Aramark Workplace Hospitality

Chef Ann Marie Martin is crafting innovative salads and sandwiches at The Hive Cafe. She incorporates locally-sourced, seasonal produce and Zingerman's bread into her recipes, creating an explosion of unique flavor combinations.

L’Shana Tova! Wishing our team members, clients, and guests a very happy new year as they begin their Rosh Hashanah celebrations this evening!

A fantastic dinner was held for Cochlear, made possible by the hardworking team, notably Executive Chef Michael Brown, who surpassed our expectations. The efficiency and talent of this wonderful group never cease to impress us or our guests!

Ellen Wilson powerfully addressed the 'Late Night With SHFM' event this year. Her inspiring journey and stories have shown us how to be agile and overcome hurdles in the ever-changing landscape of the foodservice industry. With discussions on leading through transformations, handling obstacles, exploring possibilities, we learned about paving the way for the future of foodservice.

Enjoy a glimpse of the mouthwatering dishes from our latest catering event!

This month, we're honoring Hispanic culture and heritage! A phenomenal opportunity to recognize the contributions and vital presence of both Hispanic and Latino Americans. Let's come together, learn, share and appreciate the diverse and rich cultures they represent!

Recently, we celebrated National Honey Month with a region-wide chefs table series, where we specifically highlighted Hot Honey. Our exceptional teams showcased their creativity through various culinary delights. Get a peek into some of their remarkable creations!

Today marks the beautiful transition of seasons as we move into fall. We're thrilled to experience the changing colors, cozy atmosphere, and delightful fall treats with you. Happy first day of fall to all! Photos provided by Hannah Proctor

This Chef’s Table recently had an exciting lineup, featuring a hearty breakfast-themed lunch. Our menu includes Arugula Salad, Eggs cooked your way, Brown Sugar Rum Pork Belly Bacon, and Potatoes O’Brien. There's also Spicy Sausage, Biscuit & Chorizo Gravy, and Pancake topped with Berry Compote. Hats off to Chef Zachary Dankievitch for such a tantalizing menu!

Our SE Michigan team had a rewarding day volunteering at the Downtown Detroit Urban Farm! In support of a Soup Kitchen, they spent their time picking tomatoes and enjoyed fresh pears straight from the tree. Despite the intense heat, it was a great experience contributing to their work in a meaningful way.