Meet the country's largest foodservice management firms operating food-related services for schools, colleges, healthcare, business and industry, and more.
Compass Group’s deal for “virtual cafeteria” firm EAT Club shows how the largest contract foodservice firm in the country is positioning itself for the emerging post-COVID workplace dining world.
Chef Chad Myers of Mill Valley Care Center got curious when a teacher from his old hometown high school began showing up at the nursing home with incredibly fresh greens: first basil, then lettuce and more.
Executive Catering Chef Tatiana Ortiz shows students how to create a little DIY culinary fun with new “secret menu” style dishes that can be hacked from dining hall ingredients.
Director of Food and Nutrition Aaron Smith is designing menus based on geographic populations throughout the city of Seattle and partnering with teachers for lesson-based menu items in his second year at the district.
With an eye on National Stop Food Waste Day on Apr. 28, we collected some articles Food Management published on food waste and sustainability issues over the past year. Here’s a roundup.
