The International Foodservice Manufacturers Association will honor one of these Silver Plate winners with the Gold Plate Award to be announced Sept. 14th.

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...

Research shows how colleges can minimize food waste with some changes in how they operate dining halls and their menus.

Karen Bala, director of design for Boston-based architectural firm Dyer Brown, discusses recent changes in workplace culture and how that affects the design and infrastructure needs of corporate dining spaces.