Blog » Innovation With Heart
Customization has taken the food industry by storm. It’s so prevalent in this day and age that according to a study of food service trends done by the North American Association of Food Equipment Manufacturers (NAFEM), 72% of consumers expect their meal to be fully customizable.
Last month, our Elmira College Dining team hired a very special employee who deserves some recognition. Her name is Sally, she loves making salads, she’s a few hundred pounds, and no – she’s not a human.
And just like that…It’s August!
With Spring semester coming to a close, the dining team at Juniata College is celebrating a successful first semester of service at their Clean Plate station.
When it comes to debating which is better overall, eating plant-based or balancing a diet with both meat and dairy, there are countless arguments on both ends. Chef Don Ras at FedEx Supply Chain fully embraces both.
As April comes to a close, we’re reflecting on a fun-filled Team Member Appreciation Month.
The rise in plant-based eating is no doubt in part to a generation who is rethinking the food that they consume and where it comes from, and this notion is at the forefront of the dining program at Marietta College.
Our team members have just wrapped up our 40th annual Caring for Kids campaign, with results that we are cheering about!
It’s the most wonderful time of the year, as our annual Caring for Kids campaign is in full swing! During November and December, across all