B&I

Latest Articles
The state is suing the U.S. Army, alleging that the Army is preventing it from executing its $1 million cafeteria contract at Fort Riley.
The Boston Red Sox’s “Fenway Farms” will grow fresh vegetables including arugula, Swiss chard, and broccoli rabe for use by the chefs at the EMC Club kitchen.
After parting ways with Aramark, the state inked a new contract with Trinity Services Group that includes higher meal prices, potentially higher annual increases and a waiver of experience...
pigs farm
Our dishwasher raises pigs, so the majority of the food waste goes to feeding them. A lot of residents worry about wasting food, so we reassure them.
tattoo chef
Behind the swinging doors of noncommercial kitchens, tattoos don’t draw much contention, which is why at least one operator sees body art as a secret weapon.
The state is ending its prison foodservice contract halfway through the planned term. A myriad of alleged issues, from meal shortages to drug smuggling, prompted the termination.
Georgia’s electric cooperatives are partnering with local farms to provide produce in their employee cafeterias, allowing support for the “Georgia Grown” initiative.
salad dressing shooters
During the 2015 MenuDirections Awards Dinner, our salad course was served with individual salad-dressing “shooters” [instead of one vessel for the table].
dave gorberg
Fostering a food connection and salesmanship remains a driving influence in David Gorberg's role as general manager for Unidine at Tufts Health Plan...
Students want to get their information more quickly, so Dawn Aubrey is experimenting with using infographics for both residents and student staff.

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