The comforting aroma of crispy fried chicken, creamy macaroni and cheese, and warm cornbread instantly engulfs you upon entering a Southern cafeteria. Proceeding down the tray line is a feast for the eyes. These iconic eating adventures have been around for nearly a century, but are increasingly hard to find. The cafeteria sector of the restaurant industry might be described as a shell of its former self, but the remaining elements have found a way to survive, and in some cases, thrive.