Continue to Site >>>

Reyna Estrada

Articles by
Reyna Estrada

Page 6
Operations

Workers are skipping lunch more often, new report finds

ezCater has published its second annual Lunch Report, which reveals that employees, particularly younger workers, are skipping lunch more often, despite the benefits associated with taking a lunch break.

Menu

Indigenous peoples food programming at Maine universities highlights the importance of culturally accurate menus

Maine Course by Sodexo hosted a variety of events in October that showcased indigenous cuisine. Here’s a look at what went into making sure the programming was culturally accurate.

People

Sodexo names Molly Matthews as CEO for U.S. Healthcare and Seniors divisions

Molly Matthews, who formerly served as COO for Sodexo’s U.S. healthcare division, brings 25 years of healthcare experience to the role.

Operations

NC State's teaching kitchen aims to build a sense of community, through food

North Carolina State University’s teaching kitchen opened during COVID. Now it’s an active campus presence that spreads knowledge about nutrition and wellness.

Sustainability

Aramark Collegiate Hospitality teams up with Audubon Nature Institute on sustainable seafood partnership

Through the partnership, Aramark chefs will learn about sustainable seafood and integrate that knowledge into their sourcing strategies.

Sustainability

Climate labeling is correlated with demand for low-carbon meals, Chartwells Higher Education finds

Chartwells Higher Education and HowGood reveal the results of the first year of their climate-labeling partnership.

Operations

Spending at events boosted Sodexo's sales in 2023

Sodexo reported fiscal 2023 results which showcased a boost to U.S. sales due to return to office and sales at events.

Operations

6 marketing ideas for the month of November

From National Sandwich Day to Thanksgiving, here’s a look at six ways to engage diners in the coming weeks.

Menu

Aramark Sports + Entertainment launches a premium food and beverage program

Aura, which will debut at Agave Club at Frost Bank Center in San Antonio, is an elevated program focusing on food, beverage, service and design.

Sustainability

How the Museum of Science and Industry's kitchen renovation solved sustainability challenges

While redesigning the kitchen at the Museum of Science and Industry, sustainability and employee satisfaction were top of mind.

Operations

How a new dining initiative at Nicholls State University is helping train the next generation of marketing professionals

Street Teams allows students to connect with their peers and gain valuable marketing experience.

Operations

Aramark Collegiate Hospitality launches dining program for athletes

The new program provides educational nutritional guidance as well as personalized nutrition tracking.

  • Page 6