The year’s top stories on new menu items, trends and new directions, including grab and go, comfort food, wellness revisited, virtual chefs and more.
Here’s how you can help customers make healthier choices, educated them on the food-mind-body connection, maybe put a dent in the “COVID 15” pounds some of us have gained this year and most importantly, help them use good food to feel great.
As November’s frost hits the fields, our collective appetite turns to root vegetables, apples and squash. Here are some ideas to reap the benefits of the season.
Food Management asked child nutrition directors to submit their best student meal; here are the 11 winners in categories ranging from beef to chicken and vegetarian.
The year’s top stories include how B&I operations are dealing with the coronavirus pandemic, including a new COVID-complaint concept by Sodexo.
Division Chef Adam Byrne tells us about Flik’s new International Handheld Street Foods, choosing the right packaging for grab and go and why it’s more important than ever to keep a generous dash of excitement in school menus.
Company, customers embrace technology to weather pandemic travel.
From coronavirus closures and restrictions to Legends Hospitality’s concessionaires program (both before and after COVID-19) at AT&T Stadium in Texas.
