Five factors shaping the rethink around on-site food and beverage programs in the corporate dining segment.

Snowflake sets the table for workplace hospitality.

Sales among the top 100 foodservice equipment and supplies dealers totaled $15.74 billion in 2024, which is up 3.84% from 2023, according to the FE&S 2025 Distribution Giants study. Among the dealers reporting their sales data, 53% showed an increase in revenue while 47% showed a decline

How is return to office impacting restaurants? What’s new at Jason’s Deli? How did Chili’s become America’s favorite restaurant? Plus, a breakdown of how proposed tariffs might impact foodservice operators and the industry’s supply chain.

Five foodservice operators from five different segments tackle questions ranging from the changing expectations of customers and management to technology’s impact on design.

Successful servery designs rely on layouts that enhance flexibility, handle high volume, provide accessibility and highlight aesthetics.

Corporate dining remains a hub of activity, as companies, building owners and managers struggle to accommodate workers’ hybrid schedules, fluctuating numbers in the office from day to day, evolving consumer preferences and new operational challenges.

The momentum behind all-electric kitchens grows, but it’s no simple switch.

Oftentimes in the restaurant industry, we find ourselves laser-focused on the task at hand. It’s a good idea to lift our heads, on occasion, and take a look around at other industries as they can teach us plenty, too. One specific story that piqued my interest as of late is the saga surrounding WeWork.

White-collar workers are somewhat returning to urban office buildings and suburban corporate campuses, but no big shifts have occurred, which leaves those running foodservice offerings still figuring it all out.

The design team’s objective was an ambitious one: to create a dynamic and multifaceted dining experience very different from an old building’s outdated foodservice.

Concept and menu drive a grill station’s design.

Many of you might have heard about the WELL AP certification and building standard program but might have more questions about it, especially as more companies today prioritize the health and wellness of their workers.

That's TBD, pending WFH and RTO.

There’s a strong possibility, foodservice designers say, that the servery of the future won’t look exactly like it does today.

As more companies strive to recruit and retain the best and brightest employees, they are making a renewed commitment to business and industry foodservice operations. Once an afterthought, these operations now embrace major foodservice industry trends including farm to table menus and kiosks that support flexible beverage and dining options during non-peak periods.

VF Outdoor, Inc., a subsidiary of VF Corporation, recently completed construction of its new corporate headquarters for its action sports retail brands The North Face, JanSport and lucy in Alameda, Calif. 

Adobe's newest architecturally and artistically forward location amidst the scenic Rocky Mountains brought in Bon Appetit Management Company to manage the day to day operations of its new servery and nearly 10,000-square-foot atrium that offers dining and comingling for the software giant's nearly 2,000 employees. 

Thanks to a focus on value and convenience, the B&I segment seems poised for a comeback.