From the desk of Neil Gardner, Senior Vice President, FLIK Conference Centers & Hotels, who reflects on the opportunities to create the best conference centers & hotels experience.
Meet Sydney, who works at one of FLIK's premier law firms in NYC and who recently graduated from the Manager In Training (MIT) program.
Is butter back? Is coconut oil the new cure-all? With nutrition recommendations and new fad diets everywhere you look, it can be hard to know what is the right choice to make when it comes to healthier eating.
Meet Christine, one of FLIK's hardworking Catering Managers, who recently graduated from our MIT (Manager in Training) program.
From the desk of Jan Los, Chief Financial Officer, FLIK Hospitality Group, who reflects on FLIK’s company growth and which metrics for success matter most.
The FLIK Blog editors spoke to Chef Ed Manacle, Corporate Regional Chef at a corporate café in New York City, about the benefits of growing his own fresh herbs and greens inside his café thanks to Farmshelf.
Meet Zach, one of FLIK's catering manager's, who recently graduated from our Manager In Training (MIT) program.
September 25th is National Food Service Workers Day, a day to celebrate the hard work and dedication of our team. To celebrate the FLIK team, we reflect on this year's President's Awards & Service Awards.
Fill your tool box with grains, greens, fish and plant proteins, don’t forget the menu ideas to make it amazing and you’ll be on your way to a wellness-focused program that works.
Meet Christina, one of FLIK's catering manager's, who recently graduated from our Manager In Training (MIT) program.
Ahead of the 2018-2019 NFL season, we head to the desk of Brian Donohue, Senior Vice President, FLIK Hospitality Group, who looks to debunks the beer & wings mentality of football season.
Our Director of Wellness discusses a few easy tips for keeping healthy habits a part of the back-to-school routine with Thrive Global.