Food & Beverage

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Learn the latest food trends, cooking techniques, recipes and menu development tactics.

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5 coronavirus things: University of Chicago to prepare meals for the community

Mar 30, 2020

Stories from the front lines: An Indiana K-12 food service director’s story of feeding kids during the coronavirus crisis

Mar 30, 2020

Inspiration: Inside the pioneering fresh pasta program at Waconia Public School District in Minnesota

Mar 27, 2020

5 things—Update: Harvard updates contract employee pay following backlash

Mar 27, 2020

Healthcare dining trending: Feeding patients battling coronavirus, plant-based foods make impact

Mar 26, 2020

Featured

5 things: University of Pennsylvania dining services gives Black History Month another try on campus

Feb 14, 2020

Flavor of the Month: Labneh, classic Middle Eastern cuisine

Nov 11, 2019

College Dining Trending: 2019's top C&U trends, robotic dining

Dec 19, 2019

8 delicious food service recipes to try

Dec 17, 2019

Highlights

12 taco ideas for onsite food service menus

Mar 18, 2020

Start slicing limes and chopping cilantro, because the time is always right for tacos and onsite food service chefs are coming up with...

Sodexo’s executive chef on staying cool in tumultuous times at Point Loma Nazarene University

Mar 17, 2020

Chef Dave McHugh shares his tips for infusing menus with fresh perspectives, staying sharp on a personal and...

The 16 winningest college menu items of 2020

Mar 17, 2020

Instead of our annual College Menu Playoff bracket-style competition, we’re celebrating the amazing culinary...

Coronavirus Updates

The latest updates on coronavirus and COVID-19 for food service operators.

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Foodservice menu trending: Aramark chef on developing menu trends; 20 reasons to love food

Mar 16, 2020

Rediscovering classic Italian chicken dishes and garam masala, India's warming spice, were also popular on foodservice menus

3 ways food service chefs are menuing mozzarella cheese

Mar 16, 2020

Creamy, dreamy and perfect on a flatbread—or polenta—mozzarella is the cheese that’s got what it takes to be center of the plate.

Flavor of the Month: Garam masala, India’s warming spice blend

Mar 11, 2020

This fragrant, warming medley of toasted spices is widely used throughout Indian cuisine...

Some of the fan-favorite menu items on the Legends Hospitality menu at the Golden 1 Center arena in Sacramento

Mar 09, 2020

Here are six concessions items the NBA’s Sacramento Kings’ fans can dine on while watching the game.

Rediscovering classic Italian chicken dishes for food service menus

Mar 09, 2020

Take your customers ‘home’ with rich, tomatoey, garlicky, cheesy and comforting Italian chicken dishes. Add cacciatore, chicken...

Meatless Masquerade at Hendrix College is Meatless Monday’s ultimate Mardi Gras party, complete with beads, masks and plant-based meat substitutes

Mar 05, 2020

With plants ‘masquerading’ as meat in traditional Cajun dishes, the dining services team at Hendrix College in Arkansas put on...

Students devour South Asian cuisine at University of California, Riverside dining event

Mar 05, 2020

Featuring the complex flavors of the cuisines of India, Sri Lanka, Pakistan, Afghanistan, Bhutan, Nepal and Bangladesh, in...

Leftover concession ingredients become awesome quesadillas at Marist College’s new dining pop-up by Sodexo

Mar 04, 2020

Does it Dilla asks (and answers) the question: What isn’t great in a quesadilla? Here’s how Marist College’s Sodexo food service team adds fun to the fight against food waste.

3 ways food service chefs make a bold menu statement with pork

Mar 03, 2020

Stand-up and cheer pork flavor at Super Bowl LIV, Thai chili-glazed pork flavor at a corporate dining room and down-home Soul Food pork flavor on campus: These are just a few ways to turn pork into a bold, beautiful menu item.

Cleveland Museum of Art’s Provenance café by contract management company Bon Appetit gets inspired by Tiffany glass art exhibit

Feb 26, 2020

The colorful transparency and light of art exhibit Tiffany in Bloom: Stained Glass Lamps of Louis Comfort Tiffany exhibit leads Chef Doug Katz and Bon Appetit Management Co. crew to embark on artistic culinary journey using winter citrus, stained...

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