The popularity of salad items of all shapes and sizes has some players in this segment wilting. Despite the increased competition, resilient players in this segment are starting to bloom.

A concept with roots that go back to a New York City chef, Tossed has evolved into a thriving franchise with a menu based on salads made to order from a broad list of fresh ingredients.

Salata, a restaurant chain that draws its name from the Latin origin of the word "salad", was created seven years ago in one of downtown Houston's tunnel locations. The concept is simple yet relevant due to the country's focus on healthier fare.

When it comes to casinos, the overall goal is to keep the gamers playing for as long as possible, and diverse restaurant lineups have been successful in accomplishing this.

Although few people would compare Biloxi, Miss., to Las Vegas or even Atlantic City, the city sees its share of casino action. Since Mississippi legalized gambling in the early 90s, it has the 11th most casinos in the county, according to the World Casino Directory.

It might seem fitting, in an industry centered around gambling, for one operation to gamble on two new restaurant concepts in less than a year. In a span of only nine months, the Comanche Red River Casino's deli/concession stand was replaced with two sit-down restaurants that have helped transform the entire operation.

Part of the Gila River Gaming conglomerate, Wild Horse Pass and Lone Butte, casino hotels in Chandler, Ariz., are as much about gaming as they are about food.

With the proper vision, good ideas can become successful franchises.

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.

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.

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.

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.

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.

In its first incarnation as a bakery, Anne Walker and Kris Hoogerhyde's operation was commissioned solely to create packaged baked goods for its sister company, Bi-Rite Market, an independent supermarket.

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.

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.

Heading into the 2008-09 school year, the State of Rhode Island wanted to improve nutrition in its foodservice operation. To achieve this goal, the state sought ways to add more fruits and vegetables to the menu in a way that was appealing to students, and to utilize as much locally grown product as possible.

If Arizona is the birthplace of the breakfast/lunch restaurant concept, the 21-year-old U.S. Egg Restaurant is one of this segment's pioneers.

When Phil Burke and his wife Debbie opened the first Scrambler Marie's Breakfast Bistro 22 years ago in Toledo, Ohio, the plan was to create a family restaurant with limited hours so the owners and staff would not have to sacrifice family time.

The increasing popularity of breakfast paired with the efficiencies of a single-shift operation have these limited-service restaurants, which specialize in breakfast and lunch, rising and shining.

On a visit to Italy, Philadelphia chef and restaurant owner Marc Vetri was overcome by the large beer culture that was beginning to evolve. Inspired by beer-centric restaurants abroad and in the United States, Vetri opened his first gastro pub, Alla Spina, just two months ago.

When partners Paul Kahan, Donnie Madia, Terry Alexander and Eduard Seitan teamed up to open The Publican in Chicago about four years ago, the original plan was to create an authentic gastro pub. In this case, the best laid plan went awry with positive results.

Innovative menus and craft brews drive the operational requirements for this emerging segment of the foodservice industry.

As the economic environment continues to improve, the outlook for business and industry foodservice begins to look a little brighter. Just like other foodservice segments, though, providing a high-quality product that does not compromise speed of service represents a defining attribute among the successful operators.

Especially in today's economy, businesses recognize that time is money. Despite a slower economic environment, a growing number of companies continue to invest in their business and industry foodservice operations as a way to drive efficiency.

Coming into the B&I industry in 2003 after working as a food and beverage manager for the Ritz-Carlton, Damian Monticello, now corporate foodservice liaison with Blue Cross and Blue Shield of Florida, quickly realized he was entering a different world entirely.

When the first Fatburger opened in Los Angeles back in 1952, it was a local hamburger joint with a diner motif. Today, there are more than 100 locations in California and Nevada, with sites planned for South Korea, Dubai, Lebanon and Saudi Arabia.

When Bull City Burger and Brewery opened its doors in March of last year, the goal was not only to serve burgers its customers would come back for, but also to play an integral part in the cycle of energy from the farms it sources.

The senior care foodservice segment is undergoing a transformation as more upscale restaurants continue to replace institutionalized dining halls. As a result, today’s residents have more dining options, including snack bars, bistros, pubs, hotel-like room service and catering.

As the tastes and needs of their clientele continue to evolve, so too must the way senior care facilities manage their foodservice operations. Such is the case with Atria on the Hudson, an Ossining, N.Y.-based senior care facility with more than 60 residents.