The Hudson Market at Main, managed in partnership with FLIK Hospitality, opened for business at the Rockland Community College Culinary Arts Center in Nyack, NY.
SFGATE chats with FLIK Hospitality to talk about the latest culinary innovations at the British Airways lounge in San Francisco.
Boston Properties and Rudin Development, the developers of Dock 72, a new commercial building at the Brooklyn Navy Yard, announced late last month a partnership with FLIK Hospitality Group to manage the building’s food hall concepts, food and beverage offerings, and catering services. FLIK Hospitality Group will also collaborate with Union Square Events, the events and off-premise hospitality business from Danny Meyer’s Union Square Hospitality Group (USHG), on the building’s food hall.
Brooklyn Navy Yard to open a world-class food hall and catering service inside Dock 72's 35,000 sq ft space
Check out how FLIK Hospitality is taking Brooklyn by storm at the new Dock 72.
The Brooklyn Navy Yard is about to get a Danny Meyer infusion. Read more about FLIK Hospitality's role in the opening of Dock 72.
The Shake Shack and Manhattan restaurant owner's group will have a hand in choosing food for the Dock 72 hall, which opens later this year.
Check out who's fueling the Minnesota Vikings and how their food philosophy has changed since working with FLIK Hospitality.
To prepare for their game against Washington, the Philadelphia Eagles hosted a "Devour the Competition" initiative. Check out the recipe for their success here.
You’ll never run out of quick-change quesadilla ideas if you keep an open mind and a stocked pantry. Check out 11 different forms of the ’dilla.
FLIK talks with local farmer Cristina Cosentino with Green City Growers, to find out what questions we should be asking our farmer the next time we pick up produce from the market.
Have you ever wondered what goes on behind closed doors in an NFL café? Katy Meassick, Performance Dietitian for the Cleveland Browns, shares how the café is transformed into more than just a place to eat. She calls it a learning lab, a place where hands-on education and “plate coaching” can have a significant impact on the player’s performance and career longevity.