The lines between various segments of the foodservice industry have become blurred in the last 10 years. Non-commercial operations are increasingly mirroring what is going on in the commercial retail arena and offering eclectic menus to satisfy increasingly diverse customer populations and more sophisticated palates. The buzz words "retail" and "restaurant quality" are heard everywhere and because similar raw food products and ingredients are used across all foodservice segments, the point of separation becomes how these products are prepared and sold to the consuming public.
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