News &Insights
The f.i.t. Kitchen: Where Culinary Innovation Meets Purpose
A look inside Guckenheimer’s f.i.t. Kitchen, where our chefs re-imagine what’s possible in corporate dining.
Read more
The Hidden Menu: Culture, Environment and Whole-Person Health
Discover how workplace culture and environment shape employee nutrition, connection and whole-person health.
Read more
Guckenheimer Promotes Chef Rick Green to Head of Culinary
Commitment to Hospitality, Sustainability, and Culinary Excellence are Key Ingredients this Chef Brings to the Corporate Table
Read more
The Hidden Menu: How Workplace Design Shapes How We Eat
From meeting times to workplace design, subtle cues at work quietly influence each bite you take.
Read more
Guckenheimer’s Food Waste Reduction Efforts
Guckenheimer's initiative to reduce food waste saves nearly a million meals each year and dramatically cuts emissions with the help of AI.
Read more
How Employee Resource Groups Drive Business Transformation
Discover how employee resource groups (ERGs) drive workplace culture, innovation and business transformation, unlocking an organization’s full potential.
Read more
The Strategic Value of Carry-in Culinary Programs
Elevating the workplace experience with carry-in culinary programs that deliver flexibility, operational efficiency and lasting value for evolving office needs.
Read more
Culinary Collaboration for a Cause: ISS and Guckenheimer Raise $125,000 to Support Los Angeles Wildfire Recovery
Read moreDesigning Workplaces with a Hospitality Mindset
As hybrid work becomes the norm, forward-thinking companies are flipping the script.
Read more
Reshaping Corporate Dining with Menus of Change
Guckenheimer aligns with Menus of Change to advance sustainable, flavorful corporate dining, reflecting shared values with clients on global food trends.
Read more
Nourishing New York with GLWD
ISS, Guckenheimer and Chef Amanda Freitag partnered with God’s Love We Deliver to celebrate 40 years of nourishing New York through community-focused cuisine.
Read more
Cooking, Creativity and Connection: A Q&A with Chef Amanda Freitag
Chef Amanda Freitag talks creativity, sustainability and why the best meals start with what you already have.
Read more
Food Is Medicine, Part 2
Food is a powerful tool for driving workplace wellness, energy, focus and the long-term health of employees.
Read more