Breathes there a foodservice director who hasn’t heard the corporate or administrative mandate to make cafeteria fare just as “healthy” as possible? And whether you’re serving from a steam table or a chef’s table, offering grab-and-go sandwiches and wraps or running an exhibition station, the criteria is always more demanding than that. Healthful is one thing. But ensuring that daily menu offerings provide variety, flavor, color, presentation quality and ...
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