Catering Case Studies

Catering Case Studies

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

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