Food Management Top 50 firm Epicurean Group operates in multiple onsite markets all across the country, which means it has had to adapt to different operating environments, client and customer expectations and regulatory restrictions.

The coronavirus pandemic has extended the ways onsite food service programs work with external commercial foodservice operators.

Whether he’s crafting a four-course Parisian feast for an online student meeting, stacking pancakes for a Paul Bunyan breakfast-for-dinner or setting up a succulent tacos al pastor station, Ben Leffler is doing his best to make food a great...

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.

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.

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...