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Meeting the call for allergen-friendly foods in cafeterias

 Sponsored content from our partner SunButter on Mar. 28, 2024

As food allergies become more common, foodservice operators look to alternatives to ensure patron safety. Spreads like Sunbutter help operators offer diners delicious food without compromising safety.

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Shedd Aquarium’s splashy event showcases Sodexo Live! chefs’ Latin American heritage

 By Tara Fitzpatrick on Mar. 25, 2024

Celebrating the diverse community in the kitchen, The Ritmo del Mar (Rhythm of the Sea) event returns for a second year with vibrant music, culture and culinary traditions and techniques that allow guests to taste the ocean of flavor, created by chefs who make it authentic.

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MLB eats: Your first peek at Aramark’s new lineup of super-fun baseball food

By Tara Fitzpatrick on Mar. 22, 2024

The crack of the bat…the sizzle of the hotdog…these are the sounds of spring that baseball fans and baseball food fans have been waiting for! Don’t miss the Back to Blue Burger, the Dino Rib and the Loaded Funnel Cake Fry Sundae.

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Recipe report: In praise of the braise

By Tara Fitzpatrick on Mar. 20, 2024

Spring is here, but there’s still a bit of a chill in the air. Warm things up by braising cuts of meat or veggies in everything from coffee to beer to milk, tea and more. Sensory bonus: The whole vicinity will smell amazing!

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K-12 Worry-Free Product Culinary Playbook

Sponsored content from our partner SunButter on Mar. 19, 2024

Explore new ways to use ingredients that help create worry-free menu items for K-12 students with common food allergies.

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C&U Worry-Free Product Culinary Playbook

Sponsored content from our partner SunButter on Mar. 19, 2024

Explore new ways to use ingredients that help create worry-free menu items for college and university students with common food allergies.

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Recipe report: Plant-forward bowls to detox, nourish and delight

By Tara Fitzpatrick on Mar. 13, 2024

Grab-and-go superstars, bowls made with fresh veggies, plant-based protein, healthy whole grains and trendy add-ons make the perfect step into spring.

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The University of Pittsburgh expands dining options with two new concepts

By Reyna Estrada on Mar. 11, 2024

Pitt Eats, managed by Chartwells Higher Education, recently opened Kokumi and Briny Pickle on campus.

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Recipe report: The meatball’s sphere of influence on the menu

By Tara Fitzpatrick on Mar. 06, 2024

From mini to mega, meaty to plant-based, spicy to Swedish, party app to comforting supper, the circular logic of the meatball means so many proteins, blends and flavor profiles to try.

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Northfield Hospital's Thai Tofu Salad has hospital staff sprinting to the salad bar

By Benita Gingerella on Feb. 29, 2024

Locally Sourced: While it has only been on the menu for a few weeks, the salad has already caused a “eating frenzy” among hospital staff, says Chef Molly Lindberg.

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