by Tracy Lawler Management Fee vs. P&L Over the last two decades, corporate clients have increasingly searched for ways to contain or reduce their food service costs. Many have moved from a benefits-based approach, in which meals were provided free or at a reduced cost to employees, to one in which foodservice is offered primarily as a convenience, with employees expected to pay its full cost (or at least a larger share of its cost). As part of that transition, a great many have ...
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