The vision and investment needed to vault from one level of foodservice to another typically starts at the top, working its way down through the hiring, training and gradual transformation of culture. For the past few years of CSP’s annual Outlook Survey, retailers have expressed their desire to make the leap.
What type of proprietary program will you launch?
- Prepared on-site: 65%
- Made to order: 55%
- Self-serve: 29%
- Commissary based: 23%