Quality control, distribution, finding the right products: Comparing retailers’ responses to those of restaurants and non-commercial reflects where they are in the evolution of a foodservice program. While restaurateurs and non-commercial operators are most concerned about labor and food costs, retailers are still trying to establish their programs.
More Challenges
- “It is policy that no part-time staff are permitted to work over 25 hours to avoid the 30-hour-mandate penalties. There is no way community colleges can possibly afford to expand the full-time work force.”—C&U operator
- “C-store staff understanding, respecting and being able to execute quality food.”—C-store operator, 100 units with foodservice
CONTINUED: Competitive Landscape
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