From Grazing to Fibermaxxing: Chartwells’ Top 5 Campus Food Trends
Chartwells Higher Education, a recognized leader in contract food management, has released its 2026 Fall Flavor Forecast, identifying the five food, beverage and dining trends that will inspire campus menu planning this semester.
Rudy’s Hospitality Group Builds a New Model for Corporate Dining
With five corporate clients in Metro Detroit and plans to expand, Rudy’s Hospitality Group has created a template for transforming traditional workplace cafeterias into hospitality-driven dining destinations.
Don’t Delay: Why Early Claims Reporting Matters in Hospitality
Early claims reporting of employee injuries allows insurers to begin investigating and managing a claim while the facts are fresh—and can help reduce delays, disputes and potentially higher costs.
Simply put, the sooner a claim is received, the sooner it can be processed, managed and brought to a resolution.
How to Choose Packaging for Fall and Holiday Catering
Now is the time for caterers to take stock of their fall and holiday offerings, like hot comfort foods and seasonal sides, and ensure their packaging is ready to deliver quality and customer satisfaction.
Grilled Shrimp Risotto from Deborah Miller Catering & Events
Recipe for Grilled Shrimp Risotto, developed by Director of Culinary Samuel Kim at Deborah Miller Catering & Events in partnership with Ease Hospitality.
Beverages Move from Add-Ons to Restaurant Growth Drivers
Beverages are becoming one of the most dynamic and innovative growth drivers in the restaurant industry, according to the National Restaurant Association’s 2026 Restaurant Beverage Trends report.