EACH MONTH, Food Management analyzes and reports on the trends affecting the various onsite foodservice segments. We have seen them come and go for going on 40 years now. Remember when HMR was all the rage? How about microwave tunnels in hospitals or QSR brands in schools? We do. Heck, we still remember when exhibition cooking was an emerging trend and the college c-store was a novelty. In the chart above, we've noted some of the prominent developments affecting onsite dining right now as ...

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