“As a 100% fresh food organization, we are hyper-focused on the integrity of the ingredients that we serve our residents daily.” Jeremy Tavares, Executive VP, Operations, NEXDINE Hospitality. NEXDINE’ hospitality’s indoor Babylon micro-farms provide delicious, fresh herbs and vegetables year-round. Plus, the micro-farms provide a farm-to-table experience that is unique and engaging.Watch this video to learn more

Chef Of The Month: Bryan TrudelBryan joined NEXDINE ten short months ago as a Regional Culinary Director after 23 years in the hospitality industry. A graduate of the Culinary Institute of America, he has spent about half of his career in the corporate dining world, the other half in fine dining restaurants and country clubs.Bryan

The link between nutrition and mental health, how NEXDINE Hospitality can be a differentiator at your facilityDid you know that the brain consumes 20% of a person’s daily caloric intake, approximately 400 calories per day? In fact, it is composed of 60% fat and contains high concentrations of cholesterol and polyunsaturated fatty acids (PUFAs) such

Did you know that September is National Fruits & Veggies Month?Everyone knows how healthy fruits and veggies are for us. That’s indisputable. But, what we are starting to understand and appreciate is just how good they can make us feel! In fact, there’s a growing body of evidence globally that eating fruits and veggies is

September is National Food Safety Education Month One of the first questions we ask all culinary managers we interview for any position at NEXDINE is, what is HACCP (Hazard Analysis Critical Control Points).  The answers often tell us about the food safety experience the candidate has and whether they are a good fit for NEXDINE.Hazard

World Alzheimer’s MonthFresh Ingredients are used as preventative medicine. A new study published in the American Academy of Neurology found that a diet higher in ultra-processed foods was linked with a higher risk of dementia but substituting unprocessed or minimally processed foods for ultra-processed ones lowered the risk of dementia. In fact, replacing only 10%

Chef Of The Month: Rob DeReamerRob has been cooking professionally for over 18 years. His love of food began at a young age while helping his mother and grandmother bake holiday cookies and watching numerous cooking shows with his father. That love of food led him to pursue his career path at Johnson & Wales.⁠⁠Rob

It’s officially summer, it’s important to beat the heat and stay hydrated!NEXDINE recognizes the importance of hydration throughout all our facilities and has our own signature program Tasteful Sips to encourage our residents’/patients and customers to stay hydrated.Our culinarians have put a flair on hydration, Tasteful Sips consist of infused water, herbal teas, and freshly

Chef Of The Month: Kalet A. GarciaKalet has been working in the food service industry for over 20 years. His career started with the Hilton family, Cruises, and Big Caterings. Kalet attended the Institute of Banca & Comercio in Caguas, Puerto Rico, and is currently a member of the ACF Chapter in CT. He refined

Flexible Contracts and Innovative Partnerships in Dining & Hospitality Services Key to Office ReturnThe off-again on-again plans for return-to-office are back on for employers. But for many, the environment will be very different. Announced plans for companies from Citigroup to BNY Mellon, Google, Twitter, American Express and more have run the gamut from mandating full-time

Ana Young, Chef Of The Month!Ana has been cooking and learning about food since she was a young child watching her mother, aunts, and uncles make unique ethnic foods from their homeland in Europe. Ana worked hard to get her certifications and fulfill her dreams of being a chef. Now she can share her love

Return to Office: Challenges and Uncertainties Service disruptions can undermine morale and damage your brand, regardless of whether your dining services are in-house or contracted. Are you impacted by the challenge of finding and keeping good, reliable, and professional dining staff and management?Whether you contract for dining and catering services or manage those services in-house, service

Volunteering At The Greater Boston Food Bank Our Guiding Principle, Be thoughtful and Kind, guides our Colleagues in every decision they make, inside and outside our office doors. Our NEXDINE Foundation Helping Hands Committee organized a volunteering event at the Greater Boston Food Bank. Together they sorted 10,080 pounds of food during our volunteer session. Our

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 return-to-office strategies. Do you have the right dining, catering, and hospitality services partner?Employees returning after an extended work-from-home period return to the office with a different set

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 of Philadelphia’s best chefs. Now, James is happy to bring that experience to his guests. James strives to use the freshest and most seasonal ingredients.

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 the globe. Around the mid-late 1800s, with the growth of the Industrial Revolution, movements across the world advocated for an 8–10-hour workday versus the 10–16-hour workdays

Reducing Food Waste About a third of the food produced on Earth goes to waste! Our team takes a “root-to-stem” approach in the kitchen by turning scraps into amazing dishes. Other scraps get composted and used in our on-site gardens to grow fresh ingredients and start the process all over. Today, on National Food Waste

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 alone. Not only do the hives produce amazing honey, but the bees also provide many ecological benefits, like pollinating our very own culinary team-curated garden. The

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 just 15 square feet, we can grow and harvest the equivalent of 2,000 square feet of farmland to provide you with the freshest Farm-to-Table experience possible.

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 New York City. Brian’s passion is food and he strives to make everything he can, in-house. From bagels to focaccia, hot sauce to kimchi they make it

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 exercise routine with a nutritious breakfast, and it set the tone for a productive, energizing day!April is Stress Awareness Month!Learning to manage stress and identifying healthy

NEXDINE Named Top Ten Food Service Management Company By CIO CoverageNo one can deny the impact that the COVID-19 pandemic has cast on the foodservice industry. There aren’t many companies that have not been affected in some way or the other. Market trends and consumer habits have dramatically changed, and for this transformation to be

Ana Young Receives the 2022 Vocational Partner Award.NEXDINE is proud to congratulate Ana Young for receiving the 2022 Vocational Partner Award. Each year on the Tuesday after Thanksgiving The Crossroads School celebrates Giving Tuesday. This is their way to say thank you and give back to those who help them. For the past seven years at this event they

National American Indian & Alaska Native Heritage MonthWe’re celebrating our diversity and the colleagues who add unique perspectives and experiences to our rich culture. In honor of National American Indian & Alaska Native Heritage Month, we are proud to introduce one of our amazing colleagues, Conrad R Olin, Chef Manager and Alaska Native.Conrad Olin, Koyokon Athabaskan Indian, is