MTR Gaming Group owns and operates three casinos in the very competitive gaming markets of Pennsylvania, Ohio and West Virginia. Besides gambling, and to complement it, MTR Properties offers a variety of other enjoyable features that significantly add value and fun to the guest experience – the most important of which are food and drink. In fact, the value and variety of food beverage offerings at a casino play a critical role in packing customers in, day after day. 

Is it better to be a big fish in a small pond or a small fish in a big pond? Granite City Food & Brewery, currently swimming in 30 ponds, is now opening eateries in larger ponds as part of its expansion plan. 

Diversified Restaurant Holdings (DRH) is not your common restaurateur. DRH is a franchisee and a concept developer at the same time. Not only does the company operate a large number of Buffalo Wild Wings, it also devised its own concept, Bagger Dave’s.

“As a company, we have multiple brands so we can spread risk over two concepts,” CFO David Burke says.  

National foodservice organizations typically take a universal approach to their services – the food you find at one location is more than likely going to be very much the same at any other location managed by that particular company.

This isn’t the case for SAVOR, the foodservice and catering arm of international public facility manager SMG Facilities. Each of the 120 facilities served by SAVOR worldwide reflects their individual communities instead of taking a one-size-fits-all approach.

Pickleman’s was 20 years in the making when it first opened on Oct. 1, 2005. Owner Doug Stritzel had worked with some of the biggest names in the sandwich and restaurant industry. He had a vision for a franchised brand that above all focused on using the highest-quality products while creating profound and unique flavor profiles people love.

Chicago is a major food town, no question about it. Tourists may come to the city for its hot dogs and pizza – and there are many establishments that excel in those areas – but locals and discerning visitors know where the spots are for the best in fine dining. The name that has been on the top since its arrival is Gibsons Restaurant Group, recognized consistently for the quality of its namesake establishment – Gibsons Bar & Steakhouse.

Purdue University’s newly created Purdue Dining & Catering department is more than up to the task of providing daily meals to more than 40,000 students and staff daily.

The department, formed in 2012 by the university’s department of housing and foodservices, consolidates dining, catering and support operations that formerly fell under the supervision of different departments. “We want to optimize what we do and create efficiencies in procurement, what we make, how we make it and the systems we use to do that,” says Director of Dining Greg Minner, who was hired in August 2012 to lead the operation.

The Menchie’s Frozen Yogurt story may not yet have decades of history behind it, but it does illustrate how quality products, exceptional service and a strong business model can drive growth and success. The Menchie’s experience began in 2007 with the opening of its first location in suburban Los Angeles. Around the world today, the organization has more than 300 locations and more than 250 stores in development.

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