Thought Leadership - Aramark

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06.17.2026
What It Takes to Run Food and Beverage at a PGA TOUR Event
Ryan Collings, Hospitality and Special Events Director at Portfolio Group, part of Aramark WXG, breaks down the year-round planning, operational scale, and client partnership behind the Travelers Championship food and beverage program.
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06.12.2026
Mobilization Is the Foundation of Every Partnership
Derek Salazar, VP of Hospitality Enablement and Mobilization at Aramark Workplace Hospitality, makes the case that the mobilization plan is the most predictive artifact in any workplace dining RFP.
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06.11.2026
What We Saw at the National Restaurant Association Show and What It Means for Your Program
James Waymire, VP of Culinary and Innovation, Portfolio Group, on what the 2026 National Restaurant Association Show revealed about workplace dining and equipment.
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06.11.2026
How a Café Designed with Intention Made Eating Well the Easy Choice
LifeWorks Restaurant Group built a wellness nutrition program into the daily craft of the café at one of its accounts. Here is what the design looked like and what changed in terms of what employees chose.
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06.10.2026
What It Means to Feed the Mission: A Conversation with Daniel Ovanin
Discover how Salute Hospitality’s Senior Executive Chef Daniel Ovanin uses nutrition, training, and culinary leadership to support Air Force mission readiness across 14 bases.
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05.27.2026
How Aramark WXG Increased Sustainable Seafood Consumption by 300%
What the Monterey Bay Aquarium Best Choice Restaurant Program Achieved in Workplace Dining and How It Scales
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05.13.2026
The One Thing AI Can't Automate
The technology changes. The instinct to make people feel genuinely cared for does not. Morgan Plant, Regional Vice President at LifeWorks Restaurant Group, on what separates programs that perform from programs that simply function.
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