Onsite catering departments are in the business of solving problems, no question about it. And
those problems run the gamut, from reservations systems to menu development, from logistics to
operations management. Here’s a pair of case studies that shows how two dramatically different
products helped two onsite caterers solve the unique challenges each one faced.
FSD Uses Indian Sauce to Enhance Catering Menu Chef Scott Anderson, the FSD at Shepherd University in Shepherdstown, West Virginia, is committed to making sure his catering menus satisfy his internal clients’ needs. “Sometimes that means taking a conventional meal and making sure it exceeds everyone’s expectations for items they have all had before,” he says. “Other times, it means being a little more creative, for those who are looking for something new in terms of flavor profiles and ...
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