food production with less labor? How about display more menu items in less space? Does it lead to more capacity for less dollars in a particular piece of equipment or area of the kitchen operation? Increases accessibility to food. Does the innovative product or practice allow the operator to expand their reach? That could be through ease-of-payment allowing for better throughput in a serving space or ease- of-placement that provides more food options in the same footprint by using vertical space more effectively. It might be distributed dining that brings the food closer to the students throughout the building and throughout the day. Perhaps it is a new way to increase accessibility for those in need financially or who suffer through food insecurity. It could be an avenue to receive safe food. (Think: food waste reduction and the repurposing of food safely and efficiently.) Provides an opportunity to entice people to eat healthier. We all talk a healthier game than we eat. In other words, no one eats completely healthy Keep Reading
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