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Chef Nazim Khan takes food-as-medicine from great idea to great healthcare dining Chef Nazim Khan takes food-as-medicine from great idea to great healthcare dining

At Bryan Medical Center, Khan is leading a team that puts the “care” in healthcare dining, and the flavor, too. By educating the community, he’s making big strides, one healthy recipe at a time.

byTara Fitzpatrick

May 2, 2024

brunch gathering

Recipe Report: Brunch like you’ve never brunched before Recipe Report: Brunch like you’ve never brunched before

byTara Fitzpatrick

May 1, 2024

6 Slides

three plates from Chartwells Higher Ed Thought Ful menu

Joy, positivity and chickpeas: Chartwells Higher Ed approaches planet-friendly menus in a ‘Thought-Ful’ way Joy, positivity and chickpeas: Chartwells Higher Ed approaches planet-friendly menus in a ‘Thought-Ful’ way

byTara Fitzpatrick

Apr 30, 2024

1 Min Read

Barilla for Professionals

Food & Beverage Trends

Barilla for Professionals Barilla for Professionals

byBenita Gingerella, Tara Fitzpatrickand 1 more

Apr 28, 2024

the biskies contest

Meet the best biscuits in the biz: General Mills Foodservice reveals finalists in The Biskies Recipe Contest Meet the best biscuits in the biz: General Mills Foodservice reveals finalists in The Biskies Recipe Contest

byTara Fitzpatrick

Apr 26, 2024

5 Slides

Cinco de Mayo buffet

Recipe report: Ready, set, fiesta! Use these Cinco de Mayo recipes all summer Recipe report: Ready, set, fiesta! Use these Cinco de Mayo recipes all summer

byTara Fitzpatrick

Apr 24, 2024

6 Slides

Impossible chicken sandwich

10 recipes from college and healthcare chefs

10 recipes from college and healthcare chefs

loaded taco tots

11 maximalist mash-ups from Levy’s NBA/NHL playoff menus

11 maximalist mash-ups from Levy’s NBA/NHL playoff menus

byTara Fitzpatrick

Shopping the mini farmers market helps kids make the cooking-community connection.

Student teams cook up great stuff at K-12 by Elior’s Junior Chef Competition

Student teams cook up great stuff at K-12 by Elior’s Junior Chef Competition

byTara Fitzpatrick

Chipotle Chili

What's in store for Earth Day 2024 in on-site foodservice

What's in store for Earth Day 2024 in on-site foodservice

byReyna Estrada

Miami Vice frozen treat

Fast, furious Miami flavors rev up for Grand Prix

Fast, furious Miami flavors rev up for Grand Prix

byTara Fitzpatrick

shrimp on a teal plate with rice and chives

Recipe report: Shrimply the best

Recipe report: Shrimply the best

byTara Fitzpatrick

Trends opener

These 8 trends are moving menus forward around the world

These 8 trends are moving menus forward around the world

byPatricia Cobe

young woman with a skateboard

The way Gen Z eats, thinks and feels informs new wellness series at UPenn

The way Gen Z eats, thinks and feels informs new wellness series at UPenn

byTara Fitzpatrick

yellow table with tropical plates of food and monstera leaf

Recipe report: Countdown to sun-kissed summer menus

Recipe report: Countdown to sun-kissed summer menus

byTara Fitzpatrick

bbq plate with three sauces background of baseball field

7 smokin’ hot new BBQ-fusion baseball eats at minor league ballparks

7 smokin’ hot new BBQ-fusion baseball eats at minor league ballparks

byTara Fitzpatrick

Versatile plant-based options at college and university foodservice are on the rise

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Versatile plant-based options at college and university foodservice are on the rise

Versatile plant-based options at college and university foodservice are on the rise

So long Menu Feed, welcome to Menu Talk

So long Menu Feed, welcome to Menu Talk

byPatricia Cobe

couscous on plate with olives fresh tomatoes on top

Recipe report: Don’t put couscous in a corner

Recipe report: Don’t put couscous in a corner

byTara Fitzpatrick

Spring Vegetable Grain Bowl

Campus-harvested honey sweetens the menu at Michigan State

Campus-harvested honey sweetens the menu at Michigan State

byBenita Gingerella

Meeting the call for allergen-friendly foods in cafeterias

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Meeting the call for allergen-friendly foods in cafeterias

Meeting the call for allergen-friendly foods in cafeterias

Gott's menu items

How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy

How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy

byPatricia Cobe

spicy shrimp in a dish with chiles and limes

Food & Beverage Trends

Recipe report: Seafood with attitude

Recipe report: Seafood with attitude

byTara Fitzpatrick

ceviche for Ritmo del Mar

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

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

byTara Fitzpatrick

Pirates MLB renegade dog with pot roast and pierogis

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

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

byTara Fitzpatrick

Freight House interior

How culinary inspiration and a positive work culture share equal billing at Freight House

How culinary inspiration and a positive work culture share equal billing at Freight House

byPatricia Cobe

braised pulled pork with fresh tomatoes and lettuce on plate

Recipe report: In praise of the braise

Recipe report: In praise of the braise

byTara Fitzpatrick

Lunch trays with food

Federal bill would establish committee to address school meal debt

Federal bill would establish committee to address school meal debt

byBenita Gingerella

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K-12 Worry-Free Product Culinary Playbook

K-12 Worry-Free Product Culinary Playbook

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C&U Worry-Free Product Culinary Playbook

C&U Worry-Free Product Culinary Playbook

Kabocha Squash Curry & Lima Bean Dill Rice, with a Caribbean curry sauce

NYC Health celebrates milestone of serving over 1.2 million plant-based meals

NYC Health celebrates milestone of serving over 1.2 million plant-based meals

byBenita Gingerella

Four allergen-friendly ways to revitalize snack and meal offerings

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Four allergen-friendly ways to revitalize snack and meal offerings

Four allergen-friendly ways to revitalize snack and meal offerings

A variety of produce

Sodexo doubles down on plant-based offerings at college campuses

Sodexo doubles down on plant-based offerings at college campuses

byBenita Gingerella

John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero

John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero

byPatricia Cobe

plant based bowl with chickpeas cukes peppers

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

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

byTara Fitzpatrick

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