2020 has been a challenging year with the coronavirus pandemic, but onsite food service operators still found ways to inspire and support the communities they serve.

If there was one relative positive to come out of the entire coronavirus experience for onsite dining operators, it has been its impact on advancing the implementation of technology solutions in meal programs. Foodservice directors in multiple...

The year’s most-read stories saw how operators at senior living facilities dealt with the coronavirus pandemic.

For countries bordering the Mediterranean Sea, the food shares some commonalities: light, breezy, fresh and bright. Combine that with your grab-and-go strategy for an instant breath of fresh air on the menu.

Food Management’s 2020 Senior Dining Power Players is designed to provide FM readers a glimpse into how the largest single-site communities in in the senior living market operate their dining programs. Like the other market segments featured in FM...

Coronavirus shutdown and layoff stories were some of the most-read stories of the year from Food Management.

Predictions for the new year include an optimistic mix of chills and thrills in the food service space in an uncertain landscape.

Here’s how you can help customers make healthier choices, educated them on the food-mind-body connection, maybe put a dent in the “COVID 15” pounds some of us have gained this year and most importantly, help them use good food to feel great.

Crispy fried chicken on a buttery biscuit (or bao) with spicy slaw, creamy pimento cheese and so many other flavor-forward components make up the stellar fried chicken sandwich builds from our annual Best Sandwiches competition.