Lisa Schairer, managing director of Cura Hospitality, a member of the Elior North America, spoke with Food Management about initiatives from Cura-operated foodservice operations like mini grocery stores to margarita carts.

Cameron Schauf, director of campus dining services & auxiliary operations at the University of Rochester, reviews how the dining program fared over the fall and what it plans for the spring.

Arriving in 2021 with cautious optimism, Food Management chats about predictions for food trends.

Bertram Weber, director of food & nutrition services for the Minneapolis Public Schools, talks about how his department is approaching getting meals to kids while the district is in full remote-learning mode, and about his involvement with the...

Van Sullivan, executive director, Faculty Student Association at Stony Brook University, reflects on this challenging year, his past experiences at UMass and his fond food memories of one of the world’s most diverse neighborhoods, Queens, N.Y.

Mara Fleishman of the Chef Ann Foundation talks about the ScratchWorks organization and its initiatives to get more scratch cooking into schools.

The corporate chef of the onsite giant shares insights into how consumer tastes are changing, and also how they’re staying the same

Kristin Groos Richmond, CEO of prepared meal provider Revolution Foods, talks about the company’s initiatives to support K-12 meal programs during the coronavirus pandemic and the impact on those activities of the recent USDA extension of school...

After closing the main dining hall, dining services turned it into a test kitchen to keep all members of the food service staff employed and busy while preparing for spring term.