AllColleague SpotlightOur FoodSenior LivingOur PeopleNEXDINE FoundationBusiness And IndustryPeople & CultureSustainability

Posted on

Chef Of The Month: Bryan Trudel

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…

Posted on

Mental Health and Food

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…

Posted on

Fruit and Vegetable Month

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!…

Posted on

Food Safety Month

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…

Posted on

World Alzheimers Month

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…

Posted on

Rob DeReamer

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.…

Posted on

Hydration Matters

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…

Posted on

Kalet Garcia

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,…

Posted on

Return to Office: Innovation and Creative Employee Amenities

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…

Posted on

Ana Young

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…

Posted on

Return To Office: Challenges and Uncertainties

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…

Posted on

Boston Food Bank Volunteer Event

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…

Posted on

Return To Office: Flexibility and Innovation

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…

Posted on

James Capone

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…

Posted on

International Workers Day

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…

Posted on

Food Waste

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…

Posted on

Our Honey Bee Hives

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…

Posted on

Our Living Micro Farms

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…

Posted on

Brian Moran

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…

Posted on

April Is Stress Awareness Month

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…

Posted on

Ana Young Receives the 2022 Vocational Partner Award

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…

Posted on

National American Indian & Alaska Native Heritage Month

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…

Posted on

LeadingAge National Conference

NEXDINE at LeadingAge National ConferenceIf you are attending this year’s LeadingAge National conference in Atlanta, visit NEXDINE in booth 4331. Meet the team, learn about the hydroponic Micro-Farms we’re installing in the communities we serve and ride our Smoothie Bike…