Leading foodservice operators were surveyed in conjunction with the North American Association of Food Equipment Manufacturers (NAFEM) conference to gain insight about the impact of menu trends on their professional kitchens and to guide innovation teams at leading food equipment manufacturers.
Read this study to gain insight about:
- Equipment that operators are using
- 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