Wide-ranging in its analysis, report emphasizes an integrated approach to managing the employee and built environment in order to achieve higher productivity.
District managers are the key link between foodservice management companies and their clients and are directly responsible for both customer relations and the quality of services provided.
Research shows that even as more employees are eating at their desks and work stations, most do not realize that these surfaces are far more contaminated with bacteria than are cafeteria tables or even toilet seats. Further, large numbers...
Hospital foodservice director identifies terms staff should—and absolutely shouldn’t—use in the course of a busy day (hint: don’t say ‘busy,’ say ‘productive.’)
Technomic projects business dining will grow 4.0 percent in 2013, on top of the 3.9 percent igrowth in 2012. It's a welcome change given the flat volume of recent recession years.
