The foodservice industry is moving on from outdated approaches that no longer meet the demands of modern kitchens.

From the decline of ghost kitchens to the push for incremental automation over labor-intensive tasks, operators are leaving behind inefficiencies to build more resilient operations.

Read the full blog here to explore the trends being left behind and how our partners at Henny Penny can help your commercial kitchen prepare for the future.

Source: Henny Penny