How onsite dining workforces will have to adapt to a post-coronavirus world

Feb 09, 2021

The changes wrought or accelerated by the pandemic in how foodservice is offered in businesses and institutions will have ongoing ramifications for its workers, eliminating some jobs, changing others and putting a premium on people skills and...

One On One With: Sodexo’s healthcare dietitian on breakthroughs in nutrition for coronavirus patients

Feb 05, 2021

Cordialis Msora-Kasago, MA, RDN, is an expert on nutrition, cultural competency and disease prevention. Food Management asked her for the latest in healthcare dining’s response to coronavirus.

One On One With: Cura Hospitality’s managing director on innovating in healthcare and senior dining during coronavirus

Feb 01, 2021

Lisa Schairer, managing director of Cura Hospitality, a member of the Elior North America, spoke with Food Management about initiatives from Cura-operated foodservice operations like mini grocery stores to margarita carts.

Viewpoint: Hitting the 2021 reset button with your management and associate team

Jan 27, 2021

Practical tips for food service managers and directors to engage and support your associate team during this vulnerable period of time.

One On One With: How dining at the University of Rochester plans to approach the spring term

Jan 22, 2021

Cameron Schauf, director of campus dining services & auxiliary operations at the University of Rochester, reviews how the dining program fared over the fall and what it plans for the spring.

The 2021 K-12 Power Players cope with coronavirus-related challenges

Jan 20, 2021

Food Management highlights how the 25 largest school districts in the country coped with COVID last fall and how they plan to approach the spring.

8 onsite food service directors on what they’re looking forward to in 2021

Jan 13, 2021

Dining directors from healthcare to senior dining to colleges discuss what they’re looking forward to this year.

Making new service models work onsite food service operations

Jan 12, 2021

The coronavirus pandemic has forced onsite dining providers to adjust operations with new or modified service models and programs like grab and go, preorder and delivery in order to continue to provide quality foodservice while keeping customers...

Innovator of the Month: Central Washington University Dining steps up to offer safe but appealing meal choices for its coronavirus-restricted customers

Jan 05, 2021

From debuting a mobile ordering option and rolling out a new healthy eating concept to offering pop-ups, culinary competitions and giveaways, CWU’s foodservice team has tried to maintain its momentum toward building a high-impact campus dining...

How Food Management’s 2020 Senior Dining Power Players adjust for coronavirus

Dec 16, 2020

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...