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 ...
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