Sodexo announced earlier this year it was introducing The Good Eating Co. a British acquisition, to the U.S., and Senior Culinary Director Melody Miranda has a big role in merging the culinary components.
While the COVID pandemic has disrupted the basics of campus life, the student desire for the college experience has never been higher. Here are some ways to manage the campus hospitality ecosystem to build demand for the on-campus experience and...
CulinArt meal program at the Cambridge School has adapted to COVID-19 restrictions with packaged meals, safe dining spaces and an innovative alternating lunch system that reduces waste and production uncertainty.
The hospital reconfigured its patient meal program and navigated shortages when its patient population spiked.
Daily special menu items, fun fusion cuisine make a splash on social media, but Chef Brigham “Cookie” Cook has his sights set on more: helping kids with disabilities and growing community gardens.
Major food service company’s alliance with leading meal kit company will offer delivery of HelloFresh and EveryPlate meal kits to students at more than 300 U.S. colleges and universities.
Working alongside executive chef Sarah Falls has created a series of snacks at different locations on campus designed to help students stay focused on their goals for finals week and beyond.
Fred Johnson, an experienced military chef, discusses how he and his Sodexo staff at the House of Representatives dining operations dealt with the January riot on Capitol Hill.
A survivor of a toxic workplace years ago, Sahina Dizon vowed things would be very different once she was in charge.
