News: Corporate

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  • News The New York Times

“Employees, especially younger ones, are demanding more culturally authentic meals and climate-friendly kitchen protocols, like reducing waste, according to Mr. Bauccio and others in the corporate food service business. They are eating less meat and questioning labor practices. Health and wellness have become a menu mantra.” – Kim Severson, The New York Times

  • News Edible Upcountry

Guests from Big Brothers Big Sisters of the Upstate arrived at Milliken’s corporate headquarters in Spartanburg to take part in Bon Appétit’s Healthy Kids Program.

  • News Foodservice Director

Meet Jennifer Takara, our regional manager of recruitment and safety in Northern California. Her top accomplishments include two years of injury-free opening weeks for new accounts.