Fred Johnson, an experienced military chef, discusses how he and his Sodexo staff at the House of Representatives dining operations dealt with the January riot on Capitol Hill.
Major contract firm’s WasteWatch initiative leverages LeanPath tracking solutions to find areas of excess waste in kitchen operations across all markets where it operates.
Over the past year, the response of the onsite dining community to the challenges posed by the COVID-19 pandemic has included a number of operational innovations. Here are some examples.
Food Management’s March Innovator of the Month Wantable Café in Milwaukee promotes interaction among its customers, a traditional role of onsite dining with elevated importance in a coronavirus-impacted corporate environment.
The Wantable Café illustrates how onsite food venues can provide an important service for host organizations as business slowly recovers from the coronavirus crisis.
Food Management Top 50 firm Epicurean Group operates in multiple onsite markets all across the country, which means it has had to adapt to different operating environments, client and customer expectations and regulatory restrictions.
