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.
Michael Coffey, Chief Strategy and Innovation Officer at Canteen Vending Services, talks about the company’s plans to deploy sophisticated Bake Xpress automated meal vending units across the country and what the expansion of such technology means...
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.
Karen Bala, director of design for Boston-based architectural firm Dyer Brown, discusses recent changes in workplace culture and how that affects the design and infrastructure needs of corporate dining spaces.
Johns Hopkins University had the benefit of the hospital’s health and safety team, giving them time during the pandemic to listen to students and plan the future
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.
