Trend prediction lists look different this year. Menu trend expert Maeve Webster digs deeper.

The coronavirus pandemic has extended the ways onsite food service programs work with external commercial foodservice operators.

Rightsizing foodservice facilities can help lay the groundwork for an operation to minimize the challenges posed by the coronavirus pandemic. Here are ways to assess your opportunities.

There are five essential service points where dining operations create the foundations for any culture of a great service experience.

The changes wrought or accelerated by the pandemic in how foodservice is offered in businesses and institutions will have ongoing ramifications for its workers, eliminating some jobs, changing others and putting a premium on people skills and...

Increased efficiencies and centralized commissaries are in line with changes that had been sweeping B&I dining operations even before a huge percentage of office workers started to work from home last year due to the pandemic. Sodexo President of...

Here are several ways onsite food service chefs are planting menu ideas with potential to grow. Plus, the real nutritional buzz on plant-based eating from a top Sodexo dietitian and a study by UCLA’s dining team and a PhD student on the effects of...