanfair Retirement Community/Ohio Presbyterian Retirement Services, Cincinnati, Ohio

Details: Published: October 1, 2014; Written by Lisa White, Contributing Editor

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.