Food & Beverage

BROUGHT TO YOU BY

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

Recent

5 things: Aramark lays out fall campus dining plans

Aug 07, 2020

School nutrition trending: 25 K-12 Foodservice Heroes; preparing for lunch in the classroom; preordering lunches

Aug 06, 2020

Grab and go is the word for the fall semester but comfort foods still on the menu

Aug 06, 2020

5 business dining Foodservice Heroes who kept critical industries running during the coronavirus crisis

Aug 06, 2020

Food Management announces 2020 Best Concept Award winners

Aug 05, 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

Flavor of the Month: Chewy, nutty wheatberry

Aug 10, 2020

Wheatberries are a high-fiber whole grain with a chewy texture and slightly nutty flavor...

Food service menu trending: Duke University's chef ventures into ghost kitchens; smoking meat during the pandemic

Jul 30, 2020

16 ways onsite programs are redefining the menu during coronavirus, food service redefines the menu with grab...

United states of barbecue: How food service operators are smoking meat for customers during the pandemic

Jul 22, 2020

‘Barbecue is the answer.’ We the people keep returning to one American food in particular: Barbecue. Here’s a...

2020 Top 50 Contract Companies

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

Enter your email above to receive messages about offerings by Informa, its brands, affiliates and/or third-party partners, consistent with Informa's Privacy Policy.

List

Leave this field blank

Flavor of the Month: Tahini, the versatile sesame sauce expands beyond tradition

Jul 16, 2020

Tahini isn’t just for hummus anymore. This staple ingredient in Mediterranean and Middle Eastern cuisine is made by grinding sesame seeds into a smooth paste...

16 ways onsite food service programs are redefining the menu during coronavirus

Jul 15, 2020

Comfort classics, composed salads, meals in a bowl, plant-based options, poke, halal chicken and good old burgers…as the pandemic continues, chefs find inspiration where they always have: In serving people great food.

Turning obstacles into opportunities: Food service redefines the menu with grab and go, innovative new menu items

Jul 15, 2020

In the plot twist that the pandemic has been, operators have used this time to change menus dramatically: Downsizing some aspects and expanding on others, the ‘present tense’ of menus is in flux, but luckily full of flavor and fully ready to grab...

Metz Culinary Management team celebrates Pride Month with color at Massachusetts’ Milford Regional Medical Center

Jul 06, 2020

Looking for Pride-themed inspiration that can last the whole year? Check out the bright ideas by Metz, from rainbow salads to layer cake, pastries and more.

Duke University chef and team repurpose catering into ghost kitchen for fall semester

Jul 06, 2020

It’s yet unknown how many Duke University students will return to the Durham, N.C., campus for classes, but Duke Dining is...

Food service menu trending: The state of meat and produce supplies, cool ice cream treats for summer and Sodexo's sustainability plan during coronavirus

Jul 02, 2020

Shiso, mint’s East Asian cousin, 6 fresh ways to bring tropical Caribbean flavors to summer menus and more menu trends

Jun 29, 2020

Experts warn of potential shortfalls and stress the importance of flexibility

Restaurant Associates flexes catering arm, CxRA, in different direction

Jun 24, 2020

No buffets or banquets due to coronavirus cancellations and closures, but the boxed meals that had been a side offering have now become Restaurant Associates’ catering arm’s core strength and main area of innovation for the time being.

6 fresh ways to bring tropical Caribbean flavors to summer menus

Jun 23, 2020

Ingredients like plantain, avocado, lime juice, salsa and cilantro turn summer menus into an escape on a plate (or bowl).

Flavor of the Month: Shiso, mint’s East Asian cousin

Jun 17, 2020

Shiso, also called perilla, is part of the mint family, but it has a distinct spiciness and pungency. It is a common ingredient in Japanese food and also is used in Korean cuisine. It comes in stronger-flavored green and milder purple varieties...

Load More
1
2
3
4
5
next
last

About Us
Contact
Ad Choices
Sitemap

CCPA: Do not sell my personal info
Privacy Policy
Terms of Service
Cookie Policy

Privacy Policy
Cookie Policy
Terms of Use