Global Menu Mix

As November’s frost hits the fields, our collective appetite turns to root vegetables, apples and squash. Here are some ideas to reap the benefits of the season.

The Sodexo team at NMSU showcases the state’s spicy claim to fame—Hatch chiles—on menu items from burritos to tamales, posole and more.

With customers focused on wellness and sustainability whether they’re vegetarian or not, it’s a wise move to add wow-worthy plant-forward dishes to your menu. Asian cuisine can be your go-to on the road to veggie bliss.

Virtually voyage to Barcelona and beyond with these key spices and iconic Spanish dishes, perfect for an outdoor pop-up or clambake this fall.

‘Barbecue is the answer.’ We the people keep returning to one American food in particular: Barbecue. Here’s a look at some of the best ways operators are sharing smoked meats with the masses.

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

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.

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...

Using the bold, spicy-sweet-acidic flavors of the Korean food playbook, onsite chefs from Centerplate, Aramark and Penn State University work in familiar formats like bowls, tacos, sandwiches and appetizers, infusing those menu items with serious...