Major city school foodservice professionals gathered to discuss their perspectives on the Dream Kitchen during the North American Association of Food Equipment Manufacturers (NAFEM) Conference in Orlando to talk about the innovations they saw and those they were continuing to seek for their school foodservice operations.
Read this study to learn what they had to say about:
- How non-product value that goes beyond features and price can make the difference in their equipment purchases
- What leading equipment manufacturers are doing to support their business today and tomorrow
- The effect of segment specific training on brand loyalty
- Value engineering that lowers price with too many compromises doesn't make the grade