Consumers are increasingly on-the-go and perpetually being pulled in many different directions. As a result, consumers are interested in foodservice offerings in locations other than the traditional restaurant or banquet hall. They want to be able to get great tasting, healthy food in settings where they work, play, and study as well as in locations they’d rather not be at all, such as a hospital. Consumers do not simply want convenience but demand the quality and innovation they have come to expect from the commercial segment. Whether working within education, healthcare, hospitality or leisure, operators are aware of their customers’ needs and changing expectations. Creating menus that include clean labels, customizable options, and healthful offerings is a top priority for non-commercial operators.