Chef Kraig Dixon's interactive demos inspire Loyola students and faculty

The “Krafted by Kraig” pop-ups at Loyola University New Orleans nourish attendees in multiple ways, thanks to the chef’s contagious passion.


3 Los Angeles chefs partner with Sodexo Live! for new concept at The Ford amphitheater

Attendees of performing arts programs can now order a variety of chef-crafted dishes from Bodega at The Ford.

The new cafe concept offers the opportunity to customize meals around five tastes: sweet, salty, spicy, sour and umami.

Across segments, fun foods at noncommercial foodservice can boost morale—and the bottom line. Learn more today.

After brainstorming ideas on paper, the Morrison Healthcare team turned a pizza, gelato and espresso concept into reality.

Learn more about consumers’ sweetener preferences and why they matter.

The Sodexo Live! culinary team is in charge of making 5,000 limited-edition candy bars in four new flavors to commemorate the annual event.

Side dishes sometimes get short shrift at barbecues, al fresco meals and buffets, but these may steal the show.

With T-Mobile Park in Seattle hosting the All-Star Game and related events, the menu focuses on tastes of the Pacific Northwest.

A new Deloitte survey found that restaurant dining has returned to pre-pandemic levels, but customer behavior has shifted. Convenience matters more than ever.

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