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Return to Office: Innovation and Creative Employee Amenities

Flexible Contracts and Innovative Partnerships in Dining & Hospitality Services Key to Office Return The 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…

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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…

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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…

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Boston Food Bank Volunteer Event

Volunteering 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 Foundation Helping Hands Committee organized a volunteering event at the Greater Boston…

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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 partner?Employees…

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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…

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International Workers Day

May 1st, or May Day, is International Workers DayThis 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…

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Food Waste

Reducing Food WasteAbout 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…

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Our Honey Bee Hives

Supporting Our PollinatorsWe 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…

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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 of…

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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…

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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…