Culinary creativity triumphed
11 boundary-pushing new menu items created at Elon University during coronavirus
For many chefs, the loss of business became a chance to re-evaluate menus and try new things. Having a creative outlet during times of stress has been shown to help, and that’s no different for chefs.
Chefs got comfortable being virtual
Videos from Minneapolis K-12 chef get families cooking with take-home food boxes
Connecting over Zoom became a new way to make meaningful connections. Hands-on chefs accustomed to doing live demos pivoted into virtual cook-alongs.
If it was good, it was good to go
18 must-see meals adapted for grab-and-go by food service operators during coronavirus
Grilled veggie bowls. Shrimp and grits bowls. A pizza box full of nachos. TV-dinner style foil wrapped meals. Early on in the pandemic, we saw that grab and go was the way to go. It’s pretty much stayed that way to present day.
Family meals and meal kits made sense
Meal kits: Thinking outside the box in food service
Family-style meals, prepared or DIY or somewhere in between, have taken on a new importance and served as everything from a monotony breaker to a lifeline for those who need it most.
New spotlight on fresh, healthy diets
Food trucks rolled back into our hearts
New Mexico State University and Sodexo test mobile food carts running on electricity
When food trucks first heated up about 10 years ago, onsite operations quickly saw them as a great way to get out into the community and serve areas without a dining venue. During the pandemic, food trucks’ natural fresh-air vibe made a lot of sense. Operators experimented with new forms of food truck, including electric.
Getting back to our roots
Chef Amy Foote
Alaska Native Medical Center chef uses wisdom of Alaska Natives to help patients heal
If consumers were starting to eat with wellness in mind before the pandemic, the focus has only gotten sharper in the last year. This has looked different in different communities and cultures, but much is centered on getting back to whole foods, healthy fats, plant-forward meals and the wisdom of elder generations backed by science.
Good ideas that just might last
Coronavirus-spurred streamlining will outlast pandemic at Atlanta’s Piedmont Hospital
Serving yourself under a sneeze guard already seems like something that took place in a galaxy far, far away. That change—along with room service menus and cash—are likely gone for good at this Atlanta hospital, where limiting meal choices and getting back to basics (protein, starch, veggie) has streamlined in ways with lasting impact.
Our old friends never let us down
19 hot pizza trends to slice into today
It’s no surprise that pizza emerged as an MVP during the pandemic…it’s one of the first foods Americans became accustomed to having delivered. Operators can rise above the competition by learning about cool new pizza trends that are out there.