catering

Operations

Catering takes a holiday

The profit center that many foodservice operators count on cratered throughout 2020. When will it bounce back in earnest?

Operations

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.

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.

Catering vets share their tips for getting into the game. 

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