September 2006
FoodService Director;9/15/2006, Vol. 19 Issue 9, p1
Trade Publication
This article focuses on the results of a recent study which found that customers of corporate dining operations increased their breakfast participation by 16.1 percent over the past five years while they are spending an average 25.7 percent more since the turn of the century. Lunch participation, meanwhile, dropped a few points while average checks registered a modest 5 percent increase. In addition, operators are doing a good job maintaining cost and productivity controls, as client subsidies have been swept out of the operations.


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