Lunch, the mainstay meal for virtually every noncommercial operator, has increasingly come under the gun in the downsized, time-pressed and increasingly multi-tasked American workplace in recent years, and the implications are not pretty. Consider the lunch participation numbers in the most recent SFM (Society for Foodservice Management) benchmarking survey. Since 2001, lunch participation rates cited by SFM participants have declined from 46 percent to 39.4 percent. Here's another ...

Register to view this Article

WhyRegisterfor FREE?

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.

Already registered? here.