The world—your customers in particular—needs comfort food now more than ever. Here are ideas that will get you psyched to light the home fires of comfort food and keep them stoked through the winter ahead.
Unidine at New Milford Hospital launched a meal order program with curbside pickup that lets the hospital dining program add some of the external business it lost when coronavirus forced it to bar visitors.
An unprecedented crisis forced foodservice operators in every noncommercial market to improvise and adapt. Here are some of the ways they did it.
From take-home meals to live streaming cooking demos, these operators have found ways to be creative during the pandemic.
Aladdin at Alvernia University sends excess production of prepared foods from the dining hall to the Clare’s Cupboard campus food pantry, reducing food waste while serving students in need.
A silver lining and smart pivot of the pandemic, Project FEED has sent 300,000-plus meals to seniors in a vulnerable spot.
The Sodexo team at NMSU showcases the state’s spicy claim to fame—Hatch chiles—on menu items from burritos to tamales, posole and more.