Cafeteria service is a self-service catering format in which customers take a tray, move along a counter selecting hot and cold dishes, and pay at a till before sitting down. It suits workplaces, schools, hospitals, and institutions feeding large numbers quickly and economically. The format demands careful food safety management: hot foods must be held above 63°C, cold foods below 8°C, with time limits on display and protection from contamination by sneeze guards. Menu design balances nutrition, cost, and speed, and layout nudges choices through item placement. Its efficiency comes at the cost of personalised service, but throughput is unmatched.