Both young, aspiring chefs as well as well-established culinary figures from the Northwest have a major showcase place at the sprawling headquarters campus of the high-tech giant.
Three foodservice operations share their recent experiences with Hurricanes Harvey and Irma, and their tips for planning and implementing disaster plans.
Plum Market operates at 10 private school and corporate sites plus at a major airport, and is on pace to add more accounts in those and other segments.
New this year are an allergen-friendly commissary kitchen, a vegan concept, a ramen bowl concept, and superfood-filled smoothies and breakfast bowls.
A foodservice director and a high school assistant principal talk about how they leveraged a willingness to listen and follow up on requests to a better understanding on both sides of the lunch line.