Developing Delis

Holaday, Susan
August 2009
FoodService Director;8/15/2009, Vol. 22 Issue 8, p52
Trade Publication
The article describes the approaches used by food service operators to offer variety in deli options in the U.S. For Barry Schlossberg of Continuum Partners' Beth Israel Medical Center, the challenge was finding the space. His solution involved a renovation and shift from ready-made, refrigerated food to a grab-and-go café that serves fresh prepared products. To create dell concepts with a value focus, Sodexo's Development Chef Chuck Hatfield says they partnered with the National Mango Board and the California Avocado Commission.


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