News &Insights
Chef Appreciation Week: Celebrating Guckenheimer Talent
Chef Rick Green reflects on the creativity, craftsmanship and commitment of Guckenheimer’s chefs — and how mentorship, innovation and opportunity help culinary talent thrive.
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ISS Expands Partnership with Global Technology Customer
Expanded agreement brings Guckenheimer's hospitality-led culinary services and ISS' technology-enabled facilities management to seven new sites across the U.S.
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Bringing MENA Flavors to the Workplace Café
See how Guckenheimer's culinary test kitchen turns Middle Eastern and North African (MENA) cuisine into shareable, chef-crafted workplace café experiences guests crave.
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What a Great Hotel Knows that Most Workplaces Are Still Learning
Shifting from a task-based to a hospitality-first approach to workplace facility management doesn’t happen by accident.
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A Recipe for Zero-Waste Magic
Chef Almitra Williams and her hand-rolled carrot pappardelle with signature “caranara” sauce was recently named runner-up in Winnow’s #100RecipesFor100M global competition, celebrating chefs who have collectively driven more than $100 million in food waste savings.
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Data You Can Taste: How Analytics Shape What We Serve
Data and creativity aren't opposites in a great kitchen. Here's how we use guest feedback, waste analytics and menu insights to help our chefs do their best work.
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Guckenheimer Earns Top Protein Sustainability Ranking for Fifth Consecutive Year, Exceeding Goals and Outpacing Industry
A+ rating from Humane World for Animals reflects sustained progress in reducing animal protein reliance and embedding climate goals into workplace dining operations
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Re-thinking Single-Use Plastics in Food Service
Guckenheimer’s Single-Use Plastics Reduction Workshop united 30+ organizations across the food service supply chain to highlight scalable alternatives to single-use plastics.
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Celebrity Chef Amanda Freitag becomes Culinary Ambassador for Guckenheimer
Expanding our chef-driven partnership rooted in hospitality, community, and purpose.
Read moreHow Sustainable Menus Come to Life at Scale
A look at how a variety of small decisions can lead to meaningful sustainability impact across entire organizations.
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Guckenheimer Appoints Bruno Loosli as Vice President of Operations, East Region
Swiss-trained chef and international hospitality executive brings more than two decades of experience to Guckenheimer’s growing corporate culinary portfolio.
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A Taste of What’s Ahead: Food Trends Shaping the Workplace
Guckenheimer’s 2026 Trends Report explores the key forces shaping how people eat, connect and recharge during their workday.
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Why Hospitality Is Vital for Facilities: Q&A with Wendy Funkhouser
What makes a workplace worth the commute? Wendy Funkhouser, West Region President, shares how shifting client expectations and a demand for hospitality is shaping the employee experience.
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