Return to Office: Challenges and Uncertainties For Dining Services Service disruptions can undermine morale and damage your brand, regardless of whether your dining services are in-house or contracted. Are [...]

Nexdine Volunteers At The Greater Boston Food BankOur Guiding Principle, Be thoughtful and Kind, guides our Colleagues in every decision they make, inside and outside our office doors. Our NEXDINE [...]

  Return-to-office success requires unprecedented flexibility and innovation that NEXDINE is using to disrupt the contract foodservice marketplace. There is a lot at stake for companies planning and implementing [...]

Chef Of The Month: James Capone!    James has been working as a chef for over ten years. He graduated from Drexel University in Philadelphia and worked under some [...]

May 1st, or May Day, is International Workers Day This day is meant to celebrate 100+ years of the labor movement and its effort to improve workers’ conditions across [...]

Reducing Food Waste For Hospitality & Dining Services About a third of the food produced on Earth goes to waste! Our team takes a “root-to-stem” approach in the kitchen [...]

Supporting Our Pollinators We partner with The Best Bees Company and host our own honeybee hives. Our Hobbs Brook location reported the on-site beehives produced 40lbs of honey in 6 months [...]

Our Living Micro Farms 🌱 Fresh, delicious herbs and vegetables from our Micro-Farms are harvested at the peak of flavor and nutrition to enrich our communities' diningexperience year-round. In [...]

Meet Our Chef Of The Month, Brian Moran! Brian has been working in the foodservice industry for over 15 years now. He attended the Institute of Culinary Education in [...]

At the NEXDINE corporate support office, we had the opportunity with Rock the Bike to use the smoothie bike one morning and blended our very own smoothies! We combined a quick [...]