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Chef Brian Malarkey’s Herb & Ranch serves employees of the UCI Research Park as well as guests from the surrounding community with an array of premium dining options.
Parkhurst Dining unites two chefs at food-forward lobby eatery.
Client’s onsite wellness center prescribes smoothies, salads, soups for employees’ voluntary detox.
The My Fresh Market brand highlights American Dining Creations’ chef-inspired approach and expanded offerings.
Parklife Meals enables The Park tenants and guests to enjoy dietician-approved, fully-prepared meals, that are available for pick-up and accessible for order via an app that provides full nutrition details.
At the new Sharp Prebys Innovation and Education Center, the café is just as cutting edge as the rest of the facility.
New data from ezCater found that over two-thirds of workers said they’d prefer socializing with coworkers during their workday, rather than off the clock, and 81% wish their workplace offered more bonding activities during work hours.
Here are some of the submissions from the corporate dining community that Food Management received in response to its call for nominations of Foodservice Heroes who stepped over the past year to keep customers fed.
A new, all-local food hall Inside what was once the largest post office in the world has been named winner of the 2023 FM Best Concept Award in the Best New Facility category.
Citi and Aramark Workplace Hospitality collaborated to create a model workplace dining/socializing amenity at Citi’s Tampa campus.
Greens+, a chef-crafted concept from contract firm Continental, delivers six distinct flavor profiles served in a bowl, salad or wrap.
Satisfying the needs of a hybrid workforce while offering variety in smaller footprint outlets and dealing with remote production kitchens are some issues facing designers of B&I meal program facilities.
