Nazim Khan, executive chef at Bryan Health in Lincoln, Neb., became a student of the Blue Zones diet for health, happiness and longevity, planning to make it a big part of the menu. When the pandemic hit, Khan doubled down on his focus and is on...
By partnering with food banks and The Humane Society, the district’s director Gary Petill has been able to turn these drive-thrus into one-stop-shops for families during the pandemic
Here are 10 recent Food Management articles featuring technology solutions ranging from mobile ordering and delivery robots to video chef demos and sophisticated sanitation tools.
This and UW-Madison restricting dining halls to residents are some of the stories you may have missed recently regarding the COVID-19 crisis.
Kardia at UNC REX Healthcare recently opened, with a limited menu, eliminated seating and enhanced cleaning policies.
San Ramon Valley Unified Schools District’s Miguel Villarreal on how school food has taken the spotlight during coronavirus and how food equity plays into today’s protests over racial inequality.
Elior North America unit Cura Hospitality develops the “Sorta Salad Bar” and other solutions to address the lack of salad bars during pandemic.
Dining services at the University of Alabama in Tuscaloosa fulfilled its mission of continuing service on a mostly closed campus this spring, and now is preparing for a fall term filled with questions that have yet to be answered.
