Food & Beverage

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

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Senior dining chef at Iowa’s Mill Valley Care Center gets creative with fondue

Feb 24, 2020

5 things: Study claims global food waste is way worse than Food and Agriculture Organization of the United Nations previously thought

Feb 21, 2020

College Dining trending: Jon Bon Jovi battles food insecurity on the Rutgers campus, Penn State University replaces dairy products with dairy from its local creamery

Feb 20, 2020

Quest Food Management’s Farehouse Market concept energizes dining for associates of Groupon, Big Ten Network, others at Sterling Bay’s 600 W. Chicago multitenant complex

Feb 19, 2020

A tour of the Farehouse Market in the Sterling Bay developed multitenant complex in Chicago

Feb 19, 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

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...

Urban Eats at Stony Brook University now offers four Instagram-worthy specialty milkshakes

Feb 25, 2020

Urban Eats in Stony Brook University’s East Side Dining facility debuted a series of extravagant milkshakes...

What Legends Hospitality serves Dallas Cowboys fans at AT&T Stadium

Feb 24, 2020

From nachos to cheesesteaks, the concessions and recreations team at the Texas mega stadium called Jerry World...

2019 Top 50 Contract Companies

Meet the country's largest foodservice management firms and learn about their new programs.

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5 simply smokin’ ways to use barbecue meat as an ingredient for brilliant food service menu items

Feb 20, 2020

Where there’s smoke, there’s flavor. Whether or not you smoke your own meat and whichever sauce your customers swear by, here are some incredible ways to use pure and simple barbecue bliss as part of attention-grabbing new menu items in colleges...

Marinades offer more than meets the eye to unlock new flavors in onsite food service applications

Feb 19, 2020

Taking a closer look at what the right marinade can do for meats, veggies, plant-based proteins and even eggs, food service chefs are letting the ideas marinate big time.

Aramark’s Executive Chef Matt Horn at the University of Minnesota on developing menus, chasing trends and giving the culinary team its due

Feb 14, 2020

The Aramark food service team at the U of M is highlighted in a media series spearheaded by new Executive District Chef Matt Horn, who is bringing an awareness to the behind-the-scenes side of culinary excellence and innovation.

Onsite chefs share 20 Reasons to Love Food for college, healthcare, school and business food service programs

Feb 14, 2020

Find out what’s making onsite chefs fall in love with food all over again, every single day. From new ingredients to recipe hacks and mashups you’ve never seen before, now’s the time to feel the love and feed the people.

Levy opens first Hershey Bar in partnership with Barclays Center and the Brooklyn Nets

Feb 12, 2020

A first-of-its-kind Hershey Bar at the Barclays Center home of the Brooklyn Nets and New York Islanders serves non-alcoholic...

Foodservice menu trending: Levy Convention Center's hand-pulled mozzarella station, Les Dames d’Escoffier's 2020 trends report

Feb 07, 2020

Also trending this month, Food Management names the college dining chef to watch and more

Sweet local honey event highlighting beekeeping program gets students buzzing at the University of Richmond

Feb 07, 2020

Beehives on campus provide research opportunity and recently contributed to lunchtime campus dining feast featuring honey...

Flavor of the Month: Small, smoky, Calabrian chiles

Feb 03, 2020

These moderately spicy peppers hail from the Calabria region of southern Italy — the toe of the country’s boot. They have smoky and fruity aromas...

Flavor of the Month: Treat parsnips like potatoes

Jan 27, 2020

Carrot cousins are roasted, fried or mashed for a sweet and nutty flavor

NHL’s All-Star menu by Levy showcases hometown flavors of hockey teams

Jan 27, 2020

From St. Louis-style toasted ravioli to LA bulgogi cheesesteak and Montreal poutine, this menu revved up ravenous fans for All-Star weekend at Enterprise Center.

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