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Operations

Foodworks reimagines corporate cafes in the age of COVID

 By Patricia Cobe on Sep. 15, 2020

With fewer workers and greater safety guidelines, one foodservice provider is revamping its office building locations.

Operations

How food halls will find their groove again

 By Patricia Cobe on Jun. 22, 2020

What will become of one of the industry’s biggest pre-pandemic trends?

Menu

Easing into emerging cuisines

By Patricia Cobe on Jan. 28, 2020

How can a concept with a Croatian, Lebanese or Laotian menu build buzz and traffic? Consider these ideas.

Operations

New Hershey Bar beverage concept opens in Barclays Center

By FSD Staff on Jan. 23, 2020

The first-of-its-kind concept serves drinks made with Hershey products.

Operations

FSD’s most read stories of 2019

By FSD Staff on Dec. 18, 2019

See which topics readers couldn’t get enough of this year.

People

How a Compass exec is mixing up corporate dining

By Patricia Cobe on Dec. 12, 2019

A focus on local pop-ups leads the way.

Operations

Delaware North debuts authentic New Orleans eateries at city’s airport

By Patricia Cobe on Nov. 18, 2019

A dozen new concepts at Louis Armstrong New Orleans International Airport reflect the local culinary legacy.

Menu

Jose Andres’ veg-centric Beefsteak comes to Northwestern University

By Patricia Cobe on Nov. 15, 2019

Compass Group is partnering with Andres and others for new food options at the university’s Feinberg School of Medicine.

Operations

New eatery at Liberty University lifts sales

By FSD Staff on Oct. 17, 2019

Customizable bowl concept Umai is driving more diner interest than the Tex-Mex spot it replaced.

Operations

Delivering on demand: The future of campus food delivery

By Lynn Freehill-Maye on Sep. 23, 2019

When student hunger strikes, delivery apps and robots are here to help. So are pizza ATMs. Are drones the next frontier?

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