GGB It can be — for operators whose strengths are process, compliance and cost control rather than front-of-house theatre. The barriers are real: contracts demand HACCP-grade food safety, proven capacity, working capital to carry receivables, and references. It is won in tenders and audits, not on Instagram. Founders with operations DNA often fit it better than they fit the dining-room business.
From The Success Behind Industrial Catering — the full reading, with the method behind this answer.