Leading K-12 and college and university foodservice operators were surveyed to share their insights with us on their current operations. This survey was designed to help equipment manufacturers better understand the needs of foodservice operations, and is used as a guide for innovation.
Read this study to gain insight about:
- Equipment that operators are using in the K-12 and C&U markets
- Top causes of pain, frustration and aggravation for operators
- Menu trends that are impacting equipment purchases
- Equipment that is in demand for non-commercial operations