Apex Restaurant & Market Solutions hired Blake Hammond to serve as executive chef for its Elite Cuisine corporate dining and catering services.

Despite a setback to hospitality during the pandemic, food halls continue to open and thrive across the country, proving that their popularity isn’t a passing trend. The success of food halls comes from curated menus, authentic brands, and dynamic environments. Corporate dining environments can pull numerous lessons from the success of food halls.

The Los Angeles headquarters for the National Football League resides in a $5 billion, 298-acre parkland known as The District at Hollywood Park in Inglewood, Calif. The District includes world-class sports and performance venues, office, retail and residential spaces. The centerpiece of The District is SoFi Stadium, home of the NFL’s Los Angeles Rams and Chargers.

Five kitchen experts weigh in on the most pertinent equipment pieces for today’s kitchens.

Ten food stations, two micromarkets and seating throughout the space create a food hall-style experience for employees.

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

The food station has become a standard design component of many foodservice operations over the past few years.

“When everything returns to normal” is a phrase we hear a lot these days. But “normal” continues to become the “new normal” as restaurants and foodservice operations adapt, change and modernize to meet both the old normal demands and the new ones created during the pandemic.

With corporate feeding needs evolving in the face of COVID-19, operators react accordingly.

Fast-casual concepts seem to dominate the foodservice industry discussion these days, and with good reason. Many of these operators have found the way to meet customers' demands for quality, innovative menu items in a way that resonates with time-strapped customers. This phenomenon is certainly not lost on the world of corporate dining.

B&I innovators break the mold with dynamic new on-trend, on-site options.