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Trending this week: What Levy is serving football fans at Notre Dame and Wisconsin

This week on Food Management the top story was Viewpoint: Design challenges facing corporate dining. Satisfying the needs of a hybrid workforce while offering variety in smaller footprint outlets and dealing with remote production kitchens are some issues facing designers of B&I meal program facilities.

Other top stories:

  • Chartwells rolls out new concessions items for Texas State football season
  • 5 tech things: Sodexo to debut plant-based burger printing robot at the University of Denver
  • Viewpoint: How can technology help in food waste reduction?
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