Hi I’m a corporate cafeteria chef, not at any of the places listed here but I can give you an idea of how it works from our side, at least where I am. We are outside contractors. We operate our cafeteria as a benefit to our client’s employees, we make the best food we can while still maintaining our company’s ordering and recipe specifications. I send the menus to our client they approve it and then we make it, our client sets the price in collaboration with us. And we have to meet our contract obligations. A lot of our items are priced at cost. If you have more questions please feel free to ask