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B&I

Operations

Companies have new foodservice options for employees returning to the workplace

 By Patricia Cobe on Feb. 09, 2022

Foodja Cafe, a restaurant delivery operation, is geared to businesses with 50 to 20,000 workers.

Operations

How Sodexo’s Frontline Food Services acquisition could help it adapt to the times

 By Benita Gingerella on Jan. 25, 2022

The foodservice management company says it will look for untapped opportunities in each of the segments it serves.

Operations

Levy to develop new technologies for its venues with the launch of an innovation studio

By Heather Lalley on Jan. 20, 2022

DBK Studio aims to create frictionless foodservice operations in stadiums, arenas, convention centers and other facilities.

Operations

4 marketing ideas for January

By Benita Gingerella on Dec. 20, 2021

Kick off the year with some fun events for diners.

Workforce

Keep staff engaged with these retainment ideas

By Benita Gingerella on Oct. 28, 2021

Operators share what they’re doing to retain staff during the labor shortage.

Operations

5 marketing opportunities in November

By Benita Gingerella on Oct. 26, 2021

Here are some ways you can celebrate with diners in the coming weeks.

Operations

Struggling with staffing? Consider these stealable recruitment ideas from operators

By Benita Gingerella on Oct. 26, 2021

Expand your recruitment reach with these four solutions.

Operations

Metz Culinary celebrates Vegetarian Awareness Month with new plant-based recipes

By Benita Gingerella on Oct. 21, 2021

Diners are able to enjoy dishes such as roasted pear flatbread with smoked blue cheese and candied walnuts.

Operations

5 smart vending machines looking to grow

By Benita Gingerella on Oct. 20, 2021

Today’s machines offer everything from ramen to pizza, and many of the companies behind them are aiming to expand their reach.

Operations

Market Cafe looks to meet diners where they’re comfortable

By Benita Gingerella on Sep. 24, 2021

A new concept from Compass’ Envision Group gives customers in the B&I sector more control over their dining experience.

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