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.
Brew pub operators’ creativity has not only kept the segment thriving but brought it to the forefront on the culinary scene. Case in point is Chicago’s Band of Bohemia, a Michelin-starred brew pub that infuses culinary flavors into its beer in an effort to create the perfect pairing with its food-focused menu.
Though not typically seen as innovators in the foodservice arena, on-site hotel restaurants can boost a property’s appeal, both to prospective guests and locals.
Rutter’s Farm Stores, a c-store operator with 70 locations in central Pennsylvania and West Virginia, has a longstanding history with foodservice. The chain bills itself as the oldest vertically integrated food company in the country with its roots in agriculture, which became a still-operating dairy operation and eventually added its first c-store in 1968.
With an increasing number of diners seeking authentic, regional and more diverse ethnic dishes, Italian restaurateurs look to perfect their cuisine. Internationally inspired menu dishes present an opportunity for restaurants as international foods continue to trend. Only one in five consumers prefer Americanized international types over authentic versions, according to Mintel’s International Food Trends, U.S. report.
When Klaus Mager visited China’s White Swan Hotel back in the ’70s, he was treated to an early preview of what was to become a sensation in the states decades later.
The sports bar segment ups its game with more high-end menus and trendy cocktails to entice customers to stay after the games end.
Despite higher than average prices and consumer speculation on sourcing, seafood restaurants continue to keep their heads above water.
Meal kit providers, kitchen-only restaurants and other industry disruptors change the face of foodservice.
A bright spot in the volatile foodservice industry, fine dining now features broader menu offerings and less stuffy service.
Breakfast and lunch success depends on high volume and quick table turns.