Cafeterias are ubiquitous to the American experience and so is the indifferent shrug normally associated with them. But a new trend is taking the cafeteria set up and making it trendy and tasteful. Little Beet and Lemonade, to name two establishments, work on the premise that it’s a healthier form of fast food but one the patron makes on his own. Dig Inn restaurant group takes that even further and keeps buffets small. Either way the kitchen does it, cafeteria food isn’t going to get an eye roll much longer.

Key Takeaways:

• Cafeteria style restaurants are designed to serve many customers efficiently, by limiting options and keeping the line moving.
• Some cafeteria restaurants are attempting to leave the old notions of what a cafeteria is behind by updating it.
• Modern cafeteria twists keep the line, but offer customers customization options at every serving station along the way.

“If there’s one place every American diner over the age of 5 has eaten, it’s a cafeteria. Ask them if they’re particularly happy with that experience, however, and the answer is probably no.”

Read more: https://www.qsrmagazine.com/health-wellness/why-cafeteria-style-service-trending