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.
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.
Magnificent new campus centerpiece includes a number of dining outlets, including the nine-station Rebecca Chopp Grand Central Market and a rooftop social space with happy hours, upscale lunches and spectacular views.