Vive La Différence

King, Paul
May 2009
FoodService Director;5/15/2009, Vol. 22 Issue 5, p20
Trade Publication
The author reflects on the distinction between non-commercial food service operators and pure restaurants. He mentions an industry veteran who claimed that all food service companies are restaurants. The author points out that despite initiatives of non-commercial operators to close the gap between commercial and non-commercial operators, there are still differences left. He argues that the main difference between restaurants and institutional food service is that the non-commercial operators make food options healthier.


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