When it comes to hospitality and service, DeWayne says the most important quality to have is the ability to listen. Hearing what a person needs and understanding that request is critical to the success of the employee-guest relationship.
When it comes to mental health awareness, we need to remember nutrition plays a larger role on our health than just in our weight.
Meet Chris, a general manager at American Express Centurion Lounge at LaGuardia Airport. Hear more about how working with FLIK has opened up his travel and business opportunities.
Have you considered the remarkable evolution of food from the 70’s to today? Time for a trip down memory lane to see what trends were worth it and ones that made you think, “Were we forking nuts?”
Director of Wellness, Nicole Feneli, offers up a few tips on curbing your sugar cravings with INSIDER.
This Spring, FLIK sat down with Executive Chef Joseph Bonomi about the how his environment enhances the Farm to Fork experience for the guests in his dining room. His café sits in the middle of a 208-acre pre-K to 12th grade campus, which houses a garden full of produce and a farm of diverse livestock.
On April 16, Coffee Spot, a new coffee hub powered by FLIK Hospitality, opened its doors. According to the Stamford Advocate, "People are saying 'Let's meet on the corner,' and the corner is the coffee spot." Read more on the new opening.
Long hours at the office and an even longer winter have thrown our New Year’s resolutions for a loop. With summer Fridays and bikini season upon us, here are a few quick tips to resetting your resolutions and eating better at work. Our Director of Wellness discusses the latest on Thrive Global.
April 27th is Stop Food Waste Day. Learn more about how FLIK Hospitality is committing to reducing our foodprint and how you can make a difference too!
Now that so many of your customers are hip to the benefits of a plant-based diet, it’s up to you to make things interesting. Here are unexpected ideas for playful, creative and fun plant-based menu items.
Food service in senior living has progressed well beyond cafeteria lines with lukewarm dishes sitting under heat lamps. Fine dining has become a trend. Check out what the FLIK Lifestyles team has to say.
Research has shown that a plant-forward diet can reduce the risk of many chronic diseases, but the idea of a meal without meat is hard to comprehend for some Americans.