Quick-service catering is one of the most dynamic segments of the restauarnt industry. When going the catering route, it’s essential to consider one major thing: quality.  Just because you can make it fast, it still needs to be good. You don’t want to serve food on a large scale that’s nowhere comparable to the everyday menu items people walk out with. One of the issues with this is the service industry has a notoriously high turnover rate, so new people are always coming into the kitchen. So, how do you streamline processes so that even the new people can jump and not screw everything up?  When offering a catering menu, don’t create items that are going to take forever to prepare. The average catering customer is probably a local business having lunch during a meeting or a group of teacher chip in and feed their department. Customers are looking for good food at an affordable price, not filet mignon.  Think about the staples of a working lunch: sandwiches, wraps, and salads. Those three are the linchpins of most catering options. If you choose to jump in, offer a variety of basic, yet brand relative options, but when it comes to special sauces or things that would create an ext...