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: Newk’s Eatery, Jackson, Miss.

The creators of Newk's Eatery are no strangers to successful fast-casual concepts. Back in 1989, Don and Chris Newcomb and Debra Bryson founded McAlister's Deli, which now has 324 locations.

Bakery Cafés Continue to Rise to the Occasion

Sales in this segment are piping hot as consumers remain hungry for freshly made menu items across all
dayparts.

Case Study: Bruegger’s Bagels Burlington, Vt.

After 30 years in business, Bruegger's Bagels is poised to shake things up at its approximately 300 locations. A cobranding agreement with Minneapolis-based Caribou Coffee for its Minneapolis and Raleigh, N.C., sites was a natural evolution for two brands that were operating side by side in these markets.

It’s Back to School for High School Foodservice

Tighter budgets and more expansive government mandates are forcing high school foodservice operators to sharpen their pencils as they search for creative solutions to meet students' desire to eat food that mimics offerings in the commercial restaurant industry.

Case Study: Bearden High School, Knox County Schools Knoxville, Tenn.

Schools across the country suffer from antiquated infrastructure, and Knox County's 16 high schools were no exception. The Tennessee schools' 40-year-old serving lines needed major revamping. The challenge was not only how to accomplish this on a limited budget, but also how to do it in a way that would increase efficiencies and program participation.

Steakhouses Still Sizzling

Popularity among Baby Boomers and seniors and a willingness to expand into other dayparts have kept the steakhouse segment in a prime position compared to other restaurant industry segments.

Case Study: III Forks Steakhouse, Dallas, Texas

When the economy took a nosedive in 2008, one of the restaurant industry's biggest casualties was the steakhouse segment. Highly dependent on the expense account crowd to drive business, many operators had to make major adjustments not just to compete but to survive.