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

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.

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.

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.

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.

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

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

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.

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

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.

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.

College and university foodservice has undergone a major overhaul in recent years.

Stadium foodservice operators leverage a variety of equipment to execute diverse menus out in front of the watchful eyes of their customers.

While the University of Louisville football team is scoring on the field its fans are having similar success at the concession stands thanks to a $71 million renovation project that enhanced the offerings available to patrons.

When Minneapolis' Target Field opened last spring, it became known as more than just the home of the Minnesota Twins Major League Baseball team. The 40,000-seat venue's foodservice program showed just how far stadium fare has come over the years.

Developing innovative and successful restaurant concepts is nothing new for Chris Newcomb. As one of the founders of McAlister's Deli, along with partners Don Newcomb and Debra Bryson, he has a keen insight into the fast-casual restaurant segment.

Due to their versatility, portability, perceived freshness and value, sandwiches are one of the most popular menu items in all types of U.S. restaurants. The top 500 sandwich chains accounted for almost $20 billion in sales in 2009, a .8 percent increase from a year prior, according to a 2010 report by Chicago-based research firm Technomic.

Although the unique name is unfamiliar to those living outside of Columbia, S.C., to its many loyal customers "Lizard's Thicket" is synonymous with down-home Southern cooking.

Facing pressure from QSRs and other competitors, the family-dining segment continues to focus on its core competencies – namely breakfast and lunch – to meet consumers' needs.

Durable equipment and supplies represent a key ingredient as foodservice operators continue to feed Americans' seemingly insatiable appetite for these Italian pies.

For a gourmet meal, head on over to … the food court?

Battered by the recession and competition from non-mall retailers, shopping centers are trying to attract customers with a decidedly upscale culinary hook.

Burger joints and smoothie shops are giving way to sushi bars and churrascarias. Flatware is replacing plastic utensils. And forget grungy cafeteria seating with the sticky table tops and fluorescent lighting. Now customers are chowing down in Wi-Fi-equipped patios with lush landscaping, waterfalls, fireplaces and city and ocean views.

Years ago, Steven Polen, 59, would have never ventured to a mall to eat. But he recently headed to Westfield Century City