Sponsored By

What’s inside school foodservice pros’ dream kitchen?What’s inside school foodservice pros’ dream kitchen?

New survey reveals how today’s trends are affecting decisions on which equipment makes the grade in the educational foodservice space.

Tara Fitzpatrick, Editor-in-Chief

November 29, 2017

12 Slides
labor

Already have an account?

Highwaystarz-Photography/iStock/Thinkstock

Y-Pulse’s 2017 Dream Kitchen Survey takes a look at factors—both menu related and not—that influence the equipment wish list of K-12 and college foodservice professionals. Food trends include healthy, fresh food, grab-and-go options and keeping those with allergies safe. In addition, labor cost, space and versatility are real-world factors shaping the realities of equipment priorities.

About the Author

Tara Fitzpatrick

Editor-in-Chief, FoodService Director

Tara Fitzpatrick is editor-in-chief of FoodService Director. She previously served as senior editor for Food Management magazine.

At the start of her career, Tara was a reporter for the daily newspaper in her hometown of Lorain, Ohio, where she still resides. She holds a journalism degree from Kent State University. She's also a mom, a pretty good home cook and a fan of ghost stories, folklore, architecture, retro recipes, cheese of all kinds and cats of all kinds.

Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.

You May Also Like