Here’s how you can help customers make healthier choices, educated them on the food-mind-body connection, maybe put a dent in the “COVID 15” pounds some of us have gained this year and most importantly, help them use good food to feel great.
The year’s top stories include how B&I operations are dealing with the coronavirus pandemic, including a new COVID-complaint concept by Sodexo.
Division Chef Adam Byrne tells us about Flik’s new International Handheld Street Foods, choosing the right packaging for grab and go and why it’s more important than ever to keep a generous dash of excitement in school menus.
Company, customers embrace technology to weather pandemic travel.
From coronavirus closures and restrictions to Legends Hospitality’s concessionaires program (both before and after COVID-19) at AT&T Stadium in Texas.
Despite closures and restricted attendance, NFL stadiums that have opened to fans have debuted a few new items for the 2020 season. Here are a few.
The corporate chef of the onsite giant shares insights into how consumer tastes are changing, and also how they’re staying the same
Revenues and participation jumped last year after Chartwells took over meal program management and continued even after the coronavirus forced a shutdown in the spring.
