Portability On The Menu

King, Paul
September 2007
FoodService Director;9/15/2007, Vol. 20 Issue 9, p26
Trade Publication
The article reveals that portability continues to be a big part of most foodservice operators' business in the U.S., according to the 2007 FoodService Director Study on Portability. Although the overall percentage of operators surveyed who say they offer portable menu items in their dining facilities is less than in 2006. Take-away business is still strong and anecdotal evidence suggests that portable foods will be a mainstay in noncommercial foodservice for years to come. Comments from Denisa Cate of Henry County Medical Center are included.


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