Want to know more about how other onsite operators are dealing with issues from food safety to merchandising, from facility design to central production and managed services strategies? FM’s Operations section covers all this and more.
In a presentation to the recent SFM Critical Issues Conference, Sodexo's Bill Mitchell talked about how promoting health and wellness using new media platforms is becoming important in the B&I marketplace....More
The renovated 14,000-sq.ft. McMahon Dining Center at the University of Connecticut features a 5,000-sq.ft. addition with a glass curtain wall overlooking campus foliage.
(Photography provided by University of Connecticut Dining Services. Used with permission.)