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 26 of 91

expanded," he says. "Go to the grocery store. There used to be fve salad dressings; now there are a hundred. I think it's the same in dining. People are naturally drawn to having more options." At this point, these nontraditional foodservice operations still constitute a comparatively small part of the overall food- service industry. But the timeworn image of "food on the go" as being less than top quality is changing. A 2013 Technomic study on takeout found that a full 68 percent of consumers surveyed claimed that food to go "tastes just as good as when dining in." And food needs to be fresh. Of course, preparing and serving food away from the traditional back-of-house kitchen takes some rethinking on the part of operators in terms of design, equipment and marketing.

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