Foodservice Equipment & Supplies

MAR 2015

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 25 of 91

N ot so very long ago, "going out to eat" meant partaking in a sit-down meal at a restaurant, cafeteria or QSR. But nowadays, food has to keep up with the fast- paced lifestyles of time-crunched consumers. To meet that demand, operators from all industry segments now take food outside the traditional brick-and-mortar operations and bring it right to the patron, whether it's via food trucks, kiosks, pop-up restaurants or myriad other delivery methods. But time pressures might not be the only factor driving these nontraditional foodservice operations. Matthew Mabel, president of Surrender, Inc., a Dallas-based restaurant consult- ing frm, believes the newfound popularity of offsite dining stems from the desire of customers to have more options in general. "I think everything in our consumer society has By Tom O'Brien, Contributing Editor Photo ©

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