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-based campus catering menus.

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 customers are eating, menus have changed, too, becoming more comforting and more portable, with flavors and ingredients...

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 it is popular around the country at any time, pozole is a mainstay at large family gatherings and events...

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...