business

The Frank Gehry-designed cafeteria in the New York City 4 Times Square skyscraper will be retained by the building’s new owners.
Non-commercial foodservice is now more than a $82 billion industry, according to research firm Technomic’s annual study.
Mark Freeman
Mark Freeman is taking Microsoft's foodservice to the next level by driving a from-scratch cooking philosophy, promoting the use of a cashless cashier system and pushing for an "ingredient...
Sodexo has announced that Marc Rolland, Vice President Benefits and Rewards for the Asia region, will replace long-serving chief financial officer Sian Herbert-Jones when she steps down next year.
Consumers are so keyed into social issues that the slightest comment about organics or GMOs could set off a food war, LYFE Kitchen’s Mike Donahue warned operators attending MenuDirections. He offered...

MenuDirections 2015 kicked off Sunday in Memphis at The Peabody Hotel with a motivational opening presentation, two culinary workshops and the conference’s annual Dine-Around. Here are five takeaways from the event’s first day.

Although the top trends come from the restaurant side of the business, Gerry Ludwig was quick to point out implications for the noncommercial sector.
Researchers want to see how much power Ohio University can generate by recovering methane gas from food and landscaping waste.
Attorney generals from 10 states have joined the FTC in filing an injunction, claiming local businesses would be hurt.
The agreement continues the contractor’s tenure at the New York university, which already has spanned 30 years.

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