Once an unglamorous stepchild among foodservice career choices, catering has become the industry’s fastest-growing sector, in part by attracting converts from among the ranks of midcareer and middle-aged chefs and restaurant owners who’ve grown disheartened with the rigors of conventional foodservice.New catering practitioners who have fled the restaurant world say they are tired of working 12-to-14-hour shifts six days a week. Some who’ve given up being proprietors of their own eateries see ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!