Tray chic // A healthy portion of the new cuisine comes to cafeterias

From: Chicago Sun-Times | Date: July 31, 1986| Author: TERRY SOWKA | Copyright information

A taste-tempting revolution is overthrowing cafeteria food's reputation as overcooked, bland fare seasoned only with salt.

The company cafeteria is going upscale, prompted by the demands of the American palate, concern for nutrition and a good dose of competition. Eating in today's company cafeteria is far more exciting, and healthful, than a decade ago.

The new regime is trying to shake off its assembly line image with build-your-own bars for salads, fruits, sandwiches and de...

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