It might be a matter of philosophy, with one district simply not wanting to manage a for-profit business alongside a non-profit one or opting against competing with local businesses. A catering program might be championed by a school chef eager to break out from under meal pattern and portion control constrictions, or by a director who sees it as a natural extension of expert services to the school community. Programs might simply cover their costs and take the wins in the form of goodwill and gratitude or generate valuable revenues that help support a variety of initiatives, projects and upgrades...