Business & Industry

Company’s CloudCafe provides a “virtual cafeteria” for employee dining while the FoodIQ preference analysis tool allows menus to accommodate individual preferences.

Michael Coffey, Chief Strategy and Innovation Officer at Canteen Vending Services, talks about the company’s plans to deploy sophisticated Bake Xpress automated meal vending units across the country and what the expansion of such technology means...

Responses from over 5,500 staffers at high-tech firms show a significant reluctance to return to workplaces on more than an occasional basis, a trend with major implications for corporate dining programs.

With schools needing to reach remote learners with meals, corporate dining looking to extend the amenity to at-home workers and other markets looking at serving off-premise customers, the onsite dining world looks to grow beyond its traditional...

While the food service industry has changed profoundly over the past 35 years, one needle hasn’t moved enough—the power structure, where more than 75% of people in management positions are white—and that needs to change.

Office furniture firm Herman Miller has brought all onsite foodservice operations in-house and hired formerly commercial chefs to provide a high-quality meal service for employees.

In all likelihood, COVID-19 has changed how operators in the various onsite dining markets will serve customers on the premises, from more scattered service points and more takeout/grab and go to expanded hours, delivery services and a growing...