Abstract
ABSTRACT Noncommercial foodservices are operating convenience stores to meet consumer demand, remain competitive, and increase revenue. College and university, business and industry, and healthcare foodservice operations are revolutionizing outmoded cash operations by incorporating convenience store concepts. Noncommercial foodservice operations increasingly view commercial food-services as their competitors. Shrinking budgets under the current political climate motivate noncommercial foodservices to develop innovative strategies for generating revenue. The convenience store offering branded quick-service food is emerging as a solution. Food-service directors employed by colleges and universities, business and industry, and healthcare should keep abreast of opportunities and innovations occurring within the convenience store industry. Operators should incorporate continuous quality improvements with a focus on satisfying consumer demand within all components of their operations, including convenience stor...
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