Continue to Site >>>

Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 53
Operations

Centerplate redirects its food supply as coronavirus shuts down its venues

The foodservice provider to convention centers and sports stadiums is reaching out to communities in need.

Menu

How Aloha Poke diversified its menu to boost traffic and sales

The brand's CEO, Chris Birkinshaw, shares his strategies for scaling up.

Operations

College foodservice creates smart solutions to carry on despite coronavirus

The spread of COVID-19 has closed dining halls, but there are still students and staff on campus that need to be fed.

Operations

Sodexo Stop Hunger Foundation steps up feeding programs during the coronavirus pandemic

“Mobilizing food is one of the biggest challenges,” says the foundation’s executive director.

Operations

Sodexo extends sick leave for employees with COVID-19

The foodservice provider to colleges, healthcare and other noncommercial operations is expanding benefits during the pandemic.

Operations

COVID-19 restrictions hit colleges hard

College foodservice teams across the country are dealing with canceled classes, student evacuations and limited campus operations.

Menu

Recipe report: Grab-and-go

The coronavirus outbreak has forced many operators to abandon salad bars and buffets for the time being. To reduce the risk of spread, portable foods and grab-and-go menu items are a smart solution. These five recipes offer ideas that can be put into action right now.

Menu

How senior living dining is being impacted by restaurant trends

Expert insights reveal how foodservice is changing in retirement communities.

Menu

Recipe report: Seasonal salads

March can be a fickle month, with temperatures fluctuating almost daily between winter and spring. Salads that are adaptable to the erratic weather make for smart menu choices. These five seasonal recipes fit the bill.

Menu

Recipe report: Meatless meals

With the start of the Lenten season, many operators are looking to add meatless dishes to the menu. These five recipes offer inspiration by putting seafood and vegetarian ingredients in the spotlight.

Menu

Recipe report: Party fare for Mardi Gras

Mardi Gras, which translates to Fat Tuesday, falls on Feb. 25 this year. Revelers typically celebrate with indulgent food and drink on that night to mark their last meal before Lent begins. These five recipes showcase New Orleans flavors and traditional Mardi Gras fare.

Menu

Breaking out of the catering mold

Innovative food and clever marketing are working to grow catering programs.

  • Page 53