Using a cooler cart, a grill and a lot of imagination, the food service crew at ProMedica made a splash during summer on the hospital’s patio and are riding into fall with creative, fun pop-ups that allow for safe distancing and fresh air.
With businesses forced to adjust to COVID-forced restriction, the company’s delivered meal service accommodates employees working either at the office or at home.
Due to coronavirus, instead of allowing students into its dining hall servery, Maryville University and management company Fresh Ideas Foodservice have converted the space into a six-station ghost kitchen from which students mobile order food for...
A conversation about hospital food during the coronavirus pandemic, new plans and a healthcare system that’s known for leading the pack with Mike Teasley, executive chef and associate director of culinary at UNC Health in Chapel Hill, N.C.
Two operating hot food stations, a patio bar serving craft beers infused with campus-grown citrus and family-size barbecue meal deals are among the current offerings of UC-Riverside’s historic venue.
As the NHL season shut down and eventually restarted under restricted conditions, the Parkhurst Dining team continued to provide meals to the Pittsburgh Penguins. Here’s how they did it.