Segment Spotlight

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.

Scratch Spells Success in School Foodservice

Greenville County Schools in Greenville, S.C., reflects much of what school foodservice has become. The 44th-largest K-12 district in the country maintains fully equipped kitchens that produce 80,000 chef-driven meals a day for its 76,500 students at 106 schools and centers. “Our program has evolved from a typical K-12 school foodservice program that served highly processed products to one that scratch cooks the vast majority of our meals,” says Joe Urban, the district’s director of food and nutrition services. “The major shift started with the 2010-2011 school year, and it took us about four years to transition the entire district.”

Hitting the Sweet Spot

When Amy’s Ice Creams set up shop in Austin, Texas, 35 years ago, its premium scoops were an anomaly among the frozen yogurt shops that were in their heyday at that time.

Coffee-to-Cocktail Hybrid Concepts Heat Up

When Starbucks launched its Starbucks Reserve Roastery concept, many in the foodservice industry took notice, not the least of which were those already operating hybrid coffee-to-cocktail concepts. Starbucks’ notable presence in the space brings attention to the segment.

Rep Roundup for March 2019

Channel Manufacturing, Hatco and Winholt are among the manufacturers making updates to their networks of independent manufacturers’ reps.

What’s on Tap With Brew Pubs

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.

Hotel Foodservice Takes Approachable Turn

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.

C-Store Food and Equipment Trends

 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.

Best U.S. Views of Italy

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.

Reinterpreting Asian

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.

Sports Bars Hit a Home Run

The sports bar segment ups its game with more high-end menus and trendy cocktails to entice customers to stay after the games end.

Dealer of the Year View the 2019 Winners