Catering is an often underutilized source of extra revenue for in-house foodservice departments, especially in K-12 schools. Just how much it was underutilized at the Cartwright (AZ) K-8 School District outside Phoenix was made clear by how much revenue jumped once the catering program was positioned and marketed more effectively. While the foodservice department had always been available to provide catering to school functions, the service historically wasn’t promoted and as a ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.