Foodservice

Foodservice is the industry that prepares, distributes, and serves prepared meals outside the home. It encompasses operations that cook and plate meals for customers as well as those that provide meals without on-site dining, such as catering and vending.

Sectors include commercial foodservice, such as restaurants, fast-food chains, cafes, and event catering, and noncommercial or onsite foodservice, such as schools, hospitals, long-term care facilities, and corporate cafeterias.

Operations cover menu planning, portion control, kitchen management, procurement, inventory, and sanitation. Food safety is central, with standards such as HACCP and ServSafe, along with regulatory compliance, occupational safety, and quality assurance.

The supply chain involves suppliers, distributors, and sometimes centralized purchasing or ghost kitchens; common formats range from full-service and fast casual to quick-service, cafeterias, and contract foodservice.

Technology and trends include online ordering, delivery platforms, mobile payments, and data analytics, as well as kitchen automation. Growing emphasis on sustainability, local sourcing, reduced waste, and nutrition or dietary accommodations characterizes modern foodservice.

The industry is a major employer within hospitality and services, with ongoing challenges related to labor costs, food safety regulation, supply chain disruption, and changing consumer preferences.