FLIK Hospitality's Bill Chodan, SVP of Culinary Operations, and David Joyce, Corporate Executive Chef, discuss the importance of Food Waste and how to make a difference in today's environment.
Customers want to take a gulp on the wild side. Cucumber water is nice, but when you add unexpected flavors like lavender or jalapeno, that’s a sip in the right direction in terms of building an on-trend beverage selection.
Have you ever wondered what the Philadelphia Eagles eat? Senior Chef Jason Buniak and First Cook Tim Lopez from FLIK Hospitality Group joined PHL17 in studio with those answers.
A message from the desk of Adam Freed, SVP, Creative Development, FLIK Hospitality Group
A Q&A with the team’s chef on the food that helped the Eagles fly this season, becoming NFC champions and now fueling up for the Super Bowl.
As part of Flik’s slightly sneaky stealth health program, new ingredients and dishes make the grade from year to year.
Inside the menu at the NovaCare Complex.
Getting ready for this weekend's game? We talked to the Eagles' chef and asked him what the players like to eat.
Check out this smoked pork belly banh mi recipe, developed by FLIK for the Philadelphia Eagles. The recipe was featured on Food Management in their Cool Recipe Alert.
Director of Wellness, Nicole Feneli, was featured on Thrive Global discussing three easy tips that will help you achieve your goals and set you apart from resolution ruins, even if you’ve fallen off the wagon.
Scott Davis, FLIK CEO, discusses the importance of sustainability and food waste reduction in a Q&A with Stop Waste Food Day.