The Dream Kitchen Survey® - November 2017
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
The Dream Kitchen Survey® - February 2015
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
The Dream Kitchen Survey® - February 2013
A roundtable discussion of industry leaders was held in conjunction with the North American Association of Food Equipment Manufacturers (NAFEM) conference in Orlando.
Y-Pulse announced a new collaboration with Foodservice Equipment & Supplies magazine to expand the scope of the Dream Kitchen Survey® beyond the education segments to include all major segments of the foodservice industry. Participants from schools, colleges, business & industry, restaurant chain and hotel sectors shared what was on their minds and in their plans regarding kitchen design and what they were in search of at the NAFEM conference.
Read this study to learn what they had to say about:
- Menu trends driving kitchen design
- Flexibility and smaller footprints
- Inspired and equipped kitchen employees
- Green teams
The Dream Kitchen Survey® - July 2012
Leading education foodservice professionals gathered to discuss their perspectives on the Dream Kitchen during the National Association of College and University Food Services (NACUFS) National Conference and the School Nutrition Association (SNA) Annual National Conference. They shared their experiences and perspectives related to kitchens and consumers they serve in the education segments.
Read this study to learn what they had to say about:
- Delivering a retail experience on campus in schools and colleges
- Open architecture that brings the kitchen to the customer
- What's new on today's campus menus that drives kitchen design
The Dream Kitchen Survey® - February 2011
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
The Dream Kitchen Survey® - July 2008
At the School Nutrition Association (SNA) 2008 Annual National Conference, leading foodservice operators gathered to discuss their perspectives on the school foodservice Dream Kitchen. They shared their experiences, ideas and challenges. Sustainable equipment, properly trained employees, and shelf-stable foods were some of the key components mentioned that operators need in order to meet the expectations of students.
A roundtable discussion was held at the SNA 2008 conference which consisted of leading foodservice operators. They shared their past experiences, compared stories, and discussed what kids really want. This study reveals:
- The keen insights of foodservice directors and what they think about kitchen design
- Primary menu trends affecting equipment purchases
- The administrative roadblocks that stand in the way of purchasing equipment
