Guckenheimer Insights

ISS has appointed Helene Kennan as Global Head of Food Programs to drive innovation, thought leadership and continuous improvement in our food services portfolio. As CEO of ISS Guckenheimer since 2018, Helene has supported the North America food team in expanding client partnerships and adapting to the new normal in the workplace. She consistently inspires colleagues with her dedication to nourishing the minds that change the world. ISS Guckenheimer COO Paul Fairhead will succeed Helene as CEO.

Guckenheimer CEO Helene Kennan has been elected to the board of the Society for Hospitality and Foodservice Management (SHFM). This status will take effect following the SHFM National Conference in early December.

The ways we live, work and play have all changed. Offices, schools, restaurants, malls and event venues are all having to adjust the way they operate in light of the COVID-19 pandemic. In an office space, new processes and procedures are in place to protect the employees that occupy these spaces. The way employee dining spaces are operated and managed will have to undergo a variety of changes.

Employee cafés experience a high volume of traffic – people picking up lunch, colleagues taking a coffee break or those who enjoy socializing in the café. In typically crowded spaces such as corporate dining areas, food service providers and their clients are taking a closer look at updating cleaning and hygiene practices to provide employees and food service teams a safe place to interact.

Have you ever lingered in front of the open doors to your refrigerator or pantry and thought, “There’s nothing to eat”? Or come home too late or too tired to feel like making an extravagant meal? Don’t throw in the towel! Healthy eating does not have to be complicated or time consuming. But, to be successful, have these food staples on hand to help build a healthy home environment that can keep you from ordering take out (or calling that pint of ice cream “dinner”).

Hi, I'm Edith Clogg and I am a Registered Dietitian with Guckenheimer. Welcome to Food Myths Exposed where Guckenheimer’s dietitians are debunking myths surrounding food, nutrition and health.

Hunger is the only thing that affects how much we eat, right? Wrong! Research has shown that multitasking—like eating while watching TV or working—and distracted or hurried eating can prompt us to eat more. Paying attention to a meal, however, was linked to eating less later on. How do we do this successfully? Enter the practice of mindful eating!

Hi, my name is Heather Snively and I am a Registered Dietitian with Guckenheimer.  Welcome to Food Myths Exposed where Guckenheimer’s dietitians deconstruct facts and debunk myths surrounding food, nutrition and health.

Think of digital signage as a three-course meal. You have your hardware, software and finally, your content. Learn how selecting the right components of each course can help you create an attractive and interactive café atmosphere that will be memorable to your customers.

Hi, my name is Jen Bruning and I am a Registered Dietitian with Guckenheimer.  Welcome to Food Myths Exposed where Guckenheimer’s dietitians deconstruct facts and debunk myths surrounding food, nutrition and health. Today I'm checking out meat- specifically, the cured and processed meats we know and love.

Fighting traffic, shouldering a huge workload, juggling our family’s busy schedules…let’s face it, life can be stressful! But when stress becomes chronic, it can take a serious toll on your health. Chronic stress can increase your risk for heart disease and diabetes, weaken your immune system, increase appetite and cravings, disrupt sleep, and impact mental health. Manage your stress with the following self-care tips.