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Shellfish opens up
Be it crabs, mussels, clams, scallops or—the big daddy of all shellfish—lobster, operators have come up with endless ways to incorporate these invertebrates into their menus.
Operations
Purchasing equipment top budget challenge
Four out of 10 operators indicated that finding the money to purchase new equipment and an overall declining budget were their top budget challenges.
Reducing staff hours/positions is the most often cited tactic operators employ to cut costs (48%). B&I, colleges and schools are more likely than hospitals, nursing homes, long-term care, senior living and retirement homes to cut the number of menu items as a way to reduce costs. Schools (28%) are the most likely to lower costs by making fewer items from scratch. Colleges are the most likely segment to reduce hours of operation (34%).