A traditional feast with turkey and all the trimmings was a nice way to express thanks to a strong team for going above and beyond with ‘great spirits and a can-do attitude’ during the pandemic, serving 12,000 meals per day.
No buffets or banquets due to coronavirus cancellations and closures, but the boxed meals that had been a side offering have now become Restaurant Associates’ catering arm’s core strength and main area of innovation for the time being.
Here are 10 recent Food Management articles featuring technology solutions ranging from mobile ordering and delivery robots to video chef demos and sophisticated sanitation tools.
A detailed report incorporating survey results from 502 operators in the business dining market found challenges based on customer counts and safety concerns combined with opportunities in areas like delivery and onsite grocery stores.
Box lunches, micro markets and preorder are among strategies used by major auto manufacturer Ford Motor Co. to keep working staff fed while it looks to transition long term to a still-to-be-determined post-COVID world.
Social media snapshots of food service operators serving communities during coronavirus.
Striving for a ‘new food experience’ rather than a ‘new normal,’ and backed by an advisory board of public health experts, Anthony Capozzoli is vetting information, training staff on overt sanitation and communicating ways to make dining safe in...
The dining team at the World Bank is looking to tailor its menu and cut down on dining rooms as a step to reopening after coronavirus shutdowns.
Sodexo says goodbye to traditional salad bars, expands pickup and delivery service
It looks like a bleak summer ahead for sport/entertainment venues even if some restrictions are lifted, but the fall—and football—may start a renewal.