Event Caterers
Food Preparation & ServiceAI exposure
- Data source: BLSPublished: 2026-08
Low· relative
LowFour relative bandsVery highGroup-level value
Scale, basis and source
Four relative bands (Low / Moderate / High / Very high)
831 detailed occupations in the BLS Employment Projections table. Assigned per National Employment Matrix (NEM) code, so occupations sharing a NEM code carry the same band
- Data source: AnthropicPublished: 2026-03
0.000
0.000Range of values carried here0.745Scale, basis and source
- Data source: ILOPublished: 2025
0.18
0.09Range of values carried here0.70Group-level value
Scale, basis and source
Generative AI exposure index, 0–1 as published
ISCO-08 unit group — every occupation sharing the code gets this value
Computed by this site, not published by the ILO: of the 1,012 occupations this site links to the ILO dataset, 90% score at or above this value.
What kind of figure this source publishes
The BLS category is a relative rank, not an absolute level, and it is not a first-hand measurement: it groups an occupation's percentile ranks across several published studies into four bands. It is not an employment or wage forecast, not a probability of adoption, and it does not separate automation from augmentation.
Task-level exposure
Exposed tasks only| Task | Claude.aiRaw / share % | APIRaw / share % |
|---|---|---|
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.35-2012 | 0.0200100.0 | 0.0100100.0 |
Compile and maintain records of food use and expenditures.35-2012 | 0.00000.0 | 0.00000.0 |
| Not observed on any surface — 15 task(s) — These tasks have no row in the source for this release. The 0 in the share row is a display-stage composition ratio; absence is what the — in the raw row states. | ||
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation. | —0 | —0 |
Apportion and serve food to facility residents, employees, or patrons. | —0 | —0 |
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served. | —0 | —0 |
Clean, cut, and cook meat, fish, or poultry. | —0 | —0 |
Wash pots, pans, dishes, utensils, or other cooking equipment. | —0 | —0 |
Direct activities of one or more workers who assist in preparing and serving meals. | —0 | —0 |
Bake breads, rolls, or other pastries. | —0 | —0 |
Train new employees. | —0 | —0 |
Take inventory of supplies and equipment. | —0 | —0 |
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs. | —0 | —0 |
Monitor and record food temperatures to ensure food safety. | —0 | —0 |
Rotate and store food supplies. | —0 | —0 |
Monitor use of government food commodities to ensure that proper procedures are followed. | —0 | —0 |
Monitor menus and spending to ensure that meals are prepared economically. | —0 | —0 |
Determine meal prices, based on calculations of ingredient prices. | —0 | —0 |
Values in this tab are predicted labels, not observations. Eloundou et al. (2023) published two rating regimes — human raters and GPT-4 — and the β shown here is derived from the GPT-4 rater basis alone; the same task can take a different value under the other regime. The unit and the meaning differ from the observed shares (%) in the other tabs, so do not place them on the same axis.
| Task | βE1 + 0.5 × E2 |
|---|---|
Compile and maintain records of food use and expenditures.O*NET Task ID 9492 | 1.0 |
Monitor menus and spending to ensure that meals are prepared economically.O*NET Task ID 9497 | 0.5 |
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.O*NET Task ID 9498 | 0.5 |
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.O*NET Task ID 9499 | 0.5 |
Determine meal prices, based on calculations of ingredient prices.O*NET Task ID 9500 | 0.5 |
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.O*NET Task ID 9486 | 0.0 |
Apportion and serve food to facility residents, employees, or patrons.O*NET Task ID 9487 | 0.0 |
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.O*NET Task ID 9488 | 0.0 |
Clean, cut, and cook meat, fish, or poultry.O*NET Task ID 9489 | 0.0 |
Monitor use of government food commodities to ensure that proper procedures are followed.O*NET Task ID 9490 | 0.0 |
Wash pots, pans, dishes, utensils, or other cooking equipment.O*NET Task ID 9491 | 0.0 |
Direct activities of one or more workers who assist in preparing and serving meals.O*NET Task ID 9493 | 0.0 |
Bake breads, rolls, or other pastries.O*NET Task ID 9494 | 0.0 |
Train new employees.O*NET Task ID 9495 | 0.0 |
Take inventory of supplies and equipment.O*NET Task ID 9496 | 0.0 |
Monitor and record food temperatures to ensure food safety.O*NET Task ID 21148 | 0.0 |
Rotate and store food supplies.O*NET Task ID 21149 | 0.0 |
β = E1 + 0.5 × E2 · E1 = tasks where direct LLM access alone cuts time by at least 50%, E2 = tasks where software built on top of an LLM cuts time by at least 50%. Values take only 0 / 0.5 / 1.0.
Data sources & licenses — O*NET®, Anthropic Economic Index, Eloundou et al. (2023): see full notices on the Credits page