In the early 1900s, while diners dominated the American northeast, the South had its own institutions: cafeterias. At their peak, there were thousands nationwide, with big chains like Morrison's and Luby's operating locations all over the South. They took off because they served affordable comfort food quickly. And they became community centers of sorts. On Sundays, families would slide their trays down the lines after church. There were entire sections of the phone book dedicated to them. But in the '90s, cafeteria lines started to dry up, and many chains shuttered. We went to Georgia to learn how one of the state's oldest and one of its newest cafeterias are fighting to keep their hot bars steaming and communities fed. Read "I'm a third-generation cafeteria owner with 4 sons. I won't push any of them into this business.": bit.ly/4rJ4c75 And "Louis Squires Had No Restaurant Experience, Now Runs a $5M Cafeteria": bit.ly/4ullpVU 00:00 - Intro 01:31 - One of Georgi...