Who you gonna call? Ghost kitchens prove to be a good answer to a few perplexing problems college dining is facing right now: how to compete with the hyper-convenient, virtual world of food that’s serving students when, where and how they want it.
John Sugimura is a veteran, accomplished chef who is taking to the road to visit Taher Inc. K-12 clients where students get to enjoy authentic Japanese dishes he prepares and discusses.
Levy’s Motorsports unit, which operates concessions and suite catering at racetracks around the country, has designed and deployed modified ways to serve customers in the coronavirus environment and afterwards.
Magnificent new campus centerpiece includes a number of dining outlets, including the nine-station Rebecca Chopp Grand Central Market and a rooftop social space with happy hours, upscale lunches and spectacular views.
Cordialis Msora-Kasago, MA, RDN, is an expert on nutrition, cultural competency and disease prevention. Food Management asked her for the latest in healthcare dining’s response to coronavirus.
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...
Sodexo Chef Chris Mahler and the dining services team get to know the ‘three sisters’ for wintery feast with corn, squash and beans and other traditions of the native peoples of the American Southwest.
Cura dining team at Punxsutawney Area Hospital makes virtual Groundhog Day more fun with a sweet grab-and-go idea.