For countries bordering the Mediterranean Sea, the food shares some commonalities: light, breezy, fresh and bright. Combine that with your grab-and-go strategy for an instant breath of fresh air on the menu.

Coronavirus shutdown and layoff stories were some of the most-read stories of the year from Food Management.

Predictions for the new year include an optimistic mix of chills and thrills in the food service space in an uncertain landscape.

When it comes to “treat yourself” sandwiches, steak is one protein that goes big every time.

Roasted, rubbed, brined, barbecued, pulled, cured, braised, glazed and more…succulent pork is the star on these top pork sandwich builds from our annual Best Sandwiches competition.

Colorful curries soaked up with naan bread…Indian food is just the thing to warm up winter menus, and Diwali celebrations are just the beginning.

A company picnic turned drive-thru barbecue for 1,000, charcuterie boards for one, individual overnight oats, “nosh boxes” and more ways Eurest Regional Chef David Peterson is bringing folks together for catered events while ensuring everyone...

Catch these super fresh seafood sammie builds that are full of fresh flavor, inspiration, innovation, sustainability and a good (fish) story.

The year’s top stories include how B&I operations are dealing with the coronavirus pandemic, including a new COVID-complaint concept by Sodexo.