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.

Q&A: Jeff Drazin, General Manager, Vapiano, Chicago

It may seem unusual that Germany is the birthplace for a successful international Italian restaurant concept, but that is indeed the case with Vapiano. Established in 2002, this fast-casual Italian chain now boasts 150 restaurants in 26 countries.

Resort Foodservice is on an Upward Slope

With consumers beginning to travel for leisure and business, foodservice sales at resorts are starting to bounce back. As a result, these operators look to leverage equipment packages that can handle high volumes and diverse menu offerings in the most efficient manner possible.

Case Study: Montage Deer Valley, Park City, Utah

With so many components and the high expectations of guests, it can be difficult for a resort to be all encompassing, especially when it comes to foodservice. By providing 5 restaurants, 24-hour room service and an extensive banquet facility, Montage Deer Valley in Park City, Utah, may have accomplished this challenging feat.

Sales at Chicken Restaurants Ready to Take Flight Again?

After a few sluggish years, are sales at chicken-oriented concepts ready to soar again? If so, an efficient, volume-driven equipment package will be critical in getting sales off the ground.

Case Study: Rocky Top Catering, Raleigh, N.C.

It isn't unusual for a restaurant concept to be reinvented. It is less common, though, for a foodservice operator to jump into an entirely different segment. This is what happened with the Raleigh, N.C.-based business now known as Rocky Top Hospitality, which has gone through many incarnations in the last 16 years.

Q&A: Bill Fausey, Head Chef, One Atlantic Events, Atlantic City, N.J.

With a unique event space situated 100 feet above and 100 yards into the Atlantic Ocean, this Atlantic City-based operation features an extensive from-scratch menu consisting mainly of locally sourced ingredients. "We're probably the only venue in South Jersey that makes all of our dishes fresh," says head chef Bill Fausey. "We are a farm-to-table establishment."

Catering Continues to Deliver

Made-from-scratch menus featuring locally sourced ingredients prepared with mobile cooking and holding equipment continue to drive catering foodservice sales to new heights.