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...
