Get the latest on the biggest trends in on-site foodservice, a deep dive into school foodservice plus top innovations in other non-commercial segments.
Corporate dining facilities operated by Compass Group North America for UnitedHealth Group that traditionally serve the employees of UnitedHealth are now producing meals for food banks and shelters.
This and a potential University of California system housing crunch this fall are some of the stories you may have missed recently regarding the COVID-19 crisis.
Do you have a member of your foodservice staff who has performed beyond the call of duty during the coronavirus crisis? Nominate him or her to be a Foodservice Hero to be featured in Food Management magazine.
Erickson Living closed the onsite restaurants at its senior living communities due to the coronavirus outbreak and implemented 100% meal delivery along with a concierge program to provide residents with groceries.
Berea College through its Berea Kids Eat program and campus food services is providing packaged meals for local K-12 students who are home while their schools are closed due to the coronavirus
Unless there is a dramatic coronavirus resurgence, the pressure will be on to get students back to K-12 schools this fall, which is good news for their meal programs.
Videos show sheltering-in-place college students how to make chicken Parmesan, street tacos and more, a virtual silver lining as the chef and his team miss their students.
Debra Ryan of Oakland Rehabilitation & Healthcare Center shares her story of keeping up with regulations and dealing with death during the COVID-19 pandemic.
