When you look at the foodservice spectrum, school lunch and high-end catering have often been at opposite ends of the spectrum. But that is changing. As foodservice directors increase the culinary bench strength of their teams, they’re finding that a well-developed catering program not only helps to pad the bottom line, but also showcases the varied skill sets of a school’s foodservice professionals. “Catering helps us to fight the stereotype that we can’t do ...

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