The decorating styles are becoming more comfortable and showy tending to emulate casual and fine dining restaurants. There are display cooking stations up front as well as open prep areas which indirectly involve the diner with the process of food production as well as showcase the “just for you” service philosophy of cafeterias.

The food itself has changed dramatically. You can lose the image of the three compartment tray and mass production with a few casserole style entrees, Jello, and peach halves. Mirroring the growing availability of once exotic foods and ingredients and the culinary sophistication of the general population menus are focusing on exciting ethnic foods and flavors with an accent on healthy eating. Korean, Thai, & Middle-Eastern influences are apparent. Stations featuring Spanish tapas and Greek mezes, Indian curries, pasta bars and made to order salad areas are replacing the “slide down the line” style of service of years past.

Purchasing has evolved too. Operators are becoming more involved in sustainable farming and local farms as suppliers. Even offering menus one day a week totally produced from local foods.

No, this is not your high school cafeteria. Let’s go down and grab some Pud Dok Gui Chai and we’ll talk about the food setup at Microsoft’s campus.