Four out of 10 operators indicated that finding the money to purchase new equipment and an overall declining budget were their top budget challenges. Colleges are the most likely segment (37%) to have the challenge of allocating funds to hire more culinary-trained employees. Colleges and hospitals (both at 43%) are the most likely segments challenged in finding the money to do needed back-of-house renovations. B&I operators are significantly more likely than other segments to say they are not facing any of these budget challenges (46%).
