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...
CulinArt Dining Services at T. Rowe Price is providing take-home dinner meal kits, special holiday meals and groceries as part of an effort to promote social distancing, provide more convenience to customers and boost volume in response to the...
Here are some of the submissions from the corporate dining community that Food Management received in response to its call for nominations of Foodservice Heroes who stepped over the past year to keep customers fed.
Compass Group’s deal for “virtual cafeteria” firm EAT Club shows how the largest contract foodservice firm in the country is positioning itself for the emerging post-COVID workplace dining world.
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.
