Think catering in non-commercial, and several scenarios might immediately jump to mind: a board of directors luncheon in a private dining room at the top of a skyscraper; a university gymnasium decorated with school colors and memorabilia for a homecoming dinner; or, on a less grand scale, a staff party celebrating the retirement of a 30-year school teacher or nursing professional. If these visions entered your mind, you wouldn't necessarily be off-base, even when considering that many non-commercial operations have reported declines in their catering business over the past few years-especially in the corporate dining sector, where executives have been hard-pressed to justify fancy parties and dining excursions while at the same time slashing their workforce.
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