Restaurants seek to recapture office catering dollars

As employees begin to trickle back to the workplace, concepts are revamping catered lunches to meet today’s demands.


As impacts of COVID-19 continue, catering does a 180

With events of all types coming to a halt, catering departments are getting creative to recoup lost revenue and keep customers safe.

See what college operators and others are doing to get employees engaged.

As catering and delivery programs grow, so does the need for food that travels well. Here’s how restaurants are adapting.

From rolled ice cream to churros, globally inspired treats are increasingly becoming mainstream on U.S. menus.

Noncommercial eateries get creative with staffing for summer events.

One operation helps residents host gatherings to meet their neighbors.

Aramark is serving up Minnesota specialties along with Patriots’ and Eagles’ tribute food.

In addition to inventive presentations, how are chefs getting the attention of buffet-bored guests? Handheld items and action stations, often in tandem, top the list.

Take stock of these troubleshooting tips from operators.

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