To manage rising development costs, a growing number of foodservice operators are exploring smaller, more efficient kitchen footprints that cost less to build and run than larger, freestanding units. Sized to fit in strip malls, kiosks, college dining halls and other nontraditional locations, these smaller units typically rely on prepared, packaged foods that are rethermalized at the time of service. Such a setup is much more compact and cost-efficient than the conventional ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?