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Cuisine, COVID-19, and caring
for vulnerable communities
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The kitchens of retirement communities have faced two main problems during the pandemic: how to maintain quality and consistency, and how to best protect their at-risk populations. Delmanor's Chef Divakar Raju explains the steps the company's team has put in place to keep mealtimes delicious, nutritious, and above all, safe.

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Almond, skim milk arrive
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A new facility cleaning accreditation program for restaurants
Learn more about the only outbreak prevention, response, and recovery accreditation for facilities and how it can protect your staff, suppliers, and guests...Full story
 

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