Take-home meals for two, four or six diners have become a popular option offered by Metz Culinary Management for employees working at the Penn State Health administrative office complex.

Paul Kowalczyk, managing director for Elior North America unit Aladdin, discusses the company’s approach to operating dining services at its 200 campus client locations as they prepared for opening in the midst of coronavirus-forced restrictions...

Part of Morrison Healthcare’s previous Best Concept Award winning plug-and-play rotating micro-concept program, Beet Root takes advantage of the various ways that beets can be used in recipes to offer a healthful, delicious menu for healthcare...

James Dulin, general manager of dining services for management company Metz Culinary Management at Maryville College, talks about how the program planned for the fall term and how students and the campus community have responded in the early going.

Robots go off campus: Expanding on a new robot delivery project with Starship Technologies, BGSU Dining by Chartwells has found a way to support the community during coronavirus and Ohio’s stay-at-home order.

Boxes and bags loaded up with good nutrition, convenient heat-and-eat items, fresh produce, treats and more: meal kits are a great way to serve your customers in these crazy times.

While there is no right or wrong answer when it comes to determining the best option, here are some factors that go into the decision.

As the NHL season shut down and eventually restarted under restricted conditions, the Parkhurst Dining team continued to provide meals to the Pittsburgh Penguins. Here’s how they did it.

The season of stadium food that could have been: Popular T-Mobile Park specials live on virtually through Executive Chef Taylor Park and Consulting Chef Ethan Stowell’s recipe videos to be enjoyed at home; ‘leveraging tech to connect in new ways.’