You don’t have to break the bank to offer wholesome, tasty, gluten-free choices as these dishes can often serve as the foundation for your entire food program, with kitchen staff making only a few tweaks to adapt meals for patients who have...
Food trends guru Maeve Webster dives deep into the complexity and chaos of food trends and shifts between comfort and wellness and back. Plus: When will wild experimentation with food come back?
One of the most chilled-out, laid-back, portable menu items, chicken salad is as reliable as it gets…however, it can get pretty wild in the hands of creative chefs as they plan summer grab-and-go menus.
It seems like every chef has their own secret ingredients when it comes to sassing up chicken salads. Find your new favorite here.
When s’mores are more than just a fun pop-up: Outdoor event a safe way for NEU students to socialize, something that’s been missing on college campuses since the pandemic hit.
Wheatberries are a high-fiber whole grain with a chewy texture and slightly nutty flavor...
Quarantine cuisine, planning the unplannable, flavor of the month and more trending stories on Food Management.
This month's Flavor of the Month: Mexico’s hearty pozole; the road ahead for onsite dining; and more menu trends from this month.
Rediscovering Italian chicken dishes, 3 ways chefs are using mozzarella on menus and more onsite menu trends
Rediscovering classic Italian chicken dishes and garam masala, India's warming spice, were also popular on foodservice menus
