Today’s non-commercial foodservice providers face more pressures than the average restaurant. So how do you stay competitive and wow your guests? The dining public has high expectations that continue to grow. Whether it’s organic ingredients, local sourcing, fair trade certified, or cruelty-free, today’s restaurant guests expect that their standards for quality, as well as their dietary needs, are met at every meal. Restaurants with experienced back-of-house teams strive to meet these ever-changing demands while keeping food and staffing costs at bay. Whether ordering a post-workout smoothie at their gym, buying lunch at their corporate café, or treating their family to…