Segment: B&I

Latest Articles

Pages

Twenty-two percent of operators make the majority of the gluten-free items they serve in house, according to The Big Picture research. For that 22%, soups were the most common gluten-free menu option...

Damian Monticello, corporate hospitality services manager for Florida Blue, in Jacksonville, has attended every MenuDirections save one. Here he shares his favorite conference memories, among other tidbits.

We host monthly tours of our café locations with our registered dietitians. Groups of our employees are led around and taught about how to navigate the café to make the...

When it comes to marketing, operators go online, according to The Big Picture. Website and emails/enewsletters were the top two tools that operators use to market their foodservice programs.

We are in the process of scripting and filming a series of 15-minute cooking videos that are all based on healthy ways to prepare some commonly unhealthy dishes. The videos are a partnership between...

Pages