Eating area, serving lines go from dark and dingy to warm and welcoming with light, color and pattern. The project by Pro-Team Foodservice Advisors is part of former food service director Jean Ronnei’s next chapter as a consultant.
In this edition of the Food Management podcast, we talk with Erica Curry about the nonprofits’ newly released report on ways to reimagine a school lunch program.
Items like orange peels, broccoli ends and coffee grounds got a new life as Marist’s Sodexo dining team collaborated with an eco-conscious student for a meal with cool, ‘who knew’ surprises.
Centra Lynchburg General Hospital installed a micro-farm unit from vendor Babylon in its cafeteria last November and has already harvested about a hundred pounds of lettuce, primarily for use on its salad bar.
With unemployment at near-historic lows, finding and retaining staff is getting harder—and more expensive! Here’s how onsite dining operators are meeting this challenge.
Proprietary branded Miami Grind coffee is produced for Miami University Dining Services by locally based Rooted Grounds Coffee and used in campus dining locations.
In a special edition of the podcast, Food Management editors discuss the food trends and menu items that will make an impact on onsite food service in 2020.
Food Management’s first-ever Senior Dining Power Players feature, like those for Hospital Power Players, K-12 Power Players and College Power Players, is designed to provide FM readers a glimpse into how some of the largest entities in each...
New program uses visual learning and a fun kickoff event to instruct Centerplate team on which items can and cannot be composted, part of an effort to reduce food waste at the employee cafeteria.
