Increased efficiencies and centralized commissaries are in line with changes that had been sweeping B&I dining operations even before a huge percentage of office workers started to work from home last year due to the pandemic. Sodexo President of...

Salt Lake City child nutrition workers prepare to welcome students back while continuing to deliver daily meals.

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.

Akron Children’s Hospital’s Mike Folino had “no hesitation” when it was time to take his shot.

As one of the faces of the school lunch revolution (fresh, healthy foods for every kid), Ann Cooper rides off into the sunset to let others take up the lunch tray, Cooper shares with us a poignant, personal, inspirational look back.

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

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.

Nutrient-rich and culturally impactful, indigenous comfort foods provide healing power to patients, staff and hospital employees. From seal soup to moose stew and reindeer potpie, these Alaskan staples have healing properties backed up by science.

Orders for winter break meal kits were three times higher than expected. Washington County Public Schools delivered anyway.