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

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5 coronavirus things: Child nutrition programs lost $1B in last 10 weeks

Jun 03, 2020

Culinary Academy at St. Jude Children’s Research Hospital advances employee careers and boosts the quality of the hospital’s food and nutrition staff

Jun 03, 2020

5 coronavirus things: Riots force Chicago Schools to suspend meal program for a day

Jun 02, 2020

Stories from the front lines: Broward County school district serves kids and families during pandemic

Jun 01, 2020

Inspiration: Local entrepreneur brings coffee and event experience to hospital café

Jun 01, 2020

Featured

5 coronavirus things: California State system announces most fall classes will be online

May 13, 2020

The road ahead for onsite dining: The impact on hospitals

Apr 30, 2020

Foodservice menu trending: Sodexo's executive chef on updating menus; 12 taco ideas; and more

Apr 09, 2020

Report: Healthcare food service operators ‘cautiously optimistic’ during coronavirus pandemic, share solutions

Apr 01, 2020

Highlights

Food service menu trending: Menus change during coronavirus; 11 boundary-pushing new menu items at Elon; meals to-go are here to stay

Jun 05, 2020

Quarantine cuisine, planning the unplannable, flavor of the month and more trending stories on Food Management.

11 boundary-pushing new menu items created at Elon University during coronavirus pandemic

Jun 03, 2020

Check out the bowls, biscuits, Chicago beef sandwiches, bao buns and even a Low Country boil in the testing...

10 campus menu essentials: Meals to-go are here to stay

May 21, 2020

From composed salads to comfort food pure and simple, college and university food service chefs are nourishing...

Coronavirus Updates

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

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Quarantine cuisine: Food service menus change in the age of coronavirus

May 20, 2020

Overnight, onsite foodservice menus went from striving to be Instagrammable to needing to be grab-and-go-able. The sudden shift away from high-touch, interactive, communal dining has meant operators are finding new ways to connect with their...

Planning the unplannable: How Sodexo’s K-12 division is planning menus now for next school year amidst uncertainty

May 20, 2020

A point-by-point look inside the food service contract management company’s “building block” approach to student menus when school begins again, whatever that may look like. Sodexo looks ahead to challenges, scenarios and possible solutions.

Flavor of the Month: Elote, a Mexican street food mainstay

May 13, 2020

Elote is a Mexican street-food version of corn on the cob that has been experiencing time in the spotlight both on menus and in social media. Traditional preparation is grilled corn topped with mayonnaise, cotija cheese, chile, lime and cilantro...

Foodservice menu trending: Plant-based menus, 18 must-see grab-and-go meals

May 07, 2020

This month's Flavor of the Month: Mexico’s hearty pozole; the road ahead for onsite dining; and more menu trends from this month.

Bridgewater State unveils completely plant-based campus catering menus

May 03, 2020

Bridgewater State University Dining and management company Sodexo are rolling out one of the company’s first entirely plant...

18 must-see meals adapted for grab-and-go by food service operators during coronavirus crisis

Apr 28, 2020

Good news: We’re finding lots of creativity amidst the chaos. As mobile ordering, delivery and pick-up have changed the way...

Flavor of the Month: Mexico’s hearty pozole

Apr 13, 2020

This iconic Mexican dish, sometimes spelled posole, is a hearty and heart-warming soup toeing the line of being a stew. While...

Foodservice menu trending: Sodexo's executive chef on updating menus; 12 taco ideas; and more

Apr 09, 2020

Rediscovering Italian chicken dishes, 3 ways chefs are using mozzarella on menus and more onsite menu trends

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 tantalizing new taco ideas 24/7.

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 professional level and creating a “mental mise” each day to take care of business and stay on top of the unexpected. Plus, the one...

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