Continue to Site >>>

catering

Menu

Local flavors spice up the menu at Caesars Superdome for Final Four showdown

 By Patricia Cobe on Mar. 30, 2022

Catering partner Sodexo Live! gives basketball fans a taste of New Orleans with new food and drink additions.

Operations

Behind the dining scene at the U.S. Naval Academy

 By Patricia Cobe on Nov. 01, 2021

A small but mighty foodservice team feeds 4,500 students in just 25 minutes inside a massive dining hall.

Operations

Restaurant aggregator Foodee is helping Sodexo expand office workers’ meal options

By Patricia Cobe on Jul. 27, 2021

The platform broadens Sodexo’s channels for feeding the growing hybrid workplace.

Menu

Operators boost catering sales by thinking inside the box

By Patricia Cobe on Mar. 11, 2021

Catering programs are being packaged in new ways to win back lost business.

Operations

Chartwells Higher Ed revamps catering program to fit COVID-19 restrictions

By Benita Gingerella on Dec. 18, 2020

Its revised program has provided meals for the vice presidential debate, wedding receptions and more.

Operations

Amid COVID, catering takes a holiday

By Steve Dwyer on Nov. 18, 2020

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

By Patricia Cobe on Jul. 17, 2020

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

Operations

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

By Amanda Baltazar on Jul. 14, 2020

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

Workforce

4 workforce insights from a recent industry gathering

By Kelsey Squire on Jul. 18, 2019

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

Menu

Optimizing for off-premise

By Patricia Cobe on Jul. 17, 2019

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

  • Page 3