Trends in Food Service Industry are:

1. Establishment of more franchises.

2. Higher cost and increased need for higher
productivity.
3. Increasing number of formal training
programs for management, supervisory
personnel, skilled, and technical personnel to
improve productivity.
4. Maximum use of automated and vending
machines whenever appropriate.
5. Development of specialized and
standardized menu.
6. Marketing research approach - business
atmosphere, menu, hours of operation, and
pricing.
7. Use of disposable wares.
8. Use of new convenience food products.
9. Use of new equipment and methods of
cooking.
10. Many employers provide free or below
cost meals to their employees.
11. Use of school dining facilities as
laboratories for food service management
classes.