Each month the Food Management editorial team hosts in-depth, intimate conversations with industry icons and thought leaders on topics including hiring, new concepts, consumer trends, management and menu development.
Meet the country's largest foodservice management firms operating food-related services for schools, colleges, healthcare, business and industry, and more.
Carol Schaaf, director of food service for the Nineveh-Hensley-Jackson United School Corp. in Indiana talks about how this ag education program extends the farm-to-school concept while providing her meal program with some quality beef.
Ben Butler, vice president of culinary services for senior community operator Kendal, talks about its newest site and the special dining program planned for it.
We talk about campus life as we emerge from the pandemic, Jamaican food like oxtail and dumplings, how college students’ eating habits are evolving and how a dining team can keep it together and even thrive during stressful times. One secret? No...
Bending, lifting, even using a scoop can all lead to workplace injuries; here’s how one hospital food service team is working on solutions with an ergonomics expert.
Jill Martin, director of nutrition services for the University of California San Diego Health, talks about introducing more plant-based dishes into retail and patient menus in healthcare foodservice.
At one of the largest school districts in the country, Crystal Cooper, executive director for Nutrition Support Services, is determined to feed every student regardless of economic background.
Fred Johnson, an experienced military chef, discusses how he and his Sodexo staff at the House of Representatives dining operations dealt with the January riot on Capitol Hill.
