One of the great ironies of foodservice is that while it remains a classic service industry, it is also essentially a manufacturing business. That is, even as it is focused on providing individual meals according to the time, taste, price and other preferences of individual customers, it is also based on converting raw materials into finished products, often using as much automated assembly and industrial efficiency as possible. That leads to inherent tradeoffs as foodservice operators ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.