Upscale menus, high end décor and a focus on quality and service have become common sports bar attributes.
Although not as flashy as some other product-specific features, the warranty on a specific piece of foodservice equipment plays a critical role when an operator makes a purchase.
By streamlining operations and incorporating efficient equipment, the Italian restaurant segment has held up in hard times.
Healthcare foodservice has come a long way in the past 20 years and it continues to progress. To get a better idea about how this segment is incorporating consumer-driven trends into its operations and what healthcare foodservice operators will need to do to be successful moving forward, FE&S chatted with Bruce Thomas, president of the National Association of Healthcare Foodservice Management. Thomas is also associate vice president of guest services for Geisinger Health System.
Although wine bars typically attract an upscale demographic, these operations are being positioned as a less costly option for consumers.
Operational organization is essential at this Northern Italian steakhouse, which features an entertaining display kitchen that is supported by back-of-the-house production and bakery facilities. An open, full-service, elliptical-shaped bar also contributes to the elegant, upscale ambience.
As the first hotel in Illinois to achieve LEED Certification status, the Hotel Arista in Naperville uses 30 percent less water and 21 percent less energy than hotels of comparable size by adhering to the USGBC's standards.
Upscale offerings, grab 'n go meals and catering are becoming more prevalent, propelling retail hospital food to the next level. There's no doubt that retail foodservice programs in hospitals cater to a captive audience.
Effective Waste Management for Today and Tomorrow's Foodservice Industry
Enhanced Foodservice offerings help C-stores create a competitive advantage in a competitive market.
Grilled offerings, boneless wings and energy-efficient equipment have revitalized the chicken segment, which continues to perform in a tough economy.
Equipment that meets the need for security, durability and high-volume production rules the day in correctional foodservice facilities.
Casino restaurants are becoming more customized and upscale to draw in players and hotel guests, keep them there and bring them back.
With tangy flavors and an emphasis on healthy living, the frozen yogurt segment has reemerged as a category to watch.
As supermarkets have evolved into convenient destinations for time-strapped customers to grab high-quality prepared foods to enjoy at home, store operations have increasingly required a variety of versatile equipment pieces to support their expanded service and menu offerings, and to market their products successfully.
