Market Spotlight

  • Q&A: Renee Zonka, C.E.C., R.D., C.H.E., MBA, Dean, Kendall College, The School of Culinary Arts

    Before Renee Zonka was named as Dean of Kendall College, she had extensive experience as an off-premise caterer.

  • Catering

    By leveraging a durable and flexible equipment package, foodservice operators who participate in the catering segment can adapt to their customers various demands to provide unique and custom solutions.

  • Q&A with Eric Eisenberg, executive chef Swedish Health Services, Seattle

    FE&S chats with Swedish Health Service's Eric Eisenberg about the evolution of healthcare foodservice, the foodservice equipment driving execution in this segment and more.

  • Case Study: University of California San Francisco Medical Center (UCSF)

    Pulling off a multimillion dollar renovation of a restaurant while it is still in operation is a feat in and of itself, but to accomplish this with no cooking equipment, only 50 seats to serve 5,000 customers daily and with only a 15 percent drop in sales seems unheard of.

  • Hospital Foodservice Programs

    Foodservice has become a differentiator in today's hospitals. Progressive facilities competing for patients are instituting revolutionary room service programs; installing serveries with a variety of offerings; providing upscale, seasonal fare; and even creating destination restaurants with takeout programs rivaling the top chains.

  • Foodservice Operators Hit the Road with Mobile Food Trucks

    Make the most from a little bit of space — this emerging foodservice segment continues to avoid operational potholes while making inroads with consumers.

  • Q&A Nicole Portwood, owner Spartan Pizza, Austin, Texas

    When food lovers Nicole and Jeremy Portwood created their mobile foodservice operation, Spartan Pizza, two years ago, the Austin food trailer segment was just starting to take its show on the road to curious consumers. Today, the husband and wife team are a part of the city's mobile foodservice phenomenon with one of the largest trailer operations in Austin.
  • Case Study: University of Washington, Seattle

    There are situations in which inconvenience results in opportunity. Such is the case for Seattle's University of Washington.

  • Q&A with Terry Sharkey, vice president, foodservice, deli, seafood , Wakefern Food Corp., Keasbey, N.J.

    The end of World War II was a difficult time for smaller, independent grocers. When price controls lifted and food rationing ended, people were flocking to the larger self-service supermarkets that could provide a wider selection of food at more affordable prices.

  • Supermarket Foodservice

    One the few bright spots for the foodservice market during the long recession has been in the retail prepared foods segment.

  • Q&A: Eric Montell, executive director Stanford Dining, Stanford University, Palo Alto, Calif.

    A division of Stanford University's Residential & Dining Enterprises (R&DE), Stanford Dining strives to be more than just a foodservice provider. Instead, food is promoted as a multidisciplinary educational experience.

  • Case Study: University of Oklahoma

    The University of Oklahoma's dining program is popular with its students, and it's no wonder. There are more than 30 restaurants in 14 locations on or near campus.