Segment: B&I

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Our research shows few operators expect their catering revenue to decrease in the next two years. That data and more is covered in this survey.

See what operators are serving on their lunch, dinner and dessert menus and what categories they expect to grow in the next two years.

Whether you're from Texas, Kansas, Memphis or North Carolina, barbecue is a big customer draw, especially when served carved to order, like it's done at DD's BBQ at Dell's headquarters in Round Rock, Texas.

We surveyed nearly 600 foodservice management professionals to find out about their salaries and demographic profiles. It's good news on the salary front if you're a director at a college...

Lunch makes up the bulk of business at non-commercial locations, according to The Big Picture.

Cooking, hot/cold holding and cold storage are the three equipment categories operators plan to upgrade or replace the most in the next two years.

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