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Business & Industry Foodservice Trending: Bon Appetit Management turns corporate kitchens into kids' classrooms, NexDine launches Corfinity program to integrate dining and fitness

A tour of the Farehouse Market in the Sterling Bay in Chicago, how to develop a ramen bowl LTO with American Dining Creations chef Walther Dunphy and more trending this quarter

In January, Food Management covered the Healthy Kids program at Bon Appetit Management where food literacy and fun are the focus for this program, which brings B&I chefs together with kids from the community through the Boys & Girls Club. Already in 72 cities, this program is growing and in four years, over 10,000 kids have been served. Read more about the program.

Awesome onsite food service LTOs must break monotony, boost sales, be replicable across accounts and have that intangible “gotta have it now” quality. American Dining Creation’s VP of Culinary Concepts Walter Dunphy puts a ramen bar into action with those elements in mind.

Also, NexDine, a contract management firm, is launching Corfinity. This program is a fitness center management unit that combines with the company’s existing dining management services to give corporate and other clients single-source wellness program management where B&I accounts for about three-quarters of its business.

See what else is trending in business and industry foodservice on Food Management.

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