Foodservice Equipment & Supplies

JAN 2018

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 37 of 100

DOWNSIZING. RIGHTSIZING. TIGHTENING UP. Whatever you call it, the trend toward moving op- erations into smaller spaces intensifies the need for creative design and savvy equipment selection. A variety of factors drive the smaller-space trend. The obvious one is escalating rents. Together with slower traffic, paying landlords can eat into a foodservice operation's profit. Lack of talent is an- other big one. The shrink- ing labor pool remains an ongoing issue. Plus, the cost of construction con- tinues to rise as same-store sales continue to decline. While these negative influ- ences support the reason to go smaller, operators do JANUARY 2018 • FOODSER VICE EQUIPMENT & SUPPLIES • 35

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