Faced with rising food prices, increasing wages, and a lack of skilled personnel, the foodservice industry could reduce some costs and increase efficiency by using convenience foods. The foodservice operator may pay a little more for convenience items, but he is also obtaining benefits through reduced needs for certain types of kitchen equipment, space, and labor. As a result of the wide variety of convenience foods, the operator can augment the menu and offer customers special diet foods, such as those low in cholesterol, salt, carbohydrates, or high in protein.