Catering

From school cafeterias and senior centers to company cafeterias: Institutional food service feeds millions of people every day, and the demands are growing ever more complex. Healthier menus, sustainable sourcing, staff shortages, rising costs—the challenges are enormous, but so are the opportunities. Here you’ll learn how the industry is reinventing itself, why today’s cafeteria is much more than just a place for lunch or dinner, and what good communal dining has to do with corporate culture.