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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
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Coronavirus-related food supply disruptions may be behind us, but meat and produce could still face challenges
Jun 29, 2020
Experts warn of potential shortfalls and stress the importance of flexibility
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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.
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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).
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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...
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How Sodexo is keeping sustainability momentum going in a time of disposables
Jun 15, 2020
Nell Fry, senior manager of sustainability for Sodexo, shares a behind-the-scenes look at how Sodexo is working with its clients to keep sustainability in the forefront, even as it seems a few steps have been taken backward in order to keep people...
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5 cool, comforting ice cream treats and milkshakes for trying times
Jun 09, 2020
The simple summertime joys of soft-serve ice cream, milkshakes and ice cream-cookie sandwiches provide self-care to go for consumers.
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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.
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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 phases this summer by Harvest Table Culinary Group at Elon University as menu planning turns to next school year.
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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 those still on campus during the coronavirus pandemic.
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