Self-Serve Rules

Kiernan, Willie
December 2008
FoodService Director;12/15/2008, Vol. 21 Issue 12, p32
Trade Publication
The article reports that food service operators in the U.S. are embracing self-service options recognizing that they can lead to less waste, environmentally-friendly consequences and a happier customer base. Self-service systems are used to display food and to increase satisfaction by offering a variety of choices. Kiosks and self-service technology also serve as a hedge against increasing expenses during tough economic times.


Related Articles

  • Customer satisfaction. Schruntek, Walter J. // FoodService Director;06/15/97, Vol. 10 Issue 6, p38 

    Opinion. Focuses on the importance of customer satisfaction in the food service. Reference to a study called the `Branding America'; Factors which affect the results of customer satisfaction achieved; How the customers rate the food which they are served; Impact of the service received on the...

  • Key to repeat customers: Know their wants; meet their needs. Stys, Brian // Nation's Restaurant News;5/19/2003, Vol. 37 Issue 20, p185 

    Comments on the customer knowledge as a key to business success. Resiliency of the food service sector in times of economic crisis; Preservation of a family-oriented business; Escape from the rigors of everyday living.

  • Customer satisfaction: HMR/Takeout. Allen // Nation's Restaurant News;09/13/99, Vol. 33 Issue 37, p96 

    Describes how the home-meal-replacement (HMR) sector of the United States foodservice industry tries to satisfy customers' demand for main-meal convenience. Delivery of fresh food; Labor allocation and training of staff; Issue of packaging and pricing; Access to food; Competition among...

  • Customer satisfaction: Value. Papiernik // Nation's Restaurant News;09/13/99, Vol. 33 Issue 37, p112 

    Details the United States foodservice industry's efforts to satisfy consumers' increasing value expectations. Consistency and speed of service; Value for particular occasion; Expectations generally based on individual taste; Attempt to personalize service.

  • Customer satisfaction. Schruntek, Walter J. // FoodService Director;03/15/98, Vol. 11 Issue 3, p42 

    Comments on the surveys which suggest that most foodservice operators do not consider customer satisfaction as one of the biggest challenges and problems facing the sector in 1998. Training and retaining workers as primary concern; Operational headaches as industry priority; Complexity of...

  • Contract corner. O'Dell, Chuck // Nation's Restaurant News;4/29/96, Vol. 30 Issue 17, p23 

    Reports on the customer satisfaction in the foodservice industry in the United States.

  • AND BUILD F/S TRAFFIC: Services beyond food expand the fsd's role.  // FoodService Director;1/15/2004, Vol. 17 Issue 1, p1 

    Focuses on the efforts of food service operators in Cincinnati, Ohio and Chicago, Illinois to meet customer satisfaction. Services made by the operators in meeting customers' needs; Information on the dock3, an independent service provider of Cincinnati Children's Hospital and BP America;...

  • Marketcapsule: What customers expect from f/s.  // FoodService Director;08/15/98, Vol. 11 Issue 8, p6 

    Presents a brief summary of an industry study which states that majority of foodservice operators give importance to nutrition in their customer satisfaction ratings. Percentage of respondents that rank special menu items in customer satisfaction.

  • GATE OPEN. JENNER, GILLIAN // Airline Business;Dec2011, Vol. 27 Issue 12, p36 

    The article discusses the new technologies being embraced by airports in order to meet the enhanced expectations of travelers in 2011. It says that meeting future demand is a critical preoccupation for many airport information technology (IT) leaders. According to the author, the vision of an...


Read the Article


Sign out of this library

Other Topics